JP2017078672A - Method for evaluating melt-in-mouth characteristics of bread - Google Patents
Method for evaluating melt-in-mouth characteristics of bread Download PDFInfo
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- JP2017078672A JP2017078672A JP2015207608A JP2015207608A JP2017078672A JP 2017078672 A JP2017078672 A JP 2017078672A JP 2015207608 A JP2015207608 A JP 2015207608A JP 2015207608 A JP2015207608 A JP 2015207608A JP 2017078672 A JP2017078672 A JP 2017078672A
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Abstract
Description
本発明はパン類の食感を動的粘弾性測定装置を用いてひずみ制御及び／または応力制御により測定することで喫食時の口解け特性を評価する方法に関し、ヒトの感覚を官能評価によらず、動的粘弾性測定装置を用いた物性測定により数値化し表現することを特徴とするパン類の喫食時のおける口解け特性評価方法に関する。 The present invention relates to a method for evaluating the mouth-breaking characteristics during eating by measuring the texture of bread using a dynamic viscoelasticity measuring device by strain control and / or stress control. In particular, the present invention relates to a method for evaluating the breaking characteristics of bread when eating, characterized in that it is quantified and expressed by measuring physical properties using a dynamic viscoelasticity measuring device.
従来、パン類の食感は、パン類の特性を表現することを主体に、レオメータ、クリープメータ、テクスチュロメータなどと称される力学的特性を測定する装置を用いて圧縮破断強度、引っ張り強度、切断強度、弾性、粘弾性、硬さ、脆さ、付着性、凝集性、応力緩和、クリープ等の測定により物性評価が行なわれてきた。 Conventionally, the texture of breads is mainly to express the characteristics of breads, and compressive rupture strength and tensile strength using a device that measures mechanical properties called rheometer, creep meter, texturometer, etc. Physical properties have been evaluated by measuring cutting strength, elasticity, viscoelasticity, hardness, brittleness, adhesion, cohesiveness, stress relaxation, creep, and the like.
一方で、パン類の喫食時におけるヒトが感じる感覚の評価は官能評価を主体に行なわれてきた。しかしながらヒトによる感覚は先入観やヒトの個性に依存する、ヒトの体調に依存する、及び数値化できないという点で客観的かつ定量的な評価方法の開発が求められていた。 On the other hand, the evaluation of the sensation felt by humans when eating bread has been conducted mainly by sensory evaluation. However, there has been a demand for the development of an objective and quantitative evaluation method in that human senses depend on preconceptions and personality, depend on human physical condition, and cannot be quantified.
そこで、硬口蓋の形状に形成された硬口蓋シーネと、舌の形状に成形された合成樹脂からなる舌モデルと、それらの駆動手段を備えた装置により、硬口蓋シーネと舌モデルの間に少量の液体と被検食品を挟みこみ、圧縮された被検食品の圧縮面積で被検食品の食感を定量化して評価する方法が提案されている（例えば、特許文献１参照。）が、特殊な装置を使用する必要があり、操作が簡便でないという問題がある。 Therefore, a hard palate cine formed in the shape of a hard palate, a tongue model made of synthetic resin formed in the shape of a tongue, and a device equipped with these drive means, a small amount between the hard palate cine and the tongue model. A method has been proposed in which the liquid and the test food are sandwiched and the texture of the test food is quantified and evaluated by the compressed area of the compressed test food (see, for example, Patent Document 1). It is necessary to use a simple apparatus, and there is a problem that the operation is not easy.
本発明は官能評価に頼ることなく、パン類の食感を動的粘弾性測定装置を用いてひずみ制御及び／または応力制御により測定することにより、喫食時においてヒトが感じる感覚、特に口解け感を容易にかつ精度よく評価することができる方法を提供することを目的とする。 The present invention does not rely on sensory evaluation, but by measuring the texture of bread by strain control and / or stress control using a dynamic viscoelasticity measuring device, the sensation felt by humans at the time of eating, especially the sense of mouthfeel It is an object of the present invention to provide a method capable of easily and accurately evaluating the above.
本発明者らは上記課題を達成するため鋭意検討を行なった結果、パン類の喫食時におけるヒトが感じる感覚、特に口解け感を客観的に評価することができるパン類の口解け特性評価方法として、動的粘弾性測定装置を用いてひずみ制御及び／または応力制御測定により得られた値を解析することを見出すに至った。
すなわち、本発明はパン類の食感を動的粘弾性測定装置を用いてひずみ制御及び／または応力制御により測定し、得られた値を解析することによりパン類の喫食時においてヒトが感じる感覚、特に口解け特性を客観的に評価する方法である。
As a result of intensive studies to achieve the above-mentioned problems, the present inventors have been able to objectively evaluate the sensation felt by humans at the time of eating bread, particularly the sense of crispness, and the method for evaluating the crispness characteristics of bread As a result, it has been found that a value obtained by strain control and / or stress control measurement is analyzed using a dynamic viscoelasticity measuring apparatus.
