EP3958688A1

EP3958688A1 - Adapting a recipe

Info

Publication number: EP3958688A1
Application number: EP20721511.2A
Authority: EP
Inventors: Daniel Gerber; Magdalena GORSKA; Erik Kordt; Cristina Rico Garcia; Krzysztof SZPORER
Original assignee: BSH Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2019-04-23
Filing date: 2020-04-22
Publication date: 2022-03-02
Also published as: WO2020216786A1; US20220208310A1; DE102019205775A1

Abstract

A recipe comprises at least one instruction for preparing an assigned quantity of at least one ingredient, in order to prepare a dish. A method for adapting the recipe comprises the steps: registering the at least one ingredient; determining a food chemical function of the ingredient; replacing the ingredient in the recipe with an alternative ingredient; and adapting the recipe such that the food chemical function that has been determined is fulfilled by at least one ingredient comprised by the recipe.

Description

Adapting a cooking recipe

The invention relates to the adaptation of a cooking recipe. In particular, the invention relates to replacing one ingredient in a cooking recipe with another ingredient.

A cooking recipe usually includes a list of ingredients to be used, each ingredient being assigned an amount, which is at least roughly defined. Furthermore, the recipe usually includes a series of instructions to gradually process the specified ingredients and combine them into a dish.

No. 9 870 550 B2 describes a technique for adding an ingredient to a predetermined cooking recipe. For this purpose, the recipe and the ingredient to be added are determined and the adjustment is made on the basis of known combinations of well-matched ingredients.

In a household, a dish can be prepared on the basis of the cooking recipe. For various reasons it may be desirable to swap one of the ingredients for another. For example, a dairy product can be replaced with a soy product in order to take into account a person's lactose intolerance who is supposed to eat the food. In another case, an allergy or intolerance of the person to the ingredient can also be addressed. The ingredient may not be available in sufficient quantities for the preparation. The ingredient can also be exchanged in order to influence an undesired color, consistency, smell or taste. The ingredient can also be replaced in order to avoid a certain ingredient such as alcohol or gluten.

An experienced cook can easily substitute one ingredient for another without the food losing its character. If, however, an unsuitable alternative ingredient is selected, a cooking process can be difficult to control, for example, or a component of the alternative ingredient together with a component of another ingredient included in the cooking recipe can produce an unpleasant result, so that the food may not be edible . To support a person in the preparation of the food, especially in the domestic environment, a technique is desirable that supports the exchange of one ingredient of a cooking recipe for another. However, the knowledge and experience of a good cook could hardly be put to technical use up to now. A knowledge-based system is complex and time-consuming to create. A neural network can require an unrealistically large number of training cases to produce reliable results.

It is an object of the present invention to provide an improved technique for replacing one ingredient of a cooking recipe with another. The invention solves this problem by means of the subjects of the independent claims. Sub-claims reproduce preferred embodiments.

A cooking recipe comprises at least one instruction for processing an assigned quantity of at least one ingredient in order to prepare a dish. According to a first aspect of the invention, a method for adapting the cooking recipe comprises steps of detecting the at least one ingredient; determining a food chemical function of the ingredient; the replacement of the ingredient in the recipe with an alternative ingredient; and adapting the cooking recipe in such a way that the specific food chemical function is fulfilled by at least one ingredient comprised by the cooking recipe.

In contrast to known techniques, a food-related function of the ingredient to be replaced can be taken into account, so that success in the preparation of the food can be guaranteed. The food-related function is preferably determined with respect to a treatment of the ingredient determined by the cooking recipe or a combination with another ingredient. In one embodiment, the ingredient can also be replaced by a combination of several ingredients.

For example, cow's milk can be substituted for almond milk in an initial recipe if the sweet aroma of the milk is important for the food. In a second recipe, the cow's milk can be exchanged for soy or oat milk, for example if it is to be frothed. A person can determine a good substitute even without in-depth knowledge of the ingredient to be replaced. The food can be appealing despite the ingredient being replaced. In one embodiment of the technique presented here, several ingredients can also be replaced by alternative ingredients in each case, in particular one after the other. The ingredient can fulfill a further food-related function and the cooking recipe can be adapted in such a way that the further function is suppressed. For example, a citrus fruit can cause a clogging of protein in a dairy food due to its acidity. To prevent this, for example because the amount of citrus fruit is to be increased or because the prevailing climate has an increased tendency to flake out, the citrus fruit can be replaced by another fruit that has less acidity.

