JP4587044B2 - Texture evaluation method for layered food - Google Patents

Description

  The present invention relates to a texture evaluation method for a layered food, in which the texture of the layered food is evaluated using as an index a numerical value obtained by analyzing data obtained from the result of a fracture test with a rheometer.

  Conventionally, methods for measuring and evaluating physical properties of various foods using a rheometer have been developed. For example, there is a cucumber freshness evaluation method that uses a compression tester as a rheometer and uses a fracture compression distance and strain when the cucumber is compressed and a reduction rate (Patent Document 1). Also, there is a method for measuring the collapse of molded rice by subjecting the molded rice to a uniaxial compression fracture test with a rheometer and measuring the first inflection point of the force-strain curve (Patent Document 2). Furthermore, the texture of obtaining the break curve of the co-test food, obtaining the power spectrum of the break curve, and calculating the specific peak of the power spectrum on the desired frequency region as the texture evaluation value of the co-test food (Patent Document 3).

  In addition, a method for evaluating physical properties using a rheometer has been adopted in bakery products. For example, when the crumb portion of bread is compressed and relaxed with a rheometer disk-type plunger, the maximum load applied to the plunger is measured to evaluate the hardness of the bread, and the recovery rate is calculated to calculate the A method of evaluating “tsuki” has been adopted.

JP-A-5-133862 JP 2000-39430 A JP 2001-133374 A

  By the way, in various layered foods, for example, in bakery products in which fats and oils are folded and baked or deep-fried in croissants, Danish pastries, pies, and other bread doughs, the texture that the formed layer collapses in the mouth is characteristic. The so-called “crisp” and crisp food is a layered food having a good texture. However, the method for evaluating physical properties of bread or the like cannot evaluate the characteristic crispness of the layered food. Therefore, the characteristic texture of the layered food cannot be evaluated by a human sensory evaluation test. Did not get. However, human sensory evaluation tests lack objectivity and reproducibility if they are by unfamiliar amateurs. On the other hand, even if the evaluation by a skilled sensory evaluation examiner is dependent on the subjectivity, it is inferior in objectivity and reproducibility, and further, it takes a long time to train a skilled person.

  The present invention has been made in view of the above problems, and in the texture evaluation of layered foods, it is possible to evaluate objective numerical values as indices instead of human sensory evaluations, improving objectivity and reproducibility. An object of the present invention is to provide a method for evaluating the texture of layered foods.

In order to achieve such an object, the texture evaluation method for layered food of the present invention first presses the rheometer plunger into the layered food at a constant speed and inserts it into every predetermined unit time or unit distance. In addition, the load applied to the plunger as the layered food is pressed and broken is continuously measured.
Then, the following procedure is performed by a person, by a computer, or jointly by a person and a computer.
As shown in FIG. 1, the measured value of the load for each unit time or unit distance is determined (in the case of using a computer, the measured value is stored) (S1), and the measured value of the load for each unit time or unit distance is determined. The total is calculated as the breaking energy value E (S2), and the change rate of the measured value of the load per unit time or unit distance is calculated as a differential value by differentiation with respect to each time or distance (S3). The inflection point specified based on the value is taken as the break point indicating the collapse of one layer that feels texture (S4), and the number N of break points is calculated (S5). The number N of points ”is calculated, and the calculated result is defined as the average breaking energy value EA of the collapse of one layer that feels texture (S6),
Based on the average breaking energy value EA, the texture related to the crispness of the layered food is evaluated. That is, the process includes (S1) → (S2) → (S3) → (S4) → (S5) → (S6).

  Accordingly, the average breaking energy value EA, which is the value of “breaking energy value E / number of breaking points N”, is such that the smaller the breaking strength, the more a layer that can be textured can be destroyed. This means that such a layer is fragile, and the texture of the layered food product having the fragile layer can be evaluated as being crisp. On the contrary, the larger the average breaking energy value EA, which is the value of “breaking energy value E / number of breaking points N”, the larger the breaking energy is required to break down one layer that is textured. Therefore, the layer has poor crispness, and the texture of the layered food product having the crisp layer can be evaluated as poorly crisp. In this case, in the texture evaluation of the layered food, since an objective numerical value can be evaluated as an index rather than a sensory evaluation by a human, the objectivity and reproducibility can be improved. In addition, considering the rupture for each layer, the evaluation is performed using the average rupture energy value EA which is a value of “rupture energy value E / number of rupture points N”, so that the evaluation accuracy is improved accordingly.

And, as shown in FIG. 2, in calculating the breaking energy value E, if necessary,
Create and display a graph indicating the measured load value per unit time or unit distance on the display means (display in the case of a computer) (S2a), and calculate the breaking energy value E based on the graph. Yes. That is, the process is (S1) → (S2a) → (S2) → (S3) → (S4) → (S5) → (S6).
By providing this step (S2a), the layer state and the energy state can be grasped visually, and the evaluation can be performed reliably.

In addition, as shown in FIG.
A graph indicating the measured value of the load per unit time or unit distance is created and displayed on the display means (the display in the case of a computer) (S3a). In the above step (S4), in the graph, “negative” For each portion indicating a downward inclination, the point at which the angle of the downward inclination shows a maximum value by differentiation is specified as a break point that is an inflection point.
That is, (S1) → (S2) → (S3) → (S3a) → (S4) → (S5) → (S6), or (S1) → (S2a) → (S2) → (S3) → The process is (S3a) → (S4) → (S5) → (S6).

Further, as shown in FIG. 4, in the process of (S1) → (S2) → (S3) → (S4) → (S5) → (S6), or (S1) → (S2a) → (S2 ) → (S3) → (S4) → (S5) → (S6)
If necessary, in the step (S4), the point at which the differential value changes from a “positive” value or a “0” value to a “negative” value is specified as a break point that is an inflection point.

