JP2019133512A - Recipe information provision apparatus, recipe information provision method, and recipe information provision program - Google Patents

Abstract

To provide a recipe information provision apparatus, method and program capable of suggesting a menu as a combination of preparations that together enable intake of essential nutrients.SOLUTION: A recipe information provision apparatus 100 of a recipe information provision system 1 to provide recipe information of a menu as a combination of preparations such as a main dish, a staple and side dishes comprises a communication part 110, a storage part 120, and a control part 130. The storage part 120 comprises a recipe information DB 121 to store recipe information, nutritive values, a cooking type and a cooking genre of each preparation, and an attribute information DB 122 to store attribute information such as physical status and health status of a user. The control part 130 comprises a nutritive value calculation part 131 to calculate nutritive values to be taken by the user on the basis of the attribute information; and a recipe information recommendation part 132 to recommend the recipe information of multiple preparations on the basis of the nutritive values to be taken by the user.SELECTED DRAWING: Figure 1

Description

  The present disclosure relates to a recipe information providing apparatus, a method, and a program for providing menu recipe information including a plurality of dishes.

  A system that provides cooking recipe information (hereinafter simply referred to as “recipe information”) to a user is known (for example, see Patent Document 1). In the system disclosed in Patent Literature 1, recipe information reflecting partial changes in nutritional components desired by the user is provided.

JP 2006-139694 A

  However, although the system of patent document 1 can change a nutrient component about the recipe information of a single dish, it does not provide recipe information by combining a plurality of dishes. Nutrition of a single dish is also important for taking the prescribed nutrients in the meal, but eating a well-balanced diet throughout the menu that combines multiple dishes, for example, main dishes, main dishes, side dishes, etc. Is said to be important. Therefore, there has been a demand for a recipe information providing system that can propose a menu that allows the intake of necessary nutrients in the entire menu that combines a plurality of dishes.

  In addition, when providing a menu that combines a plurality of dishes, it is necessary to combine appropriate dishes. For example, not only providing a combination of dishes that allow you to ingest the necessary nutrients, but also standardizing the genre of dishes such as Japanese and Western foods, or avoiding the overlap of main ingredients between main dishes and side dishes There is a need to. Therefore, when providing a menu that combines a plurality of dishes, a recipe information providing system that can propose a combined menu that considers the cooking genre and the like has been desired.

  Therefore, in the present disclosure, a recipe information providing apparatus, a method, and a recipe information providing apparatus that can propose a menu that can ingest necessary nutrients in the entire menu that combines a plurality of dishes, and that can propose a combined menu that considers the cooking genre, Describe the program.

  A recipe information providing apparatus according to an aspect of the present disclosure is a recipe information providing apparatus that provides recipe information of a menu including a plurality of dishes to a terminal device operated by a user, and the recipe information of each dish is added to the dishes. A recipe information storage unit that stores the nutrition value and the type of food included in association with each other, and an attribute information storage unit that stores the attribute information of the user based on the attribute by inputting attributes including the user's physique and health status And a nutrition value calculator that calculates the value of the nutrition value that the user should ingest based on the attribute information stored in the attribute information storage unit, and a plurality of different food types based on the value of the nutrition value that the user should ingest A recipe information recommendation unit for recommending recipe information of the dish from the recipe information stored in the recipe information storage unit. When one recipe information is selected from the recommended recipe information, the nutrition value to be ingested by the user is subtracted from the value of the nutrition value to be ingested by the user, and the remaining nutrition to be ingested by the user is reduced. The value of the value is calculated, and the recipe information recommendation unit recommends recipe information of a plurality of dishes based on the value of the remaining nutrition value to be consumed by the user.

  A recipe information providing method according to an aspect of the present disclosure is a recipe information providing method for providing recipe information of a menu consisting of a plurality of dishes to a terminal device operated by a user, and includes attributes including a user's physique and health status Based on the input attribute information, the nutritional value calculating step for calculating the value of the nutritional value that the user should ingest by the nutritional value calculating unit, and the recipe information recommendation unit based on the value of the nutritional value that the user should ingest Recipe information recommendation step for recommending recipe information of a plurality of dishes of different dish types from the value of the nutritional value and the dish type included in the dish, and one recipe information from the recipe information recommended by the recipe information recommendation unit by the user The value of the nutrition value that the user should ingest by the recipe information selection detection step that detects the selection of the food and the nutrition value calculation unit The nutritional value recalculation step for calculating the remaining nutritional value to be consumed by the user by reducing the nutritional value included in the dish of the selected recipe information, and the recipe information recommendation unit, A recipe information re-recommendation step for recommending recipe information of a plurality of dishes based on the value of the remaining nutritional value.

  Moreover, the recipe information provision program in 1 aspect of this indication is a recipe information provision program which provides the recipe information of the menu which consists of several dishes to the terminal device which a user operates, Comprising: A user's physique and a healthy state are included. Based on the attribute information in which the attribute is input, the nutritional value calculation step for calculating the value of the nutritional value to be consumed by the user, the value of the nutritional value included in the dish based on the value of the nutritional value to be consumed by the user, and A recipe information recommendation step for recommending recipe information of a plurality of dishes of different dish types from a dish type, a recipe information selection detecting step for detecting selection of one recipe information from the recommended recipe information by the user, The user should consume by subtracting the nutritional value included in the dish of the selected recipe information from the nutritional value to be ingested Comprising a nutritious recalculating step of calculating a Rino nutritional value, based on the remaining nutritional value of a value to be ingested user, and recipe information re recommendation step of recommending a recipe information of a plurality of cooking, the.

  According to this indication, it is possible to propose the menu which can take in a necessary nutrient in the whole menu which combined a plurality of dishes. It is also possible to propose a combination menu that takes into account the cooking genre and the like.

