JP2019061366A - Alternative recipe presentation device, alternative recipe presentation method, computer program, and data structure - Google Patents

Abstract

To provide an alternative recipe presentation device capable of presenting a recipe of high satisfaction, alternative recipe presentation method, and a computer program thereof, and data structure to be used for recipe presentation.SOLUTION: An alternative recipe presentation device which presents an alternative recipe for a recipe, includes a database storing a food material and an alternative food material or a corresponding relation between a cooking process and an alternative process for each category, an extraction unit extracting the alternative food material of the food material contained in the recipe or the alternative process of the process contained in the recipe on the basis of the corresponding relation according to the category of the alternative recipe presented in the database, and a creation unit creating the alternative recipe containing the extracted alternative food material or the alternative process.SELECTED DRAWING: Figure 1

Description

  The present disclosure relates to an alternative recipe presentation device capable of presenting highly satisfactory recipes, an alternative recipe presentation method, a computer program, and a data structure used for recipe presentation.

  Services for accepting submissions of recipes from an unspecified number of people, giving them rankings and presenting them, and presenting recipes supervised by experts are in widespread use. Users of such services may find themselves incapable of eating if the ingredients used in the presented recipe are not available, or if they are unable to speak due to their constitution, disease or faith. I had to think of an alternative recipe.

  Patent Document 1 discloses an invention that accepts specification of a food material to be a substitute food, and extracts and presents food materials that are as similar as possible based on attributes of the specified food material group, cooking method, and the like. It is disclosed. This makes it possible to present alternative food materials that do not impair the nutritional balance, color, taste and the like in the original recipe.

Patent No. 3833005

  In the conventional recipe presentation service, as described in Patent Document 1, it is possible to present a substitute food in consideration of change in amount, nutrition balance, coloring, taste, and regionality. In order to improve user satisfaction and promote the use of the recipe presentation service, it is possible not only to suppress sugar or salt content with respect to the meal prepared by the original recipe, but also its taste, sweetness, hot taste, smell, It is expected to present alternative recipes that are highly reproducible with regard to elasticity and eating response.

  The present invention has been made in view of such circumstances, and provides an alternative recipe presentation apparatus, an alternative recipe presentation method, a computer program, and a data structure used for recipe presentation capable of presenting a highly satisfactory recipe. With the goal.

  An alternative recipe presentation device according to an aspect of the present disclosure is a database that stores food and alternative food or correspondence between production steps and alternative steps according to classification in an alternative recipe presentation device that presents an alternative recipe to a recipe. An extraction unit for extracting an alternative food of a food included in the recipe or an alternative process of a process included in the recipe based on the correspondence according to the classification of the alternative recipe presented in the database, the extracted alternative foodstuff or And a creation unit that creates an alternative recipe including an alternative process.

  In the alternative recipe presentation device according to one aspect of the present disclosure, the database stores, for each food or recipe-based menu, measurement values of hardness, brittleness, aroma, or texture or inspection results of sensory evaluation. When extracting the alternative food or alternative process, the extraction unit is a substitute food in which measurement values or test results similar to the measured values of the food contained in the alternative target recipe are stored, or the alternative object Extract the alternative food or process included in the recipe of the other menu in which the measurement value or the test result is stored that is similar to the measurement value of the menu based on the recipe.

  In the alternative recipe presentation device according to one aspect of the present disclosure, the database stores the correspondence between food and alternative food or steps and alternative steps according to alternative purposes, and the extraction unit is used to replace the recipe. And the alternative food or alternative process is extracted based on the received correspondence relationship of the alternative purpose.

  The alternative recipe presentation device according to an aspect of the present disclosure includes a storage unit that stores attribute information including an allergy or a health condition, and the extraction unit is configured based on the attribute information stored in the storage unit. Priorities are assigned to the classifications of the database, and the extraction unit extracts the alternative food or the alternative process based on the correspondence of the classifications according to the priorities.

  The alternative recipe presentation device according to an aspect of the present disclosure notifies another device of the alternative recipe created by the creation unit, and accepts editing of the alternative recipe by the other device.

  An alternative recipe presentation device according to an aspect of the present disclosure displays, in the alternative recipe presentation device that presents an alternative recipe for the recipe, a reception interface for receiving a display instruction of the alternative recipe for the recipe on a display unit that displays the recipe. According to the received display instruction, the classification of the alternative recipe is accepted, and the alternative recipe corresponding to the accepted classification is displayed on the display unit.

  An alternative recipe presenting method according to an aspect of the present disclosure is a computer-implemented method of presenting an alternative recipe to a recipe by a computer, wherein the computer determines the correspondence between the food and the alternative food, or the process and the alternative process of making. From the database stored according to classification, reference is made to the correspondence according to the classification of the alternative recipe to be presented with reference to the alternative food of the foodstuff included in the recipe or the alternative process of the process included in the recipe, and extracted alternative foodstuff Or execute a process of creating an alternative recipe including an alternative process.

  A computer program according to an aspect of the present disclosure is a computer program that causes a computer to present an alternative recipe to a recipe, and the computer stores the food and the alternative food, or the correspondence between the process and the alternative process according to classification. From the database, the substitute food of the food included in the recipe or the substitute process of the process included in the recipe is extracted with reference to the correspondence according to the classification of the alternative recipe to be presented, and the extracted alternative food or substitute Execute the process of creating an alternative recipe including.

  A computer program according to an aspect of the present disclosure is a computer program that causes a computer including a display unit to display an alternative recipe for a recipe on the display unit, including a recipe displayed on the display unit on the computer; The instruction to display the alternative recipe is accepted, the classification of the alternative recipe is accepted according to the accepted display instruction, and the process of displaying the alternative recipe corresponding to the accepted classification on the display unit is executed.

  A data structure according to an aspect of the present disclosure is a data structure of a database for alternative recipe presentation storing food and alternative food, or a correspondence relationship between steps of preparation and alternative steps, and the database includes a classification. The correspondence relationship is stored separately, and the alternative recipe presentation device that presents the alternative recipe to the recipe uses the database to substitute the alternative food of the food included in the recipe based on the correspondence according to the classification of the presented alternative recipe. It is used for the process which extracts the alternative process of the process contained in the said recipe, and produces the alternative recipe containing the extracted alternative foodstuff or alternative process.

  In one aspect of the present disclosure, an alternative recipe is presented based on a database storing correspondences of alternative food items to substitute food ingredients for food or alternative processes for steps. Since the alternative food or alternative process is extracted based on the appropriate correspondence according to the classification of the alternative recipe to be presented, not only a simple one-to-one substitution but also a suitable alternative food or alternative process from a plurality of alternative candidates Can be extracted and presented an alternative recipe containing it.

  In one aspect of the present disclosure, the presentation of the substitute recipe receives the classification of the substitute recipe when the conversion instruction to the substitute recipe displayed together on the display unit is received, and the substitute recipe corresponding to the received classification is displayed It is realized by being displayed on the unit.

  In one aspect of the present disclosure, in a database, measurement values obtained by measuring physical quantities related to texture, odor, and taste measurements for food-based or recipe-based menus are stored. It becomes possible to create an alternative menu in which the measured values of the ingredients in the recipe or the menu completed by the recipe before the substitution are similar.

  In one aspect of the present disclosure, alternative food items are stored in the database according to alternative purposes, such as being unable to eat with allergies, having to lower salinity from a medical condition, and being unable to speak by faith. The alternative purpose makes it possible to present an alternative recipe using an appropriate alternative food.

  In one aspect of the present disclosure, a plurality of alternative purposes are combined by storing attribute information including allergy or health status, presence or absence of a cooking appliance in response to a user requesting presentation of an alternative recipe. Even if so, it is possible to automatically present each user with a separate alternative recipe.

  In one aspect of the present disclosure, it is possible to notify another device of the created alternative recipe and to receive an edit. The editing may include the change of the substitute food, the change of the amount, the change / addition of the process, or the addition of the comment of the registered dietitian. By enabling editing of the created alternative recipe, it is possible to improve the completeness of the alternative recipe and to improve user satisfaction. It is also possible to learn to create an alternative recipe from the correspondence between the edited alternative recipe and the original recipe.

  According to the alternative recipe presentation device of the present disclosure, it is possible to present not only a simple one-to-one substitution, but also use of suitable substitute foods from a plurality of alternative candidates according to alternative classifications, so a highly satisfying recipe is presented. be able to. In addition, the degree of satisfaction is improved because it is possible to present an alternative menu having similar texture, smell or taste of food or menu.

