TW201531984A - Information processing device, information processing method, program, and storage medium - Google Patents

Abstract

In order to effectively use surplus ingredients having taken into consideration usage frequency information for the surplus ingredients, this information processing device manages, as recipe information, information on the types and quantities of ingredients to be used in cooking, calculates the quantity of each ingredient to be used on the basis of person quantity information and at least one unit of recipe information selected from the managed recipe information, calculates the surplus quantity of each ingredient from the quantities and the purchase units set for each ingredient, searches for recipe information on the basis of the surplus quantities and usage frequency information set for each ingredient, and executes a process for providing the recipe information that was retrieved. As a result, it is possible to effectively use surplus ingredients.

Description

Information processing device, information processing method, program and memory medium

The present invention relates to calculating the remaining amount of each foodstuff from the usage amount of the used foodstuff used in the selected recipe and the purchase unit set for each used foodstuff, and searching based on the remaining amount A technical field of information processing devices, information processing methods, programs, and memory media that add recipes and propose them.

[Previous Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2001-256346

In recent years, websites or softwares for recipe searches that can be retrieved from computers such as PCs by recipes for general users have become widespread. In these areas, not only can you search for ingredients or programs that the user wants to make, but also proposals for the provision of recipes. For example, in the system proposed in Patent Document 1, there is provided a function of adding a recipe selected by a user to provide an additional recipe. Also, there is a set The function of the ingredients that are insufficient for the preparation of the recipes recorded in the recipes.

However, in general, when ordering ingredients, there are different purchase units depending on the ingredients, so it is not always possible to order the desired amount. For example, when you order "carrots" in response to a recipe that requires 1.5 "carrots", you cannot order 1.5 "carrots" without much, and produce the remaining ingredients. Even if the remaining ingredients are ingredients that are not commonly used, their use can be very confusing, and the consumption of the remaining ingredients cannot be exhausted after the expiration of the consumption period.

Accordingly, an object of the present invention is to achieve effective use of the remaining food materials by focusing on the frequency of use of the remaining food materials.

First, the information processing device according to the present invention includes a recipe management unit that manages information on the type and usage amount of the ingredients used for cooking as recipe information, and based on the recipe management unit Calculate the usage amount of each used food item by calculating at least one of the pre-recorded recipe information and the number of people selected by the recipe information, and the amount calculation unit calculates each pre-record from the purchase unit and the pre-recorded usage amount set for each food item. The recipe search unit searches for the recipe information managed by the pre-book recipe management unit based on the use frequency information set for each food item and the remaining amount calculated by the pre-record amount calculation unit; The providing unit performs the process of providing the recipe information that has been searched by the pre-recorded recipe search unit.

Therefore, an additional recipe using the remaining foodstuffs with a low frequency of use can be provided.

Here, the use frequency information is an index indicating the degree to which a certain food material is frequently used as a food material for cooking. For example, ingredients that appear in many recipes can be considered as ingredients that are used to a certain extent. Conversely, ingredients that appear only in fewer recipes can be considered as low-usage ingredients. In addition to this, there are several examples that will be described later.

According to a second aspect of the invention, in the information processing device of the present invention, the recipe search unit searches for recipe information based on the name of the food item.

Therefore, the remaining ingredients can be used as a search key to search.

According to a third aspect of the invention, in the information processing device of the present invention, the pre-book recipe management unit manages the pre-recorded use frequency information that has been digitized for each of the food materials.

Therefore, the management of information is relatively easy.

According to a fourth aspect of the present invention, in the information processing device of the present invention, the pre-book recipe management unit is configured to include the information on the number of recipes in which the food material is used as the material to be used as the pre-recording frequency information of each of the ingredients. Managed.

Therefore, it is easier to quantify the frequency of use information.

According to a fifth aspect of the present invention, in the information processing device of the present invention, the pre-book recipe management unit will include food for each recipe information. The information on the recipe utilization coefficient that is quantified by the degree of use of the spectrum is managed as the pre-recorded frequency information.

Therefore, the determination of the search keyword reflecting the actual use frequency of each recipe can be performed.

According to a sixth aspect of the invention, in the information processing device of the present invention, when the used ingredients are present in a plurality of cases, the pre-recipe search unit is based on the frequency information according to the pre-recording. Recipient information is searched for using the remaining amount of ingredients that are considered to be the least frequently used.

Therefore, an additional recipe containing the remaining foodstuffs with a low frequency of use can be provided.

According to a seventh aspect of the invention, in the information processing device of the present invention, the pre-record recipe management unit manages each user by using frequency information of the pre-recording.

Therefore, an additional recipe based on the utilization frequency information calculated for each user can be provided.

According to the eighth aspect of the invention, the information processing device of the present invention includes: a recipe management unit that provides recipe information that has been presented to the user by the pre-record recipe providing unit as providing history information and is provided for each user Management; The pre-recipe search unit uses the history information to retrieve the recipe information.

Therefore, the provision of additional recipes based on the history of the user's offer will be carried out.

9. The information processing device according to the present invention, wherein When the user adds the recipe information that has been prompted by the pre-booking recipe providing unit to the recipe information that has been selected in the previous note, the pre-recording amount calculation unit combines the recipe information that has been selected in the previous record with the recipe information that has been added in the previous note. Calculate the amount of each used ingredient.

Therefore, the usage amount of each of the ingredients selected for each of the selected recipes is presented to the user.

According to a tenth aspect of the present invention, in the information processing device of the present invention, the pre-recording amount calculation unit performs the pre-recording using the number of persons who have been set for each recipe information selected by the user as the pre-recording number information. The calculation of the amount.

Therefore, the user can set the number of consumers who vary with each recipe.

The information processing method according to the present invention is an information processing method executed by the information processing device, which manages the information on the type and usage amount of the ingredients used for cooking as recipe information; Calculating the amount of each used ingredient by using at least one of the pre-recorded recipe information and the number of people selected by the recipe information; calculating the remaining amount of each of the pre-recorded ingredients from the purchase unit and the pre-recorded usage amount of each ingredient; The recipe information managed by the pre-record is searched based on the usage frequency information and the pre-recorded remaining amount set for each food item; and the recipe information that has been retrieved is pre-executed.

With this information processing method, it is possible to construct an environment for providing an additional recipe using a surplus food material having a low frequency of use.

The program of the present invention is for the information processing device to perform processing A program that executes the information processing method.

The memory medium of the present invention is a memory medium for memorizing a program. The above information processing device is realized by these programs or memory media.

According to the present invention, since an additional recipe using a remaining food material having a low frequency of use can be provided, it is possible to achieve effective use of the remaining food materials by focusing on the frequency of use of the remaining food materials.

