JP2000283975A - Physical property measuring instrument for food, and method of measuring food property using same - Google Patents
Physical property measuring instrument for food, and method of measuring food property using sameInfo
- Publication number
- JP2000283975A JP2000283975A JP11087312A JP8731299A JP2000283975A JP 2000283975 A JP2000283975 A JP 2000283975A JP 11087312 A JP11087312 A JP 11087312A JP 8731299 A JP8731299 A JP 8731299A JP 2000283975 A JP2000283975 A JP 2000283975A
- Authority
- JP
- Japan
- Prior art keywords
- food
- tongue
- palate
- viscosity
- physical properties
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 71
- 230000000704 physical effect Effects 0.000 title claims abstract description 60
- 235000021060 food property Nutrition 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 title claims description 32
- 210000003254 palate Anatomy 0.000 claims abstract description 38
- 210000000214 mouth Anatomy 0.000 claims description 8
- 239000004570 mortar (masonry) Substances 0.000 claims description 2
- 210000005182 tip of the tongue Anatomy 0.000 claims 1
- 238000005259 measurement Methods 0.000 abstract description 15
- 230000035945 sensitivity Effects 0.000 abstract description 7
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000008452 baby food Nutrition 0.000 description 39
- 238000010998 test method Methods 0.000 description 26
- 238000012360 testing method Methods 0.000 description 26
- 238000007796 conventional method Methods 0.000 description 13
- 230000009747 swallowing Effects 0.000 description 11
- 230000001055 chewing effect Effects 0.000 description 7
- 230000018984 mastication Effects 0.000 description 7
- 238000010077 mastication Methods 0.000 description 7
- 238000013461 design Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 230000001464 adherent effect Effects 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 208000008312 Tooth Loss Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000008131 children development Effects 0.000 description 1
- 210000003464 cuspid Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品の物性測定器
具及びそれを用いる食品の物性を測定する方法に関す
る。また本発明は、乳幼児用食品の物性測定器具及びそ
れを用いて乳幼児用食品の物性を測定する方法に関す
る。本発明の物性測定器具を用いて乳幼児用食品などの
食品の物性を測定すると、その食品の物性を感度よくか
つ詳細に評価することができるので、本発明は、咀嚼及
び嚥下能力が発達途上にある乳幼児に供給する食品が、
その物性からみて乳幼児の発達段階に適応しているか否
かを評価するのに特に適している。したがって、本発明
によって、乳幼児の発達段階によりよく適合した乳幼児
用食品の開発が可能となる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instrument for measuring physical properties of food and a method for measuring physical properties of food using the same. The present invention also relates to an instrument for measuring physical properties of food for infants and a method for measuring physical properties of food for infants using the instrument. When the physical properties of foods such as infant foods are measured using the physical property measuring instrument of the present invention, the physical properties of the food can be evaluated with high sensitivity and in detail, so that the present invention has mastication and swallowing ability in the developing stage. The food to be supplied to a baby is
It is particularly suitable for evaluating whether or not it adapts to the developmental stage of infants in view of its physical properties. Thus, the present invention enables the development of infant foods that are better adapted to the stage of infant development.
【０００２】[0002]
【従来の技術】乳幼児は、咀嚼能力が未発達であり、ま
た離乳期においては液状食から固形食に移行するので、
月齢とともに咀嚼能力が変化する。一方、成人や高齢者
においても、歯の喪失、義歯の装着あるいは咀嚼機能の
低下などによって段階的に咀嚼能力が変化する。現在、
離乳食については、厚生省生活衛生局のベビーフード指
針（衛新57号、平成８年６月24日) において、また高齢
者用食品については、厚生省特別用途食品の高齢者用食
品許可基準 (厚生省生活衛生局平成６年２月23日) にお
いて、それぞれ食品の形状、硬さ、粘度等の物性につい
てのみ規格が設定されている。しかし、従来の乳幼児用
食品の硬さ、粘度等の物性試験方法及びその方法によっ
て得られた参考値は、高齢者用食品のための試験方法及
び参考値に準じて定められたものであり、乳幼児の前記
の特殊性を考慮した食品の試験方法やその方法によって
得られた基準値は、まだ見出されていない。2. Description of the Related Art Infants have poor mastication ability, and during the weaning period, they shift from liquid to solid food.
Chewing ability changes with age. On the other hand, even in adults and the elderly, the masticatory ability gradually changes due to tooth loss, wearing of dentures or deterioration of masticatory function. Current,
For baby food, refer to the Baby Food Guidelines (Ministry of Health and Welfare 57, June 24, 1996) of the Ministry of Health and Welfare. In the Health Bureau, February 23, 1994), standards were set only for the physical properties such as the shape, hardness, and viscosity of foods. However, the hardness of conventional foods for infants, physical properties test methods such as viscosity and reference values obtained by the methods are determined according to the test methods and reference values for food for the elderly, A test method for a food in consideration of the above-mentioned specificity of infants and infants and a reference value obtained by the method have not yet been found.
【０００３】例えば、乳幼児用食品のなかで、形状がゾ
ル・ゲル又は固形物との混合物 (マカロニグラタン、し
らすがゆなど) の硬さ(N/m2)を測定しようとするとき
は、直径40mm、高さ15mmで直線運動により物質の圧縮圧
力を測定することが可能な容器と直径20mmのプランジャ
ーとが用いられている。そして、前記の混合物を試料と
し、これを前記の容器に充填し、前記のプランジャーを
用い、圧縮貫入速度10mm/sec、クリアランス1.5 mmで硬
さを測定している。そして、調製時の目安として離乳初
期には硬さ 5×102 N/m2以上及び５×103 N/m2以下、離
乳中期には１×10 3 N/m2以上及び5 ×104N/m2 以下、離
乳後期には５×103 N/m2以上及び１×105N/m2以下と定
めている。また従来の試験方法では、破断応力解析やテ
クスチャー解析の硬さ応力については、測定方法が容易
で安定した値が得られるため、高齢者用食品などの基準
値が示されているが、テクスチャー解析における凝集性
や付着性あるいはクリープ解析における弾性率や粘性率
については、従来の方法では測定値のばらつきが大き
く、食品の物性の特徴を客観的に表現するまでには至っ
ていない。さらに、従来の食品の物性測定方法は、一定
の品質の商品を提供するための商品管理を主目的として
おり、食べる際の口腔での食品の物性を測定すること
は、ほとんど考慮されていない。For example, among foods for infants, the shape is
Gels or mixtures with solids (macaroni gratin,
Hardness (N / mTwoWhen trying to measure)
Is 40 mm in diameter and 15 mm in height.
