JPWO2017175353A1 - Information processing apparatus, information processing method, and program - Google Patents

Abstract

I want to present a rich recipe to the user. For this purpose, the ingredient information indicating the ingredient selected is acquired, and a recipe that can be created by the ingredient indicated by the acquired ingredient information is extracted as the first recipe. Further, a recipe that can be created from the ingredients indicated by the acquired ingredient information and the additional ingredients is extracted as the second recipe. Then, a recipe that matches a selection condition including a condition that at least the second recipe is not included in the first recipe is selected as the third recipe. Presentation control is performed for the first recipe and the third recipe.

Description

  The present invention relates to an information processing apparatus, an information processing method, and a program.

JP 2006-277410 A JP 2010-2111747 A

There is known a service for providing recipes of dishes accumulated by posting by a general user (recipe provider).
Patent Document 1 describes a technique for providing a recipe that can be created by replacing some ingredients used in a recipe with alternative ingredients based on the ingredients at hand input by the user.
Patent Document 2 describes a technique for providing a user with a recipe for a sub dish that uses a main ingredient and a ingredient that is not worn in the main dish recipe previously proposed to the user.

By the way, in the recipe providing service, a sufficient number of choices can be provided as recipes provided to the user (recipe user) who wants to view the recipe, that is, a recipe that can be selected when the user is trying to select a dish to be made. There may not be.
In addition, a recipe that uses a lot of ingredients that the user has not input has a high probability of not being helpful to the user.

The technique described in Patent Document 1 is “providing a recipe that can be created only with ingredients input by a user”, and the recipes to be presented are proportional to the range of input ingredients, so the types of recipes provided are limited. It becomes the target. Further, in order to increase the types of recipes provided, it is necessary to input a large number of ingredients, which is complicated for the user (recipe user).
The technique described in Patent Document 2 is that “a main dish selected from the ingredients previously input when re-searching the recipe is not proposed, so that the main ingredient in the main dish is identified and the main ingredient is selected. "Providing recipes for sub dishes using non-fogging ingredients", and it is possible to avoid the combination of the main recipe recipe and the sub recipe recipe being presented as a recipe for the same type of dish. However, since the recipe presented in the same manner as in Patent Document 1 is proportional to the range of input ingredients, the types of recipes provided are limited.

  Therefore, an object of the present invention is to realize a service that can provide a sufficient number of recipe options while suppressing additional ingredients for a user (recipe user) who requests recipe browsing.

The information processing apparatus according to the present invention includes a food material information acquisition unit that acquires food material information indicating a selected food material, a presentation recipe selection unit that selects a presentation recipe based on the food material information acquired by the food material information acquisition unit, A presentation control unit that performs presentation control for the presentation recipe selected by the presentation recipe selection unit. The presentation recipe selection unit includes a first recipe extraction process for extracting a recipe that can be created from the ingredients indicated by the ingredient information acquired by the ingredient information acquisition unit as a first recipe, and the ingredient information acquired by the ingredient information acquisition unit. In the selection condition including the second recipe extraction process for extracting the recipe that can be created by the ingredients and additional ingredients shown in the above as the second recipe, and the condition that at least the first recipe is not included in the second recipe A third recipe selection process for selecting a matching recipe as a third recipe, and a selection process for using the first recipe and the third recipe as the presentation recipe are performed.
In this case, for example, a recipe for cooking (first recipe) that can be created by ingredients selected by a user operation by a recipe user who requests recipe browsing is presented, but can be created when additional ingredients are assumed. The recipe (third recipe) selected from the recipes is also presented on the user terminal or the like. That is, various recipes are presented in a state with more variations than the first recipe.
As the “selected food”, for example, a food input for a search by a user operation, a food selected by automatic processing, a food selected at random, or the like is assumed.
The “foodstuff” indicated by the foodstuff information is assumed to be the type of foodstuff and the amount of foodstuff.

In the information processing apparatus described above, when the presentation recipe selection unit presents the first recipe extracted in the first recipe extraction process as a presentation recipe on the terminal device by the presentation control unit, a predetermined condition is set. It is conceivable that the second recipe extraction process and the third recipe selection process are performed on the basis of the first recipe, the third recipe is set as a presentation recipe, and the presentation control unit presents it on the terminal device.
In other words, the recipe extracted once as the first recipe is presented to the recipe user, but whether or not the recipe user is satisfied only by presenting the first recipe (for example, a dish made without a preferred recipe) Whether or not it is determined) is estimated based on a predetermined condition, for example, an elapsed time condition or a condition such as the number of requests for detailed information of individual recipes presented. The third recipe is presented when it is estimated that the presentation is not satisfied (for example, cooking has not been decided).

In the information processing apparatus described above, the presented recipe selection unit determines the tendency of the dish type bias for the first recipe extracted in the first recipe extraction process, and sets the condition set according to the bias tendency. Based on this, it is conceivable to perform the second recipe extraction process and the third recipe selection process.
That is, for the recipe extracted as the first recipe, for example, when there are few types of cooking genres and cooking names, the third recipe is also presented according to a predetermined condition.

In the information processing apparatus described above, the presentation recipe selection unit selects a recipe that matches a selection condition that is not included in the first recipe and has an attribute different from that of the first recipe in the third recipe selection process. It is possible to select as 3 recipes.
The third recipe is selected in a direction to increase the variation of the dish with respect to the first recipe by setting the different attribute as the selection condition of the third recipe.
The attribute here may be, for example, an attribute of a cooking type, an attribute of a cooking process, or a taste attribute.
The attribute of the dish type includes, for example, a genre such as Japanese food, Chinese food, French food, and the attribute of the dish name type such as hamburger steak, curry, ramen.
The attribute of the cooking process is an attribute related to cooking work such as “baking”, “boiling”, “steaming”, and “frying”.
The taste attribute is an attribute of information related to taste such as “spicy”, “sweet”, “sour”, “sweet and spicy”, “miso taste”, “soy sauce taste”, and “salt taste”.

In the information processing apparatus described above, the presentation recipe selection unit selects the second recipe extraction process by selecting an ingredient that is easily combined with the ingredient indicated by the ingredient information acquired by the ingredient information acquisition unit as the additional ingredient. It is possible to do it.
For example, a combination with the ingredients selected by the recipe user is selected as the additional ingredients, and the second recipe is extracted as the second recipe extraction process.

In the information processing apparatus described above, it is conceivable that the presentation recipe selection unit performs the second recipe extraction process by selecting an easy-to-use ingredient in a dish type that does not correspond to the first recipe as the additional ingredient. .
The additional ingredients are selected for extracting the second recipe, but in order to widen the range of recipes (cooking) that can be selected by the recipe user, it is preferable that recipes of various cooking types can be extracted. Therefore, the possibility of extracting a genre recipe that is not included in the first recipe is increased by using ingredients that are not easily used in the first recipe.

In the information processing apparatus described above, the presenting recipe selection unit selects the ingredients that are currently in the purchase period from the purchase history information of the user (recipe user) who selects the ingredients using the terminal device and makes a recipe presentation request. It is conceivable to perform an estimation process and perform the second recipe extraction process using the estimated food as the additional food.
It is desirable that the second recipe (third recipe) using the additional ingredients is easy to make in that the user (recipe user) can easily prepare the ingredients. However, it is unclear whether additional ingredients are stocked by the recipe user. However, even if the recipe user does not stock, it is assumed that the recipe user is convenient for the recipe user as long as the recipe user is expected to purchase soon. Therefore, as the additional food not based on the user's intention, a food that is easy for the user to purchase is selected.

In the information processing apparatus described above, the presentation recipe selection unit selects the ingredients using the terminal device and based on the purchase history information of the user (recipe user) who made the recipe presentation request, It is conceivable to set a user's purchase price upper limit, and to perform the second recipe extraction process using a food whose current price is equal to or lower than the user's purchase price upper limit as the additional food.
There is a possibility that the second recipe (third recipe) using the additional ingredients is a recipe that cannot be made unless the user (recipe user) goes to buy the additional ingredients. On the other hand, although the price of food varies depending on the time, in general, the user does not always allow the price of food, and has a purchase price range (upper limit) for various foods. For example, “Cabbage will not be bought if it exceeds 250 yen”. Therefore, an ingredient whose current price is below the purchase price upper limit in the purchase history of the user (recipe user) is selected as an additional ingredient.

The information processing method according to the present invention uses, as a first recipe, a recipe that can be created from a food material information acquisition step that acquires food material information indicating a selected food material, and a food material that is indicated by the food material information acquired in the food material information acquisition step. A first recipe extracting step for extracting, a second recipe extracting step for extracting a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquiring step and the additional ingredients as a second recipe; and Among them, a third recipe selection step for selecting a recipe that matches at least a selection condition including a condition not included in the first recipe as a third recipe, a first recipe extracted in the first recipe extraction step, A presentation control step of performing presentation control for the third recipe selected in the third recipe selection step is performed.
By this information processing method, a rich recipe can be provided by the information processing apparatus.
The program according to the present invention is a program that causes an information processing apparatus to execute a procedure corresponding to each of the above steps. Thereby, the processing of the information processing apparatus described above is realized.

  According to the present invention, it is possible to present a sufficient quantity of recipe options while suppressing the number and types of additional ingredients for a user who is a recipe user, thereby improving the usability of a recipe providing service. it can.

It is explanatory drawing of the system configuration | structure of embodiment of this invention. It is explanatory drawing of a function structure of the recipe management server of embodiment. It is a block diagram of the information processor of an embodiment. It is explanatory drawing of the recipe database of embodiment. It is explanatory drawing of the foodstuff database of embodiment. It is a flowchart of the process regarding the provision of a recipe of an embodiment. It is a flowchart of the process of the recipe management server of 1st, 2nd embodiment. It is a flowchart of the recipe selection process of 1st Embodiment. It is a flowchart of additional food setting processing of an embodiment. It is a flowchart of additional food setting processing of an embodiment. It is a flowchart of the 3rd recipe selection process of embodiment. It is a flowchart of the recipe selection process of 2nd Embodiment. It is a flowchart of the recipe addition determination process of 2nd Embodiment. It is a flowchart of a process of the recipe management server of 3rd Embodiment. It is a flowchart of the threshold time setting process of 3rd Embodiment. It is a flowchart of a process of the recipe management server of 4th Embodiment.

Hereinafter, embodiments will be described in the following order.
<1. Overall configuration>
<2. Hardware configuration>
<3. DB>
<4. Flow of processing between terminal and server>
<5. First Embodiment>
[5-1: Processing of Recipe Management Server]
[5-2: Recipe selection process]
[5-3: Additional food setting process]
[5-4: Third recipe selection process]
<6. Second Embodiment>
<7. Third Embodiment>
<8. Fourth Embodiment>
<9. Summary>
<10. Program and Storage Medium>

<1. Overall configuration>
The overall system configuration in the embodiment will be described with reference to FIG. The system of the embodiment is a system that realizes a service for providing a cooking recipe (hereinafter simply referred to as a recipe) to a user who is a recipe user.
In the system of this example, as shown in FIG. 1, a recipe management server 1, a user terminal 3, and an EC (electronic commerce) server 4 are connected via a communication network 2 in a state where they can communicate with each other. .
The recipe management server 1 can access a recipe database 50, a user database 51, a search database 52, and an ingredient database 53.
The EC server 4 can access a user database 51 and a product database 54.
Hereinafter, “database” is referred to as “DB”.

