WO2023079918A1 - 情報出力方法、情報出力装置、及び情報出力プログラム - Google Patents

情報出力方法、情報出力装置、及び情報出力プログラム Download PDF

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Publication number
WO2023079918A1
WO2023079918A1 PCT/JP2022/038018 JP2022038018W WO2023079918A1 WO 2023079918 A1 WO2023079918 A1 WO 2023079918A1 JP 2022038018 W JP2022038018 W JP 2022038018W WO 2023079918 A1 WO2023079918 A1 WO 2023079918A1
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Prior art keywords
cooking
information
instructor
content
cook
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English (en)
French (fr)
Japanese (ja)
Inventor
綺宙 湯浅
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Panasonic Intellectual Property Corp of America
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Panasonic Intellectual Property Corp of America
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Priority to CN202280071319.6A priority Critical patent/CN118202377A/zh
Priority to JP2023557918A priority patent/JPWO2023079918A1/ja
Publication of WO2023079918A1 publication Critical patent/WO2023079918A1/ja
Priority to US18/650,349 priority patent/US20240282206A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B5/00—Electrically-operated educational appliances
    • G09B5/02—Electrically-operated educational appliances with visual presentation of the material to be studied, e.g. using film strip
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/20—Education
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B19/00—Teaching not covered by other main groups of this subclass
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B19/00—Teaching not covered by other main groups of this subclass
    • G09B19/24—Use of tools
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B5/00—Electrically-operated educational appliances
    • G09B5/06—Electrically-operated educational appliances with both visual and audible presentation of the material to be studied
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V20/00—Scenes; Scene-specific elements
    • G06V20/40—Scenes; Scene-specific elements in video content
    • G06V20/41—Higher-level, semantic clustering, classification or understanding of video scenes, e.g. detection, labelling or Markovian modelling of sport events or news items

Definitions

  • the present disclosure relates to technology that supports cooking instruction.
  • Patent Document 1 discloses a cooking learning support system that presents necessary cooking learning information according to the cooking skill of the cook.
  • this cooking learning support system the learning level of cooking elements for a specific cook is read out, and for each cooking process, the learning information corresponding to the learning level of the cooking elements of the specific cook is read out. The acquired information is presented along with the cooking process.
  • Patent Document 1 does not disclose the presentation of information according to the level of the person who teaches cooking, so further improvement is necessary for the instructor to give appropriate cooking guidance to the cook. .
  • the present disclosure has been made to solve such problems, and aims to provide a technique that allows instructors to provide guidance on appropriate cooking to cooks.
  • a computer acquires cooking information including cooking content to be evaluated and a guidance level of an instructor, and based on the cooking information and the guidance level, the instructor generates support information for instructing the cook who carries out the cooking content, and outputs the support information.
  • FIG. 2 is a block diagram showing an example of the configuration of the information output device shown in FIG. 1;
  • FIG. FIG. 3 is a diagram showing a data configuration of a lecture information table according to an example of the present embodiment;
  • FIG. FIG. 4 is a diagram showing the details of the contents of the lecture A shown in FIG. 3;
  • FIG. 4 is a diagram showing details of the contents of a lecture B shown in FIG. 3;
  • FIG. 4 is a diagram showing details of the content of lecture C shown in FIG. 3;
  • FIG. 10 is a diagram illustrating an example of a data configuration of a second generation table
  • FIG. 2 is a flowchart showing an example of processing of the information output system shown in FIG. 1
  • FIG. 12 is a flowchart continued from FIG. 11
  • FIG. It is a flow chart which shows an example of processing of an information output device. It is a figure which shows the ingredients determination screen of the 1st example of this Embodiment.
  • FIG. 11 is a diagram showing a cooking utensil selection screen according to a second example of the present embodiment
  • FIG. 10 is a diagram showing a display screen of second lecture information
  • FIG. 10 is a diagram showing a display screen of first lecture information
  • FIG. 10 is a diagram showing a display screen of a first example of first evaluation support information
  • FIG. 11 is a diagram showing a display screen of a second example of first evaluation support information
  • FIG. 10 is a diagram showing an example of a lecture information determination table for determining lecture information
  • the parent since the level of instruction of the parent who instructs cooking differs depending on the parent, if the same instructional support is uniformly provided without considering the parent's instruction level, the parent will not be able to provide appropriate cooking instruction to the child. I can't do it. For example, if a parent with a high level of instruction is provided with generous guidance support such as explaining cooking instruction points in detail, the parent's smooth cooking instruction is rather hindered. On the other hand, if insufficient guidance support is provided to a parent with a low level of guidance, the parent will not be able to grasp the guidance points and will not be able to provide appropriate cooking guidance.
  • a computer acquires cooking information including cooking content to be evaluated and a guidance level of an instructor, and based on the cooking information and the guidance level and generating support information when said instructor instructs cooking to a cook who carries out said cooking content, and outputting said support information.
  • the cooking information including the cooking content to be evaluated and the guidance level of the cooking instructor are acquired, and based on the acquired guidance level, the instructor instructs the cook on the cooking content.
  • Support information is generated and the generated support information is output.
  • the support information is generated according to the instruction level of the instructor, it is possible to have the instructor provide appropriate cooking instructions to the cook.
  • the cooking information further includes cooking utensil information indicating the cooking utensils used for the cooking, and the cooking content includes ingredients information indicating the ingredients used for the cooking. It's okay.
  • the cooking information includes cooking utensil information indicating cooking utensils used for cooking, and the cooking content includes ingredients information indicating ingredients to be cooked.
  • Support information can be presented to the instructor.
  • the cooking content may include at least one of an act of cutting ingredients, an act of boiling ingredients, and an act of grilling ingredients.
  • the instruction level includes the instructor's experience of executing the cooking content, and instructing the cook on the cooking. It may be determined based on at least one of the level of comprehension of the instruction content of the instructor at the time.
  • the instruction level is determined based on at least one of the instructor's experience of executing the cooking content and the degree of understanding of the instructor's instruction content when instructing the cook, the instruction level is determined. You can make good decisions.
  • the generated support information includes the cooking content, And, it may include instruction contents when instructing the cooking to the cook.
  • the support information including the cooking content and the guidance content is generated. can present.
  • the support information acquired and generated when the degree of understanding is equal to or less than a predetermined value may include the guidance content, and when the degree of understanding is greater than the predetermined value, the support information may not be generated.
  • the support information including the instruction content is generated, so that the instruction content is provided to the instructor who has a low degree of understanding. can be grasped. Further, according to this configuration, if the degree of understanding of the instructor is higher than the predetermined value, the support information including the cooking content and the instruction content is not generated. It is possible to prevent presentation of unnecessary support information such as
  • execution information including an image captured during execution of the cooking by the cook is acquired, and the instruction level is obtained. Based on this, evaluation support information including the execution information may be generated and the evaluation support information may be output.