A container capable of measuring force and a plunger with a diameter of 20 mm
Are used. Then, the mixture is mixed with a sample.
And fill it into the container, and dispense the plunger.
Used, compression penetration speed 10mm / sec, clearance 1.5mm, hard
Is measuring. And as a guide at the time of preparation,
5 × 10 hardnessTwoN / mTwoAbove and 5 × 10ThreeN / mTwoBelow,
1 × 10 for mid-milk ThreeN / mTwoAbove and 5 × 10FourN / mTwo Below,
5 × 10 for late milkThreeN / mTwoAbove and 1 × 10FiveN / mTwoFixed as
I am worried. In addition, conventional test methods use rupture stress analysis and
Easy measurement method for hardness stress in texture analysis
Standard for food for the elderly, etc.
Values are shown, but cohesiveness in texture analysis
And viscous modulus in thermal and adhesive or creep analysis
The variation in measured values is large in the conventional method.
It is difficult to objectively express the characteristics of the physical properties of food.
Not. Furthermore, conventional methods for measuring physical properties of food
Mainly for product management to provide products of high quality
Measuring the physical properties of food in the mouth when eating
Is hardly taken into account.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、従来の食品
の物性測定における上記のような欠点を改良することを
課題としてなされたものである。すなわち本発明は、食
品の物性を、従来よりも感度よくまた詳細にわたって測
定し、かつ評価できる食品の物性測定器具及び食品の物
性測定方法を提供するものである。また本発明は、特に
乳幼児用食品について、乳幼児の口腔の形態と機能が十
分に反映された方法で物性を測定でき、さらに従来の測
定方法では限界があったテクスチャー解析やクリープ解
析を可能とする食品の物性測定器具及びそれを使用して
食品の物性を測定する方法を提供するものである。SUMMARY OF THE INVENTION An object of the present invention is to improve the above-mentioned drawbacks in the conventional measurement of physical properties of foods. That is, the present invention provides a food physical property measuring instrument and a food physical property measuring method capable of measuring and evaluating the physical properties of food more sensitively and in detail than ever before. In addition, the present invention, particularly for foods for infants, can measure physical properties by a method that sufficiently reflects the form and function of the oral cavity of infants, and enables texture analysis and creep analysis that were limited by conventional measurement methods. An object of the present invention is to provide a food physical property measuring instrument and a method for measuring the physical properties of food using the same.
【０００５】[0005]
【課題を解決するための手段】本発明は、口蓋及び舌の
形状をそれぞれモジュール化した口蓋容器及び舌プラン
ジャーからなる食品の物性測定器具に関する。また本発
明は、上記の物性測定器具において、先端を平面状に切
載した球形のプランジャー部と把持部とからなる舌プラ
ンジャーと、舌プランジャーの先端面に嵌合する底面を
有し底面の上方をすり鉢状に形成した口蓋容器とからな
る食品の物性測定器具に関する。さらに本発明は、上記
の物性測定器具において、乳幼児の口腔の実測値に基づ
いてモジュール化した口蓋容器と、乳幼児の舌の形状と
機能に基づいてモジュール化した舌プランジャーとから
なる乳幼児用食品の物性測定器具に関する。また本発明
は、上記の物性測定器具を用いる食品の物性測定方法に
関する。また本発明は、上記の乳幼児用食品の物性測定
器具を用いて、乳幼児用食品の物性を測定する方法に関
する。SUMMARY OF THE INVENTION The present invention relates to an instrument for measuring physical properties of a food comprising a palate container and a tongue plunger, each having a modularized palate and tongue shape. The present invention also provides the physical property measuring instrument as described above, wherein the tongue plunger includes a spherical plunger part having a tip cut in a plane and a gripping part, and a bottom surface fitted to the tip end face of the tongue plunger. The present invention relates to a food property measuring instrument comprising a palate container formed in a mortar shape above a bottom surface. Further, the present invention provides the above-mentioned physical property measuring instrument, wherein the palatal container modularized based on the actually measured values of the oral cavity of the infant and a tongue plunger modularized based on the shape and function of the infant's tongue. Related to a physical property measuring instrument. The present invention also relates to a method for measuring physical properties of food using the above-mentioned physical property measuring instrument. The present invention also relates to a method for measuring the physical properties of food for infants using the instrument for measuring physical properties of infant foods.
【０００６】 ま
ず、本発明の物性測定器具の設計を態様について、乳幼
児用食品に使用する物性測定器具の設計例に基づいて、
詳細に説明する。本発明者らは、昭和大学小児歯科学教
室に所蔵されている、離乳期の乳幼児の経時的な上顎模
型48個について、各模型ごとに上顎口蓋部の最大歯槽幅
径、内側歯槽幅径、口蓋高径などの部位を測定した。こ
れらの上顎模型の平面図を図１に示す。また、上顎模型
の断面図を図２に示した。これらの図において、A は、
切歯乳頭の歯槽頂上の点を、B,B'は、乳犬歯歯槽部遠心
壁で乳犬歯が石灰化している部分の中点（lateral sulc
us) を、C,C'は、歯槽弓の最大幅径として表される歯槽
頂上の点を、E,E'は、上顎結節部に相当する歯槽の最後
縁部を、I,I'は、前記の中点(lateral sulcus)と縦切痕
(Alveolar palatin groove) との交点を、J,J'は、B
(B') とI(I') とを結んだ口蓋断面の傍歯槽堤で、最も
突出した点を、Hは、C,C'を結んだ線分より正中口蓋線
上に垂線をおろした点を、N は、左右傍歯槽堤の最前方
部（唇側部）の点を結んだ線と A,Hを結んだ線との交点
をそれぞれ示す。First, the design of the physical property measuring instrument of the present invention will be described based on a design example of a physical property measuring instrument used for food for infants.
