JP7411978B2 - Deliciousness measuring device, deliciousness measuring system, and deliciousness measuring device program - Google Patents

Description

The present invention relates to a deliciousness measuring device, a deliciousness measuring system, and a program for the deliciousness measuring device.

In recent years, various devices have been proposed that can measure the deliciousness of food as numerical data. By using such a device, for example, it is possible to check whether a food product meets sales standards, or to compare the numerical data of a food product that is not selling well at a store with the numerical data of a food product that is selling well, to determine the reasons why the food product is not selling well. You can find out something.

The deliciousness of food is related to factors inherent in the food itself. It is known that the main factors associated with food are taste, aroma, temperature, texture, appearance, and sound. Taste includes five tastes: sweet, sour, salty, bitter, and umami, as well as spiciness and astringency. Fragrances include those that are inherent in foodstuffs, as well as those that are produced during cooking and processing. Texture is the quality of food that you feel in your mouth when you eat it, such as the feel of the tongue, the texture of the teeth, and the sensation of the food going down the throat. For example, expressions such as "soft" and "hard" represent the state of texture. Texture refers to both the texture perceived by the person eating the food and the physical properties of the food itself. Therefore, the texture of food is determined by the results of sensory evaluation, which is evaluated by the human sense organs after actually eating it, and the result of physical property evaluation, which objectively evaluates the physical properties of the food using a compression device, etc. It is often evaluated by looking at it.

For example, Patent Document 1 discloses that the multi-dimensional approximation curve of the food strain rate-load curve is uniformly corrected, the difference between the two obtained corrected multi-dimensional approximation curves is determined as an integral value, and the obtained integral value is Disclosed is a method for determining the texture of food based on data collected in advance to determine the degree of difference in texture.

Further, Patent Document 2 discloses an apparatus that evaluates the texture of food using pressure distribution in both phases before and after the food breaks. This device calculates a principal component vector based on the spatial density level dependent method from multiple frames of image information showing the pressure distribution of food, and then calculates an estimated impression level indicating the result of texture evaluation from this principal component vector. . The device described in Patent Document 2 can quantitatively evaluate the surface impression of food, which has been difficult to evaluate using conventional mechanical measurements.

Japanese Patent Application Publication No. 2012-032193 Japanese Patent Application Publication No. 2014-167470

The deliciousness of food is determined not only by the factors inherent in the food itself as described above, but also by factors caused by the humans who eat the food. It is known that human factors include psychological factors, physiological factors, congenital factors, acquired factors, and environmental factors. Psychological factors include psychological states such as emotions and tension, likes and dislikes, food environment, etc. Physiological factors include appetite, hunger, health status, etc. Congenital factors include race, age, gender, constitution, etc. On the other hand, acquired factors include things learned from birth, lifestyle, education, etc. Environmental factors include weather, temperature, humidity, time of day, illuminance, and the like.

However, in the method disclosed in Patent Document 1, the deliciousness of the food is determined mechanically as described above based on the measurement results of the strain rate-load curve using a pressing device, so The overall palatability of food, which takes into account both food and human factors, is not measured. Furthermore, in the evaluation method disclosed in Patent Document 2, taste is not directly evaluated in the sensory evaluation. Therefore, there has been a need for a device and a measuring method that can measure overall taste.

The present invention was made to solve the above-mentioned problems, and provides a deliciousness measuring device, a deliciousness measuring system, and a program for the deliciousness measuring device that can measure the overall deliciousness of a sample.

The taste measuring device of the present invention has a pressure detection surface divided into a plurality of areas, and detects the pressure that the pressure detection surface receives from the sample in each area. an acquisition unit that acquires the information; a counting unit that counts the number of areas in which pressure has been detected among the plurality of areas as the number of pressure detection areas based on the pressure detection results acquired by the acquisition unit; a classification unit that classifies the acquired pressure detection results into layers according to the number of pressure detection areas counted by the counting unit among a plurality of layers; a generation unit that generates information indicating the time change for each layer as pressure change information; a calculation unit that calculates a score indicating the deliciousness of the sample based on the pressure change information generated by the generation unit; Equipped with
According to the above-mentioned taste measuring device, when a sample such as food is placed in the pressure detection part and the sample is pressed from the opposite side of the sample from the pressure detection part, the elapsed time and the elapsed time from the start of the pressing are measured. The physical properties of the sample are reflected in the relative relationship with the area where pressure is detected. In addition, by determining the predetermined number of detection areas (i.e., layers) to be selected for scoring based on sensory evaluation, the sensory evaluation of the sample is reflected in the relative relationship between the elapsed time and the predetermined number of detection areas. Ru. The deliciousness of a sample, which is converted into numerical data based on the obtained score, is the result of taking into account both the physical factors of the sample itself and the sensual factors caused by humans. Therefore, according to the above-mentioned taste measuring device, the overall deliciousness of the sample can be measured.

In the taste measuring device of the present invention, the calculation unit may calculate the score by combining the pressure change information of the plurality of layers.
According to the above-mentioned taste measuring device, pressure changes over elapsed time are integrated by combining the pressure change information of multiple layers, so sample factors that affect sample-specific physical properties and sensory evaluation can be integrated. Numerical data with highlighted values is obtained. Therefore, according to the above-mentioned taste measurement device, the overall taste of the sample can be measured more clearly than in the case where pressure change information of a single layer is scored.

In the deliciousness measuring device of the present invention, the calculation unit may weight the pressure change information for each layer and calculate the score by combining the pressure change information.
According to the above-mentioned taste measuring device, by determining the weighting coefficient for each layer based on sensory evaluation or the like, numerical data can be obtained in which sample factors that influence sensory evaluation are further emphasized. Therefore, according to the above-mentioned taste measuring device, the overall deliciousness of a sample can be measured more clearly and with emphasis on the sensory evaluation of the sample, compared to the case where pressure change information of a single layer is scored.

