JP2022166886A - Cooking recipe display system and cooking recipe display method - Google Patents

Abstract

To provide a cooking recipe display system and a cooking recipe display method that support selection of a cooking recipe.SOLUTION: A cooking recipe display system 1 including an information terminal 200 including a display screen 221 and a control unit 210 includes: a recipe data management unit 110 that manages a recipe database storing a plurality of cooking recipes indicating one or more procedures of preparing a dish and a plurality of ingredients used for the dish; and an ingredient evaluation management unit 120 that manages an ingredient evaluation table indicating a procurement difficulty of each of the plurality of ingredients. The control unit 210 displays, on the display screen 221, supplementary information obtained based on the procurement difficulty of each of the plurality of ingredients indicated by a target recipe which is one of the plurality of cooking recipes.SELECTED DRAWING: Figure 2

Description

The present disclosure relates to a cooking recipe display system and a cooking recipe display method.

In recent years, household appliances are known that include a display system for displaying cooking recipes. For example, Patent Literature 1 discloses a heating cooker that selects and displays a recommended menu based on the cooking menu difficulty level and cooking history information. Further, Patent Literature 2 discloses a microwave oven that searches for ingredients and displays menu names and cooking recipes based on the selection of ingredient names.

JP 2015-155767 A JP-A-2004-138343

A variety of dishes can be prepared by the user depending on the ingredients that can be procured and the user's cooking technique. For this reason, it takes time and effort to search for a cooking recipe that a user can make from among many cooking recipes. Therefore, there is a need for a system that allows easy selection of cooking recipes.

Therefore, the present disclosure provides a cooking recipe display system and a cooking recipe display method that can assist in selecting a cooking recipe.

A cooking recipe display system according to an aspect of the present disclosure is a cooking recipe display system that includes an information terminal having a display screen and a control unit, and includes one or more procedures indicating how to make a dish and a plurality of instructions used for the cooking. A recipe data management unit that manages a recipe database that holds a plurality of cooking recipes indicating ingredients, and an ingredient evaluation management unit that manages an ingredient evaluation table that indicates the procurement difficulty of each of the plurality of ingredients. The control unit displays on the display screen auxiliary information obtained based on the procurement difficulty level of each of the plurality of ingredients indicated by the target recipe, which is one of the plurality of cooking recipes.

A cooking recipe display method according to an aspect of the present disclosure includes a plurality of ingredients indicated by a target recipe, which is one of a plurality of cooking recipes indicating one or more procedures indicating how to make a dish and a plurality of ingredients used in the cooking. Auxiliary information obtained based on the procurement difficulty of each is displayed on the display screen.

Further, one aspect of the present disclosure can be implemented as a program that causes a computer to execute the cooking recipe display method. Alternatively, one aspect of the present disclosure can be implemented as a computer-readable non-temporary recording medium storing the program.

According to the present disclosure, the selection of cooking recipes can be assisted.

FIG. 1 is a diagram showing a schematic configuration of a cooking recipe display system according to Embodiment 1. As shown in FIG. FIG. 2 is a block diagram showing the configuration of the cooking recipe display system according to Embodiment 1. As shown in FIG. FIG. 3 is a diagram showing an example of a recipe group master database in the cooking recipe display system according to the first embodiment. FIG. 4 is a diagram showing an example of a recipe ingredient table related to "Chinese stewed chicken: 2 servings" with recipe ID "R002". FIG. 5 is a diagram showing an example of a recipe procedure table relating to "Chinese stewed chicken: 2 servings" with recipe ID "R002". FIG. 6 is a diagram showing an example of a material evaluation table regarding vegetables. FIG. 7 is a diagram showing an example of a material evaluation table regarding general ingredients. FIG. 8 is a diagram showing an example of a material evaluation table regarding seasonings. FIG. 9 is a diagram showing an example of a material feature determination table regarding procurement difficulty. FIG. 10 is a diagram showing an example of a material feature determination table regarding cooking difficulty. 11 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to Embodiment 1. FIG. 12 is a diagram showing an example of a recipe selection image in the cooking recipe display system according to Embodiment 1. FIG. FIG. 13 is a diagram illustrating an example of changing the display order of recipe selection images. 14 is a diagram showing another example of a recipe selection image in the cooking recipe display system according to Embodiment 1. FIG. FIG. 15 is a diagram showing information that helps improve cooking skills. FIG. 16 is a block diagram showing the configuration of a cooking recipe display system according to Embodiment 2. As shown in FIG. FIG. 17 is a diagram showing an example of a recipe material table and a recipe-by-recipe material profile table relating to "Chinese-style chicken: 2 servings" with recipe ID "R002". FIG. 18 is a diagram showing an example of a necessity level table. FIG. 19 is a diagram showing an example of a restricted alternative material profile table. FIG. 20 is an example of an alternate material profile table without restrictions. FIG. 21 is a diagram showing an example of a cooking recipe ingredient display image in the cooking recipe display system according to the second embodiment. FIG. 22 is a diagram showing an example of pop-up display of alternative ingredients in the ingredients display image of the cooking recipe in the cooking recipe display system according to the second embodiment. FIG. 23 is a diagram showing another example of pop-up display of alternative ingredients in the ingredients display image of the cooking recipe in the cooking recipe display system according to the second embodiment. FIG. 24 is a block diagram showing the configuration of a cooking recipe display system according to Embodiment 3. As shown in FIG. FIG. 25 is a diagram showing an example of a post regarding cooking recipes. FIG. 26 is a diagram showing an example of a recipe evaluation table. FIG. 27 is a diagram showing an example of an alternative material analysis word table. FIG. 28 is a diagram showing an example of a poster profile table. FIG. 29 is a diagram showing an example of an alternative material analysis result table for each recipe. FIG. 30 is a diagram showing an example of an alternative material profile table. FIG. 31 is a diagram showing an example of a post on a cooking recipe and a post including a reply comment to the post. FIG. 32 is a diagram showing another example of a post on a cooking recipe and a post including reply comments to the post. FIG. 33 is a diagram depicting an example of an analysis result detail table; 34 is a diagram showing an example of a recipe group master database added and updated in the cooking recipe display system according to Embodiment 3. FIG. 35 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to Embodiment 3. FIG. FIG. 36 is a diagram showing another example of a cooking recipe ingredient display image in the cooking recipe display system according to the third embodiment. 37 is a block diagram showing the configuration of a cooking recipe display system according to Embodiment 4. FIG. FIG. 38 is a diagram showing an example of a recipe procedure table. FIG. 39 is an example of a post edit image including a recipe creation button. FIG. 40 is a diagram showing an example of a recipe edit image regarding ingredients. FIG. 41 is a diagram showing an example of a recipe editing image regarding procedures. FIG. 42 is a diagram showing an example of registration of cooking recipes in the recipe group master database based on alternative ingredients.

(Summary of this disclosure)
Embodiments will be specifically described below with reference to the drawings.

It should be noted that the embodiments described below are all comprehensive or specific examples. Numerical values, shapes, materials, components, arrangement positions and connection forms of components, steps, order of steps, and the like shown in the following embodiments are examples, and are not intended to limit the present disclosure. Further, among the constituent elements in the following embodiments, constituent elements not described in independent claims will be described as optional constituent elements.

Each figure is a schematic diagram and is not necessarily strictly illustrated. Therefore, for example, scales and the like do not necessarily match in each drawing. Moreover, in each figure, the same code|symbol is attached|subjected about the substantially same structure, and the overlapping description is abbreviate|omitted or simplified.

(Embodiment 1)
[Constitution]
First, the overall configuration of a cooking recipe display system 1 according to Embodiment 1 will be described with reference to FIGS. 1 and 2. FIG. FIG. 1 is a diagram showing a schematic configuration of a cooking recipe display system 1 according to this embodiment. FIG. 2 is a block diagram showing the configuration of the cooking recipe display system 1 according to this embodiment.

As shown in FIGS. 1 and 2, a cooking recipe display system 1 according to this embodiment includes a recipe providing server 100 and an information terminal 200. As shown in FIG. The recipe providing server 100 is a web server. The recipe providing server 100 and the information terminal 200 are communicably connected to each other via a network such as the Internet.

The recipe providing server 100 is a server that provides cooking recipes. The recipe providing server 100 may be either a cloud server or a physical server. Note that the recipe providing server 100 not only provides cooking recipes, but also generates and/or manages cooking recipes.

As shown in FIG. 2, the recipe providing server 100 includes a recipe data management section 110, a material evaluation management section 120, and a communication section .

A recipe data management unit 110 manages a recipe group master database (DB) 111 . The recipe group master DB 111 is an example of a recipe database holding a plurality of cooking recipes.

FIG. 3 is a diagram showing an example of the recipe group master DB 111 in the cooking recipe display system 1 according to this embodiment. As shown in FIG. 3, a plurality of cooking recipes held in the recipe group master DB 111 include "recipe ID", "recipe name", "PR text", "corresponding amount", "classification" and "cooking method". contains information about Note that part of this information may not be included in the cooking recipe.

“Recipe ID” indicates identification information for managing cooking recipes. “Recipe name” indicates the title (name) of the cooking recipe. The “PR sentence” indicates a summary sentence indicating the characteristics of the dish of the cooking recipe. The "corresponding amount" indicates the amount of food when the food is prepared according to the cooking recipe. "Category" indicates the type of cooking of the cooking recipe. "Cooking method" indicates the main cooking method of the dish of the cooking recipe.

Each cooking recipe is information indicating an ingredient list indicating a plurality of ingredients used for cooking, and one or more procedures (cooking procedures) indicating how to make the dish. The ingredient list and procedure each contain recipe terms expressed in natural language sentences. A cooking recipe may include a cooking image (illustration image) showing a finished dish or a dish in the middle of cooking. A cooking image is, for example, a still image of an actual dish, but may be a moving image. Alternatively, the food image may be an illustration that schematically depicts the food. In addition, "ingredients" is a concept that includes not only ingredients such as meat and vegetables, but also seasonings and water. "Ingredients" are basically ingredients that a person can eat or drink, but may also include non-edible ingredients used to enhance the presentation of a dish.

New cooking recipes may be additionally registered in the recipe group master DB 111, and old cooking recipes may be deleted. That is, the cooking recipes held in the recipe group master DB 111 may be updated as needed. Also, the recipe group master DB 111 may be updated for each cooking recipe, or only some items of the cooking recipe may be updated. The recipe group master DB 111 is updated by a system administrator who manages the recipe providing server 100, but may be updated by a user using the cooking recipe display system 1. FIG.

As shown in FIG. 2, the recipe group master DB 111 holds a recipe material table 111a and a recipe procedure table 111b.

The recipe ingredient table 111a holds information on ingredients for each cooking recipe. Specifically, the recipe ingredient table 111a holds ingredient data that constitutes an ingredient list indicating all ingredients used for one dish as information on ingredients. An example of the recipe ingredient table 111a is shown in FIG. FIG. 4 is a diagram showing an example of the recipe material table 111a related to "Chinese stewed chicken: 2 servings" with the recipe ID "R002".

As shown in FIG. 4, the ingredient data held in the recipe ingredient table 111a includes information on "group", "ingredient ID", "ingredient name", "ingredient state", "amount" and "other name". contains. Note that part of this information may not be included in the material data.

"Group" indicates a group to which an ingredient belongs when a plurality of ingredients used for one dish are grouped. Grouping is performed, for example, for each intermediate material created in the cooking process. In the example shown in FIG. 4, an intermediate material is created using a plurality of materials belonging to group "A" such as "ginger" and "star anise".

“Material ID” indicates identification information (for example, identification number) for material management. "Material name" indicates the name of the material. "Material state" indicates the state of the material in the cooking process. "Amount" indicates the amount of ingredients used for cooking. "Alternate name" indicates another name (abbreviation, common name, etc.) of the material.

The recipe procedure table 111b holds information on one or more procedures for each cooking recipe. Specifically, the recipe procedure table 111b holds, as information on procedures, procedure data that constitutes all procedures for making one dish. All procedures are indicated, for example by numbers, in the order in which they are to be performed.

An example of the recipe procedure table 111b is shown in FIG. FIG. 5 is a diagram showing an example of the recipe procedure table 111b relating to "Chinese stewed chicken: 2 servings" with the recipe ID "R002".

As shown in FIG. 5, the procedure data held in the recipe procedure table 111b includes information on "procedure number" and "procedure description".

"Procedure number" indicates the order in which cooking is performed. The “procedure description” indicates the specific contents of cooking to be performed in the relevant procedure. The "procedure description" is expressed in natural language sentences. Therefore, when the "procedure description" is displayed, the user can cook the dish by following the "procedure description". In other words, the user can cook a dish indicated by the desired cooking recipe by using the ingredients indicated in the recipe ingredients table 111a and performing cooking according to the order and procedure descriptions indicated in the recipe procedure table 111b.

The material evaluation management unit 120 manages the material evaluation table 121. FIG. As shown in FIG. 2 , material evaluation management section 120 includes material feature determination output section 122 .

The material evaluation table 121 is a table showing characteristics of a plurality of materials. The characteristics of ingredients include difficulty in procurement, difficulty in cooking, frequency of use, degree of shelf life, degree of ease of handling, and the like. Specifically, the material evaluation table 121 holds feature data relating to material features. An example of the material evaluation table 121 is shown in FIGS. 6-8.

