U.S. patent application number 16/600931 was filed with the patent office on 2020-02-06 for successive tare scale system and method.
The applicant listed for this patent is Santiago Merea. Invention is credited to Santiago Merea.
Application Number | 20200041332 16/600931 |
Document ID | / |
Family ID | 51985377 |
Filed Date | 2020-02-06 |
United States Patent
Application |
20200041332 |
Kind Code |
A1 |
Merea; Santiago |
February 6, 2020 |
SUCCESSIVE TARE SCALE SYSTEM AND METHOD
Abstract
This disclosure relates to a system configured to determine
masses, weights, and/or other quantities of individual ingredients
added to a food dish during preparation. At least some of the
components of the system may be configured to be used in a food
preparation area. The system may include a scale, a client
computing device, external resources, and/or other components. The
system may be configured to weigh and/or determine the mass of
individual ingredients of the dish as the ingredients are added to
the dish. The system may be configured to determine the individual
mass and/or weight of each ingredient based on the masses and/or
weights of individual ingredients previously added to the dish
and/or a current mass and/or weight of the dish as a given
ingredient is added.
Inventors: |
Merea; Santiago; (San
Francisco, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Merea; Santiago |
San Francisco |
CA |
US |
|
|
Family ID: |
51985377 |
Appl. No.: |
16/600931 |
Filed: |
October 14, 2019 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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15207375 |
Jul 11, 2016 |
10441112 |
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16600931 |
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13909011 |
Jun 3, 2013 |
9389117 |
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15207375 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
G09B 19/0092 20130101;
A47J 43/00 20130101; G01G 19/414 20130101; A47J 36/321 20180801;
G01G 19/4146 20130101; A23V 2002/00 20130101; A23L 35/00 20160801;
G06Q 10/10 20130101; G06F 19/3475 20130101; G16H 20/60 20180101;
A23L 5/00 20160801; G01G 19/415 20130101 |
International
Class: |
G01G 19/414 20060101
G01G019/414; G06Q 10/10 20060101 G06Q010/10; G01G 19/415 20060101
G01G019/415; A23L 5/00 20060101 A23L005/00; A47J 36/32 20060101
A47J036/32 |
Claims
1. A method comprising: providing a recipe from a storage device to
a client-computing device, the recipe comprising at least one
ingredient and a first instruction; generating, by a scale, an
output signal conveying information related to a mass of the at
least one ingredient added to a container; comparing the
information related to the mass of the at least one ingredient to
the first instruction; outputting compliance with the first
instruction to the user interface; providing a second instruction
to the client-computing device; and wirelessly transmitting
information regarding the second instruction from an external
resource to the client-computing device.
2. The method of claim 1, wherein the computing device comprises a
user interface and the second instruction is provided on the user
interface.
3. The method of claim 2, further comprising generating a second
output signal to the external resource from the client-computing
device related to the second instruction.
4. The method of claim 3, wherein the second output signal is
wirelessly communicated to the external resource from the computing
device.
5. The method of claim 4, wherein the wireless communication is at
least one of Bluetooth and Wi-Fi.
6. The method of claim 1, wherein one or more processors are
further configured by machine-readable instructions to facilitate
selection and viewing of the recipe on the user interface.
7. A food preparation system comprising: a scale adapted to
generate an output signal conveying information related to a mass
of at least one ingredient added to a container; a client-computing
device in wireless and operative communication with the scale, the
client-computing device comprising: a recipe module adapted to
facilitate electronic storage of a recipe comprising the at least
one ingredient and the mass added to the container; an ingredient
module adapted to obtain information indicating that the at least
one ingredient is being added to the container; a mass module
adapted to communicate the mass of the at least one ingredient
being added to the container, the mass module receiving the output
signal from the scale; a nutrition module adapted to determine
nutritional information of the at least one ingredient added to the
container; a customization module adapted to customize the recipe
and facilitate electronic storage of the customized recipe; and an
external resource in wireless and operative communication with the
client-computing device.
8. The food preparation system of claim 7, wherein the external
resource receives the information related to the mass of the at
least one ingredient from the client-computing device.
9. The food preparation system of claim 7, wherein the
client-computing device is adapted to receive the information
related to the mass of the at least one ingredient.
10. The food preparation system of claim 7, wherein the
client-computing device comprises a user interface.
11. The food preparation system of claim 10, wherein the nutrition
module directs the user interface to provide an alert related to at
least one of allergens or dietary information.
12. The food preparation system of claim 7, wherein the scale and
computing device communicate via at least one of Bluetooth or
Wi-Fi.
13. The food preparation system of claim 12, wherein the external
resource and the computing device communicate via at least one of
NFC, Bluetooth, or Wi-Fi.
14. The food preparation system of claim 7, wherein the external
resource comprises equipment containing memory that stores recipe
information.
15. A food preparation system comprising: a wireless network; an
external resource in operative communication with the wireless
network and comprising a memory adapted to store a recipe and
processing information for the recipe, wherein the recipe includes
at least one ingredient; and a scale adapted to convey information
related to a mass of the at least one ingredient via the wireless
network; wherein the external resource is adapted to convey, via
the wireless network, information that causes a user interface to
display the information related to the recipe or information
related to the mass of the at least one ingredient.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 15/207,375 filed Jul. 11, 2016 and entitled "FOOD PREPARATION
SYSTEM AND METHOD USING A SCALE THAT ALLOWS AND STORES
MODIFICATIONS TO RECIPES BASED ON A MEASURED CHANGE TO ONE OF ITS
INGREDIENTS," which is a continuation of U.S. application Ser. No.
13/909,011 filed Jun. 3, 2013 entitled "SUCCESSIVE TARE SCALE
SYSTEM AND METHOD" now U.S. Pat. No. 9,389,117, the disclosures of
which are incorporated by reference herein in their entireties.
TECHNICAL FIELD
[0002] This disclosure relates to a system configured to determine
masses and/or weights of individual ingredients added to a dish
during preparation.
BACKGROUND
[0003] Systems for generating electronic recipes are known. Systems
for displaying electronic recipes during meal preparation are
known. Such systems typically rely on direct input from users for
recipe creation and/or step by step advancement through a displayed
recipe during meal preparation. For example, users may type each
ingredient and its corresponding quantity into a computer to create
an electronic recipe. Users may indicate via a mouse, a
touchscreen, a voice command, or a gesture that a previous recipe
step is complete and the next recipe step is ready to begin.
SUMMARY
[0004] One aspect of the disclosure relates to a system configured
to determine masses, weights, and/or other quantities of individual
ingredients added to a food dish during preparation. At least some
of the components of the system may be configured to be used in a
food preparation area (e.g., a kitchen). The system may include a
scale, a client computing device, external resources, and/or other
components. The system may be configured to weigh individual
ingredients of the dish as the ingredients are added to the dish.
The system may be configured to determine the individual mass
and/or weight of each ingredient based on the masses and/or weights
of individual ingredients previously added to the dish and/or a
current mass and/or weight of the dish as a given ingredient is
added.
