Cooking process digitization method, kitchen machine and cooking process digitization system

Abstract

The invention relates to a method (100) for digitizing a cooking process (200) in a kitchen machine (10), comprising the following steps: during a manual user interaction (201) for processing ingredients (2) contained in the kitchen machine (10), at least one operating parameter (210) of the kitchen machine (10) is obtained (103). The invention also relates to a kitchen machine (10) for executing a cooking process (200) and a system (1) for digitizing a cooking process.

Description

Technical Field

[0001] The present invention relates to a cooking process digitization method in a kitchen machine, a kitchen machine for executing a cooking process, and a cooking process digitization system. Background Art

[0002] Electric kitchen machines are known from the prior art for automatically processing food according to predetermined recipe parameters. Such electric kitchen machines usually allow the cooking of ingredients in addition to mechanical processing of food, for example by means of a stirring tool and / or a cutter. For this purpose, predetermined recipes are provided to allow the user to obtain reproducible cooking results in a manner that is as comfortable as possible. The recipes are usually stored in a memory connected to the kitchen machine and, in addition to instructions to the user, also include the ideal setting conditions for the kitchen machine, such as, for example, heating the ingredients to a predetermined temperature.

[0003] In this context, it is important for the supplier of such an electric kitchen appliance that the recipes are of high quality and that the user can therefore achieve positive, reproducible cooking results. For this purpose, it is known that the supplier himself creates the recipes and provides them to the user. Thus, the correct selection of operating parameters for the kitchen appliance and the careful selection of ingredients can be ensured in a professional environment.

[0004] However, many recipes are personal or family-owned and have been handed down from generation to generation. It would therefore be desirable to allow a user of such a kitchen appliance to also prepare such recipes, in particular those of the family, on the kitchen appliance and integrate them as comfortably as possible into an automatic cooking process and / or digitize them in order to reproduce the recipe at a later time. It would also be more meaningful, in particular as the number of online communities grows, for a user to also be able to share personally known recipes with a wider range of people. Summary of the invention

[0005] The object of the present invention is therefore to at least partially eliminate the previous disadvantages known from the prior art. In particular, the object of the present invention is to simplify the digitization of the cooking process so that the user of the kitchen appliance can carry it out as simply and reliably as possible.

[0006] This object is achieved by providing a method for digitizing a cooking process in a kitchen appliance, a kitchen appliance for carrying out a cooking process, and a system for digitizing a cooking process. Features and details described in connection with the method according to the invention are of course also applicable in connection with the kitchen appliance according to the invention and the system according to the invention, and vice versa, so that the contents disclosed with respect to some of the inventive embodiments are always referred to or can be referred to one another.

[0007] According to the present invention, a method for digitizing a cooking process in a kitchen machine comprises the following steps:

[0008] - during manual user interaction for processing ingredients contained in the kitchen machine, obtaining at least one operating parameter of the kitchen machine,

[0009] - Identifying the ingredient by interpreting at least one operating parameter and manual user interaction.

[0010] In particular, at least when acquiring at least one operating parameter of the kitchen machine, the kitchen machine is loaded with ingredients. For this purpose, the ingredients can be accommodated, for example, in a cooking vessel of the kitchen machine. Thus, in particular before the acquisition, the ingredients are placed for a cooking process of the kitchen machine. The kitchen machine can preferably be a cooking machine for at least semi-automatic processing of recipes. In order to acquire the operating parameters, the kitchen machine can preferably include a sensor device.

[0011] The at least one operating parameter can preferably be a measured value, in particular a sensor device, from which a certain property of the ingredient can be inferred. For example, it is conceivable that the at least one operating parameter includes at least one of the following measured parameters:

[0012] - weight, especially weight distribution,

[0013] - energy supply, in particular current intensity and / or voltage intensity,

[0014] - the temperature, in particular the temperature distribution, in the cooking vessel and / or in the ingredients,

[0015] - The appearance of the ingredients and especially the color.

[0016] Acquisition during manual user interaction may in particular mean that the operating parameters are recorded due to or during manual user interaction and are preferably associated with the manual user interaction. Preferably, multiple operating parameters can be used to identify the ingredients during interpretation. In particular, the interpretation may include an evaluation and / or estimation of at least one operating parameter and manual user interaction. The interpretation may also be preferably referred to as evaluation. In particular, at least one operating parameter forms a feature (from which the ingredients can be inferred) in combination with the manual user interaction. It is therefore conceivable that the resistance of the ingredients to mixing and / or crushing can be measured by supplying energy to the stirring tool of the kitchen machine and a certain ingredient can be inferred together with the ingredient weight. It is also conceivable that the temperature together with the coloration of the ingredients, in particular at a certain moment in the cooking process, can lead to the identification of the ingredients. The manual user interaction may preferably include the start of the heating process, the start of the cutting and / or stirring process and / or the like. In particular, the user interaction may include one or more manual partial interactions and / or one or more manual adjustments. The manual user interaction may therefore refer to the user starting a certain function. The manual user interaction may preferably include the setting of ideal values, which may, for example, set an ideal temperature, an ideal ambient speed and / or the direction of rotation of the stirring tool. Thus, the setting of a certain heating value, for example, in conjunction with a certain rotational speed of the stirring tool, can be the first indicator for the use of a certain ingredient. If at least one operating parameter is ultimately also taken into account, this can already lead to a high degree of reliability in the identification of the ingredient. The identification of the ingredient can also advantageously include the assignment of text elements to the ingredient. The text elements can thus be displayed in a manner that is understandable to the user and / or can be used as a string of symbols. In particular, the identification of the ingredient can therefore also be referred to as ingredient identification (preferably based on known data).

