JP2019008752A - Information processing method, and information processing system - Google Patents

Abstract

To assist in fixing a meal having higher quality.SOLUTION: For each of multiple cooking processes of a meal which is cooked in the multiple cooking processes, cooking data showing a time required for the cooking process and a cooking quality index for the case of storing an intermediate food material prepared in the cooking process are acquired (step S101). Request information for dividing the multiple cooking processes into a basic preparation process and a finishing process is received, the request information showing at least one of a request regarding a cooking time and a request regarding cooking quality (step S102). A division position for dividing the multiple cooking processes into the basic preparation process and the finishing process is determined so as to satisfy the request information on the basis of the time required and the quality index shown in the cooking data (step S105 or S108). Information showing the determined division position is output (step S109).SELECTED DRAWING: Figure 7

Description

  The present invention relates to an information processing method and an information processing system.

  Conventionally, there is a cooking method in which an intermediate food cooked halfway through a cooking process is refrigerated or frozen and cooking is resumed at a later date. In such a cooking method, there is disclosed a cooking support apparatus that appropriately presents which cooking process of all cooking processes is used for refrigerated storage of intermediate ingredients (see Patent Document 1).

  In addition, the cooking process until making the intermediate foodstuff refrigerated or frozen is also called a preparatory process, and the cooking process until it completes cooking from an intermediate foodstuff is also called a finishing process.

JP 2009-187338 A

  However, in the technique disclosed in Patent Document 1, the cooking process for preserving the intermediate ingredients among all the cooking processes is predetermined. Therefore, there is an inconvenience that the user cannot execute the above cooking method when the time required to execute the predetermined cooking process cannot be secured. In such a case, if the user determines the cooking process for storing the intermediate ingredients among all the cooking processes based on his / her own judgment, high-quality cooking is not always completed.

  As described above, in the related art, when the time taken for the user to perform the cooking process (that is, the preparation process or the finishing process) is limited, high-quality dishes are not always completed. is there.

  Therefore, the present invention provides an information processing method and the like that supports completing a higher quality dish even when the time taken for the user to perform the cooking process is limited.

  The information processing method which concerns on 1 aspect of this invention preserve | saves the time required for the said cooking process, and the intermediate food produced | generated at the said cooking process about each of the said several cooking process of the cooking cooked by several cooking processes Is a request information for obtaining cooking data indicating the quality index of the cooked food and dividing the plurality of cooking processes into a preparation process and a finishing process, and a request relating to cooking time and a request relating to cooking quality And receiving the request information indicating at least one of the plurality of cooking steps, the preparation step and the finishing so as to satisfy the request information based on the required time and the quality index indicated in the cooking data. A separation position to be divided into steps is determined, and information indicating the determined separation position is output.

  Note that these comprehensive or specific aspects may be realized by a system, a method, an integrated circuit, a computer program, or a recording medium such as a computer-readable CD-ROM, and the system, method, integrated circuit, and computer program. And any combination of recording media.

  The information processing method of the present invention can assist in completing a higher quality dish even when the time taken for the user to perform the cooking process is limited.

FIG. 1 is a schematic diagram illustrating an example of the overall configuration of an information processing system according to an embodiment. FIG. 2 is a block diagram illustrating a functional configuration of the information processing system according to the embodiment. FIG. 3 is a block diagram illustrating an example of a hardware configuration of the server in the embodiment. FIG. 4 is a block diagram illustrating an example of a hardware configuration of a terminal in the embodiment. FIG. 5 is an explanatory diagram illustrating an example of dish data according to the embodiment. FIG. 6 is an explanatory diagram of request information specified by the user and received by the receiving unit according to the embodiment. FIG. 7 is a flowchart illustrating an information processing method according to the embodiment. FIG. 8 is an explanatory diagram illustrating a first example of a recipe in which a break position is set in the embodiment. FIG. 9 is an explanatory diagram illustrating a second example of a recipe in which a break position is set in the embodiment. FIG. 10 is a first explanatory diagram illustrating a quality index for each cooking method and food in Modification 1 of the embodiment. Drawing 11 is the 2nd explanatory view showing the quality index for every cooking method and ingredients in modification 1 of an embodiment. FIG. 12 is an explanatory diagram illustrating an example of a recipe in which a break position is set according to the second modification of the embodiment. FIG. 13 is a block diagram illustrating a functional configuration of the information processing system in the third modification of the embodiment.

  The present invention provides an information processing method and the like that assists in completing a higher quality dish even when the time taken for the user to perform the cooking process is limited.

  If the quality of the dish completed by the user is not high, the dish may be discarded and a new dish may need to be completed. In this case, there arises a problem that resources such as ingredients, articles and electric power required for discarded dishes are wasted. The present invention assists in completing higher quality dishes, and at the same time can solve the resource waste problem.

  The information processing method which concerns on 1 aspect of this invention preserve | saves the time required for the said cooking process, and the intermediate food produced | generated at the said cooking process about each of the said several cooking process of the cooking cooked by several cooking processes Is a request information for obtaining cooking data indicating the quality index of the cooked food and dividing the plurality of cooking processes into a preparation process and a finishing process, and a request relating to cooking time and a request relating to cooking quality And receiving the request information indicating at least one of the plurality of cooking steps, the preparation step and the finishing so as to satisfy the request information based on the required time and the quality index indicated in the cooking data. A separation position to be divided into steps is determined, and information indicating the determined separation position is output.

