JP2021085834A - Melting characteristic evaluation method - Google Patents

Abstract

To evaluate a melting characteristic of food that is non-Newtonian fluid.SOLUTION: A melting characteristic evaluation method for evaluating a melting characteristic of food, which is non-Newtonian fluid, comprises a measurement step of measuring time change of torque acting on a rotary part that rotates while the same is inserted into food; and an evaluation step of evaluating a melting characteristic of food on the basis of a plurality of acquisition values acquired from the time change of torque measured in the measurement step. The plurality of acquisition values includes at least first elapsed time t1, which is elapsed time from when the rotary part starts rotating until the torque reaches a maximum value, and a torque reduction rate dT from the lapse of the first elapsed time t1 to the lapse of second elapsed time t2, which is longer than the first elapsed time t1.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for evaluating melt-in-the-mouth characteristics.

A method of evaluating the melt-in-the-mouth characteristics of a food by using a device for measuring the mechanical characteristics of the food is known instead of the sensory evaluation in which the characteristics of the food are evaluated by human senses. For example, Patent Document 1 discloses that the mechanical characteristic value of bread is measured by using a dynamic viscoelasticity measuring device, and the melting characteristic of bread is evaluated based on the measured mechanical characteristic value. There is.

JP-A-2017-78672

For foods that are non-Newtonian fluids, there has been a demand for an evaluation method that can evaluate the melting properties in the mouth.

The present invention has been made in consideration of such a point, and an object of the present invention is to provide a method for evaluating melt-in-the-mouth characteristics.

The present invention is a method for evaluating the melting characteristics of a food that is a non-Newton fluid, which evaluates the melting characteristics in the mouth, and is a measuring step of measuring a time change of torque acting on a rotating portion that rotates while being inserted in the food. And an evaluation step of evaluating the melting characteristics of the food based on the plurality of acquired values acquired from the time change of the torque measured in the measuring step, and the plurality of the acquired values are the rotations. course the first elapsed time t ₁ is the time from part starts to rotate until the torque takes the maximum _value, and, after the first elapsed time t ₁ has elapsed, the first elapsed time t ₁ This is a method for evaluating melt-in-the-mouth characteristics, which includes at least a torque reduction rate dT until a longer second elapsed time t _{2 elapses.}

In the method for evaluating melt-in-the-mouth characteristics according to the present invention, in the evaluation step, the food product is prepared by using the correspondence between the plurality of acquired values in the plurality of standard samples and the evaluation results of the melt-in-the-mouth characteristics by the sensory evaluation of the plurality of standard samples. The melting properties of the mouth may be evaluated.

In the method for evaluating melt-in-the-mouth characteristics according to the present invention, in the evaluation step, a regression equation expressing the correspondence between the plurality of acquired values in the plurality of standard samples and the evaluation results of the melt-in-the-mouth characteristics by the sensory evaluation of the plurality of standard samples is used. The melt-in-the-mouth characteristics of the food may be evaluated.

（式（１）においてａ，ｂ及びｃは定数である。） In the method for evaluating melt-in-the-mouth characteristics according to the present invention, the regression equation may be expressed by the following equation (1) when the degree of suitability for melt-in-the-mouth characteristics is represented by α.

(In equation (1), a, b and c are constants.)

In the method for evaluating melt-in-the-mouth characteristics according to the present invention, the food may be an emulsion.

In the method for evaluating melt-in-the-mouth characteristics according to the present invention, the food may be an oil-in-water emulsion.

In the melt-in-the-mouth characteristic evaluation method according to the present invention, the rotating portion may have a plate-shaped portion that rotates about a rotating shaft and extends in a plane including the rotating shaft.

In the method for evaluating melt-in-the-mouth characteristics according to the present invention, the rotating portion may have a plurality of the plate-shaped portions.

In the melt-in-the-mouth characteristic evaluation method according to the present invention, among the plurality of plate-shaped portions, the plate-shaped portions adjacent to each other in the rotation direction of the rotating portion have their positions at the apex of the rotating shaft when viewed from the extending direction of the rotating shaft. It is arranged so as to form an angle θ as
The second elapsed time t ₂ may be equal to or longer than the elapsed time from when the rotating portion starts rotating until it rotates twice the angle θ.

According to the present invention, it is possible to evaluate the melting properties of foods that are non-Newtonian fluids.

