( B1 B2 ) - i -

2015 Future University-Hakodate 2015 System Information Science Practice Group Report Project Name Exploring recipe Useful and interesting recipes, Group Name Seasoning which supply nourishment group, MODOKI food group /Project No. 02-A,B /Project Leader 1013162 Kyohei Fukao /Group Leader 1013096 Yuhya Suzuki 1013042 Shun Watanabe /Group Member 1013042 Shun Watanabe 1013084 Koto Munakata 1013096 Yuhya Suzuki 1013156 Narumi Suda 1013162 Kyohei Fukao 1013212 Mariko Ohisi 1013242 Takuya Terasaka Professor Hideki Satoh Advisor Associate professor Ayahiko Niimi 2016 1 20 Date of Submission January 20, 2016

( B1 B2 ) - i -

Abstract A recipe design tool, which optimizes food ingredients and their quantities so as to maximize an evaluation function with respect to their nutrients and cost, was used to solve malnutrition problems caused by eating instant foods and an unbalanced diet. We developed MODOKI meats and seasonings to compensate for lack of the nutrients. MODOKI meats were developed primarily using vegetable materials so that their nutrients equal to those of pork (vitamin B1, vitamin B2, protein, etc). We can thus take main nutrients of pork from healthy vegetable materials. The nutrients of seasonings were adjusted to compensate that of pork. Various malnutrition problems can be solved by using these seasonings. malnutrition, MODOKI meat, seasonings, vegetable material, recipe de- Keyword sign tool - ii -

1 1 1.1.......................................... 1 1.1.1.............................. 1 1.1.2........................... 2 1.2........................... 2 1.2.1.............................. 3 1.2.2............................... 3 1.2.3................................ 4 1.3......................... 4 1.3.1.............................. 4 1.3.2........................ 6 1.4.................................... 7 1.4.1.............................. 7 1.4.2........................... 8 2 9 2.1............................ 9 2.2........................... 10 2.3.......................... 12 2.4............................ 14 3 16 3.1........................ 16 3.2................................. 16 3.2.1................................... 16 3.2.2................................ 16 3.2.3.......................... 17 3.3............................... 18 3.3.1................................... 18 3.3.2................................ 19 3.3.3.......................... 19 4 21 4.1....................................... 21 4.1.1............................... 21 4.1.2................................ 22 4.1.3................................ 22 4.1.4............................... 23 - iii -

4.1.5.......................... 24 4.2................................ 25 4.2.1 1............................. 25 4.2.2 2............................. 27 4.2.3 3............................. 30 4.2.4.................................... 32 4.3.................................. 33 4.3.1 1 2 3............................ 33 4.3.2 4............................... 36 4.3.3 5............................... 39 4.3.4.................................... 41 4.4...................................... 42 4.4.1................................... 42 4.4.2................................... 43 4.4.3............................... 44 5 45 5.1.................................... 45 5.2................................. 45 5.3.................................... 45 5.4.................................. 46 5.5...................................... 46 A 47 B 49 54 - iv -

1 1.1 1 2 1.1.1 [1] 18 31 Group Report of 2015 SISP - 1 - Group Number 02-A,B

[2] 1.1.2 [3] 350g [4] 20 30 3 2 20 2 1 [5] 2 1 1 20 30 17% [6] 1 1.2. Group Report of 2015 SISP - 2 - Group Number 02-A,B

1.2.1 [7] [8] E recipe[9] Google[10] A [11] 1.1 KJ 1.1 KJ 1.2.2 Group Report of 2015 SISP - 3 - Group Number 02-A,B

1.2.3 1.3 1.3.1 4 [12] 4 [13] [14] [15] Group Report of 2015 SISP - 4 - Group Number 02-A,B

A [16] A 2015 [17] Soylent [18] Soylent 2013 Soylent 1 [19] 2 [20] 7 [21] KJ 1.2 1.3 1.2 KJ 1 Group Report of 2015 SISP - 5 - Group Number 02-A,B

1.3 KJ 2 1.3.2 Soylent Soylent Soylent Soylent Group Report of 2015 SISP - 6 - Group Number 02-A,B

1.4 1.4.1 B1 [22] B1 B1 B1 B1 [23] B1 100g B1 1mg B1 B2 B2 B2 100g B2 1mg [24] [25] Group Report of 2015 SISP - 7 - Group Number 02-A,B

1.4.2 20 30 [6] 20 30 3 2 20 2 1 [5] 1 [25] [26] 4 Group Report of 2015 SISP - 8 - Group Number 02-A,B