In the deliciousness measuring device of the present invention, the calculating section calculates the score for each of the plurality of principal components of the deliciousness from the pressure change information, calculates the calculated scores against each other, and calculates the score for each of the principal components. By calculating the total score value, the total score value may be calculated as a comprehensive score indicating the deliciousness of the sample.
According to the above-mentioned taste measurement device, a score is obtained for each main component that constitutes taste, and a total score value that reflects the contribution of the main components to taste is calculated. Therefore, according to the above-mentioned taste measuring device, the overall deliciousness of a sample can be calculated as a total score, and can be measured from multiple angles from the perspective of a plurality of principal components.

The taste measurement system of the present invention includes the above-described taste measurement device and the pressure detection section.
According to the above-mentioned deliciousness measuring system, since it is equipped with the above-mentioned deliciousness measuring device, it is possible to obtain numerical data based on both the physical factors of the sample itself and the sensual factors caused by humans. It is possible to measure the deliciousness of food.

The taste measuring system of the present invention may include a pressing member disposed facing the pressure detecting section, and a stepping motor that adjusts a distance between the pressure detecting section and the pressing member.
According to the above-mentioned taste measurement system, the stepping motor is connected to the taste measurement device, and the taste measurement device outputs a control signal according to the physical properties and sensory evaluation of the sample to the stepping motor, so that the pressing member can be controlled as described above. The sample is pressed against the sample provided between the pressure detection unit and the pressure detection unit in accordance with the control signal. Therefore, according to the above-mentioned taste measurement system, the overall taste of the sample can be measured with higher precision than, for example, when the pressing member is pressed against the sample at a constant speed.

The program for the taste measuring device of the present invention includes a pressure detection section that has a pressure detection surface divided into a plurality of areas, and that detects the pressure that the pressure detection surface receives from the sample for each area. a first step of acquiring a result; and a second step of counting the number of areas in which pressure has been detected among the plurality of areas as the number of pressure detection areas, based on the pressure detection result acquired in the first step. , a third step of classifying the pressure detection results obtained in the first step into layers according to the number of pressure detection areas counted in the second step among a plurality of layers; and a third step of classifying the pressure detection results obtained in the first step; a fourth step of generating pressure change information for each layer based on a time change in pressure indicated by the pressure detection results; and a fourth step of generating pressure change information for each layer; and a fifth step of calculating a score indicated.
According to the program of the above-mentioned taste measuring device, numerical data based on both the physical factors of the sample itself and the sensual factors caused by humans can be obtained through each of the above steps. Therefore, the overall deliciousness of a sample can be measured using numerical data.

According to the deliciousness measuring device, the deliciousness measuring system, and the program for the deliciousness measuring device of the present invention, it is possible to measure the overall deliciousness of a sample based on both factors inherent in the sample itself and factors caused by humans.

FIG. 1 is a side view of the taste measurement system of the present invention. FIG. 2 is a plan view of a pressing device of the taste measurement system shown in FIG. 1. FIG. FIG. 2 is a block diagram of the taste measuring device shown in FIG. 1. FIG. FIG. 2 is a plan view of main parts of the taste measurement system shown in FIG. 1 in an initial state. FIG. 2 is a side view of main parts of the taste measurement system shown in FIG. 1 in an initial state. 5 is a pressure detection table obtained using the taste measuring device shown in FIG. 4. FIG. 2 is a plan view of the main parts of the taste measurement system shown in FIG. 1 in a pressed state. FIG. 2 is a side view of the main parts of the taste measurement system shown in FIG. 1 in a pressed state. FIG. 2 is another plan view of the main parts of the taste measurement system shown in FIG. 1 in a pressed state. FIG. 2 is another plan view of the main parts of the taste measurement system shown in FIG. 1 in a pressed state. 5 is a pressure extraction table obtained using the taste measuring device shown in FIG. 4. FIG. 2 is a schematic diagram for explaining processing of the taste measurement system shown in FIG. 1. FIG. 2 is a flowchart of a program of the taste measuring device shown in FIG. 1. FIG. FIG. 2 is a plan view showing a modification of the pressure sensor of the taste measurement system shown in FIG. 1; 2 is a plan view showing another modification of the pressure sensor of the taste measurement system shown in FIG. 1. FIG. It is a flowchart of the implementation method of the sensitivity evaluation in an Example. It is a graph showing the evaluation value average with respect to the evaluation word of the sensitivity evaluation in an Example. It is a figure which shows the principal component analysis result when the hardness of a sample is 0.1N in an Example. It is a figure which shows the principal component analysis result when the hardness of a sample is 0.4N in an Example. It is a figure which shows the main part of the principal component analysis result when the hardness of a sample is 0.4N in an Example. It is a figure which shows the result of multiple regression analysis performed from the result of principal component analysis in an Example. It is a figure which shows each coefficient of the 3rd principal component from the 1st principal component in an Example. It is a pressure detection graph for each layer measured using the taste measurement system in an example. It is a scoring pressure graph of the first principal component in an example. It is a scoring pressure graph of the second principal component in an example. It is a scoring pressure graph of the third principal component in an example. It is another scoring pressure graph of the 3rd principal component in an Example.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of a deliciousness measuring device, a deliciousness measuring system, and a program for the deliciousness measuring device of the present invention will be described with reference to the drawings.

<Configuration of deliciousness measuring device and deliciousness measuring system>
As shown in FIG. 1, a deliciousness measuring system 10 according to an embodiment of the present invention includes a pressing device 12, a pressure sensor (pressure detection section) 30, and a deliciousness measuring device 50 according to the present invention.

The pressing device 12 includes a sample stage 14 , a pressing plate (pressing member) 16 , a support plate 18 , a stepping motor 21 , columns 15 , 17 , and 25 , and a power source 28 .

The sample stage 14, the press plate 16, and the support plate 18 are rectangular plate-shaped members made of iron. One plate surface of the sample stage 14 serves as a pressure detection unit mounting surface 13. Hereinafter, the thickness direction of the sample stage 14 will be referred to as the T direction, the orthogonal plane orthogonal to the T direction will be referred to as the P plane, and the view along the T direction will be referred to as a planar view. The sample stage 14, the press plate 16, and the support plate 18 are arranged parallel to the P plane.

