Method for estimating sensory characteristics during consumption, estimation device, and estimation program

Abstract

The present invention addresses the problem of providing a novel technology for estimating sensory characteristics during consumption on the basis of the physicochemical properties of a thickening polysaccharide-containing composition.　The means for solving the problem is a method for estimating sensory characteristics during consumption of a thickening composition or a thickening polysaccharide-containing composition used to a subject, the method comprising estimating the sensory characteristics during consumption in the subject on the basis of the values of one or more of the physicochemical properties (1) to (3) obtained from the thickening polysaccharide-containing composition in the subject, on the basis of the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics during consumption of the thickening polysaccharide-containing composition. (1) The storage elastic modulus of the thickening polysaccharide-containing composition, (2) the loss elastic modulus of the thickening polysaccharide-containing composition, and (3) the sum of one or more of coefficients A1, k2, and B obtained by fitting the thixotropic properties of the thickening polysaccharide-containing composition to equation 1.

Description

Method for estimating sensory characteristics during eating, estimation device, and estimation program

[0001] The present invention relates to a method for estimating sensory characteristics during eating, an estimation device, and an estimation program.

[0002] As a measure to prevent aspiration in dysphagia patients, it is common to impart appropriate viscosity to moisture.

[0003] Here, Non-Patent Document 1 shows that there is no correlation between shear viscosity and sensory characteristics and / or swallowing pressure. Also, Non-Patent Document 2 describes the correlation between the texture (cohesiveness, stringiness, slipperiness) felt by humans during swallowing and the extensional viscosity of foods.

[0004] Food Hydrocolloids 2018 November; 84: 173 - 180. Journal of Texture Studies Volume 53, Issue 1 February 2022 Pages 60 - 71

[0005] As a result of intensive research on thickening polysaccharide-containing compositions, the present inventors discovered that there is a correlation between specific physicochemical properties of this composition and sensory characteristics during eating. The problem of the present invention is to provide a new technique for estimating sensory characteristics during eating based on the physicochemical properties of thickening polysaccharide-containing compositions by utilizing this correlation.

[0006] [1] The present invention for solving the above problems is a method for estimating sensory characteristics during eating of a composition for imparting viscosity or a thickening polysaccharide-containing composition, based on the correlation between any one or two or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics during eating of the thickening polysaccharide-containing composition, estimating the sensory characteristics during eating of the target based on the value of any one or two or more of the physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, which is a method for estimating sensory characteristics during eating of the composition for imparting viscosity or the thickening polysaccharide-containing composition used for the target.

[0007] (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more coefficients A1, k2, and B obtained by fitting the thixotropy properties of the thickening polysaccharide-containing composition to the following formula 1.

[0008]

[0009] According to the above configuration, the sensory characteristics of a thickening polysaccharide-containing composition when consumed can be estimated based on the values ​​of specific physicochemical properties.

[0010] As shown in the examples described later, one or more of the physicochemical properties (1) to (3) have a high correlation with the sensory properties when consumed. Therefore, according to the estimation method of the present invention, the sensory properties when consumed of a target thickening polysaccharide-containing composition can be estimated from the physicochemical properties of the thickening polysaccharide-containing composition.

[0011] [2] A preferred embodiment of the present invention is the estimation method described in [1], in which the higher the value of any one or more of the above-mentioned physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, the more it is estimated that the target has excellent sensory properties when eaten.

[0012] [3] A preferred embodiment of the present invention is the estimation method described in [1] or [2], wherein the sensory characteristics at the time of consumption are one or more sensory characteristics at the time of consumption selected from the group consisting of ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in sending to the throat, low residual feeling, and palatability, and the higher the value of any one or more of the above physicochemical characteristics (1) to (3) obtained from the target thickening polysaccharide-containing composition, the higher the evaluation value of the sensory characteristics at the time of consumption is estimated to be.

[0013] [4] A preferred embodiment of the present invention is the estimation method described in any of [1] to [3], wherein the storage modulus of elasticity in (1) is the storage modulus of elasticity when the shear strain is 40% or more and less than 100%, and the loss modulus of elasticity in (2) is the loss modulus of elasticity when the shear strain is 100% or more and less than 250%.

[0014] [5] A preferred embodiment of the present invention is the estimation method according to any one of [1] to [4], wherein the thickening polysaccharide-containing composition and / or the thickening composition comprises at least xanthan gum as the thickening polysaccharide.

[0015] Furthermore, the present invention is also a method for evaluating and / or designing a thickening polysaccharide-containing composition or a thickening polysaccharide-containing composition, comprising: an estimation step of estimating the sensory characteristics of a target thickening polysaccharide-containing composition based on the correlation between one or more of the physicochemical properties of any one or more of (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when consumed, based on the values ​​of one or more of the physicochemical properties of any one or more of (1) to (3) obtained from the target thickening polysaccharide-containing composition; and an evaluation and / or design step of evaluating and / or designing the thickening polysaccharide-containing composition or thickening polysaccharide-containing composition used for the target based on the estimation results of the estimation step.

[0016] Furthermore, the present invention is also an apparatus for estimating the sensory characteristics of a thickening composition or a thickening polysaccharide-containing composition at the time of consumption, wherein the apparatus includes estimating the sensory characteristics of a target thickening polysaccharide-containing composition from one or more physicochemical characteristics (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical characteristics (1) to (3) of the target thickening polysaccharide-containing composition and the sensory characteristics of the target thickening polysaccharide-containing composition at the time of consumption.

[0017] Furthermore, the present invention is also a program for estimating the sensory characteristics of a thickening polysaccharide-containing composition used for the subject, which causes a computer to function as an estimation means for estimating the sensory characteristics of a subject from one or more physicochemical properties (1) to (3) obtained from the subject thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical properties (1) to (3) of the subject thickening polysaccharide-containing composition and the sensory characteristics of the subject when consumed.