Furthermore, as shown in FIG. 5, instead of differentiating as necessary,
For each unit time or unit distance, the value obtained by subtracting the measured value in the unit time or unit distance from the previous unit time or unit distance is a “positive” value or “0” to “negative”. The point that changes to the value "" is specified as a break point that is an inflection point (SA).
That is, the process of (S1) → (S2) → (SA) → (S5) → (S6) or (S1) → (S2a) → (S2) → (SA) → (S5) → (S6) It is in the process.

Also, as shown in FIG. 6, instead of differentiating as necessary,
The point where the measured value of the load for each unit time or unit distance turns from “increase” to “decrease” is specified as a break point which is an inflection point (SB).
That is, the process of (S1) → (S2) → (SB) → (S5) → (S6) or (S1) → (S2a) → (S2) → (SB) → (S5) → (S6) It is in the process.

In addition, as shown in FIG. 7, if necessary, in specifying the break point that is the inflection point,
A differential value graph is created and displayed on the display means (in the case of a computer, the display) (S3b),
In the step (S4), in the differential value graph, the range in which the slope is lowered from the “positive” value region to the “negative” value region and then rises again to the “positive” value region is changed. It is set as the break point which is a bending point. Specifically, in the differential value graph, a “valley” that slopes down from a “positive” value region to a “negative” value region and rises again to a “positive” value region (the “valley”). Is defined as a breakpoint, which is an inflection point. It is configured to do.
That is, the process of (S1) → (S2) → (S3) → (S3b) → (S4) → (S5) → (S6) or (S1) → (S2a) → (S2) → (S3) → The process is (S3b) → (S4) → (S5) → (S6).
This configuration of steps (S3b) and (S4) is preferable because the “valley” can be identified visually and relatively easily on the computer display.

Moreover, in evaluating the texture of the layered food based on the average breaking energy value EA, if necessary,
An average value of the average breaking energy values EA for a plurality of layered food samples adopting the same raw material composition and process is calculated, and the texture of the layered food is evaluated based on the average value.
Even when the same raw material composition and process are adopted, there is a possibility that the value of the breaking energy value E and the number of breaking points N are different for each specimen, and therefore the average breaking energy value EA is also different for each specimen. Since there is a possibility of difference, the average value of the average breaking energy values EA of the respective specimens is calculated, and evaluation based on the average value enables more accurate evaluation.

Furthermore, when evaluating the texture of the layered food based on the average breaking energy value EA, if necessary,
Set the standard value in advance,
When the calculated average breaking energy value EA of the sample of the layered food is smaller than the standard value, it is evaluated that the crispness is good.
Since evaluation can be performed simply by comparing with a preset standard value, the objectivity and reproducibility can be further improved.

Furthermore, when evaluating the texture of a plurality of layered foods based on the average breaking energy value EA, if necessary,
The layered food having the smallest average breaking energy value EA calculated for each of the samples of the plurality of layered foods is evaluated to have the best crispness.
In this case, evaluation can be easily performed between the plurality of samples without particularly setting a standard value.

  Moreover, it is set as the structure which shape | molds the sample of the layered food which evaluates the said food texture as needed. When the layered food is like a bakery product, it is relatively often expanded non-uniformly when heated, but since the dough is heated in a donut shape, the heat during heating is uniformly layered food dough This kind of harmful effect is avoided.

Furthermore, if necessary, the tip of the rheometer plunger has a conical shape, and the apex of the cone is pressed against the layered food.
By doing so, the plunger can be inserted into the layered food in a state similar to the case where the layered food is actually eaten with teeth, and the accuracy of evaluation can be further improved.

  And if needed, it is set as the structure which penetrates the front-end | tip of the said plunger to the last by the thickness of layered food. When you actually eat layered food, you usually bite to the end by the thickness without stopping chewing in the middle of the thickness of the layered food. By doing so, the plunger can be moved in the same manner as a tooth when actually eating a layered food, and it can be measured over the entire thickness direction of the food, so that a more accurate texture evaluation can be performed. And the evaluation accuracy is improved.

  Moreover, the said layered food is set as the structure which is a bakery product which folded and boiled fats and oils in croissant, Danish pastry, pie, and other bread dough as needed.

  According to the texture evaluation method for layered foods of the present invention, the texture is evaluated based on the average breaking energy value EA. Therefore, if the average breaking energy value EA is small, it is evaluated that the texture is good. If the average breaking energy value EA is large, it can be evaluated as a texture with poor crispness, and in the evaluation of the texture of layered foods, it is possible to evaluate objective numerical values instead of human sensory evaluations. And reproducibility can be improved. In addition, in consideration of the break for each layer, the evaluation is performed using the average break energy value EA which is the value of “breakage energy value E / number of break points N”, so that the evaluation accuracy can be improved accordingly. . Moreover, according to this invention, it becomes possible to judge the process conditions employ | adopted for manufacture of a layered food, and the quality of a raw material.

Hereinafter, a texture evaluation method for a layered food according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
As shown in FIG. 8, in the food texture evaluation method for layered food according to the embodiment, basically, a rheometer that measures the load applied to the plunger is used, and the plunger is pressed against the layered food at a constant speed by this rheometer. And continuously measured the load applied to the plunger with pressing / breaking of the layered food every predetermined unit time or unit distance, and sent the measured value to the computer and received the measured value The computer stores this (S1), calculates the total measured value of the pressing load per unit time or unit distance (breaking energy value E) (S2), and measures the load per unit time or unit distance. The rate of change of the value is calculated as a differential value by differentiation with respect to each time or distance (S3), and the inflection point (break point = breakage of one layer felt on texture is shown based on the differential value. The point N is specified (S4), the number N is calculated (S5), and the "breaking energy value E / the number N of breaking points" (the average breaking energy value EA of the collapse of one layer felt on texture is obtained) Calculated (S6), and based on this average breaking energy value EA, the texture of the layered food (good feeling of crispness) is evaluated.