It is a block diagram showing a recipe information providing device concerning one embodiment of this indication. It is a figure which shows the example of the recipe information of each dish stored in the recipe information DB121 of FIG. It is a figure which shows the example of the nutrition value stored in recipe information DB121 of FIG. 1, a cooking classification, and a cooking genre. It is a figure which shows the example of the user's physique and health state stored in attribute information DB122 of FIG. It is a flowchart which shows the recipe information provision method by the recipe information provision system 1 shown in FIG. It is a schematic diagram which shows the example of the user login screen displayed in FIG.5 S101. It is a schematic diagram which shows the example of the user registration screen displayed in step S102 of FIG. It is a schematic diagram which shows the example of the recipe information screen displayed in step S105 of FIG. It is a schematic diagram which shows the example of the recipe information screen displayed in step S106 of FIG. It is a schematic diagram which shows the example of the recipe information screen displayed in step S109 of FIG. It is a schematic diagram which shows the example which selected the recipe on the recipe information screen displayed in step S109 of FIG. It is a schematic diagram which shows the example of the nutrition value stored in recipe information DB121 used with the recipe information provision apparatus which concerns on one Embodiment of this indication, a cooking classification, and a cooking genre. It is a schematic diagram which shows the example of the nutrition value stored in recipe information DB121 used with the recipe information provision apparatus which concerns on one Embodiment of this indication, a cooking classification, and a cooking genre. It is a schematic diagram which shows the example of the recipe information screen displayed in step S105 of the recipe information provision apparatus which concerns on one Embodiment of this indication. It is a block diagram showing a recipe information providing system concerning one embodiment of this indication. It is a figure which shows the example of the menu information for every user stored in menu information DB123 of FIG.

  An embodiment of the present disclosure will be described with reference to the drawings. Note that the embodiments described below do not unduly limit the content of the present disclosure described in the claims. In addition, all the components shown in the embodiments are not necessarily essential components of the present disclosure.

(Embodiment 1)
<Configuration>
FIG. 1 is a block diagram of a recipe information providing system 1 according to Embodiment 1 of the present disclosure. The recipe information providing system 1 is a system that provides menu recipe information combining a plurality of dishes such as main dishes, main dishes, and side dishes. In this recipe information providing system 1, the user's physique and health status are registered as attribute information, and the nutritional value to be consumed is calculated based on the registered attribute information, and the recipe information of a plurality of dishes including the nutritional value is calculated. Candidates are recommended, and a favorite dish is selected from among them by the user's operation, and used to complete the menu.

  The recipe information providing system 1 includes a recipe information providing device 100, terminal devices T1, T2,..., And a network NW. The recipe information providing apparatus 100 and the terminal apparatuses T1, T2,... Are connected via a network NW. The network NW is configured by the Internet, a LAN (Local Area Network), a WAN (Wide Area Network), or the like.

  The recipe information providing device 100 is a server of an operator that provides recipe information, manages user registration information, and provides recipe information. The recipe information providing apparatus 100 includes a communication unit 110, a storage unit 120, and a control unit 130.

  The communication unit 110 is a communication interface for communicating with the terminal devices T1, T2,..., And performs communication according to a communication protocol such as TCP / IP (Transmission Control Protocol / Internet Protocol).

  The storage unit 120 stores programs for executing various control processes and functions in the control unit 130, input data, and the like, and includes a RAM (Random Access Memory), a ROM (Read Only Memory), and the like. The In addition, the storage unit 120 includes a recipe information DB 121 that stores recipe information, nutrition value, dish type, and dish genre for each dish, and an attribute information DB 122 that stores attribute information such as the user's physique and health status. Yes. The recipe information DB 121 and the attribute information DB 122 are databases that can be referred to and updated by being accessed from a program for executing each function in the control unit 130. Furthermore, the storage unit 120 temporarily stores the value of the nutritional value calculated by the nutritional value calculation unit 131 described later.

  FIG. 2 is a diagram showing an example of recipe information of each dish stored in the recipe information DB 121 of FIG. Each recipe information includes recipe ID, recipe name, material, process number, cooking process, and image ID information corresponding to the column names in the recipe information DB 121 shown in FIG.

  The recipe ID is identification information for uniquely specifying recipe information. The recipe name is the name of the dish cooked according to the recipe information. In the material, the name of the material used for cooking the dish and the required amount are shown. A process number is the number of the procedure which cooks according to recipe information. In the cooking process, explanation of the cooking process in each procedure is shown. The image ID indicates identification information of an image (for example, a photograph) to be displayed on the terminal devices T1, T2,.

  For example, the recipe name of the recipe information identified with the recipe ID “1” is “tofu meat roll”, and the ingredients are “1 tofu, 2 cheeses, 100 g pork, and 3 g sugar”. ing. Moreover, cooking tofu as process number 1 of a cooking process and cooking cheese as process number 2 are demonstrated. Further, an image identified by P035 is displayed together with the description of the process number 1, and no image is displayed in the description of the process number 2 (“NULL” represents a null value. In this case, the image of the process number 2 is displayed. Indicates that there is no image to display with the description.) Note that the number of process numbers, cooking processes, and image IDs are variable because they vary depending on the number of cooking processes for the dish.

  FIG. 3 is a diagram illustrating an example of the nutrition value, the dish type, and the dish genre stored in the recipe information DB 121 of FIG. The recipe information DB 121 includes information on the cooking type, nutrition value, and cooking genre corresponding to the column name of the recipe information DB 121 shown in FIG. 3 in association with the recipe ID and the recipe name shown in FIG.

  The dish type indicates the type of dish and includes, for example, information on main dishes, main dishes, side dishes, and the like. The nutritional value indicates the value of the nutritional value contained in the dish. For example, energy (calorie value), mass of protein, mass of lipid, and mass of salt are shown. The dish genre indicates the genre name to which the dish belongs, and includes, for example, information such as Japanese food, Western food, Chinese food, and the like.

