JP7752352B2 - Cooking recipe display system and cooking recipe display method - Google Patents

Description

This disclosure relates to a cooking recipe display system and a cooking recipe display method.

In recent years, home appliances that include display systems for displaying cooking recipes have become known. For example, Patent Document 1 discloses a cooking device that selects and displays recommended menu items based on the difficulty level of the cooking menu and cooking history information. Furthermore, Patent Document 2 discloses a microwave oven that searches for ingredients and displays the menu name and cooking recipe when the ingredient name is selected.

JP 2015-155767 A Japanese Patent Application Laid-Open No. 2004-138343

The dishes that users can make vary depending on the ingredients they can obtain and their cooking skills. For this reason, it can be time-consuming for users to search through the many recipes available to find recipes they can make. Therefore, there is a demand for a system that allows users to easily select recipes.

The present disclosure therefore provides a recipe display system and recipe display method that can assist in the selection of recipes.

A cooking recipe display system according to one aspect of the present disclosure is a cooking recipe display system equipped with an information terminal having a display screen and a control unit, and includes: a recipe data management unit that manages a recipe database that holds multiple cooking recipes that indicate one or more steps for preparing a dish and the multiple ingredients used in the dish; and an ingredient evaluation management unit that manages an ingredient evaluation table that indicates the degree of difficulty in obtaining each of the multiple ingredients. The control unit displays supplementary information on the display screen that is obtained based on the degree of difficulty in obtaining each of the multiple ingredients indicated in a target recipe, which is one of the multiple cooking recipes.

A cooking recipe display method according to one aspect of the present disclosure displays on a display screen one or more steps showing how to prepare a dish and supplementary information obtained based on the degree of difficulty of obtaining each of multiple ingredients indicated in a target recipe, which is one of multiple cooking recipes showing multiple ingredients used in the dish.

Furthermore, one aspect of the present disclosure can be realized as a program that causes a computer to execute the above-described cooking recipe display method. Alternatively, one aspect of the present disclosure can be realized as a computer-readable non-transitory recording medium that stores the program.

This disclosure can assist with recipe selection.

FIG. 1 is a diagram showing a schematic configuration of a cooking recipe display system according to the first embodiment. FIG. 2 is a block diagram showing the configuration of the cooking recipe display system according to the first embodiment. FIG. 3 is a diagram showing an example of a recipe group master database in the cooking recipe display system according to the first embodiment. FIG. 4 is a diagram showing an example of a recipe ingredient table for "Chicken stew: 2 servings" with recipe ID "R002." FIG. 5 is a diagram showing an example of a recipe procedure table relating to "Chinese-style stewed chicken: 2 servings" with recipe ID "R002." FIG. 6 is a diagram showing an example of an ingredient evaluation table for vegetables. FIG. 7 is a diagram showing an example of an ingredient evaluation table for general ingredients. FIG. 8 is a diagram showing an example of an ingredient evaluation table related to seasonings. FIG. 9 is a diagram showing an example of a material characteristic determination table relating to procurement difficulty. FIG. 10 is a diagram showing an example of an ingredient characteristics determination table relating to cooking difficulty. FIG. 11 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the first embodiment. FIG. 12 is a diagram showing an example of a recipe selection image in the cooking recipe display system according to the first embodiment. FIG. 13 is a diagram showing an example of changing the display order of recipe selection images. FIG. 14 is a diagram showing another example of a recipe selection image in the cooking recipe display system according to embodiment 1. In FIG. FIG. 15 is a diagram showing information that helps improve cooking skills. FIG. 16 is a block diagram showing the configuration of a cooking recipe display system according to the second embodiment. FIG. 17 shows an example of a recipe ingredient table and a recipe-specific ingredient profile table for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002." FIG. 18 is a diagram illustrating an example of a necessity table. FIG. 19 is a diagram showing an example of an alternative material profile table with restrictions. FIG. 20 is a diagram showing an example of an unrestricted alternative material profile table. FIG. 21 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. FIG. 22 is a diagram showing an example of a pop-up display of alternative ingredients in an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. FIG. 23 is a diagram showing another example of a pop-up display of alternative ingredients in an ingredient display image of a cooking recipe in the cooking recipe display system according to the second embodiment. FIG. 24 is a block diagram showing the configuration of a cooking recipe display system according to the third embodiment. FIG. 25 is a diagram showing an example of a post about a cooking recipe. FIG. 26 is a diagram illustrating an example of the recipe evaluation table. FIG. 27 is a diagram showing an example of an analytical word table for alternative materials. FIG. 28 is a diagram illustrating an example of a poster profile table. FIG. 29 is a diagram showing an example of a table of alternative material analysis results by recipe. FIG. 30 is a diagram showing an example of an alternative material profile table. FIG. 31 is a diagram showing an example of a post for a cooking recipe and a post including a reply comment to the post. FIG. 32 is a diagram showing another example of a post for a cooking recipe and a post including a reply comment to the post. FIG. 33 is a diagram illustrating an example of the analysis result details table. FIG. 34 is a diagram showing an example of an added and updated recipe group master database in the cooking recipe display system according to embodiment 3. FIG. 35 is a diagram showing an example of an ingredient display image of a cooking recipe in the cooking recipe display system according to embodiment 3. In FIG. FIG. 36 is a diagram showing another example of an ingredient display image for a cooking recipe in the cooking recipe display system according to embodiment 3. In FIG. FIG. 37 is a block diagram showing the configuration of a cooking recipe display system according to the fourth embodiment. FIG. 38 is a diagram illustrating an example of a recipe procedure table. FIG. 39 is an example of a post edit image including a recipe creation button. FIG. 40 is a diagram showing an example of a recipe editing image relating to ingredients. FIG. 41 is a diagram showing an example of a recipe editing image relating to a procedure. FIG. 42 is a diagram showing an example of registration of a cooking recipe in the recipe group master database based on alternative ingredients.

(Summary of the Disclosure)
Hereinafter, the embodiments will be specifically described with reference to the drawings.

The embodiments described below are all comprehensive or specific examples. The numerical values, shapes, materials, components, component placement and connection configurations, steps, and step order shown in the following embodiments are merely examples and are not intended to limit the present disclosure. Furthermore, among the components in the following embodiments, components that are not recited in independent claims are described as optional components.

Furthermore, each figure is a schematic diagram and is not necessarily an exact illustration. Therefore, for example, the scales of the figures do not necessarily match. Furthermore, in each figure, substantially identical components are assigned the same reference numerals, and redundant explanations are omitted or simplified.

(Embodiment 1)
[composition]
First, the overall configuration of a cooking recipe display system 1 according to the first embodiment will be described with reference to Fig. 1 and Fig. 2. Fig. 1 is a diagram showing a schematic configuration of the cooking recipe display system 1 according to the present embodiment. Fig. 2 is a block diagram showing the configuration of the cooking recipe display system 1 according to the present embodiment.

As shown in Figures 1 and 2, the cooking recipe display system 1 according to this embodiment includes a recipe providing server 100 and an information terminal 200. The recipe providing server 100 is a web server. The recipe providing server 100 and the information terminal 200 are connected to each other via a network such as the Internet so that they can communicate with each other.

The recipe providing server 100 is a server that provides cooking recipes. The recipe providing server 100 may be either a cloud server or a physical server. Note that the recipe providing server 100 not only provides cooking recipes, but also generates and/or manages cooking recipes.

As shown in FIG. 2, the recipe providing server 100 includes a recipe data management unit 110, a material evaluation management unit 120, and a communication unit 130.

The recipe data management unit 110 manages a recipe group master database (DB) 111. The recipe group master DB 111 is an example of a recipe database that stores multiple cooking recipes.

Figure 3 is a diagram showing an example of the recipe group master DB111 in the recipe display system 1 according to this embodiment. As shown in Figure 3, the multiple recipes stored in the recipe group master DB111 include information on "recipe ID," "recipe name," "promotional text," "corresponding amount," "category," and "cooking method." Note that some of this information may not be included in the recipe.

"Recipe ID" indicates identification information used to manage the recipe. "Recipe Name" indicates the title (name) of the recipe. "PR Text" indicates a summary that describes the characteristics of the dish in the recipe. "Corresponding Amount" indicates the amount of food when cooked according to the recipe. "Classification" indicates the type of dish in the recipe. "Cooking Method" indicates the main cooking method for the dish in the recipe.

Each cooking recipe is information that shows an ingredient list, which indicates the ingredients used in the dish, and one or more steps (cooking steps) that show how to prepare the dish. The ingredient list and steps each contain recipe terms expressed in natural language sentences. A cooking recipe may also include food images (illustrative images) that show the finished dish or the dish in the process of being cooked. Food images are, for example, still images of actual dishes, but they can also be videos. Alternatively, food images may be illustrations that schematically depict the dish. Furthermore, the concept of "ingredients" includes not only food ingredients such as meat and vegetables, but also seasonings and water. "Ingredients" are basically ingredients that people can eat or drink, but may also include non-edible ingredients used to enhance the appearance of the dish.

New recipes may be added to the recipe group master DB111, and old recipes may be deleted. In other words, the recipes stored in the recipe group master DB111 may be updated as needed. The recipe group master DB111 may also be updated on a recipe-by-recipe basis, or only some of the items in a recipe may be updated. The recipe group master DB111 is updated by a system administrator who manages the recipe providing server 100, but may also be updated by a user who uses the recipe display system 1.

As shown in Figure 2, the recipe group master DB 111 stores a recipe ingredient table 111a and a recipe procedure table 111b.

The recipe ingredient table 111a holds information about the ingredients of each cooking recipe. Specifically, the recipe ingredient table 111a holds ingredient data that constitutes an ingredient list showing all the ingredients used in a single dish as information about ingredients. An example of the recipe ingredient table 111a is shown in Figure 4. Figure 4 shows an example of the recipe ingredient table 111a for "Chinese-style stewed chicken: 2 servings" with recipe ID "R002".

As shown in Figure 4, the ingredient data stored in the recipe ingredient table 111a includes information regarding "group," "ingredient ID," "ingredient name," "ingredient status," "amount," and "alternative name." Note that some of this information may not be included in the ingredient data.

"Group" indicates the group to which an ingredient belongs when multiple ingredients used in a single dish are grouped. Grouping is performed, for example, for each intermediate ingredient created in the cooking process. In the example shown in Figure 4, an intermediate ingredient is created using multiple ingredients belonging to group "A," such as "ginger" and "star anise."

"Ingredient ID" indicates identification information (e.g., identification number) used to manage ingredients. "Ingredient Name" indicates the name of the ingredient. "Ingredient Status" indicates the status of the ingredient during the cooking process. "Quantity" indicates the amount of ingredient used in cooking. "Alternative Name" indicates alternative names for the ingredient (abbreviation, nickname, etc.).

For each cooking recipe, the recipe step table 111b holds information about one or more steps for that dish. Specifically, the recipe step table 111b holds, as step-related information, step data that constitutes all the steps for making a single dish. The order in which all steps are performed is indicated, for example, by numbers.

An example of the recipe procedure table 111b is shown in Figure 5. Figure 5 shows an example of the recipe procedure table 111b for "Chicken stew: 2 servings" with recipe ID "R002".

As shown in Figure 5, the procedure data stored in the recipe procedure table 111b includes information on the "procedure number" and "procedure description."

The "step number" indicates the order in which cooking is performed. The "step description" indicates the specific cooking steps to be performed in that step. The "step description" is expressed in natural language. Therefore, when the "step description" is displayed, the user can make the dish by following the "step description." In other words, the user can make the dish indicated by the desired cooking recipe by using the ingredients indicated in the recipe ingredient table 111a and cooking according to the order of steps and step descriptions indicated in the recipe step table 111b.

The material evaluation management unit 120 manages a material evaluation table 121. As shown in FIG. 2, the material evaluation management unit 120 includes a material characteristic judgment output unit 122.

The ingredient evaluation table 121 is a table that shows the characteristics of multiple ingredients. Ingredient characteristics include the difficulty of procuring, the difficulty of cooking, the frequency of use, the shelf life, or the ease of handling. Specifically, the ingredient evaluation table 121 holds characteristic data related to the characteristics of ingredients. Examples of the ingredient evaluation table 121 are shown in Figures 6 to 8.

Figure 6 shows an example of an ingredient evaluation table 121 for vegetables. Figure 7 shows an example of an ingredient evaluation table 121 for general food ingredients. Figure 8 shows an example of an ingredient evaluation table 121 for seasonings.

The characteristic data held in the material evaluation table 121 shown in each figure includes information regarding "category ID," "category," "material name," "difficulty of procurement," "frequency of use," "shelf life," and "ease of handling."

"Category ID" indicates identification information used to manage the material category. "Category" indicates the material classification to which the material belongs. "Material Name" indicates the name and material ID of the material. Note that "Material Name" and "Material ID" may be managed separately, as in the recipe material table 111a in Figure 4.

