WO2022029840A1 - Method for evaluating food texture - Google Patents

Method for evaluating food texture Download PDF

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Publication number
WO2022029840A1
WO2022029840A1 PCT/JP2020/029669 JP2020029669W WO2022029840A1 WO 2022029840 A1 WO2022029840 A1 WO 2022029840A1 JP 2020029669 W JP2020029669 W JP 2020029669W WO 2022029840 A1 WO2022029840 A1 WO 2022029840A1
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food
sample
strain
texture
plunger
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PCT/JP2020/029669
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French (fr)
Japanese (ja)
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貴一 徳久
次朗 瀬戸
靖 三浦
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日清食品ホールディングス株式会社
国立大学法人岩手大学
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Priority to PCT/JP2020/029669 priority Critical patent/WO2022029840A1/en
Publication of WO2022029840A1 publication Critical patent/WO2022029840A1/en

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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish

Definitions

  • the present invention relates to a method for evaluating the texture of foods having a fibrous structure such as meat.
  • An object of the present invention is to provide a method for evaluating the texture of foods, particularly the texture of foods having a fibrous structure such as meat, by a simple method using a conventionally used analyzer.
  • the inventors have diligently studied a method for analyzing and evaluating the texture of foods having a fibrous structure such as meat and tissue protein, but the conventional method can evaluate and classify fine textures in a satisfactory manner. I didn't. Therefore, as a result of diligent research, it was found that the fine texture can be evaluated and classified by evaluating the parameters of the physical properties at the initial stage of slowly pressing the food, which led to the present invention.
  • a cylindrical plunger with a diameter of 3 to 8 mm is moved at a constant speed of 0.05 to 1.0 mm / s to press the food, and the elastic modulus and elastic limit are reached.
  • It is a method for evaluating the texture of a food which comprises analyzing the strain and evaluating the texture of the food with a two-axis graph having the elastic modulus and the elastic limit strain as axes.
  • the food to be evaluated by the evaluation method according to the present invention is not particularly limited, but a food having a fibrous structure such as meat is preferable, and not only beef, pork and bird meat, but also fish and shellfish fish meat. And histological proteins produced by extruding soybean protein and the like.
  • the portion to be measured from these foods or processed foods is cut and the analytical sample is prepared.
  • the size of the analysis sample is preferably such that the contact surface of the plunger, which will be described later, is flat and the size is at least twice the diameter of the plunger. Further, the thickness of the analysis sample is preferably at least 2 mm or more because if it is too thin, the reaction force from the plate on which the analysis sample is placed will be measured when pressed.
  • the prepared analytical sample is analyzed using a uniaxial compression tester.
  • the uniaxial compression tester is not particularly limited as long as it can be pressed from top to bottom at a constant speed. If the moving speed is too fast, the stress at the initial stage of pressing cannot be measured, so the moving speed may be 1.0 mm / s or less, preferably 0.5 mm / s or less. Further, if it is too late, it takes time for analysis, so it is preferably 0.05 mm / s or more, preferably 0.1 mm / s or more.
  • the material of the pressing jig called the plunger used for the analysis is not particularly limited, and may be made of metal or plastic.
  • the portion of the plunger in contact with the food sample is preferably cylindrical, and the diameter is preferably 3 to 8 mm. If the diameter is too small, the food may be stabbed before being pressed, and if it is too large, the elastic modulus at the initial stage of pressing will be low, making it difficult to evaluate the texture of the food.
  • the calculation method is to draw an approximate straight line (L) on the stress-strain curve from the strain value (S) at the time of stress occurrence, and elastically calculate the slope (K) value of this approximate line (L). Let it be a rate. Further, the value obtained by subtracting the strain value (S) at the time of stress generation from the maximum strain value (M) on the approximate straight line (L) is defined as the elastic limit strain.
  • the maximum stress value before the strain becomes large and the stress drops sharply is defined as the breaking strength (P), which is a general measurement item.
  • a uniaxial constant velocity intrusion test was performed on the analysis sample (medium) using a uniaxial compression / tensile rheometer (RE-33005C, Yamaden Co., Ltd.) with a moving speed of 0.5 mm / s and a maximum strain of 0.99. rice field.
  • the load cell had a rated capacity of 19.6 N, and the plunger had a cylindrical shape and a diameter of 1.5 mm.
  • the analysis sample (medium) was measured so as to press along the muscle fiber direction. The measurement was performed every 0.02 seconds, and stress and strain were measured.
