# US 10,441,112 B1 · Food preparation system and method using a scale that allows and stores modifications to recipes based on a measured change to one of its ingredients > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,441,112 B1 - Document ID: US10441112B1 - Status: Granted - Kind: B1 - Application number: 15/207,375 - Filed: 2016-07-11 - Granted: 2019-10-15 - Earliest claimed: 2013-06-03 - Assignees: Vita-Mix Management Corporation - Applicants: Vita-Mix Management Corporation - Inventors: Santiago Merea - Web page: https://patentgrep.com/patent/US10441112B1 ## CPC - G01G 19/414: using electronic computing means only - A23L 5/00: Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor - A47J 36/321: {the electronic control being performed over a network, e.g. by means of a handheld device} - G01G 19/415: combined with recording means - G06Q 10/10: Office automation; Time management - A23L 35/00: Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof (preservation thereof A23B) - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - G01G 19/4146: {for controlling caloric intake, e.g. diet control} - G09B 19/0092: {Nutrition} - G16H 20/60: relating to nutrition control, e.g. diets - G01G: WEIGHING (sorting by weighing B07C5/16) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A47J: KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES - G06Q: INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION - G09B: EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS (devices for psychotechnics or for testing reaction times A61B5/16; games, sports, amusements A63; projectors, projector screens G03B) - G16H: HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA ## Abstract This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added. ## Claims ### Claim 1 A food preparation system comprising: a scale adapted to convey information related to a mass of at least one ingredient added to a container, store the mass of the at least one ingredient as a reference, and determine a mass of a second at least one ingredient added to the container based in part on the references; a client-computing device in wireless and operative communication with the scale, the client-computing device adapted to receive the information related to the mass of the at least one ingredient; and an external resource in wireless and operative communication with the client-computing device; wherein the external resource wirelessly receives the information related to the mass of the at least one ingredient from the client-computing device; wherein additional ingredient information regarding the at least one ingredient is wirelessly communicated from the external resource to the client-computing device, and wherein the client-computing device generates and stores a recipe as an entry in a memory device based at least in part on the additional ingredient information, the mass of the at least one ingredient, and the mass of a second at least one ingredient. ### Claim 2 (depends on 1) The food preparation system of claim 1, wherein the external resource comprises equipment containing near field communications (NFC), Bluetooth, or Wi-Fi capability. ### Claim 3 (depends on 2) The food preparation system of claim 2, wherein the external resource comprises equipment containing Bluetooth and Wi-Fi capability. ### Claim 4 (depends on 1) The food preparation system of claim 1, wherein the additional ingredient information from the external resource comprises information resulting from at least one of scanning or optically recognizing the at least one ingredient. ### Claim 5 (depends on 1) The food preparation system of claim 1, wherein the external resource comprises equipment containing memory that stores recipe information. ### Claim 6 (depends on 1) The food preparation system of claim 1, wherein the scale comprises a touch sensitive screen. ### Claim 7 (depends on 1) The food preparation system of claim 1, wherein the scale is wirelessly and operatively controlled by the client-computing device. ### Claim 8 (depends on 1) The food preparation system of claim 1, wherein the external resource comprises at least one sensor. ### Claim 9 A food preparation system comprising: a scale adapted to generate output signals conveying information related to a mass of at least one ingredient added to a container and to determine masses of a first at least one ingredient and a second at least one ingredient, wherein the scale determines the mass of the second at least one ingredient based in part on a mass of the first at least one ingredient; a client-computing device in wireless and operative communication with the scale, the client-computing device adapted to receive the information related to the mass of the at least on ingredient; and an external resource in wireless and operative communication with the client-computing device; wherein the external resource provides information to the client-computing device regarding the at least one ingredient added to the container, and wherein the client-computing device generates and stores a recipe as an entry in a memory device based at least in part on the ingredient information regarding the at least one ingredient added to the container, the mass of the at least one ingredient, and the mass of a second at least one ingredient. ### Claim 10 (depends on 9) The food preparation system of claim 9, wherein the external resource receives the information related to the mass of the at least one ingredient from the client-computing device. ### Claim 11 (depends on 10) The food preparation system of claim 10, wherein the client-computing device determines nutritional information for the at least one ingredient based on the information provided by at least one of the scale or the external resource. ### Claim 12 (depends on 11) The food preparation system of claim 11, wherein the nutritional information comprises at least one of calories, vitamins, or minerals. ### Claim 13 (depends on 12) The food preparation system of claim 12 further comprising a user interface, wherein processing information related to a recipe is presented on the user interface. ### Claim 14 A food preparation system comprising: an external resource comprising a memory adapted to store a recipe and processing information for the recipe, wherein the recipe includes at least one ingredient; a scale adapted to wirelessly and operatively communicate information related to a mass of the at least one ingredient added to a container to the external resource; and a client-computing device in wireless and operative communication with the external resource, the client-computing device adapted to display the information related to the recipe or information related to the mass of the at least one ingredient, and wherein the external resource operatively determines whether to modify the recipe based at least in part on the information related to the mass of the at least one ingredient or an instruction sent by the client-computing device to the external resource. ### Claim 15 A food preparation system comprising: a wireless network; an external resource in operative communication with the wireless network and comprising a memory adapted to store a recipe and processing information for the recipe, wherein the recipe includes at least one ingredient; and a scale adapted to convey information related to a mass of the at least one ingredient via the wireless network; wherein the external resource is adapted to convey, via the wireless network, information that causes a user interface to display the information related to the recipe or information related to the mass of the at least one ingredient, and wherein the external resource modifies the recipe based at least in part on the information related to the mass of the at least one ingredient.