  For example, in the recipe information “tofu meat roll” specified with the recipe ID “1”, the dish type is “main dish”. As nutritional value, it is shown that energy is 423 kcal, protein is 27.1 g, lipid is 26.6 g, and salt content is 2.6 g. “Japanese food” is shown as the cooking genre. A plurality of cooking genres can be set, but only one is stored here. In addition, for the recipe information “rice (white rice)” specified with the recipe ID “3”, the cooking genre is not specified, so the cooking genre is not set.

  FIG. 4 is a diagram illustrating an example of the user's physique and health stored in the attribute information DB 122 of FIG. The attribute information DB 122 includes user ID, date of birth, sex, physique, and health status information corresponding to the column names of the attribute information DB 122 shown in FIG.

  The user ID is identification information for uniquely identifying the user, and is managed by, for example, an email address. The date of birth is the date of birth of the user registered by the user's input. The gender is the gender of the user registered by the user input. The physique is information on the user's physique registered by the user's input. For example, height, weight, and activity level are registered.

  Here, the activity level is a concept determined based on the work contents of the user. For example, “activity does not move much (less activity time such as commuting)”, “moderately moves (about 2 hours per day) "Move your body)", "Move well (have active exercise habits)" and so on. The health status is a concept determined by the purpose of health management registered by the user's input, and is classified into, for example, “Diet / Metabo measures”, “Diabetes / hypertension / dyslipidemia” and the like.

  For example, a user whose user ID is specified as “aaa @ bbb” has a date of birth “March 6, 1979”. This date of birth is used to calculate the age. The gender is “male”. In the physique, 170 cm as the height, 75 kg as the weight, and “move moderately” as the activity are registered. As a health condition, “diabetes, hypertension, dyslipidemia” is registered. Although a plurality of health conditions can be set, only one is stored here.

  The control unit 130 controls the overall operation of the recipe information providing apparatus 100 by executing a program stored in the storage unit 120, and includes a CPU (Central Processing Unit) and the like. As functions of the control unit 130, a nutritional value calculation unit 131 and a recipe information recommendation unit 132 are provided. The nutritional value calculation unit 131 and the recipe information recommendation unit 132 are activated and executed by a program stored in the storage unit 120.

  The nutritional value calculation unit 131 calculates the value of the nutritional value that the user should ingest based on the attribute information stored in the attribute information DB 122. Specifically, the current age is calculated from the date of birth stored in the attribute information DB 122. Also, BMI (Body Mass Index) is calculated from the values of height and weight. Then, from the calculated age, gender, calculated BMI, and activity level, the daily energy, protein, lipid, and salt content are calculated and distributed at a predetermined rate, so breakfast, lunch Calculate the nutritional value that should be taken in each meal of dinner.

  The recipe information recommendation unit 132 obtains recipe information of a plurality of dishes of different cuisine types from the recipe information stored in the recipe information DB 121 based on the value of the nutrition value to be taken by the user calculated by the nutrition value calculation unit 131. Recommend. Specifically, among recipe information stored in the recipe information DB 121, recipe information that fits within the nutritional value calculated by the nutritional value calculation unit 131 is recommended.

  The terminal devices T1, T2,... Are terminals that access the recipe information providing device 100 in order to use the recipe information providing system 1 and display recipe information, nutritional value, and the like. ), An information processing device such as a smartphone.

<Process flow>
Hereinafter, an example of the recipe information providing method executed by the recipe information providing system 1 will be described with reference to FIG. FIG. 5 is a flowchart showing a recipe information providing method by the recipe information providing system 1 shown in FIG.

  When the user accesses the recipe information providing apparatus 100 using the terminal devices T1, T2,... As the process of step S101, the control unit 130 of the recipe information providing apparatus 100 displays the user login screen shown in FIG. Displayed on the devices T1, T2,.

  FIG. 6 is a schematic diagram illustrating an example of a user login screen displayed in step S101 of FIG. This user login screen is provided with a user ID input field C1 and a password input field C2. Since this recipe information providing apparatus 100 performs user registration and registers user attribute information at that time, the user who has already registered the user inputs the user ID and password specified at the time of registration. And log in.

  If the user has already registered as a user, when a predetermined user ID and password are entered in the user ID input field C1 and password input field C2 in FIG. 6 and the login button B1 is pressed, the process proceeds to step S103 in FIG. move on. If the user has not registered as a user, when the user new registration button B2 in FIG. 6 is pressed, the process proceeds to step S102 in FIG.

  As a process of step S102, the control unit 130 of the recipe information providing apparatus 100 displays the user registration screen shown in FIG. 7 on the terminal devices T1, T2,... And allows the user to input attribute information.

  FIG. 7 is a schematic diagram illustrating an example of a user registration screen displayed in step S102 of FIG. This user registration screen includes a user ID input field C3, a password input field C4, a date of birth input field C5, a gender input field C6, a height input field C7, a weight input field C8, and an activity level input field C9. And a health condition input field C10.

  In the user ID input field C3 and the password input field C4, the user ID and password for accessing the recipe information providing apparatus 100 and logging in on the user login screen in FIG. 6 are input. In the birth date input field C5 to the health condition input field C10, each item corresponding to the attribute information DB 122 is input. When the user registration button B3 in FIG. 7 is pressed after the input, each piece of input information is registered in the attribute information DB 122, and the process proceeds to step S103 in FIG.

  As processing of step S103, the control unit 130 of the recipe information providing apparatus 100 determines whether the user ID and password input in the user ID input field C1 and the password input field C2 in FIG. 6 are correct. If it is correct, it enters a logon state and proceeds to step S104 in FIG.

  As the process of step S104, the nutritional value calculation unit 131 of the recipe information providing apparatus 100 calculates the current user's age from the date of birth stored in the attribute information DB 122, and calculates the BMI from the height and weight values. To do. From the calculated age, sex, calculated BMI, and activity level, the energy, protein, lipid, and salinity required per day are calculated based on the nutrient intake standard. By allocating the value at a predetermined ratio, the value of the nutrition value to be taken at breakfast, lunch, and dinner is calculated and temporarily stored in the storage unit 120.

