Method for evaluating mastication target object and mastication target object evaluation system

Abstract

To correctly evaluate change of odor during mastication.SOLUTION: The method includes: a pseudo mastication step of compressing a mastication target object by the upper jig and the lower jig of a pseudo oral cavity and supplying pseudo saliva simulating saliva to the mastication target object; a discharge step of discharging, from the pseudo oral cavity, a recovery liquid that is a part of the mastication target object while executing the pseudo mastication step; a measurement step of measuring, in the pseudo mastication step, mechanical characteristics relating to the mastication target object in the compression and values relating to taste and odor in a time series; and an evaluation step of evaluating the mastication target object on the basis of the measured values obtained in the time series.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a method and a system for evaluating a chewing object. [Background technology]

[0002] In recent years, for example, evaluation of food tastes and odors has been attracting attention, with the aim of providing foods that suit human preferences.

[0003] Methods for evaluating the taste and smell of food include, for example, measuring and evaluating values ​​related to the taste and smell of the food itself. The taste of a food itself refers to the amount and concentration of components that make up the taste of the food itself, such as the amount of salt, sugar, and amount and concentration of spicy components contained in the food. The smell of a food itself refers to the amount of components that make up the smell of the food itself, such as odor-producing components contained in the food and chemical components emitted into the air from the food. This method can estimate the taste and smell of food before a person chews it. However, this method may not be able to estimate the taste and smell of food during mastication.

[0004] Therefore, another method for evaluating food is, for example, a method for measuring and evaluating values ​​related to the taste and smell of food after simulated mastication. The taste and smell of food after simulated mastication refers to, for example, the taste and smell after a simulated mastication action (hereinafter referred to as simulated mastication) is performed on the target food. Simulated mastication is a process that simulates the formation of a bolus caused by a mastication action by, for example, crushing or grinding the food, or simulates the addition of saliva in a mastication action by adding simulated saliva (a liquid that mimics the components and mechanical properties of saliva). This method makes it possible to estimate the taste and smell of food caused by human mastication.

[0005] Techniques for evaluating the taste and smell of food are disclosed below. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2022-183140 [Patent Document 2] WO2022 / 250167 issue [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-162731 Summary of the Invention [Problem to be solved by the invention]

[0007] However, in reality, human mastication involves gradually chewing and grinding food to form a bolus. Furthermore, human mastication involves gradually adding saliva. Furthermore, human mastication may involve swallowing portions of food that have been placed in the mouth little by little.

[0008] As described above, no method has been disclosed for properly measuring and evaluating tastes, odors, and their changes during mastication. Human preferences are influenced not only by taste stimuli or odor stimuli, but also by complex stimuli and their changes resulting from a combination of tastes and odors, or by other complex stimuli and their changes felt during eating.

[0009] Therefore, one disclosure provides a method and system for evaluating a chewing object that can properly evaluate changes in taste and smell during chewing. [Means for solving the problem]

[0010] One disclosure includes a pseudo-chewing step of compressing a chewing object with an upper jig and a lower jig inside a pseudo-mouth and injecting pseudo-saliva that simulates saliva into the chewing object; a discharging step of discharging a recovered liquid that is a part of the chewing object from inside the pseudo-mouth while performing the pseudo-chewing step; a measuring step of measuring, in time series, mechanical properties and values ​​related to taste and smell that are applied to the chewing object during the compression in the pseudo-chewing step; and an evaluation step of evaluating the chewing object in accordance with the measured values ​​measured in time series. [Effects of the Invention]

[0011] One disclosure allows for proper evaluation of changes in mechanical properties, taste and odor during chewing. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing an example of the configuration of a mastication object evaluation system 10. As shown in FIG. [Figure 2] FIG. 2 is a diagram showing an example of the configuration of the mastication object evaluation device 100. As shown in FIG. [Figure 3] FIG. 3 is a diagram showing an example of the configuration of the simulated mastication device 200. As shown in FIG. [Figure 4] FIG. 4 is a diagram showing an example of a schematic diagram of the simulated chewing device 200. As shown in FIG. [Figure 5] FIG. 5 is a diagram showing an example of a processing flowchart of the measurement process S300. [Figure 6] FIG. 6 shows examples of changes in the smell, taste and mechanical properties of chocolate. DETAILED DESCRIPTION OF THE INVENTION

[0013] [First embodiment] A first embodiment will be described.

