JP2023084223A - Menu creation support device and menu creation support method - Google Patents

Abstract

To provide a technique capable of not only providing search results for a menu or the like merely matching a condition indicated by a user, but also providing the user with search results with additional suggestions.SOLUTION: A menu creation support device 11 includes: storage means 2 for recording information such as foodstuff data, dish data, and user data; communication means 3 for exchanging information with a user; display means 1 for displaying an input request for foodstuffs to the user and displaying a dish using the foodstuffs input by the user and good compatibility foodstuffs that are compatible with the foodstuffs; and control means 4 for controlling the various means.SELECTED DRAWING: Figure 2

Description

TECHNICAL FIELD The present invention relates to a menu creation support device and a menu creation support method that are useful when planning a cooking menu.

Thought about meal menus has always been important, but at the same time, it is a time-consuming task. In the past, people used to look at books and magazines about cooking, but nowadays when they search for the name of the dish, they are presented with various recipes from various sources on the Internet, making it easier than before to plan meals. has become

For example, in Japanese Unexamined Patent Application Publication No. 2003-122860 (Patent Document 1), a user who wishes to receive menu information inputs the conditions of menu information desired to be supplied via a communication line as a search condition (ingredient condition). A search is performed based on search conditions input by the user from pre-registered menu information, and a search result of the menu information is provided to the user.

Japanese Patent Application Laid-Open No. 2003-122860

However, although the invention described in Patent Literature 1 provides a desired menu that meets the user's needs such as ingredients and needs, the contents are fixed and there is no scalability. When I couldn't find it, I had to start over from the beginning, such as changing the search perspective. Further, although the search conditions of the user are reflected in the candidate dishes to be served, only those that match the conditions are simply displayed.
Therefore, the present invention provides a technique capable of not only providing search results such as menus that match the conditions indicated by the user, but also providing search results with additional suggestions added to the user.

In order to solve the above problems, one embodiment has the following configuration.
storage means for recording information such as ingredients data, cooking data, and user data; communication means for exchanging information with users; The menu creation support device includes display means for displaying dishes using good-compatible ingredients that are compatible with the ingredients, and control means for controlling the various means.

In one embodiment, since it has storage means for recording information such as ingredient data, cooking data, and user data, it is possible to provide dishes and recipes suitable for the user from these information. Since the apparatus has communication means for exchanging information with the user, information can be exchanged with a user at a remote location from the apparatus. Since it has a display means for displaying a request for input of ingredients to the user and displaying dishes using the ingredients input by the user and the ingredients that are compatible with the ingredients, the user is prompted to make necessary inputs, Also, necessary information can be displayed to the user. Since it has control means for controlling the various means, that is, the storage means, the communication means, and the display means, it is possible to provide the user with dishes with extras when viewed from the first input ingredients by using these means. can be done.

In one embodiment, the display means is a menu creation support device that displays the well-compatible ingredients and prompts the user to input ingredients selected from the well-compatible ingredients.
In one embodiment, since the display means displays the well-compatible foodstuffs, it is possible to additionally present foodstuffs that are well-suited to foods other than the foodstuffs input by the user. Then, since the user is presented with an input request for a food item selected from the well-compatible food materials, it is possible to request the user's selection from among the well-compatible food materials, so that a response more in line with the user's request can be provided. can do.

In one embodiment, the user data includes user identification information such as user ID and user address, information on gender, age, height, weight, BMI, vital data such as pulse, body temperature and blood pressure, allergy, chronic disease, medical history , health guidance history, treatment history, regular medicines, dietary restrictions, preferences, application usage logs, and other personal information.

In one embodiment, the user data includes user identification information such as user ID and user address, information on gender, age, height, weight, BMI, vital data such as pulse, body temperature and blood pressure, allergy, chronic disease, medical history , Health guidance history, treatment history, regular medicines, dietary restrictions, preferences, application usage logs, etc. can do. Therefore, it is possible to present a preferable dish corresponding to the user's individual condition.

In one embodiment, a first input requesting step of requesting a user to input ingredients; a second input requesting step of requesting input of ingredients selected from well-compatible ingredients; a cooking display step of displaying dishes using the ingredients input in the first input requesting step and the second input requesting step; can be a menu creation support method for executing

In one embodiment, a first input requesting step of asking the user to input ingredients, a step of displaying good-compatible ingredients that are compatible with the ingredients input by the user and the ingredients, and a step of displaying good-compatible ingredients that are ingredients that are compatible with the ingredients, a second input requesting step of requesting input of ingredients selected from well-compatible ingredients; a cooking display step of displaying dishes using the ingredients input in the first input requesting step and the second input requesting step; , it is possible to provide an additional presentation of ingredients that are compatible with the first input ingredients. Further, it is possible to allow the user to select a favorite ingredient from among the compatible ingredients, and to present a dish that meets the user's request.