The four corner ends of the support plate 18 are supported by the pillars 15 extending along the T direction. The support plate 18 is fixed to the sample stage 14 at intervals in the T direction. The support column 25 is constituted by a screw or a rod-shaped member with a threaded side surface, and penetrates the support plate 18 along the T direction. The press plate 16 is supported by the support column 25 and is configured to be movable between the sample stage 14 and the support plate 18 in the T direction. The support column 15 passes through the pressure plate 16. The surface of the press plate 16 that faces the pressure detection unit mounting surface 13 is a press surface 19 . The pressure detection unit mounting surface 13 is arranged parallel to the P plane. The press plate 16 is supported by three pillars 25.

As shown in FIG. 2, in plan view, the centers of the three support columns 25 are located at positions corresponding to the vertices of the triangle indicated by the dashed line. In a plan view, the center of gravity of the triangle described above overlaps with the centers of the press plate 16 and the support plate 18.

As shown in FIG. 1, the stepping motor 21 passes through each of the three pillars 25 and is provided at a position opposite to the press plate 16 with respect to the support plate 18. The stepping motor 21 rotates the column 25 around its axis. The power supply 28 is connected to each of the stepping motors 21 via an electric cable or wirelessly. The stepping motor 21 adjusts the distance between the pressure detection unit mounting surface 13 and the pressing surface 19 (the separation distance between the pressure detection unit and the pressing member). The power supply 28 sends a common drive signal to the three stepping motors 21 to cause the three stepping motors 21 to interlock with each other. The drive signal is based on the elapsed time measured in advance from the start of the drive, the amount of rotation of the support column 25 by the stepping motor 21, and the distance between the pressure detection unit mounting surface 13 and the pressing surface 19 in the T direction according to the amount of rotation. It is determined based on the relative relationship with distance. Since the three pillars 25 are interlocked with each other by the three stepping motors 21, the relative arrangement in which the pressure detection unit mounting surface 13 and the pressing surface 19 are parallel to each other is maintained.

The pressure sensor 30 is a sheet-like sensor formed in a rectangular shape in plan view, and is placed on the sample mounting surface 15. The pressure sensor 30 has a pressure detection surface 34 divided into a plurality of areas 32-1 to 32-N. Hereinafter, the total number of areas 32 will be referred to as N, and the nth area 32 will be referred to as area 32-n. n is any one of 1 to N. The shape of one area 32-n in plan view is rectangular. The plurality of areas 32-1 to 32-N are arranged along the P plane and along two directions orthogonal to each other in plan view. The power source 28 and the pressure sensor 30 are connected to the taste measuring device 50 via an electric cable or wirelessly.

The sample S is placed in at least one area 32. The sample S is an object whose deliciousness is to be measured, and is elastically deformed by being pressed by the pressing plate 19. The pressure sensor 30 detects the pressure that the pressure detection surface 34 receives from the sample S for each area 32-1 to 32-N.

As shown in FIG. 3, the deliciousness measuring device 50 includes an acquisition section 52, a counting section 54, a classification section 56, a generation section 58, and a calculation section 60. The acquisition section 52, the counting section 54, the classification section 56, the generation section 58, and the calculation section 60 are housed in the main body 72 of the computer 70. The acquisition unit 52 acquires the pressure detection results output from the pressure sensor 30 for each area 32-n (n=1 to N).

Here, in order to explain the processing performed by the acquisition unit 52, N=16 pressure sensors 30 will be used as an example. As shown in FIGS. 4 and 5, in the initial state in which the pressing surface 19 does not contact the sample S, the sample S contacts only the area 32-11 among the 16 areas 32-n. Note that, in FIG. 5, illustrations of components other than the sample stage 14, press plate 16, and pressure sensor 30 are omitted.

From the initial state shown in FIGS. 4 and 5, the pressing plate 16 is moved toward the sample stage 14 so that the pressing surface 19 approaches the sample S in the T direction. The acquisition unit 52 shares the drive signal from the power supply 28 to the stepping motor 21 with the power supply 28 . Therefore, the acquisition unit 52 obtains information on the elapsed time t from the start of movement of the press plate 16 and the distance K between the pressure detection unit mounting surface 13 and the press surface 19 in the T direction. In addition, the acquisition unit 52 acquires area detection pressure P(t,n) (pressure) detected in each of the areas 32-1 to 32-N. The area detected pressure P(t, n) is output from the pressure sensor 30 to the acquisition unit 52.

The acquisition unit 52 creates a pressure detection table (pressure detection result) showing the relationship among elapsed time t, area number n, and area detected pressure P(t, n) for each area, as shown in FIG. Since the state of t=0 is the initial state, P(0,11) depends on the area of the sample S in contact with the pressure detection surface 34, the weight of the sample S, the environmental temperature at the time of measurement, and the like.

After the pressing surface 19 comes into contact with the sample S, when the specimen S is pressed in the T direction by the pressing surface 16, the sample S is elastically deformed. The state in which the sample S is pressed and is elastically deformed is called a pressed state. In the pressed state, the sample S spreads on the P plane, and the thickness J of the sample S in the T direction decreases as the distance K decreases. The relative relationship between the distance K and thickness J associated with the elapsed time t and the area detection pressure P (t, n) depends on the physical properties and elastic properties of the sample S.

Based on the pressure detection table acquired by the acquisition unit 52, the counting unit 54 calculates the total number (number) of areas 32 in which pressure has been detected among the areas (plural areas) 32-1 to 32-N as the number of pressure detection areas I. Count as . In the state shown in FIGS. 7 and 8, areas 32-6, 32-7, 32-8, 32-10, 32-11, 32-12, 32 -14, 32-15, and 32-16 pressure sensors 30 receive pressure. Therefore, in the states shown in FIGS. 7 and 8, the number I of pressure detection areas is "9".

