WO2021166673A1

WO2021166673A1 - Information processing device, information processing method, and program

Info

Publication number: WO2021166673A1
Application number: PCT/JP2021/004222
Authority: WO
Inventors: 暢彦向井; 佳恵永野
Original assignee: ソニーグループ株式会社
Priority date: 2020-02-20
Filing date: 2021-02-05
Publication date: 2021-08-26

Abstract

The technology of the present invention relates to an information processing device, an information processing method, and a program by which it is possible for a desired food texture to easily be realized. The information processing device according to one aspect of the present technology sets a parameter defining a cooking operation to be performed by a cooking appliance, on the basis of food texture designation data which designates a food texture for each portion of a food to be cooked. The present technology can be applied to a computer for controlling cooking performed by a cooking robot.

Description

Information processing equipment, information processing methods, and programs

This technology is particularly related to an information processing device, an information processing method, and a program that make it possible to easily realize a favorite texture.

A technique for reproducing a dish prepared by a cook on a cooking robot by sensing the movement of the cook during cooking and saving / transmitting the sensing result data is being studied. The cooking operation by the cooking robot is performed so as to realize, for example, the same movement as the movement of the cook's hand based on the sensing result.

Various techniques for reproducing the actual texture as well as the cooking operation are being studied.

For example, Patent Document 1 describes a technique for reproducing the texture of an original food by combining a plurality of taste elements based on numerical data related to the texture. It is also described that a food having the same shape as the original food is formed by a 3D printer based on the shape data obtained by reading the shape of the food with a 3D scanner.

JP-A-2017-163916

It would be convenient if the texture expressed in language by a user such as a cook could be reproduced.

This technology was made in view of such a situation, and makes it possible to easily realize a favorite texture.

The information processing device on one aspect of the present technology includes a parameter setting unit that sets parameters that specify cooking operations by the cooking device based on texture specification data that specifies the texture of each part of the food to be cooked.

In one aspect of the present technology, parameters that specify the cooking operation by the cooking device are set based on the texture specification data that specifies the texture of each part of the ingredient to be cooked.

It is a block diagram which shows the structural example of the cooking system which concerns on one Embodiment of this technique. It is a figure which shows the installation example of an information processing terminal and a cooking apparatus. It is a figure which shows the example of the operation of the cooking apparatus using an information processing terminal. It is a figure which shows the example of the control of a cooking apparatus. It is a perspective view which shows the appearance of a cooking apparatus in an enlarged manner. It is a figure which shows the example of the irradiation of a laser beam. It is a figure which shows the example of the ingredient after cooking. It is a figure which shows the example of the texture designation data. It is a figure which shows another example of texture designation data. It is a block diagram which shows the configuration example of the hardware of an information processing terminal. It is a block diagram which shows the functional structure example of an information processing terminal. It is a figure which shows the example of the description content of the recipe data. It is a figure which shows the example of a control parameter. It is a block diagram which shows the functional structure example of an information processing server. It is a figure which shows the example of an inference model. It is a figure which shows another example of an inference model. It is a figure which shows the example of the texture information. It is a flowchart explaining the automatic cooking process of an information processing terminal. It is a figure which shows the example of the selection screen of a basic design. It is a figure which shows the example of the texture selection screen. It is a figure which shows another example of the texture selection screen. It is a figure which shows the example of the texture template. It is a figure which shows the example of the presentation screen of the candidate of a detailed design. It is a flowchart explaining the inference processing of an information processing server. It is a figure which shows the example of the control device. It is a figure which shows the other configuration example of a control system.

Hereinafter, modes for implementing the present technology will be described. The explanation will be given in the following order.
1. 1. Cooking system configuration 2. Configuration of each device 3. Operation of each device 4. Selection of main ingredients 5. Application example for tempering 6. others

<Cooking system configuration>
FIG. 1 is a diagram showing a configuration example of a cooking system according to an embodiment of the present technology.

The cooking system of FIG. 1 is configured by connecting an information processing terminal 1 and a cooking device 2 via wireless communication. Communication between the information processing terminal 1 and the cooking device 2 may be performed via a wire. The information processing terminal 1 is connected to the information processing server 11 via a network 12 such as the Internet.

In the example of FIG. 1, the information processing terminal 1 is a tablet terminal provided with a display on the front of the housing. The information processing terminal 1 detects a user's operation on a button or the like displayed on the display, and controls the operation of the cooking device 2 in cooperation with the information processing server 11 as appropriate. The information processing terminal 1 functions as an information processing device that controls the operation of the cooking device 2 and causes the cooking device 2 to perform cooking.

In the example of FIG. 1, the information processing terminal 1 is a tablet terminal, but the information processing terminal 1 may be configured by other types of devices having a display, such as a PC, a TV, and a smartphone.

The cooking device 2 has a drive system device and various sensors, and is a device for cooking using ingredients. Ingredients include vegetable ingredients such as vegetables and fruits, animal ingredients such as meat and fish, processed ingredients, seasonings, and beverages such as water and liquor. Not only solid ingredients but also powdered ingredients are included.

As shown in FIG. 2, the information processing terminal 1 and the cooking device 2 constituting the cooking system are installed in a kitchen where, for example, a chef or other cook cooks. The users of the information processing terminal 1 and the cooking apparatus 2 are chefs and people who support the chefs. Although only one chef is shown in FIG. 2, there are many people other than the chef in the kitchen where the information processing terminal 1 and the cooking device 2 are installed. The information processing terminal 1 may be operated by a person other than the chef.

In the example of FIG. 2, the information processing terminal 1 is located near the chef who is cooking, and the cooking device 2 is installed on a table at a remote position. The chef operates the cooking device 2 using the information processing terminal 1 and causes the cooking device 2 to cook.

FIG. 3 is a diagram showing an example of operation of the cooking apparatus 2 using the information processing terminal 1.

As shown in the upper part of Fig. 3, it is assumed that the chef who is cooking wants a fluffy texture as the texture of chocolate, which is the next ingredient to be used. For example, chocolate with a fluffy texture is used to decorate desserts.

In this case, the chef inputs the desired texture to the information processing terminal 1 by operating the screen displayed on the display of the information processing terminal 1. The texture may be input by voice.

When the texture of chocolate is specified, the information processing terminal 1 generates recipe data for realizing the specified texture, as shown in the lower part of FIG. The recipe data is information used to control the cooking apparatus 2. As will be described in detail later, in the recipe data, information on the ingredients to be cooked, information on the cooking operation of the cooking device 2, and control parameters for controlling the cooking device 2 are described for each cooking process. ..

