Texture measuring method and texture measuring device

Abstract

To provide a texture measuring method for measuring the crispness of the sausage skin and an evaluation method with excellent accuracy having a high correlation with a sensory evaluation result by humans.SOLUTION: A texture measuring method for measuring the crispness of the sausage skin comprises: a probe fixing step of fixing a tooth-shaped probe to a fracture strength measuring machine; a sausage placement step of placing a sausage on the fracture strength measuring machine; and a fracturing step of moving the tooth-shaped probe and the sausage in a direction of getting close to each other to fracture the sausage with the tooth-shaped probe. A relative moving speed at which the tooth-shaped probe and the sausage get close to each other is 20 mm / s or faster.SELECTED DRAWING: Figure 4

Description

Technical Field

[0001] The present invention relates to a texture measurement method and a texture measurement device for measuring the crispy feeling of the skin of a sausage. More specifically, the present invention relates to an evaluation method for objectively reproducing the sensory evaluation of the crispy feeling of the skin of a sausage in a laboratory experiment.

Background Art

[0002] The taste of sausage includes taste, aroma, appearance, and texture. In addition to these, the crispy feeling felt when chewing is also one of the elements of deliciousness. Here, the crispy feeling is the feeling that the skin of the sausage breaks as if it explodes. In the development of sausage, as a method for evaluating the texture of sausage, not only subjective sensory evaluation but also an objective evaluation method by a laboratory test is required.

[0003] For example, Patent Documents 1 and 2 disclose a method using a rheometer as a method for evaluating the texture of sausage. In Patent Document 1, a soft and elastic texture is evaluated by the change in the peak top in the physical property measurement by a rheometer. Further, in Patent Document 2, in the quality evaluation of kneaded products such as fish sausage, the force required for the sample to break is evaluated as elasticity using a rheometer.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] As described in Patent Documents 1 and 2, conventionally, as a method for evaluating the texture of sausage, elasticity has been evaluated, but a method for evaluating the crispy feeling of the sausage skin breaking has not been studied. The inventors of the present invention studied a method for evaluating the crispy texture of the sausage skin. When the conventional method for evaluating the texture of sausage using a rheometer was directly applied, a state change was observed in which the sausage was crushed without the skin breaking. For this reason, there are cases where the tendency does not necessarily match the sensory evaluation result by actual human chewing, and it is desired to establish a more accurate and highly consistent evaluation method.

[0006] Therefore, an object of the present invention is to provide a texture measurement method for measuring the crispy feeling of the sausage skin, and to provide an evaluation method with excellent accuracy having a higher correlation with the sensory evaluation result by humans.

Means for Solving the Problems

[0007] As a result of intensive studies on the above problems, the inventor of the present invention found that in a measuring machine for measuring breaking strength such as a rheometer, by changing the shape of the probe and the speed at which the sample approaches the probe, a method for evaluating the crispy feeling of the sausage skin with high correlation with the sensory evaluation by human chewing and excellent accuracy can be provided, and thus completed the present invention. That is, the present invention is a texture measurement method, a texture measurement device, and a computer program for measuring the crispy feeling of the sausage skin, characterized by the following.

[0008] The texture measurement method of the present invention for solving the above problems is a texture measurement method for measuring the crispy feeling of the sausage skin, comprising a probe fixing step of fixing a tooth-shaped probe to a breaking strength measuring machine, a sausage arranging step of arranging the sausage on the breaking strength measuring machine, and a breaking step of moving the tooth-shaped probe or the sausage in a direction of approaching and breaking the sausage with the tooth-shaped probe, wherein the relative moving speed at which the tooth-shaped probe and the sausage approach is 20 mm / second or more. According to this texture measurement method, an evaluation result highly correlated with the crispy feeling of the skin breaking during the sensory evaluation of the sausage can be obtained.

[0009] Moreover, as an embodiment of the texture measurement method of the present invention for solving the above problems, it is characterized by comprising a load measurement step of measuring a load with a fracture strength measuring machine and a change rate calculation step of calculating a change rate of force according to the following general formula (1). Change rate of force (%) = (brittleness load / maximum load) × 100 ··· (1) According to this feature, the effects of the present invention can be further exerted.