[0018] Furthermore, the present invention is also a learning device comprising: a storage unit that stores the correlation between one or more of the physicochemical properties (1) to (3) of a thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed; and a learning unit that uses the correlation as training data to generate a trained model in which variables for estimating the sensory properties of a target thickening polysaccharide-containing composition from one or more of the physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition are machine-learned.

[0019] Furthermore, the present invention is also a thickening polysaccharide-containing composition or a thickening polysaccharide-containing thickening composition in which a thickening polysaccharide-containing composition or a thickening polysaccharide-containing thickening composition is dissolved and the thickening polysaccharide-containing composition has one or more of the following characteristics: (a) The storage modulus at a shear strain of 47.6% is 31 Pa or more, or the storage modulus at a shear strain of 76.2% is 20 Pa or more. (b) The loss modulus at a shear strain of 122% is 13 Pa or more, or the loss modulus at a shear strain of 195% is 9 Pa or more. (c) The coefficient A1 obtained by fitting the thixotropy characteristics of the thickening polysaccharide to the following formula 1 is 16 or more, k2 is 0.009 or more, and B is 13 or more, one or more of the following conditions are met.

[0020] According to the present invention, a novel technique can be provided for estimating the sensory characteristics of a thickening polysaccharide-containing composition based on its physicochemical properties.

[0021] This figure shows the evaluation results for ease of inhalation and low resistance in the evaluation of sensory characteristics during consumption. This figure shows the evaluation results for crispness and low sliminess in the evaluation of sensory characteristics during consumption. This figure shows the evaluation results for low stickiness (before mixing with saliva) and low stickiness (after mixing with saliva) in the evaluation of sensory characteristics during consumption. This figure shows the evaluation results for ease of swallowing and low residue in the evaluation of sensory characteristics during consumption. This figure shows the evaluation results for the palatability of physical properties in the evaluation of sensory characteristics during consumption. This figure shows the measured values ​​of storage modulus and loss modulus in strain-dependent measurement. This is a representative diagram showing the correlation equation between sensory characteristics during consumption (stickiness) and storage modulus or loss modulus. This figure shows the measurement results of the 3ITT test. This is a representative diagram showing the fitting equation for thixotropy characteristics. This is a representative diagram showing the correlation equation between sensory characteristics during consumption (stickiness) and the coefficients in the fitting equation for thixotropy characteristics. This flowchart illustrates specific methods for estimating, evaluating, and designing sensory characteristics during consumption. It also includes a hardware block diagram of the estimation device.

[0022] The following describes embodiments of the present invention to facilitate understanding of the invention. Note that the following embodiments are examples of the present invention and can be modified as appropriate within the scope of the claims.

[0023] <Method for Estimating the Sensory Characteristics of a Thickening Polysaccharide-Containing Composition During Consumption> The estimation method of the present invention is a method for estimating the sensory characteristics during consumption. In this specification, "sensory characteristics during consumption" refers to the sensory characteristics felt when ingesting a food or beverage composition.

[0024] In a preferred embodiment of the present invention, the sensory characteristics during consumption are selected from the group consisting of ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in swallowing, low residual feeling, and palatability, and preferably include two or more, more preferably three or more, even more preferably five or more, and particularly preferably all of the sensory characteristics during consumption.

[0025] Furthermore, the present invention includes estimating the sensory characteristics of a target thickening polysaccharide-containing composition from one or more of the physicochemical properties (1) to (3) of the target thickening polysaccharide-containing composition, based on the correlation between the physicochemical properties of the target thickening polysaccharide-containing composition and the sensory characteristics of the target thickening polysaccharide-containing composition when consumed.

[0026] (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more coefficients A1, k2, and B obtained by fitting the thixotropy properties of the thickening polysaccharide-containing composition to the above formula 1.

[0027] <1> Regarding the thickening polysaccharide-containing composition, the thickening polysaccharide-containing composition used in this estimation will be explained in more detail below.

[0028] A thickening polysaccharide-containing composition for measurement of physicochemical properties is a composition containing a thickening polysaccharide, and there are no particular restrictions on its composition / dosage form as long as it is a composition that can be used for the measurements described below. For example, the thickening polysaccharide-containing composition for measurement may be a thickening polysaccharide-containing composition obtained by dissolving a thickening polysaccharide-containing thickening composition.

[0029] Examples of thickening polysaccharides include xanthan gum, guar gum, carrageenan, pectin, and locust bean gum. In particular, the thickening polysaccharide-containing composition and / or the thickening composition preferably contains at least xanthan gum as the thickening polysaccharide.

[0030] Herein, the thickening polysaccharide-containing composition and / or the thickening composition may contain optional components other than the above-mentioned components (thickening polysaccharides) as needed. Optional components that can be incorporated into the thickening polysaccharide-containing composition and / or the thickening composition include various components that can be incorporated into food products, such as water, inorganic acids, inorganic salts, organic acids, salts of organic acids, calcium, potassium, magnesium, egg components, fruit-derived components, sugars, vegetable oils, flavor components, thickeners, water-retaining agents, emulsifiers, colorants, pH adjusters, antioxidants, and defoaming agents. These can be appropriately selected considering the flavor, texture, and manufacturing suitability of the thickening polysaccharide-containing composition and / or the thickening composition to be manufactured.

[0031] Furthermore, there are no particular restrictions on the state of the thickening polysaccharide-containing composition as long as it can be subjected to the following measurements. For example, the viscosity at a predetermined shear rate can be adjusted to a predetermined value.

[0032] Here, it is preferable that the state of the thickening polysaccharide-containing composition used for measurement is the same as the state under which it is consumed. Furthermore, the viscosity of the thickening polysaccharide-containing composition used for measurement at a shear rate of 50 s⁻¹ is preferably 100 mPa·s to 800 mPa·s, more preferably 200 mPa·s to 650 mPa·s, and more preferably 300 mPa·s to 500 mPa·s.

