CN110097945B - Cooking control method, server, cooking appliance and cooking system - Google Patents
Cooking control method, server, cooking appliance and cooking system Download PDFInfo
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Abstract
The embodiment of the invention provides a cooking control method, a server, a cooking appliance and a cooking system. A method of controlling cooking, comprising: determining the personnel having a meal at this time; calculating the recommended intake of the person at the meal; calculating a recommended glycemic index of the person at the meal; determining the food to be cooked of the meal and the weight of the food to be cooked on the premise of meeting the recommended intake amount and the recommended glycemic index; instructing a cooking appliance to obtain the food material to be cooked of the weight and cooking. Therefore, the food material type and quantity of each meal can be determined according to the physical state information of the diners, so that the nutritions of the diners can be balanced, the symptoms such as diabetes can be prevented, and the physical health of the user can be guaranteed.
Description
Technical Field
The invention relates to the field of cooking, in particular to a method for controlling cooking, a server, a cooking appliance and a cooking system.
Background
The current cooking appliances are operated and controlled by users, however, the physical conditions of different users are different, and the food materials suitable for the users to eat are different for the health consideration. For example, different staple foods such as rice, coarse cereals, porridge, etc. have been found to play different roles in the prevention and control of diabetes. Compared with the rice, the coarse cereal rice has the advantages that the postprandial blood sugar level is obviously reduced; compared with rice, rice porridge containing equal amount of rice has larger postprandial blood glucose fluctuation and increased early insulin secretion. For example, the relevant research of the national cancer research center of Japan found that the amount of long-term average rice intake of women was positively correlated with the incidence of diabetes. Therefore, a method of controlling cooking in consideration of the physical state of the user is urgently needed.
Disclosure of Invention
The present invention has been made in view of the above problems. The invention provides a cooking control method, a server, a cooking appliance and a cooking system, which can determine food materials to be cooked and weight for a user so as to ensure the physical health of the user.
In one aspect, a server-controlled cooking method is provided, including:
determining the personnel having a meal at this time;
calculating the recommended intake of the person at the meal;
calculating a recommended glycemic index of the person at the meal;
determining the food to be cooked of the meal and the weight of the food to be cooked on the premise of meeting the recommended intake amount and the recommended glycemic index;
instructing a cooking appliance to obtain the food material to be cooked of the weight and cooking.
In one embodiment of the present invention, the calculating the recommended intake of the person at the meal comprises:
obtaining a recommended intake standard value corresponding to the person's desired carbohydrate;
obtaining the dining times of the personnel in a preset period and the actual intake of each meal;
and calculating to obtain the recommended intake of the person at the meal according to the recommended intake standard value and the actual intake of each meal.
In one embodiment of the invention, the server stores a correspondence between the person and the carbohydrate recommended intake standard value in advance.
In one embodiment of the invention, said recommended intake of said person i at the present meal is expressed as:
or the following steps:
wherein, CiRepresents the recommended intake of the person i at the meal, tiRepresenting the number of meals, Cs, of the person i in the preset periodiA standard value of recommended intake, Cr, representing said person ii,jRepresents the actual intake of said person i at the j th of said meal count, Cmax,iRepresents the maximum recommended intake of said person i, Cmin,iRepresents the minimum recommended intake of said person i.
In an embodiment of the present invention, the calculating the recommended glycemic index of the person at the meal includes:
and calculating the recommended blood glucose index of the person at the meal according to the recommended intake of the person at the meal and the blood glucose generation index of the ingested food material.
In one embodiment of the invention, the recommended glycemic index for the person at the meal is expressed as:
Gi＝Ci×GIi
wherein G isiRepresents said recommended glycemic index, C, of said person i at the present mealiIndicating the recommended intake of the person i at the meal, GIiRepresents a glycemic index of the food material ingested by the person i.
In an embodiment of the present invention, the determining the food material to be cooked of the meal on the premise that the recommended intake and the recommended glycemic index are satisfied includes:
and on the premise of meeting the recommended intake and the recommended glycemic index, taking the food meeting the mouthfeel of the user as the food to be cooked, or taking the food with the shortest cooking time as the food to be cooked.
In one embodiment of the present invention, further comprising: and acquiring meal information of the person from the cooking appliance, wherein the meal information comprises the number of times of meal and the weight of food filled each time.