[0017] Therefore, a method for digitizing a cooking process is provided, which allows the user to realize automatic identification of the ingredients used in a convenient manner, in particular without having to manually enter the ingredients for inclusion in the digital recipe data. On the one hand, this allows the user to save time in the digitization of the recipe. On the other hand, incorrect inputs can be avoided thereby, so that a high degree of reliability can be achieved in the identification of ingredients or recipe steps.

[0018] In the method according to the invention, the acquisition of at least one operating parameter can preferably include: recording a time curve of at least one operating parameter. The time curve of at least one operating parameter can, for example, include a heating curve, a motor current curve and / or a weight distribution during the mixing process. The time curve can thus be a special feature of the ingredient that can be detected by the sensor device in a corresponding manner. In particular, manual user interaction can also be reflected by the time curve in that ideal parameters, such as a predetermined ideal heating time, can be added to the time curve or can be seen from it. By means of the time curve, at least one operating parameter can thus acquire a further dimension, whereby the reliability in the identification of the ingredient can be increased. In addition, the time curve can be used particularly easily to reproduce the cooking process. It is therefore conceivable that the time curve of the at least one operating parameter, such as the temperature, can be simulated by a control circuit, as a result of which the ingredients can be reproducibly placed in the corresponding state.

[0019] Furthermore, in the method according to the invention, the interpretation for ingredient identification may comprise: comparing at least the operating parameters and / or the manual user interaction with a reference database. The reference database may be provided, for example, on a server or a storage unit of the kitchen machine. The comparison of at least one operating parameter and manual user interaction with the reference database preferably comprises: searching the reference database for identical or similar reference data records, which may in particular contain reference parameters and / or reference interactions. If a sufficient similarity or even an identicalness is found, a certain ingredient can be inferred quite reliably. Therefore, the reference database preferably contains records of known ingredients and user interactions. In particular, an ingredient identification interpretation can thereby be performed based on previously determined and / or learned data.

[0020] In the context of the invention, it can be provided that the manual user interaction is assigned to an operating sequence of the cooking process, in particular here the ingredient identification interpretation is carried out based on this operating sequence. The operating sequence can preferably contain a specified order of user interaction and / or ingredient addition. In addition, the operating sequence can have a time curve of at least one operating parameter or a time curve of different operating parameters. Therefore, at least one operating parameter is also assigned to the operating sequence. The operating sequence is therefore preferably a part of the cooking process, wherein preferably a plurality of operating sequences reflect the cooking process. However, for simple recipes, a single operating sequence can also form the entire cooking process. If the ingredient identification interpretation is carried out based on the operating sequence, the operating sequence can be a process pattern, which can be found in a reference database in the same or similar way, for example. Subsequently, the ingredients can be inferred from the operating sequence via the reference database. Therefore, the operating sequence can also lead to the identification of the ingredients, in particular indirectly. The time position of the operating sequence in the cooking process can also be a feature of the operating sequence, based on which the reference database is searched. Preferably, for the assignment of the operating sequence, the manual user interaction and / or the associated storage of at least one operating parameter can be carried out. Therefore, past user interactions can be used in pattern recognition.

[0021] It can also be provided within the scope of the invention that a plurality of operation sequences are stored and form a recipe, in particular that the recipe can be manually modified by a user afterwards. Thus, for example, the interaction of a plurality of users can lead to an operation sequence, wherein a plurality of operation sequences may lead to a recipe. A recipe can, for example, contain the operation sequence: prepare onions, prepare tomatoes, cook meat and / or the like. The recipe can be automatically named, wherein, for example, the operation sequence can lead to a recipe recognition according to a known type of cooking in a similar manner. Thus, the cooking process can be reflected in a recipe in a simple manner, in that a plurality of operation sequences are recorded successively by the user, whereby the corresponding ingredients can be identified respectively. It can then be provided that the recipe and / or the operation sequence are displayed to the user, for example, on a display of a kitchen machine, a computer screen or the like, so that he can modify the operation sequence and / or the recipe. Here, fine-tuning can be provided, in that, for example, the weight specification is changed when the user does not exactly comply with his own set conditions when making the recipe manually. It is also conceivable that "meta-attributes" such as names, reasons, etc. can be assigned to the recipe by manual processing afterwards. It is also conceivable to add additional photos, personal notes, etc. Thus, the recipe can be further personalized and thus added value, in particular independently of the manual cooking process.

[0022] It is also conceivable that in the method according to the invention the method comprises the step of sending the recipe and / or the operation sequence to the mobile terminal and / or the server, in particular wherein the recipe and / or the operation sequence is processed on the server.

[0023] The preparation of the recipe and / or the sending of the recipe can preferably be carried out before the recipe is available to other users. By sending the recipe and / or the operating sequence, the respective data can be made available to the user in a convenient manner, so that he can modify, share or store the data for himself. If sending to a server is provided, the recipe can be provided by the user to an online community, for example. In particular, the training of the reference database can be supported by sending the recipe and / or the operating sequence, so that future recipes and / or operating sequences can be recognized more quickly and / or reliably. The mobile terminal can preferably include a smartphone, a tablet computer, etc., so that the data can be provided to the user directly and privately.

[0024] Preferably, in the method according to the invention, the method can comprise the step of displaying the identified ingredients and / or the operating sequence on a display unit of the kitchen appliance, in which case in particular a confirmation of the identified ingredients by the user is expected.

