System and method for fermented food production

Abstract

The present disclosure relates to systems and methods for producing a fermented food product using a plant-based ingredient. The system comprising at least a first fermentation apparatus configured to maintain a first 5 predetermined temperature range to allow fermentation of the plant-based ingredient into first fermented mass, the first fermentation apparatus comprising an agitator configured to stir a content of the first fermentation apparatus; a viscosity sensor provided to the first fermentation apparatus configured to measure an energy consumption of the agitator; and a monitoring and control 0 module configured to receive sensor data from the viscosity sensor to determine a viscosity of the content of the first fermentation apparatus based on the energy consumption of the agitator.

Description

[0001] SYSTEM AND METHOD FOR FERMENTED FOOD PRODUCTION

[0002] FIELD

[0003] The present technology relates to food processing, in particular methods and systems for producing fermented food products.

[0004] BACKGROUND

[0005] In recent years, in the food and beverage market, fermented foods are being recognised as health-promoting and gaining popularity. Food fermentation has been part of the traditional food preservation techniques, but there remain scopes for improving the production process, quality control and optimisation of food fermentation.

[0006] SUMMARY

[0007] According to an aspect of the present technology, there is provided a system for producing a fermented food product using a plant-based ingredient, comprising: a first fermentation apparatus configured to maintain a first predetermined temperature range to allow fermentation of the plant-based ingredient into first fermented mass, the first fermentation apparatus comprising an agitator configured to stir a content of the first fermentation apparatus; a viscosity sensor provided to the first fermentation apparatus configured to measure an energy consumption of the agitator; and a monitoring and control module configured to receive sensor data from the viscosity sensor to determine a viscosity of the content of the first fermentation apparatus based on the energy consumption of the agitator.

[0008] According to embodiments of the present technology, the fermentation process is monitored using the provided sensor, and, if desired, corrections may be made e.g. automatically by the monitoring and control module or other suitable means. Conventionally, standardisation of fermentation process parameters is limited due to high variability in the raw ingredients. The properties of raw plant-based ingredients (e.g. legumes) vary depending on the year when the ingredients were produced, the variety of the ingredients, the weather when the ingredients were grown, the length of time when the ingredients have been in storage, the water content of the ingredients, etc.

[0009] Therefore, optimising the quality parameters of the fermented food product, such as its consistency, firmness, gas content, etc., can be challenging. Through monitoring the energy consumption of the agitator within the (first) fermentation apparatus as the (first) fermented mass is being stirred, it is possible to determine the viscosity or consistency of the (first) fermented mass to enable quality control. The present approach uses the fermentation apparatus itself as a measuring device, which eliminates the need to provide a separate measuring device for viscosity or to have a human operator to periodically take measurements for quality control. The present approach thus facilitates digitalization and automation of the production process, as well as reduction of size of the equipment.

[0010] In some embodiments, the monitoring and control module may further be configured to compare the viscosity of the content of the first fermentation apparatus to a reference viscosity, and when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity, adjust the viscosity of the content of the first fermentation apparatus. This may, for example, be performed by adjusting the water content of the first fermented mass, e.g. by adding or removing liquid, or increasing or reducing the operating temperature of the first fermentation apparatus.

[0011] In some embodiments, the system may further comprise a first level sensor provided to the first fermentation apparatus configured to measure a first height level of the content of the first fermentation apparatus, wherein the monitoring and control module may be further configured to receive sensor data from the first level sensor and determine a volume of the content of the first fermentation apparatus based on the first height level. The height of the first fermentation mass within the first fermentation apparatus enables the volume of the first fermentation mass to be determined (as the dimension of the first fermentation apparatus is known). Through determining the volume of the first fermentation mass, it is possible, for example, to estimate or deduce the gas content of the first fermentation mass. In some embodiments, the system may further comprise: a second fermentation apparatus configured to maintain a second predetermined temperature range to allow fermentation of the first fermented mass into second fermented mass; and a second level sensor provided to the second fermentation apparatus configured to measure a second height level of the content of the second fermentation apparatus, wherein the monitoring and control module may be further configured to receive sensor data from the second level sensor and determine a volume of the content of the second fermentation apparatus based on the second height level.