"Procurement difficulty" is a numerical representation of the difficulty of procuring an ingredient. The higher the number, the more difficult it is to procure the ingredient, and the lower the number, the easier it is to procure the ingredient. For example, ingredients with a procurement difficulty of around "0.2" are ingredients that can be easily obtained at convenience stores or small shops. Ingredients with a procurement difficulty of around "0.4" are ingredients that can be obtained at general supermarkets or large convenience stores with a good selection. Ingredients with a procurement difficulty of around "0.6" are ingredients that are not sold at convenience stores, but can be obtained at relatively large supermarkets. Ingredients with a procurement difficulty of around "0.7" are ingredients that can only be obtained at specialized stores such as specialty stores or high-end supermarkets.

"Frequency of use" indicates how often the material is used. The higher the number, the more frequently the material is used, and the lower the number, the less frequently the material is used.

"Shelf life" indicates the number of days an ingredient will last. The larger the number (number of days), the longer the ingredient will last (i.e., it can be used for a longer period of time), and the smaller the number (number of days), the shorter the ingredient will last (i.e., it can be used for a shorter period of time). "Shelf life" may be set for each storage environment. For example, "shelf life" may be set for at least one of the following cases: storage indoors (room temperature), storage in a refrigerator, and storage in a freezer.

"Ease of handling" indicates the difficulty of cooking an ingredient. The higher the number, the more difficult the ingredient is to cook, and the lower the number, the easier it is to cook. For example, cooking difficulty is set based on the number of cooking actions required for the ingredient. Cooking actions include, for example, preparing ingredients, cutting, grilling, boiling, and other cooking-related actions.

The degree of difficulty of procurement, frequency of use, shelf life, and ease of handling are each set by an administrator of the recipe display system 1, who evaluates each ingredient in advance. Seasonality and regional characteristics may also be taken into account when making the evaluation. For example, at least one of the degree of difficulty of procurement, frequency of use, shelf life, and ease of handling may be set for each region or season.

For example, since the difficulty of procuring a material that is a specialty of a certain region is easier than procuring it in other regions, the procurement difficulty is set to a lower value than the procurement difficulty set for other regions. Furthermore, for example, the procurement difficulty in summer for materials that are harvested in summer, such as summer vegetables, is set to a lower value than the procurement difficulty in winter. Furthermore, since materials that are often used as hot pot ingredients are used more frequently in summer than in winter, the frequency of use of such materials in winter is set to a higher value than the frequency of use in summer. Furthermore, the shelf life of materials that spoil easily in summer is set to a lower value than the shelf life set for winter. In this way, the numerical values for the difficulty of procurement, frequency of use, shelf life, and ease of handling are preset based on the characteristics of each material.

Furthermore, each numerical value may be updated as appropriate. For example, the frequency of use may be changed based on the number of times the recipe is referenced or the number of times the ingredients are searched. Furthermore, the difficulty of obtaining, frequency of use, ease of handling, etc. may be updated based on the results of an analysis of comments from users on the recipe.

The ingredient characteristics determination output unit 122 determines the characteristics of multiple ingredients indicated in a cooking recipe and outputs the determination results. Specifically, the ingredient characteristics determination output unit 122 extracts the characteristics of each ingredient by referring to the ingredient evaluation table 121. The ingredient characteristics determination output unit 122 identifies auxiliary information related to the ingredient by referring to the ingredient characteristics determination table 123 based on the extracted characteristics, and outputs the identified auxiliary information as the determination result.

The ingredient characteristic determination table 123 is provided for each ingredient characteristic item. For example, the ingredient characteristic determination table 123 includes a table for procurement difficulty and a table for cooking difficulty.

Figure 9 shows an example of an ingredient characteristic determination table 123a related to procurement difficulty. As shown in Figure 9, the ingredient characteristic determination table 123a associates procurement difficulty with two types of characteristic expression labels. Specifically, for each range of procurement difficulty, characteristic expression labels for common ingredients and characteristic expression labels for seasonings are associated.

The characteristic expression label is an example of procurement difficulty information that is displayed on the display screen 221. The procurement difficulty information is an example of auxiliary information, and includes natural language sentences that express the procurement difficulty, such as "rare," "special," "standard," and "basic." This allows the user to easily understand the procurement difficulty of the corresponding material when it is displayed on the display screen 221.

Figure 10 is a diagram showing an example of an ingredient characteristic determination table 123b related to cooking difficulty. As shown in Figure 10, the ingredient characteristic determination table 123b associates cooking difficulty (degree of ease of handling) with characteristic expression labels. Specifically, each range of cooking difficulty is associated with a characteristic expression label related to ease of cooking.

The characteristic expression label is an example of cooking difficulty information displayed on the display screen 221. The cooking difficulty information is an example of auxiliary information, and includes natural language sentences that express the cooking difficulty, such as "time-consuming," "a little extra effort," "easy," and "no effort." This allows the user to easily understand the cooking difficulty of the corresponding ingredients when displayed on the display screen 221.

Note that procurement difficulty and cooking difficulty are each divided into four ranges using three thresholds, but this is not limited to this. At least one of procurement difficulty and cooking difficulty may be divided into two ranges using a single threshold. The number of thresholds distinguishing between procurement difficulty and cooking difficulty is not particularly limited, and they may be different from each other. Also, procurement difficulty and cooking difficulty are shown in a range between "0" and "1", but this is not limited to this. At least one of procurement difficulty and cooking difficulty may be expressed on a ten-point scale from "1" to "10". Procurement difficulty and cooking difficulty may each take on two or more different values.

The communication unit 130 communicates with the outside world via a network. The communication unit 130 is, for example, a communication adapter that can communicate with an external device or external system. Specifically, the communication unit 130 can communicate with the information terminal 200.

The communication method used by the communication unit 130 may be, for example, a WAN (Wide Area Network), a LAN (Local Area Network), power line communication, infrared communication, short-range wireless communication (e.g., Bluetooth (registered trademark) communication), or mobile communication for mobile phones.

Next, we will explain the information terminal 200. The information terminal 200 is an electronic device having a display screen 221. The information terminal 200 is, for example, a smartphone, a tablet terminal, a portable information processing device (including television functions, etc.) used in the kitchen or bathroom, a portable information processing device such as a notebook personal computer, or a stationary information processing device such as a desktop personal computer, smart display, or signage.

In this embodiment, the information terminal 200 is a smartphone and has an input/output unit 220 that includes a display screen 221 that has both display and operation functions. In other words, the display screen 221 also functions as an operation screen.

The information terminal 200 also has a network connection function. Therefore, as shown in FIG. 1, a user holding the information terminal 200 can search for cooking recipes and select one from among multiple cooking recipes by operating the information terminal 200 to access the recipe providing server 100. Furthermore, the cooking recipe selected by the user is displayed on the display screen 221 of the information terminal 200, so the cooking recipe (cooking steps and necessary ingredients) can be presented to the user.

As shown in FIG. 2, the information terminal 200 includes a control unit 210, an input/output unit 220, and a communication unit 230.

The control unit 210 controls the information terminal 200. For example, the control unit 210 is a processing unit that performs various functions of the information terminal 200 by controlling the input/output unit 220 and the communication unit 230. Specifically, the control unit 210 is a control circuit that includes a memory in which programs such as application programs (apps) are stored, a processor that executes the programs, and various input/output ports. The control unit 210 is an application unit that performs various controls, for example, by having the processor execute the programs stored in the memory. The processor is composed of, for example, an MPU (Micro Processing Unit), a CPU (Central Processing Unit), a DSP (Digital Signal Processor), a GPU (Graphical Processing Unit), or an SoC (System on a Chip).

In this embodiment, the control unit 210 displays a display image of a cooking recipe determined by the recipe providing server 100 on the display screen 221 of the input/output unit 220. The display image of a cooking recipe includes a selection image of the cooking recipe, an ingredient display image showing a list of ingredients needed to make the dish indicated by the cooking recipe, and a procedure display image showing the steps for making the dish indicated by the cooking recipe. The display content and layout of each display image may be determined and generated by the control unit 210, or by a control unit (not shown) of the recipe providing server 100, the recipe data management unit 110, or the ingredient evaluation management unit 120, etc.

The control unit 210 has a data cache area 211. The data cache area 211 is used, for example, as a working memory for the control unit 210. For example, upon receiving instructions from a user, the control unit 210 executes the desired processing while storing information necessary for the processing in the data cache area 211.

The input/output unit 220 functions as both an input unit that accepts input (such as operations) from the user, and an output unit that outputs processing results controlled by the control unit 210. In this embodiment, the input/output unit 220 has a display device that has a display screen 221. As an example, the input/output unit 220, which is a display device, is a liquid crystal display device or an organic EL device.

The input/output unit 220 is a user interface operated by the user. For example, if the information terminal 200 is a smartphone, the input/output unit 220 is composed of a single touch panel. The touch panel displays a GUI (Graphical User Interface) image suitable for touch operations by the user.

Note that the input/output unit 220 is not limited to a display device, and may also be an audio input/output device such as a microphone or speaker. While the present embodiment uses an input/output unit 220 that functions as both an input unit and an output unit, the input unit and output unit may be separate devices. In this case, the output unit is, for example, a display device or an audio output device. The input unit is, for example, a sensing device, an audio input device, or various input devices such as a mouse or keyboard.

The communication unit 230 has the function of communicating with the outside world via a network. The communication unit 230 is, for example, a communication adapter that can communicate with external devices or systems including the recipe providing server 100. Specifically, the communication unit 230 can communicate with the recipe providing server 100.

The communication method used by the communication unit 230 may be, for example, a WAN, LAN, power line communication, infrared communication, short-range wireless communication (e.g., Bluetooth (registered trademark) communication), or mobile communication for mobile phones.

The information terminal 200 may also have a separate memory as a storage unit for storing various data. For example, the memory may store cooking recipes downloaded from the recipe providing server 100. The memory may include a primary storage device such as a RAM (Random Access Memory) or a ROM (Read Only Memory). The memory may also include a secondary storage device such as a HDD (Hard Disk Drive) or an SSD (Solid State Drive) and/or a tertiary storage device such as an optical disk or an SD card. The memory is, for example, a non-volatile memory, but may also be a volatile memory.

[Examples of display]
Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 1 according to this embodiment will be described.

Figure 11 shows an example of an ingredient display image for a cooking recipe in the cooking recipe display system 1 according to this embodiment. (a) of Figure 11 shows an ingredient display image 301 in the procurement difficulty display mode. (b) of Figure 11 shows an ingredient display image 302 in the cooking difficulty display mode.

The ingredient display images 301 and 302 are generated by the control unit 210 of the information terminal 200 and displayed on the display screen 221. The control unit 210 generates the ingredient display images 301 and 302 based on information sent from the recipe providing server 100 via the communication unit 130 and received via the communication unit 230. Alternatively, the control unit (not shown) of the recipe providing server 100 may generate the ingredient display images 301 and 302 and send them to the information terminal 200 via the communication unit 130.

Figure 11 shows, as an example, ingredient display images 301 and 302 that are displayed when "Chinese-style stewed chicken" with recipe ID "R002" is selected as the target recipe. The target recipe is one of multiple cooking recipes, for example, a cooking recipe selected by the user. Ingredient display images 301 and 302 each contain text (natural language sentences) representing the recipe name of the target recipe, "Chinese-style stewed chicken," and the promotional text, "Simple and convenient warm side dish." The recipe name and promotional text can be obtained by referencing the recipe group master DB 111 shown in Figure 3.

Each of the ingredient display images 301 and 302 includes GUI objects that can be operated by the user. Specifically, each of the ingredient display images 301 and 302 includes an ingredient display button 310, a procedure selection button 320, a display switch button 330, a quantity selection button 335, and a back button 360. Each of the ingredient display images 301 and 302 also includes an ingredient list 340.

The material display button 310 is a button for displaying the material display image 301 or 302. In FIG. 11, the material display button 310 is already selected. Whether the button is selected or not can be indicated by, but not limited to, reversing the contrast between the text and background. The material display button 310 does not have to be included in the material display images 301 and 302.

The step selection buttons 320 are buttons for displaying the steps of the target recipe. Here, four step selection buttons 320 are included. The numbers "1" to "4" on each button correspond to the respective step numbers. For example, if the step selection button 320 marked with "1" is selected, a step display image representing cooking step "1" for "Chinese-style stewed chicken" is displayed on the display screen 221.

The display switch button 330 is a button that switches the display mode of the ingredient display image. Specifically, when selected, the display switch button 330 switches the display content of the auxiliary information (optional information) that indicates the characteristics of each of the multiple ingredients shown in the ingredient list 340. For example, by selecting the display switch button 330, it is possible to switch between a procurement difficulty display mode and a cooking difficulty display mode.

The quantity selection button 335 is a button for selecting the quantity of a cooking recipe. When the quantity selection button 335 is selected, the quantity of each ingredient is changed. Note that if there is only one corresponding quantity in the recipe group master DB 111, the quantity selection button 335 does not need to be displayed.

The ingredient list 340 lists the multiple ingredients indicated by the target recipe and the quantities of each ingredient. In this embodiment, the ingredient list 340 lists all the ingredients indicated by the target recipe and the quantities of each ingredient. All ingredients and the list can be obtained by referencing the recipe ingredient table 111a shown in Figure 4.

