Method for performing a cooking process on the basis of a cooking recipe information
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Solution Overview
Problem
Existing cooking appliances struggle to execute cooking processes effectively using user-submitted recipes due to incomplete information, such as missing cooking times and heating modes, and lack of adaptation to changes in food during cooking.
Innovation Solution
A method that generates a food model based on cooking recipe information and a database, allowing for the definition of cooking parameters like temperature and duration, and enabling adaptation during the cooking process through user input and detected parameters, using thermal property calculations and ingredient interactions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If user-submitted cooking recipes are used, then recipe variety and user flexibility are improved, but information completeness and cooking reliability deteriorate
Solution Approach 1:
A food model acts as an intermediary between the incomplete user-submitted recipes and the cooking control system. The food model fills in missing information by simulating heat transfer and chemical reactions based on available ingredients and conditions, enabling reliable cooking control without requiring complete manual recipe information
Solution Approach 2:
The patent replaces manual recipe specification with automated computational modeling. Instead of relying on users to provide complete cooking instructions, the system uses food models with thermal and chemical properties to automatically determine cooking parameters, substituting human judgment with scientific computation
2Reliability
If predefined cooking recipes are used, then cooking reliability is improved, but adaptability to user needs and recipe variety deteriorate
Solution Approach 1:
The food model serves multiple functions: it can process any user-submitted recipe while maintaining scientific accuracy, replacing the need for separate predefined recipes for different dishes. The universal modeling approach handles diverse ingredients and cooking methods through a single systematic framework
3Device complexity
If static cooking parameters are used, then device complexity is reduced, but ability to adapt to food changes during cooking deteriorates
Solution Approach 1:
The cooking control system transitions from static predefined parameters to dynamic adaptive parameters. The food model continuously simulates the cooking process, adjusting temperature, time, and other parameters in real-time based on the current state of the food, enabling adaptation without excessive complexity
Solution Approach 2:
The system implements feedback loops where the food model continuously monitors cooking progress and adjusts parameters accordingly. Sensor data from the cooking appliance feeds back into the model, which then modifies cooking parameters to account for changes in food properties during the cooking process
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the use of arbitrary cooking recipes for automatic, semi-automatic, or manual cooking processes, ensuring optimal cooking results by simulating heat transfer scenarios and adjusting parameters based on food changes, thereby overcoming the limitations of predefined recipes.
Implementation Method 1
at least one thermal property of the food product ready to be cooked is estimated on the basis of the cooking recipe information and the basic nutrient information. Said thermal property of the food product may be its density, thermal conductivity and/or heat capacity
Implementation Method 2
at least one thermal property of the food product ready to be cooked is estimated on the basis of the cooking recipe information and the basic nutrient information. Said thermal property of the food product may be its density, thermal conductivity and/or heat capacity
Data Source
AI summary
The present invention relates to a method for performing a cooking process on a food product ready to be cooked on the basis of a cooking recipe information provided in a cooking recipe (10). At least one food model (30) is generated on the basis of the cooking recipe information and a database (14, 16, 20, 22, 26, 28). The cooking recipe (10) comprises at least one of the information about: —an ingredient, —a preparation step or process, —the shape of unprocessed food, and —composition, properties and condition of the food product. The database (14, 16, 20, 22, 26, 28) comprises information about ingredients and/or unprocessed food, which may be basic nutrient information of ingredients and/or unprocessed food, particularly information about content of at least one of: water, fat, carbohydrates and proteins. The database (14, 16, 20, 22, 26, 28) may also comprise, in addition or alternatively, information about at least one thermal property of the unprocessed food or food product ready to be cooked. If applicable, at least one thermal property of the food product ready to be cooked, in particular its density, thermal conductivity and/or heat capacity, is estimated on the basis of the cooking recipe information and the basic nutrient information. At least one cooking parameter of the cooking process, in particular temperature of the cooking equipment and/or environment, duration of a cooking program and/or program segment and/or program step, heating mode, etc., is defined based on the food model (30) and/or on at least the provided or estimated at least one thermal property of the food product.