JP2022087365A - Processing system, cooking device, terminal device, cooking system and information processing method - Google Patents

Abstract

To provide a processing system, a cooking device, a terminal device, a cooking system, an information processing method, etc. that can execute a given dish and processing according to a chewing state of the dish by a user.SOLUTION: A processing system 100 includes: an acquisition unit 110 for acquiring cooking information about a dish to be chewed by a user and chewing information indicating a chewing state of the dish by the user; a processing unit 120 for performing processing to obtain recommended recipe information indicating a cooking method for cooking a dish in a state more suitable for the user by adjusting recipe information based on the cooking information and the chewing information; and an output unit 130 for outputting the recommended recipe information.SELECTED DRAWING: Figure 2

Description

The present invention relates to a processing system, a cooking device, a terminal device, a cooking system, an information processing method, and the like.

Conventionally, a method of acquiring information on a user's mastication in a meal has been known. For example, Patent Document 1 discloses a cooking device that outputs a question including a food material name and estimates the difficulty of chewing based on a user's answer operation to the question.

International Publication No. 2015/152147

In the method of Patent Document 1, the difficulty level of chewing is determined by the user answering the question presented by the cooking device. Therefore, the actual masticatory state of the user in the meal is not taken into consideration. Further, conventionally, the method of adjusting the recipe has not been disclosed.

According to some aspects of the present disclosure, there is provided a processing system, a cooking device, a terminal device, a cooking system, an information processing method, etc., which can execute a given dish and a process according to the chewing state of the dish by the user. can.

One aspect of the present disclosure is based on an acquisition unit for acquiring cooking information regarding a dish to be chewed by a user and cooking information indicating a cooking state of the cooking by the user, and the cooking information and the cooking information. , A processing unit that performs a process of requesting recommended recipe information representing a cooking method for cooking the dish in a state more suitable for the user by adjusting recipe information representing the cooking method of the dish, and the recommended recipe. It is related to the processing system including the output unit that outputs information.

Another aspect of the present disclosure includes a cooking unit that generates a given dish based on a given recipe information, and a communication unit that outputs the recipe information to an external device when the dish is generated. The communication unit relates to a cooking device that acquires recommended recipe information as a result of adjustment processing for the recipe information based on the chewing information representing the chewing state of the dish by the user.

Still another aspect of the present disclosure is an operation unit that accepts an input operation by the user of cooking information that identifies a dish to be chewed by the user, and a process of acquiring chewing information that represents the chewing state of the cooking by the user. It relates to a terminal device including a unit and a communication unit that associates the cooking information with the cooking information and transmits the information to an external device.

In still another aspect of the present disclosure, a cooking device that executes a cooking operation for creating a dish, a measuring device that detects the chewing state of the dish by the user, and sensor information representing the chewing state are acquired from the measuring device. The processing system includes a terminal device, the cooking device, and a processing system that communicates with the terminal device, and the processing system includes cooking information about the dish to be chewed by the user and the user detected by the measuring device. The cooking information indicating the cooking state of the cooking according to the above is acquired from the terminal device, and the cooking information is adjusted based on the cooking information and the cooking information to adjust the recipe information representing the cooking method of the cooking. It is related to a cooking system that requests recommended recipe information indicating a cooking method for cooking in a state more suitable for the user and outputs the recommended recipe information to the cooking apparatus.

Yet another aspect of the present disclosure is to acquire cooking information regarding a dish to be chewed by the user, acquire chewing information indicating the chewing state of the dish by the user, and based on the cooking information and the chewing information. An information processing method that obtains recommended recipe information representing a cooking method for cooking the dish in a state more suitable for the user by adjusting recipe information representing the cooking method of the dish, and outputs the recommended recipe information. Related to.

Configuration example of cooking system. Processing system configuration example. An example of the hardware configuration of the processing system. Configuration example of terminal device. Configuration example of measuring device. Explanatory drawing of the mounting state of the measuring device. Configuration example of cooking equipment. An example of recipe information. The figure explaining the flow of processing in a cooking system. An example of a screen displayed on the display of a terminal device. An example of information acquired by a measuring device. A flowchart illustrating a process for requesting adjustment information. An example of a reference table. An example of a tuning table. An example of a cooking system that includes multiple cooking appliances. An example of a cooking system when there are multiple users.

Hereinafter, this embodiment will be described with reference to the drawings. In the drawings, the same or equivalent elements are designated by the same reference numerals, and duplicate description is omitted. It should be noted that the present embodiment described below does not unreasonably limit the contents described in the claims. Moreover, not all of the configurations described in the present embodiment are essential constituent requirements of the present disclosure.

1. 1. System configuration FIG. 1 is a diagram showing a configuration example of a cooking system 10 including a processing system 100 according to the present embodiment. The cooking system 10 includes a processing system 100, a terminal device 200, a measuring device 300, and a cooking device 400. However, the configuration of the cooking system 10 is not limited to FIG. 1, and various modifications such as deleting a part of the configuration and adding another configuration are possible. Further, the configuration of the system or the device is not limited to the example described in the drawings, and various modifications can be carried out, which is the same in FIGS. 2 to 5, 7 and the like described later.

The processing system 100 is, for example, a server system. The server system here may be one server or may include a plurality of servers. For example, the server system may include a database server that stores various tables described later using FIGS. 13 and 14, and an application server that performs processing described later using FIG. The plurality of servers here may be physical servers or virtual servers. When a virtual server is used, the virtual server may be provided in one physical server or may be distributed and arranged in a plurality of physical servers. As described above, the specific configuration of the server system in the present embodiment can be modified in various ways.

The terminal device 200 is a device used by the user. The terminal device 200 may be a mobile terminal device such as a smartphone, a tablet terminal, or a wearable device, or may be a PC (Personal Computer).

The measuring device 300 is a device that detects chewing information when a user chews a given dish. The measuring device 300 is a wearable device worn by the user, for example, as will be described later with reference to FIG.

The cooking device 400 is an electric cooking device that can automatically perform at least a part of the steps of cooking according to given recipe information based on electric power. As the cooking device 400 according to the present embodiment, various devices such as a microwave oven, a rice cooker, an electronic cooking pot, a pressure cooker, and a non-fryer can be applied.

FIG. 2 is a diagram showing a configuration example of the processing system 100. The processing system 100 includes an acquisition unit 110, a processing unit 120, and an output unit 130.

The acquisition unit 110 is an acquisition interface for acquiring information from the outside. For example, the processing system 100 is connected to the terminal device 200 via a network. The network here is a public communication network such as the Internet, but may be a private network. The network can be realized by WAN (Wide Area Network), LAN (Local Area Network), etc., regardless of whether it is wired or wireless. The acquisition unit 110 acquires cooking information and chewing information from the terminal device 200. Cooking information and chewing information will be described later.

The processing unit 120 performs a process of requesting recommended recipe information by adjusting the recipe information based on the acquired cooking information and chewing information. Details of the processing executed by the processing unit 120 will be described later.

The processing unit 120 of this embodiment is composed of the following hardware. The hardware can include at least one of a circuit that processes a digital signal and a circuit that processes an analog signal. For example, hardware can be configured with one or more circuit devices mounted on a circuit board or one or more circuit elements. One or more circuit devices are, for example, ICs (Integrated Circuits), FPGAs (field-programmable gate arrays), and the like. One or more circuit elements are, for example, resistors, capacitors, and the like.

