JP2006227021A - Porous food taste evaluation method, porous food data processor, and program for making computer execute the porous food taste evaluation method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an evaluation method for experimentally evaluating the taste of porous food. <P>SOLUTION: This porous food taste evaluation method uses sharpness and/or roughness as an acoustic evaluation estimate for performing acoustic analysis of sounds and/or vibrations generated in crunching and/or mastication of porous food, and then uses the numerical values obtained from the acoustic analysis, to evaluate the crispness of the porous food, without providing sensory test-based evaluation. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a texture evaluation method and texture evaluation system for porous foods, and more particularly to an evaluation method and evaluation system for experimentally evaluating the texture of porous foods, particularly crispness. .

  Porous foods such as fried foods, snacks such as cookies, and rice crackers have a crispy texture when put into the mouth and chewed, and the texture is very important. This is a cause of significantly reducing the value of the product. Therefore, it is important to correctly evaluate the crispy texture of the porous food, and conventionally the texture of the porous food has been evaluated by a sensory test. Such a sensory test is a technique mainly used for evaluation of flavor, texture and the like that are difficult to measure by an instrument, and it is known that accurate data can be obtained with high accuracy.

  However, on the other hand, it is difficult to select and nurture the panelists for sensory tests, and since multiple panelists are used for sensory tests, there are problems such as troublesome adjustment of schedules for multiple panelists. Has an efficient aspect.

  In recent years, food textures such as hardness, springiness, elasticity, brittleness, chewing, stickiness, crispness, Attempts to evaluate by instrumental analysis have been made and some results have been obtained.

  For porous foods, the quantification of pore size in porous foods and the relationship between pore structure and physical properties have been studied, but the directionality of the pores has not been evaluated yet (Non-patent Documents) 1, AH Barrett, M. Peleg: J. Food Sci, 57, 1253-1257, 1992).

  Regarding mastication sound, there is a document disclosing a technique for analyzing the frequency of sound input from a microphone by FFT (Non-Patent Document 2, C. Dacremont: J. Texture Studies, 26, 27-43, 1995), almonds, Foods such as carrots are classified into three types of textures, crispy, crunchy and crunchy. However, there is no description about the texture, especially crispness change in the preservation of porous food.

  In addition, there is a literature in which a mastication sound of snack confectionery and a crushing sound of potato chips are subjected to FFT analysis and a large amount of analysis is performed (Non-Patent Document 3, LM Duizer, OH Campanella: Journal of Texture Studies, 29, 397-411, 1998 and Non-Patent Document 4, P. Wide, Conf Proc IEEE Instrument Meas Techno Conf, 1,570-575, 1997). However, the method described in the above document is not established as an evaluation method that replaces the sensory evaluation, and further, there is no description about roughness and sharpness.

  Attempts have also been made to design a measuring instrument for evaluating the crispyness of food (Non-patent Document 5, SK Seymour, Pap Am Soc Agric Eng, 24, 1984). It only shows the sound pressure level in the low-medium frequency region of ~ 3.3 kHz, and is not established as an evaluation method replacing the sensory evaluation by judging the correlation with the texture.

  For mechanical properties, evaluation by texture bending test (Non-Patent Document 6, EV HEck, K. Allaf and JM Bouvier: J. Texture Studies, 26, 11-25, 1995), stress-strain Frequency analysis by fast Fourier transform (FFT) of curves (Non-patent Document 7, F. Rohde, MD Normand and M. Peleg: J. Texture Studies, 25, 77-95, 1993), stress-strain An analysis for obtaining the number of dimensions of a curve based on fractal theory (Non-patent Document 8, A. Borges, M. Peleg: J. Texture Studies, 27, 243-255, 1996) has been made.

However, none of the documents described in the above-mentioned documents mentions the correlation with the perception of food texture, and only evaluates one aspect of the rheology of food.
As described above, the texture of the porous food is usually performed by a sensory test, and it has been difficult to accurately measure the most important texture by instrumental analysis.

