Information output method, information output device, and information output program

Abstract

This information output device acquires cooking information that includes a cooking content to be evaluated and an instruction level of an instructor, generates, on the basis of the cooking information and the instruction level, assistance information used when the instructor instructs, in cooking, a person who is executing the cooking content, and outputs the assistance information.

Description

[Technical Field]

[0001] The present disclosure relates to technology for supporting cooking instruction. [Background Art]

[0002] Patent Document 1 discloses a cooking learning support system that presents necessary cooking learning information just as needed according to the cooking skills of a cook. In this cooking learning support system, the mastery level of cooking elements for a specific cook is read out; for each cooking step, learning information corresponding to the mastery level of cooking elements of the specific cook is read out, and the read-out learning information is presented together with the cooking steps.

[0003] However, Patent Document 1 does not disclose the presentation of information aligned with the level of a person who teaches cooking, so further improvement is needed for an instructor to provide appropriate cooking instruction to a cook. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2021 / 014910 [Summary of Invention]

[0005] The present disclosure has been made to solve such problems, and an object thereof is to provide a technique that enables an instructor to provide appropriate cooking instruction to a cook.

[0006] An information output method according to one aspect of the present disclosure is wherein a computer acquires cooking information including cooking content to be evaluated and an instruction level of an instructor, generates support information for when the instructor gives cooking instruction to a cook who performs the cooking content based on the cooking information and the instruction level, and outputs the support information.

[0007] According to the present disclosure, it is possible to cause an instructor to provide appropriate cooking instruction to a cook. [Brief explanation of the drawing]

[0008] [Figure 1] This figure shows an example of the overall configuration of the information output system in this embodiment. [Figure 2] This block diagram shows an example of the configuration of an information output device as shown in Figure 1. [Figure 3] This figure shows the data structure of a lecture information table according to one example of this embodiment. [Figure 4] This figure shows the details of the content of Lecture A, as shown in Figure 3. [Figure 5] This figure shows the details of the content of Lecture B, as shown in Figure 3. [Figure 6] This diagram shows the details of the content of Lecture C, as shown in Figure 3. [Figure 7] This figure shows the data structure of the evaluation result table in the first example of this embodiment. [Figure 8] This figure shows the data structure of the evaluation result table in the second example of this embodiment. [Figure 9] This figure shows an example of the data structure of the first generated table. [Figure 10] This figure shows an example of the data structure of the second generated table. [Figure 11] Figure 1 is a flowchart illustrating an example of the processing of the information output system shown. [Figure 12] This is a flowchart that continues from Figure 11. [Figure 13] This flowchart shows an example of processing by an information output device. [Figure 14] This figure shows the ingredient selection screen for the first example of this embodiment. [Figure 15] This figure shows the ingredient selection screen for a second example of this embodiment. [Figure 16] This flowchart shows the details of the process for determining the instruction level. [Figure 17] This figure shows a cooking utensil selection screen according to the first example of this embodiment. [Figure 18]FIG. 11 is a diagram showing a cooking appliance selection screen according to a second example of the present embodiment. [Figure 19] FIG. 10 is a diagram showing a display screen of second lecture information. [Figure 20] FIG. 9 is a diagram showing a display screen of first lecture information. [Figure 21] FIG. 8 is a diagram showing a display screen of auxiliary information. [Figure 22] FIG. 7 is a diagram showing a display screen of third evaluation support information. [Figure 23] FIG. 6 is a diagram showing a display screen of second evaluation support information. [Figure 24] FIG. 4 is a diagram showing a display screen of a first example of first evaluation support information. [Figure 25] FIG. 5 is a diagram showing a display screen of a second example of first evaluation support information. [Figure 26] FIG. 7 is a diagram showing an example of a lecture information determination table for determining lecture information. MODE FOR CARRYING OUT THE INVENTION

[0009] (Findings underlying the present disclosure) While some children become interested in cooking through exposure to it in cooking practice and other activities, some parents feel anxious about leaving cooking to their children. As a result, a gap may arise between the child's actual cooking skill and the child's cooking skill as perceived by the parent. When such a gap exists, it becomes difficult for the parent to provide appropriate guidance in accordance with the child's cooking skill. Therefore, a system that provides guidance support when a parent guides a child in cooking is useful.

[0010] However, the level of instruction parents provide in cooking varies from parent to parent. If the same instructional support is given uniformly without considering the parents' level of instruction, they will not be able to properly instruct their children in cooking. For example, if a highly skilled parent receives detailed instruction on cooking points, it may actually hinder that parent's ability to teach cooking smoothly. On the other hand, if a less skilled parent receives insufficient instruction, that parent will not be able to grasp the key points and will not be able to properly instruct their child in cooking.

[0011] While the conventional technology described above takes into account the cooking skill level of the cook, it does not take into account the instructor's teaching skill level, so the instructor cannot provide appropriate cooking guidance to the cook.

[0012] This disclosure was made to address these issues.

[0013] (1) An information output method according to one aspect of the present disclosure involves a computer acquiring cooking information including the cooking content to be evaluated and the instructor's instruction level, generating support information for when the instructor instructs a cook to perform the cooking content based on the cooking information and the instruction level, and outputting the support information.

[0014] In this configuration, cooking information, including the cooking content to be evaluated, and the instruction level of the cooking instructor are acquired. Based on the acquired instruction level, support information is generated for when the instructor instructs the cook on the cooking content, and this generated support information is output. In this way, this configuration generates support information according to the instructor's instruction level, so that the instructor can provide appropriate cooking instruction to the cook.

[0015] (2) In the information output method described in (1) above, the cooking information may further include cooking utensil information indicating the cooking utensils used for the cooking, and the cooking content may include ingredient information indicating the ingredients used for the cooking.

[0016] According to this configuration, cooking information includes cooking utensil information indicating the cooking equipment used, and cooking content includes ingredient information indicating the ingredients to be cooked. Therefore, appropriate support information corresponding to at least one of the cooking utensils and ingredients can be presented to the instructor.

[0017] (3) In the information output method described in (1) or (2) above, the cooking content may include at least one of the following: cutting ingredients, boiling ingredients, or grilling ingredients.

[0018] This configuration allows instructors to be presented with appropriate support information corresponding to at least one of the following actions: cutting ingredients, boiling ingredients, or grilling ingredients.

[0019] (4) In the information output method described in any one of (1) to (3) above, the instruction level may be determined based on at least one of the instructor's experience in performing the cooking content and the instructor's understanding of the content when instructing the cook on the cooking.

[0020] This configuration allows for the appropriate determination of the instruction level, as it is based on at least one of the instructor's experience in performing the cooking tasks and the instructor's understanding of the tasks when teaching the cooking tasks to the cooks.

[0021] (5) In the information output method described in any one of (1) to (4) above, if the instructor does not have experience in performing the cooking content, the generated support information may include the cooking content and the content of instruction given when instructing the cook on the cooking.

[0022] With this configuration, if an instructor lacks experience in performing the cooking tasks, support information including the cooking tasks and instructional content is generated, allowing appropriate support information to be presented to instructors who lack experience in those tasks.

[0023] (6) In the information output method described in any one of (1) to (5) above, if the instructor has experience in performing the cooking content, the level of understanding of the cooking content of the cook is obtained, and if the level of understanding is less than or equal to a predetermined value, the generated support information includes the content of the instruction, and if the level of understanding is greater than the predetermined value, the support information does not need to be generated.

[0024] With this configuration, if the instructor's level of understanding when teaching cooking is below a predetermined level, support information including the instruction content is generated, thus enabling instructors with low levels of understanding to grasp the content. Furthermore, with this configuration, if the instructor's level of understanding is above a predetermined level, support information including the cooking content and instruction content is not generated, thus preventing the presentation of unnecessary support information that might hinder smooth instruction for highly skilled instructors.

