JP7703287B2 - Method for evaluating food texture using a rheological property evaluation device - Google Patents
Method for evaluating food texture using a rheological property evaluation device Download PDFInfo
- Publication number
- JP7703287B2 JP7703287B2 JP2022160631A JP2022160631A JP7703287B2 JP 7703287 B2 JP7703287 B2 JP 7703287B2 JP 2022160631 A JP2022160631 A JP 2022160631A JP 2022160631 A JP2022160631 A JP 2022160631A JP 7703287 B2 JP7703287 B2 JP 7703287B2
- Authority
- JP
- Japan
- Prior art keywords
- texture
- sample
- chewy
- evaluation device
- deformation rate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Description
本発明は、レオロジー特性評価装置を用いた食品の食感の評価方法に関する。 The present invention relates to a method for evaluating the texture of food using a rheological property evaluation device.
食品の食感は様々であるが、分析機器を用いて数値的に評価する方法が試みられている。
例えば、レオロジー特性評価装置を用いて、直径が３～８ｍｍの円柱形のプランジャー（プローブ、冶具とも称される）を０．０５～１．０ｍｍ／秒の移動速度で等速移動させ食品を圧縮し、弾性率及び弾性限界歪みを分析し、前記弾性率及び前記弾性限界歪みをそれぞれ軸とした２軸グラフにて食品の食感を評価することを特徴とする食品の食感評価方法が知られている（例えば特許文献１参照）。
Food textures vary widely, and attempts are being made to evaluate them numerically using analytical equipment.
For example, a method for evaluating the texture of food is known, which uses a rheological property evaluation device to compress a food by moving a cylindrical plunger (also referred to as a probe or jig) having a diameter of 3 to 8 mm at a constant speed of 0.05 to 1.0 mm/sec, analyzes the elastic modulus and elastic limit strain, and evaluates the texture of the food on a two-axis graph with the elastic modulus and the elastic limit strain as the axes, respectively (see, for example, Patent Document 1).
本発明の目的は、レオロジー特性評価装置を用いることで、「もっちり」とした食感を数値的に評価する方法を提供することである。 The objective of the present invention is to provide a method for numerically evaluating the chewy texture by using a rheological property evaluation device.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、レオロジー特性評価装置で分析サンプルを圧縮し変形したとき、特定の変形率の荷重が「もっちり」とした食感と相関性があることを見出し、本発明を完成するに至った。
従って、本発明は、レオロジー特性評価装置を用いた「もっちり」とした食感の評価方法であって、分析サンプルを圧縮し、変形率が２５％、７０％、８０％の荷重を測定し、変形率７０％に対する変形率８０％の荷重変化率を求め、比較の基準となる分析サンプル（基準サンプル）と食感を評価しようとする分析サンプル（測定対象サンプル）の、前記変形率２５％の荷重と前記荷重変化率を比較し、前記測定対象サンプルが前記基準サンプルより「もっちり」とした食感であるかを相対的に評価する「もっちり」とした食感の評価方法である。
As a result of extensive research conducted in order to achieve the above-mentioned object, the inventors discovered that when an analysis sample is compressed and deformed using a rheological property evaluation device, the load at a specific deformation rate correlates with a "chewy" texture, and thus completed the present invention.
Therefore, the present invention is a method for evaluating a "chewy" texture using a rheological property evaluation device, in which an analytical sample is compressed, loads are measured at deformation rates of 25%, 70%, and 80%, the load change rate at a deformation rate of 80% relative to a deformation rate of 70%, the load at a deformation rate of 25% and the load change rate are compared between an analytical sample (reference sample) that serves as the comparison standard and an analytical sample (measurement sample) whose texture is to be evaluated, and it is a method for evaluating a "chewy" texture in a relatively manner to determine whether the measurement sample has a more "chewy" texture than the reference sample.
本発明の評価方法により官能評価することなく「もっちり」とした食感を相対的に評価ができる。 The evaluation method of the present invention allows the "chewy" texture to be relatively evaluated without sensory evaluation.
