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339 lines
32 KiB
Markdown
339 lines
32 KiB
Markdown
---
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slug: /ja/getting-started/example-datasets/recipes
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sidebar_label: レシピデータセット
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title: "レシピデータセット"
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---
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RecipeNLGデータセットは[こちら](https://recipenlg.cs.put.poznan.pl/dataset)からダウンロードできます。2.2百万件のレシピが含まれており、サイズは約1GBです。
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## データセットのダウンロードと解凍
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1. ダウンロードページに移動します：[https://recipenlg.cs.put.poznan.pl/dataset](https://recipenlg.cs.put.poznan.pl/dataset)。
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1. 規約に同意してzipファイルをダウンロードします。
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1. オプション: `md5sum dataset.zip`を使用してzipファイルを検証し、`3a168dfd0912bb034225619b3586ce76`と一致することを確認します。
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1. `unzip dataset.zip`でzipファイルを解凍します。`dataset`ディレクトリに`full_dataset.csv`ファイルが生成されます。
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## テーブルの作成
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clickhouse-clientを実行し、次のCREATEクエリを実行します:
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``` sql
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CREATE TABLE recipes
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(
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title String,
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ingredients Array(String),
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directions Array(String),
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link String,
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source LowCardinality(String),
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NER Array(String)
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) ENGINE = MergeTree ORDER BY title;
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```
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## データの挿入
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次のコマンドを実行します:
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``` bash
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clickhouse-client --query "
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INSERT INTO recipes
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SELECT
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title,
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JSONExtract(ingredients, 'Array(String)'),
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JSONExtract(directions, 'Array(String)'),
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link,
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source,
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JSONExtract(NER, 'Array(String)')
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FROM input('num UInt32, title String, ingredients String, directions String, link String, source LowCardinality(String), NER String')
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FORMAT CSVWithNames
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" --input_format_with_names_use_header 0 --format_csv_allow_single_quote 0 --input_format_allow_errors_num 10 < full_dataset.csv
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```
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この例では、カスタムCSVの解析方法を紹介します。挿入時にいくつかの調整が必要です。
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説明:
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- データセットはCSV形式ですが、挿入時に前処理が必要です。テーブル関数[input](../../sql-reference/table-functions/input.md)を使用して前処理を行います。
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- CSVファイルの構造はテーブル関数`input`の引数で指定されています。
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- フィールド`num`（行番号）は不要です。ファイルから解析して無視します。
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- `FORMAT CSVWithNames`を使用しますが、CSVのヘッダーは最初のフィールド名を含んでいないため、コマンドラインパラメータ`--input_format_with_names_use_header 0`で無視されます。
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- ファイルはCSV文字列をダブルクォートで囲んでいます。いくつかの文字列はダブルクォートで囲まれていませんが、シングルクォートは文字列の囲みとして解析されてはいけません。そのため、`--format_csv_allow_single_quote 0`パラメータを追加します。
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- CSVからいくつかの文字列は解析できません。なぜなら、それらは値の先頭に`\M/`シーケンスを含んでいるためです。CSVでバックスラッシュで始まる唯一の値は`\N`であり、これはSQL NULLとして解析されます。`--input_format_allow_errors_num 10`パラメータを追加し、最大10件の不正なレコードをスキップできます。
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- ingredients、directions、NERフィールドの各配列は、通常でない形式で表現されています。それらは文字列としてJSONにシリアライズされた後、CSVに配置されています。それをStringとして解析し、[JSONExtract](../../sql-reference/functions/json-functions.md)関数を使用してArrayに変換します。
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## 挿入されたデータの検証
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行数を確認します:
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クエリ:
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``` sql
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SELECT count() FROM recipes;
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```
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結果:
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``` text
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┌─count()─┐
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│ 2231142 │
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└─────────┘
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```
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## クエリの例
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### レシピ数による主要な成分
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この例では、[arrayJoin](../../sql-reference/functions/array-join.md)関数を使って配列を行のセットに展開する方法を学びます。
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クエリ:
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``` sql
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SELECT
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arrayJoin(NER) AS k,
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count() AS c
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FROM recipes
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GROUP BY k
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ORDER BY c DESC
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LIMIT 50
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```
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結果:
