JP3609720B2 - Recipe provision system and recipe provision method - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a recipe providing system and a recipe providing method, and more particularly to providing an optimum recipe for a user.
[0002]
[Prior art]
A system that transmits recipes according to a genre of a dish selected by a user by using the Internet or a home appliance compatible with the Internet is operated. On the other hand, in recent years, users receiving recipes have not requested recipes simply to increase the variety of dishes, but recipes for combating lifestyle-related diseases represented by obesity, and recipes for nursing and nursing food Etc. are increasing. Such a request is based on the fact that the user puts the highest importance on health in determining the recipe, and in any case, the recipe provided is the optimal meal for the user. It is becoming an essential condition.
[0003]
In order to provide such a recipe that matches the user's request, the conventional recipe providing system, for example, records the energy amount for each recipe to be recorded in the database together with the user input. In general, a method of searching for a recipe that matches the amount of energy to be used is employed.
[0004]
[Problems to be solved by the invention]
Here, in the recipe search in the conventional recipe providing system, the amount of energy is taken into consideration, and the recipe selection that is surely preferable for the health condition of each user has been selected, but the searched recipe is the dish that the user wants to eat It was not always true. In other words, in the conventional system, the user may not be satisfied depending on the dish by the selected recipe.
[0005]
In view of the above problems, the present invention provides a recipe providing system and a recipe providing method for providing an optimum recipe that is preferable from the viewpoint of health for the user and that can be satisfied by the user. The purpose is to do.
[0006]
[Means for Solving the Problems and Effects of the Invention]
1) The recipe providing system of the present invention
A recipe providing device for providing recipe information;
A client device connected to the recipe providing device;
A recipe providing system comprising:
The recipe information is at least
Main food information defined including recipe decision informationAsParts information and
Seasoning information defined including recipe decision informationAsParts information and
Side meal information defined including recipe decision informationAsConsists of any combination of parts information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The client device
Parts instruction transmission means for transmitting a parts instruction for instructing the parts information according to a user operation and a recipe determination instruction for instructing the recipe determination information;
Receiving means for receiving recipe information;
Output means for outputting the recipe information received by the receiving means;
With
The recipe providing device includes:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Parts instruction acquisition means for acquiring the parts instruction and the recipe determination instruction;
Parts information acquisition means for acquiring the part information corresponding to the parts instruction as selected part information by referring to the parts information recorded in the parts recording means when the parts instruction is acquired;
A recipe that generates at least one recipe information by combining one or more pieces of the part information with the selected parts information, and totalizes recipe determination information recorded in each of the combined parts information. Information generating means;
Recipe information extracting means for extracting recipe information whose aggregated recipe determination information matches the recipe determination instruction from at least one recipe information generated by the recipe information generation means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
It is characterized by having.
[0007]
Thus, the recipe information transmitted to the client apparatus always includes the part information corresponding to the part instruction transmitted by the user. Therefore, the present recipe providing system can provide an optimum recipe that can provide satisfaction with the dish corresponding to the parts instruction of the user of the client device. The recipe information transmitted to the client device includes the part information corresponding to the part instruction transmitted by the user, and further includes recipe determination information corresponding to the recipe determination instruction. Therefore, with this recipe providing system, it is possible to provide an optimum recipe that is satisfied with the dish corresponding to the part instruction of the user of the client device and that matches the recipe determination information.
Furthermore, in the recipe providing system of the present invention, the part information is at least information of main meal information, seasoning information, or side meal information, and the recipe determination information is at least energy amount information or It is characterized by being either information of nutrient information or cooking time information.
Therefore,The recipe information transmitted to the client device includes either the main meal information desired by the user, the seasoning information, or the side meal information, and further the energy amount information desired by the user, nutrient information, or The thing that matches any of the cooking time information is included. Therefore, with this recipe providing system, the user of the client device is satisfied with the dish desired by the user, and from the aspect of health that matches either the energy amount information, nutrient information or cooking time information desired by the user. In addition, it is possible to provide an optimum recipe that allows the user to obtain satisfaction.
[0008]
The recipe information generating meanschosenFor parts information1 or moreSince at least one recipe information is generated by combining the parts information ofchosenA plurality of variations of recipe information are generated while including part information. Therefore, it becomes easy to increase the number of final recipe information, and even when recipes are provided a plurality of times, recipe information that does not get tired for the user can be provided.
[0009]
2) In the recipe providing system of the present invention,
The recipe information generating means further includes:
The two or more parts information is combined, and at least one or more recipe information is generated by selecting an appropriate combination of the parts information.
[0010]
Thus, the recipe information transmitted to the client device includes the userThe part information corresponding to the parts instruction sent byAre included, and the combination of the parts information is appropriate. Therefore, the user of the client device is provided by this recipe providing system.Corresponding to the parts instructionsIt is possible to provide an optimum recipe in which satisfaction is obtained by cooking and the combination of the parts information is appropriate.
[0011]
10) In the recipe output device of the present invention,
The recipe information is at least
Main food information defined including recipe decision informationAsParts information and
Seasoning information defined including recipe decision informationAsParts information and
Side meal information defined including recipe decision informationAsConsists of any combination of parts information,
The recipe determination information includes information on an amount of energy capable of quantitatively counting a plurality of pieces of information,
The recipe output device is:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Means for obtaining user information including user height information and weight information;
Means for calculating a body mass index (BMI) of the user based on the user information, and calculating information on an appropriate intake energy amount based on the calculated body mass index and the user information;
Recipe information generating means for generating at least one or more recipe information by combining the one or more parts information, and totalizing information on the amount of energy recorded in each of the combined parts information;
Recipe information extracting means for extracting recipe information whose total energy amount is less than or equal to the appropriate intake energy amount from at least one recipe information generated by the recipe information generating means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
It is characterized by having.