FIG. 1 is a block diagram showing a configuration of a recipe presentation system in a first embodiment. It is an explanatory view showing an example of contents of a recipe table. It is an explanatory view showing a list of ingredients and processes of a recipe. It is explanatory drawing which shows the example of a content of 1st DB. It is explanatory drawing which shows the example of a content of 2nd DB. It is explanatory drawing which shows the example of a content of 3rd DB. It is explanatory drawing which shows the example of a content of 4th DB. It is explanatory drawing which shows the example of a content of 5th DB. It is explanatory drawing which shows the example of a content of 6th DB. It is explanatory drawing which shows the example of a content of 7th DB. It is explanatory drawing which shows the example of a content of 8th DB. 7 is a flowchart illustrating an example of a process procedure of alternative recipe creation / registration in the first embodiment. It is a flow chart which shows an example of a detailed procedure of extraction processing of an alternative recipe. It is an explanatory view showing an example of a display screen. It is an explanatory view showing an example of a display screen. It is an explanatory view showing an example of a display screen. It is an explanatory view showing an example of contents of attribute information matched with account information. 15 is a flowchart illustrating an example of a procedure of creation / extraction processing of an alternative recipe in the second embodiment. It is a flowchart which shows an example of the process sequence of the priority assignment | providing to a database. FIG. 18 is an explanatory drawing showing an example of a display screen in Embodiment 2; FIG. 18 is an explanatory drawing showing one of the display examples of the alternative recipe in the second embodiment. FIG. 16 is a flowchart illustrating an example of a process procedure of alternative recipe creation / registration in the third embodiment. FIG. 18 is an explanatory drawing showing an example of a display screen in Embodiment 3; FIG. 18 is an explanatory drawing showing one of the display examples of the alternative recipe in the third embodiment.

  Hereinafter, the alternative recipe presentation device of the present disclosure will be specifically described based on the drawings showing an embodiment thereof. In the following embodiment, a recipe presentation system including a recipe presentation device functioning as an alternative recipe presentation device of the present disclosure and presenting a recommended recipe to a user via a client device will be described as an example.

Embodiment 1
FIG. 1 is a block diagram showing the configuration of the recipe presentation system 100 according to the first embodiment. The recipe presentation system 100 is a client server system in which the first client device 2 used by the user and the second client device 3 used on the service provider side exchange information with the recipe server device 1 based on the Web. Communication connection is possible between the recipe server device 1 and the first client device 2 and the second client device 3 via the network N.

  The recipe server device 1 is a server computer managed by a service provider based on the recipe presentation system 100. The recipe server device 1 basically has a function of presenting the recipe stored in the recipe DB 101 in accordance with the search operation of the user, or presenting the recommended recipe based on the search history. And the recipe server apparatus 1 exhibits the function which presents an alternative recipe with respect to the shown recipe by the process mentioned later. The recipe server device 1 includes a control unit 10, a storage unit 11, a temporary storage unit 12, and a communication unit 13. In the embodiment of the present disclosure, the recipe server device 1 is described as one server computer, but a configuration in which processing is distributed by a plurality of server computers may be employed. For example, processing may be distributed according to function, and a plurality of recipe server devices 1 having the same function may be classified into attributes of the first client device 2 (hardware attributes, user attributes, device positions, networks, etc.) It may be distributed corresponding to each.

  The control unit 10 is a processor using a CPU (Central Processing Unit) or the like. The control unit 10 executes information processing based on the recipe presentation program 11P stored in the storage unit 11. The control unit 10 also functions as a web server that executes provision of a web page to the first client device 2 or the second client device 3, acceptance of login to a web service, and the like based on a web server program (not shown). The temporary storage unit 12 temporarily stores information generated by the processing of the control unit 10 using a volatile memory of a dynamic random access memory (DRAM).

  The storage unit 11 uses, for example, a non-volatile memory such as a hard disk or a flash memory. The storage unit 11 stores the recipe presentation program 11P and the Web server program as described above. The recipe presentation program 11P is a server program that causes the control unit 10 to execute a process including a process for receiving and accepting a recipe, a process for creating and registering an alternative recipe for the registered recipe, and a process for searching (extracting) a recipe. The storage unit 11 also stores information to which the control unit 10 refers. For example, in order to receive logins from the first client device 2 and the second client device 3, account information for each user or operator is stored. The recipe DB 101 is stored in the storage unit 11 or in an external storage device different from the recipe server device 1. The physical location where the recipe DB 101 is stored may be either inside or outside of the recipe server device 1 as long as it can be read out from the control unit 10. The contents of the recipe DB 101 will be described later.

  The communication unit 13 is a communication device that implements communication connection and data transmission and reception via the network N. Specifically, it is a network card or the like corresponding to the network N.

  The first client device 2 is a computer used by a user who searches for a recipe, and is a so-called smartphone or tablet communication terminal. The first client device 2 may be a desktop or laptop personal computer. Of course, the first client device 2 is not limited to these. The first client device 2 includes a control unit 20, a storage unit 21, a temporary storage unit 22, a display unit 23, an operation unit 24, and a communication unit 25.

  The control unit 20 is a processor using a CPU. The control unit 20 executes control processing based on various programs including the terminal program 2P stored in the storage unit 21. The temporary storage unit 22 temporarily stores information generated by the processing of the control unit 20 using a volatile memory such as a DRAM.

  The storage unit 21 uses, for example, a non-volatile memory such as a hard disk or a flash memory. The storage unit 21 stores a terminal program 2P. The terminal program 2P is a Web browser program associated with account information of the user to be used. The process of the recipe search in the first client device 2 which is a general-purpose computer is executed on the Web browser in a state of being automatically logged in with the account information included in the terminal program 2P. The terminal program 2P is not limited to the Web browser program, and may be a unique terminal program for recipe search.

  The display unit 23 uses a display such as a liquid crystal display or an organic EL (Electro Luminescence) display. The display unit 23 displays the image of the web page provided from the recipe server device 1 by the processing based on the web browser program of the control unit 20. The display unit 23 is preferably a touch panel built-in display, but may be a non-built-in type. The display device 4 provided at a physically separated position may be connected to some of the first client devices 2, and the contents of the recipe may be displayed on the display device 4. For example, the display device 4 for digital signage application installed at a place where many users see it, such as a storefront, may be used.

  The operation unit 24 uses a touch panel with a built-in display of the display unit 23 or a physical button provided on a housing. The operation unit 24 may be a user interface such as a keyboard and a pointing device capable of input and output with the control unit 20, or a voice input unit. The operation unit 24 notifies the control unit 20 of operation information by the user.

  The communication unit 25 uses a wireless communication device. The communication unit 25 may include a wireless communication device for mobile communication connected to a base station BS described later, and a wireless communication device corresponding to connection to the access point AP. The communication unit 25 is a communication device capable of communication connection with the carrier network N2 or the public network N1. The communication unit 25 may be a communication device such as a network card for wired communication.

  The second client device 3 is a computer used by an operator on the service provider side that registers a recipe, and is preferably a desktop or laptop personal computer. Similarly to the first client device 2, the second client device 3 may be a smartphone or a tablet communication terminal. The second client device 3 includes a control unit 30, a storage unit 31, a temporary storage unit 32, a display unit 33, an operation unit 34, and a communication unit 35. The hardware of these components is the same as each component in the first client device 2 and the corresponding reference numerals will be attached thereto and the detailed description will be omitted. However, the storage unit 31 of the second client device 3 stores not the account information of the user but the account information for the operator. The process of receiving the recipe registration in the second client device 3 which is a general-purpose computer is executed on the Web browser in a state of being automatically logged in with account information included in the terminal program 3P. The terminal program 3P for the operator is not limited to the Web browser program, and may be a unique recipe registration program.

  The network N includes a public communication network N1 which is a so-called Internet, and a carrier network N2 which realizes wireless communication according to a predetermined mobile communication standard. The carrier network N2 includes the base station BS, and the first client device 2 enables communication connection with the recipe server device 1 from the base station BS via the network N. An access point AP is connected to the public communication network N1, and the first client device 2 can also communicate with the recipe server device 1 via the network N from the access point AP.

  2 to 10 are explanatory diagrams showing an example of contents of the recipe DB 101. FIG. The recipe DB 101 first includes a recipe table in which recipe contents are associated with recipe IDs to be databased. FIG. 2 is an explanatory view showing an example of the contents of the recipe table. Each record of the recipe table contains recipe ID, recipe name (name of menu), information for outputting recipe (material list and text of each amount, text of how to make, nutritional component, image image, etc. Contains information, such as web pages, pdfs etc. In FIG. 2, the Web page is shown as an example, and the address of the Web page on the Web server is stored as output information, but even if it is information (file name) indicating the storage location of actual data Good. Further, apart from such output information, as shown in the example of FIG. 2, the text of the material list and the text of the nutritional value such as the calorie may be included in the record. Furthermore, as shown in FIG. 2, it is preferable that categories of each recipe, related tags, target times of the recipes, and the like are stored in association with each other in the record of the recipe table. In the example of FIG. 2, “summer” is associated as an example with the recipe of “full vegetables with minced vegetables” as the target time. FIG. 2 shows an example of a record stored in association with the recipe ID of the alternative recipe created by the process described later. Note that for each recipe, a list of items necessary for the implementation of the recipe such as food or cookware included in the recipe, and a list of steps of how to make are associated with each record of the recipe table, and one list 1 It is recommended that one be associated with a strongly related alternative purpose. FIG. 3 is an explanatory view showing a list of ingredients and steps of the recipe. Each material and process is associated with the corresponding relation to the alternative food or the alternative process. In the example of FIG. 3, the information which shows the relationship to the below-mentioned divided | segmented database is matched and memorize | stored.