[0012] In some embodiments, the system may further comprise: a cooking apparatus configured to maintain a third predetermined temperature range to cook the second fermented mass; and a third level sensor provided to the cooking apparatus configured to measure a third height level of the content of the cooking apparatus, wherein the monitoring and control module is further configured to receive sensor data from the third level sensor and determine a volume of the content of the cooking apparatus based on the third height level.

[0013] In some embodiments, the system may further comprise one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, the or each temperature sensor being configured to measure a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, wherein the monitoring and control module may be further configured to compare the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature, and when temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature, adjust the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus. The temperature of the first fermented mass, the second fermented mass and the cooked second fermented mass may affect the quality of the final fermented food product. While it is possible to ensure the fermented mass at various stages are maintained at a correct temperature range by setting the operating temperature of the equipment, the actual temperature of the fermented mass at various stages may differ from the set operating temperature of the equipment for various reason. Thus, it may be desirable to independently obtain the temperature of the fermented mass at various stages to ensure quality control.

[0014] Another aspect of the present technology provides a system for producing a fermented food product, comprising: a first fermentation apparatus configured to maintain a first predetermined temperature range to ferment an ingredient into first fermented mass, the first fermentation apparatus comprising an agitator configured to stir the first fermented mass; a viscosity sensor provided to the first fermentation apparatus configured to measure an energy consumption of the agitator; a first level sensor provided to the first fermentation apparatus configured to measure a first height level of the first fermented mass; a second fermentation apparatus configured to maintain a second predetermined temperature range to ferment the first fermented mass into second fermented mass; a second level sensor provided to the second fermentation apparatus configured to measure a second height level of the second fermented mass; a cooking apparatus configured to maintain a third predetermined temperature range to cook the second fermented mass; a third level sensor provided to the cooking apparatus configured to measure a third height level of the cooked second fermented mass; one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, the or each temperature sensor being configured to measure a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus; and a monitoring and control module configured to: receive sensor data from the viscosity sensor to determine a viscosity of the first fermented mass based on the energy consumption of the agitator and compare the viscosity of the first fermented mass to a reference viscosity, and when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity, adjust the viscosity of the content of the first fermentation apparatus; receive sensor data from the first level sensor and determine a volume of the first fermented mass based on the first height level; receive sensor data from the second level sensor and determine a volume of the second fermented mass based on the second height level; receive sensor data from the third level sensor and determine a volume of the cooked second fermented mass based on the third height level; and compare the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature, and when temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature, adjust the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus.

[0015] In some embodiments, the monitoring and control module may be further configured to collect sensor data from the viscosity sensor, the first level sensor, the second level sensor, the third level sensor and / or the one or more temperature sensors, analyse the collected sensor data to generate an analysis result, and optimise operation of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus based on the analysis result.

[0016] A further aspect of the present technology provides a computer-implemented method of optimising a production process for a fermented food product from a plant-based ingredient using the system as described above, comprising: collecting sensor data from the viscosity sensor, the first level sensor, the second level sensor, the third level sensor and / or the one or more temperature sensors; generating an analysis result by analysing the collected sensor data; and optimising operation of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus based on the analysis result, to set an operating temperature for the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus, adjust the viscosity of the first fermented mass by adjusting water content, and / or set an operation time length of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus. The computer-implemented method may be implemented as software, firmware or hardware circuitry. In some embodiments, the computer-implemented method may be implemented by artificial intelligence (Al) e.g. by a suitably trained machine learning algorithm (MLA). For example, the MLA may be trained using previously collected sensor data collected from the various sensors and operation parameters from the various equipment. A further aspect of the present technology provides a method of producing a fermented food product from a plant-based ingredient, comprising: first fermenting, by a first fermentation apparatus configured to maintain a first predetermined temperature range, the plant-based ingredient into first fermented mass the first fermentation apparatus comprising an agitator configured to stir a content of the first fermentation apparatus; generating, by a viscosity sensor, viscosity sensor data based on energy consumption of the agitator; and determining, by a monitoring and control module, a viscosity of the content of the first fermentation apparatus based on the viscosity sensor data from the viscosity sensor.