The back button 360 is a button for returning to the first image. When the back button 360 is selected, the first image of the cooking recipe display application, such as a search image for a cooking recipe, is displayed on the display screen 221.

In this embodiment, the ingredient display image 301 is an example of a first ingredient display image that includes procurement difficulty information, and includes procurement difficulty icons 350 for all ingredients in the target recipe. The procurement difficulty icons 350 are an example of procurement difficulty information, and are displayed differently depending on the procurement difficulty of the corresponding ingredient. Specifically, the procurement difficulty icons 350 include the eight types shown in the ingredient characteristics determination table 123a of FIG. 9. In FIG. 11(a), of the eight types of procurement difficulty icons 350, five types of icons (labels) are included: a basic ingredient icon 351a, a basic seasoning icon 351b, a standard icon 352a, a rare ingredient icon 353a, and a special seasoning icon 353b.

The basic ingredient icon 351a represents an ingredient with a procurement difficulty level of "0" or greater but less than "0.2" and includes the text "basic." The basic seasoning icon 351b represents an ingredient with a procurement difficulty level of "0" or greater but less than "0.2" and includes the text "basic seasoning." Note that a common icon may be displayed without distinguishing between ingredients and seasonings.

The standard icon 352a represents an ingredient or seasoning with a procurement difficulty level of "0.2" or greater but less than "0.4," and includes the text "standard." Here, a common icon is displayed without distinguishing between ingredients and seasonings, but different icons may be used to distinguish between ingredients and seasonings. For example, an icon including the text "standard seasoning" may be displayed for seasonings. Alternatively, an icon including the text "standard ingredient" may be displayed for ingredients.

Rare ingredient icon 353a is an icon representing an ingredient with a procurement difficulty of between "0.4" and "0.8" and includes the text "Rare ingredient." Special seasoning icon 353b is an icon representing an ingredient with a procurement difficulty of between "0.4" and "0.8" and includes the text "Special seasoning." Note that a common icon may be displayed without distinguishing between ingredients and seasonings.

In Figure 11 (a), no ingredients or seasonings with a procurement difficulty level of "0.8" or higher are included, so the corresponding icons are not displayed. In this way, the procurement difficulty icons 350 contain different text, allowing the user to easily understand the procurement difficulty of each ingredient at a glance. Note that the natural language sentences represented by the text contained in each icon are merely examples and are not particularly limited. Furthermore, the level of procurement difficulty may be expressed simply as an abbreviated word such as "high" or "low." Alternatively, the level of procurement difficulty may be expressed numerically.

Which icon is displayed as the procurement difficulty icon 350 for each ingredient is determined by referencing the ingredient evaluation table 121 and the ingredient characteristic determination table 123a related to procurement difficulty. Specifically, the ingredient characteristic determination output unit 122 obtains the procurement difficulty of each ingredient in the target recipe by referencing the ingredient evaluation table 121, and obtains the characteristic expression label corresponding to the obtained procurement difficulty by referencing the ingredient characteristic determination table 123a. This allows the characteristic expression label corresponding to each ingredient to be displayed as an icon on the display screen 221.

In this way, the procurement difficulty icon 350 is displayed on the ingredient display image 301, which makes it easy for the user to determine whether or not they can easily obtain the necessary ingredients, which can be used as an indicator when deciding whether or not to cook the target recipe. This makes it easy for the user to select a cooking recipe.

However, when cooking, it's not just the ingredients that are important; it's also the ability to actually cook the dish that's important. The ingredient display image 302 in the cooking difficulty display mode shown in Figure 11 (b) is suitable for such cases.

The ingredient display image 302 shown in Figure 11 (b) is an example of a second ingredient display image that includes cooking difficulty information, and includes cooking difficulty icons 370 for all ingredients in the target recipe. The cooking difficulty icons 370 are an example of cooking difficulty information, and are displayed differently depending on the cooking difficulty of the corresponding ingredient. Specifically, the cooking difficulty icons 370 include the four types shown in the ingredient characteristics determination table 123b of Figure 10. In Figure 11 (b), of the eight types of cooking difficulty icons 370, four types of icons (labels) are included: a no-effort icon 371, an easy icon 372, a bit more effort icon 373, and a more effort icon 374.

The no-effort icon 371 represents an ingredient or seasoning with a handling ease rating (cooking difficulty rating) of "0" or greater but less than "0.2" and includes the text "no effort." The easy icon 372 represents an ingredient or seasoning with a handling ease rating of "0.2" or greater but less than "0.4" and includes the text "easy." The extra effort icon 373 represents an ingredient or seasoning with a handling ease rating of "0.4" or greater but less than "0.8" and includes the text "extra effort." The extra effort icon 374 represents an ingredient or seasoning with a handling ease rating of "0.8" or greater and includes the text "some effort."

In this way, by including different text in the cooking difficulty icons 370, users can easily understand the cooking difficulty of each ingredient just by looking at them. Note that the natural language sentences represented by the text included in each icon are merely examples and are not particularly limited. The level of cooking difficulty may also be expressed simply as an abbreviated word such as "high" or "low." Alternatively, the level of cooking difficulty may be expressed numerically. Also, although a common icon is displayed without distinguishing between ingredients and seasonings, different icons may be used to distinguish between ingredients and seasonings.

In this embodiment, by selecting the display switch button 330, it is possible to switch between the procurement difficulty display mode and the cooking difficulty display mode. This allows the user to determine whether they can prepare a dish from the perspective of ingredient procurement and cooking technique, based on the information displayed on the display screen 221. In this way, the cooking recipe display system 1 can assist the user in selecting a cooking recipe.

Figure 11 shows an example in which auxiliary information useful for assisting in selecting a recipe is displayed as an icon in the recipe ingredient display image, but this is not limited to this. For example, auxiliary information may also be included in the recipe selection image.

Figure 12 is a diagram showing an example of a recipe selection image 401 in the recipe display system 1 according to this embodiment. The recipe selection image 401 is an image that allows the user to select a cooking recipe. As shown in Figure 12, the recipe selection image 401 includes a search window 410, a search button 415, a page forward button 420, search results 430, an auxiliary information label 440, and a back button 360.

The search window 410 accepts text input from the user. The user enters words related to the recipe they want to make (e.g., ingredients or the name of the dish) into the search window 410 as search words. The search words accepted in the search window 410 are sent to the recipe providing server 100 via the communication unit 230.

The search button 415 is a button that starts a search using the search word entered in the search window 410. When the search button 415 is selected, the recipe data management unit 110 starts a search of data related to cooking recipes stored in the recipe group master DB 111.

The page forward button 420 is a button for switching the search results that are displayed when the search results cannot be displayed on one screen. For example, in the recipe selection image 401 shown in Figure 12, even though 20 recipes were found, only three recipes are displayed. By selecting the page forward button 420, the fourth and subsequent recipes are displayed.

Search results 430 include images and names of cooking recipes. At least one of the image and name is selectable. When an image or name is selected, an ingredient display image or a procedure display image is displayed on display screen 221. For example, when the name or image of "Chinese-style stewed chicken" is selected, ingredient display image 301 or 302 shown in FIG. 11 is displayed.

The auxiliary information label 440 is assigned to each recipe and contains information that is useful when the user selects a recipe. In this embodiment, the auxiliary information label 440 is an example of auxiliary information obtained based on procurement difficulty, and indicates ingredients included in the recipe that have a procurement difficulty level equal to or greater than a predetermined value. The predetermined value is, for example, "0.4." In other words, it indicates "rare ingredients" or "very rare ingredients," or "special seasonings" or "very rare seasonings" among the ingredients included in the recipe.

For example, in "Chinese-style stewed chicken," "harusame" is a rare ingredient, so a rare ingredient label 441 representing "harusame" is displayed. The rare ingredient label 441 is an example of first ingredient information indicating an ingredient whose acquisition difficulty is equal to or greater than a predetermined value, and similar to the rare ingredient icon 353a in FIG. 11(a), it represents an ingredient whose acquisition difficulty is equal to or greater than "0.4" and less than "0.8." The rare ingredient label 441 includes a hashtag and a natural language sentence representing the name of the ingredient.

In addition, for "Chinese-style stewed chicken," "star anise" and "honey" are special seasonings, so special seasoning labels 442 representing these are displayed. The special seasoning label 442 is an example of first ingredient information indicating an ingredient whose acquisition difficulty is equal to or greater than a predetermined value, and similar to the special seasoning icon 353b in Figure 11 (a), it represents an ingredient whose acquisition difficulty is equal to or greater than "0.4" and less than "0.8." The rare ingredient label 441 includes a hashtag and a natural language sentence representing the name of the seasoning.

In this way, the recipe selection image 401 includes auxiliary information labels 440 regarding procurement difficulty, allowing the user to compare and consider multiple recipes and determine whether they can easily obtain the ingredients needed for each recipe. For example, the user can determine whether they can obtain the ingredients needed for a recipe without having to select each recipe individually.

In this case, rather than displaying all of the ingredients in a recipe, only ingredients with a procurement difficulty level above a certain value are displayed. Ingredients with a high procurement difficulty level are ingredients that could be a bottleneck when making the dish, that is, ingredients that could be a major obstacle when gathering the ingredients for the dish. By displaying only such ingredients, information overload can be reduced, making it easier for the user to make decisions and supporting the selection of a recipe.

To assist users in selecting recipes, the display order of recipes may be changed according to the difficulty of obtaining them. Figure 13 shows an example of changing the display order of the recipe selection image 402.

Compared to the recipe selection image 401 shown in FIG. 12, the recipe selection image 402 shown in FIG. 13(a) further includes a sort button 450.

The sort button 450 is a button for changing the display order of search results. For example, in the recipe selection image 402 shown in FIG. 13, the search results 430 are sorted in order of popularity. Popularity may be, for example, the order in which the recipes have been selected most frequently.

The user can change the display order by selecting the sort button 450. For example, the recipe selection image 402 shown in FIG. 13 includes search results 431 in which cooking recipes are arranged in descending order of the number of ingredients with a difficulty level of procurement above a predetermined value. In search results 431, cooking recipes are arranged in descending order of the number of ingredients included in each cooking recipe that have a difficulty level of procurement above a predetermined value.

For example, the three recipes shown in Figure 13(a), "Chinese-style stewed chicken," "Savory grilled chicken wings," and "Curried grilled chicken wings," have 3, 1, and 2 ingredients with high procurement difficulty, respectively. Therefore, "Savory grilled chicken wings," which has the fewest ingredients with high procurement difficulty, is given top priority, followed by "Curried grilled chicken wings" and "Chinese-style stewed chicken." This results in the search result 431 shown in Figure 13(b).

Here, the display order is determined based on the total number of ingredients whose sourcing difficulty is equal to or greater than a predetermined value, without distinguishing between ingredients and seasonings, but this is not limited to this. For example, the display order may be determined based on the total number of ingredients whose sourcing difficulty is equal to or greater than a predetermined value, for ingredients only. In this case, if the total number of ingredients whose sourcing difficulty is equal to or greater than a predetermined value is the same, the display order may be determined based on the total number of ingredients whose sourcing difficulty is equal to or greater than a predetermined value.

Note that the recipe selection image may include supplementary information regarding cooking difficulty in addition to procurement difficulty. Figure 14 shows an example of a recipe selection image 403 in the cooking recipe display system 1 according to this embodiment.

The recipe selection image 403 shown in Figure 14 shows the results of a search for "Yuzu." The recipe selection image 403 includes a labor information label 443, which is an example of an auxiliary information label 440.

The effort information label 443 is an example of second ingredient information that indicates an ingredient with a cooking difficulty level equal to or greater than a predetermined value, and represents an ingredient with a cooking difficulty level of "0.8" or greater. The effort information label 443 includes a hashtag and a natural language sentence that describes the specific cooking step that requires effort. For example, as shown in Figure 14, for "Clam Pasta with Yuzu Pepper," the effort information label 443 is displayed, which indicates the cooking step of "removing sand" from the "clams."

The cooking steps included in the effort information label 443 can be obtained, for example, by analyzing the recipe procedure table 111b. Alternatively, although not shown in Figures 6 to 8, the cooking steps included in the effort information label 443 may be included in the "Procurement Difficulty" item in the ingredient evaluation table 121.

In this way, the recipe selection image 403 includes the effort information label 443 regarding cooking difficulty, allowing the user to easily determine whether they can cook the ingredients in each recipe while comparing multiple recipes. Specifically, the cooking steps that require effort are displayed, allowing the user to determine whether they can properly perform the cooking steps based on their own cooking skills, without having to select each recipe individually.

Ingredients with a high cooking difficulty, just like ingredients with a high procurement difficulty, are ingredients that can be a bottleneck when making a dish, that is, ingredients that can be a major obstacle when cooking. By displaying only these ingredients, information overload can be reduced, making it easier for users to make decisions and supporting the selection of cooking recipes.