Further, the processing unit 120 may be realized by the following processor. The processing system 100 of the present embodiment includes a memory for storing information and a processor that operates based on the information stored in the memory. The information is, for example, a program and various data. The processor includes hardware. As the processor, various processors such as a CPU (Central Processing Unit), a GPU (Graphics Processing Unit), and a DSP (Digital Signal Processor) can be used. The memory may be a semiconductor memory such as SRAM (Static Random Access Memory) or DRAM (Dynamic Random Access Memory), may be a register, or may be magnetic storage such as a hard disk drive (HDD). It may be a device, or it may be an optical storage device such as an optical disk device. For example, the memory stores an instruction that can be read by a computer, and when the processor executes the instruction, the function of the processing unit 120 is realized as processing. The instruction here may be an instruction of an instruction set constituting a program, or may be an instruction instructing an operation to a hardware circuit of a processor.

The output unit 130 outputs the recommended recipe information obtained by the processing unit 120. The output here is, for example, the transmission of information via a network. For example, the processing system 100 is connected to the cooking device 400 via a network. The network here may be a public communication network such as the Internet or another network, and may be wired or wireless. For example, the output unit 130 is a communication interface and transmits recommended recipe information to the cooking device 400 via the network. However, the destination of the recommended recipe information is not limited to the cooking device 400, and may be another device such as the terminal device 200. Further, the output here is not limited to transmission via the network, and may be output in other modes such as display on the display unit.

FIG. 3 is a diagram showing a hardware configuration example of the processing system 100. As shown in FIG. 3, the processing system 100 may include a communication interface 140, a processor 150, and a memory 160. The communication interface 140 is an interface for performing communication via a network, and includes, for example, an antenna, an RF (radio frequency) circuit, and a baseband circuit. The communication interface 140 is, for example, an interface for performing communication in accordance with TCP / IP (Transmission Control Protocol / Internet Protocol), and is commonly used for communication with the terminal device 200 and communication with the cooking device 400. In this case, the acquisition unit 110 and the output unit 130 in FIG. 2 correspond to the communication interface 140. However, the communication interface 140 may include a plurality of interfaces having different communication standards for communication with the terminal device 200 and communication with the cooking device 400.

As the processor 150, various processors such as a CPU, GPU, and DSP can be used. As described above, the processing unit 120 in FIG. 2 corresponds to the processor 150.

The memory 160 is a work area of the processor 150, and can be realized by various memories such as a semiconductor memory, a register, a magnetic storage device, and an optical storage device. Further, the memory 160 stores a table or the like used when requesting recommended recipe information.

FIG. 4 is a diagram showing a configuration example of the terminal device 200. The terminal device 200 includes a processing unit 210, a communication unit 220, a storage unit 230, a display unit 240, an operation unit 250, and the like.

The processing unit 210 executes a process of acquiring sensor information from the measuring device 300 and a process of obtaining mastication information based on the sensor information. The specific processing will be described later. The processing unit 210 can be realized by various processors such as a CPU, GPU, and DSP.

The communication unit 220 communicates with the processing system 100 and with the measuring device 300. For example, the communication unit 220 has a first interface for communicating with the processing system 100 according to the first communication method and a second interface for communicating with the measuring device 300 according to the second communication method. include. The first interface is, for example, an interface for performing communication according to IEEE802.11, and the second interface is an interface for performing communication according to, for example, IEEE802.15. More specifically, the first interface communicates using Wi-Fi (registered trademark), and the second interface communicates using Bluetooth (registered trademark). However, communication with the processing system 100 and communication with the measuring device 300 may be executed using the same communication method.

The storage unit 230 serves as a work area of the processing unit 210, and can be realized by various memories such as SRAM and DRAM. Further, the storage unit 230 may store sensor information and mastication information.

The display unit 240 is for displaying various display screens, and can be realized by, for example, a liquid crystal display or an organic EL display. The operation unit 250 is for the user to perform various operations of the terminal device 200, and can be realized by various buttons, a GUI (Graphical User Interface), or the like. The display unit 240 and the operation unit 250 may be integrally configured by using a touch panel or the like. For example, the display unit 240 displays a screen to be described later using FIG. 10, and the operation unit 250 accepts user input based on the screen.

FIG. 5 is a diagram showing a configuration example of the measuring device 300 of the present embodiment. The measuring device 300 includes a control unit 310, a communication unit 320, a storage unit 330, a distance measuring sensor 340, a measuring unit 350, and the like that control the entire device. The control unit 310 can be realized by various processors such as a CPU, GPU, and DSP. The measuring device 300 measures the movement of the human body during mastication and transmits the sensor information as the measurement result to the terminal device 200.

FIG. 6 is an explanatory diagram showing an example of wearing when the movement of the lower part of the back of the ear is detected by using the measuring device 300 of the present embodiment. As shown in FIG. 6, the measuring device 300 can be attached to the ear so that the ear hook portion curved along the shape of the back of the ear is sandwiched between the back of the ear, that is, the ear and the head. ..

As shown in FIG. 6, the distance measuring sensor 340 detects the movement of the lower part of the back of the ear with the ear hook portion attached to the ear. When the user chews, the distance between the distance measuring sensor 340 and the lower part of the back of the ear fluctuates. When a person chews, the movement of the lower part of the back of the ear constantly changes from the beginning to the end of opening of the jaw, so that the displacement associated with chewing can be accurately detected. The displacement here is the displacement of the distance between the distance measuring sensor 340 and the lower part of the back of the ear, and is the displacement of the light intensity detected by the distance measuring sensor 340 or the displacement of the voltage or current obtained by photoelectric conversion. Detected. In addition, the movement of the lower part of the back of the ear linked to the movement of the jaw does not show much individual difference as compared with the movement of the jaw. Therefore, when the lower part of the back of the ear is targeted, the movement based on mastication can be measured more accurately than when the jaw is targeted.

The distance measuring sensor 340 detects the movement of the lower part of the back of the ear in a non-contact state with the lower part of the back of the ear of the human body. That is, the distance measuring sensor 340 converts the fluctuation of the distance between the lower part of the back of the ear of the human body into an electric signal at a predetermined sampling cycle. The predetermined sampling period is, for example, 0.1 second, but is not limited thereto. Specifically, the distance measuring sensor 340 has a light emitting part such as an infrared light emitting diode, a light receiving part such as a phototransistor, etc., emits light from the light emitting part, and receives the reflected light reflected by the lower part of the back of the ear. Detects with, and outputs an electric signal according to the intensity of the detected reflected light at a predetermined sampling cycle. For example, if the distance to the lower part of the ear is short, a voltage with a large peak value is output, and if the distance to the lower part of the ear is long, a voltage with a small peak value is output.

The measurement unit 350 has an A / D conversion unit (not shown), and converts the analog sensor signal output by the distance measurement sensor 340 into sensor information which is digital data. Further, the measurement unit 350 may execute a process of correcting sensor information and a process of extracting a part of data by performing various filter processes.

The communication unit 320 communicates with the terminal device 200. The communication unit 320 transmits the sensor information acquired by the measurement unit 350 to the terminal device 200 under the control of the control unit 310. The communication unit 320 is an interface for performing communication using, for example, Bluetooth.

The storage unit 330 is, for example, a work area of the control unit 310, and can be realized by various memories such as SRAM and DRAM. Further, the storage unit 330 may store the sensor information.