1‧‧‧Food support device

1a‧‧‧Recipe Provisioning Department

1b‧‧‧Recipe Search Department

1c‧‧‧Component calculation department

1d‧‧‧Recipe Management Department

2‧‧‧Communication network

3‧‧‧User terminal

4‧‧‧Market Server

5‧‧‧Food Support DB

5a‧‧‧Recipe DB

5b‧‧‧Food DB

5c‧‧‧User DB

6‧‧‧Web browser

7‧‧‧ small icon

8‧‧‧Search form

9‧‧‧ Address Display Department

10‧‧‧Recipe Search Form

11‧‧‧Recipe search button

12‧‧‧User Name Display Department

13‧‧‧Exit button

14‧‧‧ Type display

15‧‧‧Display Department

16‧‧‧"Material Confirmation" button

17‧‧‧"View Details" button

18‧‧‧"Additional Recipe" button

19‧‧‧Number information input field

20‧‧‧ Purchase check box

21‧‧‧ Purchase volume input dialog box

22‧‧‧"To order screen" button

23‧‧‧"Order Confirmation" button

24‧‧‧Proposal article

25‧‧‧Product DB

101‧‧‧CPU

102‧‧‧ROM

103‧‧‧RAM

104‧‧‧ Busbar

105‧‧‧Output interface

106‧‧‧ Input Department

107‧‧‧Output Department

108‧‧‧Memory Department

109‧‧‧Communication Department

110‧‧‧Media Drive

111‧‧‧Removable media

Fig. 1 is an explanatory view showing the overall configuration of an information processing device according to an embodiment of the present invention.

Fig. 2 is a block diagram showing the configuration of a cooking support device and other devices.

[Fig. 3] A block diagram of a computer device.

[Fig. 4] A diagram showing the screen composition of the top page of the recipe website.

[Fig. 5] A diagram showing the screen configuration at the time of recipe search.

[Fig. 6] A diagram showing the screen configuration at the time of selection of the retrieved recipe.

[Fig. 7] A diagram showing the configuration of a used material confirmation screen of a selected recipe.

[Fig. 8] A diagram showing the configuration of the order quantity confirmation screen of the use materials of the recipe.

[Fig. 9] A diagram showing the configuration of a confirmation screen for the use material of the recipe selection state.

[Fig. 10] A diagram showing the configuration of a confirmation screen for the order quantity of the use materials after the addition of the recipe.

[Fig. 11] A diagram of information stored in the food material DB.

[Fig. 12] An illustration of information stored in the user DB.

FIG. 13 is a flowchart of additional recipe search processing.

FIG. 14 is a flowchart of another example of additional recipe search processing.

Hereinafter, embodiments will be described in the following order.

<1. Overall composition>

<2. Process of processing>

<3. Example of using frequency information>

[3-1. First case]

[3-2. Second example]

[3-3. Third case]

<4. Example of user DB>

[4-1. Frequency of use of each user]

[4-2. Recruitment history for each user's recipe]

<5. Additional recipe search processing>

[5-1. First Processing Example]

[5-2. Second treatment example]

<6. Modifications>

<7. Summary>

<8. Program and Memory Media>

<1. Overall composition>

First, the overall configuration of an embodiment of the present invention will be described.

The overall configuration of the information processing apparatus according to the present invention is as shown in FIG. 1. The food support device 1, the market server 4, the user terminals 3, 3, 3, and ‧ ‧ are connected to each other via the communication network 2 The state of communication with each other. The food support device 1 corresponds to an embodiment of the information processing device of the present invention.

The composition of the communication network 2 is not particularly limited, and is, for example, an Internet, an intranet, an inter-enterprise network, a LAN (Local Area Network), a CATV (Community Antenna TeleVision) communication network, and a virtual private network (Virtual Private Network). ), telephone line network, mobile communication network, satellite communication network, etc.

Further, various examples of the transmission medium constituting all or part of the communication network 2 are also conceivable. For example, IEEE (Institute of Electrical and Electronics Engineers) 1394, USB (Universal Serial Bus), power line carrier, telephone line, etc., infrared, Bluetooth (registered trademark), 802.11 wireless such as IrDA (Infrared Data Association) Wireless such as mobile telephone networks, satellite lines, and surface wave digital networks are available.

The food support device 1 is a device that allows the user to execute a recipe search process or execute a recipe presentation process to the user. Also, cooking support The device 1 executes the order processing of the food material to the market server 4 when receiving an instruction to use the food material used in ordering the recipe from the user.

The food support device 1 is connected to a food support DB (Data Base) 5 that stores various kinds of information necessary for the recipe search processing or the recipe presentation. As shown in Fig. 2, the food support DB5 includes a recipe DB5a for storing ingredients such as recipes, a method for conditioning, and the like, a food material DB5b for storing information on the frequency of use of each food, and the like for each user. The user DB5c that uses the frequency information or the recipe to provide a history or the like.

Here, the use frequency information is an index indicating how much a certain food material is easily used as a food material for cooking, and various embodiments to be described later are conceivable.

As shown in FIG. 2, the food support device 1 includes a recipe providing unit 1a, a recipe search unit 1b, a portion calculation unit 1c, and a recipe management unit 1d.

The recipe providing unit 1a performs recipe presentation processing for presenting a recipe to the user terminal 3. In addition, the recipe providing unit 1a has a function of accepting various instructions from the user terminal 3, and accepts an instruction for a recipe search from the user or a change instruction of the number of consumers of the recipe. The number of consumers is, for example, information input by the user, which means that a few people are prepared according to the recipe. Further, the recipe providing unit 1a further has a function of accepting recipe information submitted from the user.

The recipe search unit 1b executes the recipe search processing by an instruction from the recipe providing unit 1a. In the recipe search process, the recipe search unit 1b performs data communication with the food support DB 5, and acquires recipe information that meets various search conditions from the recipe DB 5a, and proceeds to the recipe supply unit 1a. Line delivery processing. Further, the recipe search unit 1b can perform the search of the recipe based on at least the name of the food item.

The portion calculation unit 1c receives the instruction from the recipe providing unit 1a, and executes the information on the amount of usage of each foodstuff contained in the recipe information and the information on the number of people who consume the food, and calculates the amount of use of each foodstuff. Calculate the processing. When the recipe information and the number of consumers information delivered from the recipe providing unit 1a are plural, the amount of the used ingredients in each of the recipes is calculated, and the processing for each of the ingredients is calculated one by one. The amount of each of the ingredients to be calculated is sent to the recipe search unit 1b.

In addition, the portion calculation unit 1c is also executed, and the purchase unit for each used food material is obtained from the market server 4, and the remaining amount calculation processing for calculating the remaining amount of each used food material is calculated based on the usage amount of the food material and the purchase unit.

The recipe management unit 1d manages the recipe management process and uses the information on the type and usage of the ingredients used in the cooking as recipe information. The recipe management process is, for example, a process of registering the recipe information submitted by the user to the recipe DB 5a, or a process of updating the use frequency information of each of the food materials stored in the food material DB 5b. Further, the recipe management unit 1d also performs a recipe management process for updating the frequency of use of the ingredients of each user or updating the recipe providing history.