As shown in FIG. 4, the cooking device 2 is controlled according to the description of the recipe data, and the cooking operation is performed in the cooking device 2. By performing the cooking operation in the cooking apparatus 2, the texture of chocolate, for example, to be cooked becomes that of the texture specified by the chef.

As described above, in the cooking system of FIG. 1, the texture of the foodstuff to be cooked is specified by the user, and the cooking device 2 performs cooking so as to realize the texture specified by the user. By specifying the texture by language or numerical value, the user can easily obtain the ingredients having the desired texture. As will be described later, when specifying the texture, select each numerical value for the texture expressed in languages such as "fluffy", "karikari", "purunpurun", "Melty", and "Crispy". Is done by.

FIG. 5 is an enlarged perspective view showing the appearance of the cooking apparatus 2.

As shown in FIG. 5, the cooking device 2 is a laser cooking device that irradiates a cooking object with a laser beam to cook.

The cooking device 2 is basically configured by attaching a table-shaped cooking table 22 and a driving unit 24 composed of an XY stage or the like to the main body 21. In the example of FIG. 5, a substantially square plate-shaped chocolate C is placed on the counter 22 as an ingredient to be cooked. Three-dimensional chocolate may be used as an ingredient to be cooked.

The main body 21 communicates with the information processing terminal 1 and controls the operation of each unit according to the control by the information processing terminal 1. A control parameter related to the cooking operation is transmitted from the information processing terminal 1. The output (characteristics) of the laser beam is adjusted according to the control parameters transmitted from the information processing terminal 1. The cooking operation controlled by the main body 21 includes adjustment of the position of the laser head 34, adjustment of the output of the laser light emitted from the laser head 34, and the like.

Piping 23-1, 23-2 is provided between the main body 21 and the countertop 22. The pipe 23-1 is used to send hot water or cooling water from the main body 21 to the countertop 22. The pipe 23-2 is used to return the water flowing from the pipe 23-1 and circulating in the pipe inside the countertop 22 from the countertop 22 to the main body 21. The temperature of each portion of chocolate C placed on the countertop 22 is adjusted by circulating the water whose flow rate and temperature are adjusted through the piping inside the countertop 22.

The drive unit 24 is configured by connecting the rod-shaped support member 31 and the support member 32 in a cross shape at the connecting unit 33. The support member 31 and the support member 32 are mounted substantially horizontally. At the tip of the support member 32, a laser light source (including an optical fiber) and a laser head 34 incorporating an optical system are provided.

By adjusting the connecting position of the support member 31 and the supporting member 32 by the connecting portion 33, the position of the laser head 34 on the horizontal plane is adjusted. Further, the height of the laser head 34 is adjusted by adjusting the height of the support member 31 by the internal mechanism of the main body 21.

A non-contact thermometer 41 and a fan 42 are attached to a member (not shown) of the cooking apparatus 2. The non-contact thermometer 41 measures the temperature of chocolate C in a non-contact manner. The fan 42 adjusts the temperature of chocolate C by sending hot or cold air. The fan 42 is provided with a heater for generating warm air.

The information processing terminal 1 controls the irradiation position (trajectory) of the laser beam on the surface of the chocolate C placed on the countertop 22 by controlling the cooking apparatus 2 having such a configuration. The information processing terminal 1 can control the temperature of chocolate C for each portion by selecting an arbitrary portion of chocolate C and irradiating it with a laser beam or by applying cold air from a fan 42.

The output of the laser beam emitted from the laser head 34 is feedback-controlled using the output from the non-contact thermometer 41 that measures the surface temperature of the chocolate C to be irradiated. Further, the rotation speed of the fan 42 and the flow rate of the cooling water passing through the inside of the countertop 22 are also feedback-controlled using the output from the non-contact thermometer 41. As a result, the heating state and the cooling state of each portion of chocolate C are adjusted.

It is also possible to control the overall heating state of chocolate C by incorporating a heater in the fan 42 or using hot water as the cooling water.

After selectively heating any part of chocolate C, by performing accurate temperature control of the entire product, the fat content (cocoa butter) of only the selected part of chocolate C is changed to an arbitrary crystalline state. Cooking operation is also possible.

FIG. 6 is a diagram showing an example of laser light irradiation.

Inside the laser head 34, as shown on the left side of FIG. 6, a condensing optical system 52 composed of a laser light source 51 and a condensing lens is provided.

By setting the imaging point of the laser light output from the laser light source 51 and focused by the focusing optical system 52 on the chocolate C, the laser light is irradiated to the surface of the chocolate C. The small circle below the chocolate C shown on the left side of FIG. 6 represents the irradiation range of the laser beam.

Further, as shown by the double-headed arrow in the center of FIG. 6, the position of chocolate C is adjusted so as to be offset from the imaging point. As a result, the defocused laser beam is irradiated. The circle below the chocolate C shown in the center of FIG. 6 represents the irradiation range of the laser beam.

As shown on the right side of FIG. 6, the laser head 34 is provided with a homogenizer 53 composed of a cylindrical lens or the like. By providing the homogenizer 53, laser light (including a line shape) having a homogenized amount of light is irradiated.

By adjusting the control parameters in this way, the irradiation range, irradiation characteristics, etc. of the laser beam can be adjusted. In order to heat chocolate stably and uniformly, the size of the irradiation range of the laser beam is a circle or line having a diameter of 1 mm or more.

By setting the diameter of the laser beam or the length of the linear laser beam to 1 mm or more, it becomes possible to prevent evaporation (ablation) of chocolate C due to excessive heating. Further, by uniformly heating a wide area, more accurate heating control becomes possible in the temperature range of 20 to 50 degrees, which is important in the crystal transition process described later.

FIG. 7 is a diagram showing an example of ingredients after cooking.

As shown at the tip of the arrow A in FIG. 7, by controlling the irradiation of the laser beam, it is possible to apply a design such as a pattern to the surface of the chocolate.

Further, as shown at the tip of the arrow B in FIG. 7, by controlling the irradiation of the laser beam, it is possible to brown the surface of meat for steak or the like. The whole meat may be cooked before cooking with laser light. Cooking to bake the whole meat may be performed on the cooking table 22 of the cooking device 2, or may be performed using another cooking device such as an oven or a microwave oven.

By irradiating laser light after cooking in an oven etc., it is possible to brown any pattern regardless of the cut shape of the meat. By browning the surface with a net-like pattern after cooking the whole, it is possible to realize a grill-like texture.

When grilling with a frying pan or the like, it is usually necessary to use oil, but by using the cooking device 2, it is possible to grill and change the texture without using oil. ..