The measuring device 300 may include other sensors (not shown in FIG. 5). For example, the measuring device 300 includes a motion sensor such as an acceleration sensor and a gyro sensor. The motion sensor is used, for example, to detect the posture of the user during a meal.

FIG. 7 is a diagram showing a configuration example of the cooking apparatus 400. As shown in FIG. 7, the cooking apparatus 400 includes a control unit 410, a communication unit 420, a storage unit 430, a display unit 440, an operation unit 450, and a cooking unit 460 that control the entire device. The control unit 410 can be realized by various processors such as a CPU, GPU, and DSP.

The cooking unit 460 cooks according to the control of the control unit 410. Hereinafter, in the present specification, the food produced by processing by combining ingredients and seasonings is referred to as "cooking". Further, in this specification, the work of processing by combining ingredients and seasonings is referred to as "cooking" to distinguish it from the above-mentioned "cooking". In addition, the cooking method for creating a predetermined dish is referred to as "recipe".

The cooking unit 460 may be, for example, a heater for heating or a pump for pressure control. Further, the cooking unit 460 may include a fan or the like for circulating hot air in the cooking chamber. That is, the specific configuration of the cooking unit 460 may differ depending on the specific type of the cooking apparatus 400, such as a microwave oven, an electronic cooking pot, and a non-fryer.

The communication unit 420 communicates with the processing system 100. For example, the communication unit 420 is a communication interface for performing communication via a public communication network such as the Internet.

The storage unit 430 stores various information used in the cooking device 400. For example, the storage unit 430 stores recipe information described later.

The display unit 440 is for displaying various display screens, and can be realized by, for example, a liquid crystal display or an organic EL display. The operation unit 450 is for the user to perform various operations of the cooking device 400, and can be realized by various buttons, GUI, and the like. The display unit 440 and the operation unit 450 may be integrally configured by using a touch panel or the like.

For example, the storage unit 430 of the cooking device 400 stores a plurality of recipe information corresponding to a plurality of dishes that can be created in the cooking device 400. Recipe information is information that identifies a cooking recipe.

FIG. 8 is an example of recipe information. The recipe information includes a recipe ID that uniquely identifies a dish, a name of the dish, ingredients used in the dish, the amount of the ingredients, cooking parameters, and the like.

The recipe ID is, for example, data such as a numerical value assigned to each dish. The name is text data representing the name of the dish. Ingredients are, for example, text data representing the names of ingredients used in cooking. Since the number of ingredients used differs depending on the dish, for example, one recipe information can include information on any number of ingredients of 1 or more and n (n is an integer of 2 or more) or less. The quantity is information that specifies the amount of each ingredient, and may be numerical data expressed by weight such as grams, numerical data expressed by volume such as milliliters, and the number or number of pieces. It may be numerical data representing. The amount may be the amount per serving or the amount per multiple people.

The recipe information is not limited to the example shown in FIG. 8, and may include the processing procedure of the food material and the amount of water used for cooking. The processing procedure is information that specifies how to cut and mix each ingredient, how to arrange them in the cooking apparatus 400, and the like. The amount of water is numerical data representing the amount of water used for cooking when a cooking device 400 such as a steam oven range or an electronic cooking pot is used.

The cooking parameter is a parameter used for the operation of the cooking unit 460 of the cooking apparatus 400. For example, as shown in FIG. 8, cooking parameters include temperature and cooking time in cooking. The control unit 410 controls the temperature by controlling at least one of the voltage value and the current value when operating the cooking unit 460, for example. For example, the cooking unit 460 includes a heater, and the control unit 410 controls the heating temperature by controlling the current supplied to the heater. Further, the control unit 410 controls the cooking time by controlling the operation time of the cooking unit 460 based on the timekeeping information from the timekeeping unit (not shown). It should be noted that the cooking parameters can be variously modified according to the specific aspect of the cooking apparatus 400. For example, when a pressure cooker is used as the cooking apparatus 400, the cooking parameters may include information representing the pressure value. The control unit 410 controls the pressure value inside the pressure cooker by controlling the operation of the pump included in the cooking unit 460.

The user performs an operation of selecting a specific dish by using the operation unit 450. The control unit 410 displays the recipe information of the selected dish. Based on the displayed recipe information, the user prepares a predetermined amount of necessary ingredients and performs necessary processing. The user arranges the processed food material at an appropriate position of the cooking device 400, and performs an operation of instructing cooking related to a specific dish. The control unit 410 operates the cooking unit 460 at a given temperature and time based on the cooking parameters included in the recipe information of the dish. In this way, by holding the recipe information and performing an operation according to the recipe information, the cooking apparatus 400 can reduce the time and effort of cooking by the user.

The above description is an example of the cooking system 10 and each device included in the cooking system 10, and the configuration according to the present embodiment is not limited to this.

For example, the processing system 100 is not limited to the server system. The processing system in this embodiment may be the terminal device 200 described above. In this case, the cooking system 10 includes the terminal device 200, which is the processing system 100, the measuring device 300, and the cooking device 400, and may not include the server. The cooking device 400 may be connected to the terminal device 200 via a public communication network such as the Internet. Alternatively, the cooking device 400 and the terminal device 200 may be nodes connected to the same LAN, and communication between the devices may be performed using the LAN. In this case, the terminal device 200 performs a process of requesting recommended recipe information and an output process of recommended recipe information, in addition to receiving user operations and acquiring sensor information from the measuring device 300. Further, the processing system 100 in the present embodiment may be realized by distributed processing of the server system and the terminal device 200.

Further, the method of the present embodiment may be applied to the terminal device 200 described above, or may be applied to the cooking device 400. Further, the method of the present embodiment can be applied to an information processing method including a plurality of steps described later with reference to FIG.

2. 2. Flow of processing FIG. 9 is a diagram illustrating a flow of processing in the present embodiment. When this process is started, the user first performs an operation for preparing a given dish for the cooking apparatus 400 (step S101). The specific flow is as described above, and the user selects a given dish using the display unit 440 and the operation unit 450, processes the ingredients according to the recipe information of the dish, and executes the cooking start operation. The cooking unit 460 of the cooking apparatus 400 executes a cooking operation according to the selected recipe information (step S102).

As a result of step S102, a given dish is completed and the dish is provided to the user (step S103). In this specification, when distinguishing users, a user who prepares a dish is referred to as a cooking user, and a user who eats the dish with the measuring device 300 attached is referred to as a chewing user. The user in the method of the present embodiment is, in a narrow sense, a masticatory user.

The cooking user and the chewing user may be the same or different. For example, the cooking user may be a family member who is not the chewing user himself / herself. Alternatively, the cooking user may be a person in charge of cooking in a nursing facility or the like. In the method of the present embodiment, the recipe information may be adjusted according to the chewing state of the chewing user, and the cooking user is not limited to the above example, and various modifications can be carried out.

When a cooking operation for creating a given dish is performed, the cooking device 400 transmits information for identifying the dish to the processing system 100 (in a broad sense, an external device) (step S104). For example, the cooking apparatus 400 may transmit the recipe information itself as shown in FIG. 9, or may transmit other information that can uniquely identify the dish included in the recipe information. The other information is, for example, a recipe ID or a dish name included in the recipe information.

The processing system 100 transmits information for identifying the cooked dish to the terminal device 200 based on the information acquired from the cooking device 400 (step S105). The processing system 100 may transmit the information transmitted from the cooking device 400 as it is to the terminal device 200, or may transmit it after performing some processing. For example, the processing system 100 may receive recipe information from the cooking device 400 and transmit the recipe ID included in the recipe information to the terminal device 200.

