JP5780583B2 - Physiological evaluation device for texture - Google Patents

Description

  The present invention relates to an apparatus for physiologically evaluating food texture and the apparatus.

  For example, “easy to eat”, “ease of swallowing”, “melting in the mouth”, “responding to eating”, and “monotonousness / complexity of texture” are all of the series of activities from the moment of swallowing to swallowing It is a sensation brought about by evaluating. Visualization and digitization of such sensations is difficult due to mechanical characteristics and sensory evaluation of food samples, and for example, physiological evaluation using myoelectric potential measurement is considered useful.

  In JP 2009-39516 A (below, Patent Document 1), by analyzing the waveform data of the surface myoelectric potential of the muscles of the human pharynx at the time of swallowing food and drink, the swallowing sensation (feeling of throat) A method for evaluation is disclosed. The main object for evaluating “feeling of thirst” in this document is beverage. For this reason, mastication has not been measured. In addition, since this method performs frequency analysis on the waveform data of the surface myoelectric potential of the muscles of the human pharynx, it can only evaluate the “feeling of throat” of liquid.

  Japanese Patent Application Laid-Open No. 2001-218769 (hereinafter referred to as Patent Document 2) discloses an apparatus for measuring physical properties of the pharynx when food is swallowed by the Doppler method using ultrasonic waves. This method evaluates the “feeling of throat” of a liquid by measuring the flow rate when the food is swallowed using the Doppler effect.

  Japanese Patent Laying-Open No. 2005-34343 (hereinafter referred to as Patent Document 3) discloses an apparatus for reproducing the texture by measuring the occlusal force.

JP 2009-39516 A JP 2001-218769 A JP 2005-34343 A

  Patent Documents 1 and 2 above mainly evaluate the “feeling of throat” of liquid (for example, beer). For this reason, in these documents, the region of interest is the “throat” region, and the mastication stage has not been studied. For this reason, sensory evaluation of food cannot be performed appropriately and objectively.

  The above-mentioned Patent Document 3 is a device that simply reproduces the occlusal force. For this reason, the sensor disclosed in this document cannot perform sensory evaluation of food properly and objectively.

  Accordingly, an object of the present invention is to provide a physiological evaluation apparatus for texture that can perform sensory evaluation of complex foods appropriately and objectively.

  Basically, the present invention can grasp mandibular movement and tongue movement by measuring electromyograms of the left and right masseter muscles and the suprahyoid muscle group of the subject. Based on the knowledge that it can be evaluated physiologically. Furthermore, for example, by collecting the swallowing sound, measuring the timing when the food is swallowed, and analyzing it together with the data obtained from the above electromyogram, the complex texture is objectively and physiologically Based on the knowledge that it can be evaluated.

  The first aspect of the present invention relates to a physiological evaluation apparatus for food texture. This device basically includes a first electromyograph 11 attached to the subject's masseter muscle region, a second electromyograph 12 attached to the subject's epihyoid muscle region, and the subject's throat. It includes a swallowing meter 13 to be attached and a control device 14 connected to the first electromyograph 11, the second electromyograph 12 and the swallowing meter 13.

  The first electromyograph 11 is a device that is attached to the subject's masseter muscle region and transmits myoelectric information of the subject's masseter muscle to the control device 14. The first electromyograph 11 may be attached to the left and right masseter sites of the subject. The second electromyograph 12 is a device that is attached to a region of the subject's epihyoid muscle group and transmits myoelectric information of the subject's epihyoid muscle group to the control device 14. The swallowing meter 13 is a device that is attached to the subject's throat and measures the timing at which food (beverages and solids) that has entered the subject's mouth is swallowed. An example of the swallowing meter 13 is a microphone attached to the subject's throat (for example, the throat of the buddha). Another example of the swallowing meter 13 is the surface electromyograph of the human pharyngeal muscle disclosed in Patent Document 1 or the Doppler meter disclosed in Patent Document 2.

