JP7076239B2 - Recipe information management device - Google Patents

Description

The present invention relates to a recipe information management device that manages the reception and provision of cooking recipe information.

Cooking recipe information is provided in books and on the Internet. Patent Document 1 (Japanese Unexamined Patent Publication No. 2002-207869) describes a system for providing cooking recipe information to a recipe consumer (client) accessing via a network.

In most of the conventional recipe information provided in books and the Internet, the degree of heating for the object to be heated is displayed as "low heat", "medium heat", "high heat", etc. in the case of a gas stove. be. Further, in the case of an electromagnetic cooker, "heat power 3" or the like may be displayed on the scale for adjusting the heat output (for adjusting the degree of heating).

Japanese Unexamined Patent Publication No. 2002-207869

The degree of heating for the object to be heated such as "low heat", "medium heat", "high heat", "heat power 3", etc. described in various recipe information is the heating with the model of the cooking cooker used by the recipe provider. It is a degree, and if the model is different, for example, the amount of heat will be different even with the same high heat.
Therefore, when the recipe consumer actually cooks with his / her own cooking device, it may not be possible to adjust the amount of heat to the same as that of the recipe provider's cooking device.

The present invention has been made in view of the above problems, and an object of the present invention is to enable appropriate cooking according to recipe information provided by a recipe provider regardless of the model of the cooking device. The point is to provide a recipe information management device.

The feature configuration of the recipe information management device according to the present invention for achieving the above object is a recipe information management device that provides cooking recipe information to recipe consumers.
Standard recipe information including the cooking process in which the heating degree per unit time and the heating period are specified when the object to be heated is heated by the standard cooker in cooking, the unit time by the standard cooker. A recipe storage unit that stores the amount of heat corresponding to the degree of heating per hit
A model information reception unit that receives model information of a consumer cooker as a cooker used by the recipe consumer for heating the object to be heated, and a model information reception unit.
Stores heating characteristic information that includes information on the range of heating degree per unit time for the object to be heated that can be set for each model of multiple types of cooking cookers in a state where the amount of heat corresponding to the range of heating degree is known. Cooker information storage unit and
The heating effect on the heated object when the cooking step included in the reference recipe information is performed on the standard cooker and the heating effect on the heated object when performed on the consumer cooker are the same. The reference recipe information is based on the heating characteristic information of the model of the reference cooker and the heating characteristic information of the model of the consumer cooker stored in the cooker information storage unit. The present invention is provided with a transmission recipe determination unit for determining transmission recipe information in which the heating degree per unit time and the heating period are defined when the cooking step included in the above is performed by the consumer cooker.
Here, the degree of heating per unit time of the cooking cooker is the indicated value of the scale for adjusting the heat output that can be set by the user in the cooking cooker, and the heating of the object to be heated in the cooking cooker. It may be any one of the amount of electricity or fuel consumed per unit time and the valve opening degree of the flow control valve that supplies gas to the gas stove as the cooking cooker.

According to the above-mentioned characteristic configuration, the recipe storage unit is provided with a cooking process in which the degree of heating per unit time and the heating period are defined when the object to be heated is heated by the standard cooker as a cooking device in cooking. The included standard recipe information is stored in a state where the amount of heat corresponding to the degree of heating per unit time by the standard cooker can be known. That is, the information regarding the degree of heating per unit time, which is included in the recipe information stored in the recipe storage unit and depends on the model of the standard cooker, is as information that does not depend on the model of the cooker. The amount of heat corresponding to the degree of heating is added. Therefore, the recipe information stored in the recipe storage unit is not information that can be used only in the model of the standard cooker, but information that can be used in all cooking cookers. As a result, the transmission recipe determination unit has a heating effect on the heated object when the cooking process included in the standard recipe information is performed on the standard cooker and a heating effect on the heated object when the cooking process is performed on the consumer cooker. Is included in the standard recipe information based on the heating characteristic information of the standard cooker model and the heating characteristic information of the consumer cooker model stored in the cooker information storage unit so that When the cooking process is performed by a consumer cooker, it is possible to determine the recipe information for transmission in which the degree of heating per unit time and the heating period are specified. That is, the recipe information for transmission is information that can be used by the model of the consumer cooker.
Therefore, regardless of the model of the cooking device, it is possible to provide a recipe information management device that enables appropriate cooking according to the recipe information provided by the recipe provider.