[0010] The texture measurement device of the present invention for solving the above problems is a texture measurement device for measuring the crispy feeling of the skin of a sausage, and includes a fracture strength measuring machine for measuring fracture strength, a tooth-shaped probe fixed to the fracture strength measuring machine, and a sample stage for placing the sausage on the fracture strength measuring machine. The relative movement speed at which the tooth-shaped probe and the sample stage approach each other is 20 mm / second or more. According to this texture measurement device, an evaluation result highly correlated with the crispy feeling of the skin breaking during the sensory evaluation of the sausage can be obtained.

[0011] The computer program of the present invention for solving the above problems is characterized by executing the above texture measurement method. According to this computer program, the texture measurement method of the present invention can be implemented by installing it in a device capable of measuring fracture strength such as a rheometer.

Effects of the Invention

[0012] According to the present invention, it is possible to provide a texture measurement method for measuring the crispy feeling of the skin of a sausage and to provide an evaluation method with excellent accuracy having a higher correlation with the sensory evaluation result by a person.

Brief Description of the Drawings

[0013]

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[0014] Hereinafter, embodiments of the texture measurement method for sausage according to the present invention will be described in detail with reference to the drawings. In addition, the texture measurement method and the texture measurement device described in the embodiments are merely examples for explaining the texture measurement method and the texture measurement device according to the present invention, and are not limited thereto.

[0015] [Texture Measurement Method] The texture measurement method of the present invention is a texture measurement method for measuring the crispness of the skin of sausage, and comprises the following steps. (1) A probe fixing step of fixing a tooth-shaped probe to a breaking strength measuring machine (2) A sausage arranging step of arranging the sausage on the breaking strength measuring machine (3) A breaking step of moving the tooth-shaped probe or the sausage in a direction close to each other and breaking the sausage with the tooth-shaped probe (4) A load measurement step of measuring the load with a breaking strength measuring machine

[0016] In the texture measurement method of the present invention, by using a tooth-shaped probe and setting the relative moving speed at which the tooth-shaped probe and the sausage approach each other to 20 mm / second or more, the operation of the probe of the breaking strength measuring machine approximates the chewing motion of a human, so that the texture of a human can be evaluated from the obtained breaking strength data.

[0017] Further, the texture measurement method of the present invention can be suitably used as a method for evaluating the crispy texture of the skin of a skinned sausage using an edible casing. In addition, it may also be used for evaluating the texture such as elasticity and chewiness of a skinless sausage.

[0018] The target sample of the skinned sausage is a rod-shaped processed meat product obtained by seasoning minced meat or ground meat such as livestock meat such as pork, beef, horse meat, mutton, goat meat, and wild boar meat, and poultry meat such as chicken and turkey meat with salt and spices and filling them into an edible casing. For the minced meat or ground meat of the filling, imitation meat such as fish and shellfish meat or soy meat may be used. The casing forms the skin of the sausage. For example, there are artificial casings made of natural intestine, collagen, etc. Examples of the types of natural intestine include sheep intestine, pig intestine, and cow intestine.

[0019] Next, each step of the texture measurement method of the present invention will be described. (1) Probe fixing step The probe fixing step is a step of fixing a tooth-shaped probe to a breaking strength measuring machine. In a breaking strength measuring machine, a probe is a member that presses against a target sample until it breaks, and the state of breaking of the target sample can be measured by recording the stress applied to the stage or the probe over time.

[0020] The breaking strength measuring machine is, for example, as shown in FIG. 1, a device including a sample stage 3A for placing the sausage S and a toothed probe 2A. The sample stage 3A and the toothed probe 2A are close to each other to perform an operation of breaking the sausage S and measure the load applied to the toothed probe 2A.

[0021] The breaking strength measuring machine is not particularly limited, and examples include "SUN RHEO METER CR-3000EX-L" manufactured by Sun Scientific Co., Ltd. and "Chewing Texture Analyzer TL302" manufactured by Trinity Lab Co., Ltd.

