KR20160116449A

KR20160116449A - Application System providing Cuisine Recipes

Info

Publication number: KR20160116449A
Application number: KR1020150044161A
Authority: KR
Inventors: 이영회
Original assignee: 이영회
Priority date: 2015-03-30
Filing date: 2015-03-30
Publication date: 2016-10-10

Abstract

The present invention relates to an application system for providing cuisine recipes, and more particularly, to an application system for providing cuisine recipes capable of recommending a cuisine recipe based on cooking materials a user keeps and providing a cooking method for the recommendation. According to the present invention, a method for operating an application of a user terminal by connecting to a service server comprises the following steps: displaying a list of keeping materials received from the service server; inputting changed material to update the list of keeping material; and receiving and displaying a recommended recipe searched from the service server based on a search word input by a user. The recommended recipe follows a final matching rate calculated based on a matching rate between the keeping materials and necessary food materials of the recommended recipe.

Description

Application System providing Cuisine Recipes [0002]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking recipe providing application system for providing a cooking recipe, and more particularly, to a cooking recipe providing application system for recommending a recipe for a food based on a list of ingredients owned by a user and providing a cooking method.

In modern society, the burden of cooking is increasing due to the single-person life and the dual-income life of the younger generation, and it requires a variety of recipe recipes that can be easily and easily prepared in a short time.

Of course, you can easily obtain information about recipes through Internet blogs, cafes, and mobile applications. However, most of the cooking materials that you have in your home are limited in comparison to the materials listed in the recipe.

In addition, various kinds of foods and foodstuffs have been stored in refrigerators and warehouses due to the improvement in living standards. However, as the refrigerator and the storage space are increased, various foodstuffs are stored, and it is difficult to memorize all the foodstuffs stored by the user.

Therefore, the various materials purchased to cook one or two meals in each home are often left unattended by individuals and left for long periods when they are purchased or consumed as garbage, resulting in a large loss in personal and social expenses .

In order to solve the above-described problems, the present invention provides a cooking recipe providing application system that provides information on the material currently held in the home, and provides an optimum cooking recipe based on the holding material.

In addition, the present invention provides a system for registering a user recipe in a new manner, which is changed or reconfigured in addition to a standard recipe stored in a DB, and registering and evaluating the user recipe in a recipe DB based on evaluation of other users.

According to an aspect of the present invention, there is provided a method of operating an application of a user terminal connected to a service server and running an application, the method comprising: displaying a list of received materials received from the service server; Inputting a material to update the holding material list, and receiving and displaying a recommended recipe retrieved from the service server based on a search word input from the user.

The recommended recipe is based on the final matching rate calculated based on the matching rate of the holding material with respect to the essential ingredients of the recommended recipe.

The final matching rate is calculated by reflecting the weight of the substitute material of the unpasteurized food among the essential ingredients of the recommended recipe.

The method comprising: inputting evaluation information of the recommendation recipe; And receiving a reward point according to the evaluation information input from the service server.

According to an aspect of the present invention, there is provided a method of operating an application in a service server connected to a user terminal, the method comprising the steps of: ; Inputting variation information of the holding material received from the user terminal to update the holding material list; Selecting a recommendation recipe based on a search word received from the user terminal; Calculating a final matching rate based on a matching rate of the holding material with respect to essential ingredients of each recommended recipe; And transmitting the recommendation recipe to the user terminal based on the final match rate.

The electronic device and the method for driving the application according to the embodiments of the present invention can prevent unnecessary purchase of additional materials by data of materials currently held in the home and continuously update and manage fluctuations due to purchase and consumption, Can be greatly reduced.

In addition, the electronic device and the application driving method according to embodiments of the present invention provide an optimum cooking recipe that can be cooked in the currently held material, thereby minimizing the purchase of additional materials and ensuring the taste of the quality desired by the user have.

In addition, the electronic device and the application driving method according to the embodiments of the present invention have the effect of diversifying the types of related recipes complementarily to each other by evaluating the user-selected cooking recipes and adding the modified cooking recipes.