Another feature configuration of the recipe information management device according to the present invention is a recipe information management device that receives cooking recipe information from a recipe provider and provides the recipe information to a recipe consumer.
A model information reception unit that receives model information of a provider cooker as a cooker used by the recipe provider for heating an object to be heated and a consumer cooker as a cooker used by the recipe consumer.
With a recipe reception unit that receives the recipe information including a cooking process in which the degree of heating per unit time and the heating period by the provider cooker when the recipe provider heats the object to be heated by cooking. ,
A recipe storage unit that stores the recipe information received by the recipe reception unit as reference recipe information in a state where the amount of heat corresponding to the degree of heating per unit time by the provider cooker is known.
Stores heating characteristic information that includes information on the range of heating degree per unit time for the object to be heated that can be set for each model of multiple types of cooking cookers in a state where the amount of heat corresponding to the range of heating degree is known. Cooker information storage unit and
The heating effect on the heated object when the cooking step included in the reference recipe information is performed by the provider cooker and the heating effect on the heated object when performed by the consumer cooker are the same. The reference is based on the heating characteristic information of the model of the provider cooker and the heating characteristic information of the model of the consumer cooker stored in the cooker information storage unit. The point is that the cooking recipe determination unit for determining the transmission recipe information in which the heating degree per unit time and the heating period are defined when the cooking process included in the recipe information is performed by the consumer cooker is provided. ..

According to the above-mentioned feature configuration, the recipe information (reference recipe information) including the cooking process in which the degree of heating per unit time and the heating period by the provider cooker, which is received by the recipe reception unit, is specified in the recipe storage unit. , The amount of heat corresponding to the degree of heating per unit time by the provider cooker is stored in a state of being known. That is, the information regarding the degree of heating per unit time depending on the model of the provider cooker included in the standard recipe information stored in the recipe storage unit is information that does not depend on the model of the cooker. , The amount of heat corresponding to the degree of heating is added. Therefore, the reference recipe information stored in the recipe storage unit is not information that can be used only by the model of the provider cooker, but information that can be used by all cooking cookers.

In addition, the transmission recipe determination unit has a heating effect on the heated object when the cooking process included in the standard recipe information is performed by the provider cooker and heating on the heated object when the cooked object is performed by the consumer cooker. Standard recipe information based on the heating characteristic information of the model of the provider cooker and the heating characteristic information of the model of the consumer cooker stored in the cooker information storage unit so that the effect is the same. When the cooking process included in the above is performed by a consumer cooker, it is possible to determine the recipe information for transmission in which the degree of heating per unit time and the heating period are specified. That is, the recipe information for transmission is information that can be used by the model of the consumer cooker.
Therefore, regardless of the model of the cooking device, it is possible to provide a recipe information management device that enables appropriate cooking according to the recipe information provided by the recipe provider.

Yet another characteristic configuration of the recipe information management device according to the present invention is to include a recipe transmission unit that transmits the recipe information determined by the recipe determination unit for transmission to the recipe consumer.

According to the above-mentioned feature configuration, the recipe consumer can receive the recipe information in which the heating degree corresponding to the model of the consumer cooker used by the recipe consumer is specified.

It is a figure which shows the relationship between a recipe provider, a recipe consumer, and a recipe information management device. It is a figure which shows the structure of the recipe provider and the recipe information management apparatus. It is a figure which shows the structure of the recipe consumer and the recipe information management apparatus.

The recipe information management device 10 according to the embodiment of the present invention will be described below with reference to the drawings.
FIG. 1 is a diagram showing the relationship between the recipe provider 20, the recipe consumer 30, and the recipe information management device 10. As shown in the figure, the recipe provider 20, the recipe consumer 30, and the recipe information management device 10 are connected to each other via an information communication network 1 such as the Internet in a state in which information communication is possible. The recipe provider 20 is a person who creates and provides cooking recipe information. The recipe consumer 30 is a person who receives the recipe information for cooking. The recipe information management device 10 receives cooking recipe information from the recipe provider 20 and provides the recipe information to the recipe consumer 30.