It is a block diagram which shows the apparatus which concerns on one Embodiment. It is a perspective view which shows an example of the rotating part for measuring the time change of torque. It is sectional drawing which shows an example of the rotating part for measuring the time change of torque. It is a figure which shows an example of the time change of the measured torque. It is a figure which shows the time change of the torque measured about mayonnaise 6 in an Example. It is a figure which shows the measured value and the predicted value of the degree of suitability α in an Example. It is a figure which shows the correspondence relationship between the measured value and the predicted value of the degree of suitability α in an Example.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings. In the drawings attached to the present specification, the scale, aspect ratio, etc. are appropriately changed from those of the actual product and exaggerated for the sake of ease of understanding.

First, with reference to FIG. 1, the apparatus used in the melting mouth characteristic evaluation method according to the present embodiment will be described. FIG. 1 is a block diagram showing an apparatus 1 used in a method for evaluating melt-in-the-mouth characteristics. The device 1 includes a rotating unit 11, a measuring unit 12, an acquired value acquisition mechanism 21, and an evaluation mechanism 22. In the example shown in FIG. 1, the device 1 includes a torque meter 10 having a rotating unit 11 and a measuring unit 12, and a computer 20 that functions as an acquired value acquisition mechanism 21 and an evaluation mechanism 22. In this case, the torque meter 10 is, for example, a rotary torque meter capable of measuring the time change of the torque acting on the rotating unit 11 by the measuring unit 12. As the rotary torque meter, a commercially available rotary viscometer, for example, a commercially available B-type viscometer can be used. As an example of a commercially available B-type viscometer, the product name "DV3T" manufactured by Eiko Seiki Co., Ltd. can be used. Further, the computer 20 can function as the acquisition value acquisition mechanism 21 and the evaluation mechanism 22 by causing the computer 20 to execute a program for causing the computer to function as the acquisition value acquisition mechanism 21 and the evaluation mechanism 22.

The rotating portion 11 rotates while being inserted into the food. The measuring unit 12 measures the time change of the torque acting on the rotating unit 11 that rotates while being inserted into the food. (T, T) in FIG. 1 indicates that the torque T acting on the rotating portion 11 is measured for each different elapsed time t. The acquired value acquisition mechanism 21 acquires a plurality of acquired values from the time change of the torque T measured by the measuring unit 12. _{Here, the plurality of acquired values are the first elapsed time t 1} which is the elapsed time from the start of rotation of the rotating unit 11 until the torque T reaches the maximum value, and the first elapsed time t ₁ has elapsed. after, including reduction rate dT torque between to the second elapsed time t ₂ is longer than t ₁ first elapsed time elapses least. _{(T 1} , dT) in FIG. 1 indicates that the first elapsed time t ₁ and the torque reduction rate dT have been acquired. The evaluation mechanism 22 evaluates the melting characteristics of food based on a plurality of acquired values acquired by the acquired value acquisition mechanism 21. In the example shown in FIG. 1, the evaluation mechanism 22 evaluates the melt-in-the-mouth characteristics of food by calculating the degree of suitability α of the melt-in-the-mouth characteristics based on the plurality of acquired values acquired by the acquisition value acquisition mechanism 21.

The shape of the rotating portion 11 will be described. FIG. 2 is a diagram showing an example of the shape of the rotating portion 11 together with the food 3 into which the rotating portion 11 is inserted. The shape of the rotating portion 11 is not particularly limited as long as it can rotate while being inserted into the food and the time change of the torque T acting on the rotating portion 11 can be measured by using the measuring unit 12. .. In the example shown in FIG. 2, the rotating portion 11 rotates about the rotating shaft 11a. Further, the rotating portion 11 has a plate-shaped portion 111 that rotates about the rotating shaft 11a and extends in a plane including the rotating shaft 11a. In the example shown in FIG. 2, the plate-shaped portion 111 has a rectangular shape including a pair of long sides extending in the extending direction of the rotating shaft 11a and a pair of short sides extending in a direction orthogonal to the extending direction of the rotating shaft 11a. Have. As an example, the rotating portion 11 has a plurality of plate-shaped portions 111. In the example shown in FIG. 2, the rotating portion 11 has four plate-shaped portions 111. In the example shown in FIG. 2, the rotating portion 11 is a blade-type spindle used in a rotary viscometer or the like. As an example of a commercially available blade type spindle, the product name "blade type spindle" manufactured by Eiko Seiki Co., Ltd. can be used.

