JP2003114218A - Porous food palatability evaluation method, porous food data processing device, porous food palatability evaluation method and program for executing porous food palatability evaluation method by computer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an evaluation method for evaluating experimentally the palatability of porous food. SOLUTION: This porous food palatability evaluation method is characterized by analyzing acoustically the sound and/or the vibration generated at the crush and/or mastication time of the porous food, and evaluating the palatability of the porous food by using a numerical value acquired by the acoustic analysis.

Description

Detailed Description of the Invention

[0001]

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

[0002]

2. Description of the Related Art For fried foods, snacks such as cookies, and porous foods such as rice crackers, the crispy texture when put in the mouth and chewed is very important in terms of quality. Deterioration in texture is a cause of a significant decrease in commercial value. Therefore, it is important to correctly evaluate the crispy texture of the porous food, and conventionally, the texture of the porous food has been evaluated by a sensory test. Such a sensory test is a method mainly used for evaluation of flavor, texture, and the like that are difficult to measure by a device, and it is known that accurate data can be obtained with high accuracy.

On the other hand, however, it is difficult to select and train the panelists in the sensory test, and since a plurality of panelists are used in performing the sensory test, it takes time to adjust the schedule of the panelists. Yes, it has an inefficient aspect.

[0004] In recent years, food textures such as hardness (hardness), splineness (elasticity), blitterness (brittleness), chewness (chewability), stickiness (crispy), and crispness (crispness) have been developed. Attempts have been made to evaluate it by analyzing equipment such as rheometers, and some results have been obtained.

Regarding porous foods, the quantification of the size of the pores present in the porous food and the relationship between the pore structure and the physical properties have been examined, but the direction of the pores has not yet been evaluated ( A. H. Barrett, M. Pele
g: J. Food Sci, 57, 1253-125
7, 1992).

Regarding masticatory sound, there is a document disclosing a technique for frequency-analyzing a voice input from a microphone by FFT (C. Dacremont: J. Tex).
pure Studies, 26, 27-43, 199
5), foods such as almonds and carrots are classified into three types of textures, which are crispy, crunchy, and crispy. However, there is no description of changes in texture, particularly crispness, during storage of porous foods.

[0007] Further, there is a document in which a chewing sound of snacks and a crushing sound of potato chips are subjected to FFT analysis and a large amount of analysis is performed (LM Duizer, OH Camp).
anella: Journal of Texture
Studies, 29, 397-411, 1998.
And P.P. Wide, Conf Proc IEEEIn
strum Meas Technology Conf,
1,570-575, 1997). However, the method described in the above-mentioned document is not established as an evaluation method in place of sensory evaluation, and much less is described about roughness and sharpness.

Attempts have also been made to design a measuring device for evaluating the crispness of food (SK Seymou).
r, Pap Am Soc Agric Eng, 2
4, 1984) only shows the sound pressure level in the low to medium frequency range of 0.5 to 3.3 kHz in the document, and judges the correlation with the texture and as an evaluation method instead of sensory evaluation. Not established.

Regarding the mechanical properties, evaluation by a bending test of texture (EV HEck, K. Allaf)
and J. M. Bouvier: J. Texture
Studies, 26, 11-25, 1995), frequency analysis by fast Fourier transform (FFT) of stress-strain curve (F. Rohde, MD Norm).
and and M.D. Peleg: J. Texture
Studies, 25, 77-95, 1993), an analysis for obtaining the dimension number of a stress-strain curve based on the fractal theory (A. Borges, M. Peleg: J.T.
extractStudies, 27, 243-255,
1996) and so on.

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

Therefore, conventionally, there was no method for experimentally evaluating the texture of porous foods, and they relied on sensory tests. An evaluation method and an evaluation system for experimentally evaluating feeling, particularly crispness have been desired.

[0012]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an evaluation method and an evaluation system for experimentally evaluating the texture of porous foods.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present specification, "texture of porous food"
Means so-called crispness.

