JP6800983B2 - Information processing equipment, information processing methods, programs, storage media - Google Patents

Description

The present invention relates to an information processing device and an information processing method, a program for realizing the information processing device, and a storage medium for storing the program, and more particularly to a field of information presentation technology related to cooking recipes.

A website as a recipe site that accepts postings of recipe information about cooking and presents the posted recipe information is widely known. Each user can post recipe information by inputting material information such as ingredients used and seasonings and information such as the amount of each material on a predetermined input page prepared on the site side, for example. In addition, each user can browse the recipe information presented through the site and create a target dish according to the recipe information. Hereinafter, creating a target dish according to the recipe information is expressed as "using" the recipe information.

Examples of related conventional techniques include the following Patent Documents 1 and 2.

JP-A-2002-117059 Japanese Unexamined Patent Publication No. 2001-18556

Here, when dealing with a dish that is not well known to the general public, such as a foreign dish, the user does not know the specific taste image even if he / she is interested in the dish, and hesitates to use the recipe. There is a risk that it will end up. In this case, the recipe site impairs the convenience of the user in that it cannot present enough information to make the user imagine the taste of the dish, and the use of the recipe information cannot be promoted.

The present invention has been made in view of the above circumstances, and an object of the present invention is to promote the use of recipe information by improving the convenience of the user regarding the use of the recipe.

The information processing apparatus according to the present invention is based on at least the information on the ingredients used and the amount of the ingredients in the recipe information including information indicating the ingredients used for cooking, the amount of the ingredients used, and the cooking procedure. A taste tendency estimation unit that estimates the taste tendency of a target dish, which is a dish prepared according to the above, a presentation unit that presents information on the taste tendency estimated by the taste tendency estimation unit to the user, and other dishes different from the target dish. Based on the recipe information of the dish, the taste tendency of the other dish is estimated and the ingredients used are specified, and the similarity of the taste tendency and the ingredients used between the target dish and the other dish is obtained. A similar dish specifying unit for identifying a similar dish that is a dish similar to the target dish based on the target dish, and the similar dish specifying section includes the target dish and the similar dish based on the recipe information of each of the similar dishes. The dissimilar portion is specified, and the presenting unit presents information indicating the dissimilar portion to the user .

By presenting the information on the taste tendency of the target dish to the user as described above, it is possible to easily give the user an image of the taste of the target dish. Further, it is possible to make the user more easily have an image of the taste of the target dish in response to the case where the target dish and the similar dish have a dissimilar part.

In the information processing apparatus according to the present invention described above, the taste tendency estimation unit has the taste tendency based on the total amount of the target dish specified based on the recipe information and the amount of the taste component contained in the ingredients used. Can be estimated.

This makes it possible to accurately estimate the taste tendency based on the relationship between the amount of taste components and the total amount of food.

In the information processing apparatus according to the present invention described above, the taste tendency estimation unit can estimate the taste tendency based on the material used, the amount, and the cooking procedure.

This makes it possible to estimate the taste tendency in consideration of the amount of a material whose taste intensity increases depending on the cooking method, such as an onion whose sweetness increases by heating.

In the information processing apparatus according to the present invention described above, when it is determined that the target dish is a dish having a recipe usage history by the user, the presenting unit can not present the taste tendency. Is.

As a result, it is possible to prevent the process related to the presentation of the taste tendency from being performed unnecessarily for the dish whose taste tendency is presumed to be known by the user.

The information processing apparatus according to the present invention described above, the front Symbol presentation unit, it is possible to present the information of the similar dishes the specific portion identified similar dish to the user.

This makes it possible for the user to easily have an image of the taste of the target dish.

In the information processing apparatus according to the present invention described above, the similar dish identification unit determines the similarity between the target dish and the other dish with the cooking method specified from the taste tendency, the ingredients used, and the recipe information. It is possible to do it based on.

As a result, it is possible to prevent dishes having similar taste tendencies and ingredients but different cooking methods from being regarded as similar dishes, such as a similar dish "yokan" with respect to the target dish = "shiruko".

In the information processing apparatus according to the present invention described above, the recipe information is prepared for each dish classified by region, and includes a region identification unit for specifying the region of origin of the user, and the similar dish identification unit is provided. When it is determined that the area to which the target dish belongs and the area of origin are different, it is possible to identify the similar dish from the dishes belonging to the area of origin.

This makes it possible to more easily convey the image of the taste of the target dish in the form of a similar dish in the user's area of origin.

In the information processing apparatus according to the present invention described above, when it is determined that the area to which the target dish belongs and the area of origin are different from each other, the similar food identification unit determines that the user's residence period in the area to which the target dish belongs. When is more than a certain period of time, it is possible not to perform the process of identifying the similar dish from the dishes belonging to the area of origin.

By doing this, it is possible to prevent the occurrence of a situation in which the image of the taste of the target dish is forcibly compared to the dish belonging to the user's home area even though the user is fully aware of the food in the area to which the target dish belongs. Is possible.

In the information processing apparatus according to the present invention described above, the similar food identification unit has a residence history of the user for a certain period or more in a third area excluding the area of origin and the area to which the target dish belongs. If it is determined that there is, and it is determined that the area to which the target dish belongs and the area of origin of the user are different, and if it is determined that there is the residence history in the third area, the origin It is possible to identify the similar dish from the dishes belonging to the area and the third area.

This makes it possible to more easily convey the image of the taste of the target dish not only to similar dishes in the user's hometown but also to similar dishes in the third region where the user has lived for a certain period of time or longer.

In the information processing apparatus according to the present invention described above, when the presenting unit determines that the target dish is a dish having a recipe usage history by the user, the presenting unit may not present the similar dish. Is.

As a result, it is possible to prevent the process related to the presentation of similar dishes from being performed unnecessarily for the dishes whose taste tendency is presumed to be known by the user.

Further, the information processing method according to the present invention is based on at least the information on the ingredients used and the amount in the recipe information including information indicating the ingredients used for cooking, the amount of the ingredients used, and the cooking procedure. The taste tendency of the target dish, which is a dish prepared according to the recipe information, is estimated, and the taste tendency of the other dish is estimated and the ingredients used are specified based on the recipe information of another dish different from the target dish. To identify a similar dish that is similar to the target dish based on the taste tendency between the target dish and the other dish and the similarity of the ingredients used, and to identify the similar dish to the target dish. Information processing is performed by identifying dissimilar portions of both dishes based on the recipe information of each dish and presenting the estimated taste tendency information of the target dish and information indicating the dissimilar portion to the user. This is the information processing method executed by the device.
Even with such an information processing method, the same operation as that of the information processing apparatus according to the present invention can be obtained.

Further, the program according to the present invention is a program that causes an information processing apparatus to execute a process to be executed as the above information processing method.
Furthermore, the storage medium according to the present invention is a storage medium that stores the above program. The above information processing device is realized by these programs and storage media.

According to the present invention, it is possible to improve the convenience of the user related to the use of the recipe, and to promote the use of the recipe information.

It is a figure which showed the example of the network system of 1st Embodiment. It is a figure which showed the example of the recipe information in the 1st Embodiment. It is a block diagram which showed the hardware configuration of the computer apparatus which comprises the network system of embodiment. It is a functional block diagram which showed the function which concerns on the information presentation method as 1st Embodiment in a block form. It is a figure which showed the presentation information example of the recipe information page. It is a flowchart of usage estimation processing. It is a flowchart which showed the flow of the whole process concerning the presentation of the information which shows a taste tendency and a similar dish. It is a flowchart of taste tendency estimation processing. It is a flowchart of a similar dish identification process. It is a figure which showed the example of the network system of the 2nd Embodiment. It is a figure which showed the example of the recipe information in the 2nd Embodiment. It is a functional block diagram which showed by blocking the function which concerns on the information presentation method as the 2nd Embodiment. It is a flowchart which showed the process for realizing the information presentation method as a 2nd Embodiment. It is a flowchart which showed the process as a modification as a modification in 2nd Embodiment.

Hereinafter, embodiments will be described in the following order.
<1. First Embodiment>
[1-1. Network system overview]
[1-2. Computer device hardware configuration]
[1-3. Information presentation method as the first embodiment]
[1-4. Processing procedure]
[1-5. Summary of the first embodiment]
<2. Second Embodiment>
[2-1. Configuration overview]
[2-2. Information presentation method as the second embodiment]
[2-3. Processing procedure]
[2-4. Summary of the second embodiment]
<3. Programs and storage media>
<4. Modification example>

<1. First Embodiment>
[1-1. Network system overview]

FIG. 1 shows an example of the network system 1 which is premised in the present embodiment.
In the network system 1, for example, the recipe site server 31 in the recipe site management system 3 and the plurality of user terminals 4 can communicate with each other via the network 2 as the Internet.

The user terminal 4 is a computer device provided with a web browser. Examples of the user terminal 4 include a high-performance mobile phone (smartphone), a mobile phone, a mobile information terminal (tablet terminal), a portable or stationary personal computer (PC), and the types of the user terminal 4 are these. Not limited to.
The user terminal 4 requests a web page or a predetermined process by transmitting an HTTP (Hypertext Transfer Protocol) request to the recipe site server 31 or the like in the recipe site operation system 3. Further, the user terminal 4 receives the web page data (for example, HTML (HyperText Markup Language) data) sent in response to the HTTP request, and performs a web page display process by a web browser based on the web page data. .. This allows the user to browse and operate the desired web page.

The recipe site management system 3 includes a recipe site server 3a, a user DB (database) 32, and a recipe DB 33, each of which is composed of a computer device. Each of these devices can communicate with each other via a network such as a LAN (Local Area Network).

The recipe site server 31 is an information processing device that performs various processes related to a recipe site, which is a website that accepts postings of cooking recipe information and presents recipe information.
The recipe site server 31 performs various processes based on the HTTP request sent from the user terminal 4. For example, a web page for accepting the posting of recipe information is presented to the user, and the recipe information is registered in the recipe DB 33 based on the input information on the web page.