  The recipe DB 101 further includes, for example, a first DB 1011, a second DB 1012, a third DB 1013, a fourth DB 1014, a fifth DB 1015, a sixth DB 1016, a seventh DB 1017, and an eighth DB 1018 divided into eight groups. The first DB 1011 to the eighth DB 1018 do not have to be divided as physically different databases, and may be configured to be included in one database as long as separation is possible. These may be included in one database as another table. The contents of each database illustrated below are examples, and the number of classifications is not limited to "8", and may be designed appropriately.

  FIG. 4 is an explanatory view showing an example of the content of the first DB 1011. The first DB 1011 is, for example, a database storing substitute food for each allergen, and for each allergen, substitute food for the food is stored in association. In FIG. 4, for example, for chicken eggs, an alternative foodstuff called tofu is associated. Moreover, eggless mayonnaise or Japanese-style dressing which is an alternative foodstuff which changes with uses (remarks) as a substitute foodstuff with respect to the foodstuff called mayonnaise is matched. Moreover, about wheat, rice flour is matched as a substitute foodstuff with respect to foodstuffs called wheat flour, and Takano tofu (addition of a crushing process) is matched with respect to foodstuffs called bread crumbs. In addition, it is good for the correspondence to correspond also about the ratio of the quantity. For example, in the case of confectionery, 50 g of wheat flour corresponds to 45 g of rice flour (10% reduction), etc., and it is replaced by food items, recipe categories (side dishes, sweets, etc.), process types (baking, steaming, etc.) If the amount (weight) is different, the ratio may be associated. In addition, in the case of the alternative food, it is preferable that they be associated with each other if it is necessary to add other food (corresponding to water and oil). For example, if alternative foodstuffs are extracted using the first DB 1011, alternative foodstuffs can be extracted from correspondences for foodstuffs associated with the first DB 1011 in the list of ingredients of the recipe of FIG. 3 is there.

  FIG. 5 is an explanatory view showing an example of the content of the second DB 1012. As shown in FIG. The second DB 1012 is, for example, a database of measured values of texture, aroma, and taste for each food or for each recipe completion menu. The result (evaluation value, expression) of the sensory test for every foodstuff or for every completion menu may be memorize | stored in 2nd DB1012. In FIG. 5, the second DB 1012 is sorted and stored in a menu table and a food table. In the menu table, numerical values A and B (for example, numerical values indicating hardness and brittleness) of textures of three recipe completion menus which are mutually substitute targets, and numerical values related to scent (index values for each component, odor contribution) Such index values are shown respectively. In the food table, numerical values for each food are shown. In addition, these numerical values are respectively physical quantities to be the basis of evaluation of texture such as crispness such as hardness, brittleness, etc. for finished menu or food, and physical quantities to be the basis of evaluation of odor, respectively one or plural sensors. It is measured using and stored based on the measurement result. In addition, physical quantities such as tenacity and the like that are the basis of evaluation of other food textures (such as mochi, bubble wrap, etc.) such as texture and over-the-throat, or bitterness components, sweetness components, umami components, saltiness, sourness, and the like Alternatively, a physical quantity or the like corresponding to the astringent component may be measured. As a sensor, a particle size measuring device, a strength tester, an odor identifying device, a mass spectrometer, etc. may be used, and one used as a food texture measuring device may be used. About a sensory test, it is good to memorize | store the evaluation value (score) or expression (food texture etc.) for every item which shows evaluation.

  FIG. 6 is an explanatory view showing an example of the content of the third DB 1013. The third DB 1013 is, for example, a database storing the nutritional value of each food. As shown in FIG. 6, the third DB 1013 is divided into a menu table and a food table, and stores the nutritional value of each recipe completion menu or food, for example, the nutritional value of 52 items. In the food table, the food is divided into food groups from the first group to the sixth group, and the food group is further classified by type, or in the case of meat, the food is divided into parts according to types. For example, in the case of chicken, foods are divided into peach meat, breast meat, minced meat, kimo and the like, and the nutritional value of each is correlated and stored. In this case, the peach meat belongs to the "meat" of the "first group" and further belongs to the "chicken". Even if it is the same chicken, according to a use, it is possible to sort according to the same affiliation with breast meat with lower calories and lower fat than peach meat.

  FIG. 7 is an explanatory view showing an example of the content of the fourth DB 1014. As shown in FIG. 4th DB1014 is a database of the foodstuff divided into the group which considered an area, a season, etc., for example. In the content example shown in FIG. 7, substituteable foodstuffs are separated into groups, and the foodstuffs of each group are stored separately for each season or month. In the case of the example of FIG. 7, mainly with respect to foodstuffs such as leafy vegetables such as cabbage, lettuce, salad vegetables, Chinese cabbage and the like are included in the same group, and are stored as alternative foodstuffs according to the season. Besides, it is also possible to store what can be divided into groups, which can be substituted for seasons and regions. Also, the fourth DB 1014 stores information on good and bad harvests for each food at each point in time, and information on price increases, as appropriate, and in the case of a break and when the price has risen by a predetermined percentage or more, Other alternative foodstuffs may be extracted appropriately.

  FIG. 8 is an explanatory view showing an example of the content of the fifth DB 1015. As shown in FIG. The fifth DB 1015 is, for example, a database in which substitute foods corresponding to faith and belief are associated. In the content example shown in FIG. 8, sheep meat is stored in association with pork regarding faith. The religion should be divided in detail according to the sect and so on. For vegetarians, gluten meat is stored in association. In the example of FIG. 8, gluten meat is associated with pork, and soy ham is associated with (pork) ham.

  FIG. 9 is an explanatory diagram of an example of contents of the sixth DB 1016. The sixth DB 1016 is, for example, a database in which food ingredients to be suppressed for each health condition are stored. In the example of contents shown in FIG. 9, in the case of high blood pressure, the standard of intake per meal of calories, potassium and salt, in the case of obesity, the standard of calories and lipids, in the case of pregnancy folate The standard of is stored. The alternative food can be extracted by referring to the sixth DB 1016 and the third DB 1013 component table.

  FIG. 10 is an explanatory diagram of an example of contents of the seventh DB 1017. As shown in FIG. 7th DB1017 is a database which shows the alternative conditions of a cooking process, for example. In the content shown in FIG. 10, the correspondence to the alternative process for each alternative condition between the presence or absence of the cooking appliance or the cooking method is associated. For example, FIG. 10 shows which correspondence of the eighth DB 1018 described below should be referred to depending on whether to bake in a frying pan or to bake in the cooking method of frying to the cooking method of baking. Similarly, it indicates which correspondence of the eighth DB 1018 should be referred to depending on whether a frying pan is used or an oven is used for the presence or absence of a steamer. Further, depending on the conditions, information indicating that another already existing recipe is to be an alternative recipe is associated. In the trigger referring to FIG. 7 DB 1017, information indicating the relation to the seventh DB 1017 is stored in the process included in the word corresponding to the cooking method such as “fry up” in the “process list” shown in FIG. Is used. For example, when converting the "frying" cooking method to the "bake" cooking method with an alternative recipe for the purpose of calorie-off, "bake" for the process in which the information indicating the relation to the seventh DB 1017 is stored. When substituting to the cooking method, conversion is performed with reference to the correspondence to corresponding alternative steps in FIG. 8 DB 1018. With regard to the presence or absence of a cooking appliance, a condition may be input at the time of creating an alternative recipe, or a condition is stored in attribute information described later, and this is used to specify which correspondence is to be referred to. Is possible.

  FIG. 11 is an explanatory diagram of an example of contents of the eighth DB 1018. The eighth DB 1018 is, for example, a database that indicates an alternative relation to an alternative process to a process included in the method of making. In the example of content shown in FIG. 11, the alternative process and the alternative method are associated with each other for the number (No.) identifying the correspondence. In addition, the process wording included in the process list of how to make each recipe respond | corresponds the process before substitution. As a specific example, process No. 1 included in the mince cutlet recipe of FIG. In the process statement of No. 1, the No. 8 DB 1018 No. 1 corresponds. By omitting the frying process from the mincing and frying process, it becomes possible to create an alternative recipe with reduced calories. It is recommended that the ingredients of the original recipe or the substitute foods be inserted in the <food> part of the alternative process. It should be noted that the process wording of the alternative process may be associated with all the process wordings, and similar conversion may be estimated from the steps not previously registered. Since the wording of the alternative step differs depending on the alternative condition (clothing application, connection use) and the like, the wording to be substituted may be different, so that the correspondence relationship may be indicated for each condition.

  FIG. 12 is a flowchart showing an example of the processing procedure of alternative recipe creation / registration in the first embodiment. The operator can register a recipe by using the second client device 3 and logging in to the Web service provided by the recipe server device 1 based on the account information issued to the operator. Registration of a recipe is executed by inputting data such as text or quantity corresponding to each item of the record shown in FIG. 2 such as recipe name, material list, amount of each material, and the like.

