JP2019184505A - Method for evaluating physical property of slice body - Google Patents

Abstract

To provide a physical property evaluation method of a slice body capable of obtaining the same result as a human sensory evaluation of raw meat, sashimi, and raw ham that could not conventionally be measured in a slice body consisting of processed products as a food concerning hardness and elasticity.SOLUTION: The method includes a step for placing a slice body on a flat part of a mounting table; a step for sucking a portion of the slice body exposed to an enclosure space 7 to form the enclosure space 7 inside a tubular body 2 by contacting a tip 5 of the annular tubular body 2 on a main surface of the slice body placed on a plane portion with predetermined time and predetermined suction force; a step for measuring a temporal change of a depth of entry into the inside of the tubular body 2 of a part of the slice body caused by suction from a predetermined time suction end; and a step in which the temporal change of the degree of protrusion of the part of the slice body is an index of hard and softness, and/or elasticity at the time of chewing of the slice body.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for evaluating physical properties of a sliced body made of meat or processed meat products as food, and in particular, a sliced body using a measuring device that measures the softness and elasticity of foods such as thinly sliced sliced bodies. The present invention relates to a physical property evaluation method.

  2. Description of the Related Art Conventionally, attempts have been made to evaluate food texture such as softness (hardness) and elasticity of food by sensory evaluation by humans and instrumental analysis such as a rheometer.

  Patent Document 1 discloses a texture evaluation method and system for evaluating the texture of a food using an objective index.

  According to Patent Document 1, a break curve of a test food is obtained, a power spectrum of the break curve is obtained, and a specific peak on a desired frequency region of the power spectrum is calculated as a texture evaluation value of the test food. That is, the frequency analysis of the rupture curve is performed on the value of the uniaxial compression rupture test obtained by a rheometer, etc., and the energy in an arbitrary frequency region is obtained, thereby objectively evaluating the texture of the porous food such as crispness. Evaluate by indicator.

  Patent Document 2 discloses a physical property measuring apparatus and a physical property measuring method for measuring viscoelastic properties of an object having elasticity or viscoelasticity.

  According to Patent Document 2, a fluid having a constant injection pressure is sprayed onto the surface of the object to be measured to start loading, and after the load state is maintained for a certain period of time, the spraying is stopped and unloaded. Based on the depth or diameter of the depression on the surface of the object caused by spraying from the start to the stop of spraying, and the change over time in the depth or diameter of the depression on the surface of the object from the stop of spraying to a predetermined time, Measure the viscoelastic properties of the specimen.

  Patent Document 3 discloses an evaluation method capable of numerically quantifying and evaluating differences in hardness, texture, and texture at the time of chewing, for gel foods such as aloe or fruits. .

  In Patent Document 3, a food sample to be evaluated is pressed with a plunger, and simultaneously the load and strain rate during pressing are continuously measured, and calculation is performed by the least square method based on the values of the load and strain rate. Thus, a distortion rate-load curve of an approximate quartic curve with the X axis as the strain rate and the Y axis as the load is created.

  Obtain the slope of the tangent at the inflection point of the curve part before reaching the maximum value in the created strain rate-load curve, and the slope of the tangent is an index that represents the hardness of the food when chewing the food, in the strain rate-load curve The value of (MX−MN) / MX obtained from the values of the minimum value load (MN) and the maximum value load (MX) is adopted as an index of food texture.

JP 2001-133374 A JP 2009-52911 A Japanese Patent No. 5004253

  Conventionally, evaluation methods for food hardness and other objects include measurement of breaking stress with a rheometer disclosed in Patent Document 1, spraying of fluid with a constant injection pressure on the surface of an object to be measured in Patent Document 2, Patent Document The operation of breaking the object to be measured, dent by injection, and pressing, such as pressing a food sample to be evaluated in 3 with a plunger, was the center.

  However, the food that can be measured by the stab evaluation by measuring the breaking stress of a rheometer or the like is limited, and there are cases where there is no correlation with the texture.

  In addition, operations such as depression by pressing on food by spraying and breakage by pressing as disclosed in Patent Document 2 and Patent Document 3 coincide with mastication operation, but in these operation methods, hard operations such as thin sliced meat are performed. The elasticity could not be measured.