FIG. 2 shows an example of recipe information registered (stored) in the recipe DB 33.
First, a recipe ID (IDentifier) for identifying each recipe information is attached to the recipe information.
As shown in FIG. 2, the recipe information includes the recipe name, cooking ID, genre, number of people, ingredients used and their amount, seasonings used and their amount, cooking procedure, and cooking image information associated with the recipe ID. It is remembered.
The recipe name information is the name information of the recipe input by the user, and is composed of text data in this example. As the name information, it is possible to input arbitrary characters such as "Keema curry that is perfect for summer".

The dish ID is an identifier for identifying a dish created according to the recipe information.
Here, hereinafter, the dish prepared according to the recipe information is also referred to as the "target dish" of the recipe information.
As for assigning a dish ID to the recipe information, the selection of the target dish is accepted on the posting acceptance page, and the ID is assigned according to the selected target dish. Alternatively, it is conceivable to extract the target dish name as a keyword from the recipe name information input on the posting acceptance page and assign an ID according to the extracted target dish name, and the method is not particularly limited.

The genre information is information on the genre to which the target dish belongs, and examples thereof include various classifications such as "meat dish", "fish dish", "salad", and "drink". In this example, the user input information is used as the genre information. It should be noted that the system is not limited to using the input information of the user, such as automatically fitting the genre according to the target dish name on the system side.

The information on the number of people is information indicating how many servings the target dish is prepared according to the recipe information.
In this example, information input by the user is used as information on the number of people, the ingredients used and their amounts, the seasonings used and their amounts, and the cooking procedure. In this example, as for the cooking procedure information, it is possible to post image information as information representing the procedure, and therefore, the cooking procedure information may include image data in addition to text data.
The information on the cooking procedure is information including cooking methods such as "cutting", "simmering", "baking", and "steaming" the ingredients used.

Here, the ingredients used and the seasonings used in the recipe information can be paraphrased as "ingredients used" from the meaning of the ingredients used in the target dish.

The cooking image is an image that should represent the finished dish, and an image posted by the user is used.

Returning to FIG. 1, the recipe site server 31 presents the recipe information to the user based on the stored information of the recipe DB 33 as described above. Specifically, the recipe site server 31 performs a recipe information search process based on a search condition such as a search keyword specified by the user, and performs a process of presenting the recipe information matching the search condition to the user.

In addition, the recipe site server 31 of this example accepts submission of the creation report from the user who created the target dish based on the recipe information. The creation report is information that expresses the impressions of creating the target dish using characters, images, and the like. The posted creation report data is stored in a readable storage device by the recipe site server 31 in association with the recipe ID (recipe ID of the recipe to which the creation report is posted).

Here, the user can register as a member in the recipe site management system 3 when using the recipe site. At the time of member registration, the user registers necessary information such as a user ID (user identification information), password, name, address, and e-mail address. By logging in to the recipe site with the registered user ID and password, the user can receive various login-required services provided by the recipe site.

In the user DB 32, various information related to the user as a member is stored for each user ID.
For example, the user DB 32 stores the above-mentioned necessary information as information related to the user. Further, in the user DB 32 in this case, information related to the user's action history (hereinafter referred to as "behavior history information") such as viewing and posting of recipe information and registration of favorite recipes is also stored. The action history information also includes date and time information of each action and a recipe ID of the recipe targeted by each action (for example, if a favorite recipe is registered, the recipe ID of the registered recipe).
Further, in the user DB 32, taste information for each user (for example, what kind of food tends to be preferred) and the like analyzed from the above-mentioned behavior history information and the like are stored for each user ID.

Here, in the recipe site management system 3, a process for specifying a recipe to be used for each user is performed based on the above-mentioned action history information and the like. In this example, the recipe site server 31 performs the process (“use estimation process” described later).
In addition, "using" the recipe information means creating the target dish according to the recipe information.

In FIG. 1, various examples are assumed for the configuration of the network 2. For example, including the Internet, intranets, extranets, LAN (Local Area Network), CATV (Community Antenna TeleVision) communication networks, virtual private networks, telephone line networks, mobile communication networks, satellite communication networks, etc. Is assumed.
Further, various examples are assumed for the transmission media constituting all or a part of the network 2. For example, IEEE (Institute of Electrical and Electronics Engineers) 1394, USB (Universal Serial Bus), power line carrier, telephone line, etc., infrared rays such as IrDA (Infrared Data Association), Bluetooth (registered trademark), 802.11 wireless It can also be used wirelessly, such as mobile phone networks, satellite lines, and terrestrial digital networks.

[1-2. Computer device hardware configuration]

FIG. 3 shows the hardware configuration of the computer devices constituting each device (user DB 32, recipe DB 33, user terminal 4) including the recipe site server 31 shown in FIG.
In FIG. 3, the CPU (Central Processing Unit) 101 of the computer device has various types according to a program stored in the ROM (Read Only Memory) 102 or a program loaded from the storage unit 108 into the RAM (Random Access Memory) 103. Execute the process. The RAM 103 also appropriately stores data and the like necessary for the CPU 101 to execute various processes.
The CPU 101, ROM 102, and RAM 103 are connected to each other via the bus 104. An input / output interface 105 is also connected to the bus 104.
The input / output interface 105 includes an input unit 106 including a keyboard, a mouse, and a touch panel, a display (display device) including an LCD (Liquid Crystal Display), a CRT (Cathode Ray Tube), an organic EL (Electroluminescence) panel, and a speaker. An output unit 107 composed of the above, a storage unit 108 composed of an HDD (Hard Disk Drive), a flash memory device, and the like, and a communication unit 109 for mutual communication with an external device are connected.
A media drive 110 is also connected to the input / output interface 105 as needed, and a removable media 111 such as a magnetic disk, an optical disk, a magneto-optical disk, or a semiconductor memory is appropriately mounted to write information to the removable media 111. Reading is performed.

In such a computer device, data and programs can be uploaded and downloaded by communication by the communication unit 109, and data and programs can be transferred via the removable media 111.
When the CPU 101 performs a processing operation based on various programs, information processing and communication described later are executed particularly in the computer device as the recipe site server 31.

In addition, each device shown in FIG. 1 including the recipe site server 31 is not limited to the single computer device as shown in FIG. 3, and may be configured by systematizing a plurality of computer devices. Good. The plurality of computer devices may be systematized by a LAN or the like, or may be arranged in a remote place by a VPN or the like using the Internet or the like.

[1-3. Information presentation method as the first embodiment]

With reference to the functional block diagram of FIG. 4, various functions related to the information presentation method as the first embodiment realized by the recipe site server 31 will be described.
As shown in the figure, the recipe site server 31 can be represented as having a taste tendency estimation processing unit F1, a similar dish identification processing unit F2, and a presentation processing unit F3 separately for each function.

The taste tendency estimation processing unit F1 is created according to the recipe information based on at least the information on the ingredients used and the amount in the recipe information including the information indicating the ingredients used for cooking, the amount of the ingredients used, and the cooking procedure. Estimate the taste tendency of the target dish that is a dish.
In this example, the taste tendency of the target dish is estimated for one recipe information specified by the user. Specifically, the taste tendency of the target dish is estimated for one recipe information specified by the user from the plurality of recipe information presented as the recipe search result.
Hereinafter, the recipe information designated by the user in this way is referred to as "recipe information Rt", and the target dish of the recipe information Rt is referred to as "target dish Mt".

The target "taste" in the estimation of taste tendency may be anything that can be perceived by a person as a taste. For example, it contains at least one of the "sweet", "sour", "salty", "bitter", and "umami" tastes that human taste receptors respond to, and the "pungent" taste that directly irritates the skin. You just have to go. In this example, the five tastes of "sweetness", "sourness", "saltyness", "bitterness", and "spicyness" are targeted.
In the estimation of taste tendency in this example, the intensity of taste is estimated for each of these five tastes.

In estimating the intensity of taste, a predetermined "taste component" corresponding to each taste is used as a reference. That is, among the various ingredients that are expected to be contained in the ingredients used in cooking (ingredients used, seasonings used), the ingredients as "sweet ingredients", "sour ingredients", "salty ingredients", "bitter ingredients", and "pungent ingredients". Is determined in advance, and the intensity of taste is estimated based on the amount of these components.
In this example, for each ingredient that is expected to be used in cooking, information indicating the amount of each taste component contained in the unit amount of the ingredient is prepared (hereinafter, "material-taste component correspondence information"). Notated as "I1"). Although not shown, the material-taste component correspondence information I1 is stored in a storage device that can be read by the recipe site server 31 in the recipe site management system 3.

In this example, five levels of values are used as values indicating the intensity of taste to the user. Hereinafter, the value indicating the taste intensity stepwise, which should be shown to the user in this way, is referred to as “taste intensity value T”.

The taste tendency estimation processing unit F1 in this example estimates the taste tendency based on the total amount of the target dish Mt specified based on the recipe information Rt and the amount of the taste component contained in the ingredients used.
At this time, the total amount of the target dish Mt is calculated as, for example, the total amount of the ingredients used. The taste tendency estimation processing unit F1 calculates the total amount of the corresponding taste components contained in the ingredients used for each taste of the five tastes based on the above-mentioned material-taste component correspondence information I1, and for each taste, the total amount of the dish. An index value representing the relationship of the total amount of taste components with respect to is calculated (hereinafter referred to as "intensity index value Vi"). Specifically, as the intensity index value Vi, for example, "total amount of taste components / total amount" is calculated.

The taste tendency estimation processing unit F1 obtains the taste intensity value T based on the intensity index value Vi calculated as described above. In this example, information (conversion table) showing the correspondence between the intensity index value Vi and the taste intensity value T is prepared for each taste of the five tastes. Therefore, the taste tendency estimation processing unit F1 obtains the taste intensity value T for each taste of the five tastes based on the intensity index value Vi and the conversion table.

By estimating the taste tendency based on the total amount of the dish and the amount of the taste component as described above, the accuracy of the taste tendency estimation can be improved as compared with the case where the taste tendency is estimated based only on the amount of the taste component, for example. Can be done.
Further, by considering not only the taste component contained in the seasoning but also the taste component contained in the food material, the taste tendency estimation accuracy can be improved.