FIG. 3 is a view showing a cross section of the rotating portion 11 along the line III-III of FIG. In other words, FIG. 3 is a diagram showing a cross section when the rotating portion 11 is cut on a plane perpendicular to the rotating shaft 11a. In the example shown in FIG. 3, the plate-shaped portions 111 adjacent to each other in the rotation direction of the rotating portion 11 are arranged so as to form an angle θ with the position of the rotating shaft 11a as the apex when viewed from the extending direction of the rotating shaft 11a. There is. In the example shown in FIG. 3, the angle θ is 90 °. In the example shown in FIG. 3, the plate-shaped portions 111 are arranged at 90 ° intervals in the rotation direction of the rotating portion 11. The arrangement of the plate-shaped portion 111 in the rotating portion 11 is not limited to the example shown in FIG. 3, and the angle θ may be 60 °, 120 °, or 180 °.

Hereinafter, a specific example of the method for evaluating the melting characteristics in the mouth will be described. The melt-in-the-mouth characteristic evaluation method according to the present embodiment includes a measurement step of measuring the time change of the torque T acting on the rotating portion 11 and an evaluation step of evaluating the melt-in-the-mouth characteristic of the food.

(Measurement process)
In the measuring step, the time change of the torque T acting on the rotating portion 11 that rotates while being inserted into the food 3 is measured. In the present embodiment, the food product 3 into which the rotating portion 11 is inserted and whose melting property in the mouth is evaluated is a non-Newtonian fluid. Examples of the food 3 to be evaluated for its melting properties include emulsions such as mayonnaise, emulsified dressing, butter, margarine, yogurt and ice cream, and thickeners and pulps such as jam and fruit sauce / ketchup. Examples thereof include viscous sauces and gelled foods such as jelly and agar. The food 3 to be evaluated for the melting property in the mouth may be an oil-in-water emulsion. Examples of food 3 which is an oil-in-water emulsion include mayonnaise, emulsified dressing, yogurt and ice cream.

In the measurement step, first, the rotating portion 11 is inserted into the food 3. For example, as shown in FIG. 2, when the food 3 and the rotating portion 11 placed in the container 4 are arranged, the rotating portion 11 is moved in the extending direction of the rotating shaft 11a. Can be inserted into food 3. Here, in the present embodiment, the plate-shaped portion 111 of the rotating portion 11 extends in a plane including the rotating shaft 11a. Therefore, the amount of the portion of the food 3 that is pushed by the rotating portion 11 when the rotating portion 11 is inserted into the food 3 can be reduced. As a result, by being pushed by the rotating portion 11, the structure of the food 3 collapses in many parts of the food 3 before the rotating portion 11 starts rotating, and the viscosity of the food 3 changes. Can be suppressed. Therefore, before the rotating portion 11 starts rotating, the structure of the food 3 collapses in many parts of the food 3, and the viscosity of the food 3 changes, so that the first elapsed time described later will be described later. it is possible to suppress the variation in the acquisition result of the t get values such as _1.

After inserting the rotating portion 11 into the food 3, the rotating portion 11 is started to rotate, and the measuring unit 12 is used to measure the time change of the torque T acting on the rotating portion 11. The temperature of the food 3 when measuring the time change of the torque T may be about the room temperature of an air-conditioned room, for example, 25 ° C. Rotational speed of the rotating part 11 in the measurement step is, for example, 0.1 min ^-1 or 10min ^-1 or less.

Here, in the present embodiment, the rotating portion 11 has a plate-shaped portion 111 that rotates about the rotating shaft 11a and extends in a plane including the rotating shaft 11a. Therefore, by rotating the rotating portion 11, the food 3 can be pushed on the surface where the plate-shaped portion 111 spreads, and the time change of the torque T can be measured while applying stress to the food 3. In particular, the plate-shaped portion 111 makes the surface on which the rotating portion 11 applies stress to the food 3 a wider area, and can improve the reproducibility of the measurement of the time change of the torque T.

