Description:BACKGROUND
Field of Invention
[001] Embodiments of the present invention generally relate to a system for providing assistance and particularly to a system and a method for providing culinary assistance.
Description of Related Art
[002] An evolution of technology has significantly transformed various aspects of everyday life, including the culinary domain. Traditional kitchen appliances have progressively integrated smart features, leveraging artificial intelligence (AI) to enhance functionality, efficiency, and user experience. However, despite these advancements, there remains a need for a comprehensive AI-powered smart kitchen assistance system capable of seamlessly orchestrating various kitchen activities while catering to individual preferences and dietary requirements.
[003] Moreover, existing smart kitchen solutions often lack the sophistication required to adapt to diverse cooking styles, dietary restrictions, and culinary preferences. Many appliances operate in isolation, without effective coordination or data-sharing capabilities, limiting their potential to streamline cooking processes and optimize resource utilization. Additionally, the absence of robust AI algorithms tailored for culinary tasks constrains the ability to provide personalized recipe recommendations, real-time cooking guidance, and proactive inventory management.
[004] Furthermore, conventional kitchen assistance systems often rely on predefined rules or simplistic algorithms, failing to deliver truly adaptive and intelligent support. These systems struggle to understand complex culinary concepts, adapt to user feedback, or anticipate evolving preferences over time. Consequently, users are left with fragmented and suboptimal kitchen experiences, and limited creativity.
[005] There is thus a need for an improved and advanced system for providing culinary assistance that can administer the aforementioned limitations in a more efficient manner.
SUMMARY
[006] Embodiments in accordance with the present invention provide a system for providing culinary assistance. The system comprising: a user device adapted to enable a user to select a cuisine for preparation. The system further comprising: an inventory management unit installed in proximity to an inventory, and adapted to check ingredients in the inventory required for preparation of the selected cuisine. The system further comprising: a processor. The processor is configured to: receive user inputs regarding the selected cuisine from the user device; determine required ingredients for the selected cuisine based on the user inputs; actuate the inventory management unit to check an availability of the required ingredients; determine alternative ingredients upon detecting a lack of one or more of the required ingredients, and compile a list of available ingredients; and generate cooking instructions based on the available ingredients.
[007] Embodiments in accordance with the present invention further provide a method for method for providing culinary assistance. The method comprising steps of: receiving user inputs regarding a selected cuisine from a user device; determining required ingredients for the selected cuisine based on the user inputs; actuating an inventory management unit to check an availability of the required ingredients; determining alternative ingredients upon detecting a lack of one or more of the required ingredients, and compile a list of available ingredients; and generating cooking instructions based on the available ingredients.
[008] Embodiments of the present invention may provide a number of advantages depending on their particular configuration. First, embodiments of the present application may provide a system for providing culinary assistance.
[009] Next, embodiments of the present application may provide a system for providing culinary assistance that is adapted for professional and trainee-level kitchen establishments.
[0010] Next, embodiments of the present application may provide a system for providing culinary assistance that involves Artificial Intelligence (AI) in cuisine recommendation and preparation.
[0011] These and other advantages will be apparent from the present application of the embodiments described herein.
[0012] The preceding is a simplified summary to provide an understanding of some embodiments of the present invention. This summary is neither an extensive nor exhaustive overview of the present invention and its various embodiments. The summary presents selected concepts of the embodiments of the present invention in a simplified form as an introduction to the more detailed description presented below. As will be appreciated, other embodiments of the present invention are possible utilizing, alone or in combination, one or more of the features set forth above or described in detail below.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] The above and still further features and advantages of embodiments of the present invention will become apparent upon consideration of the following detailed description of embodiments thereof, especially when taken in conjunction with the accompanying drawings, and wherein:
[0014] FIG. 1 illustrates a block diagram of a system for providing culinary assistance, according to an embodiment of the present invention;
[0015] FIG. 2 illustrates a block diagram of a processor of the system for providing culinary assistance, according to an embodiment of the present invention; and
[0016] FIG. 3 depicts a flowchart of a method for providing culinary assistance using the system for providing culinary assistance, according to an embodiment of the present invention.
[0017] The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word "may" is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include”, “including”, and “includes” mean including but not limited to. To facilitate understanding, like reference numerals have been used, where possible, to designate like elements common to the figures. Optional portions of the figures may be illustrated using dashed or dotted lines, unless the context of usage indicates otherwise.