  As a process in step S105, the recipe information recommendation unit 132 of the recipe information providing apparatus 100 uses the nutrition information calculated in step S104 as the recipe information stored in the recipe information DB 121 for the terminal devices T1, T2,.・ Recommend to display.

  The recipe information recommendation unit 132 recommends the recipe types in the recipe information DB 121 to be different when a recipe has already been selected so that a plurality of dishes have different types. For example, when a recipe is not selected, a dish having a dish type of “main dish” is recommended.

  In addition, in the recipe information recommendation unit 132, for example, when recommending a dish whose dish type is “main dish”, it is assumed that rice (white rice) is selected as the recipe and the staple food. Among the nutritional values calculated in step S104, a recipe is recommended in which the protein is 85% or less, the lipid is 90% or less, and the salt content is 75% or less. This is for ingesting nutritional values that match the user's physique and health. In addition, this value is an example and is not restricted to this value.

  FIG. 8 is a schematic diagram showing an example of the recipe information screen displayed in step S105 of FIG. The recipe information screen includes an image display field P1, a nutrition value display field P2, a cooking process display field P3, selected recipe fields S1 to S4, and nutrition value display fields E1 to E4.

  In the image display column P1, an image corresponding to the image ID of the recipe information DB 121 is displayed. In the nutrition value display field P2, the nutrition value stored in the recipe information DB 121 is displayed. In the cooking process display field P3, the ingredients and cooking processes stored in the recipe information DB 121 are displayed.

  The selected recipe columns S1 to S4 are columns in which an image corresponding to the image ID is displayed when a recipe is selected as will be described later, and are blank because they are not yet selected. In the nutrition value display fields E1 to E4, the nutrition value of the selected recipe is displayed, for example, in a horizontal bar graph. For example, the nutrition value display field E1 displays the amount of energy, and the nutrition value display field E2 displays the protein. The mass is displayed, the nutritional value display column E3 displays the mass of the lipid, and the nutritional value display column E4 displays the mass of the salt. The nutrition value display fields E1 to E4 are set such that the value of the nutrition value calculated by the nutrition value calculation unit 131 is the upper limit.

  The selected recipe fields S1 to S4 are not limited to four, and can be added to five or more. Further, the nutrients displayed in the nutrition value display fields E1 to E4 are not limited to the above.

  When the recipe displayed on the recipe information screen in FIG. 8 is selected as a menu as the processing in step S106, the selection button B4 in FIG. 8 is pressed by the user. Then, the recipe information screen of FIG. 8 becomes as shown in FIG.

  FIG. 9 is a schematic diagram showing an example of the recipe information screen displayed in step S106 of FIG. When the selection button B4 is pressed by the user, a reduced image (thumbnail image) corresponding to the image ID in the recipe information DB 121 is displayed in the selected recipe field S1. Moreover, the nutrition value stored in the recipe information DB 121 of the selected recipe is reflected in the bar graphs of the nutrition value display fields E1 to E4.

  As the process of step S107, the nutritional value calculation unit 131 of the recipe information providing apparatus 100 subtracts the nutritional value stored in the recipe information DB 121 of the selected recipe from the value of the nutritional value calculated immediately before. Recalculate the nutritional value available. This value corresponds to the remaining portion (right side portion) of the bar graph in the nutrition value display fields E1 to E4 in FIG. 9 and is temporarily stored in the storage unit 120.

  When the user completes the menu creation as the process of step S108, the process ends when the menu complete button B5 in FIG. 9 is pressed. If the user has not completed menu creation, the process proceeds to step S109 in FIG.

  As a process of step S109, the recipe information recommendation unit 132 of the recipe information providing device 100 uses the nutrition information calculated in step S107 as the recipe information stored in the recipe information DB 121 for the terminal devices T1, T2,.・ Recommend to display. For example, when recipe information having a cooking type of “main dish” has already been selected, a recipe having a cooking type of “main dish” is recommended. At this time, for example, when it is desirable not to consume more than a predetermined amount, such as “energy” and “salt” shown in the nutrition value display fields E1 to E4 in FIG. 9, a recipe equal to or less than the nutritional value calculated in step S107. Information is recommended. In addition, when it is desirable to take a predetermined amount or more, such as “dietary fiber” or “vitamin”, recipe information that is equal to or higher than the value of the nutritional value calculated in step S107 is recommended.

  FIG. 10 is a schematic diagram showing an example of the recipe information screen displayed in step S109 of FIG. The new recipe information is displayed with the thumbnail image of the selected recipe column S1 displayed in FIG. 9 and the bar graphs reflected in the nutrition value display columns E1 to E4. Thereafter, the process proceeds to step S106 in FIG. 5 to select recipe information.

  Here, for example, when recipe information is selected, a case where the nutritional value of the selected recipe exceeds the remaining nutritional value will be described. FIG. 11 is a schematic diagram showing an example in which a recipe is selected on the recipe information screen displayed in step S109 of FIG. In step S106, when the selection button B4 is pressed by the user, a thumbnail image is displayed in the selected recipe field S2, and the nutrition value stored in the recipe information DB 121 of the selected recipe is displayed in the nutrition value display fields E1 to E4. This is reflected in the bar graph.

  At this time, when the nutritional value of the selected recipe exceeds the remaining nutritional value, for example, when the energy shown in the nutritional value display column E1 as shown in FIG. 11 exceeds, for example, a bar graph in the nutritional value display column E1 warns. The status is displayed in red. This makes it possible to keep the selected recipe within the nutritional value that can be consumed.

  Thereafter, for example, steps S106 to S108 in FIG. 5 are repeated, and the process proceeds to step S109 in a state where the recipe information of the dish type “main dish” and “main dish” is selected.