[0033] Furthermore, the thickening polysaccharide-containing composition to be measured preferably has a viscosity at 20°C of 100 mPa·s to 800 mPa·s, more preferably 200 mPa·s to 650 mPa·s, and more preferably 300 mPa·s to 500 mPa·s. Here, "viscosity of the thickening polysaccharide-containing composition at 20°C" in this invention refers to the viscosity when the measurement temperature is 20°C. In other words, even if the viscosity of the thickening polysaccharide-containing composition measured at a measurement temperature other than 20°C is outside the above range, a thickening polysaccharide-containing composition whose viscosity at 20°C falls within the above range when converted to viscosity at a measurement temperature of 20°C corresponds to "a thickening polysaccharide-containing composition with a viscosity within a predetermined range at 20°C" in this invention.

[0034] <2> Physicochemical properties The physicochemical properties used in this estimation will be explained in more detail below.

[0035] (1) Storage modulus of the thickening polysaccharide-containing composition In a preferred embodiment of the present invention, the storage modulus of the thickening polysaccharide-containing composition can be used to estimate the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption.

[0036] In this specification, the storage modulus of the thickening polysaccharide-containing composition may be determined by measurement using strain-dependent methods.

[0037] In a preferred embodiment of the present invention, it is preferable to use the measurement value of the thickening polysaccharide-containing composition at the initial stage of structural collapse in strain-dependent measurements as the storage modulus of the thickening polysaccharide-containing composition.

[0038] In a preferred embodiment of the present invention, it is preferable to use the measured storage modulus of the thickening polysaccharide-containing composition when the shear strain in strain-dependent measurement is preferably 40% or more, more preferably 45% or more.

[0039] Furthermore, in a preferred embodiment of the present invention, it is preferable to use the measured value of the storage modulus of the thickening polysaccharide-containing composition when the shear strain in the strain-dependent measurement is preferably less than 100%, more preferably 90% or less, and more preferably 80% or less.

[0040] Here, strain dependence measurement can be performed using known methods. For example, a stress-controlled rheometer MCR301 can be used for strain dependence measurement.

[0041] (2) Loss modulus of elasticity of the thickening polysaccharide-containing composition In a preferred embodiment of the present invention, the loss modulus of elasticity of the thickening polysaccharide-containing composition can be used to estimate the sensory characteristics of the thickening polysaccharide-containing composition when consumed.

[0042] In this specification, the loss modulus of the thickening polysaccharide-containing composition can be determined by a measurement obtained by strain-dependent measurement.

[0043] In a preferred embodiment of the present invention, as the loss modulus of the thickening polysaccharide-containing composition, it is preferable to use the measured value during the structural breakdown of the thickening polysaccharide-containing composition in the strain-dependency measurement.

[0044] In a preferred embodiment of the present invention, as the loss modulus of the thickening polysaccharide-containing composition, in the strain-dependency measurement, it is preferable to use the measured value of the loss modulus when the shear strain rate is preferably 100% or more, more preferably 110% or more, and still more preferably 120% or more.

[0045] Further, in a preferred embodiment of the present invention, as the loss modulus of the thickening polysaccharide-containing composition, in the strain-dependency measurement, it is preferable to use the measured value of the loss modulus when the shear strain rate is preferably less than 250%, more preferably 230% or less, and still more preferably 200% or less.

[0046] Here, known means can be used for the strain-dependency measurement (strain-dependency measurement). For the strain-dependency measurement, for example, a stress-controlled rheometer MCR301 can be used.

[0047] (3) Thixotropic properties of the thickening polysaccharide-containing composition In a preferred embodiment of the present invention, the eating sensory properties of the thickening polysaccharide-containing composition can be estimated by using any one or the total value of two or more of the coefficients A1, k2, and B obtained by fitting the thixotropic properties of the thickening polysaccharide-containing composition to the following formula 1.

[0048] In a preferred embodiment of the present invention, the values of the coefficients A1, k2, and B can preferably be the total value of two or more, more preferably the total value of all the coefficients.

[0049] Here, for the 3ITT (thixotropy) measurement, known means (thixotropy test (3ITT) by rotational measurement with three intervals) can be used. In a preferred embodiment of the present invention, in the 3ITT (thixotropy) measurement, each interval can be, for example, Step 1 of weak vibration, Step 2 of strong rotation, and Step 3 of weak vibration (see the examples described later).

[0050] Furthermore, Equation 1 is preferably a fitting formula applied to the measured values ​​relating to the storage modulus of the viscosity recovery behavior / viscosity recovery process in 3ITT (thixotropy) measurement (see Figure 9).

[0051]

[0052] <3> Estimation Method and Correlation The estimation method and correlation in this embodiment will be explained in more detail below.

[0053] The estimation of the sensory characteristics of a composition containing thickening polysaccharides during consumption may be done using quantitative estimates, or it may be done using relative and qualitative estimations based on a predetermined "index of sensory characteristics during consumption."

[0054] Here, it is preferable that the estimation of the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption is based on the assumption that the higher the value of one or more of the above-mentioned physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, the better the sensory characteristics at the time of consumption.

[0055] More specifically, the sensory characteristics at the time of consumption are preferably one or more, more preferably two or more, more preferably three or more, more preferably four or more, more preferably five or more, more preferably six or more, more preferably seven or more, and more preferably all of the sensory characteristics at the time of consumption, selected from the group consisting of ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in swallowing, low residual feeling, and palatability. It is preferable that the higher the value of any one or more of the above-mentioned physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, the higher the evaluation value of the aforementioned sensory characteristics at the time of consumption is estimated to be.

[0056] Furthermore, it is preferable that the estimation of the sensory characteristics of a thickening polysaccharide-containing composition during consumption is based on the assumption that the higher the values ​​of any two or more, more preferably three or more, of the aforementioned physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, the higher the estimated value of the aforementioned sensory characteristics during consumption.