The food-related functions of an ingredient can be strengthened or weakened by suitable replacement with an alternative ingredient as required. In principle, a larger number of food-related functions of an ingredient can also be considered, so that the alternative ingredient can be determined in a further improved manner so that several of the functions can be influenced in a desired manner.

The ingredient in the cooking recipe can fulfill several food-related functions and at least one function to be fulfilled by the adapted cooking recipe or a function to be suppressed by the adapted cooking recipe is recorded. In other words, a user can be asked to determine which of the food-technical functions, in which the ingredient in the cooking recipe is involved, he wishes to strengthen or weaken. He can also select several functions and specify the way in which he wishes to be influenced.

Preferably, an amount is determined for the alternative ingredient on the basis of the food technology function and the amount that is assigned to the original ingredient. The amount of the alternative ingredient can differ from the amount of the ingredient, for example when fresh yeast is replaced by dry yeast in a baking recipe.

In a further embodiment, the assigned amount of at least one further ingredient of the cooking recipe is changed. In the above example, the amount of sugar to be used can be increased or decreased in order to improve the fermentation process of the yeast.

The adaptation can also include a change to an instruction included in the cooking recipe. This can in particular be a sequence of tasks to be carried out Actions, a preparation, resting or cooking time, a temperature or mechanical processing. For example, if the alternative ingredient has a shorter cooking time than the original, it can only be added a predetermined time after the start of cooking of other ingredients.

The food chemical function can in particular comprise a modification of at least one substance contained in an ingredient. The remodeling can include, for example, gelling, flocculating, binding, emulsifying, coagulating or controlling a pH value, a viscosity or a fermentation process. The food technology function preferably relates to the conversion of a protein, more preferably under the influence of heat.

In general, the remodeling can transform or transform one substance into another. This can be done through a chemical reaction or a physical conversion. A chemical reaction is generally understood to mean a process in which one or more chemical elements or compounds are converted into others, with energy usually being released or absorbed. A chemical reaction is usually associated with changes in the chemical bonds in elements, molecules or crystals. A chemical reaction can change the properties of the products compared to the starting materials. A food chemical reaction relates to a chemical reaction of substances that takes place during the processing of food. The technical function of a substance in terms of food technology can in particular be the ability of a substance contained in a food to take part in a certain chemical reaction or to enable the reaction.

The food chemical function of the ingredient and / or the alternative ingredient is determined in a preferred embodiment on the basis of a taxonomy. The taxonomy can include a grouping or categorization of the ingredients according to one or more factors. This makes it easier to find an alternative ingredient for an ingredient that behaves similarly with regard to one or more predetermined factors. The factors can, for example, correspond to a physical, olfactory, aromatic or color property, a food-related function or seasonal availability. In a further embodiment, at least one alternative ingredient is determined which can be used to replace the predetermined ingredient. In particular, this determination can be carried out on the basis of the taxonomy. For example, a user can specify which ingredient of a cooking recipe he wishes to replace, whereupon one or more alternative ingredients can be determined which can be exchanged for the ingredient. To this end, it can be determined in each case which amount of the alternative ingredient is required or whether (and if yes, optionally also in which way) an action during preparation has to be changed. The user can select one of the alternative native ingredients to adapt the cooking recipe.

In some embodiments, the alternative ingredient, its amount, the amount of one of the other ingredients or one of the operating instructions is adapted on the basis of an ontology of the ingredients. The ontology can include inference rules to inferences and / or integrity rules to ensure their validity. Using the ontology, relationships between ingredients can be better represented. The ontology can be set up with manageable effort and provide sufficient insight into the contexts in the preparation of a meal. The adaptation of the recipe can be improved by using the ontology. In particular, a so-called reasoner can be used, which derives implicit knowledge from the formalized explicit knowledge of the ontologies in order to adapt the cooking recipe in a targeted, automated manner and without human intervention.

According to a further aspect of the invention, a device for adapting a cooking recipe mentioned herein comprises an interface for detecting the at least one ingredient; and a processing device. The processing device is set up to determine a food chemical function of the ingredient; replace the ingredient in the recipe with an alternative ingredient; and to adapt the cooking recipe in such a way that the specific food chemical function is fulfilled by at least one ingredient included in the cooking recipe.