The recipe management server 1 is an information processing apparatus that manages a recipe posted by a user and performs a process of providing a recipe according to a request from the user (displayed on the user terminal 3). A specific configuration will be described later.
This recipe management server 1 corresponds to an embodiment of an information processing apparatus according to the claims of the present invention.

The configuration of the communication network 2 is not particularly limited. For example, the Internet, an intranet, an extranet, a LAN (Local Area Network), a CATV (Community Antenna TeleVision) communication network, a VPN (Virtual Private Network), A telephone line network, a mobile communication network, a satellite communication network, etc. are assumed.
Various examples of transmission media constituting all or part of the communication network 2 are also envisaged. For example, IEEE (Institute of Electrical and Electronics Engineers) 1394, USB (Universal Serial Bus), power line carrier, telephone line, etc., infrared, IrDA (Infrared Data Association), Bluetooth (registered trademark), 802.11 wireless It can also be used wirelessly, such as mobile phone networks, satellite lines, and digital terrestrial networks.

The user terminal 3 is a terminal used by a user (recipe provider) who submits a recipe to the recipe management server 1 or a user (recipe user) who searches and browses recipe information managed by the recipe management server 1.
Below, when representing the user who is searching and browsing a recipe as a recipe user using the user terminal 3, it is described as “recipe user”. In addition, in the case of representing a user who submits a recipe, it is described as “recipe provider”. “User” is used when both of them are included. Note that “recipe user” and “recipe provider” do not necessarily indicate different individual persons. Of course, it is assumed that a recipe user will be a recipe contributor in some cases.

  In the user terminal 3, various transmission / reception processes and display processes are executed as necessary. The user terminal 3 is, for example, a PC (Personal Computer), a feature phone, a PDA (Personal Digital Assistant) having a communication function, or a smart device such as a smartphone or a tablet terminal.

The EC server 4 is an information processing apparatus that provides various services related to merchandise transactions. Examples of the various services include a product search service for searching for and displaying a product desired by a user from a product group handled in electronic commerce, and a product management service for managing a product that a product provider wants to sell. In addition, for example, a user information management service that manages user information and presents it as necessary, a product provider information management service that manages information of a product provider and presents it as necessary, There are also payment processing services that mediate the exchange of payments.
The EC server 4 performs processing for generating and transmitting web page data for realizing various services to the user terminal 3.
Further, the EC server 4 performs a process of transmitting various information to the recipe management server 1 in response to a request from the recipe management server 1.

FIG. 2 shows a functional configuration as a recipe management server 1 configured by one or a plurality of information processing apparatuses, and a DB accessed by the recipe management server 1.
The recipe management server 1 includes an ingredient information acquisition unit 1a, a presentation recipe selection unit 1b, a presentation control unit 1c, and a recipe management unit 1d.
In addition, each function as the foodstuff information acquisition part 1a, the presentation recipe selection part 1b, the presentation control part 1c, and the recipe management part 1d is performed according to a program in CPU (for example, CPU101 of FIG. 3 mentioned later) in information processing apparatus. This is a function realized by processing. However, all or a part of the processing described below may be realized by hardware.
Further, when each function is realized by software, each function need not be realized by an independent program. Processing of a plurality of functions may be executed by one program, or one function may be realized by cooperation of a plurality of program modules.

The recipe management unit 1d has a function of performing information management necessary as a recipe providing service.
For example, the recipe management unit 1d manages the recipe posted by the recipe provider in association with the category information to which the recipe belongs and the ingredient information used for the recipe. Specifically, a recipe of “vegetable curry” posted by a recipe provider is a recipe that belongs to the cooking type “curry”, and the ingredients used are “potato”, “carrot”, “onion”, “broccoli” ”,“ Tomato ”,“ Spinach ”.

Note that the category level is set in a plurality of stages as the dish type. For example, classifications such as “Japanese” and “Western”, “Japanese”, “Chinese”, “Italian”, “French”, “Thai”, “curry”, “hamburger”, “ramen” There are types of levels corresponding to the names of dishes such as “Beef Curry”, “Chicken Curry”, and “Kemah Curry”.
In the following description, for the sake of explanation, it is only an example, but it is assumed that the level of the dish type (classification hierarchy) is set as follows.
Major classification level: Levels by region such as “Japanese cuisine” and “Chinese cuisine” Medium classification level: Levels of dishes such as “Curry” and “Hamburg” Subclassification level: Cuisine such as “Beef curry” and “Chicken curry” Detailed Level in Name The recipe management unit 1d also performs type management at each level for each recipe.

There are various types of dishes, for example, as shown in the following (A), the middle classification may be a classification of main ingredients such as meat dishes, fish dishes, and vegetable dishes, or as shown in (B) below. The major classification may be “main staple”, “side dish”, “side dish”, and the like.
(A) Major classification: Japanese food (Others: Western food, etc.)
Middle classification: Meat dishes
Subcategory: Meat potato / beef simmered
Middle classification: Fish dishes
Subcategory: Miso-boiled crab
Middle classification: Vegetable dishes
Subcategory: Roasted baked vegetables / Kinpira burdock, etc. (B) Large category: staple food (others: side dishes / side dishes, etc.)
Middle classification: Meat dishes
Subcategory: Hamburger / croquette etc.
Middle classification: Fish dishes
Subcategory: Octopus frit / Tara Meuniere, etc.
Middle classification: Vegetable dishes
Subcategory: Potov / Vegetable vegetable tomato

In addition, the recipe management unit 1d manages normal ingredients that are frequently used for each category (dish type). Specifically, for the category of “curry and rice”, “potato”, “carrot”, “onion”, “beef”, “pork”, and “chicken” that frequently appear in the ingredients used in recipes belonging to the category. Usually set as an ingredient. In addition to foodstuffs, seasonings (such as “salt” and “pepper”) and the like (such as “carrero”) may be set as normal foodstuffs.
Moreover, the recipe management part 1d manages the foodstuffs which are easy to be combined and used for every foodstuff. For example, when there are many examples where “potato” and “carrot” are used at the same time in various recipes, “potato” and “carrot” are managed as easy-to-combine ingredients.
The recipe management unit 1d performs these managements using the food DB 53.

  The recipe management unit 1d manages a creation report posted for each recipe. The created report is a report describing the deliciousness and ease of cooking that the user feels when cooking using the recipe. The creation report is associated with each recipe in the recipe DB 50 and managed.

The food material information acquisition unit 1a performs processing for acquiring food material information indicating the selected food material from the user terminal 3, for example. Ingredient information is information which shows at least one of the classification or quantity of ingredients. This ingredient information is key information for recipe search.
The recipe user browses a web page provided by the recipe management server 1 using the user terminal 3 to search for a recipe and searches for a recipe. At that time, a search request is made by inputting the type (category) and ingredients of the dish. The food material information acquisition unit 1a acquires the food material information transmitted together with the search request by the operation of the recipe user.
Note that the processing of the embodiment is characterized mainly by processing for extracting a recipe using food as a search key and presenting it to a recipe user, and therefore, a search request specifying a category is not mentioned. In the following, a search request when a food is specified will be described.
In addition, the food material information is not always based on the designation input by the recipe user. For example, a recipe search request is transmitted by selecting an ingredient at random by an application program in the user terminal 3 or automatically specifying an ingredient currently stored by a recipe user. Is also possible. Also in such a case, the recipe management server 1 can perform the process described later on the basis of the transmitted ingredient information.

The presentation recipe selection part 1b performs the process which selects a presentation recipe based on the foodstuff information which the foodstuff information acquisition part 1a acquired.
That is, the presented recipe selection unit 1b executes a search process for searching for a recipe to be presented to the recipe user from the recipe stored in the recipe DB 50 in accordance with the search condition (food material information) specified by the recipe user. And the recipe shown in the user terminal 3 is determined.
As will be described in detail later, in this presentation recipe selection process, the presentation recipe selection unit 1b extracts a recipe that can be created from the ingredients indicated by the ingredient information acquired by the ingredient information acquisition unit as a first recipe. I do.
Moreover, the presentation recipe selection part 1b performs the 2nd recipe extraction process which extracts the recipe which can be created with the foodstuff shown with the foodstuff information which the foodstuff information acquisition part 1a acquired, and an additional foodstuff as a 2nd recipe.
Moreover, the presentation recipe selection part 1b performs the 3rd recipe selection process which selects the recipe which matches the selection conditions including the conditions that it is not contained in a 1st recipe at least among 2nd recipes as a 3rd recipe. And the presentation recipe selection part 1b performs the selection process which makes the 3rd recipe selected by the 1st recipe extracted by the 1st recipe extraction process and the 3rd recipe selection process a presentation recipe.

The presentation control unit 1c performs presentation control so that the presentation recipe selected by the presentation recipe selection unit 1b is presented on the user terminal 3. Specifically, web page data for displaying a list of recipes extracted by processing such as search according to a search condition (food information) designated by the recipe user is generated, transmitted to the user terminal 3, and presented as a list To be.
Moreover, the presentation control part 1c performs the process which transmits the various web page data according to a recipe user's operation. Examples of various web page data include web page data on a login screen, web page data on a recipe detail page, and web page data on a creation report posting page.
The data of these web pages is a structured document file such as HTML (Hyper Text Markup Language) or XHTML (Extensible Hyper Text Markup Language). The structured document file describes recipe names, ingredients used, image data such as text data and cooking images as cooking procedures, and their arrangement and display mode (character color, font, size, decoration, etc.). Yes.

In addition, the recipe management server 1 is provided with various units necessary for realizing a function for transmitting and receiving various types of information and an authentication process for a login operation of a recipe user. The authentication process is a process for collating the user ID (Identification) and password as login information transmitted from the user terminal 3 with the authentication information stored in the user DB 51.

<2. Hardware configuration>
FIG. 3 is a diagram illustrating hardware of the recipe management server 1, the user terminal 3, and the EC server 4 shown in FIG. 1, and hardware of the recipe DB 50, the user DB 51, the search DB 52, the food DB 53, and the product DB 54. . A CPU (Central Processing Unit) 101 of a computer device in each server, terminal, or DB is loaded into a RAM (Random Access Memory) 103 from a program stored in a ROM (Read Only Memory) 102 or a storage unit 108. Various processes are executed according to the program. The RAM 103 also appropriately stores data necessary for the CPU 101 to execute various processes.