  • Test Example 2 An analytical sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 2 mm.
  • Test Example 3 The analysis sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 3 mm.
  • Test Example 4 The analysis sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 5 mm.
  • Test Example 5 Analytical samples (medium) were measured according to the method of Test Example 1 except that the plunger diameter was 8 mm.
  • the analysis data of the measured sample was analyzed by breaking strength analysis software (BAS3305, ver2.3), and a stress-strain curve (Fig. 2) was created. Since I want to see the analysis blur, I have shown all the analyzed plots. As shown in FIG. 2, the smaller the diameter, the higher the rise (inclination) of the stress-strain curve, which is preferable in terms of analytical sensitivity. , It was judged to be unsuitable because the stress values varied and did not become linear. On the contrary, when the diameter of the plunger is 8 mm (Test Example 5), the rise (inclination) of the stress-strain curve is lower than that of the plunger diameter of 3 mm or 5 mm (Test Examples 3 and 4). It was thought that the analysis sensitivity would be weaker in the plunger with a larger diameter. Therefore, it is considered that the diameter of the plunger is preferably 3 to 8 mm, more preferably 3 to 5 mm.
  • Test Example 7 The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 0.1 mm / s.
  • Test Example 8 The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 1.0 mm / s.
  • Test Example 9 The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 5.0 mm / s.
  • the analysis data of the measured sample and the data of Test Example 3 were analyzed by breaking strength analysis software (BAS3305, ver2.3), and a stress-strain curve (Fig. 3) was created. Due to the large number of plots, the graph plots stress every 0.01 strain for clarity. As shown in FIG. 3, in Test Example 9 having a high moving speed of 5.0 mm / s, it can be seen that the plunger is stuck in the meat because the stress does not rise even if the strain becomes large. Even in Test Example 8 having a moving speed of 1.0 mm / s, the rise is slightly slower than in other Test Examples, so it is considered that the plunger is slightly stuck in the meat piece for measurement.
  • the moving speed of the plunger is preferably 0.05 to 1.0 mm / s, more preferably 0.1 to 0.5 mm / s.
  • Example 3 Evaluation of meat texture (Example 1) Evaluation with a plunger diameter of 8 mm
  • raw beef (peach) with a thickness of 15 mm (rare), internal temperature (central part) in a steam oven. ) was heated to reach 65 ° C (medium), the internal temperature (central part) was heated to reach 80 ° C in a team oven (Weldan), and the internal temperature (central part) was heated in a team oven. ) was heated to reach 90 ° C. (Bary Weldan), and a lean part without streaks or large fat was cut into 20 mm squares to prepare an analysis sample.
  • Each analytical sample was subjected to a uniaxial constant velocity intrusion test at a moving speed of 0.5 mm / s and a maximum strain of 0.99 using a uniaxial compression / tensile rheometer (RE-33005C, Yamaden Co., Ltd.).
  • the load cell had a rated capacity of 19.6 N
  • the plunger had a cylindrical shape and a diameter of 8 mm.
  • the analysis sample was measured so as to press along the muscle fiber direction. The measurement was performed every 0.2 seconds, and stress and strain were measured. Eight specimens were analyzed for each sample, and the average value was used as the sample value.
  • the analysis data of the measured samples were analyzed by breaking strength analysis software (BAS3305, ver2.3), and the elastic modulus and elastic limit strain of each sample were measured.
  • the elastic modulus and elastic limit strain value of each sample are shown in Table 1 below.
  • FIG. 4 is a scatter diagram in which the values of each sample are plotted with the elastic modulus on the X-axis and the elastic limit strain on the Y-axis for the measured values of the plunger with a diameter of 8 mm shown in Table 1, and the meat is heated. By doing so, it is possible to evaluate the texture of the meat by evaluating the value of the elastic limit strain together with the elastic modulus, although it does not change. In the case of beef thigh meat, the difference is small, but if the meat quality is a little softer, it is possible to evaluate the difference in texture of finer meat.
  • Example 2 Evaluation with a plunger diameter of 3 mm
  • the elastic modulus and elastic limit strain value of each sample are shown in Table 2 below.
  • FIG. 5 is a scatter plot in which the values of each sample are plotted with the elastic modulus on the X-axis and the elastic limit strain on the Y-axis for the measured value with a plunger diameter of 3 mm. Compared with the figure of 8 mm, there is a difference in the value of the elastic limit strain, and it is possible to evaluate the texture of the meat more finely.
