JP7249854B2 - Recipe information provision system and program - Google Patents

Description

The present invention relates to a recipe information providing system and program.

For example, in Patent Document 1, based on the comparison between the amount of material used in a recipe specified from information input to a user terminal and the amount of material for each recipe set in the material DB, which recipe is disclosed to determine whether to display information on the user terminal.

Japanese Patent No. 5615464

For example, the terminal may display a recipe corresponding to the recipe name input by the user to the terminal. However, even if the dish prepared by the user according to the recipe displayed on the terminal was not the desired dish, the content of the recipe was not modified.

SUMMARY OF THE INVENTION It is an object of the present invention to provide information on recipes modified according to desired contents of dishes prepared by the user.

According to a first aspect of the present invention, there is provided a system for providing recipe information for a user to prepare a dish, comprising: acquisition means for acquiring an evaluation result of the dish prepared by the user according to an evaluation recipe; providing means for providing information on corrections to the predetermined recipe based on the evaluation result when browsing the predetermined recipe , wherein the evaluation result includes attributes related to preparation of the dish and created information. and the evaluation results for the attributes to which the food belongs, including the attributes related to the food, and the predetermined recipe is a food different from the food and has one of the attributes to which the food belongs This recipe information providing system is characterized by the fact that it is a recipe of the dish to which it belongs .
According to a second aspect of the invention, the providing means provides the content before correction and the content after correction with respect to the predetermined correction portion of the recipe. It is a provision system.
In the invention according to claim 3, the providing means provides information in a manner in which the user can select which of the content before correction and the content after correction is to be applied to the predetermined recipe. 3. The recipe information providing system according to claim 2, characterized by:
According to a fourth aspect of the invention, the obtaining means obtains the first evaluation result of the first dish prepared by the user according to the first evaluation recipe and the evaluation result of the second dish prepared by the user according to the second evaluation recipe. A second evaluation result is obtained, the first dish belongs to at least a first attribute to which the second dish belongs and a second attribute to which the second dish does not belong, and the providing means performs the first attribute. As the evaluation result for the attribute, if the first evaluation result and the second evaluation result are different evaluation results, the second evaluation result for the recipe of the third dish belonging to the first attribute and the second attribute. 2. The recipe information providing system according to claim 1 , wherein the information on the correction that largely reflects the first evaluation result is provided.
The invention according to claim 5 is the recipe information providing system according to claim 1, wherein the providing means can provide the information based on the evaluation result to a terminal not used by the user. .
In the invention according to claim 6 , the obtaining means obtains the evaluation results of a plurality of users regarding the dish, and the providing means provides information based on the highest evaluation based on the evaluation results of the plurality of users. 2. The recipe information providing system according to claim 1, characterized by providing
In the invention according to claim 7, the attribute related to the preparation of the dish is the cooking time required for the dish, and the providing means, when the evaluation result indicates that the cooking time of the dish is long, the predetermined 2. The recipe information providing system according to claim 1, which provides correction information for shortening the cooking time of dishes prepared according to the prepared recipe.
According to an eighth aspect of the invention, there is provided a program for causing a computer to display recipe information for a user to prepare a dish, the program for obtaining an evaluation result of the dish prepared by the user according to the evaluation recipe. and a display function that causes a terminal used by the user to display correction information based on the evaluation result for the predetermined recipe when the user browses the predetermined recipe , The evaluation results include evaluation results for attributes to which the dish belongs, including attributes relating to the creation of the dish and attributes relating to the prepared dish, and the predetermined recipe is a dish different from the dish. The program is characterized by being a recipe of a dish belonging to one attribute among the attributes to which the dish belongs .
According to a ninth aspect of the invention, the display function causes the terminal to display the information on the correction in a display mode different from that of a portion of the predetermined recipe that has not been corrected. Item 8. A program according to item 8.

According to the present invention, the attributes to which the user-created dishes belong, including the attributes related to the creation of the dishes and the attributes related to the created dishes, are modified according to desired contents , and are different from the user-created dishes. Can provide information on cooking recipes.

It is a figure which shows the whole structural example of a recipe information provision system. 3 is a diagram illustrating an example hardware configuration of a server and a terminal; FIG. It is the figure which showed the functional structural example of a server. It is the figure which showed the recipe information management table. 4 is a flowchart showing the flow of recipe correction processing; (a) is a diagram showing a recipe selection screen, and (b) is a diagram showing an evaluation recipe overview screen. It is the figure which showed the evaluation input screen. (a) is a diagram showing a recipe selection screen, and (b) is a diagram showing a normal recipe overview screen. (a) is a diagram showing a comparison screen, and (b) is a diagram showing a normal recipe overview screen. (a) is a diagram showing an evaluation recipe overview screen, and (b) is a diagram showing an evaluation input screen. It is the figure which showed the normal recipe summary screen.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
<Configuration of recipe information provision system>
FIG. 1 is a diagram showing an example of the overall configuration of a recipe information providing system 1 according to this embodiment.
The recipe information providing system 1 according to the present embodiment is a system that provides recipe information tailored to the user by reflecting in the recipe the evaluation result of the dish prepared by the user according to the recipe.
The recipe information providing system 1 includes a server 10 and a terminal 20 owned by a user. The server 10 and the terminal 20 are connected via a network.

The server 10 provides recipe information tailored to the user. More specifically, the server 10 transmits to the terminal 20 of the user information on the recipe for making the dish to be evaluated. A recipe for making a dish to be evaluated is hereinafter referred to as an evaluation recipe. The server 10 also acquires from the terminal 20 the evaluation result of the dish prepared by the user according to the evaluation recipe. Then, the recipe information is corrected based on the acquired evaluation result, and the corrected recipe information is transmitted to the terminal 20 .

The server 10 is implemented by, for example, a computer. The server 10 may be configured by a single computer, or may be implemented by distributed processing by a plurality of computers. Also, the server 10 may be implemented on virtual hardware provided by cloud computing.

The terminal 20 has a display section 21 for displaying information. The display unit 21 displays recipe information received from the server 10 .
The terminal 20 is implemented by, for example, a computer, tablet information terminal, or other information processing device. The terminal 20 may be, for example, a smart phone. Terminal 20 may be any type of terminal.

The type of network used to connect the server 10 and the terminal 20 is not particularly limited as long as data can be transmitted and received. For example, the Internet, LAN (Local Area Network), WAN (Wide Area Network), etc. . A communication line used for data transmission/reception may be wired or wireless. Further, the configuration may be such that each device is connected via a plurality of networks or communication lines.

Although three terminals 20 are shown in the example shown in FIG. 1, the number of terminals 20 is not limited to three as shown. Two or less terminals 20 may be provided in the recipe information providing system 1, or four or more terminals 20 may be provided.