In one embodiment, the compatibility may be a compatibility determined based on the frequency of occurrence of ingredients used in cooking at the same time.
In one embodiment, the compatibility is determined based on the frequency with which the ingredients are used in cooking at the same time. It is possible to make highly versatile proposals to users that incorporate the knowledge and experience of predecessors.

In one embodiment, the compatibility can be a compatibility determined in consideration of the ingredients of ingredients.
In one embodiment, the compatibility is determined by considering the ingredients of the ingredients, so it can be determined, for example, based on the variation in the nutritional components of the ingredients, and by considering such nutritional components. , can lead to the provision of nutritionally balanced dishes. In addition, compatibility based on the frequency of occurrence of ingredients used in cooking at the same time as well as the nutritional content of ingredients, and compatibility based on the nutritional content of ingredients apart from the frequency of occurrence of ingredients used in cooking at the same time. You can also In the former case, it is possible to reflect both the frequency of occurrence and the goodness of nutritional components in the compatibility. In the latter case, on the other hand, it is possible to provide compatibility that focuses on nutritional components regardless of the frequency of occurrence. In addition to nutritional ingredients such as protein and lipids, the ingredients of ingredients include ingredients contained in ingredients that may not necessarily be called nutrients such as water and dietary fiber. can be taken as

In one embodiment, the affinity can be an affinity that is determined in consideration of user characteristics.
In one embodiment, the compatibility is determined in consideration of the characteristics of the user. Therefore, compatibility can be determined in consideration of information included in user data, such as the user's allergies, dietary restrictions, and preferences. By taking such user-specific matters into consideration, it is possible to provide dishes that are more personalized to each user and requested by the user. In addition, compatibility is determined by considering the user's characteristics as well as the occurrence frequency of ingredients being used for cooking at the same time, or the compatibility is determined by considering the user's characteristics apart from the occurrence frequency of ingredients being used for cooking at the same time. can also be In the former case, it is possible to reflect the goodness of both the occurrence frequency and the characteristics of the user in the compatibility. On the other hand, in the latter case, it is possible to provide compatibility focused on the user's characteristics regardless of the frequency of occurrence.

According to one embodiment, it is possible to present foodstuffs that are compatible with foodstuffs selected by the user, and to provide presentation with the added benefit of good compatibility.
According to one embodiment, it is possible to present a dish according to the user's request from ingredients selected by the user.

1 is a block diagram of a menu creation support system of one embodiment; FIG. It is a flow chart which shows the flow of the menu preparation support method of one embodiment.

The present invention will be described in further detail based on embodiments. In addition, in each embodiment, redundant description of the same parts, materials, functions, effects, and the like will be omitted.

First embodiment:
FIG. 1 is a block diagram showing the configuration of a menu creation support system 10 in which a menu creation support device 11 as one embodiment and a user terminal 12 used by a user are connected via a network 13 . This menu creation support device 11 includes display means 1 , storage means 2 , communication means 3 , and control means 4 .

The display unit 1 creates and displays an input request screen for requesting the user to input his/her favorite ingredients, etc., a screen for displaying search results, dishes suitable for the user, and the like.
The storage means 2 records information including various data necessary for presenting a menu, such as ingredient data, cooking data, and user data.
The communication means 3 exchanges information with the user.
The control means 4 controls the entire apparatus, communicates with the user, and executes stored programs using various information recorded in the storage means 2 .
The user terminal 12 used by the user displays the display screen created by the display means 1, holds the user's personal data, and allows the user to make necessary inputs to the menu preparation support device 11. FIG.

The configuration of the menu preparation support device 11 includes a central processing unit (CPU) that functions as an arithmetic unit and a control unit, a main storage device such as a RAM and a flash memory, an external storage device such as a hard disk, a LAN card, a router, and the like. It has a communication device, a computer program, etc., and is a virtual server on a cloud service connected to a network, a computer used by a system manager, and the like.

