Information processing method, information processing device, and program

Abstract

This information processing device: acquires food product information pertaining to a cooked food product; acquires cooking time information pertaining to the cooking time of the food product; identifies, on the basis of the food product information and the cooking time information, a change in state of the food product according to an elapsed time from completion of cooking, the state including at least one of a component of the food product and a sensory property of the food product; generates recipe information indicating a recipe for recooking the food product, the recipe information including a cooking step corresponding to the change in state; and outputs the recipe information.

Description

Information processing method, information processing device, and program

[0001] The present disclosure relates to an information processing method, an information processing device, and a program.

[0002] Patent Document 1 discloses a POS terminal according to the background art, which issues a label on which cooking instructions for purchased food are printed.

[0003] Japanese Patent Application Laid-Open No. 2002-190068

[0004] The ingredients of a food and its sensory perception change depending on the time elapsed since the completion of cooking of the food. According to the background art, the re-cooking method is fixed for each food, and it is not possible to provide a user with an optimal re-cooking method that takes into account the changes in the ingredients of the food and / or the sensory perception of the food over time.

[0005] The present disclosure provides an information processing method, an information processing device, and a program that can provide an optimal re-cooking method that corresponds to changes over time in the ingredients of food and / or the sensory perception of food.

[0006] An information processing method according to one aspect of the present disclosure includes an information processing device that acquires food information about cooked food, acquires cooking time information about the cooking time of the food, and, based on the food information and the cooking time information, identifies changes in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, depending on the time elapsed since the completion of cooking. The information processing device generates recipe information indicating a recipe for re-cooking the food, including cooking steps depending on the changes in state, and outputs the recipe information.

[0007] According to the present disclosure, it is possible to provide an optimal re-cooking method that takes into account changes over time in the ingredients of food and / or the sensory perception of food.

[0008] 1 is a diagram showing a simplified configuration of a recipe providing system. FIG. 1 is a diagram showing a first example of ingredient characteristic information. FIG. 2 is a diagram showing a second example of ingredient characteristic information. FIG. 1 is a diagram showing a first example of sensory characteristic information. FIG. 2 is a diagram showing a second example of sensory characteristic information. FIG. 2 is a diagram showing a simplified example of a recipe. FIG. 3 is a diagram showing a simplified example of a recipe. FIG. 4 is a diagram showing a simplified example of a recipe. FIG. 5 is a diagram showing a simplified example of a recipe. FIG. 6 is a diagram showing a simplified example of a recipe. FIG. 7 is a diagram showing a simplified example of a recipe. FIG. 8 is a diagram showing a simplified example of a recipe.

[0009] (Knowledge forming the basis of the present disclosure) The POS terminal according to the background art disclosed in Patent Document 1 includes a label data master that stores cooking method data indicating the re-cooking method for each food item that a user purchases in a store and takes home. The re-cooking method indicates the method and time for reheating the food item. When paying for the purchased food item, the POS terminal reads the cooking method data for the food item from the label data master and prints the re-cooking method indicated by the cooking method data on a label and issues it. The issued label is affixed to the purchased food item.

[0010] The components of a food and the sensory sensation of the food change depending on the time elapsed since the completion of cooking of the food. An example of a food component is nutrients. An example of a sensory sensation of a food is crispiness. According to the background art, the re-cooking method is constant for each food, and it is not possible to provide a user with an optimal re-cooking method that corresponds to the change in the components of the food and / or the sensory sensation of the food over time.

[0011] The inventors have discovered that by identifying changes in the state of food, including at least one of the food's ingredients and the sensory perception of the food, based on food information and cooking time information, and generating recipe information including cooking steps that correspond to the changes in the state, it is possible to provide users with an optimal re-cooking method that corresponds to changes over time in the food's ingredients and / or the sensory perception of the food, and have come up with the present disclosure.

[0012] Next, each aspect of the present disclosure will be described.

[0013] An information processing method according to a first aspect of the present disclosure includes an information processing device that acquires food information about cooked food, acquires cooking time information about the cooking time of the food, and, based on the food information and the cooking time information, identifies changes in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, depending on the time elapsed since the completion of cooking, generates recipe information indicating a recipe for re-cooking the food, including cooking steps depending on the changes in state, and outputs the recipe information.