[0057] As a quantitative estimation method, a preferred embodiment involves creating in advance a formula or model that shows the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed. The sensory properties of the thickening polysaccharide-containing composition when consumed are then estimated by comparing one or more of the physicochemical properties (1) to (3) obtained from the target with the formula or model. Such an embodiment can improve estimation accuracy.

[0058] Here, the correlation between one or more of the physicochemical properties of the thickening polysaccharide-containing composition (1) to (3) and the sensory properties of the thickening polysaccharide-containing composition when consumed can be determined in advance by Pearson's product-moment correlation coefficient using a known method.

[0059] Furthermore, the correlation coefficient between one or more of the physicochemical properties of the thickening polysaccharide-containing composition (1) to (3) and the sensory properties of the thickening polysaccharide-containing composition when consumed can also be calculated using Spearman's rank correlation coefficient, Kendall's rank correlation coefficient, point bilinear correlation coefficient, Phi correlation coefficient, Tetrachoric correlation coefficient, or Polychoric correlation coefficient. The correlation coefficient can be appropriately selected according to the normality and characteristics of the data.

[0060] Here, in order to obtain an accurate formula or model, a learning device can also be used that includes: a storage unit that stores the correlation between one or more of the physicochemical properties (1) to (3) of a thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed; and a learning unit that uses the correlation as training data to generate a trained model in which variables for estimating the sensory properties of a target thickening polysaccharide-containing composition from one or more of the physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition are machine-learned.

[0061] In order to create a formula or model that shows the correlation between one or more of the physicochemical properties of any one of (1) to (3) of a thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed, it is preferable to create a database (DB) that associates the correlation between one or more of the physicochemical properties of any one of (1) to (3) of a thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed. Here, the number of thickening polysaccharide-containing compositions used to create the DB is preferably 5 or more, more preferably 10 or more, and more preferably 15 or more. As for the structure of the DB, for example, if it is in matrix form, one or more of the physicochemical properties of any one of (1) to (3) of a thickening polysaccharide-containing composition can be entered in the rows, and the sensory properties of the thickening polysaccharide-containing composition when consumed can be entered in the columns.

[0062] This database may be updated by estimating the correlation between one or more of the physicochemical properties (1) to (3) of a newly acquired target thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed, and then adding the estimated values. If necessary, the formula or model can also be updated by calculating Pearson's product-moment correlation coefficient described above for the updated database.

[0063] The following explains how to obtain the information necessary for creating formulas or models, or for creating the above-mentioned database.

[0064] (i) Evaluation of sensory characteristics at the time of consumption First, in order to obtain a formula or model that shows the correlation between one or more of the physicochemical properties of any one of (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption, the evaluator evaluates the sensory characteristics at the time of consumption for multiple thickening polysaccharide-containing compositions. The number of thickening polysaccharide-containing compositions to be evaluated is at least 5, preferably 10 or more, and more preferably 15 or more. With regard to the sensory characteristics at the time of consumption, it is desirable that the evaluator is a trained evaluator involved in the manufacture of food and beverage compositions. When selecting evaluators, it is important to consider various issues such as individual differences among evaluators, gender differences, differences in sensory characteristics at the time of consumption, palatability, and reproducibility. The number of evaluators should be multiple, specifically around 5 to 10 people. It is preferable to statistically process the evaluation results from multiple evaluators.

[0065] Furthermore, by calculating the mean, median, etc., after removing outliers, the objective sensory characteristics of each thickening polysaccharide-containing composition during consumption can be obtained. It is desirable to evaluate the sensory characteristics of the thickening polysaccharide-containing composition during consumption based on pre-assigned evaluation criteria, as shown in the examples described later.

[0066] (ii) Measurement of one or more of the physicochemical properties of (1) to (3) Next, the physicochemical properties of one or more of the multiple thickening polysaccharide-containing compositions of (1) to (3) are measured. The measurement of one or more of the physicochemical properties of (1) to (3) is as described above. It is preferable that the multiple thickening polysaccharide-containing compositions used here are under the same conditions as the thickening polysaccharide-containing compositions used for the evaluation of the sensory properties at the time of consumption described above. This makes it possible to more accurately determine the correlation between one or more of the physicochemical properties of (1) to (3) and the sensory properties at the time of consumption of the thickening polysaccharide-containing compositions.

[0067] The following describes the specific flow of the estimation method of the present invention.

[0068] Furthermore, a specific embodiment of the estimation method of the present invention includes: a preparation process S11 for preparing a target thickening polysaccharide-containing composition; a measurement process S12 for receiving values ​​of one or more of the physicochemical properties described in (1) to (3) above; and an estimation process S13 for estimating the sensory properties of a target from one or more of the physicochemical properties described in (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between the physicochemical properties of the thickening polysaccharide-containing composition and the sensory properties of the thickening polysaccharide-containing composition when consumed (see Figure 11).

[0069] In this invention, it is not necessarily required to perform all of the above steps S11 to S13. For example, the values ​​of one or more of the physicochemical properties (1) to (3) of the target thickening polysaccharide-containing composition, which have been prepared in advance, may be used to estimate the sensory characteristics of the target from one or more of the physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical properties (1) to (3) of the target thickening polysaccharide-containing composition, which have been prepared in advance, and the sensory characteristics of the thickening polysaccharide-containing composition when consumed.

[0070] The sensory characteristics during consumption estimated by the present invention can be used as indicators for evaluating and / or designing thickening polysaccharide-containing compositions or thickening polysaccharide-containing compositions.