As described above, cooking by the cooking device 2 is performed according to the user's designation of the texture of the ingredients. The texture is specified by the user so as to specify the texture for each part of the food.

Cooking for each part of the foodstuff as shown in FIG. 7 is performed so as to realize the texture of each part specified by the user. Texture designation data that specifies the texture of each part of the food material is generated in the information processing terminal 1 according to the user's designation, and the cooking operation of the cooking device 2 is controlled based on the generated texture designation data. ..

FIG. 8 is a diagram showing an example of texture designation data.

As shown on the left side of FIG. 8, the texture designation data is configured as map information representing the texture of each part of the food material. Each grid-like region constituting the texture designation data shown on the left side of FIG. 8 corresponds to each portion of the food material. The difference in the shade of each region indicates that the texture of each region is different.

In the example of FIG. 8, basically, information that specifies that the color becomes darker from left to right, that is, the texture changes from left to right is generated as texture designation data. ..

By cooking based on such texture designation data, as shown on the right side of FIG. 8, a texture that gradually changes from left to right is realized. For example, a texture of meat that gradually increases in texture from left to right is realized. In this case, the cooking operation by the cooking apparatus 2 is performed so as to increase the output of the laser beam from left to right, for example. In addition, in the meat of the food material shown on the right side of FIG. 8, the difference in color of each part indicates that the texture is different.

According to the cooking device 2, it is possible to cook each part, so that it is possible to realize such a texture that changes for each part.

FIG. 9 is a diagram showing another example of texture designation data.

As shown on the left side of FIG. 9, the texture designation data for one ingredient, cake, may be configured as map information representing the texture of each of a plurality of layers. ..

The texture designation data D1 shown in FIG. 9 is information for designating the texture of the lowest layer, and the texture designation data D2 is information for designating the texture of the second layer from the bottom. The texture designation data D3 is information for designating the texture of the third layer from the bottom, and the texture designation data D4 is information for designating the texture of the uppermost layer. The texture designation data D1 to D4 each represent the texture of each portion in the target layer.

By cooking in order from the lower layer based on such texture designation data, as shown on the right side of FIG. 9, a texture that changes both in a plane and in a three-dimensional manner is realized. In the example of FIG. 9, a cake whose texture changes in both the plane direction and the height direction is made as an ingredient after cooking.

In this way, the user can design the change in texture as a two-dimensional or three-dimensional map and have him / her cook.

For example, when grilling meat for steak, the user can design the texture by assuming the eating direction (how to eat), such as whether the eater is right-handed or left-handed.

Further, in the case of a cut cake as shown in FIG. 9, many people eat it from the center side (acute angle side) toward the outside, so the user designs the texture assuming such a way of eating. You can also do it. The user can design the change in texture according to the affordance.

The operation of the information processing terminal 1 that generates texture designation data and controls the cooking operation of the cooking device 2 will be described later with reference to the flowchart.

<Configuration of each device>
Configuration of Information Processing Terminal 1 FIG. 10 is a block diagram showing a configuration example of hardware of the information processing terminal 1.

As shown in FIG. 10, the information processing terminal 1 is composed of a computer. The CPU (Central Processing Unit) 101, ROM (Read Only Memory) 102, and RAM (Random Access Memory) 103 are connected to each other by the bus 104.

The CPU 101 loads the program stored in the storage unit 111 into the RAM 103 via the input / output interface 105 and the bus 104 and executes the program, so that various processes such as control of the cooking device 2 are performed.

The input / output interface 105 is connected to the bus 104. A microphone 106, a camera 107, an operation unit 108, a display 109, a speaker 110, a storage unit 111, a communication unit 112, and a drive 113 are connected to the input / output interface 105.

The microphone 106 detects the user's voice and outputs the voice data to the CPU 101.

The camera 107 captures the surrounding situation including the user's movement. The image data captured by the camera 107 is supplied to the CPU 101.

The operation unit 108 is composed of a touch panel provided on the display 109, a button provided on the housing of the information processing terminal 1, and the like. The operation unit 108 detects the user's operation and outputs information indicating the content of the operation to the CPU 101.

The display 109 is composed of an LCD, an organic EL display, and the like. The display 109 displays various screens such as a screen used for designating the texture according to the control by the CPU 101.

The speaker 110 outputs synthetic voice according to the control by the CPU 101.

The storage unit 111 is composed of a hard disk, a non-volatile memory, or the like. The storage unit 111 stores various information such as a program executed by the CPU 101.

The communication unit 112 is composed of a network interface and the like. The communication unit 112 communicates with the information processing server 11 on the network 12. The communication unit 112 receives the information transmitted from the information processing server 11 and outputs it to the CPU 101, and transmits the information supplied from the CPU 101 to the information processing server 11.

The drive 113 drives the removable media 114 to read data from the removable media 114 and write data to the removable media 114.

FIG. 11 is a block diagram showing a functional configuration example of the information processing terminal 1.

As shown in FIG. 11, the information processing unit 121 is realized in the information processing terminal 1. The information processing unit 121 is composed of a presentation unit 131, a texture designation data generation unit 132, an inference result acquisition unit 133, a control parameter setting unit 134, a foodstuff state detection unit 135, a recipe data generation unit 136, and a control unit 137. .. At least a part of the functional units shown in FIG. 11 is realized by executing a predetermined program by the CPU 101 of FIG.

The presentation unit 131 controls the display 109 and presents various types of information to the user. With respect to the presentation by the presentation unit 131, the user makes various selections such as selection of texture. Information representing the user's selection result is supplied to the texture designation data generation unit 132.

The texture designation data generation unit 132 generates texture designation data according to the result of selection of texture by the user, and outputs it to the inference result acquisition unit 133.

The inference result acquisition unit 133 controls the communication unit 112 and communicates with the information processing server 11. The inference result acquisition unit 133 transmits the texture designation data to the information processing server 11 and acquires the result of the inference performed based on the texture designation data. As will be described later, the information processing server 11 uses an inference model generated by machine learning to infer a cooking method or the like that realizes a texture selected by the user.

Since the texture is selected by selecting the texture for each part as described above, the inference of the cooking method is also performed by estimating the cooking method for each part. The inference result acquisition unit 133 outputs an inference result including information on the cooking method to the control parameter setting unit 134 and the recipe data generation unit 136.

In addition to selecting the texture, the design of the ingredients is also selected by the user. As described with reference to FIG. 7, the design of the food material is a design expressed in the appearance of the food material.

For example, a basic design, which is a rough design, is selected by the user, and information on the basic design is transmitted to the information processing server 11. In the information processing server 11, a design in which the basic design is made more detailed and a candidate for the detailed design capable of realizing the texture selected by the user is also inferred. If the cooking for the design is not done, the user selection of the basic design and the detailed design may not be made.

