Food property evaluation method

Abstract

Provided is a food physical property assessment method that enables replication of property change of food in an oral cavity and acquisition of physical quantities corresponding to senses in the oral cavity. This food physical property assessment method involves: placing a food to be assessed on a lower occlusion part 21 of a lower tool 20 provided oppositely to an upper occlusion part 11 of an upper tool 10 and having a shape for generating occlusion with the upper occlusion part 11; linearly reciprocating at least one of the upper tool 10 and the lower tool 20 in a linear direction for causing occlusion or separation therebetween; rotationally reciprocating at least one of the upper tool 10 and the lower tool 20 in a rotational direction where the linear direction is set as a rotation axis; adjusting, by a means other than air pressure, pressure applied between the upper tool 10 and the lower tool 20; measuring physical quantities including a force and torque applied to the upper tool 10 or the lower tool 20; and assessing the properties of the food on the basis of the acquired physical quantities.

Description

[Technical field]

[0001] The present invention relates to a method for evaluating food properties. [Background technology]

[0002] Various measurements are used to evaluate the texture of food when eaten. Evaluation of texture through measurements is expected to be applied to the development of products that suit the tastes and chewing strength of consumers.

[0003] Non-Patent Document 1 reports a study on the "melt in the mouth" of chocolate using thermal analysis. The study using thermal analysis only measures the melting behavior of fats and oils, and does not take into account changes in food properties due to emulsification with saliva that occurs in the mouth.

[0004] Patent Document 1 discloses a chewing simulator having a container and a pair of chewing artificial teeth arranged opposite each other within the container, with the objective of providing a chewing simulator that can obtain aroma and taste components similar to those during actual chewing by reproducing an environment close to the actual oral environment and simulating actual chewing in that environment, and can also reproduce the chewing force of consumers who are considered to have weak chewing power, such as infants and the elderly, and develop products that take into account the chewing power of such consumers.

[0005] Patent Document 2 discloses a food bolus forming device having artificial teeth and an artificial tongue provided in an artificial oral space, with the aim of providing a food bolus forming device that can be used to evaluate the texture of food by reproducing human chewing. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2009-162731 A [Patent Document 2] International Publication No. 2021 / 033619 [Non-patent literature]

[0007] [Non-Patent Document 1] Satoko Shiotsubo, "Application of Thermal Analysis to Food (Part 1)", Cooking Science, 1991, 24.1: 54-61. Summary of the Invention [Problem to be solved by the invention]

[0008] However, there are quite a few cases where the results of texture evaluations using conventional measurements do not match the results of texture evaluations obtained by actually eating food (sensory evaluations).One of the reasons for this is that conventional measurements are performed using methods that do not take into account the changes in food properties in the oral cavity, even though the texture of food when eaten is perceived according to the continuous changes in the food's properties from when it is put in the mouth until it is swallowed.

[0009] For example, when eating chocolate, the chocolate melts due to body heat, is subjected to normal and shear stresses when it comes into contact with the tongue and the mucous membranes in the oral cavity, and is emulsified when mixed with saliva. These events occur continuously from the surface area, and the chocolate is eventually swallowed in a melted and emulsified state. For this reason, in order to evaluate the texture of chocolate by measurement, it is necessary to consider the changes in the properties of the food that occur in response to the above-mentioned successive events.

[0010] For this reason, there is a demand for a method for evaluating food properties that can reproduce the changes in food properties in the oral cavity and obtain physical quantities that correspond to the perception in the oral cavity.

[0011] Therefore, an object of the present invention is to provide a method for evaluating food physical properties that reproduces changes in the properties of food in the oral cavity and can obtain physical quantities that correspond to the perception in the oral cavity. [Means for solving the problem]

[0012] The method for evaluating the physical properties of food of the present invention involves placing the food to be evaluated on the lower engaging portion of a lower jig that is shaped to engage with the upper engaging portion of an upper jig and is arranged opposite the upper engaging portion, causing at least one of the upper jig and the lower jig to move back and forth in a linear direction in which they engage and separate, and causing at least one of the upper jig and the lower jig to move back and forth in a rotational direction about the linear direction as the axis of rotation, while adjusting the pressure applied between the upper jig and the lower jig by means other than air pressure, measuring physical quantities including the force and torque applied to the upper jig or the lower jig, and evaluating the physical properties of the food from the obtained physical quantities. Effect of the Invention

[0013] According to the method for evaluating the physical properties of food of the present invention, the changes in the properties of food in the oral cavity can be reproduced, physical quantities corresponding to the sensation in the oral cavity can be obtained, and the physical properties of food can be evaluated. [Brief description of the drawings]

[0014] [Figure 1] FIG. 1 is a schematic diagram showing the configuration of a food property evaluation device according to the first embodiment. [Diagram 2] FIG. 2 is a schematic diagram showing the configuration of an upper jig and a lower jig of the food property evaluation device of FIG. [Diagram 3] FIG. 3 is a photograph showing an example of the upper jig and the lower jig of the food property evaluation device of FIG. [Figure 4A] FIG. 4A is a schematic diagram showing the operation of an upper jig and a lower jig of the food property evaluation apparatus of FIG. [Figure 4B] FIG. 4B is a schematic diagram showing the operation subsequent to that of FIG. 4A. [Figure 4C] FIG. 4C is a schematic diagram showing the operation subsequent to that of FIG. 4B. [Figure 4D] FIG. 4D is a schematic diagram showing the operation subsequent to that of FIG. 4C. [Figure 5A] FIG. 5A is a graph showing an example of force data according to the first embodiment. [Figure 5B] FIG. 5B is a graph showing an example of torque data according to the first embodiment. [Figure 6] FIG. 6 is a graph showing the change in impulse over time according to the first embodiment. [Figure 7] FIG. 7 is a graph showing the change over time in the absolute value of the torque according to the first embodiment. [Figure 8] FIG. 8 is a graph showing the change in impulse over time according to the second embodiment. [Figure 9] FIG. 9 is a graph showing the change over time in the absolute value of the torque according to the second embodiment. [Figure 10] FIG. 10 is a graph showing the results of the sensory evaluation of food texture according to the second example. [Figure 11] FIG. 11 is a graph showing the results of measuring physical properties according to the second example. [Figure 12A] FIG. 12A is a schematic diagram showing the configuration of the food physical property evaluation device according to the second embodiment, when viewed from one direction, in a state in which an upper jig and a lower jig are engaged with each other. [Figure 12B] FIG. 12B is a schematic diagram showing the configuration of the food physical property evaluation device of FIG. 12A when the upper jig and the lower jig are engaged with each other, as viewed from a direction perpendicular to the one direction. [Figure 13] FIG. 13 is a photograph showing an example of an upper jig and a lower jig of the food property evaluation device of FIG. 12A. [Figure 14A] FIG. 14A is a schematic diagram showing an example of the operation of an upper jig and a lower jig of the food property evaluation device of FIG. 12A viewed from one direction. [Figure 14B] FIG. 14B is a schematic diagram showing the operation subsequent to that of FIG. 14A. [Figure 14C] FIG. 14C is a schematic diagram showing the operation subsequent to that of FIG. 14B. [Figure 14D] FIG. 14D is a schematic diagram showing the operation of FIG. 14A as viewed from another direction. [Figure 14E] FIG. 14E is a schematic diagram showing the operation subsequent to that of FIG. 14D. [Figure 14F] FIG. 14F is a schematic diagram showing the operation subsequent to that of FIG. 14E. [Figure 14G]FIG. 14G is a schematic diagram of another example of the operation of the upper jig and the lower jig of the food physical property evaluation device of FIG. 12A viewed from one direction. [Figure 14H] FIG. 14H is a schematic diagram showing the operation subsequent to that of FIG. 14G. [Figure 14I] FIG. 14I is a schematic diagram showing the operation subsequent to that of FIG. 14H. [Figure 14J] FIG. 14J is a schematic diagram showing the operation subsequent to that of FIG. 14I. [Figure 15A] FIG. 15A is a graph showing an example of force data according to the third embodiment. [Figure 15B] FIG. 15B is a graph showing an example of impulse data according to the third embodiment. [Figure 16] FIG. 16 is a graph showing the change in impulse over time according to the fourth embodiment. [Figure 17] FIG. 17 is a photograph showing the upper and lower jigs of a modified food property evaluation device. [Figure 18] FIG. 18 is a graph showing the total work amount (relative value) of the masseter muscles versus the sum of impulses (relative value) according to the fifth embodiment. [Figure 19] FIG. 19 is a graph showing the sum of impulses and the total work load (relative value) of the masseter muscles according to the fifth embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, an embodiment of the present invention will be described. The embodiment described below is merely an example, and can be appropriately modified within a scope obvious to those skilled in the art.

