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EP-4735797-A1 - PROVIDING A COOKING RECOMMENDATION FOR A DISH

EP4735797A1EP 4735797 A1EP4735797 A1EP 4735797A1EP-4735797-A1

Abstract

A method (150) for providing a cooking recommendation (110) for a dish to be cooked comprises the steps of acquiring a description (105) of the dish that is intelligible to humans; determining a first classification of the description (105) in relation to a first predetermined taxonomy (140); deriving a second classification of the dish from the first classification and in relation to a second predetermined taxonomy (145); the second taxonomy (145) describing cooking-related properties of the dish; and providing a cooking recommendation (110) for the dish.

Inventors

  • KORDT, ERIK
  • HORN, KATRIN
  • Richter, Hoang
  • Tomandl, Oliver
  • HEPPERLE, Clemens

Assignees

  • BSH Hausgeräte GmbH

Dates

Publication Date
20260506
Application Date
20240606

Claims (13)

  1. 1. Method (150) for providing a cooking recommendation (110) for a food to be cooked, the method (150) comprising the following steps: Capturing (155) a human-understandable description (105) of the food; determining (160) a first classification of the description (105) with respect to a first predetermined taxonomy (140); - deriving (165) a second classification of the food from the first classification and with respect to a second predetermined taxonomy (145); - the second taxonomy (145) describes cooking characteristics of the food; and Providing (175) a cooking recommendation (110) for the dish.
  2. 2. The method (150) according to claim 1, wherein the second taxonomy is formed on the basis of an ontology that models general cooking-chemical relationships.
  3. 3. The method (150) of claim 1 or 2, wherein there is a predetermined association between the first and the second taxonomy.
  4. 4. Method (150) according to claims 2 and 3, wherein the assignment is formed by the ontology.
  5. 5. The method (150) according to any one of claims 2 to 4, wherein providing a cooking recommendation comprises the following steps: Determining a food modeled in the ontology that is similar to the food to be cooked; Sorting the food into the ontology; Determining a process parameter for the food to be cooked; and providing the cooking recommendation based on the process parameter.
  6. 6. The method (150) of claim 5, wherein data or connections of the representation of the food to be cooked in the ontology are enriched by means of inference.
  7. 7. The method (150) of claim 5 or 6, wherein missing data of the food to be cooked are generated in the ontology and linked to the representation of the food to be cooked.
  8. 8. The method (150) of any one of claims 2 to 7, wherein the ontology comprises reaction kinetics of food.
  9. 9. The method (150) of any one of claims 2 to 8, wherein the ontology comprises threshold values at which a chemical effect occurs.
  10. 10. The method (150) of any one of claims 2 to 9, wherein the ontology comprises indicators for achieving predetermined cooking chemical effects.
  11. 11. The method (150) of claim 2, wherein the cooking chemical relationship is modeled as an approximation.
  12. 12. Device (100) for providing a cooking recommendation (110) for a food to be cooked, the device (100) comprising the following elements: - an input device for recording a human-understandable description (105) of the food; - an output device for providing a cooking recommendation (110); - a memory with a first (140) and a second taxonomy (145); wherein the first taxonomy (140) describes a food in a humanly understandable manner; and the second taxonomy (145) describes cooking properties of the food; - a processing device which is configured to determine a first classification of the description (105) with respect to the first taxonomy (140); to derive a second classification therefrom with respect to the second taxonomy (145); and to provide a cooking recommendation (110) for the food on the basis of the classification.
  13. 13. Device (100) according to claim 12, wherein the processing device is further configured to determine a second taxonomy with respect to an ontology; wherein the ontology models general cooking-chemical relationships.

Description

Providing a cooking recommendation for a dish The invention relates to the control of a cooking appliance. In particular, the invention relates to the provision of a cooking recommendation for a dish. A dish can be prepared according to a recipe, one of the processing steps of which includes cooking. Cooking can, for example, take place in an oven, which requires the oven to be set to predetermined parameters. The parameters can include a temperature or a heat source. Available heat sources in the oven can, for example, be top heat, bottom heat, convection or a grill. A modern oven can provide other heat sources, such as a microwave or a steam generator. Different heat sources can be combined, and a heat source can only be activated for part of a cooking process. For example, a roast can first be treated with a high temperature on all sides to close pores in the meat, then with a lower temperature from below, possibly with the addition of steam to prevent the roast from drying out, and shortly before the end of cooking with the help of a grill to form a crust. A recipe can be assigned parameters for the correct setting of an oven. This usually assumes an oven with only a few heat sources so that the recipe can be used universally. A better-equipped oven cannot be fully utilized and the cooking result can be good but not optimal. In another case, a known recipe can be modified so that it is not clear how an advantageous cooking process could take place. Empirically determining the best cooking method can be very time-consuming if all possible types of cooking are tried out. The effort required can be disproportionately high, especially if the oven has many different functions or functions that can be combined with one another. EP 3909479 A1 proposes, on the basis of a role which is essential for a dish to be prepared, to determine ingredients and processing steps for processing the ingredients in order to fulfill at least one role. CN 112369122 A relates to a technique for determining a cooking parameter of a food based on processing information from a cooking recipe. Known techniques require either large amounts of predetermined information or complex processing of information associated with ingredients or processing steps in a recipe. As a result, most known approaches are only partially suitable for use in a household. One object underlying the present invention is to provide an improved technology for providing a cooking recommendation for a dish. The invention solves this problem by means of the subject matter of the independent claims. Subclaims give preferred embodiments. According to a first aspect of the present invention, a method for providing a cooking recommendation for a dish to be cooked comprises steps of capturing a human-understandable description of the dish; determining a first classification of the description with respect to a first predetermined taxonomy; deriving a second classification of the dish from the first classification and with respect to a second predetermined taxonomy; wherein the second taxonomy describes cooking properties of the dish; and providing a cooking recommendation for the dish. Based on the cooking recommendation, a household appliance can then be controlled, such as a stove or an oven. Accordingly, according to one aspect, the present invention also comprises a method for controlling a cooking appliance, which comprises the method for providing a cooking recommendation. It was recognized that a description of a dish that a person can understand can vary greatly, while the cooking parameters associated with the dish can only change relatively slightly. For example, different sponge cakes can be prepared with different flavoring ingredients, while the type, duration and temperature of the cooking process can practically not change at all. While there may be a significant difference between a cherry cake and a strawberry cake for a person, this variation can hardly be relevant in terms of cooking technology. Using the first taxonomy, a dish can be classified in such a way that it is sufficiently precise for subsequent purposes. Using the second taxonomy, processes, ingredients or characteristics of the dish can be broken down so that a cooking recommendation can be made. The first classification can be converted into the second so that relevant parameters can be extracted for determining the cooking recommendation. The human readable description can be given in different forms. In particular, the human readable description can include an image, a label and/or a textual description. The label or description can alternatively be given in writing or verbally. For example, the dish can be referred to as pizza, saffron cake or lasagne. One or more images can be taken from a recipe or a serving suggestion, for example. A user can also provide a description, image or label of a previously prepared dish. The human readable description can essentially include informatio