  According to the above aspect, the separation position determined so as to satisfy the request related to the request information is output, and the user can recognize each of the preliminary preparation process and the finishing process based on the output separation position. . Then, the user can complete cooking with higher quality while satisfying the request related to the request information by performing cooking related to each process based on the presented information. As described above, according to the information processing method according to one aspect of the present invention, even when the time required for the user to perform the cooking process is limited, it is possible to support the completion of higher quality cooking. can do. At the same time, it is possible to solve the problem of waste of resources that may occur when the quality of the finished dish is not high.

  For example, the request information includes information indicating which of the request related to the cooking time and the request related to the quality of cooking is prioritized.

  According to the above aspect, the delimiter position can be determined and output so as to satisfy either the user time requirement or the quality requirement more preferentially. This delimiter position indicates a specific requirement as to whether the time requirement or the quality requirement is satisfied more preferentially. Therefore, the user can recognize each of the preparatory process and the finishing process separated by the separation position determined based on a more specific request from the user.

  For example, the quality index of each of the plurality of cooking steps included in the cooking data includes the cooking method in the cooking step, the ingredients to be cooked in the cooking step, and the seasoning used in the cooking step. Are predetermined according to at least one of the following.

  According to the said aspect, based on the quality index predetermined by the cooking method in the said cooking process, the foodstuffs which are the object cooked by the said cooking process, and the seasoning used in the said cooking process, a delimiter position Can be determined and output. Thereby, there exists an advantage which can save the effort which sets the quality parameter | index about each individual cooking process previously, and can improve the convenience. Further, since the quality index is predetermined in advance for each cooking method, there is an advantage that a quality index free from errors, omissions, or contradictions can be set in advance for a plurality of recipes.

  For example, the quality index includes at least one of an index that indicates the degree of taste penetration, an index that indicates a good texture, and an index that indicates the degree of hygiene. It includes at least one of the requirements regarding the condition, the texture, and the degree of hygiene.

  According to the above aspect, using the requirement information including at least one of the index indicating the taste penetration, the index indicating the texture, and the index indicating the degree of hygiene as a subdivided quality request, The break position can be determined and output.

  For example, the quality index includes the quality index of the dish when the intermediate food is stored by a plurality of storage methods different from each other, and when determining the separation position, the intermediate index is determined by each of the storage methods. Further determining the storage method used for storing the intermediate ingredients among the plurality of storage methods and the separation position based on the quality index of the dish when the ingredients are stored, and when outputting the information The storage method used for storing the determined intermediate food is further output.

  According to the above aspect, when storage by a plurality of storage methods is possible, a storage method and a delimiter position are determined and output in consideration of which storage method should be used for storage. it can. Thereby, an intermediate | middle foodstuff can be preserve | saved with the more suitable preservation | save method of several preservation | save methods.

  For example, the quality index includes a quality index at each time point included in the storage period of the intermediate food, and when determining the break position, the break position is further determined based on the quality index at each time point. decide.

  According to the said aspect, even when a quality parameter | index changes with progress in time within the preservation | save period of an intermediate foodstuff, the determination part 14 can determine a division | segmentation position appropriately.

  For example, in the information processing method, when the break position is determined, a return step for returning the intermediate food from the stored state is added to the plurality of cooking steps, and information indicating the break position is output. At this time, information indicating the added return process is further output.

  According to the said aspect, the information which shows a return process is output together with the information which shows a delimiter position. The user can execute the finishing process without fail by visually recognizing the information indicating the returning process.

  Moreover, the information processing system which concerns on 1 aspect of this invention is the intermediate | middle ingredients produced | generated by the time required for the said cooking process, and the intermediate | middle ingredients produced | generated by the said cooking process about each of these cooking process of the cooking cooked by several cooking processes An acquisition unit that acquires cooking data indicating the quality index of the cooking when the food is stored, request information for dividing the plurality of cooking processes into a preparation process and a finishing process, and a request regarding cooking time, A plurality of cooking steps so as to satisfy the request information based on the reception unit that receives request information indicating at least one of the requests relating to the quality of the dish, and the required time and the quality index indicated in the dish data A determination unit that determines a separation position that separates the preliminary preparation step and the finishing step, and an output unit that outputs information indicating the determined separation position

  According to the said aspect, there exists an effect similar to the said information processing system.

  Note that these comprehensive or specific aspects may be realized by a system, a method, an integrated circuit, a computer program, or a recording medium such as a computer-readable CD-ROM, and the system, method, integrated circuit, and computer program. Alternatively, it may be realized by any combination of recording media.

  Hereinafter, embodiments will be specifically described with reference to the drawings.

  It should be noted that each of the embodiments described below shows a comprehensive or specific example. The numerical values, shapes, materials, constituent elements, arrangement positions and connecting forms of the constituent elements, steps, order of steps, and the like shown in the following embodiments are merely examples, and are not intended to limit the present invention. In addition, among the constituent elements in the following embodiments, constituent elements that are not described in the independent claims indicating the highest concept are described as optional constituent elements.