[0014] According to the first aspect, it is possible to provide an optimal re-cooking method that takes into account changes over time in the ingredients of food and / or the sensory perception of food.

[0015] In the information processing method according to the second aspect of the present disclosure, in the first aspect, the state includes the component, and in identifying a change in the state, component characteristic information indicating a time-dependent change in the content of the component in the food is acquired, and the change in the component is identified based on the component characteristic information and the elapsed time since the completion of cooking.

[0016] According to the second aspect, it is possible to identify the changes in food components over time with high accuracy.

[0017] In the information processing method according to the third aspect of the present disclosure, in the second aspect, the recipe may include the cooking step of increasing the component whose content has decreased over time, or the cooking step of decreasing the component whose content has increased over time.

[0018] According to the third aspect, it is possible to provide an optimal re-cooking method that corresponds to the increase or decrease in the content of ingredients over time.

[0019] In an information processing method according to a fourth aspect of the present disclosure, in any one of the first to third aspects, the state includes the sensory property, and in identifying a change in the state, sensory characteristic information indicating a time-dependent change characteristic of the sensory evaluation value for the food is acquired, and the sensory change is identified based on the sensory characteristic information and the elapsed time since the completion of cooking.

[0020] According to the fourth aspect, it is possible to identify the change in sensory sensation of food over time with high accuracy.

[0021] In the information processing method according to the fifth aspect of the present disclosure, in the fourth aspect, the recipe may include a cooking step that increases the sensory function whose evaluation value has decreased over time, or a cooking step that decreases the sensory function whose evaluation value has increased over time.

[0022] According to the fifth aspect, it is possible to provide an optimal re-cooking method that corresponds to fluctuations in sensory evaluation values ​​over time.

[0023] In the information processing method according to the sixth aspect of the present disclosure, in any one of the first to fifth aspects, it is preferable to further acquire scheduled time information regarding the scheduled time for re-cooking the food, and in identifying the change in state, identify the change in state at the scheduled time based on the food information, the cooking time information, and the scheduled time information.

[0024] According to the sixth aspect, it is possible to provide in advance the optimum re-cooking method for the scheduled time when food is to be re-cooked.

[0025] In an information processing method according to a seventh aspect of the present disclosure, in any one of the first to sixth aspects, the cooking process may include at least one of reheating the food when the change in state is less than a first threshold value, adding a seasoning to the food according to the change in state when the change in state is equal to or greater than the first threshold value and less than a second threshold value, and using the food as an ingredient for another dish when the change in state is equal to or greater than the second threshold value.

[0026] According to the seventh aspect, it is possible to provide an optimal re-cooking method including optimal cooking steps according to changes in the state of food.

[0027] In the information processing method according to the eighth aspect of the present disclosure, in any one of the first to seventh aspects, the recipe information may be generated by referring to a database in which multiple pieces of recipe information are registered.

[0028] According to the eighth aspect, it is possible to generate optimal recipe information by referring to a database in which a plurality of pieces of recipe information are registered.

[0029] An information processing method according to a ninth aspect of the present disclosure is the eighth aspect, further comprising: receiving new recipe information provided by a user; and registering the new recipe information in the database.

[0030] According to the ninth aspect, new recipe information registered in the database can be provided to other users.

[0031] In the information processing method according to the tenth aspect of the present disclosure, in the ninth aspect, it is preferable to further receive evaluations from other users regarding the new recipe information, and to grant the user a reward according to the evaluations.

[0032] According to the tenth aspect, it is possible to motivate the user to create new recipe information.

[0033] An information processing device according to an eleventh aspect of the present disclosure includes an acquisition unit that acquires food information regarding cooked food and cooking time information regarding the cooking time of the food; an identification unit that identifies a change in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, based on the food information and the cooking time information, according to the elapsed time since the completion of cooking; a generation unit that generates recipe information indicating a recipe for re-cooking the food, including cooking steps according to the change in state; and an output unit that outputs the recipe information.