[0005] It should be noted that describing the functionality of the
system using ingredients during the preparation of a food dish is
not intended to be limiting. The system may be used to
weigh/measure masses and/or weights of other objects for other
reasons. For example, the system may be used to weigh screws,
nails, and bolts purchased at a hardware store. The system may be
configured to determine the individual mass and/or weight of each
group of purchased items based on the masses and/or weights of the
groups previously placed on the scale, and/or a current mass and/or
weight of a group of items as the items are placed on the
scale.
[0006] Responsive to the user finishing preparation of the dish,
the system may facilitate electronic storage of the individual
ingredients, the corresponding masses and/or weights of the
individual ingredients in the dish, and/or other information in an
electronic recipe. The system may be configured to determine
nutritional information for the recipe based on the ingredients,
the masses and/or weights of the ingredients, and/or other
information. The electronic recipe may be stored locally on the
client computing device, stored on an external database, shared via
social media (e.g., Facebook, Twitter), distributed via email,
shared via text message, and/or shared in other ways. In some
implementations, the electronic recipe may be stored in third
applications (e.g., Evernote) and/or stored in proprietary formats.
In some implementations, information related to the electronic
recipe may be used for data aggregation.
[0007] In some implementations, the system may be configured such
that the electronic recipe may be edited by a user before storage
and/or sharing. Editing may include editing text, adding photos
and/or video, adding web links, directly integrating the electronic
recipe with other applications (e.g., Instagram, Pinterest, etc.),
and/or other customization.
[0008] In some implementations, the system may be used during
preparation of a dish according to an existing electronic recipe.
The system may be configured such that a user may enter and/or
select the existing electronic recipe for preparation. The existing
electronic recipe may be stored locally on the client computing
device, stored in an external database, accessed via the internet
and/or other networks, and/or be retrieved from other sources. The
system may be configured to prompt a user to cease adding
individual ingredients to the dish during preparation of the
existing electronic recipe. The prompts may be based on current
masses and/or weights of the ingredients added to the dish during
preparation, target masses and/or weights of the individual
ingredients specified in the electronic recipe, and/or other
information.
[0009] In some implementations, the system may be configured to
customize the existing electronic recipe entered and/or selected by
the user. Responsive to the user adding more and/or less of one or
more ingredients than the amounts specified by the existing
electronic recipe, the system may customize the existing electronic
recipe to reflect the actual masses and/or weights of the
individual ingredients added to the dish. The system may facilitate
electronic storage and/or sharing of the customized recipe.
[0010] The scale may be configured to generate output signals
conveying information related to the masses and/or weights of the
individual ingredients added to the dish. The scale may be located
in and/or near a food preparation area. The scale may include
surfaces configured to be wiped off and/or cleaned, touch sensitive
and/or physical buttons that may be utilized by a user whose finger
may be dirtied by food preparation, and/or other features of a
scale designed for use in a food preparation area. In some
implementations, the full surface area of the scale may be touch
sensitive. In some implementations, the scale may be portable. In
some implementations, the scale may be controlled via the client
computing device.
[0011] The client computing device may be configured such that a
user may access the system via the client computing device. The
client computing device may include a user interface, one or more
processors, electronic storage, and/or other components. By way of
non-limiting example, a given client computing device may include
one or more of a desktop computer, a laptop computer, a handheld
computer, a tablet computing platform, a NetBook, a smartphone,
and/or other computing platforms.
[0012] The user interface may be configured to receive entry and/or
selection of ingredient information indicating which individual
ingredient is currently being added to the dish during preparation.
In some implementations, the user interface may be configured to
receive entry and/or selection of an electronic recipe for
preparation by the user. The electronic recipe may specify target
masses and/or weights of the individual ingredients in the
dish.
[0013] The processor may be configured to execute computer program
modules. The computer program modules may include an ingredient
module, a mass module, a recipe module, a nutrition module, a
customization module, and/or other modules.
[0014] The ingredient module may be configured to obtain ingredient
information indicating which individual ingredient is currently
being added to the dish. The ingredient information may be obtained
from a user via the user interface, obtained via the external
resources, and/or obtained via in other ways. In some
implementations, the ingredient module may be configured such that
obtaining the ingredient information via the external resources may
include reading, scanning, and/or optically recognizing information
that identifies an individual ingredient. For example, the external
resources may include a scanner configured to recognize a bar code
and/or other identifying information included on the packaging of
an individual ingredient. The external resources may include
optical recognition equipment configured to optically recognize
individual ingredients.
[0015] The mass module may be configured to determine the masses
and/or weights of the individual ingredients added to the dish. The
determinations may be based on the output signals from the scale.
The mass and/or weight determinations for the individual
ingredients may be made by the mass module without intervention via
the scale and/or the client computing device by the user. The mass
and/or weight determinations for the individual ingredients may be
made with the previously added ingredients still on the scale as a
current ingredient is being added to the dish.
[0016] The recipe module may be configured to facilitate electronic
storage of the individual ingredients and/or the corresponding
masses and/or weights of the individual ingredients added to the
dish in an electronic recipe. The electronic recipe may be stored
locally on the client computing device, stored remotely via the
external resources, and/or stored in other locations. In some
implementations, the recipe module may be configured to facilitate
sharing of the electronic recipe via social media (e.g., Facebook,
Twitter), distribution of the electronic recipe via email, posting
of the electronic recipe to a blog and/or other websites, sharing
of the electronic recipe via text message, and/or sharing in other
ways
[0017] In some implementations, the recipe module may be configured
to facilitate entry, selection, viewing, and/or following of
previously stored electronic recipes via the user interface. The
electronic recipes may specify target masses and/or weights of
individual ingredients in a dish. In some implementations, the
recipe module may be configured to, responsive to the masses and/or
weights of the individual ingredients added to the dish reaching
the target masses and/or weights of the individual ingredients
specified by the recipe, control the user interface to prompt the
user to cease adding the individual ingredients.
[0018] The nutrition module may be configured to determine
nutritional information for the dish. The nutrition module may be
configured to determine nutritional information for the dish based
on the individual ingredients, the masses and/or weights of the
ingredients added to the dish, nutritional information stored on
the client computing device, nutritional information stored via the
external resources, and/or other information.
[0019] In some implementations, the nutrition module may be
configured such that users can customize what nutritional
information to display on a dashboard displayed via the user
interface. The nutrition module may be configured such that users
can set nutritional goals. The nutrition module may be configured
to cause the user interface to notify a user when a dish reaches a
nutritional threshold amount (e.g., a maximum number of calories).
In some implementations, the nutrition module may be configured
such that the nutritional information may be displayed via the user
interface as a numerical index. Displaying the nutritional
information as a numerical index may make the nutritional
information easier to understand (e.g., a numerical index may
simplify a nutrition label associated with a dish and/or
recipe).