  As the process of step S109, the recipe information stored in the recipe information DB 121 is displayed on the terminal devices T1, T2,... And recommended based on the value of the nutritional value calculated in step S107 as described above. Here, for example, since recipe information with the dish type “main dish” and “main dish” has already been selected, a dish with the dish type “side dish” is recommended.

  At this time, the recipe information with the dish type “side dish” is recommended so that the cooking genre of the recipe information with the dish type “main dish” already selected and the dish genre in the recipe information DB 121 are the same. . Thereby, it can prevent that a main dish and a side dish become a different cooking genre. Note that the food genres are not necessarily the same, and a combination of certain food genres may be recommended as an allowable range.

  Thereafter, steps S106 to S109 in FIG. 5 are repeated to complete the menu, and the process ends.

  As described above, in the recipe information providing apparatus according to the present embodiment, the nutrition value to be consumed by the user is calculated based on the user attribute information stored in the attribute information DB 122 by the nutrition value calculation unit 131, and the recipe information Since the recipe information is recommended so that it falls within the value of the nutritional value calculated by the recommendation unit 132, it is possible to propose a menu that allows intake of necessary nutrients throughout the menu that combines a plurality of dishes. .

  In addition, recipe information is stored in the recipe information DB 121 together with cooking genres such as Japanese, Western, and Chinese, and the recipe information recommendation unit 132 considers the cooking genre and the like in order to recommend recipe information so that the cooking genre is the same. It is possible to propose a menu of combinations.

(Embodiment 2)
FIG. 12 is a diagram illustrating examples of nutrition values, dish types, and dish genres stored in the recipe information DB 121 used in the recipe information providing apparatus of the recipe information providing system according to the second embodiment of the present disclosure. The recipe information DB 121 has the same configuration as that of the first embodiment in that the information on the type of dish, nutrition value, and dish genre is included. This is different from the first embodiment in that the information indicating the main ingredient of the dish is stored in the index B, and the information indicating the seasoning of the dish is stored in the index C. Other points are the same as those of the first embodiment.

  For example, in the recipe information “Gobo and Konjac boiled food” identified with the recipe ID “1”, “Japanese food” is stored as the cooking genre of the index A, and information indicating the main ingredients of the index B is “ “Burdock” and “konnyaku” are stored, and “soy sauce flavor” is stored as information indicating the seasoning of the index C.

  For example, when the recipe information recommendation unit 132 recommends a recipe with a dish type of “side dish” in a state where recipe information with a dish type of “main dish” has already been selected, It is used for recommending dishes that do not overlap with the main ingredients and seasonings of “main dish” and “side dish”.

  As an example of the process flow, an example of the recipe information providing method executed by the recipe information providing system according to the second embodiment will be described with reference to FIG. Steps S109 will be described because steps other than step S109 illustrated in FIG. 5 are the same as those in the first embodiment.

  As the process of step S109, based on the value of the nutritional value calculated in step S107, the recipe information stored in the recipe information DB 121 is displayed on the terminal devices T1, T2,.

  For example, when recipe information with a dish type of “main dish” and “main dish” has already been selected and a dish type of “side dish” is recommended, the selected dish type is “main dish”. The recipe information of the recipe information and the recipe genre of the index A of the recipe information DB 121 are the same, and the recipe information of the dish type “side dish” is set so that the main ingredients of the index B and the seasoning of the index C do not overlap. Recommend.

  According to this embodiment, in addition to the effects of the first embodiment, the recipe information is recommended so that the main food stored in the index B of the recipe information DB 121 and the seasoning stored in the index C do not overlap. Therefore, it is possible to recommend a dish that does not overlap the main ingredients and seasonings of “main dish” and “side dish”.

(Embodiment 3)
FIG. 13 is a diagram illustrating an example of nutrition values, dish types, and dish genres stored in the recipe information DB 121 used in the recipe information providing apparatus of the recipe information providing system according to the third embodiment of the present disclosure. The recipe information DB 121 has the same configuration as that of the first embodiment in that information on the type of dish, nutrition value, and dish genre is included, but as the dish genre, for example, an index A and an index B of a dish genre that are not shown. In addition to the index C, the index D stores information indicating the characteristics of the dish, and the index E stores information indicating the physical properties (hard, soft, etc.) of the dish. Different. Other points are the same as those of the first embodiment.

  For example, in the recipe information “burdock and konnyaku boiled food” identified with the recipe ID “1”, the characteristics of the dish of index D are “dietary fiber”, “can be prepared”, “short-time cooking”, “smoothly” Is stored. In addition, in the recipe information “Scotch egg” specified with the recipe ID “2”, “soft” is stored as the physical property of the dish of the index E.

  The information on the characteristics of the dish is used to provide a keyword as a condition when the recipe information recommendation unit 132 wants to narrow down the dish under a certain condition among the dishes recommended. In addition, for example, when the user's health state stored in the attribute information DB 122 cannot eat a hard food such as dysphagia, “hard” is stored as the physical property information of the dish. Recipe information is used to prevent recommendations.

  As an example of the process flow, an example of the recipe information providing method executed by the recipe information providing system according to the third embodiment will be described with reference to FIG. Steps S105 and S109 shown in FIG. 5 are the same as those in the first embodiment, and the processes in steps S105 and S109 in the third embodiment are the same. Therefore, step S105 will be described.

  As a process in step S105, the recipe information recommendation unit 132 of the recipe information providing apparatus 100 uses the nutrition information calculated in step S104 as the recipe information stored in the recipe information DB 121 for the terminal devices T1, T2,.・ Recommend to display.

  FIG. 14 is a schematic diagram illustrating an example of a recipe information screen displayed in step S105 according to the third embodiment of the present disclosure. This recipe information screen is different from the first embodiment in that a keyword input field C11 is provided in addition to the recipe information screen shown in FIG. The keyword input field C11 is used for inputting a keyword as a condition when it is desired to narrow down the recipe information displayed in step S105 under a certain condition.