  • the execution information including the image captured while the cook is cooking is acquired, the evaluation support information including the execution information is generated based on the instruction level, and the generated evaluation support information is output. Therefore, instructors can evaluate cooks smoothly.
  • the generated evaluation support information includes the cooking content, the instruction content of the cooking by the instructor, and The execution information may be included.
  • evaluation support information including the cooking content, guidance content, and execution information is presented. Evaluation support information that can appropriately evaluate the cook can be presented.
  • the instruction content of the instructor and the generated evaluation support information may include the instruction content and the execution information when the understanding is equal to or less than a predetermined value.
  • the evaluation support information including the guidance content and the execution information is presented to the instructor whose degree of understanding of the guidance content is equal to or less than the predetermined value. Evaluation support information that can appropriately evaluate the cook can be presented.
  • the cook in outputting the support information, the cook outputs the support information while the cook is executing the cooking content, and In outputting the evaluation support information, the evaluation support information may be output after the cooking content is executed by the cook.
  • the support information is output while the cooking content is being executed, the instructor can guide the cook while referring to the support information while the cooking content is being executed.
  • the evaluation support information is output after the cooking content is executed, the cook can be evaluated while looking back on the cook's cooking content with reference to the evaluation support information.
  • the evaluation result of the cook by the instructor based on the evaluation support information is associated with the cooking content and stored in the memory, so the evaluation result of the cooking content can be recorded.
  • the cooking content is selected from at least one of the cooking content that the cook has no execution experience and the cooking content that has been evaluated as unachieved, and the cooking information including the selected cooking content is acquired, the cook can be made to execute these cooking contents, and the cooking skill of the cook can be efficiently improved.
  • the cooking level of the cook is further acquired, and in the generation of the support information, the cooking information and the instruction level are obtained. and the cooking level.
  • appropriate support information can be generated according to the cooking level of the cook and the instruction level of the instructor.
  • An information output device includes an acquisition unit that acquires cooking information including cooking content to be evaluated and a guidance level of an instructor, and based on the cooking information and the guidance level a generation unit for generating support information when the instructor instructs the cook who performs the cooking content on cooking; and an output unit for outputting the support information.
  • An information output program acquires cooking information including cooking content to be evaluated and a guidance level of an instructor in a computer, and based on the cooking information and the guidance level Then, a process of generating support information when the instructor instructs cooking to the cook who carries out the cooking content and outputting the support information is executed.
  • the present disclosure can also be implemented as an information output system operated by such an information output program. It goes without saying that such a computer program can be distributed via a computer-readable non-temporary recording medium such as a CD-ROM or a communication network such as the Internet.
  • FIG. 1 is a diagram showing an example of the overall configuration of an information output system 100 according to this embodiment.
  • the information output system 100 includes an information output device 1 , a user terminal 2 , a display terminal 3 and a photographing terminal 4 .
  • the information output device 1, the user terminal 2, the display terminal 3, and the photographing terminal 4 are connected via a network so as to be able to communicate with each other.
  • the network is, for example, a wide area network including the Internet and mobile phone networks.
  • the information output device 1 is, for example, a cloud server composed of one or more computers.
  • the information output device 1 acquires cooking information from the user terminal 2 , generates lecture information (an example of support information) based on the acquired cooking information, and transmits the generated lecture information to the display terminal 3 .
  • the user terminal 2 is, for example, a portable information processing device such as a tablet computer and a smartphone.
  • the user terminal 2 receives input of cooking information from the user and transmits the received cooking information to the information output device 1 .
  • the display terminal 3 is, for example, a portable information processing device similar to the user terminal 2 .
  • the display terminal 3 displays the lecture information on the display.
  • the photographing terminal 4 is, for example, a camera installed in the kitchen.
  • the photographing terminal 4 is installed at a position such that the hand of the cook can be photographed from above the cooking table in the kitchen, for example.
  • the imaging terminal 4 captures an image including the hand of the user who is cooking on the counter at a predetermined frame rate, and transmits the image to the information output device 1 .
  • the photographing terminal 4 may be installed at any position as long as it is a position where the hand of the cook can be photographed.
  • the photographing terminal 4 may be installed at a position where the hand of the cook can be photographed from a horizontal angle.
  • the user terminal 2 and the display terminal 3 may be configured integrally. Further, the user terminal 2 and the display terminal 3 may be composed of stationary information processing devices.
  • the photographing terminal 4 may be composed of a portable information processing device having a camera. The photographing terminal 4 may be configured integrally with at least one of the user terminal 2 and the display terminal 3 .
  • Users include cooks who cook food and instructors who instruct cooks on cooking content.
  • An example of a cook is a child and an example of a leader is the child's guardian, such as the child's mother and father. This is just an example, and the cook may be an adult with little cooking experience, and the instructor may be an adult or child with extensive cooking experience teaching the adult how to cook. Both the cook and the instructor may be children.
  • an example of a cook is a younger sister or a younger brother, and an example of an instructor is an older sister or an older brother.
  • FIG. 2 is a block diagram showing an example of the configuration of the information output device 1 shown in FIG.
  • the information output device 1 includes a communication section 11 , a processor 12 and a memory 13 .
  • the communication unit 11 is, for example, a communication circuit that connects the information output device 1 to a network.
  • the communication unit 11 receives food information and instructor information from the user terminal 2, for example.
  • the communication unit 11 transmits lecture information to the display terminal 3, for example.
  • the processor 12 is composed of, for example, a CPU (Central Processing Unit).
  • the processor 12 includes an acquisition unit 121 , a generation unit 122 and an output unit 123 .
  • Acquisition unit 121 to output unit 123 are implemented by the CPU executing an information output program.
  • the acquisition unit 121 to the output unit 123 may be configured by a dedicated integrated circuit such as ASIC (Application Specific Integrated Circuit).
  • the acquisition unit 121 acquires cooking information including cooking content to be evaluated.
  • An example of the cooking content is the act of cutting ingredients.
  • the cooking information includes cooking utensil information indicating cooking utensils used for cooking in addition to cooking contents.
  • the cooking content further includes ingredients information indicating ingredients used for cooking.
  • cooking utensils include utensils for cutting food such as kitchen knives, peelers, graters, and slicers, and utensils for heating food such as frying pans, gas stoves, IH stoves, and microwave ovens.
  • foodstuffs are vegetables that require cutting for cooking, such as tomatoes, onions, carrots, cucumbers, eggplants, radishes, and potatoes.
  • foodstuffs are fruits that require cutting for cooking, such as bananas, apples, watermelons, melons, strawberries, kiwis, pears, and peaches.