Based on the information acquired from the processing system 100, the terminal device 200 performs a process of displaying a screen for accepting a dish selection operation by the user on the display unit 240 (step S106).

FIG. 10 is an example of a screen displayed on the display unit 240 of the terminal device 200. The screen of FIG. 10 is displayed by operating the terminal device 200 according to, for example, application software for using a service using the measuring device 300. The processing unit 210 of the terminal device 200 performs a process of displaying the dish corresponding to the information received from the processing system 100 in step S105 as a dish of a chewing candidate. Here, since it is assumed that the steamed vegetables are produced in the cooking apparatus 400, the display unit 240 is displayed to represent the steamed vegetables (A1).

The number of chewing candidate dishes displayed here is not limited to one. When the terminal device 200 acquires information on a plurality of dishes from the cooking device 400 via the processing system 100, the display unit 240 may display the plurality of dishes as chewing candidate dishes. FIG. 10 shows an example in which two chewing candidates, steamed vegetables and curry, are displayed in the region shown in A1.

For example, it is conceivable that a certain amount of time elapses from cooking in the cooking apparatus 400 to the actual meal, such as when preparing a dish. In this case, it is highly probable that there are a plurality of dishes prepared by the cooking device 400 but not provided to the chewing user as meals. Therefore, the display unit 240 displays a plurality of dishes that are candidates for mastication. Further, as will be described later with reference to FIG. 15, even when there are a plurality of cooking devices 400 corresponding to the method of the present embodiment, it is highly probable that a plurality of chewing candidate dishes exist. Further, since it is conceivable to prepare a large amount of one dish at a time and eat it in small portions, a dish having a history of being selected as a chewing target may be displayed again as a chewing candidate dish.

For example, in the area shown in A1, the selected state and the non-selected state may be switched like a toggle switch based on the touch operation of the user. For example, the area A1 is displayed in the first brightness or the first color with high visibility in the selected state, and is displayed in the second brightness or the second color with low visibility in the non-selected state.

Further, the text (A2) instructing the dish selection may be displayed on the display unit 240. The user selects the dish he / she intends to eat according to the text. Further, the terminal device 200 may prompt the user to input an operation indicating the start of a meal. In FIG. 10, an example of prompting an operation input by using the text shown in A2 is shown, but an image, a voice, or the like may be used. For example, when starting to eat steamed vegetables from now on, the user selects a region representing steamed vegetables and then operates the meal start button shown in A3 (step S107).

Based on the operation of step S107, the terminal device 200 identifies a dish to be chewed by the user, and acquires information for identifying the dish as cooking information. The cooking information here is information that identifies a dish created by the cooking device 400 used by the user by operating the cooking unit 460 according to a given recipe information. In the above example, the cooking information is information for identifying steamed vegetables. Further, the terminal device 200 can associate the sensor information acquired thereafter with the information representing the chewing state of the selected dish based on the operation of step S107.

The user attaches the measuring device 300, for example, as shown in FIG. 6 (step S108), and starts eating (step S109). The measuring device 300 may be mounted at a timing prior to step S109, and the specific mounting timing is arbitrary.

By starting a meal, the ranging sensor 340 of the measuring device 300 outputs sensor information according to a given sampling interval. For example, the distance measuring sensor 340 outputs an analog voltage every 0.1 seconds, and the measuring unit 350 acquires digital data as an A / D conversion result as sensor information. The communication unit 320 of the measuring device 300 transmits the sensor information during meals to the terminal device 200 (step S110). The process of step S110 is executed at a predetermined cycle during meals. However, it is possible to carry out modification such that the sensor information acquired during the meal at the end of the meal is collectively transmitted from the measuring device 300 to the terminal device 200.

When the meal by the user is completed (step S111), the user inputs an operation input indicating the end of the meal to the terminal device 200 (step S112). For example, the display unit 240 of the terminal device 200 displays a screen including a meal end button in the same manner as A3 in FIG. When the operation unit 250 accepts the user operation for the button, the processing unit 210 determines that the user's meal is completed.

The processing unit 210 of the terminal device 200 calculates the chewing information representing the chewing state of the user based on the acquired sensor information (step S113). As described above, the displacement of the distance is detected as the displacement of an electric signal such as a voltage. When chewing is performed once, the timing at which the distance between the distance measuring sensor 340 and the lower part of the back of the ear is minimized occurs once, so that the peak appears once in the sensor information. Therefore, the processing unit 210 can measure the number of chews or the interval between chews with high accuracy by detecting the peak of the electric signal acquired in a predetermined sampling cycle.

FIG. 11 is an example of sensor information acquired in time series. The processing unit 210 detects peaks in the time-series data shown in FIG. 11 and determines that the number of peaks is the number of chews in one meal. Peak detection is performed, for example, by detecting the zero crossing point of the differential value. Specifically, the processing unit 210 determines that a peak has been detected when the difference value between two adjacent data changes from positive to negative. However, various methods for peak detection are known, and they can be widely applied in the present embodiment.

Further, the processing unit 210 may obtain the number of times of chewing per mouth as chewing information. For example, between the chewing of a given bite and the chewing of the next bite, an action of swallowing the chewed dish and an action of putting the next bite of the dish into the mouth are performed. During the operation, the movement of the user's jaw and lower part of the back of the ear is smaller than that of mastication, so that the displacement of the electric signal is also small enough to be distinguished from the mastication state. Therefore, when the state in which the amplitude of the electric signal is equal to or less than the predetermined amplitude threshold value continues for the predetermined time threshold value or more, the processing unit 210 determines that the duration is the non-chewing period between chewing and chewing. In other words, the processing unit 210 can classify the sensor information of one meal into the information for each mouth by detecting the non-chewing period. The processing unit 210 determines the number of peaks of the sensor information for each divided mouth as chewing information per mouth.

Further, the mastication information may be other information regarding the number of times of mastication. For example, the mastication information may be information indicating the number of times of mastication per unit time, or may be information indicating the time required for one mastication.

Further, the mastication information may include information different from the number of times of mastication. For example, mastication information includes information on the time required for mastication for each mouth. The time here represents the length of the period corresponding to the sensor information for one unit described above. Further, as described above, when the measuring device 300 includes a motion sensor, the mastication information may include information indicating a posture at the time of mastication and information indicating the presence or absence of abnormal operation. The abnormal movement represents, for example, an irregular movement that occurs when the user cannot swallow the food well.

The terminal device 200 associates the chewing information with the cooking information and transmits the information to the processing system 100 (step S114). Specifically, the processing unit 210 of the terminal device 200 has the cooking information representing the selected dish on the screen of FIG. 10 and the sensor acquired after the operation of pressing the meal start button and before the operation of pressing the meal end button. Performs a process of associating with the mastication information calculated based on the information. However, user operations related to the start / end of meals are not essential. For example, when the sensor information is acquired by the time when a given time elapses after the cooking information is acquired by the cooking selection operation, the processing unit 210 uses the chewing information calculated based on the sensor information as the cooking information. You may perform the process of associating with the information.

The processing unit 120 of the processing system 100 performs a process of obtaining recommended recipe information by adjusting the recipe information based on the acquired cooking information and chewing information (step S115). Specifically, the processing unit 120 requests adjustment information for adjusting the recipe information.