  For example, if you want to select a refreshing dish and enter “smooth” in the keyword input field C11, the recipe information recommendation unit 132 will store the recipe information stored as “smooth” in the index D of the dish genre in the recipe information DB 121. And recommend the corresponding recipe information.

  In addition, when the user cannot eat the hard health stored in the attribute information DB 122, the recipe information in which “Kai” is stored in the index E of the cooking genre in the recipe information DB 121 is recommended. Excluded from.

  According to the present embodiment, in addition to the effects of the first and second embodiments, the recipe information can be searched for using the feature of the dish stored in the index D of the recipe information DB 121 as a keyword. It becomes possible to recommend nearby dishes. In addition, since recipe information can be searched based on the physical properties of dishes stored in the index E of the recipe information DB 121, it is possible to recommend dishes that match the user's health condition.

(Embodiment 4)
FIG. 15 is a block diagram of a recipe information providing system 1A according to Embodiment 4 of the present disclosure. This recipe information providing system 1A is different from the first embodiment in that it includes a recipe information providing apparatus 100A instead of the recipe information providing apparatus 100 in the first embodiment. In addition to the same configuration as the recipe information providing apparatus 100, the recipe information providing apparatus 100A includes a menu information DB 123 for storing the menu created by the user in the storage unit 120. The recipe information providing apparatus 100A is created by the user in the control unit 130. A recipe information determination unit 133 that stores the menu in the menu information DB 123 is provided. Other points are the same as those of the first embodiment.

  FIG. 16 is a diagram showing an example of menu information for each user stored in the menu information DB 123 of FIG. The menu information DB 123 includes user ID, date of birth, sex, physique, health condition, menu information corresponding to the column names of the menu information DB 123 shown in FIG.

  In the user ID to health state, the same information as the item having the same name stored in the attribute information DB 122 of FIG. 4 is stored. The menu stores the menu information created by the user in the past. For example, the menu created by the user identified as “aaa @ bbb” in the past is “ (White rice), kinpira gobo "," Otsuki x day dinner sautéed rice cake, rice (white rice), ohitashi "," October △ day dinner gomoku rice, meat potato, miso soup ", etc. are stored. This menu information is stored for each user, for example, in time series, and a plurality of dish names included in each menu can be stored.

  When the user completes the menu creation in step S108 of FIG. 5, the recipe information determination unit 133 stores the created menu information in the menu information DB 123 when the menu completion button B5 of FIG. 9 is pressed.

  As an example of the process flow, an example of the recipe information providing method executed by the recipe information providing system according to the third embodiment will be described with reference to FIG. Steps S105 and S109 shown in FIG. 5 are the same as those in the first embodiment, and the processes in steps S105 and S109 in the third embodiment are the same. Therefore, step S105 will be described.

  As a process of step S105, the recipe information recommendation unit 132 of the recipe information providing apparatus 100 uses the nutritional value calculated in step S104 and the recipe information stored in the recipe information DB 121 based on the menu information DB 123 as the terminal device T1. , T2,... Are displayed and recommended.

  For example, it is assumed that a user has created a menu including “tofu meat roll” the day before. When this user creates a menu on the next day, the recipe information recommendation unit 132 stores “tofu meat roll” which is the menu pattern of the user “aaa @ bbb” stored in the menu information DB 123 of FIG. 16. Since “sautéed salmon” has been selected as the meal the next day of the meal including “sautéed salmon”, this user can also recommend “sautéed salmon”. This is because, for example, it is considered that there is a certain pattern in creating a menu such as avoiding meat dishes the next day after eating meat dishes, and other users may prefer the menu pattern of a certain user, so the menu information DB 123 Recipe information is recommended according to the menu pattern of the user stored in the menu.

  In addition, the menu information DB 123 of FIG. 16 includes “roasted chicken, rice (white rice), bean soup”, “vegetable dumplings” as a menu pattern for women in their 20s who are attributes of the user “ccc @ ddd”. , Gomoku fried rice, Chinese soup "and" oyster stew, butter roll, vegetable salad "are stored, so such menu patterns can be recommended even for users with similar attributes. This is because, for example, another user may select a menu pattern of a user having similar attributes, and therefore recipe information is recommended according to the user's menu pattern stored in the menu information DB 123.

  As described above, by storing the menu information actually selected by the user, it is possible to optimally recommend a combination of frequently selected recipe information and recipe information preferred for a specific user attribute. Further, by storing the menu information in association with the user identification information, it is possible to make a recommendation in consideration of the preference of a specific user, or it is possible to make a recommendation with reference to a menu pattern of another user. These recommendations make it possible to recommend recipe information with higher accuracy by utilizing machine learning and artificial intelligence. Also, in machine learning, by learning using the information on the cooking genre included in each recipe information, for example, it is a side dish of the cooking genre called “Asari” that is often combined with a specific main dish, It is possible to make a more flexible recommendation, such as “easy to eat” main dishes that specific user attributes are often selected.

  As described above, based on the menu information stored in the menu information DB 123, and further based on the user attributes and the cooking genre, more optimal recipe information can be recommended by utilizing machine learning. As a recommendation mode, the order of display is changed so that the nutrition values recommended in the first to third embodiments are displayed in order from the most optimal recipe information among the recipe information satisfying specific conditions. Is preferable.

  According to the present embodiment, in addition to the effects of the first to third embodiments, the recipe information is recommended based on the user's menu pattern stored in the menu information DB 123. Therefore, the recipe information closer to the user's preference is recommended. It becomes possible to do.

  While the embodiments according to the disclosure have been described above, these can be implemented in various other forms, and can be implemented with various omissions, substitutions, and changes. These embodiments and modifications, as well as those obtained by omission, substitution, and change are included in the technical scope of the claims and their equivalents.