  • the acquisition unit 121 acquires the guidance level of the instructor.
  • the acquisition unit 121 may acquire from the user terminal 2 the guidance level input by the instructor to the user terminal 2 .
  • the acquisition unit 121 acquires the instructor information of the instructor and determines the instruction level based on the acquired instructor information.
  • Instructor information includes experience information and degree of understanding of instruction content.
  • the experience information is information indicating whether or not the instructor has experience in cooking the ingredients to be instructed.
  • the degree of understanding of the instruction content is information indicating how much the instructor understands the instruction content for the ingredients to be instructed.
  • Guidance levels include, for example, high level, medium level, and low level.
  • the acquisition unit 121 determines that the instruction level is low when the experience information indicates that the person has no cooking experience.
  • the acquisition unit 121 determines that the instruction level is intermediate when the experience information indicates that the person has cooking experience and the level of understanding of the instruction content is equal to or lower than the first predetermined value.
  • the obtaining unit 121 determines that the instruction level is high when the experience information indicates that the chef has cooking experience and the level of understanding of the instruction content of the instructor is higher than the first predetermined value.
  • the acquisition unit 121 acquires execution information including the cooking video captured by the imaging terminal 4 while the cook is cooking.
  • a cooking image is an image showing how a cook performs cooking.
  • a cooking video is, for example, a video showing how a cook cooks ingredients using cooking utensils.
  • the generation unit 122 Based on the cooking information and instruction level acquired by the acquisition unit 121, the generation unit 122 generates lecture information when the instructor instructs cooking to the cook who will execute the cooking content. For example, when the instruction level of the cook is low, the generation unit 122 generates first lecture information (an example of support information) that is lecture information including cooking content and instruction content when instructing the cook to cook. Generate.
  • first lecture information an example of support information
  • the generation unit 122 when the instruction level of the instructor is medium level, the generation unit 122 generates second lecture information (an example of support information) that is lecture information that includes instruction content but does not include cooking content.
  • second lecture information an example of support information
  • the generation unit 122 does not generate the first lecture information and the second lecture information when the instruction level of the instructor is high.
  • the generation unit 122 may generate auxiliary information that does not include cooking content and instruction content.
  • the generation unit 122 generates evaluation support information including the execution information acquired by the acquisition unit 121 based on the guidance level acquired by the acquisition unit 121 .
  • the evaluation support information is information for supporting the evaluation when the instructor evaluates the cooking content executed by the cook.
  • the generation unit 122 when the instruction level of the instructor is low, the generation unit 122 generates the first evaluation support information, which is evaluation support information including the cooking content, the instruction content of cooking by the instructor, and the execution information.
  • the generation unit 122 when the instruction level of the instructor is medium level, the generation unit 122 generates the second evaluation support information, which is the evaluation support information that includes the instruction content and execution information of cooking by the instructor and does not include the cooking content.
  • the generation unit 122 when the coaching level of the instructor is high, the generation unit 122 generates third evaluation support information, which is evaluation support information including only execution information.
  • the output unit 123 outputs lecture information and evaluation support information. For example, the output unit 123 outputs the lecture information and the evaluation support information by transmitting the lecture information and the evaluation support information to the user terminal 2 and/or the display terminal 3 using the communication unit 11 . For example, the output unit 123 outputs support information while the cook is executing the cooking content. For example, the output unit 123 outputs the evaluation support information after the cooking content is executed by the cook.
  • the memory 13 is composed of rewritable non-volatile storage devices such as hard disk drives and solid state drives.
  • the memory 13 includes a lecture information storage unit 131 , an evaluation result storage unit 132 , a first generation table storage unit 133 and a second generation table storage unit 134 .
  • the lecture information storage unit 131 stores a lecture information table T1 (Fig. 3).
  • FIG. 3 is a diagram showing the data configuration of the lecture information table T1 according to one example of the present embodiment.
  • the lecture information table T1 records lecture information for each ingredient.
  • Lecture A is lecture information for cutting onions with a kitchen knife
  • Lecture B is lecture information for cutting carrots with a kitchen knife and peeler
  • Lecture B' is lecture information for cutting carrots only with a kitchen knife.
  • lecture C is lecture information for cooking a pumpkin with a kitchen knife and a microwave oven
  • lecture C' is lecture information for cutting a pumpkin only with a kitchen knife.
  • the lecture information has content corresponding to the combination of ingredients and cookware information.
  • Lecture information includes videos and checkpoints.
  • the video is, for example, a moving image, a still image, or an illustration of a cooking scene that serves as a model.
  • a checkpoint is a point that the instructor should check when instructing.
  • Lecture information may be created and uploaded by the user (instructor).
  • one example of uploaded lecture information is lecture information (including moving images, still images, illustrations, and checkpoints) created by the instructor (mother).
  • lecture information including moving images, still images, illustrations, and checkpoints
  • the instructor can provide smoother instruction using the lecture information created by him/herself.
  • an example of uploaded lecture information is one in which an instructor teaches a child how to cook based on lecture information created by a person (such as a mother) other than an instructor with little cooking experience (such as a father). may be As a result, instructors with little experience in cooking can provide guidance more smoothly.
  • FIG. 4 is a diagram showing the details of the contents of lecture A shown in FIG. Lecture A includes a full video and videos and checkpoints for each of the multiple steps.
  • the full video is a video showing an overview of the cooking content from the start of cooking to the end of cooking.
  • a step-by-step video is a video showing the details of cooking at the corresponding step in more detail than the full video.
  • the full animation and step-by-step animation are examples of cooking content, and the checkpoint is an example of instruction content.
  • Lecture A includes peeling (step #1) and combing (step #2).
  • the video of the peeling step is a video explaining how to peel an onion, and is, for example, a zoomed-in video showing a scene in which a model person peels an onion with a kitchen knife.
  • the peeling checkpoint indicates a guideline for the end of peeling, for example, "Are you peeling until the brown part disappears?" Therefore, the instructor who refers to the lecture information can give an appropriate call such as "Peel until the brown part disappears" just before the cook finishes the peeling step.
  • the video of the comb cutting step is a video explaining how to cut an onion into combs, for example, a video explaining how to use a kitchen knife and how to cut it.
  • the checkpoints of the comb cutting step include checkpoints of (i) holding, (ii) cutting, (iii) placing, and (iv) washing.
  • Checkpoints for holding include, for example, whether the cook is holding the handle of the kitchen knife or whether the knife is facing the opposite direction.
  • Checkpoints for cutting are, for example, whether the knife is held like a cat's hand, whether the knife is too close to the hand that supports the onion, and whether the onion is being cut by force. , points for cutting, and guidelines for cutting size.
  • Placement checkpoints include whether the onion is not placed in an unstable place and whether the onion is placed upside down.