FIG. 4 is a diagram showing an example of a time change of the torque T measured in the measurement step. In FIG. 4, the horizontal axis represents the elapsed time t, and the vertical axis represents the magnitude of the torque T acting on the rotating portion 11. Note that FIG. 4 is an example of a time change of torque T when the food 3 is a fluid whose viscosity is reduced by applying stress. In particular, it is an example of the time change of the torque T when the food 3 is a fluid whose viscosity is greatly reduced by applying a larger stress. Further, in the present embodiment, the elapsed time t means an elapsed time starting from the time when the rotating portion 11 starts rotating, unless otherwise specified.

In the example shown in FIG. 4, the torque T applied to the rotating portion 11 is increased during the period from the start of the rotation portion 11 is rotated to the first elapsed time t ₁ has elapsed, the first elapsed time t ₁ is The maximum value T ₁ is taken at the time when it elapses, and it decreases after _{the first elapsed time t 1 elapses.} The reason why the torque T changes with time in this way is explained as follows, for example. First, since the stress applied to the food 3 by the rotation of the rotating portion 11 is small between the time when the rotating portion 11 starts rotating and the time when the first elapsed time t _{1 elapses, the viscosity of the food 3 is high.} Therefore, in order to rotate the rotating portion 11 by a larger rotation angle, a larger torque T is required. Thus, the rotation unit 11 during a period from the start of the rotation until the first elapsed time t ₁ has elapsed, the torque T increases. Next, after the first elapsed time t ₁ elapses, the stress applied to the food 3 becomes sufficiently large, so that the viscosity of the food 3 is sufficiently reduced, and the rotating portion 11 easily rotates in the food 3. Become. Thus, torque T after the first elapsed time t ₁ has elapsed, as compared to the torque T ₁ at the time the first elapsed time t ₁ has elapsed, smaller. Further, even after the first elapsed time t ₁ has elapsed, the stress applied to the food 3 is further increased by the further rotation of the rotating portion 11, and the viscosity of the food 3 is further reduced. As a result, the torque T decreases after the first elapsed time t _{1 has elapsed.}

(Evaluation process)
In the evaluation step, the melting characteristics of the food 3 in the mouth are evaluated based on a plurality of acquired values acquired from the time change of the torque T measured in the measuring step. The plurality of acquired values are at least _{the first elapsed time t 1} and the first elapsed time, which is the elapsed time _{from when the rotating portion 11 starts rotating until the torque T reaches the maximum value T 1, as shown in FIG.} after the elapse of time t _1, including decreasing rate dT of torque in until t ₂ longer second elapsed time than t ₁ the first elapsed time has elapsed. In the present embodiment, as the acquisition value, it obtains a reduction rate dT of the first elapsed time t ₁ and the torque. Here, the reduction rate dT of the torque, as shown in FIG. 4, the difference between the torque T ₂ at the time when the torque T ₁ and the second elapsed time t ₂ at the time when the first elapsed time t ₁ has elapsed has elapsed is there.

The significance of evaluating the melting in the mouth using the acquired value including at least the first elapsed time t ₁ and the torque reduction rate dT will be described. In food 3 which is a non-Newtonian fluid, melting in the mouth means that when a consumer chews food 3 in the mouth and stress is applied to the food 3, the viscosity of the food 3 decreases and the food 3 easily flows in the mouth. It is considered to be a phenomenon. Then, the first elapsed time t ₁ is considered to correspond to the time from the start of chewing of the food 3 to the occurrence of melting in the mouth. For example, the shorter the first elapsed time t ₁ , the shorter the time from the start of chewing of the food 3 to the occurrence of melting in the mouth, and the more likely the consumer feels that the melting characteristics of the food 3 are more suitable. Can be considered.

Further, since the first elapsed time t ₁ has elapsed, the torque T until the second elapsed time t ₂ is longer than t ₁ a first elapsed time elapses is decreased, because the following phenomenon occurs Is considered to be. When the first elapsed time t ₁ elapses, the stress applied to the food 3 becomes sufficiently large, so that the viscosity of the food 3 decreases, and the rotating portion 11 easily rotates in the food 3. As a result, the torque T acting on the rotating portion 11 is reduced. Therefore, the torque reduction rate dT is considered to correspond to the amount of decrease in the viscosity of food 3 that the consumer feels when chewing food 3 after melting in the mouth as compared with immediately before melting in the mouth. For example, the larger the torque reduction rate dT, the greater the viscosity of the food 3 that the consumer feels when chewing the food 3 after melting in the mouth, as compared with that immediately before melting in the mouth. Therefore, the larger the torque reduction rate dT, the stronger the consumer feels that the food 3 melts in the mouth due to the decrease in the viscosity of the food 3, and the mouth-melting characteristics of the food 3 are more preferable. It is possible that it will be easier to feel.