The food for which the texture is evaluated in the present invention is a porous food. Porous foods are biscuits, crackers, preshells, cookies, corn puffs, corn flakes, popcorns, potato chips, etc. that have a porous structure caused by the diffusion of evaporative components in the material, or the expansion of fine gas bubbles injected into the material. Examples include snacks, rice crackers such as rice crackers and hail, fried foods such as tempura batter and fried oysters. Especially puff machines,
Examples include those obtained by expansion molding with a pressure extruder or the like.

The texture of food is usually hardness (hardness),
Sprinkiness, elasticity, brittleness,
It is evaluated by chewingness, stickiness, and crispness (crispness, crispness).
In the case of porous foods, crispness that is representative of the crisp texture is particularly important among the above.

The method for evaluating the texture of a porous food according to the present invention comprises acoustically analyzing the sound and / or vibration generated during crushing and / or mastication of the porous food, and using the numerical values obtained by the acoustic analysis to determine the porosity. Characterized by evaluating the texture of food. In addition, using the numerical value obtained by the acoustic analysis also includes performing correlation analysis between the numerical value obtained by the acoustic analysis and the sensory evaluation obtained by the sensory test.

In the porous food texture evaluation method of the present invention, a food crushing device is used to crush the porous food. The food crushing device is a general term for a device that compresses and cuts food, and the device generates a crushing sound when compressing and cutting food and transmits vibration to the device. Examples of the food crushing device used in the present invention include the food crushing device shown in FIG. 1 and the rheometer shown in FIG. The cutting part for cutting the food is preferably of an adapter type. It is preferable because the shape can be changed depending on the type of food. As an example, the adapter may be a lattice type or a fork type. The lattice type adapter is used when crushing croquette, tempura and the like, and the fork type adapter is used when crushing spring rolls and cookies. Further, as the food crushing device, it is preferable that the operation sound is as small as possible when measuring the crushing sound. The pushing speed of the cut portion is preferably measured at 20 to 300 mm / sec.

In the present invention, the "sound when a person chews" means the chewing 1 when a person chews a porous food.
Sounds and vibrations that occur when chewing food repeatedly until swallowing including swallowing.

An example of the food crushing device used in the present invention is shown in FIG. FIG. 1 is a perspective view showing an example of a food crushing device used in the present invention. In the food crushing device 1 shown in FIG. 1, a weight 12 is mounted on a tip portion of an arm portion 11, and the weight 12 is used. A hydraulic cylinder 13 is provided at the lower part of the arm, and the hydraulic cylinder 13 causes the arm 11 to drop at a constant speed. A food crushing unit 14 is provided at a substantially middle portion of the arm 11.
Is provided. The weight of the weight 12 causes the arm portion 11 having the food crushing portion 14 to drop, and crush the food (not shown) mounted on the sample table 16. Further, the food crushing section 14 is of an adapter type, and the shape of the food crushing section 14 can be changed depending on the type of food. Further, the food crushing device 1 is provided with a contact microphone (not shown), or a microphone (not shown) can be installed near the food crushing unit 14.

An example of the food crushing section is shown in FIGS. 2 (a) and 2 (b).
Shown in. Figure 2 (a) is a fork-type adapter,
Used when crushing spring rolls. The adapter used in the food crushing section is not limited to the one shown in FIG. 2, and any shape can be used, for example, a lattice type adapter or the like can also be used. Further, as the adapter, it is also possible to use one having a shape as shown in FIG.

In the present invention, the tactile sensation of teeth is measured by the sound and vibration when the food is crushed by the equipment and the sound and vibration when the person chews, and the force applied to the teeth from the breaking stress of the rheometer (the texture). To measure.

A rheometer, which is a type of food crushing device used in the present invention, is used as a device for measuring the mechanical properties of a substance. According to the rheometer, the compressive rupture strength (load), It is possible to measure tensile strength, cutting strength, elasticity, viscoelasticity, brittleness, tackiness, stress relaxation and cream. In the present invention, by using a rheometer, the porous food is crushed at a constant speed by a plunger, and a uniaxial compression rupture strength test is performed to measure the load, and a sound is generated when the porous food is crushed. And collect and analyze vibration.

