Method for measuring distribution of flavor components on food surface and method for predicting intensity of flavor components

Abstract

Provided is a method for measuring the distribution of taste components on the surface of a solid food. The method for measuring the distribution of taste components on the food surface includes the steps of contacting a solid food 1 with an absorbent 2, and measuring the distribution of taste components of the food 1 absorbed into the absorbent 2. The method further includes the step of applying, to the food 1 and the absorbent 2, a pressure equivalent to the tongue pressure applied by a human being from the time the food is placed in the mouth until the time the food is swallowed.

Description

[Technical field]

[0001] The present invention relates to a method for measuring the distribution of taste components on the surface of a solid food, and a method for predicting the intensity of the taste components. [Background technology]

[0002] There is a social demand for reducing salt intake in order to prevent lifestyle-related diseases such as high blood pressure and lead healthier lives. In recent years, consumers and the market have also been calling for a reduction in salt intake while maintaining the deliciousness of food, and it has become more important than ever to understand the relationship between the saltiness that people sense when consuming food and the salt content of the food.

[0003] Among various types of food, when the food is liquid, the salt content of the food can be measured using a known rod-shaped salt meter such as that disclosed in Patent Document 1. When the food is liquid, the relationship between the salt content of the food and the saltiness sensed by the taste is understood.

[0004] When food is solid, humans sense the saltiness of the salt that dissolves from the surface of the food onto the tongue or into the saliva in the mouth, and as a result, of the salt contained in the food, only the salt exposed on the surface of the food is sensed as a taste. When food is solid, the relationship between the salt contained in the food and the saltiness sensed as a taste has not been accurately understood.

[0005] Various attempts have been made to measure the amount of salt dissolved from the surface of solid food into the saliva on the tongue or in the mouth, which humans perceive as salty when the food is solid. For example, in Non-Patent Document 1, food is placed in a solution simulating water or saliva, and the amount of salt dissolved into the solution is measured using a salinity meter. For example, in Non-Patent Document 2, saliva is collected during eating and the amount of salt in the saliva is measured. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Utility Model Application Publication No. 4-110965 [Non-patent literature]

[0007] [Non-Patent Document 1] Loubens C et al. “Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels”, J. Agric. Food Chem. 2011, 59, 2534-2542. doi:10.1021 / jf103792b [Non-Patent Document 2] Tian X, et al. “Flavor release from traditional dry-cured pork during oral processing”, Food Science and Human Wellness 2023, 12, 1, 102-110. doi.org / 10.1016 / j.fshw.2022.07.028 Summary of the Invention [Problem to be solved by the invention]

[0008] In solid foods, for example, by sprinkling seasoning powder on white rice, it is possible to distribute flavor components such as salt non-uniformly. Even if the total amount of salt contained in a food with non-uniform salt distribution is the same as that contained in a food with uniform salt distribution, it is empirically known that when the two foods are actually eaten, there is a difference in the saltiness sensed by the human sense of taste. Therefore, if it were possible to grasp the distribution of salt in solid foods, it would be possible to adjust the distribution of salt (in the above example, seasoning powder) according to the desired strength of saltiness, and it would be possible to develop foods that meet the needs of consumers and the market by reducing the total amount of salt contained in the food while maintaining its deliciousness.

[0009] However, none of the conventional methods for measuring the salt content of solid foods can measure the distribution of salt content. As described above, when a food is solid, humans perceive the salt content eluted from the food surface as salty, and there is a need to measure the distribution of salt content on the food surface for solid foods.

[0010] An object of the present invention is to provide a method for measuring the distribution of taste components on the surface of a solid food. [Means for solving the problem]

[0011] The present invention for solving the above problems includes, for example, the following aspects. (Section 1) contacting a solid food product with an absorbent; Measuring the distribution of taste components of the food absorbed in the absorbent; A method for measuring the distribution of taste components on the surface of food, comprising: (Section 2) Item 3. The method according to item 1, wherein the time for contacting the food with the absorbent is 20 seconds or less. (Section 3) Item 3. The method according to item 1 or 2, further comprising a step of applying a pressure to the food and the absorbent body equivalent to the tongue pressure exerted by a human being from the time the food is placed in the mouth until the food is swallowed. (Section 4) Item 4. The method according to item 3, wherein the pressure is applied for 10 seconds or less. (Section 5) Item 5. The method according to item 3 or 4, wherein the pressure is in the range of more than 0 kPa and less than 18 kPa. (Section 6) Item 6. The method according to any one of items 1 to 5, wherein the step of measuring the distribution of the taste components comprises measuring the taste components for each of a plurality of compartments of the absorbent body, the surface of which is divided into a plurality of compartments. (Section 7) Item 6. The method according to any one of items 1 to 5, wherein the step of measuring the distribution of the taste components includes measuring the taste components at multiple positions on the surface of the absorbent body per measurement. (Section 8) The absorbent changes color in response to the concentration of the taste component, 6. The method according to any one of items 1 to 5, wherein the step of measuring the distribution of the taste components measures the distribution of the taste components based on the distribution of the reaction color in the absorbent. (Section 9) A step of obtaining a plurality of measured values ​​of the taste components by measuring the distribution of the taste components on the surface of the food product by the method according to any one of items 1 to 7; a step of predicting the intensity of the taste component based on a maximum value of the measured value of the taste component, the maximum value being determined from a plurality of measured values ​​of the taste component; The method for predicting the intensity of taste components in food comprises: (Section 10) Item 10. The method according to Item 9, wherein the step of predicting the intensity of a taste component predicts a sensory evaluation value of the intensity. Effect of the Invention