FIG. 6 is a diagram showing an example of the material evaluation table 121 regarding vegetables. FIG. 7 is a diagram showing an example of the material evaluation table 121 regarding general ingredients. FIG. 8 is a diagram showing an example of the material evaluation table 121 regarding seasonings.

The characteristic data held in the material evaluation table 121 shown in each figure are "category ID", "category", "material name", "difficulty in procurement", "frequency of use", "degree of shelf life" and "ease of handling". It contains information about the degree of

“Category ID” indicates identification information for management of the material category. "Category" indicates the material classification to which the material belongs. "Material name" indicates the name of the material and the material ID. In addition, like the recipe material table 111a of FIG. 4, "ingredient name" and "ingredient ID" may be separately managed.

"Procurement Difficulty" indicates the degree of difficulty in procuring the material by a number. The higher the number, the more difficult it is to procure the material, and the lower the number, the easier it is to procure the material. For example, materials with procurement difficulty near "0.2" are materials that can be easily obtained at convenience stores or small shops. Materials whose procurement difficulty is around "0.4" are materials that can be obtained at general supermarkets or large convenience stores with a good selection of products. Materials with procurement difficulty around "0.6" are not sold at convenience stores, but are available at relatively large supermarkets. Materials with a procurement difficulty level of around "0.7" are materials that can only be obtained at special stores such as specialty stores or high-end supermarkets.

"Frequency of use" indicates how often the material is used. The higher the number, the more often the material is used, and the lower the number, the less the material is used.

"Degree of shelf life" indicates the number of days the material lasts. The larger the numerical value (days), the longer the material lasts (that is, it can be used for a long time). be. The “degree of shelf life” may be set for each storage environment. For example, the "shelf life" may be set for at least one of the cases of storage indoors (normal temperature), storage in a refrigerator, and storage in a freezer.

"Ease of handling" indicates the degree of cooking difficulty of the material. The larger the numerical value, the more difficult the material is to cook, and the smaller the numerical value, the easier it is to cook. For example, cooking difficulty is set based on the number of cooking actions required for an ingredient. A cooking action is, for example, an action related to cooking, such as preparing ingredients, cutting, baking, and boiling.

The degree of procurement difficulty, frequency of use, shelf life, and ease of handling are each set by evaluating each ingredient in advance by the administrator of the cooking recipe display system 1 . At this time, seasonality and regionality may be taken into account in the evaluation. For example, at least one of the degree of procurement difficulty, frequency of use, degree of shelf life, and degree of ease of handling may be set for each region or each season.

For example, the difficulty of procuring materials that are special products of a certain region is easier than procuring them in other regions. set. In addition, for example, the procurement difficulty in summer for materials such as summer vegetables whose harvest season is reached in summer is set to a lower value than the procurement difficulty in winter. In addition, since ingredients that are often used for hot pot ingredients are used more often in summer than in winter, the frequency of use of these ingredients in winter is set to a higher value than in summer. be. In addition, the degree of shelf life of materials that are easily perishable in summer is set to a lower value than the degree of shelf life set in winter. Thus, based on the characteristics of each material, numerical values for procurement difficulty, use frequency, shelf life, and ease of handling are set in advance.

Also, each numerical value may be updated as appropriate. For example, the frequency of use may be changed based on the number of times a cooking recipe is referenced or the number of times an ingredient is searched. Further, the degree of procurement difficulty, the frequency of use, the degree of ease of handling, etc. may be updated based on the analysis results of user comments on cooking recipes.

The material feature determination output unit 122 determines the features of a plurality of ingredients indicated by the cooking recipe, and outputs determination results. Specifically, the material feature determination output unit 122 refers to the material evaluation table 121 to extract the feature of each material. The material feature determination output unit 122 refers to the material feature determination table 123 based on the extracted features to specify auxiliary information related to the material, and outputs the specified auxiliary information as a determination result.

The material feature determination table 123 is provided for each material feature item. For example, the material feature determination table 123 includes a table regarding procurement difficulty and a table regarding cooking difficulty.

FIG. 9 is a diagram showing an example of the material feature determination table 123a regarding procurement difficulty. As shown in FIG. 9, the material feature determination table 123a associates procurement difficulty levels with two types of feature expression labels. Specifically, for each range of procurement difficulty, a characteristic expression label for general ingredients and a characteristic expression label for seasoning are associated with each other.

The characteristic expression label is an example of procurement difficulty level information displayed on the display screen 221 . The procurement difficulty level information is an example of auxiliary information, and includes natural language sentences representing procurement difficulty levels such as "rare", "special", "standard", and "basic". Thus, when displayed on the display screen 221, the user can easily grasp the procurement difficulty level of the corresponding material.

FIG. 10 is a diagram showing an example of the material feature determination table 123b regarding cooking difficulty. As shown in FIG. 10, in the ingredient feature determination table 123b, cooking difficulty levels (degrees of ease of handling) are associated with feature expression labels. Specifically, each cooking difficulty range is associated with a characteristic expression label relating to ease of cooking.

The feature expression label is an example of cooking difficulty level information displayed on the display screen 221 . Cooking difficulty level information is an example of auxiliary information, and includes natural language sentences representing cooking difficulty levels such as "troublesome", "slightly troublesome", "easy", and "no trouble". Accordingly, when displayed on the display screen 221, the user can easily grasp the cooking difficulty level of the corresponding ingredients.

Although the procurement difficulty level and the cooking difficulty level are each classified into four ranges by three thresholds, the present invention is not limited to this. At least one of the procurement difficulty and the cooking difficulty may be divided into two ranges by one threshold. The number of thresholds for distinguishing each of procurement difficulty and cooking difficulty is not particularly limited, and may be different from each other. Moreover, although the procurement difficulty and the cooking difficulty are shown in the range of "0" or more and "1" or less, they are not limited to this. At least one of the procurement difficulty level and the cooking difficulty level may be expressed in 10 levels from "1" to "10". Each of the procurement difficulty and the cooking difficulty may take two or more different values.

The communication unit 130 communicates with the outside via a network. The communication unit 130 is, for example, a communication adapter capable of communicating with an external device or system. Specifically, the communication unit 130 can communicate with the information terminal 200 .

The communication method by the communication unit 130 is, for example, WAN (Wide Area Network), LAN (Local Area Network), power line communication, infrared communication, short-range wireless communication (for example, Bluetooth (registered trademark) communication), or mobile phone It is a communication method such as mobile communication.

Next, the information terminal 200 will be described. The information terminal 200 is an electronic device having a display screen 221 . The information terminal 200 is, for example, a smartphone, a tablet terminal, a portable information processing device (including television function) used in the kitchen or bathroom, a portable information processing device such as a notebook personal computer, or a desktop. It is a stationary information processing device such as a personal computer, a smart display, or a signage.

In the present embodiment, information terminal 200 is a smart phone and has input/output unit 220 including display screen 221 having both a display function and an operation function. That is, the display screen 221 also functions as an operation screen.

The information terminal 200 also has a network connection function. Therefore, as shown in FIG. 1, a user holding information terminal 200 operates information terminal 200 to access recipe providing server 100, searches for cooking recipes, and selects one of a plurality of cooking recipes. You can choose one cooking recipe. Also, since the cooking recipe selected by the user is displayed on the display screen 221 of the information terminal 200, the cooking recipe (cooking procedure and necessary ingredients) can be presented to the user.

As shown in FIG. 2 , information terminal 200 includes control unit 210 , input/output unit 220 , and communication unit 230 .

The control unit 210 controls the information terminal 200 . For example, the control unit 210 is a processing unit that performs various functions as the information terminal 200 by controlling the input/output unit 220 and the communication unit 230 . Specifically, the control unit 210 is a control circuit having a memory in which a program such as an application program (app) is stored, a processor that executes the program, various input/output ports, and the like. The control unit 210 is an application unit, and for example, the processor performs various controls by executing a program held in a memory. The processor is configured by, for example, an MPU (Micro Processing Unit), a CPU (Central Processing Unit), a DSP (Digital Signal Processor), a GPU (Graphical Processing Unit), or an SoC (System on a Chip).

In the present embodiment, control unit 210 displays the display image of the cooking recipe determined by recipe providing server 100 on display screen 221 of input/output unit 220 . The display image of the cooking recipe includes a selection image of the cooking recipe, an ingredient display image showing a list of materials necessary for making the dish indicated by the cooking recipe, and a procedure display image showing the procedure for making the dish indicated by the cooking recipe. and so on. The display content and layout of each display image may be determined and generated by the control unit 210, which may be the control unit (not shown) of the recipe providing server 100, the recipe data management unit 110, the material evaluation management unit 120, or the like. may be performed by

The control unit 210 has a data cache area 211 . The data cache area 211 is used, for example, as working memory for the control unit 210 . For example, the control unit 210 receives instructions from a user and executes desired processing while accumulating information necessary for processing in the data cache area 211 .

The input/output unit 220 has the functions of both an input unit that receives an input (such as an operation) from the user and an output unit that outputs a result of processing controlled by the control unit 210 . In this embodiment, the input/output unit 220 has a display device having a display screen 221 . As an example, the input/output unit 220, which is a display device, is a liquid crystal display device, an organic EL device, or the like.

The input/output unit 220 is a user interface operated by a user. For example, when the information terminal 200 is a smart phone, the input/output unit 220 is composed of one touch panel. The touch panel displays a GUI (Graphical User Interface) image suitable for user's touch operation.

Note that the input/output unit 220 is not limited to a display device, and may use an audio input/output device such as a microphone or a speaker. Also, in the present embodiment, the input/output unit 220 having both functions of the input unit and the output unit is used, but the input unit and the output unit may be separate devices. In this case, the output unit is, for example, a display device or an audio output device. The input unit is, for example, a sensing device, a voice input device, or various input devices such as a mouse or keyboard.

The communication unit 230 has a function of communicating with the outside via a network. The communication unit 230 is, for example, a communication adapter capable of communicating with an external device or system including the recipe providing server 100 . Specifically, the communication unit 230 can communicate with the recipe providing server 100 .

The communication method by the communication unit 230 is, for example, a communication method such as WAN, LAN, power line communication, infrared communication, short-range wireless communication (for example, Bluetooth (registered trademark) communication), or mobile communication for mobile phones.

Note that the information terminal 200 may additionally have a memory as a storage unit for storing various data. For example, the memory may store cooking recipes downloaded from the recipe providing server 100 . The memory includes, for example, primary storage such as RAM (Random Access Memory) or ROM (Read Only Memory). The memory may also include a secondary storage device such as a HDD (Hard Disk Drive) or SSD (Solid State Drive) and/or a tertiary storage device such as an optical disk or an SD card. The memory is, for example, non-volatile memory, but may also be volatile memory.

[Example of display]
Next, a specific example of a display image displayed on display screen 221 in cooking recipe display system 1 according to the present embodiment will be described.

FIG. 11 is a diagram showing an example of an ingredient display image of a cooking recipe in cooking recipe display system 1 according to the present embodiment. (a) of FIG. 11 shows a material display image 301 in the procurement difficulty level display mode. (b) of FIG. 11 shows an ingredient display image 302 in the cooking difficulty level display mode.

The material display images 301 and 302 are generated by the control section 210 of the information terminal 200 and displayed on the display screen 221 . The control unit 210 generates material display images 301 and 302 based on information transmitted from the recipe providing server 100 via the communication unit 130 and received via the communication unit 230 . Alternatively, the control section (not shown) of the recipe providing server 100 may generate the material display images 301 and 302 and transmit them to the information terminal 200 via the communication section 130 .

FIG. 11 shows, as an example, material display images 301 and 302 displayed when "Chinese stewed chicken" with recipe ID "R002" is selected as the target recipe. A target recipe is one of a plurality of cooking recipes, for example, a cooking recipe selected by the user. Ingredient display images 301 and 302 each include text (natural language sentence) representing the recipe name of the target recipe, ``Chinese boiled chicken,'' and the PR sentence, ``Simple and convenient warm side dish.'' Note that the recipe name and PR text can be obtained by referring to the recipe group master DB 111 shown in FIG.

Material display images 301 and 302 each include GUI objects that can be manipulated by a user. Specifically, the material display images 301 and 302 each include a material display button 310 , a procedure selection button 320 , a display switching button 330 , a quantity selection button 335 and a return button 360 . Ingredients display images 301 and 302 each also include ingredients list 340 .

The material display button 310 is a button for displaying the material display image 301 or 302 . In FIG. 11, the material display button 310 has already been selected. Whether the selected state or the unselected state can be represented by, for example, inverting the contrast between the text and the background, but is not limited to this. The materials display button 310 may not be included in the materials display images 301 and 302 .

The procedure selection button 320 is a button for displaying the procedure of the target recipe. Here, four procedure selection buttons 320 are included. The numbers "1" to "4" of each button respectively correspond to the procedure numbers. For example, when the procedure selection button 320 with “1” is selected, the display screen 221 displays a procedure display image representing the cooking procedure “1” for “Chinese stewed chicken”.