(Embodiment)
In the embodiment, an information processing method, an information processing system, and the like that support completing a higher quality dish even when the time taken for the user to perform the cooking process is limited will be described.

  FIG. 1 is a block diagram showing an example of the overall configuration of the information processing system 1 in the present embodiment.

  As shown in FIG. 1, the information processing system 1 includes a server 10 and a terminal 20. The server 10 and the terminal 20 are connected via a network N so that they can communicate with each other.

  The server 10 is a server device that acquires an input of a request related to cooking from the user from the terminal 20 and generates and outputs information related to the cooking process of the cooking based on the acquired request related to cooking. As long as the server 10 is communicably connected to the network N, the server 10 may be physically located anywhere. The server 10 can be realized by a server that can be used via a network, for example, a so-called cloud server.

  The terminal 20 is a terminal device that receives an input regarding a cooking process of cooking from a user and transmits the input to the server 10 and presents information to the user based on a processing result by the server 10. The terminal 20 can be realized by, for example, a personal computer or a mobile terminal such as a tablet terminal or a smartphone. Although only one terminal 20 is illustrated, a plurality of terminals 20 may exist. In this case, although it is assumed that each user uses one terminal 20, it is not limited to this.

  Next, the functional configuration of the information processing system 1 will be described. FIG. 2 is a block diagram showing a functional configuration of the information processing system 1 in the present embodiment.

  As illustrated in FIG. 2, the information processing system 1 includes a storage unit 11, an acquisition unit 12, a reception unit 13, a determination unit 14, and an output unit 15.

  The storage unit 11 is a storage device that stores dish data 18 for each of one or more dishes. The dish data 18 stored in the storage unit 11 is read by the acquisition unit 12. The cooking data 18 includes, for each of a plurality of cooking processes, the time required for the cooking process and the quality index of the dish when the intermediate food generated in the cooking process is stored. It is data which shows. Here, high quality of cooking is a concept including concepts such as good taste of cooking, good texture of cooking, and hygienic cooking. The dish data 18 will be described in detail later.

  The acquisition unit 12 is a processing unit that acquires, from the storage unit 11, cooking data 18 relating to a dish that the user intends to cook.

  The reception unit 13 is a processing unit that receives request information regarding a cooking process of cooking from a user. Specifically, the reception unit 13 is request information for dividing a plurality of cooking processes into a preparation process and a finishing process, and a request regarding cooking time (also referred to as a time request) and a request regarding quality of cooking ( Request information indicating at least one of them is also referred to as a quality request).

  The determination unit 14 is a processing unit that determines a separation position that divides a plurality of cooking processes of cooking into a preparation process and a finishing process. Specifically, the determination unit 14 performs a plurality of cooking processes as a preparation process and a finishing process so as to satisfy the request information received by the reception unit 13 based on the required time and the quality index indicated in the dish data 18. Decide where to divide into and.

  Specifically, when receiving a time request as the request information, the determination unit 14 determines a break position so as to satisfy the received time request. Further, when the determination unit 14 receives a quality request as request information, the determination unit 14 determines a separation position so as to satisfy the received quality request. Note that the determination unit 14 can accept both the time request and the quality request. In this case, the determination unit 14 delimits so as to preferentially satisfy one of the time request and the quality request. The position may be determined.

  Note that the request information may include information indicating which of the request regarding the cooking time and the request regarding the quality of cooking is prioritized, in other words, which of the above requests should be satisfied more preferentially. Thereby, the determination part 14 can determine a division | segmentation position based on which of the cooking time or the quality of cooking requests | requires the user more preferentially.

  The time requirement and the quality requirement can be subdivided. For example, the time request may include a request for shortening or lengthening the time required for the preparatory process or the finishing process as a subdivided request, or a request for an upper limit of the time required for the preparatory process or the finishing process. May be included. In addition, for example, the quality request may include an acceptable quality index (A or B, which will be described later), a taste soaking condition request, a texture request, or a hygiene request as a subdivided request.

  The output unit 15 is a processing unit that outputs information indicating the break position determined by the determination unit 14. The information indicating the separation position is, for example, a recipe in which a plurality of cooking processes for cooking are separated into a preparation process and a finishing process. The information indicating the break position may include a figure indicating the break position. These will be described in detail later. The output unit 15 may be a display device that displays an image or a speaker that outputs sound, or may be a communication interface that transmits information indicating the image or the sound to another device. Here, a case where the output unit 15 is a display device will be described as an example.

  Here, as shown in FIG. 2, the server 10 includes a storage unit 11, an acquisition unit 12, and a determination unit 14, and the terminal 20 includes a reception unit 13 and an output unit 15. Will be described as an example. In this case, information exchange between the receiving unit 13 and the output unit 15 and the determining unit 14 is performed via communication on the network N. However, the division of functions between the server 10 and the terminal 20 is not limited to the above.

  Next, an example of the hardware configuration of the server 10 and the terminal 20 will be described.

  FIG. 3 is a block diagram illustrating an example of a hardware configuration of the server 10 according to the present embodiment.

  As shown in FIG. 3, the server 10 includes a CPU (Central Processing Unit) 31, a ROM (Read Only Memory) 32, a main memory 33, a storage 34, and a communication IF (interface) 35.