This will be described in detail. The present inventors, possessed by the Showa University School of Pediatric Dentistry, for 48 time-resolved upper jaw models of infants during weaning, the maximum alveolar width diameter of the maxillary palate, the inner alveolar width diameter for each model, Sites such as the palate height were measured. FIG. 1 is a plan view of these upper jaw models. FIG. 2 is a cross-sectional view of the upper jaw model. In these figures, A is
The points at the alveolar crest of the incisor papillae, B and B ', are the midpoints of the calcified deciduous canine teeth (lateral sulc
us), C, C 'are the points of the alveolar crest expressed as the maximum width of the alveolar arch, E, E' are the last edges of the alveolar space corresponding to the maxillary nodule, and I, I 'are , The midpoint (lateral sulcus) and longitudinal notch
(Alveolar palatin groove), J, J 'is B
The most prominent point in the paraalveolar ridge of the palate cross-section connecting (B ') and I (I'), and H is the point where the perpendicular line was dropped on the mid-palate line from the line connecting C and C ' And N indicates the intersection of the line connecting the points at the forefront (labial side) of the left and right paraalveolar ridges and the line connecting A and H, respectively.
【０００７】そして、これらのうち次の部位の長さを測
定した。これらの各測定部位を図１及び図２に示す。 最大歯槽幅径 (C-C') :C-C'点間の距離 最後縁部幅径 (E-E') :E-E'点間の距離 内側歯槽幅径 (I-I') :I-I'点間の距離 傍歯槽堤幅径 (J-J') :J-J'点間の距離 前方部口蓋長径 (A-N) :A-N 点間の距離 最大歯槽部口蓋高径 (H1) :A,C,C'の３点で作る平
面とＨまでの距離 傍歯槽堤部口蓋高径 (H2) ：N,J,J'の３点で作る平
面とＨまでの距離[0007] The length of the next part among these was measured. These measurement sites are shown in FIG. 1 and FIG. Maximum alveolar width diameter (C-C '): Distance between points C-C' Trailing edge width diameter (E-E '): Distance between points E-E' Inner alveolar width diameter (I-I '): Distance between points I-I 'Paraparal ridge width (J-J'): Distance between points J-J 'Anterior palatal major axis (AN): Distance between points AN Maximum alveolar palate height (H1) : Distance from the plane created by three points A, C and C 'to H. Para-alveolar ridge palate height (H2): Distance from the plane created by three points N, J and J' to H
【０００８】また、これらの測定値の平均値と標準偏差
は次のとおりであった。 最大歯槽幅径 (C-C') 34.55±1.22(mm) 最後縁部幅径 (E-E') 30.97±1.77(mm) 内側歯槽幅径 (I-I') 18.64±1.51(mm) 傍歯槽堤幅径 (J-J') 16.34±0.44(mm) 前方部口蓋長径 (A-N) 5.23±0.73(mm) 最大歯槽部口蓋高径 (H1) 10.16±1.04(mm) 傍歯槽堤部口蓋高径 (H2) 7.00±0.56(mm)The average value and standard deviation of these measured values are as follows. Maximum alveolar width diameter (C-C ') 34.55 ± 1.22 (mm) Last edge width diameter (E-E') 30.97 ± 1.77 (mm) Inner alveolar width diameter (I-I ') 18.64 ± 1.51 (mm) Alveolar width diameter (J-J ') 16.34 ± 0.44 (mm) Anterior palatal major axis (AN) 5.23 ± 0.73 (mm) Maximum alveolar palate height (H1) 10.16 ± 1.04 (mm) Paraalveolar ridge palate height Diameter (H2) 7.00 ± 0.56 (mm)
【０００９】そして、上記乳幼児の経時的上顎模型の形
態計測結果に基づいて、口蓋の形態を簡略化して、乳児
期の口蓋に類似させかつ口蓋の大きさ及び形態をモジュ
ール化した口蓋容器の原型を作製した。この口蓋容器の
平面図及び断面図を図３〜５に示す。さらに、乳幼児が
離乳食を摂取する際にみられる、舌を口蓋に押しつける
という動きを考慮して舌の形態と機能をモジュール化し
た舌プランジャーを作製した。この舌プランジャーの断
面図を図６に示す。尚、これらの図における測定項目は
次のとおりである。[0009] Based on the morphological measurement results of the upper jaw model of the infant over time, the shape of the palate is simplified so as to resemble the palate of an infant, and the size and shape of the palate are prototyped. Was prepared. A plan view and a cross-sectional view of this palate container are shown in FIGS. In addition, we developed a tongue plunger that modularizes the shape and function of the tongue in consideration of the movement of the tongue pressed against the palate, which is observed when infants take baby food. FIG. 6 shows a sectional view of this tongue plunger. The measurement items in these figures are as follows.
【００１０】すなわち、1) 口蓋容器の外形は、口蓋外
形が円を下方で切った弧形を模して計測結果の歯槽弓の
最大幅径を直径35mmとする円とし、上顎結節部に相当す
る歯槽の最後縁部を結ぶ長さより30mmで円の後方部を切
削した形態とした。 2) 容器の高さは、傍歯槽堤部高径の計測結果から内側
半球の高さ7mm に、最大歯槽堤口蓋高径の計測結果から
容器の底面から10mmに、それぞれ設定した。 3) 内側半球の中心点は、前方部口蓋長径の計測結果か
ら、容器外形の円の中心から 5mm前方においた。 4) 内側半球の底面の直径は、舌プランジャーの先端面
の面積と同様に直径10.7mmの円形とした。[0010] 1) The external shape of the palate container is a circle having a maximum width of 35 mm in diameter of the alveolar arch as a result of the measurement, in which the external shape of the palate simulates an arc shape obtained by cutting the circle downward, and corresponds to the maxillary node. The rear part of the circle was cut at 30 mm from the length connecting the last edge of the alveolar tooth to be cut. 2) The height of the container was set to 7 mm in the inner hemisphere based on the measurement of the para-alveolar ridge height, and to 10 mm from the bottom of the container based on the measurement of the maximum alveolar crest height. 3) The center point of the inner hemisphere was located 5mm forward from the center of the outer shape of the container based on the measurement result of the major axis of the palate. 4) The diameter of the bottom surface of the inner hemisphere was a circle with a diameter of 10.7 mm, similar to the area of the tip surface of the tongue plunger.
【００１１】乳幼児用食品の物性測定に使用する口蓋容
器の各部の大きさは、図３、図４において、A:35.0〜4
0.0mm、B:19.0〜21.6mm 、C: 10.73〜12.2mm、D: 7.0
〜8.0mm、E: 8.1〜9.2mm 、F: 5.0〜5.7mm 、G: 9.9〜1
1.3mm、H: 8.0〜9.1 mm及びI:20mmとして、設計するこ
とができる。The size of each part of the palate container used for measuring the physical properties of the food for infants is as follows: A: 35.0 to 4 in FIGS.