  • Example 1 A uniaxial constant velocity intrusion test was performed by the method of Example 1 except that the measured moving speed based on the breaking strength was 1.0 mm / s, and the obtained stress-the stress at the breaking point in the strain curve. The breaking strength was calculated from the size. The breaking stress of each sample is shown in Table 3 below.
  • FIG. 6 is a graph showing stress-strain curves for the representative sample of each sample in Comparative Example 1, but as shown in Table 3 and FIG. 6, the breaking strength, which is a conventional analysis item, has a fine texture of meat. Is difficult to evaluate.

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  • Health & Medical Sciences (AREA)
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  • Food Science & Technology (AREA)
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  • General Physics & Mathematics (AREA)
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Abstract

[Problem] The present invention addresses the problem of providing a method for evaluating the food texture of foods, particularly foods having a fibrous structure such as meat, by means of a simple and conventionally practiced method using an analysis device. [Solution] The problem addressed by the present invention is solved by a method in which a common uniaxial compression tester is used to move a cylindrical plunger with a diameter of 3-8 mm in a constant manner at a movement speed of 0.05-1.0 mm/s and press a food, the elastic modulus and the elastic limit strain are analyzed, and the food texture of the food is evaluated by means of a biaxial graph in which each of the elastic modulus and the elastic limit strain serves as an axis.

Description

食感の評価方法Texture evaluation method
　本発明は、肉等の線維構造を有する食品の食感の評価方法に関する。 The present invention relates to a method for evaluating the texture of foods having a fibrous structure such as meat.
　従来、食品の食感を分析する方法として、圧縮試験機や引っ張り試験機等の試験機を用いて食品の物性を分析する方法が知られている（例えば、特許文献１及び２）。しかしながら、これらの一般的な分析方法で検出されるパラメータでは、肉などの線維構造を有する食品の食感を分析する場合、細かい食感の違いを検出することができず、食感について評価、分類する方法としては、適していなかった。 Conventionally, as a method of analyzing the texture of food, a method of analyzing the physical properties of food using a testing machine such as a compression tester or a tensile tester is known (for example, Patent Documents 1 and 2). However, with the parameters detected by these general analysis methods, when analyzing the texture of foods having a fibrous structure such as meat, it is not possible to detect fine differences in texture, and the texture is evaluated. It was not suitable as a classification method.
特許第５６１６２１６号公報Japanese Patent No. 5616216 特公昭６２－３４３７５号公報Special Publication No. 62-34375
　本発明は、従来使用されている分析装置を用いて簡便な方法で食品の食感、特に肉などの線維構造を有する食品の食感を評価する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 method for evaluating the texture of foods, particularly the texture of foods having a fibrous structure such as meat, by a simple method using a conventionally used analyzer.
　発明者らは、肉や組織状蛋白などの線維構造を有する食品の食感を分析し、評価する方法を鋭意検討したが、従来の方法では、細かい食感について満足のいく評価、分類ができなかった。そこで鋭意研究した結果、ゆっくりと食品を押圧する初期段階の物性のパラメータを評価することで、細かい食感を評価、分類できることを見出しが本発明に至った。 The inventors have diligently studied a method for analyzing and evaluating the texture of foods having a fibrous structure such as meat and tissue protein, but the conventional method can evaluate and classify fine textures in a satisfactory manner. I didn't. Therefore, as a result of diligent research, it was found that the fine texture can be evaluated and classified by evaluating the parameters of the physical properties at the initial stage of slowly pressing the food, which led to the present invention.
　すなわち、単軸圧縮試験機を用いて、直径が３～８ｍｍの円柱形のプランジャーを０．０５～１．０ｍｍ／ｓの移動速度で等速移動させ食品を押圧し、弾性率及び弾性限界歪みを分析し、前記弾性率及び前記弾性限界歪みをそれぞれ軸とした２軸グラフにて食品の食感を評価することを特徴とする、食品の食感評価方法である。 That is, using a uniaxial compression tester, a cylindrical plunger with a diameter of 3 to 8 mm is moved at a constant speed of 0.05 to 1.0 mm / s to press the food, and the elastic modulus and elastic limit are reached. It is a method for evaluating the texture of a food, which comprises analyzing the strain and evaluating the texture of the food with a two-axis graph having the elastic modulus and the elastic limit strain as axes.