[0012] According to the present invention, a method for measuring the distribution of taste components on the surface of a solid food can be provided. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a schematic diagram for explaining a distribution measuring method according to a first embodiment of the present invention. [Diagram 2] FIG. 11 is a schematic diagram for explaining a distribution measuring method according to a second embodiment of the present invention. [Diagram 3] FIG. 11 is a schematic diagram for explaining a distribution measuring method according to a third embodiment of the present invention. [Figure 4] FIG. 1 is a schematic diagram for explaining a procedure according to a conventional method. [Diagram 5] FIG. 1 shows a sample of solid food prepared in Example 1. [Figure 6]4 is a measurement result in Example 1, and is mapping data showing the distribution of salt on the sample surface obtained by the embodiment of the present invention. [Figure 7] 1 is a graph showing the salt concentration on the sample surface calculated from the measurement results in Example 1. [Figure 8] FIG. 1 shows a sample of solid food prepared in Example 2. [Figure 9] 11 is a measurement result in Example 2, and is mapping data showing the distribution of salt on the sample surface obtained by the embodiment of the present invention. [Figure 10] 13 is a graph showing the salt concentration on the sample surface calculated from the measurement results in Example 2. [Figure 11] 1 is a graph showing the results of a sensory evaluation of solid foods carried out in Example 2. [Figure 12] FIG. 1 shows an outline of the measurements carried out in Example 3. [Figure 13] 13 is a measurement result in Example 3, and is mapping data showing the distribution of salt on the sample surface obtained by the distribution measuring method according to the first embodiment of the present invention. [Figure 14] FIG. 1 is a diagram for explaining the outline and results of the sensory evaluation test carried out in Example 4. [Figure 15] 1 is a graph showing the results of the regression analysis carried out in Example 4. [Figure 16] FIG. 13 is a diagram for explaining the outline and results of the sensory evaluation test carried out in Example 5. [Figure 17] FIG. 13 is a diagram for explaining the outline and results of the measurement performed in Example 5 using a surface salinity meter. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings. In the following description and drawings, the same reference numerals denote the same or similar components, and therefore, redundant description of the same or similar components will be omitted.

[0015] [Summary of distribution measurement method] The distribution measurement method according to the present invention is a method for measuring the distribution of taste components on the surface of a solid food. The distribution measurement method includes the steps of bringing the solid food into contact with an absorbent body and measuring the distribution of the taste components of the food absorbed by the absorbent body.

[0016] The target foods are solid foods. Solid foods are foods that have a certain shape. Solid foods include foods that have no elasticity, such as crackers and biscuits, and foods that have elasticity, such as bread, sponge cake, and freeze-dried tofu (frozen tofu). They also include gel-like foods, such as agar and jelly, and foods made by freezing liquid foods, such as popsicles.

[0017] The target taste components are components related to at least one of the tastes of sweetness, saltiness, sourness, bitterness, umami, hotness, and astringency. The tastes referred to in this specification include the five basic tastes of sweetness, saltiness, sourness, bitterness, and umami, and further include hotness and astringency in addition to these five basic tastes. The sweetness components are, for example, various sugars such as sucrose, fructose, and glucose. The saltiness components are, for example, sodium chloride. The sourness components are, for example, acetic acid, citric acid, and lactic acid. The bitterness components are, for example, caffeine. The umami components are, for example, glutamic acid, inosinic acid, and guanylic acid. The hotness components are, for example, capsaicin. The astringency components are, for example, tannins.

[0018] The absorbent absorbs the taste components eluted from the surface of solid food. For example, filter paper, gauze, sponge, and porous materials can be used for the absorbent. In order to mimic the state from when a human puts food in the mouth to when the food is swallowed, the time for contacting the food with the absorbent is preferably within about 20 seconds, more preferably within about 10 seconds, and even more preferably within about 5 seconds. In order to mimic the state of the tongue surface, the absorbent is preferably moistened with a liquid. For example, distilled water or artificial saliva can be used as the liquid for moistening the absorbent, and any solution that does not inhibit the detection of the target taste components may be used.

[0019] There are various modes for the step of contacting the solid food with the absorbent body, for example, the absorbent body and the solid food may be stacked vertically so that the solid food is placed in contact with the surface of the absorbent body, or the absorbent body and the solid food may be placed adjacent to each other horizontally so that the solid food is placed in contact with the surface of the absorbent body.

[0020] There are various aspects of the process for measuring the distribution of taste components of a food absorbed in an absorbent body. In this specification, three aspects are exemplified as the first to third embodiments described later.

[0021] The distribution measurement method according to the present invention may further include a step of applying a pressure to the food and absorbent body that corresponds to the tongue pressure applied by a person from when the food is put in the mouth until when the person swallows the food. Such a pressure that corresponds to the tongue pressure applied by a person from when the food is put in the mouth until when the person swallows the food corresponds to a pressure in the range from tongue pressure at rest to tongue pressure during swallowing. The tongue pressure defined here is the pressure with which the tongue presses against the palate, and the position of the tongue in the oral cavity is the position when a person closes the mouth and breathes through the nose. The time for applying the pressure is preferably within about 10 seconds, more preferably within about 5 seconds. The pressure may be applied to the food and absorbent body after a predetermined time (e.g., about 5 seconds) has elapsed since the food was brought into contact with the absorbent body, or may be applied simultaneously with the contact of the food with the absorbent body. The pressure applied is preferably within a range of more than about 0 kPa and less than 18 kPa, more preferably about 0.2 kPa to about 0.4 kPa. In the pressure range of 0 kPa to 18 kPa, the lower region corresponds to the average tongue pressure at rest, and the upper region corresponds to the average tongue pressure during swallowing. For details on tongue pressure, please refer to the literature Thuer U, et al. "Cheek and tongue pressures in the molar areas and the atmospheric pressure in the palatal vault in young adults", Euro. J. Orthodontics 21 (1999) 299-309. doi.org / 10.1093 / ejo / 21.3.299.