[0025] (7) In the information output method described in any one of (1) to (6) above, execution information including video footage taken during the cooking by the cook may be acquired, evaluation support information including the execution information may be generated based on the instruction level, and the evaluation support information may be output.

[0026] With this configuration, execution information, including video footage taken while the cook is performing the cooking, is acquired, evaluation support information including the execution information is generated based on the instruction level, and the generated evaluation support information is output, so that the instructor can smoothly evaluate the cook.

[0027] (8) In the information output method described in any one of (1) to (7) above, experience information indicating whether or not the instructor has experience in performing the cooking content is acquired, and in the generation of the evaluation support information, if the experience information indicates that the instructor does not have experience in performing the content, the generated evaluation support information may include the cooking content, the content of the cooking instruction by the instructor, and the performance information.

[0028] With this configuration, if an instructor does not have experience performing the cooking tasks, evaluation support information including the cooking tasks, instructional content, and performance information will be presented, thus enabling instructors without experience to appropriately evaluate the cooks.

[0029] (9) In the information output method described in any one of (1) to (8) above, if the experience information indicates that the person has the experience of performing the task, and the instructor's level of understanding of the instruction content is obtained, and if the level of understanding is less than or equal to a predetermined value, the generated evaluation support information may include the instruction content and the performance information.

[0030] With this configuration, instructors whose level of understanding of the instruction content is below a predetermined level are presented with evaluation support information including the instruction content and implementation information, thus enabling the presentation of evaluation support information that can appropriately evaluate cooks to instructors whose level of understanding of the instruction content is below a predetermined level.

[0031] (10) In the information output method described in any one of (1) to (9) above, in the output of support information, the cook may output the support information while the cook is performing the cooking content, and in the output of evaluation support information, the cook may output the evaluation support information after the cook has performed the cooking content.

[0032] With this configuration, support information is output during the cooking process, allowing instructors to guide cooks while referring to the support information. Furthermore, with this configuration, evaluation support information is output after the cooking process is completed, allowing instructors to review the cooks' cooking process and evaluate them by referring to the evaluation support information.

[0033] (11) In the information output method described in any one of (1) to (10) above, the evaluation result of the instructor on the cook based on the evaluation support information may be obtained, and the evaluation result may be stored in memory in association with the cooking content.

[0034] With this configuration, the evaluation results of the cook by the instructor, based on evaluation support information, are stored in memory in association with the cooking content, so that the evaluation results for the cooking content can be recorded.

[0035] (12) In the information output method described in any one of (1) to (11) above, when acquiring cooking information, the cook may present at least one of the cooking contents that the cook has no experience performing and the cooking contents that the instructor has evaluated as unsuccessful, and acquire cooking information that includes the cooking contents selected based on the presented cooking contents.

[0036] With this configuration, cooking tasks are selected from at least one of the cooking tasks that the cook has no experience performing and cooking tasks that received an unsatisfactory evaluation. Cooking information including the selected cooking tasks is then obtained, allowing the cook to perform these tasks and efficiently improve the cook's cooking skills.

[0037] (13) In the information output method described in any one of (1) to (12) above, the cooking level of the cook may be acquired, and in the generation of the support information, the support information may be generated based on the cooking information, the instruction level and the cooking level.

[0038] This configuration allows for the generation of appropriate support information based on the cook's skill level and the instructor's teaching level.

[0039] (14) An information output device in another aspect of the present disclosure includes an acquisition unit that acquires cooking information including the cooking content to be evaluated and the instruction level of an instructor; a generation unit that generates support information for when the instructor instructs a cook to perform the cooking content based on the cooking information and the instruction level; and an output unit that outputs the support information.

[0040] This configuration allows for the application of an information output device that provides the same effects and benefits as the information output method described above.

[0041] (15) An information output program in another aspect of the present disclosure causes a computer to acquire cooking information including the cooking content to be evaluated and the instructor's instruction level, generate support information for when the instructor instructs a cook to perform the cooking content based on the cooking information and the instruction level, and output the support information.

[0042] This configuration allows for the application of an information output device that provides the same effects and benefits as the information output method described above.

[0043] This disclosure can also be implemented as an information output system operated by such an information output program. Furthermore, it goes without saying that such a computer program can be distributed via a computer-readable, non-temporary recording medium such as a CD-ROM, or via a communication network such as the Internet.

[0044] 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.

[0045] (Embodiment) Embodiments of this disclosure will be described below. Figure 1 is a diagram showing an example of the overall configuration of the information output system 100 in this embodiment. The information output system 100 includes an information output device 1, a user terminal 2, a display terminal 3, and a shooting terminal 4. The information output device 1, user terminal 2, display terminal 3, and shooting terminal 4 are connected to each other so as to be able to communicate with each other via a network. The network is, for example, a wide-area communication network including the Internet and a mobile phone communication network.

[0046] Information output device 1 is, for example, a cloud server composed of one or more computers. Information output device 1 acquires cooking information from user terminal 2, generates lecture information (an example of support information) based on the acquired cooking information, and transmits the generated lecture information to display terminal 3.

[0047] User terminal 2 is, for example, a portable information processing device such as a tablet computer or a smartphone. User terminal 2 receives cooking information input from the user and transmits the received cooking information to information output device 1. Display terminal 3 is, for example, a portable information processing device similar to user terminal 2. Display terminal 3 displays lecture information on its display. Shooting terminal 4 is, for example, a camera installed in the kitchen. Shooting terminal 4 is installed, for example, in a position where it can photograph the hands of the cook from above the kitchen counter. Shooting terminal 4 captures an image including the hands of the user cooking at the counter at a predetermined frame rate and transmits it to information output device 1. Note that shooting terminal 4 may be installed in any position as long as it can photograph the hands of the cook. For example, shooting terminal 4 may be installed in a position where it can photograph the hands of the cook from a lateral angle.

[0048] The user terminal 2 and the display terminal 3 may be configured as a single unit. Alternatively, the user terminal 2 and the display terminal 3 may be configured as stationary information processing devices. The camera terminal 4 may be configured as a portable information processing device having a camera. The camera terminal 4 may be configured as a single unit with at least one of the user terminal 2 and the display terminal 3.

[0049] A user includes a cook who prepares the food and an instructor who provides guidance to the cook on the cooking process. An example of a cook is a child, and an example of an instructor is the child's mother and father or other guardian. This is just an example; the cook may be an adult with little cooking experience, and the instructor may be an experienced adult or child who instructs the adult on cooking. Both the cook and the instructor may be children. In this case, an example of a cook is a younger sister or brother, and an example of an instructor is an older sister or brother.

[0050] Figure 2 is a block diagram showing an example of the configuration of the information output device 1 shown in Figure 1. The information output device 1 includes a communication unit 11, a processor 12, and a memory 13. The communication unit 11 is, for example, a communication circuit that connects the information output device 1 to a network. The communication unit 11 receives, for example, ingredient information and instructor information from the user terminal 2. The communication unit 11 transmits, for example, lecture information to the display terminal 3.

[0051] The processor 12 is composed of, for example, a CPU (Central Processing Unit). The processor 12 includes an acquisition unit 121, a generation unit 122, and an output unit 123. The acquisition unit 121 to the output unit 123 are realized by the CPU executing an information output program. The acquisition unit 121 to the output unit 123 may be composed of a dedicated integrated circuit such as an ASIC (Application Specific Integrated Circuit).