  • Checkpoints for washing include whether the sponge is applied from the opposite side of the cutting edge or whether the cutting edge is held. Note that the checkpoint (iv) is optional and may be omitted.
  • FIG. 5 is a diagram showing the details of the contents of lecture B shown in FIG. Like Lecture A, Lecture B also includes a full-length animation, and animations and checkpoints for each of a plurality of steps.
  • the multiple steps include washing (step #1), peeling (step #2), and slicing (step #3).
  • washing checkpoints include whether carrots have dirt on them.
  • a peeling video includes a video explaining how to use a peeler. Peeling checkpoints include safe use of the peeler and indications of when to finish peeling.
  • a video of the step of slicing includes how to use a kitchen knife and how to cut.
  • FIG. 6 is a diagram showing the details of the contents of lecture C shown in FIG. Like Lecture A, Lecture C also includes a full-length animation, and animations and checkpoints for each of a plurality of steps.
  • the multiple steps include peeling (step #1) and chopping (step #2).
  • a peeling video includes a video explaining how to use a microwave oven.
  • the peeling checkpoint includes instructions before using the microwave.
  • the video of the chopping step includes a video explaining how to use a kitchen knife and a video explaining how to cut.
  • the evaluation result storage unit 132 stores an evaluation result table T2 (FIG. 7).
  • FIG. 7 is a diagram showing the data configuration of the evaluation result table T2 of the first example of this embodiment.
  • the evaluation result table T2 records the instructor's evaluation results for each cooking content for a certain cook. In this case, ingredients are used as cooking contents.
  • the ingredients with the evaluation result of “pass” are the ingredients with the evaluation result of the instructor passing
  • the ingredients with the evaluation result of “fail” are the ingredients that the cook tried in the past, but the instructor’s evaluation result is an unacceptable ingredient
  • an ingredient with an evaluation result of "unchallenged” is a ingredient that the cook has not challenged to cook.
  • the cook passes bananas and tomatoes, but fails onions. Also, in this example, apple is unchallenged.
  • This evaluation result may be the evaluation result of the ingredients actually instructed by the instructor, or the instructor does not actually instruct, but it is presumed that the instructor passed the past evaluation results. It may be an evaluation result for the food material. In addition, it is not necessary to record the foodstuffs that have not been challenged. This evaluation is input by the instructor through the user terminal 2 .
  • the present embodiment may employ an evaluation result table T21 shown in FIG. 8 instead of the evaluation result table T2.
  • FIG. 8 is a diagram showing the data structure of the evaluation result table T21 of the second example of this embodiment.
  • the evaluation result table T21 further has a column of cutting method (processing method) in addition to the evaluation result table T2.
  • the evaluation result table T21 includes food ingredients and cutting methods as cooking details, and records the instructor's evaluation of the food ingredients and cutting methods.
  • the evaluation of cutting radish into strips is acceptable, but the evaluation of cutting radish into strips is unacceptable.
  • the evaluation of round slicing of the onion was rejected, and the chopping of the onion was not challenged. You don't have to record the ingredients and how to cut them that you haven't tried yet.
  • the evaluation result table T21 records the instructor's evaluation results for ingredients and how to cut them, so the cook's evaluation results can be recorded in more detail.
  • the first generation table storage unit 133 stores the first generation table T3.
  • FIG. 9 is a diagram showing an example of the data configuration of the first generation table T3.
  • the first generation table T3 is a table that defines the display mode of the lecture information according to the instruction level, and is referred to by the generation unit 122 when generating the lecture information.
  • the first lecture information includes a full-length video (cooking content), step-by-step video (cooking content), and checkpoints (instruction content).
  • the first generation table T3 also defines the display timing of the lecture information. For example, in the first lecture information, the first generation table T3 defines the display timing such that the whole video is displayed before cooking, the step-by-step video is displayed during cooking, and the checkpoint is displayed during cooking. do. In this case, the instructor and the cook can play back the full video to confirm what kind of cooking is to be done from now on. After that, the instructor and the cook can refer to the videos and checkpoints for each step to check the details of cooking for each step. This allows the instructor to provide detailed guidance for each step.
  • the second lecture information is displayed on the display terminal 3.
  • the second lecture information includes a checkpoint list that displays a list of checkpoints (instruction content), and does not include a full-length video and step-by-step video.
  • the instructor can appropriately refer to the checkpoint list displayed on the display of the display terminal 3 while the cook is cooking, and provide appropriate instruction.
  • auxiliary information is generated that does not include full-length videos, step-by-step videos, or checkpoints.
  • the auxiliary information includes, for example, a message prompting the instructor to start teaching.
  • the instructor on which the auxiliary information is displayed directly instructs the cook how to cook without relying on the lecture information. In this way, the lower the instruction level, the greater the amount of information included in the lecture information, so the instructor can provide appropriate instruction according to his/her own instruction level.
  • the second generation table storage unit 134 stores the second generation table T4.
  • FIG. 10 is a diagram showing an example of the data configuration of the second generation table T4.
  • the second generation table T4 is a table that defines information included in the evaluation support information according to the guidance level, and is referred to by the generation unit 122 when generating the evaluation support information.
  • first evaluation support information is generated that includes cooking videos (execution information), lecture videos (cooking details), and checkpoints (instruction details).
  • the lecture video is a video used by the instructor at the time of instruction, and specifically, it is a full-length video and step-by-step video shown in FIG. 9 .
  • the second evaluation support information including the cooking video (execution information) and checkpoints (guidance content) is generated.
  • the third evaluation support information is generated that includes only the cooking video (execution information).
  • FIG. 11 is a flow chart showing an example of processing of the information output system 100 shown in FIG.
  • FIG. 12 is a flowchart continued from FIG. Note that step numbers in parentheses in FIGS. 11 and 12 correspond to step numbers in FIG. 13, which will be described later.
  • Step S201 The user terminal 2 receives an input of ingredient information from the user.
  • the ingredients information may be input by the instructor or by the cook.
  • Step S202 The user terminal 2 transmits the ingredient information received in step S201 to the information output device 1.
  • Step S301 The information output device 1 receives food information transmitted from the user terminal 2 .
  • the user terminal 2 receives input of instructor information from the instructor.
  • the instructor information includes experience information and degree of understanding of instruction content, as described above.
  • Step S204 The user terminal 2 transmits the leader information received in step S203 to the information output device 1.
  • Step S302 The information output device 1 receives leader information transmitted from the user terminal 2 .
  • the information output device 1 generates a guidance level based on the received leader information.
  • Step S303 The information output device 1 that has received the instructor information transmits recommended cooking utensil information for recommending to the cook the cooking utensils used for cooking the ingredients indicated by the ingredients information acquired in step S301.