[0022] According to the distribution measurement method of the present invention, it is possible to measure the distribution of taste components on the surface of a solid food. If the distribution of taste components in a solid food can be understood, it becomes possible to more appropriately adjust the distribution of taste components, and it becomes possible to develop foods that have a reduced total amount of taste components contained in the food while maintaining their deliciousness.

[0023] Furthermore, since the distribution measurement method of the present invention further includes a step of applying to the food and absorbent a pressure equivalent to the tongue pressure from the time a person places the food in their mouth until they swallow it, the distribution of taste components can be measured in a state close to the state when a solid food is present on the tongue at the moment a person places the solid food in their mouth and closes their mouth.

[0024] [First embodiment] FIG. 1 is a schematic diagram for explaining a distribution measuring method according to a first embodiment of the present invention.

[0025] The method for measuring the distribution of taste components on the surface of food in the first embodiment includes the steps of bringing a solid food 1 into contact with an absorbent body 2, applying to the food 1 and the absorbent body 2 a pressure equivalent to the tongue pressure exerted by a person from the time the food is placed in the mouth until it is swallowed, and measuring the distribution of taste components of the food 1 absorbed into the absorbent body 2, wherein the step of measuring the distribution of taste components measures the taste components for each of the compartments 21 of the absorbent body 2, the surface of which is divided into a plurality of compartments 21.

[0026] In the first embodiment, the distribution of taste components in the food 1 absorbed in the absorbent body 2 is measured by measuring taste components in each of the sections 21 of the absorbent body 2, the surface of which is divided into a plurality of sections 21.

[0027] In the first embodiment, the taste component to be measured is salt, and the salt is measured using a known rod-shaped salt meter 6. The absorbent body 2 is made of filter paper.

[0028] In the distribution measurement method according to the first embodiment, first, the filter paper 2 is moistened with distilled water, and the solid food 1 is placed in contact with the surface of the filter paper 2. In this embodiment, the solid food 1 is stacked vertically on the surface of the filter paper 2. Five seconds later, a weight 3 is placed on the stacked filter paper 2 and solid food 1, and pressure is applied to the filter paper 2 and solid food 1 for five seconds. In this embodiment, a flat plate 4 is sandwiched between the upper surface of the solid food 1 and the weight 3, so that pressure is applied almost uniformly from the lower surface of the solid food 1 to the surface of the filter paper 2. In this embodiment, the pressure applied is about 0.23 kPa, which is roughly equivalent to the tongue pressure applied by a person from putting food in the mouth until swallowing it. In this embodiment, the time for which the filter paper 2 and the solid food 1 are in contact with each other is about 10 seconds in total, including about 5 seconds while the weight 3 is not placed and about 5 seconds after the weight 3 is placed. The time for which pressure is applied to the filter paper 2 and the solid food 1 by placing the weight 3 is about 5 seconds. When the filter paper 2 comes into contact with the solid food 1, salt is absorbed from the surface of the solid food 1 into the filter paper 2 in the contact area. As a result, the surface of the filter paper 2 reflects the distribution of salt on the surface of the solid food 1.

[0029] In this embodiment, the step of applying pressure to the food 1 and the absorbent body 2 is carried out a predetermined time (e.g., about 5 seconds) after the step of bringing the food 1 into contact with the absorbent body 2, but in other embodiments, the step of applying pressure to the food 1 and the absorbent body 2 and the step of bringing the food 1 into contact with the absorbent body 2 may be carried out simultaneously. In this case, the time for which the food 1 is brought into contact with the absorbent body 2 and the time for which pressure is applied to the food 1 and the absorbent body 2 are the same.

[0030] Next, the filter paper 2 that is under the solid food 1 is removed, and the removed filter paper 2 is cut, for example, into a lattice shape to divide the filter paper 2 into a plurality of small pieces 21. When cutting the filter paper 2 into a lattice shape, an address is assigned in advance, for example, the second row and third column. As a result, the position of each small piece 21 after cutting on the filter paper 2 is identified by the address. Each small piece 21 corresponds to each section 21 on the surface of the filter paper 2. Therefore, by measuring the salt content of each small piece 21, the distribution of salt on the filter paper 2 can be grasped. This makes it possible to measure the distribution of salt on the surface of the solid food 1 that is in contact with the filter paper 2.

[0031] In the distribution measurement method according to the first embodiment, the salt content of each small piece 21 is measured by a series of steps exemplified below. First, the small piece 21 is placed in a test tube 5, about 1 mL of pure water is added, and the lid of the test tube 5 is closed. The salt content that has soaked into the small piece 21 of the filter paper 2 from the solid food 1 is dissolved into the pure water in the test tube 5. Next, the test tube 5 is mixed by inversion for about 10 minutes, and then the test tube 5 is centrifuged at about 15,000 rpm. Finally, the salt content of the supernatant portion of the test tube 5 is measured using a known rod-shaped salt meter 6.

[0032] As described above, the distribution measurement method according to the first embodiment makes it possible to measure the salt distribution on the surface of solid food, thereby making it possible to reduce the total amount of salt contained in food while maintaining its deliciousness.

[0033] [Second embodiment] The procedure of the distribution measuring method according to the second embodiment described below is similar to the procedure of the distribution measuring method according to the first embodiment unless otherwise specified, so duplicated explanations will be omitted.

[0034] FIG. 2 is a schematic diagram for explaining a distribution measuring method according to a second embodiment of the present invention.

[0035] The method for measuring the distribution of taste components on the surface of food in the second embodiment includes the steps of bringing a solid food 1 into contact with an absorbent body 2, applying to the food 1 and the absorbent body 2 a pressure equivalent to the tongue pressure exerted by a person from the time the food is placed in the mouth until it is swallowed, and measuring the distribution of taste components of the food 1 absorbed into the absorbent body 2, wherein the step of measuring the distribution of taste components measures the taste components at multiple positions on the surface of the absorbent body 2 per measurement.