In FIG. 1, two recipe providers 20A and 20B (20) are drawn. The recipe provider 20 cooks using the provider cooker 22 as a cooking device, and creates recipe information for the cooking. Then, the recipe provider 20 can convert the created recipe information into data using the provider terminal 21 and transmit it to the recipe information management device 10 via the information communication network 1. The provider terminal 21 is, for example, a stationary computer device or a portable information communication device equipped with an information communication function. The provider cooker 22 has various types of heating, such as a gas combustion type cooking device that heats an object to be heated such as a pan or a frying pan by a flame generated by burning gas, and an electromagnetic induction heating type heating cooker. You can use the cooker.

With any type of cooking cooker, the degree of heating per unit time when heating the object to be heated can be adjusted. For example, in the case of a gas combustion type cooking cooker, an operation unit for adjusting the heat output (for adjusting the degree of heating) for continuously or stepwise adjusting the amount of combustion gas between the minimum amount and the maximum amount is provided. ing. Similarly, in the case of an electromagnetic cooker, an operation unit for adjusting the heat output (for adjusting the degree of heating) is provided to continuously or stepwise adjust the output of the electromagnetic induction heating between the minimum amount and the maximum amount. There is. Further, if the cooking cooker is provided with a scale or a lamp for adjusting the heat output in addition to the operation unit for adjusting the heat output, the user knows the current heat output (heating degree) in the cooking cooker. be able to.
In the present embodiment, the degree of heating per unit time of the cooking device is an indicated value of the scale for adjusting the heat output (for adjusting the degree of heating) that can be set by the user in the cooking device.

In FIG. 1, two recipe consumers 30A and 30B (30) are drawn. The recipe consumer 30 receives the recipe information data from the recipe information management device 10 using the consumer terminal 31, and cooks using the consumer cooker 32 as a heating cooker while confirming the received recipe information. be able to. The consumer terminal 31 is, for example, a stationary computer device or a portable information communication device equipped with an information communication function. The consumer cooker 32 also has various types of heating, such as a gas-combustion type cooker that heats an object to be heated such as a pot or a frying pan by a flame generated by burning gas, and an electromagnetic induction heating type cooker. You can use the cooker.

The recipe information management device 10 illustrated in FIG. 1 includes a model information reception unit 11, a recipe reception unit 12, a recipe storage unit 13, a cooker information storage unit 14, a transmission recipe determination unit 15, and a recipe transmission unit. 16 and. The recipe information management device 10 is constructed by, for example, one or a plurality of computers having an information processing function, an information storage function, an information communication function, and the like, and by these functions, a model information reception unit 11 and a recipe reception unit 12 , The functions of the recipe storage unit 13, the cooker information storage unit 14, the transmission recipe determination unit 15, and the recipe transmission unit 16 are realized.

The model information receiving unit 11 receives model information of the provider cooker 22 as a cooking cooker used by the recipe provider 20 for heating the object to be heated. For example, as will be described later, when the recipe provider 20 transmits the recipe information to the recipe information management device 10, the recipe provider 20 accesses the recipe information management device 10 using the provider terminal 21 and uses it by himself / herself. Information that can identify the model of the cooking cooker, such as the model name and model number of the provider cooker 22 (heating cooker), is transmitted, and the information is received and stored by the model information receiving unit 11.

Further, the model information receiving unit 11 receives model information of the consumer cooker 32 as a cooking cooker used by the recipe consumer 30 for heating the object to be heated. For example, as will be described later, when the recipe consumer 30 receives the recipe information from the recipe information management device 10, the recipe consumer 30 accesses the recipe information management device 10 using the consumer terminal 31 and demands to be used by himself / herself. Information that can identify the model of the cooking cooker, such as the model name and model number of the cooking cooker 32 (heating cooker), is transmitted, and the information is received and stored by the model information receiving unit 11.

The recipe reception unit 12 receives recipe information including a cooking process in which the degree of heating per unit time and the heating period by the provider cooker 22 when the recipe provider 20 heats the object to be heated by cooking are specified. .. For example, when the recipe provider 20 transmits the recipe information to the recipe information management device 10, the recipe provider 20 accesses the recipe information management device 10 using the provider terminal 21, and "heats for 10 minutes on high heat", " Recipes information including a cooking step in which the degree of heating per unit time and the heating period are defined, such as "heating for 20 minutes on medium heat", are transmitted, and the information is received and stored by the recipe reception unit 12.