1 is a configuration diagram showing a configuration of a cooking recipe providing system according to an embodiment of the present invention.
2 is a block diagram illustrating the configuration of the user terminal shown in FIG.
3 is a block diagram showing the configuration of the service server shown in FIG.
4 shows a main screen configuration of a cooking recipe providing application of the present invention.
FIG. 5 shows an embodiment of a cooking recipe search result screen of the cooking recipe providing application of the present invention.
FIG. 6 is a conceptual diagram for explaining a method for matching an optimum cooking recipe according to the embodiments of the present invention.
7 is a conceptual diagram for explaining a method according to an embodiment for matching an optimal cooking recipe of the cooking recipe providing application of the present invention.
8 is a conceptual diagram for explaining a method according to another embodiment for matching an optimum cooking recipe of the cooking recipe providing application of the present invention.
9 is a flowchart for explaining an embodiment of an application driving method in the cooking recipe providing system of the present invention.
FIG. 10 is a flowchart for explaining another embodiment of the application driving method in the cooking recipe providing system of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and similar parts are denoted by like reference characters throughout the specification.

Throughout the specification, when a part is referred to as being "connected" to another part, it includes not only "directly connected" but also "indirectly connected" . Also, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

In the embodiment of the present invention, the term " recipe " should be interpreted in a broad sense including both manual and active document formats that can be browsed using a web browser program such as Internet Explorer. HyperText Markup Language) is used, but the present invention is not limited to this and can be browsed using a web browser program including JavaScript, PHP, Ruby, XML (Extensible Markup Language) and SGML (Standard Generalized Markup Language) Are all recipe of the present invention.

In order to browse a recipe using a web browser program, an address in which a recipe is located is input as a URL, and HTTP (HyperText Transfer Protocol) is often used as the address format. However, the recipe is not limited thereto.

In the embodiment of the present invention, 'app', 'application' and 'program' have the same meaning.

An 'app' also refers to a combination of a set of scripts and data running on a computer device, collectively referred to as 'applications', 'software', 'programs', 'applications' and 'apps' for smart devices.

The 'app' also includes a 'native app' installed in the user terminal, a 'web app' running in real time from a specific location on the web, and a 'hybrid app' with all the two app features.

For convenience of explanation, the system according to the present invention is divided into one or more modules, but this classification is not absolute and it is possible to divide a module into two or more modules to achieve its purpose, or conversely, And the module classification according to the present invention is intended to explain only the purpose and method to be achieved by the present invention and the effect thereof.

1 is a configuration diagram showing a configuration of a cooking recipe providing system according to an embodiment of the present invention.

1, the cooking recipe providing system 10 includes a service server 100, at least one user terminal 200, and a network 300 connecting the service server 100 and the user terminal 200 .

The service server 100 transmits a cooked recipe providing service implemented in an application form to the user terminal 200. At this time, the application may be provided to the user terminal 200 via an application providing terminal such as Google Play, iTunes, or the like. In addition to the application form, the recipe provision service can be provided as a web service through a web browser.

The user terminal 200 is provided with a cooking recipe providing application, executes a cooking recipe providing application according to a user's selection, and acquires user information, previously stored favorite holding material and recipe information, and a social network service (hereinafter referred to as SNS) Provide the interlocking function to the user. The user terminal 200 may include various devices capable of operating an application, and may include a PC having a camera, a notebook, a PMP, a handheld PC, a tablet PC, a smart device, and the like. The 'smart device' is any one of a smart phone, a tablet, a smart TV, a PC, an IPTV, a navigation device, and an information communication terminal having a computer function. One embodiment includes a smart phone 201, a desktop or notebook 202, a tablet 203, and various other types of electronic devices.

The network 300 may include all kinds of network services connecting the service server 100 and the user terminal 200. [

FIG. 2 is a block diagram showing the configuration of the user terminal shown in FIG. 1, and FIG. 3 is a block diagram showing the configuration of the service server shown in FIG.