When the sample S is further pressed in the T direction from the state shown in FIGS. 7 and 8, the sample S spreads to all areas 32-1 to 32-N, and the pressure detection area The number I becomes "16". The number I of pressure detection areas calculated by the counting unit 54 becomes the layer number. In this embodiment, the total number L of layers is the same as the total number N of areas 32-n.

The classification unit 56 classifies the pressure detection table acquired by the acquisition unit 52 into layers according to the number I of pressure detection areas counted by the counting unit 54 among the total number of 16 layers (multiple layers). In the following description, it is assumed that the layer number l is equal to the number I of pressure detection areas. If the pressed sample S spreads evenly along the P plane from the center of the area 32-11 in plan view from the state shown in FIGS. 4 and 5, as the elapsed time t advances, as shown in FIG. The number I of pressure detection areas and the layer number increase from "1" (from t=0 to t1-Δt) to "5" (from t=t1 to just before t2 (ie, t2-Δt)). Although not shown, after t=t2, the number I of pressure detection areas and the layer number increase as → "9" → "13" → "15" → "16".

The pressure detection table acquired by the acquisition unit 52 is classified into l=1, 5, 9, 13, 15, and 16 layers. Hereinafter, the layer with l=j will be referred to as layer j. The classification unit 56 extracts the elapsed time t and the detected pressures P(t, n) of l areas where pressure is detected for the layer l from the pressure detection table shown in FIG. Pressure extraction that is classified according to layer l and shows the relationship between elapsed time t and average pressure Z (t, l) obtained by dividing the accumulation of l area detection pressures P (t, n) by the number of pressure detection areas I Create a table. FIG. 11 shows an example of a portion of the pressure extraction table.

The pressure extraction table includes information on temporal changes in the area detection pressure P(t, n) indicated by the pressure detection table classified by the classification unit 56. The generation unit 58 generates a pressure detection graph (pressure change information) shown for each layer l from the information in the pressure extraction table. The horizontal axis of the pressure detection graph for layer l is the elapsed time t, and the vertical axis of the pressure detection graph for layer l is expressed as the average pressure Z (t, l) according to the elapsed time t. The horizontal axes of the pressure detection graphs of the plurality of layers l are common to each other.

The calculation unit 60 calculates a score C indicating the deliciousness of the sample S based on the pressure detection graph generated by the generation unit 58. In this embodiment, the score C is calculated by combining pressure detection graphs of a plurality of layers L. For example, the calculation unit 60 combines the average pressure Z(t,l) (l=5, 9, 15) of the pressure detection graphs of l=5, 9, 15 based on the pressure extraction table shown in FIG. Extraction pressure Y(t) can be calculated.

Furthermore, in this embodiment, the pressure extraction tables are weighted for each layer l, and the score C can be calculated by combining a plurality of pressure extraction tables. When the amount of weighting for each layer l is expressed by a coefficient g(l), the calculated pressure Y(t) is the pressure obtained by calculating g(l) x Z(t, l) for the selected layer l. . For example, when l=5, 9, 15, the extraction pressure Y(tx) at a certain elapsed time tx between elapsed time t1 and elapsed time t2 is g(5)×Z(tx,5)+g( 9)×Z(tx, 9)+g(15)×Z(tx, 15). The calculation unit 60 calculates a scored extraction pressure Q(tx) normalized by a predetermined relative pressure value Y _Ref set in advance. The calculation unit 60 advances the elapsed time t by intervals Δt and calculates the scoring extraction pressure Q(t) for each elapsed time t. The calculation unit 60 creates a scored pressure graph by plotting the elapsed time t on the horizontal axis and the scored extraction pressure Q(t) on the vertical axis. The calculation unit 60 calculates the score C by appropriately introducing reference values from the scoring pressure graph.

Furthermore, the deliciousness of sample S has a plurality of main components. In the present embodiment, the first principal component of the sensory evaluation of the deliciousness of the sample S is "palatability," the second principal component is "mild sensation," and the third principal component is "taste sensation." However, the third principal component "taste" does not include the perception of sweetness. The calculation unit 60 calculates a score C for each principal component from the first principal component to the third principal component of taste. Hereinafter, the score C of the m-th principal component will be referred to as score Cm, and the coefficient g(l) of layer l for the m-th principal component will be referred to as g(l,m).

For example, a difference in principal components is reflected as a difference in coefficients g(l) in the same layer l. Therefore, for example, when l=5, 9, 15, the extraction pressure Y(tx) of the m-th principal component of the elapsed time tx is g(5,m)×Z(tx,5)+g(9,m ) x Z (tx, 9) + g (15, m) x Z (tx, 15). Based on the extraction pressure Y(tx) of the m-th principal component expressed in this way, the calculation unit 60 calculates the scored extraction pressure Q(tx) of the m-th principal component, and calculates the scored pressure graph and the score Cm. create. Note that a specific example of the coefficient g(l,m) for weighting each layer l of the m-th principal component will be described in paragraphs 0066 and onward of the embodiment described later.

The calculation unit 60 calculates the score Cm of the calculated m-th principal component to calculate the total score U (for each principal component), thereby converting the score total U into an overall score V indicating the deliciousness of the sample S. Calculated as For example, the calculation unit 60 calculates a score C1 for the first principal component; "palatable feeling", a score C2 for the second principal component, "mild feeling", and a score C3 for the third principal component, "taste". Each of these is weighted, and the weighted scores Cw1, Cw2, and Cw3 can be expressed as a deliciousness map. When the amount of weighting of the m-th principal component is expressed by a coefficient Wm, the scores Cw1, Cw2, and Cw3 are expressed as W1×C1, W2×C2, and W3×C3. Further, the total score value U is expressed as (W1×C1)+(W2×C2)+(W3×C3). The total score V can be calculated by standardizing the total score U appropriately. Here, it is assumed that the total score V is the same as the total score value U.