[0014] <Configuration example of mastication object evaluation system 10> FIG. 1 is a diagram showing an example of the configuration of a chewing object evaluation system 10. The chewing object evaluation system 10 includes a chewing object evaluation device 100 and a simulated chewing device 200. The chewing object evaluation system 10 is a system that performs simulated chewing of food using the simulated chewing device 200, measures the taste, smell, and mechanical property values ​​during the simulated chewing, and evaluates the food from the measurement results. The chewing object is something that a person may place in their mouth and chew, and includes, for example, food and medicine. Note that the chewing object hereinafter will be described using food as an example.

[0015] The simulated mastication device 200 performs simulated mastication on the food that is fed into it. The simulated mastication simulates the actions of a human chewing food (including, for example, the actions of crushing, compressing, and grinding the food) and the action of adding saliva. In the simulated mastication, the simulated mastication device 200 crushes or grinds the food, or adds simulated saliva to the food. Furthermore, while continuing the simulated mastication (including at the end of the simulated mastication), the simulated mastication device 200 expels part or all of the crushed or ground food to which the simulated saliva has been added (hereinafter, may be referred to as a food bolus).

[0016] The simulated mastication device 200 measures components related to smell and taste while discharging a portion of the food bolus (hereinafter, may be referred to as recovered liquid). The simulated mastication device 200 also measures mechanical property values ​​of the food during simulated mastication. The simulated mastication device 200 transmits (outputs) these measurement values ​​to the mastication object evaluation device 100.

[0017] The mastication object evaluation device 100 evaluates the target food from the measurement values ​​acquired from the simulated mastication device 200. The mastication object evaluation device 100 analyzes, for example, the relationship between the change in taste and smell of the simulated masticated food over time and the mechanical property values, and evaluates the target food.

[0018] <Configuration Example of Mastication Object Evaluation Device 100> 2 is a diagram showing an example of the configuration of the mastication object evaluation device 100. The mastication object evaluation device 100 has a CPU (Central Processing Unit) 110, a storage 120, a memory 130, a communication circuit 140, and a display 150.

[0019] The storage 120 is an auxiliary storage device that stores programs and data, such as a flash memory, a hard disk drive (HDD), or a solid state drive (SSD). The storage 120 stores a measurement program 121 and a mastication object evaluation program 122.

[0020] The memory 130 is an area into which the programs stored in the storage 120 are loaded. The memory 130 may also be used as an area in which the programs store data.

[0021] The communication circuit 140 is a wired or wireless interface that connects to the simulated chewing device 200. The mastication object evaluation device 100 controls the simulated chewing device 200 and acquires measurement values ​​of the simulated chewing device 200 via the communication circuit 140.

[0022] Display 150 is a screen or display unit that displays, for example, measurement values, analysis results of the measurement values, food evaluation results, etc. Display 150 may be, for example, an integrated type or an externally connected type.

[0023] The CPU 110 is a processor that loads a program stored in the storage 120 into the memory 130, executes the loaded program, configures each unit, and realizes each process.

[0024] The CPU 110 executes the measurement program 121 to configure a measurement unit and perform measurement processing. The measurement processing is processing for measuring changes in values ​​related to food caused by simulated mastication of the food. Measurement targets include physical properties (mechanical characteristics, etc.) and chemical properties (smell (amount of volatile substances), taste (amount of eluted components), etc.). In the measurement processing, the mastication object evaluation device 100 causes the simulated mastication device 200 to measure mechanical property values, values ​​related to smell, and values ​​related to taste during simulated mastication, and acquires the measured values.

[0025] The CPU 110 constructs a measurement unit and performs mechanical property measurement processing by executing the mechanical property measurement module 1211 included in the measurement program 121. The mechanical property measurement processing is processing for measuring the mechanical properties of the object to be masticated in simulated mastication.

[0026] The CPU 110 executes the odor measurement module 1212 of the measurement program 121 to construct a measurement unit and perform odor measurement processing. The odor measurement processing is a process for measuring values ​​related to odors during simulated chewing. For example, the amount of volatile substance components is measured in the collected liquid, inside the simulated mouth (simulating the state of odors inside the mouth), and at a predetermined distance outside the simulated mouth (simulating the state of odors leaking out from the mouth).

