{"created":"2025-01-19T01:19:02.889505+00:00","updated":"2025-01-19T15:04:43.320227+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00218694","sets":["1164:4179:10952:10953"]},"path":["10953"],"owner":"44499","recid":"218694","title":["BERTを用いた観光地の「雰囲気」を味わえるお菓子の試作"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-22"},"_buckets":{"deposit":"1fbc59f1-9336-4299-ad84-2f6b63d38854"},"_deposit":{"id":"218694","pid":{"type":"depid","value":"218694","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"BERTを用いた観光地の「雰囲気」を味わえるお菓子の試作","author_link":["569317","569318","569320","569319"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"BERTを用いた観光地の「雰囲気」を味わえるお菓子の試作"},{"subitem_title":"A case study of Food Production Using BERT","subitem_title_language":"en"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"深層学習の根拠・性能調査","subitem_subject_scheme":"Other"}]},"item_type_id":"4","publish_date":"2022-06-22","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"現在，山形大学"},{"subitem_text_value":"現在，日本電気株式会社"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Presently with Yamagata University","subitem_text_language":"en"},{"subitem_text_value":"Presently with NEC Corporation","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/218694/files/IPSJ-NL22252004.pdf","label":"IPSJ-NL22252004.pdf"},"date":[{"dateType":"Available","dateValue":"2024-06-22"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-NL22252004.pdf","filesize":[{"value":"1.3 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"23"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"e76e5880-3ef9-408a-bdfb-b01ad44f720c","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村上, 和隆"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"本橋, 洋介"}],"nameIdentifiers":[{}]}]},"item_4_creator_6":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kazutaka, Murakami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yosuke, Motohashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10115061","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-8779","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"近年の人工知能は絵画，音楽などのアート制作をはじめ，創造的な分野で活用されている．しかし，文書から食品のレシピを作成することにおいて人工知能を活用するノウハウが少ない．今回は，山形の観光地に対するレビューを分析し，その観光地の雰囲気を表現した和菓子を開発した．具体的には BERT を用いて観光地のレビューの味（テイスト）を予測することで，観光地のレビューの味を予測することで，その観光地の雰囲気を表現した．本稿では，レビューの文章から人間の感じる感覚を味に変換する方法と，それを用いた商品開発の方法，出来上がった商品の評価方法について説明する．その実践例として，人工知能のサポートを受けて試作した和菓子を紹介する．今回の試みは，消費者の購買意欲を刺激すると同時に，商品開発者に新たな発見を促すことが見込まれる．今後は，観光地と協力して，和菓子以外の食品に関しても同様のサポートが可能となるようなモデルの構築を目指す．","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"5","bibliographic_titles":[{"bibliographic_title":"研究報告自然言語処理（NL）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2022-06-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicVolumeNumber":"2022-NL-252"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":218694,"links":{}}