The user terminal 12 used by the user is equipped with a communication device capable of connecting to a network such as an in-house LAN, the Internet, or a LAN. to acquire and display the received data, to send the data input by the user to the menu creation support device 11, and to receive the data from the menu creation support device 11 and output it in the form of e-mail or the like through an output device. It may be a personal computer, a mobile phone, a tablet terminal, a mobile terminal capable of recording vital data, or the like.

<Execution of menu creation support device 11>:
As one aspect of the user's use, the user accesses the web page of the menu preparation support device 11 from the user terminal 12, enters his/her own ID, and starts using the device. The flow of subsequent execution of the menu preparation support device 11 is shown in the flow chart of FIG.

Step 1: Presentation of Ingredient Input Screen When the control means 4 permits the user access, the display means 1 displays an input screen having input fields for ingredients for preparing a dish. A user inputs a desired ingredient (for example, ingredient 1) from the input field of the input screen. Desired foodstuffs include foodstuffs owned by the user, foodstuffs which the user wants to cook and eat, and the like.
The input field for this ingredient can be configured to allow free input by the user. Alternatively, the display means 1 can present a food list in the input field, and the user can select from the food list. Furthermore, when the user has input some foodstuffs in the past, the display means 1 uses the history information to display the foodstuffs that the user has selected in the past, so that the user can select his or her favorite foodstuffs. can be made easier.
The input of food ingredients by the user can be one type or two or more types.

Ingredients include staple foods such as rice, udon, and soba, types of fish used as main and side dishes, types of meat, types of beans, eggs, types of vegetables, types of potatoes, types of mushrooms, types of seaweed, and others. Various names such as fruits, milk, and dairy products can be mentioned, but in addition to these, seasonings, additives, processed foods, and the like can also be used as foodstuffs.
The display means 1 is preferably configured to display a plurality of input fields for ingredients. When the user inputs a plurality of foodstuffs in one input field, an OR search can be performed, and when a plurality of foodstuffs are divided and input in a plurality of input fields, an AND search can be performed.

In addition to inputting some kind of food, the user may be able to instruct to cancel step 3, which will be described later, for presenting food that is compatible with the food. The display means 1 can display an input request column necessary for canceling the screen presenting the compatible ingredients separately from the input column of the ingredients.

Step 2: Search for ingredients that have good compatibility (good compatibility ingredients) When the user finishes inputting the ingredients, the control means 4 searches the database accumulated in the storage means 2 based on the ingredients (for example, ingredients 1) input by the user. , ingredients compatible with the ingredients input by the user, in other words, ingredients that can be used together with the ingredients selected by the user to make a dish suitable for the user are retrieved. Alternatively, the control means 4 performs machine learning and searches for ingredients that are compatible with the ingredients input by the user based on the various information taken into the storage means 2 . In addition, for convenience of explanation, a compatible ingredient is also referred to as a "good compatible ingredient".
Compatibility between foodstuffs indicates the degree of compatibility between foodstuffs with 100% being the best case and 0% being the worst case, and showing the degree of compatibility between ingredients by a numerical value of 0 to 100%. A method for determining compatibility will be described later.
When performing an AND search with respect to a plurality of foodstuffs input by the user, a search is made for foodstuffs that are compatible with the plurality of foodstuffs. In other words, if the user inputs n foodstuffs, +1 foodstuffs with good compatibility with n+1 foodstuffs are searched for. Also, when performing an OR search for a plurality of foodstuffs input by the user, a search is made for foodstuffs that are compatible with each of the plurality of foodstuffs.

Step 3: Presentation of Compatible Ingredients Next, the display means 1 presents to the user an appropriate number of ingredients selected from the plurality of compatible ingredients guided by the control means 4 . The number of ingredients to be presented may be the limit number of food pictures that can be displayed on the output screen presented as search results, or the number of ingredients within a predetermined compatibility threshold. In addition, it is preferable to present the foodstuffs in order of compatibility. Furthermore, it is preferable to display the number of compatibility with the photograph of the foodstuffs.
Ingredients that are said to be compatible include seasonings, additives, processed foods, etc., but it is also possible to exclude such ingredients from the displayed ingredients. .
Then, the user selects and inputs an ingredient that the user wants to use in cooking together with the first input ingredient from among the ingredients presented as being compatible (for example, ingredient 2).