[0012]
Thus, recipe information that is less than or equal to the user's proper intake energy amount can be provided.
[0015]
5) In the recipe providing system of the present invention,
The part information recorded in the parts recording means is at least:
Parts cooking method information that is the cooking method of the parts, or
Part cooking method image information representing the part cooking method information as an image,
It is characterized by including either.
[0016]
Thereby, the user of a client apparatus can cook easily based on the transmitted recipe information. Moreover, according to the part cooking method image information, since visual confirmation can be performed, cooking can be performed more easily.
[0017]
6) Definition of terms and correspondence with embodiments
In this invention,
“Recipe information” refers to information indicating ingredients, how to make, cooking time, etc., for a dish completed by a combination of parts information. In the embodiment, this information corresponds to information indicating how to make “a garnish of tomato sauce tofu hamburger and potato fries” output in step S915 of FIG.
[0018]
“Part information” refers to information indicating the ingredients, how to make, cooking time, etc. of the elements constituting one recipe information. In the embodiment, for example, if “tomato sauce tofu hamburger and potato fries” is one recipe, its elements “tofu hamburger”, “tomato sauce”, “potato fries” etc. Each piece of information shown here corresponds to this.
[0019]
“Main food information” refers to information indicating ingredients, how to make, cooking time, and the like of main elements among elements constituting one recipe information. In addition, “main food” is a concept that includes the name of the dish that is conceived in the first stage of selecting the food to eat. For example, “hamburger”, “fried rice”, “steak”, “ramen”, etc. This is a genre. In the embodiment, the main food data 500 in FIG. 5 corresponds to this.
[0020]
“Seasoning information” refers to information indicating an ingredient, a method of making, a cooking time, etc. of an element for seasoning main elements among elements constituting one recipe information. Further, “seasoning” is a material for seasoning the main food, and has a concept including, for example, “sauce”, “dressing”, “topping” and the like. In the embodiment, the seasoning material data 600 of FIG. 6 corresponds to this.
[0021]
“Sub-meal information” refers to information indicating ingredients, how to make, cooking time, etc., of elements constituting one recipe information that are different from the main elements. “Side foods” are garnished dishes that are added to the main food. For example, “potato fries”, “carrot glasse”, “sauteed tomatoes”, etc. Say. In the embodiment, the side dish data 700 of FIG. 7 corresponds to this. Note that the concept of “cold meal” is not only a side dish, but depending on recipe information, in addition to the main meal, other recipes such as “appetizer”, “soup with a side dish, salad”, etc. are combined into one recipe information. It is a concept that includes dishes other than the main food.
[0022]
“Recipe determination information” is a concept that includes indirect matters to be considered when determining recipes, such as the user's proper energy intake, necessary nutrients, cooking time, and chewing ability. This refers to matters other than the direct matter of “delicious food”.
[0023]
DETAILED DESCRIPTION OF THE INVENTION
table of contents
1. System outline, hardware configuration, etc.
2. Database configuration
3. Overview of optimal recipe generation process
4). Optimal recipe generation processing according to the first embodiment
5. Optimal recipe generation processing according to the second embodiment
6). Effects of the embodiment
7). Other embodiments of the invention
――――――――――――――――――――――
1. System outline, hardware configuration, etc.
Embodiments of the present invention will be described with reference to the drawings. As shown in FIG. 1, an optimum recipe providing service system as a recipe providing system according to the present invention includes an optimum recipe service server computer 200 (hereinafter referred to as an optimum recipe server 200) as a recipe providing apparatus and a client as a client apparatus. A computer 100 (hereinafter referred to as client 100) is connected via the Internet 300. The optimum recipe server 200 includes a recipe database 22 (hereinafter referred to as a recipe DB 22) and a client database 24 (hereinafter referred to as a client DB 24).
[0024]
The hardware configuration of the main parts of the optimum recipe server 200 and the client 100 of this system will be described with reference to FIGS. As shown in FIG. 2, the client 100 includes a CPU 2 as a part instruction transmission unit, a reception unit, and an output unit, a memory 4, a hard disk 6, a monitor interface 8, a sound interface 10, a communication interface 12, a keyboard 14, and an external storage. A device 7 is provided. The client 100 is connected to the Internet 300 through the communication interface 12.
[0025]
The optimum recipe server 200 includes a CPU, a hard disk, a communication interface, and a memory as in the case of the client 100, and FIG. The CPU 33 serving as a part instruction acquisition unit, main part information acquisition unit, recipe information extraction unit, and recipe information transmission unit performs an optimal recipe generation process using an optimal recipe generation program 32 stored in a hard disk or the like. The memory also stores a client DB 24 and a recipe DB 22 as part recording means. The recipe DB 22 includes a main food dish database 26 (hereinafter referred to as a main food dish DB 26) as main food information, a seasoning material database 28 (hereinafter referred to as a seasoning material DB 28) as seasoning information, and side meal information. As a side dish dish database 30 (hereinafter referred to as a side dish dish DB 30).