  In this way, in a thinly sliced product (for example, a sliced body made of meat or processed meat such as raw ham, loin ham, raw meat, sashimi, etc.) whose hardness and elasticity affect the texture, a device using a rheometer, etc. The analysis could not be performed.

  For this reason, there is a need for a method for evaluating the physical properties of a sliced body, which is different from the evaluation using puncture, injection, pressing and the like by measuring the breaking stress of a rheometer or the like.

  Therefore, the present invention enables measurement of hardness and elasticity, which has not been possible with a sliced body such as sliced prosciutto, and applies a suction method used in human skin measurement to food. An object of the present invention is to provide a method for evaluating physical properties of a sliced body, which can obtain the same results as the sensory evaluation.

  In order to achieve the above object, the present invention provides a physical property evaluation method for a sliced body that evaluates the softness and / or elasticity of a sliced body made of meat as a food or a processed product of the meat. A step of placing the slice body on the surface, and an annular tip portion of the cylindrical body is brought into contact with the main surface of the slice body placed on the flat surface portion to form an enclosed space inside the cylindrical body. A step of sucking a part of the slice body exposed in the surrounding space with a predetermined suction force for a predetermined time, and the cylindrical shape of a part of the slice body generated by the suction from the end of the suction for the predetermined time A step of measuring a change over time in the depth of penetration into the body, and an index indicating the softness and / or elasticity of the sliced body when the mastication of the sliced body is performed over time. The process is characterized by comprising the steps of:

  Further, in the present invention, the measurement of the change over time of the penetration depth of a part of the slice body into the cylindrical body from the end of the predetermined time suction is performed at the end of the predetermined time suction. It is characterized in that it is performed after the elapse of a predetermined time from the end of the suction.

  Further, in the physical property evaluation method for the sliced body of the present invention, the hardness of the sliced body is calculated from the penetration depth of a part of the sliced body into the cylindrical body at the end of the suction for the predetermined time. Features.

  In the physical property evaluation method for a sliced body according to the present invention, the depth of penetration of a part of the sliced body into the cylindrical body after a lapse of a predetermined time from the end of the suction is measured and suctioned for the predetermined time. The ratio of the difference between the depth of penetration of a part of the sliced body into the cylindrical body at the end and the depth of penetration of the part of the sliced body into the cylindrical body at the end of the suction for the predetermined time The elasticity is calculated by calculating the return rate.

  The depth of penetration of a part of the sliced body of the present invention into the cylindrical body is a light emitting unit that irradiates the internal space of the tip of the cylindrical body in a direction orthogonal to the axial direction of the cylindrical body. Is calculated when the intensity of the light changes due to interference with the light receiving part due to penetration of a part of the sliced body into the cylindrical body.

  The meat according to the present invention is meat, animal meat, fish meat, or a combination thereof.

  In addition, the processed meat product of the present invention is a meat product, which is a dry meat product, a non-heated meat product, a specific heated meat product, or a heated meat product.

  In a sliced body made of meat or processed meat products as food, conventionally, the texture was evaluated by biting (pressing with teeth) by a person, but the present invention sucks the surface of the food to reduce the suction amount. By performing the suction method to measure, the same result as human sensory evaluation can be obtained. For this reason, according to the present invention, it has become possible to evaluate the softness and elasticity, which can be evaluated only with a conventional texture with thin foods such as sliced ham.

  That is, the sliced body can be evaluated by suction, which is the opposite operation to pushing. Thereby, in addition to human sensory evaluation, an objective index can be obtained by sucking with a measuring instrument.

  In addition, the conventional measurement methods using depressions due to jetting and breakage due to pressure match the operations of the chewing operation, but these measurement methods cannot measure the hardness and elasticity of thin sliced meat. The physical property evaluation method of the sliced body of the present invention can measure hardness and elasticity even by suction by negative pressure, and this is a human sensory evaluation despite the fact that this is an operation contrary to mastication, such as suction. It became possible to agree with the evaluation of hardness and elasticity by.

  Moreover, according to the physical property evaluation method of the sliced body according to the present invention, the result is the same as the sensory evaluation, so that it can be used for quality control of food.

  Moreover, since the measurement is performed by bringing the annular tip of the cylindrical body into contact with the main surface of the slice body, the hardness and elasticity of the slice body can be easily evaluated.

