Dynamic recipe control

• US 10,215,744 B2
• Filed: 07/03/2017
• Issued: 02/26/2019
• Est. Priority Date: 04/16/2012
• Status: Active Grant

• Current Assignee: Iceberg International SARL
• Original Assignee: Iceberg International SARL
• Inventors: Minvielle, Eugenio
• Primary Examiner(s): Le, Thien M
• Application Number:
  US15/641,025
• Publication Number:
  US 20180003687A1
• Time in Patent Office: 603 Days
• Field of Search: 23546211, 235375
• CPC Class Codes: A23L 5/00 Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• CPC Class Codes: A23P 10/00 Shaping or working of foodstuffs characterised by the products
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16
• CPC Class Codes: A47J 31/44 Parts or details or accessories of beverage-making apparatus filters or strainers A47J31/06
• CPC Class Codes: A47J 36/00 Parts, details or accessories of cooking-vessels A47J27/00 - A47J33/00 take precedence insofar as these parts, details or accessories are restricted to a particular kind of cooking-vessel provided for in a single one of these groups
• CPC Class Codes: A47J 36/321 the electronic control being performed over a network, e.g. by means of a handheld device
• CPC Class Codes: A47J 37/0623 Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity A47J37/0605 takes precedence
• CPC Class Codes: A47J 37/08 Bread-toasters
• CPC Class Codes: A47J 43/0716 for machines with tools driven from the lower side A47J43/0727 - A47J43/08 take precedence
• CPC Class Codes: F24C 7/085 on baking ovens
• CPC Class Codes: G01N 33/02 Food
• CPC Class Codes: G09B 19/0092 Nutrition
• CPC Class Codes: G16H 20/60 relating to nutrition control, e.g. diets
• CPC Class Codes: G16Z 99/00 Subject matter not provided for in other main groups of this subclass
• CPC Class Codes: Y02A 90/10 Information and communication technologies [ICT] supporting adaptation to climate change, e.g. for weather forecasting or climate simulation

Abstract

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

Claims

1. A conditioning system, comprising:

a chamber for receiving a nutritional substance, the chamber enclosing a dynamic conditioner environment where solid, gaseous and liquid states of the nutritional substance are generated during conditioning;

one or more conditioning elements disposed within or in thermal communication with the dynamic conditioner environment;

one or more sensors for detecting at least one of the solid, liquid or gaseous states of the nutritional substance during conditioning; and

a processor hosted remotely from the conditioning system in a cloud based system and configured to receive signals from the one or more sensors representing the solid, liquid or gaseous states of the nutritional substance as they evolve during conditioning, and based on said signals, dynamically control the one or more conditioning elements to condition the nutritional substance to generate a desired organoleptic, aesthetic or nutrition value of the nutritional sub stance.

2. The conditioning system of claim 1, further comprising:

a recipient disposed within said chamber and configured to receive liquids generated from the nutritional substance during conditioning, and load cells configured to determine the weight of liquids collected in the recipient during conditioning.

3. The conditioning system of claim 1 wherein the one or more sensors are comprised of any one or more of:

temperature sensor, volatile compound sensor, gas sensor, weight sensor, volume sensor, infrared sensor, spectrometer sensor or digital cameras, pressure sensors and relative humidity sensors.

4. The conditioning system of claim 1, further comprising:

a recipient disposed within said chamber and configured to receive liquids generated from the nutritional substance during conditioning, and load cells configured to determine the weight of liquids collected in the tray during conditioning.

5. The conditioning system of claim 1 wherein the conditioning elements are heating elements and are comprised of any one or more of broil, forced air convection, bake, microwave, nanocarbon lamps, quartz halogen lamps or thermoelectric heater.

6. The conditioning system of claim 1 wherein the conditioning elements are cooling elements and are comprised of any one or more of, cooling conductors, thermoelectric cooler, magnetic coolers, evaporative cooler and mechanical refrigerator, compressor/evaporator/condenser systems.

7. The conditioning system of claim 1 wherein the processor includes self-learning or machine learning algorithms that continuously improve the organoleptic, aesthetic or nutrition value of the nutritional substance based on consumer feedback after each condition session is carried out in the conditioning system.

8. A method of conditioning a nutritional substance, comprising:

receiving a nutritional substance in a chamber, the chamber enclosing a dynamic conditioner environment where the solid, gaseous and liquid states of the nutritional substance are generated during conditioning;

sensing at least one of the solid, liquid or gaseous states of the nutritional substance during conditioning using one or more sensors; and

processing signals from the one or more sensors representing the solid, liquid or gaseous states of the nutritional substance as they evolve during conditioning, and based on said signals, dynamically controlling one or more elements to condition the nutritional substance to generate a desired organoleptic, aesthetic or nutrition value of the nutritional substance, wherein the processing is performed in a cloud based system.

9. The method of claim 8 wherein the processing step further comprises implementing self-learning or machine learning algorithms that continuously improve the organoleptic, aesthetic or nutrition value of the nutritional substance based on consumer feedback after each conditioning.

10. The method of claim 9, wherein the consumer feedback comprises any one or more of:

food preferences, conditioning sessions, meal ratings or other information provided by the consumer for use in a particular conditioning system, said information available to the consumer to carry forward to another conditioning system.

11. The method of claim 8 wherein the one or more elements are comprised of any one or more of power, temperature, heating/cooling, air flow, images or time.

12. The method of claim 8 wherein the one or more elements are conditioning elements comprised of any one or more of:

broil, forced air convection, bake, microwave, nanocarbon lamps, quartz halogen lamps, conductors, cameras or thermoelectric heater/coolers.

13. The method of claim 8 wherein local conditioning systems continuously inform the cloud based system and the cloud based system utilizes AI to optimize algorithms in subsequent cooking sessions.

14. The method of claim 8, further comprising:

sending and receiving data relating to options for selecting one of a set of specific conditioning protocols that are referenced to consumer input regarding a category of conditioning protocol; and

receiving a second consumer input relating to the consumer'"'"'s choice of one of the set of specific conditioning protocols.

15. The method of claim 14, wherein the type of conditioning protocol is identified by the consumer preferences such as traditional, or master conditioning protocols.

16. The method of claim 14, wherein the consumer input is used to make modifications to conditioning protocols and wherein the processor executes self-learning or machine learning algorithms that continuously improve the organoleptic, aesthetic or nutrition value of the nutritional substance based on consumer input after each condition method is carried out.