The display switching button 330 is a button for switching the display mode of the material display image. Specifically, when the display switching button 330 is selected, it switches the display content of auxiliary information (option information) indicating the characteristics of each of the plurality of materials indicated by the material list 340 . For example, by selecting the display switching button 330, it is possible to switch between the procurement difficulty level display mode and the cooking difficulty level display mode.

The quantity selection button 335 is a button for selecting the quantity of the cooking recipe. When the quantity selection button 335 is selected, the quantity of each material is changed. If there is only one corresponding quantity in the recipe group master DB 111, the quantity selection button 335 may not be displayed.

The ingredient list 340 lists a plurality of ingredients indicated by the target recipe and the amount of each ingredient. In this embodiment, the ingredient list 340 lists all the ingredients indicated by the target recipe and the amount of each ingredient. All ingredients and listings can be obtained by referring to the recipe ingredients table 111a shown in FIG.

A return button 360 is a button for returning to the first image. When the return button 360 is selected, the display screen 221 displays the first image of the cooking recipe display application, for example, a cooking recipe search image.

In the present embodiment, the ingredient display image 301 is an example of a first ingredient display image including procurement difficulty level information, and includes procurement difficulty level icons 350 for each of all the ingredients of the target recipe. The procurement difficulty level icon 350 is an example of procurement difficulty level information, and represents a different display depending on the procurement difficulty level of the corresponding material. Specifically, the procurement difficulty icon 350 includes eight types shown in the material feature determination table 123a of FIG. In (a) of FIG. 11, of the eight types of procurement difficulty level icons 350, five types of basic food icon 351a, basic seasoning icon 351b, standard icon 352a, rare food icon 353a, and special seasoning icon 353b. icon (label).

The basic ingredients icon 351a is an icon representing ingredients with a procurement difficulty level of "0" or more and less than "0.2", and includes the text "basic". The basic seasoning icon 351b is an icon representing ingredients with a procurement difficulty level of "0" or more and less than "0.2", and includes the text "basic seasoning". In addition, a common icon may be displayed without distinguishing between ingredients and seasonings.

The standard icon 352a is an icon representing ingredients or seasonings with a procurement difficulty of "0.2" or more and less than "0.4", and includes the text "standard". Here, common icons are displayed without distinguishing between ingredients and seasonings, but different icons may be used to distinguish between ingredients and seasonings. For example, an icon containing the text "standard seasoning" may be displayed for the seasoning. Alternatively, an icon containing the text "regular food" may be displayed for the food.

The rare ingredient icon 353a is an icon representing ingredients with a procurement difficulty of "0.4" or more and less than "0.8", and includes the text "rare ingredient". The special seasoning icon 353b is an icon representing ingredients with a procurement difficulty level of "0.4" or more and less than "0.8", and includes the text "special seasoning". In addition, a common icon may be displayed without distinguishing between ingredients and seasonings.

In (a) of FIG. 11, since ingredients or seasonings with a procurement difficulty level of "0.8" or higher are not included, icons corresponding to these are not displayed. In this way, the text included in the procurement difficulty level icon 350 is different, so that the user can easily grasp the procurement difficulty level of each material just by looking at it. Note that the natural language sentence represented by the text included in each icon is merely an example, and is not particularly limited. In addition, abbreviations such as "high" and "low" may be used to express the degree of procurement difficulty. Alternatively, the degree of procurement difficulty may be represented by a numerical value.

Which icon is displayed as the procurement difficulty level icon 350 for each material is determined by referring to the material evaluation table 121 and the material feature determination table 123a regarding the procurement difficulty level. Specifically, the material feature determination output unit 122 refers to the material evaluation table 121 to acquire the procurement difficulty level of each of all the ingredients of the target recipe, and refers to the material feature determination table 123a to obtain Acquire a feature expression label corresponding to the acquired procurement difficulty. As a result, the characteristic expression label corresponding to each material can be displayed on the display screen 221 as an icon.

In this way, since the procurement difficulty level icon 350 is displayed in the ingredient display image 301, it can be used as an index when deciding whether or not to cook the dish of the target recipe as to whether or not the necessary ingredients can be easily prepared. It is easy for the user to determine whether or not Therefore, the user can easily select a cooking recipe.

On the other hand, it is important not only the ingredients to cook, but also whether or not you can actually cook. The ingredient display image 302 in the cooking difficulty level display mode shown in (b) of FIG. 11 is suitable for such a case.

The ingredient display image 302 shown in (b) of FIG. 11 is an example of a second ingredient display image including cooking difficulty level information, and includes cooking difficulty level icons 370 for each of all the ingredients of the target recipe. The cooking difficulty level icon 370 is an example of cooking difficulty level information, and represents a different display depending on the cooking difficulty level of the corresponding ingredient. Specifically, the cooking difficulty level icon 370 includes four types shown in the material feature determination table 123b of FIG. In (b) of FIG. 11 , among the eight types of cooking difficulty level icons 370, four types of icons (labels) of a no-effort icon 371, an easy icon 372, a one-effort icon 373, and a troublesome icon 374 are labeled. included.

The hassle-free icon 371 is an icon representing ingredients or seasonings with a degree of ease of handling (cooking difficulty) of "0" or more and less than "0.2", and includes the text "no trouble". The easy icon 372 is an icon representing ingredients or seasonings with a degree of ease of handling equal to or greater than "0.2" and less than "0.4", and includes the text "easy". The extra effort icon 373 is an icon representing ingredients or seasonings whose degree of ease of handling is equal to or greater than "0.4" and less than "0.8", and includes the text "extra effort". The troublesome icon 374 is an icon representing ingredients or seasonings with a degree of ease of handling of "0.8" or higher, and includes the text "Troublesome".

In this way, the text included in the cooking difficulty level icon 370 is different, so that the user can easily grasp the cooking difficulty level of each ingredient just by looking at it. Note that the natural language sentence represented by the text included in each icon is merely an example, and is not particularly limited. In addition, abbreviated terms such as “high” and “low” may be used to express the difficulty level of cooking. Alternatively, the difficulty level of cooking may be represented by numerical values. In addition, although common icons are displayed without distinguishing ingredients and seasonings, different icons may be used to distinguish ingredients and seasonings.

In the present embodiment, by selecting the display switching button 330, it is possible to switch between the procurement difficulty level display mode and the cooking difficulty level display mode. Thereby, the user can judge whether or not the food can be prepared from the viewpoint of procurement of ingredients and from the viewpoint of cooking technique based on the information displayed on the display screen 221 . Thus, the cooking recipe display system 1 can assist the user in selecting a cooking recipe.

FIG. 11 shows an example in which auxiliary information useful for assisting selection of a cooking recipe is displayed as an icon in the ingredients display image of the cooking recipe, but the present invention is not limited to this. For example, auxiliary information may be included in the selection image of the cooking recipe.

FIG. 12 is a diagram showing an example of the recipe selection image 401 in the cooking recipe display system 1 according to this embodiment. A recipe selection image 401 is an image for allowing the user to select a cooking recipe. As shown in FIG. 12, recipe selection image 401 includes search window 410, search button 415, page forward button 420, search result 430, auxiliary information label 440, and return button 360. .

Search window 410 accepts text input from the user. The user inputs words (for example, ingredients or names of dishes) related to the cooking recipe that the user wants to make into the search window 410 as search words. A search word accepted in the search window 410 is transmitted to the recipe providing server 100 via the communication unit 230 .

A search button 415 is a button for starting a search with a search word entered in the search window 410 . When the search button 415 is selected, the recipe data management unit 110 starts searching data related to cooking recipes held in the recipe group master DB 111 .

The page forward button 420 is a button for switching the displayed search results when the search results cannot be displayed on one screen. For example, in the recipe selection image 401 shown in FIG. 12, although 20 cooking recipes have been retrieved, only 3 cooking recipes are displayed. By selecting the page turn button 420, the fourth and subsequent cooking recipes are displayed.

Search results 430 include images and names of cooking recipes. At least one of the image and name is selectable. When an image or name is selected, a material display image or procedure display image is displayed on the display screen 221 . For example, when the name or image of "Chinese stewed chicken" is selected, an ingredient display image 301 or 302 shown in FIG. 11 is displayed.

The auxiliary information label 440 is attached to each cooking recipe and includes information that is helpful when the user selects a cooking recipe. In the present embodiment, the auxiliary information label 440 is an example of auxiliary information obtained based on the procurement difficulty level, and indicates ingredients included in the cooking recipe whose procurement difficulty level is equal to or higher than a predetermined value. The predetermined value is, for example, "0.4". That is, among the ingredients included in the cooking recipe, it indicates "rare ingredient" or "extremely rare ingredient", or "special seasoning" or "extremely rare seasoning".

For example, since "vermicelli" is a rare ingredient in "chicken boiled in Chinese", a rare ingredient label 441 representing "vermicelli" is displayed. The rare food label 441 is an example of first material information indicating a material with a procurement difficulty level equal to or higher than a predetermined value, and has a procurement difficulty level of "0.4", similar to the rare food icon 353a in FIG. 11(a). Above, less than "0.8" represents ingredients. The rare food label 441 includes a hashtag and a natural language sentence representing the name of the food.

In addition, in the case of "Chinese stewed chicken", "star anise" and "honey" are special seasonings, so special seasoning labels 442 representing these are displayed. The special seasoning label 442 is an example of first material information indicating ingredients whose procurement difficulty is equal to or higher than a predetermined value, and similar to the special seasoning icon 353b in FIG. 11(a), the procurement difficulty is "0. 4” or more and less than “0.8”. The rare food label 441 includes a hashtag and a natural language sentence representing the name of the seasoning.

In this way, since the recipe selection image 401 includes the supplementary information label 440 regarding the procurement difficulty level, the user can easily prepare the ingredients necessary for each cooking recipe while comparing and examining a plurality of cooking recipes. You can decide whether or not For example, the user can determine whether the ingredients required for the cooking recipe are available without individually selecting each cooking recipe.

At this time, instead of displaying all the ingredients of the cooking recipe, only the ingredients whose procurement difficulty is equal to or higher than a predetermined value are displayed. Ingredients with a high procurement difficulty are ingredients that can become a bottleneck when making the dish, that is, ingredients that can be a major obstacle when arranging the ingredients for the dish. By displaying only such ingredients, it is possible to suppress information overload, facilitate judgment by the user, and assist the selection of cooking recipes.

In addition, in order to support the selection of cooking recipes by the user, the display order of the cooking recipes may be changed according to the procurement difficulty level. FIG. 13 is a diagram showing an example of changing the display order of the recipe selection image 402. As shown in FIG.

The recipe selection image 402 shown in (a) of FIG. 13 further includes a sort button 450 compared to the recipe selection image 401 shown in FIG.

The sort button 450 is a button for changing the display order of search results. For example, in the recipe selection image 402 shown in FIG. 13, the search results 430 are arranged in order of popularity. The order of popularity is, for example, the order of the number of times the cooking recipe was selected.

By selecting the sort button 450 by the user, the display order can be changed. For example, the recipe selection image 402 shown in FIG. 13 includes search results 431 in which cooking recipes are arranged in order of ingredients with the highest procurement difficulty. In the search result 431, the cooking recipes are arranged in descending order of the number of ingredients whose procurement difficulty is equal to or higher than a predetermined value among the ingredients included in each cooking recipe.

For example, the three cooking recipes of "Chinese boiled chicken", "Kamiyaki chicken wings", and "Curry grilled chicken wings" shown in (a) of FIG. , 3, 1, 2. For this reason, the highest priority is given to ``Kamiyaki Chicken Wings,'' which has the fewest number of difficult-to-procure ingredients, followed by ``Curry Grilled Chicken Wings,'' and ``Chinese Stewed Chicken.'' As a result, a search result 431 as shown in (b) of FIG. 13 is obtained.

Here, the display order is determined based on the total number of ingredients whose procurement difficulty is equal to or higher than a predetermined value without distinguishing between food ingredients and seasonings, but the display order is not limited to this. For example, only ingredients may be targeted, and the display order may be determined based on the total number of ingredients for which the procurement difficulty level of ingredients is equal to or higher than a predetermined value. In this case, if the total number of ingredients whose procurement difficulty is equal to or higher than the predetermined value, the display order may be determined based on the total number of ingredients whose procurement difficulty is equal to or higher than the predetermined value. good.

Note that the recipe selection image may include supplementary information regarding the cooking difficulty level in addition to the procurement difficulty level. FIG. 14 is a diagram showing an example of recipe selection image 403 in cooking recipe display system 1 according to the present embodiment.

The recipe selection image 403 shown in FIG. 14 shows the result of searching for "Yuzu". The recipe selection image 403 includes a labor information label 443 that is an example of the auxiliary information label 440 .

The effort information label 443 is an example of second ingredient information indicating ingredients with a cooking difficulty level of a predetermined value or higher, and indicates foodstuffs with a cooking difficulty level of “0.8” or higher. The time-consuming information label 443 includes a hashtag and a natural language sentence representing a specific cooking process that takes time. For example, as shown in FIG. 14, for "pasta with citron and pepper with clams", a labor information label 443 representing the cooking process of "taking out the sand" for "clams" is displayed.