The detailed design candidate information acquired by the inference result acquisition unit 133 is supplied to the presentation unit 131, and the detailed design candidate is presented to the user. The user selects a favorite detailed design from the presented candidates. The inference result acquisition unit 133 including information on the cooking method regarding the detailed design selected by the user is supplied to the control parameter setting unit 134 and the recipe data generation unit 136.

The control parameter setting unit 134 sets control parameters that define the content of the cooking operation for each part of the food material based on the information supplied from the inference result acquisition unit 133, and outputs the control parameter to the recipe data generation unit 136. The control parameters output to the recipe data generation unit 136 are used to generate the recipe data.

Further, the control parameter setting unit 134 updates the control parameter based on the sensing result of the state of the food material performed by the food material state detection unit 135 during the cooking operation by the cooking device 2, and sends the updated control parameter to the control unit 137. Output. Information indicating the state of the food material to be cooked in the cooking apparatus 2 is supplied from the food material state detection unit 135.

The control parameter setting unit 134 outputs the adjusted control parameter adjusted according to the state of the food to the control unit 137 and reflects it in the cooking operation of the cooking device 2. The control parameters are updated in real time according to the state of the ingredients to be cooked.

For example, when chocolate is used as an ingredient, it is determined whether the chocolate to be cooked is white chocolate or dark chocolate by detecting the color tone based on the image taken by the camera. .. In this case, the laser output as a control parameter is corrected according to the difference in the absorption rate of the laser light in the portion to be irradiated with the laser light (the portion to be cooked). As a result, stable cooking is possible even when ingredients in which different ingredients are mixed are targeted for cooking.

The food condition detection unit 135 detects the state of the food to be cooked. For example, the foodstuff state detection unit 135 analyzes an image of the foodstuff to be cooked taken by the cooking device 2 or sensor data measured by various sensors including a non-contact thermometer 41. Detect the condition of the ingredients to be cooked. A camera or the like for taking a picture of foodstuffs is also provided at a predetermined position of the cooking apparatus 2. By analyzing the image taken by the camera 107 (FIG. 10) provided in the information processing terminal 1, the state of the foodstuff to be cooked may be detected.

The food condition detection unit 135 detects the degree of progress of cooking by laser light. The food material state detection unit 135 outputs the sensing result of the food material state to the control parameter setting unit 134. The state of the food may be sensed by the cooking apparatus 2, and the sensing result may be acquired by the food state detection unit 135.

The recipe data generation unit 136 generates recipe data based on the information supplied from the texture designation data generation unit 132 and the control parameters set by the control parameter setting unit 134. Recipe data is data prepared for each dish. In the recipe data, information such as ingredients used in each cooking process up to the completion of cooking is described. The recipe data generation unit 136 functions as a cooking process information generation unit that generates information on each cooking process.

Cooking means a product that is completed after cooking. Cooking means the process of cooking and the act (work) of cooking.

FIG. 12 is a diagram showing an example of the description content of the recipe data.

As shown in FIG. 12, one recipe data is composed of a plurality of cooking process data sets. In the example of FIG. 12, a cooking process data set for cooking process # 1, a cooking process data set for cooking process # 2, ..., A cooking process data set for cooking process # N are included.

Each cooking process data set includes ingredient information, cooking operation information, and the control parameters described above, as shown in the balloon.

Ingredient information is information about ingredients used in the cooking process. The information about the food material includes information indicating the type of the food material, the amount of the food material, the size of the food material, and the like.

Note that the ingredients include not only ingredients that have not been cooked at all, but also ingredients that have been cooked (prepared) obtained by performing a certain cooking. The food ingredient information included in the cooking process data set of a cooking process includes information on the ingredients that have undergone the previous cooking process.

Cooking operation information is information related to cooking operation for realizing the cooking process. For example, one cooking process data set is composed of time-series data of cooking operation information for realizing one cooking process. The cooking operation information represents the coordinates representing the irradiation position of the laser beam at each time. For example, the operation of the drive unit 24 is controlled according to the coordinates represented by the cooking operation information.

The control unit 137 of FIG. 11 communicates with the cooking device 2 by controlling the communication unit 112. The control unit 137 controls the operation of the cooking device 2 based on the recipe data generated by the recipe data generation unit 136.

For example, the control unit 137 selects the cooking process data sets described in the recipe data one by one, and transmits a command command according to the content of the cooking operation information included in the selected cooking process data set. Control the operation of the cooking device 2. The command command transmitted by the control unit 137 also includes control parameters.

Further, when the control parameter is updated by the control parameter setting unit 134 based on the state of the food material to be cooked, the control unit 137 transmits the updated control parameter to the cooking device 2.

FIG. 13 is a diagram showing an example of control parameters.

The control parameter is composed of the following information, for example.

1. 1. Laser wavelength [nm / μm]
By using an infrared / far infrared (780 nm to 1 mm) laser (carbon dioxide laser 10.6 μm, etc.), it is possible to pass heat to the inside of the food. By using far infrared rays, there is a possibility that transparent ingredients can be cooked. By using an ultraviolet (1 to 400 nm) laser (excimer laser 351 nm, etc.), it is possible to perform microfabrication on the surface of foodstuffs.

2. Laser output [W]
By increasing the laser output, it is possible to give more heat or make a larger hole.

3. 3. Pulse width [s]
By shortening the pulse width, it is possible to suppress the diffusion of heat to the region not irradiated with the laser, and finer processing becomes possible. By increasing the pulse width, the cumulative irradiation amount increases and processing can be performed in a short time.

4. Pulse frequency [Hz]
By lowering the pulse frequency, it is possible to suppress the diffusion of heat to the region where the laser is not irradiated, and finer processing becomes possible. By increasing the pulse frequency, the cumulative irradiation amount increases and processing can be performed in a short time.

5. Spot diameter [nm / μm]
By reducing the spot diameter, finer processing becomes possible. By increasing the spot diameter, it is possible to perform processing in a wide range in a short time. By adjusting the focal length, the spot diameter can be set.

6. Scan mode (raster scan / vector scan)
When designing a design that can be drawn with a single stroke, the scan mode of vector scan is selected. Vector scanning enables machining in a short time. On the other hand, when designing with a complicated pattern, the scan mode of raster scan is selected. Raster scan makes it possible to draw various patterns.

7. Scan speed [mm / s]
By slowing down the scanning speed, it is possible to apply more heat and make larger holes. By increasing the scanning speed, processing can be performed in a shorter time.