A. H. Barrett, M.M. Peleg: J.M. Food Sci, 57, 1253-1257, 1992 C. Dacremont: J.M. Texture Studies, 26, 27-43, 1995 L. M.M. Duizer, O .; H. Campanella: Journal of Texture Studies, 29, 397-411, 1998. P. Wide, Conf Proc IEEE Instrument Meas Techno Conf, 1, 570-575, 1997 S. K. Seymour, Pap Am Soc Agric Eng, 24, 1984 E. V. HEck, K.M. Allaf and J.M. M.M. Bouvier: J.M. Texture Studies, 26, 11-25, 1995 F. Rohde, M .; D. Normand and M.M. Peleg: J.M. Texture Studies, 25, 77-95, 1993 A. Borges, M .; Peleg: J.M. Texture Studies, 27, 243-255, 1996

Therefore, there is no method for experimentally evaluating the texture of porous food, and it relied on a sensory test. However, the sensory test has the above-mentioned problems, so the texture of porous food, especially An evaluation method and an evaluation system for experimentally evaluating crispness have been desired.
Accordingly, an object of the present invention is to provide an evaluation method and an evaluation system for experimentally evaluating the texture of porous food.

As a result of intensive studies, the present inventors have found that the above object can be achieved by using acoustic analysis means. The present invention has been made on the basis of the above knowledge, and acoustic analysis of sound and / or vibration generated during crushing and / or chewing of a porous food, using the sharpness and / or roughness as an acoustic evaluation amount, The present invention provides a porous food texture evaluation method characterized in that the crispness of a porous food is evaluated without performing evaluation by a sensory test using numerical values obtained by the acoustic analysis.
Further, the present invention performs acoustic analysis by using the sharpness and / or roughness from the sound and / or vibration generated during crushing and / or chewing of the porous food as the acoustic evaluation value, obtained by the acoustic analysis Provided is a porous food data processing apparatus having means for evaluating a crispness of a porous food without performing an evaluation by a sensory test using numerical values.

Further, the present invention provides a sound analysis of sound and / or vibration generated during crushing and / or chewing of a porous food using sharpness and / or roughness as an acoustic evaluation amount, and numerical values obtained by the acoustic analysis A porous food texture evaluation method is provided, characterized by evaluating the crispness of a porous food by performing a correlation analysis with a sensory evaluation obtained by a sensory test.
Further, the present invention performs acoustic analysis using the sharpness and / or roughness from sound and / or vibration generated during crushing and / or chewing of porous food as an acoustic evaluation quantity, and numerical values obtained by the acoustic analysis And a porous food data processing apparatus having means for evaluating the crispness of a porous food by performing a correlation analysis between the sensory evaluation and the sensory evaluation obtained by the sensory test.

According to the porous food texture evaluation method of the present invention, the texture (crispness) of a porous food can be evaluated by an experiment without actually performing an evaluation by a sensory test.
Moreover, according to the porous food texture evaluation system of the present invention, it is possible to evaluate the texture (crispness) of the porous food by experiments without actually performing evaluation by a sensory test.
Further, since the porous food texture evaluation system of the present invention includes the porous food data processing apparatus of the present invention, the texture (crispness) of the porous food can be obtained without actually performing a sensory test of the porosity test. ) Can be evaluated by experiment.

  Hereinafter, the present invention will be described in detail. In the present specification, “texture of porous food” refers to a so-called crispness (crispiness).

  In the present invention, the food for which the texture is evaluated is a porous food. Porous food means biscuits, crackers, preschels, cookies, corn puffs, corn flakes, popcorn, potato chips, etc. having a porous structure caused by diffusion of evaporation components in the material or expansion of fine bubbles of gas injected into the material Snacks, rice crackers such as rice crackers and taros, fried foods such as tempura garments and fried foods. In particular, it may be expanded by a puff machine, a pressure extruder, or the like.