  The control device 14 is a device for receiving measurement information measured by the first electromyograph 11, the second electromyograph 12, and the swallowing meter 13 and performing various calculations. The control device 14 includes a feeding start time measuring unit 21, a swallowing time calculating unit 22, a muscle activity amount calculating unit 23, and a muscle activity amount calculating unit 24. The eating start time measuring unit 21 is a device for measuring the time that food is put in the oral cavity based on the measurement information received from either the first electromyograph 11 or the second electromyograph 12. is there. The swallowing time calculation unit 22 is a device for obtaining the time required for the food to be swallowed based on the measurement information measured by the swallowing meter 13 and the time measured by the eating start time measuring unit 21. The masseter muscle activity amount calculation unit 23 is a device for obtaining the mass activity amount of the masseter muscle based on the measurement information of the first electromyograph 11. The muscular activity amount calculation unit 24 of the suprahyoid muscle group is a device for obtaining the muscular activity amount of the suprahyoid muscle group based on the measurement information of the second electromyograph 12.

  The control device 14 may further include a time segment unit 25 and a unit time muscle activity amount calculation unit 26. Based on the time required for the food swallowed by the swallowing time calculation unit 22, the time segmenting unit 25 sets the time from the time when the food is put into the mouth to the time when the food is swallowed at a plurality of times. It is a device for dividing. The muscle activity amount calculation unit 26 obtains the mass activity amount of the masseter per unit time and the muscle activity amount of the upper hyoid muscle group per unit time for each of a plurality of periods segmented by the time segment unit 25. It is a device.

  The physiological evaluation apparatus for eating texture of the present invention measures the mandibular movement and the tongue movement by measuring the electromyogram of the left and right masseter muscles and the suprahyoid muscle group of the subject, and the swallowing meter measures the food swallowing. The sensory evaluation of food can be performed appropriately and objectively because the time taken is measured.

FIG. 1 is a block diagram of a physiological evaluation apparatus for texture according to the present invention. FIG. 2 is a block diagram showing the basic configuration of the control device. FIG. 3 is a drawing-substituting photograph showing how various sensors are attached in the first embodiment. FIG. 4 is a graph showing the processing time (seconds) from putting the measurement sample in Example 1 into swallowing until complete swallowing. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 5 is a graph showing the total value (% Vrms) of the amount of muscle activity of the left and right masseter muscles in Example 1. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). 6 is a graph showing the amount of muscle activity (% Vrms) of the suprahyoid muscle group in Example 1. FIG. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 7A is a graph showing changes in the amount of muscle activity of the left and right masseter muscles in the first period, the middle period, and the latter period in Example 1. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 7B is a graph showing changes in the amount of muscle activity of the suprahyoid muscle group in the first period, the middle period, and the latter period in Example 1. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 8 is a graph showing the results of analyzing the change in the amount of muscle activity per unit time of the suprahyoid muscle group in Example 1 along the time axis. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 9 is a graph showing the results of analyzing the masseter muscle in the same manner as the suprahyoid muscle group. White circles indicate the control process cheese, and black circles indicate the newly developed product (smart cheese). FIG. 10 is a graph showing the relationship between the amount of eating and the processing time for each sample in Example 2. White circles indicate Meiji Big pudding, black circles indicate smooth pudding, and black triangles indicate baked pudding.

  Hereinafter, the present invention will be specifically described with reference to the drawings. The present invention is not limited to the embodiments described below. The present invention includes the embodiments described below with appropriate modifications. FIG. 1 is a block diagram of a physiological evaluation apparatus for texture according to the present invention. As shown in FIG. 1, this apparatus basically includes a first electromyograph 11 attached to the subject's masseter muscle region and a second electromyograph 12 attached to the subject's upper hyoid muscle region. And a swallowing meter 13 attached to the throat of the subject, and a control device 14 connected to the first electromyograph 11, the second electromyograph 12, and the swallowing meter 13.

  The first electromyograph 11 is a device that is attached to the subject's masseter muscle region and transmits myoelectric information of the subject's masseter muscle to the control device 14. The first electromyograph 11 may be attached to the left and right masseter sites of the subject. Devices that measure electromyographic information of the subject's masseter muscles are already known as devices for taking these electromyograms. For this reason, in the present invention, a known electromyograph of the masseter muscle can be used as appropriate.