0.0mm, B: 19.0-21.6mm, C: 10.73-12.2mm, D: 7.0
~ 8.0mm, E: 8.1 ~ 9.2mm, F: 5.0 ~ 5.7mm, G: 9.9 ~ 1
1.3mm, H: 8.0-9.1mm and I: 20mm can be designed.
【００１２】続いて、乳幼児用食品の物性測定のための
舌プランジャーの設計と形態について説明する。乳幼児
が舌で傍歯槽堤に囲まれた口蓋前方の陥凹部に食物を押
しつけてつぶすといった離乳期に特徴的な舌の動きを考
慮して、舌プランジャーの直径は傍歯槽堤部幅径(J-J')
を用いることにした。また乳幼児が軟い食物を口腔内に
摂り込んだ際、舌の前方部の動きで食物を口蓋前方の左
右傍歯槽堤部間に押しつけていく傾向にあるので、この
ときの舌の側縁形態は、押しつけられている部分に対し
て弧状を示す。このことから、舌プランジャーの形態は
円柱状ではなく、球状を選択した。さらに、実際に口蓋
において食物を舌が押しつぶす際の接触形態は点ではな
く平面であることから、舌と口蓋が食物を介在して接触
していることを想定して、球の先端から２mmの位置で平
面状に切載し、切載平面の直径を10.7mmの円形に形成し
た。Next, the design and form of a tongue plunger for measuring the physical properties of baby food will be described. In consideration of the characteristic tongue movements during the weaning period, such as when the baby presses and crushes food into the anterior palate surrounded by the paraalveolar ridge with the tongue, the diameter of the tongue plunger is the width of the paraalveolar ridge width ( J-J ')
Was used. In addition, when infants take soft food into the oral cavity, the movement of the front of the tongue tends to push the food between the left and right para-alveolar ridges in front of the palate. Indicates an arc shape with respect to the pressed portion. For this reason, the shape of the tongue plunger was not spherical but spherical. Furthermore, since the contact form when the tongue crushes food in the palate is not a point but a plane, it is assumed that the tongue and the palate are in contact with food, and 2 mm from the tip of the ball. The sheet was cut in a plane at the position, and the diameter of the cut plane was formed into a circle having a diameter of 10.7 mm.
【００１３】このような経緯によって得られた口蓋容器
及び舌プランジャーの原型を石膏で作製して調節した
後、アルミニウムを CAD/CAH法により削り出し、表面を
強化するためにアルマイト処理を施して、乳幼児用食品
の物性測定器具としての口蓋容器及び舌プランジャーを
作製した。After preparing the palate container and the tongue plunger prototype obtained by such a process with gypsum and adjusting the aluminum, the aluminum is cut out by CAD / CAH method and anodized to strengthen the surface. A palate container and a tongue plunger as physical property measuring instruments for infant foods were produced.
【００１４】[0014]
【試験例】本発明の、乳幼児の口蓋内部及び舌の形態と
機能とをそれぞれ模して作製した上記の口蓋容器と舌プ
ランジャーを用いて、３種類の粘度（中粘度、中高粘
度、高粘度）に調整したテストフードで物性試験を行な
った。また比較のために、厚生省ベビーフード指針に示
される容器とプランジャーとを用いて、上記と同じテス
トフードで物性試験を行なった。[Test Example] Three kinds of viscosities (medium viscosity, medium high viscosity, high viscosity) were prepared using the above-mentioned palate container and tongue plunger produced by simulating the form and function of the inside of the palate and the tongue of an infant, respectively, of the present invention. (Viscosity). For comparison, a physical property test was performed using the same test food as described above, using a container and a plunger indicated in the Ministry of Health and Welfare Baby Food Guidelines.
【００１５】テストフードは、嚥下困難者用に開発され
た増粘食品（ムースアップ8 フードケア、 IFA社製）を
用いた。すなわち、この増粘食品に 100mlの蒸留水を加
え、その混和量によってハチミツ状(6g/100ml)、ムース
状(8g/100ml)、マッシュポテト状(10g/100ml) になるよ
うに調製した。これらの調製した食品を、それぞれ中程
度、中高粘度、高粘度として測定を行なった。この試験
結果の解析は、破断応力解析（最大応力、最大エネルギ
ー）、テクスチャー解析（硬さ応力、凝集性、付着
性）、クリープ解析（粘性率）について行なった。As a test food, a thickened food (Mousse Up 8 Food Care, manufactured by IFA) developed for people with dysphagia was used. That is, 100 ml of distilled water was added to this thickened food and the mixture was adjusted to be honey-like (6 g / 100 ml), mousse-like (8 g / 100 ml), and mashed potato-like (10 g / 100 ml). These prepared foods were measured as medium, medium and high viscosity, and high viscosity, respectively. The analysis of the test results was carried out for breaking stress analysis (maximum stress, maximum energy), texture analysis (hardness stress, cohesiveness, adhesion), and creep analysis (viscosity).
【００１６】＜破断応力解析＞テストフードを速度10mm
/sec、クリアランスはテストフードを充填した高さの５
％とし、舌プランジャーによる圧縮を行なった。その
後、得られた値をクリアランスを10％値とするために再
解析を行ない、最大応力と最大エネルギーを求めた。最
大応力は測定波形中、最大荷重値の単位面積あたりの力
として表され、 最大応力(N/m2)＝最大荷重(gf)×10-3×9.8(重力速度)
(m/sec)/ 接触面積(mm2)×10-6 と計算される。また、最大エネルギーは、最大荷重値ま
での仕事量として表され、最大荷重値までのグラフの面
積、つまり積算値として表される。<Fracture stress analysis> The test hood is moved at a speed of 10 mm.
/ sec, clearance is 5 of the height filled with test hood
% And compression with a tongue plunger. After that, the obtained value was re-analyzed to make the clearance 10%, and the maximum stress and the maximum energy were obtained. The maximum stress is expressed as the force per unit area of the maximum load value in the measured waveform, and the maximum stress (N / m 2 ) = the maximum load (gf) × 10 -3 × 9.8 (gravitational velocity)
(m / sec) / contact area (mm 2 ) × 10 −6 . Further, the maximum energy is represented as a work amount up to the maximum load value, and is represented as an area of the graph up to the maximum load value, that is, as an integrated value.
