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 mechanical characteristics relating to the mastication target object in the compression in the pseudo mastication step and values relating to 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 odors has been attracting attention, with the aim of providing foods that suit human preferences.

[0003] One method for evaluating food odor is to measure and evaluate values ​​related to the odor of the food itself. The odor of the food itself refers to the amount of components that make up the odor of the food itself, such as odor-producing components contained in the food in question and chemical components emitted into the air from the food. This method can estimate the odor of food before a person chews it. However, this method may not be able to estimate the odor of food during chewing.

[0004] Therefore, another method for evaluating food is, for example, a method of measuring and evaluating values ​​related to the smell of food after simulated mastication. The smell of food after simulated mastication refers to, for example, the 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 food 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 smell of food caused by human mastication.

[0005] Techniques relating to the evaluation of food odors 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 such, no method has been disclosed for properly measuring and evaluating the odor and changes in odor during mastication.

[0009] Therefore, one disclosure provides a method and system for evaluating a chewing object that can properly evaluate changes in odor 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 discharge 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 measurement step of measuring, in time series, mechanical properties and odor-related values ​​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 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 S200. [Figure 6] FIG. 6 shows an example of the change in the smell of a certain food. 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 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 odor-related components 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 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, volatile substance components, etc.). In the measurement processing, the mastication object evaluation device 100 causes the simulated mastication device 200 to measure values ​​related to mechanical properties and smell during simulated mastication and acquires the measurement values.

[0025] 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.

[0026] <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.

[0027] 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.

[0028] 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.

[0029] 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).

[0030] 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.

[0031] 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.

[0032] <Measurement using the simulated chewing device 200> The simulated mastication device 200 measures odors and mechanical property values ​​during simulated mastication. FIG. 4 is a diagram showing an example of a schematic diagram of the simulated mastication device 200.

[0033] In the simulated chewing, the simulated chewing device 200 simulates the actions of a human chewing food with teeth or grinding food with teeth by, for example, moving the upper jig 201 while adding small amounts of simulated saliva little by little.

[0034] 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 recovered liquid may contain a portion of the bolus, and the recovered liquid acquisition unit 208 may be large enough to allow the bolus to pass through. The discharged recovered liquid is measured for odor-related values ​​(e.g., volatile substances) using, for example, an odor detector 209-3, and then discarded into a bucket or the like.

[0035] 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.

[0036] Furthermore, by measuring the mechanical properties and the odor multiple times in time series 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.

[0037] The impulse measurement 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).

[0038] 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 odor value is used for.

[0039] 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.

[0040] 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).

[0041] 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 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.

[0042] 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.

[0043] <Measurement processing> 5 is a diagram showing an example of a processing flowchart of the measurement process S200. The measurement process is a process for measuring the changes in the odor-related values ​​and mechanical property values ​​of food.

[0044] The tester puts a subject (food) into the simulated mastication device 200 (S200-1). Then, the tester or the mastication object evaluation device 100 causes the simulated mastication device 200 to start simulated mastication.

[0045] The simulated chewing device 200 introduces simulated saliva during simulated chewing (S200-2), thereby simulating saliva added to the mouth.

[0046] 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 (S200-3), thereby simulating a chewing motion.

[0047] The simulated chewing device 200 measures the dynamic characteristic values ​​(S200-4). 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.

[0048] The simulated mastication device 200 discharges the recovered liquid (S200-5). The recovered liquid simulates food during human mastication (including the start and end of mastication).

[0049] The simulated mastication device 200 measures the smell (S200-6). The measured smell can be used to estimate the smell of food being masticated by a human.

[0050] The simulated chewing device 200 repeats a series of simulated chewing actions (steps S200-2 to S200-6) until an end condition is met (No in S200-7). 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.

[0051] Then, when the termination condition is satisfied (Yes in S200-7), the simulated mastication device 200 terminates the process.

[0052] The simulated chewing device 200 can measure changes in the force exerted by the food on the detector and changes in the smell 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.

[0053] Note that each of the steps S200-2 to S200-6 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 S200-2 to S200-6 in the series of simulated chewing movements may not be performed depending on the number of times they are performed.

