JP2014038025A - Food texture evaluation device and food texture evaluation method - Google Patents

Food texture evaluation device and food texture evaluation method Download PDF

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JP2014038025A
JP2014038025A JP2012179978A JP2012179978A JP2014038025A JP 2014038025 A JP2014038025 A JP 2014038025A JP 2012179978 A JP2012179978 A JP 2012179978A JP 2012179978 A JP2012179978 A JP 2012179978A JP 2014038025 A JP2014038025 A JP 2014038025A
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food
hard palate
compressed
cine
test food
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JP5919137B2 (en
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Takahisa Nishitsu
貴久 西津
Yukihiro Iida
幸弘 飯田
Michihiro Sakakibara
通宏 榊原
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Nisshin Seifun Group Inc
Gifu University NUC
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Gifu University NUC
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Abstract

PROBLEM TO BE SOLVED: To provide a food texture evaluation device and a food texture evaluation method which can evaluate intraoral food texture by easily quantifying the intraoral food texture.SOLUTION: A food texture evaluation device comprises: a hard palate brace which is formed into a shape of a hard palate; a tongue model which is formed into a shape of a tongue and is made of synthetic resin; and driving means which is connected with the hard palate brace or the tongue model, and drives the hard palate brace and the tongue model in a relative manner in order to make the hard palate brace and the tongue model contact with each other and separate from each other. A food texture evaluation method includes the steps of: inserting a small amount of liquid and test target food between the hard palate brace and the tongue model; driving the hard palate brace and the tongue model by the driving means in a relative manner at a certain speed; measuring a compression area of the compressed test target food after compressing the test target food until pressure applied to a palate surface of the hard palate brace reaches palate pressure of mastication; and quantifying the food texture of the test target food on the basis of the measured compression area to evaluate the food texture of the test target food.

Description

本発明は、食品の食感評価装置及び食感評価方法に関し、特に、パン、ケーキ及びドーナツのような穀粉加工品を咀嚼する際の口溶け感等のような食感を定量的に測定して評価する食感評価装置及び食感評価方法に関する。   The present invention relates to a food texture evaluation device and a food texture evaluation method, and in particular, quantitatively measures a food texture such as a mouth melted feeling when chewing processed flour products such as bread, cakes and donuts. The present invention relates to a texture evaluation apparatus and a texture evaluation method to be evaluated.

食品の食感には、硬さ、凝集性、付着性、粘性、パリパリ感、サクサク感および油っこさといったものがあるが、例えば、パン、ケーキ及びドーナツのような穀粉加工品においては、口溶け感、具体的には、口腔内に取り込まれた食品が唾液または少量の水に溶け舌により口蓋に押しつけられ潰されるときの崩壊性がその食品のおいしさを左右する重要な要因の１つとなっている。   Food textures include hardness, cohesion, adhesion, viscosity, crispy, crispy and greasy, but for example, in processed flour products such as bread, cakes and donuts, Feeling, specifically, the disintegration property when food taken into the oral cavity is dissolved in saliva or a small amount of water and pressed against the palate by the tongue is one of the important factors affecting the taste of the food. ing.

従来、食品の食感の評価は、多数の被試験者（パネラー）の主観的評価に頼った官能評価を中心として行われてきた。しかし、官能検査を利用し精度の高い食品の評価を行うためには、評価の偏らない熟練したパネラーの育成が必要であり、また、多数のパネラーにより官能検査が行われた場合は、個人的な嗜好による評価のばらつきが統計的に小さくなってしまい正確な評価が得られないという問題があった。また、多数のパネラーにより官能検査が行われる場合は複数のパネラーのスケジュール調整が必要となり時間や手間がかかるという問題もある。
そのため、食品の食感を客観的に精度よく評価するために、器具や装置を用いて食品の食感を定量化する方法がいくつか提案されている。 Conventionally, evaluation of food texture has been performed mainly on sensory evaluation that relies on subjective evaluation of a large number of test subjects (panelists). However, in order to evaluate foods with high accuracy using sensory tests, it is necessary to train skilled panelists who are not biased in evaluation, and when sensory tests are performed by many panelists, There is a problem that the variation in evaluation due to various preferences becomes statistically small and an accurate evaluation cannot be obtained. In addition, when the sensory test is performed by a large number of panelists, it is necessary to adjust the schedules of a plurality of panelists, which takes time and labor.
Therefore, in order to objectively and accurately evaluate the food texture, several methods for quantifying the food texture using instruments and devices have been proposed.

例えば、特許文献１は、口蓋及び舌の形状をモジュール化した金属製の口蓋容器、及び舌プランジャからなる測定器具を用いて、食品を口腔内に取り込んだ際、舌の前方で口蓋前方に押しつける動きをさせた後、その食品に対し破断応力解析、テクスチャ解析、クリープ解析を行い、最大応力、最大エネルギー、硬さ応力、凝集性、付着性及び粘性率といった食品の物性を測定する方法を開示している。
特許文献２は、顎骨に相当する支持材に接続された歯に相当する複数の薄板と、基台との間に食品を挟持して破砕し、支持材に伝達されたその破砕の振動に基づいて咀嚼時の食品のサクサク感を定量化する装置を開示している。
非特許文献１は、市販の口腔内崩壊錠試験器を用いて、舌に相当する網目シート上にビスケットをのせ、口蓋に相当する錘を回転させながらビスケット上面にのせて、網目シートの細孔から少量の水を徐々にビスケットに浸透させ、ビスケットが崩壊し網目シートと錘が接触するまでの時間（崩壊時間）を測定する実験を行い、その崩壊時間と口溶け感の官能評価との間には相関性があることを示している。 For example, Patent Document 1 uses a metal palate container in which the shape of the palate and tongue is modularized, and a measuring instrument including a tongue plunger, and when food is taken into the oral cavity, the food is pushed in front of the palate in front of the tongue. Disclosed is a method for measuring physical properties of food such as maximum stress, maximum energy, hardness stress, cohesiveness, adhesion, and viscosity by performing break stress analysis, texture analysis, and creep analysis on the food after moving. doing.
Patent Document 2 is based on the vibration of the crushing that is crushed by sandwiching food between a plurality of thin plates corresponding to teeth connected to a support material corresponding to a jawbone and a base, and transmitted to the support material. An apparatus for quantifying the crispness of food during chewing is disclosed.
Non-Patent Document 1 uses a commercially available orally disintegrating tablet tester to place a biscuit on a mesh sheet corresponding to the tongue, and place the biscuit on the upper surface of the biscuit while rotating a weight corresponding to the palate. A small amount of water is gradually infiltrated into the biscuit, and an experiment is conducted to measure the time (collapse time) until the biscuit collapses and the mesh sheet and the weight come into contact with each other. Indicates that there is a correlation.

特許３３３８３９７号Japanese Patent No. 3338397 特開２００４−０１２２４２号JP 2004-012242 第１９回日本咀嚼学会抄録, ２００８, １８（ＩＩ）, １７９‐１８０.19th Annual Meeting of the Japan Mastication Society, 2008, 18 (II), 179-180.

しかし、特許文献１の測定器具の舌プランジャの形態は、舌の動きを考慮して作製されたものであるため、舌の動きを再現することはできるが、実際の舌の形状や物性、特に弾性を厳密に模して作られたものではないため、口蓋容器と舌プランジャとの間における被検食品の崩壊現象はもちろん、それに基づく口溶け感等の食感を正確に評価することはできない。また、口蓋容器及び舌プランジャはいずれも金属で作製されているため、舌表面の弾性率、形状、舌と接触する口蓋面の弾性率等の影響を受ける食感、特に、口溶け感を正確に測定することは難しい。
また、特許文献２の測定装置は、顎骨に相当する支持体に伝導する破砕の振動を測定するものであるため、破砕の振動が小さい口溶け感等のような食感を測定することは難しい。
非特許文献１の測定装置は、水分を食品の一部から徐々に浸透させ食品を崩壊させるものであるため、口腔内で生じるような、舌と硬口蓋の間隙で圧縮されながら食品全体に水分が浸透して食品が崩壊するという現象が考慮されていない。 However, the shape of the tongue plunger of the measuring instrument of Patent Document 1 is produced in consideration of the movement of the tongue, so that the movement of the tongue can be reproduced, but the actual shape and physical properties of the tongue, especially Since the elasticity is not strictly modeled, it is not possible to accurately evaluate food texture such as mouth melting feeling based on the collapse phenomenon of the test food between the palate container and the tongue plunger. In addition, since both the palatal container and the tongue plunger are made of metal, the texture, particularly the mouth melting feeling, which is affected by the elastic modulus and shape of the tongue surface, the elastic modulus of the palatal surface in contact with the tongue, etc. It is difficult to measure.
Moreover, since the measuring apparatus of patent document 2 measures the vibration of crushing transmitted to the support body corresponding to a jawbone, it is difficult to measure food texture such as a mouth melting feeling with a small crushing vibration.
Since the measuring device of Non-Patent Document 1 gradually infiltrates moisture from a part of the food and disintegrates the food, moisture is applied to the entire food while being compressed in the gap between the tongue and the hard palate as occurs in the oral cavity. The phenomenon that food penetrates due to permeation is not considered.

そこで、本発明は、このような従来技術の問題点を鑑みて、口腔内における食品の食感、特に、口溶け感等のような食感を容易にかつ精度よく定量化して評価することができる食感評価装置及び食感評価方法を提供することを目的とする。   Therefore, in view of the problems of the prior art, the present invention can easily and accurately quantify and evaluate the texture of food in the oral cavity, in particular, the texture such as a mouth melted feeling. An object is to provide a texture evaluation device and a texture evaluation method.