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``` text
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┌─k────────────────────┬──────c─┐
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│ salt │ 890741 │
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│ sugar │ 620027 │
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│ butter │ 493823 │
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│ flour │ 466110 │
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│ eggs │ 401276 │
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│ onion │ 372469 │
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│ garlic │ 358364 │
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│ milk │ 346769 │
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│ water │ 326092 │
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│ vanilla │ 270381 │
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│ olive oil │ 197877 │
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│ pepper │ 179305 │
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│ brown sugar │ 174447 │
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│ tomatoes │ 163933 │
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│ egg │ 160507 │
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│ baking powder │ 148277 │
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│ lemon juice │ 146414 │
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│ Salt │ 122558 │
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│ cinnamon │ 117927 │
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│ sour cream │ 116682 │
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│ cream cheese │ 114423 │
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│ margarine │ 112742 │
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│ celery │ 112676 │
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│ baking soda │ 110690 │
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│ parsley │ 102151 │
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│ chicken │ 101505 │
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│ onions │ 98903 │
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│ vegetable oil │ 91395 │
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│ oil │ 85600 │
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│ mayonnaise │ 84822 │
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│ pecans │ 79741 │
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│ nuts │ 78471 │
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│ potatoes │ 75820 │
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│ carrots │ 75458 │
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│ pineapple │ 74345 │
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│ soy sauce │ 70355 │
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│ black pepper │ 69064 │
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│ thyme │ 68429 │
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│ mustard │ 65948 │
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│ chicken broth │ 65112 │
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│ bacon │ 64956 │
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│ honey │ 64626 │
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│ oregano │ 64077 │
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│ ground beef │ 64068 │
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│ unsalted butter │ 63848 │
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│ mushrooms │ 61465 │
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│ Worcestershire sauce │ 59328 │
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│ cornstarch │ 58476 │
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│ green pepper │ 58388 │
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│ Cheddar cheese │ 58354 │
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└──────────────────────┴────────┘
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50 rows in set. Elapsed: 0.112 sec. Processed 2.23 million rows, 361.57 MB (19.99 million rows/s., 3.24 GB/s.)
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```
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### ストロベリーを使った最も複雑なレシピ
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``` sql
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SELECT
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title,
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length(NER),
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length(directions)
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FROM recipes
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WHERE has(NER, 'strawberry')
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ORDER BY length(directions) DESC
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LIMIT 10
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```
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結果:
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``` text
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┌─title────────────────────────────────────────────────────────────┬─length(NER)─┬─length(directions)─┐
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│ Chocolate-Strawberry-Orange Wedding Cake │ 24 │ 126 │
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│ Strawberry Cream Cheese Crumble Tart │ 19 │ 47 │
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│ Charlotte-Style Ice Cream │ 11 │ 45 │
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│ Sinfully Good a Million Layers Chocolate Layer Cake, With Strawb │ 31 │ 45 │
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│ Sweetened Berries With Elderflower Sherbet │ 24 │ 44 │
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│ Chocolate-Strawberry Mousse Cake │ 15 │ 42 │
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│ Rhubarb Charlotte with Strawberries and Rum │ 20 │ 42 │
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│ Chef Joey's Strawberry Vanilla Tart │ 7 │ 37 │
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│ Old-Fashioned Ice Cream Sundae Cake │ 17 │ 37 │
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│ Watermelon Cake │ 16 │ 36 │
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└──────────────────────────────────────────────────────────────────┴─────────────┴────────────────────┘
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10 rows in set. Elapsed: 0.215 sec. Processed 2.23 million rows, 1.48 GB (10.35 million rows/s., 6.86 GB/s.)
