JP2004227602A - Recipe providing system and method therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a recipe providing system and a recipe providing method for providing the optimal recipe desirable to a user in terms of good health as well as capable of giving a feeling of satisfaction to the user. <P>SOLUTION: A CPU 33 of an optimal recipe server 200 generates/extracts the optimal recipe suitable for a user by combining main dish data 500, flavoring material data 600 and side dish data 700; based on the main dish name desired by the user of a client 100, client information such as an appropriate intake amount of energy, and recipe determination information such as an anxious symptom and a cooking time. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

  The present invention relates to a recipe providing system and a recipe providing method, and more particularly, to providing an optimal recipe for a user.

  2. Description of the Related Art A system for transmitting a recipe according to a cooking genre or the like selected by a user by using the Internet or home appliances compatible with the Internet is operated. On the other hand, in recent years, users receiving recipes have not requested recipes merely to increase the variety of dishes, but also recipes for lifestyle-related diseases such as obesity and recipes for nursing care and nursing food. Etc. are increasing. Such a request is based on the background that the user places the highest priority on the health in determining the recipe, and in any case, the provided recipe is the optimum diet for the user. Is becoming a prerequisite.

  In order to provide a recipe that meets such a user's request, in a conventional recipe providing system, for example, an energy amount and the like are separately recorded for each recipe to be recorded in a database, and a user input is performed. In general, a method of searching for a recipe that matches the amount of energy to be performed is employed (for example, see Patent Document 1).

JP-A-7-85148 (FIG. 2).

  Here, in the recipe search in the conventional recipe providing system, although the amount of energy and the like are taken into consideration, a recipe that is preferable for each user's health condition is certainly selected, but the searched recipe is a recipe that the user wants to eat. Was not always the case. That is, in the conventional system, the user may not be able to obtain a feeling of satisfaction depending on the dish according to the selected recipe.

  In view of the above-described problems, the present invention provides a recipe providing system and a recipe providing method for providing an optimal recipe that is preferable from the viewpoint of health for the user and that allows the user to obtain satisfaction. The purpose is to do.

1) The recipe providing system of the present invention
A recipe providing device for providing recipe information,
A client device connected to the recipe providing device via a network,
A recipe providing system with
The recipe information includes:
It is characterized by being constituted by a combination of at least two or more parts information,
The client device is
Parts instruction transmission means for transmitting the parts information desired by the user as a parts instruction in response to a user operation,
Receiving means for receiving recipe information;
Output means for outputting the recipe information received by the receiving means,
With
The recipe providing device is
Parts recording means for recording at least two or more parts information;
Parts instruction obtaining means for obtaining the parts instruction;
Main part information obtaining means for obtaining the part information corresponding to the part instruction as main part information by referring to the part information recorded in the part recording means when the part instruction is obtained;
Recipe information generating means for generating at least one or more recipe information by combining two or more of the part information with the main part information;
Recipe information transmitting means for transmitting the recipe information to the client device;
It is characterized by having.

  Thus, the recipe information transmitted to the client device always includes the main parts desired by the user. Therefore, according to the present recipe providing system, it is possible to provide an optimal recipe that allows the user of the client device to obtain a feeling of satisfaction with a desired dish.

  Further, the recipe information generating means generates at least one or more pieces of recipe information by combining the two or more pieces of the part information with the main part information. Information will be generated. Therefore, it is easy to increase the number of final recipe information, and even when providing a plurality of recipes, it is possible to provide the user with recipe information that will not get tired.

2) In the recipe providing system of the present invention,
The recipe information generating means further includes:
The method is characterized in that at least one piece of recipe information is generated by combining the two or more pieces of the part information and selecting an appropriate combination of the part information.

  As a result, the recipe information transmitted to the client device always includes the main parts desired by the user, and the combination of the parts information is appropriate. Therefore, according to the present recipe providing system, it is possible to provide an optimal recipe in which the user of the client device obtains a satisfactory feeling according to a desired dish and has an appropriate combination of the parts information.

3) In the recipe providing system of the present invention,
The part information further includes:
Recipe decision information is also recorded,
The parts instruction transmitting means further comprises:
It is characterized in that the recipe determination information desired by the user is transmitted as a recipe determination instruction according to a user operation,
The part instruction obtaining means further includes:
It is characterized by acquiring the recipe determination instruction,
The recipe providing device or the recipe output device further includes:
Recipe information extraction means for extracting the recipe information including the recipe determination information corresponding to the recipe determination instruction from at least one or more pieces of recipe information generated by the recipe information generation means,
It is characterized by having.

  As a result, the recipe information transmitted to the client device includes the main parts desired by the user, and further includes the recipe determination information corresponding to the recipe determination instruction. Therefore, with the present recipe providing system, it is possible to obtain an optimum recipe that is satisfied with the dish desired by the user of the client device and matches the recipe determination information.