The CPU 101, ROM 102, and RAM 103 are connected to each other via a bus 104. An input / output interface 105 is also connected to the bus 104.
An input unit 106, an output unit 107, a storage unit 108, and a communication unit 109 are connected to the input / output interface 105.
The input unit 106 includes a keyboard, a mouse, a touch panel, and the like.
The output unit 107 includes a display made up of an LCD (Liquid Crystal Display), a CRT (Cathode Ray Tube), an organic EL (Electroluminescence) panel, etc., and a speaker.
The storage unit 108 includes an HDD (Hard Disk Drive), a flash memory device, or the like.
A communication unit 109 performs communication processing and communication between devices via the network 1.
A media drive 110 is also connected to the input / output interface 105 as necessary, and a removable medium 111 such as a magnetic disk, an optical disk, a magneto-optical disk, or a semiconductor memory is appropriately mounted, and information can be written to the removable medium 111. Reading is performed.

In such a computer device, data and programs are uploaded and downloaded by communication by the communication unit 109. Data and programs can be exchanged via the removable medium 111.
When the CPU 101 performs processing operations based on various programs, necessary information processing and communication as the recipe management server 1, the user terminal 3, the EC server 4, and the like are executed.
In addition, the information processing apparatus which comprises the recipe management server 1 grade | etc., Is not restricted to a single computer apparatus as shown in FIG. 3, and a plurality of computer apparatuses may be systematized. The plurality of computer devices may be systemized by a LAN or the like, or may be arranged at a remote place by a VPN using the Internet or the like.

<3. DB>
Each DB will be described.
The recipe DB 50 is a DB that stores information on recipes posted from recipe providers. Specifically, as shown in FIG. 4, for a recipe ID that can identify each recipe, a user ID that identifies the recipe provider who posted the recipe, post date information, and a category (cooking) to which the recipe belongs. Type) information, recipe ingredients information, recipe cooking procedures, image information such as cooking images (completed cooking images and cooking images), and the actual use of the recipe (create a dish) And a creation report ID specifying a creation report posted by another user (recipe user) is stored in association with each other.
Further, URL (Uniform Resource Locator) information of the recipe details page may be stored in association with the recipe ID.

  Further, the recipe DB 50 stores information on creation reports posted for each recipe. As the information of the created report, text data indicating the report content, a user ID that can identify the poster, and posting date / time information are stored.

The user DB 51 is a DB that stores user login information. Specifically, a user ID that can identify each user and a login password are stored in association with each other. Various history information such as login history may be stored.
The user DB 51 stores purchase history information for each user. For example, history information when various foods are purchased by electronic commerce is accumulated.
The user DB 51 also stores recipe browsing history, recipe posting history, and the like for each user.

The search DB 52 is a DB that stores search results corresponding to search keywords. Specifically, multiple recipes are linked and stored as search results according to search keywords such as dish names such as “curry” and “hamburg” and ingredient names such as “mushroom” and “tomato”. .
For example, a search process is executed in response to a search request from a recipe user, and the search result extracted as a result is stored in the search DB 52 in association with a search keyword. By performing the association in this way, there is an increased chance of not performing a new search process when a search request is made.
Note that a search process using a search keyword may be periodically performed in advance, and the search result extracted as a result may be associated with the search keyword and stored in the search DB 52.

The food DB 53 is a DB that stores information on food.
Although an example is shown in FIG. 5, the food DB 53 is configured to be able to acquire information on foods that can be easily combined and information on foods that are easily used for various types of dishes.
For example, as shown in the figure, information on ingredients that can be easily combined is registered for each target ingredient such as “potato”, “carrot”, and “cabbage”. For example, “onion” and “carrot” for “potato”.
“Easy to be combined” means that it is often used for one dish, and information on the ingredients that are “easy to be combined” may be generated based on recipes registered in the recipe DB 50. For example, when targeting potatoes, among the recipes registered with potatoes, the ingredients with the highest number of corresponding recipes are judged as “easy to combine” Just register.
Of course, it is not limited to registered recipes, and such information may be generated and registered based on general recognition.
It is also conceivable that foods that are frequently specified at the time of search are made easy to combine.

In addition, as the information on the used ingredients for each dish type in the ingredient DB 53, easy-to-use ingredients are registered for each target dish type as shown in the figure. As described above, since there are various levels (for example, a large classification level to a fine classification level) as cooking types, it is only necessary to register for each level. For example, foods that are easy to use at large classification levels such as “Japanese cuisine” and “Chinese cuisine”, and foods that are easy to use at medium classification levels such as “curry” and “ramen” are registered.
What is necessary is just to produce | generate the information of the foodstuffs which are easy to use based on the recipe registered into recipe DB50, for example. For example, for “curry”, collect recipes with “Curry” as the dish type (medium classification level), check the frequency of use of each ingredient (the number of recipes used) among them, What is necessary is just to determine and register as a "food which is easy to be used".
Of course, it is not limited to registered recipes, and such information may be generated and registered based on general recognition.

The product DB 54 stores information on various products handled by the EC server 4 in electronic commerce. For example, various types of information such as prices, stocks, product images, and the like for products of each virtual store are registered.
With respect to the present embodiment, the recipe management server 1 can grasp the price of the current food, for example, by referring to the information in the product DB 54 via the EC server 4.

Each of the above DBs (50 to 54) may be realized in any form as long as the recipe management server 1 or the EC server 4 is accessible. For example, all of the DBs (recipe DB 50, user DB 51, search DB 52, and food DB 53) may be formed in the storage unit in the same system as the recipe management server 1, or a part or all of these DBs are separated. It may be provided in a computer system such as a remote place. Of course, each DB does not need to be formed in one device (for example, one HDD). Each DB does not need to be configured as one DB. For example, information stored as the user DB 51 may be stored and managed by a plurality of user DBs (for example, a login user DB and a transaction user DB). Each of the above-described DBs is merely an example of a storage unit for information related to the processing of the embodiment in the form of one DB.

<4. Flow of processing between terminal and server>
An example of the flow of processing executed by the recipe management server 1 and the user terminal 3 will be described with reference to FIG.
Here, an example will be described in which a recipe user performs a login operation using the user terminal 3 to search for a recipe in order to receive various services provided by the recipe management server 1.

In step S101, the user terminal 3 executes a login screen information request process in accordance with a login screen display operation by the recipe user.
When a login screen information request is transmitted from the user terminal 3 to the recipe management server 1 by the login screen information request process, the recipe management server 1 executes a login screen information transmission process in step S201.
Thereby, for example, a web page corresponding to the login screen information (web page data) of the recipe site received from the recipe management server 1 is displayed on the user terminal 3.

  Next, in step S <b> 102, the user terminal 3 executes login information transmission processing for transmitting login information (user ID and login password) corresponding to the recipe user's input operation to the recipe management server 1.

When the login information is transmitted from the user terminal 3 to the recipe management server 1, the recipe management server 1 executes an authentication process in step S202, and executes an authentication result notification process in the subsequent step S203.
Specifically, the recipe management server 1 compares the user ID and password input on the user terminal 3 with the information stored in the user DB 51 to determine whether or not the recipe user can log in, and the login permission information. To the user terminal 3 as an authentication result. In addition, while returning an authentication result to the user terminal 3, you may transmit the web page data of the top page of a recipe site. Thereby, user authentication is performed and the top page of the recipe site is displayed on the user terminal 3.
Note that a series of flows shown in FIG. 6 shows a case where it is determined that login is possible in the authentication processing in step S202. If it is determined in step S202 that login is not possible, the user terminal 3 executes the process of step S102 again, and the recipe management server 1 executes the process of step S202 accordingly.

Subsequently, in step S103, the user terminal 3 executes a search condition transmission process for transmitting the recipe search condition input by the recipe user to the recipe management server 1 in order to search for a recipe.
In this process, for example, used ingredients designated by the recipe user are transmitted to the recipe management server 1 as information (food ingredient information) for extracting the search results.

The recipe management server 1 that has received the recipe search condition acquires food material information as the search condition in step S204.
And the recipe management server 1 performs a presentation recipe selection process by step S205. As will be described in detail later, this presentation recipe selection process includes a search process in which the retrieved food information is used as a search key, a recipe is searched based on the information stored in the search DB 52, and the result is extracted. Then, all or a part of the recipe extracted by the search is selected as a recipe to be presented.

  Subsequently, in step S206, the recipe management server 1 executes a presentation control process for displaying on the user terminal 3 a list of presentation recipes selected in step S205. In this process, web page data as a recipe search result list is generated and transmitted to the user terminal 3.

In the user terminal 3, the web page of the recipe search result list received from the recipe management server 1 is presented. This allows the recipe user to search for the desired recipe.
When the recipe user performs an operation of selecting one recipe from a plurality of recipes displayed as search results, the user terminal 3 executes a recipe selection process in step S104.
In the recipe selection process, the recipe management server 1 is notified of which recipe the recipe selected by the recipe user is as selected recipe information. This process is a process for requesting web page data of the detailed information page of the selected recipe.

In step S207, the recipe management server 1 that has received the selected recipe information executes detailed information transmission processing for transmitting data of the web page on which the detailed information of the selected recipe is described.
By this process, detailed information regarding the recipe selected by the recipe user is presented on the user terminal 3. The detailed information is, for example, food information used for the recipe, cooking procedure, cooking utensil information, and the like.

<5. First Embodiment>
[5-1: Processing of Recipe Management Server]
An example of processing executed by the recipe management server 1 in order to realize the processing flow described with reference to FIG. In particular, FIG. 7 is an example in which the recipe management server 1 can present a recipe list with a larger quantity to the recipe user as a recipe list based on the ingredient information as the first embodiment. The recipe management server 1 executes the process of FIG. 7 by the function described in FIG.

The recipe management server 1 performs various processes continuously by sequentially executing steps S301, S311, and S331.
Specifically, a process for determining whether or not login information has been received is performed in step S301, a process for determining whether or not a search condition has been received is performed in step S311, and the web page data is determined in step S331. A process for determining whether or not a request has been received is executed.
In addition to these, the recipe management server 1 also performs processing when a creation report posting or a recipe posting is received, but since it is not directly related to the present embodiment, description of those processing is omitted. doing.

The login information is transmitted from the user terminal 3 to the recipe management server 1 when the recipe user performs a login operation using the user terminal 3.
If it is determined in step S301 that the login information has been received, the recipe management server 1 executes an authentication process in step S302, and executes a process of notifying the user terminal 3 of the authentication result in step S303.
In the authentication process, the login information sent from the user terminal 3 and the user information (for example, user ID and login password) stored in the user DB 51 are collated to determine whether or not login is possible.

In step S <b> 311, the recipe management server 1 executes a process for determining whether or not a search condition has been received from the user terminal 3.
The search condition is a search keyword or an exclusion keyword specified when a recipe user searches for a desired recipe using the user terminal 3, and is transmitted from the user terminal 3 to the recipe management server 1. As described above, in this embodiment, since the food is used as the search key, the case where at least the food information is included in the search condition will be described.

  If it is determined in step S311 that the search condition has been received, the recipe management server 1 acquires the ingredient information for search in step S312, executes the presentation recipe selection process in step S313, and executes the presentation control process in step S314. To do. That is, the processing described as steps S204, S205, and S206 in FIG.

In step S331, the recipe management server 1 executes processing for determining whether or not a web page data request has been received.
If it is determined that the web page data request has been received, the recipe management server 1 executes a process of acquiring the requested web page data from the DB in step S332. Specifically, web page data of a user page, web page data of a recipe detail page, web page data of a special feature page, and the like are acquired.
Then, the recipe management server 1 performs the process which transmits the said web page data to the user terminal 3 in step S333. As a result, the web page desired by the recipe user is displayed on the user terminal 3.

