JP2020148692A - Evaluation method of in-mouth behavior - Google Patents
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- 238000011156 evaluation Methods 0.000 title claims abstract description 42
- 235000013305 food Nutrition 0.000 claims abstract description 54
- 210000003205 muscle Anatomy 0.000 claims abstract description 46
- 230000003183 myoelectrical effect Effects 0.000 claims abstract description 42
- 230000018984 mastication Effects 0.000 claims abstract description 41
- 238000010077 mastication Methods 0.000 claims abstract description 41
- 210000001352 masseter muscle Anatomy 0.000 claims abstract description 35
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 31
- 238000005259 measurement Methods 0.000 claims abstract description 21
- 230000001953 sensory effect Effects 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 10
- 230000002123 temporal effect Effects 0.000 claims description 4
- 230000001020 rhythmical effect Effects 0.000 claims description 3
- 230000035622 drinking Effects 0.000 abstract 3
- 210000000214 mouth Anatomy 0.000 description 27
- 239000013065 commercial product Substances 0.000 description 18
- 235000014059 processed cheese Nutrition 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000009747 swallowing Effects 0.000 description 5
- 238000011160 research Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 210000003823 hyoid bone Anatomy 0.000 description 2
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001847 jaw Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000004373 mandible Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003784 masticatory muscle Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
Abstract
Description
本発明は、喫食中における食品の口中挙動の評価方法に関する。 The present invention relates to a method for evaluating the oral behavior of food during eating.
ヒトが喫食中に口中で知覚される力学的な感覚には、例えば、舌触り、ねちゃつき等の感覚があるが、これらは、それぞれの食品の口中挙動によってもたらされ、食品のおいしさに大きく影響を与える。このため、喫食中における食品の口中挙動を評価することは、新たな食品の開発や既存品の改良に有用である。
食品の口中挙動を評価するために、これまでにいくつかの評価方法や評価装置が開示されている。
The mechanical sensations that humans perceive in the mouth during eating include, for example, sensations such as texture and stickiness, which are brought about by the mouth behavior of each food and make the food delicious. It has a big influence. Therefore, evaluating the oral behavior of foods during eating is useful for developing new foods and improving existing products.
In order to evaluate the mouth behavior of food, several evaluation methods and evaluation devices have been disclosed so far.
特許文献１は、複雑な食品の官能評価を適切かつ客観的に行うことを目的に、左右咬筋および舌骨上筋群の筋電位測定および嚥下音の測定を用いた、食感の生理学的評価装置を開示している。
また、非特許文献１は、ヒトの咀嚼・嚥下計測パラメータを抽出し、機器測定値との対応関係を見いだすことを目的に、プロセスチーズにおいて筋電位測定、官能評価、機器測定を実施していた。これによると、官能評価および機器測定でかたさ値が高いチーズでは閉口筋の筋電位の振幅が大きいとされている。
Patent Document 1 is a physiological evaluation of texture using measurement of myoelectric potential of left and right occlusal muscles and suprahyoid muscles and measurement of swallowing sound for the purpose of appropriately and objectively performing sensory evaluation of complex foods. The device is disclosed.
In addition, Non-Patent Document 1 carried out myoelectric potential measurement, sensory evaluation, and device measurement in processed cheese for the purpose of extracting human mastication / swallowing measurement parameters and finding a correspondence with the device measurement values. .. According to this, it is said that the amplitude of the myoelectric potential of the closed muscle is large in cheese having a high hardness value by sensory evaluation and instrumental measurement.
本発明は、従来にない新規な喫食中における食品の口中挙動の評価方法を提供することを課題とする。 An object of the present invention is to provide a novel method for evaluating the oral behavior of food during eating, which has never existed before.
