JP7101056B2 - Evaluation method of swallowing characteristics of food and drink - Google Patents

Description

The present invention relates to a method for evaluating the swallowing characteristics of foods and drinks, which evaluates the swallowing characteristics of foods and drinks based on the correlation between the results of physical tests and the sensory evaluation.

Texture in food development is an important factor that influences the taste of products, and is closely related to the ease of swallowing in long-term care foods. With the progress of the aging society, the liquid is thickened to slow down the speed of passing through the throat in order to reduce the risk of accidentally entering the trachea (= aspiration) when swallowed. There is an urgent need to develop nursing care foods such as thickened foods.

As a method of imparting thickening to a liquid, there are a method of adding a thickener for food to water, tea, etc., and a method of adding a thickener solution to food. It is known that such a thickening component gives not only "thickness" but also other textures, for example, "smoothness", "easy to organize", "stickiness", and "easy to swallow". It affects the texture such as. These are factors that affect the swallowability of long-term care foods.

As a method for evaluating the texture of such a thickener for food and drink by a physical test, a method for measuring viscoelasticity of food and drink by a rheology test has been known. However, according to the research by the present inventors, it has been found that "ease of swallowing" and "ease of cohesion" cannot be sufficiently evaluated only by the rheology test.

On the other hand, a method using the results of a tribology test has been proposed as a method for predicting the sensory mouthfeel characteristics of foods, not limited to thickeners.

For example, Patent Document 1 describes a step of obtaining a tribology data set by measuring a friction factor of a food as a function of a sliding speed using a tribology device, and a correlation model obtained in advance for the food. Disclosed are methods that include one or more steps to determine the functional mouthfeel. At that time, the correlation model determines a step of defining one or more functional mouthfeel characteristics of the reference food by sensory analysis and a sensory scoring of the reference food with respect to the one or more functional mouthfeel characteristics defined in the step. A step of collecting a tribology data set by performing, and a step of collecting a tribology data set by measuring the friction factor of the reference food as a function of sliding speed using a tribology device, and the above 1 In order to predict one or more functional mouthfeel properties, it is sought by the steps of constructing a correlation model between the tribological dataset and the functional dataset.

Japanese Patent No. 5548612

However, in the evaluation method of Patent Document 1, the swallowing characteristics such as "ease of swallowing" and "ease of cohesion" have not been evaluated, and whether such evaluation can be evaluated from the results of the tribology test. Was unknown. In addition, since this evaluation method targets foods and drinks containing a large number of components, it is necessary to construct a correlation model by principal component analysis using a tribology data set that measures the friction factor of food as a function of sliding speed. be. Therefore, it was unclear whether the swallowing characteristics of foods and drinks could be evaluated by a simpler method.

Therefore, an object of the present invention is to provide a method for evaluating the swallowing characteristics of foods and drinks, which can accurately evaluate the swallowing characteristics of foods and drinks by a simple method using the frictional characteristics obtained in a tribology test. ..

The present inventors have found that by optimizing the conditions of the tribology test, the correlation between the obtained frictional characteristics and the swallowing characteristics is enhanced, and based on such findings, the present invention has been completed.