An example of the rheometer used in the present invention is shown in FIG. FIG. 3 is a diagram showing an example of a rheometer used in the present invention. As shown in FIG. 3, the rheometer 30 includes a sample table 31, a load cell 32, which is vertically movable, and a plunger 33 connected to the load cell. The load cell 32 and the plunger 33 are provided with a contact microphone 34. A microphone 35 can be installed near the sample table 31. In addition, the porous food 39 placed on the sample table 31 is attached to the plunger 3
A measurement unit 38 that records and measures the sound of the food that is crushed by 3 and crushed by the plunger 33 is connected.

An example of the plunger is shown in FIG.
Shown in (b), (c) and (d). As shown in FIG. 4, the plunger has a rod-like shape with a flat tip (FIG. 4 (a)), a sharp tip (FIGS. 4 (b) and (c)), and a knife at the tip. Those provided (Fig. 4
(D)) and the like, but the plunger connected to the rheometer used in the present invention has a shape suitable for crushing the food whose texture is to be evaluated,
It may have any shape and is not limited to the exemplified one.

In the uniaxial compression rupture test using the above rheometer, the pushing speed of the plunger is 0.1 to
The measurement is preferably performed at 10 mm / sec, and the shape of the plunger is not particularly limited. The data collection interval (distance separating ability) is not particularly limited, but it is preferable that the data collection interval is small and the number of data collections is large. For example, the data collection interval is preferably 0.01 to 0.001 mm.

In the method for evaluating the texture of a porous food according to the present invention, in order to obtain a crushing sound and a breaking curve of the porous food, a wedge-shaped plunger is attached to the rheometer, the compression speed is 1.0 mm / sec, and data is collected. The force-deformation curve of the porous food is obtained by the uniaxial compression crushing test with the interval set to 0.01 mm (sampling frequency: 100 Hz) and the maximum strain of 0.8.

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

The porous food is crushed by a constant load using the food crushing device used in the method for evaluating the texture of porous food of the present invention, and the sound, vibration and compression rupture strength (force-deformation curve) are obtained. Further, the rheometer used in the texture evaluation method of the porous food of the present invention is used to crush the porous food at a constant speed, and the sound and vibration are obtained. The details are as disclosed in JP 2001-133374 A.

In the texture evaluation method of the porous food of the present invention, the sound and / or vibration generated during the chewing of the porous food is acoustically analyzed, and the numerical value obtained by the acoustic analysis is used to calculate the porous food. The texture can also be evaluated. To acoustically analyze sound and / or vibration generated during mastication,
Sound is picked up by the contact microphone. In this case, it may be installed anywhere on the human head (including the throat and neck), but it is preferably installed on the forehead, crown or ear. Alternatively, a normal microphone may be used to collect the sound. In this case, the microphone is brought close to the face and the sound generated during mastication is collected. FIG. 5 shows an example of a place where a microphone and a contact microphone are installed when collecting sound and / or vibration generated during mastication. In FIG. 5, a microphone is installed on the front part of a person's face, and the part where the face is marked is a contact microphone installation part. For example, contact microphones can be placed on the crown, forehead, temples, throat, inside the ears and behind the ears.

In the texture evaluation method for porous foods of the present invention, sound analysis is performed by collecting sounds and / or vibrations generated when the porous foods are crushed or when the porous foods are chewed. A recording device is used as a device for collecting sound and / or vibration. The recording device used can be the one normally used in the test for evaluating the sound. For example, it includes a microphone, a personal computer, and a recording medium. The microphone includes a microphone and a contact microphone, and the microphone is a concept including a sound level meter.

The above-mentioned microphone collects sound by converting vibration in the air, so-called "sound", into electric vibration, and the contact microphone including a sound level meter is a solid such as a bone or a food crushing device. It measures the transmitted vibration. As the contact microphone, for example, a bone conduction microphone HG17
A (made by Temuco Japan Co., Ltd.) etc. are mentioned.

As an example of the installation position of a recording device such as a microphone used for picking up sound and / or vibration, from 3 to 5 porous foods that are crushed or chewed, are given.
When installing at a distance of about 0 cm and collecting sound with a contact microphone, 1 to 3 from the food cutting part of the food crushing device
Wear it at a distance of 0 cm. The installation position of the recording device such as a microphone is not limited to the above distance, and may be any position capable of stably collecting the sound of crushing or chewing the porous food.