[0027] The CPU 110 executes the taste measurement module 1213 of the measurement program 121 to construct a measurement unit and perform taste measurement processing. The taste measurement processing is processing to measure values ​​related to taste in simulated mastication. For example, the taste is measured by measuring the amount of components eluted in the recovery liquid.

[0028] The CPU 110 executes the chewing object evaluation program 122 to configure an evaluation unit and perform a chewing object evaluation process. The chewing object evaluation process is a process for evaluating changes in the food based on acquired measurement values. In the chewing object evaluation process, the chewing object evaluation device 100 analyzes, for example, feature amounts calculated from the measurement values ​​or the measurement values ​​themselves, and evaluates changes in the food due to chewing.

[0029] <Configuration example of simulated mastication device 200> 3 is a diagram showing a configuration example of the simulated mastication device 200. The simulated mastication device 200 has an upper jig 201, a lower jig 202 (hereinafter, at least one of the upper jig 201 and the lower jig 202 may be referred to as a jig), a simulated saliva injection section 203, an outlet 204, and a wall 205. The simulated mastication device 200 performs simulated mastication in a state in which food is placed between the upper jig 201 and the lower jig 202 within the wall 205. Note that the start and stop of simulated mastication, the compressive force applied to the food by the jigs, the introduction of simulated saliva, the discharge of recovered liquid, and the like in the simulated mastication device 200 are controlled by, for example, the mastication object evaluation device 100 or a tester.

[0030] For example, the upper jig 201 and the lower jig 202 approach (or come into contact with) the upper jig 201 by pushing up the lower jig 202, thereby compressing (crushing) the food between the upper jig 201 and the lower jig 202. Furthermore, the upper jig 201 and the lower jig 202 may be subjected to a force that causes them to rotate around the center of the jig as an axis, thereby crushing the food between them. Furthermore, the lower jig 202 may move in conjunction with (for example, in the opposite direction to) the upper jig 201 during simulated chewing. That is, the upper jig 201 is a simulated upper tooth that simulates a human's upper teeth, and the lower jig 202 is a simulated lower tooth that simulates a human's lower teeth.

[0031] The artificial saliva injection section 203 is a hole opened in a part of the wall 205, and artificial saliva is injected into the inside of the wall 205 (above the lower jig 202) at a predetermined timing. The artificial saliva is initially injected, for example, at the start of simulated chewing. The predetermined timing may also be a timing linked to the movement of the upper jig 201 and the lower jig 202.

[0032] The wall 205 is made of, for example, transparent acrylic or glass, and prevents food crushed by simulated mastication and simulated saliva from leaking out. That is, the simulated mastication device 200 has the wall 205 to simulate the inside of a human mouth, and for example, the space surrounded by the wall 205, the upper jig 201, and the lower jig 202 can be simulated as the space inside a human mouth (hereinafter, may be referred to as a simulated mouth).

[0033] The outlet 204 is configured, for example, as a cylindrical pipe, and discharges a portion of the food (recovered liquid) during simulated chewing. The discharge is performed, for example, at predetermined intervals. The recovered liquid is provided directly to the odor detector 209-3, for example, via an extension pipe connected to the outlet 204.

[0034] The recovered liquid acquisition portion 208 is a suction hole opened in the lower jig 202 and is an opening for recovering the recovered liquid.

[0035] <Measurement using the simulated chewing device 200> The simulated chewing device 200 measures taste, smell and mechanical property values ​​during simulated chewing. FIG.

[0036] In the simulated chewing, the simulated chewing device 200 simulates the human action of chewing food with teeth or grinding food with teeth by, for example, moving the lower jig 202 while adding small amounts of simulated saliva little by little.