  The second electromyograph 12 is a device that is attached to a region of the subject's epihyoid muscle group and transmits myoelectric information of the subject's epihyoid muscle group to the control device 14. Devices that measure the electromyographic information of the subject's epihyoid muscle group are already known as devices for taking these electromyograms. For this reason, in the present invention, the already known electromyograph of the suprahyoid muscle group can be used as appropriate.

  The swallowing meter 13 is a device that is attached to the subject's throat and measures the timing at which food (beverages and solids) that has entered the subject's mouth is swallowed. An example of the swallowing meter 13 is a microphone attached to the subject's throat (for example, the throat of the buddha). Another example of the swallowing meter 13 is the surface electromyograph of the human pharyngeal muscle disclosed in Patent Document 1 or the Doppler meter disclosed in Patent Document 2.

  FIG. 2 is a block diagram showing a basic configuration of the control device 14. The control device 14 is a device for receiving measurement information measured by the first electromyograph 11, the second electromyograph 12, and the swallowing meter 13 and performing various calculations. As illustrated in FIG. 2, the example of the control device 14 includes an input unit 31, an output unit 32, a calculation unit 33, a control unit 34, and a storage unit 35. Each element is connected by a bus so that information can be exchanged. A control program is stored in the main memory of the storage unit 35. The control unit 34 analyzes input information from the input unit 31 and appropriately reads necessary information from the storage unit 35 based on a control command from the control program, and causes the calculation unit 34 to perform necessary calculation processing. Store in the storage unit 35. Then, the processed information is output from the output unit 32 as appropriate. The control device 14 may be connected so as to be able to exchange information with other clients or servers via, for example, the Internet, a LAN, or a wireless LAN.

  The control device 14 includes a feeding start time measurement unit 21, a swallowing time calculation unit 22, a masseter muscle activity amount calculation unit 23, and a muscular activity amount calculation unit 24 of the suprahyoid muscle group. Each of these elements may be realized by hardware, or may be realized by cooperation of hardware and software. The eating start time measuring unit 21 is a device for measuring the time that food is put in the oral cavity based on the measurement information received from either the first electromyograph 11 or the second electromyograph 12. is there. The swallowing time calculation unit 22 is a device for obtaining the time required for the food to be swallowed based on the measurement information measured by the swallowing meter 13 and the time measured by the eating start time measuring unit 21. The masseter muscle activity amount calculation unit 23 is a device for obtaining the mass activity amount of the masseter muscle based on the measurement information of the first electromyograph 11. The muscular activity amount calculation unit 24 of the suprahyoid muscle group is a device for obtaining the muscular activity amount of the suprahyoid muscle group based on the measurement information of the second electromyograph 12.

  Hereinafter, an operation example of the physiological evaluation apparatus for texture of the present invention will be described. Food is ingested by the subject. Then, the masticatory movement by the subject is started. When the masticatory movement is started, the activities of the subject's masseter and suprahyoid muscles become active.

  The first electromyograph 11 measures myoelectric information of the left and right masseter muscles of the subject and transmits it to the control device 14. On the other hand, the second electromyograph 12 transmits myoelectric information of the subject's suprahyoid muscle group to the control device 14. The control device 14 stores the measurement information of the first electromyograph 11 and the second electromyograph 12 in the storage unit 35 as appropriate. The eating start time measuring unit 21 compares the measurement information of the first electromyograph 11 and the second electromyograph 12 stored in the storage unit 35 to determine the myoelectric information of the masseter muscle or the suprahyoid muscle group When the myoelectric information of the dog increases significantly, it is determined that feeding is started. For example, the eating start time measurement unit 21 obtains an average value of 1 second or several seconds of measurement information of the first electromyograph 11 and the second electromyograph 12, and this average value is equal to or greater than a predetermined multiple of normal times. When it becomes (for example, 2 times or more, or 3 times or more), it may be determined that feeding has started. In addition, when the mass activity of the masseter muscle or the muscular activity of the suprahyoid muscle group analyzed from the measurement information of the first electromyograph 11 and the second electromyograph 12 exceeds a predetermined value, It may be determined that the meal has started. In this case, the predetermined value is stored in the storage unit 35, and the eating start time measurement unit 21 reads out the obtained mass activity of the masseter muscle or the muscle activity of the suprahyoid muscle group from the storage unit. The feeding start time may be obtained by comparing with the predetermined value.