4) In the recipe providing system of the present invention,
The parts information is
At least one of the main food information or the seasoning information or the side food information,
The recipe determination information includes:
At least one of the energy amount information, the nutrient information, and the cooking time information is characterized.

  Thereby, the recipe information transmitted to the client device includes any of the main food information or the seasoning information or the secondary food information desired by the user, and further, the energy amount information or the nutrient desired by the user. That is, information that matches either the information or the cooking time information is included. Therefore, according to the present recipe providing system, the user of the client device obtains a feeling of satisfaction with the desired dish, and in accordance with any one of the energy amount information or the nutrient information or the cooking time information desired by the user, from the viewpoint of health. It is also preferable, and it is possible to provide an optimal recipe that allows the user to obtain satisfaction.

5) In the recipe providing system of the present invention,
The parts information recorded in the parts recording means is at least
Parts cooking method information that is the cooking method of the parts, or
Parts cooking method image information representing the parts cooking method information in an image,
It is characterized by including any of the following.

  Thereby, the user of the client device can easily cook based on the transmitted recipe information. In addition, according to the part cooking method image information, it is possible to visually confirm, so that cooking can be performed more easily.

6) Correspondence between definition of terms and embodiment In the present invention,
“Recipe information” refers to information indicating a material, a cooking method, a cooking time, and the like, for a dish completed by a combination of parts information. In the embodiment, this information corresponds to the information output in step S915 in FIG. 9 and indicating the method of making “tomato sauce tofu hamburger and potato fries”.

  “Parts information” refers to information indicating an ingredient, a recipe, a cooking time, and the like of elements constituting one piece of recipe information. In the embodiment, for example, if "tomato sauce tofu hamburger and potato fries" is one recipe, how to make the elements "tofu hamburger", "tomato sauce" and "potato fries" are described. The respective information shown corresponds to this.

  The “main food information” refers to information indicating a material, a preparation method, a cooking time, and the like of main elements among elements constituting one piece of recipe information. In addition, “main food” is a concept including a name of a dish that is conceived at the initial stage of selecting a dish to be eaten. For example, a dish such as “hamburger”, “fried rice”, “steak”, “ramen”, etc. A genre. In the embodiment, the main food data 500 in FIG. 5 corresponds to this.

  The “seasoning information” refers to information indicating an ingredient, a cooking method, a cooking time, and the like of an element for seasoning a main element among elements constituting one piece of recipe information. The term “seasoning” is a material for seasoning a main food, and is a concept including “source”, “dressing”, “topping”, and the like, for example. In the embodiment, the seasoning material data 600 in FIG. 6 corresponds to this.

  “Subsidiary food information” refers to information indicating the ingredients, how to make, cooking time, etc., of the elements constituting one piece of recipe information that are different from the main elements. In addition, “secondary meal” is a garnish dish to accompany the main meal, such as “potato fries”, “carrot glace”, “sauteed tomatoes”, etc. Say. In the embodiment, the side dish data 700 in FIG. 7 corresponds to this. The concept of “secondary meal” is not limited to garnish dishes, but depending on the recipe information, one recipe information can be obtained by combining other dishes such as “appetizers”, “garnish soup, salad” in addition to the main meal. It is a concept that also includes dishes other than such main foods.

  “Recipe determination information” is a concept that includes indirect items that are considered when determining a recipe, such as a user's proper intake energy amount, necessary nutrients, cooking time, and mastication ability. It refers to something other than the direct matter of "want to cook."

  According to the present recipe providing system, it is possible to provide an optimal recipe that allows the user of the client device to obtain a feeling of satisfaction with a desired dish.

Table of contents 1. 1. System outline, hardware configuration, etc. 2. Database configuration 3. Overview of optimal recipe generation processing 4. Optimal recipe generation processing according to the first embodiment 5. Optimal recipe generation processing according to second embodiment 6. Effect of Embodiment Other embodiments of the present invention ――――――――――――――――――――――
1. An embodiment of the present invention will be described with reference to the drawings. As shown in FIG. 1, an optimal recipe providing service system as a recipe providing system according to the present invention includes an optimal recipe service server computer 200 (hereinafter, referred to as an optimal recipe server 200) as a recipe providing device and a client as a client device. The configuration is such that a computer 100 (hereinafter, referred to as a client 100) is connected via the Internet 300. The optimal recipe server 200 includes a recipe database 22 (hereinafter, referred to as a recipe DB 22) and a client database 24 (hereinafter, referred to as a client DB 24).

  The hardware configuration of the main parts of the optimum recipe server 200 and the client 100 of the present system will be described with reference to FIGS. As shown in FIG. 2, the client 100 includes a CPU 2 as a part instruction transmitting unit, a receiving unit, and an output unit, a memory 4, a hard disk 6, a monitor interface 8, a sound interface 10, a communication interface 12, a keyboard 14, an external storage. A device 7 is provided. The client 100 is connected to the Internet 300 by the communication interface 12.