  • Step S205 The user terminal 2 receives recommended cookware information transmitted from the information output device 1 .
  • the received recommended cookware information is displayed on the display of the user terminal 2 .
  • Step S206 The user terminal 2 accepts selection of use cookware information indicating the cookware to be used by the cook who refers to the recommended cookware information.
  • Step S207 The user terminal 2 transmits the cooking utensil information to be used to the information output device 1 .
  • Step S304 The information output device 1 receives the used cookware information transmitted from the user terminal 2 .
  • Step S305 The information output device 1 generates lecture information based on the instruction level.
  • Step S306 The information output device 1 transmits the generated lecture information to the display terminal 3 .
  • Step S401 The display terminal 3 receives the lecture information transmitted from the information output device 1 .
  • Step S402 The display terminal 3 displays the received lecture information on the display.
  • Step S501 When the lecture information is displayed, the shooting terminal 4 starts shooting a cooking video.
  • the cooking video is captured at a predetermined frame rate.
  • Step S502 The photographing terminal 4 transmits the cooking image to the information output device 1 .
  • the cooking video may be transmitted all the time during shooting (during cooking) or may be transmitted after shooting (after cooking).
  • Step S307 The information output device 1 receives the cooking image transmitted from the imaging terminal 4 .
  • Step S308 The information output device 1 generates evaluation support information based on the instruction level.
  • Step S309 The information output device 1 transmits evaluation support information to the user terminal 2 .
  • Step S208 The user terminal 2 receives the evaluation support information transmitted from the information output device 1 .
  • the evaluation support information is displayed on the display of the user terminal 2.
  • Step S209 The user terminal 2 receives input of evaluation results from the instructor who referred to the evaluation support information.
  • Step S210 The user terminal 2 transmits the received evaluation result to the information output device 1 .
  • Step S310 The information output device 1 receives the evaluation result transmitted from the user terminal 2 .
  • Step S311) The information output device 1 registers the received evaluation result in the evaluation result table T2.
  • FIG. 13 is a flow chart showing an example of processing of the information output device 1. As shown in FIG.
  • the acquisition unit 121 acquires food information transmitted from the user terminal 2 using the communication unit 11 .
  • the food information to be transmitted includes food other than the food for which the evaluation result of "acceptable" is obtained in the evaluation result table T2.
  • the food information to be transmitted includes failed food ingredients that the cook has challenged in the past but failed, and unchallenged food ingredients that have not been challenged in the past.
  • FIG. 14 is a diagram showing the ingredients determination screen 600 of the first example of the present embodiment.
  • the ingredient determination screen 600 is displayed on the user terminal 2 when ingredient information is determined.
  • the ingredient determination screen 600 includes an acceptable ingredient display column 601 for displaying acceptable ingredients, and an ingredient input column 602 for entering cooking ingredients to challenge cooking.
  • passed ingredients display column 601 passed ingredients passed by the cook in the past are displayed.
  • eggplants, cucumbers, carrots, and Japanese radishes are listed as passing foodstuffs.
  • the food input field 602 is a field for inputting the food that the cook wants to try.
  • recommended ingredients recommended for cooking by the cook are displayed in sequence.
  • the user can switch the display of recommended ingredients by swiping the ingredient input field 602 .
  • the recommended food material is determined as the cooking food material.
  • the operation of inputting cooking ingredients may be performed by the cook or by the instructor.
  • the acquisition unit 121 may determine the display order of the recommended ingredients based on the degree of difficulty of passing ingredients.
  • the degree of difficulty for each ingredient is registered in advance.
  • the acquisition unit 121 ranks unchallenged foodstuffs or unaccepted foodstuffs in descending order of difficulty relative to the passed foodstuff having the highest degree of difficulty among the passed foodstuffs registered in the evaluation result table T2. 602 should display the recommended ingredients.
  • FIG. 15 is a diagram showing an ingredient determination screen 700 of the second example of the present embodiment.
  • the ingredient determination screen 700 includes a recommended ingredient display field 701 .
  • the recommended ingredient display column 701 displays a list of recommended ingredients.
  • the recommended foodstuffs displayed in the recommended foodstuff display column 701 are unacceptable foodstuffs and unchallenged foodstuffs.
  • the order determined based on the above-described degree of difficulty of passing ingredients may be adopted.
  • the cook may select the cooking ingredients by tapping the desired cooking image among the images of the recommended ingredients displayed in the recommended ingredients display field 701 .
  • the cook may select a food item of interest among the recommended food items displayed in the recommended food display column 701 as the cooking food item, or select the recommended food item displayed in the recommended food display column 701 as the food item for the refrigerator. may be determined as cooking ingredients.
  • the acquisition unit 121 may allow the cook to select how to cut the ingredients by displaying a separate selection screen for selecting how to cut the ingredients on the display of the user terminal 2 .
  • the acquisition unit 121 displays a selection screen for displaying a list of how to cut predetermined ingredients for the determined ingredients for cooking on the user terminal 2
  • the method of cutting the food material may be determined by causing the user to input an operation for selecting the desired method of cutting the food material from predetermined methods of cutting the food material.
  • the predetermined way of cutting the food material is, for example, ginkgo slicing, strip slicing, chopping, shredding, and the like.
  • the acquisition unit 121 acquires the leader information transmitted from the user terminal 2 using the communication unit 11 .
  • the instructor information is input by the instructor using the user terminal 2 .
  • the instructor information to be input includes experience information indicating whether or not the instructor has experience with cooking ingredients, and the level of understanding of the instruction content. Therefore, the instructor inputs the experience information and the level of understanding of the instruction content to the user terminal 2 .
  • the acquisition unit 121 displays an input screen for the experience information and the degree of understanding of the guidance content on the display of the user terminal 2, and prompts the instructor to input the experience information and the degree of understanding of the guidance content, thereby obtaining an understanding of the experience information and the guidance content. You should get the degree.
  • the acquisition unit 121 causes the display of the user terminal 2 to display a message such as "Have you ever cut a tomato?" Get experience information.
  • the acquisition part 121 may acquire experience information by accessing this external system.
  • the external system is, for example, a cooking assistance system that assists the user in cooking.
  • the acquisition unit 121 displays a list of checkpoints corresponding to cooking ingredients on the display of the user terminal 2, and allows the instructor to input whether or not each checkpoint can be understood. Then, the acquisition unit 121 may determine the ratio of the number of checkpoint items for which an understanding is entered to the total number of checkpoint items as the comprehension level.
  • the acquisition unit 121 may determine the level of understanding based on the instructor's past teaching situation. For example, when an instructor has provided cooking guidance for a certain ingredient in the past, the acquisition unit 121 provides guidance based on whether or not the instructor has given an appropriate call to the cook at a predetermined checkpoint. may determine the degree of comprehension of the In this case, the memory 13 may store the instructor's instruction history information.