2 [25] 2.1 2.3 J: : : : : : : (1-1) N (1-2) N (1-3) (1-4) N/2 N/2 Group Report of 2015 SISP - 9 - Group Number 02-A,B

: : : : : : : (1 ) x x DIRWORK/data/ ingredientdataall.csv: ingredientlistuse.csv: ingredientdatause.csv: targetnutrition.csv: inparusersettings.par: /DIRWORK/read allparam/inpar*.par/ inpar1main.par: inpar1mtlset.par: inpar2eval.par: 1 2.2 (Genetic Algorithms GA ) 1 GA GA GA 1989 Galdberg i m max g i g i J i g i d g i;d g i;d g i;d Group Report of 2015 SISP - 10 - Group Number 02-A,B

{1 2 ˆm max } GA g i GA b max g i g 1 g N g N+1 g bmax N = b max (1 r) r b max r 1 N < b max g 1 g N 2 g i g j g i g j 2 p M 1 2 m max ˆ Algorithm 1: (r p M ˆm max b max ) Algorithm 2: g 1 g bmax 1 ˆm max Algorithm 3: g 1 g bmax J 1 J bmax Algorithm 4: J 1 J bmax g 1 g bmax (J i > J i+1 ) Algorithm 5: J i Algorithm6 Algorithm 6: g 1 g N g N+1 g bmax Algorithm 7: Algorithm 8: Algorithm 9: Algorithm 10: n = N g 1 g N 2 g i g j g i g j g n+1 g n+2 2 m max 1 g n+1 g n+2 g n+1 {g 1 g N } g n+2 {g 1 g N } g n+1 g n+2 Algorithm 11: n + 2 b max (1-12) n + 2 > b max n = n + 2 (1-18) Algorithm 12: Algorithm 13: Algorithm 14: g i (N + 1 i b max ) p M g i (N + 1 i b max ) {g 1 g N } g i {g 1 g N } g i Algorithm 13 Group Report of 2015 SISP - 11 - Group Number 02-A,B

2.3 (ver7.1 ) 1 1.7. 1. ingredientdataall.csv 2. targetnutrition.csv 3. ingredientlistuse.csv ingredientdataall.csv 4. inparusersettings.par exceptedtime 1 numelmblenset 5. (5-1) (5-11) (5-7) ingredientdatause.csv Enter (5-8) (5-1)./make relatv/make relatv.e haigouryou 140202.csv relatviingredientorg.csv (5-2)./compare material/compare material.e relatviingredientorg.csv ingredientdataall.csv relatviingredientorg.csv ingredientdataall.csv relatviingredientorg.csv relatviingredientorg.csv relatviingredientorg.csv ingredientdataall.csv relatviingredientorg.csv relatviingredientorg.csv (5-3) /compare relatv/compare relatv.e 1 relatviingredientorg.csv relatviingredientorg.csv relatviingredientall.csv 0 relatviingredientorg.csv ingredientdataall.csv (5-4)./compare eiyou/compare eiyou.e targetnutrition.csv ingredienlistuse.csv ingrediendatause.csv (5-5)./modify relatv/modify relatv.e relatviingredientall.csv ingrediendatause.csv relatviingredientuse.csv (5-6)./relatv remove label/relatv remove label.e relatviingredientuse.csv relatviingredientusewithoutlabel.csv Group Report of 2015 SISP - 12 - Group Number 02-A,B

(5-7) ingredientdatause.csv ingredien- DataUse.csv Enter (5-8)./EiyouTargetthenkan 4/sim/main.e targetnutrition.csv ingredientdatause.csv targetnutritionnormal.csv ingredient- DataUseNormal.csv (5-9) targetnutritionnormal.csv ingredientdatausenormal.csv relatviingredientusewithoutlabel.csv /read allparam/read allparam.e (5-9-1) inpar1main.oar prmoda prmodb (5-9-2) inpar1mtlset numelmmtlset numblenset numelmblenset (5-9-3) inpar2eval.par dimtastvec (5-9-4) inpar2nlp.par dimx (5-9-5) input.par material sousaku row dimeiyou (5-10)./javaUI/uiexe java exceptedtime 1 numelmblenset OK java (5-11) exceptedtime 1 numelmblenset (5-10-1) (5-10-2) Group Report of 2015 SISP - 13 - Group Number 02-A,B

(5-10-1) java (5-10-2) recipedstgui/read allparam/inpar*.par (5-10-3) Java GUI (5-10-4) (5-11)./Ex recipe name/sim/main.e./dat/sousaku list.csv 0g 2.4 16 Group Report of 2015 SISP - 14 - Group Number 02-A,B