[0052] The acquisition unit 121 acquires cooking information, including the cooking content to be evaluated. An example of cooking content is the act of cutting ingredients. In addition to the cooking content, the cooking information further includes cooking utensil information indicating the cooking equipment used for cooking. The cooking content further includes ingredient information indicating the ingredients used for cooking. Examples of cooking utensils include tools for cutting ingredients such as knives, peelers, graters, and slicers, as well as tools for heating ingredients such as frying pans, gas stoves, induction cooktops, and oven ranges. Examples of ingredients include vegetables that require cutting for cooking, such as tomatoes, onions, carrots, cucumbers, eggplants, radishes, and potatoes. Also, examples of ingredients include fruits that require cutting for cooking, such as bananas, apples, watermelons, melons, strawberries, kiwis, pears, and peaches.

[0053] Furthermore, the acquisition unit 121 acquires the instructor's instruction level. Here, the acquisition unit 121 may also acquire the instruction level entered by the instructor into the user terminal 2 from the user terminal 2. In the following description, the acquisition unit 121 acquires the instructor's instructor information and determines the instruction level based on the acquired instructor information. The instructor information includes experience information and the degree of understanding of the instruction content. Experience information indicates whether or not the instructor has experience cooking the ingredients to be instructed. The degree of understanding of the instruction content indicates the extent to which the instructor understands the instruction content regarding the ingredients to be instructed.

[0054] The instruction level includes, for example, high level, medium level, and low level. The acquisition unit 121 determines the instruction level to be low level if the experience information indicates that the person has no cooking experience. The acquisition unit 121 determines the instruction level to be medium level if the experience information indicates that the person has cooking experience and the level of understanding of the instruction content is below a first predetermined value. The acquisition unit 121 determines the instruction level to be high level if the experience information indicates that the person has cooking experience and the level of understanding of the instruction content of the instructor is higher than the first predetermined value.

[0055] Furthermore, the acquisition unit 121 acquires execution information, including cooking video, which is captured by the camera terminal 4 while the cook is performing the cooking. The cooking video is a video showing the cook performing the cooking. For example, the cooking video is a video showing the cook preparing ingredients using cooking utensils.

[0056] The generation unit 122 generates lecture information for when an instructor instructs a cook to perform a cooking task, based on the cooking information and instruction level acquired by the acquisition unit 121. For example, if the cook's instruction level is low, the generation unit 122 generates first lecture information (an example of support information), which is lecture information that includes the cooking content and the content of the instruction given when instructing the cook.

[0057] For example, if the instructor's instruction level is at a medium level, the generation unit 122 generates second lecture information (an example of support information), which is lecture information that includes instructional content but does not include cooking content.

[0058] For example, if the instructor's teaching level is high, the generation unit 122 does not generate the first lecture information and the second lecture information. In this case, the generation unit 122 may generate auxiliary information that does not include cooking content and teaching content.

[0059] Furthermore, the generation unit 122 generates evaluation support information, including execution information acquired by the acquisition unit 121, based on the instruction level acquired by the acquisition unit 121. The evaluation support information is information to support the evaluation by the instructor when evaluating the cooking content performed by the cook.

[0060] For example, if the instructor's instruction level is low, the generation unit 122 generates first evaluation support information, which is evaluation support information including the cooking content, the instructor's instruction on cooking, and execution information.

[0061] For example, if the instructor's instruction level is at a medium level, the generation unit 122 generates second evaluation support information, which includes the content and execution information of the cooking instruction provided by the instructor, but does not include the cooking content.

[0062] For example, if the instructor's instruction level is high, the generation unit 122 generates third evaluation support information, which is evaluation support information containing only execution information.

[0063] The output unit 123 outputs lecture information and evaluation support information. For example, the output unit 123 outputs lecture information and evaluation support information by transmitting the lecture information and evaluation support information to the user terminal 2 and / or display terminal 3 using the communication unit 11. For example, the output unit 123 outputs support information while the cook is performing the cooking procedure. For example, the output unit 123 outputs evaluation support information after the cook has performed the cooking procedure.

[0064] The memory 13 consists of a rewritable non-volatile storage device such as a hard disk drive and a solid-state drive. The memory 13 includes a lecture information storage unit 131, an evaluation result storage unit 132, a first generation table storage unit 133, and a second generation table storage unit 134.

[0065] The lecture information storage unit 131 stores the lecture information table T1 (Figure 3). Figure 3 is a diagram showing the data structure of the lecture information table T1 according to an example of this embodiment. The lecture information table T1 records lecture information for each food ingredient. For example, Lecture A is lecture information for cutting onions with a knife, Lecture B is lecture information for cutting carrots with a knife and a peeler, Lecture B' is lecture information for cutting carrots with a knife only, Lecture C is lecture information for cooking pumpkins with a knife and a microwave oven, and Lecture C' is lecture information for cutting pumpkins with a knife only. In this way, the lecture information has content corresponding to the combination of food ingredients and cooking utensil information. This makes it possible to provide more detailed instructional support to instructors. The lecture information includes video and checkpoints. The video is, for example, a video, still image, or illustration of a model cooking scene. Checkpoints are the points that instructors should check when providing guidance.

[0066] Lecture information may be created and uploaded by the user (instructor). For example, one example of uploaded lecture information is lecture information (including videos, still images, illustrations, and checkpoints) created by an instructor (mother). This allows instructors to provide smoother instruction using the lecture information they have created. Another example of uploaded lecture information may be lecture information created by someone other than the instructor with little cooking experience (e.g., father) (e.g., mother), which the instructor uses to teach cooking to their child. This allows instructors with little cooking experience to provide smoother instruction.

[0067] Figure 4 shows the details of the content of Lecture A shown in Figure 3. Lecture A includes an overall video and videos and checkpoints for each of the multiple steps. The overall video is a video that shows an overview of the cooking process from start to finish. The step-by-step videos show the cooking process for the respective step in more detail than the overall video. The overall video and step-by-step videos are examples of cooking content, and the checkpoints are examples of instructional content.

[0068] Lecture A includes peeling (Step #1) and cutting into wedges (Step #2). The video for the peeling step explains how to peel an onion, for example, by zooming in on a person demonstrating how to peel an onion with a knife. The checkpoint for peeling indicates when peeling is complete, for example, "Has the brown part been removed?" Therefore, instructors who refer to the lecture information can give appropriate instructions to cooks near the end of the peeling step, such as "Peel until the brown part is gone."

[0069] The video for the wedge-cutting step is a video that explains how to cut onions into wedges, for example, a video that explains how to use a knife and how to cut.

[0070] The checkpoints for the wedge-cutting step include (i) holding, (ii) cutting, (iii) placing, and (iv) washing. The (i) holding checkpoint includes, for example, whether the cook is holding the handle of the knife and whether the knife is facing the correct direction. The (ii) cutting checkpoint includes, for example, whether the knife is held in a cat's paw position, whether the knife is too close to the hand supporting the onion, whether the onion is being cut with brute force, the key points of the cutting technique, and the guideline for the size of the pieces to be cut. The (iii) placing checkpoint includes whether the onion is placed in an unstable place and whether the onion is placed in the correct direction. The (iv) washing checkpoint includes whether the sponge is applied from the opposite side of the blade and whether the blade is not being held. Note that checkpoint (iv) is optional and may not be required.

[0071] Figure 5 shows the details of the content of Lecture B shown in Figure 3. Like Lecture A, Lecture B also includes a full video and videos and checkpoints for each of the multiple steps. The multiple steps include washing (Step #1), peeling (Step #2), and slicing (Step #3). For example, the checkpoint for washing includes whether the dirt has been removed from the carrot. For example, the video for peeling includes a video explaining how to use a peeler. The checkpoint for peeling includes safe use of the peeler and how to determine when peeling is complete. For example, the video for the slicing step includes how to use a knife and how to cut.