[0017] In some embodiments, the method may further comprise: comparing, by the monitoring and control module, the viscosity of the content of the first fermentation apparatus to a reference viscosity; and adjusting, by the monitoring and control module, the viscosity of the content of the first fermentation apparatus when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity.

[0018] In some embodiments, the method may further comprise: generating, by a first level sensor, a first level sensor data based on a first height level of the content of the first fermentation apparatus; and determining, by the monitoring and control module, a volume of the content of the first fermentation apparatus based on the first level sensor data.

[0019] In some embodiments, the method may further comprise: second fermenting, by a second fermentation apparatus configured to maintain a second predetermined temperature range, the first fermented mass into second fermented mass; generating, by a second level sensor, a second level sensor data based on a second height level of the content of the second fermentation apparatus; and determining, by the monitoring and control module, a volume of the content of the second fermentation apparatus based on the second level sensor data.

[0020] In some embodiments, the method may further comprise: cooking, by a cooking apparatus configured to maintain a third predetermined temperature range, the second fermented mass; generating, by a third level sensor, a third level sensor data based on a third height level of the content of the cooking apparatus; and determining, by the monitoring and control module, a volume of the content of the cooking apparatus based on the third level sensor data.

[0021] In some embodiments, the method may further comprise: generating, by one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, temperature sensor data based on a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus; comparing, by the monitoring and control module, the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature; and adjusting, by the monitoring and control module, the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus when the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature.

[0022] A further aspect of the present technology provides a fermented food product produced using the system or the method as described above.

[0023] Implementations of the present technology each have at least one of the above-mentioned objects and / or aspects, but do not necessarily have all of them. It should be understood that some aspects of the present technology that have resulted from attempting to attain the above-mentioned object may not satisfy this object and / or may satisfy other objects not specifically recited herein.

[0024] Additional and / or alternative features, aspects and advantages of implementations of the present technology will become apparent from the following description, the accompanying drawings and the appended claims.

[0025] BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Embodiments will now be described, with reference to the accompanying drawings, in which:

[0027] FIG. 1 shows a flow diagram of an exemplary process of producing a fermented food product according to an embodiment; FIG. 2 shows schematically an exemplary system for producing a fermented food product according to an embodiment; and

[0028] FIG. 3 shows schematically an exemplary data collection and control system for the process of FIG. 1.

[0029] DETAILED DESCRIPTION

[0030] Due to potentially large variation in the properties of raw ingredients, operation and process parameters used by equipment in a fermented food production process require adjustment for quality control and to meet specific standards. The present technology provides systems and methods for automated monitoring of process parameters to enable, if desired, manual or automated adjustment of operation parameters of the equipment, making it possible to optimise the desired quality and standard in the products e.g. in terms of consistency and output volume of products.

[0031] In an embodiment, a process for producing a fermented food product includes a plurality of stages, where each stage may be manually operated, fully automated, or semi-automated, as desired. An overview of an exemplary process is shown in FIG. 1.

[0032] The exemplary process 100 comprises a plurality of steps or stages. At S101, raw ingredients are weighed. At S102, the weighed raw ingredients are soaked, e.g. in water, to allow the ingredients to absorb water. At S103, the soaked ingredients are ground up. At S104, the ground ingredients are put inside a first fermentation apparatus and allowed to ferment into first fermented mass. At S105, the first fermented mass is mixed with water. At S106, the mixed first fermented mass is separated and filled into a plurality of moulds or containers. As S107, the moulds or containers containing the first fermented mass are placed inside a second fermentation apparatus and allowed to ferment further into second fermented mass. At S108, the second fermented mass in the respective moulds or containers are placed inside a cooking apparatus and cooked, e.g. by steaming. At S109, the cooked second fermented mass in the respective moulds or containers are then frozen, ready for packaging at SI 10. With reference to FIG. 2, an implementation example of a fermented food production process 200 is described below.

[0033] 1. Weighing the ingredients

[0034] Raw ingredients such as, for example, cereals, pseudocereals, oilseeds, legumes, etc. are weighed to determine a suitable amount of ingredients to be used.

[0035] Devices that may be required for this step may include one or more scales (for weighing up to e.g. 50 kg) and various containers.