  On the other hand, the recipe server device 1 performs the following process. The control unit 10 receives registration of a recipe from the second client device 3 (step S101). As a detailed processing example of step S101, the control unit 10 receives the input result of the text or the quantity corresponding to each item described above via the form in the web page displayed on the second client device 3, and the recipe The identification information such as the serial number is given and stored in the recipe table of the recipe DB 101.

  The control unit 10 receives a conversion instruction to a substitute recipe for the registered recipe (step S102). The conversion instruction may be accepted as an option at the time of recipe registration along with the registration, or may be accepted on the Web page after conversion as to whether or not conversion to an alternative recipe is to be performed. The control unit 10 receives the selection of the category of the alternative recipe to be converted (step S103). In the case of accepting the selection as to whether or not to perform conversion, it is preferable to accept the selection of the category in step S103 only when the selection to perform the conversion is made. In the first embodiment, a calorie off recipe and an allergen removal recipe will be described as an example of the category options in step S103.

  The control unit 10 appropriately selects any or all of the databases of the first DB 1011 to the eighth DB 1018 according to the category (classification) selected according to the conversion instruction (step S104). For example, if the selected category is a calorie off recipe, the third DB 1013 is selected. In this case, it is possible to extract an alternative food having a lower calorie within the same affiliation as the registered food. Further, by selecting not only the third DB 1013, but also the second DB 1012, among the alternative foods having lower calories, alternative foods having similar texture, smell, taste and the like can be extracted. Alternatively, the second DB 1012 may be used to extract alternative foodstuffs included in the recipes of other menus having measurement values similar to the measurement values of the basic recipe completion menu. When the selected category is the allergen removal recipe, the first DB 1011 is preferentially selected. When the recipe DB 101 is not divided into a plurality of databases, the control unit 10 may select which of the classified categories should be referred to with priority.

  The control unit 10 refers to the selected database and extracts alternative foodstuffs of the material contained in the recipe registered in step S101 (step S105). When creating the calorie-off recipe as an alternative recipe in step S104, for example, “mix-bread” (red meat) belonging to the same group in the third DB 1013 with respect to “match-bread” in the material list Compare the calories with ", and extract the lower calorie" red fish "as a substitute food. In addition, in step S104, the control unit 10 extracts ones in which the substitute food is registered in the database, and, for example, keeps the seasoning, the one without substitute food, and the like as it is. The processing of foodstuffs not associated with classification in the material list may be omitted. In the case of an allergen, it may be removed as it is. In addition, in step S104, the control unit 10 extracts the alternative food associated with the allergen-targeted material for each allergen from the first DB 1011 when creating the allergen-specific removal recipe as the alternative recipe.

  The control unit 10 creates an alternative recipe based on the extracted alternative food (step S106). At this time, with reference to the seventh DB 1017 and the eighth DB 1018, the control unit 10 may perform conversion of the recipe included in the recipe while changing the cooking method and the cooking utensil as appropriate. Then, the control unit 10 assigns a recipe ID to the created alternative recipe, calculates the nutritional value (heat quantity, content for each nutrient, etc.) with reference to the third DB 1013 (step S107), and substitutes the recipe table of the recipe DB 101 Records are added (step S108).

  In step S108, the control unit 10 stores in the recipe table a correspondence indicating that the recipe is an alternative to the basic recipe registered in step S101 (see FIG. 2).

  Then, the control unit 10 creates information (a web page, pdf, etc.) for outputting the created alternative recipe, and directs it to the second client device 3 of the registration source or the second client device 3 used by the administrator. The notification is made (step S109), and the process is ended.

  In step S108, it is desirable to add the created alternative recipe to the recipe table after receiving the approval from the operator or the administrator in response to the notification in step S109. And in this case, it is desirable to measure the measurement value of the texture of the completion menu, the smell, and the taste about the created alternative recipe, and add it to the second DB 1012.

  Note that the processing procedure shown in the flowchart of FIG. 12 may be performed in real time in the extraction processing procedure of the alternative recipe of FIG. 13 (for example, after step S204).

  FIG. 13 is a flowchart illustrating an example of a detailed procedure of extraction processing of an alternative recipe. When the user who uses the first client device 2 starts the terminal program 2P (general-purpose Web browser program), a portal page is displayed on the display unit 23 of the first client device 2. The portal page may include a recipe search form. When the user inputs a keyword to the search form by the operation unit 24 or the like, the recipe server device 1 executes the following processing.

  The control unit 10 extracts the recipe ID of the recipe from the basic recipe registered in the recipe DB 101 based on the input keyword, the ranking at each time, and the like (step S201). In step S201, for example, the control unit 10 extracts the recipe ID of the recipe including the recipe name, the text of the material list, the category, or the related tag including the input keyword. The alternative recipe may be excluded from the recipe extracted in step S201.

  The control unit 10 creates information of a list of the plurality of extracted recipes (step S202), and transmits the information to the first client device 2 (step S203). In step S202, for example, the control unit 10 creates a Web page including a recipe list in which the Web page stored in association with the extracted recipe ID of each recipe is the link destination. It is preferable that the Web page includes links to Web pages for displaying search rankings of recipes, recommended recipes for each season, and the like so as to be selectable.

  The control unit 10 receives the selection of any recipe from the information of the transmitted recipe list (step S204). The control unit 10 specifies the recipe ID of the selected recipe, and extracts the recipe ID of the alternative recipe associated with the specified recipe ID from the recipe table of the recipe DB 101 (step S205). In step S205, when a plurality of alternative recipes are associated with the identified recipe ID, the control unit 10 refers to the second DB 1012 to select the texture, smell, and taste of the selected recipe. It is preferable to preferentially extract alternative recipes having similar measurement values.

  Next, the control unit 10 creates information for outputting the recipe stored in association with the recipe ID of the recipe selected in step S204, and transmits the information to the first client device 2 (step S206). In the first embodiment, since the recipe is displayed on the web browser, the control unit 10 creates a web page for displaying the recipe. Specifically, the control unit 10 reads the Web page associated with the recipe ID of the selected recipe from the recipe table of the recipe DB 101, and displays the alternative recipe extracted in step S205 on the page. Add an interface to your web page. As a result, the basic recipe is displayed on the Web browser on the display unit 23 of the first client device 2 according to the search. The page containing the basic recipe includes an interface for displaying the alternative recipe as described above.

  The control unit 10 determines whether display of the alternative recipe has been instructed, that is, whether an interface for displaying the alternative recipe has been selected (step S207). If it is determined that the information has been selected (S207: YES), the control unit 10 uses the first information (a web page) for outputting the contents of the recipe associated with the recipe ID of the alternative recipe corresponding to the selected interface. It transmits to the client apparatus 2 (step S208), and ends the processing. If it is determined that it is not selected (S207: NO), the process is terminated.

  In the processing procedures of steps S207 and S208, the operation on the web browser by the user is followed. When the operation returns to the page displaying the basic recipe or the display of the web page is canceled, the web page is displayed accordingly. Also, when returning to the page displaying the basic recipe, the process returns to step S207, and when the recipe ID of another alternative recipe is selected from the page, the control unit 10 outputs the other alternative recipe. The information is transmitted to the first client device 2.

  The output information of the recipe in step S206 may be updated as information including information (link) of the alternative recipe when the above-described alternative recipe is created.

  14 to 16 are explanatory diagrams showing examples of display screens. The procedure shown in the flowcharts of FIGS. 12 and 13 will be described by taking a specific example with reference to the explanatory diagrams of FIGS. 14 to 16.

  FIG. 14 is an explanatory view showing a display example of the retrieved basic recipe. In the display example shown in FIG. 14, as a result of the user searching for “mitch cut” using the operation unit 24 on the web browser screen 230 displayed on the display unit 23 based on the terminal program 2P, “ The recipe of "Mentitsukatsu" is displayed. The displayed recipe includes an image, a list of materials, a quantity, and a method of making stored in association with the recipe ID. The recipe displayed also includes the distribution of calories and nutrients. Also, the basic recipe page shown in FIG. 14 includes a link button (interface) 2301 and a link button 2302 for displaying an alternative recipe. In the example of FIG. 14, a link button 2301 to a calorie off recipe and a link button 2302 to an allergen removal recipe are included. When the control unit 10 creates the Web page for the display screen shown in FIG. 14, the recipe ID (0034567) associated with the basic recipe (Recipe ID: 0012345) of the “Mentikakatsu” as the “calorie off” recipe. The address information of the Web page is associated with the link button 2301. Similarly, the control unit 10 sets a recipe ID (0034568, 0034570, ... etc.) in which the category is associated with a recipe such as "wheat flour removal" or "egg removal" in the basic recipe (recipe ID: 0012345) of "menture cutlet". The address information of the web page of is associated with the link button 2302).

  FIG. 15 is an explanatory view showing one display example of the alternative recipe. The display example of FIG. 15 is an example of content displayed when the link button 2301 to the calorie off recipe is selected among the link button 2301 and the link button 2302 displayed in FIG. 14. In this case, the control unit 10 transmits the output information (Web page) of the recipe associated with the recipe ID (0034567) to the first client device 2, and the first client device 2 displays the recipe based thereon It is displayed on the 23 web browser screens 230. Also for the alternative recipe, an image, a list of materials, a quantity, how to make, a calorie (calorie), and a distribution of nutritional components, which are stored in association with the recipe ID, are displayed.