本発明に係る食感評価装置は、硬口蓋の形状に成形された合成樹脂からなる硬口蓋シーネと、舌の形状に成形された合成樹脂からなる舌モデルと、硬口蓋シーネまたは舌モデルに接続され、硬口蓋シーネ及び舌モデルを接離するように相対的に駆動する駆動手段と、を備え、硬口蓋シーネと舌モデルとの間に少量の液体と被検食品を挟み込み、駆動手段によって硬口蓋シーネ及び舌モデルを相対的に一定の速度で駆動して硬口蓋シーネの口蓋面にかかる圧力が咀嚼時の口蓋圧に到達するまで圧縮した後、圧縮された被検食品の圧縮面積を測定し、測定された圧縮面積で被検食品の食感を定量化して評価するものである。   The texture evaluation apparatus according to the present invention is connected to a hard palate cine composed of a synthetic resin molded into a hard palate shape, a tongue model composed of a synthetic resin molded into a tongue shape, and a hard palate cine or tongue model Drive means for relatively driving the hard palate sine and the tongue model so as to come in contact with and away from each other, a small amount of liquid and test food are sandwiched between the hard palate sine and the tongue model, and the hard means is driven by the drive means. The palate sine and tongue model are driven at a relatively constant speed and compressed until the pressure on the palate surface of the hard palate sine reaches the palate pressure during mastication, and then the compression area of the compressed test food is measured. The food texture of the test food is quantified and evaluated using the measured compressed area.

硬口蓋シーネは義歯床材料に用いられる合成樹脂からなり、舌モデルはＪＩＳタイプＥにおける硬度５〜１５度を有する合成樹脂からなることが好ましい。
さらに、舌モデルと接触する硬口蓋シーネの口蓋面に配置され、舌モデルを硬口蓋シーネに押しつけた時に口蓋面に係る圧力を検出する圧力センサと、駆動手段の駆動を制御する制御部と、を備え、制御部は、圧力センサにより検出される圧力が咀嚼時の口蓋圧に到達すると駆動手段の駆動を停止させることができる。
駆動手段は、舌モデルに接続されていることが好ましい。
駆動手段は、舌モデルが載置固定されたステージ、またはプランジャを移動させるものであることが好ましい。
咀嚼時の口蓋圧は、６〜１０ｋＰａであることが好ましく、一定の速度は、０．５〜１５ｍｍ／ｓであることが好ましい。
さらに、硬口蓋シーネと舌モデルとの間において圧縮された被検食品を撮影して、圧縮被検食品の画像を得る撮影手段と、撮影された圧縮被検食品の画像から被検食品の圧縮面積を算出する圧縮面積算出手段と、圧縮面積算出手段によって算出された圧縮面積で被検食品の食感を定量化して評価する評価手段とを備えることができる。
撮影手段は、硬口蓋シーネの口蓋面に付着した圧縮被検食品を撮影して、圧縮被検食品の画像を得るものであることが好ましい。
圧縮面積算出手段は、撮影された圧縮被検食品の画像を画像処理して、被検食品の圧縮面積を算出する画像処理手段であることが好ましい。
被検食品は、穀粉加工品であることが好ましく、液体は、人工唾液であることが好ましい。 The hard palate cine is preferably made of a synthetic resin used for a denture base material, and the tongue model is preferably made of a synthetic resin having a hardness of 5 to 15 degrees according to JIS type E.
Further, a pressure sensor that is disposed on the palate surface of the hard palate cine that comes into contact with the tongue model, detects a pressure applied to the palate surface when the tongue model is pressed against the hard palate cine, and a control unit that controls driving of the driving means, The control unit can stop driving of the driving means when the pressure detected by the pressure sensor reaches the palatal pressure during mastication.
The driving means is preferably connected to the tongue model.
It is preferable that the drive means moves the stage on which the tongue model is placed and fixed, or the plunger.
The palatal pressure during mastication is preferably 6 to 10 kPa, and the constant speed is preferably 0.5 to 15 mm / s.
Furthermore, a photographing means for photographing the test food compressed between the hard palate cine and the tongue model and obtaining an image of the compressed test food, and compression of the test food from the photographed compressed test food image A compressed area calculating means for calculating the area and an evaluation means for quantifying and evaluating the texture of the test food with the compressed area calculated by the compressed area calculating means can be provided.
The imaging means preferably captures the compressed test food attached to the palate surface of the hard palate cine to obtain an image of the compressed test food.
The compressed area calculating means is preferably an image processing means for performing image processing on a photographed image of the compressed test food to calculate a compressed area of the test food.
The test food is preferably a processed flour product, and the liquid is preferably artificial saliva.

本発明に係る食感評価方法は、硬口蓋の形状に成形された合成樹脂からなる硬口蓋シーネと、舌の形状に成形された合成樹脂からなる舌モデルとの間に少量の液体及び被検食品を挟み込んで、硬口蓋シーネと舌モデルとを相対的に一定の速度で駆動して硬口蓋シーネの口蓋面にかかる圧力が咀嚼時の口蓋圧に到達するまで圧縮し、圧縮された被検食品の圧縮面積を測定して得られた圧縮面積で前記被検食品の食感を定量化して評価するものである。   The texture evaluation method according to the present invention comprises a small amount of liquid and a test object between a hard palate cine composed of a synthetic resin molded into a hard palate shape and a tongue model composed of a synthetic resin molded into a tongue shape. Compressed test with compressed food until the pressure on the palate surface of the hard palate cine reaches the palatal pressure during mastication by driving the hard palate cine and the tongue model at a relatively constant speed with food sandwiched The texture of the test food is quantified and evaluated based on the compressed area obtained by measuring the compressed area of the food.

硬口蓋シーネは義歯床材料に用いられる合成樹脂からなり、舌モデルはＪＩＳタイプＥにおける硬度５〜１５度を有する合成樹脂からなることが好ましい。
咀嚼時の口蓋圧は、６〜１０ｋＰａであることが好ましく、一定の速度は、０．５〜１５ｍｍ／ｓであることが好ましい。
被検食品の圧縮面積の測定ステップは、硬口蓋シーネと前記舌モデルとの間において圧縮された被検食品を撮影して、圧縮被検食品の画像を得、撮影された圧縮被検食品の画像から被検食品の圧縮面積を算出するものであることが好ましく、さらに、撮影された圧縮被検食品の画像を画像処理して、撮影された圧縮被検食品の画像から圧縮面積を算出することが好ましい。
被検食品は、穀粉加工品であることが好ましく、液体は、人工唾液であることが好ましい。 The hard palate cine is preferably made of a synthetic resin used for a denture base material, and the tongue model is preferably made of a synthetic resin having a hardness of 5 to 15 degrees according to JIS type E.
The palatal pressure during mastication is preferably 6 to 10 kPa, and the constant speed is preferably 0.5 to 15 mm / s.
The step of measuring the compressed area of the test food includes photographing the test food compressed between the hard palate cine and the tongue model, obtaining an image of the compressed test food, It is preferable that the compressed area of the test food is calculated from the image, and further, the image of the photographed compressed test food is image-processed, and the compressed area is calculated from the photographed compressed test food image It is preferable.
The test food is preferably a processed flour product, and the liquid is preferably artificial saliva.

本発明によれば、人間の実際の硬口蓋と同じ形状及び硬度を有する硬口蓋シーネと、実際の舌と同じ形状及び硬度を有する舌モデルとの間に人工唾液を加えた食品を挟み込んで圧縮しているため、硬口蓋と舌の間隙で実際の咀嚼と同じような食品の崩壊を再現することができる。
また、本発明によれば、圧縮された食品の圧縮面積は、官能試験による口解け感の評価値と高い相関関係があるため、食感を定量化することができる。また、官能評価におけるわずかな相違しかない評価も、圧縮された食品の圧縮面積を測定するだけで、官能試験による評価と同等の結果を得ることができる。 According to the present invention, food containing artificial saliva is sandwiched between a hard palate cine having the same shape and hardness as an actual human hard palate and a tongue model having the same shape and hardness as an actual tongue and compressed. Therefore, the food disintegration similar to actual chewing can be reproduced in the gap between the hard palate and the tongue.
Moreover, according to this invention, since the compression area of the compressed foodstuff has a high correlation with the evaluation value of the sense of melting by a sensory test, food texture can be quantified. Moreover, the evaluation which has only a slight difference in sensory evaluation can obtain a result equivalent to the evaluation by the sensory test only by measuring the compression area of the compressed food.

本発明の一実施の形態の食感評価装置の概略構成図である。It is a schematic block diagram of the food texture evaluation apparatus of one embodiment of this invention. 図１に示す装置の硬口蓋シーネの一例であり、図２（Ａ）は、上面図であり、図２（Ｂ）は、側面図である。It is an example of the hard palate cine of the apparatus shown in FIG. 1, FIG. 2 (A) is a top view, and FIG. 2 (B) is a side view. 図１に示す装置の舌モデルの一例であり、図３（Ａ）は、上面図であり、図３（Ｂ）は、側面図である。It is an example of the tongue model of the apparatus shown in FIG. 1, FIG. 3 (A) is a top view, and FIG. 3 (B) is a side view. 本発明の一実施の形態の食感評価方法の流れを示すフローチャートである。It is a flowchart which shows the flow of the food texture evaluation method of one embodiment of this invention. 官能評価試験による評価値と実施例１による評価値との相関関係、および、官能評価試験による評価値と比較例１による評価値との相関関係を示す図である。It is a figure which shows the correlation with the evaluation value by a sensory evaluation test, and the evaluation value by Example 1, and the correlation with the evaluation value by a sensory evaluation test, and the evaluation value by the comparative example 1. FIG.

以下に、本発明に係る食品の食感評価装置及び食品の食感評価方法を添付の図面に示す好適な実施形態に基づいて詳細に説明する。
図１は、本発明の一実施の形態の食感評価装置の概略構成図である。図２は、図１に示す装置の硬口蓋シーネの構造を表す模式図であり、図２（Ａ）は、上面図であり、図２（Ｂ）は、図１に側面図である。図３は、図１に示す装置の舌モデルの模式図であり、図３（Ａ）は、上面図であり、図３（Ｂ）は、側面図である。 Hereinafter, a food texture evaluation apparatus and a food texture evaluation method according to the present invention will be described in detail based on preferred embodiments shown in the accompanying drawings.
FIG. 1 is a schematic configuration diagram of a texture evaluation apparatus according to an embodiment of the present invention. 2 is a schematic view showing the structure of the hard palate cine of the apparatus shown in FIG. 1, FIG. 2 (A) is a top view, and FIG. 2 (B) is a side view of FIG. 3 is a schematic diagram of a tongue model of the apparatus shown in FIG. 1, FIG. 3 (A) is a top view, and FIG. 3 (B) is a side view.