　本発明により、従来行われている分析装置を用いて簡便な方法で食品の食感、特に肉などの線維構造を有する食品の食感を評価する方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for evaluating the texture of foods, particularly the texture of foods having a fibrous structure such as meat, by a simple method using a conventionally performed analyzer.
応力―歪み曲線の例を示したグラフGraph showing an example of stress-strain curve 実験１の応力―歪み曲線を示したグラフGraph showing stress-strain curve of Experiment 1 実験２の応力―歪み曲線を示したグラフGraph showing stress-strain curve of Experiment 2 実施例１の弾性率と弾性限界歪みとの関係を示した散布図Scatter plot showing the relationship between elastic modulus and elastic limit strain of Example 1. 実施例２の弾性率と弾性限界歪みとの関係を示した散布図Scatter plot showing the relationship between the elastic modulus and the elastic limit strain of Example 2. 比較例１の各サンプルの代表的な検体の応力―歪み曲線を示したグラフA graph showing the stress-strain curve of a representative sample of each sample of Comparative Example 1.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
　１．分析サンプルの調整
　本発明に係る評価方法の評価対象となる食品は、特に限定はないが、肉などの線維構造を有する食品が好ましく、牛、豚、鳥の畜肉だけでなく、魚介類の魚肉や、大豆蛋白等を押し出すことで製造される組織状蛋白などが挙げられる。これらの食品または食品を加工した食品から測定する部分を切断し、分析サンプルを調整する。分析サンプルの大きさは、後述するプランジャーの接する面が平坦でプランジャー径の２倍以上の大きさであることが好ましい。また、分析サンプルの厚みについては、薄すぎると押圧したときに分析サンプルを載せた板からの反動力を測定してしまうため、少なくとも２ｍｍ以上あることが好ましい。 1. 1. Preparation of analytical sample The food to be evaluated by the evaluation method according to the present invention is not particularly limited, but a food having a fibrous structure such as meat is preferable, and not only beef, pork and bird meat, but also fish and shellfish fish meat. And histological proteins produced by extruding soybean protein and the like. The portion to be measured from these foods or processed foods is cut and the analytical sample is prepared. The size of the analysis sample is preferably such that the contact surface of the plunger, which will be described later, is flat and the size is at least twice the diameter of the plunger. Further, the thickness of the analysis sample is preferably at least 2 mm or more because if it is too thin, the reaction force from the plate on which the analysis sample is placed will be measured when pressed.
２．弾性率及び弾性限界歪みの測定 
　作製した分析サンプルを単軸の圧縮試験機を用いて分析する。単軸の圧縮試験機は、一定速度で上から下方向に押圧できるものであれば特に限定はない。移動速度は、早すぎると押圧初期の応力を測定することができないため、１．０ｍｍ／ｓ以下であればよく、好ましくは、０．５ｍｍ／ｓ以下である。また、遅すぎると分析に時間がかかるため、０．０５ｍｍ／ｓ以上、好ましくは０．１ｍｍ／ｓ以上であることが好ましい。 2. 2. Measurement of elastic modulus and elastic limit strain
The prepared analytical sample is analyzed using a uniaxial compression tester. The uniaxial compression tester is not particularly limited as long as it can be pressed from top to bottom at a constant speed. If the moving speed is too fast, the stress at the initial stage of pressing cannot be measured, so the moving speed may be 1.0 mm / s or less, preferably 0.5 mm / s or less. Further, if it is too late, it takes time for analysis, so it is preferably 0.05 mm / s or more, preferably 0.1 mm / s or more.
　分析に使用するプランジャーと呼ばれる押圧知具の材質は特に限定はなく、金属製のものであってもプラスチック製のものであってもよい。プランジャーの食品サンプルと接する部分は円柱形のものが好ましく、径は３～８ｍｍが好ましい。径が小さすぎると食品を押圧する前に刺さってしまう可能性があり、大きすぎると押圧初期の弾性率の値が低くなるため、食品の食感を評価しづらくなる。 The material of the pressing jig called the plunger used for the analysis is not particularly limited, and may be made of metal or plastic. The portion of the plunger in contact with the food sample is preferably cylindrical, and the diameter is preferably 3 to 8 mm. If the diameter is too small, the food may be stabbed before being pressed, and if it is too large, the elastic modulus at the initial stage of pressing will be low, making it difficult to evaluate the texture of the food.