Thus, by evaluating the melting in the mouth properties by using a plurality of acquisition value including reduction rate dT of the first elapsed time t ₁ and the torque is believed that often can meltability in the mouth characterization corresponding to the sense of the consumer. The above-mentioned model in which the food 3 melts in the mouth is regarded as a phenomenon in which the consumer chews the food 3 in the mouth and stress is applied to the food 3 so that the food 3 easily flows in the mouth. It is believed to be more applicable when the fluid is less viscous due to the application of stress. Examples of such food 3 include emulsions, particularly oil-in-water emulsions. Therefore, according to this embodiment, an evaluation method for evaluating the melting in the mouth properties using the obtained values including at least a reduction ratio dT of the first elapsed time t ₁ and torque, food 3 emulsion, in particular oil-in-water It is considered to be more effective when it is an emulsion.

The second elapsed time t ₂ is equal to or longer than the elapsed time from the start of rotation of the rotating portion 11 to the rotation of the adjacent plate-shaped portions 111 in the rotation direction of the rotating portion 11 by the angle θ. It is preferable to have. It is more preferable that the second elapsed time t ₂ is equal to or longer than the elapsed time from when the rotating portion 11 starts rotating until it rotates twice the angle θ. For example, when the angle θ is 90 ° as shown in FIG. 3, the second elapsed time t ₂ may be equal to or longer than the elapsed time from the start of rotation of the rotating portion 11 to the rotation of 90 °. It is preferable that the elapsed time until the rotation is 180 ° or more is more preferable.

When the rotating portion 11 rotates by an angle θ, one plate-shaped portion 111 moves to the initial position of another adjacent plate-shaped portion 111 in the rotation direction of the rotating portion 11. As a result, there is no region around the rotating shaft 11a through which the plate-shaped portion 111 does not pass. Therefore, it is considered that at least the portion of the food 3 located around the rotation shaft 11a is in a state of flowing due to the stress from the plate-shaped portion 111. Therefore, by setting the second elapsed time t ₂ to be equal to or longer than the elapsed time until the rotating portion 11 rotates by the angle θ, the portion of the food 3 located around the rotating shaft 11a is stressed from the plate-shaped portion 111. The torque reduction rate dT can be obtained in consideration of the decrease in torque T that occurs before the state becomes fluid. Further, when the rotating portion 11 rotates twice the angle θ, the portion of the food 3 located around the rotating shaft 11a becomes fluid, and then the plate-shaped portion 111 further moves around the rotating shaft 11a. The rotating portion 11 rotates until it passes through. Therefore, by setting the second elapsed time t ₂ to be equal to or longer than the elapsed time until the rotating portion 11 rotates twice the angle θ, the portion of the food 3 located around the rotating shaft 11a is flowing. The torque reduction rate dT can be obtained in consideration of the decrease in torque T that occurs before the plate-shaped portion 111 passes around the rotation shaft 11a.

In the present embodiment, the mouth-melting characteristics of the food 3 are evaluated by using the correspondence between the plurality of acquired values in the plurality of standard samples and the evaluation results of the mouth-melting characteristics by the sensory evaluation of the plurality of standard samples. In particular, the mouth-melting characteristics of food 3 are evaluated using a regression equation that expresses the correspondence between a plurality of acquired values in a plurality of standard samples and the evaluation results of the mouth-melting characteristics by sensory evaluation of the plurality of standard samples.

The regression equation is calculated by, for example, the following method. First, a plurality of foods as standard samples are prepared, and the mouth-melting characteristics of the plurality of standard samples are evaluated by sensory evaluation. In the sensory evaluation, for example, the viscosity felt when the standard sample is put in the mouth, the time from when the standard sample is put in the mouth until the taste of the standard sample disappears, and the food felt when the standard sample is chewed. The degree of suitability α of the melting property in the mouth is determined for each standard sample in consideration of the feeling and the like. Here, the degree of suitability α is a numerical value indicating how much the consumer feels that the food melts in the mouth. For example, a large preference α of food 3 means that consumers are more likely to feel that the food 3 melts in the mouth. Further, obtained for a plurality of standard samples, by a method similar to the method for obtaining a reduction rate dT of the first elapsed time t ₁ and the torque with respect to the food 3 to be evaluated, the reduction rate dT of the first elapsed time t ₁ and the torque To do. _{As a result, a set of numerical values (α, t 1} , dT) is obtained for each of a plurality of standard samples.