  The CPU 31 is a processor that executes a control program stored in the ROM 32 or the storage 34.

  The ROM 32 is a read-only storage area that holds a control program and the like.

  The main memory 33 is a volatile storage area used as a work area used when the CPU 31 executes a control program.

  The storage 34 is a non-volatile storage area that holds a control program, content, and the like.

  The communication IF 35 is a communication interface that transmits and receives communication data. The communication IF 35 is, for example, a wired communication interface that conforms to the IEEE 802.3 standard or the like, or a wireless communication interface that conforms to the IEEE 802.11a, b, g, n standard, or the like. The communication IF 35 includes a communication signal generation circuit and an antenna or a connector.

  For example, the storage unit 11 in FIG. 2 can be realized by the storage 34. The acquisition unit 12, the determination unit 14, and the output unit 15 can be realized by the CPU 31 executing a program using the main memory 33 or the like. The communication IF 35 is also used to realize the output unit 15.

  FIG. 4 is a block diagram showing an example of the hardware configuration of the terminal 20 in the present embodiment.

  As illustrated in FIG. 4, the terminal 20 includes a CPU 41, a ROM 42, a main memory 43, a storage 44, a communication IF 45, a display device 46, and an input device 47.

  The CPU 41, the ROM 42, the main memory 43, the storage 44, and the communication IF 45 are the same as the components having the same names in the server 10.

  The display device 46 is a display device that displays information as an image. The display device 46 is, for example, a liquid crystal display or an organic EL (Electro Luminescence) display.

  The input device 47 is an input device that accepts an input operation by a user. The input device 47 is, for example, a touch panel, a keyboard, or a mouse.

  The display device 46 and the input device 47 can be realized by a touch panel display.

  For example, the receiving unit 13 and the output unit 15 in FIG. 2 can be realized by the CPU 41 executing a program using the main memory 43, the communication IF 45, and the like. Further, the input device 47 is further used for realizing the reception unit 13, and the display device 46 is further used for realizing the output unit 15.

  Note that the hardware configurations of the server 10 and the terminal 20 are not limited to the above examples, and a part or all of the above configurations may be configured by dedicated hardware.

  Next, the dish data 18 will be specifically described.

  FIG. 5 is an explanatory diagram showing an example of the dish data 18 in the present embodiment. The dish data 18 shown in FIG. 5 is the dish data related to the dish “Spicy chicken fried”.

  As shown in FIG. 5, the dish data 18 includes cooking contents 51 for each cooking process, a time 52, and a quality index 53.

  The cooking content 51 is information indicating a cooking method in the cooking process. For example, the cooking content of the first cooking process is “grate garlic”. In addition, the cooking content of the third cooking step is “to season with a sauce mixed with seasonings”.

  Time 52 is information indicating the time required for the cooking process. For example, the time required for the first cooking process is 1 minute, and the time required for the third cooking process is also 1 minute.

  The quality index 53 is an index indicating the quality of the dish when the intermediate food generated in the cooking process is stored. In FIG. 5, as specific examples of the quality index 53, the quality index 53 includes “A: quality is maintained for a long time by storing”, “B: can be stored”, “C: storage” It shows an example shown in four stages of “A possibility of quality degradation” and “D: Cannot be stored”.

  The quality index A may mean that the quality of cooking is improved when the intermediate food is not stored, such as “the quality is improved by storing” than when the intermediate food is not stored. This is effective when the penetration of the taste is promoted in the process of lowering the temperature of the food during storage in the cooking process in which the taste of the other food or seasoning is permeated into the intermediate food (so-called undertaste). Can be used. Further, the quality index D may not only mean that the suitability for storage is lower than other quality indices, but may also mean that storage of intermediate foods is prohibited. For example, preserving intermediate ingredients between multiple cooking processes that are supposed to be performed continuously without taking time, such as “wearing clothes” and “frying with oil”, shortens cooking time. This is because it does not lead to a change in quality, and does not lead to improving the quality of cooking.

  Further, the quality index 53 may have a plurality of quality index series depending on the storage method. For example, in FIG. 5, quality indexes 55 and 56 are shown as quality indexes when refrigeration and freezing can be performed as storage methods. The quality index 53 may be added with information indicating a storable period.

  For example, in the first cooking process, the quality indicators 55 and 56 are both C. That is, “grated garlic”, which is an intermediate ingredient generated in the first cooking process, has a quality index 55 for refrigerated storage and a quality index 56 for frozen storage. In addition, the “chicken meat with seasoning”, which is an intermediate ingredient generated in the third cooking step, has a quality index 55 of refrigerated storage of B, and can be stored for 3 days. The “chicken thigh with seasoning” has a frozen storage quality index 56 of A, and can be stored for two weeks. The reason why the quality index in the case of frozen storage is set to be relatively high is that the penetration of taste is considered to be promoted in the process of frozen storage.

  As described above, the quality index 53 may include a quality index for cooking when the intermediate food is stored by a plurality of storage methods different from each other. At this time, the determination unit 14 further determines a storage method used for storing the intermediate ingredients out of the plurality of storage methods and a delimiter position based on the quality index of the dish when the intermediate ingredients are stored by each of the plurality of storage methods. decide.