Group Report of 2015 SISP - 15 - Group Number 02-A,B

3 3.1 : 3.2 3.2.1 65 : 3.2.2 2010 [26] ( ) Group Report of 2015 SISP - 16 - Group Number 02-A,B

: 3.2.3 Group Report of 2015 SISP - 17 - Group Number 02-A,B

B1 B2 : 3.3 3.3.1 40 [4] 20 30 3 2 20 2 1 [5] 1 Group Report of 2015 SISP - 18 - Group Number 02-A,B

3.3.2 ( ) ( ) ( ) ( ) 1 1 3 1 2010 [26] 35 2010 [27] 2010 [28] 3.3.3 Group Report of 2015 SISP - 19 - Group Number 02-A,B

1 Group Report of 2015 SISP - 20 - Group Number 02-A,B

4 4.1 3 4 1 4.1.1 120 10 100 1 6 20 Group Report of 2015 SISP - 21 - Group Number 02-A,B

75 4.1.2 1. 2. 3. 4. 1 5. 1. ( ) 2. 3. 4. 5. 6. 5 7. 6 : 4.1.3 1. 2. 3. 4. 5. 6. 3 7. 6 8. Group Report of 2015 SISP - 22 - Group Number 02-A,B

1. 2. 3. 4. 2 5. 6. 7. 8. 7 1. 2. 3. 2 4. 5. 6. 7. 6 1. 2. 3. 4. 5. 6. 4.1.4 1. Group Report of 2015 SISP - 23 - Group Number 02-A,B

2. 1 3. 2 1. 2. 3. 4. 5. 1. 2. 1 3. 4. 5. 6. 7. 8. 7 9. 8 10. 11. 4.1.5 Group Report of 2015 SISP - 24 - Group Number 02-A,B

4.2 4.2.1 1 11 13 1 1 4.1 4.1 1 100g 4 Group Report of 2015 SISP - 25 - Group Number 02-A,B

1 4 1.0g 1.1g 1.1g 1.0g 1.0g 49.1g 14.0g 6.5g 9.8g 6.9g 1.3g 1.2g 2.5g 1.3g 1.0g 1. 2. 3. 4. 5. 6. 7. 8. 9. 30 1 1 B1 Group Report of 2015 SISP - 26 - Group Number 02-A,B

2 1 2 2 4.2.2 2 11 27 2 4.2 100g B1 B2 1 1 2 2 1 2 1 15.8g 20.2g 42.1g 45.7g 43.4g 4.2g 6.9g 7.1g Group Report of 2015 SISP - 27 - Group Number 02-A,B

4.2 2 3.9g 6.3g 1.4g 15.3g 3.9g 1.6g 5.2g 2 22.0g 16.1g 52.3g 47.0g 33.2g 30.9g 12.0g Group Report of 2015 SISP - 28 - Group Number 02-A,B

3.1g 7.1g 1.7g 15.0g 8.2g 9.9g 1.7g 1.0g 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 20 2 1 2 B1 1 2 2 2 2 1 Group Report of 2015 SISP - 29 - Group Number 02-A,B

4.2.3 3 12 18 3 4.3 4.3 3 100g B1 B2 2 2 3 2 Group Report of 2015 SISP - 30 - Group Number 02-A,B

15.0g 11.1g 75.6g 9.1g 23.0g 3.2g 27.0g 4.1g 25.0g 3.0g 21.5g 3.6g 1.2g 3.1g 15.0g 1. 2. 3. 4. 5. 6. 7. 8. 30 15.1g 14.5g 53.9g 2.7g 21.7g 15.1g 41.8g 31.0g 7.3g 1.8g 2.8g 1.0g 31.0g 2.5g 15.0g Group Report of 2015 SISP - 31 - Group Number 02-A,B

1. 2. 3. 4. 5. 6. 7. 8. 9. 30 3 : 4.2.4 3 4.4 B1 B2 Group Report of 2015 SISP - 32 - Group Number 02-A,B

4.4 4.3 4.3.1 1 2 3 1 2015 11 13 1 4.5 3 2 1 1 1 8.3g 24.5g 34.0g 33.8g Group Report of 2015 SISP - 33 - Group Number 02-A,B

4.5 1.5g 1.2g 1.6g 23.2g 1.5g 2.9g 2.5g 1.0g 7.8g 4.0g 15.8g 1. 2. 3. Group Report of 2015 SISP - 34 - Group Number 02-A,B