[0025] The user can thus visually check the ingredients and / or the operating sequence in order to possibly make a modification. The user can thus be assured that the ingredients and / or the operating sequence were correctly identified. The user confirmation is in particular a verification, so that an erroneous identification can be corrected or not included in the database. Additionally or alternatively, it is conceivable that a display of the at least one operating parameter and / or the entire recipe is performed. By displaying the operating parameters, further details of the cooking process can be displayed to the user, so that he can optimize his own cooking behavior and / or further investigate erroneous identifications. Overall, the interactivity with the user can be further improved by the display, so that he is tied into the cooking process or the identification of the ingredients and can in particular intervene at any time.

[0026] It can also be provided within the scope of the invention that the addition of an ingredient is required to be confirmed by the user before at least one operating parameter is determined. This can be done, for example, by pressing a button of the user interface. This can ensure, for example, that the user has supplied the desired amount of ingredient to the kitchen appliance and / or that the weighing process is finished. Furthermore, by confirming the addition of an ingredient, the cooking process can be divided into another part in a simple manner, so that, for example, it can be clarified before the next ingredient is weighed that two different ingredients follow one another, so that their measured weights do not lead to an erroneous identification.

[0027] Preferably, in the method of the present invention, the method may comprise the step of verifying ingredients, operation sequence and / or recipe, in particular so as to discover a critical operation sequence.

[0028] The verification can, for example, include confirmation by the user. Furthermore, the verification can be performed automatically and include external checks. In particular, the verification can also be performed in such a way that the same cooking process is performed multiple times by one or more users. This ensures that, on the one hand, cooking processes that result in an inedible dish or that may result in damage to the kitchen appliance are not entered into the database. Furthermore, for example, average values ​​can be calculated in order to adjust ideal parameters, so that small deviations during manual user interaction can be compensated. Thus, quality assurance of the recorded user interactions, operating sequences and / or recipes can be performed by verification. Here, a critical operating sequence can refer to an operating sequence that may in particular be part of a recipe and that does not meet a certain quality level.

[0029] It may also be provided in the method of the present invention that the verification comprises at least one of the following steps:

[0030] The ingredient is found in a validation database, in particular by searching for a text element in the validation database; at least one operating parameter and / or a manual user interaction is compared with a validation data record, in particular wherein the validation data record is generated by big data analysis.

[0031] In the verification database, preferably, critical and / or non-critical ingredients can be listed. Preferably, not only critical ingredients but also non-critical ingredients can be listed, wherein each ingredient carries metadata that classifies the ingredient as critical or non-critical. In addition, at least one operating parameter can be compared with the verification data record. The verification data record preferably includes a verification parameter and / or a verification interaction, which indicates whether at least one operating parameter and / or a manual user interaction is evaluated as critical. It can be checked, for example, whether a certain operating parameter is harmful to the ingredients and / or the operating sequence. It is thus conceivable, for example, that the meat is burnt at a specified temperature and that the verification data record therefore contains a limit value before which the meat can be heated without it suffering a certain quality loss. The verification can be carried out in particular by big data analysis, wherein existing recipes and / or operating sequences are preferably incorporated into the big data analysis to infer critical or non-critical ingredients or operating sequences. In particular, a neural network can be added to the big data analysis. It is thus possible to improve the digitization of the cooking process with the aid of artificial intelligence in order to particularly improve the quality of the result.

[0032] It may also be provided that, in the method of the present invention, the method comprises the step of outputting improvement suggestions based on data of the reference database and / or the verification database.

[0033] By means of improvement suggestions, for example, the operation sequence can be optimized based on a known operation sequence. It is thus conceivable that the reference database and / or the validation database indicates that it is advantageous to use a certain amount of condiments when a certain amount of meat is provided. If the user uses too little condiments, the improvement suggestion can include using more condiments. Thus, a recipe known to the user can be improved with the aid of the reference database and / or the validation database, in particular with regard to quantitative suitability.

[0034] According to another aspect of the invention, a kitchen machine for carrying out a cooking process is claimed. The kitchen machine has a cooking vessel for accommodating ingredients and a processing device for processing the ingredients. In addition, the kitchen machine comprises a user interface for manual user interaction. In addition, a sensor device is provided for obtaining at least one operating parameter during the cooking process. The user interface is connected to an integrated control device, by means of which the method according to the invention can be started and preferably carried out.

[0035] The processing device for processing the ingredients preferably comprises a stirring tool for mixing and / or crushing the ingredients. In addition, the processing device may, for example, have a heating element for heating the ingredients. The user interface may preferably comprise a knob and / or a display and in particular a touch screen. Thus, the user can perform manual user interaction and, for example, set a certain heating temperature, etc. By means of the sensor device, at least one operating parameter can be obtained during the cooking process, wherein, for example, a time curve of the operating parameter can be recorded. Since the user interface is connected to the integrated control device, the kitchen machine can be used to perform the method as described above. For this purpose, the user can start the method via the user interface and the integrated control device. "Method start" here can mean that the user can start the method via the kitchen machine, and the method can be at least partially run on a server that can be connected to the kitchen machine for data communication. However, it is also conceivable that the method is completely carried out on the kitchen machine, in particular via the integrated control device. Thus, the user can, for example, fully enjoy the digitization of the cooking process when buying the kitchen machine. In addition, for example, recipes can be left on the kitchen machine, thereby stopping the exchange with external databases, etc. In particular, the reference database and / or the verification database can be provided by an additional module. Therefore, the kitchen machine of the present invention brings the same advantages as have been clearly described with respect to the method of the present invention.

[0036] According to another aspect of the invention, a system for digitizing a cooking process is claimed. The system has a kitchen machine, in particular a kitchen machine according to the invention, for carrying out a cooking process. The kitchen machine has a cooking vessel for accommodating ingredients and a processing device for processing the ingredients. In addition, the kitchen machine comprises a user interface for manual user interaction. The system also comprises a sensor device for obtaining at least one operating parameter during the cooking process. A computing unit is also provided, by which the ingredients can be identified by interpreting at least the operating parameter and the manual user interaction.