本発明は、上記した課題を解決するために次の手段を採用するものである。
（１）喫食中の口中における食品のかたさの時間動的な変化の官能評価結果と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定結果と、を用いることを特徴とする食品の口中挙動の評価方法。
（２）上記食品のかたさの時間動的な変化の官能評価結果と、上記表面筋電位の時間動的な変化の測定結果から、食品の口中挙動を、咀嚼前期、咀嚼後期、食塊形成前期及び食塊形成後期の４つのステージに分類し、各ステージの時間的長さを評価する（１）の食品の口中挙動の評価方法。
（３）（２）の４つのステージは、次のとおり定義されることからなる（２）の食品の口中挙動の評価方法。
咀嚼前期：左右咬筋の筋電位が検出された時点から、左右咬筋の筋電位が検出された時 点でのかたさが維持されている時間。
咀嚼後期：咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持 されている時間。
食塊形成前期：咀嚼後期終了時点から、左右咬筋の活動が概ね終了し、かつ舌骨上筋群 の活動が大きくなるまでの時間。
食塊形成後期：食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋 群の活動が概ね消失するまでの時間。
The present invention employs the following means in order to solve the above-mentioned problems.
(1) Sensory evaluation results of temporally dynamic changes in food hardness in the mouth during eating, measurement results of temporally dynamic changes in surface myoelectric potentials of both the left and right masseter muscles and suprahyoid muscles during eating, and A method for evaluating the oral behavior of foods, which comprises using.
(2) From the sensory evaluation results of the time-dynamic changes in the hardness of the food and the measurement results of the time-dynamic changes in the surface myoelectric potential, the oral behavior of the food can be determined by the early mastication period, the late mastication period, and the early bolus formation period. The method for evaluating the oral behavior of food according to (1), which classifies the food into four stages of late bolus formation and evaluates the temporal length of each stage.
(3) The four stages of (2) are defined as follows. (2) The method for evaluating the oral behavior of food.
Early mastication: The time during which the hardness at the time when the myoelectric potentials of the left and right masseter muscles are detected is maintained from the time when the myoelectric potentials of the left and right masseter muscles are detected.
Late mastication: The time during which rhythmic mastication is maintained at the myoelectric potentials of the left and right masseter muscles from the end of the early mastication period.
Early bolus formation: The time from the end of the late mastication to the end of the activity of the left and right masseter muscles and the increase of the activity of the suprahyoid muscles.
Late bolus formation: The time from the end of the early bolus formation until the activity of the suprahyoid muscles disappears without feeling any stiffness.
本発明は、喫食中の口中における食品のかたさの時間動的な変化の官能評価結果と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定結果を組み合わせたので、従来にない新規な喫食中における食品の口中挙動の評価方法を提供することができた。 The present invention provides sensory evaluation results of temporally dynamic changes in food hardness in the mouth during eating and measurement results of temporally dynamic changes in surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscles during eating. Since they were combined, it was possible to provide a new method for evaluating the mouth behavior of food during eating.
本発明の喫食中における食品の口中挙動の評価装置、及び評価方法について以下に詳細に説明する。
（左右咬筋および舌骨上筋群）
本発明で表面筋電位を測定する左右咬筋および舌骨上筋群は、咀嚼筋であり、咀嚼運動における役割は次のとおりのものである。
すなわち、左右の咬筋は下顎を引き上げる閉口筋であり、舌と口蓋で押しつぶせない程度にかたいものを噛み砕く際により強く作用する。一方、顎二腹筋の前腹、顎舌骨、オトガイ舌骨筋を含む舌骨上筋群（オトガイ筋と呼ばれることもある）は下顎を引き下げる開口筋であり、開口したり咀嚼中の舌運動を反映させたりすることに加え、嚥下の初期段階で舌骨を押し上げる役割を有する。
The evaluation device and evaluation method for the mouth behavior of food during eating of the present invention will be described in detail below.
(Left and right masseter muscle and suprahyoid muscle group)
The left and right masseter muscles and suprahyoid muscles for which surface myoelectric potentials are measured in the present invention are masticatory muscles, and their roles in masticatory movements are as follows.
That is, the left and right masseter muscles are the closing muscles that pull up the lower jaw, and act more strongly when chewing hard objects that cannot be crushed by the tongue and palate. On the other hand, the suprahyoid muscle group (sometimes called the mentalis muscle) including the anterior abdomen of the digastric muscle, the hyoid bone, and the geniohyoid muscle is an opening muscle that pulls down the mandible, and the tongue movement during opening and chewing. In addition to reflecting the above, it has the role of pushing up the hyoid bone in the early stage of swallowing.