In an embodiment of the present invention, the people having the meal at this time are multiple people, the recommended intake of the people at the meal is the sum of the recommended intakes of the multiple people, and the recommended glycemic index of the people at the meal is the minimum value of the recommended glycemic indexes of the multiple people.
In one embodiment of the present invention, further comprising:
acquiring meal information from the cooking appliance, wherein the meal information comprises the times of meal and the weight of food contained each time;
and matching each meal with one of the plurality of persons and storing.
According to another aspect of the present invention, there is provided a method of cooking by a cooking appliance having a metering device, comprising:
acquiring a cooking instruction from a server, wherein the cooking instruction comprises food materials to be cooked and the weight of the food materials to be cooked;
obtaining the food material to be cooked with required weight from the metering device;
a cooking operation is performed.
In one embodiment of the present invention, after the cooking is finished, the method further comprises:
recording each change in the weight of food in the cooking appliance, and the time interval between each change;
according to the time interval, determining the meal times of the user and determining the weight of food corresponding to each meal;
and sending the times of meals and the weight of food corresponding to each meal to the server.
According to a further aspect of the present invention, there is provided a server comprising a memory, a processor and a computer program stored on the memory and running on the processor, the processor implementing the steps of the method for controlling cooking by the server according to the preceding aspect and examples when executing the computer program.
According to a further aspect of the present invention, there is provided a cooking appliance comprising a memory, a processor and a computer program stored on the memory and running on the processor, the processor implementing the steps of the method of cooking of the cooking appliance described in the preceding aspect and examples when executing the computer program.
According to another aspect of the invention, a system for cooking is provided, which comprises the server and the cooking appliance.
According to a further aspect of the present invention, there is provided a computer storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the method of server controlled cooking or the method of cooking by a cooking appliance of the preceding aspects and examples.
Therefore, according to the embodiment of the invention, the type and the quantity of the food materials in each meal can be determined according to the physical state information of the diners, so that the nutritions of the diners can be balanced, and the symptoms such as diabetes can be prevented.
Drawings
The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the embodiments of the present invention when taken in conjunction with the accompanying drawings. The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings, the same reference numbers generally represent the same or similar parts or steps.
FIG. 1 is a schematic view of a cooking system according to an embodiment of the present invention;
FIG. 2 is a schematic flow chart of a method of server controlled cooking in accordance with an embodiment of the present invention;
fig. 3 is a schematic flow chart of a method of cooking by the cooking appliance of the embodiment of the invention;
FIG. 4 is a schematic block diagram of a server of an embodiment of the present invention;
fig. 5 is a schematic block diagram of a cooking appliance of an embodiment of the present invention;
fig. 6 is a schematic block diagram of a cooking system of an embodiment of the present invention.
Detailed Description
In order that the objects, technical solutions and advantages of the present invention will become more apparent, exemplary embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It is to be understood that the described embodiments are merely a subset of embodiments of the invention and not all embodiments of the invention, with the understanding that the invention is not limited to the example embodiments described herein. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the invention described herein without inventive step, shall fall within the scope of protection of the invention.
An embodiment of the present invention provides a cooking system, as shown in fig. 1, the system 100 includes a cooking appliance 10 and a server 20. Wherein the cooking appliance 10 is tethered to the server 20. Wireless data communication may be performed between the cooking appliance 10 and the server 20. The cooking appliance 10 may be an electric rice cooker, an electric pressure cooker, a food processor, a soymilk maker, an electric stewpan, or other electric heating appliance, etc. The server 20 may be a cloud or cloud platform, etc.
In addition, a mobile terminal 30 is shown in fig. 1, and the mobile terminal 30 may perform wireless data communication with the server 20. The mobile terminal 30 may be a smart phone, a wearable device, a tablet computer, etc. of the user.
The server 20 may acquire and store parameter information of various food materials. The server 20 may acquire and store physical state information of each person in the family members.
For example, the server 20 may store parameter information of various food materials in advance, and the parameter information may include at least one of the following items: sugar content of the food material, Glycemic Index (GI), and the like. Exemplarily, the parameter information may further include a cooking manner of the food material: such as the amount of water added, the duration of cooking, etc.