The market server 4 performs ordering to an actual store or the like in response to an order instruction from the food support device 1 for each foodstuff. The processing required, or the processing required to dispense the ingredients to each user, and the like. In addition, as described above, the processing for transmitting the purchase unit of each food material to the request from the portion calculation unit 1c is executed. The market server 4 is connected to the product DB 25 that stores product information or shop information of each food item.

As shown in FIG. 1 and FIG. 2, the user terminal 3 is a terminal used by the user to search for or submit a recipe to the cooking support device 1.

In addition, in FIG. 2, although two communication networks 2 are described, this is divided into two for convenience of explanation, and even if it is the same communication network 2 as shown in FIG.

FIG. 3 is a view showing an example of the hardware of the food support device 1, the user terminal 3, and the market server 4 shown in FIG. 1. The CPU (Central Processing Unit) 101 of each server or terminal is loaded in accordance with a program stored in the ROM (Read Only Memory) 102 or a program loaded from the storage unit 108 to the RAM (Random Access Memory) 103. And perform various processing. The RAM 103 is also suitable for storing information necessary for the CPU 101 to execute various processes.

The CPU 101, the ROM 102, and the RAM 103 are connected to each other through the bus bar 104. An input/output interface 105 is also connected to the bus bar 104.

A display unit such as an input unit 106, an LCD (Liquid Crystal Display), a CRT (Cathode Ray Tube), or an organic EL (Electroluminescence) panel, which is connected to a keyboard, a mouse, or a touch panel, is connected to the input/output interface 105. And an output unit 107 formed by a speaker or the like, A memory unit 108 composed of an HDD (Hard Disk Drive) or a flash memory device, and a communication unit 109 that performs communication processing through the network 2 or communication between devices.

The input/output interface 105 can also be connected to the media drive 110 as needed, and can be suitably loaded with a removable medium 111 such as a magnetic disk, a optical disk, an optical disk, or a semiconductor memory. The removable medium 111 is removable. Write or read information.

In such a computer device, data or programs are uploaded or downloaded by communication caused by the communication unit 109, or data or programs can be received through the removable medium 111.

The CPU 101 performs processing operations based on various programs, and performs information processing or communication to be described later in each of the food support device 1, the user terminal 3, and the market server 4.

Further, the information processing apparatuses constituting the food support device 1, the user terminal 3, and the market server 4 are not limited to a single configuration by the computer device shown in FIG. 3, but may be systemized by a plurality of computer devices. . The plurality of computer devices may be systemized by a LAN or the like, or may be remotely configured by using a VPN (Virtual Private Network) or the like such as the Internet.

<2. Process of processing>

Next, the processing flow of the embodiment of the present invention will be described with reference to FIG. 4 to FIG. 10 showing the screen configuration of the web browser.

When the user accesses the food support device 1, the food support device 1 is an HTML (Hyper Text Markup Language) material required for displaying the top-level web page of the recipe website shown in FIG. 4 to the user terminal 3 used by the user. Thereby, for example, on the web browser of the user terminal 3, a web page as shown in FIG. 4 is displayed. In addition, the state of FIG. 4 is a state in which the user has logged in to the service in order to receive a service for the recipe or a food ordering service.

In the web browser 6 of the user terminal 3, in order to change the various small icons 7 required for displaying the displayed web page, or the search form 8 required for searching the web page or the URL of the displayed web page (Uniform Resource Locator) The displayed address display unit 9 is disposed at the upper portion as appropriate.

Further, in the web page below, the recipe search form 10 and the recipe search button 11 for displaying the recipe, the user name display portion 12 for displaying the user name, and the login state are changed to the logout state. Log out button 13.

Then, the type display portion 14 is displayed on the left side of the web page, and the types of recipes such as meat or seafood are displayed in the vertical direction.

The central portion of the web page is a display unit 15 on which the main content of the web page is displayed. In FIG. 4, the content of the display section 15 entitled "Recommended recipe of the day" displays the recipe name ("Simple! Omelet") and the pattern of the recipe and the information of the ingredients necessary for the recipe. The cooking method is displayed, for example, by clicking on the pattern of the cooking, but a detailed button can also be set, which is displayed by pressing the detailed button on the mouse.

In addition, these recipe names, recipes, ingredients, and recipes are stored in the recipe DB5a of the food support DB5.

Next, a procedure in which the user specifically searches for a recipe and selects a recipe will be described with reference to FIG. 5.

When the item of "face" of the type display portion 14 displayed on the left side portion of the web browser 6 is clicked, the sub-categories of "Ramen", "Oolong", and "Soba" are displayed below. Types of. In Fig. 5, a search result display screen displayed when the item of the sub-type "Ramen" is selected is selected.

The display unit 15 of the search result display screen displays three contents which are roughly divided into "the currently selected recipe", "this day recommended recipe", and "other recipes". Fig. 5 is a state in which the next recipe has been retrieved in a state in which two recipes in which the user has selected "egg soup" and "one mouthful of dumplings" have been selected.

Further, by inputting the keyword required for the recipe search in the recipe search form 10, the search result display screen can also be displayed by clicking the recipe search button 11. In this case, the search result display screen corresponding to the keyword is displayed.

As the content of the "recommended recipe", the recipes selected by the user are displayed, and the number of consumers per recipe is displayed as "number of people". Further, the button for excluding each recipe from the selection is arranged on the right side of the list, and by clicking the "exclude from selection" button, the recipe can be excluded from the selection. Then, a "material confirmation" button 16 is placed below the list of selected recipes. The "Material Confirmation" button 16 is used to migrate to the amount of each used ingredient used in each recipe displayed to confirm the "Recipes that are currently selected". The button required to confirm the screen using the ingredients.

The content of the "Recommended Recipe" is an outline of the recipes selected by the food support device 1. Here, the recipe name and the pattern of the recipe and the information of the ingredients necessary for the recipe are displayed. In the lower part, the "View Details" button 17 for selecting the details of the recipe, and the like is used to select the recommendation. The "Additional Recipe" button 18 for the recipe. Further, on the right side thereof, there is arranged a number of people input information fields 19 for inputting the recipe to prepare a plurality of persons.

As the contents of the "Other Recipe", the recipe name is listed, and the "View Details" button and the "Additional Recipe" button are placed on the right side of each recipe name.

In addition, the pattern of the dish corresponding to each recipe can also be displayed.

When the recipe is added to the search result display screen, the state shown in FIG. 6 is obtained. In this example, in the web browser 6 displayed in FIG. 5, the user selects the recipe of "watering ramen" displayed in "Today's Recommended Recipe" and in the category column of "Today's Recommended Recipe". The state of the number of people input information input field 19 is "4", and the state of the "additional recipe" button 18 is clicked, and the state shown in FIG. 6 is shown.

In Fig. 6, the state of "watering ramen" is added to the list of recipes displayed in "Recipes currently selected". The information on the number of consumers of "watering ramen" is the value of "4" which has been input by the user.