[0016] First Embodiment (Configuration of food property evaluation device) Fig. 1 is a schematic diagram showing the configuration of a food property evaluation device 1 of the present embodiment. The food property evaluation device 1 has an upper jig 10, a lower jig 20, a sensor 12, a drive unit 30, and a measurement control unit 40. Fig. 2 is a schematic diagram showing the configurations of the upper jig 10 and the lower jig 20 of the food property evaluation device 1 of Fig. 1.

[0017] The upper jig 10 and the lower jig 20 are oral cavity models having a shape suitable for evaluating the physical properties of chocolate, and the food physical property evaluation device 1 of this embodiment can be particularly suitably used for evaluating the physical properties of chocolate.

[0018] The upper jig 10 is provided with an upper mating portion 11. The upper mating portion 11 of the upper jig 10 has a shape having a semispherical protrusion at its tip, for example.

[0019] The lower jig 20 is provided such that the lower engagement portion 21, which is shaped to engage with the upper engagement portion 11, faces the upper engagement portion 11. The lower engagement portion 21 is shaped to have a recess so as to engage with the upper engagement portion 11. The recess is shaped such that the inner wall surface is a semispherical surface.

[0020] The upper jig 10 and the lower jig 20 are made of a resin having a hardness suitable for constructing an intraoral model, such as ABS (acrylonitrile-butadiene-styrene copolymer) resin, acrylic resin, or a fluorine-containing resin such as polyvinylidene fluoride.

[0021] The sensor 12 is incorporated in the upper jig 10 and measures a physical quantity applied to the upper jig 10. The sensor 12 may be embedded in the upper jig 10. The sensor 12 is, for example, a six-axis sensor. The physical quantity measured by the six-axis sensor includes, for example, a force and a torque applied to the upper jig 10.

[0022] The driving unit 30 has, for example, a motor. The driving unit 30 drives the lower jig 20 so that the lower jig 20 performs a reciprocating linear motion LR in a linear direction in which the lower jig 20 engages with and separates from the upper jig 10. The driving unit 30 also drives the upper jig 10 so that the upper jig 10 performs a reciprocating rotational motion RR in a rotational direction about a rotation axis AX that is the linear direction of the reciprocating linear motion LR of the lower jig 20.

[0023] The food property evaluation device 1 has a pressure adjustment unit that adjusts the pressure applied between the upper jig 10 and the lower jig 20 when the upper bite portion 11 of the upper jig 10 and the lower bite portion 21 of the lower jig 20 come into contact with each other during bite by means other than air pressure. The pressure adjustment unit includes a solid elastic body such as a motor or a spring, and adjusts the pressure applied between the upper jig 10 and the lower jig 20 by the power of the motor or the elastic force of the solid elastic body. When the pressure adjustment unit is motor-driven, it may be driven by the motor constituting the drive unit 30. By using a motor, it is possible to adjust the pressure more easily and with higher precision and reproduce the chewing movement than when air pressure with large hysteresis (history effect) is used.

[0024] The measurement control unit 40 controls the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotational motion RR of the upper jig 10 by the drive unit 30. The measurement control unit 40 also measures the physical quantity applied to the upper jig 10 from the output of the sensor 12. The measurement control unit 40 can obtain impulse data by integrating the measured force data over time.

[0025] The food property evaluation device 1 places the food FA to be evaluated on the lower bite portion 21 and drives the lower jig 20 to perform a reciprocating linear motion LR, while driving the upper jig 10 to perform a reciprocating rotational motion RR, and evaluates the physical properties of the food FA from the physical quantities (measured values) obtained from the output of the sensor 12 when the upper jig 10 is driven to perform a reciprocating rotational motion RR.

[0026] In the food property evaluation device 1, for example, the upper jig 10 and the lower jig 20 are disposed at positions such that the upper jig 10 and the lower jig 20 do not come into contact with each other even when they are closest to each other. When the food FA to be evaluated is present on the lower bite portion 21, a force according to a set bite force is applied from the lower jig 20 to the food FA, and is further applied to the upper jig 10 via the food FA. When the upper jig 10 and the lower jig 20 bite each other, a force exceeding the set bite force is not applied.

[0027] In the food property evaluation device 1, for example, a cylindrical protective part 22 is provided on the outer periphery of the lower jig 20. The protective part 22 prevents the food FA from flying out from the space between the upper jig 10 and the lower jig 20 to the outside.