In the recipe storage unit 13, the recipe reception unit 12 knows the amount of heat corresponding to the degree of heating per unit time by the provider cooker 22 as the cooker used by the recipe provider 20 for heating the object to be heated. Memorize the received recipe information. Further, the cooker information storage unit 14 provides information on the range of the heating degree per unit time for the object to be heated, which can be set for each model of the cooking cooker of a plurality of models, by the amount of heat corresponding to the range of the heating degree. Memorize the heating characteristic information included in a state that can be understood. Specifically, if the model of the cooking cooker is different, the amount of heat corresponding to the degree of heating of "high heat" and the amount of heat corresponding to the degree of heating of "medium heat" may be different. The amount of heat corresponding to such a degree of heating is stored as heating characteristic information in the cooker information storage unit 14. As a result, the recipe storage unit 13 can store the recipe information received by the recipe reception unit 12 in a state where the amount of heat corresponding to the degree of heating per unit time by the provider cooker 22 is known. That is, when the provider cooker 22 is paraphrased as a standard cooker, the recipe storage unit 13 heats the object to be heated by the standard cooker as a cooker in cooking, and the degree of heating per unit time and heating. It can be said that the standard recipe information including the cooking process for which the period is specified is stored in a state where the amount of heat corresponding to the degree of heating per unit time by the standard cooker can be known.

The transmission recipe determination unit 15 refers to the object to be heated when the cooking step included in the recipe information (standard recipe information) stored in the recipe storage unit 13 is performed by the provider cooker 22 (standard cooker). The model of the provider cooker 22 (standard cooker) stored in the cooker information storage unit 14 so that the heating effect and the heating effect on the object to be heated when performed by the consumer cooker 32 are the same. Based on the heating characteristic information in the consumer cooker 32 and the heating characteristic information in the model of the consumer cooker 32, the degree of heating and heating per unit time when the cooking process included in the standard recipe information is performed in the consumer cooker 32. Determine the cooking recipe information for which the period is specified.

The recipe transmission unit 16 transmits the recipe information determined by the transmission recipe determination unit 15 to the recipe consumer 30. Specifically, the recipe transmission unit 16 of the recipe information management device 10 transmits the recipe information determined by the recipe determination unit 15 for transmission to the consumer terminal 31 of the recipe consumer 30 via the information communication network 1. do.

Next, a case where the recipe provider 20 provides recipe information to the recipe information management device 10 will be described.
FIG. 2 is a diagram showing a configuration of the recipe provider 20 and the recipe information management device 10. In the example shown in FIG. 2, the recipe information management device 10 that receives cooking recipe information from the recipe provider 20 includes a model information receiving unit 11, a recipe receiving unit 12, and a recipe storage unit 13. Further, in the present embodiment, the recipe information management device 10 also includes a cooker information storage unit 14. The provider cooker 22A used by the recipe provider 20A is a model called "cooking cooker M1", and the provider cooker 22B used by the recipe provider 20B is a model called "cooking cooker M2".

The recipe provider 20A uses the provider terminal 21A to input the recipe information (“heating for 10 minutes on high heat”) created by himself / herself to the model information of the provider cooker 22A (“heating cooker M1”). ”) And the recipe information management device 10. Similarly, the recipe provider 20B uses the provider terminal 21B to input the recipe information created by himself (“heating for 20 minutes on medium heat”) to the model information of the provider cooker 22B used by himself (““ heating for 20 minutes ”). It is transmitted to the recipe information management device 10 together with the cooking device M2 ”).

The cooker information storage unit 14 stores heating characteristic information as illustrated in FIG. 2 in advance. For example, in the case of the heating cooker M1, the scale for adjusting the heat output provided together with the operation unit for adjusting the heat output (for adjusting the degree of heating) is "1" to "5" from the low heat side to the high heat side. It is in the range, and if the indicated value of the scale is the heating degree of "1: low heat", it corresponds to the heat amount of "1.0 kW", and the indicated value of the scale is the heating degree of "2: low medium heat". If there is, it corresponds to the heat amount of "2.0 kW", if the indicated value of the scale is "3: medium heat", it corresponds to the heat amount of "3.0 kW", and the indicated value of the scale is "4". : If the heating degree is "medium high heat", it corresponds to the heat amount of "4.0kW", and if the indicated value of the scale is "5: high heat" heating degree, it corresponds to the heat amount of "5.0kW". It is remembered. Similarly, the heating cookers M2 and M3 also have heating characteristics that include information on the range of heating degree per unit time for the object to be heated that can be set for each model in a state where the amount of heat corresponding to the heating degree range is known. Information is stored.
Although only three types of cooking utensils M1, M2, and M3 are shown in FIG. 2, all the recipe providers 20 and the recipe consumer 30 that can be used by the recipe provider 20 and the recipe consumer 30 are all sold now or in the past. It is preferable that the heating characteristic information about the cooking device is stored.