Illustratively, the server 20 may obtain the body state information from the user's mobile terminal 30, a professional medical institution, or the like. For example, the user may upload the physical status information of the family members to the server 20. The user may upload the physical status information of the family member to the server 20 through the mobile terminal 30 or an authorized medical institution or the like. For example, the user may input the physical status information corresponding to each family member on the interface of the mobile terminal 30, and the input operation may be the user inputting through a keyboard button, or inputting through a photographic physical examination report, etc. Wherein the body state information may comprise at least one of: age, gender, height, weight, blood glucose, blood pressure, etc., and, illustratively, the physical state information may also include health condition information, such as may include at least one of: whether the disease is affected, the type of the disease, the severity of the disease, the history of the disease, etc. So that the server 20 can know the diabetes condition of each family member. Further, the server 20 may calculate carbohydrate intake criteria for each family member based on the family member's physical status information.
Fig. 2 is a schematic flow chart of a method for controlling cooking by a server according to an embodiment of the present invention. The method shown in fig. 2 may be performed by the server 20 shown in fig. 1, and may include:
and S110, determining the personnel having the meal.
S120, calculating the recommended intake of the person at the meal;
s130, calculating a recommended blood glucose index of the person at the meal;
s140, determining the food to be cooked of the meal and the weight of the food to be cooked on the premise of meeting the recommended intake amount and the recommended blood glucose index;
and S150, instructing a cooking appliance to obtain the food to be cooked with the weight and cooking.
Exemplarily, in S110, the user may input a person having a meal this time through the cooking appliance 10 or through the mobile terminal 30. For example, a corresponding page (e.g., a web page) or a corresponding Application (APP) installed in the mobile terminal 30 may be opened, and the diner of this time may be accessed at a location related to the diner. As an example, a plurality of family members may be listed and one or several persons identified as the present meal may be selected from them. Such as family members including P1, P2, P3 and P4. The staff of the meal included P1 or P1 and P4. It is understood that the number of persons having a meal determined in S110 may be 1 person or several persons. As an example, assume that the number of dining people determined at S110 is 1, such as P1.
Optionally, S120 may include: obtaining a recommended intake standard value corresponding to the person's desired carbohydrate; obtaining the dining times of the personnel in a preset period and the actual intake of each meal; and calculating to obtain the recommended intake of the person at the meal according to the recommended intake standard value and the actual intake of each meal.
Here, the recommended intake standard amount for each family member may be stored in the server 20 in advance, that is, the correspondence between the person and the recommended intake standard amount is stored in advance on the server 20. For example, the server 20 may determine a corresponding recommended intake standard value from the physical state information of the person. In this way, the recommended intake amount standard value corresponding to the person can be acquired from the correspondence relationship prestored in the server 20.
Assuming that the recommended intake standard value for the person is Cs, the standard value represents the recommended intake per meal for the person. Suppose that the actual intake of the person at the jth meal is CrjThat is, the actual intake may not be equal to the recommended intake.
Since the individual's meal hopes are diversified, i.e., it is unlikely that each meal will be balanced, the intake can be judged at certain intervals. Specifically, the person's dietary health can be judged in conjunction with the sum of the intake over a predetermined period including the meal. Wherein the predetermined period may be 1 month, 2 months, 1 quarter, etc., which is not limited in the present invention.
Suppose that in a predetermined period, the total number of meals for the person is t, and the actual intake of each meal is Crj(j ═ 1,2, …, t-1), then the recommended intake for this meal can be calculated in S120 as:
considering that the intake of a person per meal has a maximum value CmaxAnd minimum value CminThe above formula may be revised as:
optionally, S130 may include: and calculating the recommended blood glucose index of the person at the meal according to the recommended intake of the person at the meal and the blood glucose generation index of the ingested food material.
The server 20 may store a correspondence relationship between the person and the blood glucose generation index in advance.
Assuming that the glycemic index of the food material ingested by the person is GI and the recommended ingestion amount of the person obtained in S120 is C, the recommended glycemic index of the person is: g ═ C × GI.
Alternatively, S140 may include: and on the premise of meeting the recommended intake and the recommended glycemic index, taking the food meeting the mouthfeel of the user as the food to be cooked, or taking the food with the shortest cooking time as the food to be cooked.
That is, the food material to be cooked may be determined for the person on the premise that C and G are satisfied. For example, the food satisfying the user taste or the food having the shortest cooking time may be determined as the food to be cooked. As another example, in consideration of the variety of foods, the food materials of K consecutive meals before the meal can be obtained, and the food material different from these food materials is selected as the food material to be cooked, so that it can be ensured that the food material is not heavy in a consecutive period of time.