The recipe selection image may also display tips for improving cooking skills. Figure 15 shows an example of information displayed to help improve cooking skills.

The recipe selection image 404 shown in (a) of Figure 15 includes a tips display button 470 in addition to the recipe selection image 403 shown in Figure 14. When the tips display button 470 is selected, the hint image 480 shown in (b) of Figure 15 is displayed on the display screen 221.

The hint image 480 contains tips or hints for improving cooking skills. For example, it displays a list of ingredients that are frequently used in search results and ingredients that are recommended for stocking. The list of ingredients is generated, for example, based on the frequency of use in the ingredient evaluation table 121. In other words, ingredients that are used more frequently than a predetermined value are selected and displayed on the display screen 221. For example, the predetermined value is 0.5, but is not limited to this. Note that while the hint image 480 contains information about ingredients, it may also include information about cooking techniques.

In this way, the hint image 480 can be generated and displayed to help users improve their cooking skills. For example, even beginners in cooking can be shown in an easy-to-understand manner the ingredients and seasonings they should always have on hand.

In addition, for each display image, the user "selects" by a predetermined selection action, such as tapping (single clicking), double-clicking, long pressing (for example, one second or more), or sliding a button. The selection action is accepted by the input/output unit 220, and the display control assigned to the selection action is performed. Different display controls based on multiple selection actions may be assigned to a single button. For example, when the back button 360 is tapped, the image that was displayed immediately before may be displayed on the display screen 221, and when the back button 360 is long pressed, the first image (recipe search image) may be displayed on the display screen 221.

Furthermore, depending on the size of the display screen 221, the ingredient display image and recipe selection image may be enlarged and/or reduced, and may be scrollable. For example, if all ingredients of the target recipe cannot be displayed on one screen, the images may be reduced or scrollable.

Furthermore, the layout of each ingredient display image and recipe selection image is not limited to the examples shown in each figure. For example, the procurement difficulty icon 350 is located to the right of the quantity of the ingredient name in the ingredient list 340, but it may also be located to the left of the ingredient name. The layout of each button, icon, text, etc. may be changed as appropriate.

The recipe selection image may also display, for each cooking recipe, auxiliary information indicating ingredients whose frequency of use is below a predetermined value and/or whose shelf life is below a predetermined value. Infrequently used ingredients are often difficult to use in other dishes, making them ingredients that users are likely to hesitate to prepare. Ingredients whose shelf life is below a predetermined value must be consumed quickly, making them ingredients that users are likely to hesitate to prepare. In other words, ingredients whose frequency of use or shelf life is below a predetermined value can become a bottleneck, just like ingredients whose procurement difficulty or cooking difficulty is above a predetermined value. Displaying such ingredients can assist users in selecting cooking recipes.

[Effects, etc.]
As described above, the cooking recipe display system 1 according to this embodiment is a cooking recipe display system comprising an information terminal 200 having a display screen 221 and a control unit 210, and is equipped with: a recipe data management unit 110 that manages a recipe database that holds one or more steps showing how to prepare a dish and multiple cooking recipes that show multiple ingredients used in the dish; and an ingredient evaluation management unit 120 that manages an ingredient evaluation table 121 that shows the degree of difficulty of procuring each of the multiple ingredients. The control unit 210 displays auxiliary information on the display screen 221 that is obtained based on the degree of difficulty of procuring each of the multiple ingredients shown in a target recipe that is one of the multiple cooking recipes.

As a result, auxiliary information obtained based on the procurement difficulty is displayed on the display screen 221, allowing the user to determine whether or not they can prepare the ingredients. Therefore, for example, if it is difficult to prepare the ingredients, the user can avoid making that dish and instead try to make a dish that requires easier ingredient preparation. In this way, the recipe display system 1 can assist the user in selecting a recipe.

Also, for example, the control unit 210 generates a first ingredient display image that includes multiple ingredients indicated in the target recipe and procurement difficulty information corresponding to the procurement difficulty of each of the multiple ingredients, and displays the generated first ingredient display image on the display screen 221.

This displays procurement difficulty information for each ingredient, making it easier for users to determine whether they can prepare each ingredient. In this way, the recipe display system 1 can more appropriately support users in selecting recipes.

Furthermore, for example, the ingredient evaluation table 121 further indicates the cooking difficulty level for each of the multiple ingredients. The auxiliary information includes cooking difficulty information that indicates the cooking difficulty level. The control unit 210 further generates a second ingredient display image that includes the multiple ingredients indicated in the target recipe and cooking difficulty information corresponding to the cooking difficulty level for each of the multiple ingredients, and switches between displaying the first ingredient display image and the second ingredient display image.

This allows cooking difficulty information for each ingredient to be displayed, making it easier for users to determine whether they can handle each ingredient appropriately. Furthermore, the ability to switch between images allows users to determine whether they can prepare a dish from the perspective of ingredient procurement and cooking skills. In this way, the cooking recipe display system 1 can more appropriately support users in selecting cooking recipes.

Furthermore, for example, the auxiliary information includes first ingredient information indicating ingredients with a procurement difficulty level equal to or greater than a predetermined value among the multiple ingredients indicated by the target recipe. The control unit 210 generates a selection image including the multiple cooking recipes and the first ingredient information for each of the multiple cooking recipes, and displays the generated selection image on the display screen 221.

As a result, the recipe selection image includes information about the difficulty of obtaining the ingredients, allowing the user to compare and consider multiple recipes and determine whether the ingredients required for each recipe can be easily obtained. In this way, the recipe display system 1 can support the user in selecting recipes.

Also, for example, in the selection image, the display order of cooking recipes may be determined based on the first ingredient information.

This allows recipes to be displayed in order of the number of ingredients that are difficult to prepare, for example. This makes it easier for users to select recipes.

Furthermore, for example, the auxiliary information includes second ingredient information indicating ingredients with a cooking difficulty level equal to or greater than a predetermined value among the multiple ingredients indicated by the target recipe. The control unit 210 generates a selection image including the multiple cooking recipes and the second ingredient information for each of the multiple cooking recipes, and displays the generated selection image on the display screen 221.

As a result, the recipe selection image includes information about cooking difficulty, allowing the user to compare and consider multiple recipes and determine whether or not they can actually make each recipe. In this way, the recipe display system 1 can support the user in selecting recipes.

The cooking recipe display method according to this embodiment also displays on the display screen 221 supplementary information obtained based on one or more steps indicating how to prepare a dish and the degree of difficulty of obtaining each of the ingredients indicated in a target recipe, which is one of a plurality of cooking recipes indicating the ingredients used in the dish. The program according to this embodiment is a program that causes a computer to execute the cooking recipe display method.

This allows users to be assisted in selecting recipes, similar to the recipe display system 1 described above.

(Embodiment 2)
Next, a description will be given of embodiment 2. The following description will focus on the differences from embodiment 1, and the description of commonalities will be omitted or simplified.

[composition]
First, the configuration of the cooking recipe display system 2 according to the second embodiment will be described with reference to Fig. 16. Fig. 16 is a block diagram showing the configuration of the cooking recipe display system 2 according to the present embodiment.

As shown in FIG. 16, the cooking recipe display system 2 includes a recipe providing server 500 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 according to embodiment 1.

Compared to the recipe providing server 100 according to the first embodiment, the recipe providing server 500 includes a material evaluation management unit 520 instead of the material evaluation management unit 120. In addition to the operations of the material evaluation management unit 120 according to the first embodiment, the material evaluation management unit 520 manages a recipe-specific material profile table 521, a necessity table 522, and an alternative material profile table 523.

The recipe-specific ingredient profile table 521 holds, for each cooking recipe, supplementary information about the multiple ingredients contained in that dish. Specifically, the recipe-specific ingredient profile table 521 holds ingredient profile data, which is an example of an ingredient profile, as supplementary information.

Figure 17 is a diagram showing an example of the recipe ingredient table 111a and recipe-specific ingredient profile table 521 for "Chicken stew: 2 servings" with recipe ID "R002." Note that in Figure 17, the recipe ingredient table 111a and recipe-specific ingredient profile table 521 are shown as a single combined table, but this is not limited to this. The recipe-specific ingredient profile table 521 is an example of an ingredient evaluation table, and therefore each data item may also be included in the ingredient evaluation table 121.

As shown in Figure 17, the ingredient profile data held in the recipe-specific ingredient profile table 521 includes information on "ingredient classification" and "necessity." "Ingredient classification" indicates the type of ingredient. "Necessity" indicates the necessity of the ingredient for the dish. "Necessity" is expressed, for example, by a number. Note that in Figure 17, "necessity" includes not only numbers but also natural language sentences expressing the meaning of each number, but these natural language sentences do not have to be included. These natural language sentences may be the same as the data held in the necessity table 522.

The necessity table 522 holds information related to the degree of necessity. Specifically, the necessity table 522 holds, as information related to the degree of necessity, data indicating the specific meaning of the degree of necessity and data used when displaying the degree of necessity.

Figure 18 is a diagram showing an example of the necessity table 522. As shown in Figure 18, the data stored in the necessity table 522 includes information regarding "necessity," "meaning," "presentation of material option information," and "presentation of alternative materials."

"Necessity" is a numerical representation of the necessity of an ingredient for a dish, i.e., the degree to which the ingredient is needed for a dish. The necessity is expressed, for example, on a five-point scale from "1" to "5." Note that the necessity may be expressed on multiple levels, such as two or three levels, or even ten levels.

"Meaning" indicates the specific meaning of the degree of necessity. In this embodiment, the smaller the number indicating the degree of necessity, the less necessary the ingredient is, meaning that it is not necessary when making a dish. The larger the number indicating the degree of necessity, the more necessary the ingredient is, meaning that it is essential when making a dish.

Specifically, as shown in Figure 18, the lowest necessity level of "1" means that the ingredient is "added to taste." A necessity level of "2" means that the ingredient can be "omitted." In other words, both necessity levels of "1" and "2" mean that the ingredient can be omitted when making a dish, i.e., it does not need to be used. A necessity level of "3" means that the ingredient is "substitutable" without restrictions, i.e., it is an ingredient that can be relatively freely substituted with other ingredients from among multiple candidate ingredients. A necessity level of "4" means that the ingredient is "substitutable" with restrictions, i.e., it is an ingredient that cannot be freely substituted with all candidate ingredients. A necessity level of "5" means that the ingredient is "essential," i.e., it is an ingredient that cannot be substituted with other ingredients.

"Presentation of ingredient option information" refers to ingredient option information displayed on the display screen. Ingredient option information is an example of supplementary information based on the degree of necessity. Ingredient option information is included, for example, in the ingredient display image of a cooking recipe and is displayed together with the ingredients included in the cooking recipe.

When the necessity level is "1," an optional mark is displayed. The optional mark is an example of omissible information indicating that the corresponding ingredient is optional. When the necessity level is "2," an optional mark is displayed. The optional mark is an example of omissible information. When the necessity level is "3" or "4," a substitutable mark is displayed. The substitutable mark is an example of substitutable information indicating that the corresponding ingredient is substitutable. In this embodiment, when the necessity level is "3" or "4," a list of substitutable ingredient options, i.e., one or more ingredients (substitute ingredients) that can be used in place of the corresponding ingredient, is displayed. When the necessity level is "5," a required mark is displayed. The required mark is an example of required information indicating that the corresponding ingredient is required. Specific display examples of each mark and display examples of substitute ingredients will be described later using Figures 21 to 23.

"Alternative Material Presentation" shows the alternative material profile table that is referenced when generating and displaying a list of alternative materials (alternative list).

The alternative material profile table 523 holds alternative information regarding alternative materials. As alternative information, the alternative material profile table 523 holds alternative material profile data, which is an example of an alternative material profile. The alternative material profile table 523 contains data in different table formats depending on whether or not there are restrictions on alternative materials.

Figure 19 shows an alternative material profile table 523a with restrictions. As shown in Figure 19, the alternative material profile table 523a is an example of a first alternative material table in which, starting from each of a plurality of materials, multiple alternative materials that can be used in place of that material are associated.

The data stored in the alternative ingredient profile table 523a includes information regarding "alternative ID," "category," "starting ingredient," "alternative ingredient," "taste comparison," "restrictions," "main nutrients," and "main use."

"Substitute ID" indicates identification information for managing substitute ingredients. "Category" indicates the ingredient classification to which the starting ingredient belongs. "Starting ingredient" indicates the ingredient that serves as the starting point when changing ingredients to be used, along with identification information for managing that ingredient. In other words, a "starting ingredient" indicates one ingredient included in the ingredient list of a cooking recipe. "Substitute ingredients" indicates multiple ingredients (i.e., substitute ingredients) that can be used in place of the starting ingredient, along with identification information for managing each ingredient. "Taste comparison" indicates the change in taste when a substitute ingredient is used in place of the starting ingredient. Note that "taste" is a concept that includes not only stimuli sensed by the sense of taste ("taste" in the narrow sense), but also flavor (stimuli sensed by the sense of smell, such as smell) and texture (stimuli sensed by the sense of touch, such as chewiness).