[0020] The customization module may be configured to customize the
previously stored electronic recipes. The customization module may
be configured to customize the previously stored electronic recipes
responsive to the masses and/or weights of the individual
ingredients added to the dish not matching the target masses of the
individual ingredients specified by the previously stored
electronic recipe. The customization module may be configured to
customize a given electronic recipe to reflect the actual masses of
the individual ingredients added to the dish during preparation. In
some implementations, the customization module may be configured to
customize an electronic recipe based on user input via the user
interface. For example, a user may specify that the recipe should
be scaled (e.g., doubled, halved, etc.). The customization module
may be configured to adjust the masses and/or weights of each
ingredient in the recipe based on the user input. In some
implementations, a user may specify that a specific ingredient
should not be used. The customization module may adjust the masses
and/or weights of the other ingredients in the recipe, add new
ingredients, remove additional ingredients, and/or make other
changes to the recipe based on the user specification.
[0021] These and other features, and characteristics of the present
technology, as well as the methods of operation and functions of
the related elements of structure and the combination of parts and
economies of manufacture, will become more apparent upon
consideration of the following description and the appended claims
with reference to the accompanying drawings, all of which form a
part of this specification, wherein like reference numerals
designate corresponding parts in the various figures. It is to be
expressly understood, however, that the drawings are for the
purpose of illustration and description only and are not intended
as a definition of the limits of the invention. As used in the
specification and in the claims, the singular form of "a", "an",
and "the" include plural referents unless the context clearly
dictates otherwise.
BRIEF DESCRIPTION OF THE DRAWINGS
[0022] FIG. 1 illustrates a system configured to determine masses,
weights, and/or other quantities of individual ingredients added to
a food dish during preparation.
[0023] FIG. 2 illustrates a scale on a table during preparation of
a dish.
[0024] FIG. 2A illustrates a view of a graphical user interface
displayed to a user by a user interface that facilitates entry
and/or selection of ingredient information by a user.
[0025] FIG. 2B illustrates a view of a graphical user interface
displayed to a user by a user interface that facilitates electronic
storage of recipes; entry, selection, viewing, and/or following of
previously stored electronic recipes; nutritional information
associated with a recipe; and/or a dashboard.
[0026] FIG. 3 illustrates a method for determining masses of
individual ingredients added to a dish during preparation.
[0027] FIG. 4 illustrates a method for prompting a user to cease
adding individual ingredients to a dish during preparation.
DETAILED DESCRIPTION
[0028] FIG. 1 illustrates a system 10 configured to determine
masses, weights, and/or other quantities of individual ingredients
added to a food dish during preparation. At least some of the
components of system 10 may be configured to be used in a food
preparation area (e.g., a kitchen). System 10 may include a scale
12, a client computing device 14, external resources 32, and/or
other components. System 10 may be configured to weigh individual
ingredients of the dish as the ingredients are added to the dish.
System 10 may be configured to determine the individual mass and/or
weight of each ingredient based on the masses and/or weights of
individual ingredients previously added to the dish and/or a
current mass and/or weight of the dish as a given ingredient is
added.
[0029] For example, system 10 may be utilized while preparing a
salad. The user may place a bowl and/or other containers on scale
12 and begin to add ingredients of the salad to the bowl. In some
implementations, scale 12 may be configured to hold the ingredients
without a bowl and/or other containers. In some implementations,
system 10 may be configured such that the mass/weight of the bowl
may be manually and/or automatically removed from the running
weight of a dish measured by scale 12.
[0030] The user may indicate which ingredient is being added to the
salad via a user interface 16 of client computing device 14.
Responsive to the user indicating that a first ingredient (e.g.,
lettuce) has finished being added to the salad and that a second
ingredient (e.g., carrots) will begin to be added to the salad,
system 10 may determine a total weight of the first ingredient and
begin to determine the weight of the second ingredient. System 10
may determine the weight of the second ingredient as it is added to
the salad by, for example, subtracting the total weight of the
first ingredient from a current total weight of the salad.
[0031] In some implementations, system 10 may be configured to
automatically detect than an object (e.g., a bowl, an additional
ingredient, etc.) has been placed on scale 12 without any
indication from the user. For example, system 10 may determine that
a bowl has been placed on scale 12 and automatically tare the scale
before a first ingredient is added to a dish.
[0032] Responsive to the user finishing preparation of the dish,
system 10 may facilitate electronic storage of the individual
ingredients, the corresponding masses and/or weights of the
individual ingredients in the dish, and/or other information in an
electronic recipe. System 10 may be configured to determine
nutritional information for the recipe based on the ingredients,
the masses and/or weights of the ingredients, and/or other
information. The nutritional information may include, for example,
information related to calories, vitamins, minerals, and/or
nutritional information related to the individual ingredients added
to the dish. The electronic recipe may be stored locally on client
computing device 14, stored on an external database, shared via
social media (e.g., Facebook, Twitter), distributed via email,
shared via text message, and/or shared in other ways.
[0033] In some implementations, system 10 may be used during
preparation of a dish according to an existing electronic recipe.
System 10 may be configured such that a user may enter and/or
select the existing electronic recipe for preparation. The existing
electronic recipe may be stored locally on client computing device
14, stored in an external database, accessed via the internet
and/or other networks, and/or be retrieved from other sources.
System 10 may be configured to prompt a user to cease adding
individual ingredients to the dish during preparation of the
existing electronic recipe. The prompts may be based on current
masses and/or weights of the ingredients added to the dish during
preparation, target masses and/or weights of the individual
ingredients specified in the electronic recipe, and/or other
information. Responsive to the mass and/or weight of a given
ingredient reaching a corresponding target mass and/or weight, user
interface 16 may be controlled to prompt the user to cease adding
the given ingredient to the dish.
[0034] In some implementations, system 10 may be configured to
customize the existing electronic recipe entered and/or selected by
the user. Responsive to the user adding more and/or less of one or
more ingredients than the amounts specified by the existing
electronic recipe, system 10 may customize the existing electronic
recipe to reflect the actual masses and/or weights of the
individual ingredients added to the dish. System 10 may facilitate
electronic storage and/or sharing of the customized recipe.
[0035] Scale 12 may be configured to generate output signals
conveying information related to the masses and/or weights of the
individual ingredients added to the dish. Scale 12 may be located
in and/or near a food preparation area. A food preparation area may
include a kitchen, a countertop, a table, a food specific (e.g., no
nuts) preparation surface on a countertop and/or table, and/or
other food preparation areas. As such, scale 12 may include
surfaces configured to be wiped off and/or cleaned, touch sensitive
and/or physical buttons that may be utilized by a user whose finger
may be dirtied by food preparation, and/or other features of a
scale designed for use in a food preparation area. In some
implementations, the whole surface area of scale 12 may be touch
sensitive. In some implementations, scale 12 may be portable such
that a user may move scale 12 from one food preparation area to
another and/or move scale 12 within a food preparation area. Scale
12 may be powered via AC power (e.g., a typical three-prong power
outlet), powered via batteries, and/or powered via other sources.
In some implementations, scale 12 may be controlled via client
computing device 14. As described above, the individual ingredients
may include, for example, a first ingredient (e.g., lettuce), a
second ingredient (e.g., carrots), and/or additional ingredients.
The second ingredient and/or any other additional ingredients may
be added successively to the dish after the first ingredient.