Then, the recipe storage unit 13 of the recipe information management device 10 stores the recipe information received by the recipe reception unit 12 in a state where the amount of heat corresponding to the degree of heating per unit time by the provider cooker 22 is known. Specifically, when the recipe information of the cooking performed by the cooking device M1 is "heating for 10 minutes on high heat", the cooking device is based on the heating characteristic information stored in the cooking device information storage unit 14. It can be seen that the amount of heat corresponding to the "high heat" of M1 is "5.0 kW". As a result, the recipe storage unit 13 stores the information "recipe a: high heat: heated at 5.0 (kW) for 10 minutes" as the reference recipe information. Similarly, when the recipe information of the cooking performed by the cooking device M2 is "heating for 20 minutes on medium heat", based on the information stored in the cooking device information storage unit 14, the "heating cooker M2" It can be seen that the amount of heat corresponding to "medium heat" is "2.4 kW". As a result, the recipe storage unit 13 stores the information "recipe b: medium heat: heating at 2.4 (kW) for 10 minutes" as the reference recipe information.

As described above, the recipe information including the cooking step in which the heating degree per unit time and the heating period specified by the provider cooker 22 received by the recipe receiving unit 12 is stored in the recipe storage unit 13 by the provider cooking. The amount of heat corresponding to the degree of heating per unit time by the vessel 22 is stored in a state of being known. That is, the information regarding the degree of heating per unit time depending on the model of the provider cooker 22 included in the recipe information stored in the recipe storage unit 13 is information that does not depend on the model of the cooker. As a result, the amount of heat corresponding to the degree of heating is added. Therefore, the recipe information stored in the recipe storage unit 13 is not information that can be used only in the model of the provider cooker 22, but information that can be used in all cooking cookers. Therefore, if the above-mentioned reference recipe information is stored in the recipe storage unit 13, the recipe information management device 10 can cook with an appropriate amount of heat for users who use various cooking devices. Can provide appropriate recipe information.

Next, a case where the recipe consumer 30 receives the recipe information from the recipe information management device 10 will be described.
FIG. 3 is a diagram showing a configuration of the recipe consumer 30 and the recipe information management device 10. In the example shown in FIG. 3, the recipe information management device 10 that receives a request for cooking recipe information from the recipe consumer 30 and provides the recipe information is a model information receiving unit 11, a recipe storage unit 13, and a cooker information. A storage unit 14, a recipe determination unit 15 for transmission, and a recipe transmission unit 16 are provided. The consumer cooker 32A used by the recipe consumer 30A is a model called "cooking cooker M2", and the consumer cooker 32B used by the recipe consumer 30B is a model called "cooking cooker M3".

The recipe consumer 30A accesses the recipe information management device 10 by using the consumer terminal 31A, requests specific recipe information (“recipe a”) from, for example, a public recipe information list, and himself / herself. The model information (“heating cooker M2”) of the consumer cooker 32A used by the recipe information management device 10 is transmitted. Similarly, the recipe consumer 30B uses the consumer terminal 31B to access the recipe information management device 10 and requests specific recipe information (“recipe b”) from, for example, a public recipe information list. At the same time, the model information (“heating cooker M3”) of the consumer cooker 32B used by the user is transmitted to the recipe information management device 10.

When the recipe information management device 10 receives a recipe information request from the recipe consumer 30, the recipe information management device 10 converts the corresponding recipe information into a format suitable for the model of the cooking cooker used by the recipe consumer 30, and the recipe consumer. Communicate to 30. Specifically, the recipe storage unit 13 of the recipe information management device 10 has a standard for cooking as a cooking device, considering that the degree of heating per unit time that can be set differs depending on the model of the cooking device. The standard recipe information including the cooking process in which the heating degree per unit time and the heating period when heating the object to be heated by the cooker is specified corresponds to the amount of heat corresponding to the heating degree per unit time by the standard cooker. Is memorized in a state where it can be understood.

