{"updated":"2025-01-19T12:50:31.902518+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00225321","sets":["1164:5336:11212:11214"]},"path":["11214"],"owner":"44499","recid":"225321","title":["レシピの手順に着目した複数の器特徴の推定"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-09"},"_buckets":{"deposit":"7a61b13c-8452-452b-b7db-d0db29e8d0a4"},"_deposit":{"id":"225321","pid":{"type":"depid","value":"225321","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"レシピの手順に着目した複数の器特徴の推定","author_link":["595940","595942","595943","595941"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"レシピの手順に着目した複数の器特徴の推定"},{"subitem_title":"Estimation of multiple vessel features focused on recipe procedures","subitem_title_language":"en"}]},"item_type_id":"4","publish_date":"2023-03-09","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"関西大学"},{"subitem_text_value":"関西大学"},{"subitem_text_value":"関西大学"},{"subitem_text_value":"関西大学"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Kansai University","subitem_text_language":"en"},{"subitem_text_value":"Kansai University","subitem_text_language":"en"},{"subitem_text_value":"Kansai University","subitem_text_language":"en"},{"subitem_text_value":"Kansai University","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/225321/files/IPSJ-EC23067018.pdf","label":"IPSJ-EC23067018.pdf"},"date":[{"dateType":"Available","dateValue":"2025-03-09"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-EC23067018.pdf","filesize":[{"value":"2.0 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":"40"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"f78cdb0b-4318-4546-a90a-89229931a434","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東, 奈穂"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高橋, 知奈"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松下, 光範"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山西, 良典"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12049625","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":"2188-8914","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"食事において，料理の見映えは食事体験の向上に大きく貢献する要因のひとつである．料理の見映えを引き立たせるには，料理に対して適切な器の選択が求められる．器の選択は，料理の種類に応じた機能的な制約（e.g.，スープなどの汁物には深皿が適切，熱い料理には耐熱皿が適切）を満たした上で，配色や形状等の美的観点を考慮して行われる．これには，膨大な種類の料理や器の組み合わせを検討する必要があり，人手による器の推薦には多大な労力がかかるため，計算機での推薦が望ましいが，計算機による器の選択支援を実現するには，料理と器それぞれの特性と両者の適切な組み合わせを理解し，ユーザの嗜好を反映した器を提案する機能が求められる．本稿では具体的な料理名を対象とし，レシピ文から器特徴が推定可能かを両者を対応付けたデータセット用いた fastText の Text Classification による判別モデルで検証した．検証の結果，機能的側面の 3 項目（深さ，材質，取手）と美的側面のテイストは，チャンスレベルより 0.17-0.38 ポイント程度上回っていた．一方，テイストを除く美的側面の 3 項目（うねり，角丸，形）はチャンスレベルと同程度に留まり，器特徴の推定は困難であることが確認された．","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"5","bibliographic_titles":[{"bibliographic_title":"研究報告エンタテインメントコンピューティング（EC）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicVolumeNumber":"2023-EC-67"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"created":"2025-01-19T01:24:49.995748+00:00","id":225321,"links":{}}