本発明の食感評価装置１０は、硬口蓋シーネ１２、舌モデル１４、駆動部１６、圧力センサ１８、制御部２０、撮影部２２、画像処理部２４及び評価部２６を備えるものである。
なお、本発明の食感評価装置１０においては、駆動部１６及び制御部２０は、レオメータやテクスチャアナライザ等の駆動部及び制御部で構成すればよい。
図１〜図３に示す硬口蓋シーネ１２と舌モデル１４は、硬口蓋シーネ１２と舌モデル１４との間に少量の人工唾液と穀粉加工品等の被検食品を挟み込んで圧縮するものである。
本発明に適用される被検食品としては、口溶け感等の食感が重要視される食品であれば、特に制限的ではないが、咀嚼時に唾液と混じって崩壊しやすい穀粉加工品等の食品が好ましい。ここで、穀粉加工品としては、パン、ケーキ、ドーナツ、ワッフル、スコーン、バウムクーヘン、クッキー、カステラ、ういろう、及び饅頭のような穀粉からなる食品が挙げられる。 The texture evaluation apparatus 10 of the present invention includes a hard palate cine 12, a tongue model 14, a drive unit 16, a pressure sensor 18, a control unit 20, a photographing unit 22, an image processing unit 24, and an evaluation unit 26.
In the texture evaluation apparatus 10 of the present invention, the drive unit 16 and the control unit 20 may be configured by a drive unit and a control unit such as a rheometer and a texture analyzer.
The hard palate cine 12 and the tongue model 14 shown in FIGS. 1 to 3 sandwich and compress a small amount of test food such as artificial saliva and processed flour products between the hard palate cine 12 and the tongue model 14. .
The test food applied to the present invention is not particularly limited as long as the food such as mouth melting feeling is important, but it is a food such as processed flour products that easily mix with saliva when chewed. Is preferred. Here, examples of the processed flour products include foods made of flour such as bread, cakes, donuts, waffles, scones, Baumkuchen, cookies, castella, seaweed, and buns.

硬口蓋シーネ１２は、支持体２８で固定されているものであり、図２（Ａ）に示されるような圧力センサ１８を備える。
硬口蓋シーネ１２を構成する材料は、ヒト（人間）の硬口蓋と同じ程度の硬度、弾性を有する合成樹脂である、義歯床材料用樹脂が用いられる。例えば、曲げ強さの平均値が５５ＭＰａ以上、曲げ弾性率の平均値が２０００ＭＰａ以上のポリエチレンテレフタレートグリコールを用いることができる。
硬口蓋シーネ１２の形状は、一般的な健常成人の硬口蓋の形状を有していれば、特に限定されないが、複数の歯をも含む形状とするのが好ましい。この硬口蓋シーネ１２の形状は、図２（Ｂ）に示されるように、凸部分１２ａの裏側の口蓋面を構成する陥凹部分１２ｂと、その外周部の歯部分１２ｃを有するため、穀粉加工品等の被検食品が載置された舌モデル１４を硬口蓋シーネ１２の陥凹部分１２ｂに挿入させて被検食品を硬口蓋シーネ１２と舌モデル１４との間に挟み込んで押しつぶす（圧縮する）際、実際にヒトの口腔内で生じるように、この陥凹部分１２ｂと舌モデル１４との間で被検食品全体に水分（人工唾液）を浸透させつつ被検食品を崩壊させることができる。 The hard palate cine 12 is fixed by a support 28 and includes a pressure sensor 18 as shown in FIG.
As the material constituting the hard palate cine 12, a resin for a denture base material, which is a synthetic resin having the same degree of hardness and elasticity as a human (human) hard palate is used. For example, polyethylene terephthalate glycol having an average value of flexural strength of 55 MPa or more and an average value of flexural modulus of 2000 MPa or more can be used.
The shape of the hard palate cine 12 is not particularly limited as long as it has the shape of a general healthy adult hard palate, but it is preferably a shape including a plurality of teeth. As shown in FIG. 2 (B), the shape of the hard palate cine 12 has a recessed portion 12b that constitutes the palate surface on the back side of the convex portion 12a and a tooth portion 12c on the outer peripheral portion thereof. The tongue model 14 on which the test food such as a product is placed is inserted into the recessed portion 12b of the hard palate cine 12, and the test food is sandwiched between the hard palate cine 12 and the tongue model 14 and crushed (compressed). ) In the meantime, the test food can be disintegrated while allowing moisture (artificial saliva) to permeate the entire test food between the recessed portion 12b and the tongue model 14 so as to actually occur in the human oral cavity. .

硬口蓋シーネ１２の形成方法は、例えば、まず、健常成人の上顎の印象を、可溶性アルギン酸塩と硫酸カルシウムとの硬化反応を利用するアルジネ―ト印象材を用いて取得した後、得られた印象に硬石膏を流し込んで上顎石膏模型を作製し、次いで、加圧成型器（例えば、商品名：エルコプレス／登録商標）を用いて、義歯床材料であるポリエチレンテレフタレートグリコール（例えば、商品名：エルコジュール／登録商標）を上顎設計模型に圧接することにより、硬口蓋シーネ１２を作製される。   The method of forming the hard palate cine12 is, for example, first obtaining an impression of the upper jaw of a healthy adult using an alginate impression material that utilizes the curing reaction between soluble alginate and calcium sulfate, and then obtaining the obtained impression. An upper plaster model is prepared by pouring hard plaster into the base, and then using a pressure molding device (for example, trade name: Elko Press / registered trademark), polyethylene terephthalate glycol (for example, trade name: Elko), which is a denture base material, is used. The hard palate cine 12 is produced by pressing the Joule / registered trademark) to the upper jaw design model.

支持体２８は、硬口蓋シーネ１２を支持するためのもので、支柱（図示せず）、例えば、レオメータやテクスチャアナライザ等の構造体（図示せず）に設けられた上側取付部３０に取付ネジ３０ａ等により取り付けられる棒状部２８ａと、硬口蓋シーネ１２の凸部分１２ａに接合される接合部２８ｂとを有する。即ち、上述のようにして作製された硬口蓋シーネ１２の略中央部に位置する凸部分１２ａに接着剤等を盛り付けて支持体２８の棒状部２８ａの端部に接着することにより、接合部２８ｂが形成され、硬口蓋シーネ１２が支持体２８に固定される。なお、図示例では、上側取付部３０は、複数の構造部材からなるが、支持体２８を支持固定できれば、如何なる構造であっても良い。   The support 28 is for supporting the hard palate cine 12, and is attached to an upper mounting portion 30 provided on a support (not shown), for example, a structure (not shown) such as a rheometer or a texture analyzer. It has the rod-shaped part 28a attached by 30a etc., and the junction part 28b joined to the convex part 12a of the hard palate cine12. That is, by bonding an adhesive or the like to the convex portion 12a located at the substantially central portion of the hard palate cine 12 produced as described above and adhering it to the end of the rod-shaped portion 28a of the support 28, the joint portion 28b. The hard palate cine 12 is fixed to the support 28. In the illustrated example, the upper mounting portion 30 is composed of a plurality of structural members, but may have any structure as long as the support 28 can be supported and fixed.

圧力センサ１８は、硬口蓋シーネ１２の口蓋面の所定の位置１２ｄ、具体的には、ヒトにおいて実際に舌先が歯の直内側の硬口蓋に当接する位置に相当する位置、即ち、硬口蓋シーネ１２の陥凹部分１２ｂと歯部分１２ｃとの間の口蓋面が舌モデル１４の舌先と接触する位置に配置され、舌モデル１４を硬口蓋シーネ１２に押しつけるときに口蓋面にかかる圧力を検出するためのものである。本発明では、硬口蓋シーネ１２の口蓋面の、圧力センサ１８が設けられている位置において舌モデル１４によって被検食品が圧縮されるように、被検食品は舌モデル１４上に配置されるので、圧力センサ１８は、圧縮される被検食品の圧縮圧力を正確に検出することができる。したがって、圧力センサ１８の形状は、穀粉加工品等の被検食品の圧縮を妨げる形状等でなければ特に限定されないが、シート状であることが好ましい。
圧力センサ１８を備えることにより、穀粉加工品等の被検食品を圧縮するときの圧力を把握することができ、硬口蓋シーネ１２と舌モデル１４と間の被検食品の圧縮圧力が、ヒトにおいて実際に当該被検食品、例えば穀粉加工品を咀嚼する時に硬口蓋にかかる口蓋圧に達したことを検出することができ、舌モデル１４の硬口蓋シーネ１２への押付を正確に停止することができ、再試験時、容易に同じ圧力で被検食品を圧縮させることができるため、圧縮試験の再現性を向上させることができる。 The pressure sensor 18 is a predetermined position 12d on the palate surface of the hard palate cine 12, specifically, a position corresponding to a position where the tongue tip actually contacts the hard palate immediately inside the tooth, that is, the hard palate cine. The palatal surface between the 12 recessed portions 12b and the tooth portion 12c is disposed at a position where it comes into contact with the tongue tip of the tongue model 14, and the pressure applied to the palatal surface when the tongue model 14 is pressed against the hard palate cine 12 is detected. Is for. In the present invention, the test food is placed on the tongue model 14 so that the test food is compressed by the tongue model 14 at the position where the pressure sensor 18 is provided on the palate surface of the hard palate cine 12. The pressure sensor 18 can accurately detect the compression pressure of the test food to be compressed. Therefore, the shape of the pressure sensor 18 is not particularly limited as long as it is not a shape that prevents compression of the test food such as processed flour products, but is preferably a sheet.
By providing the pressure sensor 18, the pressure when compressing the test food such as processed flour products can be grasped, and the compression pressure of the test food between the hard palate cine 12 and the tongue model 14 is in human. It is possible to detect that the palatal pressure applied to the hard palate has been reached when chewing the test food, for example, processed flour, and to accurately stop the pressing of the tongue model 14 against the hard palate cine 12. Since the test food can be easily compressed at the same pressure during the retest, the reproducibility of the compression test can be improved.