8. DPI (dots per inch)
For example, when designing by forming dots on the surface of foodstuffs, it is possible to specify the fineness of the pattern by DPI.

9. Number of repetitions [number of times]
By repeating the cooking operation with a small amount of heat / processing amount, it is possible to suppress the diffusion of heat to the region not irradiated with the laser and enable finer processing.

10. Pre-irradiation temperature [℃]
The pre-irradiation temperature represents the temperature before laser irradiation (during preheating).

11. Irradiation temperature [℃]
The irradiation temperature represents the set temperature when the feedback control of the output by the temperature sensor (non-contact thermometer 41) is used.

12. Post-irradiation temperature [℃]
The post-irradiation temperature represents the temperature after laser irradiation (during cooling).

13. Fan (ON / OFF)
The fan 42 is used (turned on) when it is necessary to discharge smoke or debris during laser irradiation, or when cooling foodstuffs. The fan is turned off when the food is liquefied by heating and the surface may be deformed by the wind.

As described above, the control parameters include various information that defines the characteristics of the laser beam.

For example, there are two methods for achieving a "rough / rough" texture: a method of finely processing the surface of the food material in three dimensions and a method of scorching the surface.

When the former method of finely processing the surface of the food material in three dimensions is used, for example, the following control parameters are set.
・ Laser wavelength: Short (ultraviolet rays, bluish purple rays, etc.)
・ Pulse width: Short (nanosecond order, etc.)
・ Pulse frequency: Long (a few kHz)
・ Spot diameter: Small (a few μm)
-Scan mode: Raster scan-Repeat count: Set a predetermined number of times

With such a setting, it is possible to form a texture such as a fine pyramid on the surface of the food material at the level of several μm, and it is possible to realize a “rough / rough” texture. The degree of "roughness / roughness" can be adjusted by changing the processing size of the texture.

When the latter method of scorching the surface is used, for example, the following control parameters are set.
・ Laser wavelength: Far infrared rays ・ Laser output: Large (several tens of watts)

For other control parameters, predetermined values are set respectively. Even with such a setting, it is possible to realize a “rough / rough” texture. The degree of "roughness / roughness" can be adjusted by adjusting the output and changing the amount of charring.

In order to realize a "melting / sticky" texture, for example, the following control parameters are set. In this case, for example, an ingredient that melts by heating, such as chocolate or cheese, is selected as the ingredient to be cooked.
・ Laser wavelength: Far infrared rays ・ Spot diameter: Wide ・ Irradiation temperature: Keep constant by feedback control ・ Laser output: Low

With such a setting, it is possible to realize a "melting / sticky" texture by melting the surface of the food without burning it. The degree of "melting / stickiness" can be adjusted by adjusting the irradiation temperature and the post-irradiation temperature, for example. When the foodstuff to be cooked is chocolate, the cocoa butter can be brought into a crystalline state (type I to IV) having a low melting point by adjusting the temperature after irradiation. This makes it possible to keep the melted state even at room temperature.

In order to realize a "smooth" texture, for example, the following control parameters are set. In this case, for example, an ingredient that melts by heating, such as chocolate or cheese, is selected as the ingredient to be cooked.
・ Laser wavelength: Far infrared rays ・ Spot diameter: Wide ・ Irradiation temperature: Keep constant by feedback control ・ Laser output: Low

With such a setting, the surface of the food can be melted without being burnt, and then cooled to flatten the surface in a mirror shape and solidify. At this time, if the fan 42 is used, waves are generated on the liquid surface and flattening becomes difficult, so the fan 42 is turned off.

In order to realize a "crispy" texture, for example, a method of processing innumerable holes on the surface of foodstuffs is used by setting the following control parameters.
・ Laser wavelength: Short (ultraviolet rays, bluish purple rays, etc.)
-Pulse width: relatively short (nanosecond order, etc.)
・ Pulse frequency: relatively high (a few kHz)
・ Spot diameter: Small (several μm)
・ DPI: Set appropriately

With such a setting, it is possible to make a large number of holes on the surface of the food material at the level of several to several hundred μm. The degree of "crispness" can be dealt with, for example, by changing the number of repetitions to change the depth of the holes, or changing the DPI to change the number of holes.

• Configuration of Information Processing Server 11 The information processing server 11 has basically the same configuration as the hardware configuration of the information processing terminal 1 shown in FIG. Hereinafter, the configuration of the information processing terminal 1 shown in FIG. 10 will be described with reference to the configuration of the information processing server 11 as appropriate.

FIG. 14 is a block diagram showing a functional configuration example of the information processing server 11.

As shown in FIG. 14, the information processing unit 151 is realized in the information processing server 11. The information processing unit 151 is composed of an input information acquisition unit 161, an inference unit 162, a learning unit 163, and a texture DB 164. At least a part of the functional units shown in FIG. 14 is realized by executing a predetermined program by the CPU 101 of FIG. 10 constituting the information processing server 11.

The input information acquisition unit 161 controls the communication unit 112 and communicates with the information processing terminal 1. The input information acquisition unit 161 receives the information transmitted from the information processing terminal 1 and outputs it to the inference unit 162. At the start of cooking using the cooking device 2, the information processing terminal 1 transmits texture designation data representing the texture selected by the user and information on the basic design.

The inference unit 162 infers the detailed design, the cooking method, etc. that realize the texture selected by the user by using the information supplied from the input information acquisition unit 161 as the input to the inference model.

FIG. 15 is a diagram showing an example of an inference model.

As shown in FIG. 15, an inference model M1 composed of a neural network or the like is prepared in advance in the inference unit 162. The inference model M1 prepared in the inference unit 162 is generated by, for example, performing machine learning based on the texture information stored in the texture DB 164.

The inference unit 162 inputs the texture designation data and the basic design selected by the user into the inference model based on the information supplied from the input information acquisition unit 161, and inputs the information of the ingredients, the cooking method, and the detailed design. get. For example, a plurality of types of detailed designs corresponding to the basic design are output.

The ingredients acquired as the output of the inference model are the ingredients used to achieve the target texture. When the main ingredient to be cooked is selected by the user, the ingredient used in combination with the main ingredient may be output as the ingredient used to realize the target texture.

The cooking method represents a cooking operation for realizing each cooking process of the cooking device 2. Depending on the cooking method, how to drive each part of the cooking apparatus 2 to achieve the target texture is shown. The cooking method also includes, for example, control parameters.

Such an inference model is prepared, for example, for each ingredient to be cooked and for each cooking device controlled by the information processing terminal 1. When the inference model is prepared for each cooking device, the inference of the cooking method including the control parameters is performed according to the specifications of the cooking device.

