KR20140071522A - Food information service method and system using ingredient-based food genealogy network - Google Patents

Abstract

Disclosed are a food information service method using ingredient based food genealogy network and a system thereof. The food information service method comprises the following steps: storing and managing information on reference food and target food sorted based on the similarity to the reference food in a database; extracting the information on reference food and target food which is stored by associating with the reference food from the database when a user requests the information on reference food; and providing the extracted information. The similarity between reference food and target food can be computed based on ingredients of reference food and tastes of the ingredients.

Description

TECHNICAL FIELD [0001] The present invention relates to a method and system for providing food information using a food-grade genealogy network based on a material,

Embodiments of the present invention relate to a method and system for providing food information services using a food-based genealogy network.

Food / gourmet visits are an important part of the motivation for visiting other regions. For example, according to the survey report of foreign tourists in 2010 by the Korea Culture & Tourism Institute, it can be seen that 59.8% of shopping is followed by food / gourmet visits as 40.2%. Therefore, many tourist destinations attract tourists by developing food-related products and programs.

Therefore, along with the growth of related markets, the needs of users for services to reduce the difficulties of food / gourmet visits and broaden their experience are increasing. For example, Korean Patent Laid-Open No. 10-2010-0082282 discloses a technique for ordering based on Korean food video display and communication.

In this specification, a system and method are provided that can more effectively provide food information.

Food information service that bundles foods having high similarity based on the food ingredients and the taste based on the ingredients to provide food information so that the user can recognize the information about the food that the user first acquires through the food that the user knows Method and system.

Storing and managing information related to a target food classified on the basis of information about a reference food and a similarity with respect to the reference food in a database and managing the information in the database when the information about the reference food is requested from a user, Extracting information about a target food stored in association with the reference food from the database, and providing the extracted information, wherein the similarity is determined based on the material of the reference food and the taste of the material Is calculated for the target food on the basis of the target food.

According to one aspect, there is provided a method comprising: requesting information about a reference food to a server; receiving information about a reference food that is classified based on information about the reference food and the reference food from the server; Displaying the information through a display, wherein the degree of similarity is determined for the target food based on the material of the reference food and the taste of the material.

According to another aspect of the present invention, the target food may include food specific to the country or region set by the user.

According to another aspect of the present invention, when the target food is food specific to the set country or region, a predetermined weight is assigned to the similarity determined for the target food.

According to another aspect of the present invention, the similarity may be calculated using a material similarity indicating a degree of similarity between materials of the basic food and the target food, and a taste similarity indicating a degree of similarity of the spices in the material.

According to another aspect, the spice may be pre-classified into one of a flavor group that affects the smell and a flavor group that affects the taste, and the flavor similarity is determined based on the taste of the basic food A comparison between the spices of the target food and the spices of the target food, and a comparison between the spices of the target food and the basic food classified into the taste group.

According to another aspect of the present invention, the taste similarity is determined by comparing a comparison of the materials other than the spices among the materials of the basic food and the target food when there is no comparison result between spices of the basic food and the target food. And a weight for decreasing the value of the taste similarity may be given to the taste similarity calculated through the comparison between the remaining materials.

According to another aspect of the present invention, the degree of similarity further includes additional information determined according to a similarity degree of at least one of course information, display information, and cooking method information between the basic food and the target food And calculating the difference between the two values.

A food information management unit for storing and managing information on a reference food and information on a food to be classified based on the similarity with respect to the reference food in a database and, when information on the reference food is requested from a user, A food information extracting unit for extracting information on a reference food and information on a target food stored in association with the reference food from the database and a food information providing unit for providing the extracted information, Is calculated for the target food on the basis of the material of the food and the taste of the material.

A food information requesting unit for requesting information about a reference food to the server, a food information receiving unit for receiving information about the food to be classified classified based on information about the reference food and the reference food from the server, Wherein the degree of similarity is determined for the target food based on the material of the reference food and the taste of the material.

By providing food information by grouping foods having high similarity based on the food ingredients and the taste based on the ingredients, it is possible to allow the user to recognize the information about the food that the user first grasps through the food that the user knows well.