The present invention includes the following aspects;
Item 1.
A method for evaluating the swallowing characteristics of foods and drinks, which evaluates the swallowing characteristics from the frictional characteristics of foods and drinks based on the correlation between the frictional characteristics in the tribology test and the sensory evaluation obtained in advance.
Item 2.
Item 2. The method for evaluating swallowing characteristics of foods and drinks according to Item 1, wherein the evaluation of the swallowing characteristics is an evaluation of one or more of the evaluation items consisting of "smoothness", "ease of swallowing", and "ease of cohesion". ..
Item 3.
The correlation was obtained by preparing a plurality of liquid samples each containing a plurality of thickening components so as to have the same viscosity characteristics, and performing a tribology test and a sensory evaluation on the obtained plurality of liquid samples. , Item 1 or 2, the method for evaluating the swallowing characteristics of foods and drinks.
Item 4.
The correlation was determined by conducting the tribology test under a plurality of conditions and selecting a condition having a high correlation between the friction coefficient and the sensory evaluation.
The evaluation of the swallowing characteristic based on the correlation is performed using the friction coefficient measured in the tribology test conducted under the same conditions as the above condition, and the swallowing characteristic of the food or drink according to any one of Items 1 to 3 is evaluated. Evaluation method.
Item 5.
The swallowing of the food or drink according to any one of Items 2 to 4, wherein two or more of the evaluation items are selected and the conditions of the tribology test when evaluating the selected evaluation items are different. How to evaluate the characteristics.
Item 6.
The method for evaluating the swallowing characteristics of foods and drinks according to any one of Items 2 to 5, wherein the slip speed in the tribology test is as follows for each evaluation item.
In the case of "smoothness", the slip speed is 9.0 x ^10-8 to 7.0 x ^10-7 m / s, or 0.05 to 0.6 m / s.
In the case of "easy to swallow", the sliding speed is 0.00006 to 0.035 m / s,
In the case of "easiness of cohesion", the slip speed is 0.00014 to 0.0002 m / s or 0.015 to 0.8 m / s.
Item 7.
Item 6. The method for evaluating swallowing characteristics of foods and drinks according to any one of Items 1 to 6, wherein the normal force (load) in the tribology test is 0.1 to 1N.
Item 8.
Further, based on the correlation between the result of the rheology test obtained in advance and the sensory evaluation, one or more of the evaluation items consisting of "smoothness" and "stickiness" are evaluated from the result of the rheology test of the food and drink. , The method for evaluating the swallowing characteristics of a food or drink according to any one of Items 1 to 7.

According to the present invention, by optimizing the conditions of the tribology test, the swallowing characteristics such as "smoothness", "easy to swallow", and "easy to organize" of food and drink and the friction characteristics in the tribology test can be obtained. Since the correlation is high, these swallowing characteristics can be accurately evaluated from the friction characteristics in the tribology test of foods and drinks based on the correlation. As a result, it was possible to provide a method for evaluating the swallowing characteristics of foods and drinks, which can accurately evaluate the swallowing characteristics of foods and drinks, by a simple method using the frictional characteristics obtained in the tribology test.

It is a graph which shows the result of the sensory evaluation of "smoothness" for each sample A to G in an Example. It is a graph which shows the result of the sensory evaluation of "ease of swallowing" for each sample A to G in an Example. It is a graph which shows the result of the sensory evaluation of "ease of cohesion" for each sample A to G in an Example. It is a graph which shows the result of the sensory evaluation of "stickiness" for each sample A to G in an Example. It is a schematic diagram which shows the test apparatus of the tribology used in an Example. It is a schematic diagram which shows the rheology test apparatus used in an Example. It is a graph which shows the correlation between the friction coefficient and "smoothness" in an Example (tribology test). It is a graph which shows the correlation between the friction coefficient and "ease of swallowing" in an Example (tribology test). It is a graph which shows the correlation between the friction coefficient and "ease of cohesion" in an Example (tribology test). It is a graph which shows the relationship between the slip speed and the friction coefficient in the case of the normal force 0.1N in an Example (tribology test). It is a graph which shows the relationship between the slip speed and the friction coefficient in the case of the normal force 0.3N in an Example (tribology test). It is a graph which shows the relationship between the slip speed and the friction coefficient in the case of a normal force 1N in an Example (tribology test). It is a graph which shows the relationship between the slip speed and the friction coefficient in the case of the normal force 3N in an Example (tribology test). FIG. 5B is a graph in which a region having a high correlation with each swallowing characteristic is added to FIG. 5B in which the normal force is 0.3N. It is a graph which shows the result when the correlation between a tribology test and a sensory evaluation is bad (comparative example). It is a graph which shows the relationship between the strain and the storage elastic modulus G'for each sample in an Example (rheology test). It is a graph which shows the correlation between the storage elastic modulus G', and the sensory evaluation when the strain is 1.0% about "smoothness" in an Example (rheology test). It is a graph which shows the correlation between the storage elastic modulus G'and the sensory evaluation when the strain is 1.0% about "stickiness" in an Example (rheology test). It is a graph which shows the relationship between the frequency and the storage elastic modulus G'for each sample in an Example (rheology test). It is a graph which shows the correlation between the storage elastic modulus G', and the sensory evaluation at the time of the angular frequency of 5.0 rad / s about "smoothness" in an Example (rheology test). 6 is a graph showing the correlation between the storage elastic modulus G'and the sensory evaluation when the angular frequency is 5.0 rad / s for "stickiness" in the example (rheology test).