Step 4: Presentation of dishes using ingredients that are compatible with the ingredients input by the user (e.g., ingredient 1) first entered by the user, and then an arbitrary ingredient from among the ingredients that are compatible For example, when the input of ingredients 2) is completed, the control means 4 searches the data accumulated in the storage means 2 for dishes using these ingredients (here, ingredients 1 and 2) selected by the user, The display means 1 presents dishes that meet the conditions.
Alternatively, when step 3 is canceled, the control means 4 retrieves dishes using ingredients that are compatible with the ingredients first input by the user, and the display means 1 presents dishes that meet the conditions.

Apart from the dishes displayed in step 4, ingredients compatible with the ingredients first selected by the user and not selected in step 3 (for example, ingredients other than ingredients 2) are displayed on a part of the display screen for displaying dishes. can be displayed. Therefore, even if a dish using the ingredients selected by the user is displayed in step 4, if the user does not want the dish and wants to find another dish, another ingredient that is compatible with the dish can be immediately selected. can be done.

Step 5: Presentation of recipe When the user selects a desired dish from among the plurality of dishes displayed in step 4, the display means 1 shows the ingredients required for that dish, their amounts, how to prepare the dish, etc. View recipes. The user can cook the selected dish according to the recipe.

According to this menu creation support device 11, it is possible to present ingredients that are compatible with the ingredients first selected by the user, and to present dishes using ingredients that are compatible with the ingredients first selected by the user. Therefore, it is possible to expand the range of proposed dishes and provide the user with an extra factor in considering the menu.

<How to lead compatibility>:
Since there are several examples of how to derive the goodness of compatibility, these will be explained, but any of the compatibility derived by the method determined here may be adopted.

Compatibility determination part 1:
Based on the idea that if the ingredients are compatible with each other, they will be used in the same dish, and one embodiment of compatibility determination is based on the frequency of occurrence of simultaneous use of ingredients in cooking. One specific determination method is as follows.

First, we collect information on various dishes and extract the ingredients used in each dish. Ingredients can be extracted by natural language processing from a sentence describing a dish, or by extracting the name of an ingredient from the shape and color of a dish image.
Next, the frequency of occurrence is counted for each food item collected. If a certain ingredient is used in one dish, it is counted as "1", and if it is used in 231 different kinds of dishes, for example, it is counted as "231".

It also counts how often one ingredient and another appear in the same dish. For example, if the number of dishes in which both ingredients A and B appear is 58, "58" is counted as the co-occurrence frequency of ingredients A and B.

Table 1 is an example showing the relationship between certain foodstuffs and other foodstuffs. In Table 1, the "ingredient 1 [count])" column indicates that the ingredient is "tomato" and the number of dishes in which "tomato" is used, and the "ingredient 2 [count])" column indicates It shows various ingredients and the number of dishes in which they are used. In addition, the "co-occurrence" column shows the number of dishes in which the ingredient displayed in the "ingredient 2 [count])" column was used together with the ingredient "tomato", and the "pairing score" column indicates the number of dishes in which the ingredient "tomato ” and the foodstuffs shown in the foodstuff 2 column.

Here, the correlation between the two foodstuffs indicated by the "pairing score" in Table 1 is obtained as follows.
First, an embedding model of ingredients name words is created from all cooking data, and an N-dimensional numerical vector representation is created for each ingredient. Then, using the Siamese network of deep learning, there are two Multilayer Perceptrons (MLP) with the same number of layers, nodes and weights at the top level of the Siamese network. Input a numerical vector representation of dimensions into a Siamese network and output an M-dimensional numerical vector. The two M-dimensional vectors are first concatenated and input to another MLP with a different number of layers, nodes, and weights than the two top-level MLPs above to output a K-dimensional vector. Next, we take the outer product of the two M-dimensional vectors to generate M ^2- dimensional vectors. The M ^2- dimensional vector is concatenated with the K-dimensional vector to form an M ² +K-dimensional vector. Finally, the M ² +K dimensional vector is input to another MLP with a 1D scalar output to obtain the correlation between desired ingredients.
Finally, the correlation between the two ingredients was normalized to obtain a pairing score ranging from -100% to 100%, with 100% being the best match and -100% being the worst match. rice field.

In this way, the compatibility is determined by taking into consideration the frequency of co-occurrence between foodstuffs and the peculiarity of the frequency of occurrence of the foodstuff itself. The compatibility determined by this compatibility determination method is based on the experience that, in many dishes that existed in the past, the ingredients are compatible if they are used at the same time.