DETAILED DESCRIPTION
[0018] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the scope of the invention as defined in the claims.
[0019] In any embodiment described herein, the open-ended terms "comprising", "comprises”, and the like (which are synonymous with "including", "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of", “consists essentially of", and the like or the respective closed phrases "consisting of", "consists of”, the like.
[0020] As used herein, the singular forms “a”, “an”, and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.
[0021] FIG. 1 illustrates a block diagram of a system 100 for providing culinary assistance, according to an embodiment of the present invention. The system 100 may provide cooking instructions for a cuisine to a user based on ingredients available in an inventory. By integrating inventory management functionalities, the system 100 may ensure that users receive cooking instructions based on available ingredients. This integration may allow the system 100 to efficiently generate the cooking instructions using Artificial intelligence (AI) based algorithms.
[0022] The system 100 may comprise a user device 102 and an inventory management unit 104.
[0023] In an embodiment of the present invention, the user device 102 may be adapted to enable the user to select the cuisine for preparation. According to embodiments of the present invention, the user device 102 may be, but not limited to, a mobile, a tablet, and so forth. Embodiments of the present invention are intended to include or otherwise cover any user device 102, including known, related art, and/or later developed technologies.
[0024] In an embodiment of the present invention, the inventory management unit 104 may be installed in proximity to the inventory. The inventory management unit 104 may be adapted to check ingredients in the inventory required for preparation of the selected cuisine, in an embodiment of the present invention. The inventory management unit 104 may further comprise a processor 106 and image sensors 108.
[0025] In an embodiment of the present invention, the processor 106 may be connected to the image sensors 108. The processor 106 may further be configured to execute computer-executable instructions to generate an output relating to the system 100. According to embodiments of the present invention, the processor 106 may be, but not limited to, a Programmable Logic Control (PLC) unit, a microprocessor, a development board, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the processor 106 including known, related art, and/or later developed technologies. In an embodiment of the present invention, the processor 106 may further be explained in conjunction with FIG. 2.
[0026] In an embodiment of the present invention, the image sensors 108 may be adapted to identify the ingredients available in the inventory. According to embodiments of the present invention, the image sensors 108 may be, but not limited to, a camera, a photodetector, a photodiode, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the image sensors 108, including known, related art, and/or later developed technologies. In an embodiment of the present invention, the image sensors 108 may capture images of the inventory and transmit them to the processor 106 for analysis and recognition of available ingredients. This may enable the system 100 to accurately assess the contents of the inventory and generate cooking instructions tailored to the available ingredients. The processor 106 may utilize a trained dataset to recognize the ingredients from the captured images. This trained dataset consists of a comprehensive collection of images of various ingredients commonly found in culinary settings. These images are labeled with corresponding ingredient names, enabling the processor to learn and identify different ingredients based on visual characteristics such as shape, color, texture, and size. Using machine learning techniques such as deep learning, convolutional neural networks (CNNs), or other image recognition algorithms, the processor 106 may analyze the captured images and compare the captured images with the images in the trained dataset. By recognizing patterns and features within the captured images, the processor 106 may accurately identify the ingredients present in the inventory.
[0027] FIG. 2 illustrates a block diagram of the processor 106 of the system 100, according to an embodiment of the present invention. The processor 106 may comprise the computer-executable instructions in form of programming modules such as a data receiving module 200, a data determination module 202, and an instructions generation module 204.
[0028] In an embodiment of the present invention, the data receiving module 200 may be configured to receive user inputs regarding the selected cuisine from the user device 102. The data receiving module 200 may further transmit the received user inputs to the data determination module 202.
[0029] In an embodiment of the present invention, the data determination module 202 may be activated upon receipt of the user inputs received from the data receiving module 200. The data determination module 202 may be configured to determine the required ingredients for the selected cuisine based on the user inputs. The data determination module 202 may be configured to actuate the inventory management unit 104 to check an availability of the required ingredients. The data determination module 202 may be configured to determine alternative ingredients upon detecting a lack of one or more of the required ingredients. The data determination module 202 may further be configured to compile a list of available ingredients.
[0030] In another embodiment of the present invention, the data determination module 202 may further be configured to enable the inventory management unit 104 to notify the user when any of the required ingredients or the alternative ingredients are unavailable in the inventory.