[0071] Specifically, the present invention is a method for evaluating and / or designing a thickening polysaccharide-containing composition or a thickening polysaccharide-containing composition, comprising: an estimation step of estimating the sensory characteristics of a target thickening polysaccharide-containing composition based on the correlation between one or more of the aforementioned physicochemical properties of the thickening polysaccharide-containing composition (1) to (3) and the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption, based on the values ​​of one or more of the aforementioned physicochemical properties of the target thickening polysaccharide-containing composition obtained from the target thickening polysaccharide-containing composition; and an evaluation and / or design step of evaluating and / or designing the thickening polysaccharide-containing composition or thickening polysaccharide-containing composition used for the target based on the estimation results of the estimation step (see Figure 11 S14, S15).

[0072] <Apparatus for Estimating the Sensory Characteristics of a Thickening Polysaccharide-Containing Composition During Consumption> The estimation apparatus of the present invention will be described below with reference to the hardware block diagram (Figure 12) of the estimation apparatus of the present invention.

[0073] The estimation device 1 of the present invention comprises: a measurement value receiving means 11 that receives values ​​for one or more of the physicochemical properties (1) to (3) of a target thickening polysaccharide-containing composition; a storage unit 12 that stores correlation data showing the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when eaten; a sensory characteristics estimation means 13 that estimates the sensory characteristics of the thickening polysaccharide-containing composition when eaten based on the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when eaten; an evaluation means 14 that evaluates the thickening composition or thickening polysaccharide-containing composition used for the target; and a design means 15 that designs the thickening composition or thickening polysaccharide-containing composition used for the target.

[0074] The measurement value receiving means 11 is a means for obtaining measurement values ​​of one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition.

[0075] The memory unit 12 stores a program necessary for the device for estimating the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption according to the present invention to function, various formulas or models necessary for estimating the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption, and correlation data showing the correlation between one or more of the physicochemical properties of the thickening polysaccharide-containing composition from (1) to (3) and the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption. The memory unit 12 may also store a database necessary for creating formulas or models.

[0076] The consumption-time sensory characteristics estimation means 13 is a means for estimating the consumption-time sensory characteristics of a thickening polysaccharide-containing composition based on the correlation between one or more of the physicochemical properties of the thickening polysaccharide-containing composition (1) to (3) and the consumption-time sensory characteristics of the thickening polysaccharide-containing composition.

[0077] The evaluation means 14 is a means for evaluating the thickening composition or the thickening polysaccharide-containing composition used in the subject, based on one or more of the physicochemical properties (1) to (3) received by the measurement value receiving means 11 and the correlation data stored in the storage unit 14.

[0078] The design means 15 is a means for proposing a design for a thickening composition or a thickening polysaccharide-containing composition to be used for the target, based on one or more of the physicochemical properties (1) to (3) received by the measurement value receiving means 11 and the correlation data stored in the storage unit 14. Here, the design means 15 may also store a database necessary for proposing a design for a thickening composition or a thickening polysaccharide-containing composition.

[0079] Here, the display device (not shown) can be any device capable of displaying the estimated results of the sensory characteristics of the thickening polysaccharide-containing composition when consumed, and examples include display devices such as CRT (Cathode Ray Tube) and liquid crystal displays, audio output devices such as speakers, or printers.

[0080] It should be noted that the present invention does not necessarily require the above configuration. More specifically, in the present invention, the apparatus may be in the form of an apparatus for estimating the sensory characteristics of a thickening polysaccharide-containing composition used for a target, which includes estimating the sensory characteristics of a target thickening polysaccharide-containing composition from one or more of the physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between the physicochemical properties of any one or more of (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when consumed. Furthermore, preferred embodiments of the estimation apparatus of the present invention can be described by referring to the above explanation.

[0081] <Program for Estimating the Sensory Characteristics of a Thickening Polysaccharide-Containing Composition During Consumption> The estimation program of the present invention causes a computer to function as an estimation means for estimating the sensory characteristics of a target thickening polysaccharide-containing composition based on the correlation between one or more of the aforementioned physicochemical properties of the thickening polysaccharide-containing composition (1) to (3) and the sensory characteristics of the thickening polysaccharide-containing composition during consumption, from one or more of the aforementioned physicochemical properties of the target thickening polysaccharide-containing composition (see Figure 12).

[0082] It should be noted that the present invention does not require a program that enables all of the above-mentioned components to function. Furthermore, the present invention may also involve recording such a program on a recording medium readable by a computer or the like. Hereinafter, preferred embodiments of the estimation program of the present invention can be described by referring to the above explanation.

[0083] <Thickening polysaccharide-containing composition or thickening composition> Furthermore, the present invention is also a thickening polysaccharide-containing composition or thickening composition in which a thickening polysaccharide-containing composition or thickening polysaccharide-containing thickening composition obtained by dissolving the thickening polysaccharide-containing composition or thickening polysaccharide-containing thickening composition has one or more of the following characteristics (a) to (c).

[0084] (a) The storage modulus at a shear strain of 47.6% is 31 Pa or more, or the storage modulus at a shear strain of 76.2% is 20 Pa or more.

[0085] (b) The loss modulus at a shear strain of 122% is 13 Pa or more, or the loss modulus at a shear strain of 195% is 9 Pa or more.

[0086] (c) The coefficients obtained by fitting the thixotropic properties of the thickening polysaccharide to Equation 1 satisfy one or more of the following: A1 is 16 or more, k2 is 0.009 or more, and B is 13 or more.

[0087] As shown in the examples described below, the higher the values ​​of (a) to (c), the better the sensory characteristics when consumed. In other words, the thickening polysaccharide-containing composition in the above form has excellent sensory characteristics when consumed.

[0088] With respect to (a), in a preferred embodiment of the present invention, the storage modulus at a shear strain of 47.6% is more preferably 35 Pa or more, and more preferably 40 Pa or more.

[0089] With respect to (a), in a preferred embodiment of the present invention, the storage modulus at a shear strain of 76.2% is preferably 22 Pa or more, more preferably 25 Pa or more.