[0072] Figure 6 shows the details of the content of Lecture C shown in Figure 3. Like Lecture A, Lecture C includes a full video and videos and checkpoints for each of the multiple steps. The multiple steps include peeling (Step #1) and chopping (Step #2). For example, the peeling video includes a video explaining how to use the microwave. For example, the peeling checkpoints include a warning before using the microwave. For example, the chopping step video includes a video explaining how to use the knife and a video explaining how to cut.

[0073] Let us return to Figure 2. The evaluation result storage unit 132 stores the evaluation result table T2 (Figure 7). Figure 7 is a diagram showing the data structure of the evaluation result table T2 in the first example of this embodiment. The evaluation result table T2 records the instructor's evaluation results for a particular cook for each cooking item. Here, ingredients are used as the cooking items. In the evaluation result table T2, ingredients with an evaluation result of "pass" are ingredients that the instructor evaluated as passable, ingredients with an evaluation result of "fail" are ingredients that the cook has tried to cook in the past but which the instructor evaluated as failing, and ingredients with an evaluation result of "not tried" are ingredients that the cook has not tried to cook. In this example, the cook passed bananas and tomatoes, but failed onions. Also, in this example, apples have not been tried. These evaluation results may be evaluation results for ingredients that the instructor actually instructed, or evaluation results for ingredients that the instructor did not actually instruct but which are presumed to pass when compared with past evaluation results. Also, it is optional whether or not untried ingredients are recorded. This evaluation is entered by the instructor through the user terminal 2.

[0074] In this embodiment, the evaluation result table T21 shown in Figure 8 may be used instead of the evaluation result table T2. Figure 8 is a diagram showing the data structure of the evaluation result table T21 in the second example of this embodiment. The evaluation result table T21 has a column for cutting method (processing method) in addition to the evaluation result table T2. That is, the evaluation result table T21 includes ingredients and cutting methods as cooking content, and records the instructor's evaluation of the ingredients and cutting methods. In the example in Figure 8, the evaluation of ginkgo leaf-shaped radish cuts is a pass, but the evaluation of julienned radish cuts is a fail. Also in the example in Figure 8, the evaluation of onion ring slices is a fail, and minced onion has not been attempted. Unattempted ingredients and cutting methods may or may not be recorded. In this way, since the evaluation result table T21 records the instructor's evaluation results for ingredients and cutting methods, the cook's evaluation results can be recorded in more detail.

[0075] Let us return to Figure 2. The first generation table storage unit 133 stores the first generation table T3. Figure 9 shows an example of the data structure of the first generation table T3. The first generation table T3 is a table that defines the display manner of lecture information according to the instruction level, and is referenced by the generation unit 122 when generating lecture information.

[0076] If the instruction level is low, the first lecture information is displayed on display terminal 3. The first lecture information includes an overall video (cooking content), step-by-step videos (cooking content), and checkpoints (instruction content). The first generation table T3 also specifies the timing of the display of the lecture information. For example, the first generation table T3 specifies the display timing for the first lecture information, such as displaying the overall video before cooking, displaying the step-by-step videos during cooking, and displaying the checkpoints during cooking. In this case, the instructor and cook can play the overall video to confirm the content of the cooking to be performed. After that, the instructor and cook can refer to the step-by-step videos and checkpoints to confirm the cooking content for each step in detail. This allows the instructor to provide detailed instruction step by step.

[0077] If the instruction level is intermediate, the second lecture information is displayed on display terminal 3. The second lecture information includes a checkpoint list that displays a list of checkpoints (instruction content), but does not include a full video or step-by-step videos. In this case, the instructor can refer to the checkpoint list displayed on the display terminal 3 screen as needed while the cook is cooking, and provide appropriate instruction.

[0078] When the instruction level is high, supplementary information is generated that does not include the overall video, step-by-step videos, or checkpoints. This supplementary information includes, for example, a message prompting the instructor to begin instruction. When the supplementary information is displayed, the instructor directly instructs the cook on how to cook without relying on the lecture information. In this way, the lower the instruction level, the more information is included in the lecture information, allowing the instructor to provide appropriate instruction according to their own instruction level.

[0079] Let us return to Figure 2. The second generation table storage unit 134 stores the second generation table T4. Figure 10 shows an example of the data structure of the second generation table T4. The second generation table T4 is a table that defines the information to be included in the evaluation support information according to the instruction level, and is referenced by the generation unit 122 when generating the evaluation support information.

[0080] If the instruction level is low, first-stage evaluation support information is generated, including cooking videos (execution information), lecture videos (cooking content), and checkpoints (instruction content). The lecture videos are the videos used by the instructor during instruction, specifically the overall video and step-by-step videos shown in Figure 9.

[0081] If the instruction level is medium, a second evaluation support information is generated, which includes cooking videos (execution information) and checkpoints (instruction content).

[0082] If the instruction level is high, a third evaluation support information is generated that includes only cooking videos (execution information).

[0083] Thus, the lower the instructor's level of instruction, the greater the amount of information included in the evaluation support data, allowing instructors to provide appropriate evaluations to cooks according to their own level of instruction.

[0084] The above describes the configuration of the information output device 1. Next, the processing of the information output system 100 will be explained. Figure 11 is a flowchart showing an example of the processing of the information output system 100 shown in Figure 1. Figure 12 is a flowchart that continues from Figure 11. In Figures 11 and 12, the step numbers in parentheses correspond to the step numbers in Figure 13, which will be described later.

[0085] (Step S201) User terminal 2 receives input of ingredient information from the user. The ingredient information may be entered by the instructor or the cook.

[0086] (Step S202) User terminal 2 transmits the ingredient information received in step S201 to information output device 1.

[0087] (Step S301) The information output device 1 receives ingredient information transmitted from the user terminal 2.

[0088] (Step S203) User terminal 2 receives instructor information input from the instructor. As mentioned above, the instructor information includes experience information and the level of understanding of the instruction content.

[0089] (Step S204) User terminal 2 transmits the instructor information received in step S203 to information output device 1.

[0090] (Step S302) Information output device 1 receives instructor information transmitted from user terminal 2. Based on the received instructor information, information output device 1 generates an instruction level.

[0091] (Step S303) The information output device 1, having received the instructor information, transmits recommended cooking utensil information to the cook, recommending the cooking utensils to be used for preparing the ingredients indicated by the ingredient information acquired in step S301.

[0092] (Step S205) User terminal 2 receives recommended cooking utensil information transmitted from information output device 1. The received recommended cooking utensil information is displayed on the user terminal 2's display.

[0093] (Step S206) User terminal 2 receives a selection of cooking utensils to be used from the cook who has referred to the recommended cooking utensil information.

[0094] (Step S207) User terminal 2 transmits information about the cooking utensils used to information output device 1.

[0095] (Step S304) The information output device 1 receives information about the cooking utensils used, transmitted from the user terminal 2.

[0096] (Step S305) Information output device 1 generates lecture information based on the instruction level.

[0097] (Step S306) The information output device 1 transmits the generated lecture information to the display terminal 3.

[0098] (Step S401) Display terminal 3 receives lecture information transmitted from information output device 1.

[0099] (Step S402) Display terminal 3 displays the received lecture information on its screen.

[0100] (Step S501) Once the lecture information is displayed, the recording terminal 4 begins recording the cooking video. Here, the cooking video is recorded at a predetermined frame rate.

[0101] (Step S502) The recording terminal 4 transmits the cooking video to the information output device 1. The cooking video may be transmitted continuously during recording (during cooking) or after recording (after cooking).

[0102] (Step S307) The information output device 1 receives cooking video transmitted from the camera terminal 4.

[0103] (Step S308) Information output device 1 generates evaluation support information based on the instruction level.