[0037] During simulated mastication, the simulated mastication device 200 acquires a small amount of recovered liquid (including a mixture of food and simulated saliva during simulated mastication) in a recovered liquid acquisition unit 208 and discharges it from a discharge port 204 via a recovered liquid passage 206. The recovered liquid passage 206 is connected to a recovered liquid acquisition unit 208 opened in the upper surface of the lower jig 202, and by applying suction from the discharge port 204 with a predetermined force, a substantially predetermined amount of recovered liquid can be discharged. Furthermore, by providing the recovered liquid acquisition unit 208 in the lower jig 202, it becomes possible to discharge the recovered liquid without stopping the simulated mastication. Furthermore, in order to prevent the recovered liquid from leaking from the recovered liquid acquisition unit 208 at times other than the discharge timing, the recovered liquid acquisition unit 208 may be, for example, an openable / closable type or may be sufficiently small in size. Furthermore, the recovered liquid may be prevented from leaking by applying a predetermined pressure to the recovered liquid passage 206. The collected liquid may contain a portion of the bolus, and the collected liquid acquisition unit 208 may be large enough to allow the bolus to pass through. The discharged collected liquid is discarded, for example, in a bucket or the like.

[0038] During simulated mastication, the simulated mastication device 200 measures mechanical characteristic values ​​(pressure, impulse, torque, etc.) using measuring devices (not shown) attached to (built into) the upper jig 201 and the lower jig 202. During simulated mastication, the simulated mastication device 200 expels a small amount of recovered liquid and gradually reduces the amount of food in the wall 205, thereby reproducing the phenomenon of the amount of food in the mouth decreasing as it is swallowed little by little. By measuring the impulse in chronological order, the simulated mastication device 200 can acquire a value close to the impulse in the mouth where food is gradually reduced.

[0039] Furthermore, by measuring the mechanical properties and the smell and taste multiple times in chronological order during a series of simulated chewing (from the start to the end of chewing), it is possible to obtain changes according to the progress of chewing, allowing for appropriate evaluation.

[0040] The measurement of mechanical properties is a value that simulates, for example, the pressure on the teeth and the texture on the tongue actually in the mouth. Therefore, the mechanical property value may include, in addition to pressure, measurement values ​​such as the roughness of the surface or cross section of the food (bolus).

[0041] The taste detector 207 measures (detects) values ​​related to taste. The taste detector 207 is a detector that can measure values ​​that change depending on components eluted from food or a food bolus. The taste detector 207 is configured, for example, by an electrochemical detector or an optical detector.

[0042] Electrochemical detectors can measure electrochemical properties resulting from the eluted components of a target substance, while optical detectors can measure optical characteristics resulting from the eluted components, such as absorbance.

[0043] In any case, when the amount of eluate of the object is greater than a predetermined amount, the eluate (recovered liquid) can be directly measured with any detector. On the other hand, if the amount of eluate is insufficient, the detector may not be able to detect an appropriate value. However, since the simulated chewing device 200 has a mechanism for introducing simulated saliva, by adjusting the amount of artificial saliva introduced, it is possible to avoid the situation where measurement is impossible due to a lack of eluate (recovered liquid).

[0044] Moreover, the simulated mastication device 200 has at least one of odor detectors 209-1 to 209-3 (hereinafter, may be referred to as odor detector 209). Which odor detector 209 the simulated mastication device 200 has is determined depending on, for example, what kind of evaluation the measured value of odor is to be used for.

[0045] The odor detector 209-1 is installed outside the simulated mouth, close to the inside of the simulated mouth. The odor detector 209-1 is installed, for example, when evaluating changes in the odor of food leaking out of the mouth during human mastication. For example, during simulated mastication, by moving the upper jig 201 above the wall 205, some odor is released from the simulated mouth to the outside. The odor detector 209-1 measures this released odor. The odor a person senses while masticating is, for example, the odor of food released from the mouth to the outside and reaching the nose, and therefore can be assumed to be similar to the odor released from the mouth.

[0046] The odor detector 209-2 is installed inside the simulated mouth. The odor detector 209-2 may be installed at any position inside the simulated mouth as long as it does not interfere with simulated mastication. The odor detector 209-2 is installed, for example, inside the upper jig 201 or the lower jig 202, or at a position where it will not come into contact with the upper jig 201 or the lower jig 202 during simulated mastication. The odor detector 209-2 is installed, for example, when evaluating changes in the odor of food during mastication in a human mouth. Humans sometimes masticate with their mouths closed, and it is expected that the odor of the masticated food will accumulate in a mouth that is somewhat sealed. Note that, in order to simulate a completely or almost sealed mouth, the upper jig 201 may not be moved above the wall 205 (to prevent air from leaking from the simulated mouth).