（食品の口中挙動）
一般に咀嚼は食品が口腔内に取り入れられた際に行なわれる活動で、口の開閉を伴う歯による食品の粉砕・摩砕、唾液分泌、舌による食品の混和が行なわれ、最終的に舌の働きにより食物が集められて団子状の塊（食塊）が形成され、これが咽頭部に移動されて嚥下されることからなる。
本発明によるプロセスチーズの口中挙動の評価方法は、口を閉じる（噛み砕く）左右の咬筋と口を開き舌の活動に関与する舌骨上筋群の活動を、口中における食品のかたさの変化に合わせてモニターするものである。
食品の口中挙動を、これらの3つの特性の時間動的な変化から具体的に把握できることは、本発明者らにより見出された新たな知見である。本発明は、この新たな知見に基づいてなされている。
(Food behavior in the mouth)
In general, chewing is an activity performed when food is taken into the oral cavity, and the food is crushed and ground by the teeth that open and close the mouth, saliva is secreted, and the food is mixed by the tongue, and finally the function of the tongue. Food is collected to form a dumpling-like mass (food mass), which is moved to the pharyngue and swallowed.
In the method for evaluating the oral behavior of processed cheese according to the present invention, the activities of the left and right masseter muscles that close (chew) the mouth and the suprahyoid muscles that are involved in the activity of the tongue are adjusted to the changes in the hardness of food in the mouth. It is intended to be monitored.
It is a new finding found by the present inventors that the mouth behavior of food can be concretely grasped from the time-dynamic changes of these three characteristics. The present invention has been made based on this new finding.
（評価対象となる食品）
本発明の喫食中における食品の口中挙動の評価方法は、ヒトが喫食できるものであればどのようなものでも評価が可能であるが、本発明の喫食中における食品の口中挙動の評価方法は、喫食時における左右咬筋および舌骨上筋群の表面筋電位が測定可能であり、かつかたさの時間動的な評価が可能であることから対象食品はかたさがあり、喫食時に口中に一定時間とどまる食品を対象とすることが好ましく、好ましい食品としてチーズ、ゼリー等を例示できる。特に、咀嚼、体温、分泌される唾液の影響を受けることでかたさが時間動的に変化し、かたさ等の食感が製品特性上重要であるプロセスチーズ等の評価に適している。
(Food to be evaluated)
The method for evaluating the mouth behavior of food during eating of the present invention can be evaluated as long as it can be eaten by humans, but the method for evaluating the mouth behavior of food during eating of the present invention is: Since the surface myoelectric potentials of the left and right bite muscles and the supraclavicular muscles at the time of eating can be measured and the hardness can be evaluated dynamically over time, the target food is hard and stays in the mouth for a certain period of time at the time of eating. As a preferable food, cheese, jelly and the like can be exemplified. In particular, it is suitable for evaluation of processed cheese or the like, in which the hardness changes dynamically with time due to the influence of chewing, body temperature, and secreted saliva, and the texture such as hardness is important in terms of product characteristics.
（喫食中における食品の口中挙動の評価装置）
図１は本実施形態にかかる評価装置の具体的な一態様を示したものである。本発明の評価装置1は、喫食中の口中における食品のかたさの時間動的な変化の測定部2と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部3と、両測定部から得られるデータを解析する解析部12と、を具備するものである。
(Evaluator of mouth behavior of food during eating)
FIG. 1 shows a specific aspect of the evaluation device according to the present embodiment. The evaluation device 1 of the present invention measures the time-dynamic change in the hardness of food in the mouth during eating, and the time-dynamic change in the surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscle group during eating. It is provided with a measurement unit 3 of the above and an analysis unit 12 for analyzing data obtained from both measurement units.