The processing device can be set up to carry out a method described herein in whole or in part. For this purpose, the processing device can comprise a programmable microcomputer or microcontroller and the method can be in the form of a computer program product with program code means. The Computer program product can also be stored on a computer-readable data carrier.

According to yet another aspect, the invention comprises an electronic kitchen assistant for assisting a user with cooking. This kitchen assistant comprises the device described above, an output unit for outputting the cooking recipe (such as a screen or a projector), an input unit for receiving a request to replace an ingredient with an alternative ingredient (such as a touch screen or a camera for the recognition of gestures by the user), and a communication unit for querying information from a central point on the Internet. For example, food chemical functions of ingredients can be queried.

Features or advantages of the method can be transferred to the device or the kitchen assistant or vice versa.

The invention will now be described in more detail with reference to the accompanying figures, in which:

FIG. 1 shows an exemplary device;

FIG. 2 shows a flow chart of an exemplary method; and

Figure 3 illustrates exemplary ontologies.

FIG. 1 shows a device 100 for adapting a cooking recipe. The device 100 preferably comprises a processing device 105 which can be connected to a first memory 115, a second memory 120 and / or a third memory 125 by means of a first interface 110. Two or more of the memories 115-130 can be integrated with one another, and each memory 115-130 can also be assigned a dedicated first interface 110. The processing device 105 can be connected to an interaction device 135 by means of a second interface 130.

The first memory 115 is preferably set up to store one or more cooking recipes 140, which are described in more detail below, for example with reference to FIG. 2. The first memory 115 can also be located remotely from the device 100 and be connected, for example, by means of a network. The network can include, for example, the Internet, a private network or a cellular network. The first interface 10 can be connected to the network so that the processing device 105 has access to the cooking recipe 140.

The second memory 120 is preferably designed to store a taxonomy 145 of ingredients. An ingredient can be part of a meal that can be prepared on the basis of the information in a cooking recipe 140, as will be explained in more detail below. The taxonomy 145 can allow a grouping or classification of ingredients in terms of one or more predetermined criteria. For example, one or more other ingredients can be found for a predetermined ingredient which are in the same class with respect to a predetermined criterion or are similar to the predetermined ingredient in a predetermined manner. In a further embodiment, the taxonomy 145 can also be organized hierarchically. A determination of similarity or class of an ingredient with respect to a number of criteria can also be supported by the taxonomy 145.

A taxonomy 145 can, for example, subdivide various fruits or fruits into botanical classes with respect to a first criterion, into classes of different colors with respect to a second criterion, or into classes of similar cooking times or recommended cooking temperatures with respect to a third criterion. The taxonomy 145 can be organized as a multi-dimensional table or as a network of entries that allows a dynamic determination of classes as a function of a search. The taxonomy is preferably optimized with regard to query efficiency and / or a required memory requirement. In a variant, the second memory 120 can also be arranged remotely from that of the device 100 and, for example, connected to the processing device 105 by means of a network and the first interface 110.

The third memory 125 is preferably set up to store an ontology 150. The ontology 150 represents relationships between terms and is designed in such a way that a structure of terms can be represented. The third memory 125 can also be arranged remotely from that of the device 100 and, for example, connected to the processing device 105 by means of a network and the first interface 110. The interaction device 135 is preferably set up for interaction with a person. To this end, input of information to the person and / or output of information to the person can be supported. The information can be exchanged optically, acoustically and / or haptically. In one embodiment, the interaction device 125 comprises a touchscreen, as is known from a mobile telephone (smartphone). Further parts of the device 100 can be comprised of the phone or smartphone, in particular one or more of the memories 115-125 and / or the first interface 110, which can in particular include a wireless communication device, for example for using a cellular network, WLAN or Bluetooth.

In a further embodiment, the interaction device 135 comprises a projector for projecting information onto a surface, in particular a work surface or a wall. Such a variant is known as a projection and interaction device (“PAI”), which can include a projector for projecting an image onto the surface and a scanning device for determining a position of an object, in particular a hand of the user, with respect to the projected image. The user can thus interactively influence a projected representation of a cooking recipe 140, for example. Another variant is known as a digital assistant (“Mykie”), which can be positioned as a device on a work surface, for example, and can support interaction by means of gestures, facial expressions or verbal utterances. In these variants, too, further parts of the device 100 can each be designed to be integrated with the interaction device 135.

