JP2017026485A - Texture evaluation method and evaluation system for porous food product using parameter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and a system for evaluating a texture of a porous food product in an experimental manner without a sensory inspection.SOLUTION: A method is configured to: perform acoustic analysis of a sound and/or vibration which are generated in spallation or mastication of a porous food product; then use psychological acoustic evaluation amounts acquired by the acoustic analysis for evaluating a texture of the porous food product. In the method, two or more psychological acoustic evaluation amounts selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R) and variation intensity (F) are determined, then a formula expressed by arithmetical operation using these psychological acoustic evaluation amounts as variable numbers, is used as a crispness index. The method does not require a sensory inspection test. (In the formula, elements are classified into a group (N, L, S) related to volume of a sound, and a group (R, F) related to change of the sound, and a case in which the psychological acoustic evaluation amounts in the same group appear in both of a denominator and a numerator, is excluded.)SELECTED DRAWING: Figure 1

Description

  The present invention relates to a texture evaluation method and an evaluation system for porous foods. More specifically, the present invention relates to a texture evaluation method and an evaluation system that can experimentally evaluate the scum of a porous food without performing a sensory test.

  Porous foods such as fried foods, cookies and other snacks, and rice crackers are very important in terms of quality when they are put into the mouth and chewed (hereinafter referred to as “sakumi”). , Such a decrease in texture is a cause of significantly reducing the commercial value. Therefore, it is extremely important to correctly evaluate the scum of the porous food, and the scum of the porous food has been conventionally evaluated by a sensory test. Such a sensory test is a technique mainly used for evaluation of flavor and texture that are difficult to measure with an instrument, and it is known that accurate data can be obtained with high accuracy.

  However, it is difficult to select and nurture panelists for sensory testing, and since multiple panelists are used for sensory testing, there are problems such as troublesome adjustment of schedules for multiple panelists, which is inefficient It has various sides.

Therefore, in recent years, food textures such as hardness, springiness, elasticity, brittleness, chewyness, stickiness, crispness, and crispness have been improved. Evaluation by instrumental analysis is often performed. At present, excellent results have been obtained, and among such instrumental analysis, attention is focused on evaluating the texture of food, particularly by acoustic analysis.
For example, a method for evaluating the texture of a porous food using a psychoacoustic evaluation amount such as sharpness and / or roughness is already known (Patent Document 1). Thus, although the method of evaluating the texture of a porous food using the psychoacoustic evaluation amount can be said to be already known, the psychoacoustic evaluation amount generally tends to cause a measurement error, and an accurate evaluation is performed by one measurement. Difficult to do. In most cases, there has been a problem that it is necessary to measure a plurality of times and take an average value for evaluation. In addition, a technique for further improving the consistency between the evaluation result derived from the correlation analysis with the psychoacoustic evaluation amount and the evaluation result of the sensory test by a plurality of panelists has been desired. For this reason, it has been required to develop a texture evaluation method using psychoacoustic evaluation amounts that is much quicker and more accurate.

Japanese Patent No. 4111723

  An object of the present invention is to provide a method and an evaluation system for experimentally evaluating the texture of a porous food without performing a sensory test. More specifically, it is to provide a method and an evaluation system for further improving the consistency with the results of sensory tests by a plurality of panelists and evaluating the texture of porous food quickly and accurately.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research by precisely collating the psychoacoustic evaluation amount obtained by acoustic analysis of the porous food and the result of the sensory test of the porous food. As a result, two or more psychoacoustic evaluation quantities selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F) are determined, and these psychoacoustic evaluation quantities The present invention has been completed by finding that the presence or absence of scum can be accurately evaluated by using, as a sakumi index (parameter), an expression represented by four arithmetic operations using as a variable. In particular, in the above formula, the group (N, L, S) related to the loudness of the sound and the group (R, F) related to the change of the sound are divided, and the psychoacoustic evaluation amount in the same group is both denominator and numerator. When they appear in the above, the effect of mutual cancellation is found, and the present invention has been completed.