  In the embodiment, the layered food is not particularly limited as long as it is a food that exhibits a crispness that causes the layer to collapse in the mouth when chewed with teeth, but croissants, Danish pastries, pies, other It is desirable to be a bakery product obtained by folding and baking oils and fats in bread dough.

  Further, in the embodiment, when the layered food is a bakery product, it is desirable to heat the dough shape (ring shape) into a donut shape (ring shape) when preparing the sample of the layered food. . A layered bakery product expands in the longitudinal direction when heated, but relatively often expands unevenly. Thus, the layered food which expanded nonuniformly is not desirable as a specimen of the present invention. Therefore, in the present invention, in order to avoid such adverse effects, it is desirable to heat the dough in a donut shape so that the heat at the time of heating is easily transmitted to the layered food dough.

  In addition, the thickness of the layered food is preferably 10 to 100 mm. When the thickness of the layered food is made thinner than 10 mm, the distance to which the plunger is inserted is inevitably shortened. As a result, the number of load measuring points per unit time or unit distance and the number N of breaking points to be obtained are Therefore, the accuracy of the texture evaluation of the subsequent layered food may be inferior. Conversely, it is possible to make the thickness larger than 100 mm, but in the embodiment, the thickness range is sufficient.

The rheometer used in the embodiment includes, for example, a single-axis compression breaker composed of a sample stage on which a specimen provided so as to be movable up and down, and a plunger provided above the specimen stage so as to be movable up and down. Can be used.
The shape of the plunger to be used is not particularly limited, but a conical shape is desirable. The conical shape is also not particularly limited, and in the cross-sectional view of the diameter line of the conical bottom and the apex of the conical shape, the apex angle may be acute or obtuse, for example, It is more desirable to set the angle to 30 to 90 degrees. When a conical plunger is used, the plunger is used so as to press against the layered food from the apex of the cone.

  The penetration of the plunger means that the plunger is moved from the same direction as the direction in which the layer of the layered food is formed toward the layered food, and the layered food is pressed and moved while being broken. Conversely, it also means that the layered food is moved toward the plunger in the same direction as the direction in which the layer of the layered food is formed, and moved while being pressed and broken. For example, by placing a layered food serving as a specimen on a sample stage, fixing the sample stage after the placement, and lowering the plunger at a constant speed, the plunger can be inserted into the layered food. it can. Conversely, this can be done by fixing the plunger and raising the sample table on which the layered food is placed at a constant speed. Hereinafter, the latter case will be described in detail.

  Further, in the rheometer, it is desirable to penetrate the plunger to the end by the thickness of the layered food. When the layered food is actually eaten, the bite is usually bitten to the end without stopping biting in the middle of the thickness of the layered food. It is desirable that the needle is penetrated to the end as much as possible because a more accurate texture evaluation can be performed. In the embodiment, the rheometer is used to press the plunger into the layered food at a constant speed so as to penetrate, and continuously apply the load applied to the plunger with the pressing / breaking of the layered food every predetermined unit time or unit distance. taking measurement.

Here, the constant speed is not particularly limited. However, for example, it is desirable to make a penetration of 1 mm to 10 mm every second, more preferably 3 mm to 7 mm every second.
In addition, it is preferable to shorten the unit time as much as possible and measure the load at as many times as possible because the accuracy of the texture evaluation of the subsequent layered food is improved. Specifically, for example, the unit time is desirably set to 1/100 to 1/10 seconds, and more desirably 1/70 to 1/30 seconds.
In addition, it is preferable to make the unit distance as short as possible and measure the load at as many points as possible because the accuracy of the texture evaluation of the subsequent layered food is improved. Specifically, for example, the unit distance is desirably set to 0.01 to 1 mm, and more desirably 0.05 to 0.5 mm.

More specifically, the measurement value measured by the rheometer is sent to the computer, and the computer that has received the measurement value stores the measurement value (S1).
Then, the computer calculates the total load measurement value (breaking energy value E) per unit time or unit distance (S2). The breaking energy value E is the total load received when the plunger pushes the layered food into the needle, and this means that the person bites through the layered food having the same thickness as the distance the plunger has penetrated. It can be regarded as the total energy required for this.

  As shown in FIG. 8 and FIG. 9, the calculation of the breaking energy value E is performed by a line graph (FIG. 8) showing the measured value of the load per unit time or unit distance on the display by the computer that has received the measured value. 9) may be created and displayed (S2a), and the fracture energy value E may be calculated based on the graph.

Next, the measured value for each unit time or unit distance is differentiated by time or distance by the computer, that is, the rate of change in the measured value of the load for each unit time or unit distance is differentiated to each time. Alternatively, it is calculated by differentiation with respect to the distance (S3), and an inflection point (breaking point = a point indicating a single layer collapse felt on texture) is specified based on the differential value, and the number N is calculated. To do.
Here, as shown in FIGS. 8 and 10, a differential value graph (see FIG. 10) based on the differential value may be created (S3b).