  • the guidance history information includes, for example, one or more guidance history records, and each guidance history record stores the identifier of the instructor, the instructed ingredient information, the date and time of the instruction, and the degree of understanding in association with each other.
  • the degree of understanding is, for example, the ratio of the number of checkpoint items for which an appropriate prompt was given to the total number of checkpoint items.
  • the degree of understanding of the instructor is, for example, the average value of the degree of understanding of each guidance history record.
  • the acquisition unit 121 may determine the degree of understanding by feeding back the cook's evaluation value (guidance evaluation value) for the instructor's past guidance.
  • the memory 13 may store the evaluation feedback history.
  • the evaluation feedback history includes, for example, one or more evaluation feedback records, and each evaluation feedback record corresponds to the instructor's identifier, the cook's identifier, the instructed ingredient information, the instruction date and time, and the instruction evaluation value. memorize it.
  • the guidance evaluation value has, for example, a predetermined level (for example, 5 levels).
  • the degree of understanding of the instructor is, for example, the average value of the instruction evaluation values of each evaluation feedback record.
  • Step S103 The acquisition unit 121 acquires the guidance level of the instructor based on the experience information and the degree of understanding acquired in step S102.
  • FIG. 16 is a flowchart showing details of the instruction level determination process.
  • Step S601 Acquisition unit 121 determines whether or not the instructor has experience in cooking cooking ingredients. Here, if the experience information acquired in step S102 indicates that there is execution experience, the acquisition unit 121 determines that there is execution experience, and if the experience information acquired in step S102 indicates that there is no execution experience, I judge. If it is determined that there is execution experience (YES in step S601), the process proceeds to step S602, and if it is determined that there is no execution experience (NO in step S602), the process proceeds to step S605.
  • Step S602 The acquisition unit 121 determines whether or not the instructor has understood the instruction content. Here, if the degree of understanding acquired in step S102 is greater than a predetermined value, the acquiring unit 121 determines that the content of the guidance is understood. Decide that you do not understand. If it is determined that the content of guidance is understood (YES in step S602), the process proceeds to step S603, and if it is determined that the content of guidance is not understood (NO in step S602), the process proceeds to step S604. move on.
  • Step S603 The acquisition unit 121 determines the instruction level to be high because the instructor has experience in cooking and understands the content of the instruction.
  • Step S604 The acquisition unit 121 determines the instruction level to be a medium level because the instructor has experience in cooking but does not understand the content of the instruction.
  • Step S605 The acquisition unit 121 determines the instruction level to be low because the instructor has no cooking experience and does not understand the instruction content.
  • the instruction level of the instructor is determined by the above. Refer back to FIG.
  • Step S104 Acquisition unit 121 determines recommended cooking utensils, which are one or more cooking utensils predetermined for cooking ingredients, and acquires recommended cooking utensil information indicating the determined recommended cooking utensils from memory 13 .
  • the acquisition unit 121 may refer to the lecture information table T1 (FIG. 3) to determine recommended cooking utensils. For example, if the food to be cooked is carrots, a kitchen knife and a peeler are determined as recommended cooking utensils.
  • Step S105 The acquisition unit 121 outputs the recommended cookware information to the user terminal 2 using the communication unit 11 .
  • the acquiring unit 121 acquires from the user terminal 2 the used cooking utensil information indicating the cooking utensil (used cooking utensil) selected by the user from among the recommended cooking utensils indicated by the recommended cooking utensil information.
  • FIG. 17 is a diagram showing a cookware selection screen 1100 according to the first example of the present embodiment.
  • the cookware selection screen 1100 includes a recommended cookware display field 1101 .
  • the recommended cookware display field 1101 displays one or more recommended cookware included in the recommended cookware information.
  • a kitchen knife and a peeler are displayed in the recommended cookware display field 1101 . This is because the kitchen knife and peeler are stored in the lecture information table T1 as cooking utensils corresponding to cooking ingredients.
  • FIG. 18 is a diagram showing a cooking utensil selection screen 1200 according to the second example of the present embodiment.
  • the cookware selection screen 1200 includes a recommended cookware display field 1201 .
  • a kitchen knife for adults is displayed in the recommended cookware display field 1201 . This is because adult kitchen knives are stored in the lecture information table T1 as cooking utensils corresponding to cooking ingredients.
  • the user selects the cooking utensils to be used by tapping the image of the cooking utensils to be used for the current cooking from among the recommended cooking utensils displayed in the recommended cooking utensils display fields 1101 and 1201 .
  • the user terminal 2 outputs to the information output device 1 use cookware information indicating the use cookware selected by the user. Thereby, the acquisition unit 121 acquires the used cooking utensil information.
  • the generation unit 122 generates lecture information based on the instruction level.
  • the generation unit 122 refers to the first generation table T3 and generates lecture information according to the display format of the lecture information corresponding to the instruction level. If the instruction level is high, auxiliary information is generated, if the instruction level is medium, second lecture information is generated, and if the instruction level is low, first lecture information is generated.
  • FIG. 19 is a diagram showing a display screen 1800 of second lecture information. Since the display screen 1800 is displayed for a middle-level coach, it displays a checkpoint list. Specifically, the display screen 1800 displays a plurality of checkpoints for each step. Display screen 1800 corresponds to lecture A (onion) shown in FIG.
  • the display screen 1800 includes a checkpoint display column 1801 that displays the checkpoints of step #1 and a checkpoint display column 1802 that displays the checkpoints of step #2. Display the checkpoint "Are the brown parts removed?" in step #1 shown in Lecture A (Fig. 4). In addition, the checkpoint display field 1802 displays the checkpoint "(i) Do you have a pattern part?" of step #2 shown in Lecture A (Fig. 4).
  • FIG. 20 is a diagram showing the display screen 1900 of the first lecture information. Since the display screen 1900 is displayed to the instructor whose instruction level is low, it includes a moving image display column 1901 and a checkpoint display column 1902 . In this example, display screen 1900 corresponds to lecture A (onion) shown in FIG. A moving image display column 1901 displays a full-length moving image and a step-by-step moving image.
  • the output unit 123 When detecting the start of cooking, the output unit 123 first displays the whole animation in the animation display field 1901 . For example, the output unit 123 may detect the start of cooking based on the image captured by the imaging terminal 4 or may detect the start of cooking based on the cooking start instruction input to the display terminal 3 by the user.
  • the output unit 123 When the display of the full-length moving image is finished, the output unit 123 next displays the moving image of step #1 in the moving image display column 1901 . When the output unit 123 detects that the cook has finished cooking in step # 1 , the output unit 123 next displays the moving image of step # 2 in the moving image display field 1901 . In this way, the output unit 123 displays the moving image of each step in the moving image display field 1901 in synchronization with the cooking being executed by the cook.