  Note that FIG. 15 shows an example where the Web page based on the output information of the alternative recipe includes the link button 2309 for returning to the basic recipe, but the basic recipe (FIG. 14) as a related recipe and other alternatives A link to the recipe (FIG. 16) may be included.

  FIG. 16 is an explanatory view showing another display example of the alternative recipe. The display example of FIG. 16 is an example of content displayed when the link button 2302 is selected among the link button 2301 and the link button 2302 displayed in FIG. 14. In addition, when the link button 2302 of the allergen removal recipe is selected, it is preferable that the selection of the recipe is further received separately for each different allergen. Specifically, in step S206 of the procedure shown in the flowchart of FIG. 13, the control unit 10 is associated with the basic recipe (Recipe ID: 0012345) of “Mentitsukatsu” of FIG. 14 based on the recipe table (FIG. 2). Among the recipes of the recipe ID (0034568, 0034570,...), A screen of a list of recipes to which a tag related to allergen removal is associated is created. Selection of any recipe is accepted by the first client device 2 from the created screen. The first client device 2 requests recipe information including the recipe ID of the selected recipe from the recipe server device 1, and in response to this, the control unit 10 of the recipe server device 1 selects the alternative recipe for the selected allergen removal. The output information (web page) is transmitted to the first client device 2.

  The example of FIG. 16 shows a screen displayed when “wheat” is selected as the allergen to be removed. As described above in step S205 in the flowchart of FIG. 13, the control unit 10 refers to the second DB 1012 to preferentially extract an alternative recipe similar to the recipe for which the measured values of texture, aroma, and taste are selected. . The alternative recipe in which the related tag of allergen removal is associated with the basic recipe (Recipe ID: 0012345) of “Mentika katsu” in FIG. 14 and in which “wheat removal” is associated is shown in FIGS. If you refer to, "Menti-cut" (wheat flour and eggs not used) and "Menti-cut" (wheat flour not used) are two. The control unit 10 preferentially extracts, among the two alternative recipes, those having similar textures A and B for the category "frying (frying)". Referring to the content example of FIG. 5 of the second DB 1012, the basic recipe (Recipe ID: 0012345) of “Menti-cut” is also an alternative recipe of the same wheat removal, “Menti-cut (wheat flour · It can be said that texture (especially texture B) is similar in the case of the alternative recipe of “no egg use”. Therefore, the control unit 10 extracts and associates an alternative recipe (Recipe ID: 0034568) of "Menti-cut (wheat flour and eggs not used)" as an alternative recipe for wheat removal. Therefore, when the link button 2302 in the screen of FIG. 14 is selected, as shown in FIG. 16, an example of a recipe from which both “egg” and “wheat flour” have been removed is shown.

  When the link button 2302 for the allergen removal recipe is selected in the screen of FIG. 14, the selection of which one of the allergens is to be removed is accepted, and a screen of a list of recipes corresponding to the selected allergen is created. It may be displayed on the client device 2.

  Further, in the example of FIG. 16, a link button 2309 for returning to the basic recipe is displayed on the Web page based on the output information of the alternative recipe, and a link button 2308 for “other alternative recipe” is also displayed. When this link button 2308 is selected, a screen of a list of recipes associated with the related tag of allergen removal corresponding to the original basic recipe is displayed or is the same as the displayed recipe A list of other alternative recipes that are removing the allergen may be displayed.

  In this manner, in the first embodiment, when the basic recipe is registered in the recipe DB 101, any one or more of various databases are appropriately selected, and the alternative recipe is selected based on the selected database. Are created and registered. Therefore, unlike the alternative recipe simply using replaceable foodstuffs, the classification of alternative objects, categories, themes, etc. enables retrieval of different alternative recipes. For example, when a substitute food of the first DB 1011 is selected, a substitute food for a food containing an allergen can be extracted. For example, "pancake with rice flour" (without wheat flour), which does not use wheat flour Can create alternative recipes for If you want to select the 5th DB 1015, you can extract different substitute foods according to your faith, so for the recipe of "grilled pork", create a recipe of "grilled lamb" using sheep meat instead of pork. be able to. When the sixth DB 1016 is selected, it is possible to create an appropriate alternative recipe because it is possible to obtain an index for extracting alternative food according to the health condition of the basic recipe.

  Moreover, the alternative recipe in this embodiment has physical quantities regarding sweetness, pungency, smell, elasticity, eating response, etc., substitution within the same group, substitution corresponding to differences in regionality / seasonality, or substitution by nutritional value. It can also be realized by preferentially using similar alternative foodstuffs. For this reason, it is possible to present a highly satisfactory alternative recipe that is highly reproducible to the basic recipe. Then, when the alternative recipe is registered, the operator measures the sweetness, pungency, smell, elasticity and eating response of the finished product by the menu by the alternative recipe, and registers the result in the menu table of the second DB 1012 to substitute the alternative. When searching for a recipe, it becomes possible to extract similar alternative recipes according to the purpose of the search.

  In the first embodiment, the process of the recipe search from the first client device 2 is executed on the Web browser in a state of being automatically logged in with the account information included in the terminal program 2P. However, the recipe server 1 extracts a recipe from part or all of the recipe group stored in the recipe DB 101 in response to a search from a client device that uses an unspecified number of Web browsers instead of being logged in. And the presentation of the alternative recipe may be executed.

(Modification)
As described above, the contents of the recipe may be displayed on the display device 4 in place of the display unit 23. For example, the display device 4 is installed in a store that handles food. According to the distribution situation to the store, it is assumed that lettuce is soaring or that it is better to buy salad vegetables instead of lettuce being poor. The store manager wants to present a recipe using salad vegetables to promote sales. In this case, the store manager uses the first client device 2 to extract salad vegetables as an alternative food according to the soaring lettuce from the area table corresponding to the production area of lettuce that can be purchased to the store registered in the fourth DB 1014 using the first client device 2 , It is possible to create an alternative recipe "salad vegetable fried rice" using this salad vegetable. At this time, it is preferable that the recipe server device 1 presents a plurality of alternative food candidates and from this candidate, an interface which allows the store manager who operates the operation to select can be provided. Then, the first client device 2 causes the display device 4 to display the created image of the alternative recipe. Note that the fourth DB 1014 in which information on distribution circumstances such as soaring prices and acquisition difficulties is recorded is held locally in the storage unit 21 partially on the side of the first client device 2, and using this information, local information in the area It is also possible to create an alternative recipe according to the distribution circumstances.

Second Embodiment
In the second embodiment, attribute information for health condition, allergen, or other items is registered for each account information of a user who searches for a recipe, and an appropriate recipe for each user is registered according to the registered attribute information. Automatically present. Among the configurations of the recipe presentation system 100 according to the second embodiment, the hardware configuration other than the detailed processing procedure described below is the same as that according to the first embodiment. Therefore, in the following description, the same components as those in the first embodiment will be assigned the same reference numerals and detailed explanations thereof will be omitted.

  First, registration of user account information will be described. When the user registers in the Web service provided by the recipe presentation system 100, the recipe server device 1 transmits a Web page for receiving registration of account information to the first client device 2 used by the user. In the first client device 2, the user displays a registration acceptance web page on the display unit 23 based on a general-purpose web browser program. The Web page for accepting registration accepts input of account information including authentication information such as a user name, an e-mail address, and a password. At this time, the control unit 10 issues an individual user ID and adds it to the account information, and further stores the cookie of the web browser program displaying the above-mentioned web page for accepting registration in association with the user ID, It is preferable to store display history, search history and the like in the storage unit 11 for each user. Authentication information and account information are not limited to user name, e-mail address and password. It may be information that can identify the user such as a telephone number or biometric information. Further, the account information may use information for logging in to another service, may be interlocked with another service, or may use an open ID.

  Then, after receiving the input of the account information, the control unit 10 further receives the registration of the attribute information such as the health condition. FIG. 17 is an explanatory diagram of an example of contents of attribute information associated with account information. FIG. 17 shows an example of the content of attribute information in an example of a registration acceptance screen of attribute information displayed on the browser screen 230 of the display unit 23. As shown in FIG. 17, a first selection unit 2311 capable of selecting the user's health condition as attribute information, and a second selection capable of selecting the presence or absence of allergy of the user and allergens to be avoided as attribute information The part 2312 is always displayed. There may be a case where none of the options included in the first selection unit 2311 and the second selection unit 2312 is selected. On the attribute information registration acceptance screen, as shown in FIG. 17, a “register” link button 2319 is displayed, and when the user selects this link button 2319 using the operation unit 24, the first selection unit 2311 is displayed. The contents of the item selected by the second selection unit 2312 are transmitted to the recipe server device 1 together with the account information (user ID, cookie, etc.). In response to this, in the recipe server device 1, the control unit 10 associates the information on the health condition and the presence or absence of allergy selected by the first selection unit 2311 and the second selection unit 2312 in association with the user's account information as attribute information. Remember. If no option is selected in any one or both of the first selection unit 2311 and the second selection unit 2312, the control unit 10 displays no attribute information or no allergy on the attribute information corresponding to the account information of the user. Or, it is stored as neither a disease etc. nor an allergy.