  The swallowing time calculation unit 22 obtains the time required for the food to be swallowed based on the measurement information measured by the swallowing meter 13 and the time measured by the eating start time measuring unit 21. For example, when the swallowing meter 13 is a microphone, the storage unit 34 stores a threshold value for determining that swallowing has been performed. When the measurement information measured by the swallowing meter 13 is input via the input unit 31, the control device 14 reads the threshold value stored in the storage unit 34, and performs a calculation for comparing the measured value with the threshold value in the calculation unit. Let it be done. When the measured value exceeds the threshold, it is determined that the food has been swallowed. Then, the eating start time measuring unit 21 stores the time when the food is swallowed in the storage unit 34. Then, the eating start time measuring unit 21 reads the eating start time and the time when the food is swallowed from the storage unit 34, and causes the calculation unit 33 to obtain the time required for the food to be swallowed. In this way, the swallowing time calculation unit 22 obtains the time required for the food to be swallowed.

  The masseter muscle activity calculation unit 23 obtains the mass activity of the masseter based on the measurement information of the first electromyograph 11. The mass activity of the masseter muscle may be the total mass activity of the left and right masseter muscles. Based on the measurement information of the second electromyograph 12, the muscular activity amount calculation unit 24 of the suprahyoid muscle group obtains the muscular activity amount of the suprahyoid muscle group. The control device 14 obtains a waveform indicating the electromyogram based on the measurement information by the same method as that for obtaining the electromyogram. For example, assuming that the maximum myoelectric potential is 100%, the myoelectric potential during measurement is normalized by the effective value (Vrms) of the AC voltage. And the relative value regarding work is obtained by calculating | requiring the area of the waveform of each cycle.

  As described above, the apparatus of the present invention can determine the amount of muscle activity of the masseter muscle, the amount of muscle activity of the suprahyoid muscle group, and the time required for food to be swallowed. By comparing these data for a plurality of foods, it is possible to achieve a texture evaluation that takes into account the movements of various muscles including the oral cavity and pharynx that are smoothed out.

  In a preferred aspect of the present invention, the control device 14 further includes a time segment unit 25 and a unit time muscle activity amount calculation unit 26. Based on the time required for the food swallowed by the swallowing time calculation unit 22, the time segmenting unit 25 sets the time from the time when the food is put into the mouth to the time when the food is swallowed at a plurality of times. It is a device for dividing. The muscular activity amount calculation unit 26 obtains the mass activity amount of the masseter per unit time and the muscular activity amount of the upper hyoid muscle group per unit time for each of a plurality of periods segmented by the time segment unit 25. Device.

  Based on the time required for the food swallowed by the swallowing time calculation unit 22, the time segmenting unit 25 sets the time from the time when the food is put into the mouth to the time when the food is swallowed at a plurality of times. Divide. For example, if the time until the food is swallowed is 15 seconds, it may be divided into the first period, the middle period, and the second period by 5 seconds. In this process, for example, information on the time until the food stored in the storage unit is swallowed, the number of divisions in the period, and the division ratio is read. In addition, the time until the food is swallowed may be segmented based on the information on the number of divisions and the division ratio. For example, when the time until the food is swallowed is 15 seconds, the number of divisions in the period is 3, and the division ratio is 1: 1: 1, it may be divided into the first period, the middle period, and the second period by 5 seconds. Then, the information of every 5 seconds may be stored in the storage unit 34 as the standard segment time. In addition, other foods may be evaluated in 5 seconds increments according to the first, middle and later periods.

  The unit time muscle activity amount calculation unit 26 obtains the mass activity amount of the masseter muscle per unit time and the amount of muscle activity of the suprahyoid muscle group per unit time for each of a plurality of periods. For example, in the previous example, average values (per second) for the first, middle, and late periods may be obtained. The unit time muscle activity amount calculation unit 26 may read the muscle activity amount from the storage unit and read the segment time by the time segment unit 25 to calculate the muscle activity amount per unit time.