[0034] According to the eleventh aspect, it is possible to provide an optimal re-cooking method that takes into account changes over time in the ingredients of food and / or the sensory perception of food.

[0035] A program according to a twelfth aspect of the present disclosure is a program for causing an information processing device to execute a process, the process acquiring food information regarding cooked food, acquiring cooking time information regarding the cooking time of the food, identifying a change in the state of the food, including at least one of the ingredients of the food and the sensory perception of the food, according to the elapsed time since completion of cooking, based on the food information and the cooking time information, generating recipe information indicating a recipe for re-cooking the food, including cooking steps according to the change in state, and outputting the recipe information.

[0036] According to the twelfth aspect, it is possible to provide an optimal re-cooking method that takes into account changes over time in the ingredients of food and / or the sensory perception of food.

[0037] The present disclosure can also be realized as a program that causes a computer to execute each characteristic configuration included in such a method or apparatus, or as a system operated by this program. Needless to say, such a computer program can be distributed on a computer-readable non-transitory recording medium such as a CD-ROM or via a communication network such as the Internet.

[0038] (Embodiments of the Present Disclosure) Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings. Elements with the same reference numerals in different drawings indicate the same or corresponding elements. Furthermore, the components, the layout positions of the components, the connection forms, the order of operations, etc. shown in the following embodiments are merely examples and are not intended to limit the present disclosure. The present disclosure is limited by the claims. Therefore, among the components in the following embodiments, components that are not described in the independent claims that represent the highest concept of the present disclosure are not necessarily required to achieve the object of the present disclosure, but are described as constituting the form.

[0039] 1 is a diagram showing a simplified configuration of a recipe providing system according to an embodiment of the present disclosure. The recipe providing system is installed in a user's residence or the like, and generates and provides recipes for re-cooking food or the like purchased at a store and brought home. However, the recipe providing system according to this embodiment is not limited to homes, and may also be applied to restaurants, cafeterias, or the like.

[0040] The recipe providing system includes an information processing device 1 and a user terminal 2. The information processing device 1 is capable of communicating with the user terminal 2 via a communication network NW.

[0041] In this embodiment, the information processing device 1 is a personal computer, a server device, a dedicated terminal, or the like located anywhere in the home. The user terminal 2 is a tablet terminal located in the kitchen, a smartphone carried by the user, or the like. The communication network NW is a wireless LAN or the like. However, this is not limited to this example. The information processing device 1 and the user terminal 2 may also be configured as an integrated device. Furthermore, the information processing device 1 may be located on the cloud. In this case, the communication network NW is any communication network using a dedicated line or a public line.

[0042] The information processing device 1 includes a processing unit 11, a storage unit 12, and a communication unit 13. The processing unit 11 includes a processor such as a CPU. The processing unit may be interpreted as an information processing unit. The storage unit 12 includes an HDD, an SSD, a semiconductor memory, or the like. The storage unit 12 stores a program 30, component characteristic information 31, sensory characteristic information 32, and recipe information 33. The communication unit 13 includes a communication module compatible with the communication standard of the communication network NW.

[0043] The user terminal 2 includes a processing unit 21, a memory unit 22, a communication unit 23, an input unit 24, and a display unit 25. The processing unit 21 includes a processor such as a CPU. The memory unit 22 includes a HDD, an SSD, or a semiconductor memory. The communication unit 23 includes a communication module compatible with the communication standard of the communication network NW. The input unit 24 includes a touch panel or a two-dimensional code reader. The display unit 25 includes a liquid crystal display or an organic EL display.

[0044] The component characteristics information 31 indicates the time-dependent change in the content of a specific component among multiple components contained in each of various foods. An example of the multiple components may be multiple nutrients. The component characteristics information 31 is generated in advance for each food by experiment, simulation, or the like.

[0045] FIG. 2A is a diagram showing a first example of ingredient characteristics information 31. The target food is fried chicken, and the specific ingredient is vitamin C. However, the specific ingredient is not limited to vitamin C, and may be multiple ingredients. The horizontal axis indicates elapsed time, and the vertical axis indicates the vitamin C content. The point in time when the elapsed time is "0" corresponds to the cooking time of the food. The cooking time includes the production completion time. As shown in FIG. 2A, the longer the elapsed time from the completion of cooking of the food, the lower the vitamin C content. Note that the ingredient characteristics information 31 may take the form of a function formula, table information, or a machine-learned estimation model.