<Hardware configuration example>
FIG. 2 is a diagram showing a hardware configuration example of the server 10 and the terminal 20. As shown in FIG.
As shown in FIG. 2, the server 10 and the terminal 20 are provided with a CPU (Central Processing Unit) 100a as computing means and a memory 100c as main storage means. Each apparatus also includes, as external devices, a nonvolatile recording device 100g, a network interface 100f, a display mechanism 100d, an audio mechanism 100h, and an input device 100i such as a keyboard and mouse.

The memory 100c and the display mechanism 100d are connected to the CPU 100a via the system controller 100b. Network interface 100f, non-volatile recording device 100g, audio mechanism 100h and input device 100i are also connected to system controller 100b via bridge controller 100e. Each component is connected by various buses such as a system bus and an input/output bus.

A program for realizing each function is stored in the nonvolatile recording device 100g. Various functions are realized by loading this program into the memory 100c and executing processing based on this program by the CPU 100a. Examples of the nonvolatile recording device 100g include semiconductor memories such as SSDs (Solid State Drives) and magnetic disk devices such as HDDs (Hard Disk Drives).

<Server functional configuration>
Next, the functional configuration of the server 10 will be described.
FIG. 3 is a diagram showing an example of the functional configuration of the server 10. As shown in FIG.
The server 10 includes a registration reception section 11 , a storage section 12 , an output control section 13 , a recipe selection reception section 14 , an evaluation reception section 15 and a recipe correction section 16 .

The registration reception unit 11 receives registration of users as users of the recipe information providing system 1 . For example, upon receiving a registration application from the terminal 20 of the user, the registration reception unit 11 assigns a login ID to the terminal 20 and receives registration of a personal identification number from the terminal 20 . Then, the user who operates the terminal 20 to which the login ID and password have been input is registered as the user of the recipe information providing system 1 . The registration reception unit 11 transmits, to the storage unit 12, user identification information for identifying the user registered as the user and terminal identification information for identifying the terminal 20 operated by this user.
A plurality of users may be registered as users of the recipe information providing system 1 by applying for registration from one terminal 20 .

Storage unit 12 stores the user identification information and the terminal identification information transmitted from registration reception unit 11 . More specifically, the storage unit 12 stores user identification information and terminal identification information in association with recipe information. When a plurality of users are registered by applying for registration from one terminal 20, the storage unit 12 stores individual recipe information for each of the plurality of users in association with user identification information and terminal identification information. do. The recipe information stored in the storage unit 12 includes evaluation recipe information and recipe information different from the evaluation recipe. A recipe different from the evaluation recipe is hereinafter referred to as a normal recipe. Moreover, when explaining without distinguishing between the evaluation recipe and the normal recipe, they are simply referred to as "recipe".

In addition, the storage unit 12 stores the evaluation items of dishes prepared according to the evaluation recipe in association with the information of the evaluation recipe. This evaluation item is provided for each evaluation recipe.
In addition, the storage unit 12 stores, for each recipe, the attribute to which the dish indicated in the recipe belongs.

Attributes include, for example, a dish with taste, a dish using ingredients, a dish with a large amount, a dish containing a lot of nutrients, and a dish that takes a long time to cook.
Tasteful dishes include, for example, "sour" dishes, "spicy" dishes, "sweet" dishes, "bitter" dishes, and "salty" dishes. If a dish has a certain "taste", it belongs to dishes with this particular "taste".
Examples of dishes using ingredients include dishes using specific “ingredients”. When a particular "ingredient" is used in a dish, this dish belongs to the cuisine in which this particular "ingredient" is used.
For example, when the user eats a dish prepared according to a recipe, the amount of energy obtained by the user is "less than 300 kilocalories", "300 kilocalories or more and less than 600 kilocalories", or "600 kilocalories or more". dishes, etc. The dish belongs to the appropriate 'quantity' of the dish.
Foods rich in nutrients include, for example, foods rich in protein, foods rich in lipids, foods rich in carbohydrates, foods rich in minerals, foods rich in vitamins, etc. is mentioned. If a dish is rich in a particular "nutrient", it belongs to this particular "nutrient" rich cuisine.
Examples of dishes that require cooking time include dishes that require a cooking time of "less than 30 minutes", dishes that require a cooking time of "30 minutes or more and less than 1 hour", and dishes that require a cooking time of "1 hour or more". The dish belongs to the corresponding "cooking time" dish.
Attributes different from the attributes described above may also be provided. The types of attributes and which food belongs to which attribute may be determined in advance by the server 10, for example.

The output control unit 13 as an example of providing means causes the terminal 20 to output information. More specifically, by transmitting information to the terminal 20, the output control unit 13 causes the display unit 21 of the terminal 20 to display the transmitted information, or causes the terminal 20 to output the transmitted information by voice. or

The recipe selection accepting unit 14 accepts recipe selection by the user. When the user operates the terminal 20 to select a recipe, the recipe selection reception unit 14 transmits, from the terminal 20, user identification information identifying the user who selected the recipe and recipe identification information identifying the recipe selected by the user. get. Then, the recipe selection accepting unit 14 sends the recipe information specified from the acquired recipe identification information among the recipe information stored in the storage unit 12 in association with the acquired user identification information to the output control unit 13. Send. The recipe information transmitted to the output control unit 13 is displayed on the display unit 21 of the terminal 20 operated by the user.

In addition, in the present embodiment, when an evaluation recipe is selected by the user, the ingredients and seasonings used in the dish indicated in the evaluation recipe are provided to the user in the amount required for the dish. The provision of foodstuffs and seasonings to users may be realized, for example, by an administrator who manages the recipe information providing system 1 or a person to whom the administrator entrusts work. As a result, variations in ingredients and seasonings used for cooking can be suppressed compared to the case where the user himself/herself procures the ingredients and seasonings used for cooking. However, the user himself/herself may procure ingredients and seasonings necessary for cooking.

The evaluation reception unit 15, which is an example of an acquisition unit, receives evaluation of dishes prepared by the user according to the evaluation recipe. For example, when the user operates the terminal 20 and selects the completion of cooking indicated in the evaluation recipe, the evaluation reception unit 15 stores the user identification information for identifying the user and the information displayed on the terminal 20 operated by the user. Recipe identification information for identifying the evaluation recipe is acquired from the terminal 20 . Then, the evaluation reception unit 15 controls the output of the evaluation items associated with the evaluation recipe identified from the acquired recipe identification information and the acquired user identification information among the evaluation items stored in the storage unit 12. Send to unit 13 . The evaluation items sent to the output control unit 13 are displayed on the display unit 21 of the terminal 20 operated by the user.