[0037] The system according to the invention thus brings the same advantages as have already been explicitly described with respect to the method according to the invention and / or the kitchen machine according to the invention. Preferably, the method according to the invention can be executed by the computing unit.

[0038] The sensor device can be part of a kitchen machine or a separate unit. It is thus conceivable, for example, that the sensor device includes an additional camera, which is mounted near the kitchen machine to monitor the cooking process. The computing unit can be part of an integrated control device of the kitchen machine or part of a server. In particular, the server and the integrated control unit of the kitchen machine can be in communication connection and thus jointly form the computing unit. Thus, the computing power can be utilized in different ways by the system according to the invention depending on the requirements profile. By using a server, it can be provided that a central level provides the computing power here, so that the integrated control device of the kitchen machine has only a low computing power. As a result, the dimensions of the integrated control device can be set to be correspondingly small, thus allowing more degrees of freedom in the design of the kitchen machine. In addition, the computing unit can be embedded in a network, in particular a neural network, thereby facilitating the interpretation of at least one operating parameter.

[0039] It is conceivable within the scope of the invention that a reference database can be accessed by the computing unit and that a comparison of at least one operating parameter and / or manual user interaction with the reference database can be performed in order to interpret at least the operating parameter and / or the manual user interaction. The reference database can be arranged, for example, in a memory unit of the kitchen machine or of the server, so that it can be accessed directly by the computing unit. In addition, the reference database can be arranged in a decentralized manner and can be stored on another server or on multiple servers. In particular, the reference database can contain entries for different relationships between ingredients, operating parameters and user interactions. The interpretation of operating parameters and user interactions can thus be achieved in a simple manner, in particular by big data analysis.

[0040] It can also be provided within the scope of the invention that the computing unit is communicatively connected to a memory unit so that manual user interactions and / or at least one operating parameter can be stored in the memory unit in association with the identified ingredient. The memory unit can be part of a kitchen appliance, a server or a mobile memory unit (e.g. a USB stick), a mobile terminal or the like. It is thus conceivable to record an operating sequence, a plurality of operating sequences and / or a recipe. Furthermore, a database of individual recipes of one or more users can be set up via the memory unit so that it is centrally available.

[0041] It is also conceivable that the calculation unit can be used in the system according to the invention to assign a manual user interaction to an operating sequence of a cooking process. Thus, a part of a recipe or a complete recipe can be formed by the operating sequence. In particular, it can be provided that the calculation unit is designed to interpret at least one working parameter and a manual user interaction based on the operating sequence. In this case, the known operating sequence can be compared with the current operating sequence in order to identify the ingredient or to find a similar or identical operating sequence and to assign its ingredient to the current ingredient.

[0042] Preferably, it can be provided in the system according to the invention that the sensor device has at least one of the following sensors for obtaining at least one operating parameter:

[0043] - scales, in particular having three weighing units,

[0044] - Current sensor,

[0045] - Temperature sensor,

[0046] -camera.

[0047] The scale can preferably be a three-point scale, where the weight distribution can be determined. Thus, for example, the motion behavior of the ingredients can be analyzed when the ingredients are added to the cooking vessel and in particular when the processing device mixes the ingredients. This can in turn represent a feature in order to infer the ingredients. The current sensor can preferably include an ammeter, a voltmeter and / or a similar instrument. The energy supplied to the processing device can thus be determined by the current sensor. It is also conceivable that the current sensor is a motor current sensor of a stirring tool. Therefore, the ingredients resistance can be identified and the ingredients can be inferred in particular in combination with the ingredient weight by the motor current required when the ingredients are crushed and / or mixed. The temperature sensor can be designed to measure the temperature of the ingredients and / or the processing device and / or the cooking vessel. In particular, temperature changes can be detected by the temperature sensor. The camera can preferably take an image, and the ingredients can be inferred from its information. In particular, it is also conceivable that the sensor device has, for example, a tachometer of a stirring tool of a processing device. It is also conceivable that the sensor device has an RFID sensor. As a result, the ingredients can be identified when the ingredient package is held by a user over the cooking vessel during filling with the ingredients, for example when it is being filled into the cooking vessel.

[0048] Preferably, in the system according to the invention, the sensor device can include a timer, by means of which a time curve of the at least one operating parameter can be created. The timer can therefore include a clock, in particular a stopwatch or the like. Additionally or alternatively, the computing unit can have a timer. By means of the time curve, a higher precision can be achieved when determining the at least one operating parameter, or other information can be reflected in the operating parameter by means of an additional time dimension. This can increase the precision of the ingredient identification overall.

[0049] It is also conceivable that in the system according to the invention a server has the computing unit and the kitchen appliance can be communicatively connected to the server via a data interface. The data interface can preferably include a network interface, in particular a WLAN interface, a LAN interface, a mobile radio interface, etc. This makes it possible to easily provide a central computing unit that is not completely integrated into the kitchen appliance.

[0050] Preferably, a display unit is provided in the system according to the invention, by means of which the operating parameters and / or the identified ingredients can be displayed to the user. In particular, the display unit can include a touch screen, so that user interactions for changing and / or confirming the ingredients and / or the operating parameters can be detected. The user can thus be further tied into the digitalization of the cooking process, so that he can intervene in particular at any time. In addition, erroneous identifications can be reduced and the possibility of verification can be obtained via the display unit.