In the web browser 6 displayed in FIG. 6, the user displays the use of the food confirmation screen in order to end the addition of the recipe. The state in which the "material confirmation" button 16 is clicked is the state shown in FIG.

In the food-confirmation screen, as shown in Fig. 7, the contents are roughly divided into two contents, which are "recipe currently selected" and "list of used ingredients".

As the content of the "recommended recipe", as described above, the name of each recipe that has been selected by the user, the number of consumers for each recipe, or the "exclude from selection" button is displayed.

As for the contents of the "List of ingredients to be used", the names and weights of the ingredients are displayed in a list. Here, the amount of the amount of the present invention is calculated by the usage amount calculation processing by the portion calculation unit 1c. Further, the purchase check box 20 for selecting whether or not to purchase each of the ingredients is separately provided for each of the ingredients. Further, the amount of purchase required for adjusting the purchase amount of each foodstuff is input to the dialog box 21, and is set separately for each foodstuff. For example, in the state shown in Fig. 7, although the amount of use of the surface is required for four people, if the surface of two persons is already stored in a refrigerator or the like, the input amount of the face is input into the dialog box 21 and "2" is input. "You can make up for the face of four people without much."

Moreover, the "order screen" button 22 is placed on the upper part of the list of used ingredients. The user can move to the screen for confirming the purchase amount of the used material specified by the check box 20 by clicking the "order screen" button 22.

In addition, by setting the uppermost check box of the line in which the check box is to be set to ON, all the purchased ingredients can be used in the check box 20 Set to ON.

Fig. 8 is a view showing an order confirmation screen displayed after clicking the "order screen" button 22 in Fig. 7.

On the order confirmation screen, two contents of "Order List" and "Recommended Additional Recipe" are displayed.

In the purchase check box 20 using the food material confirmation screen shown in FIG. 7, each of the ingredients that have been designated for purchase is displayed in a list. Further, for each of the ingredients, the order portion, the purchase unit, the purchased portion, and the remaining portion are separately displayed. Here, the remaining amount is equivalent to the remaining amount of the present invention, and is calculated by the remaining amount calculation processing by the portion calculation unit 1c.

Further, an "order determination" button 23 for confirming the order of the displayed food materials is displayed on the upper portion of each of the food materials. Once the "Order Confirmation" button 23 is clicked by the user, it will be moved to the screen for inputting the delivery method of the ordered ingredients, the harvest date and time, the payment method, and the like.

Here, each of the ingredients is a purchase unit, and can be purchased only for each purchased unit. In the example shown in Fig. 8, the purchase unit is one bundle with respect to the order quantity of 0.4 bundles of "water dish", so that one bundle can be actually purchased, and the remaining portion is 0.6 bundles. Similarly, regarding the "Korean dish", the remaining portion will become 300g. In order to provide an additional recipe for using one of these remaining portions, a lower portion of each of the ingredients is displayed as an article for providing an additional recipe.

In the content of the "recommended supplementary recipe", the additional recipe presentation processing executed by the recipe providing unit 1a, the additional recipe will be mentioned. Show. The additional recipe that is presented to the user displays the recipe name and the recipe pattern and the "view detail" button 17 and the "additional recipe" button 18 in the same manner as the recipes displayed on the search result display screen of the recipe. The number of people is entered in column 19.

Here, the content of the "recommended supplementary recipe" is displayed based on the information on the frequency of use of each remaining food. As for the calculation method of the frequency information, it is described in detail later.

In addition, the recipe displayed as "recommended additional recipe" can display plural recipes. In this case, it can be displayed in a list. Further, for example, if the pattern of the dish is displayed in a reduced size, a large number of recipes can be displayed.

In addition, the usage amount of each remaining portion when each recipe displayed as the "recommended supplementary recipe" is selected may be displayed.

Further, in the number of people in the additional recipe information input field 19, by inputting the maximum value among the consumer information of each recipe that has been selected so far, the trouble of the user's input can be saved. Therefore, in the example of Fig. 8, "4" is input in advance.

When the "Additional Recipe" button 18 of the recipe displayed as "Recommended Additional Recipe" in Fig. 8 is clicked, the use food confirmation screen shown in Fig. 9 is displayed. The use of the foodstuffs confirmation screen is the same as that of FIG. 7, and the description is omitted. However, the difference from FIG. 7 is that the "recommended recipes" of FIG. 8 are added to the contents of the "recommended recipes". "Healthy Fruit and Vegetable Juice" displayed. Therefore, a list of each of the ingredients displayed in the "Used Food List" will be added. The ingredients used in the recipes have been calculated for the amount of ingredients in the repeated ingredients. In addition, among the ingredients used in the "List of ingredients to be used", the ingredients that have been added to the ingredients or the contents of the ingredients are shown in bold type for easy viewing, and the names or parts of the ingredients are used. A mark is attached.

Once the "Order Order Screen" button 22 of FIG. 9 is clicked by the user, the migration proceeds to the order confirmation screen of FIG.

The ordering screen is also illustrated in Fig. 8, but the configuration of Fig. 10 is partially different from Fig. 8. In the order confirmation screen of FIG. 8 , two contents of the "order list" and the "recommended additional recipe" are displayed. However, in FIG. 10, only the order list "order list" is displayed. However, the content of the "recommended additional recipe" can also be displayed on the order confirmation screen of FIG. In this case, additional recipes can be provided. In addition, the content of the "order list" is the same as that described with reference to FIG. 8, and therefore the description thereof is omitted.

<3. Example of using frequency information>

Next, the frequency information of the use of the ingredients will be described. The frequency information is stored in the food ingredient DB5b of the food support DB5. Further, the frequency information is expressed by numerical values, and the following examples are given.

[3-1. First case]

In the first example of the use frequency information, as shown in Fig. 11A, the number of recipes in which each food material appears as a material identity is used. That is to say, the more the number of appearances of the recipe, the more the ingredients can be used without worrying about the use of the recipe. The less you have, the more you can see what you need to worry about. Among the ingredients shown in Fig. 11A, "water dish" is the foodstuff with the lowest frequency of use, and "tomato" is the foodstuff with the highest frequency of use. Based on the use frequency information, additional recipes are provided, thereby promoting efficient use of the remaining ingredients. The search processing of the additional recipe based on the use frequency information will be described later.

In addition, the keyword used in the search for the additional recipe is used as a search key. In this case, since "water dish" is the food with the lowest frequency of use, it will become a recipe for searching for "water dish", and the search key at this time is "water dish".

[3-2. Second example]

In the second example of the use frequency information, as shown in FIG. 11B, the recipe utilization coefficient is numerically determined according to the number of recipes in which each food material appears as a material identity and the utilization degree of each recipe. It is calculated. The recipe utilization factor is calculated, for example, by the number of times the recipe is viewed as a material identity. That is, the food item A appears in the recipe B and the recipe C, and the recipe B is browsed 3 times including all the users, and the recipe C is the recipe for the recipe B when the user C is browsed 5 times including all the users. The utilization coefficient is given a numerical value of 3, and the utilization coefficient of the recipe C is given a numerical value of 5, and then the number of times of browsing the use frequency information of the food A is given a value of 3+5=8. Therefore, the lower the number of views, the less frequently used ingredients are considered.