It is a block diagram which shows the structure of the physical-property characteristic measuring apparatus which measures the softness and elasticity of a slice body. It is a flowchart which shows the process of evaluating the softness and elasticity of a slice body by a physical property measuring apparatus. (A) is a state inside the cylindrical body immediately after the start of suction by the physical property measuring device, (b) is a state inside the cylindrical body immediately after a predetermined time T1 has elapsed from the start of suction, (c) is It is a figure which shows the state inside a cylindrical body immediately after predetermined | prescribed time T2 has passed since the suction operation was turned off after predetermined | prescribed time T1 progress. It is a figure which shows the change of the suction amount of the slice body inside the cylindrical body after the suction operation start shown in FIG. It is a figure which shows the measurement location of the raw ham surface in evaluation of the softness and elasticity of sliced raw ham using the physical-property characteristic measuring apparatus. It is a figure which shows the amount of suction | inhalation and the return rate which were measured with the physical-property characteristic measuring apparatus in the site | part by the side of a ham, the site | part by the side of Naka, and the site | part by the side of peach. It is a figure which shows the result of the sensory evaluation of each part 2 sheets in the site | part of the raw ham's kata side, the site | part of a Naka side, and the site | part of a peach side. It is a figure which shows the amount of suction | inhalation and the return rate measured by the physical-property characteristic measuring apparatus of the sliced ham extracted at random. It is a figure which shows the evaluation result of the softness in the sensory evaluation of the raw ham measured by the physical-property characteristic measuring apparatus. It is a figure which shows the evaluation result of the elasticity in the sensory evaluation of the raw ham measured by the physical-property characteristic measuring apparatus.

  Hereinafter, with reference to drawings, the form for implementing the physical-property evaluation method of the slice body which evaluates the softness and elasticity of the slice body by this invention is demonstrated. The present invention relates to a method for evaluating the physical properties of a sliced body, and it is possible to measure the softness and elasticity by sucking thinly sliced food such as meat by negative pressure, and the softness and elasticity according to human sensory evaluation. This inventor found out as a result of trial and error that the evaluation is consistent with the above evaluation.

[Physical property measuring device]
First, a physical property measuring apparatus for measuring the hardness and elasticity of a sliced body will be described with reference to FIG. The sliced body is obtained by cutting or processing meat as a food or processed meat product into slices.

  FIG. 1 is a block diagram showing the configuration of a physical property measuring apparatus for measuring the hardness and elasticity of a sliced body.

  As shown in FIG. 1, the physical property measurement apparatus 1 includes a cylindrical body 2, a measurement apparatus control unit 20, and a cable 30 that connects the cylindrical body 2 and the measurement apparatus control unit 20.

  A cylindrical body 2 as a measurement probe shown in a cross-sectional view in FIG. 1 has a cylindrical shape, and has an open annular tip 5 at one end in the longitudinal direction of the cylindrical body 2. The cable 30 is connected to the other end of the cylindrical body 2 in the longitudinal direction.

  Moreover, the through-hole 7 which has the front-end | tip part 5 is provided in the inside of the cylindrical body 2, and the surrounding space is formed. The cylindrical body 2 includes a pair of optical prisms 15 and 16 installed between the inner side surface portion 10 of the surrounding space and the outer side surface portion 11 located outside the cylindrical body 2, and the end of the cylindrical body 2 on the cable 30 side. A non-contact optical measurement unit including a light emitting unit 18 and a light receiving unit 19 provided in the unit.

  The through hole 7 of the cylindrical body 2 is connected to the measuring device control unit 20 via a suction tube 31 of a cable 30 provided at the end of the cylindrical body 2. By the suction operation by the motor 24 built in the negative pressure generating unit 23 of the measuring device control unit 20, the through hole 7 of the cylindrical body 2 is in the suction state. When the through-hole 7 is in the suction state, the slice body located at the distal end portion 5 of the cylindrical body 2 is sucked into the inside.

  The through-hole 7 of the cylindrical body 2 absorbs the object to be measured from the tip portion 5 and releases it after a predetermined time. The penetration depth into the cylindrical body 2 is such that the optical prisms 15 and 16 and the light emitting section 18 are disposed between the inner side surface portion 10 of the through hole 7 having the distal end portion 5 of the cylindrical body 2 and the outer side surface portion 11 of the cylindrical body 2. It is measured by a non-contact optical measurement unit composed of the light receiving unit 19.