FIG. 12 shows the overall flow of the deliciousness measuring system 10 described above and an example of the deliciousness map of the sample S. In the deliciousness map of FIG. 12, the scores Cw1, Cw2, and Cw3 are represented by three mutually orthogonal axes. For example, the height of the scores Cw1, Cw2, and Cw3 can be shown by the length of each axis.

The score Cm, the scored pressure graph, and the total score V calculated by the calculation unit 60 are displayed on the display 74 of the computer 70.

<Taste measuring device program>
Each of the above-described acquisition section 52, counting section 54, classification section 56, generation section 58, and calculation section 60 is configured by a program built into a computer attached to the pressing device 12. That is, the program of the taste measuring device 50 includes at least each step from the first step S1 to the fifth step S5, and further includes a sixth step S6.

As shown in FIG. 13, in the first step S1, the area detected pressure P(t, n) of the area 32-n (n=1 to N) output from the pressure sensor 30 is obtained. A pressure detection table is created in the first step S1.

In the second step S2, based on the pressure detection table obtained in the first step S1, the number I of pressure detection areas is counted with respect to the elapsed time. Subsequently, in the third step S3, the pressure detection table obtained in the first step S1 is classified into layers l according to the number of pressure detection areas I counted in the second step S2 among the layers l=1 to L. .

In the fourth step S4, a pressure detection graph is generated for each layer l based on the temporal change in the pressure P(t, n) indicated by the pressure detection table classified in the third step S3.

In the fifth step S5, a score C is calculated based on the pressure detection graph generated in the fourth step S4. Specifically, in the fifth step S5, the pressure detection graph for each layer l is divided into coefficients g (l, m) (m = 1 to 3) and combine them. A score Cm is calculated based on the weighted and combined pressure detection graphs, and a scored pressure graph is created. A total score V is calculated based on the score Cm and the scoring pressure graph.

In the sixth step S6, the score Cm and the total score V calculated in the fifth step S5 are displayed on the display 74.

<Effect>
The deliciousness measuring device 50 of this embodiment described above includes the above-described acquisition section 52, counting section 54, classification section 56, generation section 58, and calculation section 60. The sample S is placed between the pressure detection unit placement surface 13 and the pressing surface 19, and the elapsed time and area detection pressure P(t, n ) and the area number n where the area detection pressure P(t, n) greater than zero is detected reflects the physical properties of the sample S. According to the taste measuring device 50 of this embodiment, if the number I of detection areas to be scored, that is, the layer number l, is selected based on the results of sensory evaluation etc., the physical properties of the sample S and the A score C can be calculated by creating a pressure extraction table and scoring pressure graph that reflect both sensory evaluations. According to the deliciousness measuring device 50 of this embodiment, the overall deliciousness of the sample S can be measured by evaluating the score C.

Moreover, according to the taste measuring device 50 of this embodiment, since the pressure detection graphs of a plurality of layers 1 are combined for scoring, the pressure detection graphs of a plurality of layers 1 are not combined. The physical properties and sensory evaluation of sample S can be strongly reflected in the extraction table and scoring pressure graph. Therefore, according to the deliciousness measuring device 50 of this embodiment, the overall deliciousness of the sample S can be measured more clearly than when scoring is performed based on the pressure detection graph of a single layer l.

In addition, in the taste measuring device 50 of the present embodiment, the pressure detection graph for each layer l is weighted by the coefficient g(l) and a plurality of pressure detection graphs are combined. Information on the sensory evaluation of sample S can be emphasized compared to the case where graphs are combined. Therefore, according to the taste measurement device 50 of the present embodiment, the overall taste of the sample S is made clearer and the sensory evaluation of the sample S is emphasized, compared to the case where the graph of a single layer l is scored. It can be measured by

In addition, in the taste measuring device 50 of the present embodiment, the pressure detection graph is divided into a first principal component of deliciousness; ” is scored. In addition, the score C1 of the first principal component, the score C2 of the second principal component, and the score C3 of the third principal component are each weighted to reflect the sensory evaluation of the sample S, and the weighted score Cw1 , Cw2, and Cw3 are added together to calculate the total score U, and the total score U is calculated as the overall score V indicating the deliciousness of the sample S. Therefore, according to the deliciousness measuring device 50 of this embodiment, the overall deliciousness of the sample S can be measured from multiple angles from the three viewpoints of "good eating feeling", "mild feeling", and "tasting feeling". .

Since the taste measurement system 10 of this embodiment includes the taste measurement device 50 of this embodiment and the pressure sensor 30, the area detection pressure P(t, n) for each area number n is acquired from the pressure sensor 30. Then, the score C can be calculated by creating a pressure extraction table and scoring pressure graph that reflect both the physical properties of the sample S and the sensory evaluation of the sample S. Therefore, according to the taste measurement system 10 of this embodiment, the overall taste of the sample S can be measured.

The deliciousness measuring system 10 of this embodiment includes a pressing plate 16 and a stepping motor 21, so it outputs a control signal according to the physical properties and sensory evaluation of the sample S to the stepping motor 21, and controls the sample S according to the control signal. You can press S. Therefore, according to the taste measurement system 10 of the present embodiment, the overall taste of the sample S is lower than, for example, when the pressing member is pressed against the sample at a constant speed regardless of the physical properties and sensory evaluation of the sample S. can be measured with high precision.

According to the program of the taste measuring device 50 of this embodiment, the processes from the first step S1 to the sixth step S6 are performed, so both the physical factors of the sample S itself and the sensual factors caused by humans are considered. You can obtain numerical data based on this. Therefore, according to the program of the deliciousness measuring device 50 of this embodiment, the overall deliciousness of the sample S can be measured using the above-mentioned numerical data.

Although preferred embodiments of the present invention have been described in detail above, the present invention is not limited to the above-described embodiments. The present invention can be modified and changed in various ways within the scope of the gist of the invention as described in the claims.

For example, in the deliciousness measuring device 50 of the above-described embodiment, the score total value U is calculated by adding up the scores Cw1, Cw2, and Cw3. However, in the taste measurement device of the present invention, the scores Cw1, Cw2, and Cw3 may be calculated as appropriate, and all of them may be multiplied together. Good too.