[0036] In the second embodiment, the distribution of taste components of the food 1 absorbed in the absorbent body 2 is measured by measuring the taste components at multiple positions on the surface of the absorbent body 2 per measurement.

[0037] In the second embodiment, the taste component to be measured is salt, and the salt content at multiple positions on the surface of the filter paper 2 is measured all at once using a surface salinity meter 7 having multiple measurement electrodes. Filter paper is used for the absorbent 2. In the first embodiment, the small pieces 21 of the filter paper 2 and pure water were placed in a test tube 5 to elute the salt content that had soaked into the small pieces 21, but in the second embodiment, it is not necessary to cut the filter paper 2 into small pieces 21, and it is also not necessary to use a test tube 5 for measurement.

[0038] In the method according to the second embodiment, the filter paper 2 that is underneath the solid food 1 is removed, and then the salt distribution of the removed filter paper 2 is measured using a surface salinity meter 7. The surface salinity meter 7 is provided with a plurality of measuring electrodes 71, and the surface salinity meter 7 measures the salt concentration of each measuring electrode 71. In this way, the salt distribution of the filter paper 2 is measured. For example, after the filter paper 2 is placed at a predetermined measuring position of the surface salinity meter 7, the lid 72 is closed and the filter paper 2 is brought into contact with the measuring electrode 71, and measurement is started. Mapping data showing the measured salt distribution is displayed, for example, on the display unit 73 of the surface salinity meter 7.

[0039] As described above, the distribution measurement method according to the second embodiment can measure the salt distribution on the surface of a solid food. The distribution measurement method according to the second embodiment can perform measurements more easily and simply than the distribution measurement method according to the first embodiment.

[0040] [Third embodiment] The procedure of the distribution measurement method according to the third embodiment described below is similar to the procedure of the distribution measurement method according to the first embodiment unless otherwise specified, so duplicated explanations will be omitted.

[0041] FIG. 3 is a schematic diagram for explaining a distribution measuring method according to a third embodiment of the present invention.

[0042] The method for measuring the distribution of taste components on the surface of food in the third embodiment includes the steps of contacting a solid food 1 with an absorbent 2, applying to the food 1 and the absorbent 2 a pressure equivalent to the tongue pressure exerted by a person from the time the food is placed in the mouth until it is swallowed, and measuring the distribution of taste components in the food 1 absorbed in the absorbent 2, wherein the absorbent 2 changes reaction color depending on the concentration of the taste components, and the step of measuring the distribution of the taste components measures the distribution of the taste components based on the distribution of reaction colors in the absorbent 2.

[0043] In the third embodiment, an absorbent body 2 whose reaction color changes depending on the concentration of taste components is used, and the distribution of taste components in food 1 absorbed into the absorbent body 2 is measured based on the distribution of reaction colors in the absorbent body 2.

[0044] In the method according to the third embodiment, the taste component to be measured is acid, and a plurality of pH test papers joined together in a flat shape is used as the absorbent 2. In general, pH test papers are made by impregnating filter paper with a pH indicator and drying it. When the pH test paper 2 comes into contact with the solid food 1, acid is absorbed from the surface of the solid food 1 into the pH test paper 2 in the contact area. As a result, the surface of the pH test paper 2 reflects the distribution of acid on the surface of the solid food 1.

[0045] In the method according to the third embodiment, after removing the pH test paper 2 under the solid food 1, the distribution of acid on the surface of the solid food 1 is determined based on the change in the reaction color of the pH indicator on the surface of the pH test paper 2. For example, by comparing with a color sample of the pH test paper 2 used, it can be determined that the surface of the solid food 1 corresponding to the position 23a where the reaction color is, for example, red is strong sourness. Similarly, it can be determined that the surface of the solid food 1 corresponding to the position 23b where the reaction color is, for example, yellow is medium sourness, and it can be determined that the surface of the solid food 1 corresponding to the position 23c where the reaction color is, for example, green is low sourness (neutral). This allows the distribution of acid on the surface of the solid food 1 absorbed by the pH test paper 2 to be measured.

[0046] As described above, the distribution measuring method according to the third embodiment makes it possible to measure the distribution of acids on the surface of solid food.

[0047] In the third embodiment, a plurality of pH test papers are joined together in a plane, but a plurality of small pieces of pH test paper may be arranged in a lattice pattern and joined together in a plane, which improves the accuracy of identifying the position between the pH test paper 2 and the solid food 1.

[0048] [Strength prediction method] As described above, the distribution measurement method according to the present invention can measure the distribution of taste components on the surface of a solid food. By measuring the distribution of taste components in this way, multiple measurement values ​​of the taste components can be obtained. For example, in the distribution measurement method according to the first embodiment, taste components are measured for each of the sections 21 of an absorbent body 2 whose surface is divided into multiple sections 21. Also, for example, in the distribution measurement method according to the second embodiment, taste components are measured at multiple positions on the surface of the absorbent body 2 per measurement.

[0049] The method for predicting the intensity of a taste component of a food according to the present invention predicts the intensity of the taste component based on the maximum value of the measured values ​​of the taste component. The maximum value of the measured values ​​of the taste component is determined from a plurality of measured values ​​of the taste component obtained through the distribution measurement method according to the present invention. That is, the intensity prediction method according to the present invention includes a step of acquiring a plurality of measured values ​​of the taste component by measuring the distribution of the taste components on the surface of the food, and a step of predicting the intensity of the taste component based on the maximum value of the measured values ​​of the taste component determined from the acquired plurality of measured values ​​of the taste components. Preferably, the intensity of the taste component is a sensory evaluation value of the taste component, and the step of predicting the intensity of the taste component predicts the sensory evaluation value of the intensity of the taste component. Preferably, the taste component is salt, and the measured value of the taste component is the amount of salt per unit area on the surface of the food.

[0050] [Other formats] Although the present invention has been described above with reference to specific embodiments, the present invention is not limited to the above-described embodiments.