Evaluation items include, for example, evaluation items regarding the taste of the prepared dish, evaluation items regarding the ingredients used in the prepared dish, evaluation items regarding the effect of the prepared dish on the body, and evaluation regarding the preparation of the dish. items.
Evaluation items relating to the taste of the prepared dish include, for example, the degree of “taste”. The degree of "taste" includes, for example, the degree of "sourness", the degree of "spicy", the degree of "sweetness", the degree of "bitterness", the degree of "salty" and the like.
Examples of evaluation items related to the ingredients used in the prepared dish include "amount of ingredients", "favorite ingredients", and "disliked ingredients".
Examples of evaluation items relating to the effect of the prepared dish on the body include "amount of dish" and "nutrition" contained in the dish. "Nutrients" include, for example, "proteins", "lipids", "carbohydrates", "minerals", "vitamins" and the like.
Evaluation items related to cooking include, for example, "cooking time" required for cooking.
As described above, in the present embodiment, as evaluation items, evaluation items are provided for attributes to which food belongs.
Note that evaluation items different from the above evaluation items may be provided. The types of evaluation items and which evaluation items are provided for which recipes may be determined in advance by the server 10, for example.

Also, when an evaluation for an evaluation item is input from the terminal 20 , the evaluation reception unit 15 acquires evaluation information indicating the input evaluation from the terminal 20 . Then, the evaluation receiving unit 15 stores the evaluation indicated in the acquired evaluation information as the evaluation result in association with the evaluation item transmitted to the terminal 20 among the evaluation items stored in the storage unit 12 . Furthermore, the evaluation reception unit 15 transmits evaluation information indicating the evaluation result stored in the storage unit 12 and user identification information identifying the user who has input the evaluation to the terminal 20 to the recipe correction unit 16 .

Specific examples of evaluation for evaluation items include the following.
Examples of the evaluation of the degree of “taste” include “too strong” “taste” and “too weak” “taste”.
Examples of the evaluation of the "amount of ingredients" include "too much" for the "amount of ingredients" and "too little" for the "amount of ingredients".
The evaluation of the “favorite ingredients” and “disliked ingredients” includes, for example, favorite ingredients and disliked ingredients used in cooking.
Evaluation of the "amount of food" includes, for example, "too much" for the "amount of food" and "too little" for the "amount of food".
Examples of the evaluation of "nutrients" include "excess" for "nutrients" and "deficiency" for "nutrients".
Examples of the evaluation for the "cooking time" include "too long" for the "cooking time".
Also, evaluations different from the evaluations described above may be provided. For example, the server 10 may determine in advance which evaluation is provided for which evaluation item so as to be inputtable.

The recipe correction unit 16 corrects recipe information based on the obtained evaluation result. More specifically, when the recipe correction unit 16 acquires the evaluation information and the user identification information from the evaluation reception unit 15, the recipe correction unit 16 updates the evaluation result stored in the storage unit 12 as the evaluation result specified from the acquired evaluation information. Based on that, I usually modify the information in the recipe. The evaluation result and normal recipe information used by the recipe correction unit 16 for correction are the evaluation result and normal recipe information stored in the storage unit 12 in association with the user identification information acquired by the recipe correction unit 16 .

The recipe correction unit 16 corrects the normal recipe of the dish belonging to the evaluated attribute. For example, when the evaluation result for the degree of “spiciness” is obtained, the recipe correction unit 16 selects the normal recipe for a dish belonging to “spicy” among the normal recipes stored in the storage unit 12 . The recipe is subject to modification. When there are a plurality of normal recipes to be modified, the recipe modification unit 16 modifies the normal recipe information for each of the plurality of normal recipes. Note that the normal recipe to be modified is hereinafter referred to as a target recipe. Also, the dish indicated by the target recipe is hereinafter referred to as the target dish.

The recipe correction unit 16 reflects the evaluation result in the information of the target recipe.
When the evaluation result that the “taste” is “too strong” is obtained, the recipe correction unit 16, for example, adjusts the amounts of seasonings and ingredients used in the target dish in order to produce the “taste” that is the target of the evaluation. Modify the information of the target recipe to reduce it. In addition, when the evaluation result that the “taste” is “too weak” is obtained, the recipe correction unit 16, for example, selects seasonings and ingredients used in the target dish in order to bring out the “taste” that is the target of the evaluation. Modify the information of the target recipe to increase the amount.
Further, when an evaluation result of “too much” for the “amount of ingredients” or an evaluation result of “disliked ingredients” is obtained, the recipe correction unit 16 determines, for example, Correct the information of the target recipe to reduce the amount of ingredients that have become. Further, when an evaluation result of “too little” for the “amount of ingredients” or an evaluation result of “favorite food” is obtained, the recipe correction unit 16 selects, for example, Correct the information of the target recipe to increase the amount of ingredients that have become.

Further, when an evaluation result of “too much” is obtained for the “amount of food”, the recipe correction unit 16 adjusts the target recipe so that, for example, the amount of each ingredient and each seasoning used in the target food is reduced. correct the information; Further, when an evaluation result of “too little” is obtained for the “amount of food”, the recipe correction unit 16 adjusts the target recipe so as to increase the amount of each ingredient and each seasoning used in the target dish, for example. correct the information;
Further, when an evaluation result of “excessive” for “nutrients” is obtained, the recipe correction unit 16 may, for example, reduce the amount of food ingredients containing a large amount of nutrients and the amount of seasonings, which are the evaluation target, and adjust the target Modify recipe information. Further, when an evaluation result of “insufficient” is obtained for “nutrients”, the recipe correction unit 16 may, for example, increase the amount of food ingredients containing a large amount of nutrients and the amount of seasonings that are the evaluation targets. Modify recipe information.
Further, for example, when the evaluation result that the “cooking time” is “too long” is obtained, the recipe correction unit 16 corrects the information of the target recipe so that, for example, the cooking time required for the target dish is shortened.
Note that the mode of correction by the recipe correction unit 16 is not limited to the above example. The recipe correction unit 16 may correct the information of the target recipe in a manner different from the above manner.

<Contents stored in storage unit>
Next, the contents of information stored in the storage unit 12 will be described.
FIG. 4 is a diagram showing a recipe information management table. This recipe information management table is provided for each user registered in the registration reception unit 11 as a user of the recipe information providing system 1 . FIG. 4 shows a recipe information management table of "user B" who operates "terminal A".

In the recipe information management table, the "type of recipe" indicates one of the types of "evaluation recipe" and "normal recipe". In addition, the name of the dish indicated in the recipe is indicated in "Cooking".

In addition, in the recipe information management table, the type of attribute to which "cooking" belongs is shown in "attribute". The 'O' shown in the 'attribute' means that the 'cooking' belongs to the 'attribute' of the object. Also, "x" shown in "attribute" means that "cooking" does not belong to the target "attribute".
In the example shown in FIG. 4, "mapo tofu" and "mapo eggplant" belong to dishes having "spicy" which are specific examples of dishes having "taste", while "croquette" belongs to dishes having "spicy". ” does not belong to the cuisine that has Also, "croquette" belongs to dishes having "salty taste", whereas "mapo tofu" and "mapo eggplant" do not belong to dishes having "salty taste". Also, "mapo tofu", "croquette", and "mapo eggplant" all belong to dishes using "minced meat" which is a specific example of dishes using "ingredients".