In this way, even if the ingredients appear as materials, the number of recipes is small. If the number of times the recipe is viewed is very large, the food is estimated to be a food material having a high frequency of use.

In addition, the number of views in this case may be the cumulative number of views so far, or the number of views in a certain period. The number of times of browsing in a certain period may be, for example, the number of times of browsing in the past one year. If the number of views as a recipe is the number of views in the past year, it can reflect the change in the frequency of use caused by the change in popularity. In addition, when the number of times of browsing as a recipe is the number of times of browsing in the past three months, it not only reflects the change in popularity, but also reflects changes in the use of ingredients that change with the seasons. Even if you want to reflect changes in the ingredients that change with the season, you can use the number of views in the same month of the previous year. In this case, it is possible to obtain information on the frequency of use of the ingredients in a more seasonable season.

In addition, the recipe utilization factor is the number of times the recipe is used, but the number of times the recipe is downloaded or the number of times of printing can also be used. In these cases, since the recipe actually used can be estimated, it is possible to use the frequency information more closely.

In addition, in FIG. 11B, the item of the number of recipes is contained, but the item of the number of recipes is not included.

[3-3. Third case]

In the third example of the use frequency information, as shown in Fig. 11C, the average consumption amount and the consumption period of each foodstuff are included in the use frequency information. The average consumption amount may be, for example, an information processing apparatus including the embodiment. The recipe provides the daily consumption of one of the nationals in the country in which the service is opened. Moreover, the consumption period is applicable, and the average consumption period of the food when stored in a general storage method. When the use frequency information including the average consumption amount of the foodstuff and the expiration date is used, a specific numerical value will be described using FIG. 8 as an example. From the information displayed in the order list of Fig. 8, it can be seen that the remaining amount of "water dish" is 0.6 bundles. Further, from Fig. 11C, the average usage amount of "water dish" is 0.01 bundles/day, and the consumption period is 8 days. From these values, it can be seen that the 0.6-year-old "water dish" is consumed for an average of 60 days (0.6/0.01), and the number of days (60 days) exceeds the average consumption period of 52 days (60-8). Here, 60 days is the average consumption day, and 52 days is the consumption period exceeding the number of days. According to the third example of the use frequency information, when the priority of each ingredient in the search for the additional recipe is determined, the consumption period of the above is exceeded. In other words, the remaining ingredients whose consumption period exceeds the number of days is a large value, and it becomes a search key when the recipe search is added. In other words, among the remaining ingredients that are used at a low frequency, the additional recipes that are used with priority over the unused ingredients are searched.

In addition, in FIG. 11C, the item of the number of recipes is contained, but the item of the number of recipes may not be included.

<4. Example of user DB>

When providing additional recipes, consider using the information inherent to each user. The following describes several examples of information about each user memorized in the user DB 5c.

[4-1. Frequency of use of each user]

As a first example, an example in which the frequency of use of each of the above-mentioned ingredients is memorized for each user will be described. As an example of the frequency of use information for each user, the information of the user who has the user ID "00001" is shown in FIG. 12A. For each user, the name of the item and the number of views and the amount of purchase are stored in the user DB 5c. The number of views is the number of times the user browses the total number of recipes using each ingredient. Further, the purchased amount is the amount of each of the ingredients purchased by the user within one month. From these values, the score used when the additional recipe is provided is calculated.

For example, you can also view the number of views as a score for each item. Further, it is also possible to calculate the score by consuming the remaining amount from the amount of purchase and the remaining amount of the remaining ingredients, and how much time the user spends. As shown in Fig. 8, the remaining amount of the "water dish" is 0.6 bundles, and the user's purchase amount is 0.3 bundles per month. Therefore, the remaining amount of the "water dish" is 0.6, and the period of consumption by the user is 0.5. month. The score is calculated for each of the ingredients having the remaining amount, and the maximum value of the food material (the food material having a long consumption period) is a search key for the additional recipe search.

Further, as described above, the score may be calculated by including the consumption period of each foodstuff. In addition, as for the number of views, the number of views in the past one year or the number of views in the past three months and the number of times in the same month of the previous year can also be used.

In addition, although the number of times of browsing of each recipe is taken as an example here, information on the number of times of printing or the number of downloads may be used.

[4-2. Recruitment history for each user's recipe]

As a second example, an example of providing an additional recipe in consideration of an additional recipe that has been provided to the user or a recipe that has been selected by the user will be described with reference to FIG. 12B. Each of the recipes stored in the recipe DB5a is provided with a recipe ID, and in each user's recipe providing history information, the recipe ID of the provided recipe, the cumulative number of times the recipe is provided, and the user's selection are indicated. The number of times the recipe is provided and the last date and time the recipe was selected by the user. This information is arranged in the order in which the recipes are provided. Based on this information, select the additional recipes to be offered to the user.

For example, if the recipe for the first candidate of the additional recipe to be provided has already been provided for the user, an additional recipe for the second candidate may be provided. Similarly, it is also conceivable to provide an additional recipe for the third candidate and the fourth candidate.

Further, even if the first candidate has been provided, if it is not selected by the user, the additional candidate of the first candidate may be directly provided.

In addition, it is possible to provide additional recipes only by avoiding the final selection date and time within a certain period of time.

<5. Additional recipe search processing>

Next, a plurality of examples will be described with reference to the respective flowcharts in order to search for additional recipe search processing for providing additional recipes required for the user. Additional recipe search processing is performed by clicking, for example, as shown in FIG. 7 or FIG. The "To Order Screen" button 22 is started.

[5-1. First Processing Example]

In the first processing example of the additional recipe search processing, as shown in FIG. 13A, the process of determining whether or not the remaining food material is present in step S101 is executed by the recipe providing unit 1a of the cooking support device 1. If it is determined that there is no remaining food, the additional recipe search processing is ended.

When it is determined in step S101 that the remaining food material is present, the recipe providing unit 1a executes the acquisition frequency information of each remaining food material in step S102.

Next, in step S103, the recipe providing unit 1a executes processing for determining the foodstuff to be the search key of the additional recipe. Here, as described above, the food ingredient information is used as the number of ingredients, or the amount of the above-mentioned consumption period exceeding the number of days from the use of the food information and the remaining amount of the food material is calculated for each food item, based on This score determines the search key.

The use of the foodstuff information is an indicator indicating the extent to which the foodstuff is frequently used as described above, and therefore, as illustrated in Fig. 11, based on the number of times the foodstuff appears in the recipe or the number of times the recipe appears in the foodstuff, etc., Each remaining ingredient is given a score. For example, if you compare "water dish" and "Korean dish", the number of recipes for "water dish" will be less than the number of recipes that will appear in "Korean cuisine", so it is a basis for ingredients that are considered to be used less frequently. .