[0047] The odor detector 209-3 is installed near the outlet 204. The odor detector 209-3 measures the odor of the recovered liquid itself and / or volatile substances (volatile components) evaporated from the recovered liquid. The odor detector 209-3 is installed, for example, when evaluating changes in the odor (aftertaste) of food after swallowing.

[0048] Of the three odor detectors 209, odor detector 209-2 can measure the strongest odor. Furthermore, when the simulated mouth is sealed to a certain extent, it can be assumed that the measured value of the odor in the simulated mouth increases as the simulated chewing progresses. On the other hand, it can be assumed that as the food bolus in the simulated mouth gradually decreases, the leaking odor also decreases and the measured value decreases with odor detector 209-1. Furthermore, it can be assumed that as the food bolus in the simulated mouth decreases and the amount of attached simulated saliva increases, the food components of the food bolus become diluted and the measured value decreases with odor detector 209-2.

[0049] <Measurement processing> 5 is a diagram showing an example of a processing flowchart of the measurement process S300. The measurement process is a process for measuring values ​​related to the smell and taste of food and changes in mechanical property values.

[0050] The tester puts a subject (food) into the simulated mastication device 200 (S300-1). Then, the tester or the mastication object evaluation device 100 causes the simulated mastication device 200 to start simulated mastication.

[0051] The simulated chewing device 200 introduces simulated saliva during simulated chewing (S300-2), thereby simulating saliva added to the mouth.

[0052] The simulated chewing device 200 moves the jig (at least one of the upper jig 201 and the lower jig 202) in the vertical direction and in the rotational direction (S300-3), thereby simulating a chewing motion.

[0053] The simulated chewing device 200 measures the dynamic characteristic values ​​(S300-4). The dynamic characteristic values ​​are, for example, pressure, impulse, and torque, and can be estimated to approximate the force applied during a human chewing action.

[0054] The simulated mastication device 200 discharges the recovered liquid (S300-5). The recovered liquid simulates food during human mastication (including the start and end of mastication).

[0055] The simulated chewing device 200 measures the smell and taste (S300-6). The measured smell and taste can be used to estimate the smell and taste of the food being chewed by a human.

[0056] The simulated chewing device 200 repeats a series of simulated chewing actions (processes S300-2 to S300-6) until an end condition is met (No in S300-7). The end condition is a preset value, such as the passage of a predetermined time, a decrease in the amount of food in the mouth (in the wall 205) (including the food running out), or the execution of a predetermined number of chewing actions.

[0057] Then, when the termination condition is satisfied (Yes in S300-7), the simulated mastication device 200 terminates the process.

[0058] The simulated chewing device 200 can measure changes in the force exerted by the food on the detector and changes in the smell and taste of the food by repeating a series of simulated chewing movements. The mastication object evaluation device 100 can evaluate changes in the target food in the human mouth.

[0059] Note that each of the steps S300-2 to S300-6 in the series of simulated chewing movements may be performed one or more times, or the order may be reversed. Also, some of the steps S300-2 to S300-6 in the series of simulated chewing movements may not be performed depending on the number of times they are performed.

[0060] Also, for example, measurements of taste and smell may be performed at different times. Furthermore, measurements of taste and smell may be performed only one of them. The measurement process S300 may be performed, for example, as long as it is possible to measure smell, taste, and mechanical properties while injecting artificial saliva, simulating a chewing motion, and discharging a portion of the collected liquid, and the timing of each step does not necessarily have to be the same as in the processing flowchart.

[0061] <Evaluation of chewing objects> The evaluation of a chewing object refers to, for example, an evaluation of the physical properties of food that change due to chewing. The chewing object evaluation device 100 evaluates food based on, for example, how long the smell or taste lasts, the frequency of the smell or taste, the relationship between the mechanical property values ​​and the smell or taste, etc.

[0062] As an example of evaluation, the chewing object evaluation device 100 evaluates a food higher the easier it is for the smell or taste to last, or the shorter the time from the start of chewing until a strong smell or taste appears. Also, the chewing object evaluation device 100 evaluates a food higher, for example, the easier it is for the texture to become softer (the shorter the time from the start of chewing until the impulse becomes equal to or less than a predetermined value). Furthermore, the evaluation of the smell or taste and the evaluation of the texture may be scored, and a comprehensive evaluation may be performed using the total value, etc. Also, the evaluation of a food may vary depending on the application. For example, if the food is intended to encourage extensive chewing by elderly people or the like, the longer the time from the start of chewing until the impulse becomes equal to or less than a predetermined value, the better the food can be evaluated.