[0022] In the present invention, the shape of the probe is a toothed shape, and the toothed shape is a shape imitating the tooth shape of human front teeth. The toothed shape may be not only a pseudo tooth such as a tooth-shaped model, but also a substantially plate shape, a wedge shape, etc. Preferably, it is a probe made of pseudo teeth. By using a probe made of pseudo teeth, the stress history applied to the probe becomes closer to the texture felt by humans. On the other hand, when a toothed probe is not used, the state where the skin of the sausage tears crisply is very different from the case when a human chews, and the breaking strength data does not correlate with the sensory evaluation of humans.

[0023] (2) Sausage placement step The sausage placement step is a step of placing the sausage of the target sample on the sample stage of the breaking strength measuring machine. The sample stage may have any shape and mechanism as long as it can fix the sausage and cooperate with the probe to press the sausage. For example, in addition to a general flat trapezoidal stage as shown in FIG. 1, a stage having a toothed shape (substantially plate shape, wedge shape, pseudo teeth, etc.) as shown in the sample stage 3B of FIG. 2 may also be used. Preferably, it is a sample stage made of pseudo teeth. By using a sample stage made of pseudo teeth, the stress history applied to the probe when the skin of the sausage is broken becomes closer to the texture felt by humans.

[0024] When using a tooth-shaped sample stage, as shown in Fig. 3, it is preferable that a displacement (gap) occurs at the tip position when the tips of the probe and the sample stage are close to each other. As the distance of the gap, at the position where the respective tips are closest, it is, for example, 10 mm or less, more preferably 5 mm or less. Particularly preferably, it is 1 to 3 mm. By forming the gap, it becomes closer to the state of meshing during human chewing, and the stress history applied to the probe and the texture felt by humans become closer.

[0025] (3) Breaking step The breaking step is a step of moving the tooth-shaped probe or the sausage in the approaching direction and breaking the sausage with the tooth-shaped probe. In this step, when approaching the tooth-shaped probe and the sausage, either or both of the sample stages on which the tooth-shaped probe or the sausage is arranged may be moved.

[0026] The texture measurement method of the present invention is characterized in that the relative movement speed at which the tooth-shaped probe and the sausage approach each other is 20 mm / second or more. When it is less than 20 mm / second, a state is recognized in which the sausage is pressed so as to be crushed before the skin of the sausage cracks crisply. The movement of the jaw when a human chews is about 30 to 80 mm / second. When it is less than 20 mm / second, since it is different from the way the skin of the sausage cracks during human chewing, the correlation with human sensory evaluation is low. As the lower limit value of the relative movement speed at which the tooth-shaped probe and the sausage approach each other, it is preferably 30 mm / second or more, more preferably 35 mm / second or more. The upper limit value is not particularly limited, but for example, it is 80 mm / second or less, preferably 60 mm / second or less, more preferably 50 mm / second or less.

[0027] (4) Load measurement step The load measurement step is a step of measuring the load with a breaking strength measuring machine and calculating the maximum load and the brittleness load. The maximum load is the maximum value of the load applied to the tooth-shaped probe at the breaking step, and indicates the firmness when the skin of the sausage breaks. The brittleness load indicates the rate of decrease in force at the moment when the skin of the sausage breaks. As shown in FIG. 4, specifically, it is the rate of decrease in load from the value of the maximum load (A) to the minimum load (B) immediately after the casing (skin) breaks. Note that since noise is introduced due to the impact of the movement of the sample at the minimum value immediately after the casing breaks, the average value of the load for a predetermined time is used as the minimum value immediately after the casing breaks. The predetermined time is, for example, 0.001 to 3 seconds, preferably 1 second or less, and more preferably 0.1 second or less. Also, the measurement accuracy of the device is, for example, 0.01 seconds / measurement or less, and more preferably 0.005 seconds / measurement or less. In a particularly preferred embodiment, the measurement accuracy of the device is 0.001 seconds / measurement, and it is the average value of the load for 0.01 seconds. In the texture measurement method of the present invention, the brittleness load can be used to measure the crispy feeling of the skin of the sausage.

