한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제28권2호
  • /
  • Pages.191-201
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  • 2017
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  • 1229-8565(pISSN)
  • /
  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
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요리레시피의 텍스트 구조해석 - 김치찌개 레시피 중심으로 -

Structural Analysis of Cooking Recipe Texts - Based on Kimchi Jjigae Recipe -

  • 최지유 (우송대학교 외식조리학과) ;
  • 한규상 (호남대학교 식품영양학과)
  • Choi, Jiyu (Dept. of Culinary Arts, Woosong University) ;
  • Han, Gyusang (Dept. of Food & Nutrition, Honam University)
  • 투고 : 2017.01.16
  • 심사 : 2017.04.27
  • 발행 : 2017.05.31
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초록

This study compared and analyzed the structures of cooking recipes in order to identify the overall cooking method and develop an efficient method for analyzing cooking recipes. We present procedural texts using a flow graph, which can be referred to as a recipe tree, to represent cooking recipes and the database. A total of 110 kimchi jjigae recipes were identified and classified as 'portion', 'kinds of ingredients', and 'number of cooking deployment'. Recipes for two persons were the most common (43.6%), and 7-13 kinds of ingredients accounted for 50% of kimchi jjigae recipes. Kimchi presented the highest frequency at 78 cases, and pork showed the high frequency at 30 cases. To identify cooking deployment, step 6 was the highest, followed by step 5 (17.3%), step 7 (17.3%), step 4 (11.8%), and step 3 (9.1%). When analyzing the frequency of the relationship between ingredients and action in a recipe expression, Food (F) and Action by the chef (Ac) showed the highest rates at 11.29 and 12.30, respectively, in the cooking process. For frequencies of dependency relation expression in recipes, d-obj (direct object) was the highest at 13.56. The proposed method provides users more efficient and easier access to recipes suitable for their cooking skills.

키워드

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피인용 문헌

  1. Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.319
  2. Analysis of Yuza (Citrus junos) Usage Trends in Japanese Food through Text Mining : Focus on Online Recipes vol.30, pp.5, 2020, https://doi.org/10.17495/easdl.2020.10.30.5.386
  3. Comparison of Samgyetang Recipes of Korea, China, and Japan through Text Mining and Market Basket Analysis vol.30, pp.6, 2017, https://doi.org/10.17495/easdl.2020.10.30.6.417
  4. Cooking with a smart speaker: User experience of cooking with a voice-only recipe service vol.27, pp.5, 2017, https://doi.org/10.15701/kcgs.2021.27.5.13
  5. A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables vol.8, pp.1, 2021, https://doi.org/10.1186/s42779-021-00110-7