(Evaluation target)
The present invention relates to a method for evaluating the swallowing characteristics of food and drink, and the swallowing characteristics shall be one or more of the evaluation items consisting of "smoothness", "ease of swallowing", and "ease of cohesion". Is preferable. In the present invention, in evaluating foods and drinks, it is also possible to evaluate foods and drinks to which components that affect swallowability, such as thickeners, dispersants, emulsifiers, and stabilizers, are added. The evaluation method of the present invention is particularly effective as a method for evaluating the swallowing characteristics of foods and drinks containing a thickening component.

Food and drink includes beverages and foods, and refers to those that are taken orally with or without chewing. Further, the thickening component is a component having an action of increasing viscosity, and refers to a thickening agent, an additive added to foods and drinks that imparts viscosity, a viscous component contained in foods and drinks, and the like. ..

Foods and drinks are not particularly limited and include those described later, but long-term care foods such as thickened foods are important. With the progress of an aging society, the liquid is thickened to slow down the speed of passing through the throat in order to reduce the risk of accidentally entering the trachea (= aspiration) when swallowed. This is because the development of long-term care foods such as foods is urgently needed.

Such long-term care foods include not only foods to which a thickening component is added, but also foods to which a thickening component is added to non-food beverages such as water, tea, and juice.

Examples of the thickener, other thickening components, and dispersants to be evaluated include xanthan gum, welan gum, caraginan, guar gum, guar gum enzymatic decomposition products, locust bean gum, alginic acid, arginate, glucomannan, starch, and processed starch. , Chemical starch, dextrin, tamarind seed gum, soybean polysaccharide, agar, tara gum, pectin, native gellan gum, deacylated gellan gum, cassia gum, psyllium seed gum, ama seed gum, savaku yomogi seed gum, tragant gum, karaya gum, arabic gum, gati gum , Lambzan gum, macrohomopsis gum, curdran, purulan, succinoglycan, chitin, chitosan, mannan, gelatin, cellulose, microcrystalline cellulose, fine fibrous cellulose, fermented cellulose, methylcellulose, hydroxypropylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose , Hydroxyethyl cellulose, water-soluble hemicellulose, citrus fiber, konjac flour and the like. Even if these are the same thickening component, the swallowing characteristics may change depending on the manufacturing method, raw material, and purification method. It is also possible to evaluate a mixture of these as appropriate or a modified product. Further, according to the evaluation method of the present invention, it is possible to evaluate the swallowing characteristics of the newly developed thickener, and also evaluate the changes in swallowing characteristics resulting from the interaction between the thickening component and other components. can.
Examples of the emulsifier and stabilizer include glycerin fatty acid ester (for example, monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester), sucrose fatty acid ester, and sorbitan fatty acid ester. , Propylene glycol fatty acid ester, calcium stearate, polysorbate, lecithin, saponin and the like.

(Evaluation method by tribology test)
In the method for evaluating swallowing characteristics of the present invention, the correlation between the frictional characteristics and the sensory evaluation of swallowing characteristics in a tribology test obtained in advance is used. Friction characteristics measured in the tribology test include friction coefficient, friction force and the like. The target of the sensory evaluation includes the same as the target of the evaluation of the swallowing characteristic, and it is preferable that one or more of the evaluation items consisting of "smoothness", "ease of swallowing", and "ease of cohesion" are selected. .. The evaluation method of the present invention is a method for predicting the result of sensory evaluation, and the sensory evaluation method itself is not limited to any sensory evaluation method as long as there is a significant difference in the sensory evaluation. Can be accommodated.