  The inflection point is a break point, that is, a point indicating a single layer collapse as perceived in texture. The number N of inflection points does not match the actual number of layers of the layered food, and is usually less than the actual number of layers. That is, as shown in FIG. 11, when the layered food is broken with the plunger, the layers of the layered food are not necessarily collapsed one by one, and the plurality of layers are gathered together while the layers are aggregated. Because it collapses every time. The same applies when eating layered food with teeth. And when the layers of the layered food collapse one by one or a relatively small number of layers aggregate while collapsing, the thickness of the group of layers that collapses at a time is relatively thin, The layered food feels crisp and has a relatively large number N of break points. On the other hand, when a relatively large number of layers are aggregated and collapsed together, the layer thickness of the layer that collapses at a time is relatively thick. It feels crisp and has a relatively small number of inflection points.

Specifically, the inflection point can be specified by, for example, the following methods (1) and (2).
(1) When differentiating the measured load value per unit time or unit distance, a graph (see FIG. 9) showing the measured load value per unit time or unit distance is created and displayed on the computer display. In the graph, for each portion showing a “negative” downward slope, an inflection point (breaking point = a point indicating the collapse of one layer felt on texture is indicated by a point at which the angle of the downward slope is maximized by differentiation. ) Can be specified (see FIG. 3 (S4)).

  In this case, from every measurement of the load in the unit time or unit distance one unit time or unit distance after the layer has collapsed once for every collapse of the layer that is felt in texture. The point where the value obtained by subtracting the measured value in the unit time or unit distance becomes a “negative” value is to identify the point where the “negative” value is the maximum. In addition, when this is shown in the differential value graph of FIG. 10, in the graph, the slope decreases from the “positive” value region to the “negative” value region, and rises again to the “positive” value region. For each “valley” that slopes (the “valley” includes a “valley” that sandwiches one or more “mountains” between them, not rising up to the “positive” value region), This means that the point of the deepest “bottom” of the “valley” (the point where the differential value is the smallest of the “valley”) is specified.

(2) Or an inflection point (breaking point = point indicating a single layer collapse felt on texture) depending on a point at which the differential value changes from “positive” or “0” to “negative”. It can be specified (see FIG. 4 (S4)). In this case, it means that the point where the layer has collapsed once is specified. When this is shown in the graph of FIG. 9, it means that the “vertex” of the “mountain” is specified for each “mountain” in which the upward inclination is completed and the downward inclination is started. In addition, when this is shown in the graph of FIG. 10, from the “positive” value region to the “negative” value region, the portion that slopes downward from the “positive” value or “0”. This means identifying the point that changes to “negative”.

Further, in the embodiment that differentiates with respect to the measured value of the load per unit time or unit distance, the inflection point may be specified as follows.
In specifying the inflection point (breaking point = a point that indicates a single layer collapse felt on the texture), a differential value graph is created and displayed on a computer display. The inflection point can be specified by a portion that forms a “valley” that slopes downward from the value region to the “negative” value region and then rises again to the “positive” value region.
In some cases, one or a plurality of “mountains” that do not rise up to the “positive” region may be formed between the “valleys”. “Tani”.
In this case, from every measurement of the load in the unit time or unit distance one unit time or unit distance after the layer has collapsed once for every collapse of the layer that is felt in texture. In other words, a point from a point where the value obtained by subtracting the measured value in the unit time or unit distance becomes a “negative” value to a point where the value becomes a “positive” value is specified. When this is shown in the graph of FIG. 9, it means that the downward slope is started and the point where the upward slope is started is specified in the graph. In addition, when this is shown in the differential value graph of FIG. 10, in the graph, the slope decreases from the “positive” value region to the “negative” value region, and rises again to the “positive” value region. Identifying a sloped “valley” (the “valley” includes a “valley” that sandwiches one or more “mountains” between them and does not slope up to a “positive” value region) means.
In an embodiment in which the portion forming the “valley” is specified, it is preferable because the “valley” can be specified visually and relatively easily on a computer display.

  The calculation of the number of inflection points can be performed by a human or the computer.

Next, based on "breaking energy value E / number N of breaking points" (average breaking energy value EA of one layer collapse felt in texture), the texture of the layered food (good feeling of crispness) is evaluated. The case where it does is demonstrated.
The value of “breaking energy value E / number of breaking points N” (average breaking energy value EA) means that the smaller the breakage of a layer that can be felt in texture with less breaking energy. Therefore, such a layer is fragile, and the texture of the layered food product having the fragile layer can be evaluated as being crisp. On the contrary, the larger the value of “breaking energy value E / number of breaking points N” (average breaking energy value EA), the larger the breaking energy is required to break down a layer that is textured. Therefore, the layer has poor crispness, and the texture of the layered food product having the crisp layer can be evaluated as poorly crisp.

  In this case, for a plurality of layered food samples adopting the same raw material composition and process, the breaking energy value E and the number N of breaking points were calculated, respectively, and the calculated “breaking energy value E / number of breaking points N”. It is desirable to calculate the average value of the value (average breaking energy value EA) and evaluate the texture of the layered food based on the average value. Here, the average value of the breaking energy value E and the number N of breaking points is calculated for a plurality of layered food specimens, and “average value of breaking energy value E / average value of the number N of breaking points” is calculated. Of course, it is also possible to calculate the average value of the average breaking energy values EA. Even when multiple layered food samples are prepared using the same raw material composition and process, for example, when the process includes a manual process, the "breaking energy" of each sample Since the value E / the number N of breaking points may be misaligned, the average value of the values of the breaking energy value E / number of breaking points N of the plurality of specimens is calculated. Based on the above, it is desirable to evaluate the texture of the layered food.

