Data processing device and data processing method
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Solution Overview
Problem
Conventional cooking robots follow pre-set recipes and may not produce dishes that align with the preferences of the person consuming them.
Innovation Solution
A data processing device that generates recipe data linking cooking operation data with cook biological data, allowing customization of dishes based on the biological reactions of the chef during cooking, ensuring the flavor matches the consumer's preferences.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If a cooking robot follows a pre-set recipe, then the cooking operation can be automated and reproduced consistently, but the dish cannot be customized to match individual taste preferences
Solution Approach 1:
The system performs preliminary actions by having the chef taste the dish at multiple stages during the cooking process and recording their biological data (heart rate, skin conductance, facial expressions) along with the cooking parameters. This preliminary data collection enables later customization without requiring real-time chef intervention, thus maintaining automation while enabling adaptability.
Solution Approach 2:
The system implements feedback mechanisms by using the recorded biological data to determine the chef's satisfaction level at each tasting point. This feedback is then used to adjust cooking parameters (temperature, time, seasoning) in subsequent iterations, allowing the robot to learn and adapt to the chef's preferences while maintaining automated operation.
2Manufacturing precision
If recipe data includes detailed cooking operation data, then the cooking process can be precisely reproduced, but the data structure becomes complex and difficult to manage
Solution Approach 1:
The recipe data is segmented into distinct modules: cooking operation data (temperature, time, stirring speed), ingredient data (types, quantities, preparation methods), and biological data (heart rate, skin conductance, facial expressions). Each module is independently structured and can be managed separately, reducing overall complexity while maintaining precise reproduction capability.
Solution Approach 2:
The patent introduces an intermediary data structure that links biological data to cooking parameters through tasting events. Instead of directly correlating all biological measurements with all cooking parameters, the intermediary structure associates biological data with specific tasting points, which then relate to specific cooking stages. This intermediary layer simplifies the overall data relationship management.
3Measurement precision
If biological data is collected during the cooking process, then dish flavor can be adjusted to match chef's preferences, but the measurement and data processing requirements increase
Solution Approach 1:
The patent employs multi-functional sensors that can detect multiple biological parameters simultaneously. For example, wearable sensors measure both heart rate and skin conductance, while facial recognition cameras capture expressions, eye movements, and head gestures. This universal measurement approach reduces the number of separate measurement systems needed while improving flavor preference detection accuracy.
Solution Approach 2:
The system implements self-service by using the chef's own biological responses as the measurement criterion for flavor assessment. Instead of requiring the chef to verbally describe or rate the flavor, the system automatically detects and interprets their physiological reactions, eliminating the need for complex subjective evaluation protocols and reducing measurement complexity.
Data Source
AI summary
There is provided a data processing device and a data processing method capable of customizing a dish made by a cooking robot according to a preference of a person who eats the dish. The data processing device (11) according to one aspect of the present technology generates recipe data including a data set used when a cooking robot (1) performs a cooking operation, the data set linking cooking operation data in which information regarding an ingredient of a dish and information regarding an operation of a cook in a cooking process using the ingredient are described, and cook biological data indicating a biological reaction of the cook measured in conjunction with progress of the cooking process. The present technology can be applied to a computer that controls cooking in a cooking robot.