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```
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この例では、[has](../../sql-reference/functions/array-functions.md#hasarr-elem)関数を用いて配列要素でフィルタリングを行い、手順の数でソートします。
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結婚式用ケーキを作るのには126ステップも必要です！その手順を表示します：
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クエリ:
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``` sql
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SELECT arrayJoin(directions)
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FROM recipes
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WHERE title = 'Chocolate-Strawberry-Orange Wedding Cake'
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```
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結果:
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``` text
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┌─arrayJoin(directions)───────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────┐
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│ Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350F. │
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│ Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. │
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│ Dust pans with flour; line bottoms with parchment. │
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│ Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. │
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│ Stir mixture over medium-low heat until chocolate melts. │
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│ Remove from heat. │
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│ Gradually mix in 1 2/3 cups orange juice. │
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│ Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. │
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│ using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). │
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│ Add 4 eggs, 1 at a time, beating to blend after each. │
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│ Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. │
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│ Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. │
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│ Mix in 1 cup chocolate chips. │
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│ Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. │
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│ Place 5-inch and 8-inch pans on center rack of oven. │
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│ Place 12-inch pan on lower rack of oven. │
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│ Bake cakes until tester inserted into center comes out clean, about 35 minutes. │
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│ Transfer cakes in pans to racks and cool completely. │
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│ Mark 4-inch diameter circle on one 6-inch-diameter cardboard cake round. │
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│ Cut out marked circle. │
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│ Mark 7-inch-diameter circle on one 8-inch-diameter cardboard cake round. │
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│ Cut out marked circle. │
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│ Mark 11-inch-diameter circle on one 12-inch-diameter cardboard cake round. │
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│ Cut out marked circle. │
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│ Cut around sides of 5-inch-cake to loosen. │
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│ Place 4-inch cardboard over pan. │
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│ Hold cardboard and pan together; turn cake out onto cardboard. │
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│ Peel off parchment.Wrap cakes on its cardboard in foil. │
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│ Repeat turning out, peeling off parchment and wrapping cakes in foil, using 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake. │
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│ Using remaining ingredients, make 1 more batch of cake batter and bake 3 more cake layers as described above. │
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│ Cool cakes in pans. │
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│ Cover cakes in pans tightly with foil. │
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│ (Can be prepared ahead. │
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│ Let stand at room temperature up to 1 day or double-wrap all cake layers and freeze up to 1 week. │
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│ Bring cake layers to room temperature before using.) │
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│ Place first 12-inch cake on its cardboard on work surface. │
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│ Spread 2 3/4 cups ganache over top of cake and all the way to edge. │
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│ Spread 2/3 cup jam over ganache, leaving 1/2-inch chocolate border at edge. │
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│ Drop 1 3/4 cups white chocolate frosting by spoonfuls over jam. │
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│ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │
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│ Rub some cocoa powder over second 12-inch cardboard. │
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│ Cut around sides of second 12-inch cake to loosen. │
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│ Place cardboard, cocoa side down, over pan. │
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│ Turn cake out onto cardboard. │
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│ Peel off parchment. │
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│ Carefully slide cake off cardboard and onto filling on first 12-inch cake. │
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│ Refrigerate. │
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│ Place first 8-inch cake on its cardboard on work surface. │
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│ Spread 1 cup ganache over top all the way to edge. │
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│ Spread 1/4 cup jam over, leaving 1/2-inch chocolate border at edge. │
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│ Drop 1 cup white chocolate frosting by spoonfuls over jam. │
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│ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │
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│ Rub some cocoa over second 8-inch cardboard. │
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│ Cut around sides of second 8-inch cake to loosen. │
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│ Place cardboard, cocoa side down, over pan. │
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│ Turn cake out onto cardboard. │
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│ Peel off parchment. │
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│ Slide cake off cardboard and onto filling on first 8-inch cake. │
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│ Refrigerate. │
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│ Place first 5-inch cake on its cardboard on work surface. │
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│ Spread 1/2 cup ganache over top of cake and all the way to edge. │
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│ Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge. │