Here, when estimating the taste tendency, the cooking procedure is also considered in this example. That is, the taste tendency estimation processing unit F1 estimates the taste tendency based on the ingredients used in the recipe information Rt, their amounts, and the cooking procedure.
Depending on the material used, heating may increase the intensity of a particular taste. For example, onions and carrots are known to increase in sweetness when heated. Therefore, such a material is defined in advance as a "conditional taste-influencing material", and the amount of the taste component is specified and distinguished depending on whether the corresponding cooking method is adopted or not.
As a result, the estimation accuracy of the taste tendency is improved.

Conditional taste-influencing materials are defined for each taste in this example. In addition, for the conditional taste-influencing materials determined for each taste in this way, information on the corresponding cooking method and information on the amount of the corresponding taste component when the corresponding cooking method is adopted (conditional taste). The amount of influential material per unit amount) is associated. In the following, information on the corresponding cooking method for each conditional taste-influencing material and information on the amount of the corresponding taste component when the corresponding cooking method is adopted are referred to as "conditional material correspondence information". Notated as "I2".

In calculating the total amount of taste components corresponding to each taste, the taste tendency estimation processing unit F1 first determines whether or not the material used contains a conditional taste-influencing material for the target taste. , If so, whether or not the corresponding cooking method is adopted based on the conditional ingredient correspondence information I2 associated with the conditional taste influencing material and the cooking procedure information in the recipe information Rt. To judge. Then, when the corresponding cooking method is adopted, the amount information of the corresponding taste component contained in the conditional taste influence material is acquired based on the conditional material correspondence information I2.
For materials used that are not conditional taste-influencing materials and materials that are not subject to the corresponding cooking method even if they are conditional taste-affecting materials, the amount of the corresponding taste component is based on the above-mentioned material-taste component correspondence information I1. Get information.
In this way, the amount of each taste component is obtained for each material used.

It should be noted that the presentation of the taste tendency may cause annoyance to the user if it is performed for a well-known dish (major dish) such as hamburger steak or curry. Therefore, in this example, whether or not the dish is a major dish is determined in advance for each dish, and the taste tendency estimation processing unit F1 estimates the taste tendency only for the dishes excluding the major dishes. As a result, it is possible to prevent the presentation of the taste tendency from becoming annoying to the user. In addition, the processing load can be reduced by reducing the number of dishes that should be targeted for the taste estimation process.
Here, in the recipe site management system 3 of this example, information indicating whether or not each dish is a major dish is stored in a storage device that can be read by the recipe site server 31.

Subsequently, the similar dish identification processing unit F2 will be described.
The similar dish identification processing unit F2 estimates the taste tendency of the other dish and specifies the ingredients to be used based on the recipe information of the other dish different from the target dish Mt, and between the target dish and the other dish. Identify similar dishes that are similar to the target dish based on taste trends and similarities in the ingredients used.
At this time, the taste tendency of other dishes is estimated by the same method as the taste tendency estimation method by the taste tendency estimation processing unit F1 described above based on the corresponding recipe information.

Here, it is not desirable to determine the analogy with the target dish Mt for all the other dishes registered in the recipe DB 33 in terms of processing load. Therefore, in this example, among the other dishes, the target dish Mt A dish that satisfies a predetermined relationship with and is specified as a comparative candidate dish. Specifically, a dish whose genre matches the target dish Mt is specified as a comparison candidate dish.

In addition, there are generally a plurality of recipe information for each dish. In the analogy determination with the target dish Mt, it is not desirable to handle each recipe information for the comparison candidate dish individually in terms of processing load. Therefore, in this example, a representative recipe for the comparison candidate dish is obtained.
The representative recipe can be, for example, recipe information extracted from a plurality of recipe information about the comparison candidate dish. As an example, among the recipe information about the comparative candidate dish, a method of predetermining the standard recipe information (in terms of ingredients used and cooking method) as a representative recipe can be mentioned.
Alternatively, the representative recipe can be newly generated as recipe information that comprehensively reflects the contents of a plurality of recipe information for the comparison candidate dish. Specifically, frequently used ingredients are specified among a plurality of recipe information for comparative candidate dishes, and the specified ingredients are used as the ingredients used in the representative recipe (hereinafter referred to as "representative ingredients"). As the amount for each representative material used, for example, the average value of the corresponding material used among the above-mentioned plurality of recipe information is used. Further, as the cooking method in the representative recipe, for example, the cooking method of the recipe information in which all the representative ingredients are adopted as the ingredients to be used is adopted.

By using the above representative recipes, the processing load can be reduced, and special ingredients are used as recipes for comparative candidate dishes (for example, in comparative candidate dishes = "oyakodon", special ingredients are used. Even when "dried plum" is used), it is possible to eliminate the influence of the recipe in which the special material is used on the similarity determination, and it is possible to improve the accuracy of the similarity determination.

The similar dish identification processing unit F2 of this example determines the analogy between the target dish Mt and other dishes based on the taste tendency, the ingredients used, and the cooking method specified from the recipe information. By adding not only the taste tendency and the ingredients used, but also the cooking method, for example, the target dish Mt = "juice powder" is regarded as a similar dish "sheep", and the taste tendency and the ingredients used are similar, but the cooking method is different. Avoid making different dishes similar.

The similar dish identification processing unit F2 of this example obtains the similarity in terms of taste tendency (“taste similarity”) and the similarity in terms of materials used (“material similarity”), and first, the taste tendency. And identify a dish similar to the target dish Mt from the viewpoint of only the ingredients used. Hereinafter, a dish similar to the target dish Mt from the viewpoint of only the taste tendency and the ingredients used will be referred to as "similar candidate dish".
Then, the similar dish identification processing unit F2 performs an analogy determination based on the cooking method with the target dish Mt for the identified similar candidate dish, and identifies the similar dish based on the analogy determination result.

Here, the degree of taste similarity is determined based on the difference in the taste intensity value T of each taste. Specifically, the difference in taste intensity value T for each taste is obtained between the target dish Mt and the comparison candidate dish, and the degree of taste similarity is obtained based on the total value of the difference in taste intensity value T for each taste. At this time, in this example, the taste similarity is determined so that the smaller the difference in the taste intensity value T, the larger the value.

In addition, the degree of material similarity is determined based on the degree of matching of the materials used between the target dish Mt and other dishes. Specifically, for example, for each material used in the recipe information Rt, it is determined whether or not there is a material used that matches the material used in the representative recipe of the comparative candidate dish, and the number of materials used that is determined to match is the number of matching materials. Ask as. Further, the total number of ingredients used in the target dish Mt is obtained as the total number of ingredients, and the value based on "number of matching ingredients / total number of ingredients" is calculated as the degree of material similarity between the target dish Mt and the comparison candidate dish.

In identifying similar candidate dishes, the evaluation similarity based on the taste similarity and the material similarity is calculated for each comparative candidate dish. Specifically, as the evaluation similarity, a value based on "taste similarity + material similarity" is calculated.
The similar dish identification processing unit F2 identifies the comparative candidate dish whose evaluation similarity calculated in this way is at least a certain value as a similar candidate dish. In this case, a plurality of similar candidate dishes may be specified.

Then, for the identified similar candidate dishes, the analogy determination based on the cooking method is performed, for example, as follows.
First, the degree of agreement between the target dish Mt and the similar candidate dish is evaluated.
Here, the cooking method is specified by, for example, keyword extraction from the information (text data) of the cooking procedure.
In evaluating the degree of matching of the cooking methods, for example, first, for each cooking method specified from the recipe information Rt, it is determined whether or not there is a cooking method that matches the cooking method specified from the representative recipe of the similar candidate dish. Then, the number of cooking methods determined to match is obtained as the number of matching methods. Further, the total number of cooking methods specified from the recipe information Rt is obtained as the total number of methods, and the value based on "number of matching methods / total number of methods" is calculated as "method similarity". The method similarity calculated in this way functions as an evaluation value for evaluating the degree of matching of cooking methods between the target dish Mt and the similar candidate dish.

The similar dish identification processing unit F2 specifies a similar candidate dish whose method similarity calculated in this way is at least a certain value as a similar dish. Here, when there are a plurality of similar candidate dishes having a method similarity value of a certain value or more, a predetermined number of similar dishes are specified based on predetermined conditions, for example, the similar candidate dishes having the maximum method similarity are specified as similar dishes. You just have to identify the dish. In this example, one similar candidate dish having the largest method similarity is specified as a similar dish.

In the above, as a method of identifying similar dishes from other dishes, similar dishes are specified as similar candidate dishes only from the viewpoint of taste tendency and ingredients used, and the similar candidate dishes are finally finalized from the viewpoint of cooking method. An example of performing a similar comparison judgment was given, but for other dishes, a comprehensive evaluation value was calculated from the three viewpoints of taste tendency, ingredients used, and cooking method, and the magnitude of the comprehensive evaluation value was calculated. Similar dishes can also be identified based on.
Alternatively, a method of individually performing an analogy determination for each item of taste tendency, ingredients used, and cooking method, and making a final analogy determination according to the number of items determined to be similar can be considered.

The similar dish identification processing unit F2 of this example identifies similar dishes as described above, and when similar dishes are identified, dissimilarity between the target dishes and the similar dishes based on the recipe information of each of the similar dishes. Identify the part. As the dissimilar part, in this example, the dissimilar part about the taste tendency is specified. In specifying the dissimilar portion of the taste tendency, the value of the difference in the taste intensity value T obtained for each taste between the target dish Mt and the similar dish is used. Specifically, the taste having the largest difference in taste intensity value T is specified as a dissimilar portion. Alternatively, a taste in which the difference value of the taste intensity value T is equal to or greater than a certain value may be specified as a dissimilar portion (in this case, there may be a plurality of dissimilar portions).

Of course, it is also possible to specify dissimilar parts regarding the materials used and the cooking method. For example, it is conceivable to specify the ingredients used and the cooking method that are present in the recipe information Rt of the target dish Mt but are not present in the representative recipe of the similar dish as the ingredients used and the dissimilar parts of the cooking method, respectively.

The presentation processing unit F3 provides information on the taste tendency of the target dish Mt estimated by the taste tendency estimation processing unit F1, information on similar dishes specified by the similar dish identification processing unit F2, and information indicating dissimilar parts to similar dishes. Present to the user. In this example, each information of taste tendency, similar dish, and dissimilar part is presented on the recipe information page for presenting information on the recipe specified by the user.