Compatibility determination part 2:
In one embodiment of the compatibility determination, the compatibility between two ingredients is determined, but the compatibility determination method here determines the compatibility between three or more ingredients. More specifically, when determining compatibility between three ingredients, the compatibility determination method between the two ingredients is extended and applied to the three ingredients. The same is true when determining compatibility between four or more foodstuffs.

Compatibility determination part 3:
Another embodiment of compatibility determination is a method of determining compatibility in consideration of ingredients between ingredients. In the compatibility determination method explained so far, the determination was based on the criterion that compatibility is good if the number of times it is used at the same time in a dish is high. Compatibility is determined based on the idea that compatibility is good.
In one aspect of the method of taking nutritional data into consideration for the compatibility of ingredients, the ingredients based on the food composition table are taken out from the ingredients, and when one ingredient and another ingredient are combined, the variation in nutritional ingredients in particular is determined by which of those ingredients. Compatibility is determined by paying attention to how much it is reduced compared to one case (=case of single ingredient). For example, when it comes to compatibility between rice and pork, the lack of protein in the case of rice alone can be compensated by pork, and the lack of carbohydrate in the case of pork alone can be compensated by rice. Therefore, compatibility between these ingredients is good. On the other hand, regarding the compatibility between pork and beef, the nutritional components contained in these ingredients are similar, and the variation in nutritional components cannot be reduced compared to the case of pork alone or beef alone, resulting in poor compatibility. Here, proteins and carbohydrates are used as examples of components, but the same applies to components such as dietary fiber, water content, and coloring.

It is more preferable to determine the compatibility based on the frequency of occurrence in cooking described in the determination of compatibility No. 1 and the determination of compatibility No. 2, with the results based on nutritional data taken into consideration. This is because the compatibility based on the frequency of occurrence also takes into consideration the ingredients of the ingredients. In addition, when ingredients B and C are used in dish A, the amount of ingredient B and ingredient C used in dish A is extracted, and the content of nutritional ingredients based on the amount used is added to the variation in ingredients. is a factor for determining compatibility, a more realistic compatibility can be calculated.

Compatibility determination part 4:
Another embodiment of compatibility determination is a method of determining compatibility in consideration of user characteristics. In other words, this is a method of determining compatibility by adding user data to data related to the contents of a menu, such as ingredient data or cooking data.
As data related to the contents of the menu, food data includes information such as the name of the food, the amount used, nutrition data of the food, allergy data, frequency of occurrence in cooking, compatibility between food, and the like. The food data includes information such as the name of the food, the content of the recipe of the food, the photograph of the food, and nutritional data such as the calorie of the food. User data includes user ID, user identification information such as user address, gender, age, height, weight, BMI, information on vital data such as pulse, body temperature and blood pressure, allergies, chronic diseases, medical history, health guidance history, treatment Examples include personal information such as history, medications taken, dietary restrictions, preferences, and application usage logs.

The control means 4 performs machine learning to analyze the correlation between these various types of data, identifies the important elements for the user's health maintenance and the user's needs from among them, and selects the most compatible data in order of importance. Decide in order. In addition, those with known strong correlations are handled individually. Since there is a strong correlation between a user's allergies and the ingredients that cause them, wheat is excluded from the suggested ingredients if, for example, the user's personal data indicates that they are allergic to wheat.

According to the compatibility that considers the characteristics of the user, it is possible to present ingredients in advance based on the user's unique condition to the user who has dietary restrictions or allergies. It is possible to reduce the risk of selecting Further, if the user accesses the menu preparation support device 11 after a long period of aerobic exercise, the user's exercise data can be stored in the storage means 2 from the mobile terminal holding the user's exercise data through the communication means 3, and the user can Based on the temporary lack of energy in the body, carbohydrate-rich foodstuffs are more likely to be searched as highly compatible foodstuffs.

The control means 4 can store some known compatibility data in the storage means 2, for example, if there is data such as compatibility based on the frequency of occurrence between ingredients. In addition, when there is no publicly known compatibility data, for example, when there is a new variety of food material that has been newly produced, or a new food ingredient described in a new recipe presented by a new provider. Or, if there is a new data item to be included in the user data, the control means 4 can recalculate the new compatibility each time to update the data sequentially. Here, the control means 4 can perform machine learning to search for and present the latest compatibility data based on the latest data.