That is, the present invention measures the texture of breads by strain control and / or stress control using a dynamic viscoelasticity measuring device, and analyzes the obtained values to sense the sense of humans when eating breads. In particular, it is a method for objectively evaluating the palatable characteristics.
本発明の評価方法によれば、官能評価に頼ることなく、動的粘弾性測定装置によりパン類の食感を測定し得られた値を解析することにより、パン類の喫食時におけるヒトが感じる感覚、特に口解け特性を客観的に評価することができる。 According to the evaluation method of the present invention, a human feels at the time of eating bread by analyzing the value obtained by measuring the texture of bread using a dynamic viscoelasticity measuring device without relying on sensory evaluation. It is possible to objectively evaluate the sensation, especially the confusing characteristics.
以下、本発明の詳細を説明する。
本発明のパン類の喫食時におけるヒトが感じる口解け特性の評価方法は、動的粘弾性測定装置を用いて応力制御及び／またはひずみ制御測定により得られた値により評価することができる。（以下、本評価方法とする。）
本評価方法において使用する装置は、動的粘弾性測定装置であれば特に制限するものではないが、例えば株式会社アントンパール社製のＭＣＲ−３０２を使用することができる。
また測定冶具はパラレルプレート等を使用することができる。使用するパラレルプレート及び／またはステージの表面は、平坦状でも良いが、好ましくは測定時のすべりを防止する加工が施されている冶具を使用することが望ましい。例えば表面が格子状に処理されている冶具等が挙げられる。
Details of the present invention will be described below.
The evaluation method of the unraveling characteristics felt by humans at the time of eating breads of the present invention can be evaluated by values obtained by stress control and / or strain control measurement using a dynamic viscoelasticity measuring apparatus. (Hereafter referred to as this evaluation method.)
The apparatus used in this evaluation method is not particularly limited as long as it is a dynamic viscoelasticity measuring apparatus. For example, MCR-302 manufactured by Anton Paar Co., Ltd. can be used.
Moreover, a parallel plate etc. can be used for a measurement jig. The surface of the parallel plate and / or stage used may be flat, but it is preferable to use a jig that is preferably processed to prevent slipping during measurement. For example, a jig whose surface is processed in a lattice shape can be used.
測定に用いるサンプルは、喫食時におけるヒトが感じる口解け特性をより再現するため、水分を浸透させておくことが好ましい。水分とは、水、唾液、人工唾液のような液体のことをいう。 It is preferable that the sample used for the measurement is infiltrated with moisture in order to more reproduce the melting characteristics felt by humans during eating. Water refers to liquids such as water, saliva, and artificial saliva.
測定に際しての条件設定として、口腔内の環境を考慮し、測定温度は３０〜３５℃が好ましい。ひずみ制御測定を行なう場合、０．０１〜１０００％の範囲で測定することが好ましい。また応力制御測定においては、０．０１〜１００００Ｐａの範囲で測定することが好ましい。 As a condition setting for the measurement, the measurement temperature is preferably 30 to 35 ° C. in consideration of the environment in the oral cavity. When performing strain control measurement, it is preferable to measure in the range of 0.01 to 1000%. In the stress control measurement, it is preferable to measure in the range of 0.01 to 10000 Pa.
上記のようにしてパン類の食感を動的粘弾性測定装置を用いてひずみ制御及び／または応力制御により測定することができる。さらに測定により得られた貯蔵弾性率（Ｇ’）、損失弾性率（Ｇ”）、損失正接（ｔａｎδ）、流動点（Ｆｌｏｗ Ｐｏｉｎｔ）、流動応力（Ｆｌｏｗ Ｓｔｒｅｓｓ）、降伏点（Ｙｅｉｌｄ Ｐｏｉｎｔ）、降伏応力（Ｙｅｉｌｄ Ｓｔｒｅｓｓ）、法線応力差等の値を解析することにより、より忠実にパン類を喫食した際にヒトが感じる口解け特性を評価することができる。 As described above, the texture of bread can be measured by strain control and / or stress control using a dynamic viscoelasticity measuring apparatus. Further, the storage elastic modulus (G ′), loss elastic modulus (G ″), loss tangent (tan δ), pour point (Flow Point), flow stress (Flow Stress), yield point (Yield Point), yield obtained by measurement. By analyzing values such as a stress (Yield Stress) and a normal stress difference, it is possible to evaluate the palatable characteristics felt by humans when eating bread more faithfully.