DESCRIPTION OF SYMBOLS 1 Recipe information provision system, 100 Recipe information provision apparatus, 110 Communication part, 120 Storage part, 121 Recipe information DB, 122 Attribute information DB, 123 Menu information DB, 130 Control part, 131 Nutritional value calculation part, 132 Recipe information recommendation part 133 Recipe information determination unit, T1, T2,... Terminal device, NW network

A recipe information providing apparatus according to an aspect of the present disclosure is a recipe information providing apparatus that provides recipe information of a menu including a plurality of dishes to a terminal device operated by a user, and the recipe information of each dish is added to the dishes. A recipe information storage unit that stores a plurality of types of nutritional values including at least energy, carbohydrates, proteins, lipids, and salt content, and a recipe type that is stored in association with a cooking type, and attributes that include a user's physique and health status An attribute information storage unit that stores the attribute information of the user that is input and based on the attribute; a nutritional value calculation unit that calculates the value of the nutritional value that the user should ingest based on the attribute information stored in the attribute information storage unit; Recipe that recommends recipe information of a plurality of dishes of different dish types from recipe information stored in the recipe information storage unit based on the value of the nutritional value to be ingested by the user Comprising a broadcast recommendation unit, a cooking type, main dish is information including staple food, side dishes, nutritional value calculation unit, selects one recipe information from the recipe information that the user has been recommended by the recipe information recommendation unit Then, the value of the nutrition value that the user should ingest is subtracted from the value of the nutrition value included in the dish of the selected recipe information to calculate the value of the remaining nutrition value that the user should ingest, and the recipe information recommendation unit When recommending recipe information for a dish so that the dish type is in the order of main dish, staple food, and side dish, and recommending recipe information for the dish with the dish type being main dish, the nutritional value included in the dish is When recommending the nutritional value to be consumed by the user so that the nutritional value is equal to or less than a predetermined ratio for each nutritional value, and recommending recipe information for a dish whose main food type is the nutritional value, the value of the nutritional value included in the dish Based on the remaining nutritional value obtained by subtracting the nutritional value included in the dish of the main dish from the nutritional value to be consumed by the user, the predetermined nutritional value is less than the remaining nutritional value. Therefore, when recommending other predetermined nutritional values to be equal to or greater than the remaining nutritional value, and recommending recipe information for dishes with side dishes, the nutritional value included in the dish is The remaining nutritional value obtained by subtracting the nutritional value included in the dish of the main dish and the nutritional value included in the dish of the staple food from the value of the nutritional value to be consumed by the user Based on the above, the recommendation is made so that the predetermined nutritional value is equal to or less than the value of the remaining nutritional value and the other predetermined nutritional value is equal to or greater than the value of the remaining nutritional value .

A recipe information providing method according to an aspect of the present disclosure is a recipe information providing method for providing recipe information of a menu consisting of a plurality of dishes to a terminal device operated by a user, and includes attributes including a user's physique and health status Based on the input attribute information, a nutritional value calculating step for calculating a nutritional value consisting of a plurality of types including at least energy, carbohydrate, protein, lipid, and salt, which the user should ingest by the nutritional value calculating unit, Based on the value of the nutritional value to be ingested, the recipe information recommendation part makes the dish type of the main dish from the value of the nutritional value included in the dish and the type of dish that is information including the main dish, staple food, and side dish. Les the recipe information, nutritional value of the values contained in food, the user is recommended to be equal to or less than the predetermined percentage of each nutritional in nutritional value to be taken And peak information recommendation step, the recommendation recipe information by the recipe information recommendation unit, the recipe information selection step of selecting one of the recipe information to the user, the nutritional value calculating unit, from the nutritional value of the value to be taken users, The nutrition value recalculation step for calculating the remaining nutrition value to be consumed by the user by reducing the value of nutrition value included in the dish of the selected recipe information, and the remaining to be consumed by the user by the recipe information recommendation unit Based on the nutrition value of the food, the recipe information of the dish with the main dish is included in the dish, and the value of the nutrition value included in the dish is included in the dish of the main dish from the value of the nutrition value to be consumed by the user. Based on the remaining nutritional value after subtracting the nutritional value, the remaining nutritional value is set for the other predetermined nutritional values so that it is less than or equal to the remaining nutritional value. The recipe information is recommended so that the dish type is a side dish, and the nutrition value included in the dish is included in the dish of the main dish based on the nutrition value that the user should consume. Based on the remaining nutritional value obtained by subtracting the nutritional value and the nutritional value included in the dish of the staple food, so that the predetermined nutritional value is less than the remaining nutritional value, A recipe information re-recommendation step for recommending the other predetermined nutritional value to be equal to or greater than the value of the remaining nutritional value .

Moreover, the recipe information provision program in 1 aspect of this indication is a recipe information provision program which provides the recipe information of the menu which consists of several dishes to the terminal device which a user operates, Comprising: A user's physique and a healthy state are included. Nutritional value calculating step for calculating a nutritional value consisting of a plurality of types including at least energy, carbohydrate, protein, lipid, and salt , which the user should ingest based on the attribute information in which the attribute is input, and the user should ingest Based on the value of the nutrition value, the recipe information of the dish with the dish type as the main dish is included in the dish from the value of the nutrition value included in the dish and the dish type that is the information including the main dishes, the main dishes, and the side dishes. the value of nutritional value, and the recipe information recommendation step the user recommendation to be less than a predetermined percentage of each nutritional value in the value of nutrition to be taken, From Komendo recipe information, and the recipe information selection step of selecting one of the recipe information to the user, the value of nutrition to be ingested by the user, by subtracting the nutritional value of the values contained in cooking of the selected recipe information Based on the nutritional value recalculation step for calculating the value of the remaining nutrition value to be ingested by the user and the value of the remaining nutritional value to be ingested by the user, the recipe information of the dish whose staple type is the staple food is included in the dish. Nutritional value is based on the remaining nutritional value obtained by subtracting the nutritional value included in the dish of the main dish from the nutritional value that should be consumed by the user. Recommend other nutritional values so that they are equal to or higher than the remaining nutritional values, and add recipe information for dishes with side dishes to the nutritional values included in the dishes. The value is consumed by the user Based on the remaining nutritional value obtained by subtracting the nutritional value included in the dish of the main dish and the nutritional value included in the dish of the staple food from the value of the nutritive value. Let the computer execute a recipe information re-recommend step that recommends the nutritional value to be less than or equal to the value of the remaining nutritional value, and other predetermined nutritional values to be equal to or greater than the value of the remaining nutritional value . .