[0036] In some implementations, a bowl and/or other preparation
tools (e.g., a plate, a cup, a tray) may be placed on the scale to
hold the individual ingredients as they are added to the dish. In
some implementations, scale 12 is configured to receive, hold, and
weigh the individual ingredients without additional preparation
tools.
[0037] By way of a non-limiting example, FIG. 2 illustrates scale
12 on a table 50 during preparation of a dish. Client computing
device 14 is located on table 50 near scale 12. A first ingredient
52 (e.g., onions) has been sliced and placed into bowl 54 on scale
12. A second ingredient 56 (e.g., tomatoes) is on table 50 waiting
to be cut and placed into bowl 54. In the example shown in FIG. 2,
scale 12 is battery powered. Scale 12 and client computing device
14 communicate wirelessly. The user may indicate via user interface
16 that first ingredient 52 is being added to bowl 54 and then
indicate that second ingredient 56 is being placed into bowl 54.
User interface 16 may display the weights of the individual
ingredients to the user as the individual ingredients are added to
bowl 54 on scale 12.
[0038] Returning to FIG. 1, it should be noted that the use of
terms such as "mass", "weight", and/or other terms related to an
amount of the individual ingredients throughout the present
disclosure is not intended to be limiting. In some implementations,
scale 12 may be configured to generate output signals related to a
volume, a physical form (e.g., a bushel and/or an ear of corn),
and/or other measures of the individual ingredients added to a
dish.
[0039] Client computing device 14 may be configured such that a
user may access system 10 via client computing device 14. Client
computing device 14 may include user interface 16, one or more
processors 18, electronic storage 30, and/or other components. In
some implementations, client computing device 14 may be configured
to communicate with one or more external resources 32 according to
a client/server architecture. By way of non-limiting example, a
given client computing device 14 may include one or more of a
desktop computer, a laptop computer, a handheld computer, a tablet
computing platform, a NetBook, a smartphone, and/or other computing
platforms.
[0040] In some implementations, client computing device 14 may be
configured to communicate with scale 12 according to a peer-to-peer
architecture, a client/server architecture, and/or other
architectures. Client computing device 14 and/or scale 12 may
include communication lines, or ports to enable the exchange of
information with a network, other computing platforms (e.g., one or
more other client computing devices 14), and/or other devices. In
some implementations, communication between client computing device
14, scale 12, external resources 32, and/or other components of
system 10 may be wireless and/or via wires. For example, client
computing device 14 may communicate with scale 12 wirelessly via a
Wi-Fi network, via Bluetooth.RTM. technology, and/or other wireless
technology. In some implementations, client computing device 14 may
communicate with scale 12 via a wired USB connection, for
example.
[0041] User interface 16 may be configured to receive entry and/or
selection of ingredient information indicating which individual
ingredient is currently being added to the dish during preparation.
For example, the ingredient information may indicate whether the
first ingredient, the second ingredient, and/or other ingredients
are being added to the dish. Receiving entry and/or selection of
ingredient information may include a user typing the name of an
ingredient via a key pad and/or a keyboard, selecting (e.g., via a
mouse and/or a touchscreen) an ingredient from a list of
ingredients, selecting a picture of an ingredient, and/or other
entry and/or selection. In some implementations, user interface 16
and/or external resources 32 may be configured such that receiving
entry and/or selection of the ingredient information may include
reading, scanning, and/or optically recognizing information that
identifies an individual ingredient. For example, external
resources 32 and/or client computing device 14 may include a
scanner controlled via user interface 16 that are configured to
recognize a bar code and/or other identifying information included
on the packaging of an individual ingredient. External resources 32
and/or client computing device 14 may include optical recognition
equipment controlled via user interface 16 that is configured to
optically recognize individual ingredients.
[0042] In some implementations, user interface 16 may be configured
to receive entry and/or selection of an electronic recipe for
preparation by the user. The electronic recipe may specify target
masses and/or weights of the individual ingredients in the dish.
For example, the electronic recipe may specify a first target mass
for the first ingredient and a second target mass for the second
ingredient. The existing electronic recipe may be stored locally on
client computing device 14, stored in an external database,
accessed via the internet and/or other networks, and/or be
retrieved from other sources. User interface 16 may be configured
such that a user may navigate through electronic folders, the
internet, and/or other electronic storage areas to locate, view,
and/or select a desired recipe.
[0043] User interface 16 may be configured to provide an interface
between client computing device 14 and the user through which the
user may provide information to and receive information from system
10. This enables data, cues, results, and/or instructions and any
other communicable items, collectively referred to as
"information," to be communicated between the user and system
10.
[0044] Examples of interface devices suitable for inclusion in user
interface 16 include a touch screen, a keypad, touch sensitive
and/or physical buttons, switches, a keyboard, knobs, levers, a
display, speakers, a microphone, an indicator light, an audible
alarm, a printer, and/or other interface devices. In some
implementations, user interface 16 includes a plurality of separate
interfaces. In some implementations, user interface 16 includes at
least one interface that is provided integrally with client
computing device 14.
[0045] It is to be understood that other communication techniques,
either hard-wired or wireless, are also contemplated by the present
disclosure as user interface 16. For example, the present
disclosure contemplates that user interface 16 may be integrated
with a removable storage interface provided by client computing
device 14. In this example, information may be loaded into client
computing device 14 from removable storage (e.g., a smart card, a
flash drive, a removable disk) that enables the user to customize
the implementation of client computing device 14. Other exemplary
input devices and techniques adapted for use with client computing
device 14 as user interface 16 include, but are not limited to, an
RS-232 port, RF link, an IR link, modem (telephone, cable or
other). In short, any technique for communicating information with
client computing device 14 is contemplated by the present
disclosure as user interface 16.
[0046] Processor 18 may be configured to execute computer program
modules. The computer program modules may be configured to enable
an expert and/or user associated with a given client computing
device 14 to interface with scale 12 and/or external resources 32,
and/or provide other functionality attributed herein to client
computing device 14. The computer program modules may include an
ingredient module 20, a mass module 22, a recipe module 24, a
nutrition module 26, a customization module 28, and/or other
modules.
[0047] Ingredient module 20 may be configured to obtain ingredient
information indicating which individual ingredient is currently
being added to the dish. The ingredient information may be obtained
from a user via user interface 16, obtained via external resources
32, and/or obtained via in other ways. For example, the ingredient
information may indicate whether the first ingredient, the second
ingredient, and/or other ingredients are being added to the dish.
Ingredient module 20 may be configured to obtain the ingredient
information by causing user interface 16 to display one or more
views of a graphical user interface to a user. The one or more
views may include selectable images, a textual information entry
field, and/or other information that facilitates entry and/or
selection of ingredient information by the user. For example,
ingredient module 20 may cause user interface 16 to display
selectable pictures of various ingredients. Responsive to the user
selecting one of the displayed pictures, ingredient module 20 may
obtain ingredient information indicating that the ingredient
displayed in the selected picture is being added to the dish. As
another example, ingredient module 20 may obtain ingredient
information that corresponds to the name of an ingredient typed by
a user into the textual information entry field.