[0036] 2. Soak ingredients

[0037] The raw ingredients are soaked, e.g. in water to allow the ingredients to absorb water. The soaking times may vary from 8 to 14 hours depending on the properties of the ingredients. The temperature may, for example, be set between 20 to 25°C.

[0038] Devices that may be required for this step may include a water tank or temperature-controlled boiler 201 with liquid inlet and outlet. One or more thermometers may be provided to monitor the temperature of the content, e.g. to ensure it is maintained within the desired temperature range.

[0039] 3. Wet grinding of the soaked ingredients

[0040] The soaked ingredients are ground into a desired size. Suitable devices may include one or more wet mills 202 with a corundum grinder, which grind the ingredients to a size of less than approximately 250 to 300pm. This process generally causes a slight increase in temperature in the ground material. A pump may then be used for transferring the ground ingredients into a first fermentation apparatus.

[0041] 4. First fermentation

[0042] The ground ingredients and other additional ingredients, as desired, are mixed and then weighed. The first fermentation is carried out using a semibatch process. Suitable fermentation time may be between 10 and 14 hours, depending on acidity development. The actual fermentation time that is required may vary depending on the type and variety of ingredients (e.g. legumes) added and should generally be kept within a ±1 hour window. If required, the viscosity or consistency of the first fermented mass may be corrected or adjusted by adding water or removing liquid.

[0043] Suitable devices for the first fermentation may include one or more fermentation vessels or apparatus 203, provided with one or more agitators. The fermentation vessels or apparatus 203 are preferably provided with a liquid outlet and inlet to allow the adding or removing of liquid from within. The operating temperature of the fermentation vessels or apparatus 203 is adjustable to ensure it is within the desired range. One or more sensors may be provided to the fermentation vessels or apparatus 203 e.g. to measure the temperature, acidity, and / or viscosity of the content, a level sensor (inductive) to measure the height level of the content so as to deduce the volume of the content, which provides an indication of gas development. The first fermentation stage may be monitored using the sensors and adjustment may be made automatically. Other equipment may include scales (e.g. up to 50 kg), various containers, pumps, etc.

[0044] According to the present embodiment, the first fermentation apparatus is provided with sensors as described above. In particular, a sensor is provided to obtain the energy (electricity) consumption of the agitator (stirring insert) of the first fermentation apparatus so as to determine the viscosity or consistency of the fermented mass. The monitoring of sensor data, operating parameters, and any other process parameters, and the subsequent analysis of the collected data to enable control and optimisation of the process may be performed by a suitably trained MLA to enable different extent or full automation.

[0045] 5. Mixing

[0046] The first fermented mass is mixed with water. Mixing 204 also serves to expel fermentation gases to enable the subsequent filling of the first fermented mass into the moulds or containers to be more efficient.

[0047] Suitable devices may include device for mixing the first fermented mass with water, a pump provided to the mixing device for transferring the mass to a filling device, which fills a plurality of moulds or containers with the first fermented mass. 6. Filling into moulds

[0048] The first fermented mass is divided and filled into the plurality of moulds e.g. by a filling device 205. The filling device 205 has an outlet opening, and output a portion size between 50 and 100 ml into e.g. silicone or plastic moulds. A robotic arm 206 may be used to place the moulds under the filling device 205. The same robotic arm 206 or different robotic arm may be used to place the filled moulds onto a plurality of shelves on one or more tray trolleys 207 (e.g.

[0049] 18-20 moulds on each shelf, suitable for a combination steamer).

[0050] Fast semi-automatic or fully automatic filling enables upscaling of production.

[0051] 7. Second fermentation

[0052] The tray trolley 206 loaded with the filled moulds on the shelves is placed inside a second fermentation apparatus 208. The second fermentation apparatus 208 may, for example, be a combi-steamer or warming cabinet. The second fermentation step is performed at 30 to 35°C for approximately 20 minutes. The temperature within the second fermentation apparatus 208 is monitored using one or more temperature sensors provided to on the second fermentation apparatus 208. Moreover, one or more level sensors or optical sensors may be provided to monitor the level (height) of a second fermented mass within the second fermentation apparatus 208 to determine or obtain the changes (increase, rising) in volume of the second fermented mass, which may e.g. be used to determine whether the second fermented mass is ready.