[0026]
The optimum recipe generation program 32 is read from the CD-ROM on which it is stored and installed on the hard disk. In addition to the CD-ROM, a program such as a floppy disk (FD) or an IC card may be installed on a hard disk from a computer-readable recording medium. Furthermore, it may be downloaded using a communication line. In the present embodiment, the program stored in the CD-ROM is indirectly executed by the computer by installing the program from the CD-ROM to the hard disk. However, the present invention is not limited to this, and the program stored in the CD-ROM may be directly executed. Note that programs that can be executed by a computer are not only programs that can be directly executed by being installed as they are, but also programs that need to be converted into other forms (for example, those that have been compressed) ) Is also included. Further, as an operating system used for the client 100 or the optimum recipe server 200, for example, Windows (trademark) or the like may be employed.
2. Database configuration
2-1. Client DB
FIG. 4 shows an example of information recorded in the client DB 24. The client DB 24 is composed of a plurality of client data 400 recorded for each user of this system. Each client data 400 includes data recording date, height, weight, sex, age, BMI (obesity index: BMI = weight (Kg) ÷ (height (m) × height (m))), Appropriate daily intake energy amount, allergic foods, restrictions, daily activity intensity (classified by the intensity of daily life activity based on energy consumption), data history, etc. are recorded. Note that the BMI and the appropriate intake energy amount may be recorded by direct input by the client, but in the present embodiment, the CPU 33 of the optimum recipe server 200 performs the BMI based on the input information such as height. And calculating the appropriate intake energy amount.
[0027]
Here, the appropriate intake energy amount is calculated as being appropriate as the calorie that the user ingests in one meal. In this embodiment, the standard energy amount is first calculated from the BMI value, age, etc., and further, based on this standard energy amount, an appropriate intake energy amount that increases the energy amount if “too thin” is calculated, On the contrary, if it is “obesity”, an appropriate intake energy amount that reduces the energy amount is calculated.
[0028]
The calculation of the appropriate intake energy amount is not limited to that according to the present embodiment. As another embodiment, if the past client information of the user has already been input, the tendency of the weight change with time is calculated, and the tendency is added as a factor for calculating the proper intake energy amount. Accordingly, it is possible to calculate an appropriate intake energy amount that is comfortable for the user. In addition, the energy amount of meals already taken during the day and the energy amount of past meals are recorded in the client data 400 as history information, or the classification information of the target user such as “Growth” or “Women's” Therefore, the CPU 33 may determine that the information may be added as a factor for calculating the appropriate intake energy amount. Furthermore, even with the same dish, the amount of energy that is ultimately digested varies depending on the degree of chewing and the time spent eating, so the information on the user's meal time is added as a factor for calculating the appropriate amount of energy intake You can also. In addition, the appropriate intake energy amount may be calculated from the body fat percentage instead of the BMI.
[0029]
In addition, as a premise for recording these client DBs 24 in the optimum recipe server 200, processing such as user registration and user authentication which are normally performed before the client receives service provision from the server on the Internet is performed. .
[0030]
Note that the information recorded in the client DB 24 is not limited to these, and for example, the client may be allowed to input a medical history, a hospital history, an ideal weight, and the like.
[0031]
2-2. Recipe DB
The recipe DB 22 includes a main dish DB 26 as a main food information recording unit illustrated in FIG. 5, a seasoning material DB 28 as a seasoning information recording unit illustrated in FIG. 6, and a side meal information recording unit illustrated in FIG. As a side dish DB30. In this embodiment, the optimum recipe server 200 transmits optimum recipe candidates to individual clients. This recipe includes “main dish”, “seasoning ingredients” to be added thereto, “ It consists of “cold food”. In the present embodiment, “main dish” is recorded in the database as main dish data 500, “seasoned ingredients” as seasoning ingredients data 600, and “secondary dishes” as subsidiary meal data 700, respectively. ing.
[0032]
The main dish DB 26 illustrated in FIG. 5 records data such as “burdock hamburger”, “tofu hamburger”, “fried rice”, and “steak” as the main dish data 500. In the seasoning material DB 28 illustrated in FIG. 6, data such as “white sauce”, “teriyaki sauce”, and “tomato sauce” is recorded as the seasoning material data 600. In the side dish DB 30 illustrated in FIG. 7, data such as “carrot glass”, “sauteed tomato”, and “potato fries” are recorded as side dish data 700. Each data includes “material name” as material data, “E (kcal)” as energy information, and “nutrients for each material as nutrient information, which constitute the main food and secondary food. "How to make" as part cooking method information, "Cooking time information" as cooking time information, "Ingredient information" indicating the amount, "Genre information" such as Japanese or Western style, "Season suitable for providing the food" Information "etc. are recorded.
[0033]
Although not shown in FIGS. 5, 6, and 7, in this embodiment, when outputting an optimum recipe to the client 100, an image of how to prepare a dish and an example of serving as part cooking method image information In order to output data together, moving images and still image data are also recorded in the above-described main food data 500, seasoning material data 600, and secondary food data 700 according to standards such as MPEG.
[0034]
Further, the recipe DB 22 is read from the CD-ROM in which they are stored and recorded in the memory, but is not limited thereto. As another embodiment, the main food DB 26, the seasoning material DB 28, and the secondary food DB 30 are separately read out from a computer-readable recording medium such as a CD-ROM, floppy disk (FD), and IC card. It is also possible to make a download using a communication line.