  After the web page data transmission process of step S333 or after determining that the web page data request is not received in step S331, the recipe management server 1 executes the process of step S301 again.

[5-2: Recipe selection process]
In the present embodiment, the list of search result recipes presented in the user terminal 3 by the processes of steps S312, S313, and S314 is enriched as the number of recipes. For this reason, the recipe management server 1 performs the recipe selection process of step S313 as shown in FIG.

When the ingredient information is acquired in step S312 of FIG. 7, as a recipe selection process in step S313, a recipe search is first performed in step S401 of FIG. 8 to extract the first recipe.
In this case, a recipe search is performed using one or more ingredients indicated by the obtained ingredient information as keys. For example, if the recipe user selects and searches for “onion” and “potato”, in this step S401, a recipe that can be cooked using only onion and potato as ingredients is searched.
In this case, “only” means that the main ingredients are only “onion” and “potato”, and it is a matter of course that the recipe may use other seasonings, sauces, water, and the like. Moreover, it is not restricted to the recipe which uses all the main ingredients. In other words, for example, it is possible to think of a recipe that is possible when there are stocks of “onion” and “potato”. Therefore, for example, a recipe that uses only onions (not using potatoes) such as onion slices may be extracted.
One or a plurality of recipes extracted by such a search will be referred to as “first recipe” for the sake of explanation.

Subsequently, the recipe management server 1 performs additional food setting in step S402. This is a process of determining one or more ingredients to be added to one or more ingredients indicated by the ingredient information in the search condition. Various specific examples of this process are considered and will be described later.
For example, in the situation where “onion” and “potato” are specified in the food information as described above, a food to be added such as “pork” is automatically selected and set as an additional food.

  In step S403, the recipe management server 1 performs a recipe search and extracts a second recipe. This process is a process of adding additional ingredients to the ingredients specified by the ingredient information and searching for recipes that can be cooked using these ingredients. For example, “onion”, “potato”, and “pork” are used as search keys, and recipes that can be cooked using only these are extracted. And the recipe management server 1 makes the extracted 1 or several recipe a 2nd recipe. In this case, since the kind of foodstuff will increase rather than the time of the 1st recipe extraction, it is assumed that more recipes including the same recipe as the 1st recipe are extracted as the 2nd recipe.

The recipe management server 1 selects the third recipe in step S404. The third recipe is one or a plurality of recipes selected according to a predetermined condition from one or a plurality of recipes extracted as the second recipe.
Various predetermined conditions can be considered, but there is a condition that at least the second recipe is not included in the first recipe. Accordingly, there is no recipe that overlaps with the first recipe and the third recipe. An example of the third recipe selection process will be described later.

Then, the recipe management server 1 selects a presentation recipe in step S405. Here, one or a plurality of recipes extracted as the first recipe and one or a plurality of recipes set as the third recipe are set as presentation recipes.
The presentation recipe selected in this way is placed on the search result list in step S314 of FIG. 7 and transmitted to the user terminal 3. That is, the recipes that are the first recipe and the third recipe are recipes that are recognized as search results for the recipe user.
The search results include not only recipes that can be cooked using only ingredients specified by the recipe user, but also recipes that are extracted by adding additional ingredients that are not specified by the recipe user. Therefore, even when only a small number of recipes are extracted using only the ingredients designated by the recipe user, a larger number of recipes are presented as search results.

[5-3: Additional food setting process]
Various examples of the additional food setting process in step S402 will be described.
FIG. 9A is an example in which the recipe management server 1 randomly selects additional ingredients.
In step S500, the recipe management server 1 randomly selects one ingredient from a number of ingredients.
In step S501, the recipe management server 1 confirms whether or not the selected food material is included in the acquired food material information. In other words, it is whether or not the ingredient has become a search key when extracting the first recipe. If the selected food is not included in the acquired food information, the process proceeds to step S502, and the selected food is set as an additional food.
On the other hand, if the selected food is included in the acquired food information, the selected food is not used as an additional food, and the process returns to step S500 to perform random selection again.

By such processing, ingredients not designated by the recipe user are selected at random and used as additional ingredients. For this reason, the second recipe extraction process is performed with the ingredients indicated by the ingredient information designated by the recipe user and the randomly selected additional ingredients as search keys. For this reason, possibility that various recipes will be extracted as a 2nd recipe increases.
When a plurality of additional foods are used, the process may be performed a plurality of times.

FIG. 9B is an example in which an additional ingredient is an ingredient that can be easily combined with an ingredient specified by the recipe user.
In step S510, the recipe management server 1 acquires, as a target ingredient, one of the ingredients indicated by the ingredient information received from the user terminal 3, that is, the ingredient information designated by the recipe user.
In step S511, the recipe management server 1 determines a food that can be easily combined with the target food. For example, the food DB described in FIG. 5 is searched using the target food as a key, and information on the food that can be easily combined with the target food is acquired. And among the acquired foodstuffs, the foodstuffs which are not contained in foodstuff information (foodstuff which the recipe user designated) are determined.
For example, when the ingredients specified by the recipe user (the ingredients indicated by the ingredient information) are “potato” and “onion”, when “potato” is the target ingredient, the “onion” is easy to combine from the ingredient DB 53 of FIG. "Carrot" is acquired. Since “onion” is included in the ingredient information, it is determined that “carrot” can be easily combined.

In step S512, the recipe management server 1 sets the determined ingredients as additional ingredients.
By such processing, the ingredients that are not designated by the recipe user are selected, and the ingredients that can be easily combined with the designated ingredients are selected as additional ingredients. For this reason, possibility that a more various recipe will be extracted as a 2nd recipe increases. This is because it is assumed that the number of corresponding recipes increases by searching with a set of ingredients that can be easily combined.

  In addition, when there are a plurality of ingredients included in the ingredient information specified by the recipe user, a plurality of additional ingredients may be set by extracting the ingredients that are easy to combine with each other, or only a part of the ingredients may be easily combined Ingredients may be added. Furthermore, it is also conceivable to select an ingredient that can be easily combined with a plurality of ingredients included in the ingredient information.

FIG. 9C is an example in which a recipe of a cooking type different from the first recipe as much as possible can be extracted as the second recipe.
In step S520, the recipe management server 1 determines a dish type that does not exist in the dish type of the first recipe. That is, each dish type of the first recipe extracted in step S401 of FIG. 8 is confirmed. Then, search for dish types that do not correspond to them.
For example, when multiple recipes that became the first recipe correspond to either “Chinese cuisine” or “Spanish cuisine”, “Japanese cuisine”, “Vietnamese cuisine”, etc. do not exist in the first recipe. The dish type.
Next, in step S521, the recipe management server 1 determines ingredients that are likely to be used in dish types that do not exist in the first recipe. If a plurality of dish types correspond to dish types that do not exist in the first recipe, one dish type may be selected.
If, for example, “Japanese cuisine” is determined as a type of dish that does not exist in the first recipe, the recipe management server 1 searches the ingredients DB 53 of FIG. 5 to obtain information on ingredients that are easily used in Japanese cuisine. For example, information such as “tofu” and “green onion” is acquired. And the foodstuff which is not contained in foodstuff information (foodstuff which the recipe user designated) is selected among these acquired foodstuffs.

In step S522, the recipe management server 1 sets, as additional ingredients, ingredients that are likely to be used in the determined dish type (and ingredients that are not included in the ingredient information specified by the recipe user).
By such processing, ingredients that are not specified by the recipe user and are often used in dishes having a different tendency from the first recipe are added as additional ingredients, and the second recipe is extracted. For this reason, the possibility that a recipe of a cooking type different from the first recipe is extracted as the second recipe is increased.

In addition, when there are a plurality of dish types that do not exist in the first recipe, the ingredients that are easily used in each dish type may be used as additional ingredients.
In this case, the level of the dish type may be fixed, or a level setting according to the recipe user or a level setting according to the first recipe may be considered.
The fixed level setting means that the cooking type is fixed to a large classification level such as “Japanese cuisine” or “Chinese cuisine” and the processing in step S520 is performed, or the middle classification level such as “curry” or “hamburg” is set. In this example, the process of step S520 is performed in a fixed manner.
The level setting according to the recipe user is an example in which a level according to the recipe user is used based on the recipe browsing history, recipe posting history, and the like of the recipe user. For example, a recipe user who uses, searches, or posts a variety of cooking recipes performs the process of step S520 with the cooking type at the large classification level or the middle classification level. On the other hand, for recipe users who always view and post curry recipes, step by type of food at the subcategory level below “curry” such as “beef curry” or “chicken curry” The process of S520 is performed. Thus, the second recipe can be adaptively extracted according to the recipe search tendency of the recipe user, and the third recipe can be selected with high satisfaction for the recipe user.
The level setting according to the first recipe is an example in which the type level is set according to the presence tendency of the cooking type of each recipe included in the first recipe. For example, when the first recipe includes a plurality of types of dishes at the large classification level, the classification is set to the large classification level, or when there is only one middle classification level in the first recipe, the fine classification level is set.

FIG. 10A is an example in which an ingredient that is likely to be stocked by a recipe user or that is likely to be troublesome even if purchased is used as an additional ingredient.
This example is a process that can be applied when the recipe management server 1 is not able to precisely manage the stock of ingredients for the recipe user.

In step S530, the recipe management server 1 acquires the purchase history information of the recipe user from the user DB 51, for example.
In step S531, the recipe management server 1 calculates an average purchase span for each ingredient that the recipe user has purchased. For example, it is calculated at what time intervals each ingredient such as “potato”, “onion”,... Is purchased. For example, the purchase span is calculated at intervals of one month for “potato” and at intervals of two weeks for “onion”.
Such calculation may be performed for each user in advance by batch processing and registered in the user DB 51.

In step S532, the recipe management server 1 currently purchases the ingredients that are likely to be stocked by the recipe user or the purchase timing of the recipe user (the user who is making the search request). Determine the closest ingredients.
For example, it can be estimated that foods purchased in a predetermined period in the past from the time of search are highly likely to be stocked.
In addition, in order to determine a food material that is close to the purchase timing, it is determined whether or not the food material has been purchased in the vicinity of the past time point for the above-mentioned purchase span from the current time. If the ingredient has been purchased in the vicinity of the past time point where the requested purchase span has been obtained, it is time for the recipe user to purchase the ingredient. Can be estimated.
In addition, what is necessary is just to target the foodstuff which is not contained in the foodstuff information which the recipe user designated by the search condition as a foodstuff which determines whether it is such "the purchase timing soon".

  After such processing, if it is estimated that the recipe user is estimated to have stocked or it is time to purchase, in step S533, all or part of the determined ingredients Is an additional ingredient.