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

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

[0035]

[Equation 1] In the formula, N ′: loudness at each critical band number (Bark), that is, the denominator is the total loudness. g (z): Weighting function z depending on the critical band number The critical band number, that is, the above, represents the position of the center of gravity when N ′ weighted in g (z) is arranged on the critical band number axis. Note that the loudness indicates the loudness of a sound that a person feels, that is, "sense of loudness" (unit: sone).

In the present invention, the roughness for performing acoustic analysis is a so-called "sound roughness", which is calculated using an acoustic workstation CF85 (manufactured by Neutric Cortex Instruments). You can Roughness is an evaluation amount of a feeling of roughness that occurs when a sound changes rapidly and cannot be perceived. The definition formula of roughness (R) is shown below.

[0037]

[Equation 2]

C normalization coefficient (about 0.3; signal-dependent) r _i roughness Δz at each critical band number critical band width k _i-1 phase of change in loudness between critical band numbers i and i-1 Correlation number k ₁ Correlation coefficient of temporal change of loudness between critical band numbers i and i + 1st g (z) Weighting coefficient dependent on critical band number m Coefficient dependent on time fluctuation of time envelope signal

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

In the texture evaluation method for porous foods of the present invention, the foods of the porous foods are obtained by correlating the values calculated by the above acoustic analysis and the sensory evaluation values obtained by the sensory test of the porous foods. Evaluate the feeling. The sensory test will be described below. The sensory test is conducted by 10 panelists. Using a sensory evaluation sheet, the degree of sharpness is scored on a scale of 0 to 4. Next, the average score of 10 panelists is calculated, and the degree of sacrifice is evaluated according to the criteria shown in Table 1. Those with an average score of 3 or more are judged to have no sakumi.

[0041]

[Table 1]

Correlation Analysis Method 1 Sounds or vibrations generated when a porous food is crushed by a food crusher and sounds or vibrations generated when a person chews the porous food are transmitted to a personal computer through a microphone or a contact microphone. Capture and analyze the data for sharpness. By sharpness analysis, a high correlation with the evaluation of texture by a sensory test can be derived, which enables objective evaluation of texture, particularly crispness.

Correlation Analysis Method 2 Sound or vibration generated when the porous food is crushed by the food crushing device and sound or vibration generated when a person chews the porous food are transmitted to a personal computer through a microphone or a contact microphone. Capture and analyze the data for roughness. By analyzing the roughness, by deriving a high correlation with the evaluation of the texture by sensory test,
It enables an objective evaluation of the texture, especially crispness.

Correlation Analysis Method 3 Sounds or vibrations generated when a porous food is crushed by a food crusher and sounds or vibrations generated when a person chews the porous food are transmitted to a personal computer through a microphone or a contact microphone. Capture, data 1/1, 1 /
3, 1/6, 1/12 octave analysis was performed, and the sound pressure exposure level in a characteristic frequency band (eg 20 for croquette)
From 0 to 4000 Hz), a relationship is derived between the texture evaluation by the sensory test.

Correlation Analysis 4 This analysis is carried out as a comparative example, but the sound or vibration generated when the porous food is crushed by the food crushing device, the sound generated when a person chews the porous food, or The vibration is captured by a personal computer through a microphone or a contact microphone, and the sound pressure exposure level (10
0 to 20000Hz: Overall sound pressure exposure level)
From this, a relationship is derived between the sensory evaluation and the texture evaluation.

Next, the porous food data processing apparatus of the present invention will be described. The porous food data processing device of the present invention performs acoustic analysis using sharpness or roughness from sound and / or vibration generated during crushing and / or mastication of porous food as an acoustic evaluation amount, and obtains by the acoustic analysis. It is characterized by having a means for evaluating the texture of the porous food using the obtained numerical values.