  Like the client 100, the optimal recipe server 200 includes a CPU, a hard disk, a communication interface, and a memory. Among them, FIG. 3 shows a conceptual diagram of a configuration that is a main function. The CPU 33 as a part instruction obtaining unit, a main part information obtaining unit, a recipe information extracting unit, and a recipe information transmitting unit performs an optimum recipe generating process by an optimum recipe generating program 32 stored in a hard disk or the like. In the memory, a client DB 24 and a recipe DB 22 as a part recording unit are stored. The recipe DB 22 includes a main food database 26 (hereinafter referred to as main food DB 26) as main food information, a seasoning material database 28 (hereinafter referred to as seasoning material DB 28) as seasoning information, and secondary food information. Is stored as a side dish database 30 (hereinafter referred to as a side dish DB 30).

  The optimum recipe generation program 32 is read from the CD-ROM in which it is stored and installed on the hard disk. In addition to the CD-ROM, a program such as a floppy (registered trademark) disk (FD) or an IC card may be installed on a hard disk from a computer-readable recording medium. Furthermore, you may make it download using a communication line. In the present embodiment, the program is installed in the hard disk from the CD-ROM, so that the computer indirectly executes the program stored in the CD-ROM. However, without being limited to this, the program stored in the CD-ROM may be directly executed. Note that, as a program executable by a computer, not only a program that can be directly executed by simply installing it, but also a program that needs to be once converted into another form (for example, decompress a data-compressed program) ) Is also included. As an operating system used for the client 100 and the optimal recipe server 200, for example, Windows (registered trademark) may be used.

2. Database configuration 2-1. Client DB
FIG. 4 shows an example of information recorded in the client DB 24. The client DB 24 includes a plurality of client data 400 recorded for each user of the system. Each client data 400 includes a data recording date, height, weight, gender, age, BMI (obesity index: calculated by the formula of BMI = weight (Kg) / (height (m) × height (m))), The daily suitable energy intake, allergic ingredients, restrictions, daily activities (intensity of daily activities based on energy consumption), data history, etc. are recorded. It should be noted that the BMI and the appropriate intake energy may be recorded by directly inputting by the client, but in the present embodiment, the CPU 33 of the optimal recipe server 200 And the appropriate energy intake.

  Here, the appropriate intake energy amount is calculated as the appropriate calorie intake of the user for one meal. In the present embodiment, the standard energy amount is first calculated from the BMI value, the age, and the like. Further, based on the standard energy amount, an appropriate intake energy amount that increases the energy amount if “too thin” is calculated. Conversely, if it is "obese", an appropriate intake energy amount that reduces the energy amount is calculated.

  The calculation of the appropriate intake energy amount is not limited to the calculation according to the present embodiment. In another embodiment, if the past client information of the user has already been input, the tendency of the change over time of the weight is calculated, and the tendency is added as a factor for calculating the appropriate energy intake. By doing so, it is possible to calculate the appropriate intake energy amount that is reasonable for the user. In addition, the amount of energy of a meal already taken during the day or the amount of energy of a past meal is recorded as history information in the client data 400, or target user classification information such as “growing up” or “for women”. May be added by the CPU 33 as a factor for calculating an appropriate intake energy amount. Furthermore, even for the same dish, since the amount of energy finally digested varies depending on the degree of mastication and the time spent on the meal, the information on the user's meal time is added as a factor for calculating the appropriate intake energy amount. You can also. Alternatively, the appropriate intake energy amount may be calculated from the body fat percentage instead of the BMI.

  In addition, as a premise of recording these client DBs 24 in the optimal recipe server 200, processing such as user registration and user authentication which are usually performed before a client receives service provision from the server on the Internet is assumed. .

  The information recorded in the client DB 24 is not limited to these, and for example, the client may be made to input a medical history, a hospital visit, an ideal weight, and the like.

2-2. Recipe DB
The recipe DB 22 includes a main food DB 26 serving as a main food information recording unit illustrated in FIG. 5, a seasoning material DB 28 serving as a seasoning information recording unit illustrated in FIG. 6, and a secondary food information recording unit illustrated in FIG. As a side dish DB 30. In the present embodiment, the optimum recipe server 200 transmits an optimum recipe candidate to each client. This recipe includes “main food”, “seasoning ingredients” to be added thereto, “ It is composed of "side dishes". In the present embodiment, “main food” is recorded in the database as main food data 500, “seasoning material” as seasoning material data 600, and “secondary food” as secondary food data 700, respectively. ing.

  The main food DB 26 illustrated in FIG. 5 records data such as “burdock hamburger”, “tofu hamburger”, “fried rice”, and “steak” as main food data 500. In the seasoning material DB 28 illustrated in FIG. 6, data such as “white sauce”, “teriyaki sauce”, and “tomato sauce” are recorded as the seasoning material data 600. In the side dish DB 30 illustrated in FIG. 7, data such as “carrot glace”, “sauteed tomato”, and “potato fries” are recorded as the side dish data 700. Each data includes a “material name” as material data, “E (kcal)” as energy amount information, and a “nutrient” for each material as nutrient information, which constitute the main food and the side dish. "," Cooking information "as part cooking method information," Cooking time information "as cooking time information," Material information "indicating quantity," Genre information "such as Japanese and Western styles," Seasonal "suitable for providing the dish Information ”and the like are recorded.