[0063] The mastication object evaluation device 100 may, for example, divide the measurement values ​​along the time axis and extract feature quantities related to changes in the measurement values ​​using basic statistical values ​​such as average values ​​and variances, coefficients obtained from function approximations, frequency analysis by Fourier transform, differentiation and integration with respect to time, etc. Feature quantities can also be used as new feature quantities by, for example, performing arithmetic operations between feature quantities. The mastication object evaluation device 100 evaluates foods (evaluates changes in the physical properties of foods) using a single or multiple feature quantities.

[0064] FIG. 6 is a diagram showing an example of changes in the taste, odor, and mechanical properties of chocolate. The odor component in FIG. 6 is 3-methylbutanal, the taste component is sugar, and the mechanical property is impulse. In the graph of FIG. 6, the impulse is shown by a dotted line, the sugar by a dashed-dotted line, and 3-methylbutanal by a solid line. The odor components in FIG. 6 were measured using odor detector 209-1.

[0065] The amount of sugar in the chocolate rises sharply for about 30 seconds, remains high, and then gradually decreases after about 120 seconds. This indicates that chocolate is a food that develops flavor easily and maintains its flavor for a long time.

[0066] The amount of 3-methylbutanal in chocolate rose sharply up to about 30 seconds, then fluctuated, but maintained a high level, and then gradually decreased after about 90 seconds. From this, chocolate can be evaluated as a food that easily generates an odor and maintains that odor for a long time.

[0067] The impulse value of the chocolate drops sharply until about 60 seconds and then remains low. From this, chocolate can be evaluated as a food that requires chewing force only at the beginning.

[0068] Furthermore, when comparing the taste and smell components of chocolate, it is found that the degree of increase is similar, but the taste maintains a higher value for a longer period. From this, chocolate can be evaluated as a food in which both the taste and smell increase in value (which humans can sense), but the taste maintains its value for a longer period than the smell.

[0069] In an actual human mouth, a fixed amount of food does not remain all the time, but the amount of food decreases as the food is swallowed little by little. The mastication object evaluation device 100 can simulate the actual human mouth and can evaluate not only the final smell and taste but also changes in taste, smell, and mechanical properties.

[0070] [Second embodiment] A second embodiment will be described.

[0071] In the first embodiment, values ​​related to taste and smell, and mechanical properties are measured. In the second embodiment, measurements may be performed using one or more of the following detectors. Note that the following measurements may be performed in addition to the measurements in the first embodiment, or may be performed instead of the measurements of both taste and smell in the first embodiment, or either one of them.

[0072] <Dynamic detector> The mechanical detector is a detector that measures values ​​related to the magnitude and direction of a force, such as a force sensor. The mechanical detector may be used in the measurement of the mechanical properties in the first embodiment. Furthermore, in addition to the measurement of the mechanical properties in the first embodiment, measurement by the mechanical detector may be performed.

[0073] <Temperature detector> The temperature detector is a detector that measures values ​​related to temperature, such as a thermograph. The temperature detector is installed, for example, inside the upper and / or lower jig, and measures the temperature inside the pseudo-mouth and the temperature of the object to be chewed remaining in the pseudo-mouth.

[0074] <Sound detector> The sound detector is a detector that measures values ​​related to sound, such as a vibration sensor or a microphone. The sound detector is installed, for example, inside the pseudo-mouth (at the position of the odor detector 209-2) or near the pseudo-mouth (at the position of the odor detector 209-1) to measure the sound of the simulated chewing of the object to be chewed.

[0075] <Optical equipment> The optical device is a device that captures light or images, such as a camera. The optical device is installed, for example, inside the pseudo-mouth (at the position of the odor detector 209-2) or near the pseudo-mouth (at the position of the odor detector 209-1 or at a position where the entire pseudo-mouth can be seen), and captures a close-up image of the object to be masticated (for example, an image of the detailed state of the object to be masticated) or an overall image of the object to be masticated (for example, an image of the overall shape of the object to be masticated).