The terms such as crushing and chewing of the porous food are as explained in the above-mentioned method for evaluating texture of porous food of the present invention. According to the porous food data processing apparatus of the present invention, the acoustic analysis is performed by using the sharpness or roughness from the sound and / or vibration generated when the porous food is crushed or chewed as an acoustic evaluation amount, and a sensory test. By deriving a high correlation with the evaluation of the texture by the, it becomes possible to objectively evaluate the texture, especially the crispness.

Next, the porous food evaluation system of the present invention will be described. The porous food evaluation system of the present invention,
The present invention is characterized by including the porous food data processing device of the present invention described above. According to the porous food evaluation system of the present invention, crushing the porous food, or performing acoustic analysis using the sharpness or roughness from the sound and / or vibration generated when chewing as an acoustic evaluation amount, by sensory test By deriving a high correlation with texture evaluation,
It enables an objective evaluation of the texture, especially crispness.

Next, a program that causes a computer to execute the porous food texture evaluation method of the present invention will be described. A program for causing a computer to execute the porous food texture evaluation method of the present invention is a program for controlling the operation of the computer and performing the porous food texture evaluation method of the present invention described above. This is a program for executing the porous food texture evaluation method of the present invention described above, in which a controlled computer is instructed by the program.

Hereinafter, the present invention will be described in more detail with reference to Examples. Needless to say, the scope of the present invention is not limited to such examples. Example 1 Putty (20 g / 1 piece) made of mashed potato was prepared.
Next, after adding 5.5-6.5 g of a batter containing modified starch, dextrin and vegetable protein, bread crumbs were added, 3 Kg of canola oil was added to a 3 L fryer, and the mixture was cooked at a temperature of 180 ° C for 5 minutes to produce croquette. Was manufactured. After cooling the produced croquette for 8 minutes, it was stored in a quick freezer at -35 ° C for 1 hour to obtain frozen croquette as frozen food. The obtained frozen croquette was put in a closed vinyl bag and then stored in a freezer at -10 ° C.

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

The crushing test of croquette was carried out using the food crushing device shown in FIG. The crushing condition of croquette is that the weight of 6 kg is mounted on the device that moves at a constant speed due to the resistance of the hydraulic cylinder, and the sample (croquette) is about 10 kg.
The croquettes were crushed with the force of. As an adapter for crushing the croquette, a grid-shaped metal pipe render (shown in FIG. 2B) was used, and the measurement was performed assuming that the croquette was cut with a kitchen knife.

As the microphone used for the measurement, a sound level meter (NL-15 manufactured by Rion Co., Ltd.) was used, and acoustic analysis software (Sy
(Cool Edit2000 manufactured by ntrillium)
Was used to collect sound pressure signals in a hard disk with a built-in personal computer. The roughness analysis of the data was performed, and the results are shown in Table 2. At the same time, panelists 10
The sensory test using the name was performed, and the results are also shown in Table 2. The sensory test method is as described above. The same test was performed on croquettes that were not stored (0 days stored).

[0054]

[Table 2]

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

[0056]

[Table 3]

Example 3 A croquette produced in the same manner as in Example 1 was crushed under the same conditions, data was analyzed by 1/12 octave, and sound pressure exposure level (2000 to 4000H) in a characteristic frequency band was measured.
z) was calculated. The results and the results of the sensory test are shown in Table 4.

[0058]

[Table 4]

Comparative Example 1 A croquette produced in the same manner as in Example 1 was crushed under the same conditions to give an overall sound pressure exposure level (100 to 2).
0000 Hz) was calculated. Table 5 shows the results and the results of the sensory test.

[0060]

[Table 5]

Next, the correlation coefficient between the results of Example 1, Example 2, Example 3 and Comparative Example 1 and the sensory evaluation points was obtained. The respective correlation coefficients are shown in Table 6, and the respective correlations are shown in FIGS. 6, 7 and 8. FIG. 6 is a graph showing the correlation between the sensory evaluation and the roughness analysis, and FIG. 7 is a graph showing the correlation between the sensory evaluation and the sharpness analysis.
Shows the correlation between the sensory evaluation and the sound pressure exposure level (2000 to 4000 Hz) in the characteristic frequency band. FIG. 9 shows the sensory evaluation and the overall sound pressure exposure level (100 to 20 Hz).
It is a figure which shows the correlation with (000 Hz).

