JPH096843A - Electronic menue preparing device - Google Patents

Abstract

PURPOSE: To provide the electronic menu preparing device which can easily prepare a menu of food matching the tastes of a family or an individual. CONSTITUTION: When a favor deciding function for food generated according to cooking information stored in the electronic menu preparing device is selected, levels regarding a sweet taste, a sharp taste, a sour taste, and a bitter taste are decided (S21) and when the sweet taste is improper (NO at S22), the quantities of materials producing the sweet taste among the materials of generated food are varied (S23). Similarly, when the sharp taste, source taste, or bitter taste does not match the tastes of the user, the quantities of materials are varied (S25, S27, and S29) and changed values of the quantities of the materials are stored in a flash memory incorporated in the device; when the food is selected again, information regarding the changed quantities of materials is shown to the user.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electronic menu preparation device for supporting preparation of cooking menus.

[0002]

2. Description of the Related Art Conventionally, in an electronic menu preparation device that supports the preparation of a menu of dishes, the user prepares the dishes prepared in advance by designating the ingredients, the food classification, or the nutritional value condition. It is devised to select and present a dish that matches a specified condition from a list.
Further, it has a function of displaying a selected cooking ingredient, its amount, cooking procedure, etc. on a display device attached to the device, or printing on a paper or the like using a printing device.

[0003]

However, according to the above-mentioned conventional apparatus, the flavor of the dish prepared according to the presented cooking procedure is adjusted to the taste of the family or individual by using the presented amount of ingredients. In some cases, it was not possible to know which material amount should be increased or decreased when modifying the amount of material presented in advance.

For example, when the finished dish is salty, the amount of “salt” included in the presented ingredients may be reduced, but when the ingredients do not include “salt”. However, it is difficult to judge which ingredients should be added or removed to obtain the desired taste with reduced saltiness without impairing the overall flavor of the dish.

The present invention has been made in order to solve the above-mentioned problems, and it is possible to change the amount of ingredients of a preset food item each time, so that the food item that matches the taste of the family or individual can be prepared. It is an object to provide an electronic menu creation device that allows a menu to be easily obtained.

[0006]

In order to achieve this object, the electronic menu preparation device according to claim 1 of the present invention uses the name of a dish necessary for preparing a menu, the name of a material used for the dish, and A first storage means for storing information on the amount of ingredients, a cooking method, etc .; a cooking name designating means for designating at least one of the cooking names stored in the first storage means; Based on the information stored in one storage means, a flavor determination means for determining whether or not the flavor of the designated dish designated by the dish name designating means is appropriate, and the designated dish by the flavor determining means. When it is determined that the flavor of is not appropriate, the quantity of the ingredient of the designated dish, the quantity changing means for changing to a value different from the quantity value of the ingredient of the designated dish stored in the first storage means, Is equipped with.

The electronic menu preparation device according to a second aspect of the present invention comprises display means for displaying a plurality of flavor items related to the determination of the flavor determination means, the level of each flavor, and the like.

The electronic menu preparation device according to a third aspect of the invention is provided with a level designating means capable of designating the plurality of flavor levels.

The electronic menu preparation device according to a fourth aspect of the present invention includes second storage means for storing the quantity value of the ingredient of the designated dish changed by the quantity changing means.

Further, the electronic menu preparation device according to claim 5 is:
A mark indicating that the quantity value of the ingredient of the designated dish has been changed may be displayed on the display means in association with the ingredient.

[0011]

According to the electronic menu preparation device of claim 1 of the present invention having the above-mentioned structure, the first storage means stores the cooking name, the material name, the quantity of the material, and the cooking necessary for preparing the menu. Stores information about methods, etc. At least one of the dish names stored in the first storage means is designated by the dish name designating means, and based on the information stored in the first storage means, the designated dish. Whether or not the flavor is appropriate is determined by the flavor determining means, and when it is determined that the flavor of the designated dish is not appropriate by the flavor determining means, the amount changing means, the amount of the ingredients of the designated dish, The value is changed to a value different from the quantity value of the ingredient of the designated dish stored in the first storage means.

According to the electronic menu preparation device of the second aspect, a plurality of flavor items related to the determination of the flavor determination unit, the level of each flavor, and the like are displayed on the display unit. Therefore, it is always possible to accurately determine whether or not the flavor of the designated dish is appropriate while looking at the plurality of flavor items and the level of each flavor.