4. 1 5. 6. 2 1 23.9g 10.4g 18.1g 15.5g 34.3g 1.0g 4.1g 1.3g 2.4g 34.6g 1.4g 2.4g 1.5g 8.0g 19.7g 1. 2. 3. 4. 1 5. 3 1 22.4g 1.0g 33.8g 22.1g 34.2g 11.0g 3.2g 1.3g 26.9g 1.2g 6.3g Group Report of 2015 SISP - 35 - Group Number 02-A,B

1.2g 6.1g 19.2g 3.4g 1. 2. 3. 4. 1 5. 6. 1 2 1 3 3 3 3 1 1 4.3.2 4 2 2015 11 20 1 1 4.6 4 1.5 Group Report of 2015 SISP - 36 - Group Number 02-A,B

4.6 4 3 1 5.0g 34.7g 5.0g 35.0g 7.3g 7.1g 14.5g 12.8g 5.0g 7.6g Group Report of 2015 SISP - 37 - Group Number 02-A,B

12.2g 15.0g 28.5g 25.0g 5.0g 1. 2. 3. 4. 5. 300ml 1 100ml 2 6. 7. 1. 2. 1 100ml 2 3., 5 4. 3 2 1 5 Group Report of 2015 SISP - 38 - Group Number 02-A,B

Exploring recipe Useful and interesting recipes 文責: 棟方耕人 4.3.3 調味料のレシピ 5 4 回目の調理実験は 2015 年 12 月 18 日に公立はこだて未来大学研究棟 1 階のコアスペースに て行った 今回もヒレ肉にかけるソースのレシピを作成した 図 4.7 は 4 回目の 5 品目の調味料を 撮った写真である 図 4.7 調味料レシピ 5 2 3 回目の調理実験の改善点から食塩相当量の目標値を推奨量の 1.25 倍に下げた 食材をさら に細かくするために 前回よりもフードプロセッサーに食材をかける時間を長くした レシピ設計 支援ツールの結果からレシピを作成するため 使用する調味料の量は変えることができない よっ て 調味料を少しずつ入れて味見をし 味が濃くなったら水分を足すという工程を繰り返すことで 味の濃さを調節した メンバー間での話し合いから 味を損ねてしまったのはオリーブ油が原因だ という考えに至ったため 使用食材集合からオリーブ油を抜いてレシピ設計支援ツールの計算を 行った また 使用する調味料の種類を減らすために調理食材集合の最大数を 15 種類から 12 種 類に変えて計算を行った その計算結果のすべてが前回よりも入れる調味料の種類が減っていた ので 最も目標値に近いレシピを作成した このレシピの食材にはプロセスチーズが入っていたの Group Report of 2015 SISP - 39 - Group Number 02-A,B

1 20.4g 1.0g 1.3g 29.0g 21.5g 30.0g 3.1g 14.1g 26.4g 7.7g 18.4g 33.3g 1 1. 2. 3. 4. 5. 300ml 30 100ml 2 6. 30 7. 45 4 Group Report of 2015 SISP - 40 - Group Number 02-A,B

4.3.4 1 5 4.8 1 (160g) (50g) (20g) (30g) (20g) 4.8 1 1 4.8 Group Report of 2015 SISP - 41 - Group Number 02-A,B

4.4 4.4.1 2015 7 10 6.14 3 3 2 6.97 1 2 2 2 2 Group Report of 2015 SISP - 42 - Group Number 02-A,B

4.4.2 2015 12 11 6.87 2 2 2 2 2 7.24 2 2 Group Report of 2015 SISP - 43 - Group Number 02-A,B

4.4.3 2015 10 9 : Group Report of 2015 SISP - 44 - Group Number 02-A,B

5 5.1 ( B1 B2 ) 5.2 Soylent 5.3 2 2 Group Report of 2015 SISP - 45 - Group Number 02-A,B

2 5.4 5.5 Group Report of 2015 SISP - 46 - Group Number 02-A,B

A [29] : : : : [30] : : : : [31] : : : : [32] : : : : [33] : : : : [34] : : : : [35] Group Report of 2015 SISP - 47 - Group Number 02-A,B

: : : : [11] : : 65 : : Group Report of 2015 SISP - 48 - Group Number 02-A,B

B [16] A A 2015 [17] n-3 ( ) n-3 n-6 Soylent Corporation[18] Soylent Soylent 1 1 21 [36] 75.0% 78.2% BMI 25 42.6% 44.1% BMI 25 30.5% 20.8% 10.7g 11.6g 9.9g [5] Group Report of 2015 SISP - 49 - Group Number 02-A,B