The interaction device 100 is set up for use in a household, in particular in a kitchen. By means of the interaction device 100, a user can preferably select a cooking recipe 140, and more preferably have it displayed in such a way that he can prepare a meal according to the information in the cooking recipe 140.

FIG. 2 shows a schematic representation of an exemplary cooking recipe 140, on the basis of which a method 200 is also explained below. The cooking recipe 140 represents instructions for the preparation of a dish 205 that is preferably suitable for human consumption. The cooking recipe 140 does not necessarily have to include a cooking process; rather, it can include the preparation of any desired food 205, for example also a drink, a baked product or a fermented product. The cooking recipe 140 usually includes information about several required ingredients 210, with an ingredient usually being assigned a required quantity 215. An ingredient 210 preferably comprises a food or a product that can be consumed by a human being, at least a portion of which is later included in the food 205. An ingredient 210 can itself be a dish 205 and can be produced using a cooking recipe 140. For example, an ingredient 210 can include a fruit, vegetable, spice, fat, meat, wine, or broth.

Furthermore, the cooking recipe 140 preferably comprises one or more instructions 220, each of which specifies the manner in which an ingredient 210 is to be processed, treated, cooked, mixed with another ingredient 210 or combined. An instruction 220 can also relate, for example, to removing an ingredient 210 or a part thereof from an intermediate product or leaving an intermediate product to rest. An intermediate product can be the result of a preceding instruction 220. In this sense, a finished meal 205 can also be viewed as an intermediate product. A variety of kitchen-standard or unusual handling instructions 220 are possible. The cooking recipe 140 can also contain an indication of the working material or cooking device to be used for carrying out an instruction 220, for example a food processor such as a mixer, an oven, a stove or a microwave oven.

To execute the recipe 140, the recipe 140 can be recorded in a step 245. In a step 250, a list of required ingredients 210 can then be formed and optionally made available to a user. In addition, the quantities 215 assigned to the ingredients 210 can be provided. The user can select one of the ingredients 210 that he would like to exchange for an alternative ingredient 225. In a step 255, the selection of the ingredient 210 can be determined by the user.

In a step 260, one or more alternative ingredients 210 that are suitable as replacements for the ingredient 210 can be determined. To this end, one or more food-related functions of the ingredient 210 can be determined in the cooking recipe 140, and the alternative, native ingredients 225 can preferably be determined in such a way that they can fulfill at least one of the determined functions. There can also be several alternative ingredients ok

210 or combinations of alternative ingredients 210 can be determined from which the user can select one. The user can also indicate an alternative ingredient 210 that they wish to use.

Replacing ingredient 210 with one or more alternative ingredients 225 can imbalance cooking recipe 140. For example, not all of the intended food-related functions can be fulfilled in the cooking recipe 140, the instructions 220 with regard to ingredients 210, 225 can be incongruent or inconsistent, or the originally existing proportions between ingredients 210 can be disrupted. The cooking recipe 140 can be adjusted to control effects of replacing the ingredient 210 with the at least one alternative ingredient 225. In particular, a quantity 215 of a further ingredient 210 and / or a handling instruction 220 can be adapted in the cooking recipe 140. The adaptation can take place in such a way that at least one of the specific functions is fulfilled when the cooking recipe 140 is implemented. In particular, a reasoner can be used that automatically adjusts the recipe with the aid of the ontologies.

A further substitution of an ingredient 210 can then be carried out or the recipe 140 can be implemented. For implementation, one or more ingredients 210, 225 can be processed in a step 265 by executing a corresponding instruction 220. Further processing steps with further ingredients 210, 225 and / or intermediate products can follow. In a step 270, the desired dish 205 can be completed from the application of an instruction 220. The implementation of the recipe 140 is usually reserved for one person, but can also be partially or fully automated. The preparation of the food 205 according to the cooking recipe 140 by a person can be supported, in particular through context-sensitive provision of information that each relate to an instruction 220 to be implemented. In this way, the user can be guided step by step through the implementation of the cooking recipe 140 or be accompanied in the process.