[0053] 8. Cooking

[0054] The tray trolley 207 is transferred from the second fermentation apparatus 208 (e.g. combi-steamer, warming cabinet) to a cooking apparatus 209 (e.g. a different or same combi-steamer suitable for cooking or steaming). The core temperature of the second fermented mass is monitored using one or more temperature sensors provided to the cooking apparatus 209. One or more level sensors or optical sensors may be provided to monitor the level (height) of the cooking second fermented mass within the respective moulds / containers to determine or obtain the changes in volume as the second fermented mass is cooked. 9. Flash freezing

[0055] After the second fermented mass have been cooked in their respective moulds, the moulds are removed and the portions of cooked second fermented mass are transferred in a tray trolley to a freezer (e.g. a shock freezer) and frozen (210).

[0056] 10. Packaging

[0057] The frozen portions of cooked second fermented mass are then packaged (211) for sale. For example, commercially available vacuum sealer with inert gas connection may be used.

[0058] In other embodiments, the portions of cooked second fermented mass may be directly packaged in their respective moulds; in other words, the step of removing the portions of cooked second fermented mass from their respective moulds may be omitted in this case. The moulds (e.g. plastic or silicone) themselves may serve as sales packaging. To facilitate this, a packaging machine may be attached directly to the cooking apparatus 209 (e.g. combi-steamer) to ensure sterile packaging. This further allows storage of the final fermented food products at room temperature, and therefore eliminating the step of freezing the portions of cooked second fermented mass.

[0059] The various sensor data, operation data and parameters may be collected during production and analysed. An example of a centralised data collection centre or module is shown schematically in FIG. 3.

[0060] In the embodiment of FIG. 3, various production-related data from production unit 1 301, production unit 2 302, production unit 3 303 and production unit 4 304 is collected by a data collection and control module 305, as indicated by the solid arrows. The data collection and control module 305 may be a centralised computation unit such as a server or it may be a functional module executing on a distributed system including Cloud-based, for example. The data collection and control module 305 may be a software or firmware configured for the purpose of analysis the data and output control instructions, or it may be a suitably trained (e.g. using previously collected data) MLA. The collected production-related data may be analysed by the data collection and control module 305, and based on the analysis, the data collection and control module 305 may output control instructions to production units 1, 2, 3 and / or 4 to adjust one or more operation parameters such as temperature, length of time for various stages, adding or removing liquid, etc., as shown by the dashed arrows. The adjustments may be performed in real time or near real time to control the current production, or production-related data of the current production may be collected and analysis of the data from the current production as well as any previous productions may be performed to determine the (optimised) operation parameters for the next or future production.

[0061] The present technology may be applied in a batch process or a continuous process. According to the embodiments, the present systems and methods obtains viscosity information using the fermentation apparatus itself based on the amount of energy consumed by the agitator, which eliminates the need to provide a separate measuring device for viscosity or to have a human operator to periodically take measurements for quality control. The present approach thus facilitates digitalization and automation of the production process, as well as reduction of size of the equipment. In some embodiments, further sensors such as pH sensors, temperature sensors, level sensors, etc. all facilitate the digitalization and automation of the production process and further facilitate the reduction of size of the system as a whole. The reduction in the size of the system makes the production process more viable for many different locations and setup, with the potential to scale up modularly if desired. With many modern equipment, such as the combi-steamer, operations of such equipment may be controlled remotely (e.g. via a smartphone app). In such scenarios, the automation of process parameters measurements enables quality management and control to be performed remotely, and combining this ability with equipment that can be controlled remotely, it is possible to centralise process control, troubleshooting and product quality management on production units / facilities that are located in different parts of the world.

[0062] The present technology proposed herein may provide the following technical effects and improvements: - The fermentation vessel is itself a measurement instrument for viscosity. The consumption of electric energy by the agitator / rotating mixing arms may be measured and calibrated as viscosity.

[0063] - Acidity, temperature and inductive distance (height of content) may be measured for the content of the first and / or second fermentation apparatus and / or the cooking apparatus, which provides an indication an extent of fermentation, fermentation activity, the level of gas production by the fermenting mass, etc.