（喫食中のかたさの測定部）
本発明の評価装置の喫食中の口中における食品のかたさの時間動的な変化の測定部2は、レバー部10、スイッチ部11、レバー部10およびスイッチ部11に電力を供給する供給部9を具備する装置を例示できる。
この装置は、口中における食品が、喫食開始時から咀嚼の進行につれて柔らかくなる時間動的な変化を、被験者がレバーを移動しつつ官能的なかたさの変化として記録するとともに、喫食開始時と最終嚥下時にスイッチ部のスイッチを入れることで、口中挙動の評価の開始時と終了時を決定するものである。
(Measuring unit of hardness during eating)
The measuring unit 2 for measuring the time-dynamic change in the hardness of food in the mouth during eating of the evaluation device of the present invention includes a lever unit 10, a switch unit 11, a lever unit 10 and a supply unit 9 for supplying electric power to the switch unit 11. An example of the device to be provided can be illustrated.
This device records the temporally dynamic change in which the food in the mouth softens from the start of eating to the progress of mastication as a change in sensual hardness while the subject moves the lever, and at the start of eating and the final swallowing. Occasionally, by turning on the switch part, the start time and the end time of the evaluation of the mouth behavior are determined.
（喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部）
本発明の評価装置の喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部3は、データ取り込み部4、筋電図用アンプ部5、左右咬筋の電極部6、舌骨上筋群の電極部7、電極部と筋電図用アンプ部を繋ぐ延長ケーブル8を具備するものである。
電極部6および電極部7は、表面筋電位を測定できるようなものであればどのようなものでもよいが、左右咬筋と舌骨上筋群の表面筋電位を測定するため、図２に示すように被験者の左右頬と顎下部に付着させることができるものが好ましく、図３に示すような電極リード線部1とディスポーザブル電極部2を具備するものを例示できる。
(Measuring part of time-dynamic changes in surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscles during eating)
The measuring unit 3 for measuring the time-dynamic changes in the surface myoelectric potentials of both the left and right occlusal muscles and the suprahyoid muscles during eating of the evaluation device of the present invention is the data acquisition unit 4, the electromyogram amplifier unit 5, and the left and right occlusal muscles. It is provided with an electrode portion 6, an electrode portion 7 of the suprahyoid muscle group, and an extension cable 8 connecting the electrode portion and an electromyographic amplifier portion.
The electrode portion 6 and the electrode portion 7 may be any as long as they can measure the surface myoelectric potential, but are shown in FIG. 2 in order to measure the surface myoelectric potential of the left and right masseter muscles and the suprahyoid muscle group. As described above, those that can be attached to the left and right cheeks and the lower part of the jaw of the subject are preferable, and those provided with the electrode lead wire portion 1 and the disposable electrode portion 2 as shown in FIG. 3 can be exemplified.
（解析部）
解析部12は、左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化と、上記したかたさの時間動的な変化を測定したデータを解析するものである。解析部12はコンピュータ、データ解析ソフトを具備するものである。
(Analysis department)
The analysis unit 12 analyzes the data obtained by measuring the time-dynamic changes in the surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscles and the time-dynamic changes in the hardness described above. The analysis unit 12 is equipped with a computer and data analysis software.
（口中挙動の評価方法）
本発明の評価方法では、上記左右咬筋および舌骨上筋群の表面筋電位の測定結果およびかたさの時間動的な官能評価結果を用いて、咀嚼の進行を次の４つのステージに分けて把握する。
本発明の評価方法では、左右咬筋の筋電位が検出された時点から、この時点でのかたさが維持されている時間を咀嚼前期として定義し、モニターする。
次いで咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持されている時間を咀嚼後期として定義し、モニターする。
また、咀嚼後期終了時点から、左右咬筋の運動が概ね終了し、かつ舌骨上筋群の筋電位が大きな値を取るまでの時間を食塊形成前期として定義し、モニターする。
さらに、食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋群の活動が概ね消失するまでの時間を食塊形成後期として定義し、モニターする。
これらの各ステージをモニターすることによって食品の口中挙動を詳細に把握することができ、当該モニター結果を活用して、配合や工程を検討することで様々な食感の食品を設計できる。
(Evaluation method of oral behavior)
In the evaluation method of the present invention, the progress of mastication is grasped in the following four stages by using the measurement results of the surface myoelectric potentials of the left and right masseter muscles and the suprahyoid muscles and the time-dynamic sensory evaluation results of hardness. To do.
In the evaluation method of the present invention, the time from the time when the myoelectric potentials of the left and right masseter muscles are detected to the time when the hardness at this time is maintained is defined as the early mastication period and monitored.