Second embodiment:
In step 4 of the first embodiment, dishes using ingredients that are compatible with the ingredients input by the user are presented. It listed several dishes included.
However, in the case of using compatibility determined by considering ingredients such as nutritional components of ingredients or compatibility determined by considering characteristics of the user as the compatibility between ingredients, data input by the user is used. Mere presentation of the containing dish may not be sufficient. For example, even if the user selects only one of the presented dishes, it is not always possible to obtain sufficient nutrition from that dish alone. It is possible that sufficient nutrition can be obtained only when In such a case, the display means 1 can present the plurality of dishes as a set.

In the determination of compatibility of ingredients, the control means 4 selects ingredients from which sufficient nutrition can be obtained based on the ingredients selected by the user when the compatibility determined by considering the components such as nutritional components of the ingredients is used. Select a combination of ingredients and present a dish using those ingredients. For example, when the user selects ingredients A and B, if sufficient nutrition can be obtained with a combination of ingredients A, B, C, D, and E, a dish using ingredients A and B and an ingredient C , D and E, or a dish using ingredients A and D and a dish using ingredients B, C and E. Of course, the same ingredients may be included in multiple dishes. At this time, it is preferable to select a dish consisting of a combination of ingredients A, B, C, D, and E in consideration of compatibility based on the frequency of occurrence of the ingredients used in the same dish.

The control means 4 also uses the compatibility determined by considering the characteristics of the user, based on the ingredients selected by the user, the combination of ingredients based on the user's health maintenance and other values sought by the user. and present dishes using those ingredients. For example, when a user selects ingredients F and G, if a combination of ingredients F, G, H, I, and J provides a dish suitable for the value sought by the user, the ingredients F and H are used. A dish without ingredients input by the user, such as a dish and a dish using ingredients G, I, and J, or a dish using ingredients F, I and a dish using ingredients G, H, and J, is presented. can do. Of course, the same ingredients may be included in multiple dishes. It is preferable to select a dish consisting of a combination of the ingredients F, G, H, I, and J in consideration of compatibility based on the frequency of occurrence of the ingredients used in the same dish.

In the case of adopting the aspect of this embodiment, the display means 1 creates a display screen provided with an input column requesting display of recommended dishes. If the user requests that the system present recommended dishes, the recommended dishes are combined and presented according to the request.

The above-described embodiment is an example of the present invention, and may be further provided with known means and methods, and can be appropriately modified without changing the gist of the present invention.

1 display means 2 storage means 3 communication means 4 control means 10 menu creation support system 11 menu creation support device 12 user terminal 13 network

Claims (10)

storage means for recording information such as ingredients data, cooking data, and user data;
a communication means for exchanging information with a user;
display means for displaying an input request for ingredients to a user, and displaying dishes using the ingredients input by the user and good-compatible ingredients that are compatible with the ingredients;
a control means for controlling the various means;
menu creation support device. 2. The menu creation support device according to claim 1, wherein said display means displays said well-compatible ingredients and prompts the user to input ingredients selected from said well-compatible ingredients. The user data includes user identification information such as user ID and user address, information on gender, age, height, weight, BMI, vital data such as pulse, body temperature and blood pressure, allergy, chronic disease, medical history, health guidance history, 3. The menu creation support device according to claim 1 or 2, wherein the information is selected from personal information such as treatment history, regular medicines, dietary restrictions, preferences, application usage logs, and the like. 3. The menu preparation support device according to claim 1, wherein said compatibility is determined based on the frequency of occurrence of ingredients used in cooking at the same time. 5. The menu creation support device according to any one of claims 1 to 4, wherein said affinity is an affinity determined in consideration of ingredients of ingredients. 6. The menu creation support device according to any one of claims 1 to 5, wherein the affinity is an affinity determined in consideration of user's characteristics. a first input requesting step of asking the user to input ingredients;
a good-compatible food ingredient display step of displaying a food material input by a user and a good-compatible food material that is compatible with the food material;
a second input requesting step of requesting a user to input a food material selected from the well-compatible food materials;
a cooking display step of displaying a dish using the ingredients input in the first input requesting step and the second input requesting step;
A menu creation support method for executing 8. The menu creation support method according to claim 7, wherein the compatibility is determined based on the occurrence frequency of ingredients being used in cooking at the same time. 9. The menu creation support method according to claim 7 or 8, wherein the compatibility is determined in consideration of the components of ingredients. 10. The menu creation support method according to any one of claims 7 to 9, wherein said affinity is an affinity determined in consideration of characteristics of the user.

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