  • the output unit 123 may detect the completion of the cooking of each step by the cook by performing image processing on the image captured by the image capturing terminal 4, or may detect the step end instruction input to the display terminal 3 by the user. You may detect the completion
  • the output unit 123 may determine that the step has ended when the state of the ingredients included in the video has reached a predetermined state indicating the end of the step.
  • the predetermined state indicating the end of the step is, for example, Step #1 of Lecture A, when the brown part (skin) of the onion is gone.
  • the checkpoint display column 1902 displays checkpoints.
  • the output unit 123 displays a checkpoint in the checkpoint display field 1902 when it detects that a predetermined checkpoint display timing has come for each of a plurality of checkpoints. For example, in Step #1 of Lecture A, when the proportion of the brown part in the whole onion falls below the threshold, the checkpoint "Are you peeling until the brown part disappears?" do. As a result, the instructor can call out to the cook at an appropriate timing.
  • FIG. 21 is a diagram showing a display screen 2100 for auxiliary information.
  • the display screen 2100 is displayed to the instructor whose instruction level is high, and displays a message prompting the start of instruction, for example, "Please give a lecture.” Do not show.
  • Step S109 Acquisition unit 121 acquires the cooking video imaged by imaging terminal 4 .
  • Acquisition unit 121 acquires the cooking video in parallel with the display of the lecture information in step S108.
  • the acquired cooking video is stored in the memory 13 .
  • the instructor can watch the cooking video after the cooking is finished, and can confirm the dangerous work that he could not notice during the instruction and/or the work that the cook actually completed.
  • Step S110 The output unit 123 detects whether or not the cook has finished cooking. For example, the output unit 123 may determine that the cooking is finished when the state of the ingredients included in the cooking image reaches a predetermined state indicating the end of the final step of the cooking content. Alternatively, the user's input may be used to detect the end of cooking. If the end of cooking is detected (YES in step S110), the process proceeds to step S111, and if the end of cooking is not detected (NO in step S110), the process returns to step S108.
  • the generation unit 122 generates evaluation support information based on the guidance level. For example, the generator 122 generates evaluation support information corresponding to the guidance level according to the second generation table T4 (FIG. 10). That is, when the guidance level is low, the first evaluation support information is generated, when the guidance level is medium, the second evaluation support information is generated, and when the guidance level is high, the third evaluation support information is generated. generated.
  • Step S112 The output unit 123 outputs the evaluation support information generated in step S111 to the user terminal 2 using the communication unit 11. FIG. Thereby, the first evaluation support information, the second evaluation support information, or the third evaluation support information is displayed on the user terminal 2 .
  • FIG. 22 is a diagram showing a display screen 2200 of third evaluation support information.
  • the display screen 2200 includes a cooking image display field 2201 that displays cooking images. Above the cooking video display field 2201 is displayed a message “Mr. It is Since the display screen 2200 is displayed to the instructor whose instruction level is high, it contains only cooking images.
  • FIG. 23 is a diagram showing a display screen 2300 of the second evaluation support information.
  • the display screen 2300 includes a cooking image display field 2301 and a checkpoint display field 2302 .
  • the cooking image display column 2301 displays the cooking image of the cook.
  • the checkpoint display column 2302 displays checkpoints.
  • Output unit 123 displays checkpoints corresponding to the steps of the cooking video displayed in cooking video display field 2301 in checkpoint display field 2302 .
  • the checkpoint corresponding to the step of holding the knife is displayed in the checkpoint display column 2302 . Since the display screen 2300 is displayed to the instructor whose instruction level is middle level, the cooking video and checkpoints are displayed, and the lecture video is not displayed.
  • FIG. 24 is a diagram showing a display screen 2400 of a first example of first evaluation support information.
  • the display screen 2400 includes a cooking video display field 2401 , a lecture video display field 2402 and a checkpoint display field 2403 .
  • the cooking image display column 2401 and the checkpoint display column 2403 are the same as the cooking image display column 2301 and the checkpoint display column 2302 in FIG.
  • the lecture moving image display column 2402 displays lecture moving images.
  • Output unit 123 causes checkpoint display field 2403 to display checkpoints corresponding to the steps of the cooking video displayed in cooking video display field 2401 .
  • the output unit 123 causes the lecture video display field 2402 to display a lecture video corresponding to the steps of the cooking video displayed in the cooking video display field 2401 .
  • the cooking video of the step of holding the kitchen knife is displayed in the cooking video display field 2401
  • the lecture video corresponding to the step of holding the kitchen knife is displayed. Since the display screen 2400 is displayed to the instructor whose instruction level is low, cooking videos, lecture videos, and checkpoints are displayed. As a result, the low-level instructor can evaluate the cook's cooking while comparing the lecture video and checkpoints with the cooking video.
  • FIG. 25 is a diagram showing a display screen 2500 of a second example of first evaluation support information.
  • the display screen 2500 includes a cooking video display field 2501 , a lecture video display field 2502 and a checkpoint display field 2503 .
  • the cooking video display field 2501 and the lecture video display field 2502 are the same as the cooking video display field 2401 and the lecture video display field 2402 in FIG.
  • a checkpoint display column 2503 displays an image of an NG image example indicating an operation that should be judged as a failure as a checkpoint.
  • a video showing an example of NG in how to hold the kitchen knife is displayed in the checkpoint display field 2503 . Therefore, if the way the chef holds the knife in the cooking video is the same way as the NG example displayed in the checkpoint display field 2503, the instructor determines that the cook is unsuccessful. be able to.
  • the obtaining unit 121 uses the communication unit 11 to obtain the instructor's evaluation result of the cook transmitted from the user terminal 2, and stores the obtained evaluation result in the evaluation result table T2. As a result, the evaluation result is stored in the evaluation result table T2 in association with the cooked ingredients.
  • the cook refers to the evaluation support information to determine whether or not the cook is properly cooking the ingredients, and inputs a pass evaluation result to the user terminal 2 when it is determined that the food is properly cooked. However, if it is determined that the food is not properly cooked, the user terminal 2 inputs the evaluation result of rejection. Failure is an example of an unsatisfactory evaluation.
  • the instructor may enter the evaluation results for each step.
  • Lecture A (FIG. 4)
  • step #1 of peeling and step #2 of wedge cutting so the instructor may input pass and fail evaluation results for each step.
  • the evaluation result table T2 (FIG. 7) records the evaluation result for each ingredient for each step.
  • foods that have failed some of the steps are displayed on the foods determination screens 600 and 700 as recommended foods.
  • the evaluation support information is generated according to the instruction level, so the instructor can smoothly evaluate the cook.
  • the cooking video included in the evaluation support information may be an appropriately edited video.