[0028] The food property evaluation device 1 further includes an artificial saliva supplying section 50 that adds and flows artificial saliva between the upper jig 10 and the lower jig 20 at a predetermined flow rate. An inflow tube 51 extends from the artificial saliva supplying section 50 through the protective section 22 into the space between the upper jig 10 and the lower jig 20. In FIG. 1, only one inflow tube 51 is provided, but multiple inflow tubes may be provided. Under the control of the measurement control section 40, artificial saliva is added and flows between the upper jig 10 and the lower jig 20 at a predetermined flow rate. For example, a 0.02% aqueous solution of xanthan gum that approximates the flow characteristics of saliva can be used as the artificial saliva. Alternatively, an aqueous solution containing sodium bicarbonate, dipotassium hydrogen phosphate trihydrate, sodium chloride, potassium chloride, calcium chloride dihydrate, and mucin and adjusted to pH 6.95 with hydrochloric acid can be used. Alternatively, one in which amylase has been added to these can be used.

[0029] The food property evaluation device 1 is provided such that, for example, at least a portion including the upper jig 10 and the lower jig 20 can be adjusted to a predetermined temperature. The predetermined temperature is, for example, a temperature close to body temperature. The portion including the upper jig 10 and the lower jig 20 may be the entire food property evaluation device 1. The temperature can be adjusted, for example, using a hot air device.

[0030] Fig. 3 is a photograph showing an example of the upper jig 10 and the lower jig 20 of the food property evaluation device 1 of Fig. 1. The upper jig 10 is provided with an upper engagement part 11 having a shape with a hemispherical protrusion at the tip. The lower jig 20 is provided with a lower engagement part 21 having a recess shape with a hemispherical surface as the inner wall surface so as to engage with the upper engagement part 11.

[0031] (Methods for evaluating food properties) A method for evaluating food physical properties according to this embodiment will be described. The method for evaluating food physical properties according to this embodiment is carried out using a food physical property evaluation device 1 according to this embodiment. The food physical property evaluation device 1 is configured to include an upper jig 10 provided with an upper bite portion 11, a lower jig 20 provided with a lower bite portion 21 shaped to bite with the upper bite portion 11 so as to face the upper bite portion 11, and a sensor 12 incorporated in the upper jig 10 for measuring a physical quantity applied to the upper jig 10. First, the food FA to be evaluated is placed on the lower bite portion 21 thus configured.

[0032] Next, the drive unit 30 drives the lower jig 20 so that the lower jig 20 performs a reciprocating linear motion LR in a direction in which the lower jig 20 engages with the upper jig 10, and drives the upper jig 10 so that the upper jig 10 performs a reciprocating rotational motion RR about the rotation axis AX in the direction of the reciprocating linear motion LR of the lower jig 20. When the upper engaging portion 11 of the upper jig 10 and the lower engaging portion 21 of the lower jig 20 come into contact during engagement, the drive unit 30 adjusts the pressure applied between the upper jig 10 and the lower jig 20.

[0033] A specific example of the reciprocating linear motion LR of the lower jig 20 and the reciprocating rotational motion RR of the upper jig 10 will be described. Fig. 4A is a schematic diagram showing the motion of the upper jig 10 and the lower jig 20 of the food property evaluation device 1 of Fig. 1. First, a food FA to be evaluated, such as chocolate, is placed on the lower bite portion 21 of the lower jig 20. Next, the lower jig 20 is raised in the first linear motion direction LR1, and the lower bite portion 21 of the lower jig 20 is bitten off the upper bite portion 11 of the upper jig 10.

[0034] 4B, the lower mating portion 21 of the lower jig 20 mated with the upper mating portion 11 of the upper jig 10, so that the food FA was crushed with a predetermined force into the gap between the lower mating portion 21 and the upper mating portion 11. In this state, the upper jig 10 was rotated in the first rotational motion direction RR1, so that the upper mating portion 11 of the upper jig 10 was brought into contact with the food FA and subjected to a shearing motion.

[0035] Next, as shown in FIG. 4C, the rotation of the upper jig 10 in the first rotational motion direction RR1 is stopped, and the lower jig 20 is lowered in the second linear motion direction LR2, thereby releasing the engagement between the lower engaging portion 21 of the lower jig 20 and the upper engaging portion 11 of the upper jig 10.

[0036] 4D, the lower jig 20 is raised in the first linear motion direction LR1, and the lower mating portion 21 of the lower jig 20 is mated with the upper mating portion 11 of the upper jig 10. In this state, the upper jig 10 is rotated in the second rotational motion direction RR2, whereby the upper mating portion 11 of the upper jig 10 is brought into contact with the food FA and subjected to a shearing motion.

[0037] 4A to 4D are repeated. Among the above operations, the process in which the lower jig 20 rises from the lowest position, engages with the upper jig 10, and then descends back to the lowest position is also referred to as one compression.

[0038] As described above, the lower jig 20 performs the reciprocating linear motion LR and the upper jig 10 performs the reciprocating rotational motion RR, and at the same time, physical quantities are measured from the output of the sensor 12. The physical properties of the food FA are evaluated from the obtained physical quantities.

[0039] The food property evaluation device 1 allows the user to set items such as bite force (maximum force applied to food), chewing speed (number of bites per unit time: bite speed), artificial saliva addition flow rate, number of chews (number of bites), and temperature.

[0040] In the food property evaluation device 1, the appearance of the food bolus during and after a predetermined number of chewings can be visually confirmed, and the food bolus can also be used to measure other physical properties. From the output of the sensor 12, the force acting on the upper jig 10 during bite and the torque acting on the upper jig 10 due to rotational shear between the upper jig 10 and the lower jig 20 are measured. The measurement control unit 40 also obtains impulse data by integrating the measured force data over time. Also, the time change of physical quantities, such as the time change of force (impulse when integrated) and the time change of torque, are obtained.

[0041] (Action and effect) The movements of the upper jig 10 and the lower jig 20 of the food property evaluation device 1 of this embodiment simulate the tongue-rubbing movement in the oral cavity. According to the food property evaluation device 1 and evaluation method of this embodiment, the tongue-rubbing movement can be simulated to reproduce the property change of food in the oral cavity, and physical quantities corresponding to the perception in the oral cavity can be obtained. For example, force (impulse when integrated) and torque can be obtained for the food to be evaluated. In addition, time changes in physical quantities corresponding to the perception in the oral cavity can be obtained for the food to be evaluated. For example, time changes in force (impulse when integrated) and time changes in torque can be obtained for the food to be evaluated. From these data, food properties can be evaluated.

[0042] Conventionally, an intraoral model that simulates the tongue-rubbing motion has not been known. The food property evaluation device 1 of the present embodiment improves the reproducibility of food property changes in the oral cavity by simulating the tongue-rubbing motion, and makes it possible to obtain physical quantities that correspond more closely to the perception in the oral cavity.

[0043] In particular, the food property evaluation device 1 of this embodiment can obtain a physical quantity corresponding to the sensation caused by the tongue sliding motion by measuring the torque applied to the upper jig 10 or the lower jig 20. Furthermore, the food property evaluation device 1 of this embodiment performs a reciprocating linear motion in the vertical direction, so that the actual movement in the oral cavity can be reproduced more accurately.