In addition, in the taste measuring device 50 of the above-described embodiment, the score Cw1, Cw2 and Cw3 were obtained, and the score total U was calculated by calculating the scores Cw1, Cw2, and Cw3. However, the main components of the taste measuring device of the present invention are not limited to three: "good eating feeling", "mild feeling", and "tasting feeling". Further, in the taste measuring device of the present invention, the score C may be calculated for only one main component, or the score C may be calculated for each of four or more main components. Furthermore, when calculating the total score value U for each score C for each of a plurality of principal components, the weighting coefficient Wm of the m-th principal component may be different from each other or may be equal to each other, and a plurality of scores C may be combined. It can be changed as appropriate depending on the type of calculation.

For example, in the taste measurement system 10 of the above-described embodiment, the total number N of areas 32-n is 16, but the total number N may be 16 or more, or may be any number. If the area of the pressure sensor 30 in plan view is constant, the larger the total number N, the higher the resolution of the area detection pressure P(t,n) in the P plane. The size of the area 32-n in plan view and the total number N are appropriately set according to the physical properties and sensory evaluation of the sample S. Furthermore, the layer number l is not limited to being equal to the number I of pressure detection areas, and may have any relative relationship with the number I of pressure detection areas.

Further, the shape of one area 32-n in plan view is not limited to a rectangle, but may be a triangle or a hexagon, or may have a shape other than these. The plurality of areas 32-1 to 32-N are arranged along the P plane and in any direction in plan view, depending on the shape of one area 32-n in plan view. If the area 32-n has a regular hexagonal shape in plan view, the plurality of areas 32-1 to 32-N may be arranged so that each side of the regular hexagon is adjacent to another regular hexagon in plan view. good. As shown in FIGS. 14 and 15, the plurality of areas 32-1 to 32-N may have mutually different shapes or sizes, and may be arranged to spread radially from the center in plan view. .

The pressure detection section of the taste measurement system of the present invention is not limited to the above-described pressure sensor 30, but has a pressure detection surface 34 divided into a plurality of areas 32-n, and the pressure detection surface 34 is separated from the sample S. Any detection unit that can detect the pressure applied to each area 32-n may be used. Further, in the taste measurement system 50 of the above-described embodiment, the pressure detection surface 34 is a flat surface along the P plane, but it may have an uneven surface to match the unevenness of human teeth.

Furthermore, in the taste measurement system 10 of the above-described embodiment, a control signal corresponding to the physical properties and sensory evaluation of the sample S can be output to the stepping motor 21, and the sample S can be pressed with the press plate 16 in accordance with the control signal. The spread of the sample S on the P plane per unit time from immediately after the pressing surface 19 comes into contact with the sample S in the T direction until a predetermined elapsed time _td is the spread of the sample S per unit time after the predetermined elapsed time _td . It is larger than the spread in the P plane. Based on this, the speed at which the pressing plate 16 approaches the sample S from the elapsed time t _c at which the pressing surface 19 was in contact with the sample S in the T direction to the elapsed time t _d is calculated as the speed at which the pressing plate 16 approaches the sample S after the elapsed time t _d . The speed may be slower than the speed approaching S. The power supply 28 can output a control signal to the stepping motor 21 to adjust the speed at which the press plate 16 approaches the sample S, as described above.

According to the deliciousness measuring device, the deliciousness measuring system, and the deliciousness measuring device program to which the present invention is applied, the overall deliciousness of a sample is measured based on both factors inherent in the sample itself and factors caused by humans. can. The deliciousness measuring device, the deliciousness measuring system, and the program for the deliciousness measuring device to which the present invention is applied can be widely used in fields where it is necessary to measure overall deliciousness.

Next, examples of the present invention will be described. Note that the present invention is not limited to the following examples.

In this example, in order to examine the main components of the sensitivity evaluation (sensory evaluation) of the sample S in advance, the sample S was prepared under the following conditions. Note that samples S with the same taste were prepared on the same day.
*Materials: Gelatin *Taste: 3 types: grape, peach, orange *Hardness: 5 levels: 0.1, 0.4, 0.7, 1.0, 1.3 (N) *Volume: 7mL
*Shape when molded; approximately cylindrical with a radius of 1cm

The gelatin (sample S) prepared as described above was fed to the following subjects under the following conditions, and sensitivity evaluation regarding gelatin was performed.
*Subjects: 25 men, 25 women, total 50 people *Presentation order of sample S: Random *Subject posture: Sitting position with eyes closed *Temperature, humidity: Approximately 25°C, approximately 50%

As shown in FIG. 16, each time the subject eats one piece of gelatin (step S11), the subject eats water and the same type of cracker each time (step S12), for a total of five pieces of gelatin (step S13). , Sensitivity evaluation of gelatin of each hardness was performed. In addition, the test subjects performed a sensitivity evaluation of one piece of gelatin after swallowing using the following evaluation words and evaluation values of each evaluation word.
*Preferences: “It’s delicious”, “I like it”
*Texture: "soft", "hard", "elastic", "smooth"
*Taste; "sweet", "sour", "bitter", "salty", "good taste"
*Evaluation value of evaluation word #: "(4 points) Very #,""(3 points) Quite #,""(2 points) #,""(1 point) Somewhat #." ”, “(0 points) Not #”

FIG. 17 shows a histogram of evaluation values for each evaluation word. Each bar in the histogram in FIG. 17 indicates an error bar for the average evaluation value of 0.1N. As shown in Figure 17, gelatin with hardness of 0.1N and 0.4N has an evaluation value of 2 points or more for the evaluation words ``delicious'', ``like'', and ``good taste'' among multiple evaluation words. was gotten. Therefore, we focused on the hardness of 0.1N and 0.4N, and performed principal component analysis on all the evaluation words except for the evaluation word "delicious" at the hardness of 0.1N and 0.4N among the three evaluation words mentioned above. I did it. The results of the principal component analysis regarding the hardness of 0.1N are shown in FIG. 18, and the results of the principal component analysis regarding the hardness of 0.4N are shown in FIG. The contribution rates shown in FIGS. 18 and 19 were expressed in percentages, and the composition of the principal components with a cumulative contribution rate of 60% or more was confirmed.