  Although not shown in FIG. 5, FIG. 6, and FIG. 7, in the present embodiment, when outputting the optimum recipe to the client 100, the image of the cooking method or the serving example as the part cooking method image information is output. In order to output the data together, moving image data and still image data are recorded in the main food data 500, the seasoning material data 600, and the auxiliary food data 700 according to the standards such as MPEG.

  The recipe DB 22 is read from the CD-ROM in which the recipe DB 22 is stored and recorded in the memory, but the present invention is not limited to this. In another embodiment, the main food DB 26, the seasoning ingredient DB 28, and the auxiliary food DB 30 are separately stored in a computer-readable program such as a CD-ROM, a floppy (registered trademark) disk (FD), or an IC card. The data may be read from a recording medium or downloaded using a communication line.

3. FIG. 8 shows a flowchart of an outline of the optimum recipe generation processing by the optimum recipe server 200. The content of the optimum recipe generation process is that the CPU 33 of the optimum recipe server 200 generates and extracts the optimum recipe that matches the user of the client 100 based on the client information and the recipe determination information while referring to the recipe DB 22. Is what you do. The outline of the optimum recipe generation process is as follows.

  After receiving an access request from the client 100 via the Internet 300 and performing predetermined user registration and authentication, the CPU 33 of the optimum recipe server 200 starts the optimum recipe generation process illustrated in FIG.

  First, the CPU 33 determines whether or not client information has been input from the client 100 (step S801), and if so, records the client information in the client DB 24 (step S803). Next, a client situation index is calculated based on the recorded client information (step S805). Here, the client information in the present embodiment is client data 400 such as height and weight, as illustrated in FIGS. 3 and 4, and the client status index is BMI, proper intake energy, and the like. In parallel with the recording of the client DB 24, the CPU 33 determines whether or not recipe determination information has been input from the client 100 (step S807).

  Next, the CPU 33 generates a recipe that matches the obtained client situation index and the recipe determination information by referring to the recipe DB 22 (step S809). This recipe is generated by combining the main food data 500, the seasoning material data 600, and the auxiliary food data 700. Therefore, the generation of the recipe in step S809 is performed by generating a recipe that matches the client situation index and the recipe determination information from a plurality of recipes completed by combining the data.

  After searching for candidates for the optimal recipe, the CPU 33 outputs the candidates to the communication interface 34 (step S811). The recipe candidates are transmitted to the client 100 via the Internet 200, and the user of the client 100 determines a recipe from the recipe candidates. The CPU 33 determines whether or not the recipe has been determined (step S813). If the recipe has been determined, the CPU 33 outputs detailed data of the determined recipe (step S815), and ends the optimal recipe generation process.

  In the above, the system outline, the hardware configuration, the database configuration, and the outline of the optimum recipe generation process of the embodiment of the present invention have been described. In the following description, two processes for generating the optimum recipe by the optimum recipe providing service system are described. For example. The two exemplified processes are performed in the same manner by the above-described optimum recipe providing service system, and are referred to as a first embodiment and a second embodiment, respectively.

4. Optimal Recipe Generation Process According to First Embodiment The user of the client 100 according to the first embodiment desires to eat “hamburger” as a main food, and further, a recipe whose cooking time is within 1 hour 30 minutes. You want to. Therefore, the main food name as the user's part instruction here is “hamburger”, and the cooking time as the recipe determination information is “within 1 hour 30 minutes”. Note that the user of the client 100 may directly input a part instruction or the like, or a predetermined keyword or the like may be recorded in advance on the optimal recipe server 200 side so that the user can select it. You may. In addition, the input of the activity intensity may be directly input by the user, or the optimal recipe server 200 may transmit a guide screen for determining the activity intensity, or the user may answer a predetermined question. A program for automatically determining the classification may be provided.

  FIG. 9 is a flowchart of the optimum recipe generation process according to the first embodiment, and FIG. 11 is a diagram illustrating a monitor display example of the client 100 during generation of the optimum recipe. Hereinafter, the optimum recipe generation process according to the first embodiment will be described based on this flowchart and a monitor display example.

  First, the user of the client 100 accesses the optimal recipe server 200 (see FIG. 11A). Then, the user inputs the height, weight, sex, age, and life activity intensity as client information to the client 100 and transmits the information to the optimal recipe server 200 while watching the monitor display illustrated in FIG. 11B. Next, the user inputs the name of the main food “hamburger” and the cooking time “within 1 hour 30 minutes” to the client 100 and transmits the same to the optimum recipe server 200 while watching the monitor display illustrated in FIG. 11C.