【００１７】破断応力解析の最大応力及び最大エネルギ
ーについての結果を、図５ (最大応力）及び図６（最大
エネルギー）に示す。これらの図から判るように、最大
応力及び最大エネルギーは、本発明の装置を用いた試験
方法（以下、「本発明の試験方法」という。）と前記ベ
ビーフード指針に準じた装置を用いた試験方法（以下、
「ベビーフード指針の試験方法」という。）の両者と
も、テストフードの粘度が高くなるにつれて、値が大き
くなった。しかし、本発明の試験方法の方が、ベビーフ
ード指針の試験方法に比べ、試料が高粘度になるほど感
度が高くなることが判明した。従って、本発明の試験方
法は、食品の粘度間の値の差を明らかにするには、より
適切な試験方法であることが明らかとなった。FIGS. 5 (maximum stress) and FIG. 6 (maximum energy) show the results of the maximum stress and the maximum energy in the fracture stress analysis. As can be seen from these figures, the maximum stress and the maximum energy were determined by the test method using the device of the present invention (hereinafter referred to as “test method of the present invention”) and the test using the device according to the baby food guideline. Method (hereafter,
"Baby food guidelines test method". In both cases, the values increased as the viscosity of the test hood increased. However, it was found that the test method of the present invention has higher sensitivity as the viscosity of the sample is higher than that of the baby food guideline test method. Therefore, it became clear that the test method of the present invention is a more appropriate test method for clarifying the difference in the value between the viscosities of foods.
【００１８】〈テクスチャー解析〉テストフードを速度
10mm/sec、クリアランスは容器にテストフードを充填し
た高さの10％とし、プランジャーによる２回の昇降を行
ない、得られた値から、硬さ応力、凝集性、付着性につ
いて、それぞれ求めた。硬さ応力は、硬さの点の荷重値
（１回目の押し引き動作中の最大荷重値）の単位面積あ
たりの力として表され、 硬さ応力(N/m2)＝硬さ荷重(gf)×10-3×9.8(重力加速
度)(m/sec)/ 接触面積(mm2)×10-6 と計算される。付着性は１回目引き動作（プランジャー
上昇）から２回目押し動作（プランジャー下降）中のマ
イナス側の仕事量（解析点の付着性開始点から付着性終
了点までのマイナス側を積算したもの）として表され
る。<Texture analysis> Speed of test hood
The clearance was 10 mm / sec, the clearance was 10% of the height of the container filled with the test hood, the plunger was moved up and down twice, and the hardness stress, cohesiveness, and adhesion were determined from the obtained values. . Hardness stress is expressed as the force per unit area of the load value at the hardness point (the maximum load value during the first push-pull operation). Hardness stress (N / m 2 ) = Hardness load (gf ) × 10 −3 × 9.8 (gravity acceleration) (m / sec) / contact area (mm 2 ) × 10 −6 . Adhesiveness is the work on the minus side during the first pulling operation (plunger up) to the second pushing operation (plunger down) (integration of the minus side from the adhesion start point of the analysis point to the adhesion end point). ).
【００１９】テクスチャー解析においては、まず硬さ応
力及び付着性を測定した。その結果を図７（硬さ応力）
及び図８（付着性）に示す。この結果で判るように、本
発明の試験方法もベビーフード指針の試験方法も、テス
トフードの粘度が高くなるにつれて硬さ応力値が増大し
付着性が増した。しかも、本発明の試験方法は、ベビー
フード指針の試験方法に比べ、高粘度になるに従い、よ
り感度が高くなることが明らかとなった。従って、破断
応力解析の結果と同様に、食品の粘度間の値の差を明ら
かにするには、本発明の方法がより適当な方法であるこ
とが判明した。また、凝集性について両方法を用いて測
定したところ、図９に示すように、凝集性は中粘度、中
高粘度のテストフードにおいては、本発明の試験方法に
比べ、ベビーフード指針の試験方法は１に近い値となっ
た。しかし、高粘度のテストフードでは両者に違いは見
られなかった。また粘度間の違いによって凝集性の値に
違いは見られなかった。In the texture analysis, first, hardness stress and adhesiveness were measured. Fig. 7 (Hardness stress)
And FIG. 8 (adhesiveness). As can be seen from these results, in both the test method of the present invention and the test method of the baby food guideline, as the viscosity of the test hood increases, the hardness stress value increases and the adhesion increases. Moreover, it has been clarified that the test method of the present invention has higher sensitivity as the viscosity becomes higher than the test method of the baby food guideline. Therefore, the method of the present invention was found to be a more appropriate method for clarifying the difference in the value between the viscosities of foods, as in the result of the fracture stress analysis. In addition, when the cohesiveness was measured using both methods, as shown in FIG. 9, the cohesiveness of the baby food guideline test method was lower in the medium-viscosity, medium-high-viscosity test hood than in the test method of the present invention. The value was close to 1. However, no difference was seen between the two in the high-viscosity test food. No difference was found in the cohesiveness value due to the difference in viscosity.
【００２０】＜クリープ解析＞測定時間120sec、テスト
フード移動速度10mm/secにて計測を行なった。クリープ
解析は静的粘弾性における弾性率と粘性率について求め
た。粘性率は定常粘性部の粘性率であり、 粘性率ηN(Pa・S)＝応力PO(N/m2)×荷重時間 T(sec)/
((h3(mm)−h2(mm)) ×10-3/ サンプル厚さ(mm)×10-3 として計算される。<Creep Analysis> Measurement was performed at a measurement time of 120 sec and a test hood moving speed of 10 mm / sec. Creep analysis was performed on the elastic modulus and viscosity in static viscoelasticity. The viscosity is the viscosity of the steady viscous part, and the viscosity ηN (Pa · S) = stress PO (N / m 2 ) × load time T (sec) /
It is calculated as ((h3 (mm) −h2 (mm)) × 10 −3 / sample thickness (mm) × 10 −3 .
【００２１】粘性率について測定した結果を図１０に示
す。本発明の試験方法では、粘度が高くなるにつれて、
測定値が大きくなった。一方、ベビーフード指針の試験
方法では中粘度、中高粘度及び高粘度のテストフードで
測定値にほとんど差は見られなかった。このことから、
これまでベビーフード指針の試験方法ではほとんど不可
能であった粘性率の測定が、本発明の試験方法で測定で
きるようになった。FIG. 10 shows the results of measurement of the viscosity. In the test method of the present invention, as the viscosity increases,
The measured value has increased. On the other hand, in the test method of the baby food guideline, there was almost no difference in the measured values between the test foods of medium viscosity, medium and high viscosity, and high viscosity. From this,
The measurement of viscosity, which has been almost impossible with the baby food guideline test method, can now be measured by the test method of the present invention.