The correlation can be obtained by performing a tribology test and a sensory evaluation on a plurality of foods and drinks. However, when evaluating foods and drinks containing a thickening component, a plurality of liquid samples containing a plurality of thickening components are prepared so that the standard physical properties and properties are the same, and the obtained multiple liquid samples are used. It is preferable to perform a tribology test and a sensory evaluation from the viewpoint of evaluating the swallowing characteristics of food and drink while keeping the standard physical properties and properties constant. Reference physical properties / properties include viscosity characteristics, weight concentration, molar concentration, storage elastic modulus, friction coefficient, dispersibility of insoluble solids, fluidity, etc., but the viscosity characteristics that are the basic characteristics of the thickening component are the same. Is preferable. Viscosity characteristics include viscosity, kinematic viscosity, elastic modulus loss and the like.

As the plurality of foods and drinks used for obtaining the correlation, three or more kinds are preferable, and five or more kinds are more preferable, from the viewpoint of improving the evaluation accuracy of the swallowing characteristics of the foods and drinks.

The correlation is preferably determined by conducting a tribology test under a plurality of conditions and selecting a condition having a high correlation between the friction coefficient and the sensory evaluation. When two or more evaluation items are selected, it is preferable that the conditions of the tribology test for evaluating the selected evaluation items are different from each other from the viewpoint of optimizing the conditions. The method for setting such conditions will be described in detail in the section of Examples, but it is preferable that the slip speed in the tribology test is as follows for each evaluation item.

In the case of "smoothness", the sliding speed is preferably 9.0 × ^10-8 to 7.0 × ^10-7 m / s, or 0.05 to 0.6 m / s, preferably 0.1 to 0.4 m / s. s is more preferable. In the case of "ease of swallowing", the sliding speed is preferably 0.00006 to 0.035 m / s, more preferably 0.00014 to 0.0013 m / s. In the case of "easiness of cohesion", the slip speed is preferably 0.00014 to 0.0002 m / s or 0.015 to 0.8 m / s, and more preferably 0.18 to 0.77 m / s.

Regarding the normal force (load) in the tribology test, when it is 0.1 to 1N, the correlation between the obtained frictional characteristics and the swallowing characteristics is high, so it is preferable, and when it is 0.2 to 0.5N, it is more preferable. ..

In the present invention, it is preferable to adopt the conditions of the tribology test in which the absolute value of the correlation coefficient is 0.8 or more, the absolute value of the correlation coefficient is more preferably 0.85 or more, and the absolute value of the correlation coefficient is 0.85 or more. 0.9 or more is more preferable.

The evaluation method of the present invention is based on the above-mentioned correlation, based on the friction characteristics of a liquid sample containing a thickening component in a tribology test, the swallowing characteristics, preferably "smoothness", "ease of swallowing", and "cohesiveness". Evaluate one or more of the evaluation items consisting of "ease". At that time, it is preferable to evaluate the swallowing characteristics based on the correlation by using the friction characteristics measured in the tribology test conducted under the conditions similar to the conditions for obtaining the correlation (preferably the same conditions).
As described above, by optimizing the conditions of the tribology test, the correlation between the swallowing characteristics, preferably "smoothness", "ease of swallowing", and "ease of cohesion" with the friction characteristics in the tribology test. Therefore, it is possible to accurately evaluate these swallowing characteristics from the friction characteristics in the tribology test of foods and drinks based on the correlation.

(Evaluation method by rheology test)
In the present invention, further, based on the correlation between the result of the rheology test obtained in advance and the sensory evaluation, one or more evaluation items consisting of "smoothness" and "stickiness" are obtained from the result of the rheology test of food and drink. Can be evaluated.

Physical properties used as a result of the rheology test include a storage modulus G ′, a loss modulus G ″, a loss tangent tan δ, and a viscosity. The conditions to be changed include shear strain, angular frequency, shear rate, and temperature. By optimizing these conditions, a higher correlation between rheological test results and sensory evaluation can be obtained.