  The texture of food is usually evaluated by hardness (hardness), springiness (elasticity), blitness (brittleness), chewyness (stickiness), stickiness (crispness), crispness (crispiness, crispiness), etc. Is done. In the case of porous foods, among the above, crispness representing a crispy texture is particularly important.

The porous food texture evaluation method of the present invention acoustically analyzes sounds and / or vibrations generated during crushing and / or chewing of porous foods, and uses the numerical values obtained by the acoustic analysis to eat the food of porous foods. It is characterized by evaluating feeling.
In addition, using the numerical value obtained by the acoustic analysis includes performing a correlation analysis between the numerical value obtained by the acoustic analysis and the sensory evaluation obtained by the sensory test.

In the porous food texture evaluation method of the present invention, a food crushing apparatus is used to crush porous food. The food crushing device is a general term for devices that compress and cut food, and the device generates a crushing sound when compressing and cutting food and transmits vibrations to the device. Examples of the food crushing apparatus used in the present invention include the food crushing apparatus shown in FIG. 1 and the rheometer shown in FIG. The cutting part that cuts the food is preferably an adapter type. This is preferable because the shape can be changed depending on the type of food. For example, the adapter may be of a lattice type or a fork type. The lattice-type adapter is used when crushing croquettes and tempura, and the fork-type adapter is used when crushing spring rolls and cookies. Moreover, as a food crushing apparatus, what has as little operating noise as possible when measuring crushing sound is preferable.
The pushing speed of the cut portion is preferably measured at 20 to 300 mm / second.

  In addition, in the present invention, “sound when a person chews” refers to sounds and vibrations generated when a food is repeatedly chewed before swallowing, including the first time when the porous food is chewed by a person. .

An example of the food crushing apparatus used in the present invention is shown in FIG. FIG. 1 is a perspective view showing an example of a food crushing apparatus used in the present invention. The food crushing apparatus 1 shown in FIG. 1 has a weight 12 mounted on the distal end portion of an arm portion 11, and the weight 12 A hydraulic cylinder 13 is provided at a lower portion of the arm portion 11, and the arm portion 11 is dropped at a constant speed by the hydraulic cylinder 13. A food crushing portion 14 is provided at a substantially middle portion of the arm portion 11. The arm portion 11 having the food crushing portion 14 falls due to the weight of the weight 12 to crush food (not shown) mounted on the sample table 16. Moreover, the food crushing part 14 is an adapter type, and the shape of the food crushing part 14 can be changed according to the kind of food.
Further, the food crushing apparatus 1 is provided with a contact microphone (not shown), or a microphone (not shown) can be installed near the food crushing unit 14.

  An example of a food crushing part is shown to Fig.2 (a) and (b). FIG. 2A shows a fork-type adapter that is used when crushing spring rolls and the like. The adapter used in the food crushing section is not limited to the one shown in FIG. 2, and any shape can be used. For example, a lattice-type adapter can be used. Moreover, as an adapter, it is also possible to use a thing as shown in FIG.2 (b).

  In the present invention, the tactile sensation of teeth is measured by the sound and vibration when food is crushed by a device and the sound and vibration when chewing is performed by a person (texture), and the force applied to the tooth (crisp) is measured from the breaking stress of the rheometer. .

  In addition, a rheometer that is a kind of food crushing apparatus used in the present invention is used as an apparatus for measuring the mechanical properties of a substance. According to the rheometer, compressive breaking strength (load), tensile strength, Measurements of cutting strength, elasticity, viscoelasticity, brittleness, tackiness, stress relaxation, cream and the like are possible. In the present invention, using a rheometer, a porous food is crushed at a constant speed by a plunger, a uniaxial compressive breaking strength test is performed to measure the load, and sound generated when crushing the porous food is measured. Collect and analyze vibrations.