FIG. 12 is a flowchart illustrating a specific example of the process for requesting adjustment information. When this processing is started, the processing unit 120 first acquires the reference chewing count information associated with the cooking information (S201). The reference chewing frequency information is information indicating, for example, the number of chewing per mouth set for each dish. The reference chewing count information includes, for example, a first reference chewing count corresponding to the lower limit value and a second reference chewing count corresponding to the upper limit value. However, either the first reference chewing count or the second reference chewing count may be omitted. For example, the processing system 100 stores a reference table in which a dish and a reference number of chews are associated with each other.

FIG. 13 is an example of a reference table. In the example shown in FIG. 13, when steamed vegetables are targeted, the number of times of the first standard chewing is 10 times, and the number of times of the second standard chewing is 25 times. When targeting risotto, the number of times of the first standard chewing is 5 times, and the number of times of the second standard chewing is 15 times. Since risotto is a softer dish than steamed vegetables, the standard number of chews is set to be small.

The processing unit 120 obtains the standard number of times of chewing of the dish by performing a process of searching for a record corresponding to the dish specified by the dish information on the reference table. The standard number of chews may be a predetermined value based on, for example, the ingredients contained in the dish or the cooking method. Alternatively, it may be set based on the chewing information when the sample user chews the dish. Further, the processing system 100 may hold a plurality of reference chewing count tables that differ depending on age, gender, and the like. Further, the reference table is not limited to an example including records for each dish, and may be information including records for each category such as foodstuffs and heating methods such as fish dishes, meat dishes, and steamed dishes.

Next, the processing unit 120 compares the reference number of chews with the number of chews acquired as chewing information. For example, the processing unit 120 obtains an average value of the number of times of chewing per mouth in the whole meal. Hereinafter, the average value of the number of chews per mouth is referred to as the average number of chews. The processing unit 120 determines whether the average number of chews is less than the first reference chewing number, which is the threshold value on the lower limit side (step S202). If No in step S202, the processing unit 120 determines whether the average number of chews is larger than the second reference chewing number, which is the threshold value on the upper limit side (step S203).

In the case of Yes in step S202, the number of chews by the user is excessively small. It is considered that this is because the prepared dish was too soft for the target user. Therefore, the processing unit 210 generates adjustment information so that the target dish is finished more firmly (step S204). For example, when the target dish is steamed vegetables, the processing unit 120 makes a recipe that leaves the texture of the ingredients by lengthening the steaming time while lowering the temperature when steaming the ingredients from the current setting. change. The adjustment information may be information representing the temperature and time itself after the update, or may be information representing the amount of decrease in temperature and the amount of increase in time. After step S204, the processing unit 120 ends the calculation processing of the adjustment information.

In the case of Yes in step S203, the number of times of chewing by the user is excessively large. It is considered that this is because the prepared dish was too hard for the target user. Therefore, the processing unit 210 generates adjustment information so that the target dish is finished softer (step S205). For example, when the target dish is steamed vegetables, the processing unit 120 changes the recipe so that the ingredients are steamed softly by shortening the steaming time while raising the temperature at which the ingredients are steamed higher than the current setting. .. The adjustment information may be information representing the temperature and time itself after the update, or may be information representing the amount of increase in temperature and the amount of decrease in time. After step S205, the processing unit 120 ends the calculation processing of the adjustment information.

If No in both steps S202 and S203, the processing unit 120 determines that the adjustment of the recipe information is unnecessary, and ends the processing shown in FIG. 12 without generating the adjustment information.

In the case of steamed dishes, it is considered that the foodstuffs become softer as the temperature is raised and the steaming time is lengthened. However, in that case, the heat applied to the food material becomes excessively large, which may impair the deliciousness of the dish. Therefore, here, in order to change the softness while maintaining the quality of the dish, the above-mentioned adjustment information is used.

In this way, when softening / hardening a dish, it may be preferable not only to simply increase or decrease the cooking time but also to adjust the combination of a plurality of parameters. Which parameter should be adjusted is expected to differ depending on the dish. Therefore, the processing system 100 may hold an adjustment table for generating adjustment information.

FIG. 14 is an example of an adjustment table. For example, the adjustment table is a table in which a dish, a parameter to be adjusted when adjusting recipe information of the dish, and an adjustment direction of the parameter are associated with each other. The adjustment direction is specifically an increase / decrease in the value. Further, the maximum number of parameters included in the adjustment table is not limited to two.

FIG. 14 illustrates a table for softening the target dish. For example, when targeting steamed vegetables, the parameters to be adjusted are temperature and cooking time. Further, in order to soften the steamed vegetables, the temperature is raised and the time is shortened. By performing the process of reading the record of the dish to be adjusted of the recipe information from the adjustment table shown in FIG. 14, the processing unit 120 requests the adjustment information for appropriately adjusting the softness and hardness of the dish. Can be done.

If you want to finish the dish hard, it is assumed that you will make the opposite adjustment to the case where you want to finish it softly. For example, in the case of steamed vegetables, the reverse of the table in FIG. 14, that is, by reducing the temperature and lengthening the time, it is possible to cook the food with the texture of the food as described above. Therefore, the adjustment table is a table that specifies either a softening table or a hardening table, and does not have to include the other table. However, the processing system 100 may separately hold an adjustment table for a soft finish and an adjustment table for a hard finish. Further, the adjustment table is not limited to the example including the record for each dish, and may be the information including the record for each category. In addition, various modifications can be made to the specific format of the adjustment table for obtaining adjustment information.

In the example shown in FIG. 14, the adjustment table contains records corresponding to various dishes that can be made by the cooker 400. For example, the adjustment table shown in FIG. 14 contains records used in adjusting steak recipe information. When targeting steak, the parameter to be adjusted is cooking time. When it is desired to soften the steak (Yes in step S203), the processing unit 120 generates adjustment information for shortening the cooking time. When it is desired to harden the steak (Yes in step S202), the processing unit 120 generates adjustment information for lengthening the cooking time. In this way, by using the adjustment table, it is possible to appropriately adjust the recipe information regarding various dishes.

Further, the adjustment amount based on the adjustment table may be a fixed value. For example, the temperature and cooking time may be changed by a predetermined amount based on one cooking and chewing. In this case, by repeating cooking and chewing of the same dish, the parameters included in the recipe information change to desirable values. Alternatively, the processing unit 210 may make the adjustment amount variable. For example, the processing unit 210 may increase the amount of cooking as the difference between the standard number of chews and the number of chews based on the chewing information is large.

The explanation will be continued by returning to FIG. After the adjustment information is generated in step S115, the processing system 100 outputs recommended recipe information which is information for specifying the adjusted recipe information (step S116). The recommended recipe information here may be, for example, the above-mentioned adjustment information. For example, in a device that holds the recipe information before adjustment, the recipe information after adjustment can be specified by combining the recipe information and the adjustment information. Alternatively, the recommended recipe information may be the recipe information itself after the adjustment by the adjustment information is performed with respect to the recipe information before the adjustment.

As shown in FIG. 9, the output unit 130 of the processing system 100 may output recommended recipe information to the cooking device 400. Specifically, the cooking device 400 here is the cooking device 400 that created the dish to be provided to the chewing user in steps S101 to S103. It is assumed that the cooking device 400 will continue to prepare dishes to be chewed by the chewing user. Therefore, by feeding back the recommended recipe information to the cooking device 400, it is possible to create a dish according to the chewing state of the user. In the present embodiment, when adjusting the recipe information, the user does not need to input the adjustment amount and the like, so that the convenience can be improved.