Next, the time during which rhythmic mastication is maintained in the myoelectric potentials of the left and right masseter muscles from the end of the first mastication period is defined as the second mastication period and monitored.
In addition, the time from the end of the late mastication until the movement of the left and right masseter muscles is almost completed and the myoelectric potential of the suprahyoid muscle group takes a large value is defined and monitored as the early stage of bolus formation.
Furthermore, the time from the end of the early stage of bolus formation to the time when the activity of the suprahyoid muscles disappears without feeling firmness is defined and monitored as the late stage of bolus formation.
By monitoring each of these stages, the behavior of the food in the mouth can be grasped in detail, and by utilizing the monitoring results, it is possible to design foods having various textures by examining the formulation and process.
以下、本発明の実施例を詳細に説明するが、本発明はこれらに限定されるものではない。
（プロセスチーズの評価例）
（試料）
試料は市販のプロセスチーズ２品（市販品Ａ、市販品Ｂ）とし、該プロセスチーズをそれぞれ縦20 mm×横20 mm×厚さ10 mmに切り出し、5 ℃としたものを用いた。
（被験者）
左右咬筋および舌骨上筋群の筋電位測定は、当該筋電位測定および時間動的な官能評価が実施可能な健常女性１名とした。
Examples of the present invention will be described in detail below, but the present invention is not limited thereto.
(Example of evaluation of processed cheese)
(sample)
The samples were two commercially available processed cheeses (commercially available product A and commercially available product B), and the processed cheeses were cut into 20 mm in length × 20 mm in width × 10 mm in thickness, and used at 5 ° C.
(subject)
The myoelectric potentials of the left and right masseter muscles and the suprahyoid muscles were measured by one healthy woman who could perform the myoelectric potential measurement and time-dynamic sensory evaluation.
（かたさの時間動的な測定部）
かたさの時間動的な官能評価ではBIOPAC Systems社のTSD115連続可変評価トランスデューサおよび喫食開始時と最終嚥下時を入力することができるTSD116Aスイッチを用いた。測定部から得られたデータを解析部12に搭載のBIOPAC Systems社Acqknowledge 4を用いて解析した。解析したデータを、更にマイクロソフト社の表計算ソフトMicrosoft Excelを用いて横軸を時間（秒）、縦軸をかたさの評点として、時間動的なかたさの変化をグラフ化した。
(Time-dynamic measurement of hardness)
For the time-dynamic sensory evaluation of hardness, BIOPAC Systems' TSD115 continuously variable evaluation transducer and TSD116A switch that can input the start of eating and the time of final swallowing were used. The data obtained from the measurement unit was analyzed using Acqknowledge 4 of BIOPAC Systems, which is installed in the analysis unit 12. The analyzed data was further graphed with time-dynamic changes in hardness using Microsoft Excel spreadsheet software, with the horizontal axis representing time (seconds) and the vertical axis representing hardness.
（喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部）
被験者の左右咬筋、舌骨上筋群の計3箇所に皮膚表面からBIOPAC Systems社のEL503電極を貼り付け、MEC110C延長ケーブルを介してEMG100C筋電図用アンプモジュールに接続した。EMG筋電図用アンプモジュールおよびMP150高性能データ取りこみユニットを介して試料咀嚼時の筋電位データを測定した。
測定部から得られたデータを解析部12に搭載のBIOPAC Systems社Acqknowledge 4を用いて解析した。解析したデータを更に、マイクロソフト社のMicrosoft Excelを用いて横軸を時間（秒）、縦軸を筋電位（mV）として筋電位図を作成した。
(Measuring part of time-dynamic changes in surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscles during eating)
BIOPAC Systems EL503 electrodes were attached from the skin surface to the subject's left and right masseter muscles and suprahyoid muscles, and connected to the EMG100C EMG amplifier module via the MEC110C extension cable. Myoelectric potential data during sample chewing was measured via an EMG electromyogram amplifier module and MP150 high-performance data acquisition unit.