[0035]
3. Overview of optimal recipe generation process
FIG. 8 shows a flowchart of an outline of the optimum recipe generation process by the optimum recipe server 200. The optimum recipe generation process includes that the CPU 33 of the optimum recipe server 200 generates and extracts an optimum recipe that matches the user of the client 100 while referring to the recipe DB 22 based on the client information and the recipe determination information. To do. The outline of the optimum recipe generation process is as follows.
[0036]
The CPU 33 of the optimum recipe server 200 starts an optimum recipe generation process illustrated in FIG. 8 after receiving an access request from the client 100 via the Internet 300 and performing predetermined user registration / authentication.
[0037]
First, the CPU 33 determines whether or not client information is input from the client 100 (step S801), and if there is an input, records the client information in the client DB 24 (step S803). Next, a client situation index is calculated based on the recorded client information (step S805). Here, the client information in this embodiment is client data 400 such as height and weight exemplified in FIGS. 3 and 4, and the client status index is BMI, appropriate intake energy, and the like. In parallel with recording in the client DB 24, the CPU 33 determines whether or not recipe determination information has been input from the client 100 (step S807).
[0038]
Next, the CPU 33 refers to the recipe DB 22 to generate a recipe that matches the obtained client situation index and recipe determination information (step S809). This recipe is generated by a combination of main food data 500, seasoning material data 600, and side food data 700. Therefore, the generation of the recipe in step S809 is performed by generating a recipe that matches the client status index and the recipe determination information from among a plurality of recipes completed by the combination of these data.
[0039]
After searching for optimum recipe candidates, the CPU 33 outputs these candidates to the communication interface 34 (step S811). Those recipe candidates are transmitted to the client 100 via the Internet 200, and a recipe is determined from the recipe candidates by the user of the client 100. The CPU 33 determines whether or not a recipe has been determined (step S813). If the recipe has been determined, the detailed data of the determined recipe is output (step S815), and the optimum recipe generation process is terminated.
[0040]
The system outline, the hardware configuration, the database configuration, and the outline of the optimum recipe generation process according to the embodiment of the present invention have been described above. In the following description, two processes for generating an optimum recipe by the optimum recipe providing service system are described. Illustrate. Note that the two illustrated processes are similarly performed by the above-described optimum recipe providing service system, and are referred to as a first embodiment and a second embodiment, respectively.
[0041]
4). Optimal recipe generation processing according to the first embodiment
It is assumed that the user of the client 100 in the first embodiment desires to eat “hamburger” as the main food, and further desires a recipe with a cooking time of 1 hour 30 minutes or less. Therefore, the main food name as the user's part instruction here is “hamburger”, and the cooking time as the recipe determination information is “within 1 hour 30 minutes”. Note that the user of the client 100 may directly input the parts instruction or the like, or a predetermined keyword or the like may be recorded in advance on the optimum recipe server 200 side and selected by the user. May be. Moreover, the user may input the life activity intensity directly, or the optimum recipe server 200 may transmit a guide screen for determining the life activity intensity, or the user may answer a predetermined question. A program that automatically determines the classification may be provided.
[0042]
FIG. 9 is a flowchart of the optimum recipe generation process according to the first embodiment, and FIG. 11 is a diagram showing a monitor display example of the client 100 during the generation of the optimum recipe. The optimum recipe generation process according to the first embodiment will be described below based on this flowchart and a monitor display example.
[0043]
First, the user of the client 100 accesses the optimum recipe server 200 (see FIG. 11A). Then, while watching the monitor display illustrated in FIG. 11B, height, weight, sex, age, and life activity intensity as client information are input to the client 100 and transmitted to the optimum recipe server 200. Next, the user inputs the main dish name “hamburg” and the cooking time “within 1 hour 30 minutes” into the client 100 and transmits them to the optimum recipe server 200 while viewing the monitor display illustrated in FIG. 11C.
[0044]
On the other hand, the CPU 33 determines whether or not client information is input from the client 100 (step S901), and if there is an input, records the client information in the client DB 24 (step S903). Next, based on the recorded client information, BMI and a suitable intake energy amount (here, 430 kcal) as a client situation index are calculated (steps S905 and S907).
[0045]
Next, in parallel with the recording in the client DB 24, the CPU 33 determines whether or not “main dish name” and “cooking time” are input from the client 100 (steps S909 and S910). When there is an input, the CPU 33 refers to the recipe DB 22 to generate a recipe that matches the input main food name “hamburg” (step S911). As described above, the recipe is generated by combining the main dish data 500, the seasoning material data 600, and the side dish data 700, but here, the main dish DB 26 is used. In addition, the seasoning material data 600 and the secondary food data 700 are combined with the main food data 500 recorded as “hamburger” in FIG.
[0046]
Next, the CPU 33 that has generated the recipe extracts a recipe that matches the appropriate intake energy amount calculated in step S907 and the cooking time input in step S910 from the generated recipe (step S913). FIG. 12 shows a part of a specific example of a combination table of optimum recipe data when “hamburg” is selected as the main food dish. E (kcal) in the table, V. Values such as E (mg) and cooking time information are total values of data corresponding to the main food data 500, seasoning material data 600, and secondary food data 700, respectively. Therefore, the CPU 33 extracts a combination having an energy amount of 430 kcal or less and a cooking time of 1 hour 30 minutes or less from a plurality of hamburger recipes partially illustrated in FIG. 12 by the extraction process in step S913. Become.