  On the other hand, the CPU 33 determines whether or not client information has been input from the client 100 (step S901), and if so, records the client information in the client DB 24 (step S903). Next, based on the recorded client information, the BMI and the appropriate intake energy amount (430 kcal in this case) as the client situation index are calculated (steps S905 and S907).

  Next, in parallel with the recording of the client DB 24 and the like, the CPU 33 determines whether or not the “main food name” and “cooking time” have been input from the client 100 (steps S909 and S910). If there is an input, the CPU 33 generates a recipe that matches the input main food name “hamburger” by referring to the recipe DB 22 (step S911). As described above, this recipe is generated by brute-force combining the main food data 500, the seasoning material data 600, and the auxiliary food data 700. In this case, the main food DB 26 is used. Is generated by further combining the seasoning material data 600 and the secondary food data 700 with the plurality of main food data 500 recorded as “hamburger”.

  Next, the CPU 33 that has generated the recipe extracts a recipe that matches the appropriate intake energy amount calculated in step S907 and the cooking time input in step S910 from the generated recipe (step S913). FIG. 12 shows a part of a specific example of the combination table of the optimum recipe data when “hamburger” is selected as the main food. E (kcal) in the table, V. The values of E (mg), cooking time information, and the like are total values of data corresponding to the main food data 500, the seasoning material data 600, and the secondary food data 700, respectively. Therefore, the CPU 33 extracts, by the extraction processing in step S913, a combination having an energy amount of 430 kcal or less and a cooking time of 1 hour 30 minutes or less from a plurality of hamburger recipes partially illustrated in FIG. Become.

  The CPU 33 outputs one or more recipe candidates extracted in step S913 to the communication interface 34 (step S915). The recipe candidates are transmitted to the client 100 via the Internet 200, and the user determines a recipe from the recipe candidates while checking the monitor illustrated in FIG. 11D. Then, the CPU 33 determines whether or not the recipe is determined (step S917). When the recipe is determined, the main food data 500 and the seasoning material constituting the recipe are used as detailed data of the determined recipe. The “material information”, “cooking information”, and “cooking time information” recorded in the data 600 and the side dish data 700, respectively, and image data such as a cooking method and a serving example are output (step S919). The recipe generation processing ends. At the time of output of this step S919, for example, if the user decides on the recipe of "tomato sauce tofu hamburger and potato fries", "tofu hamburger", "tomatoer" to be exemplified in FIGS. 5, 6 and 7, respectively. Editing processing such as a combination of data of “source” and “potato fries” and an image layout is performed. In the editing process of the image layout of the serving example, as the image, the image data from the seasoning material data 600 is embedded above or beside the image data from the main food data 500, and the side dish data is written beside them. Although it is assumed that one image is synthesized by embedding the image data from 700, the present invention is not limited to this. As another embodiment, image data of one serving example is separately stored for each of the recipes generated by combining the main food data 500, the seasoning material data 600, and the auxiliary food data 700. You may put it.

  In the present embodiment, regarding the recipe generation in step S911, the seasoning material data 600 and the secondary food are further added to the plurality of main food data 500 recorded as “hamburger” in the main food DB 26. Although it is assumed that the dish data 700 is brute-force combined, it is not limited to this. For example, the user may first input the seasoning material instead of the main food name, and combine the main food data 500 with the seasoning material data 600. Further, depending on the combination of the main food data 500 and the seasoning material data 600, it is conceivable that the combination is not appropriate as a taste. Therefore, when such a combination is generated, a filtering process is performed so as to exclude the combination. It may be. In the filtering process, a table for determining that the combination of the main food data 500, the seasoning material data 600, and the secondary food data 700 is possible is stored in the memory. It should be noted that the CPU may generate only possible combinations by referring to this table in the process of step S911. This makes it possible to increase the processing speed as compared with a brute force combination. In addition, a table that determines that the combination is not possible is stored in the memory instead of the table that determines that the combination is possible, and the CPU refers to such a table after the process of step S911 to exclude an inappropriate combination. It can also be done.

  Further, when the seasoning material data 600 and the side dish data 700 are not required, for example, in the case of a dish which is freely seasoned according to the taste of the customer, one main dish data 500 is set as a recipe candidate. The contents of the optimum recipe generating program 32 may be changed so that only the selected item is selected. Alternatively, when it is necessary to combine two or more main food data 500 as family recipes, the optimal recipe generation program 32 is designed to generate a combination of two or more main food data 500 as a recipe candidate. You can also change the content.

  In the processes of steps S911 and S913, the recipe is extracted by AND search based on the main food, the appropriate intake energy amount, and the cooking time. However, the present invention is not limited to this. For example, the extraction may be performed based on the appropriate intake energy amount and the cooking time, or the recipe may be extracted by an OR search based on the main food or the cooking time.