FIG. 5 is a diagram showing an example of presentation information on the recipe information page in this example.
As shown in the figure, in the recipe information page, among the recipe information Rt corresponding to the recipe specified by the user, the recipe name presentation area Ar1 in which the recipe name information is presented and the cooking photo presentation area Ar2 in which the cooking photo is presented are presented. , The material / quantity presentation area Ar3 in which the information on the ingredients used, the seasonings used and their amounts is presented as information on the materials used and the amount thereof, and the cooking procedure presentation area Ar4 in which the information on the cooking procedure is presented are provided. There is. Further, on the recipe information page in this case, a taste tendency presentation area Ar5 in which information on the taste tendency of the target dish Mt is presented and a similar dish presentation area Ar6 in which information on a similar dish of the target dish Mt is presented. It is provided.

In the taste tendency presentation region Ar5, as the taste tendency information, information on the taste intensity value T obtained for each taste of saltiness, sweetness, sourness, bitterness, and pungent taste is presented. In this example, the taste intensity value T of each taste is presented by a radar chart. The method for presenting the taste intensity value T is not limited to the illustrated example, and various presentation methods can be adopted, such as expressing the numerical value of each taste with a graph such as a bar graph or expressing only the numerical value.

In the similar dish presentation area Ar6, information indicating the dissimilar portion of the similar dish is presented together with the similar dish. In this example, as information indicating similar dishes, information on the name of the similar dish (“○ × △ □” part of “This dish is similar to ○ × △ □” in the figure) and the dish of the similar dish Presenting photo information.
Here, the dish name and the dish photograph (image data) of the similar dish can be acquired based on the dish ID of the similar dish. Although not shown, in the recipe site management system 3, information on the dish name and the dish photograph (representative photograph of the dish) corresponding to each dish is managed in association with the dish ID, and the recipe site server 31 manages the dish. It is possible to obtain information on the corresponding dish name and dish photo based on the dish ID of a similar dish.

As the information of the dissimilar part, in this example, the information indicating the dissimilar part about the taste tendency is presented. As for the information indicating the dissimilar portion, for example, information expressing the dissimilar portion by characters is presented as shown in the figure.

In addition, on the recipe information page, information on the dish name of the target dish Mt can also be presented. Information on the dish name based on the target dish Mt can be acquired based on the dish ID stored as the recipe information Rt.
Further, on the recipe information page, the information of the creation report posted for the recipe presented on the recipe information page may be presented.

By presenting the taste tendency information to the user as described above, it is possible to easily give the user an image of the taste of the target dish.
In addition, by presenting information on similar dishes, it is possible for the user to easily have an image of the taste of the target dish.
Furthermore, by presenting information indicating the dissimilar part, it is possible to make the user more easily have an image of the taste of the target dish in case the target dish and the similar dish have a dissimilar part. Become.

Here, when the presentation processing unit F3 of this example determines that the target dish Mt is a dish having a recipe usage history by the user, it presents the taste tendency and the similar dish (including the presentation of the dissimilar part). Do not present.
As a result, it is possible to prevent the process related to the presentation of the taste tendency and the similar dish from being performed unnecessarily for the dish whose taste tendency is presumed to be known by the user.

In determining whether or not the target dish Mt is a dish having a recipe usage history by the user, the "usage estimation result information" stored for each user in the user DB 32 is used.

The usage estimation result information is stored in the user DB 32 based on the result of the usage estimation processing described below. In this example, the recipe site server 31 performs the usage estimation process.

FIG. 6 is a flowchart of the usage estimation process. In this example, the usage estimation process shown in FIG. 5 is repeated for each recipe for each user. In the description of FIG. 5, the user and the recipe targeted for the usage estimation process are referred to as the target user and the target recipe, respectively.

In FIG. 6, the recipe site server 31 first initializes the creation point pt (point information for determining whether or not the dish is prepared) of the target user to 0 in step S1. Subsequently, the recipe site server 31 determines in step S2 whether or not the target user has posted the creation report of the target recipe. If the target user has already posted the target recipe creation report, the recipe site server 31 executes a process of adding 3 to the target recipe creation point pt in step S3, and proceeds to the process of step S4. On the other hand, if the target user has not posted the target recipe creation report, the recipe site server 31 passes step S3 and proceeds to the process of step S4.

In step S4, the recipe site server 31 executes the action history information acquisition process. That is, among the above-mentioned action history information stored in the user DB 32 for each user, the action history information associated with the target user is acquired.

In the following step S5, the recipe site server 31 determines whether or not it is presumed to have been created based on the behavior at the time of browsing.
Here, two specific examples of a method of estimating the creation of the target recipe based on the behavior when the target user browses the target recipe are given.
As the first example, it is estimated from the relationship between the cooking time and the browsing time set in the target recipe. Specifically, when the cooking time of the target recipe is 30 minutes, for example, when the recipe information page of the target recipe is browsed for more than half of the cooking time (15 minutes), it is estimated that the target recipe is created. To do. The ratio of cooking time to browsing time is 2: 1 as an example.
As a second example, it is determined from the behavior of the user who is browsing the target recipe. Specifically, when the recipe information page for the target recipe is configured to include the material / quantity presentation area Ar3 and the cooking procedure presentation area Ar4 as illustrated in FIG. 4, the material / quantity presentation area Ar3 When the cooking procedure presentation area Ar4 is alternately browsed several times, it is presumed that the target recipe has been created.

If it is presumed that the recipe was created based on the behavior at the time of browsing in step S5, the recipe site server 31 proceeds to step S6, executes a process of adding 3 to the creation point pt of the target recipe, and proceeds to the process of step S7. .. On the other hand, if it is not presumed that the recipe site server 31 was created due to the behavior at the time of browsing, the recipe site server 31 passes step S6 and shifts to the process of step S7.

In step S7, the recipe site server 31 determines whether or not the target user has printed the target recipe. The determination is made based on the action history information acquired in step S4.
When it is determined that the target user has printed the target recipe, the recipe site server 31 proceeds to step S8, executes a process of adding 2 to the creation point pt of the target recipe, and proceeds to the process of step S9. On the other hand, if it is determined that the target user has never printed the target recipe, the recipe site server 31 passes step S8 and proceeds to the process of step S9.

In step S9, the recipe site server 31 determines whether or not the target user has registered the target recipe as a favorite. The determination is also made based on the action history information acquired in step S4. When it is determined that the target user has registered the target recipe as a favorite, the recipe site server 31 proceeds to step S10, executes a process of adding 1 to the creation point pt of the target recipe, and proceeds to the process of step S11. .. On the other hand, when it is determined that the target user has not registered the target recipe as a favorite, the recipe site server 31 passes step S10 and proceeds to the process of step S11.

In step S11, the recipe site server 31 determines whether or not the creation point pt of the target recipe is equal to or greater than the determination value. The determination value is, for example, 3. In this case, if it is presumed that the created report has been posted or created due to the behavior at the time of browsing, it is determined as "Y" in the determination process of step S11 regardless of whether other conditions are satisfied. To. If the creation point pt is equal to or greater than the determination value, the recipe site server 31 proceeds to step S12 and determines that the target user has used the target recipe.
On the other hand, if the creation point pt is less than the determination value, the recipe site server 31 proceeds to step S13, and determines that the target user is not using the target recipe.

As a result of such usage estimation processing, the recipe site server 31 associates the recipe information (at least the recipe ID) determined to have been used by the target user with the user ID of the target user as "usage estimation result information". Store in DB32.

[1-4. Processing procedure]

With reference to the flowcharts of FIGS. 7 to 9, a procedure of processing to be executed in order to realize the information presentation method as the first embodiment described above will be described. In addition, in the process shown as "recipe site server" in FIG. 7, and the process shown in FIGS. 8 and 9, the CPU 101 in the recipe site server 31 is stored in a predetermined storage device such as the ROM 102 or the storage unit 108 in the recipe site server 31. Execute based on the stored program. Further, the process shown as the "user terminal" in FIG. 7 is executed by the CPU 101 in the user terminal 4 based on a program stored in a predetermined storage device such as a ROM 102 or a storage unit 108 in the user terminal 4.
When the process shown in FIG. 7 is started, it is assumed that the user of the user terminal 4 is already logged in to the recipe site (that is, the recipe site server 31 can identify the user ID of the user). To do.

FIG. 7 shows the overall flow of processing related to the presentation of information indicating a taste tendency and similar dishes.
In FIG. 7, in step S101, the user terminal 4 executes a search condition transmission process of transmitting a recipe search condition for searching a recipe input by the user to the recipe site server 31. In this process, for example, information for extracting search results, such as a part of the recipe name specified by the user and character information representing the ingredients used, is transmitted to the recipe site server 31.

The recipe site server 31 that has received the recipe search condition from the user terminal 4 executes a recipe search process that performs a recipe search based on the recipe search condition and the information stored in the recipe DB 33 in step S201.
In the following step S202, the recipe site server 31 executes a search result presentation process for transmitting and displaying the data of the web page (search result page) indicating the search result obtained by the search process in step S201 to the user terminal 4. ..

When the above search result presentation process is executed on the recipe site server 31, the user terminal 4 displays the search result page based on the data received from the recipe site server 31. In step S102, the user terminal 4 executes a recipe designation acceptance process for accepting an operation of designating one recipe from a plurality of recipes displayed on the search result page from the user. When the operation for designating the recipe is performed, the user terminal 4 notifies the recipe site server 31 of the recipe designation information indicating the designated recipe. Note that this process is a process of requesting the data of the recipe information page for the recipe specified by the user.

The recipe site server 31 performs the recipe identification process in step S203 based on the recipe designation information notified in step S102. That is, the recipe ID of the recipe information (that is, the recipe information Rt) for which the information should be presented on the recipe information page is specified.

In the following step S204, the recipe site server 31 determines whether or not the target dish Mt is a major dish. As described above, in the recipe site management system 3, information indicating whether or not each dish is a major dish is stored in a storage device that can be read by the recipe site server 31, and the recipe site server 31 stores the recipe information Rt. It is determined whether or not the target dish Mt is a major dish based on the included dish ID and the stored information of the storage device.