  An example of a rheometer used in the present invention is shown in FIG. FIG. 3 is a diagram showing an example of a rheometer used in the present invention. As shown in FIG. 3, the rheometer 30 has a sample stage 31 that can move up and down, a load cell 32, and a plunger 33 connected to the load cell. The contact cell 34 is provided on the load cell 32 and the plunger 33. A microphone 35 can be installed near the sample stage 31. In addition, a porous food 39 placed on the sample table 31 is crushed by the plunger 33, and a measuring unit 38 for recording and measuring the sound of the food crushed by the plunger 33 is connected.

  An example of the plunger is shown in FIGS. 4 (a), (b), (c) and (d). The plunger has a rod shape as shown in FIG. 4 and has a flat tip (FIG. 4A), a sharp tip (FIGS. 4B and 4C), and a knife at the tip. Examples of the plunger connected to the rheometer used in the present invention include those provided (FIG. 4D), etc. Any shape may be used as long as it is present, and the shape is not limited to the exemplified one.

  In the uniaxial compression fracture test using the rheometer described above, it is preferable to measure the plunger pushing speed as 0.1 to 10 mm / second, and the shape of the plunger is not particularly limited. The data collection interval (distance resolution) is not particularly limited, but it is preferable that the data collection interval is small and the number of data collection is large. For example, the data collection interval is preferably 0.01 to 0.001 mm.

  In the porous food texture evaluation method of the present invention, a wedge-shaped plunger is attached to a rheometer to obtain a crushing sound and a breaking curve of the porous food, the compression speed is 1.0 mm / second, and the data collection interval is 0. A force-deformation curve of a porous food is obtained by a uniaxial compression crushing test set to 0.01 mm (sampling frequency: 100 Hz) and a maximum strain of 0.8.

  The force-time curve is converted from the force-deformation curve obtained by the uniaxial compression crushing test described above. The conversion can be obtained from the movement speed (compression speed) of the plunger because the deformation of the sample food and the plunger movement distance are the same. The obtained force-time curve is subjected to a discrete Fourier transform (DFT) process to obtain a power spectrum.

  The porous food is crushed with a constant load using the food crushing apparatus used in the porous food texture evaluation method of the present invention, and the sound, vibration, and compression rupture strength (force-deformation curve) are obtained. Further, the porous food is crushed at a constant speed by using a rheometer used in the porous food texture evaluation method of the present invention to obtain sound and vibration. Details are as disclosed in Japanese Patent Application Laid-Open No. 2001-133374.

In the porous food texture evaluation method of the present invention, the sound and / or vibration generated during mastication of the porous food is acoustically analyzed, and the texture of the porous food is determined by using the numerical values obtained by the acoustic analysis. It can also be evaluated.
To acoustically analyze the sound and / or vibration generated during mastication, sound is collected by a contact microphone. In this case, it may be installed anywhere as long as it is a human head (including the throat and neck), but it is preferably installed in the forehead, the top of the head, and the inside of the ear. In addition, sound may be collected using a normal microphone. In this case, the microphone is brought close to the face to collect sound generated during mastication. FIG. 5 shows an example of a place where a microphone and a contact microphone are installed for collecting sounds and / or vibrations generated during mastication. In FIG. 5, a microphone is installed at the front of a person's face, but a portion marked on the face is a contact microphone installation unit. For example, contact microphones can be placed on the top of the head, forehead, temples, throat, inside the ear, and behind the ear.

  In the porous food texture evaluation method of the present invention, acoustic analysis is performed by collecting sound and / or vibration generated when crushing porous food or chewing porous food. A recording device is used as a device for collecting sound and / or vibration. As the recording device used, those normally used in a test for evaluating sound can be used. For example, it consists of a microphone, a personal computer, and a recording medium. The microphone includes a microphone and a contact microphone, and the microphone is a concept including a sound level meter.