[0062]

[Table 6]

As is clear from Table 3, Table 4 and Table 5, FIG. 5, FIG. 6, FIG. 7 and FIG. 8, Example 1, Example 2 and Example 3 show higher correlation than Comparative Example 1. Show. Therefore, according to the texture evaluation method of the porous food of the present invention, the texture of the porous food (crispness) can be evaluated by an experiment without actually performing a sensory evaluation.

Example 4 Croquette was prepared in the same manner as in Example 1 and stored in a freezer at -10 ° C. Frozen croquettes in a freezer at -10 ° C
It was taken out on the day and 12 days later, and the water content in the clothes was measured. In addition, a crushing test and a sensory test were performed after reheating using a microwave oven and heating (4 croquettes: 450 W, 2 minutes 50 seconds).

The chewing sound of croquette was measured with a contact microphone. The central part of the forehead of the person was selected as the measurement site for the masticatory sound, and the masticatory sound was measured by bringing the contact microphone into close contact with the central part of the human forehead.

As the contact microphone used for the measurement, a bone conduction microphone (HG17A: manufactured by Temuco Japan Co., Ltd.) was used, and acoustic analysis software (C manufactured by Syntrillium) was used.
The vibration acceleration signal was collected in a hard disk with a built-in personal computer by using "ool Edit2000". Roughness analysis and sharpness analysis were performed by assuming that the vibration acceleration level obtained with the reference value of 10 ⁻⁵ m / s ² was the sound pressure level, and the results are shown in Table 7. Also, a sensory test was conducted at the same time using 10 panelists, and the results are also shown in Table 7. The sensory test method is as described above. The same test was performed on croquettes that were not stored (0 days stored).

[0067]

[Table 7]

Example 5 The masticatory sound of the croquette produced in the same manner as in Example 4 was measured under the same conditions and the data was analyzed by 1/12 octave to obtain the vibration acceleration level in the characteristic frequency band (700 to 1000 Hz). It was Table 8 shows the results and the results of the sensory test.

[0069]

[Table 8]

Comparative Example 2 The chewing sound of the croquette produced in the same manner as in Example 4 was measured under the same conditions, and the overall vibration acceleration level (1
00 to 20000 Hz). Table 9 shows the results and the results of the sensory test.

[0071]

[Table 9]

Next, the correlation coefficient between the results of Examples 4 and 5 and Comparative Example 2 and the sensory evaluation points was obtained. The respective correlation coefficients are shown in Table 10, and the respective correlations are shown in FIGS.
1, FIG. 12 and FIG. 10 is a graph showing the correlation between the sensory evaluation and the roughness analysis, FIG. 11 is a graph showing the correlation between the sensory evaluation and the sharpness analysis, and FIG. 12 is a graph showing the sensory evaluation and the characteristic frequency band (700).
FIG. 13 is a graph showing the correlation between the sensory evaluation and the overall vibration acceleration level (100 to 20000 Hz).

[0073]

[Table 10]

As is clear from Table 7, Table 8, Table 9 and Table 10, FIG. 10, FIG. 11, FIG. 12 and FIG. 13, the results of Examples 4 and 5 have higher correlation than those of Comparative Example 2. showed that. Therefore, according to the texture evaluation method of the porous food of the present invention, the texture of the porous food (crispness) can be evaluated by an experiment without actually performing a sensory evaluation.

[0075]

As described in detail above, according to the method for evaluating the texture of a porous food of the present invention, the texture (crispness) of the porous food can be evaluated without actually performing a sensory evaluation. It is possible to do by.

Further, according to the texture evaluation system for porous foods of the present invention, it is possible to evaluate the texture (crispness) of the porous foods by experiments without actually conducting the evaluation by the sensory test. Becomes

Since the porous food texture evaluation system of the present invention is equipped with the porous food data processing device of the present invention, the food of porous foods can be eaten without actually conducting a sensory test of the porosity test. The feeling (crispness) can be evaluated by an experiment.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a food crushing device used in the present invention.