Claims (11)

A recipe information providing device for providing recipe information of a menu consisting of a plurality of dishes to a terminal device operated by a user,
A recipe information storage unit that stores the recipe information in association with the value of the nutritional value included in the dish and the type of dish;
An attribute information storage unit for storing attributes including the user's physique and health, and storing the attribute information of the user based on the attributes;
Based on the attribute information stored in the attribute information storage unit, a nutritional value calculation unit that calculates a value of nutritional value that should be taken by the user;
A recipe information recommendation unit that recommends the recipe information of the plurality of dishes of different types of dishes from the recipe information stored in the recipe information storage unit based on the value of the nutritional value to be ingested by the user. ,
When the user selects one recipe information from the recipe information recommended by the recipe information recommendation unit, the nutrition value calculation unit selects the recipe information selected from the value of the nutrition value to be taken by the user Subtracting the nutritional value included in the dish to calculate the remaining nutritional value that the user should consume,
The recipe information recommendation unit recommends the recipe information of the plurality of dishes based on the value of the remaining nutritional value to be ingested by the user.
Recipe information providing device. A menu information storage unit that stores the menu created by the user based on the recommended recipe information,
The recipe information providing apparatus according to claim 1, wherein the recipe information recommendation unit recommends the recipe information of the dish based on the menu stored in the menu information storage unit.   The recipe information providing apparatus according to claim 1, wherein the dish type is information including main dishes, main dishes, and side dishes. The recipe information storage unit stores the recipe information in association with the dish genre information of the dish,
The recipe information providing device according to any one of claims 1 to 3, wherein the recipe information recommendation unit recommends the recipe information of a plurality of the dishes of the same dish genre.   The recipe information recommendation unit recommends the recipe information of the dish of the same dish genre and the different dish type when the recipe information of the dish of one dish type is selected. 4. Recipe information providing apparatus according to 4.   The recipe information recommendation unit recommends the recipe information of the dish of a different dish genre and the different dish type when the recipe information of the dish of the one dish type is selected. Recipe information providing device described in 1.   The recipe information recommendation unit recommends the recipe information of the dish so as to be equal to or less than a nutritional value intake based on the dish type and a value of a nutritional value to be consumed by the user. The recipe information provision apparatus of any one of Claim 6.   The said recipe information recommendation part recommends the said recipe information of the said dish so that it may become an order with many nutritional values contained in the said cooking within the range of the nutritional value which the said user should ingest. Item 8. The recipe information providing apparatus according to any one of Items 7 above. The recipe information recommendation unit recommends the recipe information of the dish so that the dish type is in the order of main dish, staple food, side dish,
When recommending the recipe information of the dish with the dish type being the main dish, recommend the nutrition value included in the dish to be a predetermined ratio of the nutrition value to be consumed by the user,
When recommending the recipe information of the dish with the dish type being the staple food, the value of the nutrition value included in the dish is changed from the value of the nutrition value to be taken by the user to the dish with the dish type being the main dish. Make recommendations so that the nutritional value included is less than or equal to the value,
When recommending the recipe information of the dish with the dish type as a side dish, the value of the nutrition value included in the dish is determined from the value of the nutrition value to be consumed by the user, and the dish with the dish type as the main dish Recipe information according to claim 7 or 8, wherein a recommendation is made so that the value of the nutrition value contained in the food and the value of the food type less than the value of the nutrition value contained in the food of the staple food are less than or equal to each other. Providing device. A recipe information providing method for providing recipe information of a menu consisting of a plurality of dishes to a terminal device operated by a user,
Nutritional value calculation step of calculating a nutritional value to be ingested by the user based on attribute information in which attributes including the user's physique and health status are input,
Recipe information that recommends the recipe information of a plurality of dishes of different dish types from the value of the nutritive value and the dish type included in the dish by the recipe information recommendation unit based on the value of the nutritive value to be taken by the user Recommended step,
From the recipe information recommended by the recipe information recommendation unit, a recipe information selection step for causing the user to select one recipe information;
The nutrition value calculated by the user is subtracted from the value of the nutrition value to be consumed by the user from the value of the nutrition value included in the dish of the selected recipe information. A nutritional value recalculation step for calculating
The recipe information recommendation unit comprises a recipe information re-recommend step for recommending the recipe information of the plurality of dishes based on the value of the remaining nutritional value to be ingested by the user.
Recipe information provision method. A recipe information providing program for providing recipe information of a menu consisting of a plurality of dishes to a terminal device operated by a user,
Nutritional value calculating step for calculating a nutritional value to be taken by the user based on attribute information in which attributes including a user's physique and health status are input;
Based on the value of nutrition value to be ingested by the user, from the value of nutrition value and the type of dish included in the dish, a recipe information recommendation step for recommending the recipe information of the plurality of dishes of different dish types;
From the recommended recipe information, a recipe information selection step for causing the user to select one recipe information;
Nutritional value recalculation for calculating the remaining nutritional value to be taken by the user by subtracting the nutritional value contained in the dish of the selected recipe information from the nutritional value to be taken by the user Steps,
A recipe information re-recommendation step that recommends the recipe information of a plurality of the dishes based on the value of the remaining nutritional value to be taken by the user,
Recipe information provision program.

Images