[0048] FIG. 2A illustrates a view 200 of a graphical user interface
displayed to a user by user interface 16 (not shown in FIG. 2A)
that facilitates entry and/or selection of ingredient information
by the user. View 200 may be presented to a user in the food
preparation area via client computing device 14 (as shown in FIG.
2), for example. In some implementations, view 200 may include a
textual information entry field 202, a visual information field
204, and/or other fields.
[0049] In some implementations, textual information entry field 202
may be configured such that a user may type the name of an
ingredient and/or information related to an ingredient into field
202 via user interface 16. Visual information field 204 may include
individual images 206 of possible ingredients for selection by the
user and/or other information. The individual images may be
associated with ingredients in a list of possible ingredients
stored in external databases that are part of external resources
32, for example. In some implementations, the name of the
ingredient typed into field 202 may be the ingredient information.
In some implementations, ingredient module 20 may be configured to
obtain the ingredient information via a search of the external
databases for ingredients that correspond to the ingredient
information entered into field 202 and/or the ingredients
associated with the images selected from field 204.
[0050] The description of the information presented by the
different fields 202 and/or 204 described herein is for
illustrative purposes, and is not intended to be limiting, as any
of fields 202, 204, and/or other fields may provide more or less
information than is described. For example, one or more of fields
202 and/or 204 may be eliminated, and some or all of its
information may be provided by other ones of fields 202, 204,
and/or other fields not shown in FIG. 2A.
[0051] Returning to FIG. 1, in some implementations, ingredient
module 20 may be configured such that obtaining the ingredient
information via external resources 32 may include reading,
scanning, and/or optically recognizing information that identifies
an individual ingredient. For example, external resources 32 may
include a scanner configured to recognize a bar code and/or other
identifying information included on the packaging of an individual
ingredient. In some implementations, obtaining the ingredient
information via external resources 32 may include sensing presence
of an individual ingredient on or near scale 12, client computing
device 14, and/or other components of system 10. For example,
external resources 32 may include one or more sensors configured to
detect presence of radio frequency identification (RFID) tags in
the packaging of an ingredient and/or other sensors configured to
detect presence of other markers in the individual ingredients
themselves.
[0052] Mass module 22 may be configured to determine the masses
and/or weights of the individual ingredients added to the dish. The
determinations may be based on the output signals from scale 12.
The mass and/or weight determinations for the individual
ingredients may be made by mass module 22 without intervention via
scale 12 and/or client computing device 14 by the user. For
example, the user does not need to manually tare scale 12 after
adding a first ingredient and before adding a second ingredient.
The mass and/or weight determinations for the individual
ingredients may be made with the previously added ingredients still
on scale 12 as a current ingredient is being added to the dish. For
example, responsive to the obtained ingredient information
indicating that the first ingredient is being added to the dish,
mass module 22 may determine a first mass and/or weight of the
first ingredient. Responsive to the obtained ingredient information
indicating that the second ingredient is being added to the dish
(e.g., with the first ingredient still on scale 12), mass module 22
may determine a second mass and/or weight of the second ingredient.
The second mass and/or weight of the second ingredient may be based
on the first mass of the first ingredient and a total mass of the
dish.
[0053] In some implementations, mass module 22 may be configured
such that determining the second mass and/or weight of the second
ingredient based on the first mass and/or weight of the first
ingredient and a total mass and/or weight of the dish includes
determining a mass and/or weight of the second ingredient by
subtracting a total mass and/or weight of the first ingredient from
a total mass and/or weight of the dish. In some implementations,
mass module 22 may be configured to tare scale 12 before each
individual ingredient is added to the dish. For example, mass
module 22 may be configured to tare scale 12 before the first
individual ingredient is added to the dish and before the second
individual ingredient is added to the dish. In some
implementations, mass module 22 may be configured such that the
masses and/or weights of the individual ingredients are current
running totals of the masses and/or weights of the individual
ingredients added to the dish during preparation.
[0054] Recipe module 24 may be configured to facilitate electronic
storage of the individual ingredients and/or the corresponding
masses and/or weights of the individual ingredients added to the
dish in an electronic recipe. The electronic recipe may be stored
locally on client computing device 14, stored remotely via external
resources 32 (e.g., in an electronic recipe data base stored on an
external server), stored in a third party application (e.g.,
Evernote), stored in a proprietary format, and/or stored in other
locations. In some implementations, information related to the
stored electronic recipe may be used for data aggregation. In some
implementations, recipe module 24 may be configured to facilitate
sharing of the electronic recipe via social media (e.g., Facebook,
Twitter), distribution of the electronic recipe via email, posting
of the electronic recipe to a blog and/or other websites, sharing
of the electronic recipe via text message, and/or sharing in other
ways. For example, a chef may utilize system 10 while experimenting
with one or more new dishes. Recipe module 24 may facilitate
electronic storage of the ingredients and corresponding masses
and/or weights of the ingredients in each new dish as a series of
electronic recipes. Recipe module 24 may facilitate posting one or
more of the newly stored recipes on a blog associated with the
chef
[0055] In some implementations, recipe module 24 may be configured
such that the electronic recipe may be edited by a user before
storage and/or sharing. Editing may include editing text, adding
photos and/or video, adding web links, directly integrating the
electronic recipe with other applications (e.g., Instagram,
Pinterest, etc.), and/or other customization.
[0056] In some implementations, recipe module 24 may be configured
such that the electronic recipe may include pictures of the dish,
videos of the dish and/or preparation of the dish, and/or other
information. In some implementations, recipe module 24 may
facilitate uploading of pictures, videos, and/or other information
via user interface 16. In some implementations, the electronic
recipes may be stored with a standard format. The standard format
may make it easier for a user to view a previously stored recipe
during dish preparation, for example.
[0057] In some implementations, recipe module 24 may be configured
to facilitate entry, selection, viewing, and/or following of
previously stored electronic recipes via user interface 16.
Facilitating the following of a previously stored electronic recipe
may include facilitating a step-by-step progression through recipe
preparation. In some implementations, the previously stored
electronic recipes may be generated via system 10 as described
above. In some implementations, the previously stored electronic
recipes may include electronic recipes generated by other methods,
electronic recipes stored in external databases (e.g., external
resources 32), recipes stored locally on client computing device
14, recipes accessed via a network (e.g., the internet), and/or
other recipes. The electronic recipes may specify target masses
and/or weights of individual ingredients in a dish. For example, a
given electronic recipe may specify a first target mass and/or
weight for a first ingredient and/or a second target mass and/or
weight for a second ingredient. Recipe module 24 may be configured
to cause user interface 16 to display a selected electronic recipe
to a user while the user is adding ingredients to a dish according
to the displayed recipe.