If the target dish Mt is a major dish, the recipe site server 31 proceeds to step S207 to execute the first presentation process. In the first presentation process, the web page data of the recipe information page containing only the information of four areas from the recipe name presentation area Ar1 to the cooking procedure presentation area Ar4 among the recipe information pages shown in FIG. 5 above is generated. , Performs a process of transmitting to the user terminal 4. That is, in this case, the user terminal 4 displays the recipe information page that does not include information indicating the taste tendency, similar dishes, and dissimilar parts.
In this case, the processing related to the estimation of the taste tendency and the identification of similar dishes (including the identification of dissimilar parts) is not executed, so that the processing load can be reduced.

On the other hand, if the target dish Mt is not a major dish, the recipe site server 31 proceeds to step S205 and executes a process of acquiring the usage estimation result. That is, among the usage estimation result information stored for each user in the user DB 32 in accordance with the usage estimation process described with reference to FIG. 6, the usage estimation result information for the corresponding user is acquired.
Then, in the following step S206, the recipe site server 31 determines whether or not the recipe information Rt is the recipe information having the usage history of the user based on the acquired usage estimation result information.
If the recipe information Rt is the recipe information having the usage history of the user, the recipe site server 31 proceeds to the process in step S207 described above. That is, even when the recipe specified by the user has a usage history, the processing related to the estimation of the taste tendency and the identification of similar dishes is not executed.

If the recipe information Rt is not the recipe information having the usage history of the user, the recipe site server 31 executes the taste tendency estimation process in step S208 and the similar dish identification process in step S209 following it.

The taste tendency estimation process in step S208 will be described with reference to FIG.
In FIG. 8, the recipe site server 31 acquires information on the material used in the recipe information Rt and the amount thereof in step S301, and sets the target taste species identification value x to 0 in the subsequent step S302. The target taste type identification value x is an identification value for identifying the target taste type in the taste tendency estimation process, and in this example, the value of x corresponding to each of the five tastes is assigned.

In response to the execution of the set processing in step S302, the recipe site server 31 determines in step S303 whether or not the conditional taste influencing material corresponding to the target taste species is used.
If the conditional taste-influencing material corresponding to the target taste type is not used, the recipe site server 31 proceeds to step S305 and converts each used material into the amount of the taste component. That is, the amount of each material used in the recipe information Rt is converted into the amount of the taste component of the target taste species based on the material-taste component correspondence information I1.
The recipe site server 31 proceeds to step S307 in response to the execution of the conversion process in step S305.

On the other hand, if the conditional taste-influencing material corresponding to the target taste type is used, the recipe site server 31 proceeds to step S304 and determines whether or not the cooking method condition is satisfied. That is, based on the conditional material correspondence information I2 associated with the conditional taste influence material, the cooking method corresponding to the cooking method specified from the cooking procedure information of the recipe information Rt (taste intensity of the conditional taste influence material). (Cooking method that increases) is included.
When it is determined that the corresponding cooking method is not included and the cooking method conditions are not satisfied, the recipe site server 31 proceeds to the process in step S305 described above. That is, in this case, since it is estimated that the taste change of the conditional taste influencing material does not occur, the amount of each used material is converted into the amount of the taste component based on the corresponding material-taste component correspondence information I1.

If it is determined that the cooking method conditions are satisfied, the recipe site server 31 proceeds to step S306, and converts the conditional taste-influencing material and other materials into the amount of the taste component. That is, for the conditional taste-influencing material, the amount is converted into the amount of the taste component based on the corresponding conditional material correspondence information I2, and the amount of the material used other than the conditional taste-influencing material is corresponding. Converted to the amount of taste component based on the material-taste component correspondence information I1.
The recipe site server 31 proceeds to step S307 in response to the execution of the conversion process in step S306.

In step S307, the recipe site server 31 calculates the intensity index value Vi. That is, the amount of the taste component for each used material obtained in step S305 described above, or the amount of the conditional taste-influencing material obtained in step S306 and the amount of the taste component for other used materials are totaled, and the total amount The intensity index value Vi is calculated based on (the total amount of taste components of the target taste species) and the total amount of the target dish Mt (total amount of ingredients used). Specifically, as described above, the value based on "total amount of taste components / total amount" is calculated as the intensity index value Vi.

In the following step S308, the recipe site server 31 performs a conversion process to the taste intensity value T. That is, in this example, the calculated intensity index value Vi is converted into the taste intensity value T for the target taste species by using the conversion table described above.

In step 309 following step S308, the recipe site server 31 determines whether or not the target taste species identification value x is 4 or more. This corresponds to determining whether or not the taste intensity value T has been obtained for all the target taste species.
If the target taste species identification value x is not 4 or more, the recipe site server 31 proceeds to step S310, increments (+1) the target taste species identification value x by 1, and returns to step S303. As a result, a process for obtaining the taste intensity value T is executed for the new taste species.

On the other hand, if the target taste species identification value x is 4 or more, the recipe site server 31 ends the taste tendency estimation process in step S208.

FIG. 9 shows the similar dish identification process in step S209.
In FIG. 9, the recipe site server 31 executes a process of specifying a comparison candidate dish in step S401. That is, as described above, in this example, a dish whose genre matches the target dish Mt is specified as a comparison candidate dish.

In step S402 following step S401, the recipe site server 31 performs a process of setting the target dish identification value y to 0. The target dish identification value y is a value for identifying the dish to be processed among the comparison candidate dishes, and the maximum value yMAX is a value obtained by subtracting 1 from the number of the comparison candidate dishes specified in step S401.

In response to the execution of the set process of step S402, the recipe site server 31 estimates the representative recipe for the dish y in step S403. The “cooking y” means a dish to be processed specified by the target dish identification value y among the comparison candidate dishes.
Here, as the estimation process of step S403, the recipe information that is standard for each dish can be determined in advance, and the recipe site server 31 can acquire the recipe information for the dish y.
Alternatively, the recipe information as the representative recipe may be generated as recipe information that comprehensively reflects the contents of the plurality of recipe information for the dish y. That is, as in the above-described method, frequently used ingredients are specified among the recipe information for cooking y, and the specified ingredients are used as the ingredients used in the representative recipe (“representative ingredients”). As the amount for each representative used ingredient, for example, the average value of the corresponding ingredients used among a plurality of recipe information for cooking y is used. Further, as the cooking method in the representative recipe, for example, the cooking method of the recipe information in which all the representative used ingredients are adopted as the ingredients to be used among the plurality of recipe information for the dish y is adopted.

In step S404 following step S403, the recipe site server 31 estimates the taste tendency of the dish y based on the representative recipe. The process of estimating the taste tendency based on the recipe information, that is, the process of obtaining the taste intensity value T of each taste in this example is the same as the process shown in FIG. 8, and therefore duplicate explanation is avoided.

In response to the execution of the estimation process in step S404, the recipe site server 31 calculates the taste similarity in step S405. That is, the target dish Mt and the dish y are based on the taste intensity value T of each taste obtained for the target dish Mt in the process of FIG. 8 and the taste intensity value T of each taste for the dish y obtained in step S404. Calculate the taste similarity that represents the degree of similarity in terms of taste tendency between and. Specifically, in this example, the taste similarity is obtained based on the total value of the differences in the taste intensity values T for each taste. As described above, in this example, the taste similarity is determined so that the smaller the difference in the taste intensity value T, the larger the value.

In step S406 following step S405, the recipe site server 31 calculates the material similarity.
As can be understood from the above description, the degree of material similarity is determined based on the degree of agreement between the target dish Mt and the dish y of the ingredients used. Specifically, for example, for each material used in the recipe information Rt, it is determined whether or not there is a material used that matches the material used in the representative recipe of cooking y, and the number of materials used that is determined to match is used as the number of matching materials. Ask. Further, the total number of ingredients used in the target dish Mt is obtained as the total number of ingredients, and the value based on "the number of matching ingredients / the total number of ingredients" is calculated as the material similarity between the target dish Mt and the dish y.

Further, in step S407 following step S406, the recipe site server 31 calculates the evaluation similarity for the dish y. Specifically, in this example, the value based on "taste similarity + material similarity" is calculated as the evaluation similarity.

In response to the calculation of the evaluation similarity in step S407, the recipe site server 31 proceeds to step S408 and determines whether or not the target dish identification value y is equal to or greater than the maximum value yMAX. This corresponds to determining whether or not the evaluation similarity has been calculated for all of the comparison candidate dishes identified in step S401.

If the target dish identification value y is not equal to or greater than the maximum value yMAX in step S408, the recipe site server 31 proceeds to step S409, increments (+1) the target dish identification value y by 1, and returns to step S403. As a result, the process related to the calculation of the evaluation similarity is executed for the new comparison candidate dish.

On the other hand, when the target dish identification value y is equal to or greater than the maximum value yMAX, the recipe site server 31 proceeds to step S410 and identifies similar candidate dishes based on the evaluation similarity of each comparative candidate dish. Specifically, in this example, a comparative candidate dish having an evaluation similarity value of a certain value or more is specified as a similar candidate dish.

In the following step S411, the recipe site server 31 determines whether or not there is a similar candidate dish. If no similar candidate dish is specified in the process of step S410 and it is determined that there is no similar candidate dish, the recipe site server 31 performs the similar dish no setting process of step S415 and ends the similar dish identification process of step S209. .. As the no-similar dish setting process, a process of turning on (for example, "1") the no-similar dish flag indicating that the similar dish has not been specified is executed.

On the other hand, if it is determined that there is a similar candidate dish, the recipe site server 31 proceeds to step S412 and calculates the method similarity of each similar candidate dish. As the method similarity, for example, a value based on the above-mentioned "number of matching methods / total number of methods" is calculated.

In step S413 following step S412, the recipe site server 31 identifies similar dishes based on the method similarity. Specifically, in this example, a similar candidate dish that satisfies the condition that the method similarity is equal to or higher than a certain value and the condition that the method similarity is maximum is specified as a similar dish.

In step S414 following step S413, the recipe site server 31 determines whether or not there is a similar dish, that is, whether or not a similar dish is identified in step S413.
When it is determined that there is no similar dish, the recipe site server 31 executes the above-mentioned non-similar dish setting process in step S415.
On the other hand, if it is determined that there is a similar dish, the recipe site server 31 passes the setting process of step 415 and ends the similar dish identification process of step S209.