パン類喫食時の口解け特性とは、咀嚼を進めた際にねちねちせずさっとなくなっていく感覚や、ダマやもち状にならず歯切れがいい感覚を指す。
この官能評価による口解け特性は、機器測定により得られた貯蔵弾性率（Ｇ’）、損失弾性率（Ｇ”）、損失正接（ｔａｎδ）、流動点（Ｆｌｏｗ Ｐｏｉｎｔ）、流動応力（Ｆｌｏｗ Ｓｔｒｅｓｓ）、降伏点（Ｙｅｉｌｄ Ｐｏｉｎｔ）、降伏応力（Ｙｅｉｌｄ Ｓｔｒｅｓｓ）、法線応力差に相当する。
次に実施例を挙げて本発明をさらに詳しく説明するが、本発明はこれらの実施例になんら制約されるものではない。
The unraveling characteristics at the time of eating bread refers to the feeling that it disappears without being sticky when chewing is advanced, or the crispness that does not become sticky or sticky.
The unraveling characteristics by sensory evaluation are as follows: storage elastic modulus (G ′), loss elastic modulus (G ″), loss tangent (tan δ), pour point (Flow Point), flow stress (Flow Stress) obtained by instrument measurement. Yield point (Yield Point), yield stress (Yield Stress), and normal stress difference.
EXAMPLES Next, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these Examples.
（本評価方法）
機器測定はＭＣＲ−３０２（（株）アントンパール社製）を用いて、ひずみ依存性測定を行った。
表面が格子状に処理されたパラレルプレート（直径：３５ｍｍ）とステージを用い、測定温度は３５℃でひずみは０．０１〜１０００％の範囲で測定を行った。これにより得られたデータを表１及び表２に示す。
(This evaluation method)
For instrument measurement, strain dependency measurement was performed using MCR-302 (manufactured by Anton Paar Co., Ltd.).
A parallel plate (diameter: 35 mm) whose surface was processed in a lattice shape and a stage were used, and the measurement temperature was 35 ° C. and the strain was measured in the range of 0.01 to 1000%. The data thus obtained are shown in Tables 1 and 2.
（官能評価）
官能評価は５名のパネル（Ａ〜Ｅ）により、市販の食パン５種（ａ〜ｅ）及び試作品の蒸しパン（ａ〜ｅ）を用いて、口解け特性（口解けが良いー口解けが悪い）について５段階で順位付け評価を実施した。（最もよいものを１とした）得られた結果を表３及び表４に示す。
(sensory evaluation)
The sensory evaluation was conducted by five panelists (AE) using five kinds of commercially available bread (a to e) and prototype steamed bread (a to e). Ranking was evaluated in 5 stages. The results obtained (with the best being 1) are shown in Tables 3 and 4.
（本発明による評価方法と官能評価との相関）
本発明により得られた物性値と、官能評価結果を２軸マッピングしたところ、図１〜２より明らかなように、両者は相関関係にある。
上記結果より、本発明の評価方法は、官能評価と近い結果を得ることができるものであり、官能評価の代替試験法として用いることができる。
(Correlation between evaluation method according to the present invention and sensory evaluation)
When the physical property values obtained by the present invention and the sensory evaluation results are biaxially mapped, as is apparent from FIGS.
From the above results, the evaluation method of the present invention can obtain results close to sensory evaluation, and can be used as an alternative test method for sensory evaluation.
本発明の評価方法によれば、パン類を喫食した際に感じる口解け特性を機器測定に基づき表現することができる。これにより人の感覚に左右されることなく客観的な評価をすることが可能であり、産業上貢献大である。 According to the evaluation method of the present invention, it is possible to express the unraveling characteristics felt when eating bread, based on instrument measurement. As a result, it is possible to make an objective evaluation without being influenced by human senses, and it contributes greatly to the industry.
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| JP2021025899A (en) * | 2019-08-06 | 2021-02-22 | 日本製粉株式会社 | Evaluation method of melting mouth-feel of bakery product |
| JP7256714B2 (en) | 2019-08-06 | 2023-04-12 | 株式会社ニップン | Melt-in-the-mouth evaluation method for bakery products |
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