　分析サンプルを単軸の圧縮試験機を用いて上記条件で歪みに対する応力を測定する。測定したデータをＹ軸が応力、Ｘ軸が歪みとなるようにグラフにプロットして、図１で示めすような応力―歪み曲線を作成する。 Measure the stress against strain under the above conditions using a single-axis compression tester for the analysis sample. The measured data is plotted on a graph so that the Y-axis is the stress and the X-axis is the strain, and a stress-strain curve as shown in FIG. 1 is created.
　作成した、応力―歪み曲線から弾性率と弾性限界歪みを算出する。算出方法は、図１で示すように応力の発生時点の歪みの値（Ｓ）から応力―歪み曲線に近似直線（Ｌ）を引き、この近似線（Ｌ）の傾き（Ｋ）の値を弾性率とする。また、近似直線（Ｌ）上にのる最大の歪みの値（Ｍ）から応力の発生時点の歪みの値（Ｓ）を引いた値を弾性限界歪みとする。このような分析は、使用する単軸圧縮試験機に付属する解析ソフトを用いることで容易に自動的に算出できる場合がある。また、歪みが大きくなって応力が急激に落ちる前の最大の応力値を一般的な測定項目である破断強度（Ｐ）とする。 Calculate the elastic modulus and elastic limit strain from the created stress-strain curve. As shown in FIG. 1, the calculation method is to draw an approximate straight line (L) on the stress-strain curve from the strain value (S) at the time of stress occurrence, and elastically calculate the slope (K) value of this approximate line (L). Let it be a rate. Further, the value obtained by subtracting the strain value (S) at the time of stress generation from the maximum strain value (M) on the approximate straight line (L) is defined as the elastic limit strain. Such an analysis may be easily and automatically calculated by using the analysis software attached to the uniaxial compression tester to be used. Further, the maximum stress value before the strain becomes large and the stress drops sharply is defined as the breaking strength (P), which is a general measurement item.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail with reference to examples below.
　＜実験１＞プランジャーの直径について
（試験例１）
　厚さ１５ｍｍの牛肉（モモ）をスチームオーブンにて内部温度（中央部）を６５℃に到達するように加熱し、筋や大きな脂身のない赤身部分を２０ｍｍ角で切断し、分析サンプル（ミディアム）とした。 <Experiment 1> About the diameter of the plunger (Test Example 1)
Heat a 15 mm thick beef (peach) in a steam oven so that the internal temperature (central part) reaches 65 ° C, cut the lean part without streaks or large fat into 20 mm squares, and analyze the sample (medium). And said.
分析サンプル（ミディアム）を単軸圧縮・引張型レオメータ（ＲＥ－３３００５Ｃ、株式会社　山電）を用いて、移動速度 ０．５ｍｍ／ｓ、最大歪み０．９９で単軸等速陥入試験を行った。ロードセルは定格容量１９．６Ｎのもの、プランジャーは円柱型で直径１．５ｍｍのものを使用した。また、分析サンプル（ミディアム）は、筋線維方向に沿って押圧するように測定した。測定は、０．０２秒ごとに行い、応力と歪みについて測定した。 A uniaxial constant velocity intrusion test was performed on the analysis sample (medium) using a uniaxial compression / tensile rheometer (RE-33005C, Yamaden Co., Ltd.) with a moving speed of 0.5 mm / s and a maximum strain of 0.99. rice field. The load cell had a rated capacity of 19.6 N, and the plunger had a cylindrical shape and a diameter of 1.5 mm. In addition, the analysis sample (medium) was measured so as to press along the muscle fiber direction. The measurement was performed every 0.02 seconds, and stress and strain were measured.
（試験例２）
プランジャー径を２ｍｍとする以外は試験例１の方法に従って分析サンプル（ミディアム）を測定した。 (Test Example 2)
An analytical sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 2 mm.
（試験例３）
プランジャー径を３ｍｍとする以外は試験例１の方法に従って分析サンプル（ミディアム）を測定した。 (Test Example 3)
The analysis sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 3 mm.
（試験例４）
プランジャー径を５ｍｍとする以外は試験例１の方法に従って分析サンプル（ミディアム）を測定した。 (Test Example 4)
The analysis sample (medium) was measured according to the method of Test Example 1 except that the plunger diameter was 5 mm.
（試験例５）
プランジャー径を８ｍｍとする以外は試験例１の方法に従って分析サンプル（ミディアム）を測定した。 (Test Example 5)
Analytical samples (medium) were measured according to the method of Test Example 1 except that the plunger diameter was 8 mm.