[0051] In the above-mentioned embodiment, the target taste is salty or sour, and the taste component to be measured is salt or acid, but the target taste and taste component are not limited to these. Just as in the first embodiment, the salt is measured using a known rod-shaped salt meter, and in the third embodiment, the acid is measured using pH test paper 2, the distribution measurement method according to the present invention can be applied to various tastes and taste components as long as the taste components other than salt and acid can be detected, and the distribution of various taste components on the surface of solid food can be measured.

[0052] For example, in the first embodiment, instead of the rod-shaped salt meter, a portable sugar-acidity meter for citrus fruits, for example, can be used to measure the distribution of sweetness and sourness on the surface of the solid food 1. Also, for example, in the third embodiment, instead of the pH test paper 2 that changes its reaction color according to the acid concentration, an absorbent 2 that changes its reaction color according to the concentration of sugar or sodium chloride can be used to measure the distribution of sweetness and saltiness on the surface of the solid food 1. For example, a test paper for urine sugar testing that reacts with glucose or a sucrose test paper that reacts with sucrose can be used as the absorbent 2 that changes its reaction color according to the sugar concentration. For example, a paper impregnated with sucrose decomposition enzyme (invertase), glucose oxidase (glucose oxidase), hydrogen peroxide decomposition enzyme (peroxidase), and a coloring agent (aminoantipyrine, dimethylaniline) can be used as the absorbing material 2 that changes its reaction color according to the concentration of sodium chloride. For example, a test paper for measuring salt concentration can be used as the absorbent 2 that changes its reaction color according to the concentration of sodium chloride. Test papers for measuring salt concentration can be, for example, papers impregnated with a dye (2,7-dichlorofluorescein: HF1) and silver nitrate.

[0053] In the above-described embodiment, a pressure equivalent to the tongue pressure applied by a person from the time the food is placed in the mouth until it is swallowed is applied to the food 1 and the absorbent 2, but this pressure application process is an optional process and can be omitted in other embodiments.

[0054] Examples of the present invention will be described below to clarify the features of the present invention. In the following examples, the salt concentration in the solution is expressed in weight percent [%], and the salt concentration on the surface is expressed in the amount of salt per unit area [μg / cm 2 ] is used. EXAMPLES

[0055] In Example 1, the method of the present invention for measuring the distribution of taste components was compared with a conventional method. In both the method of the present invention and the conventional method, solid food 1 was stacked vertically on the surface of filter paper 2, and 5 seconds later, weight 3 was placed on the stacked filter paper 2 and solid food 1 to apply pressure to the filter paper 2 and solid food 1 for 5 seconds. The pressure applied was 0.23 kPa.

[0056] In the embodiment of the present invention for measuring the distribution, the distribution measurement method according to the second embodiment, which uses a surface salinity meter 7 having multiple measurement electrodes, was adopted. The surface salinity meter 7 measures the salinity concentrations [μg / cm 2 ] were measured together, and the average salt concentration on the surface of the filter paper 2, the maximum salt concentration on the surface of the filter paper 2, and mapping data showing the distribution of the measured salt were obtained. An Elcometer 130 SSP salt concentration meter manufactured by Elcometer Limited in the UK was used as the surface salinity meter 7. Note that since the solid food 1 is not in contact with the entire surface of the filter paper 2, the salt concentration value measured by the surface salinity meter 7 was multiplied by the following coefficient a to obtain the value of the salt concentration on the surface of the filter paper 2. Coefficient a = Total area of ​​filter paper 2 / area of ​​contact between filter paper 2 and solid food 1

[0057] As a comparative example of the conventional method in which the distribution was not measured, a method was adopted in which salt was dissolved from the entire filter paper 2 to measure the salt content of the entire filter paper 2. The procedure for the conventional method is shown in Figure 4. From the salt content of the entire filter paper 2 obtained by measurement, the amount of salt per unit area [μg / cm 2 The salt concentration on the surface of the filter paper 2 was calculated as follows. 1. Calculate the amount of salt in the entire filter paper (only weight, not concentration). 2. The area of ​​contact between the filter paper and the solid food (e.g. 3 x 3 = 9 cm 2 etc.) 3. The surface salt content is calculated as the salt content of the entire filter paper divided by the contact area.

[0058] The solid food samples prepared in Example 1 are shown in FIG. 5. In Example 1, agar was used as the solid food sample, and agar with a uniform salt concentration of 1% by weight shown in FIG. 5(A) (hereinafter referred to as sample A) and agar with a non-uniform salt concentration shown in FIG. 5(B) (hereinafter referred to as sample B) were prepared. In both samples A and B, the average salt concentration of the entire sample was 1% by weight, and the total amount of salt contained in the sample was the same. Each sample was prepared by combining four rectangular agar blocks of 1.5 cm×1.5 cm×1 cm as shown in FIG. 5. The block indicated by reference numeral 11a has a salt concentration of 1% by weight, and the block indicated by reference numeral 11b has a salt concentration of 4% by weight. The block indicated by reference numeral 11c is a block without salt, and has a salt concentration of 0% by weight.

[0059] 6 shows the measurement results in Example 1, and is mapping data showing the distribution of salt on the sample surface obtained by the embodiment of the present invention. (A) is data for sample A, which has a uniform salt concentration, and (B) is data for sample B, which has a non-uniform salt concentration.

[0060] Consider the data shown in Figure 6. As shown numerically in Figure 6, the average surface salinity of the entire sample was approximately 55-59 μg / cm for both Sample A and Sample B. 2 The maximum surface salt concentration was approximately the same for Sample A and Sample B. In contrast, when comparing the maximum surface salt concentration, Sample B, which has a non-uniform salt concentration, had a salt concentration of 80.4 μg / cm, which is about 1.8 times that of Sample A, which has a uniform salt concentration. 2 High values ​​of were measured in spots.