"Restrictions" indicates restrictions or precautions that are imposed when using an alternative ingredient in place of the starting ingredient. Restrictions or precautions include restrictions on the cooking process, such as "requires soaking," precautions based on the properties of the ingredient itself, such as "high moisture content," and procurement restrictions, such as "only available in spring." "Major nutrients" indicates the main nutrients of the alternative ingredient. "Main use" indicates the main use for which the alternative ingredient is used.

The example shown in Figure 19 indicates that "komatsuna," "spinach," "daikon radish leaves," etc. can be used in place of the starting ingredient "bok choy." However, since "komatsuna" is not specified as a starting ingredient, "bok choy" cannot be used in place of "komatsuna."

As such, the alternative material profile table 523a shows alternative materials in one direction. In other words, even if material B can be used in place of material A, it may not be appropriate to use material A in place of material B. In other words, there is a restriction that material substitution is only possible in one direction.

On the other hand, there are cases where multiple materials can be freely substituted with no restrictions. Figure 20 shows an alternative material profile table 523b with no restrictions. As shown in Figure 20, the alternative material profile table 523b is an example of a second alternative material table that shows one or more groups to which multiple materials belong, out of multiple groups classified by material group that can be used instead of one another.

The data stored in the alternative ingredient profile table 523b includes information regarding "alternative ID," "category," "alternative ingredient," "group," "flavor comparison," "cautions," and "main use." Note that "alternative ID," "category," "alternative ingredient," "flavor comparison," and "main use" are the same as the items included in the alternative ingredient profile table 523a shown in Figure 19. Furthermore, "cautions" is roughly synonymous with "restrictions."

In the alternative material profile table 523b, instead of a "starting material," each alternative material is associated with a "group." The "group" indicates the alternative group to which the corresponding material belongs. Multiple materials belonging to an alternative group can be substituted for each other. An alternative material belongs to one or more alternative groups. There may also be alternative materials that do not belong to any group.

For example, in the example shown in Figure 20, "loin" and "filet" both belong to group "G2" and are therefore interchangeable. Also, "loin" and "thigh" both belong to group "G3" and are therefore interchangeable. However, "thigh" and "filet" do not belong to the same group and are therefore not interchangeable.

Note that the information items included in alternative material profile tables 523a and 523b are not limited to the examples shown in Figures 19 and 20. For example, alternative material profile table 523b may include information related to "major nutrients." Furthermore, the same material may be included in both alternative material profile tables 523a and 523b.

When presenting alternative materials to the user, the material evaluation management unit 520 references either the alternative material profile table 523a or 523b to determine and present one or more alternative materials. For example, when presenting alternative materials for a material with a necessity level of "4," the material evaluation management unit 520 references the alternative material profile table 523a with restrictions shown in FIG. 19. When presenting alternative materials for a material with a necessity level of "3," the material evaluation management unit 520 references the alternative material profile table 523b without restrictions shown in FIG. 20.

[Examples of display]
Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 2 according to the present embodiment will be described.

Figure 21 shows an example of an ingredient display image for a cooking recipe in the cooking recipe display system 2 according to this embodiment. (a) of Figure 21 is the same as (a) of Figure 11 and shows the ingredient display image 301 in the procurement difficulty display mode. (b) of Figure 21 shows the ingredient display image 601 in the necessity display mode.

As shown in (b) of Figure 21, ingredient display image 601 is an example of a third ingredient display image that displays a list of multiple ingredients indicated by the target recipe and necessity information according to the necessity of each of the multiple ingredients. Ingredient display image 601 includes necessity information icons 650 for all ingredients in the target recipe. The necessity information icons 650 display different information depending on the necessity of the corresponding ingredient. Specifically, necessity information icons 650 include four types of icons (marks): optional icons 651 and 652, substitutable icon 653, and required icon 655.

The optional icon 651 is a mark that can be added as a preference with a necessity level of "1" and contains the text "optional." The optional icon 652 is an optional mark with a necessity level of "2" and contains the text "OK if not required." The substitutable icon 653 is a substitutable mark with a necessity level of "3" or "4" and contains the text "substitute material." Note that while the same icon is used here for necessity levels of "3" and "4," different icons may also be used. The required icon 655 is a required mark with a necessity level of "5" and contains the text "required." In this way, the necessity information icons 650 contain different text, allowing the user to easily understand the necessity of each ingredient at a glance.

Which icon is displayed as the necessity information icon 650 for each ingredient is determined by referencing the necessity table 522 and the recipe-specific ingredient profile table 521. Specifically, the ingredient evaluation management unit 520 references the recipe-specific ingredient profile table 521 to obtain the necessity of each ingredient in the target recipe, and references the necessity table 522 to obtain ingredient option information corresponding to the obtained necessity. This allows ingredient option information (auxiliary information) corresponding to each ingredient to be displayed as an icon on the display screen 221.

In this embodiment, when the display switch button 330 is selected, the ingredient display image 301 in the procurement difficulty display mode in FIG. 21(a) is switched to the ingredient display image 601 in the necessity display mode in FIG. 21(b). Also, as in embodiment 1, the ingredient display image may be switched to the ingredient display image 302 in the cooking difficulty display mode in FIG. 11(b). For example, when the display switch button 330 is selected, the available display mode options may be displayed in a pull-down menu.

In this embodiment, the necessity information icon 650 may be selectable by the user. For example, when the necessity information icon 650 is selected, predetermined information is displayed on the display screen 221.

Figure 22 shows an example of a pop-up display of alternative ingredients in the ingredient display image 601 of a cooking recipe in the cooking recipe display system 2 according to this embodiment.

As shown in FIG. 22(a), the user selects the replaceable icon 653 corresponding to "bok choy." The selection here is, for example, a long press, but may also be a tap (single click). In FIG. 22 and subsequent figures, the user's selection is represented by the user's finger 700.

When the substitute icon 653 is selected, a substitute list image 680, which lists substitute materials, is displayed, as shown in Figure 22 (b). The substitute list image 680 is a pop-up display, and is displayed superimposed on the material display image 601.

The substitution list image 680 lists the ingredient names 681 of one or more substitute ingredients that can be used in place of the ingredient "bok choy" corresponding to the selected substitutable icon 653. The ingredient names 681 included in the substitution list image 680 are determined by the ingredient evaluation management unit 520.

For example, the ingredient evaluation management unit 520 references the recipe-specific ingredient profile table 521 in FIG. 17 to determine that the necessity level of the selected ingredient "bok choy" is "4." The ingredient evaluation management unit 520 references the necessity level table 522 in FIG. 18 to determine that the ingredient with the identified necessity level of "4" should be referenced in the restricted alternative ingredient profile table 523a in FIG. 19. Referring to the alternative ingredient profile table 523a, eight ingredients, including "komatsuna," are associated as alternative ingredients with the starting ingredient "bok choy." Therefore, the ingredient evaluation management unit 520 generates a substitute list image 680 including the eight ingredients as alternative ingredients, as shown in FIG. 22(b), and displays it on the display screen 221.

The alternative list image 680 includes a sort button 682. When the sort button 682 is selected, the alternative materials are sorted.

Figure 23 is a diagram showing another example of a pop-up display of substitute ingredients in the ingredient display image 601 of a cooking recipe in the cooking recipe display system 2 according to this embodiment. (a) of Figure 23 is the same as (b) of Figure 22. In the substitute list image 680 of the ingredient display image 601 in (a) of Figure 23, the substitute ingredients are arranged in order of frequency of use. Specifically, the ingredient evaluation management unit 520 obtains the frequency of use of each substitute ingredient by referencing the ingredient evaluation table 121. This allows the ingredient names 681 to be arranged in order of frequency of use. Note that the ingredient names 681 may also be arranged in order of frequency of use.

Furthermore, when the sort button 682 is selected, the order of the alternative materials is changed to order of shelf life, as shown in FIG. 23(b). Specifically, the material evaluation management unit 520 obtains the shelf life of each alternative material by referencing the material evaluation table 121. This allows the material names 681 to be sorted in order of the longest shelf life. Note that the material names 681 may also be sorted in order of the shortest shelf life.

Furthermore, the order in which the ingredient names 681 are arranged is not limited to the example shown in FIG. 23. For example, the ingredient names 681 may be arranged in ascending or descending order of cooking difficulty (ease of handling), or in descending or descending order of procurement difficulty.

[Effects, etc.]
As described above, in the recipe display system 2 according to the present embodiment, the ingredient evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each recipe. The control unit 210 further generates a third ingredient display image that displays a list of the plurality of ingredients indicated in the target recipe and necessity information according to the degree of necessity of each of the plurality of ingredients, and switches between displaying the first ingredient display image and the third ingredient display image.

As a result, the necessity information is displayed on the display screen 221, allowing the user to determine whether or not the ingredient is necessary. This allows the user to arrange the cooking recipe, for example by omitting ingredients that are not necessarily required, and prepare the dish. In this way, the cooking recipe display system 2 can assist in arranging the cooking recipe. Furthermore, even if an ingredient is difficult to obtain, it can be omitted if it is not essential for the dish. This allows for a more appropriate selection than selecting a dish based solely on the difficulty of obtaining it. In this way, the cooking recipe display system 2 can more appropriately assist the user in selecting a cooking recipe.

Furthermore, for example, the necessity information includes substitutable information indicating that the corresponding material is substitutable. The control unit 210 can accept the selection of substitutable information displayed on the display screen 221, and when substitutable information is selected, a list of alternative materials that can be used in place of the corresponding material is displayed on the display screen 221.

This allows the user to be presented with alternative ingredients that can be used instead, helping them to adapt their cooking recipes. For example, even if the user does not prepare the ingredients specified in the cooking recipe, they can create a dish of the same quality using the presented alternative ingredients. Also, even if an ingredient is difficult to obtain, if there is an alternative ingredient that can be used in its place, the dish can be made using the alternative ingredient. This allows for a more appropriate selection than selecting a dish based solely on the difficulty of obtaining it. In this way, the cooking recipe display system 2 can more appropriately support the user in selecting cooking recipes.

Furthermore, for example, the material evaluation table 121 may further indicate the frequency of use or shelf life of each of the multiple materials. The control unit 210 may sort and display the list of alternative materials according to frequency of use or shelf life.

This allows, for example, frequently used ingredients or ingredients that do not keep well to be displayed preferentially, thereby assisting users in selecting alternative ingredients.

(Embodiment 3)
Next, a description will be given of embodiment 3. The following description will focus on the differences from embodiment 1 or 2, and the description of commonalities will be omitted or simplified.

[composition]
First, the configuration of the cooking recipe display system 3 according to the third embodiment will be described with reference to Fig. 24. Fig. 24 is a block diagram showing the configuration of the cooking recipe display system 3 according to the present embodiment.

As shown in FIG. 24, the cooking recipe display system 3 includes a recipe providing server 800 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 in embodiment 1.

The recipe providing server 800 includes a recipe data management unit 810 and a material evaluation management unit 820.

The recipe data management unit 810 manages the recipe group master DB 811. For example, the recipe data management unit 810 changes existing recipes stored in the recipe group master DB 811 and adds new recipes to the recipe group master DB 811. These changes and additions are made based on user submissions of recipes.

User posts are accepted via the input/output unit 220 of the information terminal 200, sent to the recipe providing server 800 via the communication unit 230, and received by the communication unit 130. Posts are made, for example, for each cooking recipe. For example, the display screen 221 displays, along with the cooking recipe, an input field for comments related to the cooking recipe, or a comment input button for generating the input field. When the comment input button is selected, a comment input field is displayed on the display screen 221, allowing the user to post a comment. The input field or comment input button is included, for example, in the ingredient display image, procedure display image, or recipe selection image.

Figure 25 is a diagram showing an example of a post about an existing recipe (here, "Gyoza with Wings"). The post shown in Figure 25 is an example of a first post that includes a comment on the recipe. As shown in Figure 25, the post includes the poster's name (registered name), such as "Mr. A," a comment on the recipe, and evaluation results from other users, such as the number of likes and comments. Note that in Figure 25, some of the comments are underlined and ingredient IDs are shown, but these are not actually displayed on the display screen 221.

As shown in FIG. 24, the recipe group master DB 811 includes a recipe ingredient table 111a, a recipe procedure table 111b, and a recipe evaluation table 811c. The recipe ingredient table 111a and the recipe procedure table 111b are the same as those in embodiment 1.

The recipe evaluation table 811c holds evaluation data including evaluation results for multiple cooking recipes. An example of the recipe evaluation table 811c is shown in Figure 26. Figure 26 is a diagram showing an example of the recipe evaluation table 811c.

The evaluation data stored in the recipe evaluation table 811c includes information regarding "recipe ID," "recipe name," "related words," "estimated food category," "category," "cooking method," and "posted comment related words." Some of the data stored in the recipe evaluation table 811c (specifically, "recipe ID," "recipe name," "category," and "cooking method") overlaps with data stored in the recipe group master DB 811.