舌モデル１４は、取付部材３２を介して昇降基台３４に取り付けられ、昇降基台３４の昇降に伴なって昇降し、硬口蓋シーネ１２の陥凹部分１２ｂに挿入され、被検食品を硬口蓋シーネ１２との間に挟み込んで圧縮し、実際に人間の口腔内で生じるように、被検食品を崩壊させるためのものである。舌モデル１４の形状は、図３（Ａ）及び（Ｂ）に示すような一般的な健常成人の実際の舌の形状を模したものであり、正面（上面）形状は、図３（Ａ）に示すように、舌先となる長手方向の先端部分１４ａとその反対側の基端部分１４ｂとは共に丸みを帯び、舌先である先端部分１４ａは、短手方向の中央に図中線分で示される凹部１４ｃを形成し、その両側に盛り上がった部分を備え、かつ、側面形状は、図３（Ｂ）に示すように、舌先の先端部分１４ａから後端部分１４ｂに向かって図中上に凸となるように湾曲し、その上面側の湾曲では、先端部分１４ａと後端部分１４ｂとの中央より少し後端側において極大（頂点）となる凸部１４ｄが形成され、裏面側の湾曲では、先端部分１４ａと後端部分１４ｂとの略中央部において極大となる凹部１４ｅが形成されるものである。このため、舌モデル１４の形状は、先端部分１４ａより後端部分１４ｂの方が肉厚となる。
なお、舌モデル１４の形状は、一般的な健常成人の舌の形状を有していれば、特に限定されない。 The tongue model 14 is attached to the elevating base 34 via the attachment member 32, and moves up and down as the elevating base 34 is raised and lowered, and is inserted into the recessed portion 12 b of the hard palate cine 12 to harden the test food. The test food is to be collapsed so as to be sandwiched between the palate cine 12 and compressed to actually occur in the human oral cavity. The shape of the tongue model 14 simulates the actual tongue shape of a normal healthy adult as shown in FIGS. 3A and 3B, and the front (upper surface) shape is as shown in FIG. As shown in FIG. 5, the distal end portion 14a in the longitudinal direction serving as the tip of the tongue and the proximal end portion 14b on the opposite side thereof are both rounded, and the distal end portion 14a serving as the tip of the tongue is indicated by a line segment in the center in the lateral direction. The concave portion 14c is formed, and has raised portions on both sides thereof, and the side surface shape protrudes upward in the drawing from the tip portion 14a of the tongue toward the rear end portion 14b as shown in FIG. In the curvature on the upper surface side, a convex portion 14d having a maximum (apex) is formed on the rear end side slightly from the center of the front end portion 14a and the rear end portion 14b. It becomes a maximum at a substantially central portion between the front end portion 14a and the rear end portion 14b. In which the recess 14e is formed. For this reason, as for the shape of the tongue model 14, the direction of the rear-end part 14b becomes thicker than the front-end | tip part 14a.
The shape of the tongue model 14 is not particularly limited as long as it has the shape of a normal healthy adult tongue.

また、舌モデル１４を構成する材料は、健常成人の舌の硬さであるＪＩＳタイプＥで５〜１５度を有する合成樹脂が用いられる。合成樹脂としては、上記の硬度条件を満たせば特に制限的ではないが、例えば、スチレン系エラストマーを用いることができる。
舌モデル１４の形成方法は、例えば、健常成人の舌を型取りしたモデルの３Ｄ形状計測を行い、その計測値に基づいて設計作製された舌モデル１４の型に樹脂を流し込むことで作製される。舌モデル１４としては、例えば、上述したように、図３（Ａ）及び（Ｂ）に示すような舌モデル１４の形状／サイズ（寸法）が挙げられ、例えば、一例として長手方向の縦幅Ｌ１が９４ｍｍ、短手方向の横幅Ｌ２が４５ｍｍであるサイズとすることができるが、特に限定されない。 Moreover, the synthetic resin which has 5-15 degree | times by JIS type E which is the hardness of a healthy adult tongue is used for the material which comprises the tongue model 14. FIG. The synthetic resin is not particularly limited as long as the above-described hardness condition is satisfied. For example, a styrene elastomer can be used.
The tongue model 14 is formed by, for example, measuring a 3D shape of a model of a healthy adult's tongue, and pouring a resin into the mold of the tongue model 14 designed and manufactured based on the measured value. . Examples of the tongue model 14 include the shape / size (dimensions) of the tongue model 14 as shown in FIGS. 3A and 3B as described above. For example, the longitudinal length L1 in the longitudinal direction is given as an example. Is 94 mm, and the lateral width L2 in the lateral direction is 45 mm, but is not particularly limited.

取付部材３２は、上側取付部３０に支持体２８を介して固定された硬口蓋シーネ１２に対して、実際に人間の口腔内で生じる咀嚼を再現できるような適切な位置や角度となる取り付け状態になるように、舌モデル１４を昇降基台３４に取り付けるためのものである。このように、舌モデル１４を取付部材３２を介して昇降基台３４に取り付けることにより、昇降基台３４を上昇させて、舌モデル１４を、所定の状態に保持したまま、硬口蓋シーネ１２に向かって押し出し、実際の咀嚼時の口腔内の動きと同じように、口蓋面に舌の後方から舌先に向かって徐々に押しつけるように舌モデル１４を硬口蓋シーネ１２の口蓋面に押しつけることができる。その結果、舌モデル１４を上昇させ、被検食品を舌モデル１４と硬口蓋シーネ１２との間に挟み込んで圧縮し、被検食品を、実際に人間の口腔内で生じる咀嚼の場合と同様に、正確に崩壊させることができる。   The attachment member 32 is attached to the hard palate cine 12 fixed to the upper attachment portion 30 via the support 28 at an appropriate position and angle so as to reproduce mastication that actually occurs in the human oral cavity. Thus, the tongue model 14 is attached to the lifting base 34. In this manner, by attaching the tongue model 14 to the lifting base 34 via the mounting member 32, the lifting base 34 is raised, and the tongue model 14 is held in the predetermined state while being held in a predetermined state. The tongue model 14 can be pressed against the palatal surface of the hard palate cine 12 so as to gradually push toward the tip of the tongue from the back of the tongue in the same manner as the movement in the oral cavity during actual chewing. . As a result, the tongue model 14 is raised, the test food is sandwiched between the tongue model 14 and the hard palate cine 12 and compressed, and the test food is actually chewed in the human mouth. Can be accurately collapsed.

駆動部１６は、舌モデル１４を取付部材３２を介して取り付けた昇降基台３４を昇降させるためのもので、ヒトの実際の咀嚼のように、舌モデル１４によって硬口蓋シーネ１２にかかる圧力、即ち、舌モデル１４を上昇させ、被検食品を舌モデル１４と硬口蓋シーネ１２との間に挟み込んで圧縮する際の圧縮圧力が、ヒトの咀嚼時の口蓋圧に到達するまで一定の速度で舌モデル１４を上昇させて硬口蓋シーネ１２に押しつける動きを舌モデル１４にさせ、圧縮圧力がヒトの咀嚼時の口蓋圧に到達した時点で、舌モデル１４の上昇を停止させるように駆動させるものであり、例えば、レオメータやテクスチャアナライザ等の駆動部を使用することができる。
駆動部１６は、昇降（上下動）するプランジャ１６ａと、プランジャ１６ａの後端側に接続され、プランジャ１６ａを昇降（上下動：往復動）させるためのモータやプランジャポンプ等の駆動源１６ｂと、プランジャ１６ａの先端側に昇降基台３４を取り付けるための取付部材１６ｃとを備える。 The drive unit 16 is for raising and lowering the elevating base 34 to which the tongue model 14 is attached via the attachment member 32, and the pressure applied to the hard palate cine 12 by the tongue model 14 as in actual human chewing, That is, the tongue model 14 is raised, and the compression pressure when the test food is sandwiched between the tongue model 14 and the hard palate cine 12 and compressed is reached at a constant speed until reaching the palate pressure during human chewing. The tongue model 14 is raised and pressed against the hard palate cine 12 to cause the tongue model 14 to be driven to stop the rise of the tongue model 14 when the compression pressure reaches the palatal pressure during human chewing. For example, a drive unit such as a rheometer or a texture analyzer can be used.
The drive unit 16 is connected to a plunger 16a that moves up and down (up and down), a rear end side of the plunger 16a, and a drive source 16b such as a motor and a plunger pump that moves the plunger 16a up and down (up and down: reciprocating); The mounting member 16c for attaching the raising / lowering base 34 to the front end side of the plunger 16a is provided.

駆動源１６ｂ、特に、プランジャポンプ等は、上述した上側取付部３０が設けられた支柱（図示せず）、例えば、レオメータやテクスチャアナライザ等の構造体（図示せず）に、上側取付部３０に対向して下側基部に設けられるものであるのが好ましい。なお、駆動源１６ｂを設ける位置は、プランジャ１６ａを、上述の支柱の基準位置に対して昇降できれば、上側取付部３０に対向する上述の支柱の下側基部でなくても良い。
昇降基台３４は、駆動部１６のプランジャ１６ａに取付部材１６ｃを介して取り付けられ、プランジャ１６ａの昇降に伴なって昇降する基台であり、舌モデル１４を取付部材３２を介して取り付けることができ、プランジャ１６ａの昇降に伴なって昇降できればどのような基台でも良い。 The drive source 16b, in particular, the plunger pump or the like is attached to the upper mounting portion 30 on a support (not shown) provided with the above-described upper mounting portion 30, such as a structure (not shown) such as a rheometer or a texture analyzer. It is preferable that it is provided on the lower base portion so as to face each other. Note that the position where the drive source 16b is provided may not be the lower base portion of the column that faces the upper mounting portion 30 as long as the plunger 16a can be raised and lowered with respect to the reference position of the column.
The elevating base 34 is a base that is attached to the plunger 16a of the drive unit 16 via the attachment member 16c and goes up and down as the plunger 16a is raised and lowered, and the tongue model 14 is attached via the attachment member 32. Any base can be used as long as the plunger 16a can be moved up and down.