　測定したサンプルの分析データを破断強度解析ソフトウェア（ＢＡＳ３３０５、ｖｅｒ２．３）で解析し、応力―歪み曲線（図２）を作成した。分析ブレを見たいため、分析したプロットをすべて表記した。図２で示すように直径が小さいほど応力―歪み曲線の立ち上がり（傾き）が高くなるため、分析感度的に好ましいが、プランジャーの直径１．５ｍｍや２ｍｍの試験（試験例１及び２）では、応力値がばらついて直線状とならないため不適と判断した。逆にプランジャーの直径が８ｍｍの場合（試験例５）、応力―歪み曲線の立ち上がり（傾き）がプランジャーの直径が３ｍｍや５ｍｍ（試験例３及び４）と比較して、低いため、これより直径の大きいプランジャーでは分析感度が弱くなると考えられた。よって、プランジャーの直径は３～８ｍｍが好ましく、より好ましくは３～５ｍｍであると考える。 The analysis data of the measured sample was analyzed by breaking strength analysis software (BAS3305, ver2.3), and a stress-strain curve (Fig. 2) was created. Since I want to see the analysis blur, I have shown all the analyzed plots. As shown in FIG. 2, the smaller the diameter, the higher the rise (inclination) of the stress-strain curve, which is preferable in terms of analytical sensitivity. , It was judged to be unsuitable because the stress values varied and did not become linear. On the contrary, when the diameter of the plunger is 8 mm (Test Example 5), the rise (inclination) of the stress-strain curve is lower than that of the plunger diameter of 3 mm or 5 mm (Test Examples 3 and 4). It was thought that the analysis sensitivity would be weaker in the plunger with a larger diameter. Therefore, it is considered that the diameter of the plunger is preferably 3 to 8 mm, more preferably 3 to 5 mm.
＜実験２＞移動速度について
（試験例６）
　プランジャーの移動速度を０．０５ｍｍ／ｓとし、測定を０．２秒ごととする以外は、試験例３の方法に従って測定した。 <Experiment 2> Movement speed (Test Example 6)
The measurement was performed according to the method of Test Example 3 except that the moving speed of the plunger was 0.05 mm / s and the measurement was every 0.2 seconds.
（試験例７）
　プランジャーの移動速度を０．１ｍｍ／ｓとする以外は、試験例６の方法に従って測定した。 (Test Example 7)
The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 0.1 mm / s.
（試験例８）
　プランジャーの移動速度を１．０ｍｍ／ｓとする以外は、試験例６の方法に従って測定した。 (Test Example 8)
The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 1.0 mm / s.
（試験例９）
　プランジャーの移動速度を５．０ｍｍ／ｓとする以外は、試験例６の方法に従って測定した。 (Test Example 9)
The measurement was performed according to the method of Test Example 6 except that the moving speed of the plunger was 5.0 mm / s.
　測定したサンプルの分析データと試験例３のデータを破断強度解析ソフトウェア（ＢＡＳ３３０５、ｖｅｒ２．３）で解析し、応力―歪み曲線（図３）を作成した。プロット数が多いため、わかりやすいようにグラフでは、歪みが０．０１ごとに応力をプロットした。図３で示すように移動速度が５．０ｍｍ／ｓと速い試験例９では、歪みが大きくなっても応力が立ち上がらないことからがプランジャーが肉に刺さっていることがわかる。移動速度が１．０ｍｍ／ｓである試験例８でも他の試験例と比較して若干立ち上がりが遅いためプランジャーが肉片に刺さり気味で測定しているものと考える。１．０ｍｍ／ｓよりも移動速度の遅い試験区では、立ち上がりの遅さがみられないことからプランジャーが肉に刺さらずにしっかりと測定できていると考える。ただ、０．０５ｍｍ／ｓでは、サンプル分析に時間がかかる。よって、プランジャーの移動速度は０．０５～１．０ｍｍ／ｓが好ましく、より好ましくは、０．１～０．５ｍｍ／ｓと考える。 The analysis data of the measured sample and the data of Test Example 3 were analyzed by breaking strength analysis software (BAS3305, ver2.3), and a stress-strain curve (Fig. 3) was created. Due to the large number of plots, the graph plots stress every 0.01 strain for clarity. As shown in FIG. 3, in Test Example 9 having a high moving speed of 5.0 mm / s, it can be seen that the plunger is stuck in the meat because the stress does not rise even if the strain becomes large. Even in Test Example 8 having a moving speed of 1.0 mm / s, the rise is slightly slower than in other Test Examples, so it is considered that the plunger is slightly stuck in the meat piece for measurement. In the test plot where the moving speed is slower than 1.0 mm / s, there is no slow rise, so it is considered that the plunger can measure firmly without sticking to the meat. However, at 0.05 mm / s, sample analysis takes time. Therefore, the moving speed of the plunger is preferably 0.05 to 1.0 mm / s, more preferably 0.1 to 0.5 mm / s.