  The present invention provides a computer as an apparatus for realizing means including feeding start time measuring means, swallowing time calculating means, masseter muscle activity amount calculating means, and suprahyoid muscle activity amount calculating means. A program to make it function is also provided. The eating start time measuring means, the swallowing time calculating means, the masseter muscle activity calculating means, and the muscular activity calculating means for the suprahyoid muscle group are respectively the feeding start time measuring section 21, the swallowing time calculating section 22 and the masseter muscle. This means corresponds to the muscular activity amount calculating unit 23 and the muscular activity amount calculating unit 24 of the suprahyoid muscle group. The present invention also provides a program for causing a computer to function not only as the above means but also as means including time segmenting means and swallowing time calculating means.

  The present invention further provides a computer-readable information recording medium storing the above program. Examples of such information recording media are DVD, CD, FD, memory card, memory stick, and HD.

Example 1 Electromyographic Evaluation of Processed Cheese Texture Example 1 relates to an experiment involving seven healthy adults aged 22 to 42 years. As a sample, a control process cheese (conventional general process cheese) and a newly developed product (smart cheese) cut into 2.1 × 2.8 × 8 mm bite size were used. Electromyographs were attached to the left and right masseter muscles and the suprahyoid muscle group. A microphone was attached to the subject's larynx. The left and right masseter muscles reflect the mandibular movement. The suprahyoid muscle group reflects tongue movement. The timing of swallowing can be measured by collecting swallowing sounds. FIG. 3 is a drawing-substituting photograph showing how various sensors are attached in the first embodiment. The subjects took each processed cheese 6 times, and the electromyogram from when the sample was put into the oral cavity until it was completely swallowed was measured. The measured muscle activity was derived to a bioelectric amplifier, and data was taken into a personal computer using an MP150 system manufactured by BIOPAC Systems.

In the collected electromyogram, the negative part of the original waveform is folded back to positive and converted into an integrated waveform, and the maximum myoelectric potential for each muscle is 100% in all test operations, and the other myoelectric potential is% Vrms. The amount of muscle activity was obtained by normalizing as (effective value of AC voltage). Furthermore, the area of the waveform is analyzed using software (Acqknowledge made by BIOPAC Systems).
Ver. 3.9.0) was used to analyze the amount of muscle activity. The area of the waveform is called the root mean square of the square during one cycle of alternating current, and is said to correlate with the work of muscle. The analysis items were the processing time from when the sample was placed in the oral cavity until it was completely swallowed, the total amount of muscle activity of the left and right masseter muscles, and the amount of muscle activity of the superior hyoid muscle group.
Furthermore, in order to examine changes in muscle activity over time, the treatment time was divided into three parts: early, middle, and late, and the amount of muscle activity of the masseter and suprahyoid muscles in each section and per unit time The amount of muscle activity was determined. The obtained results were compared for each analysis item.

  FIG. 4 is a graph showing the processing time (seconds) from putting the measurement sample in Example 1 into swallowing until complete swallowing. From FIG. 4, it can be seen that the newly developed product significantly shortened the treatment time compared to the control process cheese. FIG. 5 is a graph showing the total value (% Vrms) of the amount of muscle activity of the left and right masseter muscles in Example 1. FIG. 5 shows that the newly developed product has significantly less muscle activity and less mandibular movement than the control process cheese. 6 is a graph showing the amount of muscle activity (% Vrms) of the suprahyoid muscle group in Example 1. FIG. FIG. 6 shows that the newly developed product has significantly less muscle activity and less tongue movement than the control process cheese.

  FIG. 7A is a graph showing changes in the amount of muscle activity of the left and right masseter muscles in the first period, the middle period, and the latter period in Example 1. FIG. 7B is a graph showing changes in the amount of muscle activity of the suprahyoid muscle group in the first period, the middle period, and the latter period in Example 1. The amount of muscle activity in Example 1 correlates with the amount of work. As shown in FIG. 7 (a) and FIG. 7 (b), it was shown in all sections that the newly developed product could be processed with a smaller amount of work compared to the control process cheese.