ヒトの口腔内で生じる咀嚼の場合と同様な唾液を含む被検食品の崩壊、例えば、口溶けを再現させるためには、駆動部１６の駆動による舌モデル１４の上昇を停止させる時（即ち、駆動部１６の駆動停止時）の圧縮圧力を、ヒトが咀嚼時に食品を舌で潰して食べるときの口蓋圧とするのが良い。
ここで、ヒトの咀嚼時の口蓋圧は、咀嚼する食品に応じて変化するが、食感の評価の対象となる被検食品の場合には、１〜５０ｋＰａである。したがって、本発明における駆動停止時の圧縮圧力の到達圧力は、１〜５０ｋＰａとするのが良い。なお、穀粉加工品のような被検食品の口溶け感のような食感の評価を行う場合は、６〜１０ｋＰａに到達するまで舌モデル１４を硬口蓋シーネ１２の口蓋面に押し付けて測定することがより好ましい。 In order to reproduce the collapse of the test food containing saliva similar to the case of chewing that occurs in the human oral cavity, for example, melting in the mouth, when the rise of the tongue model 14 by driving the driving unit 16 is stopped (that is, driving) The compression pressure at the time when the driving of the part 16 is stopped may be the palatal pressure when the human crushes and eats the food with the tongue when chewing.
Here, the palatal pressure at the time of human chewing varies depending on the food to be chewed, but is 1 to 50 kPa in the case of a test food to be evaluated for food texture. Therefore, the ultimate pressure of the compression pressure when driving is stopped in the present invention is preferably 1 to 50 kPa. In addition, when evaluating food texture such as a mouth melting feeling of test foods such as processed flour products, the tongue model 14 is pressed against the palatal surface of the hard palate cine 12 until reaching 6 to 10 kPa. Is more preferable.

また、ヒトの口腔内で生じる咀嚼を再現するためには、駆動部１６によってヒトの咀嚼時の舌の動作速度と同等の速度で舌モデル１４を上昇させるのが良い。ここで、ヒトの咀嚼の速度は、咀嚼する食品に応じて変化するが、食感の評価の対象となる被検食品の場合には、０．５〜１５ｍｍ／ｓである。したがって、本発明における舌モデル１４の上昇速度（駆動部１６による駆動速度）は、０．５〜１５ｍｍ／ｓとするのが良い。なお、穀粉加工品のような被検食品の口溶け感のような食感の評価を行う場合も、０．５〜１５ｍｍ／ｓで舌モデル１４を硬口蓋シーネ１２の口蓋面に押しつけることが好ましい。
ここで、舌モデル１４の上昇（駆動）停止時の圧縮圧力の到達圧力や舌モデル１４の上昇（駆動）速度については、例えば、予め、複数の被験者によって被検食品毎に上記到達圧力や上記上昇速度を測定して、それぞれ平均化しておくことにより、被検食品毎に上記到達圧力や上記上昇速度を予め設定しておくのが最も好ましい。 In order to reproduce the mastication that occurs in the human oral cavity, it is preferable to raise the tongue model 14 by the drive unit 16 at a speed equivalent to the operation speed of the tongue during human mastication. Here, the speed of human chewing varies depending on the food to be chewed, but is 0.5 to 15 mm / s in the case of a test food to be evaluated for food texture. Therefore, the rising speed of the tongue model 14 in the present invention (drive speed by the drive unit 16) is preferably 0.5 to 15 mm / s. In addition, also when evaluating food texture like the mouth melting feeling of test foods, such as processed flour products, it is preferable to press the tongue model 14 against the palate surface of the hard palate cine 12 at 0.5 to 15 mm / s. .
Here, regarding the ultimate pressure of the compression pressure when the tongue model 14 is stopped (driving) and the ascent (driving) speed of the tongue model 14, for example, the ultimate pressure and the above-mentioned pressure for each test food by a plurality of subjects in advance. It is most preferable that the ultimate pressure and the ascent rate are set in advance for each test food by measuring the ascent rate and averaging each rate.

また、図示例では、駆動部１６の駆動源１６ｂとして、プランジャ１６ａを駆動するプランジャポンプを用いているが、本発明はこれに限定されず、プランジャ１６ａの代わりにピストンを用いるピストンポンプを用いても良い。
また、図示例では、駆動部１６として、上部に昇降基台３４を取り付けたプランジャ１６ａを昇降させるタイプのものを用いているが、昇降基台３４の代わりに、レオメータやテクスチャアナライザ等のステージを昇降させるタイプのものを用いても良い。 In the illustrated example, a plunger pump that drives the plunger 16a is used as the drive source 16b of the drive unit 16. However, the present invention is not limited to this, and a piston pump that uses a piston instead of the plunger 16a is used. Also good.
In the illustrated example, the drive unit 16 is of a type that lifts and lowers the plunger 16a with the lift base 34 attached to the upper portion. Instead of the lift base 34, a stage such as a rheometer or a texture analyzer is used. A type that moves up and down may be used.

制御部２０は、駆動部１６の駆動源１６ｂに接続されており、プランジャ１６ａ、従って昇降基台３４上の舌モデル１４の動作を制御し、舌モデル１４を硬口蓋シーネ１２に押し付ける速度（被検食品の圧縮速度）を制御するものである。また、制御部２０は、圧力センサ１８にも接続されており、圧力センサ１８が予め設定された所定の咀嚼時の口蓋圧を検出すると、駆動部１６の駆動を停止し、プランジャ１６ａの動き（上昇）を停止するものである。
したがって、制御部２０は、圧力センサ１８の検出圧力に応じて、所定の基準位置（初期位置）に位置する舌モデル１４を所定の一定速度で上昇させるように駆動部１６の駆動を制御し、圧力センサ１８の検出圧力が所定の咀嚼時の口蓋圧に達すると、舌モデル１４の上昇を停止させるように駆動部１６の駆動を停止させ、その後、プランジャ１６ａを下降させ、舌モデル１４を下降させて硬口蓋シーネ１２から離間させるように駆動部１６の駆動を制御して、舌モデル１４を初期位置まで下降させて舌モデル１４を初期位置に戻すように駆動部１６の駆動を停止させるように、駆動部１６を制御する。 The control unit 20 is connected to the drive source 16b of the drive unit 16 and controls the operation of the tongue model 14 on the plunger 16a, and thus the lifting base 34, so as to press the tongue model 14 against the hard palate cine 12 (covered). This is to control the compression speed of the food sample. The control unit 20 is also connected to the pressure sensor 18, and when the pressure sensor 18 detects a predetermined palatal pressure during mastication, the driving unit 16 stops driving and the plunger 16a moves ( Ascending).
Therefore, the control unit 20 controls the driving of the driving unit 16 so as to raise the tongue model 14 located at a predetermined reference position (initial position) at a predetermined constant speed in accordance with the detected pressure of the pressure sensor 18. When the pressure detected by the pressure sensor 18 reaches the predetermined palatal pressure during mastication, the drive of the drive unit 16 is stopped so as to stop the rise of the tongue model 14, and then the plunger 16a is lowered to lower the tongue model 14. The driving of the driving unit 16 is controlled so as to be separated from the hard palate cine 12, and the driving of the driving unit 16 is stopped so as to lower the tongue model 14 to the initial position and return the tongue model 14 to the initial position. Next, the drive unit 16 is controlled.

撮影部２２は、硬口蓋シーネ１２と舌モデル１４と間に挟まれて圧縮され、硬口蓋シーネ１２の口蓋面の所定位置１２ｄ（舌モデル１４の舌先（１４ａ）側）に付着した穀粉加工品等の被検食品を上面から撮影し、画像データを取得するものである。撮影部２２を構成する撮影手段としては、例えば、画像として画像処理可能なデジタル画像データを取得することができるデジタルカメラ等を使用することができる。
なお、撮影部２２は、舌モデル１４を下降させて硬口蓋シーネ１２から離間させて初期位置に戻した後、取付ネジ３０ａを緩めて硬口蓋シーネ１２を食感評価装置１０の上側取付部３０から取り外して、硬口蓋シーネ１２の口蓋面に付着した圧縮被検食品を撮影するのが良いが、硬口蓋シーネ１２を口蓋面に付着した圧縮被検食品を撮影可能な透明な材質で形成した場合には、硬口蓋シーネ１２を上側取付部３０に取り付けたまま撮影しても良い。 The photographing unit 22 is sandwiched between the hard palate cine 12 and the tongue model 14 and compressed, and the processed flour product adhered to the predetermined position 12d (the tongue tip (14a) side of the tongue model 14) of the palate surface of the hard palate cine 12. The test food such as the above is photographed from the upper surface to acquire image data. For example, a digital camera that can acquire digital image data that can be image-processed as an image can be used as an imaging unit that constitutes the imaging unit 22.
The photographing unit 22 lowers the tongue model 14 and moves it away from the hard palate cine 12 to return to the initial position, and then loosens the mounting screw 30 a to attach the hard palate cine 12 to the upper mounting portion 30 of the texture evaluation apparatus 10. It is better to take a picture of the compressed test food attached to the palatal surface of the hard palate sine 12, but the hard palate sine 12 is formed of a transparent material capable of photographing the compressed test food attached to the palate surface. In this case, the hard palate cine 12 may be photographed while being attached to the upper attachment portion 30.

画像処理部２４は、撮影した画像（デジタル画像データ）に画像処理を行い、後に、画像中の圧縮された穀粉加工品等の被検食品の圧縮面積を精度よく算出するためのものである。即ち、画像処理部２４は、画像処理を行った後、画像中の圧縮された被検食品の圧縮面積を測定するものである。
評価部２６は、こうして算出、即ち測定された圧縮被検食品の圧縮面積を、被検食品の食感、特に、穀粉加工品の口解け感の評価値として定量化して取得する。なお、評価部２６では、圧縮被検食品の圧縮面積自体を被検食品の食感の定量化された評価値として用いても良いし、評価基準となる圧縮被検食品の圧縮面積に対する相対値（圧縮面積比）としても用いても良い。
なお、画像処理部２４及び評価部２６は、ハードウエアとして構成されるものに限定されず、コンピュータ、特にパーソナルコンピュータ上のソフトウエアとして構成されるものであっても良い。即ち、画像処理部２４及び評価部２６をコンピュータで構成し、画像処理部２４及び評価部２６の機能を、コンピュータ上のソフトウエアとして実行するようにしても良い。
なお、画像処理部２４において実行される画像処理の方法（圧縮被検食品の圧縮面積の算出方法、測定方法）としては、例えば、Photoshop（Adobe製）のような方法（ソフトウエア）を用いることができる。
本発明の食感評価装置は、基本的に以上のように構成される。 The image processing unit 24 performs image processing on the captured image (digital image data), and later calculates the compressed area of the test food such as a compressed processed flour product in the image with high accuracy. That is, the image processing unit 24 measures the compressed area of the compressed test food in the image after performing the image processing.
The evaluation unit 26 quantifies and obtains the compression area of the compressed test food thus calculated, that is, measured as the evaluation value of the texture of the test food, particularly the feeling of puffiness of the processed flour product. The evaluation unit 26 may use the compressed area of the compressed test food itself as a quantified evaluation value of the texture of the test food, or a relative value with respect to the compressed area of the compressed test food serving as an evaluation standard. (Compression area ratio) may also be used.
The image processing unit 24 and the evaluation unit 26 are not limited to those configured as hardware, and may be configured as software on a computer, particularly a personal computer. That is, the image processing unit 24 and the evaluation unit 26 may be configured by a computer, and the functions of the image processing unit 24 and the evaluation unit 26 may be executed as software on the computer.
For example, a method (software) such as Photoshop (manufactured by Adobe) is used as a method of image processing (a method for calculating and measuring a compression area of the compressed test food) executed in the image processing unit 24. Can do.
The texture evaluation apparatus of the present invention is basically configured as described above.