When the same cooking operation is performed on the cooking device 400 after the recommended recipe information is transmitted (step S117), the control unit 410 of the cooking device 400 operates the cooking unit 460 based on the recommended recipe information. By doing so, cooking is performed (step S118). For example, in the case of steamed vegetables, the cooking unit 460 operates at a high temperature for a short time or at a low temperature for a long time as compared with the cooking operation in step S102. Then, the dish prepared using the recommended recipe information is provided to the chewing user (step S119).

The output unit 130 may perform a process of presenting the recommended recipe information to the user, and may determine whether or not to output the recommended recipe information to the cooking apparatus 400 based on the input operation of the user. For example, the processing system 100 outputs recommended recipe information to the terminal device 200 after the process shown in step S115 of FIG. 9, and the terminal device 200 displays a selection screen as to whether or not to adopt the recommended recipe information. The terminal device 200 accepts a user's selection operation and transmits information about the selection operation to the processing system 100. When the user performs an operation to the effect that the recommended recipe information is not adopted, the output unit 130 skips the output of the recommended recipe information to the cooking device 400. In this way, the user can decide whether or not to use the recommended recipe information.

Alternatively, after the recommended recipe information is transmitted to the cooking device 400, the recommended recipe information is presented and the user operation as to whether or not to adopt the cooking device 400 is received by using the display unit 440 and the operation unit 450 of the cooking device 400. May be good. When the operation to adopt is performed, the control unit 410 of the cooking apparatus 400 updates the recipe information of the target dish by using the recommended recipe information. In this case, when the cooking device 400 next cooks the same dish, the adjusted recommended recipe information is used. Further, the control unit 410 does not update the recipe information of the target dish when the operation to the effect that it is not adopted is performed. In this case, the next time the cooking device 400 cooks the same dish, the same recipe information as before is used.

3. 3. Modification Examples Some modifications will be described below.

<Other examples of reference table>
In the above, the process of comparing the standard number of chews and the average number of chews, which is the average value of the number of chews per mouth, has been described. However, the processing when requesting cooking information is not limited to this.

For example, the reference table may be information including the reference number of chews and the reference number of mouths. The processing unit 120 acquires a plurality of information indicating the number of times of chewing per mouth as chewing information. For example, when M chews are performed in one meal, the processing unit 120 acquires M numerical data representing the number of chews per mouth. Here, M is an integer of 2 or more.

In step S115 of FIG. 9, the processing unit 120 compares each of the M numerical data with the number of times of the first reference chewing, and obtains the number m1 of the numerical data that is less than the number of times of the first reference chewing. Then, the processing unit 120 compares m1 with the number of first reference units, and if m1 is equal to or greater than the number of first reference units, it is determined that the number of times the user chews is excessively small. Further, the processing unit 120 compares each of the M numerical data with the second reference chewing count, and obtains the number m2 of the numerical data larger than the second reference chew count. Then, the processing unit 120 compares m2 with the number of second reference units, and if m2 is equal to or greater than the number of second reference units, it is determined that the number of times the user chews is excessively large.

For example, in the case of the curry shown in FIG. 13, the number of first reference units is 10, and the number of second reference units is 5. When the number of times of chewing per mouth is less than 10 times appears 10 times or more in one meal, the processing unit 120 determines that the number of times of chewing is small. Further, the processing unit 120 determines that the number of times of chewing is large when the number of times of chewing per mouth is more than 25 times appears 5 times or more in one meal. The values of the first reference unit number and the second reference unit number are not limited to this, and various modifications can be performed. Further, different values may be set for the first reference unit number and the second reference unit number depending on the dish.

<Example of information to be adjusted>
In the above, an example of recipe information in which cooking parameters are adjusted has been described. However, the processing unit 120 may adjust the recipe information other than the cooking parameters. For example, when the processing unit 120 softens the dish (Yes in step S203), the processing unit 120 may change the amount ratio of the ingredients. For example, when a dish contains a relatively soft first ingredient and a hard second ingredient, the amount of the first ingredient is increased and the amount of the second ingredient is decreased. In this case, the adjustment information may be information that specifies the amount after the change, or may be information that represents the amount of change in the amount.

Alternatively, the processing unit 120 may change the processing method of the food material when the dish is softened (Yes in step S203). For example, it is possible to soften the texture by cutting a given ingredient into small pieces, thin pieces, and thin pieces. In this case, the adjustment information may be information that specifies the size and shape after processing, or may be information that indicates how to insert a kitchen knife to realize the size and shape.

However, in the cooking using the cooking apparatus 400 assumed here, the user performs weighing and processing of the foodstuff, and the cooking apparatus 400 heats the processed foodstuff and the like. Therefore, when the recommended recipe information is generated by adjusting other than the cooking parameters among the recipe information, it is necessary to present the recommended recipe information to the user. For example, the processing system 100 transmits recommended recipe information to the cooking device 400, and the cooking device 400 displays the recommended recipe information on the display unit 440. By doing so, the recommended recipe information can be presented to the cooking user, so that the recipe change according to the mastication state of the mastication user can be reflected in the next cooking.

Further, as shown in the curry or risotto of FIG. 14, the treatment system 100 may adjust the amount of water contained in the recipe information. When targeting curry or risotto, the processing unit 120 generates adjustment information for increasing the amount of water and lengthening the cooking time when softening, and reducing the amount of water and shortening the cooking time when hardening. Generate adjustment information.

When the cooking device 400 has a configuration such as a pump that can adjust its own water amount, the water amount becomes a cooking parameter, so that the cooking device 400 can cook according to the recommended recipe information without changing the cooking method by the user. Is. However, when the cooking device 400 for manually adjusting the amount of water in the pot or tank is used, the cooking device 400 adjusts the amount of water to the user by using the display unit 440 or the like in the same manner as the above-mentioned amount and processing method. To encourage the user to cook according to the recommended recipe information.

The method of presenting the recommended recipe information to the user is not limited to the display using the display unit 440 of the cooking apparatus 400. For example, the processing system 100 may perform a process of transmitting recommended recipe information to the terminal device 200 and displaying it on the display unit 240 of the terminal device 200. In this case as well, it is possible to present recommended recipe information to the user who uses the terminal device 200.

<Multiple cooking devices>
Further, in the above, the explanation is made assuming that one dish for which the recipe information is adjusted is one dish in one meal. For example, when steamed vegetables are cooked using the cooking apparatus 400 corresponding to the present embodiment in a menu for one meal including bread, soup, steamed vegetables, etc., the recipe information of the steamed vegetables is adjusted. Processing is performed. However, the menu for one meal may include two or more dishes prepared by the plurality of cooking devices 400 corresponding to the method of the present embodiment.

FIG. 15 is a diagram showing a configuration of a cooking system 10 when a plurality of cooking devices 400 are used in combination. The cooking system 10 includes a first cooking device 400-1 and a second cooking device 400-2. For example, when the user has a water oven range and an electronic cooking pot as the cooking device 400 according to the present embodiment, the first cooking device 400-1 is a water oven range and the second cooking device 400-2. Is an electronic cooking pot.

The user cooks the first dish by operating the first cooking device 400-1. Further, the user cooks the second dish by operating the second cooking device 400-2. The first dish is a steak cooked, for example, using a water oven range, and the second dish is a risotto cooked, for example, using an electronic cooking pot.