Then, the transmission recipe determination unit 15 has a heating effect on the object to be heated when the cooking process included in the reference recipe information is performed on the reference cooker and heating on the object to be heated when the cooking step 32 is performed on the consumer cooker 32. The standard recipe is based on the heating characteristic information of the standard cooker model and the heating characteristic information of the consumer cooker 32 model stored in the cooker information storage unit 14 so that the effect is the same. When the cooking process included in the information is performed by the consumer cooker 32, the recipe information for transmission in which the heating degree and the heating period per unit time are specified is determined.

In the example shown in FIG. 3, the recipe consumer 30A requests the recipe a "high heat: heating at 5.0 (kW) for 10 minutes" as the reference recipe information. However, the model of the consumer cooker 32A of the recipe consumer 30A is "heat cooker M2", and the maximum high heat (4.0 kW) of the cooker M2 is "high heat: 5.0" in the standard recipe information. (KW) ”is less than the degree of heating. Therefore, the transmission recipe determination unit 15 has a heating effect on the object to be heated when the cooking process included in the reference recipe information is performed on the reference cooker and heating on the object to be heated when the cooking step is performed on the consumer cooker 32. The heating period is determined to be 13 minutes (≈10 minutes × 5.0 kW / 4.0 kW), which is longer than the 10 minutes of the recipe a, so that the effect is the same. That is, the transmission recipe determination unit provides the transmission recipe information in which the heating degree and the heating period per unit time when the cooking process included in the reference recipe information is performed by the consumer cooker 32 is specified in the cooking cooker M2. Considering that the high heat of is 4.0 (kW), it is decided to "heat for 13 minutes with high heat".
As described above, when the maximum heating degree of the consumer cooker 32 is less than the heating degree of the reference recipe information, the same heating effect can be obtained by extending the heating period of cooking.

Although detailed description is omitted, when the minimum heating degree of the consumer cooker 32 is larger than the heating degree of the reference recipe information, the same heating effect can be obtained by shortening the cooking heating period. You just have to be able to. For example, when the consumer cooker 32 is the "cooking cooker M2", the minimum heating degree is "1: low heat (0.8 kW)". When the cooking process included in the standard recipe information is "cooking at 0.6 kW for 30 minutes", the minimum heating degree (0.8 kW) of the consumer cooker 32 is the heating degree (0) of the standard recipe information. It also increases with 1.6 kW). In such a case, the transmission recipe determination unit 15 has a heating effect on the object to be heated when the cooking process included in the standard recipe information is performed by the standard cooker, and is heated when the cooking process is performed by the consumer cooker 32. The heating period is shortened to 23 minutes (≈30 minutes x 0.6 kW / 0.8 kW) so that the heating effect on the object is the same, and the recipe information for transmission "cooking at 0.8 kW for 23 minutes" is determined. do it.

Similarly, in the example shown in FIG. 3, the recipe consumer 30B requests the recipe b “medium heat: heating at 2.4 (kW) for 20 minutes” as the reference recipe information. The model of the consumer cooker 32A of the recipe consumer 30B is the "heating cooker M3", and the amount of heat (2.4 kW) corresponding to the heating degree of the cooker M3, which is medium high heat, is the recipe as the standard recipe information. It is equal to the amount of heat (2.4 kW) specified by b. Therefore, the transmission recipe determination unit 15 has a heating effect on the object to be heated when the cooking process included in the reference recipe information is performed on the reference cooker and heating on the object to be heated when the cooking step is performed on the consumer cooker 32. The degree of heating is determined to be "medium high heat" and the heating period is determined to be the same 20 minutes so that the effect is the same. That is, the transmission recipe determination unit provides the transmission recipe information in which the heating degree and the heating period per unit time when the cooking process included in the reference recipe information is performed by the consumer cooker 32 is specified in the cooking cooker M3. Considering that medium-high heat is 2.4 (kW), it is decided to "heat for 20 minutes on medium-high heat".

After that, the recipe transmission unit 16 of the recipe information management device 10 transmits each transmission recipe information determined by the transmission recipe determination unit 15 to each recipe consumer 30 via the information communication network 1.