2, the user terminal 200 includes an input unit 210, a memory 211, a communication unit 212, an application driver 213, and a display unit 214.

The input unit 210 may receive an execution command of an application, input additional information of a holding material, search / selection / evaluation input of a cooking recipe, or additional input of a variable recipe. At this time, the input unit 210 includes a keyboard type in which data can be input in response to pressing or contact of a keyboard, a microphone type in which a user can input a voice, and a camera type in which an object can be input as an image.

The memory 211 may store application information, previous search history information, and the like, as well as user personal information required for log-in.

The communication unit 212 performs communication between the service server 100 and the user terminal 200 through a communication network.

The application driving unit 213 controls the operation of the user terminal to execute the cooking recipe providing service application based on the user's input or to update or provide the user's stored material list, recipe information, evaluation index and the like.

The display unit 214 is for displaying various kinds of information stored or processed by the terminal 100 in a visual or auditory sense, and may include a flat display such as an LCD or an OLED and a speaker. For example, the display unit 214 displays an application execution status, a list of stored materials, or recipe information.

3, the service server 100 includes a service information processing unit 101, a material database 102, a recipe database 103, a user information database 104, and a network interface 105.

The service information processing unit 101 controls various operations of the server and provides a list of materials held by the user at the request of the user terminal 200, searches and provides recipe information, evaluates the selected recipe, And so on.

The material database 102 stores the storage period based on the number and the time of purchase by sorting the ingredients by category. For example, the foodstuffs can be divided into the following categories, and can be further subdivided according to various embodiments than the following example.

- Grains: rice, wheat, barley, beans, red beans, grains, etc.

- Meat: Beef, pork, chicken, etc.

- Fish: blue fish, freshwater fish and other fish.

- Vegetables: Radish, cabbage, cabbage, lettuce, chinese cabbage, sesame leaves, potatoes, sweet potatoes, carrots, onions, garlic, parsley, tomatoes, cucumbers,

- Seasoning (soy sauce): miso, gochujang, soy sauce, chunggukjang, etc.

- Seasoning (fermented fish): Anchovy sauce, cod roe, shrimp, etc.

- Seasoning (dry): salt, sugar, pepper, red pepper powder, sesame, perilla, etc.

- Seasoning (wet): Syrup, sesame oil, sake, etc.

The material database stores, in addition to category classification information, the possibility of substitution of other ingredients, that is, matching rate information, when storing the ingredient information. At this time, the matching rate information between the ingredients can be stored independently of, or interactively with, the recipe information according to various embodiments.

For example, sugars, starch syrups, and oligosaccharides are common in terms of sweetness, so they are stored independently of the recipe information, with substitutable materials and high match rate scores. As another example, in the case of the saury kimchi stew recipe, the saury and tuna are different types of fish, which are not substitutable materials in the fish category itself, but are stored with a suitable matching rate score as a possible substitute for the stew recipe.

The recipe database 103 stores a plurality of cooking recipes stored basically and at least one variable recipe additionally stored by the user. The recipe database can store each of a plurality of recipes together with foods, foods constituting the foods, nutrient composition details and calorie information for each food culture. In addition, the recipe database can be stored in association with the material database together with substitute material information for each material of the recipe and a set weight value.

The user information database 104 stores user information such as a user's ID, password, contact information, favorite food, disliked food, usage history, point information, and social network service account information using the cooking recipe providing service application. The user information database 104 stores and stores a list of ingredients held by each user in cooperation with a material database, and updates a recipe record used by each user, evaluation information on the recipe, or a variable recipe in cooperation with a recipe database .

The network interface 105 performs a function of communicating the service server 100 and the user terminal 200 via the network 300.

4 shows a main screen configuration of a cooking recipe providing application of the present invention.

4, the cooking recipe providing application is an application executed in the user terminal 200, transmits and receives necessary information from the service server 100, displays it on the user terminal 200, or receives information input through the user terminal 200 . In one embodiment, the cooking recipe providing application may include user information, materials, recipes, and SNS information.