The data obtained from the measurement unit was analyzed using Acqknowledge 4 of BIOPAC Systems, which is installed in the analysis unit 12. Further, using Microsoft Excel of Microsoft Corporation, the analyzed data was used to create a myoelectric potential diagram with the horizontal axis as time (seconds) and the vertical axis as myoelectric potential (mV).
（口中挙動の評価）
上記左右咬筋および舌骨上筋群の表面筋電位の時間動的な変化と、かたさの時間動的な官能評価結果に基づいて、咀嚼開始から終了までを4つのステージに分類した。咀嚼前期、咀嚼後期、食塊形成前期、食塊形成後期である。各ステージの定義は前記したとおりである。
そして、各ステージの時間的な長さを評価の対象とした。
(Evaluation of oral behavior)
Based on the temporal changes in the surface myoelectric potentials of the left and right masseter muscles and the suprahyoid muscles and the temporal sensory evaluation results of hardness, the period from the start to the end of mastication was classified into four stages. Early mastication, late mastication, early bolus formation, late bolus formation. The definition of each stage is as described above.
Then, the time length of each stage was evaluated.
（プロセスチーズの口中挙動の評価）
図４は、市販品Ａにおける左右咬筋および舌骨上筋群の筋電位図およびかたさの時間動的な官能評価結果（ＴＩ）である。また図５は市販品Ｂにおける左右咬筋および舌骨上筋群の筋電位図およびかたさの時間動的な官能評価結果（ＴＩ）である。
(Evaluation of oral behavior of processed cheese)
FIG. 4 is a myoelectric potential diagram of the left and right masseter muscles and the suprahyoid muscle group in the commercial product A, and a time-dynamic sensory evaluation result (TI) of hardness. Further, FIG. 5 is a myoelectric potential diagram of the left and right masseter muscles and the suprahyoid muscle group in the commercial product B, and a time-dynamic sensory evaluation result (TI) of hardness.
図４および図５によると、市販品Ａでは左右咬筋の筋電位が認められてから10秒付近までが咀嚼前期であり、市販品Ｂでは左右咬筋の筋電位が認められてから3秒付近までが咀嚼前期であった。
次いで、市販品Ａでは咀嚼前期終了時点から概ね37秒付近までが咀嚼後期であり、市販品Ｂでは咀嚼前期終了時点から概ね22秒付近までが咀嚼後期であった。市販品Ａの咀嚼後期は概ね27秒程度、市販品Ｂの咀嚼後期は概ね19秒程度であった。
次いで、市販品Ａでは咀嚼後期終了時点から44秒付近までが食塊形成前期であり、市販品Ｂでは咀嚼後期終了時点から24秒付近までが食塊形成前期であった。市販品Ａの食塊形成前期は概ね7秒程度、市販品Ｂの食塊形成前期は概ね2秒程度であった。
さらに、市販品Ａでは食塊形成前期終了時点から48秒付近までが食塊形成後期であり、市販品Ｂでは食塊形成前期終了時点から27秒付近までが食塊形成後期であった。市販品Ａの食塊形成後期は概ね4秒程度、市販品Ｂの食塊形成後期は概ね3秒程度であった。
According to FIGS. 4 and 5, in the commercial product A, the period from the recognition of the myoelectric potential of the left and right masseter muscles to about 10 seconds is the early mastication period, and in the commercial product B, the period from the recognition of the myoelectric potentials of the left and right masseter muscles to about 3 seconds. Was the early stage of mastication.
Next, in the commercial product A, the late mastication period was approximately 37 seconds from the end of the early mastication period, and in the commercial product B, the late mastication period was approximately 22 seconds from the end of the early mastication period. The late mastication period of the commercial product A was about 27 seconds, and the late mastication period of the commercial product B was about 19 seconds.
Next, in the commercial product A, the period from the end of the late mastication to about 44 seconds was the early stage of bolus formation, and in the commercial product B, the period from the end of the late mastication to about 24 seconds was the early stage of bolus formation. The bolus formation period of the commercial product A was about 7 seconds, and the bolus formation period of the commercial product B was about 2 seconds.