[0064] - The recording of the sensor data and other process parameters, including the sensor data and process parameters from previous fermentation and cooking processes, allows adjustment and optimisation of the process parameters in future processes. Such data analysis and optimisation may be implemented using Al and MLA. This enables quality control when using non-standardised agricultural products that may have large variations in quality.

[0065] - The collection and analysis of the sensor data and process parameters may also allow one or more steps of the process to be controlled remotely, and enables quality assurance as well as providing a database for quality management.

[0066] - The automation of data collection and analysis and Al optimisation facilitate an efficient and effective quality control system.

[0067] - The methods and systems according to the present technology enable automation (e.g. Al operated) of small, independent, modular manufacturing units that allows adjustments of process parameters during production, making it possible to take into account the quality or variations in raw ingredients. Such modular manufacturing units can be easily scaled and may provide the following advantages:

[0068] - reduction in CO2 emission;

[0069] - enables use of locally sourced agricultural products;

[0070] - enables flexible adjustment of production depending on the local demand; - leads to zero waste in production; - leads to circular economy;

[0071] - reduces dependence on global supply chain;

[0072] - enables use of grains, pseudo grains and legumes which are not previously used in food production;

[0073] - reduces the cost of quality control and inspection;

[0074] - enables use of modular system of production in the food industry;

[0075] - reduces cost of establishing new production units and systems;

[0076] - data collected during production may be used for further innovation. The following gives a brief overview of machine learning algorithms (MLAs) for embodiment(s) in which artificial intelligence (Al) is used. However, it should be noted that the use of an MLA in these embodiment(s) is a non-limiting example of implementing the present technology, and the use of an MLA is not essential.

[0077] Overview of MLAs

[0078] There are many different types of MLAs known in the art. Broadly speaking, there are three types of MLAs: supervised learning-based MLAs, unsupervised learning-based MLAs, and reinforcement learning-based MLAs.

[0079] Supervised learning MLA process is based on a target - outcome variable (or dependent variable), which is to be predicted from a given set of predictors (independent variables). Using this set of variables, the MLA generates a function using training data that maps inputs to desired outputs during training. The training process continues until the MLA achieves a desired level of accuracy on validation data. Examples of supervised learning-based MLAs include:

[0080] Regression, Decision Tree, Random Forest, Logistic Regression, etc.

[0081] Unsupervised learning MLA does not involve predicting a target or outcome variable but learns patterns from untagged data. Such MLAs are capable of selforganization to capture patterns as probability densities, and are used e.g. for clustering a population of values into different groups. Clustering is used in many fields including pattern recognition, image analysis, bioinformatics, data compression, computer graphics, etc. Examples of unsupervised learning MLAs include: apriori algorithm and k-means algorithm.

[0082] Reinforcement learning MLA is trained to take actions or make decisions that maximize cumulative reward (e.g. a user-provided score). During training, the MLA is exposed to a training environment where it learns through trial and error to develop an optimal or near-optimal policy that maximizes reward. In doing so, the MLA learns from past experience and attempts to capture the best possible knowledge to make desirable decisions. An example of reinforcement learning MLA is a Markov Decision Process.

[0083] It should be understood that different types of MLAs having different structures or topologies may be used for various tasks.

[0084] The implementation of Al or MLAs in the context of the present technology can be broadly categorized into two phases - a training phase and an in-use or deployed phase. First, the given MLA is trained in the training phase using one or more appropriate training data sets. Then, once the given MLA learned what data to expect as inputs and what data to provide as outputs, the given MLA is executed using in-use data in the in-use or deployed phase. Further, while deployed, the given MLA may continue to learn from the in-use data based for example on user feedback.

[0085] As will be appreciated by one skilled in the art, the present techniques may be embodied as a system, method or computer program product.

[0086] Computer program code for carrying out operations of the present techniques may be written in any combination of one or more programming languages, including object-oriented programming languages and conventional procedural programming languages. For example, program code for carrying out operations of the present techniques may comprise source, object or executable code in a conventional programming language (interpreted or compiled) such as C, or assembly code, code for setting up or controlling an ASIC (Application Specific Integrated Circuit) or FPGA (Field Programmable Gate Array), or code for a hardware description language such as VerilogTM or VHDL (Very high-speed integrated circuit Hardware Description Language).