[37] [19] [38] [39] 4 [40] Group Report of 2015 SISP - 50 - Group Number 02-A,B

[12] [13] Tubu search method TS Genetic Algorithm GA TS TS [14] [15] Group Report of 2015 SISP - 51 - Group Number 02-A,B

- -[25] ( ) / ( ) GA (Nelder-mead ) ( ) [41] [20] [21] 7 21 [42] Group Report of 2015 SISP - 52 - Group Number 02-A,B

[43] [44] 3 Group Report of 2015 SISP - 53 - Group Number 02-A,B

[1] 2015 http://www. mhlw.go.jp/file/05-shingikai-10901000-kenkoukyoku-soumuka/0000042643.pdf [2] 2015 http://www.mhlw.go.jp/file/05-shingikai-10901000-kenkoukyoku-soumuka/ 0000042630.pdf [3].. 2012, 30, p.41-62 [4] 22 http://www.mhlw.go.jp/stf/ houdou/0000032074.html ( : 2016 1 10 ) [5] http://www1.mhlw.go.jp/topics/kenko21_11/b1.html ( : 2016 1 10 ) [6] https://www.asahi-kasei.co. jp/asahi/jp/news/2013/li130910.html ( : 2016 1 10 ) [7] http://cookpad.com/ ( :2016 1 13 ) [8] http://recipe.rakuten.co.jp/ ( :2016 1 13 ) [9] E recipe http://erecipe.woman.excite.co.jp/ ( :2016 1 13 ) [10] Google Google https://www.google.co.jp/ ( :2016 1 13 ) [11] NHK http://www.nhk.or. jp/gendai/kiroku/detail02_3429_all.html ( :2016 1 13 ) [12] 12(4) 637-638 2013-08-20 [13] vol.27 pp.270-270 2011 [14] Letters Vol.6. No.4 [15] WebDB Forum 2009 [16], http://www.mhlw.go.jp/houdou/ 2004/11/h1122-2.html ( 2016 1 10 ) [17] 2015 http://www.mhlw.go. jp/file/04-houdouhappyou-10904750-kenkoukyoku-gantaisakukenkouzoushinka/ 0000041955.pdf 2015 [18] Soylent Corporation http://www.soylent.me ( 2016 1 10 ) Group Report of 2015 SISP - 54 - Group Number 02-A,B

[19] vol.17 No.2 pp.109-115 2010 [20], JAS 49(6) 1-5 2014-06 [21] http://www.e-healthnet.mhlw.go.jp/ information/food/e-03-016.html ( 2016 1 10 ) [22] 2 http://www.mext.go. jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05031802/002/011.pdf [23] 2015 http://www.mhlw.go.jp/file/ 05-Shingikai-10901000-Kenkoukyoku-Soumuka/0000067134.pdf [24] 2015 http://www.mhlw.go.jp/file/05-shingikai-10901000-kenkoukyoku-soumuka/ 0000067135.pdf [25],, - -, NLP2013-78, pp. 47-52, Oct. 2013. [26] (2010 ) 2010 [27] 2010 [28] [2010 ] 2010 [29] yuki-.- http://recipe.rakuten.co. jp/recipe/1570001685/?l-id=nw_blg_blg ( :2016 1 13 ) [30] http://recipe.rakuten. co.jp/recipe/1350000757/ ( :2016 1 13 ) [31] http://erecipe.woman.excite.co.jp/features/ kanbutu/02_2.html ( :2016 1 13 ) [32] hugge38 http://cookpad.com/recipe/283941 ( :2016 1 13 ) [33] http://recipe.rakuten.co.jp/recipe/1820003609/ ( :2016 1 13 ) [34] http://kumiko-jp.com/archives/38275.html ( :2016 1 13 ) [35] http://kumiko-jp.com/archives/40231.html ( :2016 1 13 ) [36] 21 http://www.mhlw.go.jp/bunya/ kenkou/eiyou/dl/h21-houkoku-01.pdf Oct 2011 [37] 17 pp.31-37 Mar.2015 [38] 20(2):53-57 2011 [39] 30 ( ) 61 66 Nov. 2004 Group Report of 2015 SISP - 55 - Group Number 02-A,B

[40] pp.202-209 Mar. 2013 [41] DEIM Forum 2011 E3-5 [42] 21 Vol.105 (2010) No.5 pp.300-314 [43] 50 42-52 2011 [44] 67(6) 1103-1109 2001-11-15 Group Report of 2015 SISP - 56 - Group Number 02-A,B