  For example, by this process, the ingredients that are not specified by the recipe user, but the ingredients that the recipe user is likely to stock, or that are estimated to be purchased soon, are added to the ingredients, and the second recipe is extracted. . For this reason, although an additional foodstuff is required as a 2nd recipe, possibility that the recipe which does not have trouble in cooking for a recipe user will increase. This is because the additional ingredients are easy to purchase for recipe users, or are likely to be ingredients that may have already been purchased.

When there are a plurality of ingredients close to the purchase timing when there is one additional ingredient, for example, it may be possible to select an ingredient whose purchase timing closest to the current time is estimated. Or you may make it select the foodstuff which has already purchased in the latest.
Further, more detailed purchase information may be acquired from the EC server 4 and, for example, the ingredients currently being delivered to the recipe user may be selected.

FIG. 10B is an example in which an additional ingredient is an ingredient that is not likely to cause problems in price even if a recipe user purchases it.
In step S540, the recipe management server 1 acquires current price information for each ingredient. For example, price information in the current electronic commerce market in the product DB 54 is acquired via the EC server 4.
In step S541, the recipe management server 1 acquires the purchase history information of the recipe user from the user DB 51, for example.

In step S542, the recipe management server 1 acquires purchase price information for each ingredient that the recipe user has purchased from the purchase history information of the recipe user, and determines the highest price. Then, the price is set as the upper limit amount of the ingredient for the recipe user. For example, if “120 yen”, “180 yen”, “135 yen”, etc. have been recorded in the past as the purchase history of “potato”, “180 yen” is set as the upper limit amount of potatoes for the recipe user.
Such calculation may be performed for each user in advance by batch processing and registered in the user DB 51.

In step S543, the recipe management server 1 selects ingredients whose current price is equal to or less than the upper limit amount of the recipe user. In step S544, the food material is set as an additional food material.
In addition, when there are a plurality of ingredients whose recipe price is less than or equal to the recipe user's upper limit, all or a part of them may be selected as additional ingredients. For example, the rate of decrease in the current price from the upper limit is One or a predetermined number of foods may be selected with priorities given in a predetermined condition such as in descending order. Of course, as the additional ingredients, the ingredients included in the ingredient information designated by the recipe user are excluded.

  By such processing, the ingredients that are not specified by the recipe user are added to the ingredients that do not interfere with the purchase by the recipe user, and the second recipe is extracted. For this reason, the second recipe requires additional ingredients, but the ingredients are within the price that the recipe user may purchase to cook, so the recipe user can select It becomes a recipe with sex. That is, a recipe that causes the recipe user to think “Let's stop because the ingredients are high” is not included in the second recipe.

The upper limit is the highest price purchased in the past, but it is set to another price calculated by a predetermined calculation formula based on the purchase history, such as a price that is 10% higher than the highest purchase price. May be.
Further, the upper limit amount may be obtained as an average price of past purchase amounts of ingredients, for example.
As the upper limit amount, the highest price or the average price based on the purchase history at the same time as the search (period is assumed to be seasonal or monthly) may be used.
Further, as the upper limit amount, the highest price or the average price based on the purchase history during the period in which the distribution amount of the food is substantially the same may be used.

The example of the additional food setting process has been described above, but various other examples of the additional food setting process are conceivable.
For example, an ingredient often purchased by the recipe user (an ingredient with a high purchase frequency) may be determined from the purchase history information and used as an additional ingredient. Such a food is likely to be stocked even if the recipe user does not specify it, or because it is a food that does not interfere with the purchase, a recipe that can be considered as an effective option for the recipe user can be extracted. Become.
In addition, it is possible to rank used ingredients among the posted recipes, and use additional ingredients as the highest ranking ingredients. In this case, the number of recipes extracted as the second recipe can be increased, and the possibility of presenting various recipes to the recipe user can be increased.

Moreover, it is also conceivable that the examples of FIGS. 9A, 9B, 9C, 10A, and 10B are not used alone but are used in combination to perform the additional food setting process.
For example, in each process of FIG. 9B, FIG. 9C, FIG. 10A, and FIG. 10B, there is a possibility that the food to be added is not applicable. Therefore, when there is no corresponding, the process of FIG. 9A is performed to set additional ingredients.

[5-4: Third recipe selection process]
Then, the example of the 3rd recipe selection process of FIG.8 S404 is demonstrated.
Although the 3rd recipe used as the recipe shown to a recipe user is selected from the 2nd recipe extracted as mentioned above, let the 3rd recipe be a recipe which is not contained in the 1st recipe at least. This is because the first recipe is also a recipe to be presented to the recipe user, so that the same recipe is not repeatedly presented.
An example in which the recipe that is not included in the first recipe among the second recipes is simply considered as the third recipe in this way, but in the following, the third recipe that realizes more diverse recipe presentation to the recipe user Explain the selection method.

FIG. 11A shows a selection process that takes into account the type of dish.
In step S600, the recipe management server 1 acquires the attribute of each recipe that is the first recipe. Here, information on the type of each recipe is acquired from the recipe DB 50, for example.
In step S <b> 601, the recipe management server 1 acquires information on the type of dish from the recipe DB 50, for example, as an attribute of each recipe that is the second recipe.
In step S602, the recipe management server 1 selects a recipe of a dish type that does not exist in the first recipe among the second recipes as the third recipe.

  For example, it is assumed that the first recipe includes Spanish cuisine and Italian cuisine. The second recipe includes Spanish, Italian, Vietnamese, and Japanese dishes. In this case, the recipe for Vietnamese cuisine and the recipe for Japanese cuisine in the second recipe are the third recipe.

Note that the level of the dish type as an attribute determined in steps S600 and S601 may be a fixed level setting, a level setting according to the recipe user, or a level setting according to the first recipe. For example, the processing of steps S600 and S601 is performed by fixing to a large classification level such as “Japanese cuisine” and “Chinese cuisine”, or by fixing to a middle classification level of “curry” and “hamburg”.
The setting according to the recipe user is an example in which, as described above, based on the recipe user's recipe browsing history, recipe posting history, and the like, the level of the dish type according to the recipe user is used. The level setting according to one recipe is an example using the level of the dish type according to the tendency of the dish type in the first recipe as described above.

FIG. 11B shows a selection process in consideration of the cooking process.
In step S610, the recipe management server 1 acquires information on the cooking process from the recipe DB 50, for example, as an attribute of each recipe that is the first recipe.
In step S611, the recipe management server 1 acquires information on the cooking process from the recipe DB 50, for example, as an attribute of each recipe that is the second recipe.
In step S612, the recipe management server 1 selects a recipe having a cooking process that does not exist in the first recipe as the third recipe among the second recipes.

The cooking process is, for example, “baking”, “simmering”, “frying”, “steaming”, “kneading” or the like, or using a specific cooking utensil.
For example, it is assumed that the first recipe includes only dishes mainly having a “baking” process, and the second recipe includes a “baking” recipe, a “boil” recipe, and a “fry” recipe. In this case, the “boil” recipe and the “fry” recipe in the second recipe are set as the third recipe.
Thereby, possibility that the recipe which has various cooking processes can be shown to a recipe user can be raised.

FIG. 11C shows a selection process taking into account taste attributes.
In step S610, the recipe management server 1 acquires the taste attribute information of each recipe, which is the first recipe, from the recipe DB 50, for example.
In step S611, the recipe management server 1 acquires the taste attribute information of each recipe, which is the second recipe, from the recipe DB 50, for example.
In step S612, the recipe management server 1 selects a recipe having a taste attribute that does not exist in the first recipe as the third recipe among the second recipes.

The taste attribute is different from, for example, “sweet”, “spicy”, “sweet and spicy”, “sour”, “miso taste”, “soy sauce taste”, and “salt taste”.
For example, it is assumed that there are only “sweet” dishes in the first recipe, and “sweet” and “spicy” recipes in the second recipe. In this case, the recipe for the “spicy” dish in the second recipe is the third recipe.
This can increase the possibility of presenting recipes with various taste attributes to the recipe user.

The above is an example of the third recipe selection process.
In each process, there is a possibility that the third recipe may not be applicable. Therefore, it is possible that one of the processes shown in FIGS. 11A, 11B, and 11C corresponds to the third recipe.
Further, when there is no applicable recipe in any of the processes of FIGS. 11A, 11B, and 11C, a recipe that is not included in the first recipe among the second recipes may be set as the third recipe.
Conversely, when the number of managed recipes increases, there are cases where there are too many corresponding recipes in any process. In that case, a recipe corresponding to all of the processes in FIGS. 11A, 11B, and 11C may be set as the third recipe.
The application and combination of these processes, the OR condition, and the AND condition may be adaptively changed according to the number of first recipes and the number of second recipes.

<6. Second Embodiment>
A second embodiment will be described.
Hereinafter, in the second, third, and fourth embodiments, the additional food setting process and the third recipe selection process are not described in detail, but various processes as described above can be applied.
In the above-described first embodiment, the third recipe is selected unconditionally and presented together with the first recipe on the user terminal 3. However, the second embodiment is configured so that the third recipe is selected according to conditions. This is an example in which selection and presentation are performed.

  FIG. 12 shows processing of the recipe management server 1 according to the second embodiment. FIG. 12 shows an example of the recipe selection process as step S313 in FIG. In FIG. 12, the same steps as those in FIG. 8 are given the same step numbers to avoid redundant description.

When the recipe management server 1 acquires the ingredient information in step S312 of FIG. 7, as a recipe selection process in step S313, first, a recipe search is performed in step S401 of FIG. 12 to extract the first recipe.
Then, when the first recipe is extracted, the recipe management server 1 performs recipe addition determination in step S410.
If it is determined by this recipe addition determination that the recipe needs to be added, the recipe management server 1 proceeds from step S411 to steps S402, S403, and S404, and selects the third recipe. In step S405, the recipe management server 1 selects a presentation recipe. In this case, one or a plurality of recipes extracted as the first recipe and one or a plurality of recipes set as the third recipe are set as the presentation recipe. The above is the same as the first embodiment as a result.
On the other hand, when it is determined that the recipe addition is unnecessary by the recipe addition determination, the recipe management server 1 proceeds from step S411 to S405, and selects the presented recipe. In this case, one or a plurality of recipes extracted as the first recipe are set as the presentation recipe. That is, selection and presentation of the third recipe are not performed.

  Therefore, in the second embodiment, when it is determined that only the first recipe is sufficient for the recipe user, steps S402, S403, and S404 are not performed, thereby reducing the processing load. On the other hand, when it is determined that only the presentation of the first recipe is not sufficient, the presentation including the third recipe is performed.

A processing example of the recipe addition determination in step S410 will be described.
FIG. 13A is an example of determining whether to add based on the number of recipes.
In step S700, the recipe management server 1 substitutes the number of first recipes extracted in step S401 for the variable RN.
In step S701, the recipe management server 1 compares the variable RN with a preset determination threshold thRN. Then, the recipe management server 1 determines that the recipe needs to be added in step S702 if RN ≦ thRN, and determines that it is not necessary to add the recipe in step S703 if not RN ≦ thRN.
Depending on the result of this determination, the process branches in step S411 of FIG.