  FIG. 17 exemplifies a third selection unit 2313 capable of selecting an item such as a food which can not be eaten by faith or the like, a food which is not good at food and the like as attribute information in addition to the items relating to health condition and allergy. Further, FIG. 17 exemplifies a fourth selection unit 2314 capable of selecting the purpose of searching for an alternative recipe, and a fifth selection unit 2315 capable of selecting an area where the user lives. Unlike the first selection unit 2311 and the second selection unit 2312, the third selection unit 2313 to the fifth selection unit 2315 are items to be selected as options and are not included in the attribute information registration acceptance screen. Good. In addition, usable cooking appliances and home appliances may be used as attribute information.

  The attribute information may not only explicitly receive registration on the screen as shown in FIG. 17, but may be capable of acquiring information from other services. For example, in the case where other services and account information are linked, it is preferable that an alternative recipe corresponding to an alternative purpose highly correlated with the service contents enjoyed by the other services be extracted. In the specific example, food, cookware, health goods, etc. are recognized from the shopping history at the online shop, and from this recognition result, it is possible to present an alternative recipe including appropriate substitute food and processes, etc. . In addition, the presence or absence of allergy, medical history, health preference, preference, etc. may be learned from the display history or the recipe practice history in association with account information, and a substitute recipe suitable for the user may be presented. .

  Thus, the recipe server device 1 automatically presents an appropriate recipe for each user in a state in which attribute information on health status or allergy is registered for each account information of the user. FIG. 18 is a flow chart showing an example of the procedure of creation / extraction processing of an alternative recipe in the second embodiment. In the processing procedure shown in the flowchart of FIG. 18, the same step number is assigned to the processing common to the procedure shown in the flowchart of FIG. 13 in the first embodiment and the detailed description is omitted.

  In the processing in the second embodiment, the control unit 10 of the recipe server device 1 first specifies account information of a user who uses the first client device 2 that has made a request for a substitute recipe, that is, the first client device 2 that has requested a search (step S210). . Then, the control unit 10 extracts the recipe ID of the recipe based on the search keyword from the first client device 2, the search history stored in association with the account information, or the display history (S201).

  Then, when the selection of any recipe is received from the recipe list based on the extracted recipe ID (S204), the control unit 10 selects one of the recipe information based on the attribute information associated with the account information identified in step S210. Priorities are assigned to the databases from the first DB 1011 to the eighth DB 1018 (step S215). The prioritization of the database will be described later. In the process in step S215, the database may be selected based on the assigned priority.

  The control unit 10 extracts a substitute food material of the material contained in the recipe selected in step S204, using the database with high priority in step S215 (step S216). Specifically, the control unit 10 refers to the database of the high priority classification among the classifications associated with each item of the food list, and extracts the alternative food.

  The control unit 10 creates, based on the substitute food extracted in step S216, an alternative recipe individually directed to the user for the recipe selected in step S204 (step S217). The control unit 10 assigns a recipe ID to the created alternative recipe, and calculates the nutritional value (heat quantity, content for each nutrient, etc.) with reference to the third DB 1013 (step S218).

  The control unit 10 of the recipe server device 1 outputs information stored in association with the recipe ID of the recipe selected in step S204 while using the information for outputting the created alternative recipe (Web (Web Page) is created and transmitted to the first client device 2 (S206). In the second embodiment, in step S206, the control unit 10 reads the Web page associated with the recipe ID of the selected recipe from the recipe table of the recipe DB 101. The control unit 10 uses the Web for displaying the alternative recipe created in step S217, together with the link to the Web page that displays the recipe (calorie off recipe, allergen removal recipe) associated with the read Web page. Add a link to the page and send it. As a result, the basic recipe is displayed on the Web browser on the display unit 23 of the first client device 2 according to the search. The page including the basic recipe includes, as described above, a link to an alternative recipe individually created for the user using the first client device 2.

  The control unit 10 determines whether an alternative recipe is selected (S207). The subsequent processing is the same as the processing procedure in the first embodiment, and therefore, the same step numbers are given and detailed description will be omitted. The process of creating the alternative recipe from step S215 to step S218 may be executed at the timing when the alternative recipe is selected in step S207. In the case where the alternative recipe (alternative food) is not extracted by the above-described process, it is preferable that some recipe is presented, such as another recipe having some correlation, another recipe having a common main food.

  FIG. 19 is a flowchart of an example of a process of giving priority to a database. The control unit 10 gives priority to the fourth DB 1014 relating to the substitute food for each season, and the third DB 1013 relating to the food value or the nutritional value for each menu in order (step S501). At this stage, the priority given to the fourth DB 1014 is the highest, and the priority given to the third DB 1013 is the second highest.

  The control unit 10 determines whether or not the category of the selected recipe (step S204 in FIG. 18) is a menu recipe on which the texture should be prioritized (step S502). For example, if the category of the selected recipe is fried food for which crispness should be regarded as important, or if it is a confectionery for which fluffiness is important, it is determined in step S 502 that the texture should be prioritized. Ru. If it is determined that the recipe of the menu to be prioritized in step S502 (S502: YES), the control unit 10 assigns a high priority to the second DB 1012 (step S503). In this case, the priority assigned to the second DB 1012 is the highest, followed by the fourth DB 1014 and the third DB 1013 in this order.

  If it is determined in step S502 that the recipe is not a menu recipe to be prioritized (S502: NO), the control unit 10 proceeds the process directly to step S504. In this case, the priority assigned to the fourth DB 1014 is the highest, and the priority assigned to the third DB 1013 remains the next highest.

  Next, the control unit 10 determines whether the purpose or the faith is selected as the attribute information associated with the specified account information (step S504). When it is determined in step S504 that the purpose or the faith is selected (S504: YES), the control unit 10 gives the fifth DB 1015 the highest priority (step S505). In this case, the priority given to the fifth DB 1015 is the highest.

  If it is determined in step S504 that no selection is made (S504: NO), the control unit 10 proceeds the process directly to step S506. In this case, reference to the fifth DB 1015 is unnecessary.

  Then, the control unit 10 determines whether an item related to the health condition is selected as attribute information associated with the specified account information (step S506). If it is determined in step S506 that any of the conditions such as high blood pressure, diabetes, kidney disease, or pregnancy is selected (S506: YES), the control unit 10 selects the sixth DB 1016 related to the health condition, and The highest priority is given to the third DB 1013, which is a table of nutritional value (step S507). In this case, the priority given to the sixth DB 1016 is the highest. If it is determined in step S506 that none of them has been selected (S506: NO), the control unit 10 proceeds the process directly to step S508. Also, in this case, reference to the sixth DB 1016 regarding the health condition will be unnecessary below.

  Next, the control unit 10 determines whether an item related to allergy is selected as attribute information associated with the identified account information (step S508). If it is determined in step S508 that the item related to allergy is selected (S508: YES), the control unit 10 assigns the highest priority to the first DB 1011 related to allergy (step S509). In this case, the priority given to the first DB 1011 is the highest. Then, the control unit 10 returns the process to step S216 in the flowchart of FIG. If it is determined in step S508 that the item related to allergy is not selected (S508: NO), the control unit 10 returns the process directly to step S216 in the flowchart of FIG. In this case, reference to the first DB 1011 regarding allergy is unnecessary.

  Next, the creation and display contents of the alternative recipe in the second embodiment will be described by taking a specific example. First, on the basis of account information of a certain user A, it is assumed that information “hypertension, wheat allergy” is stored as attribute information in association with one another. In this case, the priority given to the database given by the process shown in the flowchart of FIG. 19 is firstly the first DB 1011 for allergy, secondly the sixth DB 1016 for health status, and the third DB 1013 which is the third table of nutritional value. The fourth DB 1012 relates to textures, and the fifth DB 1014 relates to seasons and regionalities.

  FIG. 20 is an explanatory drawing showing an example of a display screen in the second embodiment. As shown in FIG. 20, when a user who has registered account information searches for "Mentitsukatsu" in a logged-in state, a recommended alternative recipe as compared to the display example shown in FIG. 14 in the first embodiment. A link button 2303 for selecting is added. The link button 2303 is associated with the address information to the alternative recipe individually created for the user using the first client device 2 in step S217 of the flowchart of FIG. As shown in FIG. 20, as in the first embodiment, the link button 2301 to the "calorie off" recipe and the link button 2302 to the "allergen removal" recipe are used for the search results for the basic recipe. Is included in Note that the display of the link buttons 2301, 2302 and 2303 is of course not limited to the form shown in FIG. 20. For example, only the link button 2303 is displayed in the login state, and the link button 2303 is selected. The link buttons 2301 and 2302 may be displayed according to the attribute.

  The recipe displayed by the Web page displayed by the address information associated with the link button 2303 is created as follows.