In the present invention, it is preferable to adopt the conditions of the rhology test in which the absolute value of the correlation coefficient is 0.8 or more, the absolute value of the correlation coefficient is more preferably 0.85 or more, and the absolute value of the correlation coefficient is 0.85 or more. 0.87 or more is more preferable.

(Target food and drink)
The type of food and drink is not particularly limited, but specifically, examples of the food and drink are
Water, milk, dairy drinks, lactic acid bacteria drinks, fermented milk drinks, carbonated drinks, fruit drinks (eg fruit juice drinks, soft drinks with fruit juice, carbonated drinks with fruit juice, fruit meat drinks), vegetable drinks, vegetable and fruit drinks, coffee drinks, Beverages such as cocoa beverages, powdered beverages, sports beverages, functional beverages, ion beverages, vitamin supplement beverages, nutritional balance beverages, supplement beverages, etc.;
Tea beverages such as black tea beverages, green tea, and blended tea (Beverages and tea beverages are included in "beverages");
Japanese liquor, beer, sparkling liquor, beer-taste-style alcoholic beverages, shochu, whiskey, brandy, wine, spirits (ram, voca, gin, tequila, etc.), liqueurs, ethanol, etc. Various mixed cocktails, or alcoholic beverages such as fruit liquor such as red wine obtained by brewing fruit juice;
Soups such as consomme soup, pottage soup, cream soup, Chinese soup;
Liquid foods such as miso soup, fresh juice, stew, curry, gratin;
Liquid seasonings such as separate dressing, non-oil dressing, ketchup, sauce, soy sauce, sauce;
Special foods such as protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, intestinal-regulating foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and shaving foods Kind:
Including.
Examples of the food and drink include semi-finished products of these products, intermediate products and the like.

Hereinafter, the present invention will be described with reference to examples, but the scope of the present invention is not limited thereto.

(Preparation of liquid sample)
Liquid samples A to G used for the tribology test and the like were prepared in order to obtain the correlation between the test result in the tribology test and the like and the sensory evaluation. For the preparation of each of the liquid samples A to G, a commercially available thickened food (A to E) or a polysaccharide material (FG) containing the components shown in Table 1 was used as the main raw material of the thickening component.

Dissolve the above-mentioned thickening-adjusted food or polysaccharide material in ion-exchanged water, and adjust the viscosity to about 200 mPa · s (Swallowing adjusted food society classification 2013: intermediate thickening) at 20 ° C. and a shear rate of 50s ^-1 . did.

(sensory evaluation)
The subjects were 7 men and women in their 20s to 40s, and as an ingestion method, a method of swallowing 15 g of each liquid sample A to G, which is a thickening liquid, at one time was adopted. As an evaluation method, an absolute evaluation was performed by the VAS (Visual analog scale) method. At that time, for the evaluation items: "smoothness", "easy to swallow", "easy to organize", and "stickiness", the minimum was 0 and the maximum was 100, and the average value of 7 men and women was calculated.

The results are shown in FIGS. 1A to 1D, respectively. The results of the sensory evaluation were different for each sample A to G.

(Tribology test)
For each sample A to G, a tribology test was performed using the apparatus shown in FIG. Specifically, the rotating part jig of the testing machine (MCR300, manufactured by Anton Pearl Co., Ltd.) is a glass ball, the contact part jig is polydimethylsiloxane (PDMS), the temperature is 20 ° C., and the normal force is 0.1N to 3N. The friction coefficient was measured at a slip speed of 1.0 x ^10-7 m / s → 1.0 m / s.

(Rheology test)
The rheology test was performed using the device shown in FIG. Specifically, the measuring tool of the testing machine (MCR300, manufactured by Anton Pearl Co., Ltd.) is a 50 mm cone plate, the temperature is 20 ° C., and the shear strain is changed from 0.01% to 500% in the strain-dependent viscoelastic measurement, and the frequency is dependent. In the viscous elasticity measurement, the angular frequency was set to 0.1 rad / s → 100 rad / s, and in the shear-dependent viscosity measurement, the shear rate was 0.01 s ^-1 → 500 s ^-1 .