That is, according to one aspect of the present invention, the sound and / or vibration generated during crushing or chewing of the porous food is acoustically analyzed, and the food of the porous food is used using the psychoacoustic evaluation amount obtained by the acoustic analysis. A method for evaluating feeling, wherein two or more psychoacoustic evaluation quantities selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F) are determined. In addition, the method represented by the four arithmetic operations using the psychoacoustic evaluation amount as a variable is used as a sakumi index, and does not require a sensory test. However, in the above-described method (in this formula, a group ( N, L, S) and a group (R, F) relating to a change in sound, except that the psychoacoustic evaluation amount in the same group appears in both the denominator and the numerator.
According to a preferred aspect of the present invention, three or more psychoacoustic evaluations selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F). The method can be provided for determining an amount.
Moreover, according to the preferable one aspect | mode of this invention, the said Sakumi parameter | index can be provided with the said method chosen from the formula of the following (1)-(13).
(1) N × (L + S) + (L × S), (2) N + L + S + (R × F), (3) S × (N + L + R + F), (4) L × (N + S + R + F), (5) N + (L × S) + R + F, (6) S × (N + L) + (R × F), (7) S × (N + L), (8) N + (L × S) + (R × F), (9) N / ( R + F) + (L × S), (10) N × (R + F) + (L × S), (11) L × S, (12) (N + L + S) / R + (N + L + S) / F, (13) (N + L + S) ) / F
Moreover, according to one aspect of the present invention, it is possible to provide the above-described method for evaluating that there is a scum when the numerical value of the sakumi index satisfies the following inequalities (1) to (13), respectively. .
(1) N × (L + S) + (L × S)> 6.0, (2) N + L + S + (R × F)> 12, (3) S × (N + L + R + F)> 5.5, (4) L × ( N + S + R + F)> 5.3, (5) N + (L × S) + R + F> 5.3, (6) S × (N + L) + (R × F)> 5.3, (7) S × (N + L)> 5.5, (8) N + (L × S) + (R × F)> 5.0, (9) N / (R + F) + (L × S)> 4.5, (10) N × (R + F) ) + (L × S)> 4.3, (11) L × S> 83, (12) (N + L + S) / R + (N + L + S) / F> −2.0, (13) (N + L + S) / F> − 2.1
Moreover, according to the preferable one aspect | mode of this invention, the said fats and oils used in order to manufacture porous foodstuff can provide the said method chosen from either rapeseed oil or palm oil.
Moreover, according to the preferable one aspect | mode of this invention, the porous food evaluated by the said method can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the porous foodstuff containing the said method can be provided.
Moreover, according to one aspect of the present invention, the means for obtaining sound and / or vibration generated during crushing or chewing of a porous food, the loudness (N), the loudness level (L) based on the sound and / or vibration. ), Means for determining two or more psychoacoustic evaluation quantities selected from the group consisting of sharpness (S), roughness (R), and fluctuation intensity (F), and four rules using the determined psychoacoustic evaluation quantities as variables. A texture evaluation system for porous foods that does not require a sensory test, including a means for calculating a numerical value of the sakumi index, using a formula represented by the calculation as a sakumi index (however, (N, L, S) related to sound and a group (R, F) related to sound change, except that the psychoacoustic evaluation amount in the same group appears in both the denominator and numerator. To do Can.
According to a preferred aspect of the present invention, three or more psychoacoustic evaluations selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F). The system can be provided for determining an amount.
Moreover, according to the preferable one aspect | mode of this invention, the said Sakumi parameter | index can be provided with the said system chosen from the formula of the following (1)-(13).
(1) N × (L + S) + (L × S), (2) N + L + S + (R × F), (3) S × (N + L + R + F), (4) L × (N + S + R + F), (5) N + (L × S) + R + F, (6) S × (N + L) + (R × F), (7) S × (N + L), (8) N + (L × S) + (R × F), (9) N / ( R + F) + (L × S), (10) N × (R + F) + (L × S), (11) L × S, (12) (N + L + S) / R + (N + L + S) / F, (13) (N + L + S) ) / F
In addition, according to one aspect of the present invention, it is possible to provide the system that evaluates that there is a scum when the numerical values of the sakumi index satisfy the following inequalities (1) to (12), respectively. .
(1) N × (L + S) + (L × S)> 6.0, (2) N + L + S + (R × F)> 12, (3) S × (N + L + R + F)> 5.5, (4) L × ( N + S + R + F)> 5.3, (5) N + (L × S) + R + F> 5.3, (6) S × (N + L) + (R × F)> 5.3, (7) S × (N + L)> 5.5, (8) N + (L × S) + (R × F)> 5.0, (9) N / (R + F) + (L × S)> 4.5, (10) N × (R + F) ) + (L × S)> 4.3, (11) L × S> 83, (12) (N + L + S) / R + (N + L + S) / F> −2.0, (13) (N + L + S) / F> − 2.1
Moreover, according to the preferable one aspect | mode of this invention, the said fats and oils used in order to manufacture porous foodstuff can provide the said system chosen from either rapeseed oil or palm oil.

  According to the present invention, a useful and practical sakumi index (parameter) is obtained that has a high correlation with sensory evaluation by a plurality of panelists. Therefore, a single acoustic analysis is performed on porous food, and two or more psychoacoustics are obtained. By simply determining the evaluation amount, the texture (sakumi) of the porous food can be evaluated quickly and accurately without any troublesome sensory test. In particular, in the present invention, a sakumi index (parameter) having a higher correlation coefficient can be used than in the case of using a single psychoacoustic parameter. The state of sakumi can also be accurately measured. The present invention is particularly useful when, for example, a large number of porous foods must be evaluated in a short time. Moreover, since this invention can be utilized regardless of the kind of porous food, it can be said that its applicability and versatility are extremely high.