[0104] (Step S309) Information output device 1 transmits evaluation support information to user terminal 2.

[0105] (Step S208) User terminal 2 receives evaluation support information transmitted from information output device 1. The evaluation support information is displayed on the user terminal 2's screen.

[0106] (Step S209) User terminal 2 receives input of evaluation results from instructors who have referred to evaluation support information.

[0107] (Step S210) User terminal 2 transmits the received evaluation results to information output device 1.

[0108] (Step S310) The information output device 1 receives the evaluation results transmitted from the user terminal 2.

[0109] (Step S311) The information output device 1 registers the received evaluation results in the evaluation result table T2.

[0110] The above is an overview of the processing of the information output system 100. Next, we will explain the processing of the information output device 1. Figure 13 is a flowchart showing an example of the processing of the information output device 1.

[0111] (Step S101) The acquisition unit 121 acquires ingredient information transmitted from the user terminal 2 using the communication unit 11. Here, the transmitted ingredient information includes ingredients other than those that have received a "pass" evaluation result in the evaluation result table T2. In other words, the transmitted ingredient information includes ingredients that the cook has tried to prepare in the past but failed, and ingredients that have not been tried in the past.

[0112] Figure 14 shows the ingredient selection screen 600 of the first example of this embodiment. The ingredient selection screen 600 is displayed on the user terminal 2 when selecting ingredient information. The ingredient selection screen 600 includes a passing ingredient display field 601 for displaying passing ingredients and an ingredient input field 602 for inputting the ingredients to be cooked.

[0113] The "Approved Ingredients" section 601 displays ingredients that the cook has previously approved. In this section, eggplant, cucumber, carrot, and daikon radish are listed as approved ingredients.

[0114] The ingredient input field 602 is where the cook enters the ingredients they want to try. When the user taps the ingredient input field 602, recommended ingredients that the cook should prepare will be displayed sequentially. The user can switch the displayed recommended ingredients by swiping the ingredient input field 602. When the user displays the desired recommended ingredients in the ingredient input field 602 and taps the field, those recommended ingredients will be selected as the ingredients for cooking. Note that the cooking ingredients can be entered by the cook or by the instructor.

[0115] The acquisition unit 121 may, for example, determine the display order of recommended ingredients based on the difficulty level of the approved ingredients. In this case, the evaluation result table T2 has the difficulty level for each ingredient registered in advance. The acquisition unit 121 ranks the untried or unapproved ingredients in order of their difficulty level being closest to the approved ingredient with the highest difficulty level among the approved ingredients registered in the evaluation result table T2, and displays the recommended ingredients in the ingredient input field 602 according to this ranking.

[0116] Figure 15 shows the ingredient selection screen 700 of the second example of this embodiment. The ingredient selection screen 700 includes a recommended ingredient display area 701. The recommended ingredient display area 701 displays a list of recommended ingredients. The recommended ingredients displayed in the recommended ingredient display area 701 are unsuitable ingredients and untried ingredients. The order in which the recommended ingredients are displayed in the recommended ingredient display area 701 may be determined, for example, based on the difficulty level of the suitable ingredients as described above. The cook can select the ingredients to cook by tapping the image of the recommended ingredient displayed in the recommended ingredient display area 701 that they wish to cook. For example, the cook may choose an ingredient they are interested in from the recommended ingredients displayed in the recommended ingredient display area 701, or they may choose an ingredient they have in their refrigerator from the recommended ingredients displayed in the recommended ingredient display area 701.

[0117] The acquisition unit 121 may also allow the cook to select how to cut the ingredients by displaying a selection screen on the user terminal 2's display for selecting how to cut the ingredients. For example, when the ingredients to be cooked are determined by the ingredient determination screens 600 and 700, the acquisition unit 121 can display a selection screen on the user terminal 2 that lists predetermined ways to cut the ingredients for the determined ingredients, and the user can input an operation to select the desired way to cut the ingredients from among the predetermined ways to cut the ingredients, thereby determining how to cut the ingredients. Predetermined ways to cut ingredients include, for example, ginkgo leaf cuts, strip cuts, minced, julienned, etc.

[0118] (Step S102) The acquisition unit 121 acquires instructor information transmitted from the user terminal 2 using the communication unit 11. The instructor information is entered by the instructor using the user terminal 2. The entered instructor information includes experience information indicating whether or not the instructor has experience in handling cooking ingredients, and the degree of understanding of the instruction content. Therefore, the instructor enters the experience information and the degree of understanding of the instruction content into the user terminal 2.

[0119] The acquisition unit 121 can acquire the experience information and understanding of the instruction content by displaying an input screen for experience information and understanding of the instruction content on the user terminal 2's display and having the instructor input the experience information and understanding of the instruction content.

[0120] For example, if the ingredient to be cooked is a tomato, the acquisition unit 121 can obtain experience information by displaying a message such as "Have you ever cut a tomato before?" on the user terminal 2's display and prompting the instructor to input whether or not they have experience doing so. If an external system connected to the network manages experience information about the ingredients to be cooked, the acquisition unit 121 may also obtain the experience information by accessing this external system. The external system could be, for example, a cooking support system that assists the user in cooking.

[0121] For example, the acquisition unit 121 displays a list of checkpoints corresponding to cooking ingredients on the user terminal 2's display and asks the instructor to input whether they understand each checkpoint. The acquisition unit 121 then determines the level of understanding as the ratio of the number of checkpoints for which the instructor has indicated they understand the total number of checkpoints.

[0122] Alternatively, the acquisition unit 121 may determine the level of understanding based on the instructor's past teaching experience. For example, if the instructor has previously instructed on cooking a certain ingredient, the acquisition unit 121 may determine the instructor's level of understanding based on whether or not the instructor provided appropriate verbal cues to the cook at predetermined checkpoints. In this case, the memory 13 only needs to store the instructor's teaching history information. The teaching history information includes, for example, one or more teaching history records, and each teaching history record stores the instructor's identifier, the ingredient information instructed, the date and time of instruction, and the level of understanding in association with each other. The level of understanding is, for example, the ratio of the number of checkpoints for which appropriate verbal cues were provided to the total number of checkpoints. If the teaching history information includes multiple teaching history records, the instructor's level of understanding is, for example, the average of the levels of understanding in each teaching history record.

[0123] Alternatively, the acquisition unit 121 may determine the level of understanding by providing feedback on the cook's evaluation value (instruction evaluation value) of the instructor's past instruction. In this case, the memory 13 only needs to store the evaluation feedback history. The evaluation feedback history includes, for example, one or more evaluation feedback records, and each evaluation feedback record stores the instructor's identifier, the cook's identifier, the information on the ingredients instructed, the date and time of instruction, and the instruction evaluation value in association with each other. The instruction evaluation value has, for example, a predetermined level (for example, 5 levels). The instructor's level of understanding is, for example, the average value of the instruction evaluation values ​​for each evaluation feedback record.

[0124] (Step S103) The acquisition unit 121 acquires the instructor's instruction level based on the experience information and understanding level acquired in step S102. Figure 16 is a flowchart detailing the instruction level determination process.

[0125] (Step S601) The acquisition unit 121 determines whether the instructor has experience in cooking the ingredients. Here, if the experience information acquired in step S102 indicates that the instructor has experience, the acquisition unit 121 determines that the instructor has experience. If the experience information acquired in step S102 indicates that the instructor does not have experience, the acquisition unit 121 determines that the instructor does not have experience. If it is determined that the instructor has experience (YES in step S601), the process proceeds to step S602. If it is determined that the instructor does not have experience (NO in step S602), the process proceeds to step S605.