  The above-mentioned microphone collects sound by converting vibration in the air, so-called “sound”, into electric vibration. The contact microphone, including a sound level meter, refers to vibration transmitted through solids such as bones and food crushing devices. Measure. Examples of the contact microphone include a bone conduction microphone HG17A (manufactured by Temco Japan).

  As an installation position of a recording device such as a microphone used for collecting sound and / or vibration, for example, it is installed at a distance of about 3 to 50 cm from a porous food to be crushed or chewed, and contact microphone When collecting sound, it is mounted at a distance of 1 to 30 cm from the food cutting part of the food crushing apparatus. The installation position of the recording device such as a microphone is not limited to the above distance, and may be any position that can stably collect sound for crushing or chewing porous food.

In the porous food texture evaluation method of the present invention, sharpness and / or roughness is used as an acoustic evaluation amount.
The sharpness for performing acoustic analysis in the present invention is a so-called “sound sharpness” and can be calculated using an acoustic workstation CF85 (manufactured by Neutrik Cortex Instruments). Sharpness is an evaluation amount that depends on a frequency component, and indicates a spectral balance between a low frequency and a high frequency.

  The definition formula of sharpness (S) is shown below.

Where N ′: loudness at each critical band number (Bark)
That is, the denominator is total loudness.
g (z): weighting function depending on critical band number z critical band number In other words, the above represents the position of the center of gravity when N ′ weighted in g (z) is arranged on the critical band number axis.
Note that the loudness indicates a loudness level that a person feels, that is, “a loudness feeling” (unit: onee).

In addition, the roughness for performing acoustic analysis in the present invention is a so-called “sound roughness”, and can be calculated using an acoustic workstation CF85 (manufactured by Neutrik Cortex Instruments). Roughness is an evaluation amount of a feeling of roughness that occurs because a sound cannot be perceived when it fluctuates quickly.
The definition formula of roughness (R) is shown below.

c Normalization factor (about 0.3; signal dependent)
r _i Roughness at each critical band number Δz Critical bandwidth k _i-1 Correlation coefficient of time variation of loudness between critical band number i and i-1
k ₁ correlation coefficients of a temporal change in the loudness of the critical band number i and i + 1 th
g (z) Weight coefficient depending on critical band number m Coefficient depending on time fluctuation of time envelope signal

  In the porous food texture evaluation method of the present invention, 1/1, 1/3, 1/6, and 1/12 octave analysis can also be used. The sound and vibration data were subjected to 1/1, 1/3, 1/6, and 1/12 octave analysis. As an example, croquette was found to have a characteristic in a frequency band of 2000 to 4000 Hz.

In the porous food texture evaluation method of the present invention, the texture of the porous food is evaluated by analyzing the correlation between the value calculated by the acoustic analysis and the sensory evaluation value obtained by the sensory test of the porous food. To do.
Hereinafter, the sensory test will be described.
The sensory test is conducted by 10 panelists. Using a sensory evaluation paper, the degree of scumming is scored on a scale of 0-4. Next, the average score of 10 panelists is calculated, and the degree of scumming is evaluated according to the criteria shown in Table 1. Those with an average score of 3 or more are judged as having no scum.

Correlation analysis method 1
The sound or vibration generated when the porous food is crushed by the food crushing device, or the sound or vibration generated when a person chews the porous food is imported into a personal computer through a microphone or contact microphone, and the data is analyzed for sharpness. .
By conducting a sharpness analysis and deriving a high correlation with the evaluation of the texture by the sensory test, it is possible to objectively evaluate the texture, particularly the crispness.

Correlation analysis method 2
Sound or vibration generated when crushing porous food with a food crushing device or sound or vibration generated when a person chews porous food is imported into a personal computer through a microphone or contact microphone, and the data is analyzed for roughness. .
By analyzing the roughness and deriving a high correlation with the evaluation of the texture by the sensory test, it is possible to objectively evaluate the texture, particularly the crispness.