The user information menu is personal information of the user who uses the cooking recipe providing application. The user information menu includes personal information management menus such as ID, password, contact information, favorite food, disliked food, usage history, and the like for interacting with the account information of various social networking services. An account information menu, and a My point menu for recording pointer accumulation information awarded as an evaluation of a registered recipe or an evaluation of a variable recipe updated by a user.

The material menu stores the currently stored materials classified by category. For example, the basic seasonings can be stored in a storage form such as dry, wet, or refrigerated. Other materials may be stored separately as a refrigerating material and a freezing material according to a storage method, or may be stored separately as meat, vegetables, etc. as described above.

The recipe menu includes a predetermined recommendation recipe registered basically by the service server manager, a My recipe for directly registering a cooking method experienced by each user, an SNS recipe updated through a social account, and a cooking method experienced and registered by another user . A plurality of recipe menus may be classified according to food culture such as Korean / Chinese / Western style, and may be classified according to purpose such as stock / snack / snatch distance.

The SNS menu can be used to follow or follow other users by displaying My Recipe on the recipes application in conjunction with the social accounts of each individual user. My Recipe, which has a good score, can be shared with a social account linked to the SNS Recipe You can also update.

FIG. 5 shows an embodiment of a cooking recipe search result screen of the cooking recipe providing application of the present invention.

For convenience of explanation, it is assumed that the user searched for the saury kimchi stew recipe, for example. The cooking recipe providing application of the user terminal searches the service server for a cooking recipe associated with the search term "saury kimchi stew, " and displays at least one associated cooking recipe 250 on the cooking recipe providing application of the user terminal.

As an example of the display screen configuration, the cooking recipe providing application includes a recipe name 251, a completed cooking image 252 of a recipe, a recipe essential material 253, a user's current holding material 254, If a portion is insufficient, a selection is made to ask whether the user will select the recipe based on the replaceable material 255 in comparison to the user's current holding material, the matching rate 256 between the user's current holding material and the required material, Button 257. [0050]

When the saury kimchi stew is displayed as a search result, the image is displayed together with the name 'saury kimchi stew' in the recipe name (251) (252).

And, as a recipe essential material (253), 'One saury, 1 onion, 1 / 2T of chopped garlic, 1 / 2t of salt, 1/3 of kimchi, 1 chili pepper, 1 tsp red pepper powder, 4 cups of anchovy broth, ', And stipulates (254) together with the user's current holding material corresponding to the required material.

In another embodiment, if there is a user's current retention material of the recipe essential material 253, the recipe essential material 253 may be displayed in a bold or other color , Then only the replacement material corresponding to the essential material that is not currently held may be displayed in the replacement material window 255. [

In this case, although not shown, the retention periods of each of the currently held materials may be displayed together or separately.

And a matching rate 256 that indicates in what portion of the display window how much taste quality can be achieved with the user's current material based on the essential ingredients. In this case, the matching rate means a quality that can give a flavor of the recipe to each of the essential ingredients and give a taste of the recipe to the user's current possessed material, , The quality of the taste of the recipe can be made 100%.

In the case of the illustrated saury kimchi stew, the weight of the anchovy broth can be set to a low value because the taste of the saury kimchi stew is not greatly influenced by the dried shrimp instead of the anchovy broth. However, when the saury is not present in the essential ingredients, the weight of the saury can be set high because it is a material that greatly affects the taste of the saury kimchi stew. A more detailed description will be given in FIGS. 6 to 8. FIG.

FIG. 6 is a conceptual diagram for explaining a method for matching an optimum cooking recipe according to the embodiments of the present invention.

The cooking recipe providing service application stores a predetermined recipe essential ingredient group and a user present holding ingredient group in a material database in a service server.

For example, assume that not all recipe essential ingredients are included in the user's current holding material. As shown in Fig. 6, the ingredients of a, b, c, d, e, and f are required to complete a predetermined recipe. The user possession materials are a, b, c, d, g, h, i, j, k, In this case, the user needs more ingredients e and f to complete the recipe.