[0126] (Step S602) The acquisition unit 121 determines whether the instructor understands the instruction content. Here, the acquisition unit 121 determines that the instructor understands the instruction content if the level of understanding obtained in step S102 is greater than a predetermined value, and determines that the instructor does not understand the instruction content if the level of understanding obtained in step S102 is less than or equal to the predetermined value. If it is determined that the instructor understands the instruction content (YES in step S602), the process proceeds to step S603, and if it is determined that the instructor does not understand the instruction content (NO in step S602), the process proceeds to step S604.

[0127] (Step S603) The acquisition unit 121 determines that the instructor has practical cooking experience and understands the instruction content, and therefore sets the instruction level to high.

[0128] (Step S604) The acquisition unit 121 determines that the instructor has experience in cooking but does not understand the content of the instruction, and therefore sets the instruction level to medium.

[0129] (Step S605) The acquisition unit 121 determines that the instructor has no experience in cooking and does not understand the instruction content, so the instruction level is set to low. The instructor's instruction level is determined as described above. Refer back to Figure 13.

[0130] (Step S104) The acquisition unit 121 determines one or more recommended cooking utensils for a given ingredient and retrieves recommended cooking utensil information from the memory 13. For example, the acquisition unit 121 can determine the recommended cooking utensils by referring to the lecture information table T1 (Figure 3). For example, if the ingredient is a carrot, a knife and a peeler are determined as the recommended cooking utensils.

[0131] (Step S105) The acquisition unit 121 outputs recommended cooking utensil information to the user terminal 2 using the communication unit 11.

[0132] (Step S106) The acquisition unit 121 acquires cooking utensil information from the user terminal 2, which indicates the cooking utensil selected by the user from among the recommended cooking utensils indicated by the recommended cooking utensil information.

[0133] Figure 17 shows a cooking utensil selection screen 1100 according to the first example of this embodiment. The cooking utensil selection screen 1100 includes a recommended cooking utensil display area 1101. The recommended cooking utensil display area 1101 displays one or more recommended cooking utensils included in the recommended cooking utensil information. In this case, a kitchen knife and a peeler are displayed in the recommended cooking utensil display area 1101. This is because a kitchen knife and a peeler were stored in the lecture information table T1 as cooking utensils corresponding to the ingredients being cooked.

[0134] Figure 18 shows a cooking utensil selection screen 1200 according to a second example of this embodiment. The cooking utensil selection screen 1200 includes a recommended cooking utensil display area 1201. In this case, an adult-sized kitchen knife is displayed in the recommended cooking utensil display area 1201. This is because an adult-sized kitchen knife was stored in the lecture information table T1 as a cooking utensil corresponding to the ingredients being cooked.

[0135] The user selects the cooking utensils to be used by tapping the image of the cooking utensils to be used in the recommended cooking utensil display fields 1101 and 1201. The user terminal 2 outputs the cooking utensil information, which indicates the cooking utensils selected by the user, to the information output device 1. As a result, the acquisition unit 121 acquires the cooking utensil information.

[0136] (Step S107) The generation unit 122 generates lecture information based on the instruction level. For example, the generation unit 122 refers to the first generation table T3 and generates lecture information according to the display format of the lecture information corresponding to the instruction level. If the instruction level is high, supplementary information is generated; if the instruction level is medium, second lecture information is generated; and if the instruction level is low, first lecture information is generated.

[0137] (Step S108) The output unit 123 outputs the lecture information generated in step S107 to the display terminal 3 using the communication unit 11. Figure 19 shows the display screen 1800 for the second lecture information. The display screen 1800 is displayed to instructors with an intermediate level of instruction, so it displays a checkpoint list. Specifically, the display screen 1800 displays multiple checkpoints step by step. The display screen 1800 corresponds to Lecture A (Onion) shown in Figure 4.

[0138] The display screen 1800 includes a checkpoint display area 1801 that displays the checkpoint for step #1 and a checkpoint display area 1802 that displays the checkpoint for step #2. It displays the checkpoint for step #1 shown in Lecture A (Figure 4), "Has it been peeled until the brown part is gone?". The checkpoint display area 1802 also displays the checkpoint for step #2 shown in Lecture A (Figure 4), "(i) Holding: Are you holding the handle part?...".

[0139] Figure 20 shows the display screen 1900 for the first lecture information. The display screen 1900 is displayed to instructors with a low level of instruction, and therefore includes a video display area 1901 and a checkpoint display area 1902. In this example, the display screen 1900 corresponds to Lecture A (onion) shown in Figure 4. The video display area 1901 displays the full video and step-by-step videos. When the output unit 123 detects the start of cooking, it first displays the full video in the video display area 1901. The output unit 123 may, for example, detect the start of cooking based on the video captured by the shooting terminal 4, or it may detect the start of cooking based on a cooking start instruction entered by the user into the display terminal 3.

[0140] When the output unit 123 finishes displaying the full video, it then displays the video for step #1 in the video display area 1901. When the output unit 123 detects that the cook has finished cooking step #1, it then displays the video for step #2 in the video display area 1901. In this way, the output unit 123 displays the video for each step in the video display area 1901 in synchronization with the cooking being performed by the cook. Here, the output unit 123 may detect the completion of each step by the cook by processing the video captured by the shooting terminal 4, or it may detect the completion of each step based on a step completion instruction entered by the user in the display terminal 3. For example, the output unit 123 can determine that a step has ended when the state of the ingredients included in the video reaches a predetermined state indicating the end of the step. For example, in step #1 of lecture A, the predetermined state indicating the end of a step is when the brown part (skin) of the onion is gone.

[0141] The checkpoint display area 1902 displays checkpoints. For example, the output unit 123 displays a checkpoint in the checkpoint display area 1902 when it detects that the predetermined display timing for each of the multiple checkpoints has been reached. For example, in step #1 of Lecture A, the checkpoint "Have you peeled until there are no brown parts left?" is displayed in the checkpoint display area 1902 when the proportion of brown parts in the entire onion falls below a threshold. This allows the instructor to give instructions to the cook at the appropriate time.

[0142] Figure 21 shows the auxiliary information display screen 2100. The display screen 2100 is shown to instructors with a high level of instructional ability and displays messages prompting the start of instruction, such as "Please conduct the lecture," but does not display checkpoints, the full video, or step-by-step videos.

[0143] (Step S109) The acquisition unit 121 acquires the cooking video captured by the camera terminal 4. The acquisition unit 121 acquires the cooking video in parallel with the display of the lecture information in step S108. The acquired cooking video is stored in the memory 13. This allows the instructor to view the cooking video after the cooking is finished and to check for dangerous tasks that they may not have noticed during instruction, as well as / or tasks that the cook was actually doing correctly.

[0144] (Step S110) The output unit 123 detects whether the cook has finished cooking. For example, the output unit 123 can determine that cooking is finished when the state of the ingredients included in the cooking video reaches a predetermined state indicating the end of the final step of the cooking process. Alternatively, the end of cooking may be detected by user input. If the end of cooking is detected (YES in step S110), the process proceeds to step S111; if the end of cooking is not detected (NO in step S110), the process returns to step S108.

[0145] (Step S111) The generation unit 122 generates evaluation support information based on the instruction level. For example, the generation unit 122 generates evaluation support information corresponding to the instruction level according to the second generation table T4 (Figure 10). That is, if the instruction level is low, the first evaluation support information is generated; if the instruction level is medium, the second evaluation support information is generated; and if the instruction level is high, the third evaluation support information is generated.

[0146] (Step S112) The output unit 123 outputs the evaluation support information generated in step S111 to the user terminal 2 using the communication unit 11. As a result, the first evaluation support information, the second evaluation support information, or the third evaluation support information is displayed on the user terminal 2.