(Correlation between tribology test and sensory evaluation)
The friction coefficient was measured for each sample A to G by changing the normal force and sliding speed, which are the conditions of the tribology test, and the friction coefficient and the phase of the sensory evaluation were obtained from the results of the friction coefficient and the sensory evaluation of each sample A to G. I asked for the number of relationships. Tables 2 to 5 show the correlation coefficients obtained for "smoothness", "easy to swallow", "easy to organize", and "stickiness", respectively. The shaded area in the table is attached to the cell whose absolute value of the correlation coefficient is 0.8 or more.

Of Tables 2 to 5, there was almost no shaded part for "stickiness" in Table 5, but the shaded part was constant for "smoothness", "easy to swallow", and "easy to organize". It existed in the above range. This means that by optimizing the conditions of the tribology test of the thickening component, the correlation between the obtained friction characteristics and the swallowing characteristics becomes high (that is, the absolute value of the correlation coefficient becomes a certain value or more). Shows. It is suggested that the correlation between the friction characteristics and the swallowing characteristics is high for all foods and drinks, not limited to the thickening component, and based on the correlation, the friction characteristics in the tribology test of the foods and drinks. Therefore, the swallowing characteristics can be evaluated with high accuracy.

Then, under the following conditions, the correlation between the obtained frictional characteristics and the swallowing characteristics became high.
In the case of "smoothness", the slip speed is 9.99 × ^10-8 to 6.55 × ^10-7 m / s, or 0.052079 to 0.58435 m / s,
In the case of "easy to swallow", the sliding speed is 0.000063095 to 0.030432 m / s,
In the case of "easiness of cohesion", the slip speed is 0.00014125 to 0.00018479 m / s, or 0.017783 to 0.76444 m / s.

Further, when the normal force (load) is 0.1 to 1N, the correlation between the friction characteristics obtained under a wide range of conditions and the swallowing characteristics is high, and especially when the normal force is 0.3N, a higher correlation is obtained. Was done.

Therefore, graphs showing the correlations of "smoothness", "ease of swallowing", and "ease of cohesion" when the normal force is 0.3N are shown in FIGS. 4A to 4C, respectively. The conditions of the slip speed of 0.26 m / s in FIG. 4A, the slip speed of 0.0004 m / s in FIG. 4B, and the slip speed of 0.76 m / s are selected in FIG. 4C. As the results of FIGS. 4A to 4C show, a high correlation is obtained with respect to "smoothness", "ease of swallowing", and "ease of cohesion".

Then, in the case where the normal force is 0.1N, 0.3N, 1N, and 3N, the relationship between the slip speed of each sample and the friction coefficient is shown in FIGS. 5A to 5D. In FIG. 5D, the coefficient of friction of each sample is unlikely to differ, which suggests that a high correlation can be easily obtained when the normal force (load) is 0.1 to 1N.

FIG. 6 is shown by adding a region having a high correlation with each swallowing characteristic to FIG. 5B in which the normal force is 0.3N. As this figure shows, the areas with high correlation are different for "smoothness", "ease of swallowing", and "ease of cohesion".

(When the correlation between the tribology test and the sensory evaluation is poor: comparative example)
For comparison, FIG. 7 shows the results when the correlation between the tribology test and the sensory evaluation is poor. FIG. 7 is a graph showing the correlation between the friction coefficient and “easiness to swallow” when the normal force is 3N and the slip speed is 0.00008 m / s. As shown in this figure, regarding the evaluation of "ease of swallowing", even if the sliding speed is appropriate, if the normal force is not appropriate, the correlation will be low, so the evaluation of the swallowing characteristics of the thickening component based on the correlation. Becomes difficult.

(Correlation between rheology test and sensory evaluation)
Measurements were performed for each sample A to G by changing the shear strain and angular frequency, which are the conditions of the rheology test. From the results of the sensory evaluation of "smoothness", "easy to swallow", "easy to organize", and "stickiness", the correlation coefficient between each physical property and the sensory evaluation was obtained. In addition, the shear rate, which is the condition of the rheology test, is changed to measure each sample A to G, and the viscosity and "smoothness", "easy to swallow", "easy to organize" of each sample A to G, From the results of the sensory evaluation of "stickiness", the correlation coefficient between the viscosity and the sensory evaluation was obtained. The correlation coefficients obtained when the shear strain, the angular frequency and the shear rate are changed are shown in Tables 6 to 8, respectively. The shaded area in the table is attached to the cell whose absolute value of the correlation coefficient is 0.8 or more.