  Next, request information specified by the user will be described.

  FIG. 6 is an explanatory diagram of request information specified by the user, which is received by the receiving unit 13 according to the present embodiment. For example, the reception unit 13 displays the image 60 shown in FIG. 6 on the display device 46, and receives request information specified by the user by receiving a user operation on the displayed image 60.

  The image 60 is an example of an image for receiving a request regarding cooking time and a request regarding quality of cooking.

  The image 60 includes a radio button 61 for accepting a request relating to cooking time, that is, a time request, and a radio button 62 for accepting a request relating to cooking quality, that is, a quality request. The user visually recognizes the image 60, decides whether to give priority to the time request or the quality request, and selects one of the radio buttons 61 and 62. The accepting unit 13 accepts a user's selection of the radio buttons 61 and 62, thereby accepting a time request or a quality request as request information specified by the user.

  Note that the radio buttons 61 and 62 correspond to buttons for receiving request information indicating which of the request related to the cooking time and the request related to the quality of cooking should be satisfied more preferentially. Thereby, the reception part 13 can receive the said request information.

  When the time request is subdivided, the image 60 may include a radio button group 63 corresponding to the subdivided time request. The radio button group 63 includes a radio button 63A for receiving a request for a required time and a radio button 63B for receiving a request for an upper limit of time.

  When the quality requirement is subdivided, the image 60 may include a radio button group 64 corresponding to the subdivided quality requirement. The radio button group 64 includes, for example, radio buttons 64A, 64B, and 64C for receiving a taste penetration request, a texture request, and a hygiene request, respectively.

  The accepting unit 13 accepts the user's selection for the image 60, thereby request information specified by the user, more specifically, a time request or a quality request, and various subdivided when further subdivided. Accept the request.

  The operation of the information processing system 1 configured as described above will be described.

  FIG. 7 is a flowchart showing the information processing method in the present embodiment.

  In step S101, the acquisition unit 12 acquires the dish data 18 relating to the dish that the user intends to cook.

  In step S <b> 102, the reception unit 13 receives request information regarding a cooking process of cooking from a user.

  In step S103, the determination unit 14 determines whether the request information received from the user in step S102 includes a time request. Here, as an example, a case where the time request is a request for the upper limit time of the finishing process will be described. If the determination unit 14 determines that the request information includes a time request (Yes in step S103), the process proceeds to step S104. If not (No in step S103), the process proceeds to step S106.

  In step S <b> 104, the determination unit 14 determines a break position candidate that can accommodate the finishing process within the upper limit time included in the request information acquired in step S <b> 102. For example, the determination unit 14 sequentially finishes the time required for the cooking process from the most downstream cooking process to the upstream in the series of cooking processes illustrated in FIG. A plurality of delimiter positions that can be completed are extracted, and candidates are determined.

  In step S105, the determination unit 14 determines one delimiter position from the delimiter position candidates determined in step S104. The determination of one break position can take any method. For example, if the position at which the quality index can be made relatively high is determined as the one position from among the candidates for the position, the quality of the dish can be made as high as possible while keeping the upper limit time, which is a time requirement. There is an advantage that can be.

  In step S106, the determination unit 14 determines whether the request information received from the user in step S102 includes a quality request. Here, as a specific example of the quality request, it is used that the quality index to be accepted is a request for a taste penetration condition and A. If the determination unit 14 determines that the request information includes a quality request (Yes in Step S106), the process proceeds to Step S108, and if not (No in Step S106), the process proceeds to Step S109.

  In step S107, the determination unit 14 determines a candidate for a delimiter position that can satisfy the quality request included in the request information acquired in step S102. For example, the determination unit 14 determines a cooking process whose quality index is A among the series of cooking processes illustrated in FIG.

  In step S108, the determination unit 14 determines one break position from the break position candidates determined in step S107. The determination of one break position can take any method. For example, if the separation position that can relatively shorten the time required for the finishing process from among the candidates for the separation position is determined as the one separation position, the time required for the finishing process is reduced as much as possible while keeping the quality requirement. There are advantages that can be made.

  In step S109, the output unit 15 outputs information indicating the break position determined by the determination unit 14 in step S105 or S108.

  Through the series of processes described above, the information processing system 1 supports the completion of a higher quality dish by determining the break positions in the series of cooking steps so as to satisfy the request information specified by the user.

  Hereinafter, the break position determined by the determination unit 14 and the information output by the output unit 15 will be described using specific examples.

  FIG. 8 is an explanatory diagram showing a first example of a recipe in which a break position is set in the present embodiment. FIG. 8 shows a series of cooking steps determined by the determination unit 14 when the reception unit 13 receives priority as a user request information that a time request is given priority and that the finishing step is completed within 5 minutes. The delimiter position in is shown.

  In this case, in the series of cooking processes shown in FIG. 5, the determination unit 14 determines, as cooking processes 6, 7, and 8, separation position candidates that can complete the finishing process in 5 minutes (step S <b> 104 described above). ). Next, among the candidate cooking processes 6, 7, and 8, the cooking process 7 that can make the quality index relatively high is determined as the separation position (step S105). In addition, when there are a plurality of cooking processes having the same quality index, the most upstream one, the most downstream one, or the substantially central one of these cooking processes can be arbitrarily determined.