  The optical prisms 15 and 16 are configured to face each other, and the penetration depth of a part of the slice body into the cylindrical body 2 is determined by the axial direction of the cylindrical body 2 in the internal space of the distal end portion 5 of the cylindrical body 2. The light indicated by the arrow line from the light emitting unit 18 that irradiates in a direction orthogonal to the light is interfered with the light receiving unit 19 due to a part of the sliced body entering the cylindrical body 2, and the intensity of the light changes. Is measured.

  As described above, the penetration depth of a part of the sliced body into the cylindrical body 2 is such that the light emitted from the light emitting unit 18 interferes with the light receiving unit 19 and the intensity of the light changes. A signal from the unit 19 is input to the data processing unit 21 via the signal line 33 and is calculated as a suction amount. In addition, ON / OFF control of light emission in the light emitting unit 18 is performed by energization and interruption of the power supplied through the power supply line 32.

  In addition, a computer 40 is connected to the data processing unit 21 of the measuring device control unit 20, and the computer 40 displays data from the data processing unit 21 and stores the data in the memory 41.

  The physical property measuring apparatus 1 changes the intensity of light depending on the depth of penetration of the object to be measured from the tip 5 during measurement, the magnitude of the repulsive force of the slice body as the object to be measured against the negative pressure, and after the negative pressure is released The ability to return to the original position of the slice body can be displayed as a curve in real time on the computer 40 via the data processing unit 21.

  The suction diameter of the tip 5 of the cylindrical body 2 as a measurement probe of the physical property measuring apparatus 1 used for the measurement is 2 mm, the negative pressure is 450 mba, the measurement interval is set to 2 seconds suction, 2 seconds relaxation (suction) None). As a physical property measuring apparatus used for the measurement, a cutometer (Courage + Khazaka) is suitable.

  The size of the cylindrical body 2 of the physical property measuring apparatus 1 and the setting conditions for the suction operation are merely examples, and the present invention is not limited thereto.

  The slice body in the physical property evaluation method of the slice body is obtained by cutting or processing meat or a processed product of meat into slices, and this meat includes meat, animal meat, fish meat, or a combination thereof. Moreover, meat means livestock meat, poultry meat, and the like. Furthermore, the sliced body may be either heated or unheated. Further, the processed meat product is, for example, a meat product, which is a dried meat product, a non-heated meat product, a specific heated meat product, or a heated meat product.

  Therefore, the sliced body corresponds to, for example, sliced raw ham, loin ham, press ham, sausage, fish ham, fish sausage, raw meat, sashimi and the like.

  Further, the slice body in the physical property evaluation method of the slice body preferably has a thickness of more than 0 mm and within 5 mm, and particularly preferably has a thickness of 0.5 mm or more and 2 mm or less.

  In this case, when the thickness of the slice body is less than 0.5 mm, the slice body may be measured even if it is thinner than less than 0.5 mm if the tissue of the slice body is firm and hard. . However, it should be noted that in the case of slices thinner than 0.5 mm, the meat may be broken and measurement may not be possible. On the other hand, it is noted that thick and hard meat exceeding 2.0 mm has a small amount of meat that can be sucked in, so that the depth of penetration indicating the suction amount is low, and the difference between meats may not be confirmed.

[Physical property measurement method]
Next, a physical property measuring method for measuring the softness and elasticity of the sliced body by the physical property measuring apparatus will be described with reference to FIGS.

  FIG. 2 is a flowchart showing a process of evaluating the softness and elasticity of the sliced body by the physical property measuring apparatus. FIG. 3 is a view showing a state of suction of a sliced body inside the cylindrical body by the physical property measuring apparatus, FIG. 3A is a state inside the cylindrical body immediately after the start of suction, and FIG. FIG. 3C shows the state inside the cylindrical body immediately after a predetermined time T1 has elapsed from the start of suction. FIG. 3C shows the cylinder immediately after the predetermined time T2 has elapsed after the predetermined time T1 has elapsed and the suction operation is turned off. It is a figure which shows the state inside a cylindrical body. FIG. 4 is a diagram showing a change in the suction amount of the slice body inside the cylindrical body after the start of the suction operation shown in FIG.