Figure 20 shows the first principal component (principal component 1 in Figure 20), second principal component (principal component 2 in Figure 20), and third principal component (principal component 3 in Figure 20) of 0.4N. The results of extracting the contribution rate and calculating the loading amount for each principal component (hereinafter referred to as principal component loading amount) are shown. As shown in Figure 20, among the evaluation words used in the sensitivity evaluation, the evaluation words "tastes good," "likes," "sweet," "soft," "hard," and "bitter" are used as variables. Based on the principal component loading of the variables, the first principal component was defined as "palatability." Furthermore, among the evaluation words used in the sensory evaluation, the evaluation words "soft" and "smooth" were used as variables, and based on the principal component loadings of these variables, the second principal component was defined as "mild feeling." In addition, among the evaluation words used in the sensory evaluation, the evaluation words "salty" and "sour" were used as variables, and based on the principal component loadings of these variables, the third principal component was "taste (other than sweetness)". )”.

In order to express the relationship between the above-mentioned sensory evaluation of taste and the principal components, FIG. 21 shows the results of multiple regression analysis performed from the results of principal component analysis. In the multiple regression analysis, the evaluation word "delicious" was used as the objective variable, the scores for each principal component 1 to 10 were used as the evaluation word, and principal components 1 to 10 were used as explanatory variables. “**” in the “Judgment” column shown in FIG. 21 indicates a case where the significance level is less than 1%. Similarly, "*" in the "Judgment" column indicates a case where the significance level is less than 5%. Based on the results shown in FIG. 21, as shown in FIG. 22, the coefficient W1 of the first principal component; The coefficient W2 of the second principal component, “mild feeling” was 0.296 (29.6%), and the coefficient W3 of the third principal component, “taste” was 0.191 (19.1%).

Next, in order to measure the overall taste of the gelatin used in the sensory evaluation, the taste measurement system 50 described in the above embodiment was prototyped. As the pressure sensor 30, a commercially available pressure sensor (model number: pliance-xf16 S2003/S2006 E system, manufacturer: NOVEL) was used. The total number N of pressure sensor areas used was 16. The size of each area 32-n in plan view is 10 mm x 10 mm. The accuracy of area detection pressure of the pressure sensor used is 1 kPa.

As the pressing device 12, a self-made pressing device similar to the configuration shown in FIG. 1 was used. The size of the sample stage 14, press plate 16, and support plate 18 in plan view was 100 mm x 100 mm. That is, the size of the pressure detection unit mounting surface 13 and the pressing surface 19 in plan view is 100 mm x 100 mm. As shown in FIG. 2, among the three stepping motors 21 arranged at the vertices of an equilateral triangle in plan view, the center points of the two stepping motors 21 arranged at both ends of the base of the equilateral triangle in plan view The distance was 52 mm. The distance between the centers of these two stepping motors 21 and the center of the remaining stepping motor 21 in plan view was 55 mm.

Using grape-flavored gelatin as a measurement target, the average cumulative pressure F(t, l) was measured for each elapsed time t using a prototype deliciousness measurement system. FIG. 23 shows the elapsed time t (“time (sec)” in FIG. 23) and average cumulative pressure Z(t,l) (l=1 ~16). The average cumulative pressure F(t, l) in each layer indicates the cumulative value of the average pressure Z(t, l) of the 50 measurement targets at a certain elapsed time t. The 50 objects to be measured means a total of 50 gelatins eaten by each of the 50 test subjects.

In this example, in order to capture the characteristics of the average cumulative pressure F(t,l) with respect to the elapsed time t for each layer shown in FIG. The degree of similarity between the components and the distribution of principal component scores of the 50 subjects was calculated, and the top three layers with the highest degree of similarity were determined. The sum of the average cumulative pressures F(t, l) of the top three layers at the elapsed time t was calculated as a "pressure curve value" at the elapsed time t, as described below.

First principal component: Layers 7, 9, and 16 were selected from a total of 16 layers for evaluation of "palatability." Standardized average cumulative pressure F' (t, 16), which is obtained by standardizing the average cumulative pressure F (t, 16) of layer 16 and weighted by coefficient g (16) = 0.82, average cumulative pressure F (t, 16) of layer 7, 7) and weighted with a coefficient g(7) = 0.61, the standardized average cumulative pressure F'(t, 7), and the average cumulative pressure F(t, 9) of layer 9 is standardized and weighted with a coefficient g(9). ) = 0.61, the standardized average cumulative pressure F'(t,9) was summed for each elapsed time t. As mentioned above, FIG. 24 shows the first main force obtained by summing the standardized average cumulative pressures F'(t, 16), F'(t, 7), and F'(t, 9) for each elapsed time t. The pressure curve values of the components are shown. In this embodiment, the coefficient g(l) has the same meaning as the above-mentioned similarity.

Second principal component: Layers 5, 13, and 15 were selected from a total of 16 layers for evaluation of "mild feeling." Standardized average cumulative pressure F' (t, 15), which is obtained by standardizing the average cumulative pressure F (t, 15) of layer 15 and weighted by coefficient g (15) = 0.99, average cumulative pressure F (t, 15) of layer 5, 5) and weighted with a coefficient g(5) = 0.98, the standardized average cumulative pressure F'(t, 5), and the average cumulative pressure F(t, 13) of layer 13 is standardized and weighted with a coefficient g(13). ) = 0.97, the standardized average cumulative pressure F'(t, 13) was summed for each elapsed time t. FIG. 25 shows the second main force obtained by summing the standardized average cumulative pressures F'(t, 15), F'(t, 5), and F'(t, 13) for each elapsed time t as described above. The pressure curve values of the components are shown.