[0044] <First Example> In the food property evaluation device 1 of the first embodiment, a test was performed using a commercially available chocolate sample of about 2.5 g, driving the upper jig 10 and the lower jig 20 in the operation shown in FIG. 4A to FIG. 4D. The test was performed for 120 seconds (120 chews) under the conditions of a compression interval of 1 time / second, a bite force of 200 N, and an angular velocity of 180° / s (the rotation direction was reversed at each compression interval). The temperature of the jig surface in contact with the chocolate was adjusted to 36.5°C to 37.0°C. The artificial saliva was added to the device in an amount of 1 ml to simulate saliva retained in the oral cavity, and was added at a flow rate of 2 ml / min during the test. During the test, the force applied to the upper jig 10 by the sensor 12 and the torque applied to the upper jig 10 by the rotational shear between the upper jig 10 and the lower jig 20 were measured.

[0045] FIG. 5A is a graph showing an example of force data obtained by the food property evaluation device 1 in FIG. 1. In this graph, one peak appears for one compression. By integrating for each compression, the impulse value for each compression can be calculated. The impulse change profile during the test can be obtained from the moving average of the impulse for every 10 compressions.

[0046] Fig. 5B is a graph showing an example of torque data obtained by the food property evaluation device 1 of Fig. 1. Since rotation in the first rotational motion direction RR1 and rotation in the second rotational motion direction RR2 are alternated for each compression, the torque is plotted as a graph in which positive and negative peaks appear alternately.

[0047] Figure 6 is a graph showing the time change of impulse obtained by the food property evaluation device 1 of Figure 1. The impulse value was calculated by integrating the force graph for each compression, and the profile of the time change of the impulse during the test was obtained from the moving average of the impulse for every 10 compressions.

[0048] In the graph of Figure 6, the time domain can be divided into three: domain 1 where the impulse remains almost the same (slope is almost zero), domain 2 where the impulse decreases (slope is negative and almost constant), and domain 3 where the impulse remains almost the same (slope is almost zero). In each domain, a regression line with a slope of almost zero or a slope of negative and constant is shown.

[0049] The three regions in the profile of the time change in impulse can be assumed to correspond to the stages in the change in the properties of the chocolate and can be explained as follows. Region 1 is the period when heat and force are applied and the surrounding area becomes wet, but fracturing, melting, and emulsification have not yet occurred, or if they have occurred, they are localized. Region 2 is the period when fracturing, melting, and emulsification begin to occur and the chocolate as a whole "melts." Region 3 is the period when melting and emulsification of the chocolate are complete.

[0050] The entire profile of the time change of the impulse and the feature quantities of each region can be used as indexes for the physical property evaluation. The feature quantities of the entire profile of the time change of the impulse that can be used as indexes for the physical property evaluation include the maximum value, minimum value, average value, and standard deviation. The feature quantities of region 1, region 2, and region 3 that can be used as indexes for the physical property evaluation include the maximum value, minimum value, average value, slope of the regression line, and time of the region.

[0051] As described above, the food is divided into regions where the behavior of the time change of the impulse differs, and the physical properties of the food are evaluated for each region from the obtained impulse value.

[0052] Fig. 7 is a graph showing the change over time in the absolute value of torque obtained by the food property evaluation device 1 of Fig. 1. The profile of the change over time in torque during the test was determined from the moving average of the torque every 10 compressions.

[0053] In the graph of FIG. 7, the time domain can be divided into four regions: Region 1 where the torque decreases (the slope is negative and nearly constant), Region 2 where the torque remains almost unchanged (the slope is nearly zero), Region 3 where the torque increases, peaks, and then decreases (the slope is positive, peaks, and then becomes negative), and Region 4 where the torque remains almost unchanged (the slope is nearly zero).

[0054] The four regions in the profile of the torque change over time can be assumed to correspond to the stages of change in the properties of the chocolate and can be explained as follows. In region 1, heat and force are applied, and the surrounding area becomes wet, but fracturing, melting, and emulsification have not yet occurred, or even if they have occurred, they are localized. In region 2, fracturing, melting, and emulsification begin to occur, but are limited, and the increase in the contact area with the upper jig 10 and the lower jig 20 is small. In region 3, the contact area with the upper jig 10 and the lower jig 20 increases due to fracturing and melting, and the melted chocolate thickens due to the mixture of water, and then the resistance begins to decrease as melting and emulsification progress. In region 4, the melting and emulsification of the chocolate are completed. Region 4 may not appear depending on the test conditions.

[0055] The entire profile of the torque change over time and the feature values ​​of each region can be used as an index for the physical property evaluation. The feature values ​​of the entire profile of the torque change over time that can be used as an index for the physical property evaluation include the maximum value, minimum value, average value, and standard deviation. The feature values ​​of region 1, region 2, and region 4 that can be used as an index for the physical property evaluation include the maximum value, minimum value, average value, slope of the regression line, and time of the region. The feature values ​​of region 3 that can be used as an index for the physical property evaluation include the maximum value, minimum value, average value, slope of the regression line in the part where the slope is positive up to the peak, slope of the regression line in the part where the slope is negative after the peak, peak time, height H of the peak from the baseline BL, and integral value of the peak (area of ​​the region between the baseline BL) AP. Here, the baseline BL is a straight line connecting the start point and the end point of the peak.

[0056] As described above, the food is divided into regions in which the behavior of the torque change over time differs, and the physical properties of the food are evaluated from the torque value obtained for each region.

[0057] <Second Example> In the food property evaluation device 1 of the first embodiment, a test similar to that in the first example was performed on two types of commercially available chocolate (chocolate CA and chocolate CB, approximately 2.5 g of sample). During the test, the force and torque applied to the upper jig 10 by the sensor 12 were measured.

[0058] Figure 8 is a graph showing the time change of the impulse obtained for two types of chocolate (chocolate CA and chocolate CB). The impulse value was calculated by integrating the force graph for each compression, and the profile of the time change of the impulse during the test was obtained from the moving average of the impulse every 10 compressions.

[0059] It was confirmed that the impulse of chocolate CB started to decrease earlier than that of chocolate CA.

[0060] Figure 9 is a graph showing the time variation of the absolute value of the torque obtained for two types of chocolate (chocolate CA and chocolate CB). The profile of the time variation of the torque during the test was calculated from the moving average of the torque every 10 compressions.

[0061] It was confirmed that the peak in the torque time profile of the chocolate CB appeared earlier than that of the chocolate CA.