[0047]
The CPU 33 outputs one or more recipe candidates extracted in step S913 to the communication interface 34 (step S915). Those recipe candidates are transmitted to the client 100 via the Internet 200, and the user determines a recipe from among the recipe candidates while checking the monitor illustrated in FIG. 11D. Then, the CPU 33 determines whether or not the recipe has been determined (step S917). If the recipe has been determined, the main food data 500 and the seasoning material constituting the recipe are used as detailed data of the determined recipe. “Material information”, “How to make information”, “Cooking time information” recorded in the data 600 and the side dish food data 700, respectively, and image data such as how to make a dish and a serving example are output (step S919). The recipe generation process is terminated. At the output of step S919, for example, if the user determines a recipe of “tomato sauce tofu hamburger and potato fried” recipe, “tofu hamburger”, “tomato” illustrated in FIG. 5, FIG. 6, and FIG. A combination of “source” and “potato fries” data and an editing process such as an image layout are performed. As for the image layout editing process of the arrangement example, the image data from the seasoning material data 600 is embedded as the image on or next to the image data from the main food data 500, and the side food data is displayed beside them. Although one image is synthesized by embedding image data from 700, the present invention is not limited to this. As another embodiment, image data of one arrangement example is separately stored for each recipe generated by combining the main dish data 500, the seasoning material data 600, and the side dish data 700. You may make it leave.
[0048]
As for the recipe generation in step S911, in the present embodiment, the seasoning material data 600 and the side meal are further added to the plurality of main dish data 500 recorded as “hamburg” in the main dish DB 26. The cooking data 700 is combined with the brute force, but is not limited to this. For example, the user may input the seasoning material instead of the main food name first, and combine the main food data 500 and the like with the seasoning material data 600. Also, depending on the combination of the main food data 500 and the seasoning material data 600, it may be considered that the taste is not appropriate. Therefore, when such a combination is generated, a filtering process is performed so as to exclude the combination. It may be. Note that this filtering process stores, in a memory, a table that determines that combinations of the main dish data 500, the seasoning material data 600, and the side dish data 700 can be combined. It is only necessary that the CPU generate only possible combinations by referring to this table in the process of step S911. As a result, the processing speed can be increased as compared with the brute force combination. In addition, a table that determines that a combination is not possible is stored in the memory instead of a table that determines that a combination is possible, and the CPU refers to such a table after the process of step S911 to exclude an inappropriate combination. You can also do it.
[0049]
Further, for example, when the seasoning material data 600 and the side dish data 700 are not required as in a dish that is freely seasoned according to the taste of the customer, one main food data 500 as a recipe candidate. The contents of the optimum recipe generation program 32 may be changed so that only the menu is selected. Alternatively, when it is necessary to combine two or more main food data 500 as a family recipe, the optimum recipe generating program 32 can generate a combination of two or more main food data 500 as recipe candidates. The contents can be changed.
[0050]
In the processing of steps S911 and S913, the recipe is extracted by AND search based on the main food, the appropriate intake energy amount, and the cooking time, but the present invention is not limited to this. For example, the extraction may be performed based on the appropriate energy intake amount and the cooking time, or the recipe may be extracted by OR search based on the main food or the cooking time.
[0051]
5. Optimal recipe generation processing according to the second embodiment
The user of the client 100 in the second embodiment desires to eat “hamburger” as a main food dish, and further desires a recipe for recovering “fatigue” as an anxious symptom. I will do it. Here, in the optimal recipe generation program 32 in the second embodiment, the minimum nutrients necessary for recovery of various symptoms are generated in order to generate a recipe in consideration of “symptoms to be worried about” as recipe determination information. For example, when “anxious symptoms” is “fatigue”, V. Information that B1 (vitamin B1) = 0.3 mg or more is stored. Accordingly, the user's part instruction here is “main meal = hamburg” and the recipe determination information is “nutrient V.B1 = 0.3 mg”.
[0052]
Hereinafter, based on the flowchart shown in FIG. 10, the optimal recipe production | generation process by 2nd Embodiment is demonstrated. Also in the second embodiment, the processing by the CPU 33 and the monitor display in FIG. 11 are almost the same as those in the first embodiment.
[0053]
The user of the client 100 accesses the optimum recipe server 200, inputs client information to the client 100 while viewing the monitor display illustrated in FIG. 11B, and transmits it to the optimum recipe server 200. Next, while viewing the monitor display illustrated in FIG. 11C, the user inputs the main food name “hamburg” and the symptom “fatigue” to the client 100 and transmits it to the optimum recipe server 200.
[0054]
On the other hand, the CPU 33 determines whether or not client information is input from the client 100 (step S101), and if there is an input, records the client information in the client DB 24 (step S103). Then, based on the recorded client information, BMI as a client status index and an appropriate intake energy amount (here, 430 kcal) are calculated (steps S105 and S107).
[0055]
Next, in parallel with the recording in the client DB 24, the CPU 33 determines whether or not “main dish name” and “symptom to be worried about” are input from the client 100 as recipe determination information (step S109, S111). When there is an input, the CPU 33 refers to the recipe DB 22 to generate a recipe that matches the input main dish name “hamburg” (step S113).
[0056]
Next, the CPU 33 that generated the recipe selects “nutrient V.B1 = 0.3 mg” corresponding to the “appropriate intake energy amount” and the “symptom of concern” input in step S111 from the generated recipe. The recipe that matches "" is extracted (step S115). More specifically, the CPU 33 uses the extraction process in step S115 to obtain an energy amount of 430 kcal or less from among a plurality of hamburger recipes partially illustrated in FIG. A combination of B1 = 0.3 mg or more is extracted.