【００２２】これらの結果から、中粘度、中高粘度及び
高粘度の３種類のテストフードの物性解析において、本
発明の試験方法によると、ベビーフード指針の試験方法
によるものと比較して、最大応力、最大エネルギー、硬
さ応力、付着性について、テストフードの間での測定値
の差が明らかとなり、また測定値のばらつきが少なく
て、測定方法としては優れたものである。また、粘性率
は、本発明の試験方法だけがそれぞれの粘度に対応した
値が得られた。従って、本発明の方法によって従来の方
法では測定できなかった粘性率を測定できるようになっ
た。From these results, in the physical property analysis of three types of test foods of medium viscosity, medium and high viscosity, and high viscosity, the test method of the present invention showed that the maximum stress was larger than that of the baby food guideline test method. As for the maximum energy, hardness stress, and adhesion, the difference in the measured values between the test hoods becomes clear, and the measured values have little variation, which is an excellent measuring method. As for the viscosity, a value corresponding to each viscosity was obtained only in the test method of the present invention. Therefore, according to the method of the present invention, it becomes possible to measure the viscosity which could not be measured by the conventional method.
【００２３】次に本発明の実施例を示す。Next, an embodiment of the present invention will be described.
【実施例１】本発明の物性測定器具（口蓋容器及び舌プ
ランジャー）を用いて市販の３種の離乳食〔柔らかめ
（離乳初期）、中硬め（離乳中期）、硬め（離乳後
期）〕の物性値 (最大応力、最大エネルギー、硬さ応
力、付着性及び粘性率) を測定した。また、比較のため
に、これらの食品について従来のベビーフード指針の試
験方法に従って物性値を測定した。これらの測定結果を
表１に示す。また併せて、ベビーフード指針によるこれ
らの離乳食の硬さの参考値と硬さの目安を示した。Example 1 Three types of commercially available baby foods (soft (early weaning), medium hard (middle weaning), and hard (late weaning)) were prepared using the physical property measuring instrument (palate container and tongue plunger) of the present invention. Physical properties (maximum stress, maximum energy, hardness stress, adhesion and viscosity) were measured. For comparison, the physical properties of these foods were measured in accordance with the conventional baby food guidelines. Table 1 shows the measurement results. In addition, reference values of hardness of these baby foods and guidelines for the hardness are shown according to the baby food guidelines.
【００２４】[0024]
【表１】 [Table 1]
【００２５】上記実施例のすべての市販品において、従
来の方法（ベビーフード指針の試験方法）は数値の変化
は非常に少なく感度が鈍いのに対し、本発明の方法はデ
ータに幅があり、非常に感度がよいものであった。従っ
て、本発明の方法で測定した測定値で食品特に乳幼児用
食品の物性を調整すれば、従来よりさらに目的とするテ
クスチャーに近い乳幼児用食品を得ることができる。ま
たこのように市販の離乳食によって測定して、感度のよ
い測定値を得ることができたので、モデル粘度系実験と
同様の結果が得られ、再現性も確認できた。さらに従来
のベビーフード指針によると、前述のように硬さは４段
階に分けられているが、かなりの幅が設定されており、
例えば、舌でつぶせる場合でも1,000 〜50,000N/m2とな
っており、実際の乳幼児の月齢や個人差による嚥下・咀
嚼機能に正確に適合しているとはいえない。しかし、本
発明の方法によると、硬さばかりでなく、口中での食品
の挙動を表わす付着性や粘性についても、従来法より客
観的な測定値を得ることができた。付着性は咀嚼、舌や
上顎に付着する度合いであり、この値は硬さと同様に咀
嚼に大きく影響する因子である。従来はこの値の基準が
なく硬さだけであるため、柔らかくても付着性の高いも
のや、硬くても付着性の低いものを区別できなかった
が、本発明の方法で区別が可能となった。In all of the commercially available products of the above examples, the conventional method (test method for baby food guidelines) has a very small change in numerical values and low sensitivity, whereas the method of the present invention has a wide range of data. It was very sensitive. Therefore, if the physical properties of foods, especially baby foods, are adjusted with the measured values measured by the method of the present invention, baby foods with a texture closer to the intended texture can be obtained. In addition, since a highly sensitive measured value could be obtained by measuring with a commercially available baby food as described above, the same result as in the model viscosity system experiment was obtained, and reproducibility was also confirmed. Furthermore, according to the conventional baby food guidelines, the hardness is divided into four stages as described above, but a considerable width is set,
For example, even when crushed by the tongue, the value is 1,000 to 50,000 N / m 2, and it cannot be said that the swallowing / mastication function according to the actual age of the infant and individual differences is exactly adapted. However, according to the method of the present invention, not only the hardness but also the adhesiveness and the viscosity indicating the behavior of the food in the mouth could be measured more objectively than the conventional method. Adhesion is the degree of adhesion to the mastication, tongue and upper jaw, and this value is a factor that greatly affects mastication as well as hardness. In the past, there was no standard for this value and only hardness, so it was not possible to distinguish between soft and highly adherent and hard and lowly adherent, but the method of the present invention makes it possible to distinguish Was.
【００２６】[0026]
【実施例２】本発明の物性測定器具（口蓋容器と舌プラ
ンジャー）を使用して、市販の離乳食（離乳初期のドラ
ムドライ又はフリーズドライされた離乳食、離乳中期の
フリーズドライ又はレトルト殺菌された離乳食、離乳後
期のレトルト殺菌された離乳食）の物性値を測定した。
その結果を表２に示す。また同じ試料についてベビーフ
ード指針の試験方法（従来法）で物性値を測定した。そ
の結果を表３に示す。Example 2 A commercially available baby food (drum-dried or freeze-dried baby food in the early stage of weaning, freeze-dried or retorted in the middle of weaning) was sterilized using the physical property measuring instrument (palate container and tongue plunger) of the present invention. Physical properties of the baby food and the baby food after retort sterilization in the late weaning period were measured.
Table 2 shows the results. Physical properties of the same samples were measured by the baby food guideline test method (conventional method). Table 3 shows the results.
