• Journal of Korea Multimedia Society
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• v.24 no.8
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• pp.1114-1121
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• 2021

In this paper, we implement a recipe recommendation system using ingredient harmonization analysis based on recipe data. The proposed system receives an image of a food ingredient purchase receipt to recommend ingredients and recipes to the user. Moreover, it performs preprocessing of the receipt images and text extraction using the OCR algorithm. The proposed system can recommend recipes based on the combined data of ingredients. It collects recipe data to calculate the combination for each food ingredient and extracts the food ingredients of the collected recipe as training data. And then, it acquires vector data by learning with a natural language processing algorithm. Moreover, it can recommend recipes based on ingredients with high similarity. Also, the proposed system can recommend recipes using replaceable ingredients to improve the accuracy of the result through preprocessing and postprocessing. For our evaluation, we created a random input dataset to evaluate the proposed recipe recommendation system's performance and calculated the accuracy for each algorithm. As a result of performance evaluation, the accuracy of the Word2Vec algorithm was the highest.

• The Korean Journal of Community Living Science
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• v.28 no.2
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• pp.191-201
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• 2017

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.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.137-149
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• 2015

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi's recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.1034-1041
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• 2010

The oriental medicine Jangwonhwan, which is a boiled extract of 12 medicinal herbs/mushroom, has been prescribed for patients with cognitive dysfunction and it is originally from the Korean medical text, DonguiBogam(amnesia chapter). Recently, a modified recipe of Jangwonhwan (LMK02-Jangwonhwan) consisting of seven medicinal plants/mushroom, was shown to reduce ${\beta}$-amyloid deposition in the brain of Tg-APPswe/PS1dE9 mouse model of Alzheimer disease. The toxicity of LMK02 was investigated in SD rats by oral repeated adminstration for 4 weeks and we tried to determine test does for 13 weeks repeated study. Quality control of tablet form of LMK02 was established by estimating indicative components, Ginsenoside Rg3 of Red Ginseng and Decursin of Angelicagigas Nakai. The toxicity of LMK02 was investigated in 6 weeks old specific pathogen free (SPF) Sprageu-Dawley rats by oral administration. Each test group were consist of 5 male and 5 female and they received doses of 500, 1,000 and 2,000 mg/kg/day of test substance for 4 weeks. The clinical signs, death rate, body weight, food consumption, ophthalmic examination, urinalysis, hematological and serum biochemistry, organ weight and pathological changes were examined and compared with those of control group. Urinalysis : We observed increase of PRO(p<0.01), SG(p<0.01) in female rats of 1,000 mg/kg/day and 2,000 mg/kg/day(p<0.01). Also, we observed increase of pH and KET in female rats of 1,000 mg/kg/day(p<0.05) and of 2,000 mg/kg/day(p<0.01). WBC in female rats in 1,000 mg/kg/day and 2,000 mg/kg/day were on increase. Hematological test : We observed increase of MCV in male rats of 250 mg/kg/day. (p<0.05) Serum biochemistry test : We found increase of CHO in female rats of 2,000 mg/kg/day(p<0.05). During the experimental period, there were no animals dead or moribund. There were no treatment related changes of general symptom, food and water consumption, organ weight and autopsy According to the results of 4-week repeated dose range finding study, the highest dose was established as 1000 mg/kg for 13-week repeated dose toxicity study and we determined to put 2 more groups by common ratio two.