The cooking process included in the labor information label 443 can be obtained, for example, by analyzing the recipe procedure table 111b. Alternatively, the cooking process included in the time-consuming information label 443 may be included in the “procurement difficulty” item of the material evaluation table 121, although not shown in FIGS.

In this way, since the recipe selection image 403 includes the effort information label 443 regarding the cooking difficulty level, the user can compare and examine a plurality of cooking recipes and easily determine whether or not the ingredients can be cooked according to each recipe. can judge. Specifically, since the cooking process that requires time and effort is displayed, the user can determine whether or not the cooking process can be appropriately performed based on the user's own cooking technique without selecting each cooking recipe individually. can be judged based on

As in the case of procurement difficulty, ingredients with a high cooking difficulty are ingredients that can become a bottleneck when making the dish, that is, ingredients that can be a major obstacle to cooking. By displaying only such ingredients, it is possible to suppress information overload, facilitate judgment by the user, and assist the selection of cooking recipes.

Also, in the recipe selection image, tips for improving cooking techniques may be displayed. FIG. 15 is a diagram showing a display example of information for supporting improvement of cooking skills.

A recipe selection image 404 shown in FIG. 15A includes a trick display button 470 in addition to the recipe selection image 403 shown in FIG. When the tip display button 470 is selected, a hint image 480 shown in (b) of FIG. 15 is displayed on the display screen 221 .

Hint image 480 includes tips or hints for improving cooking techniques. For example, a list of ingredients frequently used in search results and a list of stock recommended ingredients are displayed. The list of ingredients is generated based on the frequency of use of the ingredient evaluation table 121, for example. In other words, materials whose frequency of use is greater than or equal to a predetermined value are selected and displayed on the display screen 221 . For example, the predetermined value is 0.5, but it is not limited to this. Hint image 480 includes information about ingredients, but may include information about cooking techniques.

By generating and displaying the hint image 480 in this way, it is possible to assist the user in improving his/her cooking technique. For example, ingredients and seasonings that should be kept on hand can be presented in an easy-to-understand manner even to a novice cook.

In each display image, the "selection" by the user is performed by a predetermined selection action such as tapping (single-clicking), double-clicking, long-pressing (for example, one second or longer), or sliding. The selection operation is received by the input/output unit 220, and the display control assigned to the selection operation is performed. A single button may be assigned different display controls by multiple selection actions. For example, when the return button 360 is tapped, the previously displayed image is displayed on the display screen 221, and when the return button 360 is long-pressed, the first image (recipe search image) is displayed on the display screen 221. may be displayed in

Also, depending on the size of the display screen 221, the material display image and the recipe selection image may be enlarged and/or reduced, and may be scrollable. For example, if all the ingredients of the target recipe cannot be displayed on one screen, the image may be reduced or scrolled.

Also, the layout of each of the material display image and the recipe selection image is not limited to the example shown in each drawing. For example, the procurement difficulty icon 350 is arranged on the right side of the quantity of material names in the material list 340, but may be arranged on the left side of the material names. The arrangement of each button, icon, text, etc. may be changed as appropriate.

Further, in the recipe selection image, auxiliary information indicating ingredients whose usage frequency is equal to or less than a predetermined value and/or auxiliary information indicating ingredients whose shelf life is equal to or less than a predetermined value may be displayed for each cooking recipe. Infrequently used ingredients are often difficult to use for other dishes, and users tend to hesitate to prepare them. A material whose shelf life is equal to or less than a predetermined value must be consumed quickly, and thus the user tends to hesitate to prepare it. In other words, materials whose frequency of use or shelf life is equal to or less than a predetermined value are materials that can become bottlenecks, like materials whose procurement difficulty or cooking difficulty is equal to or greater than a predetermined value. By displaying such ingredients, it is possible to assist the user in selecting a cooking recipe.

[Effects, etc.]
As described above, cooking recipe display system 1 according to the present embodiment is a cooking recipe display system including information terminal 200 having display screen 221 and control unit 210. A recipe data management unit 110 that manages a recipe database that holds a plurality of cooking recipes indicating a plurality of ingredients used in the dish, and a material evaluation that manages a material evaluation table 121 that indicates the procurement difficulty of each of the plurality of ingredients. and a management unit 120 . The control unit 210 displays on the display screen 221 auxiliary information obtained based on the procurement difficulty level of each of the plurality of ingredients indicated by the target recipe, which is one of the plurality of cooking recipes.

As a result, the auxiliary information obtained based on the procurement difficulty is displayed on the display screen 221, so that the user can determine whether or not the material can be prepared. For this reason, for example, if it is difficult to prepare the ingredients, it is possible to avoid making that dish and try to make a dish that allows the ingredients to be prepared more easily. Thus, according to the cooking recipe display system 1, it is possible to assist the user in selecting a cooking recipe.

Further, for example, the control unit 210 generates a first material display image including a plurality of ingredients indicated by the target recipe and procurement difficulty level information corresponding to the procurement difficulty level of each of the plurality of ingredients, and generates the generated first material display image. A display image of one material is displayed on the display screen 221 .

As a result, the procurement difficulty level information for each material is displayed, which makes it easier for the user to determine whether each material can be prepared. Thus, according to the cooking recipe display system 1, it is possible to more appropriately assist the user in selecting a cooking recipe.

Also, for example, the material evaluation table 121 further indicates the cooking difficulty level of each of the plurality of ingredients. The auxiliary information includes cooking difficulty level information representing the cooking difficulty level. The control unit 210 further generates a second ingredient display image including a plurality of ingredients indicated by the target recipe and cooking difficulty level information corresponding to the cooking difficulty level of each of the plurality of ingredients, and generates a first ingredient display image. and the second material display image are switched and displayed.

As a result, the cooking difficulty level information for each ingredient is displayed, making it easier for the user to determine whether each ingredient can be handled appropriately. In addition, since the images can be switched, the user can judge whether or not the food can be prepared from the viewpoint of procurement of ingredients and from the viewpoint of cooking technique. In this way, the cooking recipe display system 1 can more appropriately assist the user in selecting a cooking recipe.

Also, for example, the auxiliary information includes first ingredient information indicating ingredients whose procurement difficulty is equal to or higher than a predetermined value among the plurality of ingredients indicated by the target recipe. Control unit 210 generates a selection image including a plurality of cooking recipes and the first ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on display screen 221 .

As a result, the recipe selection image includes information about the degree of procurement difficulty, so that the user can compare and examine a plurality of cooking recipes and determine whether or not the ingredients required for each cooking recipe can be easily arranged. can be done. Thus, the cooking recipe display system 1 can assist the user in selecting a cooking recipe.

Also, for example, in the selected image, the display order of the cooking recipes may be determined based on the first ingredient information.

As a result, for example, cooking recipes can be arranged and displayed in descending order of the number of ingredients that are difficult to prepare. Therefore, it is possible to make it easier for the user to select a cooking recipe.

Further, for example, the auxiliary information includes second ingredient information indicating ingredients with a cooking difficulty level equal to or higher than a predetermined value among the plurality of ingredients indicated by the target recipe. Control unit 210 generates a selection image including a plurality of cooking recipes and second ingredient information for each of the plurality of cooking recipes, and displays the generated selection image on display screen 221 .

Thus, since the recipe selection image includes information about cooking difficulty, the user can judge whether or not each cooking recipe can actually be prepared while comparing and examining a plurality of cooking recipes. . Thus, the cooking recipe display system 1 can assist the user in selecting a cooking recipe.

In addition, the cooking recipe display method according to the present embodiment includes a plurality of steps indicated by a target recipe, which is one of a plurality of cooking recipes indicating one or more procedures indicating how to make a dish and a plurality of ingredients used in the cooking. Auxiliary information obtained based on the procurement difficulty level of each material is displayed on the display screen 221 . A program according to the present embodiment is a program that causes a computer to execute the cooking recipe display method.

Thus, as with the cooking recipe display system 1 described above, it is possible to assist the user in selecting a cooking recipe.

(Embodiment 2)
Next, Embodiment 2 will be described. The following description focuses on the differences from the first embodiment, and omits or simplifies the description of the common points.

[Constitution]
First, the configuration of a cooking recipe display system 2 according to Embodiment 2 will be described with reference to FIG. FIG. 16 is a block diagram showing the configuration of a cooking recipe display system 2 according to this embodiment.

As shown in FIG. 16 , cooking recipe display system 2 includes recipe providing server 500 and information terminal 200 . Information terminal 200 is the same as information terminal 200 according to the first embodiment.

Unlike the recipe providing server 100 according to the first embodiment, the recipe providing server 500 includes an ingredient evaluation managing section 520 instead of the ingredient evaluating managing section 120 . The material evaluation management unit 520 manages a recipe-by-recipe material profile table 521, a necessity table 522, and an alternative material profile table 523, in addition to the operation of the material evaluation management unit 120 according to the first embodiment.

The recipe-by-recipe ingredient profile table 521 holds supplementary information on a plurality of ingredients included in each cooking recipe. Specifically, the recipe-by-recipe material profile table 521 holds material profile data, which is an example of a material profile, as auxiliary information.

FIG. 17 is a diagram showing an example of the recipe material table 111a and the recipe-by-recipe material profile table 521 regarding the recipe ID "R002" of "Chinese stewed chicken: 2 servings". Although FIG. 17 shows the recipe material table 111a and the recipe-specific material profile table 521 as one combined table, the present invention is not limited to this. Since the recipe-by-recipe material profile table 521 is an example of a material evaluation table, each data may be included in the material evaluation table 121 .

The material profile data held in the recipe-by-recipe material profile table 521 includes information on "material classification" and "necessity", as shown in FIG. "Material classification" indicates the type of material. "Necessity" indicates the necessity of ingredients for cooking. The "necessity" is represented by a number, for example. In FIG. 17, the "necessity level" includes not only numbers but also natural language sentences representing the meaning of each number, but these natural language sentences may not be included. This natural language sentence may be the same as the data held in the necessity table 522 .

The necessity table 522 holds information about the necessity. Specifically, the necessity table 522 holds, as information on the necessity, data indicating the specific meaning of the necessity and data used when displaying the necessity.

FIG. 18 is a diagram showing an example of the necessity level table 522. As shown in FIG. As shown in FIG. 18, the data held in the necessity table 522 includes information on "necessity", "meaning", "presentation of material option information" and "presentation of alternative material".

"Necessity" indicates the degree of necessity of ingredients for cooking, that is, the degree to which ingredients are required for cooking. The degree of necessity is expressed, for example, in five stages from "1" to "5". The degree of necessity may be expressed in a plurality of stages, for example, two stages, three stages, or ten stages.

"Meaning" represents a specific meaning of the degree of necessity. In the present embodiment, the smaller the numerical value representing the degree of necessity, the lower the degree of necessity, that is, the material that is unnecessary when cooking. The higher the numerical value representing the degree of necessity, the higher the degree of necessity, that is, the ingredient that is indispensable when cooking.

Specifically, as shown in FIG. 18, the lowest degree of necessity "1" means that the material is "as much as you like". A degree of necessity of "2" means that the material can be omitted. In other words, both the degrees of necessity "1" and "2" mean that the ingredients are omissible when cooking, that is, they are ingredients that do not have to be used. The degree of necessity "3" means that the material is "substitutable" without restrictions, that is, it is a material that can be substituted with another material relatively freely from a plurality of substitutable candidate materials. It means that there is A necessity of "4" means that the material is restricted and "substitutable", ie not all candidate materials can be freely substituted. The highest requirement of "5" means that the material is "essential", ie a material that cannot be substituted by another material.

"Presentation of material option information" indicates material option information displayed on the display screen. The material option information is an example of auxiliary information according to necessity. The ingredient option information is included, for example, in the ingredients display image of the cooking recipe and displayed together with the ingredients included in the cooking recipe.

If the degree of necessity is "1", a mark to be added as desired is displayed. The optional mark is an example of optional information indicating that the corresponding material is optional. If the degree of necessity is "2", an omittable mark is displayed. The omissible mark is an example of omissible information. If the degree of necessity is "3" or "4", an alternative mark is displayed. The interchangeability mark is an example of interchangeability information indicating that the corresponding material is interchangeable. In addition, in the present embodiment, when the degree of necessity is "3" or "4", alternative material options, that is, one or more materials (alternative materials) that can be used instead of the corresponding material A list is displayed. If the degree of necessity is "5", a mandatory mark is displayed. The mandatory mark is an example of mandatory information indicating that the corresponding material is mandatory. A specific display example of each mark and a display example of alternative materials will be described later with reference to FIGS. 21 to 23. FIG.

"Alternative material presentation" indicates an alternative material profile table to be referenced when generating and displaying a list of alternative materials (alternative list).

The substitute material profile table 523 holds substitute information regarding substitute materials. The alternative material profile table 523 holds alternative material profile data, which is an example of an alternative material profile, as alternative information. The alternative material profile table 523 includes data in different table formats depending on whether or not alternative materials are restricted.

FIG. 19 shows a restricted alternative material profile table 523a. As shown in FIG. 19, the alternative material profile table 523a is an example of a first alternative material table in which, starting from each of a plurality of materials, a plurality of alternative materials that can be used in place of the material are associated.