  Therefore, if the number of first recipes is equal to or greater than the predetermined number of recipes as the threshold thRN, only the first recipe is presented, and if the number is less than the predetermined number of recipes, the third recipe is additionally presented. become. Thereby, even when the number of corresponding first recipes is small, recipes using additional ingredients are presented together, and the number of presented recipes is enriched for the recipe user.

FIG. 13B is an example in which the additional determination is performed based on the variation of the dish type of the first recipe.
In step S710, the recipe management server 1 sets a dish type level for determination. For example, one of the above-described major classification level to fine classification level is selected. In this case, a certain level may be selected in a fixed manner, or one of the large classification level to the fine classification level is selected according to the above-described concept according to the recipe user or according to the first recipe. It may be.

  In step S711, the recipe management server 1 counts the number of each dish type for the first recipe extracted in step S401. For example, if six first recipes are extracted and a large classification level is used, three Japanese dishes, two Chinese dishes, one Italian dish, etc. And so on.

In step S712, the recipe management server 1 determines the tendency of dish type bias, and the process branches in step S713 depending on the determination result.
There are various methods for determining the bias tendency. For example, as a criterion for judging that the tendency is biased,
Whether or not one dish type occupies 2/3 or more of the whole. Whether or not the difference between the count values of the first and second dish types is greater than or equal to a predetermined value. Whether the value of (the number of recipes) / (the number of types of dishes) is less than a predetermined value may be considered. Of course, it is not limited to these. For example, the determination may be made by digitizing the dish type and comparing the standard deviation or variance value with a reference value.

If it is determined that the recipe is biased, the recipe management server 1 determines in step 714 that the recipe needs to be added.
Depending on the result of this determination, the process branches in step S411 of FIG.

Therefore, when it is determined that the dish type is biased in the first recipe, the third recipe is added and presented. Accordingly, when the first recipe has few variations as the dish type, the third recipe using the additional ingredients is presented together, and the dish type of the presented recipe can be diversified.
If it is determined that the recipe is added in the process of FIG. 13B, the process of FIG. 9C is applied as the additional food setting in step S402, or the process of FIG. 11A is applied in the third recipe selection in step S404. This is preferable in terms of increasing the type of recipe to be used.
In addition, as a recipe addition determination, it is possible to determine whether or not to add a recipe using the OR condition or the AND condition using both FIG. 13A and FIG. 13B.

<7. Third Embodiment>
Processing of the recipe management server 1 according to the third embodiment will be described with reference to FIG. In FIG. 14, the same processes as those in FIG. 7 are denoted by the same step numbers and the description thereof is omitted.
In the third embodiment, the first recipe is once presented to the recipe user, but it is an example of determining whether or not to additionally present the third recipe according to the subsequent situation.

In the process of FIG. 14, the recipe management server 1 performs various processes continuously by sequentially executing steps S301, S311, S321, and S331.
When the search condition is received from the user terminal 3 and the process proceeds from step S311 to S312 to acquire food information, a recipe search process for extracting the first recipe is performed in step S313a. In this case, the recipe management server 1 searches the recipe DB 50 based on the acquired ingredient information, extracts one or a plurality of recipes, and sets it as the first recipe.
Subsequently, the recipe management server 1 selects a presentation recipe in step S313b, but here, all of the extracted first recipe or a plurality of first recipes are set as presentation recipes. In step S314, presentation control processing is executed. That is, the web page data of the recipe search result list is generated and transmitted to the user terminal 3 as a list of one or a plurality of recipes extracted as the first recipe.

The recipe management server 1 starts time counting in step S315. For the sake of explanation, the time count value is “TM”.
In step S316, the recipe management server 1 sets a threshold time thTM for determining whether or not a predetermined time has elapsed by comparing the time count values TM. The setting process of the threshold time thTM will be described later.

In step S321, the recipe management server 1 checks whether or not the time count value TM is equal to or greater than the threshold time thTM.
Note that the initial value (reset value) of the time count value TM is “0”, and the process proceeds from step S321 to S331 except during the time count.
Even after the time count is started, the process proceeds from step S321 to S331 until the time count value TM becomes equal to or greater than the threshold time thTM.

The process proceeds from step S321 to S322 when a predetermined time as the threshold time thTM has elapsed after the first recipe is presented to the user terminal 3 and before the time count is ended in step S335.
In this case, the recipe management server 1 performs an additional ingredient setting process in step S322 (see, for example, FIGS. 9A, 9B, 9C, 10A, and 10B). And the recipe management server 1 performs the search which added the additional foodstuff at step S323, extracts a 2nd recipe, and selects a 3rd recipe among 2nd recipes at step S324 (for example, refer FIG. 11A and FIG. 11B).
Thereafter, the recipe management server 1 selects an additional presentation recipe in step S325. That is, the third recipe is additionally set with the presented recipe. In step S326, presentation control processing is performed. For example, web page data of a recipe search result list in which the third recipe is added to the first recipe presented so far is generated and transmitted to the user terminal 3. Thereby, the user terminal 3 presents a recipe list including the third recipe.
In this case, an example in which only the third recipe that does not include the first recipe is used may be considered.
In step S327, the recipe management server 1 ends the time count and resets the time count value TM.

When the recipe management server 1 recognizes the web page data reception request, the process proceeds from step S331 to S332 and S333 as in FIG.
However, in the example of FIG. 14, the recipe management server 1 confirms in step S334 whether the web page requested this time is a detailed page of a specific recipe among the recipes displayed as a list as a search result. .
If it is a detail page of the recipe, the recipe management server 1 proceeds to step S335, ends the time count, and resets the time count value TM.

According to the process of FIG. 14, when a recipe user first designates ingredients and makes a search request, the recipe user is presented with a list of first recipes that can be cooked using the designated ingredients. . However, if the recipe user does not request a detailed page for a predetermined time or more, the recipe management server 1 estimates that there is no desired recipe for the recipe user and the recipe management server 1 estimates that the third recipe is selected. A list of added recipes is presented.
If the recipe user selects a certain recipe and performs a detailed page request operation within a predetermined time when the list of only the first recipe is presented, the time count is ended in step S335, so step S322 is performed. -S326 is not performed, and additional presentation of the third recipe is not performed. This is a case where the recipe user is presumed to have decided the dish to be made by presenting only the first recipe.
On the other hand, in the list of only the first recipe, the recipe that the recipe user wants to make is not listed, and the request of the detailed page is not detected for a certain period of time when the recipe user cannot decide what to do Estimating from the viewpoint, the third recipe is presented. Therefore, the third recipe can be effectively presented as a new option to the recipe user.

By the way, the threshold time thTM is used for the passage of a certain time for estimating that there is no recipe that the recipe user wants to make. An example of setting the threshold time thTM in step S316 is shown in FIGS. 15A and 15B.
FIG. 15A shows a case where a fixed value is used as the threshold time thTM. The recipe management server 1 acquires a fixed value stored in advance as the threshold time thTM in step S800.

FIG. 15B is an example in which the threshold time thTM is determined according to the variation of the dish type.
In step S810, the recipe management server 1 sets a dish type level for threshold time determination. For example, one of the above-described major classification level to fine classification level is selected. In this case, a certain level may be fixedly selected, or in accordance with the above-described concept, one of the large classification level to the fine classification level is selected according to the recipe user or according to the first recipe. It may be.

  In step S811, the recipe management server 1 counts the number of each dish type for the first recipe extracted in step S313a of FIG. For example, if the dish type of the second level is used, the first recipe is counted as one Japanese dish, five Chinese dishes, seven Spanish dishes, and so on.

In step S <b> 812, the recipe management server 1 determines the tendency of the dish type bias. For example, with respect to the bias tendency, a plurality of stages are determined, such as a determination of three stages of large, medium, and small. For example, it may be divided into a plurality of stages according to the standard deviation or the variance value, or may be divided into a plurality of stages by setting the above-mentioned bias tendency condition.
In step S813, a value of the threshold time thTM is set according to the bias tendency stage. In this case, the value of the threshold time thTM is set to a shorter value as the bias tendency is larger.

When the value of the threshold time thTM is set in this way, it becomes easy to appropriately estimate the recipe user's idea according to the variation of the dish type of the first recipe.
For example, if the first recipe is just a recipe for a similar dish (highly biased), the recipe user can easily determine that there is no target recipe without taking too much time. In that case, an additional recipe can be presented to the recipe user earlier by shortening the threshold time thTM.
On the other hand, when the first recipe includes a rich recipe, it is possible that the recipe user is wondering which recipe to look at in detail, so it is preferable to wait for a longer time.

In the example of FIG. 14, the start timing of the elapsed time is set to step S <b> 315, that is, the time when the transmission for presenting the list of the first recipe is performed to the user terminal 3, but other examples are also conceivable.
For example, there may be an example in which time counting is started from the acquisition request time of detailed information of individual recipes in the first recipe list or the transmission time of detailed information, and thereafter, steps S322 to S327 are performed when a predetermined time elapses. .
In addition, the first recipe list is displayed, and the time count start timing is set to step S315 or when the search condition is received. After that, if no specific condition is given and a predetermined time (for example, threshold time thTM) elapses, steps S322 to S326 are always performed. An example of performing the above is also possible. For example, this is a processing example in which the number of recipes presented in a list increases with time regardless of whether the recipe user requests detailed information or not.
Further, there may be a processing example in which the number of recipes is added step by step with time. For example, the processing is such that steps S322 to S326 are performed when 10 seconds have elapsed and the number of presented recipes is added, and steps S322 to S326 are performed again when 20 seconds have elapsed and the number of presented recipes is added. In step S322 from the second time onward, the number of presentation recipes can be increased in stages by setting additional ingredients different from the previous time.

<8. Fourth Embodiment>
The process of the recipe management server 1 according to the fourth embodiment will be described with reference to FIG. In FIG. 16, the same processes as those in FIGS. 7 and 14 are denoted by the same step numbers and the description thereof is omitted.
The fourth embodiment is also an example in which the first recipe is once presented to the recipe user, and whether or not the third recipe is additionally presented according to the subsequent situation.

  In the process of FIG. 16, when the recipe management server 1 receives the search condition from the user terminal 3 and proceeds from step S311 to S312 to acquire food information, the recipe management server 1 performs steps S313a, S313b, and S314 as in FIG. That is, web page data of a recipe search result list by one or a plurality of recipes extracted as the first recipe is generated and transmitted to the user terminal 3.

  The recipe management server 1 resets the count value Crq to 0 in step S317, and sets a threshold thC in step S318. The count value Crq is a value obtained by counting the number of detailed page requests from the user terminal 3, and the threshold thC is a value to be compared with the count value Crq.

When the recipe management server 1 recognizes the web page data reception request, the process proceeds from step S331 to S332 and S333 in the same manner as in FIGS.
However, in the example of FIG. 16, the recipe management server 1 confirms in step S334 whether or not the web page requested this time is a detail page of a specific recipe among the listed recipes.
If it is a recipe detail page, the process proceeds to step S336, and the count value Crq is incremented.
Therefore, after the list of first recipes is presented on the user terminal 3, the count value Crq is added each time the recipe user selects a specific recipe and performs a detailed page request operation. The count value Crq indicates the number of details page requests.