[0046] 2B is a diagram showing a second example of the component characteristic information 31. The target food is fried chicken, and the specific component is hexanal. However, the specific component is not limited to hexanal and may be multiple components. The horizontal axis indicates the elapsed time, and the vertical axis indicates the hexanal content. As shown in FIG. 2B, the hexanal content increases as the time elapsed since the completion of cooking of the food increases.

[0047] The sensory characteristic information 32 indicates the time-dependent change characteristics of the evaluation value of a specific sensory element among the multiple sensory elements for each of various foods. An example of the multiple sensory elements may be multiple textures. The sensory characteristic information 32 is generated in advance for each food item based on statistical information or the like that compiles evaluation results from a large number of users.

[0048] FIG. 2C is a diagram showing a first example of sensory characteristic information 32. The target food is fried chicken, and the specific sensory characteristic is crispiness. However, the specific sensory characteristic is not limited to crispiness and may be multiple. The horizontal axis indicates elapsed time, and the vertical axis indicates the evaluation value of crispiness. As shown in FIG. 2C, the longer the time elapsed since the completion of cooking of the food, the lower the evaluation value of crispiness. Note that the form of sensory characteristic information 32 may be a function formula, table information, or a machine-learned estimation model.

[0049] 2D is a diagram showing a second example of sensory characteristic information 32. The target food is fried chicken, and the specific sensory characteristic is stickiness. However, the specific sensory characteristic is not limited to stickiness and may be multiple. The horizontal axis indicates elapsed time, and the vertical axis indicates the evaluation value of stickiness. As shown in FIG. 2D, the longer the time elapsed since the food was cooked, the higher the evaluation value of stickiness.

[0050] The recipe information 33 is a database showing recipes for re-cooking methods for various foods. The recipe information 33 is generated in advance for each food by the service provider.

[0051] FIG. 3A is a simplified diagram showing an example of a recipe 33A. Recipe 33A includes a cooking step for increasing a specific component whose content has decreased over time. The target foods are fried chicken and hamburger steak, and the specific component is vitamin C. Recipe 33A includes items such as food name, level, and cooking step. The level indicates the degree of change in the state of the food after cooking is complete. In the example of FIG. 3A, the reduction level of vitamin C content is shown in three levels. If the amount of vitamin C reduction is less than a first threshold, the reduction level is low level Lv1. If the amount of vitamin C reduction is equal to or greater than the first threshold and less than a second threshold, the reduction level is medium level Lv2. If the amount of vitamin C reduction is equal to or greater than the second threshold, the reduction level is high level Lv3. Note that the specific component is not limited to vitamin C and may be multiple components. Furthermore, the reduction level of the specific component is not limited to three levels, as long as it is two or more levels.

[0052] For fried chicken, when the reduction level is low level Lv1, the cooking process is set to reheat in a microwave for two minutes. When the reduction level is medium level Lv2, the cooking process is set to reheat in a microwave for two minutes, and then add 1 / 2 teaspoon of lemon juice per piece of fried chicken. When the reduction level is high level Lv3, the cooking process is set to use fried chicken as an ingredient for another dish, "Yakitori (Cooked with Sweet and Sour Sauce)." Note that the contents of the cooking process are not limited to this example.

[0053] For a hamburger steak, the cooking process when the reduction level is low level Lv1 is set to reheat in a microwave for 3 minutes. When the reduction level is medium level Lv2, the cooking process when the reduction level is medium level Lv3 is set to reheat in a microwave for 3 minutes and then add 1 teaspoon of lemon juice per hamburger steak. When the reduction level is high level Lv3, the cooking process when the hamburger steak is used as an ingredient for another dish, loco moco, is set. Note that the contents of the cooking process are not limited to this example.