[0028] Also, in the texture measurement method of the present invention, by calculating the rate of change of force from the maximum load and the brittleness load, the crispy feeling of the skin of the sausage can be measured more accurately. The rate of change of force is calculated by the following general formula (1). Rate of change of force (%) = (Brittleness load / Maximum load) × 100 ··· (1)

[0029] [Texture measurement device] As shown in FIG. 1, the texture measurement device 1A of the present invention is a texture measurement device for measuring the crispy feeling of the skin of a sausage, and includes a breaking strength measuring machine for measuring the breaking strength, a tooth-shaped probe 2A fixed to the breaking strength measuring machine, and a sample stage 3A for placing the sausage on the breaking strength measuring machine. And the relative moving speed at which the tooth-shaped probe 2A and the sample stage 3A approach each other is characterized by being 20 mm / second or more. Preferred embodiments of the tooth-shaped probe, sample stage, etc. are omitted because they are described in the above "texture measurement method".

[0030] [Program] The program of the present invention is a program for a computer to execute a texture measurement method for measuring the crispy feeling of the skin of the above-mentioned sausage. Specifically, in a texture measurement device including a breaking strength measuring machine for measuring breaking strength, a tooth-shaped probe 2A fixed to the breaking strength measuring machine, and a sample stage 3A for placing a sausage on the breaking strength measuring machine, the computer moves the tooth-shaped probe 2A or the sample stage 3A in a direction close to each other, and executes a breaking step of breaking the sausage with the tooth-shaped probe 2A, and a control step of controlling the relative moving speed at which the tooth-shaped probe and the sausage approach each other to be 20 mm / second or more. Preferred embodiments such as the tooth-shaped probe and the sample stage are omitted because they are described in the above "texture measurement method".

[0031] Furthermore, the program of the present invention executes a load measurement step of measuring a load with a breaking strength measuring machine and calculating a maximum load and a brittleness load. Preferred embodiments such as the maximum load and the brittleness load are omitted because they are described in the above "texture measurement method".

[0032] Also, the program of the present invention executes a change rate calculation step of calculating a change rate of force from the maximum load and the brittleness load. Preferred embodiments such as the change rate of force are omitted because they are described in the above "texture measurement method".

Example

[0033] Next, examples and experimental results using the texture measurement method of the present invention are shown below. (1) Test I <Sensory test> For three commercially available sausages (Samples 1 to 3), 15 panelists conducted a sensory evaluation test on the "crispness of the casing", "hardness when biting through", "hardness during chewing (internal hardness)", and "preference of texture" when eating the sausages. The evaluation method was that each panelist evaluated the sausages according to the following evaluation criteria, and the distribution and average values of the scores of the 15 panelists are shown in Figure 5.

[0034] Sample 1: Sausage with natural casing Sample 2: Sausage with collagen casing Sample 3: Sausage without skin [Cooking method] It was heated in a hot water bath at about 80 °C for 3 to 5 minutes.

[0035] [Evaluation criteria] 5: Strong, hard, preferable 4: Somewhat strong, somewhat hard, rather preferable 3: Normal, neither 2: Somewhat weak, somewhat soft, rather not preferable 1: Weak, soft, not preferable

[0036] [Evaluation by the texture measurement method of the present invention] For the above Samples 1 to 3, 1 minute after the completion of heat cooking, the load at break was measured under the following measurement conditions using a chewiness evaluation measuring machine (manufactured by Trinity Lab Co., Ltd.). The maximum load, brittleness load, and rate of change of force of each sample were calculated and shown in Figure 6. [Measurement conditions] Speed: 40 mm / sec Distance: 30 mm Count: 1 Sampling Speed: 1 msec

[0037] Referring to Figures 5 and 6, it was found that the sensory evaluation of the crispness of the sausage correlates with the brittleness load and the rate of change of force calculated from the maximum load when the sausage is broken using a chewiness evaluation measuring machine.

[0038] (2) Test II <Sensory test> For five commercially available sausages (Samples A to E), 14 panelists conducted a sensory evaluation test on the "crispness of the casing", "hardness when biting through", "hardness during chewing (internal hardness)", and "preference for texture" when eating the sausages. The evaluation method was that each panelist evaluated the sausages according to the following evaluation criteria, with Sample A as the control. The distribution and average values of the scores of the 14 panelists are shown in Figure 7.

[0039] Sample A: Sausage with natural casing (the same sausage as Sample 1. Control.) Sample B: Sausage with natural casing Sample C: Sausage with natural casing Sample D: Sausage with natural casing Sample E: Sausage with natural casing [Cooking method] Heated in a hot water bath at 80°C for 3 minutes.