1 is a diagram showing an overview of a food information service system in an embodiment of the present invention.
FIG. 2 is an example of a food classified according to an embodiment of the present invention, in which food having high similarity is classified based on taste based on the material and the material.
FIG. 3 is another example showing a food material classifying food having high similarity based on a taste based on a material and a material in an embodiment of the present invention.
FIG. 4 is an example of a screen providing information on a blood vessel food according to an embodiment of the present invention.
5 is a block diagram for explaining an internal configuration of a server for providing voice information and a user terminal according to an embodiment of the present invention.
6 is a flowchart illustrating a method of providing a voice information service according to an embodiment of the present invention.
7 is a diagram showing an interface for setting a range and a weight of a target food in an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a diagram showing an overview of a food information service system in an embodiment of the present invention. The food information service system 100 according to the present embodiment may be a server for providing information about a requested food according to a request of the user terminal 110 accessing through a wired / wireless network. Here, the user terminal 110 may be any type of terminal device that can access the food information service system 100 through a wired or wireless network such as a PC or a smart phone, and may be a web site provided by the food information service system 100 The user can receive the food information service through the application installed in the user terminal 110 or receive the food information service through the application installed in the user terminal 110.

At this time, the food information service system 100 classifies and manages foods (hereinafter, " one line food ") having high similarity on the basis of the taste based on the material and the material of the food, And when information on the requested food is provided from the user terminal 110, it is possible to store information on one blood vessel food, in particular, information on a food associated with the user of the user terminal 110 among blood vessel foods Can be provided together.

FIG. 2 and FIG. 3 are views showing examples of classification of a food having a high similarity based on a food and a taste based on the material in an embodiment of the present invention. FIG. FIG. 2 is a graph showing the similarity between 'soto ayam' in Indonesia, 'chicken gourmet' in Korea, and 'Pho Ga' in Vietnam in classifying one blood line food according to an embodiment of the present invention And high food. FIG. 3 is a graph showing the results of a comparison between the 'Gaeng Neua' in Thailand, the 'beef curry' in Korea, and the 'ca ri ga' in Vietnam in order to classify a vein food according to an embodiment of the present invention. Are categorized into foods that are highly similar to each other.

For example, if an Indonesian tourist visiting Korea wants information on 'Chicken Mantang', he / she can provide information on 'soto ayam', which is a similar Indonesian food, as well as information on 'Chicken Mantang' , Indonesian tourists can get a better understanding of 'Chikmangtang'. For example, a photo of the Indonesian food "soto ayam" can be provided with information about the 'chicken pie'.

In other words, by introducing foods having similar properties in terms of 'ingredients' and 'tastes', users can recognize the information about the food that they are first acquiring through the food that they know well.

For example, based on a database of 100 representative English-language materials and an English material database of Indonesian food, a food having a high degree of similarity of one or more food ingredients and a high similarity of at least one food taste based on the amount of ingredients shown in the food recipe . ≪ / RTI > That is, recommendations based on the taste of the food as well as recommendations based on the ingredients of the food become possible. Here, the taste of food can be determined according to the degree of similarity between the four major tastes (sweet taste, salty taste, sour taste, bitter taste) and the degree of the two major aches (spicy taste, pungent taste).

Thus, according to embodiments of the present invention, structured food information can be constructed on the basis of a material, so that food recommendation based on food preference can be made. By describing the food that the user does not know as a similar other food the user knows, , It is possible to improve the level of experience of the food by lowering the resistance to the first-ever food.

At this time, based on the FDA (Food and Drug Administration) data of each country such as the United States, Korea, and Japan, a database on material information and classification system for each main dish can be constructed. At this time, a material database can be constructed based on English material names, and a food material database can be constructed based on recipes of respective countries.

In addition, at least one of the course, the display and the cooking method, as well as the material and taste of the food, can be further used to classify a blood vessel food. Table 1 below shows an example of a course, an outline, and a cooking method.