[0054] <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 foods based on, for example, how easily a smell lingers, how often a smell appears, and the relationship between mechanical property values ​​and smell.

[0055] As an example of evaluation, the chewing object evaluation device 100 evaluates a food higher the easier it is to leave a lingering odor or the shorter the time from the start of chewing until a strong odor appears. Furthermore, the chewing object evaluation device 100 evaluates a food higher, for example, the easier it is to have a softer texture (the shorter the time from the start of chewing until the impulse becomes equal to or less than a predetermined value). Furthermore, the odor evaluation and texture evaluation may be scored, and a comprehensive evaluation may be performed using the total value, etc. Furthermore, 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.

[0056] 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.

[0057] FIG. 6 shows an example of changes in the odor components of a certain food. The odor component in FIG. 6(A) is acetaldehyde, and the odor component in FIG. 6(B) is acetoin. In the graph of FIG. 6, the dotted line indicates the case where no discharge was performed, and the solid line indicates the case where discharge was performed. The time when the simulated chewing began is set to 0 seconds. The odor components in FIG. 6 were measured by odor detector 209-1.

[0058] First, we will examine the differences in odor components depending on whether or not they are emitted.

[0059] In Figure 6(A), the same value (approximately 150 ppb) is reached after approximately 30 seconds with and without expulsion. After that, without expulsion, the value repeatedly rises and falls, maintaining a high value of approximately 120 ppb even after approximately 120 seconds. On the other hand, with expulsion, the value repeatedly rises and falls, tending to fall to a low value of approximately 45 ppb after approximately 120 seconds. A similar trend is seen in Figure 6(B). In this way, by expelling during simulated chewing, it is possible to simulate the reduction in food in the mouth and the reduction in the amount of odor components leaking from the mouth.

[0060] Next, we will consider (evaluate) the changes in odor components when emissions are present.

[0061] According to Figure 6(A), acetaldehyde reaches a high value (about 160 ppb) at about 25 seconds after the start of the experiment and maintains this high value until about 50 seconds. It then reaches a low value (about 50 ppb) at about 65 seconds and maintains this low value thereafter.

[0062] On the other hand, as shown in Figure 6(B), acetoin reaches a high value (about 50 ppb) at about 25 seconds after the start of the experiment and maintains a high value until about 35 seconds. It then gradually decreases from about 40 seconds onward, dropping to about 15 ppb at 120 seconds.

[0063] This suggests that in some foods, acetaldehyde maintains a higher level for a longer period of time than acetoin, and therefore the acetaldehyde smell is dominant for a longer period of time. In other foods, acetaldehyde drops rapidly, but acetoin drops gradually, and therefore the acetoin smell tends to linger longer.

[0064] Note that the above evaluation did not consider the difference in odor intensity between acetaldehyde and acetoin. In Figure 6, the amount of acetaldehyde is significantly greater than the amount of acetoin. However, the odor intensity actually perceived by humans varies not only depending on the simple amount of the component, but also on the influence of other odor components (volatile components) and the degree of irritation of the odor components. Therefore, the evaluation here did not consider differences in absolute amount, but instead evaluated the results based on the degree of change. Note that if the difference in odor intensity due to differences in the absolute amount of each odor component is obvious, the absolute amount may also be included in the evaluation. [Explanation of symbols]

[0065] 10: Chewing object evaluation system 100: Chewing object evaluation device 110:CPU 120: Storage 121: Measurement program 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 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 time series, mechanical properties applied to the object to be masticated during the compression in the simulated mastication step and values ​​related to odor; 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 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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 time series, mechanical properties applied to the object to be masticated during the compression in the simulated mastication step and values ​​related to smell; 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.

8. an acquiring step of acquiring values ​​related to smell measured while discharging a recovered liquid, which is a part of the chewing object, from the inside of the pseudo-mouth and acquiring mechanical properties applied to the chewing object during the compression of the pseudo-chewing, in a pseudo-chewing process in which a chewing object is compressed in the pseudo-mouth and pseudo-saliva that simulates saliva is poured into the chewing object; 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:

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