The figure which shows the result of Formula (1): N * (L + S) + (L * S) The figure which shows the result of Formula (2): N + L + S + (R * F) The figure which shows the result of Formula (3): Sx (N + L + R + F) The figure which shows the result of Formula (4): Lx (N + S + R + F) The figure which shows the result of Formula (5): N + (L * S) + R + F The figure which shows the result of Formula (6): S * (N + L) + (R * F) Formula (7): The figure which shows the result of Sx (N + L) The figure which shows the result of Formula (8): N + (L * S) + (R * F) The figure which shows the result of Formula (9): N / (R + F) + (L * S) The figure which shows the result of Formula (10): N * (R + F) + (L * S) Expression (11): A diagram showing the result of L × S The figure which shows the result of Formula (12) :( N + L + S) / R + (N + L + S) / F The figure which shows the result of Formula (13) :( N + L + S) / F The figure which shows the result of formula: (N + L) / S Expression: R / F results Expression: Result of S / L The figure showing the coefficient used for calculation of the Sakumi index of Formula (1)-(6) The figure showing the coefficient used for calculation of the Sakumi index of Formula (7)-(13)

Hereinafter, the “texture evaluation method for porous food” of the present invention will be described step by step.
<Porous food>
The “porous food” in the present invention is a food having a porous structure generated by diffusion of evaporation components in the material or expansion of fine bubbles of gas injected into the material. For example, biscuits, crackers, Examples include snacks such as preschel, cookies, corn puffs, corn flakes, popcorn and potato chips, rice crackers such as rice crackers and potatoes, tempura, kakiage, croquettes, tonkatsu and fried shrimp. In particular, croquettes, tempura and kakiage are preferred.

<Food texture of porous food>
The texture of food is usually evaluated by hardness (hardness), springiness (elasticity), blitterness (brittleness), chewyness (chewability), stickiness (stickiness), crispness (sakumi), and the like. In the case of porous foods, sakumi is particularly important among the above-mentioned textures. In the present invention, “texture of porous foods” generally refers to sakumi unless otherwise specified.

<Evaluation of texture of porous food>
The porous food texture evaluation method of the present invention acoustically analyzes sounds and / or vibrations generated during crushing or chewing of porous foods and determines two or more psychoacoustic evaluation quantities obtained by the acoustic analysis. In addition, an expression represented by four arithmetic operations using the psychoacoustic evaluation amount as a variable is used.
Here, the expression expressed by the four arithmetic operations using the psychoacoustic evaluation amount as a variable means that the psychoacoustic evaluation amount is a variable, and these variables are expressed by four arithmetic operations (that is, multiplication, division, addition and subtraction). The variable includes a case where a coefficient is applied to each of the variables. In this specification, for example, N + L + S is an “expression” in which the notation of a coefficient is omitted, and this “expression” includes a case where αN + βL + γS (where N, L, and S are variables, α, β and γ are coefficients). In other words, αN + βL + γS is an expression obtained by adding the loudness (N), the loudness level (L), and the sharpness (S), which are psychoacoustic evaluation quantities, and N, L, and S are variables that change for each porous food. In the evaluation of Sakumi, the value of the psychoacoustic evaluation amount measured by the acoustic analysis is substituted into this “expression”. At that time, N, L, and S may be multiplied by coefficients of α, β, and γ, respectively. Further, the “expression” may include a constant (X) such as αN + βL + γS + X. Anyone skilled in the art can easily determine the above coefficients and constants so as to have optimum values, and is not particularly limited in the present invention.
In the present invention, it is particularly preferable to evaluate the texture of the porous food using a sakumi index represented by the following formulas (1) to (13). In addition, as will be described later, the psychoacoustic evaluation amount in the same group is divided into a group (N, L, S) related to sound volume and a group (R, F) related to sound change. If they appear in both the denominator and the numerator, the effects of each other are canceled out, and such a case is excluded from the present invention.
Of the following equations, it is more preferable to use the Sakumi index of equations (1) to (9) having a higher correlation coefficient. In the formula, “+” means addition, “×” means multiplication, and “/” means division. Subtraction is included in the addition as a negative coefficient.
(1) N × (L + S) + (L × S)
(2) N + L + S + (R × F)
(3) S × (N + L + R + F)
(4) L × (N + S + R + F)
(5) N + (L × S) + R + F
(6) S × (N + L) + (R × F)
(7) S × (N + L)
(8) N + (L × S) + (R × F)
(9) N / (R + F) + (L × S)
(10) N × (R + F) + (L × S)
(11) L × S
(12) (N + L + S) / R + (N + L + S) / F
(13) (N + L + S) / F
Preferably, the value of the psychoacoustic evaluation amount obtained by the acoustic analysis is substituted into the above formulas (1) to (13), and when the resulting value satisfies the following inequalities, It is characterized by being evaluated.
Of the following equations, it is more preferable to use the Sakumi index of equations (1) to (9) having a higher correlation coefficient. In the formula, “+” means addition, “×” means multiplication, and “/” means division. Subtraction is included in the addition as a negative coefficient.
(1) N × (L + S) + (L × S)> 6.0
(2) N + L + S + (R × F)> 12
(3) S × (N + L + R + F)> 5.5
(4) L × (N + S + R + F)> 5.3
(5) N + (L × S) + R + F> 5.3
(6) S × (N + L) + (R × F)> 5.3
(7) S × (N + L)> 5.5
(8) N + (L × S) + (R × F)> 5.0
(9) N / (R + F) + (L × S)> 4.5
(10) N × (R + F) + (L × S)> 4.3
(11) L × S> 83
(12) (N + L + S) / R + (N + L + S) / F> −2.0
(13) (N + L + S) / F> −2.1