[0058] In some implementations, recipe module 24 may be configured
to, responsive to the masses and/or weights of the individual
ingredients added to the dish reaching the target masses and/or
weights of the individual ingredients specified by the recipe (the
masses and/or weights being determined as described herein),
control user interface 16 to prompt the user to cease adding the
individual ingredients. For example, responsive to the mass and/or
weight of the first ingredient reaching the first target mass
and/or weight of the first ingredient, recipe module 24 may control
user interface 16 to prompt the user to cease adding the first
ingredient. Responsive to the mass and/or weight of the second
ingredient reaching the second target mass and/or weight of the
second ingredient, recipe module 24 may control user interface 16
to prompt the user to cease adding the second ingredient. As
described above, the mass and/or weight of the second ingredient
may be determined based on the mass and/or weight of the first
ingredient and a total mass and/or weight of the dish. Prompting
the user may include, for example, displaying a visual message via
user interface 16, sounding an audible alarm via client computing
device 14, and/or other prompts.
[0059] In some implementations, recipe module 24 may be configured
to facilitate electronic storage of the recipes by causing user
interface 16 to display one or more views of the graphical user
interface to a user. Recipe module 24 may be configured to
facilitate entry, selection, viewing, and/or following of
previously stored electronic recipes via the graphical user
interface and/or the one or more views. FIG. 2B illustrates a view
250 of a graphical user interface displayed to a user by user
interface 16 (not shown in FIG. 2B) that facilitates electronic
storage of recipes; entry, selection, viewing, and/or following of
previously stored electronic recipes; nutritional information
associated with a recipe; and/or a dashboard. View 250 may be
presented to a user in a food preparation area via client computing
device 14 (as shown in FIG. 2), for example. In some
implementations, view 250 may include a recipe storage field 252, a
recipe selection field 254, a recipe display field 256, and/or
other fields.
[0060] In some implementations, recipe storage field 252 may be
configured such that a user may select a recipe for electronic
storage, enter a title name for recipe to be stored, enter a
textual summary of the recipe, add images, add video, select a
storage location and/or perform other actions related to storing
the recipe. Recipe selection field 254 may be configured to allow a
user to electronically navigate to a desired recipe, select the
desired recipe, search for a recipe by entering a textual
description of the recipe, and/or perform other actions related to
selection of a desired recipe.
[0061] Recipe display field 256 may be configured to display a
selected recipe to a user. The recipe may displayed such that all
of the recipe steps are visible in field 256 at the same time, such
that one recipe step is displayed at a time, and/or some
combination thereof. Recipe field 256 and/or user interface 16 may
be configured such that a user may navigate from recipe step to
recipe step by way of a sliding gesture on user interface 16 in
field 256, for example. Field 256 may be configured to display
images, video, and/or other information related to the selected
recipe. Field 256 may be configured to be controlled to prompt the
user to cease adding an ingredient to a dish as described herein.
In some implementations, recipe display field 256 may display
nutritional information associated with the recipe. In some
implementations, recipe display field 256 and/or view 250 as a
whole may present a dashboard to a user. The dashboard may present
a summary and/or overview of an electronic recipe, progression
through preparation of an electronic recipe, and/or other
information.
[0062] The description of the information presented by the
different fields 252, 254, and/or 256 described herein is for
illustrative purposes, and is not intended to be limiting, as any
of fields 252, 254, 256, and/or other fields may provide more or
less information than is described. For example, one or more of
fields 252, 254, and/or 256 may be eliminated, and some or all of
its information may be provided by other ones of fields 252, 254,
256, and/or other fields not shown in FIG. 2B.
[0063] Returning to FIG. 1, nutrition module 26 may be configured
to determine nutritional information for the dish. Nutrition module
26 may be configured to determine nutritional information for the
dish based on the individual ingredients, the masses and/or weights
of the ingredients added to the dish, nutritional information
stored on client computing device 14, nutritional information
stored via external resources 32, and/or other information. In some
implementations, external resources 32 may include a nutritional
information database accessed by nutrition module 26 to determine
the nutritional information. The nutritional information may
include, for example, information related to calories, vitamins,
minerals, a nutritional index, a nutritional summary, nutritional
goals, an analysis of the nutritional information, a proprietary
format, and/or other nutritional information related to the
individual ingredients added to the dish. Nutrition module 26 may
associate the determined nutritional information with a
corresponding recipe for the dish stored by recipe module 24. In
some implementations, the electronic recipe and the associated
nutritional information may be stored in the same electronic file.
For example, a future user may view the nutritional information of
a stored electronic recipe and decide whether or not to prepare the
dish based on the nutritional information. In some implementations,
nutrition module 26 may be configured to facilitate presentation of
the nutritional information for a given recipe via user interface
16.
[0064] In some implementations, the nutritional information may
include information related to specific dietary labels, allergens,
and/or other information. The allergens may include, for example,
foods such as dairy, shellfish, tree nuts, peanuts, and/or other
food and/or drink allergens. The specific dietary labels may
include vegetarian, vegan, gluten free, kosher, and/or other
dietary labels. In some implementations, nutrition module 26 may
determine the information related to specific dietary labels,
allergens, and/or other information so that a user may be notified
of the specific dietary labels and/or allergens associated with a
given recipe prior to preparing the dish. In some implementations,
nutrition module 26 may determine the information related to
specific dietary labels, allergens, and/or other information so
that recipes may be sorted according to their associated dietary
labels, allergens, and/or other information. In some
implementations, nutrition module 26 may cause user interface 16 to
alert a user of specific information related to allergens and/or
dietary labels responsive to the user viewing a given recipe via
user interface 16.
[0065] For example, nutrition module 26 may determine that one or
more of the individual ingredients added to the dish (e.g., peanut
oil) and then stored in an electronic recipe are known allergens.
Nutrition module 26 may cause user interface 16 to alert the user
to the known allergen when the user views the electronic recipe. As
another example, a user may sort recipes stored in an external
recipe database (e.g., external resources 32) to find gluten free
dishes based on nutritional information previously determined by
nutrition module 26 and stored with the recipes in the
database.
[0066] In some implementations, nutrition module 26 may be
configured such that users can customize what nutritional
information to display on a dashboard displayed via user interface
16. Nutrition module 26 may be configured such that users can set
nutritional goals. Nutrition module 26 may be configured to cause
user interface 16 to notify a user when a dish reaches a
nutritional threshold amount (e.g., a maximum number of calories).
In some implementations, nutrition module 26 may be configured such
that the nutritional information may be displayed via user
interface 16 as a numerical index. Displaying the nutritional
information as a numerical index may make the nutritional
information easier to understand (e.g., a numerical index may
simplify a nutrition label associated with a dish and/or
recipe).
[0067] Customization module 28 may be configured to customize the
previously stored electronic recipes. Customization module 28 may
be configured to customize the previously stored electronic recipes
responsive to the masses and/or weights of the individual
ingredients added to the dish not matching the target masses of the
individual ingredients specified by the previously stored
electronic recipe. Customization module 28 may be configured to
customize a given electronic (e.g., previously stored via recipe
module 24, accessed via the internet, etc.) recipe to reflect the
actual masses of the individual ingredients added to the dish
during preparation.