[0076] <Ultrasonic measuring instrument> The ultrasonic measuring instrument is a device that measures physical and chemical properties, such as an ultrasonic sensor. The ultrasonic measuring instrument is installed, for example, inside the simulated mouth (at the position of the odor detector 209-2) or near the simulated mouth (at the position of the odor detector 209-1), and measures physical properties (for example, Young's modulus, Poisson's ratio, structural properties (for example, thickness and size of the sample)), chemical properties (for example, concentration), etc.

[0077] <Laser measuring instrument> The laser measuring instrument is a device for measuring structural characteristics, such as a gap sensor. The laser measuring instrument is installed, for example, inside the simulated mouth (at the position of the odor detector 209-2) or near the simulated mouth (at the position of the odor detector 209-1), and measures structural characteristics (thickness and size of the sample).

[0078] The chewing object evaluation device 100 measures the above-mentioned values ​​and takes images to perform evaluation in time series. The chewing object evaluation device 100 can perform more diverse evaluations by evaluating the shape and color of the chewing object, the sound during chewing, the temperature during chewing, and the like in addition to the taste, smell, and mechanical properties. [Explanation of symbols]

[0079] 10: Chewing object evaluation system 100: Chewing object evaluation device 110:CPU 120: Storage 121: Measurement program 1211: Mechanical property measurement module 1212: Measurement module 1213: Taste measurement module 122: Chewing object evaluation program 130: Memory 140: Communication circuit 150: Display 200: Simulated chewing device 201: Upper jig 202: Lower jig 203: Artificial saliva injection area 204: Outlet 205: Wall 206: Recovery liquid passage 207: Taste detector 208: Recovery liquid acquisition unit 209: Detector

Claims

1. a pseudo-chewing step of compressing an object to be chewed with an upper jig and a lower jig in a pseudo-mouth and injecting pseudo-saliva that simulates saliva into the object to be chewed; a discharge step of discharging a recovered liquid, which is a part of the chewing object, from the inside of the pseudo-mouth while performing the pseudo-chewing step; a measuring step of measuring, in the simulated chewing step, mechanical properties applied to the chewing object during compression and values ​​related to taste and smell in a time series; an evaluation step of evaluating the object to be chewed according to the measured values ​​measured in time series; A method for evaluating a chewing object comprising the steps of:

2. In the measuring step, the taste-related value is determined by measuring the amount of the eluted component contained in the recovery solution. The method for evaluating a chewing object according to claim 1.

3. In the measurement step, the odor-related value is determined by measuring the amount of volatile components at a predetermined distance outside the simulated mouth. The method for evaluating a chewing object according to claim 1.

4. In the measurement step, the odor-related value is determined by measuring the amount of volatile components evaporated from the recovered liquid. The method for evaluating a chewing object according to claim 1.

5. In the measurement step, the odor-related value is determined by measuring the amount of volatile components in the sealed simulated mouth. The method for evaluating a chewing object according to claim 1.

6. In the evaluation step, the measured value is divided into predetermined time units, and a feature amount of a change in the value is calculated, and the evaluation is performed using the calculated feature amount. The method for evaluating a chewing object according to claim 1.

7. the lower jig has a suction hole that sucks the recovered liquid from a discharge port, The suction hole and the exhaust port are connected via a passage inside the lower jig. The method for evaluating a chewing object according to claim 1.

8. a pseudo-chewing step of compressing an object to be chewed with an upper jig and a lower jig in a pseudo-mouth and injecting pseudo-saliva that simulates saliva into the object to be chewed; a discharge step of discharging a recovered liquid, which is a part of the chewing object, from the inside of the pseudo-mouth while performing the pseudo-chewing step; a measuring step of measuring, in the simulated chewing step, mechanical properties applied to the object to be chewed during the compression and values ​​related to taste and smell in a time series; a mastication object evaluation device that executes an evaluation step of evaluating the mastication object according to the measurement values ​​measured in time series; A chewing object evaluation system having the above.

9. In a simulated chewing method in which a chewing object is compressed in a simulated mouth, simulated saliva is introduced into the chewing object, and a recovered liquid that is a part of the chewing object is discharged from the inside of the simulated mouth, Obtaining values ​​related to taste and smell and mechanical properties applied to the object to be chewed during the compression of the simulated chewing; an analysis step of analyzing the acquired data in time series; an evaluation step of evaluating the object to be chewed based on the analysis result in the analysis step; A method for evaluating a chewing object comprising the steps of:

Images