[0087] The examples and conditional language recited herein are intended to aid the reader in understanding the principles of the present technology and not to limit its scope to such specifically recited examples and conditions. It will be appreciated that those skilled in the art may devise various arrangements which, although not explicitly described or shown herein, nonetheless embody the principles of the present technology and are included within its scope as defined by the appended claims.

[0088] Furthermore, as an aid to understanding, the above description may describe relatively simplified implementations of the present technology. As persons skilled in the art would understand, various implementations of the present technology may be of a greater complexity.

[0089] In some cases, what are believed to be helpful examples of modifications to the present technology may also be set forth. This is done merely as an aid to understanding, and, again, not to limit the scope or set forth the bounds of the present technology. These modifications are not an exhaustive list, and a person skilled in the art may make other modifications while nonetheless remaining within the scope of the present technology. Further, where no examples of modifications have been set forth, it should not be interpreted that no modifications are possible and / or that what is described is the sole manner of implementing that element of the present technology.

[0090] Moreover, all statements herein reciting principles, aspects, and implementations of the technology, as well as specific examples thereof, are intended to encompass both structural and functional equivalents thereof, whether they are currently known or developed in the future. Thus, it will be appreciated that any flowcharts, flow diagrams, state transition diagrams, pseudo-code, and the like represent various processes which may be substantially represented in computer-readable media and so executed by a computer or processor, whether or not such computer or processor is explicitly shown.

[0091] It will be clear to one skilled in the art that many improvements and modifications can be made to the foregoing exemplary embodiments without departing from the scope of the present techniques.

Claims

CLAIMS1. A system for producing a fermented food product using a plant-based ingredient, comprising:a first fermentation apparatus configured to maintain a first predetermined temperature range to allow fermentation of the plant-based ingredient into first fermented mass, the first fermentation apparatus comprising an agitator configured to stir a content of the first fermentation apparatus;a viscosity sensor provided to the first fermentation apparatus configured to measure an energy consumption of the agitator; anda monitoring and control module configured to receive sensor data from the viscosity sensor to determine a viscosity of the content of the first fermentation apparatus based on the energy consumption of the agitator.

2. The system of claim 1, wherein the monitoring and control module is further configured to compare the viscosity of the content of the first fermentation apparatus to a reference viscosity, and when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity, adjust the viscosity of the content of the first fermentation apparatus.

3. The system of claim 1 or 2, further comprising a first level sensor provided to the first fermentation apparatus configured to measure a first height level of the content of the first fermentation apparatus, wherein the monitoring and control module is further configured to receive sensor data from the first level sensor and determine a volume of the content of the first fermentation apparatus based on the first height level.

4. The system of any preceding claim, further comprising:a second fermentation apparatus configured to maintain a second predetermined temperature range to allow fermentation of the first fermented mass into second fermented mass; anda second level sensor provided to the second fermentation apparatus configured to measure a second height level of the content of the second fermentation apparatus,wherein the monitoring and control module is further configured to receivesensor data from the second level sensor and determine a volume of the content of the second fermentation apparatus based on the second height level.

5. The system of any preceding claim, further comprising:a cooking apparatus configured to maintain a third predetermined temperature range to cook the second fermented mass; anda third level sensor provided to the cooking apparatus configured to measure a third height level of the content of the cooking apparatus, wherein the monitoring and control module is further configured to receive sensor data from the third level sensor and determine a volume of the content of the cooking apparatus based on the third height level.

6. The system of any preceding claim, further comprising one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, the or each temperature sensor being configured to measure a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, wherein the monitoring and control module is further configured to compare the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature, and when temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature, adjust the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus.

