ポテトサラダ 調理手順. ジャガイモの皮を剥き 茹でて柔らかくする. 茹でたジャガイモをボウルに移し つぶしながら切った材料も加えていく 材料. きゅうりは小口切りに 玉ねぎは薄切りにする ハムも細かく切っておく 5. 最後に塩胡椒 マヨネーズで味付けをして完成 ジャガイモ きゅうり ハム 玉ねぎ
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1 THE INSTITUTE OF ELECTRONICS, INFORMATION AND COMMUNICATION ENGINEERS TECHNICAL REPORT OF IEICE hayashiy@murase.m.is.nagoya-u.ac.jp, kdoman@sist.chukyo-u.ac.jp, {ide,murase}@is.nagoya-u.ac.jp, ddeguchi@nagoya-u.jp Web,,, Abstract Summarizing a Domestic Cooking Video According to the Descriptions of a Cooking Recipe Yasuhiro HAYASHI, Keisuke DOMAN, Ichiro IDE, Daisuke DEGUCHI, and Hiroshi MURASE Graduate School of Information Science, Nagoya University Japan School of Information Science & Technology, Chukyo University Japan Information and Communications Headquarters, Nagoya University Japan hayashiy@murase.m.is.nagoya-u.ac.jp, kdoman@sist.chukyo-u.ac.jp, {ide,murase}@is.nagoya-u.ac.jp, ddeguchi@nagoya-u.jp Recently, the number of cooking recipes published by an individual is increasing on the Web. However, since they are mostly composed of only text and a few images, it is sometimes difficult to understand specific cooking operations or the entire cooking process. Therefore, it is preferable to publish a recipe with a video that records the actual cooking process (domestic cooking video). However, since a domestic cooking video is an unedited video with no camera work, it is too lengthy and also difficult to see the details of operations. Therefore, it is necessary to remove both temporal and spatial redundancies from it. Among the two, this paper proposes a video summarization method to remove temporal redundancy in a domestic cooking video. In the proposed method, the description of a corresponding cooking recipe is used to extract important video segments based on the type of cooking operations. The validity of the summarization rules was confirmed by a subject experiment. Key words Video summarization, cooking video, cooking operation, cooking recipe
2 ポテトサラダ 調理手順. ジャガイモの皮を剥き 茹でて柔らかくする. 茹でたジャガイモをボウルに移し つぶしながら切った材料も加えていく 材料. きゅうりは小口切りに 玉ねぎは薄切りにする ハムも細かく切っておく 5. 最後に塩胡椒 マヨネーズで味付けをして完成 ジャガイモ きゅうり ハム 玉ねぎ 塩胡椒 マヨネーズ 個 本 枚 ¼ 個少々大さじ8 3. 切ったきゅうりと玉ねぎは塩水につけておく 料理レシピ家庭内調理映像調理手順系列の作成区間分割調理手順系列と映像区間の対応付け映像の要約要約映像 b []. Web COOKPAD Web [] [] [3] a [5]..... [6], [7]..
3 . 3 a b c 3 [8]. DP 3 i j d(i, j) 0 g(i, j) d(i, j) = () g(i, j) i j { 0 g(i, j) = () () () DP [9], [0]
4 調理者 カメラカメラ撮影領域 (a) 3 約 60cm 約 0cm 約 60cm 約 0cm 約 60cm (b) 約 80cm 約 70cm 5 5 () = 3.. (3) a ) b )
5 映像断片候補 長葱を切る ( 開始 ) 長葱を切る ( 中間 ) 長葱を切る ( 終了 ) 椎茸を切る ( 開始 ) 椎茸を切る ( 中間 ) 椎茸を切る ( 終了 ) バターを伸ばす ( 開始 ) バターを伸ばす ( 中間 ) バターを伸ばす ( 終了 ) フライパンに材料を入れる塩を振る材料を炒める ( 開始 ) 材料を炒める ( 中間 ) 材料を炒める ( 終了 ) 炒めたものを容器に移す () 炒めたものを容器に移す () 炒めたものを容器に移す (3) 炒めたものを容器に移す () 炒めたものを容器に移す (5) 炒めたものを容器に移す (6) 荒熱をとる ( 開始 ) 荒熱をとる ( 中間 ) 荒熱をとる ( 終了 ) ひき肉 卵を加える材料を混ぜる ( 開始 ) 材料を混ぜる ( 中間 ) 材料を混ぜる ( 終了 ) 胡椒を加える醤油を加える材料を混ぜる ( 開始 ) 材料を混ぜる ( 中間 ) 材料を混ぜる ( 終了 ) 味をなじませる ( 開始 ) 味をなじませる ( 中間 ) 味をなじませる ( 終了 ) バターを伸ばす ( 開始 ) バターを伸ばす ( 中間 ) バターを伸ばす ( 終了 ) パテを作りフライパンで焼く () パテを作りフライパンで焼く () パテを作りフライパンで焼く (3) パテを作りフライパンで焼く () パテを作りフライパンで焼く (5) パテを作りフライパンで焼く (6) 生地を焼く ( 開始 ) 生地を焼く ( 中間 ) 生地を焼く ( 終了 ) 生地を裏返す () 生地を裏返す () 生地を裏返す (3) 生地を裏返す () 生地を裏返す (5) 生地を裏返す (6) 生地を焼く ( 開始 ) 生地を焼く ( 中間 ) 生地を焼く ( 終了 ) 皿に盛り付ける () 皿に盛り付ける () 皿に盛り付ける (3) 皿に盛り付ける () 皿に盛り付ける (5) 皿に盛り付ける (6) 選択人数 c ). 5. MIST [],,,, D, vol.j90-d, no.0, pp.87 89, Oct [],,,,,,, no.5, pp.89 90, Mar. 00. [3] R. Hamada, J. Okabe, I. Ide, S. Satoh, S. Sakai, and H. Tanaka, Cooking Navi: Assistant for daily cooking in kitchen, Proc. 3th ACM Int. Multimedia Conf., pp.37 37, Nov [],,,,,,,, MVE0-00, Mar. 0. [5],,,,,, CVIM, vol. no.sig9, pp. 9, Jul [6],,,,, D-II, vol.j85-d-ii, no., pp.79 89, Jan. 00. [7],,,, DE0-8, Jun. 0. [8],,,,,,, DE0-0, Jun. 0. [9],, NEXT,, Sep [0],,,,,, NEW,, Apr. 0. 5
6 図 5 提 案 手 法 に よ り 要 約 し た 映 像 の フ レ ー ム 系 列 枠 で 囲 ま れ た フ レ ー ム は つ の 調 理 操 作 か ら 抽 出 さ れ た こ と を 示 し 左 上 の 番 号 は 適 用 し た 要 約 規 則 を 示 す ま た で映像を公開している 6
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