[0051] In the system according to the invention, the computing unit can advantageously be designed to perform a verification, to find the ingredients in the verification database and / or to compare at least one operating parameter and / or manual user interaction with a verification data record generated, in particular, by big data analysis. Before the data from the database are made available to the user or other users, a quality level can be set by means of the verification, whereby it can be ensured that the operating sequence recorded by the user complies with a predetermined quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Further advantages, features and details of the invention are derived from the following description of exemplary embodiments of the invention in detail with reference to the accompanying drawings. The features mentioned in the claims and in the description may be essential to the invention individually or in any combination, wherein:

[0053] Figure 1 A first embodiment of the system according to the invention with a kitchen machine according to the invention is shown schematically.

[0054] Figure 2 A second embodiment of the method of the present invention is shown in a schematic diagram of method steps.

[0055] Figure 3a-3b A detailed diagram showing the method steps of the method according to the invention in a second embodiment,

[0056] Figure 4 A third embodiment of the method of the present invention is shown schematically.

[0057] Figure 5 A recipe of the method of the present invention according to a third embodiment is shown,

[0058] Figure 6a-6c A data comparison in another embodiment of the method of the present invention is shown. DETAILED DESCRIPTION

[0059] In the following drawings, the same technical features of different embodiments are also marked with the same reference numerals.

[0060] Figure 1The system 1 according to the invention is shown for the digitization of a cooking process 200. A kitchen machine 10 according to the invention is provided, which is suitable for carrying out a cooking process 200 with a cooking vessel 11. The cooking vessel 11 is designed here for accommodating ingredients 2, so that the ingredients can be introduced into the cooking vessel 11, for example, via a lid. In addition, the kitchen machine 10 has a processing device 12 for processing the ingredients 2. The processing device 12 comprises a stirring tool 12.1 for mixing and / or crushing the ingredients 2. In addition, the processing device 12 has a heating element 12.2, which is designed for heating the ingredients 2. Preferably, the heating element 12.2 is an electric heating element, and the stirring tool 12.1 is a stirring tool driven by an electric motor. In addition, the kitchen machine 10 comprises a user interface 13 for starting a manual user interaction 201. For this purpose, the user interface 13 has a display unit 13.1 and a knob 13.2. Via the user interface 13, the user can thus comfortably operate the kitchen machine 10. Furthermore, the kitchen machine 10 has a sensor device 20 for detecting 103 at least one operating parameter 210 during a cooking process 200. In the exemplary embodiment shown, the sensor device 20 is part of the kitchen machine 10. However, it is also conceivable that the sensor device 20 is installed as an additional module on the kitchen machine 10 or is arranged as a separate unit next to the kitchen machine 10. Furthermore, the kitchen machine 10 has an integrated control device 14, which is connected to an internal memory unit 32 of the kitchen machine 10. In the internal memory unit 32, for example, operating parameters and manual user interactions 201 can be stored. Furthermore, the control device 14 can be communicatively connected to a computing unit 31 via a data interface 15. This makes it possible to start a working process on the computing unit 31, in which the user operates the user interface 13 of the kitchen machine 10, whose signals are processed accordingly by the integrated control device 14 and, if appropriate, initiate a communication with the computing unit 31. The computing unit 31 is designed to identify the ingredient 2 by at least interpreting 110 at least one operating parameter 210 and a manual user input 201. The operating parameter 210 is preferably a measured value, which is recorded in particular in the kitchen appliance 10 during the cooking process 200. For this purpose, the sensor device 20 comprises a scale 21 for measuring the weight of the ingredient 2 to be added. In particular, the scale 21 comprises three weighing units 21.1, which are designed as the base of the kitchen appliance. Thus, the weight distribution in the cooking vessel 11 can also be determined by the scale 21 to infer the ingredient 2. Thus, for example, it is conceivable that the specified flow characteristics and / or pouring characteristics (Schüttverhal ten) of the ingredient 2 at a certain rotation speed of the stirring tool 12.1 characterize the ingredient 2 to be identified. In particular, the stirring tool 12.1 can be equipped with a tachometer for this purpose. It is also conceivable that the sensor device 20 has a current sensor 22, by which the motor current of the stirring tool 12.1 can be measured. A higher motor current at a predetermined rotation speed can therefore infer a higher resistance of the ingredient 2. In addition, a temperature sensor 23 is provided to be able to measure the temperature of the ingredient 2 and / or the temperature in the cooking vessel 11.Thus, another feature can also be determined by the temperature sensor 23, namely, for example, the heating behavior and in particular the specific heat capacity of the ingredient 2. In addition, a camera 24 is provided for visually capturing the ingredient 2 and, for example, being able to infer the ingredient 2 by a color change of the ingredient 2 during the heating process. In addition, the sensor device 20 comprises a timer 25, by means of which the time curve of at least one operating parameter 210 can be recorded. Thus, the operating parameter 210 can be given a time dimension by the timer 25, which can in particular include a clock, thereby allowing a higher reliability in the identification 104 of the ingredient 2. In the present exemplary embodiment, the identification 104 or the interpretation 110 of the operating parameter 210 and the manual user interaction 201 are performed by a server 30, which has a computing unit 31. In order to be able to compare these data with known reference data and / or verification data, the server 30 also has a memory unit 32 with a reference database 33 and a verification database 34. In addition, the server 30 is part of a network 35, in particular a neural network, or is connected to such a network. A big data analysis can be performed via a network 35 with a plurality of network nodes 35.1, wherein the network nodes 35.1 contain a database with a large number of known ingredient characteristics, which can be analyzed and provided to the server 30. Thus, the computing unit 31 can interpret 110 at least one operating parameter 210 and thus infer the ingredient 2, in particular by accessing the network 35. In order to be able to display the data to the user in an intermediate step and / or as a result, the data can also be sent to a mobile terminal 3, in particular a smartphone, a tablet computer, etc., which can be connected to the kitchen machine 10 and / or the server 30 for communication.