  The control unit 10 refers to the first DB 1011 having the highest priority to the material included in the basic "Mentitsukatsu" recipe, and includes "wheat" based on "wheat allergy" registered in the account information. The foodstuffs, specifically, for example, "bread crumbs (binder)" and "bread crumbs" are specified. The control unit 10 extracts "Katuri flour" as a substitute food based on the "binder" in "Notes for bread crumbs (binder)" and extracts "Takano tofu (powder tofu)" as a substitute food for "bread crumbs" . The control unit 10 determines the amount of substitute food based on the ratio to the amount of each material contained in the basic recipe. In addition, since "Crushing process addition" is stored in the remarks column of "Takano tofu (powdered tofu)", the control unit 10 refers to the corresponding process in the case of substituting "bread crumbs" with "Takano tofu" from the eighth DB 1018 Add the process of grated Takano tofu to the recipe. In this case, the eighth DB 1018 separately stores the process of "Drying with Brenda" and the process of "Drying with Goriganez", and changes the correspondence referred to in the seventh DB 1017 depending on the presence or absence of an appliance, If it is registered that there is no Brenda, an alternative process of “Goroshine Riorisu” may be extracted and added. In this case, more elaborate recipes can be created.

  Next, the control unit 10 refers to the sixth DB 1016 relating to the second highest priority health condition and the third DB 1013 of the table of nutritional value, and restricts the salt and heat based on “hypertension” registered in the account information, And identify egg evasion recommendations. In addition, when presenting an alternative recipe according to restrictions etc. with reference to the sixth DB 1016, restriction target period (restriction of daily intake, restriction of daily intake, etc.), meals etc. And balance should be considered. Therefore, it is desirable to be able to refer to other information linked to the user's account information so that the food intake history and menu schedule (life log etc.) can be referenced.

  First, the control unit 10 calculates the nutritional value based on the alternative foodstuff extracted with respect to the above-mentioned "wheat allergy" with reference to the third DB 1013 in relation to the restriction of the salt content and heat quantity. And the control part 10 extracts the alternative foodstuff which can reduce salinity or calorie | heat amount, respectively from the foodstuff table of 3rd DB1013 with respect to the material contained in the recipe of a "menture cutlet." For example, the control unit 10 preferentially refers to the third DB 103 for calorie limitation in the case of calorie-off with respect to "mixture meat" of the basic recipe material, and "mixture meat (red meat)" as an alternative food Or add “cotton tofu” to the material by reducing the amount of “matched meat” or “matched meat (red meat)” after substitution with reference to the eighth DB 1018. At this time, the control unit 10 determines the amount of substitute food from the amount of material included in the basic recipe. As for “Cotton Tofu,” the eighth DB 1018 stores the step of “deep dry” as a corresponding step in the “alternative step”, so the control unit 10 substitutes this step. Add to the recipe recipe. Moreover, in order to reduce the amount of heat, the control unit 10 says "(in oil) stir fry" from the process of "make the onions and cabbage coarse and cook" based on the eighth DB 1018 based on the recipe included in "menchi katsu". It may be converted to a process of "grinding onions and cabbages" excluding the part.

  Then, the control unit 10 refers to the first DB 1011 to identify the food material including the “egg” among the materials included in the “Mentic katsu” recipe with respect to the egg avoidance recommendation. At this time, the control unit 10 may also target alternative food. Specifically, the control unit 10 only removes the “chicken egg” and does not extract the substitute food. In addition, for example, when "chicken eggs" are included in the "binder" included in the recipe, this process list is directly referred to an eighth DB 1018, more preferably, an alternative process in the case of removing bread crumbs and eggs for bridging. It may be done. Thereby, the control unit 10 may substitute the process of the original recipe into the alternative process by appropriately converting the food into the alternative food or the like with reference to the correspondence relationship to the alternative process as shown in FIG.

  Similarly, the control unit 10 may substitute the food with reference to the second DB 1012 of the fourth priority and the fourth DB 1014 of the fifth priority, or may convert or add a process.

  FIG. 21 is an explanatory view showing one display example of the alternative recipe in the second embodiment. The display example of FIG. 21 is an example of content displayed on the web browser screen 230 when the link button 2303 displayed in FIG. 21 is selected. In the example shown in FIG. 21, a recipe with a reduced amount of heat is shown than the recipe of “Menti-cut (flour / egg)” in which eggs and flour have been removed and prepared beforehand as an alternative recipe for allergen removal. ing. The display screen of the alternative recipe shown in FIG. 21 also includes a link button 2308 to another alternative recipe. If the link to another alternative recipe button 2308 is selected, a recipe using another alternative food may be created and displayed.

  Since the processing shown in the flowcharts of FIGS. 18 and 19 is premised that the user's account information can be specified, the first client device 2 specified by the login state or by the cookie or MAC address etc. To the In the first client device 2 in a state where login is not performed, the processing procedure shown in the flowchart of FIG. 13 in the first embodiment may be executed. In this case, the information provided may differ depending on whether or not the user is logged in.

  In this way, it is possible to present the alternative food or alternative recipe to the user in consideration of the individual meal circumstances or preferences. The user can provide an alternative recipe with high reproducibility such as the texture and aroma of the original recipe while adjusting the basic recipe to the health condition of the person who eats the menu prepared based on the recipe. . Conventionally, specific similar recipes are associated with basic recipes, and it is widely practiced that a link to related similar recipes can be selected from a Web page displaying the basic recipes. Detailed recipes that take into account the user's individual health status and beliefs have not been presented. On the other hand, as described in the second embodiment, by referring to the database of substitute food based on various items in accordance with the individual circumstances and changing priorities, presentation of individual alternative recipes according to the circumstances Are expected to improve satisfaction.

Third Embodiment
In Embodiments 1 and 2, the alternative recipe is automatically created. Creation of a substitute recipe is easy even if it is automatic if it is a change to a similar material with lower calories, a change to a substitute food according to the season, etc. In order to create a recipe to be added, it is necessary to store sufficient information for conversion in the database. In the third embodiment, the administrator and the operator of the recipe presentation system 100 can accept a web page capable of accepting editing of materials and how to create an alternative recipe that is automatically created as well as the creation of the alternative recipe. The configuration is such that it is transmitted to the second client device 3 to be used, and the recipe is edited. In addition, it is good for the control part 10 of the recipe server apparatus 1 to learn about the automatic preparation of an alternative recipe based on the result.

  Among the configurations of the recipe presentation system 100 according to the third embodiment, the hardware configuration other than the detailed processing procedure described below is the same as the first embodiment. Therefore, in the following description, the same components as those in the first embodiment will be assigned the same reference numerals and detailed explanations will be omitted.

  FIG. 22 is a flow chart showing an example of the processing procedure of alternative recipe creation / registration in the third embodiment. First, the operator on the provider side of the recipe presentation service uses the second client device 3 to log in to the Web service by the recipe server device 1 based on the account information issued to the operator. Then, when the operator selects a menu of registration of an alternative recipe included in, for example, a portal page for the operator, the following processing is started.

  It is notified from the second client device 3 that the menu of registration of the alternative recipe is selected (step S301).

  The control unit 10 of the recipe server device 1 detects the selection of the alternative recipe registration menu from the second client device 3 via the communication unit 13 (step S131), and the basic recipe corresponding to the alternative recipe is received. Is sent to the second client apparatus 3 (step S132).

  The second client device 3 receives the web page (step S302), displays the received web page on the display unit 33 based on the terminal program 3P which is the web browser program (step S303), and selects the basic recipe. It receives (step S304). Instead of steps S301 to S303, registration of a new recipe may be accepted (S101). The control unit 30 receives the input of the category of the alternative recipe and the related tag on the web page displayed on the web browser screen (step S305). In step S305, for example, an interface such as a button control included in the Web page transmitted from the recipe server device 1 is accepted. Information such as the selected basic recipe and the received category, related tag, etc. is automatically transmitted to the recipe server device 1 by the browser program (step S306).

  In the recipe server device 1, the control unit 10 appropriately selects any or all of the databases of the first DB 1011 to the eighth DB 1018 according to the category or the related tag transmitted (step S133). The control unit 10 refers to the selected database and extracts alternative foodstuffs of the material included in the transmitted basic recipe (step S134). The extraction criteria of the substitute food are the same as those described for step S105 in the flowchart of FIG. 12 in the first embodiment, and therefore detailed description will be omitted.

  The control unit 10 of the recipe server device 1 creates an alternative recipe based on the extracted alternative food (step S135), and uses the created alternative recipe as a second client device 3 or a second client device used by the registration source It sends toward 3 (step S136). Along with the creation of the alternative recipe in step S135, the nutritional value may be calculated based on the food table of the third DB 1013, and may be transmitted together in step S135.

  The second client device 3 displays the received alternative recipe on the Web browser screen (step S307), and accepts editing of the alternative recipe by the Web service (step S308). At this time, it is recommended that the editorial content be edited by a qualified dietitian or by a person who has been certified as a culinary researcher to edit the alternative recipe. In editing, you may accept change of category, addition of tag, etc. At this time, the measurement result may be input together with the numerical value of the texture of the completed menu and the numerical value of the aroma. The control unit 30 transmits the contents (measurement results such as texture) of the edited alternative recipe received on the displayed web browser screen to the recipe server device 1 (step S309).