Correlation analysis method 3
The sound or vibration generated when the porous food is crushed by the food crushing device, and the sound or vibration generated when a person chews the porous food are taken into the personal computer through the microphone or contact microphone, and the data is 1/1. , 1/3, 1/6, 1/12 octave analysis, and the relationship between the sound pressure exposure level in the characteristic frequency band (for example, 2000 to 4000 Hz for croquettes) and the texture evaluation by the sensory test is derived.

Correlation analysis 4
Such analysis is performed as a comparative example. Sound or vibration generated when a porous food is crushed by a food crushing apparatus, or sound or vibration generated when a person chews the porous food is detected with a microphone or contact. The relationship is derived from the sound pressure exposure level (100 to 20000 Hz: overall sound pressure exposure level) of the data through the microphone and the food texture evaluation by the sensory test.

Next, the porous food data processing apparatus of the present invention will be described.
The porous food data processing apparatus of the present invention performs acoustic analysis using the sharpness or roughness from sound and / or vibration generated during crushing and / or chewing of porous food as an acoustic evaluation amount, and is obtained by the acoustic analysis. It has the means to evaluate the food texture of porous food using the obtained numerical value.

Terms such as crushing and mastication of porous food are as described in the porous food texture evaluation method of the present invention described above.
According to the porous food data processing apparatus of the present invention, acoustic analysis is performed using the sharpness or roughness from the sound and / or vibration generated when the porous food is crushed or chewed as an acoustic evaluation amount, and a sensory test is performed. It is possible to objectively evaluate the texture, particularly crispness, by deriving a high correlation with the evaluation of the texture of the food.

  Next, the porous food evaluation system of the present invention will be described. The porous food evaluation system of the present invention includes the porous food data processing apparatus of the present invention described above. According to the porous food evaluation system of the present invention, acoustic analysis is performed using the sharpness or roughness from the sound and / or vibration generated when the porous food is crushed or chewed as an acoustic evaluation amount, and based on a sensory test. By deriving a high correlation with the evaluation of the texture, it is possible to objectively evaluate the texture, particularly crispness.

  Next, a program for causing a computer to execute the porous food texture evaluation method of the present invention will be described. The program for causing a computer to execute the porous food texture evaluation method of the present invention is a program for controlling the operation of the computer and implementing the porous food texture evaluation method of the present invention described above. A controlled computer is instructed by a program, and is a program for implementing the porous food texture evaluation method of the present invention described above.

Hereinafter, the present invention will be described in more detail with reference to examples. Needless to say, the scope of the present invention is not limited to such examples.
Example 1
A mashed potato putty (20 g / piece) was prepared. Next, 5.5 to 6.5 g of batter containing modified starch, dextrin and vegetable protein was added, then bread crumbs were added, 3 Kg of canola oil was put into a 3 L fryer, cooked at 180 ° C. for 5 minutes and croquette Manufactured. The produced croquettes were allowed to cool for 8 minutes and then stored in a quick freezer at −35 ° C. for 1 hour to obtain frozen croquettes as frozen food. The obtained frozen croquette was put in a sealed plastic bag and then stored in a freezer at −10 ° C.

  The frozen croquettes stored in a freezer at −10 ° C. were taken out after 4 days, 7 days and 12 days, and the moisture content in the clothes was measured. Moreover, after reheating and heating using a microwave oven (4 croquettes: 450W, 2 minutes 50 seconds), the crushing test and the sensory test were done.

  The croquette crushing test was performed using the food crushing apparatus shown in FIG. The croquette was crushed by mounting a weight of 6 kg on a device that moves at a constant speed due to the resistance of the hydraulic cylinder, and crushing the croquette so that a force of about 10 kg was applied to the sample (croquette). As an adapter for crushing the croquette, a grid-like metal pipe render (shown in FIG. 2B) was used, and measurement was performed assuming that the croquette was cut with a knife.