Preferably, the user may wish to purchase additional ingredients of e and f, but since the user always has difficulty in retaining all the ingredients, the user may substitute the ingredients of e and f with other ingredients so that they taste similar to the recipe You can try.

It is assumed that the user holds g and h as substitute materials for the food e and holds i and j as the substitute for the food f. The material database can store weight information about the degree of similar taste when replacing the food material e with the holding material g. For example, e is sugar and g is similar to sweet syrup, so the material database can be stored as weight information with 90% substitution potential. In another example, e is salt and h is a salty taste in case of a fish sauce, but since it is a salty taste of different kinds, the material database can be stored as weight information with a substitution possibility of 20%.

Likewise, the possibility of substituting for food ingredient f can be stored as weighting information with 80% replaced with i and 50% replaced with j.

In this case, the weight information for each material may be a preset threshold value in the cooking recipe providing service application, or may be a certain set value to be inputted when another user inputs the recipe.

As a result, when the user cooks according to the recipe, the cooking recipe providing service application allows the user to select (g, i), (g, j) A certain degree of taste quality is given according to the combination of the number and the matching rate and can be displayed to the user. In other words, it reflects the matching rate calculated by reflecting the weight of substitutability of each substitute material relative to the essential ingredients in substitute materials, compared to the optimal condition (100%) of the recipe. For convenience of explanation, it will be described in more detail with reference to FIG. 7 and FIG. 8, for example.

FIG. 7 is a conceptual view for explaining a method according to an embodiment for matching an optimal cooking recipe of the cooking recipe providing application of the present invention, and FIG. 8 is a view for explaining a method for matching an optimum cooking recipe And FIG. In this case, the matching rate of the food is 10 points. If not, the matching rate of 9 to 0 points is given for the possibility of replacing each of the ingredients with respect to the corresponding essential ingredients.

Referring to Fig. 7, the essential food ingredients on the recipe of the saury kimchi stew are the same as those shown in Fig. In contrast, there is no saury, currently Cheongyang red pepper, anchovy broth, or sake.

In the matching table of Fig. 7, a matching rate of 10 points is given to an exact matching user's holding material. However, since the canned canned saury is the same material as fresh saury, the matching rate is 9 points and the matching rate is 8 points because the degree of hot taste is different compared to the essential raw material of red pepper. have. Essential Ingredients Anchovy broth is different in taste but it is one of the kinds of broodstock which is a kind of dried shrimp which has a low matching rate of 7 points. In the case of essential food sake, 6 points can be given.

In this case, substitute ingredients such as green pepper, dried shrimp, and mirin do not greatly affect the flavor of the saury kimchi stew, so the weight of the taste for each ingredient is low.

As a result, when a user cooks saury kimchi stew with essential ingredients such as saury canned onion, onion, garlic, salt, kimchi, red pepper powder and substitute ingredients such as green pepper, dried shrimp broth, and mirin, To the weight of the corresponding recipe, it can be indicated that it gives a taste of 95% as compared with the case of using saury kimchi stew essential ingredients (optimum condition).

Meanwhile, referring to FIG. 8, in contrast to the essential ingredients in the recipe of the saury kimchi stew, the user's presently possessed material has no saury in comparison with other examples, and there are frozen mackerel and tuna canned as substitute materials.

In this case, when the kimchi stew is cooked using the mackerel or tuna as a substitute for saury, the taste of the saury kimchi stew is completely different from that of the saury kimchi stew, so that the matching rate of mackerel or tuna to saury is 5 or 4 . In addition, when the total matching rate is calculated, the difference in taste is larger than that in the case of replacing other food ingredients (for example, dried shrimp meat instead of anchovy meat), so that the weight at the time of calculating the final match rate for the recipe is increased.