"Related words" is information indicating terms related to cooking recipes. Terms included in "Related words" are used, for example, in promotional text for the recipe group master DB811. "Estimated cooking category" indicates the category of cooking estimated from the cooking recipe and/or comments on the cooking recipe. Here, category refers to the genre of cooking. "Related words for posted comments" indicates the results of an analysis of comments included in posts by users regarding cooking recipes. The analysis results are updated when a comment is posted.

Returning to FIG. 24, the material evaluation management unit 820, in addition to the operations of the material evaluation management unit 520 according to embodiment 2, manages an analysis word table 822 for alternative materials and a poster profile table 823. The material evaluation management unit 820 also includes a text analysis unit 821.

The text analysis unit 821 is an example of an analysis unit that analyzes comments included in posts related to cooking recipes.

Specifically, the analysis performed by the text analysis unit 821 involves extracting predetermined terms from the comments. For example, the text analysis unit 821 extracts from the comments alternative ingredients that can be used in place of ingredients included in the cooking recipe (target recipe) that is the subject of the accepted post. More specifically, the text analysis unit 821 extracts alternative ingredients from the comments by referencing the analysis word table 822.

Figure 27 shows an example of an analytical word table 822 for alternative materials. The analytical word table 822 holds auxiliary extraction information used to extract alternative materials from comments. Specifically, the analytical word table 822 holds and specifies term data as auxiliary extraction information.

As shown in Figure 27, the term data held in the analysis word table 822 includes information on "word ID," "analysis structure form," and "variation word." "Word ID" indicates identification information used to manage extraction auxiliary information. "Analysis structure form" indicates a typical example of the structure of terms used when describing substitute materials using natural language sentences. Terms included in "analysis structure form" are terms that suggest that materials are substitutable. In the example shown in Figure 27, "A" in "analysis structure form" represents the material before substitution (the material to be substituted), and "B" represents the substitute material.

"Variation words" are variation words for terms included in the "analysis structure form." Variation words are terms (including misspellings) that are used instead of terms with the same meaning. For example, variation words include mutual conversions between kanji, hiragana, and katakana. Variation words may also include changes in the conjugation of terms such as verbs or adjectives.

Here, the analytical word table 822 for alternative materials is shown, but the material evaluation management unit 820 may also manage an analytical word table for additional materials. The analytical word table for additional materials, like the analytical word table 822 for alternative materials, contains information on "analysis structure form" and "variation words." The "analysis structure form" shows typical examples of terms used when describing additional materials, such as "add A" and "add A." The "variation words" are variation words for terms included in the "analysis structure form."

The text analysis unit 821 also extracts impressions or opinions about the cooking recipe that was the subject of the accepted post from the comments. Impressions or opinions are expressions that express characteristics of the dish's taste, ingredients, cooking steps, etc., and can be divided into positive content, negative content, and content that is neither. Positive content is content that includes terms that encourage others to cook the dish, such as "delicious," "healthy," and "easy." Negative content is content that includes terms that do not encourage others to cook the dish, or that warn people to be careful when cooking, such as "not tasty," "failure," and "difficult." Neutral content is content that includes terms that express characteristics of the recipe, such as "packed with ingredients" and "seasonal," or characteristics of the taste, such as "sweet."

For example, the text analysis unit 821 stores a template in which multiple terms to be extracted are defined, and extracts terms by referencing the template. The template may be updated as appropriate. Machine learning may also be used to extract terms.

In this embodiment, the text analysis unit 821 evaluates the reliability of the analysis results. Specifically, the text analysis unit 821 calculates the accuracy of the analysis results. For example, the text analysis unit 821 calculates the accuracy of the analysis results based on the match rate between the terms in the template and the terms included in the comments, the accuracy of the term classification, etc.

The ingredient evaluation management unit 820 may also adjust the priority of using posts by posters based on the poster profile table 823. Specifically, the ingredient evaluation management unit 820 may prioritize the use of posts by more reliable posters when registering alternative ingredients, impressions or opinions extracted from posts, or new recipes.

Figure 28 is a diagram showing an example of a poster profile table 823. The poster profile table 823 holds poster information about posters (i.e., users). The poster profile table 823 holds poster data about posters as poster information.

As shown in FIG. 28, the poster data held in the poster profile table 823 includes information regarding "User ID," "User name," "Number of posts," "Number of followers," "Number of likes," "Number of cooking history entries," and "Cooking skills." "User ID" indicates identification information used to manage the poster, i.e., the user of the cooking recipe display system 3. "User name" indicates the name of the poster. The poster's name is the name registered by the poster and may not be their real name, but may be a nickname, etc.

"Number of posts" indicates the number of times the poster has posted a cooking recipe. "Number of followers" indicates the number of people following the poster. "Number of likes" is an example of an index of the response to the poster's posts, and indicates the number of "likes" the post has received. "Number of likes" may be the total number of "likes" for all of the poster's posts, or the maximum number of "likes" for each post.

"Cooking history count" indicates the number of dishes that the poster has actually made out of all the recipes stored in the recipe group master DB811. For example, the display image of each recipe may include a selection button that allows the user to indicate whether or not they have made the dish. The number of selection buttons pressed by the poster is stored as the "cooking history count." Alternatively, by linking with a cooking appliance, the number of types of dishes actually made with the cooking appliance may be obtained, and this number may be recorded as the "cooking history count." "Cooking skill" indicates the level of the poster's cooking technique. "Cooking skill" may be determined, for example, in multiple stages depending on the number of cooking history entries. Alternatively, "cooking skill" may be self-declared by the poster at the time of registration.

By referencing the poster profile table 823, it is possible to determine the reliability of a poster's posts. Specifically, the higher any of the "number of posts," "number of followers," "number of likes," "number of cooking histories," and "cooking skill" is, the more trustworthy the poster is, or the more appropriate their cooking-related comments are. For this reason, it is possible to prioritize, for example, displaying posts by more reliable posters, registering alternative ingredients based on those posts, registering new recipes, etc.

[Example of comment analysis]
Next, a specific example of comment analysis by the cooking recipe display system 3 according to this embodiment will be described.

First, an example of extracting substitute ingredients from comments will be described with reference to the comment by "Mr. B" shown in Figure 25. The text analysis unit 821 analyzes the comment by "Mr. B" shown in Figure 25 to determine whether or not it contains terms included in the analysis word table 822. In this case, the sentence "Thick fried tofu instead of ground pork" contains the structure "B instead of A" of word ID "W001". Therefore, "ground pork", which corresponds to "A", is extracted as the substitute ingredient, and "thick fried tofu" is extracted as the substitute ingredient.

The extracted alternative ingredients are managed in an alternative ingredient analysis result table for each recipe. Figure 29 shows an example of an alternative ingredient analysis result table for each recipe. The alternative ingredient analysis result table holds alternative ingredient analysis data that indicates the results of the analysis of alternative ingredients by the text analysis unit 821.

As shown in Figure 29, the alternative ingredient analysis data stored in the alternative ingredient analysis result table includes information on "Recipe ID," "Analysis ID," "Original," "Alternative Idea," "Response Index," "Number of References," "Number of Uses," and "Original Text." "Recipe ID" indicates the identification information of the cooking recipe that was analyzed. "Analysis ID" indicates an identification number assigned for management purposes each time an alternative ingredient is extracted. "Original" indicates the starting ingredient (the ingredient to be substituted). "Alternative Idea" indicates the alternative ingredient.

The "Response Index" indicates the response to a post from other posters. For example, the "Response Index" is the number of "Likes" for a post. The "Number of Views" indicates the number of times a post has been referenced. For example, the "Number of Views" could be the number of times a post has been quoted, the number of replies to a post, or the total number of these. The "Number of Uses" indicates the number of times a post has been used. For example, the "Number of Uses" could be the number of times a post has been added to favorites, or the number of times cooking has been done based on a post. The number of times cooking has been done can be obtained, for example, from a declaration by the poster or by linking with a cooking appliance. The "Original Text" indicates the actual comments included in the post.

In this way, since a substituted ingredient (starting ingredient) and a substitute ingredient are associated with each recipe, substitute ingredients can be presented to the user when the target recipe is selected. For example, substitute ingredients can be displayed in the substitute list image 680 shown in FIG. 22 or 23.

Here, we have shown an example in which substitute ingredients are managed for each cooking recipe, but depending on the combination of the substitute ingredient and the substitute ingredient, it may be possible to apply this to other cooking recipes. For this reason, for example, if certain conditions are met, the substitute ingredient may be registered in the substitute ingredient profile table 523 shown in Figure 19 or Figure 20.

The specified condition may include, for example, when the number of responses, references, or uses exceeds a specified threshold. Alternatively, the specified condition may include when the same combination of substituted and substitute ingredients is registered for a specified number of recipes (e.g., a natural number greater than or equal to two). The ingredient evaluation management unit 820 registers the substitute ingredient in the substitute ingredient profile table 523 when at least one of these conditions is met.

Figure 30 shows an example of the alternative material profile table 523. Note that in Figure 30, data records added based on comments from "Mr. B" are shown with dotted shading.

As shown in Figure 30, the substituted ingredient "ground pork" belongs to group "G2." Therefore, the ingredient evaluation management unit 820 assigns "thick fried tofu," which is used in place of "ground pork," to the same group "G2" as "ground pork." As a result, "thick fried tofu" and "ground pork" belong to the same substitution group, making them substitutable for each other.

Here, no information regarding "flavor comparison," "points to note," or "main use" is registered, but this is not limiting. For example, the text analysis unit 821 may extract terms related to "flavor comparison," "points to note," and "main use" from the poster's comments. The ingredient evaluation management unit 820 may register each piece of information obtained from the results extracted by the text analysis unit 821. Alternatively, the ingredient evaluation management unit 820 may obtain information regarding alternative ingredients via the Internet and register the obtained information.

Here, an example is shown in which "thick fried tofu" is registered in the unrestricted alternative ingredient profile table 523b, but it may also be registered in the restricted alternative ingredient profile table 523a shown in FIG. 19. Specifically, "ground pork" may be registered as the starting ingredient, and "thick fried tofu" may be registered as the alternative ingredient.

In this embodiment, when the material evaluation management unit 820 extracts an alternative material from a comment, it first registers it in the alternative material analysis result table. After registering it in the alternative material analysis result table, the material evaluation management unit 820 registers it in the alternative material profile table 523, taking into account the actual feedback from users.

In this case, the material evaluation management unit 820 may weight the response for each poster based on the poster profile table 823. For example, it may count only the response index of posters with a certain level of reliability. Alternatively, it may count the response index of posters with a certain level of reliability as n times (n is a number greater than 1) the response index of other posters.

In addition, in this embodiment, the text analysis unit 821 analyzes not only posts (first posts) that include comments on cooking recipes, but also second posts that include reply comments to the first posts. By analyzing multiple posts that are developed in multiple stages, the text analysis unit 821 can extract not only alternative ingredients for a single cooking recipe, but also extract impressions or opinions, and generate new recipes.

Figures 31 and 32 are diagrams showing examples of a post for a cooking recipe (first post) and a post including a reply comment to the post (second post), respectively. In Figure 31, the post by "O-san" is an example of a first post for "Cauliflower Pie Wrapped Baked" with recipe ID "R004." The posts by "P-san" and "Q-san" are both examples of second posts including reply comments to "O-san's" post. In Figure 32, the post by "R-san" is an example of a first post for "Cauliflower Pie Wrapped Baked" with recipe ID "R004." The posts by "S-san," "T-san," and "U-san" are all examples of second posts including reply comments to "R-san's" post. "S-san's" second post is an example of a third post including a reply comment to "U-san's" post. Posts can also be made to "U-san's" post, and subsequent posts can be made in a chain reaction.

Note that, like the post by "Mr. Q" in Figure 31, comments may contain not only natural language sentences but also images. The images may be, for example, still images or videos of a finished dish or a dish in the process of being prepared.

As shown in Figures 31 and 32, each post includes the poster's name (registered name), comments on the recipe, and evaluations from other users such as the number of likes and comments. In each figure, underlines in parts of the comments and characters such as ingredient IDs are not actually displayed on the display screen 221.

The underlined terms are terms extracted by the text analysis unit 821. Specifically, as described above, the text analysis unit 821 extracts not only ingredient names, but also terms expressing impressions or opinions, recipe features, cooking actions, etc. The text analysis unit 821 generates and stores an analysis result details table showing the analysis results.

Figure 33 is a diagram showing an example of an analysis result details table. The analysis result details table holds analysis detail data that shows details of the analysis results by the text analysis unit 821. As shown in Figure 33, the analysis detail data held in the analysis result details table includes information on "recipe ID," "detailed ID," "original text," "analysis classification," "analysis accuracy," and "general word conversion."

"Recipe ID" indicates the identification information of the cooking recipe that was the subject of analysis. "Detailed ID" indicates an identification number assigned to each analysis unit for management purposes. The analysis unit is a predetermined unit such as a sentence, section, phrase, clause, or word of the natural language text that makes up the comment. The analysis unit is not fixed and is adjusted appropriately depending on the context. "Original text" indicates the original text (natural language text) for each analysis unit of the comment.