  As a microphone used for the measurement, a sound level meter (NL-15 manufactured by Rion Co., Ltd.) was used, and sound pressure signals were collected in a hard disk built into a personal computer using acoustic analysis software (Cool Edit 2000 manufactured by Syntrilium). The roughness analysis of the data was performed and the results are shown in Table 2. At the same time, a sensory test was conducted using 10 panelists, and the results are shown in Table 2. The sensory test method is as described above. In addition, the test was similarly performed also about the croquette (0 days of preservation | save) which is not preserve | saved.

Example 2
The croquette produced in the same manner as in Example 1 was crushed under the same conditions, and the data was subjected to sharpness analysis. The results and the results of the sensory test are shown in Table 3.

Example 3
The croquette produced in the same manner as in Example 1 was crushed under the same conditions, and the data was subjected to 1/12 octave analysis to determine the sound pressure exposure level (2000 to 4000 Hz) in a characteristic frequency band. The results and the results of the sensory test are shown in Table 4.

Comparative Example 1
The croquette produced in the same manner as in Example 1 was crushed under the same conditions, and the overall sound pressure exposure level (100 to 20000 Hz) was determined. The results and the results of the sensory test are shown in Table 5.

  Next, correlation coefficients between the results of Example 1, Example 2, Example 3, and Comparative Example 1 and the sensory evaluation points were obtained. Each correlation coefficient is shown in Table 6, and each correlation is shown in FIG. 6, FIG. 7, and FIG. 6 is a graph showing the correlation between sensory evaluation and roughness analysis, FIG. 7 is a graph showing the correlation between sensory evaluation and sharpness analysis, and FIG. 8 is a graph showing the sound pressure of the sensory evaluation and characteristic frequency band. FIG. 9 is a diagram showing the correlation between the sensory evaluation and the overall sound pressure exposure level (100 to 20000 Hz).

  As is clear from Tables 3, 4 and 5, FIG. 5, FIG. 6, FIG. 7 and FIG. 8, Example 1, Example 2 and Example 3 show a higher correlation than Comparative Example 1. Therefore, according to the porous food texture evaluation method of the present invention, it is possible to evaluate the texture (crispness) of porous food by experiments without actually performing an evaluation by a sensory test.

Example 4
Croquettes were prepared in the same manner as in Example 1 and stored in a freezer at -10 ° C. The frozen croquettes were taken out in a freezer at −10 ° C. after 7 days and 12 days, and the moisture content in the clothes was measured. Moreover, after reheating and heating using a microwave oven (4 croquettes: 450W, 2 minutes 50 seconds), the crushing test and the sensory test were done.

  The mastication sound of croquettes was measured with a contact microphone. The center of the person's forehead was selected as the measurement site for the mastication sound, and the mastication sound was measured by attaching a contact microphone to the center of the person's forehead.

As a contact microphone used for the measurement, a bone conduction microphone (HG17A: manufactured by Temco Japan Co., Ltd.) was used, and vibration acceleration signals were collected in a personal computer built-in hard disk using acoustic analysis software (Cool Edit 2000 manufactured by Syntrilium). . The vibration acceleration level obtained with a reference value of 10 ⁻⁵ m / s ² is regarded as the sound pressure level, and roughness analysis and sharpness analysis are performed. The results are shown in Table 7. At the same time, a sensory test was conducted using 10 panelists, and the results are shown in Table 7. The sensory test method is as described above. In addition, the test was similarly performed also about the croquette (0 days of preservation | save) which is not preserve | saved.

Example 5
The croquette produced in the same manner as in Example 4 was measured for mastication sound under the same conditions, and the data was subjected to 1/12 octave analysis to determine the vibration acceleration level in a characteristic frequency band (700 to 1000 Hz). The results and the results of the sensory test are shown in Table 8.