According to the electronic menu preparation device of the third aspect, the plurality of flavor levels can be designated by the level designating means. Therefore, it is possible to specify the flavor level finely and more accurately determine whether or not the flavor of the designated dish is appropriate.

According to the electronic menu preparation device of the fourth aspect, the quantity value of the ingredient of the designated dish changed by the quantity changing means is stored in the second storage means. Therefore, when preparing a similar dish later, it is not necessary to determine again whether the flavor of the dish is appropriate.

Further, according to the electronic menu preparing apparatus of claim 5, when the quantity value of the ingredient of the designated dish is changed,
A mark indicating that the material has been changed is displayed on the display means corresponding to the material. Therefore, it is possible to easily confirm which ingredient's quantity value has been changed by simply looking at the cooking information displayed on the display means, and also to easily infer the flavor of the cooking based on this. You can also

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the electronic menu preparation device of the present invention will be described below with reference to the drawings.

FIG. 1 is a block diagram showing the schematic arrangement of the electronic menu preparation device of this embodiment. As shown in FIG. 1, the electronic menu preparation apparatus according to the present embodiment has an input device 1 including a keyboard or the like in a data processing unit 10 for controlling the entire device.
2. A display device 14 including a liquid crystal display or the like, which constitutes the display means of the present invention, and an IC card or a CD-RO.
An external storage device 16 composed of M or the like is connected.

Further, inside the data processing unit 10,
A ROM 18 in which various programs for operating the device and various data tables described later are stored, and contents input from the input device 12, display contents output to the display device 14, calculation results, etc. are temporarily stored. RA for
M20, and a flash memory 22 capable of storing and holding data contents even when the power supply of the device is cut off,
C for executing an operation based on a program stored in the ROM 18 and for reading and writing the contents of the RAM 20
The PU 24 and an input / output port 26 for exchanging data among the data processing unit 10, the input device 12, the display device 14, and the external storage device 16 are provided.

The input device 12 functions as the cooking name designating means and the level designating means of the present invention, as will be apparent from the following description of the operation. Also, the CPU
As will be apparent from the following description of the operation, 24 constitutes the flavor determining means and the quantity changing means of the present invention. The ROM 18 constitutes the first storage means of the present invention, and the flash memory 22 constitutes the second storage means.

The various programs and various data tables are stored in the flash memory 22 or the external storage device 16.
May be stored in. Further, as the temporary data storage location, the flash memory 22 or the external storage device 16 may be used instead of the RAM 20.

Next, the various data tables stored in the ROM 18 will be described. These data tables contain information about the nutritional value of all ingredients used in the dishes contained in the device, information about the ingredients used for each dish and the cooking method, and the device of the present invention. Stores information about the flavor that is characteristic of. First, information on nutritional value includes calorie, calcium, iron, protein, salt equivalent for each ingredient,
For items such as lipid, vitamin C, and vitamin A, the amount of nutritional value contained per unit amount of material is stored.
For example, in the material "beef roast meat", in 100 g of the unit amount, calories are 200 kcal, calcium is 5 mg, iron is 3 mg, protein is 20 g, salt equivalent is 100 mg, lipid is 10 g, and vitamin C is 10 g. Is 1
20g of Vitamin A and 20 IU each. Next, in the information on the cooking method and the like, the names or code numbers of the ingredients necessary for each dish and their amounts are stored, and further, the ingredients and the cooking method are stored in combination.

Further, in the information on flavor, as shown in the schematic diagram of FIG. 2, internal reference values are stored for items such as sweetness, pungency, sourness and bitterness for each material.
For example, the internal standard value for sweetness is 10 which is a unit amount.
It is a relative value when the sweetness of 0 g of sugar is 100,
100g of salt is 0, 100g of soy sauce is 5, 5g of vinegar is 10g, 100g of sauce is 15g, 100g of ketchup is 2g.
0, 10 mayonnaise 100g.

Here, the information on the ingredients of a particular dish changed in accordance with the taste of the user is the name of the dish, the name of the dish, or the code number identifying them, together with the changed value of the quantity of the ingredients. It is stored in the memory 22.
Further, a difference value from the initial value stored in the ROM 18 or the like may be stored as the change value of the amount of material stored in the flash memory 22.