FIG. 3 shows graphic representations of exemplary ontologies. A first ontology 302 relates to a cooking recipe 140, a second ontology 304 relates to a chemical property of an ingredient 210 and a third ontology 306 relates to an ingredient 210. Terms 308 are represented by boxes, and relations 310 between terms 308 are represented by connections. The terms 308 each comprise a category (light text on a dark background) and one or more instances (dark text on a light background). The first ontology 302 uses terms 312-345 and relationships 402-428; the second ontology 304 terms 360-377 and relationships 440-456; the third ontology 306 terms 380-389 and relationships 460-466. Using the ontologies 302-306 shown, an example for the adaptation of a cooking recipe 140 is given below.

A cooking recipe 140 for a muffin as dish 205 contains honey as an ingredient 210. A user preparing the muffin 205 wants to reduce the sugar content of the muffin 205. A system 100 executing a method 200 may recommend replacing honey 210 with stevia and mashed banana as alternative ingredients 225. For this purpose, suitable quantities 215 for the alternative ingredients 225 can be determined and provided. The recommendations can be derived from chemical properties, inferred ratios and other information of honey 210, which are named herein food chemical functions.

Using the ontologies 302-306, chemical properties of honey 210 can be researched:

- “Sweetness”: derived from the inherent sweetness of honey 210 and its components

- “Weight”: due to the considerable amount 215 of honey 210 in the recipe 140 with regard to the total amount of all ingredients 210, the contribution of honey cannot be neglected. A omitted amount 215 of honey 210 must be replaced with other ingredients 210, 225 in order to provide muffins 205 of a similar weight.

- brown color: since honey contains 210 reducing sugars and a baking process 220 takes place at high temperature, the Maillard reaction takes place at an increased speed, which is why the muffins 205 turn brown. It should be noted that this function is not inherent in honey 210, but can only be observed in a finished muffin 205 due to the heating process 220.

- "Moisture": as honey 210 contains a high proportion of hygroscopic sugar, it binds moisture during baking and storage of the muffins 205.

If an ingredient 210 is to be replaced, then as far as possible all food-related functions of the original ingredient 210 should be performed by one or more alternative ingredients 225. Since sweetness is a dominant property of the muffin 205, a search for an alternative ingredient 225 can begin with this property.

- The ingredient stevia 210 has the function "sweetness" and can therefore possibly be used as an alternative ingredient 225 for honey 210.

- The amount 215 stevia 225 is determined on the basis of the respective sweetness indices. For example, if the present stevia 225 has a sweetness 30 times greater than honey 210, it should be used in an amount 215 that is 30 times less than honey 210.

The other functions of honey 210 in relation to muffin 205 are not yet fulfilled. Mashed banana 225 is selected as the second alternative ingredient 225 because the banana 225 can fulfill two functions of honey 210 as yet.

The banana 225 can cause a brown color because it can contain polyphenol oxidase and polyphenols. If the cell structure of the banana 225 is destroyed, these two substances react with each other and with atmospheric oxygen, which causes the fruit-browning reaction of the banana 225.

The banana 225 contains a lot of water and can contribute to the moisture of the finished muffin 205.

Since the amount 215 of stevia has already been determined, the amount 215 of the banana 225 should be determined in such a way that, together with the amount 215 of the stevia 225, it results in the amount 215 of the honey 210. The amount 215 of banana 225 can be determined taking into account different susceptibilities of the alternative ingredients 225 for weight loss under the influence of heat.

This example shows that ingredients 201, 225 can fulfill different food-chemical functions in different contexts. These can be differentiated into:

1. Functions that are determined by chemical properties of an ingredient 210, 225;

2. Functions which are determined by a chemical reaction of an ingredient 210, 225 with another ingredient 210, 225 or a surrounding substance; and

3. Functions that are determined by chemical properties in combination with external circumstances. The circumstances can in particular relate to a mechanical and / or thermal treatment. Some of the embodiments described here can have the advantage that a user can spontaneously exchange some ingredients of a cooking recipe while cooking, for example because he currently does not have them in stock, and it is still guaranteed that the user is advised in terms of information technology in such a way that the end result of the Cooking recipe succeeds. With the help of formalized knowledge about cooking contexts, for example in the form of ontologies and reasoning, the system can preferably counteract possible sources of error due to the user's lack of competence.