In addition, in the recipe information management table, the evaluation item of "cooking" is shown in the "evaluation item". More specifically, the "evaluation item" indicates the evaluation item for the attribute to which "cooking" belongs. In the example shown in FIG. 4, the "evaluation item" for "mapo tofu" indicates the evaluation items for the "spicy" dish to which "mapo tofu" belongs. In addition, the evaluation item of "croquette" indicates the evaluation items for dishes having "salty" to which "croquette" belongs.
Also, in the recipe information management table, the evaluation result of "cooking" is shown in "evaluation result". In addition, the contents of the recipe are shown in "Recipe".

<Recipe correction processing>
Next, the flow of recipe modification processing will be described. The recipe correction process is a process in which the server 10 corrects the normal recipe information based on the evaluation result of the dish prepared according to the evaluation recipe.
FIG. 5 is a flowchart showing the flow of recipe correction processing.

First, the recipe selection reception unit 14 determines whether or not a recipe has been selected on the terminal 20 (S101). The recipe selection reception unit 14 makes the above determination based on whether or not the recipe identification information has been acquired. While the negative result continues, the recipe selection reception unit 14 repeats the determination operation of step 101 . On the other hand, when the recipe selection reception unit 14 acquires the recipe identification information, a positive result is obtained and the process proceeds to step 102 .

The recipe selection reception unit 14 determines whether or not the recipe identified from the acquired recipe identification information is an evaluation recipe (S102).
If the recipe specified by the recipe selection accepting unit 14 is an evaluation recipe (YES in S102), the recipe selection accepting unit 14 transmits information on the corresponding evaluation recipe to the terminal 20 via the output control unit 13. is displayed on the display unit 21 (S103).

The evaluation reception unit 15 determines whether or not the dish indicated in the evaluation recipe displayed on the display unit 21 of the terminal 20 is completed (S104). The evaluation reception unit 15 makes the above determination based on whether or not recipe identification information has been acquired from the terminal 20 . While the negative result continues, the evaluation reception unit 15 repeats the operation of step 104 . On the other hand, when the evaluation reception unit 15 acquires the recipe identification information, a positive result is obtained and the process proceeds to step 105 .

The evaluation reception unit 15 causes the display unit 21 of the terminal 20 to display the evaluation items via the output control unit 13 (S105).
The evaluation reception unit 15 determines whether or not the evaluation result of the dish has been obtained from the terminal 20 (S106). The evaluation receiving unit 15 makes the above determination depending on whether or not evaluation information has been acquired from the terminal 20 . The operation of step 106 is repeated as long as the negative result persists. On the other hand, when the evaluation reception unit 15 acquires the evaluation information, a positive result is obtained and the process proceeds to step 107 .
The recipe correction unit 16 corrects the information of the target recipe based on the evaluation result acquired by the evaluation reception unit 15 (S107).

On the other hand, if the recipe specified by the recipe selection reception unit 14 is not an evaluation recipe (NO in S102), the recipe selection reception unit 14 sends the corresponding normal recipe information to the terminal via the output control unit 13. 20 is displayed on the display unit 21 (S108). When the information of the normal recipe has been corrected by the recipe correction unit 16, the display unit 21 displays the information of the normal recipe after correction.

As described above, in the present embodiment, the evaluation reception unit 15 acquires the evaluation result of the dish prepared by the user according to the evaluation recipe. Also, the recipe correction unit 16 corrects predetermined normal recipe information based on the evaluation result acquired by the evaluation reception unit 15 . Then, when the user browses a predetermined normal recipe, the output control unit 13 provides correction information based on the evaluation result of the normal recipe. Here, the predetermined normal recipe is, for example, the target recipe.
In this case, for example, the display unit 21 of the terminal 20 displays the recipe information reflecting the cooking evaluation results even if the user does not edit the recipe information. Therefore, when cooking based on a recipe, it becomes easy to prepare a dish desired by the user.

<Display example of recipe-related information>
Next, a display example of information about recipes will be described. Information about recipes is displayed on the display unit 21 of the terminal 20 by the output control unit 13 .
FIG. 6(a) is a diagram showing a recipe selection screen 40, and FIG. 6(b) is a diagram showing an evaluation recipe summary screen 50. FIG.
A recipe selection screen 40 shown in FIG. 6A is a screen for the user to select a recipe. An evaluation recipe selection section 41 , a normal recipe selection section 42 , an all recipe selection section 43 , and an evaluated mark 44 are displayed on the recipe selection screen 40 .

The evaluation recipe selection section 41 is a button for displaying a list of evaluation recipes on the display section 21 . In the illustrated example, a list of evaluation recipes is displayed by selecting the evaluation recipe selection section 41 .
The normal recipe selection section 42 is a button for displaying a list of normal recipes on the display section 21 .
The all-recipes selection section 43 is a button for displaying a list of all recipes including evaluation recipes and normal recipes on the display section 21 .

The evaluated mark 44 is an image indicating that the user has evaluated the dish prepared by the user according to the evaluation recipe. The evaluated mark 44 is displayed in association with the cooking item that has been evaluated by the user. In the illustrated example, the evaluated mark 44 is displayed in association with the item "paella" that has been evaluated by the user.

Here, for example, when the user selects "mapo tofu" from the evaluation recipe list shown in FIG. A corresponding evaluation recipe summary screen 50 is displayed. The evaluation recipe overview screen 50 is a screen showing an overview of the evaluation recipe selected by the user. The evaluation recipe overview screen 50 displays a recipe identification portion 51, a dish identification portion 52, an ingredient list 53, a characteristic portion 54, number of times information 55, a selection button 56, and a return button 57. .

The recipe identification section 51 shows information for identifying whether the recipe displayed on the display section 21 is the evaluation recipe or the normal recipe. In the illustrated example, the recipe identification portion 51 displays characters of “recipe for evaluation”.
The dish identifying portion 52 indicates information for identifying the dish indicated in the recipe. In the illustrated example, the dish identifying portion 52 displays the characters "mapo tofu" and an image of mapo tofu.

In the ingredient list 53, the names of ingredients and seasonings used for cooking are displayed together with the amounts used for cooking. Also, the ingredient list 53 is provided so that the number of persons who will eat the food can be set. When the user sets the target number of people, the amount corresponding to the set number of people is displayed in the material list 53 .

A feature portion 54 indicates the feature of the dish. Specifically, the characteristic portion 54 indicates the characteristics of the taste of the food, the energy obtained when the user eats the food prepared according to the recipe, and the cooking time required for the food. In the illustrated example, the characteristic portion 54 includes the degree of "spiciness" to which "mapo tofu" belongs, "360 kcal/person" which is the amount of food to which "mapo tofu" belongs, and "mapo tofu". , which is the cooking time to which '' belongs, is shown. Therefore, each item shown in the characteristic portion 54 can be regarded as attribute information indicating the attribute to which the dish belongs. Each item displayed in the material list 53 can also be regarded as attribute information.