Returning to FIG. 7, the recipe site server 31 performs the dissimilar part identification process in step S210 following step S209. In the dissimilar portion identification process, the process of identifying the dissimilar portion between the target dish Mt and the similar dish is performed only when the above-mentioned no similar dish flag is OFF. Specifically, in this example, as the dissimilar portion, for example, a process of specifying the dissimilar portion regarding the taste tendency is performed. Since the method of identifying the dissimilar part of the taste tendency has already been explained, duplicate explanation is avoided.

In step S211 following step S210, the recipe site server 31 performs the second presentation process. That is, as the second presentation process, the recipe site server 31 includes information on the taste tendency estimated for the target dish Mt (taste intensity value T of each taste) and information on the specified similar dish (including dissimilar portions). However, processing is performed to display the recipe information page (see FIG. 5) on the user terminal 4. Specifically, the process of generating the web page data of the recipe information page and transmitting it to the user terminal 4 is performed.
In the second presentation process, when the above-mentioned no similar dish flag is ON, the recipe site server 31 has recipe information based on the page contents shown in FIG. 5 excluding information on similar dishes and dissimilar parts. The web page data of the page is generated and transmitted to the user terminal 4.

Here, in the above, an example of estimating the taste tendency based on the total amount of the target dish Mt and the amount of the taste component contained in the ingredients used has been given, but the taste tendency is specified from the recipe information Rt. It is also possible to estimate based on the amount of taste components per person based on the information. For example, when the total amount of taste components of the target taste species estimated based on the recipe information Rt is α and the “number of people” is β, the taste intensity value T of the target taste species is set to “α / β”. It is calculated based on the value according to.
By adopting the method of estimating the taste tendency based on the amount of taste components per person in this way, it is possible to improve the accuracy of taste tendency estimation as compared with the case of estimating the taste tendency based only on the amount of taste components, for example. it can.

In addition, the information content of the created report posted for the corresponding recipe can be reflected in the estimation of the taste tendency. For example, when the number of created reports containing information suggesting the strength of saltiness such as "It was a little salty" is more than a predetermined number, the taste intensity value T for "salty taste" is specified. It is conceivable to add or multiply the value of.

Further, in the above, an example in which the material-taste component correspondence information I1 is used to obtain the amount of the taste component is given, but for example, the taste component for a predetermined taste such as "salty" or "sweet" is supported. The amount of the seasoning may be treated as the amount of the taste component. For example, in the case of "salty taste", the amount of seasoning = salt is treated as the amount of taste component, and in the case of "sweetness", the amount of seasoning = sugar is treated as the amount of taste component.
Further, the amount of the taste component is not obtained for all the ingredients used in the recipe information Rt, but the amount of the taste component may be obtained only for the seasoning used.

Further, in the above, an example of presenting information indicating a numerical value of taste intensity is given as information on taste tendency, but the information on taste tendency is, for example, textual information such as "salty", "sweet and sour", and "sweet and sour". It can also be presented as information other than the information representing the numerical value.

In addition, in evaluating the similarity with the target dish Mt in the specific processing of similar dishes, the similarity of the ingredients used as "hidden taste" in the recipe (for example, coffee or chocolate is used in curry) should be reflected. You can also. For example, it is conceivable to add or multiply the above-mentioned evaluation similarity by a value according to the degree of similarity of the materials used as "hidden taste".
In addition, in the recipe information about a certain dish, whether or not the target ingredient used is the ingredient used as "hidden taste" depends on whether or not the target ingredient is used among a plurality of recipe information about the dish. It can be determined by whether or not the frequency of use is below a certain level.

Further, in the above, an example is given in which the taste tendency estimation process and the identification process of similar dishes are executed every time the recipe is specified by the user. According to this, the recipe depends on the processing capacity of the recipe site server 31. There is a risk that the user will have to wait for a relatively long time from the designation of to the presentation of the corresponding recipe information page.
For example, in consideration of these points, the taste tendency estimation process and the similar dish identification process (which may include the identification process of dissimilar parts) are performed in advance by so-called batch processing based on the stored information of the recipe DB 33. You can also leave it. At this time, the taste tendency estimation process is not essential to be performed for each recipe information registered in the recipe DB 33, and can be performed for each dish. For example, one "representative recipe" is specified from a plurality of recipe information registered for the target dish (the specific method is the same as described above), and the processing shown in FIG. 8 is performed based on the representative recipe. And so on.
Further, in the specific processing of similar dishes in this case, the processing shown in FIG. 9 may be performed for each dish in which the recipe information is registered in the recipe DB 33.

It should be noted that the information indicating the taste tendency and the information related to similar dishes are not limited to being presented on the same page as the recipe information of the specified recipe, for example, a predetermined button provided on the presentation page of the recipe information. Other presentation methods may be adopted, such as presenting on a separate page that is opened according to the operation.

[1-5. Summary of the first embodiment]

As described above, the information processing apparatus (recipe site server 31) of the first embodiment has at least the ingredients used in the recipe information including information indicating the ingredients used for cooking, the amount of the ingredients used, and the cooking procedure. The taste tendency estimation unit (taste tendency estimation processing unit F1) that estimates the taste tendency of the target dish, which is a dish created according to the recipe information, and the taste tendency estimated by the taste tendency estimation unit, based on the amount of information. It includes a presentation unit (presentation processing unit F3) that presents information to the user.

This makes it possible for the user to easily have an image of the taste of the target dish.
Therefore, the convenience of the user related to the use of the recipe can be improved, and the use of the recipe information can be promoted.
Furthermore, by presenting valuable information (taste tendency information) in a limited presentation area (for example, a monitor) on the user terminal used by the user, the resources of the user terminal can be effectively utilized. ..

Further, in the information processing apparatus of the first embodiment, the taste tendency estimation unit estimates the taste tendency based on the total amount of the target dish specified based on the recipe information and the amount of the taste component contained in the ingredients used. doing.

This makes it possible to accurately estimate the taste tendency based on the relationship between the amount of taste components and the total amount of food.
Therefore, the reliability of the presentation information regarding the recipe can be improved, and the further use of the recipe information can be promoted.

Further, in the information processing apparatus of the first embodiment, the taste tendency estimation unit estimates the taste tendency based on the material used, the amount, and the cooking procedure.

This makes it possible to estimate the taste tendency in consideration of the amount of a material whose taste intensity increases depending on the cooking method, such as an onion whose sweetness increases by heating.
Therefore, it is possible to improve the estimation accuracy of the taste tendency, and further promote the use of the recipe information by improving the reliability of the presentation information regarding the recipe.

Furthermore, in the information processing apparatus of the first embodiment, when the presenting unit determines that the target dish is a dish having a recipe usage history by the user, the presenting unit does not present the taste tendency. There is.

As a result, it is possible to prevent the process related to the presentation of the taste tendency from being performed unnecessarily for the dish whose taste tendency is presumed to be known by the user.
Therefore, the processing load can be reduced.

Further, in the information processing apparatus of the first embodiment, the taste tendency of the other dish is estimated and the ingredients used are specified based on the recipe information of the other dish different from the target dish, and the target dish and others are used. A similar dish identification unit (similar dish identification processing unit F2) for identifying a similar dish that is a dish similar to the target dish based on the taste tendency between the dishes and the similarities of the ingredients used is provided, and the presentation section is similar. Information on similar dishes specified by the food identification department is presented to the user.

This makes it possible for the user to easily have an image of the taste of the target dish.
Therefore, it is possible to further improve the convenience and further promote the use of the recipe information.

Further, in the information processing apparatus of the first embodiment, the similar dish identification unit determines the analogy between the target dish and other dishes based on the taste tendency, the ingredients used, and the cooking method specified from the recipe information. Is going.

As a result, it is possible to prevent dishes having similar taste tendencies and ingredients but different cooking methods from being regarded as similar dishes, such as a similar dish "yokan" with respect to the target dish = "shiruko".
Therefore, it is possible to present a similar dish in a form that takes into account factors other than taste such as texture and temperature, and it is possible for the user to easily have an image of the target dish.

Furthermore, in the information processing apparatus of the first embodiment, the similar dish identification unit identifies dissimilar parts of both dishes based on the recipe information of the target dish and the similar dish, and the presentation unit dissimilar. Information indicating the part is presented to the user.

This makes it possible for the user to more easily have an image of the taste of the target dish in response to the case where the target dish and the similar dish have dissimilar parts.
Therefore, it is possible to further improve the convenience and further promote the use of the recipe information.

Further, in the information processing apparatus of the first embodiment, when it is determined that the target dish is a dish having a recipe usage history by the user, the presenting unit does not present a similar dish. ..

As a result, it is possible to prevent the process related to the presentation of similar dishes from being performed unnecessarily for the dishes whose taste tendency is presumed to be known by the user.
Therefore, the processing load can be reduced.

<2. Second Embodiment>
[2-1. Configuration overview]

Subsequently, the second embodiment will be described.
The second embodiment imposes conditions relating to the area of origin of the user, the area to which the target dish Mt belongs, and the like with respect to the presentation of similar dishes.
In the following description, parts that are similar to the parts that have already been explained will be given the same reference numerals and step numbers, and the description thereof will be omitted unless otherwise specified.

FIG. 10 shows an example of the network system 1A in the second embodiment.
The network system 1A is different from the network system 1 in that the recipe site management system 3A is provided instead of the recipe site management system 3.
Compared with the recipe site management system 3, the recipe site management system 3A is provided with a recipe site server 31A instead of the recipe site server 31, a user DB 32A instead of the user DB 32, and a recipe DB 33A instead of the recipe DB 33. The point is different.
The hardware configurations of the recipe site server 31A, the user DB 32A, and the recipe DB 33A are the same as those illustrated in FIG.

In the user DB 32A, in addition to the stored information in the user DB 32, the information on the area of origin of the user and the residence history information for each area of the user are stored in association with the user ID.
Here, as the classification of "region", for example, a classification by country, a classification larger than the classification of countries such as Southeast Asia and Europe, or a classification smaller than the classification of countries such as states and prefectures can be mentioned. That is, the information on the region of origin is information on Japan, the United States (in this case, the same as nationality information), Africa, the Amami / Okinawa region, and the like.
Further, as the residence history information, in the case of this example, information on the residence period in the area where the user has lived is stored.