An inference model may be prepared for each basic design selected by the user. The inference unit 162 transmits the output of the inference model as an inference result to the information processing terminal 1.

In this way, the inference unit 162 functions as a texture inference device that infers the cooking method and the like from the texture and infers the detailed design from the texture and the basic design.

FIG. 16 is a diagram showing another example of the inference model.

The same inference as the inference using the inference model M1 shown in FIG. 15 may be performed using a plurality of inference models.

The inference model M11 shown in FIG. 16 is a model in which texture designation data is input and ingredients and a cooking method that realize the texture specified by the texture designation data are output. The inference model M11 is generated, for example, by learning using texture information described later.

The inference model M12 is a model that inputs the texture designation data and the basic design and outputs the detailed design that realizes the texture specified by the texture designation data. The inference model M12 is generated by preparing a plurality of detailed designs based on the basic design and performing learning using information on the subjective texture when eating the ingredients with each detailed design. NS.

The learning unit 163 of FIG. 14 performs learning based on the texture information stored in the texture DB 164 and generates parameters constituting the inference model. Based on the parameters generated by the learning unit 163, the inference model 162 as shown in FIGS. 15 and 16 is prepared in the inference unit 162.

FIG. 17 is a diagram showing an example of texture information.

The texture information shown in FIG. 17 is the texture information of chocolate. Based on the texture information of chocolate, for example, an inference model for chocolate is learned.

One texture information is composed by associating the ingredients, the state, the serving temperature, the laser cooking process, and the numerical values representing the texture. In the example of FIG. 17, each numerical value of "melting", "fluffy", and "crispy" is associated with the numerical value expressing the texture. More types of numerical values representing the texture may be included in the texture information.

For example, the texture information at the top is "white chocolate" for the ingredients, "liquid" for the state, "40 ° C" for the serving temperature, "output 20%, speed 30 mm / s, no cooling" for the laser cooking process, " The information is such that the numerical value representing "melting" is "90", the numerical value representing "fluffy" is "10", and the numerical value representing "crisp" is "0".

The texture information consisting of such information is, for example, tasting the ingredients obtained by performing various cooking using the same device as the cooking device 2, and numerically expresses the subjective texture of the person who tasted the food. It is generated by doing what you do for each ingredient and each basic design. The texture DB 164 stores texture information corresponding to various ingredients and various basic designs.

For example, in the learning unit 163, as shown in FIG. 16, the learning of the neural network is performed by inputting the respective numerical values of "melting", "fluffy", and "crisp" and outputting the ingredients and the laser cooking process. Inference model M11 is generated. The laser cooking process inferred using the inference model corresponds to the cooking method provided to the information processing terminal 1 as the inference result.

Not only the texture of one ingredient but also the texture information representing the texture obtained by cooking by combining a plurality of ingredients may be used for learning. Further, when the texture information is insufficient, the relationship between the texture and other information may be modeled in the form of a linear model or the like, and the texture information may be generated by linear interpolation. The texture information itself may be inferred using the inference model generated by machine learning, and the insufficient texture information may be generated.

<Operation of each device>
-Operation of the information processing terminal 1 Here, the automatic cooking process of the information processing terminal 1 will be described with reference to the flowchart of FIG. The process of FIG. 18 is started, for example, when the foodstuff to be cooked is selected. Here, a case where plate-shaped chocolate is selected as an ingredient to be cooked will be described.

In step S1, the presentation unit 131 (FIG. 11) displays the selection screen of the basic design according to the foodstuff to be cooked on the display 109.

FIG. 19 is a diagram showing an example of a selection screen of the basic design.

On the basic design selection screen, an image showing a sample of the basic design is displayed. In the example of FIG. 19, images 201 to 203 representing three types of basic design samples are displayed. The user can select his / her favorite basic design by selecting any of the images 201 to 203.

When the basic design is selected, in step S2, the presentation unit 131 displays the texture selection screen on the display 109.

FIG. 20 is a diagram showing an example of a texture selection screen.

Image 203 showing the selected basic design is displayed in the upper center of the texture selection screen. At the bottom of the selection screen, a slide bar 211 used for selecting a numerical value of texture is displayed for each type of texture. By operating the slide bar 211, the user can select a desired numerical value for each type of texture.

The texture of each part of the food material may be selected by using the display on the slide bar 211.

FIG. 21 is a diagram showing another example of the texture selection screen.

In the example of FIG. 21, the foodstuff image 221 which is an image showing the foodstuff to be cooked is displayed in the substantially center of the screen. A grid is superimposed on the food material image 221. The user selects an arbitrary part formed by the grid, and then selects a numerical value representing the texture of the selected part by using the display of the slide bar 211 to select the texture of each part of the food material. can do.

The texture template may be prepared without selecting the part that specifies the texture. In this case, the user can select the texture of each part of the food material by selecting the template.

FIG. 22 is a diagram showing an example of a texture template.

A in FIG. 22 represents a template in which the texture changes in the left-right direction, and B in FIG. 22 represents a template in which the texture changes in the vertical direction. C in FIG. 22 represents a template whose texture changes from the center to the outside.

The texture of each part of the ingredients may be selected by voice instead of by operating the screen display.

Returning to the description of FIG. 18, after the texture for each part of the food material is selected, in step S3, the texture designation data generation unit 132 has a texture based on the texture for each part of the food material selected by the user. Generate specified data. The generated texture designation data is output to the inference result acquisition unit 133.

In step S4, the inference result acquisition unit 133 transmits the texture designation data supplied from the texture designation data generation unit 132 to the information processing server 11 and acquires the inference result. From the information processing server 11, the result of the inference performed in the information processing server 11 based on the texture designation data is transmitted. As described above, the inference result includes the ingredients and the cooking method that realize the target texture.

Further, the inference result acquisition unit 133 transmits the information of the basic design selected by the user to the information processing server 11 and acquires the candidate of the detailed design corresponding to the basic design.

In step S5, the presentation unit 131 presents a candidate for the detailed design.

FIG. 23 is a diagram showing an example of a presentation screen of a candidate for detailed design.

An image showing a sample of detailed design is displayed on the presentation screen. In the example of FIG. 23, images 231 to 236 representing six types of detailed design samples are displayed. The user can select his / her favorite detailed design by selecting any of the images 231 to 236.

When the detailed design is selected, in step S6 of FIG. 18, the control parameter setting unit 134 sets the control parameters based on the inference result supplied from the inference result acquisition unit 133 and the detailed design selected by the user.

In step S7, the recipe data generation unit 136 generates recipe data based on the control parameters set by the control parameter setting unit 134.