It is understood that determining the weight of the food material to be cooked is also included in S140. Specifically, after determining the food material to be cooked, the weight is determined to ensure that C and G are satisfied. It will be appreciated that the required weight of the different food materials will also be different, for example, if the food material to be cooked is northeast rice, the determined weight may be n1 grams; if the food material to be cooked is Thailand jasmine rice, the determined weight may be n2 grams, and n1 ≠ n 2.
Alternatively, in S150, the server 20 may transmit the determined category, name and weight of the food material to be cooked to the cooking appliance 10, so that the user selects the food material of the corresponding weight.
For example, the cooking appliance 10 may have a metering function, so that the material to be cooked having the weight determined by the server 20 can be conveniently cooked. The metering function may be implemented by a nominal capsule or a built-in weighing sensor, or may be implemented in other manners, which are not described herein again.
As an example, S150 may further include: the server 20 sends the cooking program of the food to be cooked to the cooking appliance 10, so that the cooking appliance 10 performs cooking according to the cooking program, and the mouthfeel of the cooked food is better.
Optionally, after S150, that is, after the cooking is finished, the method may further include: and acquiring meal information of the person from the cooking appliance, wherein the meal information comprises the number of times of meal and the weight of food filled each time.
After cooking is finished, the weighing sensor of the cooking appliance 10 can continuously measure the weight of food in the inner pot during the filling process of the user, and the filling behavior of each time is recorded through the time interval between meals, so that the filling times of the person and the filling weight of each time are determined. If the time interval between two consecutive weight changes is less than a certain time threshold (e.g., 5 minutes or 8 minutes), it is considered as one meal filling behavior. If the time interval is larger than the time threshold, the rice is not taken as the same meal.
As another example, assume that the number of dining people determined at S110 is several, including P1, P2, and P4. For convenience of the subsequent description, N persons may be assumed.
Optionally, S120 may include: acquiring a recommended intake standard value corresponding to carbohydrate required by each person; obtaining the dining times of each person in a preset period and the actual intake of each meal; and calculating the recommended intake of each person in the meal according to the recommended intake standard value and the actual intake of each meal.
Here, the recommended intake standard amount for each family member may be stored in the server 20 in advance, that is, the correspondence between each person and the recommended intake standard amount is stored in advance on the server 20. For example, the server 20 may determine a corresponding recommended intake standard value according to the physical status information of each person. In this way, the recommended intake amount standard value corresponding to each person can be acquired from the correspondence relationship prestored in the server 20.
Suppose the ith person (noted asThe recommended intake standard value of the person i) is CsiAnd the standard value indicates that the intake of the person i per meal is recommended. Suppose that the actual intake of i at the jth meal is Cri,jThat is, the actual intake may not be equal to the recommended intake.
Since the individual's meal hopes are diversified, i.e., it is unlikely that each meal will be balanced, the intake can be judged at certain intervals. Specifically, the person's dietary health can be judged in conjunction with the sum of the intake over a predetermined period including the meal. Wherein the predetermined period may be 1 month, 2 months, 1 quarter, etc., which is not limited in the present invention.
Suppose that the total number of meals for the person i is t within a predetermined periodiThe actual intake of each meal is Cri,j(j＝1,2,…,ti-1), then the recommended intake of person i at this meal can be calculated in S120 as:
considering that the intake of person i at each meal has a maximum value Cmax,iAnd minimum value Cmin,iThe above formula may be revised as:
since each person needs a corresponding intake, it can be further determined that the total recommended intake at the time of cooking of the meal is:
optionally, S130 may include: and calculating the recommended blood glucose index of each person in the meal according to the recommended intake of each person in the meal and the blood glucose generation index of the ingested food material, and further calculating the recommended blood glucose index of the meal.
The server 20 may store a correspondence relationship between the person and the blood glucose generation index in advance.
Suppose that the glycemic index of the food material ingested by person i is GIiAnd the recommended intake of the person obtained in S120 is CiAnd then, the recommended glycemic index of the person i at the meal is as follows: gi＝Ci×GIi。
Since cooking is performed in consideration of the recommended glycemic index of each person, the person having the lowest blood glucose level requirement needs to be protected, that is, the recommended glycemic index of the meal can be further obtained as follows:
that is, the recommended glycemic index for the meal at the time of cooking is determined based on the person having the lowest recommended glycemic index.
Alternatively, S140 may include: and on the premise of meeting the recommended intake and the recommended glycemic index, taking the food meeting the mouthfeel of the user as the food to be cooked, or taking the food with the shortest cooking time as the food to be cooked.