The number of times information 55 indicates the number of times the user has evaluated the displayed dish. In the illustrated example, the number-of-times information 55 shows characters "number of times of evaluation: 0 times" indicating that the user has not evaluated.
When the user selects the selection button 56 , detailed information on the displayed evaluation recipe is displayed on the display section 21 of the terminal 20 . Furthermore, the ingredients and seasonings displayed in the ingredient list 53 are provided to the user.
Also, when the user selects the return button 57, the recipe selection screen 40 is displayed on the display unit 21 again.

<Display example of evaluation input screen>
Next, a display example of the evaluation input screen will be described. The evaluation input screen is a screen for the user to input the evaluation of the dish prepared by the user according to the evaluation recipe. The evaluation input screen is displayed on the display section 21 of the terminal 20 .
FIG. 7 is a diagram showing an evaluation input screen 60. As shown in FIG. The evaluation input screen 60 shown in FIG. 7 is the evaluation input screen 60 for "mapo tofu" made according to the evaluation recipe.

The evaluation input screen 60 includes a taste evaluation input section 61, an ingredient amount evaluation input section 62, a cooking amount evaluation input section 63, a favorite ingredient evaluation input section 64, a disliked ingredient evaluation input section 65, and a nutrient evaluation input section. An input section 66, a cooking time evaluation input section 67, an add button 68, and an enter button 69 are displayed. A taste evaluation input unit 61, a food amount evaluation input unit 62, a cooking amount evaluation input unit 63, a favorite food evaluation input unit 64, a disliked food evaluation input unit 65, a nutrient evaluation input unit 66, When explaining without distinguishing from the cooking time evaluation input section 67, it is simply referred to as an evaluation input section.

The taste evaluation input section 61 is provided so as to be able to input the evaluation of the degree of taste.
The ingredient amount evaluation input unit 62 is provided so as to be able to input an evaluation of the amount of ingredients used for cooking.
The cooking amount evaluation input unit 63 is provided so as to be able to input an evaluation of the amount of cooking.
A favorite ingredient evaluation input unit 64 is provided so that a favorite ingredient among ingredients used for cooking can be input.
The disliked ingredient evaluation input section 65 is provided so that the disliked ingredients among the ingredients used for cooking can be input.
A nutrient evaluation input section 66 is provided so as to be able to input an evaluation of nutrients contained in the dish.
The cooking time evaluation input section 67 is provided so as to be able to input the evaluation of the cooking time required for cooking.

The evaluation items displayed in each evaluation input section are evaluation items related to the items displayed in the material list 53 and characteristic section 54 of the recipe summary screen 50 for evaluation (see FIG. 6B). Therefore, each item shown in the material list 53 and each item shown in the characteristic portion 54 of the evaluation recipe overview screen 50 can be regarded as evaluation target information indicating the evaluation target.

Each evaluation input section is provided with an add button 68 . When the user selects the add button 68, one corresponding evaluation input section is added.
When the user selects the decision button 69, the contents input to each evaluation input section are sent to the evaluation reception section 15 of the server 10 as evaluation results.
In the following, as shown in the figure, on the evaluation input screen 60 of "mapo tofu", the evaluation of "spicy" is "too strong" is input to the taste evaluation input section 61, and the ingredient amount evaluation input section 62 is "minced meat A case will be described in which the enter button 69 is selected while the evaluation of "too little" is input.

<Example of display of information about modified recipe>
Next, a display example of recipe-related information after the recipe correction unit 16 corrects the normal recipe information will be described. Information about the modified recipe is displayed on the display unit 21 of the terminal 20 by the output control unit 13 .
FIG. 8(a) is a diagram showing a recipe selection screen 40, and FIG. 8(b) is a diagram showing a normal recipe overview screen 70. As shown in FIG.
In the recipe selection screen 40 shown in FIG. 8A, the normal recipe selection section 42 is selected and a list of normal recipes is displayed. A correction mark 45 , an ingredient amount correction mark 46 , and a taste correction mark 47 are displayed on the recipe selection screen 40 .

The correction mark 45 is a mark indicating that the information of the normal recipe has been corrected by the recipe correction section 16 . The correction mark 45 is displayed in association with the item of the target dish. In the illustrated example, the correction marks 45 are displayed in association with the items of "mapo tofu", "mapo eggplant", and "meat spaghetti", which are the target dishes.

The food amount correction mark 46 is a mark indicating that the recipe correction unit 16 has corrected information on the amount of food in the normal recipe. The food amount correction mark 46 is displayed in a manner that allows identification of whether the information has been corrected to increase or decrease the amount of food. Ingredient amount correction mark 46 is displayed in association with the item of the target dish related to the target recipe for which information on the amount of ingredients has been corrected by recipe correction unit 16 .
In the illustrated example, the ingredients amount correction mark 46 is associated with the target dishes "mapo tofu", "mapo eggplant", and "meat spaghetti", respectively, and "meat" indicating minced meat as ingredients. ” and an “upward arrow” indicating that the amount of ingredients has increased. That is, by evaluating the “amount of minced meat” on the evaluation input screen 60 (see FIG. 7), “mapo tofu”, “mapo eggplant”, The normal recipe information for "Meat Spaghetti" has been corrected.

The taste correction mark 47 is a mark indicating that the recipe correction section 16 has corrected the taste level information in the normal recipe. The taste correction mark 47 is displayed in such a manner that it is possible to identify whether the information has been corrected to make the degree of taste stronger or weaker. Also, the taste correction mark 47 is displayed in association with the target dish related to the target recipe for which the information on the degree of taste has been corrected by the recipe correction unit 16 .
In the illustrated example, the taste correction marks 47 are associated with the items "mapo tofu" and "mapo eggplant", respectively, and include the character "spicy" indicating the type of taste and the degree of taste. weakened, indicated by a "downward arrow". That is, since the evaluation of the "degree of pungency" is performed on the evaluation input screen 60 (see FIG. 7), it is determined that "mapo tofu" and "mapo eggplant", which belong to dishes having "pungency", are normal. Recipe information has been corrected.

Note that, as shown in the figure, the recipe for “mapo tofu” is provided in the evaluation recipe and the normal recipe. In this way, one recipe may be provided as both the evaluation recipe and the normal recipe.

Here, for example, when the user selects "mapo eggplant" from the list of normal recipes shown in FIG. 8(a), as shown in FIG. A normal recipe summary screen 70 is displayed. The normal recipe overview screen 70 is a screen showing an overview of the normal recipe selected by the user. A recipe identification portion 71 , a dish identification portion 72 , an ingredient list 73 , a characteristic portion 74 , correction information 75 , a selection button 76 , and a return button 77 are displayed on the normal recipe overview screen 70 .

