{"links":{},"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00220702","sets":["6504:11035:11038"]},"path":["11038"],"owner":"44499","recid":"220702","title":["材料とその調理法に基づく料理間類似度計量によるレシピデータ検索方式"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-17"},"_buckets":{"deposit":"62ee46c0-bf91-438f-bcdf-e2188a505daf"},"_deposit":{"id":"220702","pid":{"type":"depid","value":"220702","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"材料とその調理法に基づく料理間類似度計量によるレシピデータ検索方式","author_link":["577476","577474","577477","577475"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"材料とその調理法に基づく料理間類似度計量によるレシピデータ検索方式"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"データとウェブ","subitem_subject_scheme":"Other"}]},"item_type_id":"22","publish_date":"2022-02-17","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_22_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"武蔵野大"},{"subitem_text_value":"武蔵野大"},{"subitem_text_value":"武蔵野大"},{"subitem_text_value":"武蔵野大"}]},"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/220702/files/IPSJ-Z84-1N-08.pdf","label":"IPSJ-Z84-1N-08.pdf"},"date":[{"dateType":"Available","dateValue":"2022-10-22"}],"format":"application/pdf","filename":"IPSJ-Z84-1N-08.pdf","filesize":[{"value":"469.2 kB"}],"mimetype":"application/pdf","accessrole":"open_date","version_id":"876cb939-54c0-4585-ac0b-ee78344c4f6e","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_22_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"有馬, 直孝"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡田, 龍太郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"峰松, 彩子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中西, 崇文"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_22_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00349328","subitem_source_identifier_type":"NCID"}]},"item_22_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"本稿では，材料とその調理法に基づく料理間類似度計量によるレシピデータ検索方式を提案する．一般的に料理の味覚や食感は，材料とその調理法によって決定される．そこで本方式では，レシピテキストから材料とその調理法をペアとして抽出し，それらの類似性から料理間の類似度を測定することで，味覚や食感の類似するレシピの検索を実現する．本方式を用いることで，ユーザにとって未知の料理のレシピから類似する料理のレシピを検索することができ，出力された既知の料理から仕上がりを類推することで，安心して料理に取り組むことができる．本稿ではインターネット上のレシピサイトからレシピデータを収集し，システムの実装を行った．","subitem_description_type":"Other"}]},"item_22_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"482","bibliographic_titles":[{"bibliographic_title":"第84回全国大会講演論文集"}],"bibliographicPageStart":"481","bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-17","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicVolumeNumber":"2022"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"created":"2025-01-19T01:20:43.983665+00:00","updated":"2025-01-19T14:27:55.304845+00:00","id":220702}