Next, the operation of the electronic menu preparation device configured as described above will be described with reference to the flow charts of FIGS. 3, 7, 9 and 11.

First, when the power of the apparatus is turned on, the ROM 1
The program in 8 starts, the initial setting of the entire device is performed (step 10, hereinafter abbreviated as S10. Other steps are also the same), and the screen of the display device 14 displays the function as shown in FIG. A selection screen is displayed, and the user selects a function using the numeric keys or the like provided in the input device 12 (S11).

First, when "dishes search" is selected (S
11), the operation of the present apparatus will be outlined with reference to the flowchart of FIG. When conditions such as food classification, ingredients or nutritional value are input (S12), foods matching those conditions are searched (S13), and candidate foods are displayed on the screen of the display device 14 as shown in FIG. (S
14). If there is no favorite dish, the process returns to S12 and the search is performed again (YES in S15). On the other hand, if there is a favorite dish among the candidate dishes (NO in S15), the dish name and nutritional value, the ingredient name and its quantity, and the cooking method are displayed by selecting the dish as shown in FIG. It is displayed on the screen of the device 14 (S16). In the screen of FIG. 6A, only a part of the item of material name and its quantity is displayed, but by scrolling the display screen by using the cursor keys or the like provided in the input device 12,
As shown in the screen of (b), the remaining ingredients, their amounts, and the cooking method are displayed.

Next, if another dish is searched, the process returns to S12 (YES in S17), and if not searched, the process proceeds to the next step (NO in S17). Further, if the processing ends here (YES in S18), the program ends after performing stop processing such as data saving in the apparatus (S19).

Next, the operation of the food flavor determination function, which is a characteristic function of this apparatus, will be described with reference to the flowchart of FIG. When “flavor determination” is selected in S11 of FIG. 3 (NO in S11), the operation of the flavor determination function is started. First, the user uses the keyboard or the like provided in the input device 12 to determine the flavor. Enter the name of (S20). At this time, the food name retrieved by the food retrieval function immediately before is displayed on the display device 14 by default, and it is not necessary to input a new food name.
The processing step of S20 serves as the cooking name designating means of the present invention.

Then, a judgment level (5 levels in this embodiment) for each flavor item (sweetness, spiciness, sourness, bittern, etc.)
Is selected and input using the numeric keys or the like provided on the input device 12 (S21). For example, in Figure 8 "Dry curry"
As shown in the display screen for determining the flavor of "Dry curry" prepared based on the cooking method using the materials shown in Fig. 6, the flavor is slightly sweet, slightly spicy, and slightly sour. We have determined that the bitterness is appropriate. The processing step of S21 serves as the level designating means of the present invention. Next, the amount of ingredients of the designated food is changed from the determination result for each item of flavor. First, it is checked whether or not the determination regarding sweetness was appropriate (S2
2). In the example shown in FIG. 8, since it is determined to be “slightly large” (NO in S22), the amount of the material involved in sweetness is changed (S23). This operation will be described below with reference to the flowchart shown in FIG.

First, from the data table relating to flavor shown in FIG. 2, the one which is the material of "dry curry" was selected, and FIG. 10 shows this. By referring to this data table and selecting one of the ingredients of the "dry curry" that is involved in the sweetness (S30), it is "onion", "tomato juice", and "sugar". Next, 4
When the relative values of sweetness of people's dishes are integrated (S31), the relative value is "2" because the amount of "onions" is 100 g, and 100 cc of "tomato juice" is 10 cc.
Since 0 g corresponds to a relative value of "5", "sugar" corresponds to 10 g of 1 tbsp pie, the relative value becomes "10", which is "17" in total.

Next, based on the determination result regarding sweetness,
A relative value change operation is performed (S32). If the determination result is "many", the relative value is decreased by 20%, and if it is "somewhat", the relative value is decreased by 10%. Also,
When the determination result is "small", the relative value is increased by 20%, and when the determination result is "slightly small", the relative value is increased by 10%. The amount of change in the relative value with respect to this determination result may be stored as a fixed value in the device, or may be freely changed by the user. In the case of "dry curry," the judgment was "somewhat," so
Decrease the relative values of "onions", "tomato juice", and "sugar" by 10%. When rounding off the respective calculation results, the relative value of "onions" is "2", the relative value of "tomato juice" is "5", and the relative value of "sugar" is "9".
Becomes Based on this result, the amount of material is changed (S33).