次に、図４を参照して、図１に示す食感評価装置１０において実施される本発明の食感評価方法について説明する。図４は、本発明の一実施の形態の食感評価方法の流れを示すフローチャートである。
まず、図４に示すように、図１に示す食感評価装置１０において、予め、硬口蓋シーネ１２から舌モデル１４を下降させた状態にしておく。
そして、ステップＳ１０において、舌モデル１４の舌先の所定部分（先端分部１４ａ）に適量の人工唾液を混合し、一定の形状にした被検食品を配置する。 Next, with reference to FIG. 4, the texture evaluation method of this invention implemented in the texture evaluation apparatus 10 shown in FIG. 1 is demonstrated. FIG. 4 is a flowchart showing the flow of the texture evaluation method according to the embodiment of the present invention.
First, as shown in FIG. 4, the tongue model 14 is lowered from the hard palate cine 12 in advance in the texture evaluation apparatus 10 shown in FIG. 1.
In step S10, an appropriate amount of artificial saliva is mixed with a predetermined portion (tip portion 14a) of the tongue tip of the tongue model 14, and a test food having a certain shape is placed.

次に、ステップＳ１２において、舌先に被検食品が配置された舌モデル１４を、駆動部１６のプランジャ１６ａによって硬口蓋シーネ１２の口蓋面に向かって移動させて、硬口蓋シーネ１２の口蓋面に一定の速度で押しつけ、硬口蓋シーネ１２の口蓋面の圧力センサ１８の設置位置において被検食品を圧縮すると共に、圧力センサ１８によって、被検食品の圧縮圧力を検出する。
このステップＳ１２では、圧力センサ１８による被検食品の圧縮圧力の検出結果が所定の咀嚼時の口蓋圧に到達するまで舌モデル１４の移動による被検食品の圧縮及び圧力センサ１８による被検食品の圧縮圧力の検出が続行される。
被検食品の圧縮圧力が所定の咀嚼時の口蓋圧に到達すると、ステップＳ１４において、駆動部１６の駆動を停止し、舌モデル１４の上昇を停止する。その後、駆動部１６の駆動をプランジャ１６ａが下降するように反転駆動し、舌モデル１４を下降させて硬口蓋シーネ１２から離間させ、駆動部１６の駆動を停止させて、舌モデル１４を初期位置に停止させる。 Next, in step S12, the tongue model 14 in which the test food is arranged on the tongue tip is moved toward the palate surface of the hard palate cine 12 by the plunger 16a of the driving unit 16, and the palate surface of the hard palate cine 12 is moved. The test food is pressed at a constant speed to compress the test food at the installation position of the pressure sensor 18 on the palate surface of the hard palate cine 12, and the pressure sensor 18 detects the compression pressure of the test food.
In step S12, the test food by the compression of the test food by the movement of the tongue model 14 and the pressure sensor 18 to the detection result of the compression pressure of the test food by the pressure sensor 18 reaches the mouth Futa圧 at predetermined chewing The detection of the compression pressure is continued.
When the compression pressure of the test food reaches a predetermined palatal pressure during mastication, the drive of the drive unit 16 is stopped and the ascent of the tongue model 14 is stopped in step S14. Thereafter, the drive of the drive unit 16 is reversed so that the plunger 16a is lowered, the tongue model 14 is lowered and separated from the hard palate cine 12, the drive of the drive unit 16 is stopped, and the tongue model 14 is moved to the initial position. To stop.

ついで、ステップＳ１６において、硬口蓋シーネ１２を食感評価装置１０から取り外して、硬口蓋シーネ１２の口蓋面に付着した圧縮被検食品を撮影部２２により撮影する。
次に、ステップＳ１８において、撮影部２２で撮影された画像に、画像処理部２４により圧縮被検食品の面積が精度よく測定できるように画像処理が施され、圧縮被検食品の圧縮面積が算出され、測定される。
最後に、ステップＳ２０において、評価部２６により、画像処理部２４で算出された圧縮被検食品の圧縮面積を用いて定量化された口溶け感等の食感の評価値が求められ、被検食品の口溶け感等の食感が評価が定量化されて評価される。 Next, in step S <b> 16, the hard palate cine 12 is removed from the texture evaluation apparatus 10, and the compressed test food attached to the palate surface of the hard palate cine 12 is photographed by the photographing unit 22.
Next, in step S18, image processing is performed on the image photographed by the photographing unit 22 so that the area of the compressed test food can be accurately measured by the image processing unit 24, and the compressed area of the compressed test food is calculated. And measured.
Finally, in step S20, the evaluation unit 26 obtains an evaluation value of a texture such as a mouth melting feeling quantified using the compressed area of the compressed test food calculated by the image processing unit 24, and the test food. The evaluation of the texture such as the mouth melting feeling is quantified and evaluated.

本発明者らは、本発明に至るに当たり、食品の口溶け感のような食感を精度よく容易に評価する方法について鋭意検討を重ねたところ、このようにして測定された圧縮被検食品の圧縮面積は、被検食品の官能試験による評価値と高い相関関係があることを見出した。
そのため、本発明においては、圧縮食品の圧縮面積の測定値を被検食品の口溶け感等の食感の評価値として取得することができるのはもちろんである。 The inventors of the present invention have made extensive studies on a method for accurately and easily evaluating a food texture such as a mouth-melting sensation of a food product before reaching the present invention. The area was found to be highly correlated with the evaluation value of the test food by the sensory test.
Therefore, in the present invention, it is needless to say that the measured value of the compressed area of the compressed food can be obtained as an evaluation value of the texture such as the mouth melting feeling of the test food.

以上説明したように、このような実施の形態における食感評価装置および食感評価方法を用いれば、官能試験による評価と高い相関性がある被検食品の圧縮面積を測定するだけで食感を定量化して評価することができ、パネラの育成やスケジュール調整等を行う必要がないので、手間をかけず、容易に食品の食感の評価を行うことができる。
また、このような食感評価装置および食感評価方法は、実際のヒトの舌や硬口蓋の形状や硬度を有する部材で実際の咀嚼時の口蓋圧や速度条件で測定を行うため、実際のヒトの口腔内の咀嚼と同じような状況で被検食品を崩壊させることができ、口溶け感等の食感を正確に評価することができる。
また、このような食感評価装置および食感評価方法を用いれば、硬口蓋シーネ１２と舌モデル１４との間で繰り返し被検食品の同じ圧縮圧力および同じ圧縮動作で口溶け感等の食感を評価することができるため、再現性の高い口溶け感等の食感の評価を行うことができる。 As described above, using the texture evaluation apparatus and texture evaluation method in such an embodiment, the texture can be obtained simply by measuring the compression area of the test food that has a high correlation with the evaluation by the sensory test. It can be quantified and evaluated, and it is not necessary to perform paneling, schedule adjustment, and the like, so that it is possible to easily evaluate the texture of food without taking time and effort.
In addition, such a texture evaluation apparatus and texture evaluation method measure the actual palatal pressure and speed conditions during mastication with a member having the shape and hardness of an actual human tongue and hard palate. The test food can be disintegrated in the same situation as chewing in the human oral cavity, and the mouthfeel and other mouthfeel can be accurately evaluated.
Moreover, if such a texture evaluation apparatus and texture evaluation method are used, a texture such as a mouth melt feeling is repeatedly applied between the hard palate cine 12 and the tongue model 14 with the same compression pressure and the same compression operation of the test food. Since it can evaluate, food texture, such as a mouth melting feeling with high reproducibility, can be evaluated.

また、図示例の食感評価装置１０では、駆動部１６のプランジャ１６ａを舌モデル１４に接続し、上方に硬口蓋シーネ１２を固定し、固定された硬口蓋シーネ１２に対して下方に配置された舌モデル１４を昇降させて押しつけ、硬口蓋シーネ１２と舌モデル１４との間に挟まれる被検食品を圧縮しているが、本発明はこれに限定されず、駆動部１６のプランジャ１６ａを硬口蓋シーネ１２に接続し、下方に舌モデル１４を固定し、固定された舌モデル１４に対して上方に配置された硬口蓋シーネ１２を昇降させて押しつけ、硬口蓋シーネ１２と舌モデル１４との間に挟まれる被検食品を圧縮するようにしても良い。この場合には、駆動部１６のプランジャ１６ａは下向きに配置され、プランジャ１６ａの先端に硬口蓋シーネ１２が取り付けられる。
上記実施の形態では、撮影部２２、画像処理部２４、評価部２６を用いて穀粉加工品等の被検食品の圧縮面積を測定して口溶け感等の食感を定量化したが、これに限定されず、これら手段を使用せずに、圧縮された被検食品の圧縮面積を測定して口溶け感等の食感を評価することもできる。 Moreover, in the texture evaluation apparatus 10 of the example of illustration, the plunger 16a of the drive part 16 is connected to the tongue model 14, the hard palate cine 12 is fixed above, and it is arrange | positioned below with respect to the fixed hard palate cine 12. The tongue model 14 is lifted and pressed to compress the test food sandwiched between the hard palate cine 12 and the tongue model 14, but the present invention is not limited to this, and the plunger 16a of the drive unit 16 is Connected to the hard palate cine 12, the tongue model 14 is fixed below, and the hard palate cine 12 positioned above the fixed tongue model 14 is lifted and pressed to press the hard palate cine 12 and the tongue model 14. You may make it compress the test food pinched | interposed between. In this case, the plunger 16a of the drive unit 16 is disposed downward, and the hard palate cine 12 is attached to the tip of the plunger 16a.
In the above embodiment, the imaging area 22, the image processing section 24, and the evaluation section 26 are used to measure the compressed area of the test food such as processed flour products and quantify the texture such as the mouth melting feeling. Without being limited thereto, it is also possible to evaluate the texture such as the mouth melting feeling by measuring the compressed area of the compressed test food without using these means.