contraption

Processing device first interface

first memory (recipe) second memory (taxonomy) third memory (ontology)

second interface

Interaction device

Cooking recipe

Taxonomy

ontology

Procedure

food

ingredient

quantity

Action instruction

alternative ingredient

Record recipe

Provide list

Determine selection of an ingredient

Replace ingredient, adjust recipe

To process

Complete the food first ontology

second ontology

third ontology

term

relation

Recipe category

recipe Muffin

Type of preparation

to bake

has ingredient

honey

Amount according to the recipe

20%

temperature

180 °

food chemical properties

Reduce sugar

hygroscopic

Sweet

Sweet index

1

Function in the finished food sweetness

Weight / quantity

Brown colour

Moisture food chemical properties contains Polyphenoloxidase contains polyphenols

ingredient

banana

Nutritional property

Water content

Nutritional value

70%

Ingredient function

Brown colour

humidity

Ingredient with condition

mashed banana

Status

crushed Ingredient family

fruit

ingredient

Stevia

Ingredient with condition

Stevia powder

Ingredient property

Sweet

food chemical properties

Sweet

Sweet index

30 has context

has preparation method

has ingredient

has temperature

required function for this recipe

has a function in the finished meal

has amount

is made from

triggers function

Maillard reaction due to increased temperature and the presence of reduced sugar

has food chemical properties

has sweetness index

hygroscopic behavior binds Water has food chemical properties

has nutritional properties

has value

is made from

caused by the combination

has function

has ingredient

has condition belongs to family has basic ingredient

has function

has food chemical properties has sweetness index

Claims

PATENT CLAIMS

1. A method (200) for adapting a cooking recipe (140), wherein the cooking recipe (140) comprises at least one instruction (220) for processing an assigned quantity (215) of at least one ingredient (210) in order to prepare a meal, where the Method (200) comprises the following steps:

Detecting (245) the at least one ingredient (210);

Determining (255) a food chemistry function of the ingredient (210);

Replacing (260) the ingredient (210) in the cooking recipe (140) with an alternative ingredient (225); and

- Adapting (260) the cooking recipe (140) such that the specific food chemical function is fulfilled by at least one ingredient (210, 225) included in the cooking recipe (140).

2. The method (200) according to claim 1, wherein the ingredient (210) fulfills a further food-related function and the cooking recipe (140) is adapted in such a way that the further function is suppressed.

3. The method (200) according to claim 1 or 2, wherein the ingredient (210) in the cooking recipe (140) fulfills several food-related functions and at least one to be fulfilled by the adapted cooking recipe (140) or one by the adapted cooking recipe (140) function to be suppressed is detected.

4. The method (200) according to any one of the preceding claims, wherein the adapting comprises changing the assigned amount (215) of at least one further ingredient (210, 225) of the cooking recipe (140).

5. The method (200) according to any one of claims 2 to 4, wherein the adaptation comprises a change in an instruction (220) comprised by the cooking recipe (140).

6. The method (200) according to any one of the preceding claims, wherein the food chemical function comprises a modification of at least one substance contained in an ingredient (210).

7. The method (200) according to any one of the preceding claims, wherein the food chemical function of the ingredient (210) and / or the alternative ingredient (225) is determined on the basis of a taxonomy.

8. The method (200) according to any one of the preceding claims, wherein at least one alternative ingredient (225) is determined which can be used to replace the predetermined ingredient (210).

9. The method (200) according to any one of the preceding claims, wherein the alternative ingredient (225), its amount, the amount (215) of one of the other ingredients (210, 225) or one of the instructions (220) based on an ontology of the Ingredients (210, 225) can be adjusted.

10. Device for adapting a cooking recipe (140), wherein the cooking recipe (140) comprises at least one instruction (220) for processing an assigned quantity (215) of at least one ingredient (210) in order to prepare a meal, the device comprising the following :

- An interface (110) for detecting the at least one ingredient (210);

- a processing device (105) which is set up to

- to determine a food chemical function of the ingredient (210);

- to replace the ingredient (210) in the cooking recipe (140) with an alternative ingredient (225); and

- to adapt the cooking recipe (140) in such a way that the specific food chemical function is fulfilled by at least one ingredient (210, 225) comprised by the cooking recipe (140).

11. Electronic kitchen assistant to assist a user in cooking, with a device according to claim 10, an output unit for outputting the cooking recipe (140), an input unit for receiving a request to replace the ingredient (210) with the alternative ingredient (225) , and a communication unit for querying information from a central point on the Internet.