以下、本発明を詳細に説明する。
本発明において「もっちり」した食感とは、ポンデケージョ等に代表される食感であるが、食パンでは、原料として国内産小麦「ゆめちから」を原料とする小麦粉を使用した場合に感じられる食感である。
前記「ゆめちから」は、超強力品種の国内産小麦であり、主に北海道で栽培されている。
本発明は、この「もっちり」した食感を、レオロジー特性評価装置を使用して数値的に相対評価できる。
The present invention will be described in detail below.
In the present invention, the "chewy" texture refers to the texture typified by bread such as Pão de Queijo, but in the case of bread, it is the texture felt when wheat flour made from the domestic wheat "Yumechikara" is used as the raw material.
The aforementioned "Yumechikara" is a super-strong variety of domestically produced wheat, mainly grown in Hokkaido.
The present invention makes it possible to numerically and relatively evaluate this "chewy" texture using a rheological property evaluation device.
分析できるサンプルは、レオロジー特性評価装置のプランジャーでサンプルが変形でき荷重が測定できれば、特に限定はないが、例えば、食パン、ロールパン、ポンデケージョ、ドーナツ等を挙げることができる。
測定対象サンプルの測定部位や厚み等を基準サンプルと同一にすることにより、例えば、原料配合の「もっちり」した食感への影響を評価することができる。
測定するサンプルの調整は、サンプル毎に適宜調整すればよいが、例えば、食パンが分析サンプルの場合は、厚みは１５ｍｍ～２５ｍｍ程度でよい。
厚みが１５ｍｍ未満では変形が十分でなく評価しにくくなり、２５ｍｍを超えても必要なサンプルの量が増えるだけなので効率が悪くなる。
There are no particular limitations on the samples that can be analyzed, so long as the sample can be deformed by the plunger of the rheological property evaluation device and the load can be measured, but examples include bread, rolls, pão de queijo, doughnuts, etc.
By making the measurement site and thickness of the sample to be measured the same as those of the reference sample, it is possible to evaluate, for example, the effect of the ingredient blend on the "chewy" texture.
The thickness of the sample to be measured may be adjusted appropriately for each sample. For example, when the analysis sample is a slice of bread, the thickness may be about 15 mm to 25 mm.
If the thickness is less than 15 mm, the deformation is insufficient and evaluation becomes difficult, whereas if the thickness exceeds 25 mm, the amount of sample required simply increases, resulting in poor efficiency.
本発明で使用するレオロジー特性評価装置は、テクスチャーアナライザーとも呼ばれ食品の物性を測定して食感を評価する装置であり、サンプルを速度制御して圧縮するプランジャーと圧縮時の荷重が測定できれば、機種には特に限定はなく、市販されている装置が使用できる。
レオロジー特性評価装置の測定条件は、分析サンプルにより、適宜調整するが、例えば、食パンの場合は、プランジャーの直径は、２０ｍｍ～４０ｍｍ程度で、降下速度は、１ｍｍ／秒～３ｍｍ／秒の速度が測定精度の点で好ましい。
サンプルの測定部位も、分析サンプルにより適宜調整すればよいが、例えば、食パンの場合は、クラムの中心部分でよい。
The rheological property evaluation device used in the present invention is also known as a texture analyzer, which is a device that measures the physical properties of food and evaluates the texture. There are no particular limitations on the model, and any commercially available device can be used, so long as it can measure the plunger that compresses the sample at a controlled speed and the load during compression.
The measurement conditions of the rheological property evaluation device are adjusted appropriately depending on the sample to be analyzed. For example, in the case of bread, a plunger diameter of about 20 mm to 40 mm and a descending speed of 1 mm/sec to 3 mm/sec are preferred in terms of measurement accuracy.
The measurement site of the sample may be adjusted as appropriate depending on the sample being analyzed. For example, in the case of bread, the central part of the crumb may be used.