5. Optimal Recipe Generation Process According to Second Embodiment The user of the client 100 in the second embodiment desires to eat “hamburger” as a main food, and furthermore, “fatigue” as an anxious symptom. You want a recipe to recover. Here, the optimal recipe generation program 32 according to the second embodiment includes, in order to generate a recipe in consideration of “anxious symptoms” as recipe determination information, nutrients necessary for recovery of various symptoms at minimum. For example, when the “worried symptom” is “fatigue”, V.V. Information that B1 (vitamin B1) = 0.3 mg or more is stored. Therefore, the part instruction of the user here is that the main food = “hamburger”, and the recipe determination information is “nutrient V.B1 = 0.3 mg”.

  Hereinafter, the optimal recipe generation processing according to the second embodiment will be described based on the flowchart shown in FIG. Note that also in the second embodiment, the processing by the CPU 33 and the monitor display in FIG. 11 are almost the same as those in the first embodiment.

  The user of the client 100 accesses the optimum recipe server 200, inputs client information to the client 100 while viewing the monitor display illustrated in FIG. 11B, and transmits the client information to the optimum recipe server 200. Next, the user inputs the name of the main food “Hamburg” and the anxious symptom “Fatigue” to the client 100 and sends them to the optimal recipe server 200 while viewing the monitor display illustrated in FIG. 11C.

  On the other hand, the CPU 33 determines whether or not client information has been input from the client 100 (step S101), and if so, records the client information in the client DB 24 (step S103). Then, based on the recorded client information, a BMI and an appropriate intake energy amount (430 kcal in this case) as a client situation index are calculated (steps S105 and S107).

  Next, in parallel with the recording of the client DB 24 and the like, the CPU 33 determines whether or not “the main food name” and “anxious symptom” have been input from the client 100 as recipe determination information (step S109, S111). If there is an input, the CPU 33 generates a recipe that matches the input main food name “hamburger” by referring to the recipe DB 22 (step S113).

  Next, the CPU 33 that has generated the recipe selects, from the generated recipe, the “appropriate intake energy amount” and the “nutrient V.B1 = 0.3 mg corresponding to the“ anxious symptom ”input in step S111. Are extracted (step S115). More specifically, the CPU 33 determines that the energy amount is 430 kcal or less from the plurality of hamburger recipes partially illustrated in FIG. Combinations where B1 = 0.3 mg or more will be extracted.

  The CPU 33 outputs one or more recipe candidates extracted in step S115 to the communication interface 34 (step S117). The recipe candidates are transmitted to the client 100 via the Internet 200, and the user determines a recipe from the recipe candidates while checking the monitor illustrated in FIG. 11D. Then, the CPU 33 determines whether or not the recipe has been determined (step S119). If the recipe has been determined, the CPU 33 outputs detailed data of the determined recipe (step S121), and ends the optimum recipe generation process. .

  In the second embodiment, the optimum recipe generation program 32 stores the minimum necessary nutrients for recovery in association with various symptoms, but the present invention is not limited to this. For example, by providing items such as dietary purposes such as lifestyle-related disease prevention, an appropriate intake energy amount corresponding to each purpose may be calculated or necessary nutrients may be stored.

6. Effects of the Embodiment In the optimal recipe providing service system, as a recipe candidate to be transmitted to the client 100, a variety of dishes based on the main food (eg, hamburger) desired by the user is generated, and further, among them, That is, the user selects the "appropriate intake energy amount", the "nutrient" minimum necessary for recovery of the anxious symptom, and the desired "cooking time". Therefore, according to the present system, it is possible to provide an optimal recipe that is preferable from the viewpoint of the user's health and that allows the user to obtain satisfaction.

  Further, since the CPU 33 generates at least one or more recipe candidates for the main food by combining the seasoning material and the auxiliary food, a plurality of variations of the recipe candidates including the one main food are included. Is generated. Therefore, it is easy to increase the number of final recipe candidates, and even when providing a recipe according to a long-term plan such as a nursing food or a nursing food, the user is provided with a long-lasting recipe candidate. be able to.

  In this regard, in the conventional recipe providing system, since one recipe is recorded as one data, there is a disadvantage that the number of recipes must be increased in order to increase the number of recipe candidates. However, according to the present system, for example, even for one main food, a plurality of recipes can be generated by combining a plurality of seasoning ingredients. Variations can be increased. As a result of the increase in variations, it becomes possible to provide an optimal recipe that more closely matches the wishes and health conditions of each user.

  The main food data 500, the seasoning material data 600, and the auxiliary food data 700 include image data of a cooking method and a serving example. Thereby, the user of the client 100 can easily cook based on the transmitted recipe. Further, according to the image data, visual confirmation can be performed, so that cooking can be performed more easily.

7. Other Embodiments of the Present Invention In the present invention, a configuration in which the optimum recipe server 200 and the client 100 are connected via the Internet 300 has been adopted as an embodiment, but the present invention is not limited to this. In another embodiment, for example, a mobile phone such as a mobile phone or a PHS, a car navigation system that can be connected to the Internet, a personal computer, a PDA, a home appliance, a television, or the like can be used as the client 100. For a home appliance or a television, a memory card, a personal computer connectable to the Internet, or the like may be used as a device for receiving the provision of the recipe. Also, if it is a so-called Internet home appliance (internet-ready microwave oven, refrigerator, etc.), it is possible to receive the provision of a recipe by directly connecting to the Internet without going through such a device. Further, by providing a home appliance as a recipe output device with a function equivalent to that of the CPU 33, a recipe can be provided without being connected to the Internet.