Next, in step S104, the recipe providing unit 1a The recipe search unit 1b instructs the recipe search based on the search key of the additional recipe, and executes the search processing of the additional recipe.

As a result, in this case, the recipe contained in the foodstuff which is used relatively frequently among the remaining foodstuffs is easy to be extracted.

At this time, in the recipe search, it is possible to instruct the search using only the search key, or to search for information including the remaining amount of the remaining food material. For example, by instructing the retrieval by giving information on the remaining amount and the predicted number of consumers, it is possible to preferentially retrieve the recipe using the remaining amount as much as possible.

Next, in step S105, the recipe ID providing unit 1a executes a process of selecting an additional recipe to be provided to the user among the candidates for the additional recipe received from the recipe search unit 1b.

In this case, the scores of the additional recipes received from the recipe search unit 1b are calculated based on the relationship between the amount of each of the ingredients used in the additional recipe and the remaining amount of each of the ingredients, and the score is calculated based on the score. In the sorter, the top n recipes are considered as additional recipes to be prompted. Also, you can treat only one recipe with the highest score as an additional recipe to be offered. Here, the predetermined score is, for example, a degree by which the remaining amount can be quantified by adding a recipe.

For example, when the remaining amount of the "water dish" is 0.6, the result of the search processing of the additional recipe is performed, and when the additional recipe A using 0.5 bundles of "water dish" and the additional recipe B using 0.4 bundles of "water dish" are searched, The score of the additional recipe A will be higher.

In addition, although the case where the candidate for the additional recipe is found is described here, it may be that the additional recipe is not found after the step S104. If it is a candidate, the process returns to step S103, and after the search key by the other remaining food materials is determined again, step S104 is executed again.

[5-2. Second treatment example]

In the second processing example of the additional recipe search processing, the case where it is determined whether or not there is any remaining food other than the remaining ingredients in the search key in step S105 will be described.

In the second processing example, the processing shown in Fig. 13B is executed as the processing of selecting the additional recipe presented in step S105 of Fig. 13A.

Since steps S101 to S104 are the same as those of the first processing example, the description thereof is omitted.

As an additional recipe selection process to be presented, in step S105, as shown in FIG. 13B, first, in step S201, it is determined whether or not there is a process of remaining food other than the remaining food material that has been used as a search key, and is provided by the recipe. Executed by part 1a.

In step S201, if it is determined that there are other remaining ingredients, the recipe providing unit 1a executes additional recipe selection processing including other remaining ingredients in step S202. In the selection process, for example, the score of the recipe in which the remaining amount of the remaining ingredients of the search key can be used up is given a higher score, and the remaining amount of the other remaining ingredients can be used up as much as possible. Recipes are assigned to scores in a higher score.

For example, when the remaining amount of the "water dish" is 0.6, and the remaining amount of the "Korean dish" is 300 g, the result of the search processing of the additional recipe is executed, and the additional recipe using the "water dish" 0.5 bundle and the "Korean dish" 100g is searched. A. When using the additional recipe B of "water dish" 0.5 bunch and "Korean dish" 200g, the score of the additional recipe B will be higher.

At this time, the remaining amount of the food which is regarded as the search key can be completely used up, and the minimum condition of the recipe as the prompt can be used, and the remaining amount of the food which is regarded as the search key can be used in a certain amount or more, and other The remaining amount of the remaining ingredients is also used in a certain amount or more as a condition of the recipe for the reminder.

Even if there is no matching recipe, the user may not be prompted to add a recipe.

In step S201, if it is determined that there is no remaining food other than the remaining ingredients of the search key, the recipe providing unit 1a performs normal additional recipe selection processing in step S203. The normal recipe selection processing is the processing described in step S105 of the first processing example.

[5-3. Third treatment example]

In the third processing example of the additional recipe search processing, as shown in FIG. 14, in addition to the remaining amount of the food material or the use frequency information, the additional recipe is retrieved using the unique information of the user.

The processes of step S101 and step S102 are the same as those of the first process example, and thus the description thereof will be omitted.

In step S301, the process of acquiring the unique information of the user is executed by the recipe providing unit 1a. The information inherent to the user obtained here is, for example, information on the frequency of use of each of the foods of each user as shown in FIG. 12A.

Next, in step S302, the recipe providing unit 1a uses the frequency information of each user, and as described above, calculates the score used when the additional recipe is provided for each of the ingredients. Then, the recipe providing unit 1a determines the remaining ingredients to be the search key based on the calculated score.

Next, in step S104, the recipe providing unit 1a instructs the recipe search unit 1b to execute a search based on the search key to execute the search processing of the additional recipe.

Next, in step S303, the recipe providing unit 1a executes additional recipe selection processing to be presented. In the additional recipe selection processing, for example, an additional recipe is selected by using the information of the recipe providing history of each user as shown in FIG. 12B.

For example, as explained using FIG. 12B, it is considered to provide an additional recipe by avoiding a recipe that has been provided for a certain period of time.

Further, as explained in step S202, according to the extent to which the remaining amount of the remaining food material or other remaining food materials regarded as the search key is used, the score is scored for each recipe, and the selection or priority of the recipe is performed by the score. .

When it is determined in step S101 that no food material remains, the recipe providing unit 1a ends the additional recipe search processing.

<6. Modifications>

If there are any remaining ingredients other than the remaining ingredients of the search key, the following examples of several algorithms can be considered when selecting the additional recipe to be provided.

1. If there are a plurality of recipes that can be used as the additional recipes for the search keys, the additional recipes that can reduce the remaining amount of the second lowest used ingredients are preferentially provided. .

2. If there are a plurality of recipes that can be used as the additional recipes to be used as the search key, the additional recipes that can reduce the total amount of the remaining amount of other remaining ingredients are preferentially provided.

3. As an additional recipe for providing a candidate, if there is an additional recipe that can be used as a search key, but the remaining ingredients will leave a large amount of remaining recipes, and the remaining ingredients that are used as search keys will leave a small amount of surplus. When there is an additional recipe in which the remaining amount of other remaining ingredients is almost exhausted, the latter is preferentially provided as an additional recipe.

4. The total amount of the remaining amount of the remaining ingredients to be used as the search key and the remaining amount of the remaining ingredients having the second lowest frequency of use will be the least recipe, and will be provided as an additional recipe.

In addition, in the example shown in FIG. 8 when the additional recipe is provided, the maximum number of persons of the recipes selected so far is input in the number-of-persons information input field 19 as the number-of-consumption information. An example of a numerical value. Here, if the user changes the value, the amount of use in the additional recipe will change with respect to the remaining amount of the remaining ingredients. Therefore, the additional recipe can be executed again based on the information on the number of consumers who have been input by the user. The search is again provided with an additional recipe based on the search result. In this case, the content of the "recommended supplementary recipe" in FIG. 8 may be replaced with an additional recipe obtained by re-searching, or an additional recipe obtained by re-searching may be displayed below the originally provided recipe.