上記実施の形態では、硬口蓋シーネを義歯床材料に用いられる合成樹脂で作製し、舌モデルをＪＩＳタイプＥにおける硬度５〜１５度を有する合成樹脂で作製したが、硬口蓋及び舌の形状を有していればこれらの材料に限定されず、他の材料を用いて作製することもできる。
上記実施の形態では被検食品として穀粉加工品を用いたが、食品であれば限定されず、ゼリー、ヨーグルト、グラタン、プリン、クリーム、お粥など形状がゲル状のものを被検食品として用いることもできる。
上記実施の形態おいて穀粉加工品を圧縮する際に人工唾液を加えたが、少量の水分であれば人工唾液に限定されず、少量の水、ジュース、お茶等を加えてもよい。 In the above embodiment, the hard palate cine is made of a synthetic resin used for a denture base material, and the tongue model is made of a synthetic resin having a hardness of 5 to 15 degrees in JIS type E. If it has, it will not be limited to these materials, It can also produce using another material.
In the above embodiment, processed flour products are used as test foods. However, the food products are not limited as long as they are foods. Gel foods such as jelly, yogurt, gratin, pudding, cream, rice cake are used as test foods. You can also
In the above embodiment, artificial saliva was added when compressing the processed flour product, but it is not limited to artificial saliva as long as it is a small amount of water, and a small amount of water, juice, tea, etc. may be added.

以上、本発明に係る食品の食感評価装置及び食感評価方法について一実施の形態を挙げて詳細に説明したが、本発明は上記実施の形態には限定されず、本発明の主旨を逸脱しない範囲において、種々の改良や変更をしてもよいのはもちろんである。   As described above, the food texture evaluation apparatus and the food texture evaluation method according to the present invention have been described in detail with reference to one embodiment, but the present invention is not limited to the above-described embodiment and departs from the gist of the present invention. Of course, various improvements and changes may be made within the range not to be performed.

以下に、本発明に係る食品の食感評価装置及び食感評価方法を実施例に基づいて具体的に説明する。
（実施例１）
図１に示す食感評価装置１０を用いて、ホットケーキの食感として口溶け感の測定を行った。
[試料の調整]
牛乳３７．５ｇと卵１２．５ｇに対して、小麦粉（薄力粉）を７６％含むホットケーキミックスを５０ｇ加え、ハンドホイッパーを用いて１４０回、１分間混合した後、フロアタイムを５分間置いた。次いで、ホットプレートに生地を落とし、１８０℃で表面を３分、次に引っくり返して裏面を３分焼成した。焼成後、ある程度、冷ましてから官能評価試験に用いた。
なお、口溶け感が異なる試料を作製するために、ホットケーキミックス中に含まれる７６％小麦粉として、湿熱処理をしていない小麦粉（未処理小麦粉）と湿熱処理をした小麦粉を表１に示す配合比で調整したものを使用した。なお、標準品は、湿熱処理をしていない小麦粉を１００％使用したもの（試料１）とした。 Below, the food texture evaluation apparatus and food texture evaluation method according to the present invention will be specifically described based on examples.
Example 1
Using the texture evaluation apparatus 10 shown in FIG. 1, the mouth melt feeling was measured as the texture of the hot cake.
[Sample preparation]
50 g of a hot cake mix containing 76% of flour (soft flour) was added to 37.5 g of milk and 12.5 g of egg, and after mixing 140 times for 1 minute using a hand whipper, the floor time was set for 5 minutes. Next, the dough was dropped on a hot plate, the surface was baked at 180 ° C. for 3 minutes, and then turned over and the back surface was baked for 3 minutes. After firing, it was cooled to some extent before being used in a sensory evaluation test.
In addition, in order to produce samples having different mouth melting sensations, the blending ratios shown in Table 1 are 76% flour contained in the hot cake mix, and wheat flour that has not been subjected to wet heat treatment (untreated flour) and wet heat treated flour are shown in Table 1. What was adjusted in was used. The standard product was 100% wheat flour that had not been wet-heat treated (Sample 1).

Figure 2014038025
Figure 2014038025

[口溶け感官能評価方法]
調整された試料１〜５について、８名のパネラーにより、標準品「いつもと同じ」を３点として、最高評価「非常に良い」を５点、「良い」を４点、「悪い」を２点、最低評価「非常に悪い」を１点とした場合の口溶け感の官能試験を行い、その平均点を口溶け感の評価とした。試料１〜５の口溶け感官能試験による評価（平均点）は表２に示す通りであった。 [Method of sensory evaluation for melting in mouth]
For the prepared samples 1-5, 8 panelists gave 3 points for the standard product “same as usual”, 5 points for “very good”, 4 points for “good”, 2 points for “bad” The sensory test of the mouth melting feeling when the point, the lowest evaluation “very bad” was set to 1 point, the average score was taken as the evaluation of the mouth melting feeling. The evaluation (average score) of the samples 1 to 5 by the mouth-melting sensory test was as shown in Table 2.

Figure 2014038025
Figure 2014038025

[食感評価装置による測定]
試料１〜５について、食感評価装置（口蓋−舌モデル）１０で食感を評価した。
５ｍＬエッペンドルフチューブ内に温熱処理をしたホットケーキ０．５ｇを入れ、人工唾液（商品名：サリベート／登録商標）０．１４ｇを噴霧した後、ホモジナイザーを用いて試料を破砕混合して調整した。
このように調整した試料は一定の形状／サイズに成形して舌モデルの舌先に配置し、速度０．５ｍｍ／ｓで咀嚼時の口蓋圧８ｋＰａに到達するまで圧縮した。所定の口蓋圧に到達後、硬口蓋シーネの口蓋面上に付着した試料をデジタルカメラより撮影して画像を取得し、取得された画像は、Photoshop（Adobe製造）により、試料の圧縮面積が算出された。
なお、硬口蓋シーネ１２及び舌モデル１４の材質は以下のとおりである。
・硬口蓋シーネ：ポリエチレンテレフタラート樹脂（商品名：エルコジュール／登録商標）
・舌モデル：ＪＩＳタイプＥで硬度１５のスチレン系エラストマー（株式会社 タナック製 商品名：クリスタルゲルＲ／登録商標） [Measurement with texture evaluation device]
About samples 1-5, the food texture was evaluated with the food texture evaluation apparatus (palate-tongue model) 10.
After putting 0.5 g of hot heat-treated hot cake in a 5 mL Eppendorf tube and spraying 0.14 g of artificial saliva (trade name: Salivate / registered trademark), the sample was crushed and mixed using a homogenizer.
The sample thus adjusted was molded into a fixed shape / size, placed on the tongue tip of the tongue model, and compressed at a speed of 0.5 mm / s until reaching a palatal pressure of 8 kPa during mastication. After reaching the specified palatal pressure, the sample attached to the palate surface of the hard palate cine is photographed with a digital camera to obtain an image, and the acquired image calculates the compression area of the sample by Photoshop (manufactured by Adobe) It was done.
The materials of the hard palate cine 12 and the tongue model 14 are as follows.
・ Hard palate cine: Polyethylene terephthalate resin (trade name: Elcojoule / registered trademark)
-Tongue model: JIS type E styrene elastomer with a hardness of 15 (trade name: Crystal Gel R / registered trademark, manufactured by Tanac Co., Ltd.)

（比較例１）
レオメータ（サン科学社製／ＣＲ‐１.１０Ｋモデル）を用いて、実施例１と同様に調整した試料１、２及び５を一定の形状／サイズに成形した後、レオメータのステージ上に配置し、速度１５ｍｍ／ｓで咀嚼時の口蓋圧８ｋＰａに到達するまで圧縮した。試料の圧縮面積は実施例１と同様にして算出された。 (Comparative Example 1)
Samples 1, 2, and 5 prepared in the same manner as in Example 1 were molded into a fixed shape / size using a rheometer (manufactured by Sun Science Co., Ltd./CR-1.10K model), and then placed on the stage of the rheometer. Compressed at a speed of 15 mm / s until reaching a palatal pressure of 8 kPa during mastication. The compression area of the sample was calculated in the same manner as in Example 1.

試料１〜５について、官能評価試験による評価値、実施例１の食感評価装置（口蓋−舌モデル）による評価値、比較例１のレオメータ（平板モデル）による評価値を表３に示す。また、官能評価試験の評価値（平均点）と、実施例１の評価値（圧縮面積）、比較例１による評価値（圧縮面積）とのそれぞれの相関関係を示すグラフを図５に示す。   Table 3 shows the evaluation values by the sensory evaluation test, the evaluation values by the texture evaluation apparatus (palate-tongue model) of Example 1, and the evaluation values by the rheometer (flat plate model) of Comparative Example 1 for Samples 1 to 5. Moreover, the graph which shows each correlation with the evaluation value (compression area) of Example 1, the evaluation value (compression area) of Example 1, and the evaluation value (compression area) by the comparative example 1 is shown in FIG.

Figure 2014038025
Figure 2014038025

図５の縦軸は、各試料の圧縮面積、横軸は、各試料の口溶け感の評価の平均点を示す。
官能評価試験による評価値との相関関係を示す結果（Ｒ２）が０．２５であり、グラフの傾きが低い比較例１に対し、官能評価試験による評価値との相関関係を示す結果（Ｒ２）が０．９３９６と非常に小さく、グラフの傾きが高い実施例１は、官能評価試験による評価と同じくらい、精度よく容易に食品の食感を定量化して評価することができることがわかる。
そのため、本願の食感評価装置および食感評価方法によれば、精度よく容易に食品の食感を定量化することができることがわかる。 The vertical axis in FIG. 5 represents the compression area of each sample, and the horizontal axis represents the average score of the mouth melting feeling of each sample.
The result (R 2 ) showing the correlation with the evaluation value by the sensory evaluation test is 0.25, and the result (R) showing the correlation with the evaluation value by the sensory evaluation test for Comparative Example 1 having a low slope of the graph. 2 ) is as small as 0.9396, and the inclination of the graph is high, Example 1 shows that the food texture of food can be quantified and evaluated as accurately and easily as in the sensory evaluation test.
Therefore, according to the texture evaluation apparatus and the texture evaluation method of the present application, it is understood that the texture of food can be quantified easily and accurately.