As a result, when the user cooks Kimchi stew with essential ingredients such as onion, garlic, salt, kimchi, red pepper powder, Cheongyang red pepper, sake, and frozen mackerel or canned tuna as an alternative material, It can be indicated that the taste of 40 to 50% of saury kimchi stew essential food (optimum condition) is calculated when it is converted into the weight in the recipe.

In this case, the user tastes the recipe as canned tuna and saves it, and then can leave the evaluation of the recipe through the cooking recipe providing service application. At this time, the evaluation includes a predetermined score (for example, how many stars are out of five stars) and comments. In addition, the user can cook at least one of the ingredients of the recipe using a substitute material, change the cooking method of the recipe, and cook the recipe if the recipe is implemented in a better taste or more convenient way. You can register it as a My Recipe in your service application.

In this case, if other users give an evaluation using an additional variable recipe through the SNS account or the cooking recipe providing service application, the cooking recipe providing service application can give a predetermined point to the user who has input the changed recipe based on the evaluation score have.

At this time, the point may be used as a product purchase point of another online mall or other offline mall interlocked with the service server of the cooking recipe providing service application, or may be reflected as an excellent cookery ranking score among users based on the point score.

9 is a flowchart for explaining an embodiment of an application driving method in the cooking recipe providing system of the present invention.

Referring to FIG. 9, the user drives a cooking recipe providing service application at the user terminal 200 (S100). At this time, the cooking recipe provision service application can be accessed from a web browser in the form of a blog, a cafe, or a web page, and can also be operated as a social account in SNS.

The user logs in the user through the ID, password, or contact information previously set in the cooking recipe providing service application (S101). Upon completion of user login in the application, the service server 100 confirms the account information based on the user's ID and password (S102).

The cooking recipe providing service application may display a window asking whether to add material to the display unit of the user terminal (S103). The user can input the item, the type, and the quantity of the newly purchased or consumed material together with the holding period (S104). The service server updates the material variation inputted through the application of the user terminal as the holding material of the material database (S105). Then, the service server transmits the updated list of stored materials to the user terminal (S106). The user can confirm the updated list of stored materials on the application of the user terminal as required (S107).

The user can retrieve the recipe to prepare a predetermined dish. When the user inputs a recipe search term for the desired dish based on the list of materials to be retained through the application (S108), the service server searches the recipe database for the recipe corresponding to the search term (S109). A recommended recipe corresponding to the search result is selected (S110). Then, the service server calculates the matching rate of the recipe by comparing the raw material of the recommended recipe, that is, the essential ingredients and the holding material (S111), and transmits the result to the user terminal to display the matching rate according to the recommended recipe and the holding material (S112).

For example, the service server may calculate the matching rate of at least one recommended recipe based on the list of currently held ingredients with respect to essential ingredients, prioritize them according to the matching rate, and list the recommended recipes in the order of priority in the user terminal You may.

The user confirms the recommended recipe and selects one of the recipe (S113). If there is no recommended recipe or if the recommended recipe does not appeal to the user, the user may search for another recipe.

When the user selects one of the at least one recommended recipe, the user terminal transmits the selection information to the service server, and the service server confirms the cooking method for the recipe in the material database and the recipe database (S114) (S115). The service server can display the substitute material information and the matching ratio information together with the material information of the recipe when providing the cooking method.

After cooking by the cooking method of the recipe, the user can input an evaluation for the recipe (S116). In the case of inputting the evaluation, the application assigns a reward point for the evaluation to the user account that has input the evaluation, and notifies the service server thereof (S117). The service server matches the evaluation information of the corresponding recipe to the recipe database, stores it, reflects the evaluation point of the recipe, and utilizes the evaluation information as basic recipe ranking information (S118).

As described above, according to the cooking recipe providing service application of the present invention, it is possible to prevent the unnecessary purchasing of additional materials by managing data of currently held materials and continuously updating and managing the fluctuation of purchase and consumption, Can be reduced. In addition, the present invention provides an optimum cooking recipe that can be cooked in the material currently held by the user, thereby ensuring a taste of a desired quality while minimizing the purchase of additional ingredients.