The recipe identification section 71 shows information for identifying whether the recipe displayed on the display section 21 is the evaluation recipe or the normal recipe. In the illustrated example, the recipe identification portion 71 displays characters of "Normal Recipe".
The dish identifying portion 72 indicates information for identifying the dish indicated in the recipe. In the illustrated example, the dish identifying portion 72 displays the characters "mabo eggplant" and the image "mabo eggplant".

The ingredient list 73 displays the names of ingredients and seasonings used for cooking, along with the amounts used for cooking. Also, the ingredient list 73 is provided so that the number of persons who will eat the food can be set. When the user sets the target number of people, the amount corresponding to the set number of people is displayed in the material list 73 .

A feature portion 74 indicates the feature of the dish. Specifically, the characteristic portion 74 indicates the characteristics of the taste of the food, the energy obtained when the user eats the food prepared according to the recipe, and the cooking time required for the food. In the illustrated example, the characteristic portion 74 includes the degree of "spiciness" to which "mabo eggplant" belongs, "420 kcal/person" which is the amount of food to which "mabo eggplant" belongs, and "mabo eggplant". , which is the cooking time to which '' belongs, is shown.

The correction information 75 indicates information indicating whether or not the information of the normal recipe has been corrected since the information of the normal recipe was displayed on the display unit 21 of the terminal 20 last time. In the illustrated example, the correction information 75 displays a sentence "The recipe has been changed from the previous time" indicating that the normal recipe information has been corrected.

Further, in the ingredient list 73 and the feature section 74, the items corrected by the recipe correction section 16 are displayed in a different display manner from the items that have not been corrected. Specifically, in the ingredient list 73 and the feature section 74, items corrected by the recipe correction section 16 are displayed in bolder letters than items that have not been corrected. In the illustrated example, the characters “minced meat” and “bean sauce” in the ingredient list 73 and “spicy” in the characteristic portion 74 are displayed in bold.

Also, in the ingredient list 73 and the feature section 74, change marks 78 are displayed in association with the items corrected by the recipe correction section 16. FIG. The change mark 78 is displayed in such a manner that it is possible to identify how the item has been changed by the recipe correction section 16 .

In the illustrated example, in the item "minced meat" of the ingredient list 73, a change mark 78 is displayed by an "up arrow" indicating that the "amount of minced meat" has been corrected to increase. That is, since the "amount of minced meat" is evaluated as "too small" on the evaluation input screen 60 (see FIG. 7), it is used for "mapo eggplant" which belongs to the dishes in which "minced meat" is used. The information in the normal recipe for "Mabo Eggplant" has been corrected so that the "amount of minced meat" that can be used is increased.
In addition, in the item of "bean sauce" in the ingredient list 73, a change mark 78 indicates that the amount of bean sauce is reduced, in other words, the degree of "spiciness" is weakened. indicated by a downward arrow. In addition, in the item of "spicy taste" of the characteristic portion 74, a change mark 78 is displayed by a "downward arrow" indicating that the degree of "spicy taste" has been corrected to be weaker. That is, when the evaluation input screen 60 (see FIG. 7) evaluates that the “spicy” is “too strong”, the “spicy” of “mapo eggplant” belonging to the dishes having “spicy” is evaluated. The information in the normal recipe for "Mapo Eggplant" has been modified to make it weaker.

Here, for example, when the user selects the item "minced meat" in the ingredient list 73, a comparison screen 80 is displayed on the display unit 21 of the terminal 20 as shown in FIG. 9(a). This comparison screen 80 is a screen for comparing the content of the item selected by the user before being corrected by the recipe correction unit 16 and the content after being corrected. On the comparison screen 80, pre-correction content 81, post-correction content 82, pre-correction selection button 83, and post-correction selection button 84 are displayed.

The content before correction 81 displays the content of the item before correction by the recipe correction unit 16 . In the illustrated example, the pre-correction content 81 displays the character "200 g", which is the pre-correction "minced meat amount".
The post-correction content 82 displays the content of the item corrected by the recipe correction unit 16 . In the illustrated example, the post-correction content 82 displays characters "250 g", which is the post-correction "amount of minced meat".

When the user selects the pre-correction selection button 83, the content displayed in the pre-correction content 81 is applied to the recipe. In this case, as shown in FIG. 9B, the characters "200 g" are displayed as the "minced meat amount" in the ingredient list 73 of the normal recipe overview screen 70. In this case, as shown in FIG.
Further, when the user selects the post-correction selection button 84, the content displayed in the post-correction content 82 is applied to the recipe. In this case, the display contents of the normal recipe summary screen 70 remain unchanged from the contents shown in FIG. 8(b).

Returning to the description of the normal recipe summary screen 70 shown in FIG. 8(b). When the user selects the selection button 76 , detailed information of the displayed normal recipe is displayed on the display section 21 of the terminal 20 . Also, when the user selects the return button 77, the recipe selection screen 40 is displayed on the display unit 21 again.

As described above, in the present embodiment, the output control unit 13 provides the content before correction and the content after correction regarding the correction part of the recipe.
This allows the user to understand how the corrected portion has been corrected from before the correction.

Further, in the present embodiment, the output control unit 13 provides information in a manner that allows the user to select which of the content before correction and the content after correction is to be applied to the normal recipe.
In this case, the user selects which of the corrected contents and the corrected contents to apply to the recipe while knowing the contents before correction and the contents after correction.

Further, in the present embodiment, the evaluation result includes the evaluation result for one attribute to which the target dish belongs.
In this case, the user's evaluation result is reflected in the target recipe of the target dish belonging to the attribute of the dish evaluated by the user.

In addition, in the present embodiment, the output control unit 13 displays correction information in a display mode different from that of portions of the recipe that have not been corrected.
In this case, compared to the case where the correction information is displayed in the same display mode as the uncorrected portion of the recipe, the user can easily notice the corrected portion.

<When different evaluation results are obtained for one attribute>
Next, the contents of the target recipe when different evaluation results are obtained for one attribute to which the dish belongs will be described.
FIG. 10(a) is a diagram showing an evaluation recipe outline screen 50 corresponding to "croquette", and FIG. 10(b) is a diagram showing an evaluation input screen 60 corresponding to "croquette". As shown in the recipe information management table (see FIG. 4), "croquette" belongs to the common attribute of "mapo tofu", which is a dish that uses "minced meat". On the other hand, 'croquette' does not belong to the 'spicy' cuisine to which 'mapo tofu' belongs. Here, dishes using "minced meat" are regarded as the first attribute, and dishes having "spiciness" are regarded as the second attribute. Also, "mapo tofu" is regarded as a first dish belonging to at least the first and second attributes, and "croquette" is regarded as a second dish belonging to at least the first attribute and not belonging to the second attribute. be done. Also, the evaluation recipe for "mapo tofu" is regarded as the first evaluation recipe, and the evaluation recipe for "croquette" is regarded as the second evaluation recipe. Furthermore, the evaluation result of "mapo tofu" is regarded as the first evaluation result, and the evaluation result of "croquette" is regarded as the second evaluation result.