That is, the ingredients to be cooked may be determined for these persons on the premise that C and G are satisfied. For example, the food satisfying the user taste or the food having the shortest cooking time may be determined as the food to be cooked. As another example, in consideration of the variety of foods, the food materials of K consecutive meals before the meal can be obtained, and the food material different from these food materials is selected as the food material to be cooked, so that it can be ensured that the food material is not heavy in a consecutive period of time.
The food material in this embodiment may be a capsule package, and the food material information may be obtained from the capsule package, for example, by scanning a two-dimensional code, a barcode, or the like. The food material information includes a type, a weight, a date of production, and the like of the food material. It should be noted that the capsule in this embodiment may be composed of a body having an opening and a cover film covering the opening; or the whole body can be packaged by flexible materials, wherein the strength of the flexible materials is uniform; it may also be a capsule having a weakened portion, wherein the weakened portion has a strength and/or thickness which is less than the strength and/or thickness of other parts of the capsule.
It is understood that determining the weight of the food material to be cooked is also included in S140. Specifically, after determining the food material to be cooked, the weight is determined to ensure that C and G are satisfied. It will be appreciated that the required weight of the different food materials will also be different, for example, if the food material to be cooked is northeast rice, the determined weight may be n1 grams; if the food material to be cooked is Thailand jasmine rice, the determined weight may be n2 grams, and n1 ≠ n 2.
Alternatively, in S150, the server 20 may transmit the determined category, name and weight of the food material to be cooked to the cooking appliance 10, so that the user selects the food material of the corresponding weight.
For example, the cooking appliance 10 may have a metering function, so that the material to be cooked having the weight determined by the server 20 can be conveniently cooked. The metering function may be implemented by a nominal capsule or a built-in weighing sensor, or may be implemented in other manners, which are not described herein again.
As an example, S150 may further include: the server 20 sends the cooking program of the food to be cooked to the cooking appliance 10, so that the cooking appliance 10 performs cooking according to the cooking program, and the mouthfeel of the cooked food is better.
Optionally, after S150, that is, after the cooking is finished, the method may further include: and acquiring meal information of the person from the cooking appliance, wherein the meal information comprises the number of times of meal and the weight of food filled each time.
After cooking is finished, the weighing sensor of the cooking appliance 10 can continuously measure the weight of food in the inner pot during the filling process of the user, and the filling behavior of each time is recorded through the time interval between meals, so that the filling times of each person and the filling weight of each time are determined.
Wherein, if the time interval between two consecutive weight changes is smaller than a first time threshold (e.g. 5 minutes or 8 minutes), it is considered as a round of rice filling. And if the time interval is greater than or equal to the first time threshold, the rice is not considered to be in the same round of rice filling.
In a certain sequential meal filling behavior, a meal filling behavior for the same person is considered if the time interval between two consecutive weight changes is smaller than a second time interval, which is smaller than the first time interval, e.g. 20 seconds or 10 seconds, etc. And if the time interval is greater than or equal to the second time interval (and less than the first time interval), the meal taking behavior aiming at different people is considered.
Illustratively, each meal fill activity may be associated with a person. For example, in the first round of meal filling behavior, if there are N times of meal filling behavior for N persons, the N times of meal filling behavior may be in one-to-one correspondence with the N persons.
For example, each meal in the meal may be sorted by time and displayed to the user, for example, the duration and weight of each meal may be displayed on the display interface of the cooking appliance 10 or the interface of the mobile terminal 30, and the user may match each meal with the corresponding person.
As another example, cooking appliance 10 may send each meal activity (including duration and weight) of the meal to server 20. The server 20 may match each meal with the corresponding person through machine learning in conjunction with the history data. Among the factors to be considered by the server 20 in the machine learning algorithm are: the average value, variance, average number of meals served per user, and the maximum value of each meal in the history (i.e., the maximum weight of a round of meals), etc. Alternatively, the historical data may be historical data in the server 20 over a period (e.g., one month, 2 months, etc.).
Further, the server 20 may calculate the actual intake of each person in the meal according to the corresponding relationship between the meal filling behavior and the person in the meal.
As an implementation manner, the server 20 may query a nutrition cost table, a GI value, and the like of the food material according to the record of each cooking, and calculate the actual weight Cr, the GI value, and the like of the carbohydrate in each meal, so as to identify whether there is a situation that a person takes too much sugar, and if so, may send an alarm message to prompt the corresponding person to pay attention to a healthy diet, ensure nutrition balance, and prevent diabetes and the like.