Classification Examples and Explanations course appetizer, soup, main, dessert, street food, snack, side dish Appearance bread, buger, cake, casserole, crepe, crockett, curry, dumpling, fry, gratin, meat, mix, noodle, omelet, pan-cake, pie, pie, pizza, porridge, pudding, rice roll sausage , salad, sandwich, skewer, slice, stew, strip, whole, wrap Cooking
Way Blanched Vegetables are fully cooked and other ingredients are partially cooked Hard - boiled Boil Poached Slowly cooked while controlling temperature Wrapped Wrapped and folded things, Boiled Boiling in boiling water Simmered Long boiling in a weak fire Steamed Steam Mixed Mixing Fried Frying oil Deep - fried Frying in oil like French fries broiled  = grilled Grilling on a grill Stir - fried I like to eat Chinese food like a lot of oil Roasted Ovens Sauted Fry quickly with less oil Baked Cooking without the addition of fat or liquid with dry heat as the material is baked Braised Mainly cooked in an oven or pressure cooker with the juice coming from a few ingredients and covering the lid Pan ? ried Korean pancake charcoal grilled Charcoal grill Gratinated Only heated up to high temperature = gratin Butter
? oasted Cover the oven with oil, cover it with low temperature Glazed Heat the vegetables as if they were slightly coated with a little liquid Skewered Cooking on skewers. Since then, grill cooking is universal Stuffed Fill one material with another Fermented Fermented Tossed Mix gently so that the material does not break. salad Stewed Add some liquid to the juice from cooking to cook Caramelized Add sugar and heat to a brown clear syrup Candied Pickled in sugar syrup / put in syrup, dried and then dried

In the present embodiment, a course is a cooking course corresponding to the order of food from an appetizer to a dessert, and includes a name such as a snack or a side dish, May be input. The display can either be an intuitive description of the appearance of the food, or a name if the category name containing the food is very common and well used. The cooking method can be classified into 28 kinds of cooking methods, and if the methods are overlapped, a method of determining the final cooking type can be selected and inputted.

In addition, "spices" as an important factor for determining the taste and flavor inherent to each food can be classified and defined separately. Since the spice can determine its own flavor regardless of the amount contained in the food or provide a differentiating point from other dishes, when entering individual ingredients in USDA, spice ingredients are marked separately, When classifying a blood vessel food, weighting can be given separately.

Spices can be classified into two categories, and they can be classified into 'flavor group' that strongly affects the smell and 'flavor group' that strongly affects the taste. Table 2 below shows definition and examples of 'incense group' and 'taste group'.

Incense group Classification Taste Group It refers to the nature of food that can be perceived by a person's nose, or the food itself, and is defined as a spice that can determine only the characteristic flavor
(Food Science and Technology Dictionary, Korean Society of Food Science and Technology, 2008) Justice The term "spice" refers to a comprehensive sense of taste and flavor when the food is chewed in the mouth. It is defined as a spice that affects both taste and flavor (Food Science and Technology Dictionary, Korean Food Science Society, 2008) Allspice, clove, cinnamon, anise, coriander, nutmeg example Cumin, garlic, rosemary, time and so on.

As such, 'one line food' can be classified based on the food and the taste of the food, and at least one of the course, the outline, and the cooking method can be further used as a classification standard. Here, the food material can be classified into main material and sub material. For example, one line of food may be determined according to the similarity score of each candidate group food, which is determined according to the sum of material similarity (main material similarity + material similarity) and taste similarity. At this time, the degree of similarity score may be further calculated and reflected as an additional score in at least one of the above-described course, outline, and cooking method.

The similarity degree of the main material is, for example, determined as follows. If the 'majority' item is placed in each of the information on the material and the 'majority' item in the material information is checked, the material can be judged as the main material. Using the main ingredient information of the food serving as a basis of the search, it is possible to confirm whether the main ingredients are matched (only representative main ingredients can be used) for the remaining foods. For example, if you want to search for blood foods based on "sweet and sour", if the main ingredients of "sweet and sour" are determined to be "pork, fresh, loin, sirloin (chopsorroasts), boneless, separableleanonly" Reading 'pork' information, all foods whose main ingredient is 'pork' can be selected as candidates for one line of food.

At this time, the similarity degree of the main material can be determined as follows for the selected candidates. First, the score of each individual material composition (each column) is divided by the number of individual material constitutions (number of material columns) of the reference food (for example, "sweet and sour pork") on the basis of 100 points, The similarity of the main material to each candidate group can be calculated according to the number of the individual material composition and the individual material composition of the target food (for example, 'tantalizing' in China) in order, and the score of each column. At this time, the matching after the point in time when the individual material composition of the reference food and the individual material composition of the target food do not match may not be reflected in the result value.

For example, suppose that 'sweet and sour pork' is the standard food. At this time, if the main ingredients of 'Tantuleleu' are 'pork, fresh, loin, toploin (chops), boneless, separableleanonly', then 'sweet and sour' can be compared as follows.