Here, for example, the evaluation when Expression (1) is selected as the sakumi index will be described. First, the values of loudness, loudness level, sharpness, roughness, and fluctuation intensity are determined by acoustic analysis. Next, the value of the psychoacoustic evaluation amount is substituted into Expression (1), that is, N × (L + S) + (L × S), and the numerical value of the result is obtained. When the numerical value (hereinafter also referred to as “the numerical value of the sakumi index”) is 6.0 or lower, the porous food is evaluated as having scum. Such an evaluation can be performed because of the high correlation between the formula (1) and Sakumi based on sensory evaluation. As will be described later, according to FIG. 1, in any case where rapeseed oil and palm oil are used for frying oil, the numerical values of the sakumi index in three stages (1 hour, 3 hours, and 5 hours) are almost the same. It becomes a lump as a value, and appears in a staircase pattern along each stage. The fact that such a figure was obtained shows that the numerical value based on the formula (1) has a very high correlation with the sakumi by sensory evaluation. In particular, there is a high correlation when the sakumi is strong.
Such evaluation can be similarly performed for the other formulas (2) to (13). From the above, by substituting the value of the psychoacoustic evaluation amount into the expressions (1) to (13), the texture of the porous food, that is, the texture of sakumi can be objectively evaluated. Further, it is more preferable that a coefficient having an appropriate value is multiplied by the variable of the sakumi index in the equations (1) to (13).

<Fracture of porous food>
In the method for evaluating the texture of the porous food according to the present invention, a food crushing apparatus is used to crush the porous food. The food crushing device is a general term for devices that compress and cut food, and the device generates crushing sound when compressing and cutting food, and transmits the sound and vibration to the device. Examples of the food crushing apparatus used in the present invention include a food crushing apparatus and a rheometer disclosed in Japanese Patent No. 4111723. Since it is described in detail in the above publication, details are omitted here. Note that the contents of the publication are incorporated in the present specification. Hereinafter, the features of the food crushing apparatus of the present invention will be summarized and described.

<Food crusher>
The food crushing apparatus disclosed in Japanese Patent No. 4111723 is equipped with a contact microphone or such a microphone is installed near the food crushing section. Thereby, the sound and / or vibration at the time of food crushing can be measured. The food crushing part is an adapter type, and the shape can be arbitrarily changed according to the type of food. For example, the adapter may be of a lattice type or a fork type. Lattice type adapters are often used when crushing croquettes and tempura, and fork type adapters are often used when crushing spring rolls and cookies. Moreover, as such a food crushing apparatus, in order to measure a crushing sound correctly, a thing with the smallest vibration sound at the time of measuring a crushing sound is preferable. The adapter pushing speed is preferably measured at 20 to 300 mm / sec.

<Rheometer>
Moreover, a rheometer can also be used as a kind of food crushing apparatus used in the present invention. A rheometer is a device that measures the mechanical properties of a substance. According to a rheometer, compression crushing strength (load), tensile strength, cutting strength, elasticity, viscoelasticity, brittleness, adhesiveness, stress relaxation and Measurement of cream and the like is possible. In the present invention, using a rheometer, a porous food is crushed by a plunger at a constant speed, a uniaxial compression crushing strength test is performed to measure the load, and the porous food is crushed. Collect and analyze sound and / or vibration. In the uniaxial compression crushing 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 separation capability) 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, the porous food is crushed with a constant load using a food crushing apparatus, and sound and / or vibration is required. Moreover, in the texture evaluation method of the porous food of the present invention, the porous food is crushed at a constant speed using a rheometer, and sound and / or vibration is required. In the texture evaluation method for a porous food according to the present invention, the sound and / or vibration generated when the porous food is crushed is acoustically analyzed, and the numerical value of the psychoacoustic evaluation amount obtained by the acoustic analysis is used to make the porous food. The texture of sex food is evaluated.