In step S8, the control unit 137 controls the operation of the cooking device 2 based on the recipe data generated by the recipe data generation unit 136. In the cooking apparatus 2, a cooking operation for realizing a texture designated by the user is performed according to the control by the control unit 137. The control by the control unit 137 is continued until the cooking based on the recipe data is completed.

-Operation of the information processing server 11 Next, the inference processing of the information processing server 11 will be described with reference to the flowchart of FIG. 24. This process is started when the texture designation data and the basic design information transmitted from the information processing terminal 1 are acquired by the input information acquisition unit 161.

In step S11, the inference unit 162 inputs the texture designation data supplied from the input information acquisition unit 161 into the inference model, and acquires the inference result of the ingredients, the cooking method, and the detailed design.

In step S12, the inference unit 162 transmits the output of the inference model as the inference result to the information processing terminal 1.

Through the above series of processes, the user can receive the proposal of the final form (detailed design) of the food material that realizes the texture by specifying the texture desired by the user by language or numerical value.

In addition, the user can generate recipe data that describes the ingredients, cooking method, etc. necessary for cooking to obtain the desired texture, and the cooking apparatus 2 is based on such recipe data. By letting them cook, they can actually receive the ingredients with the texture they want.

<Selection of main ingredients>
Candidates for ingredients to be cooked may be selected by the information processing server 11 and presented to the user. For example, the user specifies a desired texture, and selects a favorite ingredient from the candidates for the ingredient presented according to the designation of the texture. The ingredients to be cooked may be automatically selected by the information processing server 11.

After the ingredients to be cooked are selected, the information processing server 11 uses the texture inference device described above to infer design candidates capable of realizing the specified texture, and the user. Presented at.

Here, it is also possible to select a plurality of ingredients as the ingredients to be cooked. When multiple ingredients are selected, such as white chocolate and dark chocolate, the ratio of each ingredient (such as 6: 4) is also selected.

The processing after the ratio of ingredients and the design are selected is the same as the processing described above. That is, the recipe data is generated in the information processing terminal 1 based on the inference result of the cooking method. Further, the cooking operation of the cooking apparatus 2 is controlled based on the recipe data, and the texture specified by the user is realized.

<Example of application to tempering>
Cooking with the cooking device 2 using laser light can also be applied to chocolate tempering. Tempering (temperature control operation) is a temperature operation in which chocolate melted at 50 ° C or higher is cooled while stirring, held at 27 ° C for a certain period of time, and then raised to about 31 ° C.

The structure of chocolate is that fine particles of sugar and cacao solids are dispersed in cocoa butter fats and oils, and the continuous phase is fats and oils. Chocolate solidifies when continuous phase fats and oils crystallize, and becomes liquid when it melts. Cocoa butter crystals show a polymorphic phenomenon, and there are six types of polymorphs called type I to type VI, but the most suitable chocolate product is type V. It is necessary to select and crystallize only the V type of the 6 types of polymorphs that cocoa butter has.

Tempering produces V-type crystal nuclei of cocoa butter in liquid chocolate, and subsequent cooling crystallizes all cocoa butter molecules as V-type. The cocoa butter molecule crystallizes as a V-type, which makes the chocolate smooth. The tempering temperature varies depending on the proportion of sugar and milk powder added to the chocolate product.

Typical methods for tempering are manual methods on a marble top plate and methods using a dedicated device called a tempering machine, but both methods are used only for chocolate before molding. Can't. Also, it can only be used for whole chocolate.

According to the cooking apparatus 2, it is possible to temper the already molded chocolate product by partially irradiating it with a laser beam. Specifically, the fat content (cocoa butter) only in the area irradiated with the laser beam is selectively melted and then cooled, and further, partial heating and cooling by the laser beam are repeated as necessary. It is possible to change the fat content of only the selected portion of the chocolate product to an arbitrary crystalline state. A fan 42 or the like may be used to heat or cool the entire chocolate.

<Others>
-Example of control device Although the control of the cooking device 2 is assumed to be performed by the information processing terminal 1, it may be performed by another device.

FIG. 25 is a diagram showing an example of a control device.

As shown in A of FIG. 25, it is possible to control the cooking apparatus 2 by the information processing server 11.

In this case, the information processing unit 121 of FIG. 11 is provided in the information processing server 11. In the information processing server 11 provided with the information processing unit 121, inferences such as a cooking method are performed according to the texture selected by the user, and recipe data is generated. Further, the cooking apparatus 2 is controlled via the network 12 according to the description of the recipe data.

As shown in B of FIG. 25, it is also possible to provide the information processing unit 121 in the cooking apparatus 2.

In this way, it is possible to control the cooking device 2 by various devices other than the information processing terminal 1.

-Example of a cooking device Although the cooking device to be controlled is the cooking device 2 that irradiates a laser beam to cook, the above-mentioned control may be performed for another cooking device.

FIG. 26 is a diagram showing another configuration example of the control system.

In the control system shown in FIG. 26, a cooking device 301 such as a microwave oven is provided instead of the cooking device 2. The heating cooker 301 performs a cooking operation (heating) according to a command command supplied from the information processing unit 121, and cooks. As control parameters, for example, information indicating heating intensity, heating time, and change in heating is used.

In this way, it is possible to use recipe data to control various devices that automatically perform cooking operations. In addition to the microwave oven, it is possible to control various cooking devices such as a 3D printer that molds ingredients and an arm robot that cooks using an arm based on recipe data.

Cooking may be performed using a cooking device 2 in which a plurality of laser heads 34 are arranged in an array or a plane. This makes it possible to efficiently cook and to bake the whole food.

-Examples of ingredients to be cooked Although the case where the ingredients to be cooked are chocolate has been mainly described, it is also possible to have the cooking apparatus 2 cook various ingredients. For example, by irradiating a raw egg with a broken shell with a laser beam, it is possible to engrave characters on the yolk portion. Further, by irradiating the banana peel with a laser beam, it is possible to cook the banana peel so that the characters appear after an arbitrary time elapses due to the oxidation of the peel.

-About the program The series of processes described above can be executed by hardware or software. When a series of processes are executed by software, the programs constituting the software are installed on a computer embedded in dedicated hardware, a general-purpose personal computer, or the like.

The installed program is recorded and provided on the removable media 114 shown in FIG. 10, which consists of an optical disk (CD-ROM (Compact Disc-Read Only Memory), DVD (Digital Versatile Disc), etc.), a semiconductor memory, or the like. It may also be provided via a wired or wireless transmission medium such as a local area network, the Internet, or digital broadcasting. The program can be pre-installed in the ROM 102 or the storage unit 111.