Also, in this case, when a standard value is set in advance and the calculated value of “breaking energy value E / number of breaking points N” of the sample of the layered food is smaller than the standard value, the crispness is good. It can be evaluated that there is. Also in this case, as described above, a plurality of layered foods adopting the same raw material composition and process are created, the average value of the average breaking energy values EA of the plurality of layered foods is calculated, and the average value is the standard value. It is desirable to evaluate by comparing with the value.
Furthermore, in this case, for a plurality of layered food samples employing different raw material compositions and / or processes, the breaking energy value E and the number N of breaking points were calculated, and the calculated “breaking energy value E / breaking point It can be evaluated that the sample of the layered food having the smallest value (number N) (average breaking energy value EA) has the best crispness. Also at this time, as described above, for each layered food employing different raw material blends and / or processes, a plurality of specimens are prepared, and the average value of the values of “breaking energy value E / number of breaking points N” is calculated. It is desirable to perform the evaluation by calculating and comparing the average value with that of a layered food employing another raw material composition and / or process.

  Next, a texture evaluation method for layered food according to another embodiment of the present invention will be described. Unlike the above embodiment, the layered food texture evaluation method according to another embodiment is different from the above embodiment in that it is differentiated with respect to the measured value of the load per unit time or unit distance, and the following method (1 ), (2).

(1) Instead of differentiating with respect to the measured value of the load per unit time or unit distance, for each unit time or unit distance, from the measured value at the previous unit time or unit distance, the unit time or An inflection point (breaking point = a point indicating the collapse of one layer as perceived in texture, depending on the value obtained by subtracting the measured value at the unit distance from a “positive” value or a value that changes from “0” to “negative”. ) Is specified (see FIG. 5 (SA)). That is, as shown in FIG. 5, this layered food texture evaluation method is a process of (S1) → (S2) → (SA) → (S5) → (S6) or (S1) → (S2a). → (S2) → (SA) → (S5) → (S6)

In this case, it means that the point where the layer has collapsed once is specified. When this is shown in the graph of FIG. 9, it means that the “vertex” of the “mountain” is specified for each “mountain” in which the upward inclination is completed and the downward inclination is started. In addition, when this is shown in the graph of FIG. 10, from the “positive” value region to the “negative” value region, the portion that slopes downward from the “positive” value or “0”. This means identifying the point that changes to “negative”. The method for evaluating the texture of the layered food (good feeling of crispness) is the same as described above.

(2) Also, instead of differentiating with respect to the measured value of the load per unit time or unit distance, the measured value of the load per unit time or unit distance changes depending on the point where the increase changes from “increase” to “decrease”. The inflection point (breaking point = point indicating the collapse of one layer felt on texture) is specified (see FIG. 6 (SB)). That is, as shown in FIG. 6, this layered food texture evaluation method includes the steps of (S1) → (S2) → (SB) → (S5) → (S6) or (S1) → (S2a). → (S2) → (SB) → (S5) → (S6)

  In this case, it means that the point where the layer has collapsed once is specified. When this is shown in the graph of FIG. 9, it means that the “vertex” of the “mountain” is specified for each “mountain” in which the upward inclination is completed and the downward inclination is started. In addition, when this is shown in the graph of FIG. 10, from the “positive” value region to the “negative” value region, the portion that slopes downward from the “positive” value or “0”. This means identifying the point that changes to “negative”. The method for evaluating the texture of the layered food (good feeling of crispness) is the same as described above.

Examples of the present invention will be described below.
[Example 1]
Two types of inserted fats and oils (folded fats and oils 1a and 1b) were prepared, and each of the two types of folded oils and fats was used to create 20 types of two types of Danish under the following conditions. In both cases, the Danish dough was pulled out into a donut shape by donut-shaped punching and baked to make a donut-shaped Danish. The Danish using the folded oil 1a was designated as Sample 1A, and the Danish using the folded oil 1b was designated as Sample 1B.

<Fabric formulation (mass%)>
Semi-strong powder 100
East 4
Shortening 6
Margarine 6
Granulated sugar 12
Liquid egg 4
Nonfat dry milk 4
Salt 1.6
East Food 0.1
Water absorption 70

<Process>
Mixing Low speed 2 minutes High speed 2 minutes After adding shortening and margarine, low speed 2 minutes high speed 3 minutes
Floor time 30 minutes Bench time None

<Roll-in conditions>
Retarder 2 ° C, 5-hour roll-in method 3 folds → 3 folds → 4 folds (36 layers)
<Roll-in ratio>
Dough 100
Insert oils and fats 25

<Proof conditions>
Temperature 34 ° C, humidity 78%, time 70 minutes <sintering conditions>
210 ° C for 13 minutes

  All the specimens 1A and 1B were fired, cooled at room temperature for 30 minutes, packaged, stored at room temperature for 24 hours, and ruptured using a Yamaden rheometer (RE-3305S). The breaking conditions are as follows.

<Breaking condition>
Used plunger cone type (φ18mm × 60 °)
Needle penetration speed 5mm / sec
Unit time 1/50 sec

  A graph showing the measured values of the load per unit time for all the specimens was created from the measured values obtained by the above breaking using a computer, and displayed on a computer display to calculate the breaking energy value E. Further, a differential value graph was created from this graph and displayed on a computer display. The inflection point is the part that forms a “valley” that slopes down from the “positive” value area to the “negative” value area and rises again to the “positive” value area. Identified and calculated the number. Then, “breaking energy value E / number of breaking points N” was calculated. Below, the graph of the measured value of the load per unit time and the differential value graph of each of the specimens 1A and 1B are shown in FIG. 12 and FIG.

  Below, the average value of the breaking energy values E of the specimens 1A and 1B, the average value of the number N of breaking points, and the average value of the average breaking energy values EA of “breaking energy value E / number of breaking points N” are shown.