Comparative Example 2
The croquettes produced in the same manner as in Example 4 were measured for mastication sound under the same conditions, and the overall vibration acceleration level (100 to 20000 Hz) was determined. Table 9 shows the results and the results of the sensory test.

  Next, the correlation coefficient between the results of Example 4, Example 5, and Comparative Example 2 and the sensory evaluation points was obtained. Each correlation coefficient is shown in Table 10, and each correlation is shown in FIG. 10, FIG. 11, FIG. 12, and FIG. FIG. 10 is a graph showing the correlation between sensory evaluation and roughness analysis, FIG. 11 is a graph showing the correlation between sensory evaluation and sharpness analysis, and FIG. 12 shows a frequency band (700 to 1000 Hz) is a graph showing the correlation with the vibration acceleration level, and FIG. 13 is a graph showing the correlation between the sensory evaluation and the overall vibration acceleration level (100 to 20000 Hz).

  As is clear from Table 7, Table 8, Table 9 and Table 10, FIG. 10, FIG. 11, FIG. 12 and FIG. 13, the results of Example 4 and Example 5 showed a higher correlation than Comparative Example 2. . Therefore, according to the porous food texture evaluation method of the present invention, it is possible to evaluate the texture (crispness) of porous food by experiments without actually performing an evaluation by a sensory test.

It is a perspective view which shows an example of the food crushing apparatus used in this invention. It is a figure which shows an example of a food crushing part. It is a figure which shows an example of the rheometer used in this invention. It is a figure which shows an example of a plunger. It is a figure which shows an example of the place which installs a contact microphone. It is a graph which shows the correlation with sensory evaluation and roughness analysis. It is a graph which shows the correlation with sensory evaluation and sharpness analysis. It is a graph which shows the correlation with sensory evaluation and the sound pressure exposure level of a characteristic frequency band (2000-4000 Hz). It is a graph which shows the correlation with sensory evaluation and an overall sound pressure exposure level (100-20000Hz). It is a graph which shows the correlation with sensory evaluation and roughness analysis. It is a graph which shows the correlation with sensory evaluation and sharpness analysis. It is a graph which shows the correlation with sensory evaluation and the vibration acceleration level of a characteristic frequency band (700-1000 Hz). It is a graph which shows the correlation with sensory evaluation and an overall vibration acceleration level (100-20000Hz).

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Food crushing apparatus 11 Arm part 12 Weight 13 Hydraulic cylinder 14 Food crushing part 16 Sample stand 30 Rheometer 31 Sample stand 32 Load cell 33 Plunger 34 Contact microphone 35 Microphone 38 Measuring part 39 Porous food

Claims (4)

Sound analysis and / or vibration generated during crushing and / or mastication of porous food is acoustically analyzed using sharpness and / or roughness as an acoustic evaluation quantity, and evaluation by sensory test is performed using numerical values obtained by the acoustic analysis A porous food texture evaluation method, characterized by evaluating the crispness of a porous food product without performing the step. Perform acoustic analysis using the sharpness and / or roughness from the sound and / or vibration generated during crushing and / or mastication of porous food as an acoustic evaluation quantity, and use the numerical value obtained by the acoustic analysis to perform a sensory test. A porous food data processing apparatus having means for evaluating crispness of porous food without performing evaluation. Sound and / or vibration generated during crushing and / or mastication of porous food is acoustically analyzed using sharpness and / or roughness as an acoustic evaluation quantity, and the numerical value obtained by the acoustic analysis and the sensory test are used. A crispness of a porous food is evaluated by performing a correlation analysis with the sensory evaluation. Sound analysis is performed using the sharpness and / or roughness from sound and / or vibration generated during crushing and / or chewing of porous food as an acoustic evaluation quantity, and the numerical value obtained by the acoustic analysis and the sensory test are used. Porous food data processing apparatus comprising means for evaluating crispness of porous food by performing a correlation analysis with the obtained sensory evaluation.

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