The program executed by the computer may be a program in which processing is performed in chronological order in the order described in this specification, or processing is performed in parallel or at a necessary timing such as when a call is made. It may be a program to be performed.

In the present specification, the system means a set of a plurality of components (devices, modules (parts), etc.), and it does not matter whether all the components are in the same housing. Therefore, a plurality of devices housed in separate housings and connected via a network, and a device in which a plurality of modules are housed in one housing are both systems. ..

Note that the effects described in this specification are merely examples and are not limited, and other effects may be obtained.

The embodiment of the present technology is not limited to the above-described embodiment, and various changes can be made without departing from the gist of the present technology.

For example, this technology can have a cloud computing configuration in which one function is shared by a plurality of devices via a network and jointly processed.

In addition, each step described in the above flowchart can be executed by one device or shared by a plurality of devices.

Further, when one step includes a plurality of processes, the plurality of processes included in the one step can be executed by one device or shared by a plurality of devices.

-Example of combination of configurations This technology can also have the following configurations.

(1)
An information processing device including a parameter setting unit that sets parameters that specify cooking operations by a cooking device based on texture specification data that specifies the texture of each part of the food to be cooked.
(2)
The information processing device according to (1), wherein the parameter setting unit sets the parameters according to the specifications of the cooking device.
(3)
The information processing device according to (1) or (2), wherein the parameter setting unit sets the parameters based on the texture designation data that specifies the texture selected by the user.
(4)
The parameter setting unit uses the texture designation data as input of an inferencer generated by learning based on texture information including information on a cooking method and information on the texture of ingredients after cooking by each cooking method. The information processing apparatus according to any one of (1) to (3) above, wherein the parameters are set based on the cooking method inferred from the above.
(5)
The information processing device according to (4) above, wherein the inference device is configured by a neural network that inputs the texture designation data and outputs a cooking method that realizes the texture represented by the texture designation data. ..
(6)
The information processing apparatus according to any one of (1) to (5) above, further comprising a presentation unit that presents a selection screen used for texture selection.
(7)
The presenting unit presents design candidates for the ingredients that realize the selected texture according to the specifications of the cooking device.
The information processing device according to (6) above, wherein the parameter setting unit sets the parameters according to the selected candidate for the design.
(8)
Further provided with a food material state detection unit for detecting the state of the food material being cooked by the cooking device.
The information processing device according to any one of (1) to (7) above, wherein the parameter setting unit adjusts the parameters according to the state of the foodstuff.
(9)
The information processing device according to any one of (1) to (8) above, wherein the texture designation data is data for designating the texture of the food material, which is different for each portion.
(10)
The texture designation data is described in any one of (1) to (9) above, which is data for designating the texture of each part on the plane of the food material or the texture of each part on the three-dimensional space. Information processing equipment.
(11)
The cooking device is a device that cooks by irradiating a laser beam.
The information processing device according to any one of (1) to (10) above, wherein the parameter setting unit sets the parameters that define the characteristics of the laser light that irradiates the foodstuff.
(12)
The parameter setting unit sets the parameter that defines the content of each cooking operation included in the cooking process.
The information processing apparatus according to any one of (1) to (11), further comprising a cooking process information generation unit that generates cooking process information including the parameters as information related to the cooking operation.
(13)
The information processing apparatus according to any one of (1) to (12) above, further comprising a texture designation data generation unit that generates the texture designation data according to the texture selected by the user.
(14)
Information processing device
An information processing method that sets parameters that specify the cooking operation of a cooking device based on texture specification data that specifies the texture of each part of the food to be cooked.
(15)
On the computer
A program for executing the process of setting parameters that specify the cooking operation by the cooking device based on the texture specification data that specifies the texture of each part of the ingredients to be cooked.

1 Information processing terminal, 2 Cooking device, 11 Information processing server, 121 Information processing unit, 131 Presentation unit, 132 Texture designation data generation unit, 133 Inference result acquisition unit, 134 Control parameter setting unit, 135 Food condition detection unit, 136 Recipe data generation unit, 137 control unit, 161 input information acquisition unit, 162 inference unit, 163 learning unit, 164 texture DB

Claims

An information processing device including a parameter setting unit that sets parameters that specify cooking operations by a cooking device based on texture specification data that specifies the texture of each part of the food to be cooked.
The information processing device according to claim 1, wherein the parameter setting unit sets the parameters according to the specifications of the cooking device.
The information processing device according to claim 1, wherein the parameter setting unit sets the parameters based on the texture designation data that specifies the texture selected by the user.
The parameter setting unit uses the texture designation data as input of an inferencer generated by learning based on texture information including information on a cooking method and information on the texture of ingredients after cooking by each cooking method. The information processing apparatus according to claim 1, wherein the parameters are set based on the cooking method inferred from the above.
The information processing device according to claim 4, wherein the inference device is configured by a neural network that inputs the texture designation data and outputs a cooking method that realizes the texture represented by the texture designation data.
The information processing apparatus according to claim 3, further comprising a presentation unit that presents a selection screen used for texture selection.
The presenting unit presents design candidates for the ingredients that realize the selected texture according to the specifications of the cooking device.
The information processing device according to claim 6, wherein the parameter setting unit sets the parameters according to the selected candidate for the design.
Further provided with a food material state detection unit for detecting the state of the food material being cooked by the cooking device.
The information processing device according to claim 1, wherein the parameter setting unit adjusts the parameters according to the state of the foodstuff.
The information processing device according to claim 1, wherein the texture designation data is data for designating the texture of the food material, which is different for each portion.
The information processing device according to claim 9, wherein the texture designation data is data for designating the texture of each part of the food material on a plane or the texture of each part on a three-dimensional space.
The cooking device is a device that cooks by irradiating a laser beam.
The information processing device according to claim 1, wherein the parameter setting unit sets the parameters that define the characteristics of the laser beam that irradiates the foodstuff.
The parameter setting unit sets the parameter that defines the content of each cooking operation included in the cooking process.
The information processing apparatus according to claim 1, further comprising a cooking process information generation unit that generates cooking process information including the parameters as information related to the cooking operation.
The information processing apparatus according to claim 1, further comprising a texture designation data generation unit that generates the texture designation data according to the texture selected by the user.
Information processing device
An information processing method that sets parameters that specify the cooking operation of a cooking device based on texture specification data that specifies the texture of each part of the food to be cooked.
On the computer
A program for executing the process of setting parameters that specify the cooking operation by the cooking device based on the texture specification data that specifies the texture of each part of the ingredients to be cooked.