[0054] FIG. 3B is a simplified diagram showing an example of recipe 33B. Recipe 33B includes a cooking step for reducing a specific component whose content has increased over time. The target food is fried chicken, and the specific component is hexanal. In the example of FIG. 3B, the level indicates the increase level of the hexanal content in three stages. If the increase in hexanal is less than the first threshold, the increase level is low level Lv1. If the increase in hexanal is equal to or greater than the first threshold and less than the second threshold, the increase level is medium level Lv2. If the increase in hexanal is equal to or greater than the second threshold, the increase level is high level Lv3. Note that the specific component is not limited to hexanal and may be multiple components. Furthermore, the increase level of the specific component is not limited to three stages, but may be two or more stages.

[0055] For fried chicken, the cooking process when the increase level is low level Lv1 is set to reheat in a microwave for two minutes. When the increase level is medium level Lv2, the cooking process when the increase level is medium level Lv2 is set to reheat in a microwave for two minutes, and then add 1 / 2 teaspoon of sweet and sour sauce per piece of fried chicken. When the increase level is high level Lv3, the cooking process when the fried chicken is used as an ingredient for another dish, "fried chicken with vegetables and sweet and sour sauce." Note that the contents of the cooking process are not limited to this example.

[0056] FIG. 3C is a simplified diagram showing an example of a recipe 33C. Recipe 33C includes a cooking step for increasing a specific sensory function whose evaluation value has decreased over time. The target food is fried chicken, and the specific sensory function is crispiness. In the example of FIG. 3C, the level indicates the decrease in the evaluation value of crispiness in three stages. When the decrease in the evaluation value of crispiness is less than a first threshold, the decrease level is low level Lv1. When the decrease in the evaluation value of crispiness is equal to or greater than the first threshold and less than a second threshold, the decrease level is medium level Lv2. When the decrease in the evaluation value of crispiness is equal to or greater than the second threshold, the decrease level is high level Lv3. Note that the specific sensory function is not limited to crispiness and may be multiple. Furthermore, the decrease level of the evaluation value of crispiness is not limited to three stages, and may be two or more stages.

[0057] For fried chicken, when the reduction level is low level Lv1, the cooking process is set to be heating in a microwave oven for 2 minutes. When the reduction level is medium level Lv2, the cooking process is set to add 2g of mayonnaise per piece of fried chicken and heat in a microwave oven for 2 minutes. When the level is high level Lv3, the cooking process is set to use fried chicken as an ingredient for another dish, "Yakitori (Cooked with Sweet and Sour Sauce)." Note that the contents of the cooking process are not limited to this example.

[0058] FIG. 3D is a simplified diagram showing an example of a recipe 33D. Recipe 33D includes a cooking step for reducing a specific sensory function whose evaluation value has increased over time. The target food is fried chicken, and the specific sensory function is stickiness. In the example of FIG. 3D, the level indicates the increase level of the stickiness evaluation value in three stages. If the increase in the stickiness evaluation value is less than a first threshold, the increase level is a low level Lv1. If the increase in the stickiness evaluation value is equal to or greater than the first threshold and less than a second threshold, the increase level is a medium level Lv2. If the increase in the stickiness evaluation value is equal to or greater than the second threshold, the increase level is a high level Lv3. Note that the specific sensory function is not limited to stickiness and may be multiple. Furthermore, the increase level of the stickiness evaluation value is not limited to three stages, and may be two or more stages.

[0059] For fried chicken, the cooking process when the increase level is low level Lv1 is set to heating in a microwave oven for 2 minutes. When the increase level is medium level Lv2, the cooking process when the increase level is medium level Lv3 is set to remove excess fat with kitchen paper and then heat in a microwave oven for 2 minutes. When the increase level is high level Lv3, the cooking process when the fried chicken is used as an ingredient for another dish, "sweet and spicy fried chicken." Note that the contents of the cooking process are not limited to this example.

[0060] 4 is a simplified diagram showing the functional configuration of the processing unit 11 of the information processing device 1. The processing unit 11 has an acquisition unit 41, a generation unit 42, and an output unit 43 as functions realized by the processor executing the program 30 read from the storage unit 12. The storage unit 12 includes a computer-readable non-volatile storage medium, and the program 30 is stored in the storage medium. Details of the processing content executed by each processing unit will be described later.