The data held in the substitute material profile table 523a include "alternative ID", "category", "starting material", "alternative material", "taste comparison", "restrictions", "main nutrients" and "main use". contains information about

“Alternative ID” indicates identification information for managing alternative materials. "Category" indicates the material classification to which the starting material belongs. "Starting material" indicates a material that is used as a starting point when changing the material to be used, and identification information for management of the material. That is, the "starting material" indicates one ingredient included in the ingredient list of the cooking recipe. "Substitute materials" indicates a plurality of materials (that is, substitute materials) that can be used in place of the starting material and identification information for management of each material. "Taste Comparison" shows the change in taste when substitute materials are used in place of the starting material. In addition, "taste" is not only the stimulus sensed by the sense of taste ("taste" in the narrow sense), but also the flavor (stimulus sensed by the olfactory sense such as smell and aroma) and the texture (stimulus sensed by the sense of touch such as eating sensation). ).

"Constraints" indicates limitations or caveats imposed when using alternative materials in place of the starting material. Restrictions or caveats include restrictions on the cooking process, such as "must remove harshness," caveats based on the nature of the ingredients themselves, such as "high water content," and sourcing restrictions such as "only available in spring." including restrictions. "Main Nutrient" indicates the main nutrient of the substitute material. "Primary Use" indicates the primary application in which the alternative material is used.

The example shown in FIG. 19 indicates that "Japanese mustard spinach", "spinach", "radish leaves", etc. can be used instead of the starting material "bok choy". On the other hand, since "komatsuna" is not specified as a starting material, "bok choy" cannot be used instead of "komatsuna".

Thus, alternate material profile table 523a shows alternate materials in one direction. That is, even if material B can be used instead of material A, it may not be suitable to use material A instead of material B. In other words, the substitution of materials is limited to one direction only.

On the other hand, multiple materials can be freely substituted, and in some cases there are no restrictions. FIG. 20 shows an alternate material profile table 523b without restrictions. As shown in FIG. 20, the alternative material profile table 523b is a second alternative material table indicating one or more groups to which a plurality of materials belong among a plurality of groups classified by material groups that can be used in place of each other. An example.

The data held in the alternative ingredient profile table 523b includes information on "alternative ID", "category", "alternative ingredient", "group", "taste comparison", "remarks" and "main use". . "Alternative ID", "Category", "Alternative Ingredient", "Taste Comparison" and "Primary Use" are the same as the items included in the alternative ingredient profile table 523a shown in FIG. Also, "remarks" is almost synonymous with "restrictions".

In the substitute material profile table 523b, each substitute material is associated with a "group" instead of a "starting material". "Group" indicates the alternate group to which the corresponding material belongs. A plurality of materials belonging to the substitution group are mutually substitutable. Alternative materials belong to one or more alternative groups. There may also be alternative materials that do not belong to any group.

For example, in the example shown in FIG. 20, "sirloin" and "fillet" both belong to group "G2" and are therefore interchangeable. In addition, both "loin" and "peach" belong to the group "G3" and can be substituted for each other. However, since "peach" and "fillet" do not belong to the same group, they cannot be substituted for each other.

The items of information included in the alternative material profile tables 523a and 523b are not limited to the examples shown in FIGS. 19 and 20. FIG. For example, alternate ingredient profile table 523b may include information about "main nutrients." Also, the same material may be included in both alternate material profile tables 523a and 523b.

When presenting alternative materials to the user, the material evaluation management unit 520 refers to either the alternative material profile table 523a or 523b to determine and present one or more alternative materials. For example, the material evaluation management unit 520 refers to the restricted alternative material profile table 523a shown in FIG. 19 when presenting an alternative material for a material with a necessity level of "4". The material evaluation management unit 520 refers to the unrestricted substitute material profile table 523b shown in FIG.

[Example of display]
Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 2 according to the present embodiment will be described.

FIG. 21 is a diagram showing an example of an ingredient display image of a cooking recipe in cooking recipe display system 2 according to the present embodiment. (a) of FIG. 21 is the same as (a) of FIG. 11 and shows the material display image 301 in the procurement difficulty level display mode. (b) of FIG. 21 shows a material display image 601 in the necessity degree display mode.

As shown in FIG. 21B, an ingredient display image 601 is a third ingredient displaying a list of a plurality of ingredients indicated by the target recipe and necessity information according to the necessity of each of the ingredients. It is an example of a display image. The ingredient display image 601 includes necessity information icons 650 for each of all the ingredients of the target recipe. Requirement information icon 650 represents different indications depending on the requirement of the corresponding material. Specifically, the necessity information icon 650 includes four types of icons (marks): omissible icons 651 and 652 , a substitutable icon 653 , and an essential icon 655 .

The omissible icon 651 is a mark added by preference with a necessity level of "1", and includes the text "favorite". The omissible icon 652 is an omissible mark with a necessity level of "2" and includes the text "OK without". The substitutable icon 653 is a substitutable mark with a degree of necessity of "3" or "4" and includes the text "alternative material". Although the same icon is used for the necessity levels "3" and "4" here, different icons may be used. The mandatory icon 655 is a mandatory mark with a degree of necessity of "5" and includes the text "mandatory". In this way, the text included in the necessity information icon 650 is different, so that the user can easily grasp the necessity of each material just by looking at it.

Which icon is displayed as the necessity information icon 650 for each material is determined by referring to the necessity table 522 and the recipe-by-recipe material profile table 521 . Specifically, the material evaluation management unit 520 refers to the recipe-by-recipe material profile table 521 to acquire the necessity of each of all the ingredients of the target recipe, and refers to the necessity table 522 to acquire Acquire material option information corresponding to the degree of necessity. Thereby, the material option information (auxiliary information) corresponding to each material can be displayed on the display screen 221 as an icon.

In the present embodiment, when the display switching button 330 is selected, the material display image 301 in the procurement difficulty display mode of FIG. 21A and the material display image 601 in the necessity display mode of FIG. is switched. Also, as in the first embodiment, the display may be switched to the ingredient display image 302 in the cooking difficulty level display mode of FIG. 11(b). For example, when the display switching button 330 is selected, options for switchable display modes may be displayed in a pull-down manner.

In this embodiment, the necessity information icon 650 may be selectable by the user. For example, predetermined information is displayed on the display screen 221 when the necessity information icon 650 is selected.

FIG. 22 is a diagram showing an example of pop-up display of alternative ingredients in the cooking recipe ingredient display image 601 in the cooking recipe display system 2 according to the present embodiment.

As shown in FIG. 22(a), the user selects the substitutable icon 653 corresponding to "bok choy". The selection here is, for example, a long press, but may be a tap (single click). In FIG. 22 and subsequent figures, the user's selection is represented by the user's finger 700 .

When the substitutable icon 653 is selected, as shown in FIG. 22(b), a substitute list image 680 that is a list of substitute materials is displayed. The alternative list image 680 is a pop-up display and is displayed superimposed on the material display image 601 .

The substitute list image 680 shows a list of material names 681 of one or more substitute materials that are used instead of the material “bok choy” corresponding to the selected substitute icon 653 . A material name 681 included in the alternative list image 680 is determined by the material evaluation management section 520 .

For example, the material evaluation management unit 520 refers to the recipe-specific material profile table 521 of FIG. 17 to specify that the degree of necessity of the selected material "bok choy" is "4". The material evaluation management unit 520 refers to the necessity level table 522 of FIG. 18 to specify that the material with the specified necessity level "4" refers to the restricted alternative material profile table 523a of FIG. . Referring to the substitute material profile table 523a, eight materials such as "Japanese mustard spinach" are associated with the starting material "bok choy" as substitute materials. Therefore, the material evaluation management unit 520 generates a substitute list image 680 including eight materials as substitute materials and displays it on the display screen 221, as shown in FIG. 22(b).

Alternate list image 680 includes sort buttons 682 . If sort button 682 is selected, sorting of the alternative materials is performed.

FIG. 23 is a diagram showing another example of pop-up display of alternative ingredients in ingredient display image 601 of a cooking recipe in cooking recipe display system 2 according to the present embodiment. (a) of FIG. 23 is the same as (b) of FIG. In the substitute list image 680 of the material display image 601 of FIG. 23(a), the substitute materials are arranged in order of frequency of use. Specifically, the material evaluation management unit 520 acquires the usage frequency of each alternative material by referring to the material evaluation table 121 . As a result, the material names 681 can be arranged in order of frequency of use. Note that the material names 681 may be arranged in descending order of frequency of use.

Also, when the sort button 682 is selected, as shown in FIG. Specifically, the material evaluation management unit 520 refers to the material evaluation table 121 to acquire the degree of shelf life of each substitute material. As a result, the material names 681 can be arranged in descending order of shelf life. Note that the material names 681 may be arranged in order of shortest shelf life.

Also, the order in which the material names 681 are arranged is not limited to the example shown in FIG. For example, the ingredient names 681 may be arranged in descending or descending order of cooking difficulty (degree of ease of handling), or in ascending or descending order of procurement difficulty.

[Effects, etc.]
As described above, in the cooking recipe display system 2 according to the present embodiment, the ingredient evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each cooking recipe. The control unit 210 further generates a third ingredient display image that displays, in a list, a plurality of ingredients indicated by the target recipe and necessity information according to the necessity of each of the plurality of ingredients, and displays the first ingredient display. The image and the third material display image are switched and displayed.

As a result, the necessity information is displayed on the display screen 221, so that the user can judge whether or not the material is necessary. For this reason, it is possible to arrange cooking recipes such as omitting ingredients that are not absolutely necessary and make dishes. Thus, according to the cooking recipe display system 2, it is possible to assist in arranging cooking recipes. Also, even if the ingredients are difficult to procure, they can be omitted if they are not essential ingredients for the dish. For this reason, it is possible to make more appropriate selections than selecting dishes based only on procurement difficulty. Thus, according to the cooking recipe display system 2, it is possible to more appropriately assist the user in selecting a cooking recipe.

Further, for example, the necessity information includes substitutability information indicating that the corresponding material is substitutable. The control unit 210 can receive selection of the substitutable information displayed on the display screen 221, and when the substitutable information is selected, a list of substitute materials that can be used instead of the corresponding material is displayed on the display screen 221. indicate.

As a result, it is possible to present the user with alternative ingredients that can be used instead, and to assist the user in arranging the cooking recipe. For example, a user may prepare an equivalent dish using suggested alternative ingredients without having to prepare the ingredients indicated by the cooking recipe. In addition, even if an ingredient is difficult to procure, if there is an alternative ingredient that can be used instead, the alternative ingredient can be used to cook the dish. For this reason, it is possible to make more appropriate selections than selecting dishes based only on procurement difficulty. Thus, according to the cooking recipe display system 2, it is possible to more appropriately assist the user in selecting a cooking recipe.

In addition, for example, the material evaluation table 121 further indicates the usage frequency or shelf life of each of the plurality of materials. The control unit 210 may rearrange and display the list of alternative materials according to the frequency of use or the degree of shelf life.

As a result, for example, it is possible to preferentially display materials that are frequently used or materials that do not last long, so that it is possible to assist the user in selecting alternative materials.

(Embodiment 3)
Next, Embodiment 3 will be described. The following description focuses on the differences from the first or second embodiment, and omits or simplifies the description of the common points.

[Constitution]
First, the configuration of the cooking recipe display system 3 according to Embodiment 3 will be described with reference to FIG. 24 . FIG. 24 is a block diagram showing the configuration of the cooking recipe display system 3 according to this embodiment.

As shown in FIG. 24, cooking recipe display system 3 includes recipe providing server 800 and information terminal 200 . Information terminal 200 is the same as information terminal 200 according to the first embodiment.

The recipe providing server 800 includes a recipe data management section 810 and a material evaluation management section 820 .

A recipe data management unit 810 manages a recipe group master DB 811 . For example, the recipe data management unit 810 changes existing cooking recipes held in the recipe group master DB 811 and adds new cooking recipes to the recipe group master DB 811 . These changes, additions, etc. are made based on contributions of cooking recipes from users.

Posts by the user are accepted via the input/output unit 220 of the information terminal 200 , transmitted to the recipe providing server 800 via the communication unit 230 , and received by the communication unit 130 . Posting is performed for each cooking recipe, for example. For example, the display screen 221 displays, together with the cooking recipe, a comment input field for the cooking recipe, a comment input button for generating the input field, or the like. When the comment input button is selected, a comment input field is displayed on the display screen 221, and comments can be posted. Note that the input field or comment input button is included in, for example, the material display image, the procedure display image, or the recipe selection image.

FIG. 25 is a diagram showing an example of a post relating to an existing cooking recipe (here, “dumplings with feathers”). The post shown in FIG. 25 is an example of a first post including comments on cooking recipes. As shown in FIG. 25, the post includes the name (registered name) of the poster such as "Mr. A", comments on the cooking recipe, and other users' likes and comments. including the evaluation results of Note that in FIG. 25 , a part of the comment is underlined and the material ID is shown, but these are not actually displayed on the display screen 221 .

The recipe group master DB 811, as shown in FIG. 24, includes a recipe material table 111a, a recipe procedure table 111b, and a recipe evaluation table 811c. The recipe material table 111a and recipe procedure table 111b are the same as in the first embodiment.

