{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00235750","sets":["6504:11678:11697"]},"path":["11697"],"owner":"44499","recid":"235750","title":["学校給食献立自動作成をねらいとした食材・調味料の分類に基づく料理間類似度算出手法"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-01"},"_buckets":{"deposit":"58848879-ed56-443c-99ec-5e52dafdc785"},"_deposit":{"id":"235750","pid":{"type":"depid","value":"235750","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"学校給食献立自動作成をねらいとした食材・調味料の分類に基づく料理間類似度算出手法","author_link":["644239","644238","644237"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学校給食献立自動作成をねらいとした食材・調味料の分類に基づく料理間類似度算出手法"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ソフトウェア科学・工学","subitem_subject_scheme":"Other"}]},"item_type_id":"22","publish_date":"2024-03-01","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":"神奈川大"},{"subitem_text_value":"神奈川大"},{"subitem_text_value":"神奈川大"}]},"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/235750/files/IPSJ-Z86-4L-04.pdf","label":"IPSJ-Z86-4L-04.pdf"},"date":[{"dateType":"Available","dateValue":"2024-07-03"}],"format":"application/pdf","filename":"IPSJ-Z86-4L-04.pdf","filesize":[{"value":"394.7 kB"}],"mimetype":"application/pdf","accessrole":"open_date","version_id":"8f0f2b5c-d407-4bc9-9385-ee1a20218251","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2024 by the Information Processing Society of Japan"}]},"item_22_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"劉, 雅婷"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"目片, 悠貴"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"片桐, 英樹"}],"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":"学校給食では，食育の観点から，多様な食材と味を経験できるように料理を提供する．このため，学校給食の献立作成では，食材と調味料の両観点から料理の多様性を考慮する必要がある．先行研究では，食材と主調味料に焦点を当て，料理間類似度を算出した．しかし，同一食材・調味料のみに基づく料理間類似度の算出を行っており，食材・調味料間の類似性が考慮されないことが課題であった．本研究では，主食材・調味料の分類の観点を加えることで，より人間の感覚に近い料理間類似度算出を試みた．料理に含まれる主食材・調味料の分類に基づく料理ベクトルを作成し，類似度を算出した．提案手法により，料理様式の近い料理間の類似度が高まった．","subitem_description_type":"Other"}]},"item_22_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"286","bibliographic_titles":[{"bibliographic_title":"第86回全国大会講演論文集"}],"bibliographicPageStart":"285","bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicVolumeNumber":"2024"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":235750,"updated":"2025-01-19T09:32:06.439830+00:00","links":{},"created":"2025-01-19T01:37:24.524324+00:00"}