  • the edited video is a video obtained by cutting a frame corresponding to a checkpoint from a cooking video.
  • the edited video is, for example, a video obtained by cutting out a frame corresponding to the lecture video from the cooking video.
  • the cooking video includes a frame of washing the ingredients and a frame of placing the ingredients on the cutting board. If the lecture video starts with the step of cutting the ingredients, the edited video will include a frame of washing the ingredients and a frame of placing the ingredients on the cutting board.
  • the video in which the overlying frame was edited is omitted.
  • the edited video may include frames corresponding to that timing.
  • the instructor may input this timing using the operation unit of the display terminal 3 or may input the timing into the microphone of the display terminal 3 by voice.
  • An example of input speech is a predetermined trigger word such as "dangerous".
  • the edited video may include screenshots of certain timings of the cooking video instead of videos.
  • steps S104 to S106 shown in FIG. 13 may be omitted. In this case, no cookware selection is made and the lecture information is determined depending on the teaching level.
  • the instruction level may be determined using either the experience information or the level of understanding.
  • the generation unit 122 When a sensor such as an acceleration sensor is attached to the cookware, the generation unit 122 generates additional information that supports evaluation based on the sensor information, and includes the generated additional information in the evaluation support information. good. For example, when an acceleration sensor is attached to the kitchen knife, the generation unit 122 measures the swing width of the knife from the sensor information of the acceleration sensor, and if the swing width is larger than the threshold value, it means that the knife is being handled unstablely. should be included in the evaluation support information.
  • the cooking content is the act of cutting the ingredients, but it may be the act of boiling the ingredients.
  • the processing of steps S104 to S106 shown in FIG. 13 may be omitted.
  • steps S104 to S106 shown in FIG. 13 the process of selecting either the IH cooking heater or the gas stove is adopted instead of the process of selecting the cooking utensil.
  • an example of the food is a food that can be boiled, such as eggs, carrots, fish, and meat.
  • the lecture information includes precautions regarding handling fire or heat.
  • precautions include, for example, appropriate heat such as high, medium, and low heat, avoiding touching the parts other than the handles of the pot as they become hot during heating, and being careful of boiling water. be.
  • caution is required because the surface of the IH cooking heater becomes hot during heating.
  • the cooking content is the act of cutting ingredients, but it may be the act of grilling ingredients.
  • the processing of steps S104 to S106 shown in FIG. 13 may be omitted.
  • steps S104 to S106 shown in FIG. 13 the process of selecting either the IH cooking heater or the gas stove is adopted instead of the process of selecting the cooking utensil.
  • an example of the food is a food that can be baked, such as raw eggs, tomatoes, fish, and meat.
  • the lecture information includes precautions regarding handling fire or heat.
  • precautions include, for example, appropriate heat such as high, medium, and low heat, avoiding touching the frying pan except for the handle during heating, and being careful of hot oil. be.
  • caution is required because the surface of the IH cooking heater becomes hot during heating.
  • Cooking content may include all of the act of cutting ingredients, the act of boiling ingredients, and the act of grilling ingredients.
  • step S101 among a plurality of dishes (for example, curry, stew, etc.) having actions of cutting, boiling, and grilling, cooking information indicating the dish selected by the user is acquired.
  • a plurality of dishes for example, curry, stew, etc.
  • lecture information may be generated for each of the action of cutting, the action of boiling, and the action of baking.
  • lecture information may be generated for each ingredient.
  • the evaluation support information may be generated separately for each of the actions of cutting, boiling, and grilling, or may be generated for the entire dish.
  • the evaluation result may be the evaluation result for the entire dish, or may be the evaluation result for each of the actions of cutting, boiling, and grilling.
  • step S107 the generation unit 122 may change the lecture information to be output according to the combination of the instruction level of the instructor and the cooking level of the cook.
  • FIG. 26 is a diagram showing an example of the lecture information determination table T5 for determining lecture information.
  • the vertical axis indicates the instruction level of the instructor
  • the horizontal axis indicates the cooking level of the cook.
  • the supplementary information is supplementary information that does not include any of the above-described full-length video, step-by-step video, and checkpoints.
  • the first lecture information is lecture information including the above-described full-length video, step-by-step video, and checkpoints.
  • the second lecture information is lecture information that includes the above-described checkpoint list that displays a list of checkpoints and that does not include a full-length movie or step-by-step movie.
  • the generation unit 122 generates auxiliary information regardless of the cooking level of the cook when the guidance level of the instructor is high. This is because the instructor has a high level of instruction and can instruct the cook how to cook without relying on lecture information.
  • the generation unit 122 generates the second lecture information regardless of the cook's cooking level when the instructor's instruction level is medium level. In this case, the instructor can refer to the checkpoints included in the second lecture information as appropriate to appropriately instruct cooking.
  • the generation unit 122 If the instructor's instruction level is low, and if the cook's cooking level is higher than the instructor's instruction level, that is, if the cook's cooking level is high or medium, the generation unit 122 generates the first 2 Generate lecture information. In this case, instead of the first lecture information adapted to the instruction level "low level", the second lecture information originally used when the instruction level is medium level is generated. If the cooking level of the cook is high or medium, it is assumed that the cook can cook without watching the full-length movie and the step-by-step movie. Therefore, it is sufficient for the instructor to hold the checkpoints as points to be instructed and checked. Therefore, in this case, a second lecture image is generated instead of the first lecture image.
  • the generation unit 122 generates the first lecture information if the instructor's instruction level is low, and if the cook's cooking level is low. This is because if both the cook and the instructor are at a low level, they will need full-length movies, step-by-step movies, and checkpoint lists.
  • the cooking level of the cook is acquired by the acquisition unit 121.
  • the acquisition unit 121 may acquire the cooking level when the cook or the instructor inputs the cooking level via the user terminal 2 .
  • the acquisition unit 121 may acquire the cooking level by analyzing a video showing how the cook cooks.
  • the generation unit 122 may generate lecture information from which information about cooking (for example, peeling with a peeler) is omitted. For example, when the lecture B shown in FIG. 5 is applied to peeling a radish using a peeler, the generation unit 122 provides instructions on how to safely use the peeler included in “step #2 peeling”. All that is necessary is to generate lecture information omitting the display of the lecture.
  • the acquisition unit 121 may conduct a confirmation test to confirm whether or not the checkpoint is understood by the cook, and acquire the test result of the confirmation test.
  • the generation unit 122 may then identify checkpoints that the cook understands from the test results, and generate lecture information in which the identified checkpoints are omitted. For example, if the cook understands the first checkpoint among the checkpoints displayed in FIG. 4, the generation unit 122 may generate lecture information excluding the first checkpoint.
  • the present disclosure is useful in the technical field of assisting cooking.

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