"Analysis Classification" indicates the classification of the analysis results of the original text for each analysis unit. The classification of the analysis results includes alternative ingredients, additional ingredients, recipe features, and impressions and opinions. In the case of alternative ingredients, the alternative ID from the alternative ingredient analysis results table shown in Figure 29 is also included. In the case of impressions and opinions, whether the content is positive or negative is also included.

"Analysis accuracy" indicates the accuracy of the analysis results. In other words, "Analysis accuracy" indicates the accuracy of the classification of terms extracted from comments. "General word conversion" indicates information obtained by replacing the original comment text with general terms.

In the analysis result details table shown in Figure 33, the detailed IDs "E04" to "E21" correspond to the analysis results of the posts by "Mr. O" to "Mr. U" shown in Figures 31 and 32.

The recipe data management unit 810 generates new cooking recipes based on the analysis results. The recipe data management unit 810 also updates existing cooking recipes based on the analysis results.

Figure 34 is a diagram showing an example of an added and updated recipe group master DB 811 in the recipe display system 3 according to this embodiment. As shown in Figure 34, new recipes using alternative ingredients to the "cauliflower pie" with recipe ID "R004" have been added as recipe IDs "R004-01" to "R004-03." For example, the "shrimp pie" with recipe ID "R004-01" corresponds to analysis ID "A03" in the alternative ingredient analysis result table of Figure 29.

Furthermore, in the recipe group master DB811, "promotional text" is generated based on the analysis results. For example, the promotional text for "Cauliflower Pie Wrap" with recipe ID "R004" was previously "Easy and convenient with a kitchen appliance!", but two additional texts have been added: "Easy, feast-like" and "Feast-like, full of ingredients." These promotional texts are generated based on terms whose analysis classification is determined to be "recipe features" in the analysis result details table shown in Figure 33. If there are multiple "recipe feature" terms, promotional text is generated for each of the multiple terms. Alternatively, promotional text may be generated only for "recipe features" with an analysis accuracy equal to or greater than a predetermined value. If multiple promotional texts are included for a single cooking recipe, the promotional texts are displayed one by one each time an ingredient image or procedure image for that cooking recipe is displayed on the display screen 221 (see, for example, Figure 35 described below).

The ingredient evaluation management unit 820 may update the ingredient evaluation table 121 based on the results of analyzing comments included in posts. For example, if there are many posts about cooking failures with a certain ingredient, the "degree of ease of handling" for that ingredient may be increased. In this way, the ingredient evaluation management unit 820 may update the cooking difficulty level based on the results of analyzing comments about cooking techniques for the ingredient.

Furthermore, if there are many posts that include the use of a certain material, the "frequency of use" for that material may be increased. In this way, the material evaluation management unit 820 may update the frequency of use of a material based on the analysis results of comments regarding the use of the material. Similarly, the material evaluation management unit 820 may update the degree of difficulty of procurement based on the analysis results of comments regarding the procurement of the material. Furthermore, the material evaluation management unit 820 may update the shelf life of the material based on the analysis results of comments regarding the shelf life of the material.

[Examples of display]
Next, a specific example of the display image displayed on the display screen 221 in the cooking recipe display system 3 according to this embodiment will be described.

Figures 35 and 36 each show an ingredient display image for a cooking recipe in the cooking recipe display system 3 according to this embodiment. The ingredient display image 901 shown in Figure 35(a) includes an auxiliary information display switch button 930, an opinion display image 935, an ingredient list 340, a back button 360, and a necessity information icon 650. The ingredient list 340, back button 360, and necessity information icon 650 are the same as those in the ingredient display image 601 shown in Figure 21.

The display switching button 930 includes three options, specifically, "Everyone's Opinions," "Tips," and "Arrangements." When "Everyone's Opinions" is selected, an opinion display image 935 is displayed, as shown in (a) of Figure 35. The opinion display image 935 includes natural language sentences included in "General Word Conversion" in the analysis result details table of Figure 33, where the "Analysis Classification" corresponds to "Recipe Features," or natural language sentences included in "Posted Comment Related Words" in the recipe evaluation table 811c of Figure 26.

When "Tips" is selected, a tips display image 936 is displayed, as shown in (b) of Figure 35. The tips display image 936 includes natural language sentences included in "General Word Conversion" in the analysis result details table of Figure 33, where the "Analysis Classification" corresponds to "Cooking Actions" or "Opinions and Opinions." The tips display image 936 may also include an image corresponding to the natural language sentence. The image is an image included in the corresponding post.

When "Arrange" is selected, an arrangement presentation image 937 is displayed, as shown in (a) of Figure 36. The arrangement presentation image 937 includes natural language sentences included in the "General Word Conversion" in the analysis result details table of Figure 33, where the "Analysis Classification" corresponds to "Alternative Material" or "Additional Material."

When the substitutable icon 653 is selected as shown in FIG. 36(a), a substitution list image 970 is displayed as shown in FIG. 36(b). The substitution list image 970 includes a list 971 of ingredients used in the target recipe. It also includes a list 972 of ingredients that are not limited to the target recipe and can be used as substitutes for the ingredient corresponding to the substitutable icon 653 (here, cauliflower). It also includes a sort button 973 for changing the sort order of the list. The sort button 973 can be used to switch between ascending and descending sort orders, such as frequency of use, shelf life, difficulty of procurement, and difficulty of cooking.

[Effects, etc.]
As described above, the recipe display system 3 according to this embodiment further includes a text analysis unit 821 that analyzes comments included in posts related to recipes.

By analyzing comments posted on recipes, this information can be used to evaluate recipes, modify recipes, and add new recipes. The recipe group master DB811 can be further enriched in terms of the quality and number of recipes. This can, for example, assist users in selecting recipes by improving the quality or increasing the number of recipes available for users to choose from.

Furthermore, for example, the text analysis unit 821 may extract from the comments alternative ingredients that can be used in place of ingredients included in the posted recipe.

This allows alternative ingredients to be extracted from the comments, which can then be used to modify or add new ingredients to cooking recipes.

Furthermore, for example, the text analysis unit 821 extracts alternative materials from comments by referring to an analysis word table 822 that associates one or more terms that suggest that materials are interchangeable with fluctuation words for each of the one or more terms.

This allows for improved accuracy in extracting alternative materials.

Furthermore, for example, the text analysis unit 821 extracts impressions or opinions about the posted recipe from the comments as part of its analysis.

This allows impressions or opinions about the food to be extracted from the comments, which can then be used to modify the cooking recipe, etc.

For example, the posts may include a first post containing a comment on a cooking recipe and a second post containing a reply comment to the first post. The analysis unit analyzes the comments contained in each of the first and second posts.

This allows multiple comments from multiple contributors to be analyzed, making it possible to further improve the quality of the target recipe based on the analysis results, or to generate many new cooking recipes.

Furthermore, for example, the text analysis unit 821 associates and manages the analysis results for each cooking recipe.

This allows analysis results to be associated with each cooking recipe and stored.

Furthermore, for example, the text analysis unit 821 further calculates the accuracy of the analysis results.

This allows you to use highly reliable analysis results.

Furthermore, for example, the text analysis unit 821 further generates a new cooking recipe based on the analysis results. The recipe data management unit 810 registers the new cooking recipe in the recipe database.

This increases the number of recipes that users can choose from, thereby assisting users in selecting recipes.

Furthermore, for example, the control unit 210 displays the results of the analysis on the display screen 221. Further, for example, the control unit 210 may display, as a result of the analysis, impressions or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on arranging the cooking recipe.

This allows comments from other contributors to be displayed, allowing users to use this information as a reference when choosing a recipe.

Furthermore, for example, the text analysis unit 821 performs analysis based on the profile of the user who posted the cooking recipe.

This allows the poster's characteristics to be used to determine the reliability of the analysis results. For example, among various proposed variations of a cooking recipe, the variation by a highly rated poster can be adopted as a new cooking recipe.

(Fourth embodiment)
Next, a description will be given of embodiment 4. The following description will focus on the differences from embodiments 1 to 3, and the description of commonalities will be omitted or simplified.

[composition]
First, the configuration of the cooking recipe display system 4 according to the fourth embodiment will be described with reference to Fig. 37. Fig. 37 is a block diagram showing the configuration of the cooking recipe display system 4 according to the present embodiment.

As shown in FIG. 37, the cooking recipe display system 4 includes a recipe providing server 1000 and an information terminal 200. The information terminal 200 is the same as the information terminal 200 according to embodiment 1.

The recipe providing server 1000 includes a recipe data management unit 1010 and an ingredient evaluation management unit 820. The recipe data management unit 1010 manages a recipe group master DB 811, a recipe ingredient table 111a, and a recipe procedure table 1011b.

Recipe step table 1011b, like recipe step table 111b, holds information about one or more steps for each cooking recipe. Recipe step table 1011b is structured to allow for modification of natural language sentences indicating steps, such as when ingredients are substituted.

Figure 38 is a diagram showing an example of the recipe procedure table 1011b for "Dumplings with Wings: 2 servings" with recipe ID "R001." As shown in Figure 38, the procedure data stored in the recipe procedure table 1011b contains information regarding the "procedure number," "internal structure," "parameter values," and "alternative values." The "display procedure" shown in Figure 38 is a natural language sentence composed of a combination of the "internal structure" and "parameter values," and is a sentence that indicates the steps of the cooking recipe and is displayed on the display screen 221.

The "internal structure" uses <identifier> to represent terms such as ingredients, quantities, utensils, and cooking actions that make up the steps of a cooking recipe. The <identifier> is replaced with the term defined in the "parameter value" between <identifier> and </identifier>. The identifier is represented by a combination of letters and numbers that indicate the type of ingredient, quantity, utensil, cooking action, etc. The <identifier> can also be replaced with terms defined in the "alternative value." For example, in the first step, "kimchi" can be used instead of "cabbage" as ingredient 1. By adding, modifying, or deleting terms from the "alternative value," the ingredients, quantities, utensils, cooking actions, etc. can be changed and displayed while maintaining the framework of the cooking steps of the cooking recipe.

As shown in FIG. 37, the recipe data management unit 1010 includes a recipe re-editing management unit 1012. The recipe re-editing management unit 1012 manages the re-editing of multiple cooking recipes registered in the recipe group master DB 811. Specifically, the recipe re-editing management unit 1012 re-edits cooking recipes based on user operations received by the input/output unit 220.

Figure 39 is a diagram showing an example of a posted edited image 1101 including a recipe creation button 1120 (here, "Dumplings with Wings" with recipe ID "R001"). As shown in Figure 39, if an alternative ingredient (substitute food ingredient) is extracted as a result of analyzing the posted comment by the text analysis unit 821, the posted edited image 1101 displays text 1110 informing the user that an alternative ingredient has been detected (extracted), and a recipe creation button 1120.

When the recipe creation button 1120 is selected by the user, the recipe editing image 1201 shown in Figure 40 is displayed. Figure 40 is a diagram showing an example of the recipe editing image 1201. Recipe editing image 1201 is an example of a recipe registration image for registering a new cooking recipe that includes an alternative ingredient when an alternative ingredient is extracted from a comment. Recipe editing image 1201 is an image that includes a GUI object for editing ingredients for a cooking recipe.

As shown in Figure 40, recipe editing image 1201 includes input windows 1210 and 1211 for editing the recipe name and subtitle (promotional text) of an original (existing) cooking recipe, respectively. The text entered into input windows 1210 and 1211 is registered as the recipe name and promotional text of a new cooking recipe.

The recipe editing image 1201 also includes a list of ingredients for the existing cooking recipe and a list of ingredients for the new cooking recipe 1220. The list of ingredients for the new cooking recipe is automatically generated based on the list of ingredients for the existing cooking recipe and the analysis results by the text analysis unit 821. In other words, before the user starts editing, "kimchi" is displayed instead of "cabbage." Therefore, unless there are any changes, the user does not need to enter anything. The amount can be changed from "40g" to "60g," for example, by the user selecting and entering it. Changes from the existing cooking recipe may be highlighted by changing the font, such as the color or size of the text, or by underlining or highlighting.

Note that the user may edit other items as needed. Recipe editing image 1201 includes an ingredient change button 1230, a classification change button 1241, a genre change button 1242, and a quantity change button 1243. For example, when the ingredient change button 1230 is selected, a new ingredient can be added and/or an existing ingredient can be deleted. When the classification change button 1241 is selected, the dish classification can be changed to "main dish" or "side dish," for example. When the genre change button 1242 is selected, the dish genre can be changed to "grilled dish" or "simmered dish," for example. When the quantity change button 1243 is selected, the quantity of each ingredient can be changed.

Note that depending on the type of substitute ingredient, it may be necessary to change the cooking procedure. For example, recipe editing image 1201 includes an ingredient display button 1251 and a procedure selection button 1252. When procedure selection button 1252 is selected, for example, recipe editing image 1202 shown in FIG. 41 is displayed.

Figure 41 shows an example of a recipe editing image 1202. The recipe editing image 1202 is an image that includes a GUI object for editing the steps of a cooking recipe. The recipe editing image 1202 is an image for editing the display steps of "No. 1."