[0068] In some implementations, customization module 28 may be
configured to facilitate electronic storage of the customized
electronic recipe. The customized electronic recipe may be stored
locally on client computing device 14, stored remotely via external
resources 32 (e.g., in an electronic recipe data base stored on an
external server), and/or stored in other locations. In some
implementations, customization module 28 may be configured to
facilitate sharing of the electronic recipe via social media (e.g.,
Facebook, Twitter), distribution of the electronic recipe via
email, posting of the electronic recipe to a blog and/or other
websites, sharing of the electronic recipe via text message, and/or
sharing in other ways. In some implementations, customization
module 28 may be configured to associate the customized recipe with
the previously stored electronic recipe.
[0069] For example, a second user may select a first user's
previously stored electronic recipe for preparation (e.g.,
facilitated by recipe module 24). The second user may begin adding
the first ingredient until the weight of the first ingredient
(e.g., determined via scale 12 and/or mass module 22) reaches the
target weight for that ingredient and the user is prompted to cease
adding the first ingredient (e.g., via user interface 16 and/or
recipe module 24). The user may then add the second ingredient to
the dish but cease adding the ingredient before being prompted to
do so. The user may add a third ingredient to the dish in an amount
that exceeds the target in the recipe (even though system 10 may
have prompted the user to cease adding the third ingredient when
the target was reached). Customization module 28 may be configured
to facilitate electronic storage of the customized electronic
recipe that reflects the actual amounts of the ingredients added to
the dish. Customization module 28 may be configured to associated
the customized recipe with the previously stored electronic recipe
by, for example, changing a filename of the electronic recipe to
reflect the name of the first user and the name of the second user
(e.g., user two's version of user one's salad).
[0070] In some implementations, customization module 28 may be
configured to customize an electronic recipe based on user input
via user interface 16. For example, a user may specify that the
recipe should be scaled (e.g., doubled, halved, etc.).
Customization module 28 may be configured to adjust the masses
and/or weights of each ingredient in the recipe based on the user
input. In some implementations, a user may specify that a specific
ingredient should not be used. Customization module 28 may adjust
the masses and/or weights of the other ingredients in the recipe,
add new ingredients, remove additional ingredients, and/or make
other changes to the recipe based on the user specification.
[0071] Electronic storage 30 may comprise electronic storage media
that electronically stores information. The electronic storage
media of electronic storage 30 may comprise one or both of system
storage that is provided integrally (i.e., substantially
non-removable) with system 10 and/or removable storage that is
removably connectable to system 10 via, for example, a port (e.g.,
a USB port, a firewire port, etc.) or a drive (e.g., a disk drive,
etc.). Electronic storage 30 may comprise one or more of optically
readable storage media (e.g., optical disks, etc.), magnetically
readable storage media (e.g., magnetic tape, magnetic hard drive,
floppy drive, etc.), electrical charge-based storage media (e.g.,
EPROM, RAM, etc.), solid-state storage media (e.g., flash drive,
etc.), and/or other electronically readable storage media.
Electronic storage 30 may store software algorithms, information
(e.g., an electronic recipe) determined by processor 18, and/or
other information that enables system 10 to function properly.
Electronic storage 30 may be (in whole or in part) a separate
component within system 10, or electronic storage 30 may be
provided (in whole or in part) integrally with one or more other
components of system 10 (e.g., client computing device 14,
processor 18).
[0072] External resources 32 may include sources of information
(e.g., an electronic recipe database, a nutritional information
database), one or more servers outside of system 10 (e.g., one or
more servers associated with a social network), a network (e.g.,
the internet), electronic storage, equipment related to Wi-Fi
technology, equipment related to Bluetooth.RTM. technology, data
entry devices, scanning equipment, sensors, and/or other resources.
External resources 32 may include optical recognition equipment
configured to optically recognize individual ingredients. In some
implementations, some or all of the functionality attributed herein
to external resources 32 may be provided by resources included in
system 10. External resources 32 may be configured to communicate
with client computing device 14 and/or other components of system
10 via wired and/or wireless connections, via a network (e.g., a
local area network and/or the internet), via cellular technology,
via Wi-Fi technology, and/or via other resources. For example,
recipe module 24 may access an electronic recipe database that is
part of external resources 32 via the internet. As another example,
a bar code scanner that is part of external resources 32 may
communicate with client computing device 14 via a removable wired
connection (e.g., a USB connection).
[0073] Processor 18 may be configured to provide information
processing capabilities in system 10. As such, processor 18 may
comprise one or more of a digital processor, an analog processor, a
digital circuit designed to process information, an analog circuit
designed to process information, a state machine, and/or other
mechanisms for electronically processing information. Although
processor 18 is shown in FIG. 1 as a single entity, this is for
illustrative purposes only. In some implementations, processor 18
may comprise a plurality of processing units. These processing
units may be physically located within the same device (e.g.,
client computing device 14), or processor 18 may represent
processing functionality of a plurality of devices operating in
coordination (e.g., client computing device 14 and scale 12).
Processor 18 may be configured to execute modules 20, 22, 24, 26,
and/or 28 by software; hardware; firmware; some combination of
software, hardware, and/or firmware; and/or other mechanisms for
configuring processing capabilities on processor 18.
[0074] It should be appreciated that although modules 20, 22, 24,
26, and 28 are illustrated in FIG. 1 as being co-located within a
single processing unit, in implementations in which processor 18
comprises multiple processing units, one or more of modules 20, 22,
24, 26, and/or 28 may be located remotely from the other modules
(e.g., such as within scale 12). The description of the
functionality provided by the different modules 20, 22, 24, 26,
and/or 28 described herein is for illustrative purposes, and is not
intended to be limiting, as any of modules 20, 22, 24, 26, and/or
28 may provide more or less functionality than is described. For
example, one or more of modules 20, 22, 24, 26, and/or 28 may be
eliminated, and some or all of its functionality may be provided by
other modules 20, 22, 24, 26, and/or 28. As another example,
processor 18 may be configured to execute one or more additional
modules that may perform some or all of the functionality
attributed below to one of modules 20, 22, 24, 26, and/or 28. In
some implementations, one or more of modules 20, 22, 24, 26, and/or
28 may be executed by a processor incorporated in scale 12,
external resources 32, and/or other components of system 10.
[0075] FIG. 3 illustrates a method 300 for determining masses of
individual ingredients added to a dish during preparation. FIG. 4
illustrates a method 400 for prompting a user to cease adding
individual ingredients to a dish during preparation. The operations
of method 300 and/or 400 presented below are intended to be
illustrative. In some implementations, method 300 and/or 400 may be
accomplished with one or more additional operations not described,
and/or without one or more of the operations discussed.
Additionally, the order in which the operations of method 300
and/or 400 are respectively illustrated in FIG. 3 and/or FIG. 4 and
described below is not intended to be limiting.
[0076] In some implementations, method 300 and/or 400 may be
implemented in one or more processing devices (e.g., a digital
processor, an analog processor, a digital circuit designed to
process information, an analog circuit designed to process
information, a state machine, and/or other mechanisms for
electronically processing information). The one or more processing
devices may include one or more devices executing some or all of
the operations of method 300 and/or 400 in response to instructions
stored electronically on an electronic storage medium. The one or
more processing devices may include one or more devices configured
through hardware, firmware, and/or software to be specifically
designed for execution of one or more of the operations of method
300 and/or 400.