The recipe evaluation table 811c holds evaluation data including evaluation results of a plurality of cooking recipes. An example of the recipe evaluation table 811c is shown in FIG. FIG. 26 is a diagram showing an example of the recipe evaluation table 811c.

The evaluation data held in the recipe evaluation table 811c includes information on "recipe ID", "recipe name", "related words", "cuisine category estimation", "classification", "cooking method", and "posted comment related words". contains. Some of the data held in the recipe evaluation table 811c (specifically, "recipe ID", "recipe name", "classification" and "cooking method") overlap with the data held in the recipe group master DB 811. is doing.

A “related word” is information indicating a term related to a cooking recipe. Terms included in the “related word” are used, for example, in the PR sentences of the recipe group master DB 811 . “Cooking category estimation” indicates a cooking category estimated from a cooking recipe and/or a comment on the cooking recipe. The category here means the genre of cooking. "Posted comment related words" indicates the result of analysis of comments included in posts on cooking recipes made by users. Analysis results are updated when comments are posted.

Returning to FIG. 24, the material evaluation management unit 820 manages an alternative material analysis word table 822 and a contributor profile table 823 in addition to the operation of the material evaluation management unit 520 according to the second embodiment. The material evaluation management unit 820 also includes a text analysis unit 821 .

The text analysis unit 821 is an example of an analysis unit that analyzes comments included in posts about cooking recipes.

Specifically, the analysis performed by the text analysis unit 821 is to extract predetermined terms from the comment. For example, the text analysis unit 821 extracts, from the comments, alternative ingredients that can be used in place of the ingredients included in the cooking recipe (target recipe) that is the target of the accepted post. More specifically, the text analysis unit 821 refers to the analysis word table 822 to extract substitute material from the comment.

FIG. 27 is a diagram showing an example of the alternative material analysis word table 822 . Parsing word table 822 holds extraction aid information used to extract alternative material from comments. Specifically, the analysis word table 822 holds and designates term data as extraction auxiliary information.

As shown in FIG. 27, the term data held in the analysis word table 822 includes information on "word ID", "analysis structure form" and "fluctuation word". "Word ID" indicates identification information for management of extraction auxiliary information. "Analytical structural form" exemplifies the structure of terms used in describing alternative materials using natural language sentences. Terms included in "analytical structural form" are terms that suggest that materials are interchangeable. In the example shown in FIG. 27, "A" in the "analysis structure form" represents the material before substitution (substitute material), and "B" represents the substitute material.

A "fluctuation word" is a fluctuation word of terms included in the "analysis structure form". A fluctuation word is a term (including misspellings) that is used instead of a term that expresses the same meaning. For example, yuragi words include conversions between kanji, hiragana, and katakana. Fluctuation words may also include variations in conjugation of terms such as verbs or adjectives.

Although the alternative material analysis word table 822 is shown here, the material evaluation management unit 820 may manage an additional material analysis word table. The additional material analysis word table, like the alternative material analysis word table 822, contains information about "analyzed structural forms" and "fluctuation words." "Analytical structural form" exemplifies terms used in describing additional materials such as "add A", "add A", and the like. A "fluctuation word" is a fluctuation word of terms included in the "analysis structure form".

The text analysis unit 821 also extracts from the comments the impressions or opinions about the cooking recipe that is the target of the received post. An impression or an opinion is an expression that expresses the characteristics of the taste, ingredients, cooking operation, etc. of a dish, and can be divided into positive content, negative content, and neither. Positive content includes terms such as “delicious”, “healthy”, and “easy” that recommend cooking to others. Negative content includes terms such as "not delicious", "failure", "difficult", etc. that do not recommend cooking to others or call attention when cooking. Contents that do not correspond to any of the above include terms that express characteristics of recipes such as "plenty of ingredients" and "seasonal" or characteristics of taste such as "sweetness".

For example, the text analysis unit 821 holds a template defining a plurality of terms to be extracted, and refers to the template to extract terms. The template may be updated accordingly. Machine learning may also be used to extract terms.

In this embodiment, the text analysis unit 821 evaluates the reliability of the analysis result. Specifically, the text analysis unit 821 calculates the accuracy of the analysis result. For example, the text analysis unit 821 calculates the accuracy of the analysis result based on the matching rate between the terms in the template and the terms included in the comment, the certainty of the classification of the terms, and the like.

Also, the material evaluation management unit 820 may adjust the priority of utilization of contributions by contributors based on the contributor profile table 823 . Specifically, the material evaluation management unit 820 preferentially uses posts from highly reliable contributors when registering alternative ingredients, impressions or opinions extracted from posts, or new recipes. good.

FIG. 28 is a diagram showing an example of the poster profile table 823. As shown in FIG. The contributor profile table 823 holds contributor information regarding contributors (that is, users). The contributor profile table 823 holds contributor data regarding contributors as contributor information.

As shown in FIG. 28, poster data held in the poster profile table 823 includes "user ID", "user name", "number of posts", "number of followers", "number of likes", " It contains information about "number of cooking history" and "cooking skill". “User ID” indicates identification information for management of the contributor, that is, the user of the cooking recipe display system 3 . "User name" indicates the name of the contributor. The contributor's name is the name registered by the contributor, and may be a nickname instead of the real name.

The “number of posts” indicates the number of times the contributor has posted the cooking recipe. The "number of followers" indicates the number of people following the poster. The “number of likes acquired” is an example of the reaction index of the post by the poster, and indicates the number of “likes” acquired by the post. The "number of likes" may be the total number of "likes" of all posts by the poster, or may be the maximum number of "likes" of each post.

“Number of cooking histories” indicates the number of dishes actually prepared by the contributor among all the cooking recipes held in the recipe group master DB 811 . For example, the display image of each cooking recipe may include a selection button that prompts the user to declare whether or not the dish has been prepared. The number of selection buttons pressed by the contributor is retained as the “number of cooking histories”. Alternatively, by cooperating with the cooking appliance, the number of types of dishes actually prepared by the cooking appliance may be acquired, and the acquired number of types may be recorded as the "number of cooking history". "Cooking skill" indicates the level of cooking skill of the contributor. The "cooking skill" is defined in a plurality of stages according to the number of cooking histories, for example. Alternatively, the "cooking skill" may be self-reported at the time of registration of the contributor.

By referring to the poster profile table 823, it is possible to determine the reliability of the posting by the poster. Specifically, the higher the number of posts, the number of followers, the number of likes, the number of cooking history, or the cooking skill, the more trust from the surroundings or the more comments about cooking. It can be judged that the eligibility is high. Therefore, for example, it is possible to give priority to display of posts by highly reliable contributors, registration of alternative ingredients based on the posts, registration of new recipes, and the like.

[Specific example of comment analysis]
Next, a specific example of comment analysis by the cooking recipe display system 3 according to this embodiment will be described.

First, an example of extracting alternative materials from comments will be described with reference to the comment of "Mr. B" shown in FIG. The text analysis unit 821 determines whether or not there is a term included in the analysis word table 822 by analyzing the comment of “Mr. B” shown in FIG. In this case, the sentence "fried tofu instead of minced pork" includes the structure "B instead of A" of the word ID "W001". Therefore, "minced pork" corresponding to "A" is extracted as a substitute material, and "thick fried tofu" is extracted as a substitute material.

The extracted alternative ingredients are managed in an alternative ingredient analysis result table for each cooking recipe. FIG. 29 is a diagram showing an example of an alternative ingredient analysis result table for each cooking recipe. The alternative material analysis result table holds alternative material analysis data indicating the analysis result of the alternative material by the text analysis unit 821 .

As shown in FIG. 29, the alternative material analysis data held in the alternative material analysis result table are "recipe ID", "analysis ID", "original", "alternative idea", "reaction index", "number of references". ', 'conjugation number' and 'original text'. “Recipe ID” indicates identification information of the cooking recipe that is the analysis target. "Analysis ID" indicates a management identification number assigned to each extraction of a substitute material. "Original" indicates the starting material (substituted material). "Alternative Ideas" refers to alternative materials.

The "reaction index" indicates the reaction from other contributors to the post. For example, a "reaction index" is the number of "likes" for a post. The “reference count” indicates the number of times the post was referred to. For example, the “reference count” is the number of citations to the post, the number of replies to the post, or the total number of these. The “number of uses” indicates the number of times the post was used. For example, the “number of uses” is the number of posts registered as favorites or the number of times cooking was performed based on the posts. The number of times cooking has been performed can be obtained, for example, by reporting from the contributor or by cooperating with cooking appliances. "Original" refers to the actual comments included in the post.

In this way, the substitutable material (starting material) and the substitutable material are associated with each cooking recipe, so that the substitutable material can be presented to the user when the target recipe is selected. For example, alternate materials may be included and displayed in the alternate listing image 680 shown in FIG. 22 or FIG.

Although an example in which alternative ingredients are managed for each cooking recipe has been shown here, application to other cooking recipes may be possible depending on the combination of the substitutable ingredient and the alternative ingredient. Therefore, for example, when a predetermined condition is satisfied, the substitute material may be registered in the substitute material profile table 523 shown in FIG. 19 or 20.

Predetermined conditions include, for example, the case where the number of echoes, the number of references, or the number of uses exceeds a predetermined threshold. Alternatively, the predetermined condition may include a case where the same combination of substitute material and substitute material is registered for a predetermined number (for example, a natural number of 2 or more) of cooking recipes. The material evaluation management unit 820 registers the substitute material in the substitute material profile table 523 when at least one of these conditions is satisfied.

FIG. 30 is a diagram showing an example of the alternative material profile table 523. As shown in FIG. Note that in FIG. 30, the data records added based on the comment of "Mr. B" are shaded with dots.

As shown in FIG. 30, the substitutable material "ground pork" belongs to group "G2". Therefore, the material evaluation management unit 820 assigns the same group "G2" as "minced pork" to "fried tofu" used instead of "minced pork". As a result, "thick fried tofu" and "minced pork" belong to the same substitution group, so they can be substituted for each other.

Here, no information on "taste comparison", "precautions" and "main use" is registered, but it is not limited to this. For example, the text analysis unit 821 may extract terms related to "taste comparison", "remarks", and "main use" from the poster's comment. The material evaluation management section 820 may register each piece of information obtained from the results extracted by the text analysis section 821 . Alternatively, the material evaluation management section 820 may acquire information about alternative materials via the Internet and register the acquired information.

Here, an example of registering "Atsuage" in the unrestricted alternative ingredient profile table 523b is shown, but it may be registered in the restricted alternative ingredient profile table 523a shown in FIG. Specifically, "minced pork" may be registered as a starting material, and "thick fried tofu" may be registered as an alternative material.

In the present embodiment, when a substitute material is extracted from a comment, the material evaluation management section 820 temporarily registers it in the substitute material analysis result table. After registering in the substitute material analysis result table, the material evaluation management unit 820 registers in the substitute material profile table 523 based on the actual feedback from the user.

In this case, the material evaluation management unit 820 may weight the reaction of each contributor based on the contributor profile table 823 . For example, only the reaction index by contributors with a certain level of reliability may be counted. Alternatively, the reaction index by a contributor with a certain level of reliability may be counted as n times (n is a number greater than 1) the reaction index by other contributors.

Further, in the present embodiment, text analysis unit 821 analyzes not only a post (first post) including a comment on a cooking recipe, but also a second post including a reply comment to the first post. The text analysis unit 821 analyzes a plurality of posts developed in multiple stages to extract alternative ingredients as well as impressions or opinions for one cooking recipe, and generate new recipes. It can be performed.

31 and 32 are diagrams showing an example of a post (first post) on a cooking recipe and a post (second post) including reply comments to the post, respectively. In FIG. 31, the post by “Mr. O” is an example of the first post for “baked cauliflower pie” with recipe ID “R004”. Both of the posts by “Mr. P” and “Mr. Q” are examples of second posts including reply comments to the post by “Mr. O”. In FIG. 32, the post by “Mr. R” is an example of the first post for “grilled cauliflower pie wrap” with recipe ID “R004”. Posts by “Mr. S”, “Mr. T”, and “Mr. U” are all examples of second posts including reply comments to the post by “Mr. R”. The second post by “Mr. S” is an example of a third post including a reply comment to the post by “Mr. U”. Posting is also possible with respect to the post by “Mr. U”, and subsequent postings are possible in a chain.

It should be noted that, as in the post by “Mr. Q” in FIG. 31, not only comments represented by natural language sentences but also images may be included. The image is, for example, a still image or a moving image of a finished dish or a dish in the process of being prepared.

As shown in FIGS. 31 and 32, each post includes the name of the poster (registered name), comments on the cooking recipe, and evaluations from other users such as "number of likes" and "number of comments." including results. In each figure, underlines attached to part of comments and characters such as material IDs are not actually displayed on the display screen 221 .

Underlined terms are terms extracted by the text analysis unit 821 . Specifically, as described above, the text analysis unit 821 extracts not only material names but also terms representing impressions or opinions, recipe features, cooking actions, and the like. The text analysis unit 821 generates and holds an analysis result detail table showing analysis results.