Third principal component: For evaluation of "taste," layers 7, 9, and 10 were first selected from a total of 16 layers. Standardized average cumulative pressure F'(t, 7), which is obtained by standardizing the average cumulative pressure F(t, 7) of layer 7 and weighted by coefficient g(7) = 0.86, and average cumulative pressure F(t, 7) of layer 9, 9) and weighted with a coefficient g(9) = 0.86, the standardized average cumulative pressure F'(t, 9), and the average cumulative pressure F(t, 10) of layer 7 is standardized and weighted with a coefficient g(10). ) = 0.85, the standardized average cumulative pressure F'(t, 10) was summed for each elapsed time t. FIG. 26 shows the third principal value obtained by summing the standardized average cumulative pressures F'(t, 7), F'(t, 9), and F'(t, 10) for each elapsed time t as described above. 5 shows a first pressure curve value based on the component.

Furthermore, for the evaluation of the third principal component: "taste," layers 6, 8, and 9 were selected separately from layers 7, 9, and 10 out of a total of 16 layers. Standardized average cumulative pressure F'(t, 6), which is obtained by standardizing the average cumulative pressure F(t, 6) of layer 6 and weighted by coefficient g(6) = 1.00, and average cumulative pressure F(t, 6) of layer 8, 8) and weighted with a coefficient g(8) = 0.86, the standardized average cumulative pressure F'(t, 8), and the average cumulative pressure F(t, 9) of layer 9 is standardized and weighted with a coefficient g(9). ) = 0.85, the standardized average cumulative pressure F'(t, 9) was summed at each elapsed time t. FIG. 27 shows the third principle obtained by summing the standardized average cumulative pressures F'(t, 6), F'(t, 8), and F'(t, 9) for each elapsed time t as described above. 2 shows pressure curve values at a second elapsed time t based on the components; Each of the graphs in FIGS. 24 to 27 is an example of a scored pressure graph.

Based on the pressure curve values at the elapsed time t shown in FIGS. 24 to 27 created as described above, the total score V in the actual measurement data can be calculated. Actual measurement data means data obtained when actually measuring deliciousness using the measurement data described above as reference data.

At the time of taste measurement, based on the result of the sensitivity evaluation of sample S, the correlation value between the pressure curve value at the elapsed time t in FIG. 24 representing the first principal component and the pressure curve value obtained from the actual measurement data is determined, The product of the value and the weighting coefficient W1=51.3 is calculated as the score Cw1 of the first principal component. In addition, the correlation value between the pressure curve value at the elapsed time t in FIG. 25 representing the second principal component and the pressure curve value obtained from the actual measurement data is determined, and the product of the determined correlation value and the weighting coefficient W2 = 29.6 is calculated. , is calculated as the score Cw2 of the second principal component. Then, the correlation value between the pressure curve value obtained by combining the pressure curve value at elapsed time t in FIG. 26 representing the third principal component and the pressure curve value at elapsed time t in FIG. 27 and the pressure curve value obtained from the actual measurement data is determined. , the product of the obtained correlation value and the weighting coefficient W3=19.1 is calculated as the score Cw3 of the third principal component. Furthermore, the total score Cw1, Cw2, and Cw3 is defined as the overall score V. Note that if the total score V is a perfect score, it will be 100 points.

10...Taste measurement system 16...Press plate (pressing member)
21...Stepping motor 32-n...Area 34...Pressure detection surface 50...Taste measuring device 52...Obtaining section 54...Counting section 56...Classifying section 58...Generating section 60...Calculating section S...Sample

Claims (7)

an acquisition unit that acquires a pressure detection result output from a pressure detection unit that has a pressure detection surface divided into a plurality of areas and detects the pressure that the pressure detection surface receives from the sample for each area;
a counting unit that counts the number of areas where pressure has been detected among the plurality of areas as the number of pressure detection areas, based on the pressure detection result acquired by the acquisition unit;
Based on the plurality of layers defined according to the number of pressure detection areas, the pressure detection result acquired by the acquisition section is divided into a plurality of layers according to the number of pressure detection areas counted by the counting section. a classification unit that classifies each into one of the layers ;
a generation unit that generates, as pressure change information, information indicating, for each layer, a time change in pressure indicated by the pressure detection results classified by the classification unit;
a calculation unit that calculates a score indicating the deliciousness of the sample based on the pressure change information generated by the generation unit;
A deliciousness measuring device equipped with The calculation unit is
The deliciousness measuring device according to claim 1, wherein the score is calculated by combining the pressure change information of a plurality of the layers. The calculation unit is
The deliciousness measuring device according to claim 2, wherein the pressure change information is weighted for each layer and the score is calculated by combining the pressure change information. The calculation unit is
The score is calculated for each of the plurality of principal components of the deliciousness from the pressure change information, and the calculated scores are added together to calculate the total score for each of the principal components, thereby calculating the total score. The deliciousness measuring device according to any one of claims 1 to 3, wherein the deliciousness measuring device calculates the overall score indicating the deliciousness of the sample. The taste measuring device according to any one of claims 1 to 4,
the pressure detection section;
A deliciousness measurement system equipped with a pressing member disposed facing the pressure detection section;
a stepping motor that adjusts a distance between the pressure detection section and the pressing member;
Equipped with
The deliciousness measuring system according to claim 5. A first step of obtaining a pressure detection result output from a pressure detection section that has a pressure detection surface divided into a plurality of areas and detects the pressure that the pressure detection surface receives from the sample for each area;
a second step of counting the number of areas where pressure has been detected among the plurality of areas as the number of pressure detection areas, based on the pressure detection result obtained in the first step;
Based on the plurality of layers defined according to the number of pressure detection areas, the pressure detection results obtained in the first step are divided into a plurality of layers according to the number of pressure detection areas counted in the second step. a third step of classifying each layer into one of the layers, and a fourth step of generating pressure change information for each layer based on a time change in pressure indicated by the pressure detection results classified in the third step;
a fifth step of calculating a score indicating the deliciousness of the sample based on the pressure change information generated in the fourth step;
A program for a deliciousness measuring device.

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