As one implementation, the user may also view meal information for the relevant person from server 20. As an example, the user may obtain meal information from the server 20 through the mobile terminal 30 (e.g., a corresponding browser thereon or a corresponding APP installed thereon, etc.), wherein the meal information may include: a record of the intake per meal, a time curve, statistical indicators (e.g., mean, maximum, minimum), etc.
As an implementation, the user may also send meal information of the relevant person to a professional medical institution or nutrition institution in order to make a comprehensive evaluation or the like in connection with the health condition or the like of the person.
Therefore, according to the embodiment of the invention, the type and the quantity of the food materials in each meal can be determined according to the physical state information of the diners, so that the nutritions of the diners can be balanced, and the symptoms such as diabetes can be prevented.
Fig. 3 is a schematic flow chart of a method for cooking by the cooking appliance of the embodiment of the invention. The method shown in fig. 3 may be performed by the cooking appliance 10 shown in fig. 1, the method comprising:
s210, obtaining a cooking instruction from a server, wherein the cooking instruction comprises food materials to be cooked and the weight of the food materials to be cooked;
s220, acquiring the food to be cooked with required weight from the metering device;
and S230, performing cooking operation.
Optionally, the cooking instructions may further comprise a cooking program for the food material to be cooked. Further, in S230, the cooking appliance 10 may perform cooking using the cooking program.
As an example, the metering device of the cooking appliance 10 may be a nominal capsule, i.e. a capsule capable of being loaded with a marked weight. Then in S220, the number of required capsules may be determined based on the weight of the food material contained by each capsule, thereby obtaining the food material to be cooked having the weight in S210.
For example, the measuring device of the cooking appliance 10 may be a built-in load cell. Then in S220, the weight of the food material in the inner pot can be determined according to the change of the weight of the inner pot measured by the built-in weighing sensor, so as to obtain the food material to be cooked with the weight in S210.
Exemplarily, after the method shown in fig. 3, the method may further include: recording each change in the weight of food in the cooking appliance, and the time interval between each change; according to the time interval, determining the meal times of the user and determining the weight of food corresponding to each meal; and sending the times of meals and the weight of food corresponding to each meal to the server.
Specifically, the rice filling behavior can be referred to the related description in the embodiment of fig. 2, and is not repeated here to avoid repetition.
Fig. 4 is a schematic block diagram of a server of an embodiment of the present invention. The server 20 shown in fig. 4 may include: a determination module 410, a calculation module 420, and an indication module 430.
A determining module 410, configured to determine a person having a meal at this time;
a calculating module 420, configured to calculate a recommended intake of the person at the meal;
the calculating module 420 is further configured to calculate a recommended glycemic index of the person at the meal;
the determining module 410 is further configured to determine a food material to be cooked of the meal and a weight of the food material to be cooked on the premise that the recommended intake amount and the recommended glycemic index are met;
and an indicating module 430, configured to indicate a cooking appliance to obtain the food material to be cooked with the weight and cook the food material.
Illustratively, the calculation module 420 may be specifically configured to: obtaining a recommended intake standard value corresponding to the person's desired carbohydrate; obtaining the dining times of the personnel in a preset period and the actual intake of each meal; and calculating to obtain the recommended intake of the person at the meal according to the recommended intake standard value and the actual intake of each meal.
Illustratively, the recommended intake of the person i at the meal calculated by the calculation module 420 is represented as:
or the following steps:
wherein, CiRepresents the recommended intake of the person i at the meal, tiRepresenting the number of meals, Cs, of the person i in the preset periodiA standard value of recommended intake, Cr, representing said person ii,jRepresents the actual intake of said person i at the j th of said meal count, Cmax,iRepresents the maximum recommended intake of said person i, Cmin,iRepresents the minimum recommended intake of said person i.
Illustratively, the calculation module 420 may be specifically configured to: and calculating the recommended blood glucose index of the person at the meal according to the recommended intake of the person at the meal and the blood glucose generation index of the ingested food material.
Illustratively, the recommended glycemic index of the person at the meal calculated by the calculation module 420 is represented as:
Gi＝Ci×GIi
wherein G isiRepresents said recommended glycemic index, C, of said person i at the present mealiIndicating the recommended intake of the person i at the meal, GIiRepresents a glycemic index of the food material ingested by the person i.