本発明では、変形率が２５％、７０％、８０％の荷重を測定するが、変形率とは、分析サンプルの厚みに対するプランジャーによる圧縮変形した割合をいい、例えば、変形率が２５％とは、厚みが２５ｍｍの食パンの表面にプランジャーをセットし、プランジャーが６．２５ｍｍ降下して食パンを変形したときの厚みに対する割合をいい、この場合は、６．２５ｍｍ／２５ｍｍ＝２５％（変形率）となる。
同様に変形率７０％は、プランジャーが１７．５ｍｍ降下した場合、変形率８０％は、プランジャーが２０ｍｍ降下した場合の変形率である。
荷重は、プランジャーの直径等により異なってくるが、本発明では、プランジャーの直径等の測定条件を同一にすることで相対的に評価することができる。
プランジャーの降下速度は、食パンの場合、前記のとおり、１ｍｍ／秒～３ｍｍ／秒でよいが、食パンの硬さ評価に標準的に使用される測定条件である、１．７ｍｍ／秒が硬さも同時に評価できるので好ましい。
なお、この場合は、食パンの厚みは、２５ｍｍ、プランジャーの直径は３６ｍｍにセットする。
In the present invention, loads at deformation rates of 25%, 70%, and 80% are measured, and the deformation rate refers to the ratio of compression deformation caused by the plunger to the thickness of the analysis sample. For example, a deformation rate of 25% refers to the ratio to the thickness when a plunger is set on the surface of a 25 mm thick loaf of bread and the plunger descends 6.25 mm to deform the bread. In this case, 6.25 mm/25 mm=25% (deformation rate).
Similarly, a deformation rate of 70% is the deformation rate when the plunger is lowered by 17.5 mm, and a deformation rate of 80% is the deformation rate when the plunger is lowered by 20 mm.
The load varies depending on the diameter of the plunger, etc., but in the present invention, it can be relatively evaluated by making the measurement conditions, such as the diameter of the plunger, the same.
As described above, the plunger descent speed may be 1 mm/sec to 3 mm/sec in the case of bread, but 1.7 mm/sec, which is the measurement condition typically used for evaluating the hardness of bread, is preferable because it allows the hardness to be evaluated at the same time.
In this case, the thickness of the bread is set to 25 mm, and the diameter of the plunger is set to 36 mm.
本発明において、変形率７０％に対する変形率８０％の荷重変化率（以下「荷重変化率」ともいう）とは、変形率８０％の荷重を、変形率７０％の荷重で除した値をいい、例えば、変形率７０％の荷重が６７２ｇ、変形率８０％の荷重が１８６８ｇであれば、荷重変化率は、１８６８ｇ／６７２ｇ＝２．８となる。 In the present invention, the load change rate at a deformation rate of 80% relative to a deformation rate of 70% (hereinafter also referred to as "load change rate") refers to the value obtained by dividing the load at a deformation rate of 80% by the load at a deformation rate of 70%. For example, if the load at a deformation rate of 70% is 672g and the load at a deformation rate of 80% is 1868g, then the load change rate is 1868g/672g=2.8.
本発明では、変形率２５％の荷重と荷重変化率を比較して、「もっちり」した食感を評価する。
食感の傾向は、表１に示すようになり、基準サンプルをコントロールとした「もっちり」した食感は、基準サンプルに対して変形率２５％の荷重が小さく荷重変化率が高い場合にのみ感じられる。
それ以外の場合は、基準サンプルに対し、「もっちり」した食感は感じられず、かわりに表１に示す食感を感じるようになる。
なお、表１中、小さい、大きい、低い、高い、は、基準サンプルの各値を基準として測定対象サンプルの値を比較した結果である。
In the present invention, the "chewy" texture is evaluated by comparing the load at a deformation rate of 25% and the load change rate.
The tendency of the texture is as shown in Table 1, and the "chewy" texture when using the standard sample as a control is felt only when the load at the deformation rate of 25% is small and the load change rate is high compared to the standard sample.