FIG. 10 is a flowchart for explaining another embodiment of the application driving method in the cooking recipe providing system of the present invention.

Referring to FIG. 10, the user drives a cooking recipe providing service application at the user terminal 200 (S200).

The user 1 logs in the user through an ID, a password, or a contact set in the cooking recipe providing service application (S201). The service server 100 confirms the account information based on the ID and the password of the user 1 (S202).

When the user 1 develops a new cooking menu and inputs a recipe A as a My recipe through the application (S203), the service server stores it in the recipe database as My recipe matching the account information of the user 1 (S204).

On the other hand, the user 2 runs an application for cooking (S205) and logs in (S206). The service server confirms the account information of the user 2 (S207), and provides the list of the held materials of the user 2 (S208). The user 2 confirms the displayed holding material through the application (S209), and retrieves a recipe that makes the most use of the holding material (S210). The service server searches the recipe database for a recipe related to the search word and calculates a matching rate based on the stored material list (S211). The user terminal displays the search result received from the service server (S212), and selects the A recipe provided by the user 1 among the recommended recipes of the search result (S213). The service server calculates the matching rate with respect to the cooking method and the holding material for the A recipe (S214) and provides it to the user terminal 2 (S215).

The user 2 cooks with the A recipe and inputs the evaluation of the A recipe through the application (S216). At this time, the user 2 can input a photo image, a comment, or an evaluation score as an evaluation for the A recipe.

When the user 2 inputs the evaluation for the A recipe, the service server matches the compensation point to the account of the user 2 as compensation for the evaluation input, and stores it in the user database (S217).

The service server can set the recipe ranking and the cook (user 1) ranking based on the evaluation points of the A recipe (S218), and store the evaluation points and ranking information in the recipe database and the user database. The user 1 can be given a reward point based on the evaluation based on the evaluation of the user 2 (S219). At this time, the service server may transmit the push notification to the user terminal 1 according to the evaluation input of the user 2 (S220).

For example, when the corresponding recipe is favorably evaluated by a plurality of users, the recipe may be registered as a formal recipe based on the matching rate and the evaluation score in the recommended recipe list of the related search word, Can be displayed in priority. Also, the user who provided the recipe can upgrade the grade as a good cook as the number of recipes having good score is good.

On the other hand, the user 2 can input the modified recipe B in the case of using the modified cooking method or the substitute material through the application (S221) without directly following the cooking method of the A recipe.

As a result, the service server additionally stores the B recipe as the My recipe of the user 2 (S222), thereby evaluating the user selected cooking recipe and adding the modified cooking recipe so that the electronic device can complement the type of the related recipe It has various effects.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.

The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

10: Culinary information providing system
100: service server
200: User terminal
300: Network

Claims

A method of operating an application of a user terminal connected to a service server and running an application,
Displaying a list of held materials received from the service server;
Inputting the changed holding material to update the holding material list; And
Receiving and displaying a recommended recipe retrieved from a service server based on a search word input from a user,
The recommended recipe
And the final matching rate calculated based on the matching rate of the holding material with respect to the essential ingredients of the recommended recipe.

2. The method of claim 1, wherein the final matching rate is
And calculating the weight of the substitute material of the non-favorable foodstuff among the essential ingredients of the recommendation recipe.

The method according to claim 1,
Inputting evaluation information of the recommended recipe; And
And receiving a reward point according to the evaluation information input from the service server.

The method according to claim 1,
Transmitting a variable recipe input by the user to the service server; And
Further comprising the step of the service server storing the variable recipe in conjunction with the login account information of the user.

A method of operating an application of a service server connected to a user terminal and running an application,
Transmitting the requested holding material list based on the logged-in user account information;
Inputting variation information of the holding material received from the user terminal to update the holding material list;
Selecting a recommendation recipe based on a search word received from the user terminal;
Calculating a final matching rate based on a matching rate of the holding material with respect to essential ingredients of each recommended recipe; And
And transmitting the recommendation recipe to the user terminal based on the final matching rate.