  Also, the databases of FIGS. 4, 5, 6, and 7 may be stored in the external storage device 7 of the client 100 instead of the server. Further, as for the output of the recipe candidates, as shown in FIG. 11, instead of being displayed on the monitor of the client 100, it can be output on a fax sheet.

  Other examples of the recipe determination information input in step S807 of FIG. 8 include a condition that a material having a predetermined number of items or more is selected and a material that is already stored by the user are selected. Conditions can also be added. In addition, by recording information on the softness of the dishes together with the main food data 500, it is also possible to add conditions such that a recipe suitable for the user's chewing ability is selected as recipe determination information. .

  The recorded contents of the databases shown in FIGS. 5, 6, and 7 are not limited to those in the present embodiment. In other embodiments, the configuration of the database may be adjusted according to a request of a user who uses the system. The content may be changed. For example, it is also possible to construct a database in which a plurality of pieces of “making information” are combined with the same main food data 500 by separately creating a database of only “making information” in FIG. . As a result, even for the same “hamburger”, variations in recipes can be increased by performing combinations such as cooking for speed cooking, cooking using only a frying pan, and cooking using a frying pan and an oven. In this case, if the "making information" is further divided into a database for a lower process, a heating process (non-heating process) and the like, for example, while the lower process is shared with the same data, It is also possible to increase the variation of data of only the heat treatment.

  In the embodiment, the image data and the like of the cooking method and the arrangement example are recorded in the main food data 500 and the like. However, the present invention is not limited to this, and the image data of the arrangement example is separately stored in the database. It may be. As a result, it is possible to cope with business use such as a restaurant using tableware and the like unified with the same design by changing only the image database.

  It is also possible to construct a database that takes into account the number of family members, a database for each chain of restaurants, and a database for special dishes according to the seasons and events. In this case, according to the present system, it is possible to easily provide a recipe that satisfies various user requests, for example, by replacing only the main food data 500.

  Further, in the embodiment, as illustrated in FIG. 5, a so-called primary processed product that can be obtained by combining predetermined material data is set as one main food data 500, but the present invention is not limited to this. For example, for a user who has some knowledge of cooking, the database may be subdivided by using the material data itself or the material data constituting a part of the primary processed product as one database. In this way, for example, by combining a material database “hamburger dough” with another material database, it is possible to generate not only “hamburger” but also variations of recipes such as “meatloaf” and “mental cutlet”. It becomes possible.

  As described above, in the recipe providing system according to the present invention, what is conventionally recognized as one piece of recipe information is changed to ingredients, their primary processed products, their cooked dishes, and combinations thereof. And how to make it, such as pretreatment, heat treatment, and examples of arrangement, and then take the combination of them as one recipe information (assembly method). By using the unique viewpoint of the invention, the present invention is characterized by providing an optimal recipe that is preferable from the viewpoint of health for the user and that allows the user to obtain satisfaction.

1 is a configuration diagram of an optimum recipe providing service system according to an embodiment of the present invention. It is a block diagram of a client computer. It is a conceptual diagram of the hardware of an optimal recipe server. FIG. 3 is a diagram showing a structure of a client database 24. It is a figure showing the structure of main food database 26. It is a figure showing the structure of seasoning material database. It is a figure showing the structure of side dish foods database 30. It is a flowchart of an optimal recipe generation process. 5 is a flowchart of an optimum recipe generation process according to the first embodiment. 9 is a flowchart of an optimum recipe generation process according to the second embodiment. FIGS. 11A, 11B, 11C, 11D, and 11E are diagrams showing monitor displays of the client computer 100 during the optimum recipe generation process. FIG. 14 is a diagram illustrating a part of a specific example of a recipe candidate when “hamburger” is selected as a main food name according to the first and second embodiments.

Explanation of reference numerals

24: Client database 26: Main food database 28: Seasoning material database 30: Secondary food database 32: Optimal recipe generation program

Claims (14)