In addition, in the description of FIG. 8, the example of the remaining foodstuffs whose consumption term exceeds the number of days is used as a search key is described, but the average number of consumption days (the remaining amount is divided by the average usage amount) The larger remaining ingredients are used as search keys.

In addition, recipes with adjustable usage can be provided as additional recipes. For example, "salad", etc., can be used to adjust the amount of ingredients used. Therefore, the predetermined usage amount can be changed to the remaining amount and displayed. For example, for a salad with 0.5 bunch of watercress, if the remaining amount of "water dish" is 0.6, change the "water dish" used for salad to 0.6 and then prompt. In this case, as the recipe information, the extent to which the amount of use of each of the used ingredients can be changed can be set. By setting the allowable change range, it is possible to prevent a recipe that uses an impossible amount of recipe, or a recipe in which the ratio of usage of each foodstuff is strange.

Further, as the recipe providing history, an example in which the number of times selected in the recipe provided as the additional recipe is selected is exemplified, but the recipe selected by the user's recipe search may also be memorized. By this, it is possible to present a recipe that does not overlap with all the recipes selected by the user so far.

In the present embodiment, the information processing device as the food support device 1 will be described, but it can be applied to other embodiments. For example, a case where the circuit diagram of the electronic operation, the electronic component to be used, and the like are used as the electronic work support device used for the recipe information, or the furniture made of DIY and the screw or wood used. In the case of a DIY support device that is used as a recipe information, it can be implemented.

<7. Summary>

The food support device 1 includes a recipe management unit 1d that manages information on the type and usage amount of the ingredients used for cooking as recipe information, and the portion calculation unit 1c based on the recipe. The at least one pre-recipe information and the number-of-person information selected by the recipe information managed by the management unit 1d are used to calculate the usage amount of each of the used ingredients, and the purchased unit and the used amount of each of the ingredients are used to calculate the used ingredients. The recipe search unit 1b searches for the recipe information managed by the recipe management unit 1d based on the use frequency information set for each food item and the remaining amount calculated by the portion calculation unit 1c, and the recipe providing unit 1a. The recipe processing of the recipe information retrieved by the recipe search unit 1b is executed to provide an additional recipe using the remaining food material having a low frequency of use. Therefore, it is possible to seek effective use of the remaining ingredients by focusing on the frequency of use of the remaining ingredients.

For example, if "water dish" and "Korean dish" are the remaining ingredients, it is possible to use as much as possible the additional recipe of "water dish" which is lower in frequency than the frequency of use of "Korean dish" which is used more frequently. The use of the remaining ingredients in a small amount can save waste of the ingredients, and at the same time, it can prevent the use of foods with low frequency of use to occupy storage places such as refrigerators.

In particular, in the case of purchasing food through internet communication, the remaining ingredients often occur with the purchase unit set for each ingredient, Thus, by preferentially providing an additional recipe using the remaining foodstuffs of a lower frequency of use, it is possible to provide an environment in which it is possible to select a recipe or order ingredients without having to care about the remaining amount of the food material having a low frequency of use. Thereby, a system for retrieving recipes or ordering foods that is useful to the user can be realized.

Further, in the cooking support device 1, the recipe search unit 1b can search for the recipe information from the name of the foodstuff, and the remaining food can be searched for as a search key. Therefore, since the additional recipe search and the normal recipe search are performed by the same algorithm, it is not necessary to prepare a new mechanism for additional recipe search.

Further, in the food support device 1, the recipe management unit 1d manages each of the food materials by using the frequency-of-use frequency information, whereby the management of the information is easy. Therefore, the evaluation of the ingredients can be easily performed based on the frequency information used.

For example, based on the frequency information used, it is easy to calculate the score to be given to the remaining ingredients, and even, since it is numerical, the scores are easily compared with each other.

Further, in the food support device 1, the recipe management unit 1d manages the information on the number of recipes in which the ingredients are used in the form of the ingredients, and manages the information on the frequency of use of each of the ingredients. It is easy to quantify the frequency of use information. Therefore, the score of the remaining ingredients can be easily calculated based on the frequency information used.

Further, in the food support device 1, the recipe management unit 1d uses the information on the recipe utilization coefficient that quantifies the degree of use of the recipe for each recipe information, and uses the frequency information as the use frequency information. Management, whereby the determination of the search key reflecting the actual use frequency of each recipe can be performed. Therefore, it is possible to provide an additional recipe that matches the actual frequency of use of the remaining ingredients.

For example, it is calculated that each of the remaining food materials is the number of times of browsing of each recipe used as a material to be used, and the frequency of use of each of the remaining ingredients is calculated based on the number of times of browsing of each recipe.

In the cooking support device 1, when the used food material having the remaining amount is present as a result of the calculation by the portion calculation unit 1c, the recipe search unit 1b is based on the remaining amount that is considered to be the lowest frequency of use based on the use frequency information. The recipe information is retrieved using the ingredients to provide an additional recipe containing the remaining ingredients at a low frequency of use. Therefore, waste of the remaining food material having a low frequency of use can be prevented, and the food material can be effectively utilized.

For example, if "water dish" and "Korean dish" are the remaining ingredients, the "water dish" of the remaining ingredients in both of them is a low-frequency ingredient. By using "water dish" as a search key, the result can be provided. Additional recipe to reduce the remaining amount of "water dish".

Further, in the food support device 1, the recipe management unit 1d manages the use frequency information for each user, whereby the additional recipe based on the use frequency information calculated for each user can be provide. Therefore, it is possible to provide a flexible additional recipe according to the user's intention or action.

For example, when "water dish" and "Korean dish" are the remaining ingredients, the user who regularly eats water vegetables uses the "water dish" as a search key to perform an additional recipe search, and the user who does not eat "water dish" frequently "high "Li Cai" performs a search for an additional recipe for the search key.

Further, in the food support device 1, the recipe management unit 1d serves as a recipe management unit, and manages the recipe information that has been presented to the user by the recipe providing unit 1a as the provision history information, thereby managing each user. An additional recipe is provided using the history provided by the user. Therefore, the same recipe is not repeatedly provided to the user, and the user can be provided with an additional recipe that is easily noticed.

Further, in the food support device 1, when the user adds the recipe information that has been presented by the recipe providing unit 1a to the selected recipe information, the portion calculation unit 1c combines the selected recipe information with The amount of use of each of the used ingredients is calculated by adding the recipe information, and the usage amount of each of the selected ingredients for all the selected recipes is presented to the user. Therefore, by selecting an additional recipe, the user does not need to calculate the total amount of use for each of the ingredients, and the usage amount of each ingredient can be easily grasped.

In the food support device 1, the portion calculation unit 1c calculates the usage amount by using the number of people who have been set for each recipe information selected by the user as the number of persons, whereby the user can set the amount of the user. The number of consumers who vary with each recipe. Therefore, it is possible to set a flexible number of consumers per recipe, so that a recipe can be provided or a portion can be calculated in accordance with the situation of each user.