When the user selects the selection button 56 on the evaluation recipe overview screen 50 shown in FIG. The evaluation input screen 60 shown in b) is displayed.
Here, on the evaluation input screen 60 , it is assumed that the decision button 69 is selected in a state where the evaluation that the “amount of ground meat” is “too much” is input to the food material amount evaluation input section 62 . That is, after obtaining the evaluation result (see FIG. 7) of “mapo tofu” that the “amount of minced meat” is “too small” for one attribute of a dish that uses “minced meat,” It is assumed that the evaluation result of "croquette" is different from the evaluation result of "mapo tofu" that "amount" is "too much".

FIG. 11 shows the normal recipe overview screen 70 corresponding to "mapo eggplant" when the evaluation result of "mapo tofu" shown in FIG. 7 and the evaluation result of "croquette" shown in FIG. 10 are obtained. It is a diagram showing. Note that, as shown in the recipe information management table (see FIG. 4), "mapo eggplant" belongs to the attribute of dishes using "minced meat" to which "mapo tofu" and "croquette" belong. Also, "mapo eggplant" belongs to an attribute of "spicy" cuisine, to which "mapo tofu" belongs but to which "croquette" does not. Here, "mapo eggplant" is regarded as the third dish.

As shown in FIG. 11, the display contents of the ingredient list 73 and the feature part 74 of the normal recipe overview screen 70 corresponding to "mapo eggplant" are displayed after the evaluation result of "mapo tofu" is obtained. The display contents (see FIG. 8B) before obtaining the evaluation result of "croquette" have not changed. Further, on the normal recipe outline screen 70, a sentence "The recipe is the same as last time" is displayed as correction information 75, indicating that the normal recipe information has not been corrected since it was displayed last time.

As described above, in the present embodiment, when two different evaluation results are obtained for a dish using "minced meat", the output control unit 13 selects "croquette" for the normal recipe of "mapo eggplant". Provides information on corrections that reflect the evaluation results of "Mapo tofu" more than the evaluation results of .

In this embodiment, an example in which the evaluation result of "croquette" is not reflected in the "amount of minced meat" used in "mapo eggplant" has been described, but the present invention is not limited to this.
For example, the "amount of minced meat" used for "mapo eggplant" may be modified to be "240 g". In other words, the “amount of minced meat” used for “mapo eggplant” is greater than the amount before obtaining the evaluation result of “mapo tofu” (see FIG. 9(a)), and “mapo tofu” may be corrected to be less than the amount (see FIG. 9A) after obtaining the evaluation result of "croquette" and before obtaining the evaluation result of "croquette". That is, "correction information for the recipe of the third dish that reflects the first evaluation result more than the second evaluation result" is changed to "correction information that does not reflect the second evaluation result for the recipe of the third dish". In addition, it also includes "correction information reflecting the second evaluation result and the first evaluation result for the recipe of the third dish".

Further, for example, when two or more different evaluation results are obtained for one attribute, the recipe correction unit 16 assigns the evaluation result of the dish that belongs to the attribute common to the target dish to the other. The information of the target recipe may be corrected so as to reflect the evaluation result on the target recipe to a greater extent.

Further, for example, when the evaluation result of another dish is obtained after the evaluation result of one dish is obtained, the recipe correction unit 16 changes the evaluation result of the other dish to the evaluation result of the one dish. The information of the target recipe may be corrected so as to reflect the evaluation result on the target recipe to a greater extent. That is, the information of the target recipe may be corrected so that the evaluation result obtained recently is reflected in the target recipe to a greater extent than the evaluation result obtained earlier.

Further, in the present embodiment, once the dish prepared by the user according to the evaluation recipe is evaluated, the recipe correction unit 16 corrects the information of the target recipe based on the result of this evaluation. It is not limited to this.
For example, the information of the target recipe may not be corrected until the number of times evaluation results for dishes prepared by the user according to the evaluation recipe have been obtained reaches a predetermined number of times. The predetermined number of times is, for example, three times. Then, when the number of evaluation results obtained reaches a predetermined number, the recipe correction unit 16 may correct the information of the target recipe based on a plurality of obtained evaluation results. In this case, the evaluation results of the predetermined number of times may be evaluation results of the same dish prepared according to the same evaluation recipe, or different dishes prepared according to different evaluation recipes. may be the evaluation result of

Also, the recipe correction unit 16 may correct the information of the normal recipe based on the evaluation result of the dish prepared by the user according to the normal recipe. For example, when completion of a dish prepared by the user according to a normal recipe is selected on the terminal 20, it becomes possible to input an evaluation on the evaluation input screen 60 (see FIG. 7) relating to the completed dish. Then, when the evaluation is input, the recipe correction unit 16 may correct the information of the target recipe based on the obtained evaluation result. Therefore, in a broad sense, normal recipes can also be regarded as evaluation recipes.
Also, the recipe correction unit 16 may correct the information of the evaluation recipe based on the obtained evaluation result.

Further, in the present embodiment, the case where the user who cooks according to the recipe for evaluation and the evaluator who evaluates the cooking are the same has been described, but the present invention is not limited to this.
For example, the user's family who cooks according to the evaluation recipe may evaluate the cooking. In this case, the normal recipe is modified to a recipe suitable for the family of the user who cooked the food based on the evaluation result. Also, a customer of the user may evaluate the dish prepared by the user according to the evaluation recipe. In this case, the normal recipe is modified to suit the customer based on the evaluation result.
That is, the user who cooks according to the evaluation recipe may be different from the evaluator.

Further, the destination of information provided by the output control unit 13 is not limited to the terminal 20 to which the evaluator has input the evaluation of the dish. For example, the output control unit 13 outputs information on normal recipes modified based on the evaluation results of dishes made by the evaluator, information on the evaluator's preferences specified from the evaluation results, etc., according to the evaluator's permission. may be provided to the terminal 20 used by the manager or employee of the restaurant. That is, in this embodiment, the output control unit 13 can provide information based on the evaluation result to the terminal 20 not used by the evaluator.
In this case, for example, in a restaurant using the terminal 20 that has acquired the information provided from the output control unit 13, not only dishes prepared from existing menus, but also the provided information can be used to match the preferences of the evaluator. You will be able to provide the evaluator with a dish that meets your needs.