[0061] Figure 2 A method 100 for digitizing a cooking process 200 in a kitchen machine 10 is shown. For this purpose, preferably, the user is first required to start 101 the cooking process 200. The user thereby confirms that the cooking process 200 is being carried out at least partially manually. The kitchen machine 10 thereby also recognizes that certain parts of the subsequent process or subsequent operations should be recorded. Subsequently, provision is made for the cooking vessel 11 of the kitchen machine 10 to accommodate 102 ingredients 2. If the user fills up the ingredients 2, a confirmation 121 is required, by which the user informs the kitchen machine 10 that the ingredients 2 have been filled up. By means of the confirmation 121 or after the confirmation 121, a manual user interaction 201 is also carried out, by which a certain action of the kitchen machine 10 is initiated. For example, the user starts the heating process of the stirring tool 12.1 or the heating element 12.2 of the kitchen machine 10 at a specified speed. In particular, after at least one operating parameter 210 has been obtained 103 as a result of the manual user interaction 201, the identification 104 of the ingredient 2 is carried out by means of the interpretation 110 of the at least one operating parameter 210 and the at least one manual user interaction 201.

[0062] Figure 3aFor this purpose, the interpretation 110 is shown in an exemplary schematic diagram. In this case, at least one operating parameter 210 is stored 112 during a cooking step of the cooking process 200 initiated by a manual user interaction 201. Preferably, a plurality of operating parameters 210 are recorded and stored simultaneously, so that there is as comprehensive an image as possible of the characteristic behavior of the ingredient 2. In connection with the manual user interaction 201 performed, a comparison 111 is finally performed, for which, for example, a reference data record 211 of a reference database 33 is taken into account. The reference data record 211 can contain detailed data of known ingredients, which reflect the respective characteristic behavior during the user interaction 210 performed. For example, it is conceivable that onions produce a characteristic motor current curve when they are ground in the stirring tool 12.1 of the kitchen machine 10 at a predetermined speed. At the same time, it can be provided that the onions should be heated, in which case their heating curve is also recorded and the specific heat capacity of the ingredient 2 can be inferred from this. If a similar material behavior is now found in the reference data record 211, onions can be inferred with a high probability. In particular, the reference database 33 can be supplemented with data from big data analysis or based on such data.

[0063] After the identification 104, the ingredients 2 and / or the manual user interaction 201 are preferably assigned 105 to an operating sequence 202. The operating sequence 202 may preferably contain a part of a recipe 203, so that the operating sequence 202 is then assigned 107 to a recipe 203. In this way, the recipe 203 can preferably be digitized step by step. In addition, after or during the identification 104 of the ingredients 2, the assignment 105 to an operating sequence 202 and the assignment 107 to the recipe 203, a display 106 can be provided to the user, so that he is informed of the current data acquisition status at any time during the cooking process. In addition, a confirmation 121 of the user can be provided based on the display 106, followed by the corresponding subsequent method steps. This ensures that errors can be detected as early as possible during the method 100 and can be corrected manually or automatically. After the assignment 107 to the recipe 203, it is also provided that the recipe 203 and / or the operating sequence 202 are sent 108 to the mobile terminal 3 and / or the server 30. The mobile terminal 3 can be, for example, a smartphone or tablet of the user, so that he has the recipe 203 and / or the operating sequence 202 in digital form. The recipe 203 and / or the operating sequence 202 can be provided, for example, to an online community via the server 30. Preferably, a verification 120 is provided before or after sending 108 the corresponding data to the server 30 or the mobile terminal 3.

[0064] Figure 3bThe verification 120 is shown schematically. Here, it is provided that the recorded working parameters 210 are compared 123 with the verification data record 212. Preferably, the verification data record 212 is generated by big data analysis and / or called from the verification database 34. For this purpose, it is provided that the ingredient 2 is found 122 in the verification database 34, wherein a text element of the ingredient 2 is generated and can be found in the verification database 34. At this point, it is also conceivable that the finding 122 of the ingredient 2 in the verification database 34 according to the verification data record 212 is itself a verification result 120.1. In addition or alternatively, the verification 120 can include a confirmation 121 of the user. By means of the verification 120, it can be ensured that the recorded cooking process 200 meets the prescribed quality standards. In particular, it can be ensured that only recipes 203 with problem-free ingredients 2 are available, for example, in an online community. In addition, based on the verification 120, it is possible to output improvement suggestions, in which certain operation sequences 202 are improved. This can be based on an average perception of the quality of the meal, for example. Preferably, the user's confirmation 121 , the finding 122 of the ingredient 2 in the validation database 34 and / or the comparison 123 may lead to a validation result 120 . 1 which classifies the ingredient 2 , the operating sequence 202 and / or the recipe 203 as critical or non-critical.

[0065] In particular, output 109 of improvement suggestions can also be carried out depending on the verification result 120.1 before or after sending 108 the data to the server 30. The improvement suggestions can include, for example, adapting the recipe 304 to the quality settings or the like.