[0062] Eleven expert panel members were given 5.0 g samples of two types of chocolate (Chocolate CA and Chocolate CB) and were instructed to chew them 10 times, then crush them between the upper palate and tongue to allow them to melt and swallow them. They were then asked to rate the samples on a 7-point scale from high to low, ranging from +3 points, +2 points, +1 point, 0 points, -1 point, -2 points, to -3 points, for each of the following characteristics: "speed at which the chocolate melts," "sluggish feeling," "ease of spreading in the mouth," and "condition inside the mouth after swallowing."

[0063] Figure 10 is a graph showing the results of the sensory evaluation of texture. The graph shows the scores for each of the categories of "speed of melting," "sluggishness," "ease of spreading in the mouth," and "state of the mouth after swallowing" for two types of chocolate (chocolate CA and chocolate CB). According to the results of the sensory evaluation of texture, chocolate CB melted faster than chocolate CA, was not sticky, spread easily in the mouth, and left a smooth state in the mouth after swallowing.

[0064] The above sensory evaluation results can be estimated and explained in association with each feature amount of the profile of time change of impulse in FIG. 8 and the profile of time change of torque in FIG. 9 as follows.

[0065] FIG. 11 is a graph showing the results of physical property measurements in the second embodiment. "Speed ​​of melting" is negatively correlated with region 1 of the impulse. "Sluggish feeling" is positively correlated with the height of the peak in region 3 of the torque, or with the time of the peak. It is thought that chocolate changes from an oil continuous phase to a water continuous phase just before being swallowed, and the viscosity increases during the phase change, causing the chocolate to be sluggish. "Ease of spreading in the mouth" is negatively correlated with the height of the peak in region 3 of the torque, or with the time of the peak. "State of the mouth after swallowing" is negatively correlated with the average value of region 3 of the impulse.

[0066] The data measured as the physical properties of the food matched the results of the sensory test, and the sensory test results matched the state of the chocolate estimated from the time changes in impulse and torque.

[0067] <Second embodiment> The food property evaluation device of the present embodiment has the same configuration as the food property evaluation device 1 of the first embodiment, except that the upper jig 60 and the lower jig 70 are configured as follows.

[0068] The upper jig 60 and lower jig 70 of this embodiment are oral cavity models with a shape suitable for evaluating the physical properties of chocolate snacks, and the food physical property evaluation device of this embodiment can be particularly suitably used for evaluating the physical properties of chocolate snacks.

[0069] Fig. 12A is a schematic diagram showing the configuration of the upper jig 60 and the lower jig 70 of the food property evaluation device of this embodiment in a mated state when viewed from one direction. The upper jig 60 is provided with an upper mating portion 61 at its tip. The upper mating portion 61 has a shape in which convex portions and concave portions are alternately arranged in the circumferential direction, for example, four convex portions and four concave portions between them are alternately arranged in the circumferential direction. Fig. 12A is a diagram showing the shape of a first convex portion 61A, which is one of the four convex portions.

[0070] The lower jig 70 is provided such that a lower mating portion 71 having a shape that mating with the upper mating portion 61 faces the upper mating portion 61. The lower mating portion 71 has a shape that is provided with a convexo-concave shape that corresponds to the position where it matings with the concave-convex shape of the upper mating portion 61.

[0071] Fig. 12B is a schematic diagram showing the configuration of the food property evaluation device of Fig. 12A when the upper jig 60 and the lower jig 70 are engaged, as viewed from another direction perpendicular to the one direction. Fig. 12A shows the shape of a second protrusion 61B, which is one of the four protrusions. The second protrusion 61B is a protrusion with a sharper tip than the first protrusion 61A.

[0072] The upper mating portion 61 of the upper jig 60 in this embodiment has a shape in which the above-mentioned first convex portion 61A and the second convex portion 61B are alternately arranged in the circumferential direction. That is, the first convex portion 61A extending in one direction and the second convex portion 61B extending in a direction perpendicular to the one direction are cross-shaped. On the other hand, the lower mating portion 71 of the lower jig 70 has a shape in which concave portions and convex portions having a shape that matches or is close to the shape of the first convex portion 61A, which has a more obtuse angle than the second convex portion 61B, are alternately arranged in the circumferential direction. Due to the above configuration, when the second convex portion 61B of the upper mating portion 61 and the lower mating portion 71 are mated, there is no or almost no gap between the surface of the first convex portion 61A and the uneven surface of the lower mating portion 71, but there is a gap between the surface of the second convex portion 61B and the uneven surface of the lower mating portion 71.

[0073] As in the first embodiment, the sensor 62 is incorporated in the upper jig 60 and measures a physical quantity applied to the upper jig 60. In addition, the lower jig 70 is provided with a cylindrical protective portion 72, for example, on its outer periphery.

[0074] The lower jig 70 of the above configuration is arranged to be capable of reciprocating linear motion in a linear direction in which it engages with the upper jig 60, as in the first embodiment, and the upper jig 60 is arranged to be capable of reciprocating rotational motion with the direction of the reciprocating linear motion of the lower jig 70 as the rotation axis.

[0075] The upper mating portion 61 of the upper jig 60 can be mated with the lower mating portion 71 at a position where it can be deeply mated, that is, at an arrangement where the position of the most protruding tip of the convex portion of the upper jig 60 coincides with the position of the most recessed part of the concave portion of the lower jig 70.

[0076] It is also possible for the lower jig 70 to engage with the upper jig 60 at a position that is shifted in the circumferential direction from the arrangement in which the most protruding tip of the convex portion of the upper jig 60 coincides with the most recessed portion of the concave portion of the lower jig 70. The operation of the upper jig 60 in this case will be described later.

[0077] 13 is a photograph showing an example of an upper jig 60 and a lower jig 70 of the food property evaluation device of this embodiment. The upper jig 60 is provided with an upper mating portion 61 including a first convex portion 61A and a second convex portion 61B. The lower jig 70 is provided with a lower mating portion 71 having an uneven shape that can matingly engage with the upper mating portion 61.

[0078] Next, the food property evaluation method of this embodiment will be described. First, regarding the relative circumferential positions of the upper jig 60 and the lower jig 70, a case will be described in which the upper mating portion 61 of the upper jig 60 and the lower mating portion 71 are mated at the position where they can be mated most deeply, that is, the position of the most protruding tip of the convex portion of the upper jig 60 and the position of the most recessed portion of the concave portion of the lower jig 70 are aligned.

[0079] Fig. 14A is a schematic diagram of an example of the operation of the upper jig 60 and the lower jig 70 of the food physical property evaluation device of Fig. 12A when viewed from one direction. As in the first embodiment, the food FB to be evaluated is placed on the lower bite portion 71. Next, the lower jig 70 is raised in the first linear motion direction LR1, and the lower bite portion 71 of the lower jig 70 is brought into bite with the upper bite portion 61 of the upper jig 60.

[0080] Next, as shown in FIG. 14B, the lower mating portion 71 of the lower jig 70 mated with the upper mating portion 61 of the upper jig 60, so that the food FB is crushed in the gap between the lower mating portion 71 and the upper mating portion 61 with a predetermined force.

[0081] 14C, the lower jig 70 is lowered in the second linear motion direction LR2 to release the engagement between the lower engaging portion 71 of the lower jig 70 and the upper engaging portion 61 of the upper jig 60. Since there is no or almost no gap between the surface of the first convex portion 61A and the uneven surface of the lower engaging portion 71, the food FB is crushed to a uniform thickness.

[0082] The above operation will be described when viewed from another direction perpendicular to the one direction. Fig. 14D is a schematic diagram of an example of the operation of the upper jig 60 and the lower jig 70 of the food property evaluation device of Fig. 12A when viewed from another direction perpendicular to the one direction. The food FB to be evaluated is placed on the lower bite portion 71, and the lower jig 70 is raised in the first linear motion direction LR1, and the lower bite portion 71 of the lower jig 70 is bitten by the upper bite portion 61 of the upper jig 60.

[0083] Next, as shown in FIG. 14E, the lower mating portion 71 of the lower jig 70 mated with the upper mating portion 61 of the upper jig 60, so that the food FB is crushed in the gap between the lower mating portion 71 and the upper mating portion 61 with a predetermined force.

[0084] 14F, the lower jig 70 is lowered in the second linear motion direction LR2 to release the engagement between the lower engaging portion 71 of the lower jig 70 and the upper engaging portion 61 of the upper jig 60. Since the engagement occurs with a gap between the surface of the second convex portion 61B and the uneven surface of the lower engaging portion 71, the food FB is broken in the center.

[0085] Next, regarding the relative circumferential positions of the upper jig 60 and the lower jig 70, we will explain the case where the lower jig 70 engages with the upper jig 60 at a position that is circumferentially shifted from the arrangement in which the most protruding tip of the convex portion of the upper jig 60 and the most recessed portion of the concave portion of the lower jig 70 coincide with each other.

[0086] 14G is a schematic diagram of an example of the operation of the upper jig 60 and the lower jig 70 of the food property evaluation device of FIG. 12A when viewed from one direction. As in the first embodiment, the food FB to be evaluated is placed on the lower engagement part 71. Next, the lower jig 70 is raised in the first linear motion direction LR1, and the lower engagement part 71 of the lower jig 70 is engaged with the upper engagement part 61 of the upper jig 60. Here, the upper jig 60 rotates in the second rotational motion direction RR2 (or the first rotational motion direction RR1), and the lower jig 70 engages with the upper jig 60 at a position shifted in the circumferential direction from the position where the most protruding tip of the convex part of the upper jig 60 and the most recessed part of the concave part of the lower jig 70 coincide with each other.

[0087] Next, as shown in Fig. 14H, the tip of the convex part (the first convex part 61A or the second convex part 61B) of the upper engagement part 61 comes into contact with the inclined surface constituting the concave part and the convex part of the lower engagement part 71. In this state, the lower jig 70 is raised in the first linear motion direction LR1 to engage the upper jig 60 with the lower jig 70, and the tip of the convex part (the first convex part 61A or the second convex part 61B) of the upper engagement part 61 slides on the inclined surface constituting the concave part and the convex part of the lower engagement part 71 while rotating the upper jig 60 in the first rotational motion direction RR1. As a result, the upper engagement part 61 of the upper jig 60 performs a sliding motion while coming into contact with the food FB. Here, the tip of the convex part of the upper engagement part 61 is slid on the inclined surface while rotating the upper jig 60 in the first rotational motion direction RR1. However, the tip of the convex part of the upper engagement part 61 may be slid on the inclined surface while rotating the upper jig 60 in the second rotational motion direction RR2. The direction in which the tip of the convex part of the upper engagement part 61 slides on the inclined surface constituting the concave part and the convex part of the lower engagement part 71 is the direction in which the position of the most protruding tip of the convex part of the upper engagement part 61 and the position of the most recessed part of the recess of the lower engagement part 71 are aligned. The tip of the convex part of the upper engagement part 61 may slide on the inclined surface so as to slide at least a part of the inclined surface. The tip may be slid until the position of the most protruding tip of the convex part of the upper engagement part 61 and the position of the most recessed part of the recess of the lower engagement part 71 are aligned.

[0088] The upper jig 60 and the lower jig 70 are arranged in such a position that, when the position of the tip of the convex part of the upper engagement part 61 coincides with the position of the most recessed part of the recess of the lower engagement part 71, the upper jig 60 and the lower jig 70 do not come into contact with each other even when they are closest to each other. When the food FB to be evaluated is present on the lower engagement part 71, a force according to the set bite force is applied from the lower jig 70 to the food FB, and is further applied to the upper jig 60 via the food FB. When the upper jig 60 and the lower jig 70 are engaged with each other, a force exceeding the set bite force is not applied.

[0089] In the food property evaluation device of this embodiment, as described above, when the upper engaging portion 61 engages at a position circumferentially shifted from the arrangement in which the most protruding tip of the convex portion and the most recessed portion of the concave portion of the lower engaging portion 71 coincide, it becomes possible for the tip of the convex portion of the upper engaging portion 61 (the first convex portion 61A or the second convex portion 61B) to come into contact with the sloping surface that constitutes the convex portion and concave portion of the lower engaging portion 71.

[0090] Next, as shown in FIG. 14I, the positions of the convex portion of the upper jig 60 and the concave portion of the lower jig 70 are interlocked until they are aligned, and then, as shown in FIG. 14J, the lower jig 70 is lowered in the second linear motion direction LR2 to release the interlocking between the lower interlocking portion 71 of the lower jig 70 and the upper interlocking portion 61 of the upper jig 60.

[0091] In the food property evaluation method of this embodiment, the operations of Fig. 14G to Fig. 14J are included. Only the operations of Fig. 14G to Fig. 14J may be repeated. In this case, the angle of the upper jig 60, which is arranged so that the position of the convex part of the upper jig 60 and the position of the concave part of the lower jig 70 coincide with each other, may be rotated by 90° each time one or many compression steps are completed. When the operations of Fig. 14A to Fig. 14C (or Fig. 14D to Fig. 14F viewed from an orthogonal direction) are included, the upper jig 60 is rotated by 90° each time one or many compression steps are completed, so that the angle at which the upper bite part 61 hits the food FB during bite can be changed. After the operations of Fig. 14A to Fig. 14C (or Fig. 14D to Fig. 14F viewed from an orthogonal direction) are performed for one or many compression steps, the operations of Fig. 14G to Fig. 14J may be performed for one or many compression steps. 14G to 14J may be performed once or multiple times for the number of compression steps, and then the operation of FIGS. 14A to 14C (or FIGS. 14D to 14F viewed from an orthogonal direction) may be performed once or multiple times for the number of compression steps. Furthermore, one or multiple compression steps of the operation of FIGS. 14A to 14C (or FIGS. 14D to 14F viewed from an orthogonal direction) and one or multiple compression steps of the operation of FIGS. 14G to 14J may be alternately repeated. In addition, the operation of FIGS. 14A to 14C (or FIGS. 14D to 14F viewed from an orthogonal direction) and the operation of FIGS. 14G to 14J may be appropriately combined.

[0092] A food suitable for evaluation by the food property evaluation device of this embodiment is a chocolate snack. The chocolate snack is, for example, a snack made of chocolate containing puffs. Various types of puffs can be applied, but soybean puffs are preferable, and soy protein puffs are more preferable. The soybean puffs are puffed using soy protein as the main ingredient, and the soy protein puffs are puffed using soy protein concentrated ingredient.

[0093] The movements of the upper jig 60 and the lower jig 70 of the food physical property evaluation device of this embodiment shown in Figs. 14G to 14J above simulate the tooth sliding movement in the oral cavity. According to the food physical property evaluation device and evaluation method of this embodiment, the tooth sliding movement can be simulated to reproduce the property change of the food in the oral cavity, and physical quantities corresponding to the perception in the oral cavity can be obtained. For example, force (impulse when integrated) and torque can be obtained for the food to be evaluated. In addition, time changes in physical quantities corresponding to the perception in the oral cavity can be obtained for the food to be evaluated. For example, time changes in force (impulse when integrated) and time changes in torque can be obtained for the food to be evaluated. From these data, food physical properties can be evaluated.

[0094] Conventionally, there has been no known intraoral model that continuously simulates the breaking and sliding motions of teeth. In the food property evaluation device of this embodiment, by continuously simulating the breaking and sliding motions of teeth, it is possible to improve the reproducibility of the changes in food properties in the oral cavity and obtain physical quantities that correspond more closely to the perception in the oral cavity.

[0095] In particular, the food property evaluation device of this embodiment can obtain a physical quantity corresponding to the sensation caused by the tongue sliding motion by measuring the torque applied to the upper jig 60 or the lower jig 70. Furthermore, the food property evaluation device of this embodiment performs a reciprocating linear motion in the vertical direction, so that the actual movement in the oral cavity can be reproduced more accurately.

[0096] <Third Example> In the food property evaluation device of the second embodiment, a test was performed by driving the upper jig 60 and the lower jig 70 using about 8.0 g of a chocolate snack sample. The test was performed with a bite force of 400 N, 60 chews, and a chewing speed of 49 chews / min. The temperature of the jig surface in contact with the chocolate snack was adjusted to 33°C to 35°C. The artificial saliva was added to the device at 0.7 ml to simulate saliva retained in the oral cavity, and was added at a flow rate of 4 ml / min during the test. Of the 60 chews, the first to tenth were compressions shown in Figs. 14A to 14C (Figs. 14D to 14F), and the subsequent 11th to 60th were compressions including a motion simulating a tooth shearing motion shown in Figs. 14G to 14J. During the test, the force applied to the upper fixture 60 was measured by the sensor 62, and the impulse was calculated from the obtained force.

[0097] FIG. 15A is a graph showing an example of force data obtained by the food property evaluation device of FIG. 12A. In this graph, one peak appears for one compression. By integrating for each compression, the impulse value for each compression can be calculated. The impulse change profile during the test can be obtained from the moving average of the impulse for every 10 compressions.

[0098] Fig. 15B is a graph showing an example of impulse data obtained by the food property evaluation device of Fig. 12A. From Fig. 15A, the impulse value for each compression was calculated by integrating each compression.

[0099] <Fourth Example> In the food property evaluation device of the second embodiment, a test similar to that of the third embodiment was performed on two types of commercially available chocolate snacks (chocolate snack CSA and chocolate snack CSB, about 8.0 g of sample). During the test, the force applied to the upper jig 60 by the sensor 62 was measured.

[0100] Here, Chocolate Snack CSA and Chocolate Snack CSB ​​are both chocolate snacks with high protein content, but Chocolate Snack CSA uses powdered ingredients as the main protein ingredient, while Chocolate Snack CSB ​​uses soybean puffs as the main protein ingredient.

[0101] Figure 16 is a graph showing the time change of impulse obtained for two types of chocolate snacks (Chocolate Snack CSA and Chocolate Snack CSB). The impulse value was calculated by integrating the force graph for each compression, and the profile of the time change of the impulse during the test was obtained from the moving average of the impulse for every 10 compressions.

[0102] It was confirmed that the impulse of the Chocolate Snack CSB ​​was higher for a longer period than that of the Chocolate Snack CSA, and continued throughout the entire test time. Soybean puffs are processed foods whose main ingredient is soy protein, and their use in confectionery products increases the protein content of the product and gives it a crispy, chewy texture. It is believed that the Chocolate Snack CSB ​​has a higher impulse value in the early stages of chewing because it contains soybean puffs. Furthermore, while the Chocolate Snack CSA dissolves in the latter half of chewing due to mixing with saliva, the Chocolate Snack CSB ​​maintains its chewiness until the end, even in the latter half of chewing, due to the influence of the soybean puffs, which do not easily dissolve.

[0103] <Modification> FIG. 17 is a photograph showing an upper jig 60X and a lower jig 70X of the food property evaluation device of this modified example. A food suitable for evaluation with the food property evaluation device of this modified example is gummy candy. The lower jig 70X is provided with a lower engagement portion 71X having a shape in which multiple protrusions in the shape of a quadrangular pyramid are arranged. The protrusions of the lower engagement portion 71X are in the shape of a quadrangular pyramid with a square base with sides of 13 mm. The upper jig 60X is provided with an upper engagement portion 61X having an uneven shape that engages with the multiple protrusions of the lower engagement portion 71X.

[0104] A method for evaluating food properties using the food property evaluation device of this modified example will be described. A gummy candy, which is a food to be evaluated, is placed on the lower bite portion 71X of the lower jig 70X, and the lower jig 70X is raised to bite the lower bite portion 71X of the lower jig 70X with the upper bite portion 61X of the upper jig 60X. At this time, the upper jig 60X and the lower jig 70X are disposed in a position where they do not come into contact with each other even when they are closest to each other, and are bitten. The lower bite portion 71X of the lower jig 70X bites the upper bite portion 61X of the upper jig 60X, so that the gummy candy is crushed by a predetermined force into the gap between the lower bite portion 71X and the upper bite portion 61X. Next, the lower jig 70X is lowered to release the bite between the lower bite portion 71X of the lower jig 70X and the upper bite portion 61X of the upper jig 60X. After the occlusion is released, the upper jig 60X is rotated 90° in the horizontal direction until the upper jig 60X and the lower jig 70X are positioned so that they do not come into contact with each other even when they are closest to each other. By repeating the above process, multiple chewing sessions are performed. The 90° horizontal rotation of the upper jig 60X, which is performed for each chewing session, is reversed, for example, every two chewing sessions. Except for the above configuration and operation, this embodiment is the same as the second embodiment.

[0105] <Fifth Example> In the food property evaluation device of the modified example of the second embodiment, a test similar to that of the third embodiment was performed on one piece of gummy candy from four types of commercially available gummy candies (Gummy GA, Gummy GB, Gummy GC, and Gummy GD). The test was performed with a chewing speed of 1 time / second, a bite force of 400N, and 90 chews. The temperature of the jig surface in contact with the gummy candy was adjusted to 32.4°C ± 1.5°C. The test was started with 1 ml of artificial saliva added to the device to simulate saliva remaining in the oral cavity, and was added at a flow rate of 4 ml / min during the test. During the test, the force applied to the upper jig 60X was measured by the sensor 62. The impulse was calculated from the force output from the start of the test until the two-point moving average of the peak position of the force output fell below 320N, and the sum of the obtained impulses was calculated. The test was performed five times for each gummy candy, and the average value was calculated excluding the maximum and minimum values. The average value of Gumi GA was set to 5, and the average values ​​of the other gummies (Gumi GB, Gumi GC, Gumi GD) were calculated relative to Gumi GA.

[0106] In addition, an ingestion test was conducted on 10 subjects for one gummy sample of the four types of commercially available gummies (Gumi GA, Gumi GB, Gumi GC, and Gumi GD), and the total masseter muscle work when ingesting the gummies was calculated. Among the candidates who wished to take part in the ingestion test, 10 subjects who were deemed appropriate for the ingestion test were selected, taking into consideration the oral environment, etc. In the ingestion test, a physiological evaluation device described in the literature (JP Patent Publication 2012-139442) was used to attach electromyograms to the subjects, and electromyograms of the left and right masseter muscles were obtained from the start of chewing one gummy to the time of swallowing, and the total masseter muscle work was calculated. After chewing and swallowing the gummies were completed, the subjects drank water to ensure that no residue remained in the mouth, and the test was performed three times for each gummy to calculate the average value. The average value of Gumi GA was set to 5, and the relative values ​​of the average values ​​of the other gummies (Gumi GB, Gumi GC, and Gumi GD) to Gumi GA were calculated.

[0107] 18 is a graph showing the total work load of the masseter muscle (relative value) versus the sum of impulses (relative value) obtained for Gumi GA, Gumi GB, Gumi GC, and Gumi GD. It was confirmed that the sum of impulses (relative value) and the total work load of the masseter muscle (relative value) have a strong positive correlation with a correlation coefficient of 0.97.

[0108] 19 is a graph showing the sum of impulses and the total work load of the masseter muscle (relative value) obtained for Gumi GA, Gumi GB, Gumi GC, and Gumi GD. The relative value of the work load of the masseter muscle obtained from the ingestion test and the relative value of the sum of impulses obtained from the food physical property evaluation device of the modified example of the second embodiment are correlated regardless of the hardness or type of gummy, and it was confirmed that the food physical property evaluation device of the modified example of the second embodiment has validity as a device for simulating the mastication process.

[0109] In the above-described embodiment and modified examples, various modifications can be made as described below without departing from the spirit of the present invention.

[0110] In the above embodiment, the lower jig performs a reciprocating linear motion, and the upper jig performs a reciprocating rotational motion, but the present invention is not limited to this, and any configuration may be used as long as at least one of the lower jig or the upper jig performs a reciprocating linear motion, and at least one of the upper jig or the lower jig performs a reciprocating rotational motion. The sensor may be incorporated in either the upper jig or the lower jig. The above embodiment can be applied to an apparatus and method for evaluating the physical properties of foods other than chocolate, chocolate snacks, and gummies. In addition, the physical quantity measured by the sensor is not limited to force (impulse obtained by integrating force) or torque, and can be applied to various physical quantities that can be detected by the upper jig. [Explanation of symbols]

[0111] 1. Food property evaluation equipment 10, 60, 60X Upper fixture 11, 61, 61X Upper occlusion 12, 62 Sensors 20, 70, 70X Lower fixture 21, 71, 71X Lower occlusal region 22, 72 Protection part 30 Drive unit 40 Measurement control section 50 Simulated saliva supply section 51 Inlet tube 61A First protrusion 61B Second protrusion AX Rotation Axis FA, FB Food LR Reciprocating linear motion RR Reciprocating rotational motion

Claims

1. The food to be evaluated is placed on the lower bite portion of the lower jig, which is shaped to bite with the upper bite portion of the upper jig and is provided opposite the upper bite portion of the upper jig; At least one of the upper jig and the lower jig is linearly moved back and forth in a linear direction in which they engage with and separate from each other, and at least one of the upper jig and the lower jig is rotated back and forth in a rotation direction about an axis of rotation of the linear direction, and a pressure applied between the upper jig and the lower jig is adjusted by a means other than air pressure; Physical quantities including the force and torque applied to the upper jig or the lower jig are measured, and the physical properties of the food are evaluated from the obtained physical quantities. Methods for evaluating food physical properties.

2. A force applied to the upper jig or the lower jig is measured as the physical quantity; The physical properties of the food are evaluated based on the measured force value. The method for evaluating food physical properties according to claim 1.

3. A force applied to the upper jig or the lower jig is measured as the physical quantity, and an impulse is calculated from the measured force; The physical properties of the food are evaluated from the calculated impulse value. The method for evaluating food physical properties according to claim 1.

4. A torque applied to the upper jig or the lower jig is measured as the physical quantity; The physical properties of the food are evaluated based on the measured torque value. The method for evaluating food physical properties according to claim 1.

5. A profile of the change over time of the physical quantity is obtained, and a physical property of the food is evaluated from the profile of the change over time of the physical quantity. The method for evaluating food physical properties according to claim 1.

6. A force applied to the upper jig or the lower jig is measured as the physical quantity; A profile of the force change over time is obtained, and a physical property of the food is evaluated from the profile of the force change over time. The method for evaluating food physical properties according to claim 1.

7. A force applied to the upper jig or the lower jig is measured as the physical quantity, and an impulse is calculated from the measured force; A profile of the time change of the impulse is obtained, and a physical property of the food is evaluated from the profile of the time change of the impulse. The method for evaluating food physical properties according to claim 1.

8. A torque applied to the upper jig or the lower jig is measured as the physical quantity; A profile of the torque change over time is obtained, and physical properties of the food are evaluated from the profile of the torque change over time. The method for evaluating food physical properties according to claim 1.

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