FIG. 11 is a diagram showing an example of the stored information of the recipe DB 33A in the second embodiment.
In the recipe DB 33A in this case, the information of "region" is stored in association with the recipe ID as the information constituting the recipe information. As the information of the "region", the information of the region to which the target dish belongs is stored. That is, the information of the "region" stores information indicating, for example, "Japan" if the target dish = Japanese food and "Africa" if the target dish = African food.

As will be understood with reference to FIG. 11, in the recipe site management system 3A in the second embodiment, the recipe information is prepared for each dish classified by region.
Here, in the following, the explanation will be continued assuming that the classification of "region" is a classification by country.

[2-2. Information presentation method as the second embodiment]

With reference to the functional block diagram of FIG. 12, various functions related to the information presentation method as the second embodiment realized by the recipe site server 31A will be described.
The recipe site server 31A is different from the recipe site server 31 in that it has a similar dish specifying processing unit F2A instead of the similar dish specifying processing unit F2, and has a region specifying processing unit F4.

The area identification processing unit F4 specifies the area of origin of the user. Specifically, in the case of this example, the area identification processing unit F4 acquires the information on the area of origin of the user who has specified the recipe information among the information on the area of origin stored in the user DB 32A.

When the F2A of the similar dish identification processing unit determines that the area to which the target dish Mt belongs and the area of origin (the area of origin of the user who specified the recipe information) are different, the similar dish is specified from the dishes belonging to the area of origin. To do. That is, for example, when the target dish Mt = Japanese food and the user = American, the dishes belonging to the United States, that is, similar dishes from the dishes to which the information indicating "US" is associated as the information of "region". To identify.
As a result, when the area to which the target dish Mt belongs and the area where the user is from are different, it is possible to more easily convey the image of the taste of the target dish in the form of a similar dish in the area where the user is from.

When the similar dish identification processing unit F2A in this example determines that the area to which the target dish Mt belongs and the area of origin are different, and the user's residence period in the area to which the target dish Mt belongs is longer than a certain period, No processing is performed to identify similar dishes from the dishes belonging to the area of origin. That is, for example, even if the target dish Mt = Japanese food and the user = American, if the user's residence period in Japan is longer than a certain period, the process of identifying a similar dish by American food is not performed. ..
In this example, in the above case, similar dishes are specified from the dishes in the area to which the target dish Mt belongs, not the dishes belonging to the area of origin of the user.
By doing this, it is possible to prevent the occurrence of a situation in which the image of the taste of the target dish is forcibly compared to the dish belonging to the user's home area even though the user is fully aware of the food in the area to which the target dish belongs. Can be done.

[2-3. Processing procedure]

With reference to the flowchart of FIG. 13, the process for realizing the information presentation method as the second embodiment described above will be described.
The process shown in FIG. 13 is executed by the CPU 101 in the recipe site server 31A based on a program stored in a predetermined storage device such as the ROM 102 or the storage unit 108 in the recipe site server 31A.
Note that in FIG. 13, since the processing of the user terminal 4 is the same as that shown in FIG. 7, the illustration is omitted.

In FIG. 13, each process from the recipe search process in step S201 to the taste tendency estimation process in step S208 is the same as in the case of the first embodiment.
However, regarding the determination process in step S204, for the major dish in this case, for example, a dish known worldwide is selected in consideration of handling recipes of dishes belonging to different regions in the recipe site management system 3A. It is desirable to select dishes that are well-known among at least multiple regions.
As a result, it is possible to prevent the taste tendency and information on similar dishes from being unnecessarily presented for dishes that are well known beyond the boundaries of the region.

The recipe site server 31A determines in step S501 whether or not the area from which the user is from and the area to which the target dish Mt belongs are the same in response to the execution of the taste tendency estimation process in step S208. In this example, the information of the area to which the target dish Mt belongs specifies the information of the "area" stored as a part of the recipe information Rt in the recipe DB 33A.

If the area from which the user is from and the area to which the target dish Mt belongs are the same, the recipe site server 31A proceeds to step S503 and sets the condition of "the area to which the target dish Mt belongs" as the area condition for the comparison candidate dish. Then, the process proceeds to the similar dish identification process in step S209.
As a result, in the similar dish identification process in this case, in the identification process of step S401, a dish that is in the same genre as the target dish Mt and belongs to the same area as the target dish Mt is specified as the comparison candidate dish. That is, as a result, it is possible to present to the user a dish in the area to which the target dish Mt belongs as a similar dish.

On the other hand, if the area from which the user is from and the area to which the target dish Mt belongs are not the same, the recipe site server 31A proceeds to step S502 and determines whether or not the user's residence period in the area to which the target dish Mt belongs is longer than a certain level. .. In this example, the residence period of the user in the area to which the target dish Mt belongs is specified from the above-mentioned residence history information stored in the user DB 32A.

When the residence period of the user in the area to which the target dish Mt belongs is longer than a certain period, the recipe site server 31A proceeds to the process in step S503 described above. That is, for example, even if the target dish Mt = Japanese food and the user = American, if the user's residence period in Japan is longer than a certain period, the process of identifying similar dishes by American food is not performed. Processing is performed to identify similar dishes from Japanese dishes.

If the user's residence period in the area to which the target dish Mt belongs is not longer than a certain level, the recipe site server 31A proceeds to step S504, sets the condition of "user's origin area" as the area condition of the comparison candidate dish, and then sets the condition. The process proceeds to the similar dish identification process in step S209.
As a result, in the similar dish identification process in this case, a dish that is in the same genre as the target dish Mt and belongs to the user's home area is specified as a comparison candidate dish, and as a result, a dish that belongs to the user's home area is presented to the user as a similar dish. be able to.

In the above, an example of specifying the information of the user's area of origin from the information prepared for each user in advance has been given, but as the information of the user's area of origin, for example, the area of the area larger than the country or country category. The information can be specified (estimated) based on the OS (Operating System) of the user terminal 4, the language setting information of the browser, the IP (Internet Protocol) address information, and the like.

Further, it is also possible to determine whether or not the area where the user is from is different from the area to which the target dish Mt belongs, based on the user's name information (which may be a part of the name). For example, when the target dish Mt = Japanese food, if the user name is not written in Kanji but in English or Katakana, it can be determined that the area from which the user is from and the area to which the target dish Mt belongs are different. That is, it is determined whether or not the area from which the user is born and the area to which the target dish Mt belongs are the same, depending on whether or not the user's name is presumed to be the name used by a person from the area to which the target dish Mt belongs. It is something to do.

Further, in the above, when it is determined that the area to which the target dish Mt belongs and the area from which the user is from are different, and the user's residence period in the area to which the target dish Mt belongs is longer than a certain period, the target dish Mt belongs. An example of identifying a similar dish from the regional dishes has been given, but in the same case, it is possible not to perform the identification process itself of the similar dish.
As a result, it is possible to prevent the user from unnecessarily specifying and presenting a similar dish for a dish whose taste tendency is presumed to be known.

In addition, the similar dish identification processing unit F2A can perform processing as a modified example as follows.
That is, the similar dish identification processing unit F2A determines whether or not the user has a residence history of a certain period or more in the third area excluding the area of origin and the area to which the target dish belongs, and the target dish is If it is determined that the area to which the user belongs and the area of origin of the user are different, and if it is determined that there is a history of residence in the third area, a similar dish is identified from the dishes belonging to the area of origin and the third area. It is to do.

The processing as the modification will be described with reference to the flowchart of FIG.
If the recipe site server 31A in this case determines in step S501 that the area from which the user is from and the area to which the target dish Mt belongs are the same, whether or not there is a residence history in the third area for a certain period or more in step S601. Is determined. In the case of this example, the presence or absence of the residence history is determined based on the residence history information stored in the user DB 32A.

In step S601, if there is no residence history in the third area for a certain period or more, the recipe site server 31A proceeds to the above-mentioned step S503. That is, in this case, a process of identifying a similar dish from the area to which the target dish Mt belongs and the dish belonging to the same area is performed.
On the other hand, in step S601, if there is a residence history in the third area for a certain period or more, the recipe site server 31A proceeds to step S602, and as the area condition of the comparison candidate dish, "the area to which the target dish Mt belongs and the third area". After setting the condition of, the process proceeds to the similar dish identification process of step S209. That is, if the area where the user is from and the area to which the target dish Mt belongs are the same and there is a residence history in the third area for a certain period or more, the food in the area to which the target dish Mt belongs and the food belonging to the third area are selected. A process is performed to identify similar dishes as targets.

Further, even when the recipe site server 31A in this case determines in step S502 that the user residence period in the area to which the target dish Mt belongs is equal to or longer than a certain level, the process proceeds to step S601 described above. As a result, when the user's home area and the area to which the target dish Mt belongs are different, but the user's residence period in the area to which the target dish Mt belongs is a certain period or more, the residence history of the user in the third area for a certain period or more. When there is (S501 → S502 → S601 → S602), a process for identifying similar dishes is performed for the dishes in the area to which the target dish Mt belongs and the dishes in the third area. In the same case, if there is no residence history of the user in the third area for a certain period or more (S501 → S502 → S601 → S503), a process of identifying a similar dish from the dishes of the area to which the target dish Mt belongs is performed. ..

Further, when the recipe site server 31A in this case determines in step S502 that the user residence period in the area to which the target dish Mt belongs is not more than a certain period, the recipe site server 31A proceeds to step S603 and records the residence history in the third area for a certain period or more. Determine if it exists.
In step S603, if there is a residence history in the third area for a certain period of time or more, the recipe site server 31A proceeds to step S604 and sets the condition of "user's origin area and third area" as the area condition of the comparison candidate dish. After that, the process proceeds to the similar dish identification process in step S209. As a result, when the area where the user is from and the area to which the target dish Mt belongs are different and the user's residence period in the area to which the target dish Mt belongs is not a certain period or more, the residence history of the user in the third area for a certain period or more. If there is, a process for identifying similar dishes is performed for the dishes belonging to the user's home area and the dishes belonging to the third region.