Illustratively, the determining module 410 may be specifically configured to: and on the premise of meeting the recommended intake and the recommended glycemic index, taking the food meeting the mouthfeel of the user as the food to be cooked, or taking the food with the shortest cooking time as the food to be cooked.
Illustratively, the server 20 may further include an obtaining module for obtaining meal information of the person from the cooking appliance, the meal information including the number of times meal is filled and the weight of food filled each time.
Illustratively, the people having a meal at this time are a plurality of people, the recommended intake of the people at the meal is the sum of the recommended intakes of the people, and the recommended glycemic index of the people at the meal is the minimum value of the recommended glycemic indexes of the people.
Optionally, the obtaining module may be further configured to: acquiring meal information from the cooking appliance, wherein the meal information comprises the times of meal and the weight of food contained each time; and matching and storing each meal with one of the plurality of persons.
The server 20 shown in fig. 4 may be used to implement the aforementioned process of the method of controlling cooking performed by the server 20 in the method embodiment of fig. 2.
Fig. 5 is a schematic block diagram of a cooking appliance according to an embodiment of the present invention. The cooking appliance 10 shown in fig. 5 may include an acquisition module 510 and a cooking module 520.
An obtaining module 510, configured to obtain a cooking instruction from a server, where the cooking instruction includes a food material to be cooked and a weight of the food material to be cooked;
an obtaining module 510, configured to obtain the food material to be cooked with a required weight from the metering device;
a cooking module 520 for performing a cooking operation.
Exemplarily, the cooking appliance 10 may further include: a recording module for recording each change in the weight of food in the cooking appliance and the time interval between each change. And the determining module is used for determining the meal times of the user according to the time interval and determining the weight of the food corresponding to each meal. And the sending module is used for sending the meal containing times and the food weight corresponding to each meal containing time to the server.
In addition, another server 20 is provided in an embodiment of the present invention, which includes a memory, a processor, and a computer program stored in the memory and running on the processor, and when the processor executes the computer program, the processor implements the steps of the method for controlling cooking shown in fig. 2.
In addition, another cooking appliance 10 is provided in an embodiment of the present invention, which includes a memory, a processor and a computer program stored in the memory and running on the processor, and when the processor executes the computer program, the processor implements the steps of the cooking method shown in fig. 3.
In addition, as shown in fig. 6, an embodiment of the present invention further provides a cooking system 60, which includes the cooking appliance 10 and the server 20. Wherein, the cooking appliance 10 and the server 20 can be as shown in the foregoing embodiments, and are not described herein again.
In addition, the embodiment of the invention also provides a computer storage medium, and the computer storage medium is stored with the computer program. The steps of the method of controlling cooking shown in fig. 2 described above may be implemented when the computer program is executed by a processor. For example, the computer storage medium is a computer-readable storage medium.
In addition, another computer storage medium is provided in an embodiment of the present invention, and a computer program is stored on the computer storage medium. The steps of the method of cooking shown in fig. 3 may be implemented as described above when the computer program is executed by a processor. For example, the computer storage medium is a computer-readable storage medium.
Therefore, according to the embodiment of the invention, the type and the quantity of the food materials in each meal can be determined according to the physical state information of the diners, so that the nutritions of the diners can be balanced, and the symptoms such as diabetes can be prevented. Furthermore, the user can visually recognize the daily intake amount of the user and provide historical intake data for a dietician or a doctor, so that the user can accurately judge and predict the health state and the like.
Although the illustrative embodiments have been described herein with reference to the accompanying drawings, it is to be understood that the foregoing illustrative embodiments are merely exemplary and are not intended to limit the scope of the invention thereto. Various changes and modifications may be effected therein by one of ordinary skill in the pertinent art without departing from the scope or spirit of the present invention. All such changes and modifications are intended to be included within the scope of the present invention as set forth in the appended claims.
In the description provided herein, numerous specific details are set forth. It is understood, however, that embodiments of the invention may be practiced without these specific details. In some instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.
Furthermore, those skilled in the art will appreciate that while some embodiments described herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims, any of the claimed embodiments may be used in any combination.