A recipe providing device for providing recipe information,
A client device connected to the recipe providing device via a network,
A recipe providing system with
The recipe information includes:
It is characterized by being constituted by a combination of at least two or more parts information,
The client device is
Parts instruction transmission means for transmitting the parts information desired by the user as a parts instruction in response to a user operation,
Receiving means for receiving recipe information;
Output means for outputting the recipe information received by the receiving means,
With
The recipe providing device is
Parts recording means for recording at least two or more parts information;
Parts instruction obtaining means for obtaining the parts instruction;
Main part information obtaining means for obtaining the part information corresponding to the part instruction as main part information by referring to the part information recorded in the part recording means when the part instruction is obtained;
Recipe information generating means for generating at least one or more recipe information by combining two or more of the part information with the main part information;
Recipe information transmitting means for transmitting the generated recipe information to the client device;
A recipe providing system comprising: A recipe providing device that is connected to a client device via a network and provides recipe information,
The recipe information includes:
It is characterized by being constituted by a combination of at least two or more parts information,
The recipe providing device is
Parts recording means for recording at least two or more parts information;
A part instruction obtaining means for obtaining a part instruction;
Main part information obtaining means for obtaining the part information corresponding to the part instruction as main part information by referring to the part information recorded in the part recording means when the part instruction is obtained;
Recipe information generating means for generating at least one or more recipe information by combining two or more of the part information with the main part information;
Recipe information transmitting means for transmitting the generated recipe information,
Characterized by having. A recipe output device for outputting recipe information,
The recipe information includes:
It is characterized by being constituted by a combination of at least two or more parts information,
The recipe output device is
Parts recording means for recording at least two or more parts information;
A part instruction obtaining means for obtaining a part instruction;
Main part information obtaining means for obtaining the part information corresponding to the part instruction as main part information by referring to the part information recorded in the part recording means when the part instruction is obtained;
Recipe information generating means for generating at least one or more recipe information by combining two or more of the part information with the main part information;
A recipe information output unit that outputs the generated recipe information,
Characterized by having. In claim 3, the recipe output device comprises:
Characterized by being incorporated into home appliances. A storage medium storing a program storing a function of a recipe providing device that provides recipe information configured by a combination of at least two or more parts information or a recipe output device that outputs recipe information,
The program causes the computer to:
Parts recording means for recording at least two or more parts information;
A part instruction obtaining means for obtaining a part instruction;
Main part information obtaining means for obtaining the part information corresponding to the part instruction as main part information by referring to the part information recorded in the part recording means when the part instruction is obtained;
Recipe information generating means for generating at least one or more recipe information by combining two or more of the part information with the main part information;
A storage medium storing a program characterized by causing it to function as a recipe providing device or a recipe output device provided with a program. A client device connected via a network to a recipe providing device that provides recipe information,
The recipe information includes:
It is characterized by being constituted by a combination of at least two or more parts information,
The client device is
Parts instruction transmission means for transmitting the parts information desired by the user as a parts instruction in response to a user operation,
Receiving means for receiving recipe information;
Output means for outputting the recipe information received by the receiving means,
Characterized by having. A storage medium storing a program storing a function of a client device capable of receiving provision of recipe information constituted by a combination of at least two or more parts information,
The program causes the computer to:
Parts instruction transmission means for transmitting the parts information desired by the user as a parts instruction in response to a user operation,
Receiving means for receiving the recipe information,
A storage medium storing a program characterized by functioning as a client device having a program. The recipe providing system of claim 1, or the recipe providing device, or any of the recipe output device,
The recipe information generating means further includes:
At least one piece of recipe information is generated by combining the two or more pieces of the part information and selecting an appropriate combination of the part information. The recipe providing system of claim 1, or the recipe providing device, or the recipe output device, or any of the client device,
The part information further includes:
Recipe decision information is also recorded,
The parts instruction transmitting means further comprises:
It is characterized in that the recipe determination information desired by the user is transmitted as a recipe determination instruction according to a user operation,
The part instruction obtaining means further includes:
It is characterized by acquiring the recipe determination instruction,
The recipe providing device or the recipe output device further includes:
Recipe information extraction means for extracting the recipe information including the recipe determination information corresponding to the recipe determination instruction from at least one or more pieces of recipe information generated by the recipe information generation means,
Characterized by having. In any one of claims 1 to 9,
The parts information is
At least one of the main food information or the seasoning information or the side food information,
The recipe determination information includes:
At least one of energy amount information, nutrient information, and cooking time information. A recipe information recording medium on which recipe information is recorded,
The recipe information recording medium includes at least:
Main food information recording unit that records main food information, or
A seasoning information recording unit for recording seasoning information, or
Secondary food information recording unit that records secondary food information,
A recipe information recording medium which records data characterized by comprising: In any one of claims 1 to 5, 8 to 11,
The parts information recorded in the parts recording means is at least
Parts cooking method information that is the cooking method of the parts, or
Parts cooking method image information representing the parts cooking method information in an image,
Characterized by including any of the following. A recipe providing method for providing a client device with recipe information constituted by a combination of at least two or more parts information,
At least two or more parts information are recorded in advance,
If there is a part instruction that is an instruction of the part information from the client device, the part information corresponding to the part instruction is obtained as main part information by referring to the previously recorded part information,
Generating at least one or more recipe information by combining two or more of the part information with the main part information and transmitting the recipe information to the client device;
A method for providing a recipe, comprising: Prompting the user for the desired comprehensive cuisine name;
Outputting the recipe information that is the dish belonging to the input comprehensive dish name, and which is the ingredient of the dish or the cooking method of the dish that is optimal for the user;
A method for providing a recipe, comprising:

Images