  Thus, the case where the determination part 14 determines the cooking process 7 as a break position is demonstrated, referring FIG. In the series of cooking steps shown in FIG. 8, cooking steps 1 to 7 are classified as preliminary preparation steps and cooking step 8 is classified as a finishing step among the series of cooking steps shown in FIG. 5.

  When the determination unit 14 determines the separation position, the output unit 15 outputs a recipe image 70 in which the preparation process and the finishing process separated by the separation position are separated. The recipe image 70 is an example of information indicating a break position.

  When the output unit 15 displays the delimiter position determined by the determination unit 14, an image clearly indicating the delimiter position or an image indicating a storage method may be added. An image 71 added to the column of the cooking step 7 in the image 70 is an image showing a character string “preparation is complete” and indicates that the preparation is completed when the cooking step to which the image 71 is added is completed. It is an image. An image 72 added immediately below the column of the cooking process 7 is an image showing a character string “stored in the freezer compartment”, and an image showing a method of storing the intermediate ingredients generated in the cooking process. It is. That is, when the output unit 15 outputs information indicating the break position, a storage method used for storing the intermediate food may be output. Thereby, the user can recognize the method of preservation | save of an intermediate | middle foodstuff. Each of the images 71 and 72 also corresponds to information indicating a break position.

  FIG. 9 is an explanatory diagram showing a second example of a recipe in which a break position is set in the present embodiment. FIG. 9 shows a delimiter position that is determined by the determination unit 14 when the reception unit 13 receives priority on the quality request as the user request information and accepts that the acceptable quality index is A.

  In this case, the determination unit 14 determines the cooking process 3 as a candidate for a separation position where the quality requirement can be set to A in the series of cooking processes shown in FIG. 5 (step S107). Since there is one candidate, the determination unit 14 determines the cooking process 3 as the candidate as a break position (step S108).

  FIG. 8 shows a case where the determination unit 14 determines the cooking process 7 as a break position in this way. Specifically, in the series of cooking steps shown in FIG. 9, cooking steps 1 to 3 are classified as preliminary preparation steps in the series of cooking steps shown in FIG. 5, and cooking steps 4 to 8 are finished. It is classified as a process.

  When the determination unit 14 determines the separation position, the output unit 15 outputs a recipe image 80 in which the preparation process and the finishing process separated by the separation position are separated. Similar to the image 70, the recipe image 80 is an example of information indicating a break position. The images 71 and 72 are the same as those in FIG.

  In addition, the said quality parameter | index may include the quality parameter | index in each time point included in the preservation | save period of an intermediate | middle foodstuff. And when the determination part 14 determines a delimitation position, you may determine a delimitation position further based on the quality parameter | index in each time point included in the preservation | save period. For example, even when two-week frozen storage is possible, the quality index for the first week after the start of storage may be A, and the quality index for the second week after the start of storage may be B. In that case, the determination unit 14 executes the processing such as step S107 with the quality index A when performing the finishing process in the first week after the start of storage, and performs the finishing process in the second week after starting the storage. Performs the processing of step S107 and the like with the quality index as B. Thereby, even when a quality index fluctuates with the passage of time within the storable period of the intermediate food, the determination unit 14 can appropriately determine the break position.

  As described above, according to the information processing system 1 of the present embodiment, the delimiter position determined so as to satisfy the request related to the request information is output, and the user prepares based on the output delimiter position. And the finishing process can be recognized. Then, the user can complete cooking with higher quality while satisfying the request related to the request information by performing cooking related to each process based on the presented information. As described above, according to the information processing method according to one aspect of the present invention, even when the time required for the user to perform the cooking process is limited, it is possible to support the completion of higher quality cooking. can do. At the same time, it is possible to solve the problem of waste of resources that may occur when the quality of the finished dish is not high.

  In addition, the delimiter position can be determined and output so that either the user's time requirement or quality requirement is more preferentially satisfied. This delimiter position indicates a specific requirement as to whether the time requirement or the quality requirement is satisfied more preferentially. Therefore, the user can recognize each of the preparatory process and the finishing process separated by the separation position determined based on a more specific request from the user.

  In addition, the delimiter position is determined by using the requirement information including at least one of the index indicating the taste penetration, the index indicating the texture, and the index indicating the degree of hygiene as the subdivided quality request. Can be output.

  In addition, in the case where storage by a plurality of storage methods is possible, it is possible to determine and output a storage method and a delimiter position in consideration of which storage method among the plurality of storage methods should be used for storage. Thereby, an intermediate | middle foodstuff can be preserve | saved with the more suitable preservation | save method of several preservation | save methods.

  Further, even when the quality index fluctuates over time within the storage period of the intermediate food, the determination unit 14 can appropriately determine the break position.

(Modification 1 of embodiment)
A modification of the quality index determination method of the above embodiment will be described below. The determination method according to the present modification is a determination method for determining a quality index when the intermediate food generated in each cooking step is stored based on the quality index classified for each cooking method and food.

  The storage unit 11 of the present modification stores a quality table that defines the quality index for each cooking method and food.

  FIG.10 and FIG.11 is the 1st and 2nd explanatory drawing which shows the quality index for every cooking method and foodstuff in this modification.