＜実験３＞肉の食感評価
（実施例１）プランジャー直径８ｍｍでの評価
　分析サンプルとして、厚さ１５ｍｍの牛肉（モモ）の生の肉（レア）、スチームオーブンにて内部温度（中央部）を６５℃に到達するように加熱したサンプル（ミディアム）、チームオーブンにて内部温度（中央部）を８０℃に到達するように加熱したサンプル（ウェルダン）、チームオーブンにて内部温度（中央部）を９０℃に到達するように加熱したサンプル（ベーリーウェルダン）を用意し、筋や大きな脂身のない赤身部分を２０ｍｍ角で切断し、分析サンプルとした。 <Experiment 3> Evaluation of meat texture (Example 1) Evaluation with a plunger diameter of 8 mm As an analysis sample, raw beef (peach) with a thickness of 15 mm (rare), internal temperature (central part) in a steam oven. ) Was heated to reach 65 ° C (medium), the internal temperature (central part) was heated to reach 80 ° C in a team oven (Weldan), and the internal temperature (central part) was heated in a team oven. ) Was heated to reach 90 ° C. (Bary Weldan), and a lean part without streaks or large fat was cut into 20 mm squares to prepare an analysis sample.
各分析サンプルを単軸圧縮・引張型レオメータ（ＲＥ－３３００５Ｃ、株式会社　山電）を用いて、移動速度 ０．５ｍｍ／ｓ、最大歪み０．９９で単軸等速陥入試験を行った。ロードセルは定格容量１９．６Ｎのもの、プランジャーは円柱型で直径８ｍｍのものを使用した。また、分析サンプルは、筋線維方向に沿って押圧するように測定した。測定は、０．２秒ごとに行い、応力と歪みについて測定した。各サンプルともに８試験体分析し、平均値をサンプルの値とした。 Each analytical sample was subjected to a uniaxial constant velocity intrusion test at a moving speed of 0.5 mm / s and a maximum strain of 0.99 using a uniaxial compression / tensile rheometer (RE-33005C, Yamaden Co., Ltd.). The load cell had a rated capacity of 19.6 N, and the plunger had a cylindrical shape and a diameter of 8 mm. In addition, the analysis sample was measured so as to press along the muscle fiber direction. The measurement was performed every 0.2 seconds, and stress and strain were measured. Eight specimens were analyzed for each sample, and the average value was used as the sample value.
測定したサンプルの分析データを破断強度解析ソフトウェア（ＢＡＳ３３０５、ｖｅｒ２．３）で解析し、各サンプルの弾性率と弾性限界歪みを測定した。各サンプルの弾性率と弾性限界歪みの値を下記表１に示す。 The analysis data of the measured samples were analyzed by breaking strength analysis software (BAS3305, ver2.3), and the elastic modulus and elastic limit strain of each sample were measured. The elastic modulus and elastic limit strain value of each sample are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
図４は、表１に示したプランジャーの直径が８ｍｍの測定値について、Ｘ軸に弾性率、Ｙ軸に弾性限界歪みとし、各サンプルの値をプロットした散布図であるが、肉を加熱することで、弾性限界歪みの値は、変わらないものの弾性率と併せて評価することで肉の食感を評価することが可能である。牛モモ肉の場合は、差が小さいが、もう少し柔らかい肉質のものであれば、より細かい肉の食感の差を評価可能であると考える。 FIG. 4 is a scatter diagram in which the values of each sample are plotted with the elastic modulus on the X-axis and the elastic limit strain on the Y-axis for the measured values of the plunger with a diameter of 8 mm shown in Table 1, and the meat is heated. By doing so, it is possible to evaluate the texture of the meat by evaluating the value of the elastic limit strain together with the elastic modulus, although it does not change. In the case of beef thigh meat, the difference is small, but if the meat quality is a little softer, it is possible to evaluate the difference in texture of finer meat.