[0061] FIG. 5 is a flowchart showing the processing executed by the processing unit 11 of the information processing device 1.

[0062] First, in step SP1, the acquisition unit 41 acquires food information about the target cooked food.

[0063] Next, in step SP2, the acquisition unit 41 acquires cooking time information regarding the cooking time of the target food. Step SP2 may be executed before step SP1 or simultaneously with step SP1.

[0064] 6 is a simplified diagram showing an example of food information 50. A user reads a two-dimensional code printed on the packaging of a target food product using a two-dimensional code reader included in the input unit 24 of the user terminal 2. The communication unit 23 of the user terminal 2 transmits the food information 50 included in the two-dimensional code to the information processing device 1 via the communication network NW. The communication unit 13 of the information processing device 1 receives the food information 50. The acquisition unit 41 acquires the food information 50 from the communication unit 13.

[0065] 6, the food information 50 includes a food ID, a food name, a place where the food is produced, and a production completion date and time of the food. The production completion date and time of the food corresponds to cooking time information for the food.

[0066] FIG. 7 is a simplified diagram showing an example of an input screen 60 displayed on the display unit 25 of the user terminal 2. The input screen 60 includes an input field 61 for inputting the name of the target food, an input field 62 for inputting the production completion date and time of the target food, and an icon 63 labeled "OK." The user uses the touch panel included in the input unit 24 to input the food name and production completion date and time into the input fields 61 and 62, respectively, and then selects the icon 63. The food name input into the input field 61 corresponds to food information. The production completion date and time input into the input field 62 corresponds to cooking time information. The communication unit 23 of the user terminal 2 transmits the input food information and cooking time information to the information processing device 1 via the communication network NW. The communication unit 13 of the information processing device 1 receives the food information and cooking time information. The acquisition unit 41 acquires the food information and cooking time information from the communication unit 13.

[0067] Referring to FIG. 5 , in step SP3, the generation unit 42 identifies a change in the state of the food according to the time elapsed since the completion of cooking, based on the food information and cooking time information acquired in steps SP1 and SP2. The generation unit 42 calculates the time elapsed since the completion of cooking as the time difference between the current date and time and the production completion date and time indicated by the cooking time information. The state of the food includes at least one of the ingredients of the food and the sensory information of the food. Whether to use the ingredients of the food, the sensory information of the food, or both as the state of the food is preset according to the type of food or by the user's arbitrary selection.

[0068] FIG. 8 is a flowchart showing the subroutine of step SP3.

[0069] First, in step SP31, the generation unit 42 acquires the ingredient characteristic information 31 and the sensory characteristic information 32 related to the target food by reading them from the storage unit 12.

[0070] Next, in step SP32, the generation unit 42 identifies changes in the components of the food since the completion of cooking based on the component characteristic information 31 and the time elapsed since the completion of cooking. The generation unit 42 also identifies changes in the sensory characteristics of the food since the completion of cooking based on the sensory characteristic information 32 and the time elapsed since the completion of cooking.

[0071] Referring to FIG. 5, next, in step SP4, generation unit 42 refers to recipe information 33 to generate recipe 70 including cooking steps corresponding to the change in state identified in step SP3.

[0072] As an example, assume that the target food is fried chicken, vitamin C is set as the specific ingredient, and crispiness is set as the specific sensory function. The generation unit 42 selects the higher of the vitamin C reduction level and the crispiness reduction level. The generation unit 42 generates a recipe 70 that includes cooking steps corresponding to the selected level. For example, if the vitamin C reduction level is medium level Lv2 and the crispiness reduction level is high level Lv3, the generation unit 42 generates a recipe 70 that includes cooking steps corresponding to high level Lv3 in recipe 33C.

[0073] 9 is a simplified diagram showing an example of a recipe 70. The recipe 70 includes an item 71 indicating the name of the target food, an item 72 indicating the cooking time of the target food, an item 73 indicating the cooking suggestion, and an item 74 indicating the cooking method details. Item 73 displays a comment saying, "The crispiness has decreased. Why not try making a different dish using fried chicken?" Item 74 displays "Yakitori (Cooked Chicken with Sweet and Sour Sauce)" as a recommended dish, along with detailed information about its ingredients and cooking method.