（式（１）においてａ，ｂ及びｃは定数である。） _{Next, the relationship between the set of numerical values (α, t 1} , dT) obtained for each of a plurality of standard samples is regressed to the formula represented by the following formula (1), and a, b in the formula (1). And c values are determined. The regression to the equation represented by the equation (1) and the determination of the values of a, b and c are performed by, for example, the least squares method. Thereby, it is possible to calculate in a plurality of standard samples, and the reduction rate of the first elapsed time t ₁ and the torque dT, the regression equation representing the relationship between the preferred degree α determined by sensory evaluation.

(In equation (1), a, b and c are constants.)

_{By substituting the first elapsed time t 1} and the torque reduction rate dT obtained for the food product 3 to be evaluated into the calculated regression equation, the degree of suitability α for the food product 3 to be evaluated was calculated, and the calculated favor was calculated. The melt-in-the-mouth characteristics of food 3 can be evaluated based on the appropriate α. For example, if the degree of suitability α of the food 3 is large, it can be evaluated that the food 3 has a melting property that consumers find preferable.

According to the method for evaluating the melt-in-the-mouth characteristics according to the present embodiment, the melt-in-the-mouth characteristics of foods that are non-Newtonian fluids can be evaluated by a simpler method than in the case of conducting a sensory evaluation test for each food.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the description of the following Examples as long as the gist of the present invention is not exceeded.

（式（１）においてａ，ｂ及びｃは定数である。） First, 13 mayonnaises 1 to 13 mayonnaises are prepared, and with mayonnaises 1 to 13 as standard samples, the correspondence between the plurality of acquired values in the 13 standard samples and the evaluation results of the melting characteristics in the mouth by the sensory evaluation of the 13 standard samples. A regression equation represented by the following equation (1) representing the relationship was calculated.

(In equation (1), a, b and c are constants.)

In the calculation of the regression equation, first, the degree of suitability α of the melting property in the mouth was determined by sensory evaluation for each of the 13 standard samples. In the sensory evaluation, the viscosity felt when the standard sample is put in the mouth, the time from when the standard sample is put in the mouth until the taste of the standard sample disappears, the texture felt when the standard sample is chewed, etc. The degree of suitability α was determined by comprehensively judging how favorable the consumer feels that the food melts in the mouth, taking into consideration the above factors. Hereinafter, the value of the degree of suitability α determined in the sensory evaluation of the standard sample is also referred to as an actually measured value of the degree of suitability α.

Further, for each of the 13 standard samples, the time change of the torque T acting on the rotating portion 11 that rotates while being inserted into the standard sample was measured. To measure the time change of torque T, a torque meter (manufactured by Eiko Seiki Co., Ltd., product name "DV3T") having a blade spindle (manufactured by Eiko Seiki Co., Ltd., product name "blade spindle") is used as the rotating unit 11. Using. As shown in FIGS. 2 and 3, the blade-shaped spindle used as the rotating portion 11 had four plate-shaped portions 111. In the blade type spindle used as the rotating portion 11, the angle θ shown in FIG. 3 was 90 °. In the measurement of the time change of the torque T, the rotating portion 11 inserted in the standard sample was rotated at a rotation speed of ^{0.5 min -1.} FIG. 5 shows the time change of the torque T measured for the mayonnaise 6 among the 13 standard samples. In FIG. 5, the horizontal axis represents the elapsed time t (s). Further, the vertical axis shows the torque T at each elapsed time t as a ratio (%) to the maximum torque that the torque meter can generate due to the rotation of the rotating portion 11.

Then, from the time variation of the measured torque T, and obtains a reduction rate dT of the first elapsed time as the acquisition value t ₁ and the torque. When acquiring the torque reduction rate dT, the second elapsed time t ₂ was set to 60 seconds. In this case, the rotating unit 11 rotates 180 ° from the start of rotation to the time when the second elapsed time t _{2 elapses.}

（式（１）においてａ，ｂ及びｃは定数である。） _{Next, the relationship between the set of numerical values (α, t 1} , dT) obtained for each of the 13 standard samples is regressed to the equation expressed by the following equation (1) using the least squares method, and the equation (1) The values of a, b and c in 1) were determined, and the regression equation was calculated.