[0057]
The CPU 33 outputs one or more recipe candidates extracted in step S115 to the communication interface 34 (step S117). Those recipe candidates are transmitted to the client 100 via the Internet 200, and the user determines a recipe from among the recipe candidates while checking the monitor illustrated in FIG. 11D. Then, the CPU 33 determines whether or not the recipe has been determined (step S119). If the recipe has been determined, the detailed data of the determined recipe is output (step S121), and the optimum recipe generation process is terminated. .
[0058]
In the second embodiment, the optimal recipe generation program 32 stores various nutrients necessary for recovery in association with various symptoms. However, the present invention is not limited to this. For example, by providing items such as dietary purposes such as lifestyle-related disease prevention, an appropriate intake energy amount corresponding to each purpose may be calculated or necessary nutrients may be stored.
[0059]
6). Effects of the embodiment
In the optimum recipe providing service system, as a recipe candidate transmitted to the client 100, a variation of a dish based on a main dish desired by the user (for example, a hamburger dish) is generated. This means that “suitable energy intake”, “nutrients” that are necessary for the recovery of the symptoms you are interested in, and “cooking time” that you want are selected. Therefore, the present system can provide an optimum recipe that is preferable from the viewpoint of the user's health and that allows the user to obtain satisfaction.
[0060]
In addition, since the CPU 33 generates at least one recipe candidate by combining a seasoning material and a secondary food dish with respect to the main food dish, a plurality of variation recipe candidates including one main food dish are included. Will be generated. Therefore, it becomes easy to increase the number of final recipe candidates, and even when recipes are provided by long-term plans such as nursing foods and nursing foods, recipe candidates that do not get bored for the user are provided. be able to.
[0061]
In this regard, in the conventional recipe providing system, since one recipe is recorded as one data, when the number of recipe candidates is increased, the number of recipes itself has to be increased. However, according to the present system, for example, even if it is one main food dish, a plurality of recipes can be generated by combining a plurality of seasoning ingredients. The variation of can be increased. As a result of this increase in variation, it becomes possible to provide an optimum recipe that more closely matches the wishes and health conditions of individual users.
[0062]
In addition, the main food data 500, the seasoning material data 600, and the side food data 700 include how to prepare dishes, image data of arrangement examples, and the like. Thereby, the user of the client 100 can cook easily based on the transmitted recipe. Further, according to the image data, visual confirmation can be performed, so that cooking can be performed more easily.
[0063]
7). Other embodiments of the invention
In the present invention, a configuration in which the optimum recipe server 200 and the client 100 are connected via the Internet 300 is adopted as an embodiment, but the present invention is not limited to this. In another embodiment, for example, a mobile phone such as a mobile phone or a PHS, a car navigation system that can be connected to the Internet, a personal computer, a PDA, a home appliance, and a television can be used as the client 100. For home appliances and televisions, a memory card, a personal computer that can be connected to the Internet, or the like may be used as a device for receiving a recipe. Moreover, if it is what is called an internet home appliance (Internet-compatible microwave oven, refrigerator, etc.), it can connect to the internet directly and can receive a recipe without going through such a device. Furthermore, by providing a home appliance as a recipe output device with a function equivalent to the CPU 33, it is possible to receive a recipe without being connected to the Internet.
[0064]
4, 5, 6, and 7 may be stored in the external storage device 7 of the client 100 instead of the server. Furthermore, regarding the output of recipe candidates, it is also possible to output to the fax paper instead of displaying the monitor of the client 100 as shown in FIG.
[0065]
In addition, as other embodiments of the recipe determination information input in step S807 of FIG. 8, conditions such that materials of a predetermined number of items or more are selected, or materials already stored by the user are selected. Conditions can also be added. In addition, by recording information on the softness of the food in the main food data 500, it is possible to add a condition for selecting a recipe that matches the user's chewing ability as the recipe determination information. .
[0066]
Further, the contents recorded in the database of FIGS. 5, 6, and 7 are not limited to those in the present embodiment, and as other embodiments, the database configuration is adapted to the request of the user who uses the system. The contents may be changed. For example, a database may be constructed so that a plurality of “how to create information” data are combined with the same main food data 500 by creating a separate database only for “how to make” of FIG. . Thereby, even if it is the same "hamburg", the variation of a recipe can be increased by performing combinations, such as cooking for speed cooking, cooking only with a frying pan, and cooking using a frying pan and an oven. In this case, if the “how to make information” is further divided into sub-processing, heat processing (non-heat processing), etc., and the database is created, for example, while the same data is used for the sub-processing, It is also possible to increase variations in data only for heat treatment.
[0067]
Further, in the embodiment, the cooking method and the image data of the serving example are recorded in the main food data 500 etc., but the present invention is not limited to this, and the image data of the serving example is separately stored in the database. May be used. As a result, it is possible to deal with business use such as restaurants using tableware and the like unified with the same design by changing only the image database.
[0068]
It is also possible to construct a database that takes into account the number of family members, a database for each chain of restaurants, and a database for special dishes tailored to the seasons and events. In this case, according to the present system, for example, by replacing only the main food data 500, recipes that satisfy various user requirements can be easily provided.