The processing system 100 acquires information for specifying the first dish from the first cooking device 400-1, and obtains information for specifying the second dish from the second cooking device 400-2. The processing system 100 transmits information specifying the first dish and the second dish to the terminal device 200. The terminal device 200 performs a process of presenting a plurality of dishes including the first dish and the second dish to the user as chewing candidate dishes.

Here, the first dish and the second dish may be collectively provided to the chewing user as a menu for one meal. For example, steak and risotto may be served together as a menu for one meal. At that time, the user selects two, steak and risotto, on the screen according to FIG. 10, and then operates the meal start button. As a result, the terminal device 200 can acquire the first cooking information for specifying the first dish and the second cooking information for specifying the second dish as cooking information.

The operation of the measuring device 300 is the same. Specifically, the analog sensor signal output by the ranging sensor 340 is converted into digital data at a predetermined sampling cycle from the start to the end of the meal, and the sensor information as the conversion result is transmitted to the terminal device 200.

The processing unit 210 of the terminal device 200 divides the sensor information corresponding to one meal into information for each mouth, and transmits the information based on the classification result to the processing system 100 as mastication information. The information based on the classification result is the number of chews per mouth and the like as described above.

The processing unit 120 of the processing system 100 classifies the acquired mastication information into a first mastication information corresponding to the mastication of the first dish and a second mastication information corresponding to the mastication of the second dish. Specifically, in the processing unit 120, the chewing information divided into each mouth based on the number of chews per mouth and the time required for the mouth, respectively, is the first chewing information and the second chewing information. Determine which of the mastication information it belongs to.

First, the processing unit 120 determines which of the first dish and the second dish is a hard dish. For this determination, a table to which information indicating the hardness is associated with each dish may be prepared in advance. Alternatively, the processing unit 120 may read out the above-mentioned reference table using FIG. 13 and determine that the larger the number of reference chews, the harder the corresponding dish. In the example of FIG. 13, the steak is determined to be harder than the risotto.

The processing unit 120 plots each of a plurality of information divided into each mouth on a plane having the number of chews per mouth as the first axis and the time required for one mouth as the second axis, and k-means. Classify into multiple clusters using a known classification process such as the law. Here, since an example in which there are two dishes is assumed, the number of clusters is two. For example, when the first dish is a harder dish than the second dish, the processing unit 120 has information belonging to the cluster on the side where the number of chews per mouth is relatively large and the time required for the mouth is relatively long. Is determined as the first chewing information, and the information belonging to the cluster on the side where the number of chewing times per mouth is relatively small and the time required for the one mouth is relatively short is determined as the second chewing information.

It is not easy to predict in what order the first and second dishes will be chewed in a single meal. However, since the content of mastication information differs depending on the dish, it is possible to classify a series of continuously acquired mastication information into first mastication information and second mastication information by performing the above classification process. It is possible.

The processing unit 120 executes the above-mentioned processing using FIG. 12 for the set of the first cooking information and the first chewing information and the set of the second cooking information and the second chewing information, respectively. The specific processing will be omitted because it is the same as the above-mentioned example, but the processing unit 120 requests the first adjustment information for adjusting the first recipe information based on the first cooking information and the first chewing information. Based on the second cooking information and the second chewing information, the second adjustment information for adjusting the second recipe information is requested.

The processing system 100 feeds back the recommended recipe information based on the obtained adjustment information to the cooking apparatus 400. However, in this case, it is the first cooking device 400-1 that cooks the first dish, and the second cooking device 400-2 that cooks the second dish. Therefore, the processing system 100 needs to provide feedback to an appropriate cooking device. Specifically, the output unit 130 outputs the first recommended recipe information based on the first adjustment information to the first cooking device 400-1, and outputs the second recommended recipe information based on the second adjustment information to the second cooking device 400. Output to -2. In the above example, feedback on the steak recipe information is given to the steam oven range and feedback on the risotto recipe is given to the electronic cooking pot.

By doing so, even when a plurality of dishes cooked using the plurality of cooking devices 400 are to be chewed in one meal, appropriate recommended recipe information is requested and requested for each dish. It becomes possible to output the recommended recipe information to an appropriate cooking device 400.

<Multiple users>
Further, one cooking device 400 may be shared by a plurality of users. For example, when considering a cooking device 400 used in a home consisting of a father, a mother, a child, and a grandparent, the food cooked using the cooking device 400 may be eaten by the father or by the child. For example, it may be eaten by other family members. Further, when considering a long-term care facility or the like, more chewing users may be associated with one cooking device 400.

FIG. 16 is a diagram showing a configuration of a cooking system 10 when the cooking apparatus 400 is used by a plurality of users. The cooking system 10 includes a cooking device 400, a processing system 100, a first terminal device 200-1, a second terminal device 200-2, a first measuring device 300-1, and a second measuring device 300-2. include. The first terminal device 200-1 and the first measuring device 300-1 are used by the first user. The second terminal device 200-2 and the second measuring device 300-2 are used by the second user. However, it is not prevented that one terminal device 200 is shared by a plurality of users and that one measuring device 300 is shared by a plurality of users.

When the first dish prepared by using the cooking device 400 is provided to the first user, the first measuring device 300-1 outputs sensor information when the first user chews the first dish. The first terminal device 200-1 associates the cooking information representing the first dish with the chewing information of the first user and transmits the cooking information to the processing system 100. The processing system 100 obtains recommended recipe information for cooking the first dish in a state suitable for the first user by performing the above-mentioned processing.

Further, when the first dish prepared by using the cooking device 400 is provided to the second user, the second measuring device 300-2 outputs the sensor information when the second user chews the first dish. The second terminal device 200-2 associates the cooking information representing the first dish with the chewing information of the second user and transmits the cooking information to the processing system 100. The processing system 100 obtains recommended recipe information for cooking the first dish in a state suitable for the second user by performing the above-mentioned process.

Even for the same dish cooked using the same cooking device 400, suitable recipe information may differ depending on the user. For example, even if the same dish is used, the father may be suitable for firm cooking, and the child or grandparent may be suitable for soft cooking. Therefore, the processing device 100 may generate and output recommended recipe information for each user.

For example, the processing system 100 has the same first recommended recipe information for cooking the first dish in a state suitable for the first user and the same first dish in a state suitable for the second user for one cooking device 400. Outputs the second recommended recipe information for cooking. When cooking the first dish, the cooking apparatus 400 selects one of the original recipe information, the first recommended recipe information, and the second recommended recipe information.

For example, when the cooking user performs an operation of selecting the first dish in the cooking device 400, the cooking device 400 presents the above-mentioned plurality of recipe information as the recipe information corresponding to the first dish. The cooking device 400 cooks the first dish according to the recipe information selected by the user among the plurality of recipe information. In this way, it is possible to switch recipes according to the user who actually eats the same dish.

Further, assuming that the first user and the second user eat the first dish at the same time, the processing system 100 may obtain the third recommended recipe information by combining the first recommended recipe information and the second recommended recipe information. For example, if the cooking time in the first recommended recipe information is 10 minutes and the cooking time in the second recommended recipe information is 15 minutes, the processing system 100 pauses after cooking for 10 minutes for the first user. The third recommended recipe information including the process of instructing the taking out of the dish, restarting the operation after the taking out, and executing the cooking for 5 minutes is generated. When a microwave oven whose cooking intensity can be changed according to the position in the cooking chamber is used, the processing system 100 performs cooking according to the first recommended recipe information in the first position and the second in the second position. A third recommended recipe information such as cooking according to the recommended recipe information may be generated. By doing so, it is possible to reduce the burden on the cooking user even when the same dish is prepared separately for each user.