Standard (sweet and sour): pork, fresh, loin, sirloin (chopsorroasts), boneless, separableleanonly

Target: pork, fresh, loin, toploin (chops), boneless, separableleanonly

In this case, it can be seen that they match each other up to the third individual material composition "loin" according to the sequential matching. The total score of each individual material composition was 16.6 points (100/6), and the individual material composition of the reference food and the target food were matched to each other. Therefore, the similarity of the main material of the candidate 'Tantuleleu' can be calculated as 49.8 (16.6 * 3).

The material fee can be identified as a material whose 'majority' item is not checked. At this time, the similarity degree of the material can be calculated in the same manner as the case of calculating the similarity degree of the main material by individually comparing the materials of the reference food and the foods of the candidate group. For example, if there are a total of 10 parts of reference food 'sweet and sour pork' and there are 7 parts of the target food 'pork loin', the similarity degree of the substitute food is found by comparing And can be calculated in such a way as to add the score for each item.

The taste similarity can be calculated using the information on the flavor group and flavor group of the spice information described in Table 2. Such spice information can be classified as a food ingredient in the form of fragrance group tag information and taste group tag information, and an example thereof can be described as Table 3 below.

Material identifier Recipe identifier Material name Quantity unit Majority 6657 88 Soy sauce made from soy and wheat (shoyu) ._ taste 5 g 0 5387 89 Spices.Sichuan peppercoms._flavor 2 t 0 5388 89 Spice.star anise._flavor 6 ea 0 5389 89 Spice.fennelseed._flavor One t 0 5386 89 Spice.cinnamon.ground._flavor One T 0 2512 91 Spice.pepper.red or cayenne._flavor 3 g 0 2509 91 Soy sauce made from soy and wheat (shoyu) ._ taste 5 g 0

In the case of the material in which the values of _taste and _flavor are included in the last value of the material name field in Table 3, it is recognized that each belongs to the taste group and the fragrance group, and a comparison and a cross comparison of each group can be performed. For example, a comparison and a cross-comparison can be performed on taste and flavor, respectively, for the reference food and the target food, and for the comparative food and the candidate food. At this time, for each of the taste group and the fragrant group, the spice of the reference food and the spice of the food of interest can be compared with each other, and the taste similarity degree can be calculated for each group. For example, the taste similarity for each group can be calculated in the same manner as the method for calculating the similarity of the main ingredients described above, and the taste similarity of the target food can be calculated by weighting the taste group similarity and the incense group taste similarity.

When there is no result value of the comparison for each of the taste group and the fragrance group, the taste similarity can be calculated through the matching between the taste group tag information and the ingredients excluding the fragrance tag information as the above-described cross-comparison. For example, when materials other than the taste group tag information and the group tag information are matched, a predetermined weight (for example, 50%) is given to the matched material, and the taste similarity can be calculated.

The degree of similarity according to the external form and the cooking method can be calculated through comparison between the external tag information belonging to the individual food and the cooking method tag information. That is, the external tag information of the reference food and the target food is compared with the free tag information, and the similarity according to the external shape and the cooking method can be calculated according to the degree of matching of the individual information. For example, cooking methods can be divided into group A, which is a collection of distinctive recipes with differentiations identified, and group B, which has individual characteristics but is highly similar to each other. At this time, 100 points may be assigned to the cooking method tag information belonging to the A group between the reference food and the target food, and 0 point may be given to the cooking food tag information if the cooking method tag information is not matched. In the case where the cooking method tag information belonging to the B group is matched between the reference food and the target food, 100 points may be given, and when the related cooking method tag information is matched, 50 points may be assigned

The similarity score of the target food to the reference food can be calculated, for example, as shown in Equation 1 below.

The similarity score = a * A + b * B + c * C + d * D + e * E + f * F

The capital letters A, B, and C correspond to the degree of similarity, and the capital letters D, E, and F are the capital letters, Each of which may be an additional score calculated according to the course, the outline, and the cooking method. An item with an item weighting of 0 may mean that the item is not reflected in the calculation of the similarity score. That is, the above-mentioned six items do not always have to be used for calculating the similarity score.

FIG. 4 is an example of a screen providing information on a blood vessel food according to an embodiment of the present invention. The screen 400 shows an example of a Korean food "chicken skewer" selected as a blood meal according to the similarity score as a result of a search for a Greek dish "chicken sulbaki". At this time, one blood line food exposed on the screen 400 may be a food having the highest similarity score or a food having a similarity score higher than a predetermined score. In addition, basically, additional information on one line of blood can be prioritized with respect to the food associated with the user. For example, if the user is a Korean, Korean food may be selected as one of the candidate foods, and additional information may be provided.