As described above, the recipe storage unit 13 includes a cooking step in which the degree of heating per unit time and the heating period are defined when the object to be heated is heated by the reference cooker as a cooking device in cooking. The standard recipe information is stored in a state where the amount of heat corresponding to the degree of heating per unit time by the standard cooker can be known. That is, the information regarding the degree of heating per unit time depending on the model of the reference cooker, which is included in the recipe information stored in the recipe storage unit 13, is as information not dependent on the model of the cooking cooker. The amount of heat corresponding to the degree of heating is added. Therefore, the recipe information stored in the recipe storage unit 13 is not information that can be used only in the model of the standard cooker, but information that can be used in all cooking cookers. As a result, the transmission recipe determination unit 15 has a heating effect on the object to be heated when the cooking process included in the reference recipe information is performed on the reference cooker and a heating effect on the object to be heated when the cooking step 32 is performed on the consumer cooker 32. A reference based on the heating characteristic information of the standard cooker model and the heating characteristic information of the consumer cooker 32 model stored in the cooker information storage unit 14 so that the heating effect is the same. When the cooking process included in the recipe information is performed by the consumer cooker 32, it is possible to determine the recipe information for transmission in which the heating degree and the heating period per unit time are specified. That is, the recipe information for transmission is information that can be used by the model of the consumer cooker 32.

Note that FIG. 2 describes the configuration of the recipe information management device 10 when the recipe provider 20 provides recipe information to the recipe information management device 10, and FIG. 3 shows the recipe consumer 30 from the recipe information management device 10. Although the configuration of the recipe information management device 10 when receiving the recipe information has been described, the recipe provider 20 provides the recipe information to the recipe information management device 10, and the recipe consumer 30 receives the recipe information from the recipe information management device 10. The configuration of the recipe information management device 10 when receiving the recipe information management device 10 includes the configuration of the recipe information management device 10 described with reference to FIG. 2 and the configuration of the recipe information management device 10 described with reference to FIG.

Specifically, in the case of the recipe information management device 10 that receives cooking recipe information from the recipe provider 20 and provides the recipe information to the recipe consumer 30, the cooking cooked used by the recipe provider 20 for heating the object to be heated. The model information reception unit 11 that receives the model information of the consumer cooker 32 as the cooker used by the provider cooker 22 as a container and the recipe consumer 30, and the recipe provider 20 heats the heated object by cooking. The recipe reception unit 12 that receives recipe information including the cooking process in which the degree of heating per unit time and the heating period specified by the provider cooker 22 and the degree of heating per unit time by the provider cooker 22 are performed. A unit for a heated object that can be set for each model of a recipe storage unit 13 that stores recipe information received by the recipe reception unit 12 as reference recipe information and a plurality of models of cooking cookers in a state where the amount of heat corresponding to the above is known. Provided is a cooker information storage unit 14 that stores heating characteristic information including information on a range of heating degree per hour in a state where the amount of heat corresponding to the range of heating degree is known, and a cooking process included in reference recipe information. It is stored in the cooker information storage unit 14 so that the heating effect on the object to be heated when performed by the cooker 22 and the heating effect on the object to be heated when performed by the consumer cooker 32 are the same. When the cooking process included in the standard recipe information is performed on the consumer cooker 32 based on the heating characteristic information on the model of the provider cooker 22 and the heating characteristic information on the model of the consumer cooker 32. It is configured to include a transmission recipe determination unit 15 for determining transmission recipe information in which the degree of heating per unit time and the heating period are defined.

<Another Embodiment>
<1>
In the above embodiment, the configuration of the recipe information management device 10 of the present invention has been described with reference to specific examples, but the configuration can be changed as appropriate.
In the above embodiment, the case where two recipe providers 20A and 20B (20) and two recipe consumers 30A and 30B (30) exist is illustrated, but the number of recipe providers 20 and recipe consumers 30 is theirs. It is not limited to the number of, and can be changed as appropriate.

<2>
In the above embodiment, the degree of heating per unit time of the cooking cooker is an indicated value of the scale for adjusting the heat output that can be set by the user in the cooking cooker (for example, the indicated value of the scale is "1: low heat"). Although an example has been described, other information can also be used to specify the degree of heating of the cooker per unit time.
For example, if the cooker can measure and adjust the amount of power or fuel consumed to heat the object to be heated, the degree of heating per unit time of the cooker can be determined by the cooker. It may be the amount of power or fuel consumed per unit time for heating.
Alternatively, if the valve opening of the flow rate control valve that supplies gas to the gas stove as a cooking cooker can be measured and adjusted, the degree of heating per unit time of the cooking cooker can be determined by the gas stove as a cooking cooker. It may be the valve opening degree of the flow rate control valve which supplies.