<Sound collection>
In the texture evaluation method for porous food according to the present invention, sound analysis and / or vibration generated when the porous food is crushed are collected to perform acoustic analysis. 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 addition, in the texture evaluation method for porous food according to the present invention, sound and / or vibration is acoustically analyzed as described above, and the psychoacoustic evaluation amounts are loudness (N), loudness level (L), sharpness ( S), roughness (R), and / or variation intensity (F).
<Loudness>
“Loudness” in which acoustic analysis is performed in the present invention is the loudness of a sound that a person feels, that is, “sound loudness” (unit: sone), and the steady sound is standardized by ISO532B. It is distinguished from the sound pressure, which is a physical quantity representing the intensity of the sound. For example, if the frequency is different even at the same sound pressure level, the sound volume is different. The loudness (also referred to herein as “N”) can be calculated using, for example, sound quality evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.).

<Loudness level>
In the present invention, the “loudness level” at which acoustic analysis is performed is a logarithmic representation of loudness, and the point representing the loudness of a person, that is, “feeling of loudness” (unit: phon) is the above loudness. Is the same. The loudness level (also referred to as “L” in this specification) can be expressed by the following equation. L = 10 · log ₂ (N) +40. The loudness level can be calculated using, for example, sound quality evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.).

<Sharpness>
The “sharpness” in which acoustic analysis is performed in the present invention is a so-called “sound sharpness (step height)” (unit: acum), and the balance between low-frequency and high-frequency sounds is biased toward the high frequency side. It is something you feel when you are. This is an evaluation amount that depends on the frequency component, and shows the spectral balance between the low and high frequencies. Sharpness (also referred to as “S” in the present specification) can be calculated using, for example, sound quality evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.).

  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.

<Roughness>
The “roughness” in which acoustic analysis is performed in the present invention is a so-called “roughness of sound (roughness, swaying feeling)” (unit: asper), which is felt when the loudness fluctuates in a short cycle. This is an evaluation amount of a feeling of roughness that occurs because the fluctuation cannot be perceived when the sound fluctuates quickly. The roughness (also referred to as “R” in the present specification) can be calculated using, for example, sound quality evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.).
The definition formula of roughness (R) is shown below.

c Normalization factor (about 0.3; signal dependent)
ri Roughness at each critical band number Δz Critical bandwidth ki-1 Correlation coefficient of time variation of loudness between critical band number i and i-1
k1 Correlation coefficient of time variation of loudness between critical band number i and i + 1
g (z) Weight coefficient depending on critical band number m Coefficient depending on time fluctuation of time envelope signal

<Variation intensity>
“Fluctuation intensity” in which acoustic analysis is performed in the present invention refers to fluctuations in the volume of sound felt by humans, which is the so-called “reversal of fluctuation and smoothness” (unit: vacil), and the loudness is slow. It feels when it fluctuates in the cycle. The fluctuation intensity (also referred to as “F” in the present specification) can be calculated using, for example, sound quality evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.).

In the texture evaluation method of the porous food of the present invention, the texture of the porous food is evaluated by performing a correlation analysis between the value calculated by the acoustic analysis and the sensory evaluation value obtained by the sensory test of the porous food. To do.
<Sensory test>
The sensory test is performed by a skilled panel. Using a sensory evaluation paper, Sakumi is scored on a scale of 1 to 5. This is performed a plurality of times after a certain period of time after the completion of oiling. Next, the average score of the panel is calculated, and the scum is evaluated according to a predetermined criterion. Those with an average score of 3.0 or more are evaluated as having scum.

<Acoustic analysis>
What was manufactured at the same time as the porous food used in the sensory test is subjected to acoustic analysis. In acoustic analysis, sound or vibration generated when porous food is crushed by a food crushing device is imported into a personal computer through a microphone or contact microphone, and the data is psychoacoustic evaluation quantities such as loudness, loudness level, sharpness, roughness, and fluctuation intensity. Are obtained, and respective values are obtained.

<Oil used>
`` Oil '' used in the present invention is not particularly limited, but for example, soybean oil, rapeseed oil, palm oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Examples include vegetable oils such as evening primrose oil, sesame oil, linseed oil, and grape seed oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like. The most preferred “oils and fats” used in the present invention are rapeseed oil and palm oil.

<Porous food data processing device>
The porous food data processing apparatus of the present invention has two or more selected from the group consisting of loudness, loudness level, sharpness, roughness, and fluctuation strength based on sound and / or vibration generated during crushing and / or chewing of porous food. A psychoacoustic evaluation amount (preferably 3 or more) is determined, and the texture of the porous food is evaluated using an expression expressed by four arithmetic operations using the psychoacoustic evaluation amount as a variable as a sakumi index. Software for determining loudness, loudness level, sharpness, roughness and / or fluctuation intensity from sound and / or vibration is commercially available, and anyone can easily determine the psychoacoustic evaluation amount using these. For example, if the value of psychoacoustic evaluation is substituted for the sakumi index represented by the formulas (1) to (13) of the present invention, the numerical value of the sakumi index can be easily calculated. Therefore, anyone can easily create a data processing apparatus having such means.