FIG. 5 is a block diagram illustrating an internal configuration of a server and a user terminal for providing voice information according to an exemplary embodiment of the present invention. FIG. 6 is a block diagram illustrating a voice information service method according to an exemplary embodiment of the present invention. It is a flow chart. The voice information service method according to the present embodiment includes both the steps performed by the server 510 and the steps performed by the user terminal 520, (Steps 620, 650, and 660) that only include or are performed for the user terminal 520, which may include only (step 610, step 630, and step 640) have.

In step 610, the server 510 stores and manages the information about the target food classified based on the information about the reference food and the similarity with respect to the reference food, in a database. At this time, the basic food and the target food may be different country or region-specific foods. In this case, the target food may be weighted to the similarity determined for the target food, if the target food includes food specific to the country or region set by the user, or food specific to the country or region where the target food is set. Here, the degree of similarity can be calculated using the similarity degree of the material showing the similarity between the materials of the basic food and the target food and the taste similarity based on the spice information of each material. The degree of similarity may be calculated by further using additional information determined according to the degree of similarity of at least one of course information, display information and cooking method information between the basic food and the target food. The step 610 may be performed by the food information management unit 511 included in the server 510.

In step 620, the user terminal 520 requests the server 510 for information about the reference food. For example, the user may access the web site provided by the server 510 through the user terminal 520 and request the information about the reference food through the user interface provided by the web site. As another example, the user may request information about the reference food to the server 510 according to the control of the application installed in the user terminal 520. [ In this case, the application may include a user interface through which the user can request information about the reference food. The step 620 may be performed by the food information requesting unit 521 included in the user terminal 520.

In step 630, when information about the reference food is requested from the user, the server 510 extracts information on the reference food and information on the food stored in association with the reference food in the database. At this time, in one embodiment, the target food may include only food specific to the country or region set by the user, as described above. In this case, the user may be provided with additional information about the reference food in the corresponding country or region. In another embodiment, when the target food is food specific to the country or region set by the user, the similarity determined for the target food may be weighted.

In step 640, the server 510 provides the extracted information. For example, the server 510 may provide information extracted through a web site when the user terminal 520 accesses the web site. As another example, if the user terminal 520 accesses the server 510 under the control of an application installed in the user terminal 520, the extracted information may be provided to the user terminal 520.

At step 650, the user terminal 520 receives information about the reference food from the server 510 and information about the food to be classified based on the similarity to the reference food.

At step 660, the user terminal 520 displays the received information via the display.

As described above, according to the embodiments of the present invention, by providing the food information by bundling the foods having high similarity on the basis of the food and the taste based on the material, Knowing food can make you aware of it.

7 is a diagram showing an interface for setting a range and a weight of a target food in an embodiment of the present invention. The screen 700 shows a user interface by which a user or an administrator can directly set the country of the target food or directly set the weight of each item used for calculating the similarity. In selecting the information about the target food to be provided to the user, the set country may be used as the weight or only the food of the set country may be included in the target food.

Further, the food information service system according to the embodiments of the present invention may further provide a social network service. For example, rather than simply receiving food information through a web site provided by a food information service system or an application installed in a user terminal, a food-based social network service is provided between users bundled through 'food' Services such as networking relationships among certain food ingredients, vegetarians, religious people, etc., can be provided to extend the connections of various fields. In other words, it is possible to expand and develop the related industry by the food style derived from the food-based social network service.

The apparatus described above may be implemented as a hardware component, a software component, and / or a combination of hardware components and software components. For example, the apparatus and components described in the embodiments may be implemented within a computer system, such as, for example, a processor, a controller, an arithmetic logic unit (ALU), a digital signal processor, a microcomputer, a field programmable array (FPA) A programmable logic unit (PLU), a microprocessor, or any other device capable of executing and responding to instructions. The processing device may execute an operating system (OS) and one or more software applications running on the operating system. The processing device may also access, store, manipulate, process, and generate data in response to execution of the software. For ease of understanding, the processing apparatus may be described as being used singly, but those skilled in the art will recognize that the processing apparatus may have a plurality of processing elements and / As shown in FIG. For example, the processing unit may comprise a plurality of processors or one processor and one controller. Other processing configurations are also possible, such as a parallel processor.

