SYSTEM AND METHODS FOR VIRTUAL COOKING WITH FOOD PAIRING

• US 20130149677A1
• Filed: 12/12/2011
• Published: 06/13/2013
• Est. Priority Date: 12/12/2011
• Status: Abandoned Application

• Current Assignee: Nomnommer, Inc.
• Original Assignee: Nomnommer, Inc.
• Inventors: Slone, Josiah A., Tokuda, Yukie J., Vyvoda, Michael A., Vachalek, Robert S.
• Application Number:
  US13/323,528
• Publication Number:
  US 20130149677A1
• Time in Patent Office: Days
• US Class Current: 434/127
• 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: G09B 19/0092 Nutrition

Abstract

Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile.

Claims

1. A method for generating recipe pairings, comprising:

acquiring a recipe, the recipe includes one or more ingredients and one or more cooking steps;

generating a virtual cooking result based on the one or more ingredients and the one or more cooking steps, the virtual cooking result includes one or more taste values and one or more aromatic values;

determining one or more similar recipes, each of the one or more similar recipes is within a particular flavor distance of the recipe;

determining one or more recipe pairings associated with the one or more similar recipes; and

displaying at least one of the one or more recipe pairings.

2. The method of claim 1, wherein:

the generating a virtual cooking result is performed by a virtual cooking server;

the determining one or more similar recipes is performed by the virtual cooking server;

the determining one or more recipe pairings is performed by the virtual cooking server; and

the one or more similar recipes include a first recipe, the determining one or more similar recipes includes acquiring a first virtual cooking result associated with the first recipe, the first virtual cooking result includes one or more first taste values, the particular flavor distance between the recipe and the first recipe is determined based on a difference between the one or more taste values and the one or more first taste values.

3. The method of claim 1, wherein:

the one or more similar recipes include a first recipe, the determining one or more similar recipes includes acquiring a first virtual cooking result associated with the first recipe, the first virtual cooking result includes one or more first aromatic values, the particular flavor distance between the recipe and the first recipe is determined based on a difference between the one or more aromatic values and the one or more first aromatic values.

4. The method of claim 1, wherein:

the virtual cooking result includes a total flavor intensity value, the one or more similar recipes include a first recipe, the determining one or more similar recipes includes acquiring a first virtual cooking result associated with the first recipe, the first virtual cooking result includes a first total flavor intensity value, the particular flavor distance between the recipe and the first recipe is determined based on a difference between the total flavor intensity value and the first total flavor intensity value.

5. The method of claim 1, wherein:

the one or more recipe pairings include a first recipe and a second recipe, the first recipe is associated with a solid food, the second recipe is associated with a beverage.

6. The method of claim 1, wherein:

the determining one or more recipe pairings includes acquiring one or more user-defined recipe pairings, the one or more similar recipes includes a first recipe, the one or more user-defined recipe pairings include a first recipe pairing including the first recipe and a paired recipe, the one or more recipe pairings include the first recipe pairing.

7. The method of claim 1, wherein:

the generating a virtual cooking result includes generating a recipe graph based on the one or more ingredients and the one or more cooking steps, calculating a first set of resulting ingredients and a second set of resulting volatile aromatic compounds associated with a root node of the recipe graph, determining one or more taste values based on the first set of resulting ingredients, and determining one or more aromatic values based on the second set of resulting volatile aromatic compounds.

8. The method of claim 1, further comprising:

determining one or more other recipe pairings associated with the recipe; and

determining a common paired recipe, the one or more recipe pairings include the common paired recipe, the one or more other recipe pairings include the common paired recipe, the displaying at least one of the one or more recipe pairings includes displaying the common paired recipe.

9. A system for generating recipe pairings, comprising:

a memory, the memory stores one or more user-defined recipe pairings associated with a particular person; and

one or more processors, the one or more processors in communication with the memory, the one or more processors infer one or more preferred recipes associated with the particular person, the one or more processors generate a first virtual cooking result associated with a first recipe of the one or more preferred recipes, the one or more processors determine one or more similar recipes, each of the one or more similar recipes is within a particular flavor distance of the first recipe, the one or more similar recipes include a second recipe, the one or more processors determine one or more second recipe pairs based on the user-defined recipe pairings and the second recipe, the one or more processors determine a new recipe pairing including the first recipe and a third recipe of the one or more second recipe pairs.

10. The system of claim 9, wherein:

the second recipe is associated with a second virtual cooking result, the second virtual cooking result includes one or more second taste values, the first virtual cooking result includes one or more first taste values, the particular flavor distance between the first recipe and the second recipe is determined based on a difference between the one or more first taste values and the one or more second taste values.

11. The system of claim 9, wherein:

the second recipe is associated with a second virtual cooking result, the second virtual cooking result includes one or more second aromatic values, the first virtual cooking result includes one or more first aromatic values, the particular flavor distance between the first recipe and the second recipe is determined based on a difference between the one or more first aromatic values and the one or more second aromatic values.

12. The system of claim 11, wherein:

the second recipe is associated with a second virtual cooking result, the second virtual cooking result includes a second total flavor intensity value, the first virtual cooking result includes a first total flavor intensity value, the particular flavor distance between the first recipe and the second recipe is determined based on a first difference between the one or more first aromatic values and the one or more second aromatic values and a second difference between the first total flavor intensity value and the second total flavor intensity value.

13. The system of claim 9, wherein:

the first recipe is associated with a solid food; and

the third recipe is associated with a beverage.

14. A method for generating recipe pairings, comprising:

acquiring a plurality of virtual cooking results associated with a plurality of recipes, the plurality of recipes includes a particular recipe and a second recipe, the particular recipe is associated with a particular virtual cooking result of the plurality of virtual cooking results, the second recipe is associated with a second virtual cooking result of the plurality of virtual cooking results;

determining a first set of the plurality of recipes including the particular recipe and the second recipe, each recipe of the first set is at least a particular flavor distance away from the other recipes of the first set;

determining one or more recipe pairings associated with the particular recipe; and

displaying the particular recipe and the one or more recipe pairings.

15. The method of claim 14, wherein:

the particular virtual cooking result includes one or more first taste values, the second virtual cooking result includes one or more second taste values, the particular flavor distance between the particular recipe and the second recipe is determined based on a difference between the one or more first taste values and the one or more second taste values.

16. The method of claim 14, wherein:

the particular virtual cooking result includes one or more first aromatic values, the second virtual cooking result includes one or more second aromatic values, the particular flavor distance between the particular recipe and the second recipe is determined based on a difference between the one or more aromatic values and the one or more second aromatic values.

17. The method of claim 14, wherein:

the particular virtual cooking result includes a first total flavor intensity value, the second virtual cooking result includes a second total flavor intensity value, the particular flavor distance between the particular recipe and the second recipe is determined based on a difference between the first total flavor intensity value and the second total flavor intensity value.

18. The method of claim 14, wherein:

the particular recipe is associated with a solid food and one of the one or more recipe pairings is associated with a beverage.

19. The method of claim 14, wherein:

the determining one or more recipe pairings includes acquiring one or more user-defined recipe pairings associated with the particular recipe.

20. The method of claim 14, wherein:

the acquiring a plurality of virtual cooking results includes acquiring the plurality of virtual cooking results from a virtual cooking results database.