In all other cases, the chewy texture is not felt compared to the reference sample, and instead the texture shown in Table 1 is felt.
In Table 1, small, large, low, and high indicate the results of comparing the values of the samples to be measured with the respective values of the reference sample as the standard.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［サンプルの調製と官能評価］
表２に示す小麦粉を原料としてプルマン型の食パンを調製した。
翌日、得られた食パンの「もっちり」した食感の評価を、試験例１をコントロールとして以下の評価基準で１０名のパネラーにより行った。
＜食感評価：「もっちり」した食感＞
５点 「もっちり」した食感が強い
４点 「もっちり」した食感がやや強い
３点 普通
２点 「もっちり」した食感がやや弱い
１点 「もっちり」した食感が弱い
結果は表２に示すとおり、ゆめちからを原料とする小麦粉の配合量が多い場合に、より「もっちり」した食感となった。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
[Sample preparation and sensory evaluation]
Pullman-type bread was prepared using the wheat flour shown in Table 2 as the raw material.
The next day, the chewy texture of the resulting bread was evaluated by 10 panelists according to the following evaluation criteria, using Test Example 1 as a control.
<Texture evaluation: "chewy"texture>
5 points: A strong "chewy" texture 4 points: A slightly strong "chewy" texture 3 points: Average 2 points: A slightly weak "chewy" texture 1 point: A weak "chewy" texture As shown in Table 2, the chewier the texture was when a higher amount of wheat flour made from Yumechikara was used.
［テクスチャーアナライザーによる測定］
得られた食パンを、２５ｍｍ厚さにスライスし、クラムの中心部を、直径３６ｍｍのプランジャーを使用し、降下速度１．７ｍｍ／秒で変形率８０％まで圧縮し荷重を測定した。
得られた結果を表２に示す。
[Measurement using a texture analyzer]
The obtained bread was sliced to a thickness of 25 mm, and the center of the crumb was compressed to a deformation rate of 80% using a plunger with a diameter of 36 mm at a descending speed of 1.7 mm/sec, and the load was measured.
The results obtained are shown in Table 2.
「もっちり」した食感は、基準サンプルに対して変形率２５％の荷重が小さく荷重変化率が高い場合に感じられ官能評価と相関性があった。
例えば、試験例１を基準サンプルとし、試験例２を測定対象サンプルとして評価した場合、「もっちり」とした食感が感じられた。
逆に、試験例２を基準サンプルとし、試験例１を測定対象サンプルとして評価した場合は、「もっちり」とした食感は感じられず、サクッとした食感が感じられた。
The "chewy" texture was felt when the load at a deformation rate of 25% was small and the load change rate was high compared to the reference sample, and there was a correlation with the sensory evaluation.
For example, when Test Example 1 was used as the reference sample and Test Example 2 was used as the measurement sample, a "chewy" texture was felt.
Conversely, when Test Example 2 was used as the reference sample and Test Example 1 was used as the measurement sample, the chewy texture was not felt, but rather a crispy texture was felt.