[0074] 5 , next, in step SP5, the output unit 43 outputs recipe information indicating the recipe 70 generated in step SP4. The recipe information includes image data of the recipe 70 shown in FIG. 9 . The communication unit 13 of the information processing device 1 transmits the recipe information input from the output unit 43 to the user terminal 2 via the communication network NW. The communication unit 23 of the user terminal 2 receives the recipe information transmitted from the information processing device 1. The processing unit 21 of the user terminal 2 displays the recipe 70 on the display unit 25 based on the recipe information input from the communication unit 23.

[0075] The output unit 43 may output a control signal including control conditions for the cooker in addition to outputting the recipe information. The communication unit 13 of the information processing device 1 transmits the control signal input from the output unit 53 to the cooker via the communication network NW. The operation of the cooker is controlled based on the received control signal.

[0076] According to this embodiment, it is possible to provide an optimal re-cooking method that takes into account changes over time in the ingredients of the food and / or the sensory perception of the food.

[0077] Furthermore, according to this embodiment, it is possible to identify the changes in food components over time with high accuracy.

[0078] Furthermore, according to this embodiment, it is possible to provide an optimal re-cooking method that can deal with increases and decreases in the content of ingredients over time.

[0079] Furthermore, according to this embodiment, it is possible to identify changes in sensory perception of food over time with high accuracy.

[0080] Furthermore, according to this embodiment, it is possible to provide an optimal re-cooking method that responds to fluctuations in sensory evaluation values ​​over time.

[0081] Furthermore, according to this embodiment, it is possible to provide an optimal re-cooking method that includes optimal cooking steps according to changes in the state of food.

[0082] Furthermore, according to this embodiment, it is possible to generate recipe information indicating the optimum recipe 70 by referring to the recipe information 33, which is a database in which a plurality of pieces of recipe information are registered.

[0083] (First Modification) The acquisition unit 41 acquires scheduled time information regarding the scheduled time for re-cooking the food, and the generation unit 42 may identify the change in state at the scheduled time based on the food information, cooking time information, and scheduled time information in identifying the change in state.

[0084] 10 is a simplified diagram showing an example of an input screen 60 displayed on the display unit 25 of the user terminal 2. The input screen 60 includes an input field 64 for inputting the planned time for re-cooking the food. The user uses the touch panel included in the input unit 24 to input the planned time for re-cooking the food into the input field 64.

[0085] According to this modification, it is possible to provide in advance the optimal re-cooking method for the scheduled time of re-cooking food. For example, the recipe for a lunch box to be made the next morning can be determined in advance the night before.

[0086] (Second Modification) The information processing device 1 may accept new recipe information provided by a user and additionally register the new recipe information in the recipe information 33. Furthermore, the information processing device 1 may accept evaluations from other users regarding the new recipe information and grant a reward according to the evaluation to the user who provided the new recipe information.

[0087] 11 is a diagram showing a simplified configuration of a recipe providing system according to a second modification of the present disclosure. The storage unit 12 further stores payment management information 34.

[0088] 12 is a simplified diagram showing an example of the payment management information 34. The payment management information 34 includes the following items: recipe ID, providing user ID, number of users, average evaluation value, and reward points.

[0089] The recipe ID indicates identification information assigned to the new recipe information. The providing user ID indicates identification information assigned to the user who provided the new recipe information. The number of using users indicates the number of other users who used the new recipe information after the new recipe information was added and registered in the recipe information 33. The average rating value indicates the average value of the rating values ​​for the new recipe information entered by the other users. The rating value is, for example, numerical information on a five-point scale out of 5. However, the number of "likes" or the like may be used instead of the rating value. The reward points are reward values ​​according to ratings from other users, and are awarded to the user who provided the new recipe information. The rating includes the number of using users, the average rating value, etc.

