Control system, control method, recording medium, information provision system, information provision method, and recording medium

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Solution Overview

Problem

Existing methods struggle to simultaneously satisfy both health-related and taste-related preferences in cooking, often resulting in dishes that are healthy but lack flavor.

Innovation Solution

A control system that acquires dish information and sensory evaluation data to adjust cooking parameters, such as temperature, pressure, and ingredient quantities, using a trained model to enhance or reduce sensory attributes like sweetness, saltiness, and umami during the cooking process.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If cooking parameters are adjusted to enhance sensory attributes, then taste-related preferences are satisfied, but health-related preferences may be compromised

Engineering Contradiction:

Improvesensory evaluation valueVSAvoidhealth-related preferences

Core Design Contradiction:

Manufacturing precisionVSObject-affected harmful factors

Solution Approach 1:

The system changes cooking parameters (temperature, time, pressure) to control the degree of cooking and thereby adjust sensory attributes. By precisely controlling these parameters, the system can enhance taste while maintaining health benefits, resolving the contradiction between sensory evaluation and health preferences.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The cooking parameters are made dynamically adjustable based on user-selected sensory attributes. The system allows real-time modification of cooking conditions to optimize both taste and health outcomes, rather than using fixed cooking parameters.

Inventive Principle:

Principle #15Dynamics

2Manufacturing precision

If multiple cooking parameters are adjusted to satisfy taste preferences, then sensory evaluation improves, but control system complexity increases

Engineering Contradiction:

Improvesensory evaluation valueVSAvoidcontrol system

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The system incorporates sensory evaluation information as feedback to automatically adjust cooking parameters. This feedback mechanism allows the system to achieve precise sensory outcomes without requiring complex manual control, as the system self-regulates based on the desired sensory attributes.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The control system performs automatic parameter adjustment based on pre-acquired cooking parameter information and sensory evaluation data. The system serves itself by selecting and applying appropriate cooking parameters without requiring complex user intervention or manual calibration.

Inventive Principle:

Principle #25Self-service

Data Source

PatentUS20250228385A1Control system, control method, recording medium, information provision system, information provision method, and recording medium

Publication Date: 2025.07.17 PANASONIC INTELLECTUAL PROPERTY MANAGEMENT CO LTD

AI summary

A control system includes an acquisition unit, an information processing unit, and an output unit. The acquisition unit acquires dish information indicating a dish, and sensory evaluation information based on the dish information. The information processing unit acquires cooking parameter information, including one or more cooking parameters, based on the acquired dish information and sensory evaluation information. The output unit outputs a control signal, including the acquired cooking parameter information, to a cooking control unit, which controls a cooking device. The cooking parameter information includes a cooking parameter for increasing or decreasing a sensory evaluation value corresponding to the sensory evaluation information during a cooking process performed by the cooking device.