  As shown in FIG. 2 and FIG. 3A, in the measurement of the hardness and elasticity by the physical property measuring apparatus 1, the main surface of the slice body 50 to be measured is spread and placed on the flat portion of the mounting table 45 ( Step S1). At this time, a food packaging film (not shown) made of polyethylene or the like is laid between the surface of the slice body 50 in contact with the mounting table 45 and the mounting table 45. This is to prevent the adhesion and friction between the slice body 50 and the mounting table 45 from affecting the measurement.

  As shown in FIG. 3A, the annular front end portion 5 of the cylindrical body 2 is brought into contact with the main surface of the slice body 50 mounted on the flat surface portion of the mounting table 45 (step S2).

  A part of the slice body 50 exposed in the surrounding space is sucked for a predetermined time T1 with a predetermined suction force in a direction indicated by a thick arrow (upward direction on the paper surface) (step S3).

  The penetration depth of a part of the slice body 50 generated by the suction from the end of the suction for a predetermined time T1 into the cylindrical body 2 is measured (step S4).

  Further, the suction operation is turned off after a predetermined time T1 has elapsed (step S5). As shown in FIG. 3B, a part of the slice body 50 has entered the cylindrical body 2 by suction.

  As shown in FIG. 4, let A be the penetration depth (suction amount) into the cylindrical body 2 at this time. The hardness of the slice body 50 is calculated from the penetration depth (suction amount) of a part of the slice body 50 into the cylindrical body 2 at the end of the predetermined time T1 suction.

  That is, the softness as an index of softness of the slice body 50 is indicated by the value of the penetration depth (aspiration amount) A. The larger the value of A, the softer the meat can be determined.

  Next, the change with time of the penetration depth into a part of the cylindrical body 2 of the slice body 50 from the end of the suction for a predetermined time T1 is measured (step S6).

  As shown in FIG. 4, the measurement of the depth of penetration of a part of the sliced body 50 into the cylindrical body 2 from the end of the predetermined time T1 suction is performed after the predetermined time T2 has elapsed from the end t1 of the predetermined suction time T1. This is performed at later t2. As shown in FIG. 3C, when the predetermined time T <b> 2 has elapsed after the suction operation is turned off, a part of the slice body 50 remains in the cylindrical body 2. As shown in FIG. 4, the depth of penetration into the cylindrical body 2 at this time is B (step S7).

  The penetration depth B of a part of the sliced body 50 into the cylindrical body 2 after the elapse of the predetermined time T2 from the end of the suction is measured, and a part of the cylindrical body of the sliced body 50 at the end of the predetermined time T1 suction. (2) The difference from the penetration depth A into the inside is calculated, and the ratio of the calculated difference in the penetration depth A into the cylindrical body 2 of the slice body 50 is calculated as a return rate to obtain elasticity ( Step S8).

  That is, the return rate (elasticity) as an index of elasticity of the sliced body is obtained by calculating the ratio from (A−B) / A. The larger the return rate, the more resilient the meat can be determined.

  The computer 40 stores the suction amount from the data processing unit 21 and the identification number of the slice body whose return rate is measured in the memory 41 (step S9).

[Correlation between sensory evaluation and physical property evaluation]
Next, the correlation between the evaluation of the hardness and elasticity of the sliced body as food by the physical property measuring apparatus and the sensory evaluation of the sliced body will be described with reference to FIGS.

  Two samples are selected from each part of each raw ham sliced from 20 raw ham logs (meat chunks of raw ham before slicing) consisting of 3 parts on the Kata side, Naka side, and Peach side. It consists of 120 sheets. In the following description, the sliced ham is referred to as “sliced ham”.

  FIG. 5 is a diagram showing measurement points on the surface of the raw ham in the evaluation of the hardness and elasticity of the sliced ham using the physical property measuring apparatus.

  As shown in FIG. 5, the fat portion 51a covers the upper surface of the sliced ham 51, and the other portion is a lean portion 51b. The measurement points are the central part a indicated by the ellipse on the surface of the sliced ham surface, the total of five points near the center of the four outer edges b, c, d, e indicated by the ellipse, and each point is measured four times, The average value of the measured values for a total of 20 times was taken as the measured value for one raw ham.