Sample 1A... E = 64026, N = 1.8, EA = E / N = 64026 / 1.8 = 35570
Specimen 1B... E = 272096, N = 8.8, EA = E / N = 272096 / 8.8 = 30920

  From this result, the specimen 1B having a smaller value of “breaking energy value E / number of breaking points N” has a smaller average breaking energy value EA of the single layer collapse felt in texture, so the value is small. The layer of the specimen 1B is fragile and crisp compared to that of the specimen 1A, and it can be evaluated that the specimen 1B has an excellent texture that is crisp compared to the specimen 1A. it can. Furthermore, it can be judged that the inserted fat 1b used for the specimen 1B is a folded fat that makes the Danish texture better than the folded fat 1a.

  In order to confirm the reliability of the method for evaluating the texture of the layered food of the present invention, using the specimens 1A and 1B, seven-point evaluation by 36 (27 men, 9 women) skilled sensory evaluation examiners Sensory evaluation (crib identification) was performed (1-very bad, 2-bad, 3-somewhat bad, 4-normal, 5-somewhat good, 6-good, 7-very good). The results are shown below.

Specimen 1a ... 3.8
Sample 1b ... 4.5 *
* As a result of the significant difference test (student's t-test), sample 1B is significantly different from sample 1A with a reliability of 95% or more.

  In the sensory evaluation test, it was found that the specimen 1B was more crisp than the specimen 1A. It has been confirmed that the texture evaluation result of the layered food according to the present invention shows the same tendency as the sensory evaluation result by a skilled sensory evaluation examiner. Rather, since the present invention is an evaluation based on objective numerical values, it can be said that the present invention is a more effective texture evaluation method for layered foods than an evaluation by a sensory evaluation test.

[Example 2]
Of the specimen preparation conditions of Example 1, the oil / fat 2 is used as the oil / fat, 100% of the semi-strong powder a is used as the dough-mixed wheat flour (specimen 2A), 60% of the semi-strong powder and 40% of the medium flour b. Use a combination (specimen 2B), use a combination of quasi-strong powder a60% and medium strength powder c40% (specimen 2C), use a combination of quasi-strong powder a60% and thin powder d40 (specimen 2D) Prepared 20 pieces of 4 types of Danish under the same conditions as in Example 1.

  After firing all the specimens 2A, 2B, 2C and 2D, they are cooled for 30 minutes at room temperature, packaged and stored at room temperature for 24 hours, using a Yamaden rheometer (RE-3305S). Ruptured. The breaking conditions are as follows.

<Breaking condition>
Used plunger cone type (φ18mm × 60 °)
Needle penetration speed 5mm / sec
Unit time 1/50 sec

  A graph showing the measured values of the load per unit time for all the specimens was created from the measured values obtained by the above breaking using a computer, and displayed on a computer display to calculate the breaking energy value E. Further, a differential value graph was created from this graph and displayed on a computer display. The inflection point is the part that forms a “valley” that slopes down from the “positive” value area to the “negative” value area and rises again to the “positive” value area. Identified and calculated the number. Then, “breaking energy value E / number of breaking points N” was calculated. Below, the graph of the measured value of the load per unit time and the differential value graph of each specimen 2A, 2B, 2C and 2D are shown in FIG. 14 and FIG.

  Below, the average value of the breaking energy values E of the specimens 2A, 2B, 2C and 2D, the average value of the number N of breaking points, and the average of the average breaking energy values EA of "breaking energy value E / number of breaking points N" Indicates the value.

Sample 2A... E = 134900, N = 3.2, EA = E / N = 134900 / 3.2 = 42156
Sample 2B... E = 97220, N = 2.8, EA = E / N = 97220 / 2.8 = 34721
Sample 2C... E = 190700, N = 3.4, EA = E / N = 190700 / 3.4 = 56088
Sample 2D... E = 111500, N = 3.8, EA = E / N = 111500 / 3.8 = 29342

  Since the specimen 2D having the smallest value of “breaking energy value E / number of breaking points N” has the smallest average breaking energy value EA of the collapse of one layer felt in texture, compared to other specimens, The sample 2D layer having the smallest value is the most brittle and crisp compared to the other sample layers, and the sample 2D Danish has the best crisp texture compared to the other samples. It can be evaluated as having. Furthermore, it can be determined that the combination of flour used in the specimen 2D is a combination of flour that makes the texture of Danish most crisp compared to other combinations of flour.

  Further, the specimen 2B having the second smallest value of “breaking energy value E / number of breaking points N” is inferior to the specimen 2D, but has a better crispness than the specimen 2A and the specimen 2C. The sample 2A having the third smallest value “value E / number of break points N” is inferior to the sample 2D and the sample 2B, but can be evaluated as having better crispness than the sample 2C.

  In order to confirm the reliability of the food texture evaluation method for layered food of the present invention, 36 (27 males, 9 females) skilled sensory evaluation examiners using the specimens 2A, 2B, 2C and 2D The sensory evaluation (crisp identification) was performed with a 7-point evaluation (1-very bad, 2-bad, 3-slightly bad, 4-normal, 5-slightly good, 6-good, 7-very good). . The results are shown below.

Specimen 2A ... 4.5
Specimen 2B ... 4.8
Specimen 2C ... 3.4 **
Specimen 2D ... 4.9
** As a result of the significant difference test (student's t-test), there is a significant difference with respect to specimen 2A with a reliability of 99% or more.

  Also in the sensory evaluation test, the result was that the specimen 2D was the most crisp compared to the other specimens. Further, as the value of “breaking energy value E / number of breaking points N” becomes smaller, it was confirmed that the sensory evaluation tends to be higher (good).