  FIG. 8 is a graph showing the results of analyzing the change in the amount of muscle activity per unit time of the suprahyoid muscle group in Example 1 along the time axis. Each plot is located at a position corresponding to the center of time in the front, middle and rear sections of each sample. In the previous term, the newly developed product showed a higher value compared to the control process cheese, but thereafter there was no difference between the control process cheese and the newly developed product. However, since the newly developed product has a short processing time, it was assumed that the work of each section and the whole work was small.

FIG. 9 is a graph showing the results of analyzing the masseter muscle in the same manner as the suprahyoid muscle group. As shown in Fig. 9, the newly developed product showed higher values in the first and middle terms, but just before the end of processing, it was shown that it was processed with the same amount of muscle activity per unit time as the conventional product. . Therefore, it is clear that newly developed products require a large amount of work at first, but can be processed with a small amount of work afterwards.

From the above results, it became clear that the texture of the newly developed smart cheese can be objectively evaluated. It is also clear that these results are equivalent to the results of sensory evaluation and physical property measurement, and this evaluation method can accurately and quantitatively show the results of sensory evaluation and physical property measurement.

Evaluation of texture based on the amount of eating and the processing time In Example 2, an experiment was conducted using three healthy adults aged 22 to 42 years. Three types of samples were used: Meiji Big Pudding, Smooth Pudding, and Baked Pudding. Each sample was placed on a regular spoon so as to be 3 g, 7 g, 15 g, and 30 g, and the processing time from when the sample was placed in the subject's mouth until it was completely swallowed was measured. The processing time was measured in the same manner as in Example 1.

  FIG. 10 is a graph showing the relationship between the amount of eating and the processing time for each sample in Example 2. From FIG. 10, in Meiji Big pudding (white circle), a clear quantity dependency was recognized in the amount of eating and the processing time. This can be said to express a monotonous texture of sequentially swallowing what was processed in the oral cavity. In addition, for smooth pudding (black circle), there was no change in the processing time when the amount of eating was small (3 g and 7 g). On the other hand, when the amount of food was 7 g or more, a clear amount dependency was observed in the amount of food consumed and the processing time. On the other hand, with baked pudding (black triangle), the processing time greatly changed at a food intake of 15 g or more, and it was objectively evaluated that fine adjustment in the oral cavity was necessary for processing.

The present invention can be preferably used in the field of food evaluation equipment.

Claims (3)

A method for evaluating the texture of multiple types of food using a physiological evaluation device,
The physiological evaluation device comprises:
A first electromyograph (11) attached to the subject's masseter site;
A second electromyograph (12) attached to the suprahyoid muscle group site of the subject;
A swallowing meter (13) attached to the throat of the subject and measuring the timing at which food is swallowed;
A controller (14) connected to receive measurement information from the first electromyograph (11), the second electromyograph (12) and the swallowing meter (13),
The control device (14)
Feeding start time measurement for measuring the time when food is put into the oral cavity based on the measurement information received from either the first electromyograph (11) or the second electromyograph (12) Part (21),
Based on the measurement information measured by the swallowing meter (13) and the time when the food measured by the eating start time measuring unit (21) is placed in the oral cavity, the time required for the food to be swallowed is obtained. A swallowing time calculation unit (22) for
Based on the measurement information of the first electromyograph (11), the mass activity amount calculating unit (23) of the masseter, which calculates the mass activity of the masseter,
A muscular activity amount calculating unit (24) of the suprahyoid muscle group for obtaining a muscular activity amount of the suprahyoid muscle group based on measurement information of the second electromyograph (12),
The method for evaluating the texture of the plurality of types of foods is as follows:
A step of preparing each plurality said plural kinds of samples of food, respectively, by changing the eating amount,
Using the physiological evaluation device, for each of a plurality of samples of different types and eating amounts , measuring the processing time from each sample being placed in the subject's mouth until swallowing;
Comparing and evaluating the texture of the plurality of types of food based on the relationship between the amount of eating and the processing time in each sample ,
Method. Said first electromyograph (11) is attached to the masseter site of the left and right of the subject,
The method of claim 1. The swallowing meter (13) is a microphone.
The method of claim 1.

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