【００２７】[0027]
【表２】 [Table 2]
【００２８】[0028]
【表３】 [Table 3]
【００２９】上記実施例のすべての離乳食において、従
来の方法は測定値が小さく感度が鈍いのに対して、本発
明の方法は、測定値が大きくかつ非常に感度がよいもの
であった。従って、本発明の方法で測定した数値で食品
の物性を調整すれば従来よりさらに目的とするテクスチ
ャーに近い乳幼児用食品や高齢者用食品を得ることがで
きる。また試験例のモデル粘度テストフード系実験と同
様の結果が得られ、再現性も確認できた。さらに従来の
ベビーフード指針によると、硬さは４段階に分けられて
いるが、かなりの幅が示めされており、例えば舌でつぶ
せる場合（離乳中期）でも、１×103 〜５×104(N/m2)
となっており、実際の乳幼児の月齢や個人差による嚥下
・咀嚼機能に正確に適合しているとは言えない。しかし
本発明の方法によると、硬さばかりでなく、従来法では
測定不可能であった、口中での食品の挙動を表わす付着
性や粘性率についても客観的な測定値を得ることができ
た。In all of the baby foods of the above examples, the conventional method had small measured values and low sensitivity, whereas the method of the present invention had large measured values and was very sensitive. Therefore, if the physical properties of the food are adjusted by the numerical values measured by the method of the present invention, foods for infants and elderly people closer to the desired texture can be obtained. In addition, the same results as those of the model viscosity test food system experiment of the test example were obtained, and reproducibility was also confirmed. Further, according to the conventional baby food guidelines, the hardness is divided into four stages, but a considerable width is indicated. For example, even when the tongue is crushed (middle weaning period), 1 × 10 3 to 5 × 10 4 (N / m 2 )
Therefore, it cannot be said that the swallowing / chewing function according to the actual age of the infant and individual differences is exactly adapted. However, according to the method of the present invention, not only the hardness, but also an objective measurement value could be obtained for the adhesiveness and viscosity indicating the behavior of the food in the mouth, which could not be measured by the conventional method. .
【００３０】表２及び表３から、硬さにおける離乳中期
ドラムドライ製品を例にとって本発明の方法と従来法を
比較すると、従来法の（30.4±14.2) ×103(N/m2) に対
し、本発明の方法では (39.4±9.1)×103(N/m2) と従来
法より精度が高く、ばらつきが少ない。また他のパラメ
ーターについても本発明の方法の方が値が高くばらつき
が小さいので、食品を設計する場合、より咀嚼力に合致
したものを提供することができる。また従来全く無視さ
れていた付着性は、歯、歯茎、舌、上顎に付着する度合
いを表すもので、硬さと同様に咀嚼力に大きく影響する
因子である。従って、硬くても付着性が低く噛みやすい
ものや、柔らかくても付着性が高く噛みにくいものを、
数値化によって食品設計にフィードバックし、硬さと併
せてバランスをとることができる。さらに粘性率は、従
来高齢者用食品規格に設定されるゾルの粘度とは異なる
もので、咀嚼し嚥下する場合に影響する因子で従来法で
は全く表すことができなかった物性値であり、乳幼児が
食品を咀嚼して飲み込む場合の呑み込み易さを示す。従
って柔らかくても粘性率が高ければ呑み込みにくいし、
逆にある程度硬くても粘性率が低ければ呑み込みやすい
ということになり、粘性率は、嚥下度を示す重要な物性
値であり、これらのパラメーターを用いて乳幼児用食品
の客観的な評価ができるようになる。尚、ここまでの説
明は、乳幼児の上顎模型をモジュール化して作製した乳
幼児用食品の物性測定器具及びそれを用いた乳幼児用食
品の物性測定方法を中心としたが、本発明は、乳幼児食
品以外の食品、例えば高齢者用食品や病人向食品の物性
の測定に用いることができることは、言うまでもないこ
とである。Tables 2 and 3 show that the method of the present invention and the conventional method are compared with those of the method of the present invention, taking the middle weaning drum dry product in terms of hardness as an example, which shows that the conventional method is (30.4 ± 14.2) × 10 3 (N / m 2 ). On the other hand, the method of the present invention is (39.4 ± 9.1) × 10 3 (N / m 2 ), which is higher in accuracy than the conventional method and has less variation. As for the other parameters, the method of the present invention has a higher value and a smaller variation, so that when designing a food, it is possible to provide a food that is more suited to the mastication force. Adhesion, which has been completely ignored in the past, indicates the degree of adhesion to teeth, gums, tongue, and upper jaw, and is a factor that greatly affects the mastication power as well as hardness. Therefore, those that are hard to adhere and have low adhesiveness, and those that are soft and have high adhesiveness and are difficult to chew,
Numerical value can be fed back to food design and balanced with hardness. Furthermore, the viscosity is different from the viscosity of sols conventionally set in food standards for the elderly, and is a factor that affects chewing and swallowing and is a physical property value that could not be expressed at all by the conventional method. Shows the ease of swallowing when chewing and swallowing food. Therefore, even if it is soft, it is difficult to swallow if the viscosity is high,
Conversely, even if it is hard to some extent, it is easy to swallow if the viscosity is low.Viscosity is an important physical property value that indicates the degree of swallowing, and it is possible to objectively evaluate infant food using these parameters. become. Although the description so far has focused on a physical property measuring instrument for infant food prepared by modularizing an infant's upper jaw model and a method for measuring the physical property of infant food using the same, the present invention is not limited to infant food. Needless to say, it can be used for measuring the physical properties of foods such as foods for the elderly and foods for the sick.
【００３１】[0031]
【発明の効果】食品 (乳幼児食や高齢者食) の物性、特
に咀嚼・嚥下に関しては、いままで硬さと粘度の２つの
パラメーターでしか評価しておらず、しかも粘度につい
ては液状食品の粘性を表すもので咀嚼せずに嚥下するた
めの指標であり、実際に摂食するときの食品の物性を客
観的に示すものではなかった。しかし本発明によって、
特定の口蓋容器と舌プランジャーとよりなる物性測定器
具を使用すれば、従来法に比べ、より口腔内に近い環境
下での食品の物性を測定することができる。さらにこれ
にヒトでの咀嚼・嚥下挙動を対応させることで、咀嚼・
嚥下機能に適した食品の製造を可能にする。[Effects of the Invention] The physical properties of foods (infant foods and elderly foods), especially chewing and swallowing, have been evaluated only with two parameters, hardness and viscosity. It is an indicator for swallowing without chewing and does not objectively indicate the physical properties of food when actually eating. However, according to the present invention,
The use of a physical property measuring instrument comprising a specific palate container and a tongue plunger makes it possible to measure the physical properties of a food in an environment closer to the oral cavity than the conventional method. Furthermore, by matching the chewing and swallowing behavior of humans to this,
Enables the production of foods suitable for swallowing function.