[0069]
Further, in the embodiment, as illustrated in FIG. 5, a so-called primary processed product obtained by combining predetermined material data is set as one main food data 500, but is not limited thereto. For example, for a user who has some knowledge of cooking, the database may be subdivided by setting the material data itself or the material data constituting a part of the primary processed product as one database. In this way, for example, by combining another material database with a material database called “hamburger dough”, it is possible to generate not only “hamburger” but also “recipes” and “menchikatsu” recipes. It becomes possible.
[0070]
As described above, in the recipe providing system according to the present invention, what is conventionally recognized as one recipe information is as follows: for cooking, ingredients, primary processed products, cooked dishes, combinations thereof This is a book about how to make a recipe information after assembling them as a recipe information after assembling them, such as pretreatment, heat treatment, and examples of their preparation. By using a viewpoint unique to the invention, the present invention is characterized by providing an optimum recipe that is preferable from the viewpoint of health for the user and that allows the user to obtain satisfaction.
[Brief description of the drawings]
FIG. 1 is a configuration diagram of an optimum recipe providing service system according to an embodiment of the present invention.
FIG. 2 is a block diagram of a client computer.
FIG. 3 is a conceptual diagram of hardware of an optimum recipe server.
4 is a diagram showing the structure of a client database 24. FIG.
FIG. 5 is a diagram showing the structure of a main food database 26;
6 is a view showing the structure of a seasoning material database 28. FIG.
FIG. 7 is a diagram showing the structure of a secondary food dish database 30;
FIG. 8 is a flowchart of optimum recipe generation processing.
FIG. 9 is a flowchart of optimum recipe generation processing according to the first embodiment.
FIG. 10 is a flowchart of optimum recipe generation processing according to the second embodiment.
11A, B, C, D, and E are diagrams showing monitor displays of the client computer 100 during the optimum recipe generation process.
FIG. 12 is a diagram showing a part of specific examples of recipe candidates when “hamburg” is selected as the name of a main food dish according to the first and second embodiments.
[Explanation of symbols]
24 ... Client database
26 ... Main food database
28 ... Seasoning material database
30 ... Secondary food database
32 ... Optimal recipe generation program

Claims (21)

A recipe providing device for providing recipe information;
A client device connected to the recipe providing device;
A recipe providing system comprising:
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The client device
Parts instruction transmission means for transmitting a parts instruction for instructing the parts information in accordance with a user operation and a recipe determination instruction for instructing the recipe determination information;
Receiving means for receiving recipe information;
Output means for outputting the recipe information received by the receiving means;
With
The recipe providing device includes:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Parts instruction acquisition means for acquiring the parts instruction and the recipe determination instruction;
Parts information acquisition means for acquiring the part information corresponding to the parts instruction as selected part information by referring to the parts information recorded in the parts recording means when the parts instruction is acquired;
A recipe that generates at least one recipe information by combining one or more pieces of the part information with the selected parts information, and totalizes recipe determination information recorded in each of the combined parts information. Information generating means;
Recipe information extracting means for extracting recipe information whose aggregated recipe determination information matches the recipe determination instruction from at least one recipe information generated by the recipe information generation means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A recipe providing system characterized by comprising: A recipe providing device that is connected to a client device and provides recipe information,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The recipe providing device includes:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Parts instruction acquisition means for acquiring the parts instruction and the recipe determination instruction;
Parts information acquisition means for acquiring the part information corresponding to the parts instruction as selected part information by referring to the parts information recorded in the parts recording means when the parts instruction is acquired;
A recipe that generates at least one recipe information by combining one or more pieces of the part information with the selected parts information, and totalizes recipe determination information recorded in each of the combined parts information. Information generating means;
Recipe information extracting means for extracting recipe information whose aggregated recipe determination information matches the recipe determination instruction from at least one recipe information generated by the recipe information generation means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A recipe providing device comprising: The recipe information generating means further includes:
The recipe providing apparatus according to claim 2, wherein the two or more pieces of part information are combined, and at least one or more pieces of recipe information are generated by selecting an appropriate combination of the parts information. The part information recorded in the parts recording means is further
Parts cooking method information that is the cooking method of the parts, or
Part cooking method image information representing the part cooking method information as an image,
Recipe providing apparatus according to claim 2 or 3, characterized in that comprises either a. The part cooking method image information is:
Text information, still image information, video information,
Any one of these is included , The recipe provision apparatus of Claim 4 characterized by the above-mentioned. A recipe output device for outputting recipe information,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The recipe output device is:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Parts instruction acquisition means for acquiring the parts instruction and the recipe determination instruction;
Parts information acquisition means for acquiring the part information corresponding to the parts instruction as selected part information by referring to the parts information recorded in the parts recording means when the parts instruction is acquired;
A recipe that generates at least one recipe information by combining one or more pieces of the part information with the selected parts information, and totalizes recipe determination information recorded in each of the combined parts information. Information generating means;
Recipe information extracting means for extracting recipe information whose aggregated recipe determination information matches the recipe determination instruction from at least one recipe information generated by the recipe information generation means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A recipe output device comprising: The recipe information generating means further includes:
The recipe output device according to claim 6 , wherein at least one recipe information is generated by combining the two or more parts information and selecting an appropriate combination of the parts information . The part information recorded in the parts recording means is further
Parts cooking method information that is the cooking method of the parts, or
Part cooking method image information representing the part cooking method information as an image,
Any one of these is included , The recipe output device in any one of Claim 6 or 7 characterized by the above-mentioned. The part cooking method image information is:
Text information, still image information, video information,
The recipe output device according to claim 8, comprising: A recipe output device for outputting recipe information,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information includes information on an amount of energy capable of quantitatively counting a plurality of pieces of information,