  The thickness of the raw ham is a thickness obtained by slicing the cutter with a set value of 1.2 mm.

  In addition, the raw ham logs used for the evaluation are each selected from two sliced parts. The part on the kata side and the part on the peach side are sampled at the end position as much as possible from each raw ham log, and the part on the naka side is sampled more in the center of the log.

  FIG. 6 is a diagram showing the amount of suction and the return rate measured by the physical property measuring apparatus 1 at the kata side, the Naka side, and the peach side of ham.

  As shown in FIG. 6, the suction amount is the penetration depth A after the suction period T1 measured by the physical property measuring apparatus 1 in the kata side portion, the naka side portion, and the peach side portion of the raw ham. The rate is a value calculated from the penetration depth B after a predetermined time T2 has elapsed since the suction operation OFF after the suction period T1 has elapsed. The suction amount on the vertical axis shown in FIG. 6 is the measured penetration depth A, the unit is mm, and the return rate on the horizontal axis is calculated from the measured penetration depths A and B, and the unit is%. It is.

  As shown in FIG. 6, it was measured that the amount of suction on the kata side of the raw ham measured was large, the kata side portion was soft, and the naka side site and peach side site were slightly hardened. . Moreover, the return rate was about 50% in the part on the Kata side, and the elasticity was slightly weak, and it was confirmed that the return rate in the part on the Naka side and the part on the peach side exceeded 50% and had elasticity. In FIG. 6, the distribution state of the suction amount and the return rate is indicated by a thick arrow.

  FIG. 7 is a diagram showing the results of sensory evaluation of two portions of each portion of the ham side portion, the naka side portion, and the peach side portion.

  The sensory evaluation is performed by six evaluators in a five-step evaluation (1 to 5). In addition, 1 of 5 grades shows the softest, 5 of 5 grades shows the hardest, and the hardest evaluation value is 30. As shown in FIG. 7, in the sensory evaluation, the part on the Kata side is 8 or 9 of 10 or less, the part on the Naka side is 18 and 23 exceeding 15, and the part on the peach side is 24 or more. Yes, 24 and 28. In addition, in FIG. 7, the distribution state of the hardness in the sensory evaluation is indicated by a thick arrow, and the part on the side of the naka and the part on the peach side are harder than the part on the side of the Kata. It was found that there was a correlation with the measurement result that the site on the Naka side and the site on the peach side were harder than the site on the Kata side.

  Thereby, there is a correlation between the hardness and softness from the measurement result by the physical property measurement apparatus 1 of sliced ham and the hardness and softness in the texture by the sensory test, and it is confirmed that they match, and the physical property measurement It was confirmed that the evaluation of the hardness using the device 1 is effective.

  In general, raw ham logs (meat chunks of raw ham before slicing) consisting of three parts, the kata side, the Naka side, and the peach side, are the part on the Naka side and the part on the peach side rather than the part on the Kata side. It is known to those skilled in the art that this is harder, and this is consistent with the result of the evaluation of hardness and softness by the physical property measuring apparatus 1, and a correlation was also found in this respect.

  Next, without specifying the Kata side, Naka side, and Peach side parts, the suction amount and return rate measured and evaluated by the physical property measurement device of randomly extracted sliced ham, and the sensory evaluation of the same product The comparison will be described with reference to FIGS.

  FIG. 8 is a diagram showing the suction amount and the return rate measured by the physical property measuring device of randomly extracted sliced ham.

  Note that the number of sliced ham samples extracted at random is six, and the names of the samples are S1, S2, S3, S4, S5, and S6. Moreover, the measurement location is the same as the location shown in FIG. 5, and a total of 5 locations near the center of the center portion a indicated by the ellipse on the surface of the sliced ham and the four outer edge portions b, c, d, e indicated by the ellipse. Each part was measured four times, and the average value of the measured values for a total of 20 times was taken as the measured value for one piece of raw ham.

  FIG. 9 is a diagram showing the evaluation results of softness in sensory evaluation of raw ham measured by a physical property measuring apparatus. FIG. 9 shows the amount of suction shown in FIG. 8 with dots for each sample, and shows a line connecting the points for each sample.