In the above example, "water dish" is generally regarded as a food with a low frequency of use, and "Korean dish" is regarded as a food with a high frequency of use, but of course, this is only one example.

<8. Program and Memory Media>

In the above, the food support device 1 as the embodiment of the information processing device of the present invention has been described. However, the program of the embodiment is a program for causing the information processing device (CPU or the like) to execute each process in the food support device 1.

In the embodiment, the information processing device executes the recipe management process, and manages the information on the type and usage of the ingredients used in the cooking as recipe information. Further, the information processing device executes the usage amount calculation processing, and calculates the usage amount of each used food material based on at least one recipe information selected by the user and the number of people who consume the food prepared based on the recipe information. In addition, the information processing device executes the remaining amount calculation processing, and calculates the remaining amount of each of the pre-recorded food materials from the usage amount calculated by the purchase unit and the pre-recorded usage amount set for each food material. Further, the information processing device executes the additional recipe search processing, and searches for the recipe information to be added to the pre-recorded user based on the usage frequency information set for each food item and the remaining amount calculated by the pre-recorded remaining amount calculation processing. Further, the information processing device executes the additional recipe presentation processing, and executes the provision processing of the recipe information that has been searched by the pre-recorded additional recipe search processing.

In other words, the program support system 1 executes the programs required to present the web pages illustrated in FIGS. 4 to 10 to the user and the programs described in FIGS. 13 to 14 .

According to such a program, the above-described information processing device as the food support device 1 can be realized.

Further, such a program can be recorded in advance in an HDD as a recording medium built in a device such as a computer device, or in a ROM in a microcomputer having a CPU. Alternatively, it may be temporarily or permanently stored (recorded) in a removable recording medium such as a semiconductor memory, a memory card, a compact disc, a magneto-optical disk, or a magnetic disk. Moreover, such a removable recording medium can be provided by means of a so-called packaged software.

Moreover, such a program can be downloaded from a downloadable website through a network such as a LAN or an Internet, in addition to being installed from a removable recording medium to a personal computer or the like.

1‧‧‧Food support device

1a‧‧‧Recipe Provisioning Department

1b‧‧‧Recipe Search Department

1c‧‧‧Component calculation department

1d‧‧‧Recipe Management Department

2‧‧‧Communication network

3‧‧‧User terminal

4‧‧‧Market Server

5‧‧‧Food Support DB

5a‧‧‧Recipe DB

5b‧‧‧Food DB

5c‧‧‧User DB

25‧‧‧Product DB

Claims (13)

An information processing device is provided with a recipe management unit that manages information on the type and usage amount of the ingredients used for cooking as recipe information, and the portion calculation unit is based on the recipe management unit Calculating the usage amount of each used ingredient by using at least one of the pre-recorded recipe information and the number of people selected by the recipe information, and calculating the remaining amount of each of the pre-recorded ingredients from the purchased unit and the pre-recorded usage amount of each of the ingredients; And the recipe search unit searches the recipe information managed by the pre-book recipe management unit based on the use frequency information set for each food item and the remaining amount calculated by the pre-record amount calculation unit; and the recipe supply unit executes the pre-recorded The processing of the recipe information retrieved by the recipe search department. The information processing device according to claim 1, wherein the pre-recipe search unit searches for the recipe information based on the name of the item. The information processing device according to claim 1, wherein the pre-book recipe management unit manages the pre-recorded use frequency information that has been digitized for each of the food materials. The information processing device according to claim 3, wherein the pre-book recipe management unit manages the information on the number of recipes in which the food material is present in the form of the use of the food material, and uses the frequency information of the pre-recorded use frequency of each food material. The information processing device according to claim 3 or claim 4, wherein the pre-recipe management unit includes information on a recipe utilization coefficient that quantifies the degree of use of the recipe for each recipe information. The pre-record is managed using frequency information. The information processing device according to the first aspect of the present invention, wherein the pre-recorded recipe search unit is based on the usage frequency information according to the pre-recorded use frequency information, and the pre-recorded recipe search unit is considered to be used based on the pre-recorded use frequency information. The lowest frequency of used ingredients to retrieve recipe information. The information processing device according to claim 1, wherein the pre-record recipe management unit manages each user by using the frequency information of the pre-record. The information processing device according to claim 1, further comprising: a recipe management unit that manages the recipe information that has been presented to the user by the pre-record recipe providing unit as the provision history information, and manages each user; The recipe search unit searches for recipe information using the history information provided in the pre-record. The information processing device according to claim 1, wherein when the user adds the recipe information that has been presented by the pre-recorded recipe providing unit to the recipe information that has been selected in the pre-recording, the pre-recording amount calculation unit is combined with the pre-recording Select recipe information and The amount of use of each used ingredient is calculated by adding the recipe information added. The information processing device according to claim 1, wherein the pre-recording amount calculation unit calculates the pre-recorded usage amount by using the number of persons who have been set for each recipe information selected by the user as the pre-recorded number information. . An information processing method is an information processing method executed by an information processing device, which manages information on the type and usage of the ingredients used in the cooking as recipe information; based on the information of the recipes being managed Calculate the amount of each used ingredient by using at least one of the selected recipe information and the number of people information; calculate the remaining amount of each used ingredient from the purchase unit and the amount of the pre-recorded used for each ingredient; based on each ingredient The used frequency information and the pre-recorded remaining amount are used to retrieve the recipe information managed by the pre-record; and the recipe information that has been retrieved is pre-executed. A program for the information processing apparatus to execute: recipe management processing, which manages the type of food used and the amount of usage of the food used as recipe information; and the usage calculation processing is based on the recipe processing of the former recipe Calculating the usage amount of each used food item by using at least one of the pre-recorded recipe information and the number of people selected by the managed recipe information; and calculating the remaining amount, which is calculated from the purchase unit and the pre-recorded usage amount of each food item. The amount of food used in each pre-record; and In the recipe search process, the recipe information managed by the pre-record is searched based on the usage frequency information set for each food material and the remaining amount calculated by the pre-recorded remaining amount calculation process; and the recipe supply process is performed, and the pre-recorded recipe search is executed. Process the provision of the retrieved recipe information. A memory medium is a memory program that causes an information processing device to execute: recipe management processing, which manages information on the type and usage of ingredients used in cooking as recipe information; and usage calculation processing Calculating the usage amount of each used food item based on at least one of the pre-recorded recipe information and the number of people information selected from the recipe information managed by the recipe management processing; and the remaining amount calculation processing, which is the purchase unit set from each of the ingredients And the amount of use of the pre-recorded amount, and the remaining amount of the used ingredients are calculated; and the recipe search process is based on the use frequency information set for each of the ingredients and the remaining amount calculated by the pre-recorded remaining amount calculation process to search for the pre-recorded management. The recipe information; and the recipe providing processing, is the execution of the recipe information that has been retrieved by the pre-recipe recipe processing.