<Porous food evaluation system>
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, 2 composed of a group consisting of loudness, loudness level, sharpness, roughness, and fluctuation intensity from sound and / or vibration generated when the porous food is crushed or chewed. The psychoacoustic evaluation amount above (more preferably 3 or more) is determined, and an expression represented by four arithmetic operations using the psychoacoustic evaluation amount as a variable is used as a sakumi index, and the value of the psychoacoustic evaluation amount is defined as the expression By substituting, the numerical value of the Sakumi index is calculated. This makes it possible to objectively evaluate the texture of the porous food, particularly sakumi.

  EXAMPLES Next, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also, the calculation is not limited at all.

[Example 1] Sensory test when rapeseed oil was used 1 kg of rapeseed oil was placed in a 1 L fryer, and a commercially available frozen croquette was cooked with oil at 180 ° C for 5 minutes to produce a freshly fried croquette. A sensory test was carried out by 7 skilled panelists after 1 hour from the manufacture. Based on the criteria shown in Table 1 below, croquette sakumi was scored in 5 grades 1-5. Moreover, such a sensory test was performed not only for one hour passed but also for three hours passed and 5 hours passed in the same manner. Next, the average score was calculated from the score of the panelists and used as the croquette sakumi after each time. The results are shown in Table 2 below.

[Example 2] Crushing test and acoustic analysis when using rapeseed oil (1) Crushing test The crockery crushing test was performed using a food crushing device disclosed in Japanese Patent No. 4111723. 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 plunger having a sharp tip was used, and measurement was performed assuming that the croquette was chewed.
(2) Acoustic analysis Using a sound level evaluation software WS-5160 (manufactured by Ono Sokki Co., Ltd.) with a noise meter (NL-15, manufactured by Rion Co., Ltd.), and a personal computer Data was collected on the internal hard disk. The data was analyzed, and the values of loudness, loudness level, sharpness, roughness, and fluctuation intensity were determined.
(3) Summary The above crushing test and acoustic analysis were carried out for 10 croquettes at each stage of 1 hour, 3 hours, and 5 hours after croquette production. The results are summarized in Table 3 below. N (one) represents loudness, L (phone) represents loudness level, S (acum) represents sharpness, R (asper) represents roughness, and F (vacil) represents fluctuation intensity (the same applies hereinafter).

  The values of the psychoacoustic evaluation amount, the loudness, the loudness level, the sharpness, the roughness, and the fluctuation intensity all decreased with the decrease in sensory evaluation, so between the sensory evaluation and the psychoacoustic evaluation amount. A constant correlation was predicted. Therefore, when evaluating Sakumi, it was considered that not only the loudness but also a comprehensive study including the psychoacoustic evaluation amount as described above was necessary.

[Example 3] Sensory test in the case of using palm oil Next, a sensory test was performed in the same manner as in Example 1 by replacing the rapeseed oil with palm oil for the oil and fat used for cooking the oil. The average score of panelists was calculated, and the croquette sakumi after each time was sensory evaluated. The results are shown in Table 4 below.

[Example 4] Crushing test and acoustic analysis when palm oil was used (1) Crushing test The crushing test and acoustic analysis of croquettes manufactured using palm oil were carried out in the same manner as in Example 2. The results are shown in Table 5 below.

  As in the case of rapeseed oil, the values of the psychoacoustic evaluation amounts, such as loudness, loudness level, sharpness, roughness, and fluctuation intensity, all decreased as the sensory evaluation decreased. Regardless of the type, it was predicted that there was a correlation between Sakumi and the psychoacoustic assessment. And it was confirmed that in the evaluation of Sakumi, comprehensive examination including not only the loudness but also various psychoacoustic evaluation quantities is necessary.

[Example 5] Establishment of sakumi index (parameter) Using the measured values of psychoacoustic evaluation values in each sample croquette shown in Tables 3 and 5 above, sakumi and correlation of sensory evaluation An attempt was made to establish a high Sakumi index (parameter). Considering that samples evaluated as having no sakumi (sensory evaluation less than 3.0) are only “after 5 hours of rapeseed oil” in Table 3, these samples are distinguished from other samples. We worked on the development of a new formula (sakumi index) with the psychoacoustic evaluation amount as a variable.

  First, a sakumi index highly correlated with sakumi by sensory evaluation was extracted. As a result of preparing expressions expressed by various four arithmetic operations and analyzing them using EXCEL multivariate analysis Ver.7.0 (Esumi Co., Ltd.), a sakumi index having a high correlation coefficient as shown in Table 6 below ( Parameter) was successfully established. And 13 types of sakumi indices (parameters) having a higher correlation coefficient than sharpness (S) alone were found. In this specification, this is also referred to as formulas (1) to (13).