【図１】乳幼児の上顎模型の平面図を示す。FIG. 1 shows a plan view of an infant upper jaw model.
【図２】乳幼児の上顎模型の断面図を示す。FIG. 2 shows a sectional view of an upper jaw model of an infant.
【図３】乳幼児の上顎形状をモジュール化した口蓋容器
の平面図、縦断面図及び横断面図を示す。FIG. 3 shows a plan view, a longitudinal sectional view, and a transverse sectional view of a palate container in which the upper jaw shape of an infant is modularized.
【図４】乳幼児の舌形状をモジュール化した舌プランジ
ャーの縦断面図を示す。FIG. 4 is a longitudinal sectional view of a tongue plunger in which the tongue shape of an infant is modularized.
【図５】試験例の最大応力解析結果を示す。FIG. 5 shows a maximum stress analysis result of a test example.
【図６】試験例の最大エネルギー解析結果を示す。FIG. 6 shows a maximum energy analysis result of a test example.
【図７】試験例の硬さ応力解析結果を示す。FIG. 7 shows the results of hardness stress analysis of a test example.
【図８】試験例の付着性解析結果を示す。FIG. 8 shows the results of an adhesion analysis of a test example.
【図９】試験例の凝集性解析結果を示す。FIG. 9 shows the results of cohesiveness analysis of a test example.
【図１０】試験例の粘性率解析結果を示す。FIG. 10 shows the results of a viscosity analysis of a test example.
Claims (5)
化した口蓋容器及び舌プランジャーからなる食品の物性
測定器具。1. An instrument for measuring physical properties of a food comprising a palate container and a tongue plunger in which the shapes of the palate and tongue are modularized, respectively.
ンジャー部と把持部とからなる舌プランジャーと、舌プ
ランジャーの先端面に嵌合する底面を有し底面の上方を
すり鉢状に形成してある口蓋容器とからなる請求項１に
記載の食品の物性測定器具。2. A tongue plunger comprising a spherical plunger part having a tip cut in a plane and a gripping part, and a bottom having a bottom fitted to the tip of the tongue plunger and a mortar above the bottom. The food property measuring instrument according to claim 1, comprising a palate container formed in a shape.
ール化した口蓋容器と、乳幼児の舌の形状と機能に基づ
いてモジュール化した舌プランジャーとからなる請求項
１又は２に記載の乳幼児用食品の物性測定器具。3. The infant according to claim 1, comprising a palate container modularized based on the measured values of the oral cavity of the infant and a tongue plunger modularized based on the shape and function of the infant's tongue. Food property measuring instrument.
用いて、食品の物性（最大応力、最大エネルギー、硬さ
応力、凝集性、付着性、粘性率）を測定する方法。4. A method for measuring physical properties (maximum stress, maximum energy, hardness stress, cohesiveness, adhesion, viscosity) of a food using the physical property measuring instrument according to claim 1.
て、乳幼児用食品の物性（最大応力、最大エネルギー、
硬さ応力、凝集性、付着性、粘性率）を測定する方法。5. Using the physical property measuring instrument according to claim 3, physical properties (maximum stress, maximum energy,
A method for measuring hardness stress, cohesiveness, adhesion, and viscosity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08731299A JP3338397B2 (en) | 1999-03-29 | 1999-03-29 | Food physical property measuring instrument and food physical property measuring method using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08731299A JP3338397B2 (en) | 1999-03-29 | 1999-03-29 | Food physical property measuring instrument and food physical property measuring method using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000283975A true JP2000283975A (en) | 2000-10-13 |
| JP3338397B2 JP3338397B2 (en) | 2002-10-28 |
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ID=13911335
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08731299A Expired - Fee Related JP3338397B2 (en) | 1999-03-29 | 1999-03-29 | Food physical property measuring instrument and food physical property measuring method using the same |
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| Country | Link |
|---|---|
| JP (1) | JP3338397B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1348955A2 (en) | 2002-03-28 | 2003-10-01 | Hiroshima University | Device for measuring a food physicality by acoustic means and method for measuring the same |
| JP2011215072A (en) * | 2010-04-01 | 2011-10-27 | T Hasegawa Co Ltd | Evaluation method of hardness, eating feeling and texture of food |
| JP2012032193A (en) * | 2010-07-29 | 2012-02-16 | T Hasegawa Co Ltd | Relative evaluation method of hardness, texture, and attribute of food by pattern recognition |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1348955A2 (en) | 2002-03-28 | 2003-10-01 | Hiroshima University | Device for measuring a food physicality by acoustic means and method for measuring the same |
| US6857317B2 (en) | 2002-03-28 | 2005-02-22 | Hiroshima University | Device for measuring a food physicality and method for measuring the same |
| JP2011215072A (en) * | 2010-04-01 | 2011-10-27 | T Hasegawa Co Ltd | Evaluation method of hardness, eating feeling and texture of food |
| JP2012032193A (en) * | 2010-07-29 | 2012-02-16 | T Hasegawa Co Ltd | Relative evaluation method of hardness, texture, and attribute of food by pattern recognition |
| RU2469293C1 (en) * | 2011-08-09 | 2012-12-10 | Валентин Петрович Ангелюк | Method of comparing relative cohesion of minced meat culinary products |
| JP2013064691A (en) * | 2011-09-20 | 2013-04-11 | National Agriculture & Food Research Organization | Simple evaluation method for solid food product easy to eat by pressing and crushing it with tongue |
| JP2015505044A (en) * | 2011-12-14 | 2015-02-16 | ネステク ソシエテ アノニム | Methods for predicting food suitable for the age or developmental stage of a child |
| JP2014038025A (en) * | 2012-08-14 | 2014-02-27 | Nisshin Seifun Group Inc | Food texture evaluation device and food texture evaluation method |
| JP2014062897A (en) * | 2012-08-27 | 2014-04-10 | Sanei Gen Ffi Inc | Method for evaluating stickiness in food |
| US20210137824A1 (en) * | 2017-11-30 | 2021-05-13 | Rafiq Cosmetics Co. Ltd. | Method for producing cosmetic composition comprising natural plant and cosmetic composition produced thereby |
| JP2020134526A (en) * | 2019-02-12 | 2020-08-31 | 国立大学法人大阪大学 | System and method for evaluating texture of food |
| JP7424579B2 (en) | 2019-02-12 | 2024-01-30 | 国立大学法人大阪大学 | Texture evaluation system and method |
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