  FIG. 16 is a graph in which the sensory evaluation identification value is plotted on the horizontal axis and the value of “breaking energy value E / number of breaking points N” is plotted on the vertical axis. As a result, since a high correlation coefficient of R &sup2; = 0.9483 was obtained, the texture evaluation result of the layered food according to the present invention tends to approximate the sensory evaluation test result by a skilled sensory tester. It could be confirmed. Rather, since the present invention is an evaluation based on objective numerical values, it can be said that the present invention is a more effective texture evaluation method for layered foods than an evaluation by a sensory evaluation test.

[Example 3]
Two types of inserted fats and oils (folded fats and oils 3a and 3b) were prepared, and 20 pieces of each of two types of apple pies were created using the respective inserted fats and oils under the following conditions. The apple pie using the inserted oil and fat 3a was designated as specimen 3A, and the apple pie using the inserted oil and fat 3b was designated as specimen 3B.

<Fabric formulation (mass%)>
Medium flour 100
East 0.5
Shortening 10
Liquid egg 8
Nonfat dry milk 2
Salt 1.5
Water absorption 50

<Process>
Mixing Low speed 2 minutes High speed 2 minutes After adding shortening, low speed 2 minutes high speed 4 minutes
Floor time 10 minutes Bench time 90 minutes Retarder 2 ℃, 8 hours

<Roll-in ratio>
Dough 100
Insert oils and fats 45
<Roll-in conditions>
Roll-in method Three-fold → Three-fold → Four-fold (36 layers)
Retarder 2 ℃, 23 hours

<Molding>
Four fold (144 layers)
Rolling 4.5mm
45g apple filling with sand
Temperature 32 ° C, humidity 78%, time 70 minutes <sintering conditions>
215 ° C, 25 minutes

  All the samples 3A and 3B were fired, cooled at room temperature for 30 minutes, packaged, stored at room temperature for 24 hours, and fractured using a Yamaden rheometer (RE-3305S). The breaking conditions are as follows.

<Breaking condition (the part without the filling near the end of the specimen was broken)>
Used plunger cone type (φ18mm × 60 °)
Needle penetration speed 5mm / sec
Unit time 1/50 sec

  A graph showing the measured values of the load per unit time for all the specimens was created from the measured values obtained by the above breaking using a computer, and displayed on a computer display to calculate the breaking energy value E. Further, a differential value graph was created from this graph and displayed on a computer display. The inflection point is the part that forms a “valley” that slopes down from the “positive” value area to the “negative” value area and rises again to the “positive” value area. Identified and calculated the number. Then, “breaking energy value E / number of breaking points N” was calculated. Below, the graph of the measured value of the load per unit time and the differential value graph of each of the specimens 3A and 3B are shown in FIG. 17 and FIG.

  Below, the average value of the breaking energy values E of the specimens 3A and 3B, the average value of the number N of breaking points, and the average value of the average breaking energy values EA of “breaking energy value E / number of breaking points N” are shown.

Specimen 3A... E = 400007602, N = 25.3, EA = E / N = 400007602 / 25.3 = 158403
Sample 3B... E = 3516246, N = 29.6, EA = E / N = 3516246 / 29.6 = 1118879

  The specimen 3B having a smaller value of “breaking energy value E / number of breaking points N” has a smaller average breaking energy value EA of a single layer collapse felt in texture, so the layer of the specimen 3B having a smaller value. Can be evaluated as being brittle and crisp compared to that of the specimen 3A, and the specimen 3B having an excellent texture with crispness compared to the specimen 3A. Furthermore, it can be determined that the folded oil / fat 3b used for the specimen 3B is a folded oil / fat that makes the texture of the pie more crisp compared to the folded oil / fat 3a.

  In order to confirm the reliability of the method for evaluating the texture of the layered food of the present invention, using the specimens 3A and 3B, a seven-point evaluation by 36 (23 men, 13 women) skilled sensory evaluation examiners Sensory evaluation (crib identification) was performed (1-very bad, 2-bad, 3-somewhat bad, 4-normal, 5-somewhat good, 6-good, 7-very good). The results are shown below.

Specimen 3A ... 4.2
Specimen 3B ... 4.6 *
* As a result of the significant difference test (student's t-test), sample 3B is significantly different from sample 3A with a reliability of 95% or more.

  Also in the sensory evaluation test, a result was obtained that the specimen 3B was more crisp than the specimen 3A. It was confirmed that the texture evaluation result of the layered food according to the present invention showed the same tendency as the sensory evaluation test result by a skilled sensory evaluation tester. Rather, since the present invention is an evaluation based on objective numerical values, it can be said that the present invention is a more effective texture evaluation method for layered foods than an evaluation by a sensory evaluation test.

  In the above embodiment, calculation is mainly performed using a computer. However, the calculation is not necessarily limited to this, and all or part of the calculation may be performed by a human, and may be changed as appropriate. . The display means is not limited to a computer display, and may be paper on which data is printed, and may be changed as appropriate.