Moreover, the recipe correction unit 16 may correct the information of the normal recipe so that the recipe is suitable for the plurality of evaluators based on the evaluation results of the plurality of evaluators. For example, the evaluation reception unit 15 may correct the information of the normal recipe based on the evaluation result of the evaluation item with the highest evaluation among the evaluation results of a plurality of evaluators. In this case, for example, evaluation results may be digitized for each evaluation item, and the evaluation result of the evaluation item with the highest numerical value as the cumulative value of the evaluation results of a plurality of evaluators may be the evaluation result with the highest evaluation. Then, the output control unit 13 outputs information such as information on the normal recipe modified based on the highest evaluation result, information on the preferences of a plurality of evaluators specified from the highest evaluation result, etc. It may be provided to the input terminal 20 or to the terminal 20 used by the manager or employee of the restaurant. That is, in the present embodiment, the evaluation reception unit 15 acquires evaluation results of a plurality of users regarding cooking. Then, the output control unit 13 provides information based on the highest evaluation based on evaluation results of a plurality of users.
In this case, for example, recipe information according to the preferences of a plurality of evaluators can be displayed on the terminal 20 used in a restaurant. Also, for example, a menu recommended as dishes reflecting the preferences of a plurality of evaluators can be displayed on the terminal 20 used by the evaluator when ordering food at a restaurant.

In addition, in the present embodiment, the recipe correction unit 16 corrects the information of the normal recipe belonging to the evaluated attribute among the normal recipes, but the present invention is not limited to this.
For example, the recipe correction unit 16 may correct information of a normal recipe that belongs to an attribute related to the attribute that is the target of evaluation among the normal recipes. For example, when the “amount of minced meat” used in the dish is evaluated, the recipe correction unit 16 selects the information of the normal recipe of the dish that uses meat other than minced meat as a correction target. good too.
Further, for example, when the evaluation result is obtained, the recipe correction unit 16 may make all the normal recipe information to be corrected.

In addition, for the correction of recipe information, not only the evaluation result of the dish but also other information may be used.
Other information includes, for example, the mood of the evaluator when he/she ate the food, information input to the terminal 20 as the character of the evaluator, and the like. Other information includes information on the evaluator's eating habits, information on food allergies possessed by the evaluator, and the like.
Then, the server 10 may correct the recipe information based on other information acquired from the terminal 20 . For example, the server 10 may modify recipe information so as to add ingredients to the recipe that are necessary to improve the evaluator's mood or personality. Also, recipe information may be modified so as to add ingredients that are lacking in the evaluator's eating habits to the recipe. Also, recipe information may be modified such that ingredients that the evaluator cannot eat due to food allergies are removed from the recipe, or other ingredients are added to the recipe in place of the removed ingredients.

Further, in the present embodiment, the output control unit 13 causes the display unit 21 of the terminal 20 to display recipe information, but the present invention is not limited to this.
For example, the output control unit 13 may output recipe information to the terminal 20 by voice.

In addition, more stages than the above example may be provided as the food evaluation result. Then, the recipe correction unit 16 may change the extent to which the normal recipe information is corrected based on the evaluation result, depending on the evaluation result stage.

Further, in the present embodiment, the server 10 is configured to provide recipe information reflecting the evaluation results, but the present invention is not limited to this.
For example, the terminal 20 may have the functions of the server 10 . In other words, the terminal 20 may have the functions of the registration reception unit 11, the storage unit 12, the output control unit 13, the recipe selection reception unit 14, the evaluation reception unit 15, the recipe correction unit 16, and the like of the server 10.

Programs that implement the embodiments of the present invention can be stored in computer-readable recording media such as magnetic recording media (magnetic tapes, magnetic disks, etc.), optical recording media (optical disks, etc.), magneto-optical recording media, and semiconductor memories. It can be provided as stored. Moreover, it is also possible to provide using communication means, such as the internet.

Although the embodiments of the present invention have been described above, the technical scope of the present invention is not limited to the scope described in the above embodiments. It is clear from the scope of claims that various modifications or improvements to the above embodiment are also included in the technical scope of the present invention.

REFERENCE SIGNS LIST 1 recipe information providing system 10 server 11 registration reception unit 12 storage unit 13 output control unit 14 recipe selection reception unit 15 evaluation reception unit 16 recipe correction unit 20 terminal , 21 ... display unit

Claims (9)

A system that provides recipe information for a user to cook,
Acquisition means for acquiring an evaluation result of the dish prepared by the user according to the evaluation recipe;
providing means for providing information on corrections to the predetermined recipe based on the evaluation result when the user browses the predetermined recipe;
with
The evaluation results include evaluation results for attributes to which the food belongs, including attributes related to the creation of the food and attributes related to the food that has been created,
The predetermined recipe is a recipe for a dish that is different from the dish and that belongs to one of the attributes to which the dish belongs.
A recipe information providing system characterized by : 2. The recipe information providing system according to claim 1, wherein said providing means provides contents before correction and contents after correction with respect to said predetermined correction portion of the recipe. 2. The providing means provides the information in a manner in which the user can select which of the content before correction and the content after correction is to be applied to the predetermined recipe. The described recipe information delivery system. the acquiring means acquires a first evaluation result of a first dish prepared by the user according to a first evaluation recipe and a second evaluation result of a second dish prepared by the user according to a second evaluation recipe;
the first dish belongs to at least a first attribute to which the second dish belongs and a second attribute to which the second dish does not belong;
When the evaluation result for the first attribute is different from the first evaluation result and the second evaluation result, the providing means provides a third dish belonging to the first attribute and the second attribute. 2. The recipe information providing system according to claim 1 , wherein the recipe information is provided with correction information that reflects the first evaluation result to a greater extent than the second evaluation result. 2. The recipe information providing system according to claim 1, wherein said providing means can provide information based on said evaluation result to a terminal not used by said user. The acquisition means acquires the evaluation results of a plurality of users for the dish,
2. The recipe information providing system according to claim 1, wherein said providing means provides information based on the highest evaluation based on said evaluation results of said plurality of users. The attribute related to the preparation of the dish is the cooking time required for the dish,
4. The providing means, when the evaluation result indicates that the cooking time of the dish is long, provides correction information for shortening the cooking time of the dish prepared according to the predetermined recipe. 1. The recipe information providing system described in 1 above. to the computer,
A program for realizing the display of recipe information for the user to cook,
an acquisition function for acquiring an evaluation result of the dish prepared by the user according to the evaluation recipe;
a display function that causes a terminal used by the user to display correction information based on the evaluation result for the predetermined recipe when the user browses the predetermined recipe;
to realize
The evaluation results include evaluation results for attributes to which the food belongs, including attributes related to the creation of the food and attributes related to the food that has been created,
The predetermined recipe is a recipe for a dish that is different from the dish and that belongs to one of the attributes to which the dish belongs.
A program characterized by 9. The program according to claim 8, wherein the display function causes the terminal to display the information on the correction in a display mode different from that of the portion of the predetermined recipe that has not been corrected.

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