FIG. 2 is a diagram showing an example of a food crushing unit.

FIG. 3 is a diagram showing an example of a rheometer used in the present invention.

FIG. 4 is a diagram showing an example of a plunger.

FIG. 5 is a diagram showing an example of a place where a contact microphone is installed.

FIG. 6 is a graph showing the correlation between sensory evaluation and roughness analysis.

FIG. 7 is a graph showing the correlation between sensory evaluation and sharpness analysis.

FIG. 8: Sensory evaluation and characteristic frequency band (2000-
It is a graph which shows the correlation with the sound pressure exposure level of 4000 Hz).

FIG. 9 is a graph showing the correlation between sensory evaluation and overall sound pressure exposure level (100 to 20000 Hz).

FIG. 10 is a graph showing the correlation between sensory evaluation and roughness analysis.

FIG. 11 is a graph showing the correlation between sensory evaluation and sharpness analysis.

FIG. 12: Sensory evaluation and characteristic frequency band (700-
It is a graph which shows the correlation with the vibration acceleration level of 1000 Hz.

FIG. 13 is a graph showing the correlation between sensory evaluation and overall vibration acceleration level (100 to 20000 Hz).

[Explanation of symbols]

10 Food crushing equipment 11 Arm 12 weights 13 hydraulic cylinder 14 Food Crushing Department 16 sample table 30 rheometer 31 sample table 32 load cell 33 Plunger 34 Contact microphone 35 microphone 38 Measuring section 39 Porous food

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Fumiaki Sato             Chiba Prefecture Narashino City Tsudanuma 2-17-8 thousand             Inside the Department of Architecture, Hakko University (72) Inventor Hideki Tachibana             4-6-1, Komaba, Meguro-ku, Tokyo             Institute of Industrial Science and Technology F term (reference) 2G047 AA12 BA05 BC00                 2G061 AA02 AB03 BA20 CA20 DA01                       DA19 EA01 EA02 EA08 EB08

Claims (13)

[Claims] 1. A method of acoustically analyzing sound and / or vibration generated during crushing and / or chewing of a porous food, and evaluating the texture of the porous food using the numerical values obtained by the acoustic analysis. A method for evaluating texture of a porous food. 2. The texture evaluation method for a porous food according to claim 1, wherein the acoustic analysis is performed using sharpness and / or roughness as acoustic evaluation quantities. 3. The texture evaluation method for a porous food according to claim 1, wherein the texture is crispness. 4. The porous food texture evaluation method according to claim 1, wherein the porous food is crushed by a load applied by a food crushing device. 5. The texture of the porous food is evaluated by performing a correlation analysis between a value calculated from the acoustic analysis and a sensory evaluation value obtained by a sensory test of the porous food.
The porous food texture evaluation method according to any one of items 1 to 4. 6. Acoustic analysis is performed using sharpness and / or roughness from sound and / or vibration generated at the time of crushing and / or mastication of a porous food as an acoustic evaluation amount, and the numerical value obtained by the acoustic analysis is calculated. A porous food data processing apparatus having means for evaluating texture of a porous food using the same. 7. The porous food data processing apparatus according to claim 6, wherein the texture is crispness. 8. The porous food data processing device according to claim 6, wherein the porous food is crushed by a load applied by a food crushing device. 9. A porous food texture evaluation system, comprising the porous food data processing device according to claim 6. 10. A method of acoustically analyzing sound and / or vibration generated during crushing and / or mastication of a porous food, and evaluating the texture of the porous food using the numerical values obtained by the acoustic analysis. A program that causes a computer to execute the porous food texture evaluation method. 11. The acoustic analysis comprises sharpness and / or
Alternatively, the roughness is used as the acoustic evaluation amount.
A program for causing a computer to execute the porous food texture evaluation method according to 0. 12. A program for causing a computer to execute the porous food texture evaluation method according to claim 10, wherein the texture is crispness. 13. A program for causing a computer to execute the porous food texture evaluation method according to claim 10, wherein the porous food is crushed by a load applied by a food crushing device.