  FIG. 10 is a diagram showing an evaluation result of elasticity in sensory evaluation of raw ham measured by a physical property measuring apparatus. FIG. 10 shows the return rate shown in FIG. 8 with dots for each sample, and shows a line connecting the points for each sample.

  As shown in FIG. 8, according to the physical property measurement apparatus, samples S1 and S2 were measured to have a suction amount of about 1 mm and were soft. Samples S3, S4, S5, and S6 were measured to have a suction amount of about 0.5 mm and were hard.

  On the other hand, the sensory evaluation shown in FIG. 9 was performed by six evaluators in a five-step evaluation (1 to 5). In addition, 5 of 5 grade evaluation shows the softest, 1 of 5 grade evaluation shows the hardest, and the softest evaluation value is 30.

  As shown in FIG. 9, the samples S1 and S2 have an evaluation value of 25 and were evaluated to be soft as a texture. Samples S3, S4, and S5 had an evaluation value of around 15, harder than samples S1 and S2, and normal softness. Sample S6 has an evaluation value of less than 10 and is evaluated as being hard. Correlation with the measurement results that samples S1 and S2, which are measurement results by the physical property measuring apparatus, are soft and samples S3, S4, S5, and S6 are hard. A relationship was found.

  Further, as shown in FIG. 8, according to the physical property measurement apparatus, samples S1 and S2 were measured to have a return rate of less than 50% and a low elasticity. Samples S3, S4, S5, and S6 had a return rate exceeding 50%, and were measured to be elastic.

  The sensory evaluation shown in FIG. 10 is performed by six evaluators in a five-step evaluation (1 to 5) that there is elasticity. Incidentally, 5 in the 5-level evaluation indicates that the elasticity is the most, and 1 in the 5-level evaluation indicates that the elasticity is the least. When the elasticity is the highest, the evaluation value is 30.

  As shown in FIG. 10, the samples S1 and S2 were evaluated as having an elasticity evaluation value of around 10 in sensory evaluation and having low elasticity as a texture. Further, the samples S3, S4, and S5 were more elastic than the samples S1 and S2, and the evaluation value of elasticity was about 20, and it was evaluated that the samples had elasticity as a texture. In addition, the sample S6 is evaluated to have an evaluation value of 29, and the elasticity as the texture is further increased, and the samples S3, S4, S5, and S6 are more elastic than the samples S1 and S2 that are the measurement results by the physical property measurement apparatus. Correlation with the measurement results was found.

  Thus, there is a correlation between the hardness and softness from the measurement result of the physical property measurement device of sliced ham and the texture and hardness by sensory test, and it is confirmed that they match, and the physical property measurement It was confirmed that the evaluation of hardness and softness by an apparatus is effective.

  In addition, there is a correlation between the return rate calculated from the measurement result by the physical property measurement apparatus 1 and the elasticity of the texture by the sensory test, and it is confirmed that both match, and based on the return rate by the physical property measurement apparatus 1 It was confirmed that the elasticity evaluation is effective.

  Note that these data on hardness / softness (aspiration amount), elasticity (return rate) by the physical property measuring device, and hardness, softness, elasticity by sensory test are examples of measurement and are not limited thereto. .

[Effect of physical property evaluation method of sliced body]
As described above, the slice body has conventionally evaluated the texture by biting (pressing with teeth) by a person, but the present invention is a suction type that measures the amount of suction by sucking the surface of food. By doing, the same result as human sensory evaluation can be obtained. For this reason, according to the present invention, it has become possible to evaluate the softness and elasticity of thin foods such as sliced ham, which could be evaluated only with a conventional texture.

  That is, the sliced body can be evaluated by suction, which is the opposite operation to pushing. For this reason, in addition to human sensory evaluation, an objective index can be obtained by sucking with a measuring instrument.

  In addition, the conventional measurement methods using depressions due to jetting and breakage due to pressure match the operations of mastication, but these measurement methods cannot measure the hardness and elasticity of thin sliced meat. The physical property evaluation method of the sliced body of the present invention can measure hardness and elasticity even by suction by negative pressure, and this is a human sensory evaluation despite the fact that this is an operation contrary to mastication, such as suction. It became possible to match the evaluation of hardness and elasticity according to.