From the results of Tables 6 to 8, there was almost no shaded part for "easy to swallow" and "easy to organize", but for "smoothness" and "stickiness", the shaded part was above a certain level. It existed in the range of. This means that by optimizing the conditions for the rheology test of the thickening component, the correlation between the obtained physical properties and the swallowing characteristics becomes high (that is, the upper limit of the absolute value of the correlation coefficient becomes a certain value or more). Is shown. Further, regarding "ease of swallowing" and "ease of cohesion", it is shown that it is difficult to evaluate the swallowing characteristics of the thickening component even if the conditions of the rheology test are optimized.

FIG. 8A shows the relationship between strain and storage modulus G'for each sample based on the results of the rheology test. Further, FIG. 8B is a graph showing the correlation between the storage elastic modulus G'when the strain is 1.0% and the sensory evaluation for "smoothness", and FIG. 8C shows the strain for "stickiness". It is a graph which shows the correlation between the storage elastic modulus G'in the case of 1.0%, and the sensory evaluation. As shown in Table 6, the storage elastic modulus G'in the range of 0.01 to 6.58% of strain is correlated with "smoothness", and the storage elasticity is in the range of 0.01 to 15% of strain. The rate G'correled with "stickiness".

FIG. 9A shows the relationship between the frequency and the storage modulus G'for each sample based on the results of the rheology test. Further, FIG. 9B is a graph showing the correlation between the storage elastic modulus G'and the sensory evaluation when the angular frequency is 5.0 rad / s for "smoothness", and FIG. 9C is a graph showing the correlation between "stickiness" and "stickiness". It is a graph which shows the correlation between the storage elastic modulus G', and the sensory evaluation when the angular frequency is 5.0 rad / s. As shown in Table 7, at 0.1 to 100 rad / s, the storage modulus G'correlates with" smoothness ", and at 2.09 to 75.9 rad / s, the storage modulus G'is. , Correlation with "stickiness" was seen. This suggests that the correlation between the results of the rheology test and the swallowing characteristics can be high for all foods and drinks, not limited to the thickening component, and the rheology of foods and drinks is based on the correlation. From the results of the test, the swallowing characteristics can be evaluated accurately.

Claims (3)

It is a method of evaluating the swallowing characteristics of foods and drinks, which evaluates the swallowing characteristics from the frictional characteristics of foods and drinks based on the correlation between the frictional characteristics in the tribology test and the sensory evaluation obtained in advance.
The evaluation of the swallowing characteristic is an evaluation of one or more of the evaluation items consisting of "smoothness", "ease of swallowing", and "ease of cohesion".
The correlation was obtained in advance by preparing a plurality of liquid samples each containing a plurality of thickening components so as to have the same viscosity characteristics, and performing a tribology test and a sensory evaluation on the obtained plurality of liquid samples. can be,
A method for evaluating the swallowing characteristics of food and drink, wherein the slip speed in the tribology test is as follows for each evaluation item.
In the case of "smoothness", the sliding speed is 9.0 x ^10-8 to 7.0 x ^10-7 m / s, or 0.05 to 0.6 m / s.
In the case of "easy to swallow", the sliding speed is 0.00006 to 0.035 m / s,
In the case of "easiness of cohesion", the slip speed is 0.00014 to 0.0002 m / s or 0.015 to 0.8 m / s. The method for evaluating swallowing characteristics of food and drink according to claim 1 , wherein the normal force (load) in the tribology test is 0.1 to 1N. Further, based on the correlation between the result of the rheology test obtained in advance and the sensory evaluation, one or more of the evaluation items consisting of "smoothness" and "stickiness" are evaluated from the result of the rheology test of the food and drink. , The method for evaluating the swallowing characteristics of a food or drink according to claim 1 .

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