[0031] After the compilation of the list of available ingredients, the data determination module 202 may transmit an activation signal to the instructions generation module 204.
[0032] In an embodiment of the present invention, the instructions generation module 204 may be activated upon receipt of the activation signal from the data determination module 202. The instructions generation module 204 may be configured to generate cooking instructions based on the available ingredients. The cooking instructions may be generated using Artificial Intelligence (AI) models.
[0033] The instructions generation module 204 may further be configured to generate a new cooking instruction when the user disapproves of the cooking instructions initially received, in an embodiment of the present invention.
[0034] FIG. 3 depicts a flowchart of a method 300 for providing culinary assistance using the system 100, according to an embodiment of the present invention.
[0035] At step 302, the system 100 may receive the user input regarding the selected cuisine.
[0036] At step 304, the system 100 may determine the required ingredients for the selected cuisine.
[0037] At step 306, the system 100 may actuate the inventory management unit 104 to check the availability of the required ingredients.
[0038] At step 308, the system 100 may check if the required ingredients are available. If the required ingredients are available, then the method 300 may proceed to a step 312. Else, the method 300 may proceed to a step 310.
[0039] At step 310, the system 100 may determine alternative ingredients.
[0040] At step 312, the system 100 may compile the list of available ingredients.
[0041] At step 314, the system 100 may generate the cooking instructions.
[0042] At step 316, the system 100 may enable the user to approve the generated cooking instructions. If the user approves the generated cooking instructions, then the method 300 may proceed to step 320. Else, the method 300 may proceed to a step 318.
[0043] At step 318, the system 100 may generate new cooking instructions.
[0044] At step 320, the system 100 may enable the user to start the preparation of the cuisine by providing step-by-step assistance based on the generated cooking instructions.
[0045] While the invention has been described in connection with what is presently considered to be the most practical and various embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the scope of the appended claims.
[0046] This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. The patentable scope of the invention is defined in the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements within substantial differences from the literal languages of the claims. , Claims:CLAIMS
We Claim:
1. A system (100) for providing culinary assistance, the system (100) comprising:
a user device (102) adapted to enable a user to select a cuisine for preparation;
an inventory management unit (104) installed in proximity to an inventory, and adapted to check ingredients required for preparation of the selected cuisine in the inventory; and
a processor (106), characterised in that the processor (106) is configured to:
receive user inputs regarding the selected cuisine from the user device (102);
determine the required ingredients for the selected cuisine based on the user inputs;
actuate the inventory management unit (104) to check an availability of the required ingredients;
determine alternative ingredients upon detecting a lack of one or more of the required ingredients, and compile a list of available ingredients; and
generate cooking instructions based on the available ingredients.
2. The system (100) as claimed in claim 1, wherein the processor (106) is configured to enable the user to approve the generated cooking instruction and start a preparation of the selected cuisine.
3. The system (100) as claimed in claim 1, wherein the processor (106) is configured to generate a new cooking instruction when the user disapproves the cooking instructions initially received.
4. The system (100) as claimed in claim 1, wherein the processor (106) is configured to enable the inventory management unit (104) to notify the user when any of the required ingredients or the alternative ingredients are unavailable in the inventory.
5. The system (100) as claimed in claim 1, wherein the cooking instructions are generated using Artificial Intelligence (AI) models.
6. The system (100) as claimed in claim 1, wherein the inventory management unit (104) comprise image sensors (108) adapted to identify the ingredients available in the inventory.
7. A method (300) for providing culinary assistance, the method (300) characterised by steps of:
receiving user inputs regarding a selected cuisine from a user device (102);
determining required ingredients for the selected cuisine based on the user inputs;
actuating an inventory management unit (104) to check an availability of the required ingredients;
determining alternative ingredients upon detecting a lack of one or more of the required ingredients, and compiling a list of available ingredients; and
generating cooking instructions based on the available ingredients.
8. The method (300) as claimed in claim 7, comprising a step of enabling the user to approve the generated cooking instruction and start a preparation of the selected cuisine.
9. The method (300) as claimed in claim 7, wherein the cooking instructions are generated using Artificial Intelligence (AI) models.
10. The method (300) as claimed in claim 7, comprising a step of generating a new cooking instruction when the user disapproves the cooking instructions initially received.
Date: May 14, 2024
Place: Noida

Dr. Keerti Gupta
Agent for the Applicant
(IN/PA-1529)