  Moreover, according to the physical property evaluation method of the sliced body according to the present invention, the result is the same as the sensory evaluation, so that it can be used for quality control of food.

  Moreover, since the measurement is performed by bringing the annular tip of the cylindrical body into contact with the main surface of the slice body, the hardness and elasticity of the slice body can be easily evaluated.

  As mentioned above, although embodiment of this invention was described, this embodiment is shown as an example and is not intending limiting the range of invention. This embodiment can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the spirit of the invention. It is included in the scope and gist of the invention, and is included in the invention described in the claims and the equivalent scope thereof.

  Moreover, the functional block shown in the functional block diagram of FIG. 1 shows the functional structure of the physical property measurement apparatus 1 in the physical property evaluation method for slices according to the present invention, and does not limit the specific mounting form. . That is, it is not necessary to implement hardware corresponding to the functional blocks in the figure, and it is of course possible to adopt a configuration in which the functions of a plurality of functional units are realized by one processor executing a program. In the embodiment, some of the functions realized by software may be realized by hardware, and further, some of the functions realized by hardware may be realized by software.

1 Physical property measurement device 2 Tubular body (measurement probe)
5 Tip 7 Through-hole (go space)
DESCRIPTION OF SYMBOLS 10 Inner side surface part 11 Outer side surface part 15, 16 Optical prism 18 Light emitting part 19 Light receiving part 20 Measuring apparatus control part 21 Data processing part 23 Negative pressure generation part 24 Motor 30 Cable 31 Suction tube 32 Power supply line 33 Signal line 40 Computer 41 Memory 45 Mounting table 50 Slice body 51 Raw ham (sliced ham)
51a Fat part 51b Red part

Claims (7)

A method for evaluating physical properties of a sliced body for evaluating the softness and / or elasticity of a sliced body made of meat as a food or a processed product of the meat,
Placing the sliced body on the flat surface of the mounting table;
One of the slice bodies exposed to the surrounding space by forming an enclosed space inside the tubular body by bringing the annular tip of the tubular body into contact with the main surface of the sliced body placed on the plane portion. Sucking the part with a predetermined suction force for a predetermined time;
Measuring the change over time of the penetration depth of the sliced body into the cylindrical body caused by the suction from the end of the suction for the predetermined time; and
A method for evaluating physical properties of a slice body, comprising a step of using a change over time in a degree of protrusion of a part of the slice body as an index indicating hardness and / or elasticity during chewing of the slice body.   The measurement of the change over time of the penetration depth of a part of the sliced body into the cylindrical body from the end of the suction for the predetermined time is measured at the end of the suction for the predetermined time and from the end of the suction. The method for evaluating physical properties of a sliced body according to claim 1, which is performed after a lapse of time.   The method for evaluating physical properties of the slice body calculates the softness of the slice body based on a penetration depth of a part of the slice body into the cylindrical body at the end of the suction for the predetermined time. The method for evaluating physical properties of a sliced body according to claim 1 or 2. The physical property evaluation method of the slice body measures the depth of penetration of a part of the slice body into the cylindrical body after a lapse of a predetermined time from the end of the suction,
The difference between the depth of penetration of a part of the slice body into the cylindrical body at the end of the predetermined time suction and the part of the slice body into the cylindrical body at the end of the predetermined time suction. The physical property evaluation method for a sliced body according to claim 2 or 3, wherein the elasticity is calculated by calculating a ratio at the penetration depth as a return rate.   The penetration depth of a part of the sliced body into the cylindrical body is the light from the light emitting unit that irradiates the internal space of the tip of the cylindrical body in a direction perpendicular to the axial direction of the cylindrical body. 5. The calculation according to claim 1, wherein a part of the slice body is interfered with the light receiving unit due to intrusion into the cylindrical body and the intensity of the light changes. Among them, the physical property evaluation method for a sliced body according to any one of the above.   The method for evaluating physical properties of a sliced body according to any one of claims 1 to 5, wherein the meat is meat, animal meat, fish meat, or a combination thereof. The processed meat product is a meat product, which is a dried meat product, a non-heated meat product, a specific heated meat product, or a heated meat product. 2. A method for evaluating physical properties of a sliced body according to 1.

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