<3>
The configurations disclosed in the above embodiments (including other embodiments) can be applied in combination with the configurations disclosed in other embodiments as long as there is no contradiction, and are disclosed in the present specification. The embodiment described is an example, and the embodiment of the present invention is not limited to this, and can be appropriately modified without departing from the object of the present invention.

INDUSTRIAL APPLICABILITY The present invention can be used as a recipe information management device that enables appropriate cooking according to recipe information provided by a recipe provider, regardless of the model of the cooking device.

1 Information and communication network 10 Recipe information management device 11 Model information reception unit 12 Recipe reception unit 13 Recipe storage unit 14 Cooker information storage unit 15 Transmission recipe determination unit 16 Recipe transmission unit 20 (20A, 20B) Recipe provider 21 (21A) , 21B) Provider terminal 22 (22A, 22B) Provider cooker 30 (30A, 30B) Recipe Consumer 31 (31A, 31B) Consumer terminal 32 (32A, 32B) Consumer cooker

Claims (4)

A recipe information management device that provides cooking recipe information to recipe consumers.
Standard recipe information including the cooking process in which the heating degree per unit time and the heating period are specified when the object to be heated is heated by the standard cooker in cooking, the unit time by the standard cooker. A recipe storage unit that stores the amount of heat corresponding to the degree of heating per hit
A model information reception unit that receives model information of a consumer cooker as a cooker used by the recipe consumer for heating the object to be heated, and a model information reception unit.
Stores heating characteristic information that includes information on the range of heating degree per unit time for the object to be heated that can be set for each model of multiple types of cooking cookers in a state where the amount of heat corresponding to the range of heating degree is known. Cooker information storage unit and
The heating effect on the heated object when the cooking step included in the reference recipe information is performed on the standard cooker and the heating effect on the heated object when performed on the consumer cooker are the same. The reference recipe information is based on the heating characteristic information of the model of the reference cooker and the heating characteristic information of the model of the consumer cooker stored in the cooker information storage unit. A recipe information management device including a transmission recipe determination unit for determining transmission recipe information in which a heating degree per unit time and a heating period are defined when the cooking step included in the above is performed by the consumer cooker. A recipe information management device that receives cooking recipe information from a recipe provider and provides the recipe information to recipe consumers.
A model information reception unit that receives model information of a provider cooker as a cooker used by the recipe provider for heating an object to be heated and a consumer cooker as a cooker used by the recipe consumer.
With a recipe reception unit that receives the recipe information including a cooking process in which the degree of heating per unit time and the heating period by the provider cooker when the recipe provider heats the object to be heated by cooking. ,
A recipe storage unit that stores the recipe information received by the recipe reception unit as reference recipe information in a state where the amount of heat corresponding to the degree of heating per unit time by the provider cooker is known.
Stores heating characteristic information that includes information on the range of heating degree per unit time for the object to be heated that can be set for each model of multiple types of cooking cookers in a state where the amount of heat corresponding to the range of heating degree is known. Cooker information storage unit and
The heating effect on the heated object when the cooking step included in the reference recipe information is performed by the provider cooker and the heating effect on the heated object when performed by the consumer cooker are the same. The reference is based on the heating characteristic information of the model of the provider cooker and the heating characteristic information of the model of the consumer cooker stored in the cooker information storage unit. Recipe information management provided with a transmission recipe determination unit that determines transmission recipe information in which the heating degree per unit time and the heating period are defined when the cooking process included in the recipe information is performed by the consumer cooker. Device. The recipe information management device according to claim 2 , further comprising a recipe transmission unit that transmits the recipe information determined by the transmission recipe determination unit to the recipe consumer. The degree of heating per unit time of the cooking device is
The indicated value of the scale for adjusting the heat output that can be set by the user in the cooking cooker, the amount of electricity or fuel consumed for heating the object to be heated in the cooking cooker, and the heating. The recipe information management device according to any one of claims 1 to 3 , which is any one of the valve openings of a flow control valve that supplies gas to a gas stove as a cooker.

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