(In equation (1), a, b and c are constants.)

The calculated regression equation was obtained when calculating the regression equation mayonnaise 1-13 as a standard sample, by substituting the reduction rate dT of the first elapsed time t ₁ and the torque of each mayonnaise 1-13, mayonnaise The degree of suitability α based on the regression equation was calculated for each of 1 to 13. Hereinafter, for mayonnaise 1 to 13, the value of the degree of suitability α calculated based on the regression equation is also referred to as a predicted value of the degree of suitability α.

FIG. 6 shows actual measurement values and predicted values of the degree of suitability α in mayonnaise 1 to 13. Further, FIG. 7 shows the correspondence between the actually measured value and the predicted value of the degree of suitability α in mayonnaise 1 to 13. From FIGS. 6 and 7, it was found that the predicted value of the degree of suitability α tends to be large in the mayonnaise having a large measured value of the degree of suitability α, and small in the mayonnaise having a small measured value of the degree of suitability α. From this, even if the sensory evaluation is not performed for each food, the predicted value of the suitability α for each food is calculated based on the regression equation, and the measured value of the suitability α for each food, that is, the sensory evaluation for each food. It turns out that the result of is predictable.

1 Device 10 Torque meter 11 Rotating part 11a Rotating shaft 111 Plate-shaped part 12 Measuring part 20 Computer 21 Acquired value acquisition mechanism 22 Evaluation mechanism

Claims (9)

It is a method for evaluating the melting properties of foods that are non-Newtonian fluids.
A measuring step of measuring a time change of torque acting on a rotating portion that rotates while being inserted into the food.
It is provided with an evaluation step of evaluating the melting characteristics of the food in the mouth based on a plurality of acquired values acquired from the time change of the torque measured in the measuring step.
_{The plurality of acquired values are obtained after the first elapsed time t 1} , which is the elapsed time from the start of rotation of the rotating portion to the maximum torque, and the first elapsed time t ₁ have elapsed. A method for evaluating melt-in-the-mouth characteristics, which comprises at least a torque reduction rate dT until a second elapsed time t ₂ longer than the first elapsed time t _{1 elapses.} The claim that the evaluation step evaluates the mouth-melting characteristics of the food by using the correspondence between the plurality of acquired values in the plurality of standard samples and the evaluation results of the mouth-melting characteristics by the sensory evaluation of the plurality of standard samples. The method for evaluating melt-in-the-mouth characteristics according to 1. In the evaluation step, the mouth-melting characteristics of the food are evaluated by using a regression equation representing the correspondence between the plurality of acquired values in the plurality of standard samples and the evaluation results of the mouth-melting characteristics by the sensory evaluation of the plurality of standard samples. The method for evaluating melt-in-the-mouth characteristics according to claim 1 or 2. The method for evaluating a melt-in-the-mouth characteristic according to claim 3, wherein the regression equation is represented by the following formula (1) when the degree of suitability of the melt-in-the-mouth characteristic is represented by α.

(In equation (1), a, b and c are constants.) The method for evaluating melt-in-the-mouth characteristics according to any one of claims 1 to 4, wherein the food is an emulsion. The method for evaluating melt-in-the-mouth characteristics according to claim 5, wherein the food is an oil-in-water emulsion. The method for evaluating melt-in-the-mouth characteristics according to any one of claims 1 to 6, wherein the rotating portion has a plate-shaped portion that rotates about a rotating shaft and spreads in a plane including the rotating shaft. The method for evaluating melt-in-the-mouth characteristics according to claim 7, wherein the rotating portion has a plurality of the plate-shaped portions. Among the plurality of plate-shaped portions, the plate-shaped portions adjacent to each other in the rotation direction of the rotating portion are arranged so as to form an angle θ with the position of the rotating shaft as the apex when viewed from the extending direction of the rotating shaft. And
The method for evaluating melt-in-the-mouth characteristics according to claim 7 or 8, wherein the second elapsed time t ₂ is equal to or longer than the elapsed time from when the rotating portion starts rotating to when the rotating portion rotates twice the angle θ.

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