It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on Claim 1 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on Claim 2 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on Claim 3 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on Claim 4 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on Claim 5 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food based on Claim 6 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food based on Claim 7 of this invention. It is a flowchart which shows the structure of the food texture evaluation method of the layered food which concerns on embodiment of this invention. It is a graph which shows an example of the measured value of the load for every unit time or unit distance displayed on a display in the texture evaluation method of the layered food concerning an embodiment of the invention. In the texture evaluation method for layered food according to the embodiment of the present invention, each time or distance is displayed on the display, and the change rate of the measured value of the load per unit time or unit distance shown in FIG. It is a graph which shows an example of the differential value graph calculated by differentiation with respect to. It is a figure which shows the state in the case of breaking a layered food with a plunger. FIG. 4A is a measurement value graph of the specimen 1A load, and FIG. 5B is a measurement value graph of the specimen 1B load according to the first embodiment of the present invention. FIG. 4A is a differential value graph of the sample 1A, and FIG. 4B is a differential value graph of the sample 1B according to the first embodiment of the present invention. According to the second embodiment of the present invention, (a) a measured value graph of the load of the specimen 2A, (b) a measured value graph of the load of the specimen 2B, (c) a measured value graph of the load of the specimen 2C, (d) Is a measurement value graph of the load of the specimen 2D. According to the second embodiment of the present invention, (a) is a differential value graph of the sample 2A, (b) is a differential value graph of the sample 2B, (c) is a differential value graph of the sample 2C, and (d) is a differential value of the sample 2D. It is a value graph. It is a graph which shows the correlation with the sensory evaluation identification value and the average breaking energy value EA of "the breaking energy value E / the number N of breaking points" concerning Example 2 of this invention. FIG. 4A is a measurement value graph of the load on the specimen 3A, and FIG. 5B is a measurement value graph of the load on the specimen 3B according to the third embodiment of the present invention. FIG. 5A is a differential value graph of the specimen 3A, and FIG. 5B is a differential value graph of the specimen 3B according to the third embodiment of the present invention.

Claims (12)

The rheometer plunger is pressed into the layered food at a constant speed and inserted, and the load applied to the plunger along with pressing / breaking of the layered food is measured continuously for each predetermined unit time or unit distance.
Determine the load value per unit time or unit distance,
Calculate the total load measurement value per unit time or unit distance as the breaking energy value E,
The rate of change of the measured value of the load per unit time or unit distance is calculated as a differential value by differentiation for each time or distance,
As the break point indicating the collapse of one layer that feels the inflection point specified on the basis of the differential value,
Calculate the number N of break points,
“Break energy value E / number of break points N” is calculated, and the calculated result is defined as an average break energy value EA of the collapse of one layer that feels texture.
On the basis of the average breaking energy value EA, when evaluating the texture related to the crispness of the layered food ,
When a standard value is set in advance and the calculated average breaking energy value EA of the sample of the layered food is smaller than the standard value,
A method for evaluating the texture of a layered food, which is a bakery product in which fats and oils are folded and baked or fried in croissants, Danish pastries, pies and other bread doughs, wherein the crispness is evaluated to be good . The rheometer plunger is pressed into the layered food at a constant speed and inserted, and the load applied to the plunger along with pressing / breaking of the layered food is measured continuously for each predetermined unit time or unit distance.
  Determine the load value per unit time or unit distance,
  Calculate the total load measurement value per unit time or unit distance as the breaking energy value E,
  The rate of change of the measured value of the load per unit time or unit distance is calculated as a differential value by differentiation for each time or distance,
  As the break point indicating the collapse of one layer that feels the inflection point specified on the basis of the differential value,
  Calculate the number N of break points,
  “Break energy value E / number of break points N” is calculated, and the calculated result is defined as an average break energy value EA of the collapse of one layer that feels texture.
  On the basis of the average breaking energy value EA, when evaluating the texture related to the crispness of a plurality of layered foods,
For croissants, Danish pastries, pies and other bread dough, characterized in that the layered food with the smallest average breaking energy value EA calculated for each of the samples of the plurality of layered foods is evaluated as having the best crispness. A method for evaluating the texture of a layered food, which is a bakery product that is obtained by folding and baking oil or fat. In calculating the breaking energy value E,
Create and display a graph showing the measured load value per unit time or unit distance on the display means,
The method for evaluating the texture of a layered food according to claim 1, wherein the breaking energy value E is calculated based on the graph. In performing the differentiation,
Create and display a graph showing the measured load value per unit time or unit distance on the display means,
In the graph, for each portion showing a "negative" descending slope, a point at which the angle of the descending slope shows a maximum value by differentiation is specified as a break point which is an inflection point. Or the texture evaluation method of the layered food as described in 3.   The layered food according to claim 1, 2 or 3, wherein the differential value is specified as a break point which is an inflection point, a point at which the differential value changes from a "positive" value or a value from "0" to "negative". Texture evaluation method. Instead of differentiating,
For each unit time or unit distance, the value obtained by subtracting the measured value in the unit time or unit distance from the previous unit time or unit distance is a “positive” value or “0” to “negative”. The method for evaluating the texture of a layered food product according to claim 1, wherein a point that changes to a value of “is specified as a break point that is an inflection point. Instead of differentiating,
The layered state according to claim 1, 2 or 3, wherein a point at which the measured value of the load per unit time or unit distance turns from "increase" to "decrease" is specified as a break point which is an inflection point. Food texture evaluation method. In specifying the break point that is the inflection point,
Create and display a differential value graph on the display means,
In the differential value graph, the range of the inclining point that falls from the “positive” value region to the “negative” value region and then rises again to the “positive” value region is defined as the inflection point. The texture evaluation method for layered food according to claim 1, 2, or 3. In evaluating the texture of the layered food based on the average breaking energy value EA,
For a plurality of layered food samples adopting the same raw material composition and process, the average breaking energy value EA is calculated for each sample, and the average value of the obtained average breaking energy values EA is calculated. According to claim 1, 2, 3, 4, 5, 6, 7 or 8, wherein the texture of the layered food is evaluated as an average breaking energy value EA of the layered food when the blending and the process are adopted. The texture evaluation method of the layered food as described.   The layered food texture evaluation method according to claim 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein the sample of the layered food for evaluating the texture is formed into a ring shape. .   The tip of the plunger of the rheometer has a conical shape, and the apex of the cone is pressed against the layered food, and pressed. The method for evaluating the texture of a layered food according to 8, 9 or 10. The layered food according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or 11, wherein the tip of the plunger is penetrated to the end by the thickness of the layered food. Texture evaluation method.