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│ Drop 1/3 cup white chocolate frosting by spoonfuls over jam. │
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│ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │
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│ Rub cocoa over second 6-inch cardboard. │
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│ Cut around sides of second 5-inch cake to loosen. │
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│ Place cardboard, cocoa side down, over pan. │
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│ Turn cake out onto cardboard. │
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│ Peel off parchment. │
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│ Slide cake off cardboard and onto filling on first 5-inch cake. │
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│ Chill all cakes 1 hour to set filling. │
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│ Place 12-inch tiered cake on its cardboard on revolving cake stand. │
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│ Spread 2 2/3 cups frosting over top and sides of cake as a first coat. │
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│ Refrigerate cake. │
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│ Place 8-inch tiered cake on its cardboard on cake stand. │
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│ Spread 1 1/4 cups frosting over top and sides of cake as a first coat. │
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│ Refrigerate cake. │
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│ Place 5-inch tiered cake on its cardboard on cake stand. │
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│ Spread 3/4 cup frosting over top and sides of cake as a first coat. │
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│ Refrigerate all cakes until first coats of frosting set, about 1 hour. │
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│ (Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.) │
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│ Prepare second batch of frosting, using remaining frosting ingredients and following directions for first batch. │
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│ Spoon 2 cups frosting into pastry bag fitted with small star tip. │
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│ Place 12-inch cake on its cardboard on large flat platter. │
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│ Place platter on cake stand. │
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│ Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top. │
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│ Using filled pastry bag, pipe decorative border around top edge of cake. │
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│ Refrigerate cake on platter. │
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│ Place 8-inch cake on its cardboard on cake stand. │
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│ Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top. │
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│ Using pastry bag, pipe decorative border around top edge of cake. │
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│ Refrigerate cake on its cardboard. │
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│ Place 5-inch cake on its cardboard on cake stand. │
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│ Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top. │
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│ Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary. │
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│ Refrigerate cake on its cardboard. │
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│ Keep all cakes refrigerated until frosting sets, about 2 hours. │
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│ (Can be prepared 2 days ahead. │
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│ Cover loosely; keep refrigerated.) │
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│ Place 12-inch cake on platter on work surface. │
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│ Press 1 wooden dowel straight down into and completely through center of cake. │
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│ Mark dowel 1/4 inch above top of frosting. │
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│ Remove dowel and cut with serrated knife at marked point. │
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│ Cut 4 more dowels to same length. │
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│ Press 1 cut dowel back into center of cake. │
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│ Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly. │
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│ Place 8-inch cake on its cardboard on work surface. │
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│ Press 1 dowel straight down into and completely through center of cake. │
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│ Mark dowel 1/4 inch above top of frosting. │
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│ Remove dowel and cut with serrated knife at marked point. │
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│ Cut 3 more dowels to same length. │
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│ Press 1 cut dowel back into center of cake. │
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│ Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly. │
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│ Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully. │
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│ Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully. │
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│ Using citrus stripper, cut long strips of orange peel from oranges. │
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│ Cut strips into long segments. │
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│ To make orange peel coils, wrap peel segment around handle of wooden spoon; gently slide peel off handle so that peel keeps coiled shape. │
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│ Garnish cake with orange peel coils, ivy or mint sprigs, and some berries. │
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│ (Assembled cake can be made up to 8 hours ahead. │
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│ Let stand at cool room temperature.) │
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│ Remove top and middle cake tiers. │
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│ Remove dowels from cakes. │
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│ Cut top and middle cakes into slices. │
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│ To cut 12-inch cake: Starting 3 inches inward from edge and inserting knife straight down, cut through from top to bottom to make 6-inch-diameter circle in center of cake. │
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│ Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries. │
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└─────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────┘
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126 rows in set. Elapsed: 0.011 sec. Processed 8.19 thousand rows, 5.34 MB (737.75 thousand rows/s., 480.59 MB/s.)
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```
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### オンラインプレイグラウンド
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データセットは[オンラインプレイグラウンド](https://sql.clickhouse.com?query_id=HQXNQZE26Z1QWYP9KC76ML)でも利用可能です。
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