  10 and 11, the cooking method and the quality index for each food are defined as follows. For example, in the case of applying the “kara fried” and “tempura” cooking methods to the ingredients “meat, fish, vegetables”, the quality index becomes A when the ingredients are frozen and stored with the seasoning added. In addition, the quality index becomes B when the foodstuff is refrigerated and stored in a state where the seasoning is added, or when the foodstuff is refrigerated or frozen and stored in a state of being cooked (ie, fried) by “tempura” and “tempura”. In addition, when the food is refrigerated or frozen and stored with fried powder or clothes, the quality index becomes D. The quality index D may be interpreted to mean that the storage of the intermediate ingredients generated by the cooking method is prohibited.

  The quality index of each of the plurality of cooking steps included in the cooking data 18 stored in the storage unit 11 of the present modification is the cooking method in the cooking step, the food that is the target to be cooked in the cooking step, and the It is predetermined according to at least one of the seasonings used in the cooking process. For example, in the series of cooking steps shown in FIG. 5, the quality index for frozen storage in cooking step 3 (with seasoning) is A, the quality index for refrigerated storage is B, and cooking step 5 (frying) Based on FIG. 10 and FIG. 11, the quality index of frozen storage and refrigerated storage is B, and the quality index of frozen storage and refrigerated storage in cooking step 4 (with egg liquid and starch) is D. Predetermined.

  Thereby, instead of predetermining the quality index for each individual cooking process of many dishes, the quality index for each cooking process can be determined in advance using a more generalized quality index for each cooking method. Thereby, there exists an advantage which can save the effort which sets the quality parameter | index about each individual cooking process previously, and can improve the convenience. Further, since the quality index is predetermined in advance for each cooking method, there is an advantage that a quality index free from errors, omissions, or contradictions can be set in advance for a plurality of recipes.

  As described above, according to the information processing system 1 of the present embodiment, the cooking method in the cooking process, the ingredients to be cooked in the cooking process, and the seasoning used in the cooking process, The delimiter position can be determined and output based on a predetermined quality index. Thereby, there exists an advantage which can save the effort which sets the quality parameter | index about each individual cooking process previously, and can improve the convenience. Further, since the quality index is predetermined in advance for each cooking method, there is an advantage that a quality index free from errors, omissions, or contradictions can be set in advance for a plurality of recipes.

(Modification 2 of embodiment)
A modification of the delimiter position determination process performed by the determination unit 14 according to the above embodiment will be described below. In the determination process according to this modification, after determining the break position, a step of moving the food to the storage state (also referred to as a transfer step), and a step of returning the food from the storage state to the normal state (also referred to as a return step) To the cooking process.

  FIG. 12 is an explanatory diagram illustrating an example of a recipe in which a break position is set in the present modification. The recipe shown in FIG. 12 shows a recipe when the cooking step 7 of the recipe of FIG. The recipe shown in FIG. 12 has the same separation position as the recipe shown in FIG. 8, but differs in that a transition process and a return process are added compared to FIG.

  In the recipe shown in FIG. 12, a process 7A as a transition process and a process 7B as a return process are added. The process of adding these steps is performed after the process of determining the separation position by the determination unit 14 (steps S104 and S108 in FIG. 7) and before the output unit 15 outputs the information indicating the separation position. 14 can be performed.

  In the recipe image 70 </ b> A output by the output unit 15, an image 74 indicating the process 7 </ b> A is added after the cooking processes 1 to 7 that are the preparatory processes, and before the cooking process 8 that is the finishing process. An image 75 indicating 7B is added.

  By visually recognizing the images 74 and 75, the user can recognize the transition process and the return process (that is, the processes 7A and 7B) as a part of the process related to cooking, and can execute the process without fail.

  Thus, when outputting the information indicating the break position, the output unit 15 may further output information indicating the added return process. Thereby, the user can perform a finishing process without fail by visually recognizing information indicating the return process.

  In addition, the images 74 and 75 which show process 7A and 7B may be displayed by the display mode different from the cooking processes 1-8. For example, the mode of the frame line (solid line, broken line, dotted line), the color of the frame, the color in the frame, the font of the character, the size, etc. may be displayed in a mode different from the cooking steps 1-8. Steps 7A and 7B are steps added for storage and are intended to show the user that they are different from the predetermined cooking steps required for cooking the dishes.

  As described above, according to the information processing system 1 of the present embodiment, information indicating a return process is output together with information indicating a break position. The user can execute the finishing process without fail by visually recognizing the information indicating the returning process.

(Modification 3 of embodiment)
In this modification, a modification of the sharing of functions of the server 10 and the terminal 20 in the embodiment and each modification will be described.

  FIG. 13 is a block diagram showing a functional configuration of the information processing system 1A in the present modification.

  As shown in FIG. 13, the information processing system 1A includes a server 10A and a terminal 20A. Server 10A and terminal 20A are communicably connected via network N. The server 10 </ b> A includes a storage unit 11. The terminal 20 </ b> A includes an acquisition unit 12, a reception unit 13, a determination unit 14, and an output unit 15. Each functional block provided in the server 10A and the terminal 20A is the same as that in the above embodiment. In this case, the exchange of information between the storage unit 11 and the acquisition unit 12 is performed via communication on the network N.