[0061] Therefore, from the measurement results for sample B, which has a non-uniform salt concentration, it was confirmed that the embodiment of the present invention was able to measure the distribution of salt on the surface of agar, which is a solid food.

[0062] 7 is a graph of the salt concentration on the sample surface calculated from the measurement results in Example 1. (A) is a graph of the average salt concentration on the surface, and (B) is a graph of the maximum salt concentration on the surface. The unit of salt concentration in the graph is [μg / cm 2 ], which corresponds to the amount of salt per unit area. In FIG. 7, the data relating to the examples of the present invention is the same as the mapping data shown in FIG. 6. (B) is a graph showing the maximum surface salt concentration values ​​shown as numbers in the mapping data of FIG. 6. Table 1 shows the numerical values ​​relating to the various conditions used to calculate the surface salt concentration shown in the graph of FIG. 7 for each of the comparative example and the examples.

[0063] [Table 1]

[0064] Consider the data shown in Fig. 7(A). For both the embodiment of the present invention in which the distribution was measured and the comparative example in which the distribution was not measured, no significant difference was confirmed in the average surface salt concentration obtained by measurement between sample A, which had a uniform salt concentration, and sample B, which had a non-uniform salt concentration. EXAMPLES

[0065] In Example 2, a solid food sample different from that in Example 1 was prepared, and a comparison was made between the method of the present invention and the conventional method in the same manner as in Example 1. Furthermore, in Example 2, a sensory evaluation was performed on the prepared solid food sample. Example 2 was the same as Example 1, except that a different solid food sample was prepared and that a sensory evaluation was performed.

[0066] The solid food samples prepared in Example 2 are shown in FIG. 8. In Example 2, sandwich bread was used as a solid food sample, and two types of bread (hereinafter referred to as sample C) with a uniform surface salt concentration of 1% by weight as shown in FIG. 8(A) and bread (hereinafter referred to as sample D) with a non-uniform surface salt concentration as shown in FIG. 8(B) were prepared. For both samples C and D, the average salt concentration of the entire sample was 1% by weight, and the total amount of salt contained in the sample was the same. Each sample was prepared using small pieces of bread measuring 3 cm by 3 cm in length and width and the same thickness. Sample C was prepared by dropping 100 μL of a sodium chloride solution with a concentration of 1% by weight onto each of the four areas of the surface of the bread indicated by the reference symbol 12a, as shown in FIG. 8(A). Sample D was prepared by dropping 100 μL of a 4 wt % sodium chloride solution onto one area of ​​the bread surface indicated by reference symbol 12b, as shown in FIG. 8(B), and dropping 100 μL of pure water onto the remaining three areas of the bread surface indicated by reference symbol 12c.

[0067] 9 shows the measurement results in Example 2, and is mapping data showing the distribution of salt on the sample surface obtained by the embodiment of the present invention. (A) is data for sample C with a uniform salt concentration, and (B) is data for sample D with a non-uniform salt concentration.

[0068] Consider the data shown in FIG. 9. As with the data for Example 1 shown in FIG. 6, the data for Example 2 shown in FIG. 9 also showed a similar tendency. The average surface salt concentration for the entire sample was similar for Sample C and Sample D. Comparing the maximum surface salt concentration, Sample D, which has a non-uniform salt concentration, had a salt concentration of 76.5 μg / cm, which is about 1.6 times that of Sample C, which has a uniform salt concentration. 2 High values ​​of were measured in spots.

[0069] Therefore, from the measurement results for sample D, which has a non-uniform salt concentration, it was confirmed that the embodiment of the present invention was able to measure the salt distribution on the surface of bread, which is a solid food.

[0070] 10 is a graph of the salt concentration on the sample surface calculated from the measurement results in Example 2. (A) is a graph of the average salt concentration on the surface, and (B) is a graph of the maximum salt concentration on the surface. The unit of salt concentration in the graph is [μg / cm 2 ], which corresponds to the amount of salt per unit area. In FIG. 10, the data relating to the examples of the present invention is the same as the mapping data shown in FIG. 9. (B) is a graph showing the maximum surface salt concentration values ​​shown as numbers in the mapping data of FIG. 9. Table 2 shows the numerical values ​​relating to the various conditions used to calculate the surface salt concentration shown in the graph of FIG. 10 for each of the comparative example and the examples.

[0071] [Table 2]

[0072] Consider the data shown in Fig. 10(A). As with the data in Example 1 shown in Fig. 7(A), the data in Example 2 shown in Fig. 10(A) showed a similar tendency. In both the Example of the present invention in which the distribution was measured and the Comparative Example in which the distribution was not measured, no significant difference was confirmed in the average surface salt concentration between Sample C, which had a uniform salt concentration, and Sample D, which had a non-uniform salt concentration.

[0073] FIG. 11 is a graph showing the results of the sensory evaluation of the solid foods carried out in Example 2.

[0074] A sensory evaluation of the solid food samples was conducted for each of samples C and D. The sensory evaluation was conducted by actually eating the samples, i.e., the evaluators opened their mouths, placed the sample on their tongues, waited 5 seconds, then closed their mouths, and after 5 seconds had passed, rated the strength of the saltiness felt by the evaluators on a 5-point scale.

[0075] Consider the graph shown in Figure 11. Although the total amount of salt contained in the samples is the same for both samples C and D, the sensory evaluation confirmed that sample D, which has a non-uniform salt concentration, tasted saltier than sample C, which has a uniform salt concentration, as shown in the graph in Figure 11. Furthermore, a comparison of the graph in Figure 11 with the graph in Figure 10(B) shows that the sensory evaluation of the intensity of taste performed on solid foods is based on the concentration [μg / cm] of the taste components on the surface of the solid food, which is measured using a surface salinity meter. 2 ] is likely to correlate with the maximum value of EXAMPLES

[0076] In Example 3, the distribution of taste components was actually measured by the distribution measuring method according to the first embodiment. An overview of the measurement performed in Example 3 is shown in FIG.