[0090] With respect to (b), in a preferred embodiment of the present invention, the loss modulus at a shear strain of 122% is more preferably 15 Pa or more, and more preferably 20 Pa or more.

[0091] With respect to (b), in a preferred embodiment of the present invention, the loss modulus at a shear strain of 195% is 12 Pa or more, preferably 15 Pa or more.

[0092] With respect to (c), in a preferred embodiment of the present invention, the coefficient A1 obtained by fitting the thixotropic properties of the thickening polysaccharide to formula 1 is more preferably 20 or more, and more preferably 22 or more.

[0093] With respect to (c), in a preferred embodiment of the present invention, the coefficient k2 obtained by fitting the thixotropic properties of the thickening polysaccharide to formula 1 is more preferably 0.01 or more, and more preferably 0.02 or more.

[0094] With respect to (c), in a preferred embodiment of the present invention, the coefficient B obtained by fitting the thixotropic properties of the thickening polysaccharide to formula 1 is more preferably 15 or more, and more preferably 20 or more.

[0095] Here, preferred embodiments of the composition of the thickening polysaccharide-containing composition can be found in the description above. Furthermore, the values ​​of (a) to (c) above for the thickening polysaccharide-containing composition can be improved, for example, by increasing the content of the thickening polysaccharide or increasing the weight-average molecular weight.

[0096] Here, preferred embodiments of the thickening polysaccharide-containing composition can be described by reference to the above explanation.

[0097] The following are the test results that formed the basis of the present invention.

[0098] <1> Evaluation of sensory characteristics during consumption <1-1> Preparation of target thickening polysaccharide-containing compositions Nine commercially available thickening polysaccharide-containing thickening compositions (containing xanthan gum; products A to I) shown in the table below were dissolved in water in predetermined amounts to prepare thickening polysaccharide-containing compositions (in the figure, each thickening polysaccharide-containing composition is simply referred to by the letters A to I, or as product (A to I)-containing composition).

[0099]

[0100] <1-2> Sensory Evaluation Seventeen healthy individuals (average age 36.9 ± 8.2) were used as evaluators of the sensory characteristics during consumption. The evaluators consumed the prepared thickening polysaccharide-containing compositions and evaluated the following items on a 21-point scale (minimum value: 0, maximum value: 10, minimum unit: 0.5): ease of inhalation, low resistance, clean finish, low sliminess, low stickiness (before mixing with saliva, after mixing with saliva), ease of swallowing, and low residue. In addition, the palatability of the physical properties was evaluated on a 5-point scale (minimum value: 1, maximum value: 5, minimum unit: 1). In this example, in order to avoid bias in the evaluators' responses, the order in which the thickening polysaccharide-containing compositions were presented was changed for each evaluator, and the test was conducted blindly. The average evaluation value of the sensory characteristics during consumption for each thickening polysaccharide-containing composition was calculated.

[0101] Here, the sensory characteristics during consumption shown in Table 2 were evaluated according to the following criteria.

[0102] - Ease of inhalation The above sensory characteristics during consumption relate to the degree of force required to inhale the sample. Here, the aforementioned evaluator evaluates samples that require a large force to inhale as difficult to inhale (score 0) and samples that require a small force to inhale as easy to inhale (score 10).

[0103] - Weak resistance The above sensory characteristics during consumption relate to the degree of force felt by the tongue when the sample is slightly crushed with the tongue. Here, the aforementioned evaluator evaluates samples with a high force felt by the tongue when the sample is slightly crushed with the tongue as having strong resistance (score 0), and samples with a low force felt by the tongue when the sample is slightly crushed with the tongue as having weak resistance (score 10).

[0104] - Crispness The above sensory characteristics during consumption relate to the degree to which the tongue and palate can easily come into contact when the sample is held between the tongue and palate. Here, the aforementioned evaluator evaluates samples where the tongue and palate do not easily come into contact when the sample is held between the tongue and palate as having poor crispness (score 0), and samples where the tongue and palate easily come into contact as having good crispness (score 10).

[0105] - Sliminess: The above sensory characteristics during consumption relate to the degree of slipperiness when the sample is held between the tongue and palate and the tongue is moved. Here, the aforementioned evaluator evaluates samples that are slippery when the tongue is held between the tongue and palate and the tongue is moved as having high sliminess (score 0), and samples that are not slippery when the tongue is moved as having low sliminess (score 10).

[0106] - Stickiness (before mixing with saliva) The above sensory characteristics during consumption refer to the degree of stickiness felt by the tongue or palate when the tongue is lifted away from the palate, before the sample mixes with saliva. Here, the evaluators will rate the stickiness as strong (score 0) if the stickiness is strong, and the stickiness as weak (score 10) if the stickiness is weak.

[0107] - Stickiness (after mixing with saliva) The above sensory characteristics during consumption refer to the degree of stickiness felt by the tongue or palate when the tongue is lifted away from the palate after the sample has mixed with saliva. Here, the evaluators will rate the stickiness as strong (score 0) if the stickiness is strong, and the stickiness as weak (score 10) if the stickiness is weak.

[0108] - Ease of swallowing: The above sensory characteristics during consumption relate to the degree of effort required to gather the sample on the tongue and send it down the throat. Here, the aforementioned evaluators rate items that require a lot of effort to swallow as difficult to swallow (score 0) and items that require little effort to swallow as easy to swallow (score 10).

[0109] - Weakness of residual sensation The above sensory characteristics during consumption relate to the amount of sample remaining in the oral cavity and the degree of film-like sensation after swallowing. Here, the evaluators mentioned above evaluate that the more sample remaining in the oral cavity and the stronger the film-like sensation, the stronger the residual sensation (score 0), and the less sample remaining in the oral cavity and the weaker the film-like sensation, the weaker the residual sensation (score 10).