In step S321A, the recipe management server 1 checks whether the count value Crq is equal to or greater than the threshold thC.
The process proceeds from step S321A to S322 when the number of requests for the detailed page exceeds the number set as the threshold thC after the first recipe is presented to the user terminal 3.
In this case, the recipe management server 1 performs an additional ingredient setting process in step S322 (see, for example, FIGS. 9A, 9B, 9C, 10A, and 10B). And the recipe management server 1 performs the search which added the additional foodstuff at step S323, extracts a 2nd recipe, and selects a 3rd recipe among 2nd recipes at step S324 (for example, refer FIG. 11A and FIG. 11B).
Thereafter, the recipe management server 1 selects an additional presentation recipe in step S325. That is, the third recipe is additionally set with the presented recipe. In step S326, presentation control processing is performed. For example, web page data of a recipe search result list in which the third recipe is added to the first recipe presented so far is generated and transmitted to the user terminal 3. Thereby, the user terminal 3 presents a recipe list including the third recipe.
In this case, an example in which only the third recipe that does not include the first recipe is used may be considered.
Then, the recipe management server 1 resets the count value Crq in step S328.

  According to the processing of FIG. 16, when a recipe user first designates ingredients and makes a search request, the recipe user is presented with a list of first recipes that can be cooked using the designated ingredients. . However, it is presumed that the situation in which the recipe user requests the detailed page many times from the list of the first recipe is a situation in which the recipe user is confused about selecting a recipe. In such a case, a recipe list to which the third recipe has been added is presented. Therefore, the third recipe can be effectively presented as a new option to the recipe user.

  In step S321A, it may be possible to add a condition that the time is within a certain period from the presentation of the first recipe. That is, in this example, when a detailed page request is made a predetermined number of times or more within a certain time, the process proceeds to step S322 and subsequent steps. If it does in this way, the accuracy which presumes that the recipe user is at a loss by having requested many times in a short time becomes high.

By the way, regarding the setting of the threshold value thC in step S318, the example described with reference to FIG. 15 as the setting of the threshold time thTM can be considered.
That is, it is conceivable to use a fixed value as the threshold thC as in the threshold time thTM in FIG. 15A.

Similarly to FIG. 15B, it may be possible to determine the threshold thC according to the variation of the dish type. That is, steps S810, S811, and S812 are performed in the same manner, and then the recipe management server 1 sets the value of the threshold thC according to the tendency of dish type bias. In this case, the value of the threshold thC is set to a smaller value as the bias tendency is larger. This is because the number of requests for detailed pages is expected to increase when there are many types of recipes in the presented recipe. However, if the tendency to bias is high, the recipe user may be requested even if the number of requests for detailed pages is small. This is because it is assumed that the user is at a loss.
When the value of the threshold thC is set in this way, it becomes easy to appropriately estimate the situation of the recipe user according to the variation of the dish type of the first recipe.
For example, if the first recipe is only a recipe for a similar dish (highly biased), it can be determined that the recipe user is at a loss earlier and an additional recipe can be presented earlier.
On the other hand, if the recipe includes a variety of recipes as the first recipe, it is considered that the recipe user wants to look at a large number of recipes in detail, so that it is preferable to increase the number threshold thC.

<9. Summary>
Although the embodiments have been described above, the following effects can be obtained in the embodiments.
The recipe management server 1 (information processing apparatus) of the first to fourth embodiments includes the ingredient information acquisition unit 1a that acquires the ingredient information indicating the selected ingredient, and the ingredient information acquired by the ingredient information acquisition unit 1a. A presentation recipe selection unit 1b that selects a presentation recipe based on the presentation recipe and a presentation control unit 1c that performs presentation control for the presentation recipe selected by the presentation recipe selection unit 1b are provided.
And the presentation recipe selection part 1b performs the 1st recipe extraction process (S401, S313a) which extracts the recipe which can be created with the foodstuff shown with the foodstuff information which the foodstuff information acquisition part 1a acquired as a 1st recipe. Moreover, the presentation recipe selection part 1b performs the 2nd recipe extraction process (S403, S323) which extracts the recipe which can be created with the foodstuff shown by the foodstuff information acquired by the foodstuff information acquisition part 1a, and an additional foodstuff as a 2nd recipe. In addition, the presented recipe selection unit 1b selects, as the third recipe, a recipe that matches a selection condition that includes at least the condition that the recipe is not included in the first recipe (S404, S324). And the selection process (S405, S325) which makes a 1st recipe and a 3rd recipe a presentation recipe is performed.

In this case, for example, a recipe for cooking (first recipe) that can be created using ingredients selected by a user operation or the like is presented, but a recipe selected from recipes that can be created when additional ingredients are assumed. (Third recipe) is also presented at the user terminal 3. That is, various recipes are presented in a state where variations are richer than those of the first recipe.
For example, if only the first recipe extracted based on the condition of the ingredients selected by the recipe user is presented, only a very small number of recipes may be presented depending on the ingredient information. Then, there may be a case where a recipe user cannot find a satisfactory recipe. Therefore, for example, by selecting a third recipe corresponding to a certain extent to the information on the ingredients selected by the recipe user and allowing this to be presented, the number of recipes that can be presented to the recipe user at the time of search can be increased.
Thereby, for example, various recipes can be introduced when searching by a recipe user. In other words, a sufficient number of recipe options can be presented while suppressing the number and types of additional ingredients, and the usability of the recipe providing service can be improved.
Moreover, since the recipes (first recipe and third recipe) to be presented are based on food material information by selection of the recipe user or the like, the recipe recipe for the recipe user is easy to make at present.
In addition, the third recipe is a recipe that can be cooked with ingredients specified by the recipe user and additional ingredients, but it is not necessary for the recipe user to specify additional ingredients in order to present such a recipe. As a result, the operation burden on the recipe user can be reduced.
Accordingly, it is possible to improve a sense of fulfillment when selecting a recipe by a recipe user, and to realize a recipe providing system with good usability so that a desired recipe can be easily found in a short time.
In addition, since it is expected that the number of re-searches will be reduced, it is possible to reduce the amount of communication and promote effective use of communication traffic.
Furthermore, by presenting valuable information (recipe) in a limited presentation area (for example, a monitor) in the user terminal used by the recipe user, the resources of the user terminal can be effectively utilized.

In the embodiment, when the first recipe extracted in the first recipe extraction process is presented, the second recipe extraction process and the third recipe selection process are performed based on predetermined conditions, and the third recipe is presented. An example in which a recipe is presented on the terminal device has been described.
For example, in the third embodiment, when the recipe management server 1 presents the first recipe extracted in the first recipe extraction process as a presentation recipe on the user terminal 3, the elapsed time (time count value TM) is As one of the conditions that the predetermined threshold time thTM is exceeded, the second recipe extraction process and the third recipe selection process are performed, and the third recipe is set as a presentation recipe and presented on the user terminal 3 (S321 in FIG. 14). S326). In other words, the recipe extracted once as the first recipe is presented to the recipe user, but whether or not the recipe user is satisfied only by presenting the first recipe (the recipe user wants to make Whether or not it is presented) is estimated from the elapsed time. The third recipe is additionally presented when it is estimated that sufficient recipe presentation has not been performed for the recipe user.
Thereby, it can be expected that the recipe selection range for the recipe user is expanded and the satisfaction level of the recipe user is increased. In addition, the processing load and traffic load as a server are not increased unnecessarily.
Further, for example, in the fourth embodiment, the recipe management server 1 provides individual detailed information about the presented recipe when the first recipe extracted in the first recipe extraction process is presented as a presentation recipe on the user terminal 3. On the condition that the number of requests (count value Crq) exceeds a predetermined threshold thC, the second recipe extraction process and the third recipe selection process are performed, and the third recipe is set as a presentation recipe. It is made to present (S321A-S326 of FIG. 16).
In other words, the recipe extracted once as the first recipe is presented to the recipe user, but whether or not the recipe user is satisfied only by presenting the first recipe (whether the dish to be made cannot be decided) ) Is estimated from the number of requests for detailed information of individual recipes presented. The third recipe is presented when it is estimated that cooking has not been decided.
For example, when the first recipe is presented and individual detailed information is requested for many of the presented first recipes, the recipe user may not decide the dish and check each recipe in detail. Presumed. Thus, when it is estimated that the recipe user is lost, the third recipe can be additionally presented. Thereby, it can be expected that the recipe selection range for the recipe user is expanded and the satisfaction level of the recipe user is increased. There is also an advantage that the processing load and traffic load as a server are not increased unnecessarily.

In the example in which the recipe addition determination of FIG. 13B is performed in the second embodiment, the recipe management server 1 determines the tendency of the dish type bias for the first recipe extracted in the first recipe extraction process. When it is determined that there is, the second recipe extraction process and the third recipe selection process are performed.
That is, for the recipe extracted as the first recipe, for example, when there are few types of cooking genres and cooking names, the third recipe is also presented.
For example, when recipes of various types of dishes are extracted with only the first recipe, the recipe user can select recipes for various dishes even when only the first recipe is presented. You can expect to give. Therefore, the third recipe is presented when the cooking type of one or a plurality of recipes extracted as the first recipe is biased, that is, when only the first recipe is presented, various cooking types are proposed to the recipe user. Suppose you can't.
As a result, a recipe with a high satisfaction level is always achieved, and when sufficient options can be provided only by the first recipe, there is no need to perform additional processing or information transfer, so the processing burden is not increased unnecessarily. This is suitable as a server that provides a recipe providing service to a large number of recipe users via a network. Of course, it is also desirable that traffic for data communication is not increased unnecessarily.

In the embodiment, for the first recipe extracted by the first recipe extraction process, the bias tendency of the dish type is determined, and the second recipe extraction process and the third recipe are performed based on the conditions set according to the bias tendency. The example which performs a selection process was demonstrated.
For example, in the case where the process of FIG. 15B is applied in the third embodiment, the bias tendency of the dish type is determined for the first recipe, and the threshold time thTM is set according to the determination result. That is, for the recipe extracted as the first recipe, the threshold time thTM is variably set depending on whether the types of dishes are large or small.
When there are few types of dishes as the first recipe, it is usually considered that the time until the recipe user determines that no recipe is used is shortened. On the other hand, when there are many types of dishes as the first recipe, it is usually considered that the time for the recipe user to get lost in selection becomes longer. That is, in the state where only the first recipe is presented, the time for estimating that a recipe desirable for the recipe user is not presented tends to be in accordance with the number of presented dish types. Considering this, it is possible to more accurately determine whether or not to present the third recipe by variably setting the threshold time according to the tendency of the dish type to be biased. Thereby, the recipe presentation with high satisfaction of the recipe user can be promoted.
Also in the fourth embodiment, the process shown in FIG. 15B, that is, the determination of the bias tendency of the dish type can be performed for the first recipe, and the threshold thC can be set according to the determination result. That is, for the recipe extracted as the first recipe, the threshold time thTM is variably set depending on whether the types of dishes are large or small.
For example, when the number of dish types is small as the first recipe, it is assumed that the number of times the recipe user requests individual detailed information is smaller than when the number of dish types is large. For example, if there are many types of dishes, the number of requests tends to increase by confirming detailed information for each type of dish. For this reason, the reference for estimating whether or not the recipe user is at a loss is variably set according to the dish type of the presented recipe. Thereby, it is possible to accurately estimate the situation in which the recipe user is at a loss, present the third recipe more appropriately, and promote highly satisfying recipe presentation.