[0147] Figure 22 shows the display screen 2200 for the third evaluation support information. The display screen 2200 includes a cooking video display area 2201 that displays cooking videos. Above the cooking video display area 2201, the message "Mr. / Ms. XX's Challenge" is displayed, indicating that the cooking video of cook "Mr. / Ms. XX" is displayed in the cooking video display area 2201. Since the display screen 2200 is displayed to instructors with a high level of instruction, it includes only cooking videos.

[0148] Figure 23 shows the display screen 2300 for the second evaluation support information. The display screen 2300 includes a cooking video display area 2301 and a checkpoint display area 2302. The cooking video display area 2301 displays the cooking video of the cook. The checkpoint display area 2302 displays the checkpoints. The output unit 123 displays the checkpoints in the checkpoint display area 2302 that correspond to the steps of the cooking video displayed in the cooking video display area 2301. In this example, since the cooking video of the step where the cook holds a knife is displayed in the cooking video display area 2301, the checkpoints corresponding to the step where the cook holds a knife are displayed in the checkpoint display area 2302. The display screen 2300 is displayed to an instructor with an intermediate level of instruction, so it displays the cooking video and checkpoints, but does not display the lecture video.

[0149] Figure 24 shows the display screen 2400 of the first example of the first evaluation support information. The display screen 2400 includes a cooking video display area 2401, a lecture video display area 2402, and a checkpoint display area 2403. The cooking video display area 2401 and the checkpoint display area 2403 are the same as the cooking video display area 2301 and the checkpoint display area 2302 in Figure 23. The lecture video display area 2402 displays the lecture video. The output unit 123 displays the checkpoints corresponding to the steps of the cooking video displayed in the cooking video display area 2401 in the checkpoint display area 2403. Furthermore, the output unit 123 displays the lecture video corresponding to the steps of the cooking video displayed in the cooking video display area 2401 in the lecture video display area 2402. In this example, since the cooking video of the step of holding a knife is displayed in the cooking video display area 2401, the lecture video corresponding to the step of holding a knife is displayed. Display screen 2400 is shown to instructors with a low level of instruction, and displays cooking videos, lecture videos, and checkpoints. This allows low-level instructors to evaluate the cook's performance by comparing the lecture videos and checkpoints with the cooking videos.

[0150] Figure 25 shows the display screen 2500 of the second example of the first evaluation support information. The display screen 2500 includes a cooking video display area 2501, a lecture video display area 2502, and a checkpoint display area 2503. The cooking video display area 2501 and the lecture video display area 2502 are the same as the cooking video display area 2401 and the lecture video display area 2402 in Figure 24. The checkpoint display area 2503 displays an image of an NG image example that indicates an action that should be judged as a failure, as a checkpoint. Here, since the cooking video of the step of holding a knife is displayed in the cooking video display area 2501, a video showing an NG example of how to hold a knife is displayed in the checkpoint display area 2503. Therefore, if the way the cook holds the knife in the cooking video is similar to the way the cook holds the knife shown in the NG example displayed in the checkpoint display area 2503, the instructor can judge it as a failure.

[0151] (Step S113) The acquisition unit 121 uses the communication unit 11 to acquire the evaluation results of the cook sent by the instructor from the user terminal 2, and stores the acquired evaluation results in the evaluation result table T2. In this way, the evaluation results are stored in the evaluation result table T2 in association with the cooked ingredients. The cook refers to the evaluation support information to determine whether or not they have cooked the ingredients appropriately. If they determine that they have cooked the ingredients appropriately, they input a passing evaluation result into the user terminal 2. If they determine that they have not cooked the ingredients appropriately, they input a failing evaluation result into the user terminal 2. A failing evaluation is an example of an evaluation of non-achievement.

[0152] The instructor may also input evaluation results for each step. For example, in Lecture A (Figure 4), there is a peeling step #1 and a wedge-cutting step #2, so the instructor may input a pass or fail evaluation result for each. In this case, the evaluation result table T2 (Figure 7) will record the evaluation results for each ingredient for each step. In this embodiment, if all steps for an ingredient are passed, it may be determined that the ingredient has passed. Therefore, ingredients that fail some steps will be displayed as recommended ingredients on the ingredient selection screens 600 and 700.

[0153] Thus, this embodiment can generate lecture information according to the instructor's level of instruction, enabling instructors to provide appropriate cooking guidance to cooks.

[0154] Furthermore, since this embodiment generates evaluation support information according to the instruction level, instructors can smoothly evaluate cooks.

[0155] The following modifications may be adopted for this disclosure.

[0156] (1) The cooking videos included in the evaluation support information may be edited as appropriate. For example, the edited video may be a video in which frames corresponding to checkpoints have been cut from the cooking video. Alternatively, the edited video may be a video in which frames corresponding to the lecture video have been cut from the cooking video. If the cooking video includes frames of washing ingredients and placing ingredients on the cutting board, but the lecture video starts with the step of cutting ingredients, the edited video will omit the frames of washing ingredients and placing ingredients on the cutting board.

[0157] (2) If the instructor inputs a moment during the instruction that they would like to review, the edited video may include the frame corresponding to that moment. The instructor may input this moment using the control panel of the display terminal 3, or by voice input into the microphone of the display terminal 3. An example of the voice input is a predetermined trigger word such as "dangerous".

[0158] (3) The edited footage may not be a video, but may include screenshots of the cooking process at specific points in time.

[0159] (4) The steps S104 to S106 shown in Figure 13 are optional. In this case, no cooking equipment is selected, and the lecture information is determined based on the instruction level.

[0160] (5) The level of instruction may be determined using either experiential information or the level of understanding.

[0161] (6) If a cooking utensil is equipped with a sensor such as an acceleration sensor, the generation unit 122 may generate additional information to support the evaluation based on the sensor information and include the generated additional information in the evaluation support information. For example, if an acceleration sensor is equipped on a kitchen knife, the generation unit 122 may measure the swing amplitude of the knife from the sensor information of the acceleration sensor, and if the swing amplitude is greater than a threshold, it may include additional information in the evaluation support information indicating that the knife is being handled in an unstable manner.

[0162] (7) In the above embodiment, the cooking activity was the act of cutting ingredients, but it may also be the act of boiling ingredients. In this case, the steps S104 to S106 shown in Figure 13 may be omitted. Alternatively, in steps S104 to S106 shown in Figure 13, instead of the process of selecting a cooking appliance, the process of selecting either an IH cooking heater or a gas stove may be adopted.

[0163] In this modified example, examples of ingredients include eggs, carrots, fish, meat, and other ingredients that can be cooked by boiling.

[0164] In this modified version, the lecture information includes precautions regarding the handling of fire or heat. These precautions include, for example, using an appropriate heat setting such as high, medium, or low heat; not touching parts of the pot other than the handles as they will become hot during heating; and being careful with boiling water. Furthermore, if an induction cooktop is selected, the precautions include being careful as the surface of the induction cooktop will become hot during heating.

[0165] (8) In the above embodiment, the cooking activity was the act of cutting ingredients, but it may also be the act of grilling ingredients. In this case, the steps S104 to S106 shown in Figure 13 may be omitted. Alternatively, in steps S104 to S106 shown in Figure 13, instead of the process of selecting a cooking appliance, the process of selecting either an IH cooking heater or a gas stove may be adopted.

[0166] In this modified example, examples of ingredients include raw eggs, tomatoes, fish, meat, and other ingredients that can be cooked by grilling.

[0167] In this modified version, the lecture information includes precautions regarding the handling of fire or heat. These precautions include, for example, using an appropriate heat setting such as high, medium, or low heat; not touching parts of the frying pan other than the handle as they will become hot during heating; and being careful with hot oil. Furthermore, if an induction cooktop is selected, the precautions include being careful as the surface of the induction cooktop will become hot during heating.