  The control unit 10 of the recipe server device 1 calculates the nutritional value of the transmitted alternative recipe after editing again (step S137), adds the record of the alternative recipe to the recipe table of the recipe DB 101 (step S138), and the alternative recipe Finish the registration process of. At this time, the record of the alternative recipe is stored in association with the selected basic recipe. When measurement results such as texture are transmitted, a record of measurement results is added to the second DB 1012 in association with the recipe ID of the alternative recipe.

  In this way, it is possible to realize a service for presenting not only the basic recipe but also the alternative recipe that has been supervised by the dietitian while automating the creation of the alternative recipe. A plurality of these alternative recipes can be registered for various categories for one basic recipe. In the extraction process, alternative recipes may be extracted according to the category indicated as an option or the attribute information of the user as described in the second embodiment.

  For example, in the third embodiment, an alternative recipe corresponding to the theme of the season is registered with respect to the basic recipe of “Menchi katsu” shown in the first and second embodiments, which will be specifically described below. The operator registers an alternative recipe for "Mentich katsu" as a recipe for "fatigue recovery" in "summer". In this case, in the recipe server device 1, for example, the control unit 10 may create, from the fourth DB 1014, an alternative recipe in which "cabbage" is replaced with leafy vegetables whose season is "summer" such as "lettuce". . On the other hand, the operator edits "vegetable full of vegetables" as an alternative recipe to the alternative recipe automatically created. In addition, it is assumed that this "full of vegetables mince cutlet" is a recipe supervised for the purpose of "repairing fatigue" to "summer beating" peculiar to "summer". The alternative recipe after editing is registered in the recipe DB 101 with the target time as "summer season" as shown in FIG. 2 in association with the basic recipe (recipe ID: 0012345) of "Mentitsukatsu".

  The alternative recipe edited in this manner is presented to the search from the first client device 2 by the extraction process as shown in the flowchart of FIG. 13 of the first embodiment. FIG. 23 is an explanatory drawing showing an example of a display screen in the third embodiment. FIG. 23 shows an example of the Web browser screen 230 on which the basic recipe displayed when “Mentitsukatsu” is searched by the first client device 2 is displayed. The page of the basic recipe shown in FIG. 23 includes a link button 2301 and a link button 2302 for displaying an alternative recipe, and is displayed only when the search is performed in summer. A link button 2304 is included. The link button 2301 is a link for displaying a calorie off recipe, and the link button 2302 is a link for displaying an allergen removal recipe. The link button 2304 is used when extraction is performed in the case where a plurality of alternative recipes are associated with the selected recipe in step S205 of the extraction process based on the flowchart of FIG. Displayed only in the case where there is an alternative recipe that includes the matching "target time" in the record.

  FIG. 24 is an explanatory view showing one display example of the alternative recipe in the third embodiment. The display example of FIG. 24 is an example of content displayed when the link button 2304 is selected among the link buttons 2301, 2302, and 2304 displayed in FIG. The control unit 10 outputs output information (Web page) of the recipe associated with the recipe (recipe ID: (0034569)) associated with the basic recipe (recipe ID: 0012345) as an alternative recipe for “summer”. Is transmitted to the first client device 2, and the first client device 2 displays the recipe on the Web browser screen 230 of the display unit 23 based on this.

  Such various variations of alternative recipes can also be presented by providing an editing screen to the operator. By learning the patterns of these alternative foods, additional foods, etc. by the recipe server device 1, it is possible to expect to automatically present a variety of alternative recipes that make it unnecessary to edit the operator gradually.

  In the first embodiment, although the alternative recipe registration process from the second client device 3 is performed at the time of basic recipe registration, a plurality of alternative recipes may be registered for one basic recipe. Since it is possible, as shown in step S303 in the third embodiment, one of the already registered ones may be selected.

  In the second embodiment, in the alternative recipe creation process, the selection of the alternative target recipe is received from among the basic recipes registered in the recipe table of the recipe DB 101 belonging to the recipe presentation system 100 (S 204). . However, the present invention is not limited to this, and a recipe Web page displayed by the recipe search providing service outside the recipe presentation system 100 may be taken in, and an alternative recipe may be created and presented for this. For example, when address information (URL) of a Web page is registered, a selection list of alternative recipes based on the account information of the user may be displayed. In addition, a service may be provided in which the recipe presentation system 100 presents an alternative recipe to a recipe that the user thinks. In this case, the first client device 2 used by the user may be provided with a Web page including a recipe input form. Not only the input form, but also a text data, a web page, etc. should be able to cope if a certain format is maintained.

  The embodiments of the present disclosure are to be considered in all respects as illustrative and not restrictive. The scope of the present invention is indicated not by the meaning described above but by the claims, and is intended to include all modifications within the meaning and scope equivalent to the claims.

1 recipe server device (alternative recipe presentation device)
10 Control unit (extraction unit, creation unit)
11 storage unit 13 communication unit 1P recipe presentation program (computer program)
101 recipe DB
1011 1st DB
1012 second DB
1013 Third DB
1014 4th DB
1015 5th DB
2 first client device 3 second client device 20, 30 control unit 21, 31 storage unit 23, 33 display unit 2301, 2302, 2303, 2304, 2308, 2309 link button (interface)
25, 35 Communication unit 2P, 3P Terminal program N network

Claims (10)

In an alternative recipe presentation device that presents an alternative recipe to the recipe,
A food and a substitute food, or a database storing correspondences between processes of preparation and a substitute process classified by classification;
An extraction unit that extracts a substitute food of a food included in the recipe or a substitute of a process included in the recipe based on the correspondence according to the classification of the substitute recipe presented in the database;
An alternative recipe presenting device comprising: an creating unit configured to create an alternative recipe including the extracted alternative food or the alternative process. The database stores, for each food or recipe-based menu, measurement values of hardness, brittleness, aroma, or texture or inspection results of sensory evaluation.
When the extraction unit extracts a substitute food or a substitute process, the extraction unit stores the measurement value or the test result similar to the measurement value of the food included in the alternative target recipe, or the alternative target recipe The alternative recipe presentation device according to claim 1, wherein a substitute food or a substitute process included in a recipe of another menu in which measurement values or test results are stored that are similar to the measurement value of the menu based on is extracted. The database stores correspondences between foodstuffs and alternative foodstuffs, or processes and alternatives according to alternative purposes,
The extraction unit
The alternative recipe presentation device according to claim 1 or 2, wherein the selection of the alternative purpose of the recipe is received, and the alternative food or the alternative process is extracted based on the received correspondence relationship of the alternative purpose. A storage unit for storing attribute information including allergy or health condition,
The extraction unit
Prioritizing the classification of the database based on the attribute information stored in the storage unit,
The alternative recipe presentation device according to any one of claims 1 to 3, wherein the extraction unit extracts a substitute food or a substitute process based on the correspondence of classification according to the priority. The alternative recipe presentation device according to any one of claims 1 to 4, wherein the alternative recipe created by the creation unit is notified to another device, and editing of the alternative recipe is received by the other device. In an alternative recipe presentation device that presents an alternative recipe to the recipe,
Display a reception interface for receiving an instruction to display an alternative recipe for the recipe on the display unit for displaying the recipe,
Accept the classification of the alternative recipe according to the accepted display instruction,
An alternative recipe presentation device that displays an alternative recipe corresponding to a received classification on the display unit. In an alternative recipe presenting method for presenting an alternative recipe to a recipe by computer,
The computer is
From the database storing food and substitute food, or the correspondence between the process of making and the alternative process classified according to classification, referring to the correspondence according to the classification of the alternative recipe to be presented Extract an alternative process of the process included in the recipe,
The alternative recipe presentation method which performs a process which produces the alternative recipe containing the extracted alternative foodstuff or alternative process. In a computer program that causes a computer to present an alternative recipe for a recipe,
On the computer
From the database storing food and substitute food, or the correspondence between the process of making and the alternative process classified according to classification, referring to the correspondence according to the classification of the alternative recipe to be presented Extract an alternative process of the process included in the recipe,
A computer program for executing a process of creating an alternative recipe including an extracted alternative food or alternative process. In a computer program that causes a computer comprising a display unit to display an alternative recipe for a recipe on the display unit,
On the computer
Together with the recipe being displayed on the display unit, an instruction to display an alternative recipe for the recipe is received,
Accept the classification of the alternative recipe according to the accepted display instruction,
A computer program for executing a process of displaying an alternative recipe corresponding to a received classification on the display unit. It is a data structure of a database for alternative recipe presentation which memorizes correspondences between foodstuffs and alternative foodstuffs or steps of making and alternative steps,
In the database, correspondences are stored for each category,
An alternative recipe presentation device that presents an alternative recipe for a recipe, from the database, based on the correspondence according to the classification of the alternative recipe presented, an alternative food of the food included in the recipe or an alternative step of the process included in the recipe To extract
A data structure of a database used for processing to create an alternative recipe including extracted alternative foods or alternative steps.

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