As a third recipe selection process applicable to the first to fourth embodiments, selecting a recipe that is not included in the first recipe and that satisfies the selection condition of having an attribute different from the first recipe as the third recipe (FIGS. 11A, 11B, and 11C).
By making the selection condition of the third recipe to be a different attribute, the third recipe can be selected in a direction to increase the variation of the dish with respect to the first recipe, and thereby various as the first and third recipes Can present recipe recipes to recipe users.
In particular, the attributes exemplified in FIGS. 11A, 11B, and 11C are a cooking type attribute, a cooking process attribute, and a taste attribute. By making such a thing with various attributes different as a 3rd recipe, the recipe user of various dishes can be shown to a recipe user.

As an additional ingredient setting process applicable to the first to fourth embodiments, the recipe management server 1 selects, as an additional ingredient, an ingredient that can be easily combined with the ingredient indicated by the obtained ingredient information, and a second recipe extraction process An example of performing is described (see FIG. 9B).
That is, as an additional ingredient, for example, a combination with an ingredient selected by a recipe user is taken into consideration. Accordingly, it is possible to increase the possibility that a recipe for cooking that is easy for a recipe user to be selected as the third recipe.

As an additional ingredient setting process that can be applied to the first to fourth embodiments, the recipe management server 1 selects an ingredient that is likely to be used in a dish type that does not correspond to the first recipe as an additional ingredient, and a second recipe extraction process An example of performing is described (see FIG. 9C).
The additional ingredients are selected for extracting the second recipe, but in order to widen the range of recipes (cooking) that can be selected by the recipe user, it is preferable that recipes of various cooking types can be extracted. Therefore, the possibility of extracting a genre recipe that is not included in the first recipe is increased by using ingredients that are not easily used in the first recipe.
Thereby, the width | variety of selection of a recipe user's dish can be expanded by 3rd recipe presentation. For example, when the recipe designated as the first recipe is biased toward Japanese cuisine, the second recipe is extracted using additional ingredients as ingredients that are likely to be used in Chinese or Italian cuisine. Then, when the third recipe is presented, recipes of various cooking genres can be introduced to the recipe user. Accordingly, it is possible to promote the presentation of recipes with high satisfaction.

As the additional ingredient setting process applicable to the first to fourth embodiments, the recipe management server 1 selects the ingredients using the user terminal 3 and makes a recipe presentation request from the purchase history information of the recipe user. Currently, the recipe user is estimated to have a high possibility of stocking, and the process is to estimate the ingredients currently in the purchase period, and the second recipe extraction process is performed using the estimated ingredients as additional ingredients. An example was described (see FIG. 10A)
It is desirable that the second recipe (third recipe) using the additional ingredients is easy to make in that the recipe user can easily prepare the ingredients. However, it is unknown whether additional ingredients are stocked by the recipe user. Therefore, it is preferable to select a food that is estimated to be stocked as an additional food that is not based on the intention of the recipe user.
Moreover, even if the recipe user does not stock, it is convenient for the recipe user as long as the recipe user is expected to purchase soon. This is because the additional ingredients are easy to purchase for recipe users, or are likely to be ingredients that may have already been purchased. Therefore, as an additional ingredient that is not based on the intention of the recipe user, an ingredient that the recipe user can easily purchase is selected.
Thereby, it is possible to increase the possibility of adding and presenting a recipe of a dish that is easy for a recipe user to make by presenting the third recipe.

As an additional ingredient setting process applicable to the first to fourth embodiments, the recipe management server 1 selects the ingredients using the user terminal 3 and based on the purchase history information of the recipe user who has made a recipe presentation request. Then, an example is described in which the purchase price upper limit of the recipe user for each ingredient is set, and the second recipe extraction process is performed using an ingredient whose current price is less than or equal to the purchase price upper limit of the recipe user as an additional ingredient ( (See FIG. 10B).
There is a possibility that the second recipe (third recipe) using the additional ingredients is a recipe that cannot be made unless the recipe user goes to buy the additional ingredients. On the other hand, the price of ingredients varies with time, but the recipe user does not always allow the price of ingredients, and has a purchase price range (upper limit) for various ingredients. For example, “Cabbage will not be bought if it exceeds 250 yen”. Therefore, an ingredient whose current price is below the purchase price upper limit in the purchase history of the recipe user is selected as an additional ingredient.
Thereby, a 3rd recipe can raise possibility that it will become the recipe using the foodstuff which a recipe user thinks that it may purchase, ie, the recipe of the recipe which a recipe user is easy to make.

Note that the configuration and processing of the information processing apparatus of the present invention are not limited to the ones mentioned in the above embodiment, and various modifications can be assumed.

<10. Program and Storage Medium>
The program according to the embodiment of the present invention is a program that causes an information processing apparatus (CPU or the like) to execute processing based on the functions of the ingredient information acquisition unit 1a, the presentation recipe selection unit 1b, and the presentation control unit 1c in the recipe management server 1.

The program according to the embodiment uses, as a first recipe, a recipe that can be created from the ingredients shown in the ingredient information acquired in the ingredients information acquisition procedure (S312) and the ingredients information acquired in the ingredients information acquisition procedure. First recipe extraction procedure (S401, S313a) to be extracted, and second recipe extraction procedure (S403) for extracting a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquisition procedure and additional candidate ingredients as the second recipe , S323), and a third recipe selection procedure (S404, S324) for selecting, as the third recipe, a recipe that matches the selection condition including at least the condition that the second recipe is not included in the first recipe, A presentation system that performs presentation control for the first recipe extracted in the first recipe extraction procedure and the third recipe selected in the third recipe selection procedure Procedure (S314, S326), to execute the information processing apparatus.
That is, this program is a program for causing the information processing apparatus to execute the processing of each embodiment described with reference to FIGS.

By such a program, the information processing apparatus as the above-described recipe management server 1 can be realized.
Such a program can be stored in advance in an HDD as a storage medium built in a device such as a computer device, a ROM in a microcomputer having a CPU, or the like. Alternatively, it can be stored (stored) temporarily or permanently in a removable storage medium such as a semiconductor memory, memory card, optical disk, magneto-optical disk, or magnetic disk. Such a removable storage medium can be provided as so-called package software.
Further, such a program can be installed from a removable storage medium to a personal computer or the like, or can be downloaded from a download site via a network such as a LAN or the Internet.

1 Recipe Management Server, 1a Ingredient Information Acquisition Unit, 1b Presentation Recipe Selection Unit, 1c Presentation Control Unit, 1d Recipe Management Unit, 2 Network, 3 User Terminal, 4 EC Server, 50 Recipe DB, 51 User DB, 52 Search DB, 53 Food DB, 54 Product DB

Claims (10)

An ingredient information acquisition unit for acquiring ingredient information indicating the selected ingredient;
A presentation recipe selection unit that selects a presentation recipe based on the ingredient information acquired by the ingredient information acquisition unit;
A presentation control unit that performs presentation control for the presentation recipe selected by the presentation recipe selection unit;
With
The presented recipe selection unit
A first recipe extraction process for extracting, as a first recipe, a recipe that can be created from the ingredients indicated by the ingredient information acquired by the ingredient information acquisition unit;
A second recipe extraction process for extracting, as a second recipe, a recipe that can be created from the ingredients indicated by the ingredient information acquired by the ingredient information acquisition unit and additional ingredients;
A third recipe selection process for selecting, as a third recipe, a recipe that matches a selection condition including at least the condition that the second recipe is not included in the first recipe;
An information processing apparatus that performs a selection process using the first recipe and the third recipe as the presentation recipe. The presented recipe selection unit
When the first recipe extracted in the first recipe extraction process is presented as a presentation recipe on the terminal device by the presentation control unit, the second recipe extraction process and the third recipe selection are performed based on predetermined conditions. The information processing apparatus according to claim 1, wherein the information processing apparatus is configured to process the third recipe as a presentation recipe and to present the third recipe on a terminal device by the presentation control unit. The presented recipe selection unit
About the 1st recipe extracted by the 1st recipe extraction processing, the bias tendency of cooking classification is judged, and the 2nd recipe extraction processing and the 3rd recipe selection processing based on the conditions set up according to the bias tendency The information processing apparatus according to claim 1 or 2. The presented recipe selection unit
The recipe that matches the selection condition that is not included in the first recipe and has an attribute different from the first recipe is selected as the third recipe in the third recipe selection process. The information processing apparatus described in 1. The presented recipe selection unit
The information according to any one of claims 1 to 4, wherein the second recipe extraction process is performed by selecting an ingredient that is likely to be combined with an ingredient indicated by the ingredient information acquired by the ingredient information acquisition unit as the additional ingredient. Processing equipment. The presented recipe selection unit
The information processing apparatus according to any one of claims 1 to 4, wherein the second recipe extraction process is performed by selecting an ingredient that is easily used in a dish type that does not correspond to the first recipe as the additional ingredient. The presented recipe selection unit
From the purchase history information of the user who has selected the ingredients using the terminal device and has made a recipe presentation request, processing is performed to estimate the ingredients that are currently in the purchase period, and the second recipe is extracted using the estimated ingredients as the additional ingredients The information processing apparatus according to claim 1, wherein processing is performed. The presented recipe selection unit
Based on the purchase history information of the user who selected the ingredients using the terminal device and made the recipe presentation request, the purchase price upper limit of the user for each ingredient is set, and the current price is less than or equal to the purchase price upper limit of the user The information processing apparatus according to any one of claims 1 to 4, wherein the second recipe extraction process is performed using the food material that is the additional food material. As an information processing method executed by the information processing apparatus,
Ingredient information acquisition step for acquiring ingredient information indicating the selected ingredient,
A first recipe extracting step of extracting a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquiring step as a first recipe;
A second recipe extracting step of extracting a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquiring step and the additional ingredients as a second recipe;
A third recipe selection step of selecting, as the third recipe, a recipe that matches a selection condition including at least the condition that the second recipe is not included in the first recipe;
A presentation control step for performing presentation control for the first recipe extracted in the first recipe extraction step and the third recipe selected in the third recipe selection step;
Information processing method. Ingredient information acquisition procedure for acquiring the ingredient information indicating the selected ingredient,
A first recipe extraction procedure for extracting, as a first recipe, a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquisition procedure;
A second recipe extraction procedure for extracting, as a second recipe, a recipe that can be created from the ingredients indicated by the ingredient information acquired in the ingredient information acquisition procedure and the additional ingredients;
A third recipe selection procedure for selecting, as the third recipe, a recipe that matches a selection condition including at least the condition that the second recipe is not included in the first recipe;
A presentation control procedure for performing presentation control for the first recipe extracted in the first recipe extraction procedure and the third recipe selected in the third recipe selection procedure;
For causing an information processing apparatus to execute the program.

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