  Compared with the configurations of the above embodiments and modifications, this configuration has the advantage that the processing load on the server 10A can be reduced. This is because the processing of the determination unit 14 can be shared by the terminal 20A. When there are a large number of terminals 20A to be used by a large number of users, the effect of reducing the processing load on the server 10A is further increased.

  In each of the above embodiments, each component may be configured by dedicated hardware or may be realized by executing a software program suitable for each component. Each component may be realized by a program execution unit such as a CPU or a processor reading and executing a software program recorded on a recording medium such as a hard disk or a semiconductor memory. Here, the software that realizes the information processing system of each of the above embodiments is a program as follows.

  That is, the program stores, in a computer, the time required for the cooking process and the intermediate food generated in the cooking process for each of the plurality of cooking processes of cooking cooked by a plurality of cooking processes. It is request information for acquiring cooking data indicating a cooking quality index, and dividing the plurality of cooking processes into a preparation process and a finishing process, and includes at least a request for cooking time and a request for cooking quality The request information indicating one side is received, and the plurality of cooking steps are divided into the preparation step and the finishing step so as to satisfy the request information based on the required time and the quality index indicated in the cooking data. An information processing method for determining a delimiter position to be delimited and outputting information indicating the determined delimiter position is executed.

  As described above, the information processing system according to one or more aspects has been described based on the embodiment, but the present invention is not limited to this embodiment. Unless it deviates from the gist of the present invention, various modifications conceived by those skilled in the art have been made in this embodiment, and forms constructed by combining components in different embodiments are also within the scope of one or more aspects. May be included.

  INDUSTRIAL APPLICABILITY The present invention can be used for an information processing apparatus or the like that supports completing a higher quality dish even when the time taken for the user to perform the cooking process is limited.

DESCRIPTION OF SYMBOLS 1, 1A Information processing system 10, 10A server 11 Storage part 12 Acquisition part 13 Reception part 14 Determination part 15 Output part 18 Cooking data 20, 20A Terminal 31, 41 CPU
32, 42 ROM
33, 43 Main memory 34, 44 Storage 35, 45 Communication IF
46 Display device 47 Input device 51 Cooking content 52 Time 53, 55, 56 Quality index 60, 70, 70A, 71, 72, 74, 75, 80 Image 61, 62, 63A, 63B, 64A, 64B, 64C Radio button 63 , 64 radio buttons N Network

Claims (8)

Cooking data indicating the time required for the cooking process and the quality index of the food when the intermediate ingredients generated in the cooking process are stored for each of the plurality of cooking processes of the dishes cooked by the plurality of cooking processes. Get
Request information for dividing the plurality of cooking processes into a preparation process and a finishing process, and receiving request information indicating at least one of a request for cooking time and a request for quality of cooking,
Based on the required time and the quality index shown in the cooking data, to determine the separation position to divide the plurality of cooking processes into the preliminary preparation process and the finishing process so as to satisfy the request information,
An information processing method for outputting information indicating the determined break position. The information processing method according to claim 1, wherein the request information includes information indicating which priority is given to a request related to the cooking time or a request related to the quality of the dish. The quality index of each of the plurality of cooking steps included in the cooking data includes a cooking method in the cooking step, ingredients to be cooked in the cooking step, and seasonings used in the cooking step. The information processing method according to claim 1 or 2, wherein the information processing method is predetermined according to at least one. The quality index includes at least one of an index indicating a soaking taste, an index indicating a good texture, and an index indicating the degree of hygiene,
The information processing method according to any one of claims 1 to 3, wherein the request related to the quality of the dish includes at least one of the request related to the taste penetration, the quality of the texture, and the degree of hygiene. . The quality index includes the quality index of the dish when the intermediate food is stored by each of a plurality of different storage methods,
In determining the separation position, based on the quality index of the dish when the intermediate food is stored by each of the plurality of storage methods, the storage used for storing the intermediate food out of the plurality of storage methods Determining a method and the break position;
The information processing method according to any one of claims 1 to 4, wherein when the information is output, a storage method used for storing the determined intermediate food is further output. The quality index includes a quality index at each time point included in the storage period of the intermediate food,
The information processing method according to any one of claims 1 to 5, wherein when determining the separation position, the separation position is determined further based on a quality index at each time point. In the information processing method,
When the separation position is determined, a return step for returning the intermediate food from the stored state is added to the plurality of cooking steps,
When outputting information indicating the break position,
The information processing method according to any one of claims 1 to 6, further comprising outputting information indicating the added return step. Cooking data indicating the time required for the cooking process and the quality index of the food when the intermediate ingredients generated in the cooking process are stored for each of the plurality of cooking processes of the dishes cooked by the plurality of cooking processes. An acquisition unit for acquiring
A reception unit that receives request information indicating at least one of a request for cooking time and a request for quality of cooking, which is request information for dividing the plurality of cooking processes into a preparation process and a finishing process,
Based on the required time and the quality index indicated in the cooking data, a determination unit that determines a separation position that divides the plurality of cooking processes into the preliminary preparation process and the finishing process so as to satisfy the request information. When,
An information processing system comprising: an output unit that outputs information indicating the determined break position.

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