Cooking Robot Recipe Generation Using Flavor and Chemical Data
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Solution Overview
Problem
It is challenging to continuously create new recipes due to the perpetuation of fixed ideas based on common practices, culture, and experiences in cooking.
Innovation Solution
An information processing device and cooking robot that generate new recipes using chemical structure information of food ingredients, sensing information obtained through sensors, and subjective flavor evaluations, allowing for the creation of unique flavor profiles and cooking methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If chefs rely on fixed ideas based on common practice, culture, and experience to create recipes, then recipe creation is easier and more consistent with tradition, but the ability to continuously create new and innovative recipes is limited
Solution Approach 1:
The patent introduces an information processing device as an intermediary between chefs and recipe creation. This device collects chemical structure information, sensing information, and flavor subjective information, then processes this data to generate new recipe suggestions. The intermediary handles the complexity of data integration and analysis, freeing chefs from the burden of manually creating entirely new recipes while still enabling continuous recipe innovation.
Solution Approach 2:
The system changes the parameters used for recipe creation from traditional subjective knowledge to objective measurable data. By utilizing chemical structure information, sensing information from sensors, and flavor subjective information, the system transforms recipe generation into a data-driven process that can continuously produce new combinations and variations, overcoming the limitations of fixed traditional approaches.
2Productivity
If traditional recipe creation methods based on experience and culture are used, then recipes are culturally authentic and easy to reproduce, but continuous innovation and creation of distinct new recipes becomes difficult
Solution Approach 1:
The patent segments flavor information into three distinct components: chemical structure information, sensing information, and flavor subjective information. This segmentation allows each type of information to be collected, analyzed, and processed independently, then integrated to generate comprehensive recipe suggestions. This approach enables efficient use of diverse information sources while maintaining the ability to create innovative recipes.
Solution Approach 2:
The system incorporates feedback loops where sensing information from actual food measurement is fed back into the recipe generation process. This feedback mechanism allows the system to learn from real-world flavor outcomes and continuously improve recipe suggestions, bridging the gap between theoretical recipe creation and actual culinary results while preventing loss of practical flavor information.
Data Source
AI summary
The present technology relates to an information processing device, an information processing method, a cooking robot, a cooking method, and cooking equipment capable of generating a new recipe. An information processing device of one aspect of the present technology generates a new recipe on the basis of chemical structure information representing chemical structures of food ingredients used for cooking, sensing information obtained by measuring flavors of food ingredients using a sensor, and flavor subjective information representing subjective evaluation of people with respect to flavors of food ingredients. The present technology can be applied to a computer prepared in a kitchen.