  Next, it is divided into loudness (N), loudness level (L) and sharpness (S) related to the loudness of sakumi, and roughness (R) and fluctuation intensity (F) related to sound fluctuation. did. The reason is that, based on the results in Tables 3 and 5, the psychoacoustic evaluation amount related to the sound volume is somewhat linear with the sensory evaluation of Sakumi, but is related to the fluctuation of the sound. This is because the psychoacoustic evaluation amount is considered not to have linearity with the sensory evaluation of Sakumi. Moreover, when psychoacoustic evaluation quantities having similar properties appear in both the denominator and the numerator, the effects are offset from each other, and it is possible to clearly distinguish the sample after “5 hours after rapeseed oil” from the other samples. It was predicted that it would be difficult. In fact, when (N + L) / S, R / F, and S / L were used as the sakumi indicators, it was not possible to clearly distinguish the sample after “5 hours after rapeseed oil” and other samples. The above results are summarized in Tables 7 to 10 below. In Tables 6 to 10, “+” represents addition, “*” represents multiplication, and “/” represents division.

The results regarding the serial number (#) and the Sakumi index in each of the formulas in Tables 7 to 10 are shown in FIGS. 1 to 16 (in the figure, “+” indicates addition, “*” indicates multiplication, and “/” indicates division). Represent.) In calculating the value of the Sakumi index, the coefficients shown in FIGS. 17 and 18 are multiplied. However, (11) L × S does not require a coefficient.
As is clear from the results of FIGS. 1 to 16, among the formulas created above, those represented by the following formulas (1) to (13) are “rapeseed oil 5 hours” in which no sakumi is evaluated. And those other than the above could be clearly distinguished (in the present invention, these are listed as Examples 1 to 13).
(1) N × (L + S) + (L × S)
(2) N + L + S + (R × F)
(3) S × (N + L + R + F)
(4) L × (N + S + R + F)
(5) N + (L × S) + R + F
(6) S × (N + L) + (R × F)
(7) S × (N + L)
(8) N + (L × S) + (R × F)
(9) N / (R + F) + (L × S)
(10) N × (R + F) + (L × S)
(11) L × S
(12) (N + L + S) / R + (N + L + S) / F
(13) (N + L + S) / F
On the other hand, the remaining formulas (N + L) / S, S / L and R / F can be clearly distinguished from those of “rapeseed oil 5 hours” and those other than that, with or without the use of coefficients. (This is listed as Comparative Examples 1 to 3 in the present invention). This is because the psychoacoustic evaluation quantities N, L, and S related to the same sound volume are in both the denominator and the numerator, so the effects of each other are offset, and those of “rapeseed oil 5 hours” It is thought that it became indistinguishable from the sample. Therefore, it is divided into a group (N, L, S) related to sound volume and a group (R, F) related to sound change, and the psychoacoustic evaluation amount in the same group does not appear in both the denominator and the numerator. Things need to be used as sakumi indicators. That is, since the psychoacoustic evaluation amount in the same group does not appear in both the denominator and the numerator, the expressions (1) to (13) of the present invention can be used as a sakumi index. Without any sensory evaluation, anyone can easily objectively evaluate the scum of porous food. Of course, since it is sufficient that the psychoacoustic evaluation amount in the same group appears in both the denominator and the numerator, even the expressions other than the expressions (1) to (13) of the present invention are used as the sakumi index. However, it seems that the Sakumi index having a higher correlation coefficient than the sharpness (S) used alone is limited to the equations (1) to (13).

Further, according to Tables 7 to 10 and FIGS. 1 to 13, when comparing the magnitudes of the values in each sakumi index for “rapeseed oil 5 hours” in which sakumi is evaluated as having no value, when the following inequality is satisfied, I also found that I can evaluate it. In this case, it is necessary to use the coefficients shown in FIGS.
(1) N × (L + S) + (L × S)> 6.0
(2) N + L + S + (R × F)> 12
(3) S × (N + L + R + F)> 5.5
(4) L × (N + S + R + F)> 5.3
(5) N + (L × S) + R + F> 5.3
(6) S × (N + L) + (R × F)> 5.3
(7) S × (N + L)> 5.5
(8) N + (L × S) + (R × F)> 5.0
(9) N / (R + F) + (L × S)> 4.5
(10) N × (R + F) + (L × S)> 4.3
(11) L × S> 83
(12) (N + L + S) / R + (N + L + S) / F> −2.0
(13) (N + L + S) / F> −2.1

By examining whether the numerical value obtained by substituting the value of each psychoacoustic evaluation amount into the above equation satisfies the relationship shown in this inequality, it becomes possible to objectively evaluate whether the porous food has scum. . Such an evaluation can be performed because the above formula has a very high correlation with Sakumi by sensory evaluation. In fact, according to FIGS. 1-13, in any case where rapeseed oil and palm oil are used for frying oil, the numerical values of the sakumi index in three stages (after 1 hour, after 3 hours and after 5 hours) are almost the same value. It becomes a lump and appears in steps according to each stage. The fact that such a figure was obtained shows that the numerical value based on the formula (1) has a very high correlation with the sakumi by sensory evaluation.
In summary, the present invention provides a sakumi index represented by formulas (1) to (13), which has not been known so far. Thereby, the evaluation of the scum of the porous food can be performed quickly and accurately only by performing the acoustic analysis without performing the sensory test.