[0168] (9) The cooking process may include all of the following: cutting ingredients, boiling ingredients, and grilling ingredients. In this case, in step S101, cooking information is obtained that indicates the dish selected by the user from among multiple dishes (e.g., curry, stew, etc.) that involve cutting, boiling, and grilling. In this case, lecture information may be generated separately for each of the cutting, boiling, and grilling actions. Furthermore, if the process involves cutting multiple ingredients, lecture information may be generated for each ingredient.

[0169] Furthermore, evaluation support information may be generated individually for each of the actions of cutting, boiling, and grilling, or evaluation support information may be generated for the entire dish. Also, the evaluation result may be an evaluation result for the entire dish, or an evaluation result for each of the actions of cutting, boiling, and grilling.

[0170] (10) In step S107, the generation unit 122 may change the lecture information to be output depending on the combination of the instructor's teaching level and the cook's cooking level. Figure 26 shows an example of a lecture information determination table T5 for determining the lecture information. In the lecture information determination table T5, the vertical axis represents the instructor's teaching level and the horizontal axis represents the cook's cooking level.

[0171] In the lecture information determination table T5, the supplementary information is supplementary information that does not include any of the above-mentioned full-length videos, step-by-step videos, or checkpoints.

[0172] In the lecture information determination table T5, the first lecture information is the lecture information including the overall video, step-by-step videos, and checkpoints as described above.

[0173] In the lecture information determination table T5, the second lecture information includes the checkpoint list that displays the checkpoints as described above, but does not include the full video or step-by-step videos.

[0174] The generation unit 122 generates supplementary information regardless of the cook's cooking level, provided the instructor's teaching level is high. This is because, due to the instructor's high teaching level, they can instruct the cook on how to cook without relying on lecture information.

[0175] The generation unit 122 generates second lecture information regardless of the cook's cooking level, provided the instructor's instruction level is intermediate. In this case, the instructor can appropriately provide cooking instruction by referring to the checkpoints included in the second lecture information as needed.

[0176] The generation unit 122 generates second lecture information if the instructor's instruction level is low, or if the cook's cooking level is higher than the instructor's instruction level, i.e., if the cook's cooking level is high or medium. In this case, instead of the first lecture information tailored to the "low" instruction level, the second lecture information, which would normally be used when the instruction level is medium, is generated. When the cook's cooking level is high or medium, it is assumed that the cook can cook without watching the full video and the step-by-step videos. Therefore, the instructor only needs to focus on the checkpoints as areas to instruct and check. In this case, the second lecture image is generated instead of the first lecture image.

[0177] The generation unit 122 generates first lecture information if the instructor's teaching level is low, or if the cook's cooking level is low. This is because if both the cook and the instructor are at a low level, a full video, step-by-step videos, and a checkpoint list are required.

[0178] The cooking skill level of the cook is acquired by the acquisition unit 121. The acquisition unit 121 can acquire the cooking skill level by having the cook or instructor input it via the user terminal 2. Alternatively, the acquisition unit 121 can acquire the cooking skill level by analyzing a video showing the cook cooking.

[0179] (11) Assume a case where a cook who has passed the cooking of a certain ingredient (e.g., carrots) using a cooking utensil (e.g., a peeler) performs the same cooking (e.g., peeling using a peeler) on another ingredient (e.g., radishes). In this case, the generation unit 122 may generate lecture information that omits information related to cooking (e.g., peeling using a peeler). For example, when applying lecture B shown in Figure 5 to peeling radishes using a peeler, the generation unit 122 may generate lecture information that omits the display of the lecture on the safe use of the peeler included in "Peeling in Step #2".

[0180] (12) The acquisition unit 121 may conduct a confirmation test to the cook to confirm whether or not the cook understands the checkpoints and acquire the test results of the confirmation test. The generation unit 122 may then identify the checkpoints that the cook understands from the test results and generate lecture information that omits the identified checkpoints. For example, if the cook understands the checkpoint for "holding" among the checkpoints shown in Figure 4, the generation unit 122 may generate lecture information that omits the checkpoint for "holding". [Industrial applicability]

[0181] This disclosure is useful in the field of technology that assists in cooking.

Claims

1. Computers We obtain cooking information, including the cooking content to be evaluated, and the instructor's teaching level. Based on the cooking information and the instruction level, the system generates support information for when the instructor instructs the cook to perform the cooking task. Outputting the aforementioned support information, Information output method.

2. The cooking information further includes cooking utensil information indicating the cooking utensils used in the cooking process. The cooking details include ingredient information indicating the ingredients used in the cooking. The information output method according to claim 1.

3. The aforementioned cooking process includes at least one of the following: cutting ingredients, boiling ingredients, and grilling ingredients. The information output method according to claim 1 or 2.

4. The level of instruction is determined based on at least one of the instructor's experience in performing the cooking content and the instructor's understanding of the content when instructing the cook on the cooking. The information output method according to claim 1 or 2.

5. If the instructor has no experience performing the cooking procedure, the generated support information will include the cooking procedure and the instruction given to the cook when instructing them on the procedure. The information output method according to claim 4.

6. If the aforementioned instructor has experience performing the aforementioned cooking procedures, Furthermore, the level of understanding of the instructions given by the cook is obtained. If the level of understanding is below a predetermined value, the generated support information includes the instruction content. If the level of understanding is greater than a predetermined value, the support information will not be generated. The information output method according to claim 1 or 2.

7. The execution information, including video footage taken during the cooking process by the cook, is acquired. Based on the aforementioned instruction level, evaluation support information including the aforementioned execution information is generated. Outputting the aforementioned evaluation support information, The information output method according to claim 1.

8. Furthermore, experience information is obtained indicating whether the instructor has experience in performing the cooking content. In generating the aforementioned evaluation support information, if the experience information indicates that the person does not have the aforementioned experience, the generated evaluation support information shall include the cooking content, the content of the cooking instruction by the instructor, and the execution information. The information output method according to claim 7.

9. If the aforementioned experience information indicates that the person has the aforementioned experience, Furthermore, the level of understanding of the instructor's instruction content is obtained, If the level of understanding is below a predetermined value, the generated evaluation support information includes the instruction content and the execution information. The information output method according to claim 8.

10. In the output of the support information, the cook outputs the support information while performing the cooking process. In the output of the evaluation support information, the evaluation support information is output after the cook has performed the cooking procedure. The information output method according to any one of claims 7 to 9.

11. Furthermore, the evaluation results of the cook by the instructor based on the evaluation support information are obtained. Furthermore, the evaluation results are stored in memory in association with the cooking details. The information output method according to claim 10.

12. In acquiring the cooking information, the cook presents at least one cooking method that the cook has no experience performing and one cooking method that received a failing grade in the supervisor's evaluation, and acquires cooking information that includes the cooking method selected based on the presented cooking method. The information output method according to claim 1 or 2.

13. Furthermore, the cooking level of the cook is obtained, In generating the support information, the support information is generated based on the cooking information, the instruction level, and the cooking level. The information output method according to claim 1.

14. An acquisition unit that acquires cooking information including the cooking content to be evaluated, and the instructor's teaching level, A generation unit generates support information for when the instructor instructs a cook to perform the cooking content, based on the cooking information and the instruction level. It includes an output unit that outputs the aforementioned support information, Information output device.

15. On the computer, We obtain cooking information, including the cooking content to be evaluated, and the instructor's teaching level. Based on the cooking information and the instruction level, the system generates support information for when the instructor instructs the cook to perform the cooking task. The process to output the aforementioned support information and execute the process. Information output program.

Images