FIG. 33 is a diagram depicting an example of an analysis result detail table; The analysis result detail table holds analysis detail data indicating details of the analysis result by the text analysis unit 821 . As shown in FIG. 33, the analysis detail data held in the analysis result detail table includes "recipe ID", "detail ID", "original text", "analysis classification", "analysis accuracy", and "general word conversion". contains information about

“Recipe ID” indicates identification information of the cooking recipe that is the analysis target. "Detailed ID" indicates a management identification number assigned to each analysis unit. The analysis unit is a predetermined unit such as one sentence, one clause, one phrase, one clause or one word of the natural language sentence that constitutes the comment. The unit of analysis is not constant and is adjusted as appropriate according to the context. The “original text” indicates the original text (natural language text) for each analysis unit of the comment.

"Analysis classification" indicates the classification of the original text analysis result for each analysis unit. Classification of analysis results includes alternative ingredients, additional ingredients, recipe features, impressions, and the like. For alternative materials, it also contains the alternative ID of the alternative material analysis result table shown in FIG. In addition, in the case of an impression opinion, whether the content is positive or negative is included.

"Analysis Accuracy" indicates the accuracy of the analysis result. That is, the "analysis accuracy" indicates the accuracy of classification of terms extracted from comments. "General word conversion" indicates information obtained by replacing the original comment text with general terms.

In the analysis result detail table shown in FIG. 33, the detailed IDs “E04” to “E21” correspond to the analysis results of the posts of “Mr. O” to “Mr. U” shown in FIGS. ing.

Recipe data management unit 810 generates a new cooking recipe based on the analysis results. Recipe data management unit 810 also updates existing cooking recipes based on the analysis results.

FIG. 34 is a diagram showing an example of the recipe group master DB 811 added and updated in the cooking recipe display system 3 according to this embodiment. As shown in FIG. 34, new cooking recipes using substitute ingredients for "baked cauliflower pie wrap" with recipe ID "R004" are added as recipe IDs "R004-01" to "R004-03". . For example, “shrimp pie wrap” with recipe ID “R004-01” corresponds to analysis ID “A03” in the alternative material analysis result table of FIG.

Furthermore, in the recipe group master DB 811, "PR sentences" are generated based on the analysis results. For example, the PR text for “grilled cauliflower pie” with the recipe ID “R004” was only “easy and convenient with cooking appliances!” A lot of” is added. These PR sentences are generated based on terms whose analysis classification is determined to be "recipe feature" in the analysis result detail table shown in FIG. If there are multiple "recipe feature" terms, a PR sentence is generated for each of the multiple terms. Alternatively, PR sentences may be generated only for “recipe features” whose analysis accuracy is equal to or higher than a predetermined value. When a plurality of PR texts for one cooking recipe is included, each time an ingredient display image or procedure display image for the cooking recipe is displayed on the display screen 221, the plurality of PR texts are displayed while being switched one by one. (See, for example, FIG. 35 described below).

Note that the material evaluation management unit 820 may update the material evaluation table 121 based on the analysis result of the comment included in the post. For example, if there are many posts about cooking failures for a certain ingredient, the “degree of ease of handling” for that ingredient may be increased. In this way, the material evaluation management unit 820 may update the cooking difficulty level based on the analysis result of the comment regarding the cooking technique for the material.

Also, if there are many posts that include the use of a certain material, the "frequency of use" for that material may be increased. In this way, the material evaluation management unit 820 may update the frequency of use of materials based on the analysis results of comments regarding the use of materials. Similarly, the material evaluation management unit 820 may update the difficulty level of procurement based on the analysis results of the comments regarding material procurement. Further, the material evaluation management section 820 may update the degree of shelf life based on the analysis result of the comment regarding the shelf life of the material.

[Example of display]
Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 3 according to the present embodiment will be described.

35 and 36 show ingredients display images of cooking recipes in the cooking recipe display system 3 according to this embodiment, respectively. A material display image 901 shown in (a) of FIG. 35 includes an auxiliary information display switching button 930, an opinion display image 935, a material list 340, a return button 360, and a necessity information icon 650. there is The material list 340, return button 360 and necessity information icon 650 are the same as the material display image 601 shown in FIG.

The display switching button 930 includes three options, specifically "everyone's opinion", "knack" and "arrangement". When "everyone's opinion" is selected, an opinion display image 935 is displayed as shown in FIG. 35(a). The opinion display image 935 is a natural language sentence corresponding to the "recipe feature" in the "analysis classification" among the natural language sentences included in the "general word conversion" of the analysis result detail table of FIG. It contains the natural language sentences included in the “posted comment related words” of the evaluation table 811c.

When "Tips" is selected, a trick display image 936 is displayed as shown in FIG. 35(b). The tips display image 936 includes natural language sentences corresponding to "cooking action" or "impression opinion" in the "analysis classification" among the natural language sentences included in the "general word conversion" of the analysis result detail table of FIG. I'm in. Also, the tips display image 936 may include an image corresponding to a natural language sentence. An image is an image included in the corresponding post.

When "Arrange" is selected, an arrangement presentation image 937 is displayed as shown in FIG. 36(a). The arrangement presentation image 937 includes natural language sentences whose “analysis classification” corresponds to “alternative material” or “additional material” among the natural language sentences included in “general word conversion” in the analysis result detail table of FIG. I'm in.

When the substitutable icon 653 is selected as shown in FIG. 36(a), a substitution list image 970 is displayed as shown in FIG. 36(b). Alternate list image 970 includes list 971 of ingredients used in the subject recipe. It also includes a list 972 of ingredients that are not limited to the target recipe and are used as alternative ingredients for the ingredient corresponding to the substitutable icon 653 (here, cauliflower). It also includes a sort button 973 for changing the order of the list. The sort button 973 can switch between descending order and ascending order of frequency of use, degree of shelf life, difficulty of procurement, difficulty of cooking, and the like.

[Effects, etc.]
As described above, the cooking recipe display system 3 according to the present embodiment further includes the text analysis section 821 that analyzes comments included in posts about cooking recipes.

As a result, by analyzing comments posted on cooking recipes, it is possible to use them for evaluating cooking recipes, modifying cooking recipes, adding new cooking recipes, and the like. The recipe group master DB 811 can be further enhanced in terms of the quality and number of cooking recipes. Therefore, for example, the quality of cooking recipes that can be selected by the user can be improved, or the number of cooking recipes can be increased, thereby supporting the selection of cooking recipes by the user.

Also, for example, as analysis, the text analysis unit 821 extracts substitute ingredients that can be used in place of the ingredients included in the cooking recipe to be posted from the comment.

As a result, alternative ingredients are extracted from the comments, so that the extracted alternative ingredients can be used to modify or add new cooking recipes.

Also, for example, the text analysis unit 821 refers to an analysis word table 822 in which one or more terms suggesting that the material is substitutable and fluctuation words for each of the one or more terms are associated with each other. , to extract alternative material from the comments.

As a result, it is possible to improve the extraction accuracy of the alternative material.

Also, for example, the text analysis unit 821 extracts, as analysis, an impression or an opinion on the cooking recipe to be posted from the comment.

As a result, the impressions or opinions about the cooking are extracted from the comments, so that the extracted impressions or opinions can be used to modify the cooking recipes or the like.

Also, for example, the posts include a first post including a comment on a cooking recipe and a second post including a reply comment to the first post. The analysis unit analyzes comments included in each of the first post and the second post.

As a result, multiple comments from multiple contributors are analyzed, and based on the analysis results, the quality of the target recipe can be further improved, or many new cooking recipes can be generated.

Also, for example, the text analysis unit 821 manages the analysis results in association with each cooking recipe.

As a result, analysis results can be stored in association with each cooking recipe.

Also, for example, the text analysis unit 821 further calculates the accuracy of the analysis result.

This makes it possible to use highly reliable analysis results.

Also, for example, the text analysis unit 821 further generates a new cooking recipe based on the analysis result. The recipe data management unit 810 registers new cooking recipes in the recipe database.

This increases the number of cooking recipes that can be selected by the user, so that it is possible to assist the user in selecting a cooking recipe.

Also, for example, the control unit 210 displays the analysis result on the display screen 221 . Further, for example, the control unit 210 displays, as a result of the analysis, impressions or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on the arrangement of the cooking recipe.

As a result, it is possible to display other contributor's impressions and the like, so that the browsing user can refer to the selection of cooking recipes.

Also, for example, the text analysis unit 821 performs analysis based on the profile of the user who posted the cooking recipe.

This makes it possible to use the characteristics of the contributor to determine the reliability of the analysis result. For example, among various proposals for arranging cooking recipes, an arrangement by a contributor with high evaluation can be adopted as a new cooking recipe.

(Embodiment 4)
Next, Embodiment 4 will be described. The following description focuses on the differences from the first to third embodiments, and omits or simplifies the description of the common points.

[Constitution]
First, the configuration of the cooking recipe display system 4 according to Embodiment 4 will be described with reference to FIG. FIG. 37 is a block diagram showing the configuration of the cooking recipe display system 4 according to this embodiment.

As shown in FIG. 37, cooking recipe display system 4 includes recipe providing server 1000 and information terminal 200 . Information terminal 200 is the same as information terminal 200 according to the first embodiment.

The recipe providing server 1000 includes a recipe data management section 1010 and a material evaluation management section 820 . The recipe data management unit 1010 manages a recipe group master DB 811, a recipe material table 111a, and a recipe procedure table 1011b.

Similar to the recipe procedure table 111b, the recipe procedure table 1011b holds information on one or more procedures for each cooking recipe. The recipe procedure table 1011b is structured in order to modify the natural language sentences indicating the procedure, such as when materials are replaced.

FIG. 38 is a diagram showing an example of a recipe procedure table 1011b relating to "dumplings with feathers: 2 servings" with recipe ID "R001". As shown in FIG. 38, the procedure data held in the recipe procedure table 1011b holds information on "procedure number", "internal structure", "parameter value", and "alternative value". . The "display procedure" shown in FIG. 38 is a natural language sentence composed of a combination of the "internal structure" and the "parameter value", and is a sentence indicating the procedure of the cooking recipe displayed on the display screen 221. .

In the "internal structure", terms such as ingredients, amounts, utensils, and cooking operations that constitute the procedure of the cooking recipe are expressed as <identifier words>. <identifier word> is replaced with a term sandwiched between <identifier word> and </identifier word> defined in "parameter value". The identification word is represented by a combination of letters and numbers indicating types such as ingredients, amounts, utensils, and cooking operations. Also, <identifier word> can be replaced with a term defined in "alternative value". For example, in the first step, "Kimchi" can be used instead of "Cabbage" in Material 1. By adding, modifying, or deleting terms to the "alternative value", it is possible to change and display ingredients, amounts, utensils, cooking operations, etc. while maintaining the skeleton of the cooking procedure of the cooking recipe.

As shown in FIG. 37 , the recipe data management section 1010 includes a recipe re-editing management section 1012 . A recipe re-editing management unit 1012 manages re-editing of a plurality of cooking recipes registered in the recipe group master DB 811 . Specifically, the recipe re-editing management unit 1012 re-edits the cooking recipe based on the user's operation received by the input/output unit 220 .

FIG. 39 is a diagram showing an example of a posted edited image 1101 including a recipe generation button 1120 (here, “dumplings with wings” with recipe ID “R001”). As shown in FIG. 39 , when the posted comment is analyzed by the text analysis unit 821 and an alternative ingredient (alternative ingredient) is extracted, the alternative ingredient is detected (extracted) in the posted edited image 1101 . Text 1110 presenting the user with the fact that the recipe has been created and a create recipe button 1120 are displayed.

When the recipe generation button 1120 is selected by the user, a recipe edit image 1201 shown in FIG. 40 is displayed. FIG. 40 is a diagram showing an example of a recipe edit image 1201. As shown in FIG. The recipe edit image 1201 is an example of a recipe registration image for registering a new cooking recipe containing the substitute ingredients when the substitute ingredients are extracted in the comment. The recipe edit image 1201 is an image containing GUI objects for editing ingredients of a cooking recipe.

As shown in FIG. 40, recipe edit image 1201 includes input windows 1210 and 1211 for editing the recipe name and subtitle (PR text) of the original (existing) cooking recipe, respectively. The texts input to each of the input windows 1210 and 1211 are registered as the recipe name and PR text of the new cooking recipe.

The recipe edit image 1201 also includes a list of existing cooking recipe ingredients and a new cooking recipe ingredient list 1220 . The list of ingredients for the new cooking recipe is automatically generated based on the list of ingredients for the existing cooking recipe and the analysis result by the text analysis unit 821 . That is, "kimchi" is displayed instead of "cabbage" before the user edits. Therefore, if there is no correction, the user does not need to input. The quantity is changed from "40 g" to "60 g" by, for example, selecting and inputting by the user. A change from an existing cooking recipe may be highlighted by changing font such as font color or size, or by underlining or highlighting.

Note that the user may edit other items as necessary. The recipe edit image 1201 includes an ingredient change button 1230 , a category change button 1241 , a genre change button 1242 and an amount change button 1243 . For example, if change material button 1230 is selected, new materials can be added and/or existing materials can be deleted. When the classification change button 1241 is selected, the classification of dishes such as "main dish" and "side dish" can be changed. When the change genre button 1242 is selected, it is possible to change the cuisine genre such as "grilled dish" and "simmered dish". When the quantity change button 1243 is selected, the quantity of each material can be changed.