[0090] 13 is a simplified diagram showing the functional configuration of the processing unit 11 of the information processing device 1. The processing unit 11 further includes a recipe information receiving unit 44, a rating receiving unit 45, and a payment management unit 46. The recipe information receiving unit 44 receives new recipe information provided by a user and adds and registers the new recipe information to the recipe information 33. The rating receiving unit 45 receives rating information for the new recipe information input by other users who have used the new recipe information. The rating information includes a rating value for the new recipe information. The payment management unit 46 manages updates to the payment management information 34.

[0091] According to this modification, new recipe information that has been added to and registered in the recipe information 33 can be provided to other users.

[0092] Furthermore, according to this modification, it is possible to motivate the user to create new recipe information. (Other 1) "A and / or B" in this disclosure may be interpreted as "A," "B," or "A and B." "At least one of A and B" in this disclosure may be interpreted as "A," "B," or "A and B."

[0093] The present disclosure is particularly useful when applied to a recipe providing system that provides cooking recipes to users.

[0094] REFERENCE SIGNS LIST 1 Information processing device 11 Processing unit 30 Program 31 Ingredient characteristic information 32 Sensory characteristic information 33 Recipe information 34 Payment management information 41 Acquisition unit 42 Generation unit 43 Output unit 70 Recipe

Claims

1. An information processing method in which an information processing device acquires food information about cooked food, acquires cooking time information about the cooking time of the food, identifies changes in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, according to the time elapsed since the completion of cooking, based on the food information and the cooking time information, generates recipe information indicating a recipe for re-cooking the food, including cooking steps according to the changes in state, and outputs the recipe information.

2. The information processing method of claim 1, wherein the state includes the component, and in identifying the change in the state, component characteristic information indicating the time-dependent change in the content of the component in the food is obtained, and the change in the component is identified based on the component characteristic information and the elapsed time since the completion of cooking.

3. The information processing method according to claim 2, wherein the recipe includes a cooking step of increasing the component whose content has decreased over time, or a cooking step of decreasing the component whose content has increased over time.

4. The information processing method of claim 1, wherein the state includes the sensory characteristics, and in identifying a change in the state, sensory characteristic information indicating the time-dependent change characteristics of the sensory evaluation value for the food is obtained, and the sensory change is identified based on the sensory characteristic information and the time elapsed since the completion of cooking.

5. The information processing method of claim 4, wherein the recipe includes a cooking process that increases the sensory element whose evaluation value has decreased over time, or a cooking process that decreases the sensory element whose evaluation value has increased over time.

6. The information processing method of claim 1, further comprising: acquiring scheduled time information regarding the scheduled time for re-cooking the food; and, in identifying the change in state, identifying the change in state at the scheduled time based on the food information, the cooking time information, and the scheduled time information.

7. The information processing method of claim 1, wherein the cooking process includes at least one of: reheating the food if the change in state is less than a first threshold; adding a seasoning to the food according to the change in state if the change in state is equal to or greater than the first threshold and less than a second threshold; and using the food as an ingredient in another dish if the change in state is equal to or greater than the second threshold.

8. The information processing method according to claim 1, wherein the recipe information is generated by referring to a database in which a plurality of recipe information items are registered.

9. The information processing method according to claim 8, further comprising: accepting new recipe information provided by a user; and registering the new recipe information in the database.

10. The information processing method according to claim 9, further comprising: accepting evaluations from other users regarding the new recipe information; and awarding a reward to the user in accordance with the evaluations.

11. An information processing device comprising: an acquisition unit that acquires food information regarding cooked food and cooking time information regarding the cooking time of the food; an identification unit that identifies changes in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, according to the elapsed time since the completion of cooking, based on the food information and the cooking time information; a generation unit that generates recipe information indicating a recipe for re-cooking the food, including cooking steps according to the changes in state; and an output unit that outputs the recipe information.

12. A program for causing an information processing device to execute a process, the process comprising: acquiring food information regarding cooked food; acquiring cooking time information regarding the cooking time of the food; identifying changes in the state of the food, including at least one of the ingredients of the food and the sensory feedback of the food, according to the time elapsed since completion of cooking, based on the food information and the cooking time information; generating recipe information indicating a recipe for re-cooking the food, including cooking steps according to the changes in state; and outputting the recipe information.

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