[0066] Figure 4Another embodiment of the method 100 is also shown. Here, the digital start 101 of the cooking process 200 is provided. Here, an operating sequence 202 is first recorded and finally interpreted, which has a plurality of ingredients 2.1, 2.2, 2.3 and a plurality of manual user interactions 201. It is therefore provided that firstly a first ingredient 2.1 is placed 102 in a cooking vessel 11 of the kitchen machine 10. After the first ingredient 2.1, the second ingredient 2.2 is accommodated 102. Preferably, a user confirmation 121 is required after the addition of each ingredient 2.1 and 2.2, so that it is clear for the interpretation of the data that two different ingredients 2.1 and 2.2 have been added. In addition, each ingredient 2.1, 2.2 is finally assigned an operating parameter 210, in particular a weight, for example by means of a scale 21 of the kitchen machine 10. Then a manual user interaction 201 is performed, which, for example, starts or executes the comminution and mixing of the ingredients 2.1, 2.2 present. In particular, a manual user interaction 201 may include a plurality of manual, preferably different, partial interactions 201.1, 201.2, which in turn reflect a partial sequence. When the comminution is performed, at least one operating parameter 210 is recorded, which can be assigned to the user interaction 201. Then the third ingredient 2.3 is placed 102, and then the manual user interaction 201 is performed again. The manual user interaction 201 may include a further comminution and / or heating of the material now present in the cooking vessel 11 as a whole. For example, it is conceivable that the first ingredient 2.1 includes onions and the second ingredient 2.2 includes garlic. These are first comminuted and simmered, and then the third ingredient 2.3, tomatoes, is added, which are comminuted and heated again, but at this time the onions and garlic are also still in the cooking vessel 11. At least one further operating parameter 210 is also recorded, which can be assigned to the manual user interaction 201. Thus, initially there is an entire operating sequence 202 with different inputs and system reactions. The operating sequence, in particular in combination with the recorded operating parameters 210, can thus lead to a comparison 111, whereby this possibly standardized operating sequence is found via the reference database 33. Thus, a known small part of a recipe 203 can also be identified as a whole, and thus the ingredients 2.1, 2.2 and 2.3 involved therein can also be identified accordingly.

[0067] according to Figure 5 , a plurality of operation sequences 202 ultimately result in a recipe 203 , which is at least partially manually performed by a user during the cooking process 200 and then exists in a digital form.

[0068] Figure 6aThe time curve of an operating parameter 210 is schematically shown, which is arranged opposite a reference data record 211 (also in the form of a time curve) for data comparison 111. If the operating parameter 210 and the reference data record 211 differ from one another within a specified tolerance, it can be inferred from this with high probability that a certain ingredient 2 is present, the characteristics of which are reflected in the time curve by the reference data record 211.

[0069] Figure 6b The time curve of the operating parameter 210 is schematically shown, which is set in comparison 123 with a verification data record 212 containing limit values ​​for verification 120. If the operating parameter 210 does not exceed the limit value of the verification data record 212 within the recorded time curve, the part of the cooking process 200 associated with the operating parameter 210 can be classified as non-critical.

[0070] Figure 6c Another possibility for verification 120 is shown in another embodiment. Here, an ingredient 2 itself is verified, wherein the ingredient 2 is searched for in a verification database 34 containing entries for different ingredients 2. In addition, each ingredient 2 is assigned a verification data record 212 in the verification database 34, which classifies the respective ingredient 2 as critical or non-critical. If the ingredient 2 to be verified is successfully found 122 in the verification database 34, the associated verification data record 212 is output, in particular, as a verification result 120.1, so that the classification can be displayed to a user, for example.

[0071] The above description of the embodiments describes the invention only within the scope of examples. It is obvious that some individual features of the various embodiments can be freely combined with one another as long as it makes technical sense, without going beyond the scope of the invention.

[0072] Reference numerals list

[0073] 1 System

[0074] 2 Ingredients

[0075] 2.1 First ingredient

[0076] 2.2 Second ingredient

[0077] 2.3 The third ingredient

[0078] 3 Mobile terminals

[0079] 10 Kitchen Machine

[0080] 11 Cooking utensils

[0081] 12 Processing equipment

[0082] 12.1 Stirring tools

[0083] 12.2 Heating element

[0084] 13 User Interface

[0085] 13.1 Display Unit

[0086] 13.2 Knob

[0087] 14 Control Devices

[0088] 15 Data Interface

[0089] 20 Sensor device

[0090] 21 Scales

[0091] 21.1 Weighing unit

[0092] 22 Current sensor

[0093] 23. Temperature sensor

[0094] 24 Camera

[0095] 25 Timer

[0096] 30 Servers

[0097] 31 Computational Units

[0098] 32 memory cells

[0099] 33 Reference database

[0100] 34 Verify database

[0101] 35 Network

[0102] 35.1 Network Nodes

[0103] 100 Methods

[0104] 101 Getting Started

[0105] 102 Ingredients storage

[0106] 103 Get working parameters

[0107] 104 Identification of ingredients

[0108] 105 Assignment to operation sequence

[0109] 106 Display

[0110] 107 Assigned to recipe

[0111] 108 Recipe Delivery

[0112] 109 Output of improvement suggestions

[0113] 110 Interpreting Manual User Interaction and Work Parameters

[0114] 111 Comparison

[0115] 112 Storage

[0116] 120 Verification

[0117] 120.1 Verification Results

[0118] 121 Confirmation

[0119] 122 Ingredients found

[0120] 123 Compare

[0121] 200 Cooking process

[0122] 201 Manual User Interaction

[0123] 201.1 Partial Interaction

[0124] 201.2 Partial Interaction

[0125] 202 Operation Order

[0126] 203 Recipes

[0127] 210 Working parameters

[0128] 211 Reference data records

[0129] 212 Verification data record

Claims

1. A method (100) for digitizing a cooking process (200) in a kitchen machine (10), comprising the following steps: - during a manual user interaction (201) for processing an ingredient (2) contained in the kitchen machine (10), obtaining (103) at least one operating parameter (210) of the kitchen machine (10), - identifying (104) said ingredient (2) by interpreting (110) said at least one operating parameter (210) and said manual user interaction (201), The manual user interaction (201) is assigned to an operation sequence (202) of the cooking process (200), wherein the interpretation (110) for ingredient (2) identification (104) is performed according to the operation sequence (202), wherein the operation sequence (202) includes a specified order of the manual user interaction (201).