The above description is only for the specific embodiment of the present invention or the description thereof, and the protection scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the changes or substitutions should be covered within the protection scope of the present invention. The protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A method of server controlled cooking, the method comprising:
determining the personnel having a meal at this time;
calculating the recommended intake of the person at the meal;
calculating a recommended glycemic index of the person at the meal;
determining the food to be cooked of the meal and the weight of the food to be cooked on the premise of meeting the recommended intake amount and the recommended glycemic index;
instructing a cooking appliance to obtain and cook the food material to be cooked in the weight,
wherein the calculating of the recommended intake of the person at the meal comprises:
obtaining a recommended intake standard value corresponding to the person's desired carbohydrate;
obtaining the dining times of the personnel in a preset period and the actual intake of each meal;
calculating the recommended intake of the person at the meal according to the recommended intake standard value and the actual intake of each meal,
wherein the recommended intake of the person i at the meal is represented as:
or the following steps:
wherein, CiRepresents the recommended intake of the person i at the meal, tiRepresenting the number of meals, Cs, of the person i in the preset periodiA standard value of recommended intake, Cr, representing said person ii,jRepresents the actual intake of said person i at the j th of said meal count, Cmax,iRepresents the maximum recommended intake of said person i, Cmin,iRepresents the minimum recommended intake of said person i.
2. The method according to claim 1, wherein the server has stored thereon in advance a correspondence between the person and a carbohydrate recommended intake standard value.
3. The method of claim 1, wherein the calculating the recommended glycemic index for the person at the meal comprises:
and calculating the recommended blood glucose index of the person at the meal according to the recommended intake of the person at the meal and the blood glucose generation index of the ingested food material.
4. The method of claim 3, wherein the recommended glycemic index for the person at the meal is expressed as:
Gi＝Ci×GIi
wherein G isiRepresents said recommended glycemic index, C, of said person i at the present mealiIndicating the recommended intake of the person i at the meal, GIiRepresents a glycemic index of the food material ingested by the person i.
5. The method of claim 1, wherein determining the food material to be cooked for the meal on the premise that the recommended intake and the recommended glycemic index are met comprises:
and on the premise of meeting the recommended intake and the recommended glycemic index, taking the food meeting the mouthfeel of the user as the food to be cooked, or taking the food with the shortest cooking time as the food to be cooked.
6. The method of claim 1, further comprising:
and acquiring meal information of the person from the cooking appliance, wherein the meal information comprises the number of times of meal and the weight of food filled each time.
7. The method of claim 1, wherein the people at the meal are a plurality of people, the recommended intake of the people at the meal is the sum of the recommended intakes of the people, and the recommended glycemic index of the people at the meal is the minimum of the recommended glycemic indexes of the people.
8. The method of claim 7, further comprising:
acquiring meal information from the cooking appliance, wherein the meal information comprises the times of meal and the weight of food contained each time;
and matching each meal with one of the plurality of persons and storing.
9. A server comprising a memory, a processor and a computer program stored on the memory and running on the processor, characterized in that the steps of the method of any of claims 1 to 8 are implemented when the processor executes the program.
10. A computer storage medium having a computer program stored thereon, wherein the program, when executed by a processor, performs the steps of the method of any one of claims 1 to 8.
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| CN110703636A (en) * | 2019-11-21 | 2020-01-17 | 珠海格力电器股份有限公司 | Intelligent cooking method, device and system of cooking equipment and electric cooker |
| CN113520171A (en) * | 2020-04-18 | 2021-10-22 | 浙江苏泊尔家电制造有限公司 | Control method, cooking appliance and control system |
| CN113539417A (en) * | 2020-04-18 | 2021-10-22 | 浙江苏泊尔家电制造有限公司 | Control method and control system for cooking appliance |
| CN115054121A (en) * | 2022-02-28 | 2022-09-16 | 浙江绍兴苏泊尔生活电器有限公司 | Control method, control system and device of cooking appliance |
| CN114732292A (en) * | 2022-04-28 | 2022-07-12 | 海信家电集团股份有限公司 | Cooking device |
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| CN104867081A (en) * | 2015-05-25 | 2015-08-26 | 北京大学第一医院 | Intelligent health management system and method |
| CN106136924A (en) * | 2015-04-10 | 2016-11-23 | 佛山市顺德区美的电热电器制造有限公司 | The control system of cooking equipment and method |
| CN106419669A (en) * | 2016-09-30 | 2017-02-22 | 广东美的厨房电器制造有限公司 | Chopping board and cooking system |
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| CN106136924A (en) * | 2015-04-10 | 2016-11-23 | 佛山市顺德区美的电热电器制造有限公司 | The control system of cooking equipment and method |
| CN104867081A (en) * | 2015-05-25 | 2015-08-26 | 北京大学第一医院 | Intelligent health management system and method |
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