Depending on the type of substitute ingredients, it may be necessary to change the cooking procedure. For example, the recipe edit image 1201 includes an ingredient display button 1251 and a procedure selection button 1252 . When the procedure selection button 1252 is selected, for example, a recipe edit image 1202 shown in FIG. 41 is displayed.

FIG. 41 is a diagram showing an example of a recipe edit image 1202. As shown in FIG. The recipe edit image 1202 is an image containing GUI objects for editing the cooking recipe procedure. A recipe edit image 1202 is an image for editing the “No. 1” display procedure.

As shown in FIG. 41, recipe edit image 1202 includes input windows 1261 and 1262 for editing the display procedure of an original (existing) cooking recipe. The texts entered in each of the input windows 1261 and 1262 are registered as the display procedure of the new cooking recipe. The new cooking recipe display procedure is automatically generated based on the existing cooking recipe display procedure and the analysis result of the text analysis unit 821 . That is, "kimchi" is displayed instead of "cabbage" before the user edits. Therefore, if there is no correction, the user does not need to input.

Note that the recipe edit image 1202 includes a procedure change button 1231 . For example, when the procedure change button 1231 is selected, new procedures can be added and/or existing procedures can be deleted.

Recipe edit images 1201 and 1202 each include a registration button 1271 and a cancel button 1272 . When the registration button 1271 is selected, it is registered in the recipe group master DB 811 as a new cooking recipe as shown in FIG. FIG. 42 is a diagram showing registration of cooking recipes in the recipe group master DB 811 based on alternative ingredients.

When the cancel button 1272 is selected, registration of the new recipe is cancelled. In this case, for example, the posted edited image 1101 in FIG. 39 is displayed on the display screen 221 .

[Effects, etc.]
As described above, in cooking recipe display system 4 according to the present embodiment, control unit 210 registers a new cooking recipe including the alternative ingredients when alternative ingredients are extracted from the comment as a result of the analysis. is generated, and the generated recipe registration image is displayed on the display screen 221 .

This makes it possible to easily register new cooking recipes based on alternative ingredients.

Also, for example, in the recipe registration image, at least one of the ingredients and procedure of the existing cooking recipe and at least one of the ingredients and procedure of the new cooking recipe are displayed side by side.

This makes it possible to easily register new cooking recipes using existing cooking recipes. For example, the difference between the existing cooking recipe and the new cooking recipe can be highlighted to make it easier for the user to understand.

(Other embodiments)
Although the cooking recipe display system and the cooking recipe display method according to one or more aspects have been described above based on the embodiments, the present disclosure is not limited to these embodiments. As long as they do not deviate from the gist of the present disclosure, various modifications that a person skilled in the art can think of are applied to the present embodiment, and forms constructed by combining the components of different embodiments are also included within the scope of the present disclosure. be

Also, for example, the cooking recipe display system may include a home appliance communicably connected to at least one of the recipe providing server 100 and the information terminal 200 via a network. Home appliances include, for example, cooking appliances such as oven ranges, microwave ovens, and IH cooking heaters, and electric appliances such as refrigerators. For example, at least one of the recipe providing server 100 and the information terminal 200 transmits a command for executing the cooking recipe procedure to the home appliance. The home appliance receives the transmitted command and performs processing according to the received command. Alternatively, the refrigerator may manage the types and storage periods of the ingredients stored inside, and transmit the managed information to the recipe providing server 100 .

Further, the material display image, the procedure display image, the recipe selection image, the posted edit image, the recipe edit image, and the like shown in each embodiment are only examples, and the display contents, layout, and the like may be changed as appropriate.

Moreover, the databases and tables shown in each embodiment are merely examples, and the items and contents of the information and data to be held may be changed as appropriate.

Further, in the above-described embodiments, the processing executed by a specific processing unit may be executed by another processing unit. Also, the order of multiple processes may be changed, or multiple processes may be executed in parallel. Also, the distribution of the components of the cooking recipe display system to a plurality of devices is an example. For example, a component included in one device may be included in another device. Also, the cooking recipe display system may be implemented as a single device.

For example, the processing described in the above embodiments may be implemented by centralized processing using a single device (system), or may be implemented by distributed processing using a plurality of devices. good. Also, the number of processors executing the above program may be singular or plural. That is, centralized processing may be performed, or distributed processing may be performed.

Further, in the above embodiments, all or part of the components such as the control unit may be configured with dedicated hardware, or implemented by executing a software program suitable for each component. good too. Each component may be implemented by a program execution unit such as a CPU or processor reading and executing a software program recorded in a recording medium such as an HDD or semiconductor memory.

Also, components such as the controller may be configured with one or more electronic circuits. Each of the one or more electronic circuits may be a general-purpose circuit or a dedicated circuit.

One or more electronic circuits may include, for example, a semiconductor device, an IC (Integrated Circuit), or an LSI (Large Scale Integration). An IC or LSI may be integrated on one chip or may be integrated on a plurality of chips. Although they are called ICs or LSIs here, they may be called system LSIs, VLSIs (Very Large Scale Integration), or ULSIs (Ultra Large Scale Integration) depending on the degree of integration. An FPGA (Field Programmable Gate Array) that is programmed after the LSI is manufactured can also be used for the same purpose.

Also, general or specific aspects of the disclosure may be implemented in a system, apparatus, method, integrated circuit, or computer program product. Alternatively, the computer program may be implemented by a computer-readable non-temporary recording medium such as an optical disc, HDD, or semiconductor memory. Also, any combination of systems, devices, methods, integrated circuits, computer programs and recording media may be implemented.

In addition, various changes, replacements, additions, omissions, etc. can be made to each of the above-described embodiments within the scope of claims or equivalents thereof.

INDUSTRIAL APPLICABILITY The present disclosure can be used as a cooking recipe display system that displays cooking recipes.

1, 2, 3, 4 cooking recipe display system 100, 500, 800, 1000 recipe providing server 110, 810, 1010 recipe data management section 111, 811 recipe group master DB
111a recipe material table 111b, 1011b recipe procedure table 120, 520, 820 material evaluation management section 121 material evaluation table 122 material feature determination output section 123, 123a, 123b material feature determination table 130, 230 communication section 200 information terminal 210 control section 211 Data cache area 220 Input/output unit 221 Display screens 301, 302, 601, 901 Material display images 310, 1251 Material display buttons 320, 1252 Procedure selection buttons 330, 930 Display switching button 335 Quantity selection button 340 Material list 350 Procurement difficulty level icon 351a Basic ingredient icon 351b Basic seasoning icon 352a Standard icon 353a Rare ingredient icon 353b Special seasoning icon 360 Return button 370 Cooking difficulty icon 371 No trouble icon 372 Easy icon 373 One hassle icon 374 Trouble icon 401, 402, 403, 404 Recipe selection image 410 Search window 415 Search button 420 Page forward button 430, 431 Search result 440 Auxiliary information label 441 Rare ingredients label 442 Special seasoning label 443 Labor information label 450, 682, 973 Sort button 470 Tip display button 480 Hint image 521 Material profile table by recipe 522 Necessity tables 523, 523a, 523b Alternative material profile table 650 Necessity information icons 651, 652 Omissible icon 653 Substituteable icon 655 Required icon 680, 970 Substitute list image 681 Material name 700 Finger 811c Recipe Evaluation table 821 Text analysis unit 822 Word table for analysis 823 Contributor profile table 935 Opinion display image 936 Tips display image 937 Arrangement presentation images 971, 972, 1220 Ingredient list 1012 Recipe re-editing management unit 1101 Post editing image 1110 Text 1120 Recipe Generate button 1201, 1202 Edit recipe image 1210, 1211, 1261, 1262 Input window 1230 Change material button 1231 Change procedure button 1241 Change classification button 1242 Change genre button 1243 Change amount button 1271 Register button 1272 Cancel button

Claims (24)

A cooking recipe display system comprising an information terminal having a display screen and a control unit,
a recipe data management unit that manages a recipe database holding a plurality of cooking recipes that indicate one or more procedures indicating how to prepare a dish and a plurality of ingredients used in the cooking;
a material evaluation management unit that manages a material evaluation table indicating the procurement difficulty of each of the plurality of materials,
The control unit displays on the display screen auxiliary information obtained based on the procurement difficulty level of each of the plurality of ingredients indicated by the target recipe, which is one of the plurality of cooking recipes.
Cooking recipe display system. The control unit generates a first ingredient display image including a plurality of ingredients indicated by the target recipe and procurement difficulty level information corresponding to the procurement difficulty level of each of the plurality of ingredients, and generates the first ingredient displaying a display image on the display screen;
The cooking recipe display system according to claim 1. The material evaluation table further indicates the cooking difficulty level of each of the plurality of ingredients,
The auxiliary information includes cooking difficulty level information representing the cooking difficulty level,
The control unit further
generating a second ingredient display image including a plurality of ingredients indicated by the target recipe and cooking difficulty level information corresponding to the cooking difficulty level of each of the plurality of ingredients;
switching and displaying the first material display image and the second material display image;
The cooking recipe display system according to claim 2. The material evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each cooking recipe,
The control unit further
generating a third ingredient display image that displays a list of a plurality of ingredients indicated by the target recipe and necessity information according to the necessity of each of the plurality of ingredients;
switching and displaying the first material display image and the third material display image;
The cooking recipe display system according to claim 2 or 3. The necessity information includes substitutable information indicating that the corresponding material is substitutable,
The control unit
capable of accepting selection of the substitutable information displayed on the display screen;
displaying a list of alternative materials that can be used in place of the corresponding material on the display screen when the alternative information is selected;
The cooking recipe display system according to claim 4. The material evaluation table further indicates the usage frequency or shelf life of each of the plurality of materials,
The control unit rearranges and displays the list of alternative materials according to the frequency of use or shelf life.
The cooking recipe display system according to claim 5. the auxiliary information includes first material information indicating a material whose procurement difficulty is equal to or higher than a predetermined value among the plurality of materials indicated by the target recipe;
The control unit generates a selection image including the plurality of cooking recipes and the first ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen.
A cooking recipe display system according to any one of claims 1 to 6. In the selected image, the display order of cooking recipes is determined based on the first ingredient information.
The cooking recipe display system according to claim 7. The material evaluation table further indicates the cooking difficulty level of each of the plurality of ingredients,
The auxiliary information includes second ingredient information indicating ingredients whose cooking difficulty level is equal to or higher than a predetermined value among the plurality of ingredients indicated by the target recipe,
The control unit generates a selection image including the plurality of cooking recipes and the second ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen.
A cooking recipe display system according to any one of claims 1 to 8. Furthermore, it has an analysis unit that analyzes comments included in posts about cooking recipes,
A cooking recipe display system according to any one of claims 1 to 9. As the analysis, the analysis unit extracts from the comment alternative ingredients that can be used in place of the ingredients included in the cooking recipe to be posted.
The cooking recipe display system according to claim 10. The analysis unit extracts the alternative material from the comment by referring to a word table that associates one or more terms suggesting that the material is substitutable with fluctuation words for each of the one or more terms. Extract,
The cooking recipe display system according to claim 11. The control unit generates a recipe registration image for registering a new cooking recipe including the substitute material when the substitute material is extracted from the comment as a result of the analysis, and stores the generated recipe registration image. displayed on the display screen;
The cooking recipe display system according to claim 11 or 12. In the recipe registration image, at least one of the ingredients and procedure of the existing cooking recipe and at least one of the ingredients and procedure of the new cooking recipe are displayed side by side.
The cooking recipe display system according to claim 13. As the analysis, the analysis unit extracts an impression or an opinion on the cooking recipe to be posted from the comment.
The cooking recipe display system according to any one of claims 10-14. The posts include a first post including a comment on a cooking recipe and a second post including a reply comment to the first post,
The analysis unit analyzes comments included in each of the first post and the second post,
The cooking recipe display system according to any one of claims 10-15. The analysis unit associates and manages the results of the analysis for each cooking recipe;
The cooking recipe display system according to any one of claims 10-16. The analysis unit further calculates the accuracy of the result of the analysis,
The cooking recipe display system according to any one of claims 10-17. The analysis unit further generates a new cooking recipe based on the result of the analysis,
the recipe data management unit registers the new cooking recipe in the recipe database;
The cooking recipe display system according to any one of claims 10-18. The control unit displays the result of the analysis on the display screen,
The cooking recipe display system according to any one of claims 10-19. The control unit displays, as a result of the analysis, impressions or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on the arrangement of the cooking recipe.
The cooking recipe display system according to claim 20. The analysis unit performs the analysis based on the profile of the user who posted the cooking recipe.
The cooking recipe display system according to any one of claims 10-21. Auxiliary information obtained based on the procurement difficulty of each of the multiple ingredients indicated by the target recipe, which is one of a plurality of cooking recipes indicating one or more procedures indicating how to make a dish and a plurality of ingredients used in the dish. on the display screen,
Cooking recipe display method. A program for causing a computer to execute the cooking recipe display method according to claim 23.

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