[0110] - Physical Properties and Palatability The above sensory characteristics at the time of consumption refer to the sensory characteristics relating to the palatability of the consumed thickening polysaccharide-containing composition. Here, the evaluator will rate the composition as less palatability (score 1) if they do not like it, and as more palatability (score 5) if they like it.

[0111]

[0112]

[0113] <1-3> Viscosity of thickening polysaccharide-containing compositions and average evaluation values ​​of sensory characteristics during consumption As described above, when thickening polysaccharide-containing compositions adjusted to the same viscosity were evaluated, the average evaluation values ​​of sensory characteristics during consumption differed. In other words, it was found that there is no correlation between the average evaluation value of sensory characteristics during consumption and the viscosity of the thickening polysaccharide-containing compositions.

[0114] <2> Measurement of the physicochemical properties (storage modulus, loss modulus) of thickening polysaccharide-containing compositions, and derivation of the correlation between physicochemical properties and sensory properties during consumption.

[0115] <2-1> The storage modulus and loss modulus of the thickening polysaccharide-containing composition were measured by measuring the strain dependence of the measurement. The storage modulus (corresponding to (1) in the present invention) and the loss modulus (corresponding to (2) in the present invention) of the thickening polysaccharide-containing composition were measured.

[0116] The target thickening polysaccharide-containing compositions were subjected to strain dependence measurements. A cone-plate viscometer was used for strain dependence measurements.

[0117] The measurement conditions for strain dependence are as follows: • Fixture used: CP50-1 • Strain: 5% • Angular frequency: 100...0.1 rad / s • Temperature: 20°C • Data points: 16 data points

[0118] The results are shown in Figure 6, Table 4, and Table 5. As representative values, the storage modulus and loss modulus of each thickening polysaccharide-containing composition at shear strains of 47.6%, 76.2%, 122%, and 195% are shown in the table below. In Table 4, "47.6_Storage Modulus" indicates the storage modulus at a shear strain of 47.6%.

[0119]

[0120]

[0121] <2-2> Derivation of the correlation between physicochemical properties and sensory properties during consumption Pearson's product-moment correlation coefficient was derived for the storage modulus, loss modulus, and average evaluation value of the sensory properties during consumption of the thickening polysaccharide-containing compositions shown in Tables 4 and 5.

[0122] The results are shown in Table 6. In Table 6, "47.6_Storage Modulus" indicates the storage modulus when the shear strain is 47.6%.

[0123]

[0124] As shown in Table 6, a correlation was found between the sensory characteristics at the time of consumption and the storage modulus (initial stage of structural collapse; shear strain rates of 47.6% and 76.2%) and loss modulus (during structural collapse; shear strain rates of 122% and 195%) of the thickening polysaccharide-containing composition, with r > 0.5.

[0125] Based on the above, it was found that, based on the correlation between the physicochemical properties of the storage modulus or loss modulus of a thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when consumed, the sensory characteristics of the target thickening polysaccharide-containing composition can be estimated from the storage modulus or loss modulus of the thickening polysaccharide-containing composition obtained from the target thickening polysaccharide-containing composition.

[0126] More specifically, it was found that for one or more, preferably two or more, more preferably three or more, more preferably four or more, more preferably five or more, more preferably six or more, more preferably seven or more, and more preferably all of the sensory characteristics at the time of consumption selected from the group consisting of ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in swallowing, low residual feeling, and palatability, the higher the physicochemical properties of the storage modulus and loss modulus obtained from the target thickening polysaccharide-containing composition, the higher the evaluation value of the aforementioned sensory characteristics at the time of consumption can be estimated.

[0127] <3> Measurement of the physicochemical properties (thixotropic properties) of thickening polysaccharide-containing compositions, and derivation of the correlation between physicochemical properties and sensory properties during consumption.

[0128] <3-1> Measurement of the thixotropy properties of the thickening polysaccharide-containing composition The thixotropy properties were measured by the 3ITT test (Three Interval Thixotropy Test). In this example, the 3ITT test consisted of the following three sections.

[0129] STEP 1. Reference Interval (0s to 120s) In the reference interval, the initial state of the thickening polysaccharide-containing composition was evaluated. In the reference interval, a weak vibration treatment was performed under conditions of an angular frequency of 6.31 rad / s and a strain of 5%.

[0130] STEP 2. Shearing Section (120s-240s) In the shearing section, the thickening polysaccharide-containing composition was structurally destroyed by strong rotation. In the shearing section, strong rotation was performed under the condition of a shearing speed of 300s⁻¹.

[0131] STEP 3. Recovery Interval (240s~) In the recovery interval, weak vibration treatment was performed to evaluate the structural recovery of the thickening polysaccharide-containing composition. In the recovery interval, weak vibration treatment was performed under the conditions of an angular frequency of 6.31 rad / s and a strain of 5%.

[0132] The storage modulus was measured in the three sections mentioned above.

[0133] Then, a fitting equation (Equation 1 below) for the measured storage modulus in the recovery interval was determined (see Figure 9). The results are shown in Figure 9.

[0134]

[0135] <3-2> Derivation of the correlation between physicochemical properties and sensory properties during consumption The Pearson product-moment correlation coefficient was derived between each coefficient of the relationship fitting equation and the evaluation value of the sensory properties during consumption.

[0136] The results are shown in Table 7.

[0137]

[0138] As shown in Table 7, a correlation was found between the sensory characteristics at the time of consumption and the sum of one or more of the coefficients A1, k2, and B in the fitting formula described above, with r > 0.5.

[0139] From the above, it was found that, based on the correlation between the sum of one or more of the coefficients A1, k2, and B in the above-mentioned fitting formula and the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption, the sensory characteristics of the target at the time of consumption can be estimated from the sum of one or more of the coefficients A1, k2, and B in the above-mentioned fitting formula obtained from the target thickening polysaccharide-containing composition.