On the other hand, in step S603, if there is no residence history in the third area for a certain period or more, the recipe site server 31A proceeds to the above-mentioned step S504. As a result, when the area where the user is from and the area to which the target dish Mt belongs are different and the user's residence period in the area to which the target dish Mt belongs is not a certain period or more, the residence history of the user in the third area for a certain period or more. If there is no, processing to identify similar dishes from the dishes belonging to the user's home area is performed.

In the above modification, the area to which the target dish Mt belongs and the area from which the user is from are different, and the area from which the user is from and the area from which the user is from have a history of residence for a certain period of time or longer. Similar dishes are identified from each dish to which they belong.
This makes it possible to more easily convey the image of the taste of the target dish Mt not only to similar dishes in the user's hometown but also to similar dishes in the third region where the user has lived for a certain period of time or longer.

[2-4. Summary of the second embodiment]

As described above, in the information processing device (recipe site server 31A) of the second embodiment, the recipe information is prepared for each dish classified by region, and the region identification unit (region) that specifies the region of origin of the user is specified. The specific processing unit F4) is provided, and when it is determined that the area to which the target dish belongs and the area of origin are different, the similar dish identification unit (similar dish specific processing unit F2A) is similar among the dishes belonging to the area of origin. Identify the dish.

This makes it possible to more easily convey the image of the taste of the target dish in the form of a similar dish in the user's area of origin.
Therefore, it is possible to further improve the convenience and further promote the use of the recipe information. In particular, it is suitable for encouraging foreigners to use recipes and promoting the use of foreign cooking recipes.

Further, in the information processing apparatus of the second embodiment, when the similar dish identification unit determines that the area to which the target dish belongs and the area of origin are different, the residence period of the user in the area to which the target dish belongs is constant. If it is longer than the period, the process of identifying similar dishes from the dishes belonging to the area of origin is not performed.

By doing this, it is possible to prevent the occurrence of a situation in which the image of the taste of the target dish is forcibly compared to the dish belonging to the user's home area even though the user is fully aware of the food in the area to which the target dish belongs. Is possible.
Therefore, it is possible to prevent the accuracy of transmitting the image of the taste of the target dish to the user from being lowered.

Further, in the information processing apparatus of the second embodiment, the similar food identification unit has a residence history of a certain period or more in the third area excluding the area of origin and the area to which the target dish belongs as the residence history of the user. If it is determined whether or not there is, and it is determined that the area to which the target dish belongs and the area of origin of the user are different, and if it is determined that there is a residence history in the third area, the area of origin and the third area Similar dishes are identified from each dish to which they belong.

This makes it possible to more easily convey the image of the taste of the target dish not only to similar dishes in the user's hometown but also to similar dishes in the third region where the user has lived for a certain period of time or longer.
Therefore, it is possible to further improve the convenience and further promote the use of the recipe information.

<3. Programs and storage media>

Although the recipe site server (31 or 31A) as the embodiment of the information processing device according to the present invention has been described above, the program of the embodiment performs the processing of the recipe site server by the information processing device (CPU or the like). It is a program to be executed by.

The program of the embodiment is created according to the recipe information based on at least the information on the ingredients used and the amount in the recipe information including information representing the ingredients used for cooking, the amount of the ingredients used, and the cooking procedure. The information processing apparatus is provided with a taste tendency estimation function for estimating the taste tendency of the target dish to be cooked and a presentation function for presenting the taste tendency information estimated by the taste tendency estimation function to the user.
That is, this program corresponds to, for example, a program that causes an information processing device such as a recipe site server 31 to execute the processes described with reference to FIGS. 7 to 9 and the like.

With such a program, the information processing device as the recipe site server 31 (or 31A) described above can be realized.
Then, such a program can be stored in advance in an HDD as a storage medium built in a device such as a computer device, a ROM in a microcomputer having a CPU, or the like. Alternatively, it can be temporarily or permanently stored (stored) in a removable storage medium such as a semiconductor memory, a memory card, an optical disk, a magneto-optical disk, or a magnetic disk. Further, such a removable storage medium can be provided as so-called package software.
In addition to installing such a program from a removable storage medium on a personal computer or the like, it can also be downloaded from a download site via a network such as a LAN or the Internet.

<4. Modification example>

The present invention is not limited to the specific examples described above, and various modifications can be considered.
For example, in the second embodiment, when it is determined that the area to which the target dish belongs and the area where the user is from are different, and the user's residence period in the area to which the target dish belongs is a certain period or more, the similar dish It was mentioned that the specific processing itself can not be performed, but in the same case, it is also possible to non-execute the taste tendency estimation processing (that is, non-execution of the presentation).

Further, in the above, an example in which information on taste tendency and similar dishes according to the present invention is presented on a web page is given, but such information presentation is displayed on an electronic device such as a microwave oven or a rice cooker. It can also be done on the department. In other words, the present invention can be suitably applied to various electronic devices such as microwave ovens and rice cookers.

1 network system, 2 networks, 3, 3A recipe site operation system, 31, 31A recipe site server, 32, 32A user DB (database), 33, 33A recipe DB, 4 user terminals, 101 CPU, F1 taste tendency estimation processing unit , F2, F2A Similar food identification processing unit, F3 presentation processing unit, F4 area identification processing unit, Ar1 recipe name presentation area, Ar2 food photo presentation area, Ar3 material / quantity presentation area, Ar4 cooking procedure presentation area, Ar5 taste tendency presentation Area, Ar6 similar food presentation area

Claims (13)

A target dish that is a dish created according to the recipe information at least based on the information on the ingredients used and the amount in the recipe information including information indicating the ingredients used, the amount of the ingredients used, and the cooking procedure for the dish. The taste tendency estimation unit that estimates the taste tendency of
A presenting unit that presents information on the taste tendency estimated by the taste tendency estimation unit to the user,
Based on the recipe information of another dish different from the target dish, the taste tendency of the other dish is estimated and the ingredients used are specified, and the taste tendency between the target dish and the other dish is performed. And a similar dish identification unit that identifies a similar dish that is a dish similar to the target dish based on the similarity of the ingredients used.
The similar dish identification part
Dissimilar parts of both dishes are identified based on the recipe information of each of the target dish and the similar dish.
The presentation unit
An information processing device that presents information indicating the dissimilar portion to the user. The taste trend estimation unit
The information processing apparatus according to claim 1, wherein the taste tendency is estimated based on the total amount of the target dish specified based on the recipe information and the amount of the taste component contained in the ingredients used. The taste trend estimation unit
The information processing apparatus according to claim 1, wherein the taste tendency is estimated based on the material used, the amount, and the cooking procedure. The presentation unit
The information processing device according to claim 1, wherein when it is determined that the target dish is a dish having a recipe usage history by the user, the taste tendency is not presented. The presentation unit
The information processing device according to claim 1, wherein the information processing device according to claim 1 presents the information of the similar dish specified by the similar dish identification unit to the user. The similar dish identification part
The information processing apparatus according to claim 1, wherein the comparison determination between the target dish and the other dish is performed based on the taste tendency, the ingredients used, and the cooking method specified from the recipe information. The recipe information is prepared for each dish classified by region.
In addition to having an area identification unit that identifies the area of origin of the user,
The similar dish identification part
The information processing device according to claim 1, wherein when it is determined that the area to which the target dish belongs and the area of origin are different, the similar dish is specified from the dishes belonging to the area of origin. The similar dish identification part
When it is determined that the area to which the target dish belongs and the area of origin are different, and the period of residence of the user in the area to which the target dish belongs is longer than a certain period, the dishes belonging to the area of origin are selected. The information processing apparatus according to claim 7, which does not perform the process of identifying the similar dish. The similar dish identification part
As the residence history of the user, it is determined whether or not there is a residence history of a certain period or more in the third area excluding the area of origin and the area to which the target dish belongs.
When it is determined that the area to which the target dish belongs and the area of origin of the user are different, and when it is determined that there is the residence history in the third area, the area of origin and the area of origin of the third area are respectively determined. The information processing apparatus according to claim 7, wherein the similar dish is specified from the dishes of the above. The presentation unit
The information processing device according to claim 1, wherein when it is determined that the target dish is a dish having a recipe usage history by the user, the similar dish is not presented. A target dish that is a dish created according to the recipe information at least based on the information on the ingredients used and the amount in the recipe information including information indicating the ingredients used, the amount of the ingredients used, and the cooking procedure for the dish. Estimate the taste tendency of
Based on the recipe information of another dish different from the target dish, the taste tendency of the other dish is estimated and the ingredients used are specified, and the taste tendency between the target dish and the other dish is performed. And, based on the similarity of the ingredients used, a similar dish that is similar to the target dish is specified, and a dissimilar portion of both dishes is specified based on the recipe information of each of the target dish and the similar dish. ,
An information processing method in which an information processing apparatus executes a process of presenting to a user information on the taste tendency of the estimated target dish and information indicating the dissimilar portion. A target dish that is a dish created according to the recipe information at least based on the information on the ingredients used and the amount in the recipe information including information indicating the ingredients used, the amount of the ingredients used, and the cooking procedure for the dish. Estimate the taste tendency of
Based on the recipe information of another dish different from the target dish, the taste tendency of the other dish is estimated and the ingredients used are specified, and the taste tendency between the target dish and the other dish is performed. And, based on the similarity of the ingredients used, a similar dish that is similar to the target dish is specified, and a dissimilar portion of both dishes is specified based on the recipe information of each of the target dish and the similar dish. ,
A program that enables an information processing device to realize a function of presenting to a user information on the taste tendency of the estimated target dish and information indicating the dissimilar portion. A target dish that is a dish created according to the recipe information at least based on the information on the ingredients used and the amount in the recipe information including information indicating the ingredients used, the amount of the ingredients used, and the cooking procedure for the dish. Estimate the taste tendency of
Based on the recipe information of another dish different from the target dish, the taste tendency of the other dish is estimated and the ingredients used are specified, and the taste tendency between the target dish and the other dish is performed. And, based on the similarity of the ingredients used, a similar dish that is similar to the target dish is specified, and a dissimilar portion of both dishes is specified based on the recipe information of each of the target dish and the similar dish. ,
A storage medium that stores a program that causes an information processing apparatus to realize a function of presenting an estimated information on the taste tendency of the target dish and information indicating the dissimilar portion to a user .

Images