[0077] The same agar as in Example 1 was used for the solid food samples, and agar with a uniform salt concentration of 1 wt% as shown in Fig. 12(A) (hereinafter referred to as Sample E) and agar with a non-uniform salt concentration as shown in Fig. 12(B) (hereinafter referred to as Sample F) were prepared. Sample E is the same as Sample A prepared in Example 1. Sample F differs from Sample B prepared in Example 1 only in the position of the block indicated by reference symbol 11b (salt concentration of 4 wt%).

[0078] Addresses were assigned to the filter paper 2 in the arrangement shown in FIG. 12. For each of Sample E and Sample F, similarly to Example 1, solid food 1 was stacked vertically on the surface of the filter paper 2, and 5 seconds later, a weight 3 was placed on the stacked filter paper 2 and solid food 1, and pressure was applied to the filter paper 2 and solid food 1 for 5 seconds. The pressure applied was 0.23 kPa. The filter paper 2 under the solid food 1 was removed, and the removed filter paper 2 was cut into a lattice shape to divide the filter paper 2 into a plurality of small pieces 21. The salt content of each of the divided plurality of small pieces 21 was measured. The salt content was measured according to the series of procedures exemplified in the first embodiment. The distribution (mapping data) of the salt concentration of the sample surface measured for each of Sample E and Sample F is shown in FIG. 13. Table 3 shows the values ​​related to various conditions used in calculating the salt concentration of the surface shown in the mapping data of FIG. 13.

[0079] [Table 3]

[0080] Consider the mapping data shown in FIG. 13. For sample E, which has a uniform salt concentration, the measured surface salt concentration was approximately uniform at the surface positions corresponding to addresses E1 to E9. This suggested that the surface of the filter paper 2 reflected the distribution of salt on the surface of sample E. For sample F, which has a non-uniform salt concentration, the measured surface salt concentration was spot-high at the surface position corresponding to address F9. A block with a salt concentration of 4 wt % higher than the others was placed at the surface position of sample F corresponding to address F9. This suggested that the surface of the filter paper 2 reflected the distribution of salt on the surface of sample F. From the above, it was confirmed that the distribution measurement method according to the first embodiment of the present invention can actually measure the distribution of taste components. EXAMPLES

[0081] In Example 4, a detailed study was conducted on a method for predicting the intensity of a taste component in a food based on the maximum measured value of the taste component in the food. The following two items (tests and analyses) were conducted in the study.

[0082] First, we conducted a sensory evaluation test to confirm whether there is a difference in the saltiness that humans perceive as taste, even when the salt content is the same. The purpose of this sensory evaluation test is to reconfirm what has been empirically known up until now.

[0083] 14 is a diagram for explaining the outline and results of the sensory evaluation test carried out in Example 4. (A) is a diagram showing the outline of the sensory evaluation test. (B) is a graph showing the results of the sensory evaluation test.

[0084] As shown on the left side of FIG. 14(A), filter paper 14u (14) with uniform salt distribution and filter papers 14a, 14b, and 14c (14) with non-uniform salt distribution were prepared as samples for the sensory evaluation test. Filter paper 14u with uniform salt distribution was prepared by uniformly dropping 30 μL of salt solution with a salt concentration of 1% by weight over the entire area. Filter papers 14a, 14b, and 14c with non-uniform salt distribution were prepared in three types, with the areas of the filter paper where salt is localized being the center, right side, and left side of the filter paper. Filter papers 14a, 14b, and 14c with non-uniform salt distribution were prepared by dropping 10 μL of salt solution with a salt concentration of 3% by weight over a localized area of ​​the filter paper and dropping 10 μL of distilled water over the remaining areas of each. A commercially available coffee filter was used for filter paper 14 (1 cm × 2.4 cm). Next, as shown on the right side of Figure 14(A), an evaluator placed each of the four types of filter paper 14 prepared on the tip of his / her tongue 15 and rated the strength of the saltiness felt by the evaluator on a 10-point scale. The results of the sensory evaluation test are shown in Figure 14(B) and Table 4. As shown in Figure 14(B), it was confirmed that when the distribution of saltiness is localized (uneven) on the tip of the tongue 15, the strength of the saltiness is perceived as being stronger.

[0085] [Table 4]

[0086] Secondly, the correlation between the maximum measured saltiness and the strength of saltiness (sensory evaluation value) perceived by humans was obtained by regression analysis. By determining a relational equation between the maximum measured saltiness value and the strength of saltiness in advance by regression analysis, it is possible to predict the strength of saltiness perceived by humans from the maximum measured saltiness value based on this relational equation.

[0087] The data for obtaining the regression equation were obtained as follows. First, filter papers (14u1, 14u2, 14u3) were prepared with 30μL of salt solution with salinity concentrations of 1, 2, and 3% by weight evenly dropped over the entire area. Next, for each of the prepared filter papers (14u1, 14u2, 14u3), a human sensory evaluation of the saltiness intensity (10-point scale) and maximum saltiness measurement were performed using an instrument. The maximum saltiness was measured using an Elcometer 130 SSP salt concentration meter manufactured by Elcometer Limited in the UK. The Elcometer 130 SSP salt concentration meter can be used as a surface salt concentration meter, and it measures the amount of salt per unit area at each position on the surface of a food product through multiple measurement electrodes.

[0088] 15 is a graph showing the results of the regression analysis performed in Example 4. The salinity [μg / cm 3 ] measured by the surface salinity meter determined by the regression analysis. 2 The relationship between the maximum value of [ ] and the saltiness perceived by humans as a taste (sensory evaluation value on a 10-point scale) was as follows: Saltiness = 0.0266 × maximum saltiness + 0.2403 EXAMPLES

[0089] In Example 5, it was verified whether the difference in taste intensity felt by humans depending on the presence or absence of tongue pressure could be measured by equipment. The verification was performed by comparing the difference in taste intensity depending on the presence or absence of pressure between the results of a sensory evaluation test by humans and the results of measurement using a surface salinity meter. In the sensory evaluation test by humans, the presence or absence of tongue pressure was defined as follows. When the evaluator opened his / her mouth, it was considered that there was no tongue pressure, and when the evaluator closed his / her mouth, it was considered that there was tongue pressure.