１０ 食感評価装置
１２ 硬口蓋シーネ
１４ 舌モデル
１６ 駆動部
１８ 圧力センサ
２０ 制御部
２２ 撮影部
２４ 画像処理部
２６ 評価部
２８ 支持体
３０ 上側取付部
３２ 取付部材
３４ 昇降基台 DESCRIPTION OF SYMBOLS 10 Texture evaluation apparatus 12 Hard palate cine 14 Tongue model 16 Drive part 18 Pressure sensor 20 Control part 22 Image | photographing part 24 Image processing part 26 Evaluation part 28 Support body 30 Upper attachment part 32 Attachment member 34 Lifting base

Claims (20)

硬口蓋の形状に成形された硬口蓋シーネと、
舌の形状に成形された舌モデルと、
前記硬口蓋シーネまたは前記舌モデルに接続され、前記硬口蓋シーネ及び前記舌モデルを接離するように相対的に駆動する駆動手段と、を備え、
前記硬口蓋シーネと前記舌モデルとの間に少量の液体と被検食品を挟み込み、前記駆動手段によって前記硬口蓋シーネ及び前記舌モデルを相対的に一定の速度で駆動して前記硬口蓋シーネの口蓋面にかかる圧力が咀嚼時の口蓋圧に到達するまで圧縮した後、圧縮された前記被検食品の圧縮面積を測定し、測定された前記圧縮面積で前記被検食品の食感を定量化して評価することを特徴とする食感評価装置。 A hard palate cine molded into the shape of a hard palate,
A tongue model molded into the shape of the tongue;
Drive means connected to the hard palate cine or the tongue model and relatively driven so as to contact and separate the hard palate cine and the tongue model;
A small amount of liquid and test food are sandwiched between the hard palate cine and the tongue model, and the hard palate cine and the tongue model are driven at a relatively constant speed by the driving means. After compressing until the pressure applied to the palate surface reaches the palatal pressure during mastication, measure the compressed area of the compressed test food, and quantify the texture of the test food with the measured compressed area A texture evaluation device characterized by being evaluated. 前記硬口蓋シーネが義歯床材料に用いられる合成樹脂からなり、前記舌モデルがＪＩＳタイプＥにおける硬度５〜１５度を有する合成樹脂からなることを特徴とする請求項１に記載の食感評価装置。   The texture evaluation apparatus according to claim 1, wherein the hard palate cine is made of a synthetic resin used for a denture base material, and the tongue model is made of a synthetic resin having a hardness of 5 to 15 degrees in JIS type E. . さらに、前記舌モデルと接触する前記硬口蓋シーネの前記口蓋面に配置され、前記舌モデルを前記硬口蓋シーネに押しつけた時に前記口蓋面に係る圧力を検出する圧力センサと、
前記駆動手段の駆動を制御する制御部と、を備え、
前記制御部は、前記圧力センサにより検出される圧力が前記咀嚼時の口蓋圧に到達すると前記駆動手段の駆動を停止させることを特徴とする請求項１または２に記載の食感評価装置。 Further, a pressure sensor that is disposed on the palate surface of the hard palate cine that contacts the tongue model, and that detects pressure on the palate surface when the tongue model is pressed against the hard palate cine,
A control unit for controlling the driving of the driving means,
3. The texture evaluation apparatus according to claim 1, wherein the control unit stops driving of the driving unit when a pressure detected by the pressure sensor reaches a palatal pressure during mastication. 4. 前記駆動手段は、前記舌モデルに接続されている請求項１〜３のいずれか１項に記載の食感評価装置。   The texture evaluation apparatus according to claim 1, wherein the driving unit is connected to the tongue model. 前記駆動手段は、前記舌モデルが載置固定されたステージ、またはプランジャを移動させるものである請求項１〜４のいずれか１項に記載の食感評価装置   The texture evaluation apparatus according to any one of claims 1 to 4, wherein the driving means moves a stage or a plunger on which the tongue model is placed and fixed. 前記咀嚼時の口蓋圧は、６〜１０ｋＰａである請求項１〜５のいずれか１項に記載の食感評価装置。   The texture evaluation apparatus according to any one of claims 1 to 5, wherein a palatal pressure during chewing is 6 to 10 kPa. 前記一定の速度は、０．５〜１５ｍｍ／ｓである請求項１〜６のいずれか１項に記載の食感評価装置。   The texture evaluation apparatus according to claim 1, wherein the constant speed is 0.5 to 15 mm / s. さらに、前記硬口蓋シーネと前記舌モデルとの間において圧縮された前記被検食品を撮影して、前記圧縮被検食品の画像を得る撮影手段と、
撮影された前記圧縮被検食品の画像から前記被検食品の圧縮面積を算出する圧縮面積算出手段と、
前記圧縮面積算出手段によって算出された前記圧縮面積で前記被検食品の食感を定量化して評価する評価手段とを備える請求項１〜７のいずれか１項に記載の食感評価装置。 Further, imaging means for capturing the test food compressed between the hard palate cine and the tongue model, and obtaining an image of the compressed test food;
A compressed area calculating means for calculating a compressed area of the test food from the photographed image of the compressed test food;
The texture evaluation apparatus according to any one of claims 1 to 7, further comprising an evaluation unit that quantifies and evaluates the texture of the test food with the compressed area calculated by the compressed area calculation unit. 前記撮影手段は、前記硬口蓋シーネの口蓋面に付着した前記圧縮被検食品を撮影して、前記圧縮被検食品の画像を得るものである請求項８に記載の食感評価装置。   The texture evaluation apparatus according to claim 8, wherein the photographing unit photographs the compressed test food attached to the palate surface of the hard palate cine to obtain an image of the compressed test food. 前記圧縮面積算出手段は、撮影された前記圧縮被検食品の画像を画像処理して、前記被検食品の圧縮面積を算出する画像処理手段である請求項８または９に記載の食感評価装置。   The texture evaluation apparatus according to claim 8 or 9, wherein the compressed area calculating means is an image processing means for performing image processing on the photographed image of the compressed test food to calculate a compressed area of the test food. . 前記被検食品は、穀粉加工品であることを特徴とする請求項１〜１０のいずれか１項に記載の食感評価装置。   The food texture evaluation apparatus according to claim 1, wherein the test food is a processed flour product. 前記液体は、人工唾液であることを特徴とする請求項１〜１１のいずれか１項に記載の食感評価装置。   The texture evaluation apparatus according to claim 1, wherein the liquid is artificial saliva. 硬口蓋の形状に成形された硬口蓋シーネと、舌の形状に成形された舌モデルとの間に少量の液体及び被検食品を挟み込んで、前記硬口蓋シーネと前記舌モデルとを相対的に一定の速度で駆動して
前記硬口蓋シーネの口蓋面にかかる圧力が咀嚼時の口蓋圧に到達するまで圧縮し、
圧縮された前記被検食品の圧縮面積を測定して得られた前記圧縮面積で前記被検食品の食感を定量化して評価することを特徴とする食感評価方法。 A small amount of liquid and test food are sandwiched between a hard palate cine molded in the shape of a hard palate and a tongue model molded in the shape of a tongue, so that the hard palate cine and the tongue model are relatively Drive at a constant speed and compress until the pressure on the palate surface of the hard palate cine reaches the palatal pressure during mastication,
A texture evaluation method characterized by quantifying and evaluating the texture of the test food based on the compressed area obtained by measuring the compressed area of the compressed test food. 前記硬口蓋シーネが義歯床材料に用いられる合成樹脂からなり、前記舌モデルがＪＩＳタイプＥにおける硬度５〜１５度を有する合成樹脂からなることを特徴とする請求項１３に記載の食感評価方法。 14. The texture evaluation method according to claim 13, wherein the hard palate cine is made of a synthetic resin used for a denture base material, and the tongue model is made of a synthetic resin having a hardness of 5 to 15 degrees in JIS type E. . 前記咀嚼時の口蓋圧は、６〜１０ｋＰａである請求項１３または１４に記載の食感評価方法。   The texture evaluation method according to claim 13 or 14, wherein a palatal pressure during chewing is 6 to 10 kPa. 前記一定の速度は、０．５〜１５ｍｍ／ｓである請求項１３〜１５のいずれか１項に記載の食感評価方法。   The texture evaluation method according to any one of claims 13 to 15, wherein the constant speed is 0.5 to 15 mm / s. 前記被検食品の圧縮面積の測定ステップは、
前記硬口蓋シーネと前記舌モデルとの間において圧縮された前記被検食品を撮影して、前記圧縮被検食品の画像を得、
撮影された前記圧縮被検食品の画像から前記被検食品の圧縮面積を算出するものである請求項１３〜１６のいずれか１項に記載の食感評価方法。 The step of measuring the compression area of the test food comprises:
Photographing the test food compressed between the hard palate cine and the tongue model, obtaining an image of the compressed test food,
The texture evaluation method according to any one of claims 13 to 16, wherein the compressed area of the test food is calculated from the photographed image of the compressed test food. さらに、前記撮影された前記圧縮被検食品の画像を画像処理して、撮影された前記圧縮被検食品の画像から圧縮面積を算出する請求項１７に記載の食感評価方法。   The food texture evaluation method according to claim 17, further comprising: image-processing the photographed image of the compressed test food to calculate a compressed area from the photographed image of the compressed test food. 前記被検食品は、穀粉加工品であることを特徴とする請求項１３〜１８のいずれか１項に記載の食感評価方法。   The food texture evaluation method according to any one of claims 13 to 18, wherein the test food is a processed flour product. 前記液体は、人工唾液であることを特徴とする請求項１３〜１９のいずれか１項に記載の食感評価方法。
The texture evaluation method according to any one of claims 13 to 19, wherein the liquid is artificial saliva.
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