[0140] More specifically, it was found that for the sensory characteristics during consumption, which include ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in swallowing, low residue, and palatability, the higher the sum of one or more of the coefficients A1, k2, and B in the above-mentioned fitting formula obtained from the target thickening polysaccharide-containing composition, the higher the evaluation value of the aforementioned sensory characteristics during consumption can be estimated.

[0141] The estimated technology of the present invention can be used in the evaluation of thickening compositions or thickening polysaccharide-containing compositions, or in the evaluation and design of thickening compositions or thickening polysaccharide-containing compositions using the evaluation results thereof.

Claims

1. A method for estimating the sensory characteristics of a thickening composition or a thickening polysaccharide-containing composition at the time of consumption, comprising estimating the sensory characteristics of a target based on the values ​​of one or more physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition at the time of consumption, the method for estimating the sensory characteristics of a target thickening polysaccharide-containing composition at the time of consumption: (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more coefficients A1, k2, and B obtained by fitting the thixotropy characteristics of the thickening polysaccharide-containing composition to the following formula 1. [Formula 1] 2. The estimation method according to claim 1, wherein the higher the value of any one or more of the above-mentioned physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, the more it is estimated that the target has excellent sensory properties when consumed.

3. The estimation method according to claim 1, wherein the aforementioned sensory characteristics during consumption are one or more sensory characteristics during consumption selected from the group consisting of ease of inhalation, low resistance, clean finish, low sliminess, low stickiness, difficulty in sending to the throat, low residual feeling, and palatability, and the higher the value of any one or more of the above physicochemical characteristics (1) to (3) obtained from the target thickening polysaccharide-containing composition, the higher the evaluation value of the aforementioned sensory characteristics during consumption is estimated to be.

4. The estimation method according to any one of claims 1 to 3, wherein the storage modulus of elasticity in (1) is the storage modulus of elasticity when the shear strain is 40% or more and less than 100%, and the loss modulus of elasticity in (2) is the loss modulus of elasticity when the shear strain is 100% or more and less than 250%.

5. The estimation method according to claim 1 or 2, wherein the thickening polysaccharide-containing composition and / or the thickening composition comprises at least xanthan gum as the thickening polysaccharide.

6. A method for evaluating and / or designing a thickening polysaccharide-containing composition or a thickening polysaccharide-containing composition, comprising: an estimation step of estimating the sensory characteristics of a target thickening polysaccharide-containing composition based on the correlation between one or more of the physicochemical properties of (1) to (3) of the target thickening polysaccharide-containing composition and the sensory characteristics of the target thickening polysaccharide-containing composition, based on the values ​​of one or more of the physicochemical properties of (1) to (3) obtained from the target thickening polysaccharide-containing composition; and an evaluation and / or design step of evaluating and / or designing the thickening polysaccharide-containing composition or thickening polysaccharide-containing composition used for the target based on the estimation results of the estimation step; the method for evaluating and / or designing a thickening polysaccharide-containing composition or a thickening polysaccharide-containing composition: (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more of the coefficients A1, k2, and B obtained by fitting the thixotropic properties of the thickening polysaccharide-containing composition to the following formula 1. [Formula 1] 7. An apparatus for estimating the sensory characteristics of a thickening composition or a thickening polysaccharide-containing composition at the time of consumption, wherein the apparatus includes estimating the sensory characteristics of a target thickening polysaccharide-containing composition from one or more physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical properties (1) to (3) of the target thickening polysaccharide-containing composition and the sensory characteristics of the target thickening polysaccharide-containing composition: (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more coefficients A1, k2, and B obtained by fitting the thixotropy characteristics of the thickening polysaccharide-containing composition to the following formula 1. [Formula 1] 8. A program for estimating the sensory characteristics of a thickening polysaccharide-containing composition used for the subject, which causes a computer to function as an estimation means for estimating the sensory characteristics of a target thickening polysaccharide-containing composition from one or more physicochemical properties (1) to (3) obtained from the target thickening polysaccharide-containing composition, based on the correlation between one or more of the physicochemical properties (1) to (3) of the thickening polysaccharide-containing composition and the sensory characteristics of the thickening polysaccharide-containing composition when consumed: (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more coefficients A1, k2, and B obtained by fitting the thixotropy characteristics of the thickening polysaccharide-containing composition to the following formula 1. [Formula 1] 9. A learning device comprising: a storage unit that stores the correlation between one or more of the physicochemical properties of a thickening polysaccharide-containing composition (1) to (3) and the sensory properties of the thickening polysaccharide-containing composition when consumed; and a learning unit that uses the correlation as training data to generate a trained model in which variables for estimating the sensory properties of a target thickening polysaccharide-containing composition from one or more of the physicochemical properties of one or more of the physicochemical properties of one or more of the physicochemical properties of one or more of the thickening polysaccharide-containing composition (1) to (3) obtained from the target thickening polysaccharide-containing composition are machine-learned: (1) Storage modulus of the thickening polysaccharide-containing composition (2) Loss modulus of the thickening polysaccharide-containing composition (3) The sum of one or more of the coefficients A1, k2, and B obtained by fitting the thixotropy properties of the thickening polysaccharide-containing composition to the following formula 1. [Formula 1] 10. A thickening polysaccharide-containing composition or a thickening polysaccharide-containing composition for thickening has one or more of the following characteristics: (a) The storage modulus at a shear strain of 47.6% is 31 Pa or more, or the storage modulus at a shear strain of 76.2% is 20 Pa or more. (b) The loss modulus at a shear strain of 122% is 13 Pa or more, or the loss modulus at a shear strain of 195% is 9 Pa or more. (c) The coefficients obtained by fitting the thixotropy characteristics of the thickening polysaccharide to the following formula 1 satisfy one or more of the following conditions: A1 is 16 or more, k2 is 0.009 or more, and B is 13 or more. [Formula 1]

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