[0090] 16 is a diagram for explaining the outline and results of the sensory evaluation test carried out in Example 5. (A) is a diagram showing the outline of the sensory evaluation test. (B) is a graph showing the results of the sensory evaluation test.

[0091] As shown on the left side of FIG. 16(A), a small piece 16 of bread was prepared as a sample for the sensory evaluation test, to which 300 μL of salt solution with a salt concentration of 1% by weight was dropped. The small piece 16 was in the shape of a cube of 1 cm×1 cm×1 cm. Next, as shown on the right side of FIG. 16(A), four evaluators placed the prepared sample 16 on the tip of their tongues 15, and evaluated the saltiness of the sample on a 10-point scale. The evaluation was performed both when tongue pressure was applied and when tongue pressure was not applied. When applying tongue pressure, the evaluators were instructed to "close their mouths and press the sample against the palate with their tongues for three seconds, and check the saltiness intensity that they feel strongest during that time. At this time, press the sample against the palate to the extent that moisture is felt to seep out of the bread." The results of the sensory evaluation test are shown in FIG. 16(B) and Table 5.

[0092] [Table 5]

[0093] 17 is a diagram for explaining the outline and results of the measurement using a surface salinity meter performed in Example 5. (A) is a diagram showing the outline of the measurement using the surface salinity meter. (B) is a graph showing the results of the measurement using the surface salinity meter.

[0094] As shown on the left side of FIG. 17(A), a sample was prepared that was the same as the sample (small piece of bread 16 with salt water dripped on it) used in the sensory evaluation test by humans described with reference to FIG. 16. Next, pressure was applied to the sample 16 according to the distribution measurement method according to the second embodiment of the present invention described with reference to FIG. 2. First, a filter paper 17 was moistened with distilled water, and the sample 16 was placed in contact with its surface. Five seconds later, a flat plate 4 and a weight 3 weighing 200 g in total were placed on the stacked filter paper 17 and sample 16, and pressure was applied for five seconds to cause the exuded salt water to be absorbed by the filter paper 17. As shown on the right side of FIG. 17(A), the filter paper 17 that absorbed the salt water was placed on a surface salinity meter 7 provided with multiple measurement electrodes, and the salt concentration was measured for each measurement electrode, thereby measuring the salt content at multiple positions. Measurements were performed when pressure was applied to the sample 16 and when no pressure was applied to the sample 16. The measurement results are shown in FIG. 17(B) and Table 6. The salinity values ​​shown in FIG. 17(B) and Table 6 are the maximum values ​​among the multiple salinity values ​​measured by the multiple measurement electrodes.

[0095] [Table 6]

[0096] With reference to Fig. 16(B) and Fig. 17(B), we consider whether the difference in taste intensity due to the presence or absence of tongue pressure can be measured by equipment. The graph shown in Fig. 16(B), which shows the results of a sensory evaluation test by humans, was compared with the graph shown in Fig. 17(B), which shows the measurement results using a surface salinity meter. As shown in the graph in Fig. 16(B), when tongue pressure was applied, the human felt the saltiness more strongly. As shown in the graph in Fig. 17(B), when pressure was applied, the measured value of the salt concentration using the surface salinity meter also increased. With respect to the presence or absence of pressure applied to the sample, the results of the sensory evaluation test by humans and the measurement results of the maximum salt concentration using the surface salinity meter showed the same tendency. This showed that the difference in taste intensity felt by humans due to the presence or absence of tongue pressure can be measured by equipment. [Explanation of symbols]

[0097] 1. Solid Foods 2 Absorbent material (filter paper, pH test paper) 3. Weight 4 flat plate 5. Test tube 6 Salt meter 7. Surface Salinity Meter 21 Absorbent piece (section) 71 Measuring electrode 72 Lid 73 Display section

Claims

1. contacting a solid food product with an absorbent; Measuring the distribution of taste components of the food absorbed in the absorbent; A method for measuring the distribution of taste components on the surface of food, comprising:

2. 2. The method of claim 1, wherein the food product is contacted with the absorbent for 20 seconds or less.

3. 2. The method of claim 1, further comprising the step of applying pressure to the food and the absorbent body equivalent to the tongue pressure exerted by a human before placing the food in the mouth and swallowing it.

4. The method of claim 3 , wherein the pressure is applied for no more than 10 seconds.

5. The method of claim 3 , wherein the pressure is in the range of greater than 0 kPa to less than 18 kPa.

6. The method according to claim 1 , wherein the step of measuring the distribution of the taste components comprises measuring the taste components for each of a plurality of compartments of the absorbent body, the surface of which is divided into a plurality of compartments.

7. The method according to claim 1 , wherein the step of measuring the distribution of the taste components comprises measuring the taste components at a plurality of positions on the surface of the absorbent body per measurement.

8. The absorbent changes color in response to the concentration of the taste component, The method according to claim 1 , wherein the step of measuring the distribution of the taste components comprises measuring the distribution of the taste components based on a distribution of the reaction color in the absorbent body.

9. measuring the distribution of taste components on a food surface by the method according to claim 1 to obtain a plurality of measurements of the taste components; a step of predicting the intensity of the taste component based on a maximum value of the measured value of the taste component, the maximum value being determined from a plurality of measured values ​​of the taste component; The method for predicting the intensity of taste components in food comprises:

10. The method according to claim 9 , wherein the step of predicting the intensity of a taste component predicts a sensory evaluation value of the intensity.

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