7. A system for producing a fermented food product, comprising:a first fermentation apparatus configured to maintain a first predetermined temperature range to ferment an ingredient into first fermented mass, the first fermentation apparatus comprising an agitator configured to stir the first fermented mass;a viscosity sensor provided to the first fermentation apparatus configured to measure an energy consumption of the agitator;a first level sensor provided to the first fermentation apparatus configured to measure a first height level of the first fermented mass;a second fermentation apparatus configured to maintain a secondpredetermined temperature range to ferment the first fermented mass into second fermented mass;a second level sensor provided to the second fermentation apparatus configured to measure a second height level of the second fermented mass; a cooking apparatus configured to maintain a third predetermined temperature range to cook the second fermented mass;a third level sensor provided to the cooking apparatus configured to measure a third height level of the cooked second fermented mass;one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, the or each temperature sensor being configured to measure a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus; anda monitoring and control module configured to:receive sensor data from the viscosity sensor to determine a viscosity of the first fermented mass based on the energy consumption of the agitator and compare the viscosity of the first fermented mass to a reference viscosity, and when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity, adjust the viscosity of the content of the first fermentation apparatus;receive sensor data from the first level sensor and determine a volume of the first fermented mass based on the first height level;receive sensor data from the second level sensor and determine a volume of the second fermented mass based on the second height level;receive sensor data from the third level sensor and determine a volume of the cooked second fermented mass based on the third height level; and compare the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature, and when temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature, adjust the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus.

8. The system of any preceding claim, wherein the monitoring and control module is further configured to collect sensor data from the viscosity sensor, thefirst level sensor, the second level sensor, the third level sensor and / or the one or more temperature sensors, analyse the collected sensor data to generate an analysis result, and optimise operation of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus based on the analysis result.

9. A computer-implemented method of optimising a production process for a fermented food product from a plant-based ingredient using the system of claim 7, comprising:collecting sensor data from the viscosity sensor, the first level sensor, the second level sensor, the third level sensor and / or the one or more temperature sensors;generating an analysis result by analysing the collected sensor data; and optimising operation of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus based on the analysis result, to set an operating temperature for the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus, adjust the viscosity of the first fermented mass by adjusting water content, and / or set an operation time length of the first fermentation apparatus, the second fermentation apparatus and / or the cooking apparatus.

10. A method of producing a fermented food product from a plant-based ingredient, comprising:first fermenting, by a first fermentation apparatus configured to maintain a first predetermined temperature range, the plant-based ingredient into first fermented mass the first fermentation apparatus comprising an agitator configured to stir a content of the first fermentation apparatus;generating, by a viscosity sensor, viscosity sensor data based on energy consumption of the agitator; anddetermining, by a monitoring and control module, a viscosity of the content of the first fermentation apparatus based on the viscosity sensor data from the viscosity sensor.

11. The method of claim 10, further comprising:comparing, by the monitoring and control module, the viscosity of thecontent of the first fermentation apparatus to a reference viscosity; and adjusting, by the monitoring and control module, the viscosity of the content of the first fermentation apparatus when the viscosity of the content of the first fermentation apparatus differs from the reference viscosity.

12. The method of claim 10 or 11, further comprising:generating, by a first level sensor, a first level sensor data based on a first height level of the content of the first fermentation apparatus; and determining, by the monitoring and control module, a volume of the content of the first fermentation apparatus based on the first level sensor data.

13. The method of any of claim 10 to 12, further comprising:second fermenting, by a second fermentation apparatus configured to maintain a second predetermined temperature range, the first fermented mass into second fermented mass;generating, by a second level sensor, a second level sensor data based on a second height level of the content of the second fermentation apparatus; and determining, by the monitoring and control module, a volume of the content of the second fermentation apparatus based on the second level sensor data.

14. The method of any of claim 10 to 13, further comprising:cooking, by a cooking apparatus configured to maintain a third predetermined temperature range, the second fermented mass;generating, by a third level sensor, a third level sensor data based on a third height level of the content of the cooking apparatus; anddetermining, by the monitoring and control module, a volume of the content of the cooking apparatus based on the third level sensor data.

15. The method of any of claim 10 to 14, further comprising:generating, by one or more temperature sensors provided to the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus, temperature sensor data based on a temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus;comparing, by the monitoring and control module, the temperature of thefirst fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus to a respective reference temperature; andadjusting, by the monitoring and control module, the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus when the temperature of the first fermentation apparatus, the second fermentation apparatus, and / or the cooking apparatus differs from the respective reference temperature.

16. A fermented food product produced using the system of any of claims 1 to 8 or the method of any of claims 9 to 15.

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