（実施例２）プランジャー直径３ｍｍでの評価
　プランジャー直径３ｍｍとする以外は実施例１と同様に各サンプルの分析を行い、各サンプルの弾性率と弾性限界歪みを測定した。各サンプルの弾性率と弾性限界歪みの値を下記表２に示す。 (Example 2) Evaluation with a plunger diameter of 3 mm Each sample was analyzed in the same manner as in Example 1 except that the plunger diameter was 3 mm, and the elastic modulus and elastic limit strain of each sample were measured. The elastic modulus and elastic limit strain value of each sample are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
図５は、プランジャーの直径が３ｍｍの測定値について、Ｘ軸に弾性率、Ｙ軸に弾性限界歪みとし、各サンプルの値をプロットした散布図であるが、図４のプランジャーの直径が８ｍｍの図と比較して、弾性限界歪みの値に差が生じ、より細かく肉の食感を評価することが可能である。 FIG. 5 is a scatter plot in which the values of each sample are plotted with the elastic modulus on the X-axis and the elastic limit strain on the Y-axis for the measured value with a plunger diameter of 3 mm. Compared with the figure of 8 mm, there is a difference in the value of the elastic limit strain, and it is possible to evaluate the texture of the meat more finely.
（比較例１）破断強度による測定
移動速度１．０ｍｍ／ｓとする以外は、実施例１の方法で単軸等速陥入試験を行い、得られた応力―歪み曲線における破断点の応力の大きさから破断強度を算出した。各サンプルの破断応力を下記表３に示す。 (Comparative Example 1) A uniaxial constant velocity intrusion test was performed by the method of Example 1 except that the measured moving speed based on the breaking strength was 1.0 mm / s, and the obtained stress-the stress at the breaking point in the strain curve. The breaking strength was calculated from the size. The breaking stress of each sample is shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
図６は、比較例１における各サンプルの代表検体について応力―歪み曲線を示したグラフであるが、表３や図６で示すように従来の分析項目である破断強度では、肉の細かい食感について評価することは困難である。 FIG. 6 is a graph showing stress-strain curves for the representative sample of each sample in Comparative Example 1, but as shown in Table 3 and FIG. 6, the breaking strength, which is a conventional analysis item, has a fine texture of meat. Is difficult to evaluate.

Claims (1)

  1. 　単軸圧縮試験機を用いて、直径が３～８ｍｍの円柱形のプランジャーを０．０５～１．０ｍｍ／ｓの移動速度で等速移動させ食品を押圧し、弾性率及び弾性限界歪みを分析し、前記弾性率及び前記弾性限界歪みをそれぞれ軸とした２軸グラフにて食品の食感を評価することを特徴とする食品の食感評価方法。

    　     Using a uniaxial compression tester, a cylindrical plunger with a diameter of 3 to 8 mm is moved at a constant speed of 0.05 to 1.0 mm / s to press the food, and the elastic modulus and elastic limit strain are reduced. A method for evaluating the texture of a food, which comprises analyzing and evaluating the texture of the food on a two-axis graph with the elastic modulus and the elastic limit strain as axes.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4007632A (en) * 1976-01-29 1977-02-15 The United States Of America As Represented By The Secretary Of The Army Apparatus for determining the textural qualities of food
JP2000039430A (en) * 1998-07-22 2000-02-08 Ajinomoto Co Inc Method for measuring collapse of formed rice
JP2011215072A (en) * 2010-04-01 2011-10-27 T Hasegawa Co Ltd Evaluation method of hardness, eating feeling and texture of food
US8225645B2 (en) * 2006-09-21 2012-07-24 The Board Of Trustees Of The University Of Arkansas Apparatus and method for predicting meat tenderness

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4007632A (en) * 1976-01-29 1977-02-15 The United States Of America As Represented By The Secretary Of The Army Apparatus for determining the textural qualities of food
JP2000039430A (en) * 1998-07-22 2000-02-08 Ajinomoto Co Inc Method for measuring collapse of formed rice
US8225645B2 (en) * 2006-09-21 2012-07-24 The Board Of Trustees Of The University Of Arkansas Apparatus and method for predicting meat tenderness
JP2011215072A (en) * 2010-04-01 2011-10-27 T Hasegawa Co Ltd Evaluation method of hardness, eating feeling and texture of food

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