The recipe output device is:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Means for obtaining user information including user height information and weight information;
Means for calculating a body mass index (BMI) of the user based on the user information, and calculating information on an appropriate intake energy amount based on the calculated body mass index and the user information;
Recipe information generating means for generating at least one or more recipe information by combining the one or more parts information, and totalizing information on the amount of energy recorded in each of the combined parts information;
Recipe information extracting means for extracting recipe information whose total energy amount is less than or equal to the appropriate intake energy amount from at least one recipe information generated by the recipe information generating means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A recipe output device comprising: The recipe information generating means further includes:
The recipe output device according to claim 10 , wherein at least one or more recipe information is generated by combining the two or more parts information and selecting an appropriate combination of the parts information . The part information recorded in the parts recording means is further
Parts cooking method information that is the cooking method of the parts, or
Part cooking method image information representing the part cooking method information as an image,
12. The recipe output device according to claim 10 , further comprising: The part cooking method image information is:
Text information, still image information, video information,
The recipe output device according to claim 12, further comprising: Home appliances, wherein the recipe providing device according to any one of claims 2 to 5 or the recipe output device according to any one of claims 6 to 13 is incorporated. A storage medium storing a program storing functions of a recipe providing apparatus that provides recipe information constituted by part information or a recipe output apparatus that outputs recipe information,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The program includes the following computers:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Parts instruction acquisition means for acquiring the parts instruction and the recipe determination instruction;
Parts information acquisition means for acquiring the part information corresponding to the parts instruction as selected part information by referring to the parts information recorded in the parts recording means when the parts instruction is acquired;
A recipe that generates at least one recipe information by combining one or more pieces of the part information with the selected parts information, and totalizes recipe determination information recorded in each of the combined parts information. Information generating means;
Recipe information extracting means for extracting recipe information whose aggregated recipe determination information matches the recipe determination instruction from at least one recipe information generated by the recipe information generation means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A storage medium storing a program that functions as a recipe providing device or a recipe output device. A storage medium storing a program storing functions of a recipe providing apparatus that provides recipe information constituted by part information or a recipe output apparatus that outputs recipe information,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information includes information on an amount of energy capable of quantitatively counting a plurality of pieces of information,
The program includes the following computers:
Parts recording means for independently recording at least two or more parts information without associating them with each other;
Means for obtaining user information including user height information and weight information;
Means for calculating a body mass index (BMI) of the user based on the user information, and calculating information on an appropriate intake energy amount based on the calculated body mass index and the user information;
Recipe information generating means for generating at least one or more recipe information by combining the one or more parts information, and totalizing information on the amount of energy recorded in each of the combined parts information;
Recipe information extracting means for extracting recipe information whose total energy amount is less than or equal to the appropriate intake energy amount from at least one recipe information generated by the recipe information generating means;
Recipe information transmitting means for transmitting the extracted recipe information to the client device;
A storage medium storing a program that functions as a recipe providing device or a recipe output device. The recipe information generating means further includes:
The storage medium according to claim 15 or 16, wherein at least one or more recipe information is generated by combining the two or more parts information and selecting an appropriate combination of the parts information . The part information recorded in the parts recording means is further
Parts cooking method information that is the cooking method of the parts, or
Part cooking method image information representing the part cooking method information as an image,
The storage medium according to claim 15, comprising any one of the following. The part cooking method image information is:
Text information, still image information, video information,
The storage medium of claim 18, characterized in that it comprises either a. A recipe providing method for providing recipe information using a computer ,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information is characterized by including information of at least one of energy amount, nutrient content, cooking time, capable of quantitatively counting a plurality of pieces of the same type,
The recipe providing method includes:
The computer, the part recording means, may be recorded independently without associating together at least two or more of said parts information,
The computer acquires the parts instruction and the recipe determination instruction,
The computer is, when acquiring the part indication is obtained as part information said selected parts information corresponding to the part indicated by referring to the part information recorded on the part recording means,
The computer generates at least one or more recipe information by combining one or more parts information with the selected parts information, and recipe determination information recorded in each of the combined parts information Total
The computer extracts recipe information in which the aggregated recipe determination information matches the recipe determination instruction from the generated at least one recipe information,
The computer outputs the extracted recipe information;
A recipe providing method characterized by the above. A recipe providing method for outputting recipe information using a computer ,
The recipe information is at least
And parts information as a major food information, which is defined to include a recipe decision information,
Parts information as seasoning information defined including recipe decision information,
Is constituted by any combination of the parts information as secondary food information defined including recipe determination information,
The recipe determination information includes information on an amount of energy capable of quantitatively counting a plurality of pieces of information,
The recipe providing method includes:
The computer, the part recording means, may be recorded independently without associating together at least two or more of said parts information,
The computer acquires user information including user height information and weight information,
The computer calculates the user's body mass index (BMI) based on the user information, calculates the appropriate intake energy amount information based on the calculated body mass index and the user information,
The computer generates at least one or more recipe information by combining one or more parts information recorded in the parts recording means , and information on the amount of energy recorded in each of the combined parts information Total
The computer extracts recipe information in which the total amount of energy is less than or equal to the appropriate intake energy amount from the generated at least one recipe information;
The computer outputs the extracted recipe information;
A recipe providing method characterized by the above.

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