Alternatively, in the processing system 100, when the cooking time in the first recommended recipe information is 10 minutes and the cooking time in the second recommended recipe information is 15 minutes, the cooking time is an intermediate value (for example, 12 minutes). Third recommended recipe information may be generated. In this case, it is possible to perform general-purpose cooking that can meet the tastes of a plurality of users to some extent.

As described above, according to the method of the present embodiment, it is possible to obtain a cooking method suitable for each user even for the same dish. Therefore, when a plurality of users eat a dish cooked by the same cooking device 400, it is possible to perform cooking according to the user.

<Subjects seeking information such as the number of chews>
In the above, an example has been described in which the measuring device 300 outputs sensor information, the terminal device 200 obtains mastication information such as the number of mastications per mouth, and the processing system 100 performs processing based on the mastication information. However, the processing performed by each device and system is not limited to this.

For example, the terminal device 200 may transmit the sensor information transmitted from the measuring device 300 to the processing system 100 as it is. In this case, the mastication information of the present embodiment is not limited to information such as the number of times of mastication per mouth, and broadly includes sensor information that can specify such information.

Although the present embodiment has been described in detail as described above, those skilled in the art will easily understand that many modifications that do not substantially deviate from the new matters and effects of the present embodiment are possible. .. Therefore, all such variations are included in the scope of the present disclosure. For example, a term described at least once in a specification or drawing with a different term in a broader or synonymous manner may be replaced by that different term anywhere in the specification or drawing. All combinations of the present embodiment and modifications are also included in the scope of the present disclosure. Further, the configuration and operation of the cooking system, the processing system, the terminal device, the measuring device, the cooking device, and the like are not limited to those described in the present embodiment, and various modifications can be carried out.

10 ... Cooking system, 100 ... Processing system, 110 ... Acquisition unit, 120 ... Processing unit, 130 ... Output unit, 140 ... Communication interface, 150 ... Processor, 160 ... Memory, 200 ... Terminal device, 200-1 ... First terminal Device, 200-2 ... Second terminal device, 210 ... Processing unit, 220 ... Communication unit, 230 ... Storage unit, 240 ... Display unit, 250 ... Operation unit, 300 ... Measuring device, 300-1 ... First measuring device, 300-2 ... Second measuring device, 310 ... Control unit, 320 ... Communication unit, 330 ... Storage unit, 340 ... Distance measuring sensor, 350 ... Measuring unit, 400 ... Cooking device, 400-1 ... First cooking device, 400 -2 ... Second cooking device, 410 ... Control unit, 420 ... Communication unit, 430 ... Storage unit, 440 ... Display unit, 450 ... Operation unit, 460 ... Cooking unit

Claims (13)

An acquisition unit for acquiring cooking information regarding a dish to be chewed by the user and chewing information indicating the chewing state of the dish by the user.
By adjusting the recipe information representing the cooking method of the cooking based on the cooking information and the chewing information, the recommended recipe information representing the cooking method for cooking the cooking in a state more suitable for the user is obtained. The processing unit that performs processing and
An output unit that outputs the recommended recipe information and
A processing system characterized by including. The cooking information is
Information that identifies the dish created by the cooking device used by the user by operating the cooking unit according to the given recipe information.
The processing system according to claim 1. The output unit is
A process of outputting the recommended recipe information to the cooking device is performed.
The processing system according to claim 2, wherein the processing system is characterized by the above. The output unit is
The process of presenting the recommended recipe information to the user is performed, and the process is performed.
It is determined whether or not to output the recommended recipe information to the cooking device based on the input operation of the user.
The processing system according to claim 3, wherein the processing system is characterized by the above. The processing unit
Request adjustment information to adjust the recipe information based on the cooking information and the chewing information.
The output unit is
The adjustment information or the recipe information adjusted by the adjustment information is output as the recommended recipe information.
The processing system according to any one of claims 2 to 4, wherein the processing system is characterized by the above. The mastication information is information indicating the number of times of mastication in a meal.
The processing unit
The adjustment information is obtained based on the comparison process of the reference number of chews associated with the dish specified by the dish information and the number of chews represented by the chew information.
The processing system according to claim 5. The acquisition unit
The first cooking information about the first dish generated by the first cooking device based on the first recipe information and the second cooking information about the second dish generated by the second cooking device based on the second recipe information are described above. Obtained as cooking information,
The chewing information representing the chewing state of the menu including the first dish and the second dish is acquired, and the chewing information is acquired.
The processing unit
Of the mastication information, the first adjustment information for adjusting the first recipe information is obtained based on the first mastication information corresponding to the first dish.
Of the mastication information, the second adjustment information for adjusting the second recipe information is obtained based on the second mastication information corresponding to the second dish.
The output unit is
The first recommended recipe information based on the first adjustment information is output to the first cooking device, and the second recommended recipe information based on the second adjustment information is output to the second cooking device.
The processing system according to claim 5 or 6. In the case where the first user and the second user are associated with each other as the user who uses the cooking device.
The processing unit
The first adjustment information for adjusting the first recipe information is obtained based on the first chewing information representing the chewing state by the first user of the first dish created by the cooking apparatus based on the first recipe information. ,
Based on the second chewing information representing the chewing state by the second user of the first dish, the second adjustment information for adjusting the first recipe information is obtained.
The output unit is
As the recommended recipe information regarding the first recipe information, the information based on the first adjustment information and the information based on the second adjustment information are output to the cooking apparatus.
The processing system according to claim 5 or 6. The acquisition unit
The mastication information is acquired based on the sensor output of the measuring device having the sensor for detecting the mastication state.
The processing system according to any one of claims 1 to 8, wherein the processing system is characterized by the above. A cooking unit that produces a given dish based on a given recipe information,
A communication unit that outputs the recipe information to an external device when the dish is generated,
Including
The communication unit
Acquires recommended recipe information which is the result of adjustment processing for the recipe information based on the chewing information representing the chewing state of the dish by the user.
A cooking device characterized by that. An operation unit that accepts input operations by the user for cooking information that identifies the dish to be chewed by the user.
A processing unit that acquires chewing information indicating the chewing state of the dish by the user, and a processing unit.
A communication unit that associates the cooking information with the chewing information and transmits the information to an external device.
A terminal device characterized by including. A cooking device that performs cooking operations to create a dish, and
A measuring device that detects the chewing state of the dish by the user,
A terminal device that acquires sensor information indicating the mastication state from the measuring device, and a terminal device.
A processing system that communicates with the cooking device and the terminal device,
Including
The processing system is
The cooking information about the dish to be chewed by the user and the chewing information indicating the chewing state of the dish by the user detected by the measuring device are acquired from the terminal device.
By adjusting the recipe information representing the cooking method of the dish based on the cooking information and the chewing information, the recommended recipe information representing the cooking method for cooking the dish in a state more suitable for the user is obtained. ,
The recommended recipe information is output to the cooking device.
A cooking system that features that. Acquire cooking information about the food to be chewed by the user,
Acquiring mastication information indicating the mastication state of the dish by the user,
By adjusting the recipe information representing the cooking method of the dish based on the cooking information and the chewing information, the recommended recipe information representing the cooking method for cooking the dish in a state more suitable for the user is obtained. ,
Output the recommended recipe information,
An information processing method characterized by that.

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