Claims (1)
A method for evaluating a "chewy" texture using a rheological property evaluation device, in which an analytical sample is compressed, loads are measured at deformation rates of 25%, 70%, and 80%, the load change rate at a deformation rate of 80% relative to a deformation rate of 70%, the load at a deformation rate of 25% and the load change rate are compared between an analytical sample (reference sample) that serves as a comparison standard and an analytical sample (measurement sample) whose texture is to be evaluated, and a relative evaluation is made as to whether the measurement sample has a "chewy" texture compared to the reference sample.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022160631A JP7703287B2 (en) | 2022-10-05 | 2022-10-05 | Method for evaluating food texture using a rheological property evaluation device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022160631A JP7703287B2 (en) | 2022-10-05 | 2022-10-05 | Method for evaluating food texture using a rheological property evaluation device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2024054445A JP2024054445A (en) | 2024-04-17 |
| JP7703287B2 true JP7703287B2 (en) | 2025-07-07 |
Family
ID=90707957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022160631A Active JP7703287B2 (en) | 2022-10-05 | 2022-10-05 | Method for evaluating food texture using a rheological property evaluation device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7703287B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004129607A (en) | 2002-10-11 | 2004-04-30 | Torigoe Flour Milling Co Ltd | Bread flour |
| JP2013044596A (en) | 2011-08-23 | 2013-03-04 | T Hasegawa Co Ltd | Relative evaluation method by average value analysis of hardness, mouthfeel and texture of food product |
| JP2020159693A (en) | 2019-03-25 | 2020-10-01 | 日清食品ホールディングス株式会社 | Evaluation method of food texture |
| JP2020162562A (en) | 2019-03-29 | 2020-10-08 | 味の素株式会社 | Method for producing unsalted or low-salt bread and additives for production, and method for suppressing adhesion of bread dough during production of unsalted or low-salt bread |
-
2022
- 2022-10-05 JP JP2022160631A patent/JP7703287B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004129607A (en) | 2002-10-11 | 2004-04-30 | Torigoe Flour Milling Co Ltd | Bread flour |
| JP2013044596A (en) | 2011-08-23 | 2013-03-04 | T Hasegawa Co Ltd | Relative evaluation method by average value analysis of hardness, mouthfeel and texture of food product |
| JP2020159693A (en) | 2019-03-25 | 2020-10-01 | 日清食品ホールディングス株式会社 | Evaluation method of food texture |
| JP2020162562A (en) | 2019-03-29 | 2020-10-08 | 味の素株式会社 | Method for producing unsalted or low-salt bread and additives for production, and method for suppressing adhesion of bread dough during production of unsalted or low-salt bread |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2024054445A (en) | 2024-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mohsenin et al. | USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH 1 | |
| Huang et al. | Objective methods for the quality assessment of northern-style Chinese steamed bread | |
| Wang et al. | Creep‐recovery of wheat flour doughs and relationship to other physical dough tests and breadmaking performance | |
| Autio et al. | Bread quality relationship with rheological measurements of wheat flour dough | |
| DUNNEWIND et al. | The kieffer dough and gluten extensibility rig‐an experimental evaluation | |
| Ross | Instrumental measurement of physical properties of cooked Asian wheat flour noodles | |
| Ktenioudaki et al. | Rheological properties and baking quality of wheat varieties from various geographical regions | |
| Patel et al. | Flour quality and dough elasticity: Dough sheetability | |
| Konopka et al. | Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction | |
| Fustier et al. | Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies | |
| Ktenioudaki et al. | Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume | |
| JP7703287B2 (en) | Method for evaluating food texture using a rheological property evaluation device | |
| CN114088520A (en) | Method for measuring uniaxial tension characteristic of noodle belt | |
| Kieffer et al. | Demixing in wheat doughs—Its influence on dough and gluten rheology | |
| GGGGGGGGG | Dough Profiling: An Instrumental Method for Dough Stickiness Measurement' | |
| Scherf et al. | Optimization of micro-scale extension tests for wheat dough and wet gluten | |
| Lee et al. | Measurement of cooked noodle stickiness using a modified instrumental method | |
| Munteanu et al. | Determination of extensibility for certain types of pretzels dough | |
| Barrett et al. | Textural optimization of shelf‐stable bread: Effects of glycerol content and dough‐forming technique | |
| BHATTACHARYA et al. | Uniaxial compressibility of blackgram doughs blended with cereal flours | |
| CN113533035B (en) | Method for representing rheological behavior of mechanical noodle dough strip | |
| Bellido et al. | Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history | |
| Liu et al. | Understanding and modeling the processing‐mechanical property relationship of bread crumb assessed by indentation | |
| Jirsa et al. | Characteristics of fermented dough predicted by using the NIR technique | |
| Hruškova et al. | Evaluation of wheat flour characteristics by the alveo-consistograph. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20240917 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20250528 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20250624 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20250624 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7703287 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |