Food evaluation index calculation device and food evaluation index calculation program

Abstract

To provide a food evaluation index calculation device for calculating a food evaluation index for evaluating the complicity of food.SOLUTION: A food evaluation index calculation device 1 includes: a dispersion calculation unit 23 for calculating the dispersion of the control rate of all feature terms for a certain food at an interval of a predetermined time on the basis of TDS curve data calculated for each plural feature terms on the basis of a TDS technique; and an index calculation unit 24 for calculating a food evaluation index showing the complicity of food on the basis of the dispersion of the control rate of all feature terms calculated at an interval of a predetermined time.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a food evaluation index calculation device and a food evaluation index calculation program. [Background technology]

[0002] The complexity perceived when eating food (hereinafter referred to as "food complexity") is considered to be one of the effective sensory characteristics that influences food palatability, but there is no method to quantitatively evaluate food complexity.

[0003] Patent Document 1 below discloses that the complexity of food is evaluated by having a panel of six selected individuals with discriminative abilities conduct a sensory evaluation of the food complexity evaluation items for each beverage obtained in a test example.

[0004] Specifically, the evaluation is made on a scale of 1 to 5, and the average of the six panelists' scores is used as the evaluation score. However, when conducting the sensory evaluation, the panels are consulted to unify the evaluation criteria.

[0005] The method for evaluating food complexity described in Patent Document 1 requires evaluators (panels) to independently learn about the complexity of foods. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-041971 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present disclosure is to provide a food evaluation index calculation device and a food evaluation index calculation program that are capable of calculating a food evaluation index for evaluating the complexity of food. [Means for solving the problem]

[0008] One embodiment of the present disclosure regularly uses a food evaluation index calculation device that includes a variance calculation unit that calculates the variance of the dominance rates of all characteristic terms for a certain food at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method, and an index calculation unit that calculates a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the predetermined time intervals.

[0009] This configuration makes it possible to calculate a food evaluation index for evaluating the complexity of food.

[0010] One embodiment of the present disclosure provides a food evaluation index calculation device including: a dominance rate calculation unit that calculates, for a certain food, a dominance rate representing the proportion of the number of times that a characteristic term was selected relative to the total number of TDS measurement data obtained from a plurality of evaluators using a TDS method using a plurality of predetermined characteristic terms, for each characteristic term, for each first predetermined time; a TDS curve data calculation unit that calculates TDS curve data for each characteristic term by plotting the dominance rates calculated for each first predetermined time and smoothing the obtained plot; a variance calculation unit that calculates the variance of the dominance rates of all characteristic terms for each second predetermined time based on the TDS curve data for each characteristic term; and an index calculation unit that calculates a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated for each second predetermined time.

[0011] This configuration makes it possible to calculate a food evaluation index for evaluating the complexity of food.

[0012] One embodiment of the present disclosure provides a food evaluation index calculation program that causes a computer to function as a means for calculating the variance of the dominance rates of all characteristic terms for a certain food at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method, and as an index calculation means for calculating a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the predetermined time intervals.

[0013] This program makes it possible to calculate food evaluation indices to evaluate the complexity of food.

[0014] One embodiment of the present disclosure provides a food evaluation index calculation program that causes a computer to function as: means for calculating, for each characteristic term at a first predetermined time, a dominance rate representing the proportion of the number of times that the characteristic term was selected relative to the total number of TDS measurement data for a certain food, based on a plurality of TDS measurement data obtained from a plurality of evaluators using a TDS method using a plurality of predetermined characteristic terms; means for calculating TDS curve data for each characteristic term by plotting the dominance rates calculated for each first predetermined time and smoothing the obtained plot; means for calculating the variance of the dominance rates of all characteristic terms at a second predetermined time based on the TDS curve data for each characteristic term; and index calculation means for calculating a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the second predetermined time.

[0015] This program makes it possible to calculate food evaluation indices to evaluate the complexity of food. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 is a block diagram illustrating the configuration of a food evaluation device according to an embodiment of the present disclosure. [Figure 2] FIG. 2 is a schematic diagram showing an example of a display screen displayed on a personal computer during TDS measurement. [Figure 3]FIG. 3 is a flowchart illustrating the operation of the control device. [Figure 4] FIG. 4 is a graph for explaining the operation of the control device. [Figure 5] Figure 5 shows an image of the TDS curve and dominance distribution curve for a food with complex sensory characteristics. [Figure 6] Figure 6 shows an image of the TDS curve and dominance distribution curve for a food with simple sensory characteristics. [Figure 7] FIG. 7 is a graph showing the TDS curve of a chicken extract containing no added fats or oils. [Figure 8] FIG. 8 is a graph showing the TDS curve of chicken meat extract with added oil or fat. [Figure 9] FIG. 9 is a graph showing the dominance distribution curve of chicken meat extract with no added oil and fat, and the dominance distribution curve of chicken meat extract with added oil. DETAILED DESCRIPTION OF THE INVENTION

[0017] [Description of the embodiments of the present disclosure] One embodiment of the present disclosure regularly uses a food evaluation index calculation device that includes a variance calculation unit that calculates the variance of the dominance rates of all characteristic terms for a certain food at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method, and an index calculation unit that calculates a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the predetermined time intervals.

[0018] This configuration makes it possible to calculate a food evaluation index for evaluating the complexity of food.

[0019] One embodiment of the present disclosure provides a food evaluation index calculation device including: a dominance rate calculation unit that calculates, for a certain food, a dominance rate representing the proportion of the number of times that a characteristic term was selected relative to the total number of TDS measurement data obtained from a plurality of evaluators using a TDS method using a plurality of predetermined characteristic terms, for each characteristic term, for each first predetermined time; a TDS curve data calculation unit that calculates TDS curve data for each characteristic term by plotting the dominance rates calculated for each first predetermined time and smoothing the obtained plot; a variance calculation unit that calculates the variance of the dominance rates of all characteristic terms for each second predetermined time based on the TDS curve data for each characteristic term; and an index calculation unit that calculates a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated for each second predetermined time.

[0020] This configuration makes it possible to calculate a food evaluation index for evaluating the complexity of food.

[0021] In one embodiment of the present disclosure, the index calculation unit calculates an average value of the variances of the dominance rates of all characteristic terms calculated for each of the predetermined time periods or each of the second predetermined time periods.

[0022] In one embodiment of the present disclosure, the index calculation unit calculates the average value of the variances of the dominance rates of all characteristic terms by excluding the variances of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each specified time period or each second specified time period where the total value of the dominance rates of all characteristic terms is below a specified threshold.

[0023] In one embodiment of the present disclosure, the threshold value is a value within the range of 0.4 to 0.6.

[0024] In one embodiment of the present disclosure, the first predetermined time is equal to the second predetermined time. stomach.

[0025] One embodiment of the present disclosure provides a food evaluation index calculation program that causes a computer to function as a means for calculating the variance of the dominance rates of all characteristic terms for a certain food at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method, and as an index calculation means for calculating a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the predetermined time intervals.

[0026] This program makes it possible to calculate food evaluation indices to evaluate the complexity of food.

[0027] One embodiment of the present disclosure provides a food evaluation index calculation program that causes a computer to function as: means for calculating, for each characteristic term at a first predetermined time, a dominance rate representing the proportion of the number of times that the characteristic term was selected relative to the total number of TDS measurement data for a certain food, based on a plurality of TDS measurement data obtained from a plurality of evaluators using a TDS method using a plurality of predetermined characteristic terms; means for calculating TDS curve data for each characteristic term by plotting the dominance rates calculated for each first predetermined time and smoothing the obtained plot; means for calculating the variance of the dominance rates of all characteristic terms at a second predetermined time based on the TDS curve data for each characteristic term; and index calculation means for calculating a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at the second predetermined time.

[0028] This program makes it possible to calculate food evaluation indices to evaluate the complexity of food.

[0029] In one embodiment of the present disclosure, the index calculation means calculates an average value of the variance of the dominance rates of all characteristic terms calculated for each of the predetermined time periods or each of the second predetermined time periods.

[0030] In one embodiment of the present disclosure, the index calculation means calculates the average value of the variance of the dominance rates of all characteristic terms by excluding the variance of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each specified time period or each second specified time period where the total value of the dominance rates of all characteristic terms is below a specified threshold.

[0031] In one embodiment of the present disclosure, the threshold value is a value within the range of 0.4 to 0.6.

[0032] Detailed Description of Embodiments of the Present Disclosure Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

[0033] [1] Configuration of the food evaluation index calculation device FIG. 1 is a block diagram illustrating the configuration of a food evaluation index calculation device according to an embodiment of the present disclosure.

[0034] The food evaluation index calculation device 1 calculates a food evaluation index for evaluating the complexity of a certain food. Hereinafter, the food for which a food evaluation index is to be calculated will be referred to as the evaluation target food.

[0035] The food evaluation device 1 is, for example, a personal computer (PC) and includes a control device 2, a display device 3, an operation device 4, and a storage device 5. The control device 2 includes a CPU and memory. The display device 3 is, for example, a liquid crystal display. The operation device 4 includes input devices such as a mouse and a keyboard. The display device 3 may be a touch panel display. The food evaluation device 1 may also be configured as a tablet computer.

[0036] The storage device 5 is configured with a hard disk, a nonvolatile memory, etc. The storage device 5 is provided with a measurement data storage unit 51.

[0037] The measurement data storage unit 51 stores multiple TDS measurement data obtained by multiple evaluators using the TDS (Temporal Dominance of Sensations) method for the food to be evaluated. The TDS method is a well-known technique for measuring changes over time in sensations that occur when tasting a food. The TDS measurement data obtained by evaluators using the TDS method for the food to be evaluated represents changes over time in sensations that occur when the evaluator tastes the food to be evaluated.

[0038] The evaluator in this case is someone who evaluates the changes in sensation that occur over time when tasting food in order to create TDS measurement data, and is not someone who directly evaluates the degree of complexity of the food.

[0039] An evaluator's TDS measurement data for a food product to be evaluated is obtained, for example, by performing the following TDS measurement (TDS evaluation).

[0040] As shown in FIG. 2, a display screen 100 including multiple term selection buttons 101 to 108 for selecting multiple characteristic terms, a none button 109 indicating no match, and a start button 110 for starting TDS measurement is displayed on the display device of a personal computer (hereinafter referred to as the "data collection computer") that can be operated by the evaluator.

[0041] The data collection computer may be a computer separate from the food evaluation device 1, or the food evaluation device 1 may be used. The display device of the data collection computer may be a touch panel display. The data collection computer may also be a tablet computer.

[0042] The characteristic terms are terms that represent sensory and sensory characteristics. In this example, there are eight types of characteristic terms: "umami," "fatty," "salty," "sweet," "chicken smell," "buttery smell," "oily smell," and "sweet smell." Eight term selection buttons 101 to 108 are provided, each corresponding to one of these eight types of characteristic terms. The characteristic terms may also be called sensory and sensory characteristic terms. The characteristic terms may also be called evaluation terms.

[0043] After putting a sample of the food to be evaluated in his / her mouth, the evaluator presses the start button 110. This enables the operation of the term selection buttons 101 to 108 and the none button 109. The time when the start button 110 is pressed is the measurement start time (evaluation start time). The evaluator selects and presses only one of the term selection buttons 101 to 108 that corresponds to the "sensation that attracts the most attention (dominant sensation)."

[0044] Whenever the "most attention-grabbing sensation" changes, the evaluator selects and presses only one of the term selection buttons 101 to 108 that corresponds to the sensation after the change.

[0045] When the evaluator no longer feels any sensation, the evaluator presses the none button 109 .

[0046] The TDS measurement is stopped when a preset measurement time (for example, 60 seconds) has elapsed since the start button 110 was pressed. The TDS measurement may also be stopped if the none button 109 is pressed before the preset measurement time has elapsed.

[0047] In this way, the changes over time in the characteristic terms selected by the evaluator are measured as TDS measurement data.

[0048] Instead of having the evaluator operate start button 110 immediately after placing the sample in their mouth, the evaluator may hold the sample in their mouth for a certain period of time (for example, 10 seconds) and then operate start button 110 immediately after swallowing the sample. In this case, the time when start button 110 is pressed becomes the measurement start time (evaluation start time).

[0049] Alternatively, the start button 110 may not be provided, and the evaluator may place the sample in his / her mouth while the term selection buttons 101 to 108 and the none button 109 are operable, and then operate the term selection buttons 101 to 108. In this case, the measurement start time (evaluation start time) is the time when any of the term selection buttons 101 to 108 is pressed for the first time after the evaluator places the sample in his / her mouth.

[0050] If the data collection computer is a computer separate from the food evaluation device 1, the TDS measurement data acquired by the data collection computer is provided by some method to the food evaluation device 1. For example, the TDS measurement data acquired by the data collection computer may be provided to the food evaluation device 1 by email, or via a storage medium such as a USB memory stick.

[0051] Alternatively, the data collection computer and the food evaluation device 1 may be connected via a network, so that when the TDS measurement is completed, the TDS measurement data is automatically sent from the data collection computer to the food evaluation device 1. When the data collection computer and the food evaluation device 1 are connected via a network, a display screen 100 such as that shown in Fig. 2 may be provided to the data collection computer from the food evaluation device 1 based on an operation on the data collection computer side.

[0052] The TDS measurement data can also be said to be data that represents the change over time in the characteristic terms selected by the evaluator from among multiple characteristic terms when the evaluator tastes the food.

[0053] The measurement data storage unit 51 stores multiple TDS measurement data obtained by multiple evaluators using the TDS method for one food product to be evaluated, associated with the evaluators and the measurement time (year, month, day, and time), for example. One evaluator may be asked to perform the TDS measurement described above only once to obtain one TDS measurement data from the evaluator, or one evaluator may be asked to perform the TDS measurement described above two or more times to obtain two or more TDS measurement data from the evaluator.

[0054] The control device 2 includes, as functional processing units, a dominance calculation unit 21, a TDS curve data calculation unit 22, a variance calculation unit 23, and an evaluation index calculation unit 24.

[0055] The dominance calculation unit 21 calculates, for each characteristic term, a dominance rate representing the ratio of the number of times that the characteristic term was selected to the total number of TDS measurement data for each characteristic term, for each first predetermined time period, based on the multiple TDS measurement data for the foods to be evaluated stored in the measurement data storage unit 51. The total number of TDS measurement data for a certain food to be evaluated corresponds to the total number of TDS measurements (TDS evaluations) performed on the food to be evaluated (total number of evaluations).

[0056] The TDS curve data calculation unit 22 plots the dominance rate calculated for each characteristic term for each first predetermined time period, and smooths the resulting plot to calculate TDS curve data for each characteristic term.

[0057] The variance calculation unit 23 calculates the variance of the dominance rates of all characteristic terms for each second predetermined time period based on the TDS curve data for each characteristic term.

[0058] The evaluation index calculation unit 24 calculates a food evaluation index that represents the complexity of the food to be evaluated based on the variance of the dominance rates of all characteristic terms calculated every second predetermined time period.

[0059] [2] Operation of control device 2 FIG. 3 is a flowchart for explaining the operation of the control device 2.

[0060] First, the control device 2 selects one of a plurality of characteristic terms and sets the selected characteristic term as a characteristic term of interest (step S1).

[0061] Next, the control device 2 (more specifically, the dominance rate calculation unit 21) calculates the dominance rate of the characteristic terms of interest for each first predetermined time period based on multiple TDS measurement data for the food to be evaluated stored in the measurement data storage unit 51 (step S2).

[0062] In this embodiment, the first predetermined time is set to 0.2 seconds, but the first predetermined time may be set to a time other than 0.2 seconds.

[0063] Here, a method for calculating the dominance rate for a characteristic term of interest will be described with reference to Fig. 4(a). For convenience of explanation, it is assumed that there are five evaluators, each evaluator has performed a TDS measurement only once, and the five TDS measurements are stored in the measurement data storage unit 51. It is also assumed that the characteristic term of interest is, for example, sweetness.

[0064] The bar graph in Figure 4(a) shows the time periods when sweetness was selected from the TDS measurement data for five evaluators A to E. The cross-hatched areas in Figure 4(a) indicate the time periods when sweetness was selected.

[0065] The dominance rate calculation unit 21 calculates the dominance rate of sweetness at the evaluation time point every 0.2 seconds. The dominance rate at each evaluation time point is the ratio of the number of evaluators who selected sweetness at that evaluation time point to the total number of measurements (5 in this example).

[0066] Specifically, when zero evaluators select sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 0. When one evaluator selects sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 0.2. When two evaluators select sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 0.4. When three evaluators select sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 0.6.

[0067] When four evaluators select sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 0.8. When five evaluators select sweetness, the dominance rate calculation unit 21 calculates the dominance rate of sweetness as 1.

[0068] Returning to FIG. 3, next, the control device 2 (more specifically, the TDS curve data calculation unit 22) plots the dominance rate calculated in step S2 every 0.2 seconds, and smooths the obtained plot to calculate the TDS curve data of the characteristic term of interest (step S3).

[0069] In step S2, assuming that the sweetness dominance rate is calculated based on the bar graph in Fig. 4(a), the TDS curve data calculation unit 22 plots the sweetness dominance rate calculated for each first predetermined time period in step S2 as shown in Fig. 4(b).The TDS curve data calculation unit 22 then smoothes the plot in Fig. 4(b) to calculate the sweetness TDS curve data as shown in Fig. 4(c).

[0070] Next, the control device 2 determines whether or not there are any characteristic terms that have not been selected as noteworthy characteristic terms (step S4).

[0071] If there are characteristic terms that have not been selected as characteristic terms of interest (step S4: YES), the control device 2 updates the characteristic terms of interest (step S5). Specifically, the control device 2 selects one of the characteristic terms that have not been selected as characteristic terms of interest and sets the selected characteristic term as the characteristic term of interest. The control device 2 then returns to step S2.

[0072] As a result, the processes of steps S2 and S3 are performed for the newly set characteristic term of interest. Then, the processes of steps S2 to S4 are repeatedly performed until it is determined in step S4 that there are no characteristic terms that have not been selected as characteristic terms of interest. In this way, TDS curve data for each characteristic term is calculated.

[0073] Once the TDS curve data for each characteristic term has been generated, a negative determination (NO) is made in step S4, and the control device 2 proceeds to step S6. In step S6, the control device 2 (more specifically, the variance calculation unit 23) calculates the variance of the dominance rates of all characteristic terms for each second predetermined time period based on the TDS curve data for each characteristic term.

[0074] In this embodiment, the second predetermined time is set to 0.2 seconds, the same as the first predetermined time. The second predetermined time may be set to a time different from the first predetermined time. The second predetermined time may be set to a time longer than the first predetermined time or a time shorter than the first predetermined time.

[0075] The variance calculation unit 23 calculates the variance s of the dominance rates of all characteristic terms at each evaluation point in time for each second predetermined time period based on the following formula (1): 2 Calculate.

[0076]

number

[0077] The meanings of the symbols in formula (1) are as follows:

[0078] s 2 :Possession variance n: total number of characteristic terms xi(i=1,2,…,n-1,n): Dominance rate of each characteristic term xa:Average dominance of all characteristic terms Next, the control device 2 (more specifically, the evaluation index calculation unit 24) calculates the variance s of the dominance rates of all characteristic terms calculated every second predetermined time. 2 The average value is calculated as the food evaluation index (step S7).

[0079] The TSD curve data for each characteristic term obtained in steps S1 to S5, and the variance s of the dominance rates of all characteristic terms calculated in step S6 2 and the variance s of the dominance rates of all characteristic terms obtained in step S72 The average value is stored in the storage device 5 and can be output at any timing.

[0080] In this embodiment, the dominance variance s 2 The average value of is an index for evaluating the complexity of food (food evaluation index). Specifically, as will be described later, the variance s 2 The smaller the mean value, the higher the food complexity.

[0081] Figure 5 shows an image of the TDS curve and dominance variance curve for a food with complex sensory characteristics. Figure 6 shows an image of the TDS curve and dominance variance curve for a food with simple sensory characteristics. The dominance variance curve is a curve obtained by plotting the variance of the dominance of all characteristic terms over time, calculated from the TDS curve.

[0082] 5 and 6, for convenience of explanation, it is assumed that there are three types of characteristic terms: term1, term2, and term3.

[0083] Figures 5(a) and 6(a) show the TDS curves for the three characteristic terms term 1, term 2, and term 3. Figures 5(b) and 6(b) show the dominance variance curves obtained from Figures 5(a) and 6(a), respectively.

[0084] The dominance variance curve of FIG. 5(b) is a graph showing the variance s of the dominance of all characteristic terms term1, term2, and term3 at predetermined time intervals (for example, every 0.2 seconds) based on the TDS curve of FIG. 5(a). 2 Calculate the variance s for each given time 2 can be created by plotting the

[0085] The dominance variance curve of FIG. 6(b) is a graph showing the variance s of the dominance of all characteristic terms term1, term2, and term3 at predetermined time intervals (for example, every 0.2 seconds) based on the TDS curve of FIG. 6(a). 2Calculate the variance s for each given time 2 can be created by plotting the

[0086] In foods with complex sensory characteristics, the dominance of each characteristic term is thought to be more balanced than in foods with simple sensory characteristics (see Figure 5(a) and Figure 6(a)). In other words, in foods with complex sensory characteristics, the dispersion of the dominance of each characteristic term is thought to be smaller than in foods with simple sensory characteristics.

[0087] Therefore, the variance s of the dominance rates of all characteristic terms for each predetermined time (for each second predetermined time in this embodiment) 2 It is thought that the more complex the food, the smaller the value of s is likely to be (see Figure 5(b) and Figure 6(b)). Therefore, the variance s of the dominance rate of all characteristic terms for a given time 2 It is thought that the average value of is likely to be smaller for foods with higher complexity.

[0088] Therefore, in this embodiment, the variance s of the dominance rates of all characteristic terms for each predetermined time period is calculated. 2 The average value of is calculated as a food evaluation index to evaluate the complexity of food. The variance of the dominance rate of all characteristic terms for each specified time, s 2 When the average value of these is used as the food evaluation index, the smaller the average value, the higher the food complexity can be determined. In other words, in this embodiment, a food evaluation index for evaluating food complexity can be calculated. This makes it possible to objectively and quantitatively evaluate the complexity of food.

[0089] In addition, for example, the distribution of the dominance rates of all characteristic terms s 2 Therefore, among the multiple evaluation points at each predetermined time, the "variance s of the dominance rates of all characteristic terms" at the evaluation point where the "total value of the dominance rates of all characteristic terms" is equal to or less than a predetermined threshold is calculated. 2 " and "the variance of the dominance of all characteristic terms s 2Alternatively, the average value of the values ​​may be calculated.

[0090] The threshold value α is preferably set to a value in the range of 0.4 to 0.6. For example, when the threshold value α is set to 0.5, the variance s of the dominance rates of all characteristic terms at the time points when more than half of all the evaluators have not selected any characteristic term among the multiple evaluation time points for each predetermined time is 2 The variance of the dominance of all trait terms, s, is 2 The average value of is calculated.

[0091] [Example] For each of the chicken meat extracts with added oil and fat and the chicken meat extracts without added oil, the variance s of the dominance of all characteristic terms was calculated using the following procedure. 2 The average value was calculated.

[0092] (Step 1): First, chicken thigh meat was extracted with hot water to prepare a chicken extract.

[0093] (Procedure 2): Next, a portion of the chicken meat extract prepared in (Procedure 1) was taken and oil was added to it to prepare an oil-added chicken meat extract.

[0094] (Step 3): The chicken extract prepared in (Step 1) was used as oil-free chicken extract, and samples of the oil-free chicken extract and the oil-added chicken extract were evaluated by the TDS method using the eight characteristic terms shown in Figure 2. In other words, TSD measurements were performed on the oil-free chicken extract and the oil-added chicken extract. The eight characteristic terms consisted of "umami," "fatty," "salty," "sweet," "chicken smell," "buttery smell," "oily smell," and "sweet smell."

[0095] Specifically, each sample was evaluated using the TDS method (TSD measurement) 42 times. More specifically, there were 11 evaluators, 10 of whom evaluated each sample using the TDS method (TSD measurement) four times, and the remaining evaluator evaluated each sample using the TDS method (TSD measurement) twice. Therefore, the total number of evaluations (total number of TSD measurements) was 42.

[0096] As a result, 42 TDS measurement data were obtained for the chicken meat extract without added fats and oils, and 42 TDS measurement data were obtained for the chicken meat extract with added fats and oils.

[0097] (Step 4): From the 42 TDS measurement data for the oil-free chicken extract, TDS curve data for the oil-free chicken extract was calculated for each characteristic term. Also, from the 42 TDS measurement data for the oil-added chicken extract, TDS curve data for the oil-added chicken extract was calculated for each characteristic term. The specified time was 0.2 seconds.

[0098] Figure 7 is a graph showing the TDS curve of chicken meat extract with no added fats and oils, and Figure 8 is a graph showing the TDS curve of chicken meat extract with added fats and oils.

[0099] (Step 5): Based on the TDS curve of the oil-free chicken extract in Figure 7, the variance s of the dominance of all characteristic terms of the oil-free chicken extract for each specified time period 2 Based on the TDS curve of the oil-added chicken extract in Figure 8, the variance s of the dominance of all characteristic terms of the oil-added chicken extract at each specified time was calculated. 2 The predetermined time is 0.2 seconds.

[0100] Figure 9 is a graph showing the dominance distribution curves for oil-free chicken extract and oil-added chicken extract. In Figure 9, dashed line graph S1 shows the dominance distribution curve for oil-free chicken extract, and solid line graph S2 shows the dominance distribution curve for oil-added chicken extract.

[0101] From Figure 9, the distribution of the dominance of chicken extract with added oils is 2 However, the distribution of the dominance of chicken extract without added fats and oils 2 It can be seen that it is smaller than

[0102] (Step 6): The variance s of the dominance rate of the oil-free chicken extract for each specified time calculated in Step 5 2 The average value of the chicken extract dominance ratio and the variance of the chicken extract dominance ratio for each specified time calculated in step 5. 2 The average value of was calculated.

[0103] Variance of dominance of chicken extract without added fats and oils 2 The average value of s is 0.0103, and the variance of the dominance of chicken extract with added oil is s 2 The average value of the variance of the dominance rate was 0.0063. In other words, the average value of the variance of the dominance rate was smaller for chicken extract with added oil than for chicken extract without added oil.

[0104] Therefore, when evaluating the complexity of food using the mean value of the variance of the dominance rate as a food evaluation index, the complexity of chicken extract with added oil is evaluated as higher than the complexity of chicken extract without added oil.

[0105] [others] Although the embodiments of the present disclosure have been described above, the present disclosure can be embodied in other forms.

[0106] In the above embodiment, the variance s of the dominance rates of all characteristic terms for each predetermined time 2 The average value of the dominance rate of all characteristic terms calculated in step S6 of Fig. 3 is calculated as a food evaluation index for evaluating the complexity of food. 2 The integrated value (sum) of the above may be calculated as a food evaluation index for evaluating the complexity of food.

[0107] That is, the variance s of the dominance rates of all characteristic terms for each predetermined time calculated in step S6 of FIG. 2 If the value represents the overall magnitude of the variance s 2A value other than the average value of the above may be calculated as a food evaluation index for evaluating the complexity of food.

[0108] In addition, the variance s of the dominance rates of all characteristic terms for each predetermined time calculated in step S6 of FIG. 2 The variance s contained in the set of 2 The ratio of the total number of ingredients to the total number of ingredients may be calculated as a food evaluation index for evaluating the complexity of a food. In this case, the greater the ratio, the higher the food complexity is determined to be. The threshold value β is set, for example, to a value in the range of 0.005 to 0.01.

[0109] When calculating any food evaluation index, the variance s of the dominance rates of all characteristic terms at the evaluation time points where the total value of the dominance rates of all characteristic terms is less than or equal to the threshold α is used. 2 may be excluded to calculate the food evaluation index.

[0110] In the above-described embodiment, the storage device 5 stores multiple TDS measurement data for the food to be evaluated. However, TDS curve data calculated for each of multiple characteristic terms based on the TDS method for the food to be evaluated may be provided externally and stored in the storage device 5. In such a case, the variance calculation unit 23 (see FIG. 1 ) may calculate the variance of the dominance rates of all characteristic terms at predetermined intervals based on the TDS curve data calculated for each of the multiple characteristic terms stored in the storage device 5. The index calculation unit 24 may then calculate a food evaluation index representing the complexity of the food to be evaluated based on the variance of the dominance rates of all characteristic terms calculated at predetermined intervals. In other words, in this case, the control device 2 does not need to include the dominance rate calculation unit 21 and the TDS curve data calculation unit 22.

[0111] In the above-described embodiment, eight types of characteristic terms are set: "umami," "fatty," "salty," "sweet," "chicken smell," "buttery smell," "oily smell," and "sweet smell." However, the number and content of the types of characteristic terms can be set arbitrarily.

[0112] The present disclosure can be modified in various ways within the scope of the claims. [Explanation of symbols]

[0113] 1. Food evaluation index calculation device 2. Control device 3 Display device 4 Control device 5 Storage device 21 Dominance rate calculation section 22 TDS curve data calculation section 23 Variance calculation section 24 Evaluation index calculation section 51 Measurement data storage unit 101~108 Term selection button 109 None button 110 Start button

Claims

1. a variance calculation unit that calculates the variance of dominance rates of all characteristic terms for a certain food product at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method; and an index calculation unit that calculates a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at each predetermined time.

2. a dominance rate calculation unit that calculates, for each characteristic term, a dominance rate representing the ratio of the number of times that the characteristic term was selected to the total number of TDS measurement data for a certain food product, based on a plurality of TDS measurement data obtained from a plurality of evaluators by a TDS method using a plurality of predetermined characteristic terms, for each first predetermined time; a TDS curve data calculation unit that calculates TDS curve data for each characteristic term by plotting the dominance rate calculated for each first predetermined time period for each characteristic term and smoothing the obtained plot; a variance calculation unit that calculates the variance of the dominance rates of all characteristic terms for each second predetermined time period based on the TDS curve data for each characteristic term; and an index calculation unit that calculates a food evaluation index that represents the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated for each second predetermined time period.

3. 2. The food evaluation index calculation device according to claim 1, wherein the index calculation unit calculates an average value of variances of dominance rates of all characteristic terms calculated for each predetermined time period.

4. A food evaluation index calculation device as described in Claim 2, wherein the index calculation unit calculates the average value of the variance of the dominance rates of all characteristic terms calculated for each of the second specified times of Claim 2.

5. The index calculation unit calculates the average value of the variances of the dominance rates of all characteristic terms by excluding the variances of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each specified time period of claim 1 where the total value of the dominance rates of all characteristic terms is below a specified threshold.

6. The food evaluation index calculation device described in Claim 2, wherein the index calculation unit calculates the average value of the variance of the dominance rates of all characteristic terms by excluding the variance of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each second predetermined time period of Claim 2 where the total value of the dominance rates of all characteristic terms is below a predetermined threshold.

7. The food evaluation index calculation device according to claim 5 or 6, wherein the threshold value is a value within a range of 0.4 to 0.

6.

8. The food evaluation index calculation device according to claim 2 , wherein the first predetermined time period is equal to the second predetermined time period.

9. Computer, a means for calculating the variance of dominance rates of all characteristic terms for a certain food product at predetermined time intervals based on TDS curve data calculated for each of a plurality of characteristic terms based on the TDS method; A food evaluation index calculation program for functioning as an index calculation means for calculating a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated at each specified time.

10. A computer, a means for calculating, for each characteristic term, a dominance rate representing the ratio of the number of times that the characteristic term was selected to the total number of TDS measurement data for a certain food product, based on a plurality of TDS measurement data obtained from a plurality of evaluators by a TDS method using a plurality of predetermined characteristic terms, for each characteristic term, at every first predetermined time; a means for plotting the dominance rate calculated for each characteristic term for each first predetermined time period and smoothing the obtained plot to calculate TDS curve data for each characteristic term; a means for calculating the variance of the dominance rates of all characteristic terms for each second predetermined time period based on the TDS curve data for each characteristic term; A food evaluation index calculation program for functioning as an index calculation means for calculating a food evaluation index representing the complexity of the food based on the variance of the dominance rates of all characteristic terms calculated for each second specified time period.

11. 10. The food evaluation index calculation program according to claim 9, wherein the index calculation means calculates an average value of variances of dominance rates of all characteristic terms calculated for each predetermined time period.

12. A food evaluation index calculation program as described in Claim 10, wherein the index calculation means calculates the average value of the variance of the dominance rates of all characteristic terms calculated for each of the second specified times of Claim 10.

13. The index calculation means calculates the average value of the variances of the dominance rates of all characteristic terms by excluding the variances of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each specified time period of claim 9 where the total value of the dominance rates of all characteristic terms is below a specified threshold.

14. The food evaluation index calculation program described in Claim 10, wherein the index calculation means calculates the average value of the variance of the dominance rates of all characteristic terms by excluding the variance of the dominance rates of all characteristic terms at evaluation points among the multiple evaluation points for each second predetermined time period of Claim 10 where the total value of the dominance rates of all characteristic terms is below a predetermined threshold.

15. The food evaluation index calculation program according to claim 13 or 14, wherein the threshold value is a value within a range of 0.4 to 0.6.

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