2. The method (100) according to claim 1, characterized in that: Obtaining (103) the at least one operating parameter (210) comprises recording a time curve of the at least one operating parameter (210).

3. The method (100) according to claim 1, characterized in that: The interpretation (110) for ingredient (2) authentication (104) comprises comparing (111) the at least one operating parameter (210) and / or the manual user interaction (201) with a reference database (33).

4. The method (100) according to claim 2, characterized in that: The interpretation (110) for ingredient (2) authentication (104) comprises at least comparing (111) the at least one operating parameter (210) and / or the manual user interaction (201) with a reference database (33).

5. The method (100) according to any one of claims 1 to 4, characterized in that: A plurality of operation sequences (202) are stored and form a recipe (203), which can be manually modified by a user later.

6. The method (100) according to claim 5, characterized in that: The method (100) comprises the following steps: sending (108) the recipe (203) and / or the operation sequence (202) to a mobile terminal (3) and / or a server (30), wherein the recipe (203) and / or the operation sequence (202) are prepared on the server (30).

7. The method (100) according to any one of claims 1 to 4, characterized in that: The method (100) comprises the following steps: displaying (106) the identified ingredients (2) and / or the operating sequence (202) on a display unit (13.1) of the kitchen machine (10), wherein a confirmation (121) of the identified ingredients (2) is expected from the user.

8. The method (100) according to any one of claims 1 to 4, characterized in that Before obtaining (103) the at least one working parameter (210), the user is required to confirm (212) the addition of the ingredient (2).

9. The method (100) according to claim 5, characterized in that: The method (100) comprises the steps of verifying (120) the ingredients (2), the operation sequence (202) and / or the recipe (203) so as to be able to identify a critical operation sequence (202.1).

10. The method (100) according to claim 9, characterized in that: The verification (120) comprises at least one of the following steps: - finding (122) ingredient (2) in the validation database (34), - comparing (123) the at least one operating parameter (210) and / or the manual user interaction (201) with a verification data record (212), wherein the verification data record (212) is generated by big data analysis.

11. The method (100) according to any one of claims 1 to 4, characterized in that: The method comprises the steps of outputting (109) improvement suggestions based on data from a reference database (33) and / or a validation database (34).

12. A kitchen machine (10) for performing a cooking process (200), comprising: a cooking vessel (11) for accommodating ingredients (2), a processing device (12) for processing the ingredients (2), a user interface (13) for manual user interaction (201), and A sensor device (20) for obtaining (103) at least one operating parameter (210) during a cooking process (200), Its characteristics are: The user interface (13) is connected to an integrated control device (14), via which the method (100) according to any one of the preceding claims can be started and executed.

13. A system (1) for digitizing a cooking process (200), comprising a kitchen appliance (10) for carrying out a cooking process (200) according to claim 12, comprising a cooking vessel (11) for holding ingredients (2) and a processing device (12) for processing the ingredients (2), a user interface (13) for manual user interaction (201) and a sensor device (20) for acquiring (103) at least one operating parameter (210) during the cooking process (200), characterized in that A computing unit (31) is provided, by means of which the ingredient (2) can be identified by interpreting (110) at least the working parameter (210) and the manual user interaction (201), and the computing unit (31) is configured to carry out the method according to any one of claims 1 to 11.

14. The system (1) according to claim 13, characterized in that A reference database (33) can be accessed via a computing unit (31), and a comparison (111) of the at least one operating parameter (210) and / or the manual user interaction (201) with the reference database (33) can be performed in order to interpret (110) at least the operating parameter (210) and / or the manual user interaction (201).

15. The system (1) according to claim 13, characterized in that The computing unit (31) is communicatively connected to a memory unit (32) so that the manual user interaction (201) and / or the at least one operating parameter (210) can be stored in the memory unit (32) in association with the identified ingredient (2).

16. The system (1) according to claim 14, characterized in that The computing unit (31) is communicatively connected to a memory unit (32) so that the manual user interaction (201) and / or the at least one operating parameter (210) can be stored in the memory unit (32) in association with the identified ingredient (2).

17. The system (1) according to any one of claims 13 to 16, characterized in that The computing unit (31) can assign a manual user interaction (201) to at least one operating sequence (202) of a cooking process (200).

18. The system (1) according to any one of claims 13 to 16, characterized in that The sensor device (20) has at least one sensor for acquiring (103) at least one operating parameter (210): - a scale (21) having three weighing units (21.1), - a current sensor (22), - a temperature sensor (23), - Camera (24).

19. The system (1) according to any one of claims 13 to 16, characterized in that The sensor device (20) comprises a timer (25), by means of which a time curve of the at least one operating parameter (210) can be generated.

20. The system (1) according to any one of claims 13 to 16, characterized in that The server (30) has the computing unit (31), and the kitchen machine (10) can be communicatively connected to the server (30) via a data interface (15).

21. The system (1) according to any one of claims 13 to 16, characterized in that A display unit (13.1) is provided, through which the operating parameters (210) and / or the identified ingredients (2) can be displayed to a user.

22. The system (1) according to any one of claims 13 to 16, characterized in that The computing unit (31) is designed to perform a verification (120) by finding the ingredient (2) in a verification database (34) and / or comparing the at least one working parameter (210) and / or the manual user interaction (201) with a verification data record (212) generated by big data analysis.

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