[0077] Referring to FIG. 3 and method 300, at an operation 302,
output signals conveying information related to masses of
individual ingredients added to a dish may be generated. The
individual ingredients may include, for example, a first ingredient
and a second ingredient. The second ingredient may be added to the
dish after the first ingredient. Operation 302 may be performed by
a scale that is the same as or similar to scale 12 (shown in FIG. 1
and described herein). In some implementations, the scale may
receive, hold, and weigh the individual ingredients.
[0078] At an operation 304, ingredient information indicating which
individual ingredient is currently being added to the dish may be
obtained. The ingredient information may be obtained from a user
via a user interface. The ingredient information may indicate
whether the first ingredient or the second ingredient is being
added to the dish. Operation 304 may be performed by a computer
program module that is the same as or similar to ingredient module
20 (shown in FIG. 1 and described herein).
[0079] At an operation 306, the masses of the individual
ingredients added to the dish may be determined. The mass
determinations may be based on the output signals. Responsive to
the obtained ingredient information indicating that the first
ingredient is being added to the dish, a first mass of the first
ingredient may be determined. Responsive to the obtained ingredient
information indicating that the second ingredient is being added to
the dish, a second mass of the second ingredient may be determined.
The second mass of the second ingredient may be determined based on
the first mass of the first ingredient and a total mass of the
dish. In some implementations, the masses of the individual
ingredients added to the dish are the weights of the individual
ingredients added to the dish. In some implementations, the scale
may be tared before the first individual ingredient is added to the
dish and/or before the second individual ingredient is added to the
dish. In some implementations, the weight of the second ingredient
may be determined by subtracting a total weight of the first
ingredient from a total weight of the dish. Operation 306 may be
performed by a computer program module that is the same as or
similar to mass module 22 (shown in FIG. 1 and described
herein).
[0080] At an operation 308, electronic storage, in the form of an
electronic recipe, of the individual ingredients and the
corresponding masses may be facilitated. In some implementations,
the electronic recipe may be selected, viewed, and followed by a
user via the user interface. Operation 308 may be performed by a
computer program module that is the same as or similar to recipe
module 24 (shown in FIG. 1 and described herein).
[0081] At an operation 310, nutritional information for the dish
may be determined. The nutritional information may comprise
information related to calories, vitamins, minerals, and/or other
nutritional elements in the individual ingredients added to the
dish. In some implementations, the nutritional information may be
presented to a user via the user interface. Operation 310 may be
performed by a computer program module that is the same as or
similar to nutrition module 26 (shown in FIG. 1 and described
herein).
[0082] Referring to FIG. 4 and method 400, at an operation 402,
output signals conveying information related to actual masses of
individual ingredients added to a dish may be generated. The
individual ingredients may include, for example, a first ingredient
and a second ingredient. The second ingredient may be added to the
dish after the first ingredient. Operation 402 may be performed by
a scale that is the same as or similar to scale 12 (shown in FIG. 1
and described herein). In some implementations, the scale may
receive, hold, and weigh the individual ingredients.
[0083] At an operation 404, entry and/or selection of an electronic
recipe for preparation by a user may be received. The electronic
recipe may specify target masses of the individual ingredients in
the dish. For example, the electronic recipe may specify a first
target mass for the first ingredient and a second target mass for
the second ingredient. Operation 404 may be performed by a user
interface that is the same as or similar to user interface 16
(shown in FIG. 1 and described herein).
[0084] At an operation 406, entry and/or selection of ingredient
information may be received from a user. The ingredient information
may indicate which individual ingredient is currently being added
to the dish during preparation. For example, the ingredient
information may indicate whether the first ingredient or the second
ingredient is being added to the dish. Operation 406 may be
performed by a user interface that is the same as or similar to
user interface 16 (shown in FIG. 1 and described herein).
[0085] At an operation 408, the actual masses of the individual
ingredients added to the dish may be determined. The actual masses
may be determined based on the output signals, and/or other
information. The actual masses of the individual ingredients added
to the dish may be the weights of the individual ingredients added
to the dish. The weights of the individual ingredients may be
current running totals of the weights of the individual ingredients
added to the dish during preparation. Operation 408 may be
performed by a computer program module that is the same as or
similar to mass module 22 (shown in FIG. 1 and described
herein).
[0086] At an operation 410, the user interface may be controlled to
prompt the user to cease adding the individual ingredients. The
user interface may be controlled to prompt the user to cease adding
the individual ingredients responsive to the actual masses of the
individual ingredients added to the dish reaching the target masses
of the individual ingredients specified by the recipe. For example,
responsive to the actual mass of the first ingredient reaching the
first target mass of the first ingredient, the user may be prompted
to cease adding the first ingredient, remove any excess mass of the
ingredient above the first target mass, and/or perform other
actions. The user may be prompted to remove excess mass in order to
maintain one or more ratios between ingredients specified by a
recipe and/or other sources of ratio information. Responsive to the
actual mass of the second ingredient reaching the second target
mass of the second ingredient, the user may be prompted to cease
adding the second ingredient. The actual mass of the second
ingredient may be determined based on the actual mass of the first
ingredient and a total mass of the dish. Operation 410 may be
performed by a computer program module that is the same as or
similar to recipe module 24 (shown in FIG. 1 and described
herein).
[0087] At an operation 412, the electronic recipe may be customized
based on the actual masses of the individual ingredients added to
the dish. Responsive to the actual masses of the individual
ingredients added to the dish not matching the target masses of the
individual ingredients specified by the recipe, the electronic
recipe may be customized to reflect the actual masses of the
individual ingredients added to the dish. In some implementations,
the customized recipe may be stored electronically. Operation 412
may be performed by a computer program module that is the same as
or similar to user customization module 28 (shown in FIG. 1 and
described herein).
[0088] Although the present technology has been described in detail
for the purpose of illustration based on what is currently
considered to be the most practical and preferred implementations,
it is to be understood that such detail is solely for that purpose
and that the technology is not limited to the disclosed
implementations, but, on the contrary, is intended to cover
modifications and equivalent arrangements that are within the
spirit and scope of the appended claims. For example, it is to be
understood that the present technology contemplates that, to the
extent possible, one or more features of any implementation can be
combined with one or more features of any other implementation.
This disclosure relates to a system configured to determine masses,
weights, and/or other quantities of individual ingredients added to
a food dish during preparation. At least some of the components of
the system may be configured to be used in a food preparation area.
The system may include a scale, a client computing device, external
resources, and/or other components. The system may be configured to
weigh and/or determine the mass of individual ingredients of the
dish as the ingredients are added to the dish. The system may be
configured to determine the individual mass and/or weight of each
ingredient based on the masses and/or weights of individual
ingredients previously added to the dish and/or a current mass
and/or weight of the dish as a given ingredient is added.
* * * * *