As shown in FIG. 41, the recipe editing image 1202 includes input windows 1261 and 1262 for editing the display procedure of an original (existing) cooking recipe. The text entered into each of the input windows 1261 and 1262 is registered as the display procedure of a new cooking recipe. The display procedure of a new cooking recipe is automatically generated based on the display procedure of the existing cooking recipe and the analysis results by the text analysis unit 821. In other words, before the user edits, "kimchi" is displayed instead of "cabbage." Therefore, if there are no modifications, the user does not need to enter anything.

Note that the recipe editing image 1202 includes a procedure change button 1231. For example, when the procedure change button 1231 is selected, a new procedure can be added and/or an existing procedure can be deleted.

Recipe editing images 1201 and 1202 each include a register button 1271 and a cancel button 1272. When the register button 1271 is selected, the recipe is registered as a new recipe in the recipe group master DB 811, as shown in FIG. 42. Note that FIG. 42 is a diagram showing the registration of a recipe in the recipe group master DB 811 based on alternative ingredients.

If the cancel button 1272 is selected, the registration of the new recipe is canceled. In this case, for example, the posted edit image 1101 in Figure 39 is displayed on the display screen 221.

[Effects, etc.]
As described above, in the cooking recipe display system 4 according to this embodiment, when an alternative ingredient is extracted from a comment as a result of analysis, the control unit 210 generates a recipe registration image for registering a new cooking recipe including the alternative ingredient, and displays the generated recipe registration image on the display screen 221.

This makes it easy to register new cooking recipes based on alternative ingredients.

Also, for example, the recipe registration image displays at least one of the ingredients and steps of an existing cooking recipe alongside at least one of the ingredients and steps of a new cooking recipe.

This makes it easy to register new recipes that use existing recipes. For example, it is possible to highlight the differences between existing recipes and new recipes, making it easier for users to understand.

(Other embodiments)
While the cooking recipe display system and cooking recipe display method according to one or more aspects have been described based on the embodiments, the present disclosure is not limited to these embodiments. As long as they do not deviate from the gist of the present disclosure, various modifications conceivable by those skilled in the art to the present embodiments and forms constructed by combining components of different embodiments are also included within the scope of the present disclosure.

For example, the cooking recipe display system may also include a home appliance connected to at least one of the recipe providing server 100 and the information terminal 200 via a network so that they can communicate with each other. The home appliance may be, for example, a cooking appliance such as a microwave oven, a microwave range, or an induction cooking heater, or an electrical appliance such as a refrigerator. For example, at least one of the recipe providing server 100 and the information terminal 200 transmits commands to the home appliance to execute the steps of the cooking recipe. The home appliance receives the transmitted commands and performs processing according to the received commands. Alternatively, the refrigerator may manage the types of ingredients stored therein, storage periods, etc., and transmit the managed information to the recipe providing server 100.

Furthermore, the ingredient display images, procedure display images, recipe selection images, post editing images, and recipe editing images shown in each embodiment are merely examples, and the display content and layout may be changed as appropriate.

Furthermore, the databases and tables shown in each embodiment are merely examples, and the items and contents of the information and data stored may be changed as appropriate.

Furthermore, in the above-described embodiments, the processing performed by a specific processing unit may be performed by another processing unit. The order of multiple processes may be changed, or multiple processes may be performed in parallel. Furthermore, the allocation of components provided in the cooking recipe display system to multiple devices is one example. For example, components provided in one device may be provided in another device. Furthermore, the cooking recipe display system may be realized as a single device.

For example, the processing described in the above embodiments may be realized by centralized processing using a single device (system), or by distributed processing using multiple devices. Furthermore, the processor that executes the above program may be single or multiple. In other words, centralized processing or distributed processing may be performed.

In addition, in the above embodiments, all or some of the components, such as the control unit, may be configured with dedicated hardware, or may be realized by executing a software program appropriate for each component. Each component may be realized by a program execution unit, such as a CPU or processor, reading and executing a software program recorded on a recording medium, such as a HDD or semiconductor memory.

Furthermore, components such as the control unit may be composed of one or more electronic circuits. Each of the one or more electronic circuits may be a general-purpose circuit or a dedicated circuit.

The one or more electronic circuits may include, for example, a semiconductor device, an IC (Integrated Circuit), or an LSI (Large Scale Integration). The IC or LSI may be integrated on a single chip or on multiple chips. While we refer to them as ICs or LSIs here, the term may vary depending on the degree of integration, and they may be called system LSIs, VLSIs (Very Large Scale Integration), or ULSIs (Ultra Large Scale Integration). A field programmable gate array (FPGA), which is programmed after the LSI is manufactured, can also be used for the same purpose.

Furthermore, the general or specific aspects of the present disclosure may be realized as a system, device, method, integrated circuit, or computer program. Alternatively, they may be realized as a computer-readable non-transitory recording medium such as an optical disk, HDD, or semiconductor memory on which the computer program is stored. They may also be realized as any combination of a system, device, method, integrated circuit, computer program, and recording medium.

Furthermore, the above embodiments may be modified, substituted, added, or omitted in various ways within the scope of the claims or their equivalents.

This disclosure can be used as a cooking recipe display system that displays cooking recipes.

1, 2, 3, 4 Cooking recipe display system 100, 500, 800, 1000 Recipe providing server 110, 810, 1010 Recipe data management unit 111, 811 Recipe group master DB
111a Recipe ingredient table 111b, 1011b Recipe procedure table 120, 520, 820 Ingredient evaluation management unit 121 Ingredient evaluation table 122 Ingredient characteristics judgment output unit 123, 123a, 123b Ingredient characteristics judgment table 130, 230 Communication unit 200 Information terminal 210 Control unit 211 Data cache area 220 Input/output unit 221 Display screen 301, 302, 601, 901 Ingredient display image 310, 1251 Ingredient display button 320, 1252 Procedure selection button 330, 930 Display switch button 335 Amount selection button 340 Ingredient list 350 Procurement difficulty icon 351a Basic ingredient icon 351b Basic seasoning icon 352a Standard icon 353a Rare ingredient icon 353b Special seasoning icon 360 Back button 370 Cooking difficulty icon 371 No-effort icon 372 Easy icon 373 Extra-effort icon 374 Requires effort icons 401, 402, 403, 404 Recipe selection image 410 Search window 415 Search button 420 Next page buttons 430, 431 Search results 440 Auxiliary information label 441 Rare ingredient label 442 Special seasoning label 443 Employment information label 450, 682, 973 Sort button 470 Tips display button 480 Hint image 521 Recipe-specific ingredient profile table 522 Necessity table 523, 523a, 523b Substitute ingredient profile table 650 Necessity information icons 651, 652 Omittable icon 653 Substituteable icon 655 Required icon 680, 970 Substitute list image 681 Ingredient name 700 Finger 811c Recipe evaluation table 821 Text analysis section 822 Analysis word table 823 Poster profile table 935, opinion display image 936, tips display image 937, arrangement presentation images 971, 972, 1220, ingredient list 1012, recipe re-editing management section 1101, posted edit image 1110, text 1120, recipe creation buttons 1201, 1202, recipe edit images 1210, 1211, 1261, 1262, input window 1230, ingredient change button 1231, procedure change button 1241, category change button 1242, genre change button 1243, quantity change button 1271, registration button 1272, cancel button

Claims (24)

A cooking recipe display system including an information terminal having a display screen and a control unit,
a recipe data management unit that manages a recipe database that holds multiple recipes that indicate one or more steps for making a dish and multiple ingredients used in the dish;
a material evaluation management unit that manages a material evaluation table that indicates the degree of difficulty of procurement of each of the plurality of materials;
The control unit displays procurement difficulty information corresponding to the procurement difficulty of each of the plurality of ingredients indicated by a target recipe that is one of the plurality of cooking recipes on the display screen based on the procurement difficulty of each of the plurality of ingredients.
Cooking recipe display system. the control unit generates a first ingredient display image including a plurality of ingredients indicated by the target recipe and procurement difficulty information corresponding to the procurement difficulty of each of the plurality of ingredients, and displays the generated first ingredient display image on the display screen.
The cooking recipe display system according to claim 1 . The ingredient evaluation table further indicates the cooking difficulty of each of the plurality of ingredients,
The control unit displays cooking difficulty level information representing the cooking difficulty level on the display screen,
The control unit further
generating a second ingredient display image including a plurality of ingredients indicated by the target recipe and cooking difficulty level information for each of the plurality of ingredients according to the cooking difficulty level;
The first material display image and the second material display image are switched and displayed.
The cooking recipe display system according to claim 2 . The ingredient evaluation table further indicates the degree of necessity of each of the plurality of ingredients for each cooking recipe,
The control unit further
generating a third ingredient display image that displays a list of the ingredients indicated in the target recipe and necessity information of each of the ingredients according to the necessity;
The first material display image and the third material display image are switched and displayed.
The cooking recipe display system according to claim 2 or 3. the necessity information includes substitutable information indicating that the corresponding material is substitutable;
The control unit
A selection of the substitutable information displayed on the display screen can be accepted,
When the substitutable information is selected, a list of substitute materials that can be used in place of the corresponding material is displayed on the display screen.
The cooking recipe display system according to claim 4 . The material evaluation table further indicates a frequency of use or a shelf life of each of the plurality of materials,
The control unit sorts and displays the list of alternative materials according to the frequency of use or shelf life.
The cooking recipe display system according to claim 5 . The procurement difficulty information includes first material information indicating a material whose procurement difficulty is equal to or greater than a predetermined value among a plurality of materials indicated by the target recipe,
the control unit generates a selection image including the plurality of cooking recipes and the first ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen.
The cooking recipe display system according to any one of claims 1 to 6. In the selection image, the display order of the cooking recipes is determined based on the first ingredient information.
The cooking recipe display system according to claim 7 . The ingredient evaluation table further indicates the cooking difficulty of each of the plurality of ingredients,
The procurement difficulty information includes second ingredient information indicating ingredients whose cooking difficulty is equal to or greater than a predetermined value among the ingredients indicated by the target recipe,
the control unit generates a selection image including the plurality of cooking recipes and the second ingredient information of each of the plurality of cooking recipes, and displays the generated selection image on the display screen.
The cooking recipe display system according to any one of claims 1 to 8. Furthermore, an analysis unit is provided that analyzes comments included in posts related to cooking recipes.
The cooking recipe display system according to any one of claims 1 to 9. The analysis unit extracts, as the analysis, from the comments, alternative ingredients that can be used in place of ingredients included in the cooking recipe that is the subject of the posting.
The cooking recipe display system according to claim 10. the analysis unit extracts the alternative materials from the comments by referring to a word table that associates one or more terms that suggest that the materials are substitutable with fluctuation words for each of the one or more terms;
The cooking recipe display system according to claim 11. When the alternative ingredient is extracted from the comment as a result of the analysis, the control unit generates a recipe registration image for registering a new cooking recipe including the alternative ingredient, and displays the generated recipe registration image on the display screen.
The cooking recipe display system according to claim 11 or 12. In the recipe registration image, at least one of ingredients and steps of an existing cooking recipe and at least one of ingredients and steps of the new cooking recipe are displayed side by side.
The cooking recipe display system according to claim 13. As the analysis, the analysis unit extracts impressions or opinions on the posted cooking recipe from the comments.
The cooking recipe display system according to any one of claims 10 to 14. The posts include a first post including a comment on a cooking recipe and a second post including a reply comment to the first post,
the analysis unit analyzes comments included in each of the first post and the second post;
The cooking recipe display system according to any one of claims 10 to 15. The analysis unit manages the analysis results in association with each cooking recipe.
The cooking recipe display system according to any one of claims 10 to 16. The analysis unit further calculates the accuracy of the analysis result.
The cooking recipe display system according to any one of claims 10 to 17. The analysis unit further generates a new cooking recipe based on the result of the analysis,
The recipe data management unit registers the new cooking recipe in the recipe database.
The cooking recipe display system according to any one of claims 10 to 18. The control unit displays the results of the analysis on the display screen.
The cooking recipe display system according to any one of claims 10 to 19. The control unit displays, as a result of the analysis, impressions or opinions on the cooking recipe, tips for preparing the dish indicated by the cooking recipe, or information on arrangements of the cooking recipe.
The cooking recipe display system according to claim 20. The analysis unit performs the analysis based on a profile of a user who posted a cooking recipe.
The cooking recipe display system according to any one of claims 10 to 21. A step of obtaining the procurement difficulty of each of the ingredients indicated by a target recipe, which is one of a plurality of cooking recipes indicating one or more steps of how to prepare a dish and a plurality of ingredients used in the dish, by referring to the feature data including the cooking difficulty of each of the ingredients;
and displaying procurement difficulty information corresponding to the procurement difficulty of each of the plurality of ingredients indicated by the target recipe on a display screen based on the procurement difficulty of each of the plurality of ingredients.
A computer-implemented method for displaying cooking recipes. A program that causes a computer to execute the cooking recipe display method described in claim 23.