Claims (12)

  A method for acoustically analyzing sound and / or vibration generated during crushing or chewing of a porous food, and evaluating the texture of the porous food using a psychoacoustic evaluation amount obtained by the acoustic analysis. N), two or more psychoacoustic evaluation quantities selected from the group consisting of loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F) are determined, and these psychoacoustic evaluation quantities are used as variables. A method that does not require a sensory test, characterized by using an expression expressed by four arithmetic operations as a sakumi index (however, in the expression, a group (N, L, S) related to sound volume) And the group (R, F) related to the change of sound, except that the psychoacoustic evaluation amount in the same group appears in both the denominator and the numerator.)   The psychoacoustic evaluation amount of three or more selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F) is determined. The method according to 1. The method according to claim 1 or 2, wherein the Sakumi index is selected from the following formulas (1) to (13).
(1) N × (L + S) + (L × S)
(2) N + L + S + (R × F)
(3) S × (N + L + R + F)
(4) L × (N + S + R + F)
(5) N + (L × S) + R + F
(6) S × (N + L) + (R × F)
(7) S × (N + L)
(8) N + (L × S) + (R × F)
(9) N / (R + F) + (L × S)
(10) N × (R + F) + (L × S)
(11) L × S
(12) (N + L + S) / R + (N + L + S) / F
(13) (N + L + S) / F 4. The method according to claim 3, wherein it is evaluated that there is a scum when the numerical value of the sakumi index satisfies the following inequalities (1) to (12), respectively.
(1) N × (L + S) + (L × S)> 6.0
(2) N + L + S + (R × F)> 12
(3) S × (N + L + R + F)> 5.5
(4) L × (N + S + R + F)> 5.3
(5) N + (L × S) + R + F> 5.3
(6) S × (N + L) + (R × F)> 5.3
(7) S × (N + L)> 5.5
(8) N + (L × S) + (R × F)> 5.0
(9) N / (R + F) + (L × S)> 4.5
(10) N × (R + F) + (L × S)> 4.3
(11) L × S> 83
(12) (N + L + S) / R + (N + L + S) / F> −2.0
(13) (N + L + S) / F> −2.1   The method according to any one of claims 1 to 4, wherein the fats and oils used for producing the porous food are selected from either rapeseed oil or palm oil.   A porous food evaluated by the method according to any one of claims 1 to 5.   A method for producing a porous food, comprising the method according to any one of claims 1 to 5.   Means for acquiring sound and / or vibration generated during crushing or chewing of porous food, based on said sound and / or vibration, loudness (N), loudness level (L), sharpness (S), roughness (R) And means for determining two or more psychoacoustic evaluation quantities selected from the group consisting of fluctuation intensity (F), and an expression expressed by four arithmetic operations using the determined psychoacoustic evaluation quantities as variables, as a sakumi index , Means for calculating the numerical value of the sakumi index (however, in the equation, the group is divided into a group (N, L, S) related to sound volume and a group (R, F) related to sound change, The psycho-acoustic evaluation amount of the food is evaluated in both the denominator and the numerator, and the texture evaluation system for porous foods does not require a sensory test.   The psychoacoustic evaluation amount of three or more selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R), and fluctuation intensity (F) is determined. 9. The system according to 8. The system according to claim 8 or 9, wherein the Sakumi index is selected from the following formulas (1) to (13).
(1) N × (L + S) + (L × S)
(2) N + L + S + (R × F)
(3) S × (N + L + R + F)
(4) L × (N + S + R + F)
(5) N + (L × S) + R + F
(6) S × (N + L) + (R × F)
(7) S × (N + L)
(8) N + (L × S) + (R × F)
(9) N / (R + F) + (L × S)
(10) N × (R + F) + (L × S)
(11) L × S
(12) (N + L + S) / R + (N + L + S) / F
(13) (N + L + S) / F 11. The system according to claim 10, wherein when the numerical value of the sakumi index satisfies the following corresponding inequalities (1) to (13), it is evaluated that there is sakumi.
(1) N × (L + S) + (L × S)> 6.0
(2) N + L + S + (R × F)> 12
(3) S × (N + L + R + F)> 5.5
(4) L × (N + S + R + F)> 5.3
(5) N + (L × S) + R + F> 5.3
(6) S × (N + L) + (R × F)> 5.3
(7) S × (N + L)> 5.5
(8) N + (L × S) + (R × F)> 5.0
(9) N / (R + F) + (L × S)> 4.5
(10) N × (R + F) + (L × S)> 4.3
(11) L × S> 83
(12) (N + L + S) / R + (N + L + S) / F> −2.0
(13) (N + L + S) / F> −2.1   The system according to any one of claims 8 to 11, characterized in that the fat used to produce the porous food is selected from either rapeseed oil or palm oil.

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