TEXTURE EVALUATION METHOD, PREFERENCE EVALUATION METHOD AND SECULAR CHANGE ESTIMATION METHOD

• Main Authors: INOUE YOSHIMI, HASHIMOTO MASAHARU, NAGAHATA YUYA, YASUDA TAKEAKI, WATANABE RYOHEI, HOTTA MARIKO, NAKAMOTO HIROYUKI, SHIMIZU RINA
• Format: Patent
• Language: English; Japanese
• Published: 16.09.2021
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

To provide a texture evaluation method capable of accurately evaluating texture of various foods.SOLUTION: A texture evaluation method comprises: performing function evaluation on model food FM to obtain a function evaluation value λ; acquiring measurement data A of two or more model foods FM using a measuring device 10; acquiring a feature amount PA from the measurement data A of each model food FM; calculating at least one of variance DPA of the feature amount PA and a sum DSA of the variance of the measurement data; and creating a texture standard model M consistent with the function evaluation value λ by using at least one of the feature amount PA, the variance DPA and the sum DSA of the variance.SELECTED DRAWING: Figure 1 【課題】様々な食品の食感を精度良く評価することができる食感評価方法を提供する。【解決手段】本発明の食感評価方法は、モデル用食品ＦMに対して官能評価を行い、官能評価値λを取得する工程と、計測装置１０を用いて２つ以上のモデル用食品ＦMの計測データＡを取得する工程と、個々のモデル用食品ＦMの計測データＡから特徴量ＰAを取得する工程と、特徴量ＰAの分散ＤＰA及び計測データの分散の和ＤＳAのうち少なくとも１つを算出する工程と、特徴量ＰAと前記分散ＤＰA及び前記分散の和ＤＳAのうち少なくとも１つとを用いて、官能評価値λと整合する食感標準モデルＭを作成する工程を備えている。【選択図】図１