In the case of the above "dry curry", there was no change in the relative values of "onions" and "tomato juice", so there was no change in the amounts of these materials. On the other hand, the relative value of "sugar" has decreased from "10" to "9", so if this is replaced with a change in the quantity, the quantity of "sugar" will be 10 g.
To 9g. However, the amount of sugar is "1 tbsp pie", which is "0.9 tbsp"
It is difficult for the user to say "yes", so the amount should be "1 tbsp. With regard to this quantity display method, it is preferable to determine a unit that can be used as a unit in advance, such as "1 tablespoon" as "1/4 pie" as a basic unit.

Finally, the changed value of the material whose amount has been changed is stored in the flash memory 22 (S34). in this case,
If the amounts of all the ingredients of "dry curry" are stored in the flash memory 22, only the data corresponding to the amount of "sugar" needs to be rewritten. However, if the amounts of all the ingredients of the "dry curry" are stored in the ROM 18, the flash memory 22 stores the data of the dish name "dry curry" and the ingredient name "sugar" together with the changed "sugar". It is necessary to store the data corresponding to the quantity so that when the “dry curry” is searched again, it can be referred to that the quantity of the material has been changed.

Next, returning to the flowchart of FIG. 7, it is checked whether or not the judgment regarding the spiciness is appropriate (S2).
4). In the example shown in FIG. 8, since it is determined to be “slightly low” (NO in S24), the amount of the material involved in the pungency is changed (S25). This operation will be described below with reference to the flowchart shown in FIG.

Referring to the data table shown in FIG. 10,
If the ones involved in the spiciness are selected among the ingredients of "dry curry" (S40), they are "curry powder", "tomato juice", and "salt". Next, when the relative values regarding the spiciness of the dishes for four people are integrated (S41), the relative value is "100" because the amount of "curry powder" is 50 g.
"Tomato juice" has a relative value of "5" because 100 cc corresponds to 100 g, and "salt" has a relative value of "3" because one teaspoon pie corresponds to 3 g, making a total of "108".
Becomes

Next, the relative value change operation is performed based on the determination result (S42). In the case of “dry curry”, the determination was “slightly low”, so the relative values of “curry powder”, “tomato juice”, and “salt” are each increased by 10%. When the respective calculation results are rounded to four, the relative value of "curry powder" is "110", the relative value of "tomato juice" is "6", and the relative value of "salt" is "3".

Based on this result, the amount of material is changed (S43). Since the relative value of "salt" did not change, the amount of "salt" did not change. On the other hand, since the relative value of "curry powder" has increased from "100" to "110", if this is replaced with a change in the amount, the amount of "curry powder" will be increased from 50 g to 55 g. Furthermore, the relative value of "tomato juice" has increased from "5" to "6", so if this is replaced by a change in quantity,
The amount of "tomato juice" is from 100cc to 120cc
Will be increased. Finally, this change is stored in the flash memory 22 (S44). The method of storing the data in the flash memory 22 is the same as the case of the above-mentioned change regarding sweetness.

Next, returning to the flowchart of FIG. 7, it is checked whether or not the judgment regarding the sourness was proper (S2).
6). In the example shown in FIG. 8, since it is determined to be “suitable” (YES in S26), the amount of the material involved in sourness is not changed, but when it is not determined to be “suitable” (NO in S26), It is necessary to correct the amount of materials involved in sourness (S27). This operation is the same as the change in the amount of the material relating to sweetness and pungency shown in FIGS. 9 and 11, and thus the description thereof will be omitted. Then, it is checked whether or not the determination regarding the bittern was appropriate (S28). In the example shown in FIG.
Since it is determined to be "suitable" (YES in S28), the amount of the material involved in bite is not changed, but if it is not determined to be "suitable" (NO in S28), it is involved in bite. It is necessary to correct the amount of material (S29). This operation is the same as the change in the amount of the material relating to sweetness and pungency shown in FIGS. 9 and 11, and thus the description thereof will be omitted.

The above S22, S24, S26 and S
Each of the 28 processing steps functions as the flavor determination means of the present invention. The processing steps of S23, S25, S27 and S29 each function as the quantity changing means of the present invention.

When all the changes are completed, the process returns to the step S11 of the flowchart shown in FIG. Search again for food (S12 to S15), select "Dry curry",
When the ingredients and cooking method are displayed on the display device 14, FIG.
It will be the information on the dish as shown in 2. Since the amount of ingredients was changed using the flavor determination function of this device, compared to the display example shown in FIG. 6, the nutritional value of the dish and “curry powder”,
The amount of "tomato juice" and "sugar" has been changed. Further, as shown in FIG. 12, when a mark such as “*” is attached to a material whose amount has been changed by using the flavor search function, the dish may be changed according to the taste of the user. I can confirm.

Further, even after the amount of ingredients is changed by using the flavor determination function of the present apparatus, by using a specific key of the input device 12, the amount of ingredients of all dishes or the ingredients of a particular dish can be used. It is also possible to return to the initial value. Furthermore, when the amount of material is changed by using the flavor determination function of the present device, it is possible to store it in the flash memory 22 or the like after the user confirms the changed value. Further, in the above-described embodiment, a flash memory is provided in the device as a storage means for storing the changed value of the quantity, but a RAM having a configuration capable of holding the stored data by including a battery.
May be used as the storage means.

Further, in the above-described flavor determination, the four flavors are determined, but another flavor-related item may be added or conversely deleted. Further, although the determination level for one item of the flavor determination is set to 5 levels, it is possible to set the level to be lower than this or to increase the level to the contrary.

[0043]

As is apparent from the above description, according to the electronic menu preparation apparatus of the present invention, it is possible to judge the flavor of the finished dish and change the preset amount of the ingredients of the dish each time. In this way, it is possible to easily obtain a cooking menu that matches the tastes of the family and individuals.

[Brief description of drawings]

FIG. 1 is a block diagram showing an outline of an electronic menu preparation device according to an embodiment.

FIG. 2 is a schematic diagram of a table in which information about flavors of ingredients is stored.

FIG. 3 is a flowchart showing the operation of the electronic menu preparation device according to the present embodiment.

FIG. 4 is a diagram showing an example of a display screen for instructing function selection.

FIG. 5 is a diagram showing an example of a display screen showing search results.

FIG. 6 is a diagram showing an example of a display screen showing information on a selected dish.

FIG. 7 is a flowchart showing an operation of a flavor determination function.

FIG. 8 is a diagram showing an example of a display screen for inputting a level of flavor determination.

FIG. 9 is a flowchart showing an operation of changing a material involved in sweetness.

FIG. 10 is a schematic diagram of a table in which information about flavors of ingredients is stored.

FIG. 11 is a flowchart showing an operation of changing a material involved in pungency.

FIG. 12 is a diagram showing an example of a display screen showing information on a dish whose flavor has been determined.

[Explanation of symbols]

 10 data processing unit 12 input device 14 display device 16 external storage device 18 ROM 20 RAM 22 flash memory 24 CPU

Claims (5)

[Claims] 1. A first storage means for storing information on a cooking name necessary for preparing a menu, a name of a material used for the cooking, an amount of the material, a cooking method, and the like, and the first storing means. Based on the information stored in the first storage means, and a food name designating means for designating at least one of the food names stored in
A flavor determination unit that determines whether or not the flavor of the designated dish designated by the dish name designating unit is appropriate, and when the flavor of the designated dish is determined to be inappropriate by the flavor determination unit, the designated dish The amount of
An electronic menu preparation apparatus comprising: a quantity changing means for changing the quantity value of the designated cooking ingredient stored in the first storage means to a value different from the quantity value. 2. The electronic menu preparation apparatus according to claim 1, further comprising display means for displaying a plurality of flavor items related to the determination of the flavor determination means, levels of the respective flavors, and the like. 3. The electronic menu preparation device according to claim 2, further comprising a level designating unit capable of designating the plurality of flavor levels. 4. The electronic menu preparation device according to claim 1, further comprising second storage means for storing the quantity value of the ingredients of the designated dish changed by the quantity changing means. 5. The electronic menu preparation apparatus according to claim 2, wherein a mark indicating that the quantity value of the ingredient of the designated dish has been changed is displayed on the display means in association with the ingredient. .