[0040] [Evaluation criteria] 5: Strong, hard, preferable 4: Slightly strong, slightly hard, rather preferable 3: The same as the control 2: Slightly weak, slightly soft, rather not preferable 1: Weak, soft, not preferable

[0041] [Evaluation by the texture measurement method of the present invention] For the above Samples A to E, 1 minute after the completion of heat cooking, the load at break was measured under the following measurement conditions using a chewiness evaluation measuring machine (manufactured by Trinity Lab Co., Ltd.). The maximum load, brittleness load, and rate of change of force of each sample were calculated and shown in Figure 8.

[0042] Referring to FIGS. 7 and 8, it was found that there was generally a correlation between the sensory evaluation of the crispness of the sausage and the rate of change of force calculated from the brittleness load and the maximum load when the sausage was broken using a chewiness evaluation measuring machine, even among sausages with natural casings. Specifically, the results of the sensory evaluation of the "crispness of the casing" shown in FIG. 7 were for sample A (control: 3), sample B (3.64), sample C (3.71), sample D (3.14), and sample E (1.93). When arranged in descending order of score, it was sample B, sample C > sample D > sample A > sample E. In contrast, the "rate of change of force" shown in FIG. 8 was for sample A (74.2%), sample B (78.1%), sample C (72.1%), sample D (67.4%), and sample E (66.0%). When arranged in descending order of score, it was sample B, sample A, sample C > sample D > sample E. Here, since sample A was used as a control and excluded, for the "crispness of the casing", it was sample B, sample C > sample D > sample E, and for the "rate of change of force", it was sample B, sample C > sample D > sample E, so it can be said that they are generally correlated.

[0043] From the above results, in the method for measuring the crispness of the skin of a sausage using a fracture strength measuring machine, by using a tooth-shaped probe, further setting the relative moving speed between the tooth-shaped probe and the sausage to 20 mm / second or more, and making the state close to the state where a human chews the sausage, it was found that it was generally correlated with the evaluation of the sensory evaluation. In the development of sausages, crispness is an important evaluation item, but there is a problem that sensory evaluation by humans is costly and time-consuming. Also, although fracture strength measurement can be used as an index of hardness, it is very different from sensory evaluation regarding crispness. Since the texture measurement method of the present invention results in an evaluation generally correlated with the sensory evaluation by humans, it can be used as a primary screening for sausage prototypes, and the number of prototypes to be subjected to sensory evaluation by humans can be reduced.

Industrial Applicability

[0044] The texture measurement method for measuring the crispy feeling of the skin of the sausage of the present invention can be suitably used not only for the sausage with skin but also for processed foods filled with raw materials in casings such as the sausage with skin, particularly meat processed foods, and meat-like processed foods in which part or all of the meat is replaced with alternative raw materials such as plant raw materials like soy meat. In addition, it may be used for texture measurement of sausages without skin and the like.

Explanation of symbols

[0045] 1A, 1B... texture measurement device, 2A... tooth-shaped probe, 3A, 3B... sample stage, S... sausage, G... gap

Claims

1. A texture measurement method for measuring the crispness of the skin of a sausage, comprising: a probe fixing step of fixing a tooth-shaped probe to a breaking strength measuring machine; a sausage placing step of placing a sausage on the breaking strength measuring machine; a breaking step of moving the tooth-shaped probe or the sausage in a direction of approaching and breaking the sausage with the tooth-shaped probe, wherein a relative moving speed at which the tooth-shaped probe and the sausage approach each other is 20 mm / second or more.

2. a load measuring step of measuring a maximum load and a brittleness load by the breaking strength measuring machine; a change rate calculating step of calculating a change rate of force by the following general formula (1), characterized in that the texture measurement method according to claim 1 is provided.

3. A texture measuring device for measuring the crispness of the skin of a sausage, comprising: a breaking strength measuring machine for measuring breaking strength; a tooth-shaped probe fixed to the breaking strength measuring machine; a sample stage for placing a sausage on the breaking strength measuring machine, wherein a relative moving speed at which the tooth-shaped probe and the sample stage approach each other is 20 mm / second or more.

4. A computer program, characterized in that it executes the texture measurement method according to claim 1 or 2.

Images