Further, in the commercial product A, the period from the end of the early stage of bolus formation to about 48 seconds was the late stage of bolus formation, and in the commercial product B, the period from the end of the early stage of bolus formation to about 27 seconds was the late stage of bolus formation. The late stage of bolus formation of commercial product A was about 4 seconds, and the late stage of bolus formation of commercial product B was about 3 seconds.
以上より、各試料によって咀嚼前期、咀嚼後期、食塊形成前期、食塊形成後期それぞれの持続時間等が異なることが判明した。このため、本発明による評価方法によりプロセスチーズの口中挙動の違いをモニターできることが明らかとなった。
例えば、口溶けの良いチーズは４つのステージのいずれもが短時間であるが、特に咀嚼後期の時間が短いと考えられるし、付着性が強く、ねちゃつく食感のあるチーズは食塊形成前期の時間が長いと考えられる。
From the above, it was found that the durations of the early mastication period, the late mastication period, the early stage of bolus formation, and the late stage of bolus formation differ depending on each sample. Therefore, it was clarified that the difference in the oral behavior of processed cheese can be monitored by the evaluation method according to the present invention.
For example, cheese that melts in the mouth has a short time in all four stages, but it is thought that the time in the late mastication period is particularly short, and cheese with strong adhesion and a sticky texture is in the early stage of bolus formation. Is considered to be a long time.
本発明の評価方法は、製造されたプロセスチーズの口中挙動を具体的に評価できるので、プロセスチーズへの配合物の検討やプロセスチーズの製造工程の検討において、有益な判断材料となることが期待できる。 Since the evaluation method of the present invention can specifically evaluate the oral behavior of the produced processed cheese, it is expected to be a useful judgment material in the examination of the compounding to the processed cheese and the examination of the manufacturing process of the processed cheese. it can.
プロセスチーズの口中挙動の違いを評価することができ、新たなチーズの開発や既存品の改良のために利用することができる。 The difference in the mouth behavior of processed cheese can be evaluated, and it can be used for the development of new cheese and the improvement of existing products.
図１
１ 食品の口中挙動の評価装置
２ 喫食中の口中における食品のかたさの時間動的な変化の測定部
３ 喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部
４ データ取り込み部
５ 筋電図用アンプ部
６ 左右咬筋の電極部
７ 舌骨上筋群の電極部
８ 延長ケーブル
９ レバー部およびスイッチ部への電力供給部
１０ レバー部
１１ スイッチ部
１２ 解析部
図３
１ 電極リード線部
２ ディスポーザブル電極部
Figure 1
1 Evaluation device for mouth behavior of food 2 Measuring unit for time-dynamic change in food hardness in the mouth during eating 3 Time-dynamic change in surface myoelectric potential of both left and right bite muscles and supraclavicular muscle group during eating Measurement part 4 Data acquisition part 5 Electromyographic amplifier part 6 Left and right bite muscle electrode parts 7 Electrode part of the supraclavicular muscle group 8 Extension cable 9 Power supply part to lever part and switch part 10 Lever part 11 Switch part 12 Analysis Part Figure 3
1 Electrode lead wire 2 Disposable electrode
Claims (3)
咀嚼前期：左右咬筋の筋電位が検出された時点から、左右咬筋の筋電位が検出された時 点でのかたさが維持されている時間。
咀嚼後期：咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持 されている時間。
食塊形成前期：咀嚼後期終了時点から、左右咬筋の活動が概ね終了し、かつ舌骨上筋群 の活動が大きくなるまでの時間。
食塊形成後期：食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋 群の活動が概ね消失するまでの時間。
The method for evaluating the oral behavior of a food according to claim 2, wherein the four stages of claim 2 are defined as follows.
Early mastication: The time during which the hardness at the time when the myoelectric potentials of the left and right masseter muscles are detected is maintained from the time when the myoelectric potentials of the left and right masseter muscles are detected.
Late mastication: The time during which rhythmic mastication is maintained at the myoelectric potentials of the left and right masseter muscles from the end of the early mastication period.
Early bolus formation: The time from the end of the late mastication to the end of the activity of the left and right masseter muscles and the increase of the activity of the suprahyoid muscles.
Late bolus formation: The time from the end of the early bolus formation until the activity of the suprahyoid muscles disappears without feeling any stiffness.
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