The software may include a computer program, code, instructions, or a combination of one or more of the foregoing, and may be configured to configure the processing device to operate as desired or to process it collectively or collectively Device can be commanded. The software and / or data may be in the form of any type of machine, component, physical device, virtual equipment, computer storage media, or device , Or may be permanently or temporarily embodied in a transmitted signal wave. The software may be distributed over a networked computer system and stored or executed in a distributed manner. The software and data may be stored on one or more computer readable recording media.

The method according to an embodiment may be implemented in the form of a program command that can be executed through various computer means and recorded in a computer-readable medium. The computer-readable medium may include program instructions, data files, data structures, and the like, alone or in combination. The program instructions to be recorded on the medium may be those specially designed and configured for the embodiments or may be available to those skilled in the art of computer software. Examples of computer-readable media include magnetic media such as hard disks, floppy disks and magnetic tape; optical media such as CD-ROMs and DVDs; magnetic media such as floppy disks; Magneto-optical media, and hardware devices specifically configured to store and execute program instructions such as ROM, RAM, flash memory, and the like. Examples of program instructions include machine language code such as those produced by a compiler, as well as high-level language code that can be executed by a computer using an interpreter or the like. The hardware devices described above may be configured to operate as one or more software modules to perform the operations of the embodiments, and vice versa.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. For example, it is to be understood that the techniques described may be performed in a different order than the described methods, and / or that components of the described systems, structures, devices, circuits, Lt; / RTI > or equivalents, even if it is replaced or replaced.

Therefore, other implementations, other embodiments, and equivalents to the claims are also within the scope of the following claims.

510: Food information providing system
511: Food Information Management Department
512: food information extracting unit
513: Food Information Offering
520: User terminal
521: Food Information Request Section
522: Food information receiver
523: Food Information Display

Claims (11)

Storing and managing the information on the reference food and the information on the food to be classified based on the similarity to the reference food in a database in association with each other;
Extracting, from the database, information about the reference food and information about the food stored in association with the reference food when information on the reference food is requested from the user; And
Providing the extracted information
Lt; / RTI >
Wherein the degree of similarity is calculated for the target food based on the material of the reference food and the taste of the material. Requesting information about the reference food to the server;
Receiving information about a target food classified based on the information about the reference food and the similarity to the reference food from the server; And
Displaying the received information via a display
Lt; / RTI >
Wherein the degree of similarity is determined for the target food based on the material of the reference food and the taste of the material. 3. The method according to claim 1 or 2,
Wherein the target food includes food specific to a country or region set by a user. 3. The method according to claim 1 or 2,
Wherein a predetermined weight is assigned to the degree of similarity determined for the target food when the target food is food specific to a country or region set by the user. 3. The method according to claim 1 or 2,
Wherein the degree of similarity is calculated using a material similarity degree indicating a degree of similarity between materials of the basic food and the target food and a taste similarity degree indicating a degree of similarity of the spices in the material. 6. The method of claim 5,
The spices are classified into one group of fragrance groups that affect the smell and taste groups that affect the taste,
Wherein the taste similarity is calculated by comparing the spices of the basic food classified with the fragrant group and the spices of the target food and comparing the spices of the target food and the basic food classified into the taste group Food information service method. The method according to claim 6,
Wherein the taste similarity is calculated through comparison among the materials of the basic food and the target food other than the spices, when there is no comparison result between spices of the basic food and the target food,
Wherein a weight for decreasing the value of the taste similarity is given to the taste similarity calculated through the comparison between the remaining materials. 6. The method of claim 5,
The degree of similarity is calculated by further using additional information determined according to at least one similarity between course information, display information and cooking method information between the basic food and the target food. Food information service method. A computer-readable recording medium having recorded thereon a program for performing the method of any one of claims 1 to 3. A food information management unit for storing and managing the information about the reference food and the information about the food to be classified based on the similarity to the reference food in a database;
A food information extracting unit for extracting information on the reference food and information on a target food stored in association with the reference food from the database when the information about the reference food is requested from the user; And
And providing the extracted information.
Lt; / RTI >
Wherein the degree of similarity is calculated for the target food based on the taste of the material and the material of the reference food. A food information requesting unit for requesting information about the reference food to the server;
A food information receiving unit for receiving information about a target food classified based on the information about the reference food and the similarity to the reference food from the server; And
A food information display unit for displaying the received information through a display,
Lt; / RTI >
Wherein the degree of similarity is determined for the target food based on the material of the reference food and the taste of the material.

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