JP7263068B2 - Oral behavior evaluation method - Google Patents
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- 238000011156 evaluation Methods 0.000 title claims description 37
- 235000013305 food Nutrition 0.000 claims description 45
- 230000018984 mastication Effects 0.000 claims description 41
- 238000010077 mastication Methods 0.000 claims description 41
- 210000003205 muscle Anatomy 0.000 claims description 39
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- 238000005259 measurement Methods 0.000 claims description 24
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- 230000001020 rhythmical effect Effects 0.000 claims description 3
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- 235000014059 processed cheese Nutrition 0.000 description 12
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- 230000035807 sensation Effects 0.000 description 2
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- 210000000988 bone and bone Anatomy 0.000 description 1
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- 235000021059 hard food Nutrition 0.000 description 1
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- Measurement And Recording Of Electrical Phenomena And Electrical Characteristics Of The Living Body (AREA)
Description
本発明は、喫食中における食品の口中挙動の評価方法に関する。 TECHNICAL FIELD The present invention relates to a method for evaluating the behavior of food in the mouth during eating.
ヒトが喫食中に口中で知覚される力学的な感覚には、例えば、舌触り、ねちゃつき等の感覚があるが、これらは、それぞれの食品の口中挙動によってもたらされ、食品のおいしさに大きく影響を与える。このため、喫食中における食品の口中挙動を評価することは、新たな食品の開発や既存品の改良に有用である。
食品の口中挙動を評価するために、これまでにいくつかの評価方法や評価装置が開示されている。
Mechanical sensations that humans perceive in the mouth during eating include, for example, sensations such as texture and stickiness on the tongue. have a big impact. Therefore, evaluating the behavior of foods in the mouth during eating is useful for developing new foods and improving existing foods.
Several evaluation methods and evaluation apparatuses have been disclosed so far to evaluate the behavior of food in the mouth.
特許文献1は、複雑な食品の官能評価を適切かつ客観的に行うことを目的に、左右咬筋および舌骨上筋群の筋電位測定および嚥下音の測定を用いた、食感の生理学的評価装置を開示している。
また、非特許文献1は、ヒトの咀嚼・嚥下計測パラメータを抽出し、機器測定値との対応関係を見いだすことを目的に、プロセスチーズにおいて筋電位測定、官能評価、機器測定を実施していた。これによると、官能評価および機器測定でかたさ値が高いチーズでは閉口筋の筋電位の振幅が大きいとされている。
In addition,
本発明は、従来にない新規な喫食中における食品の口中挙動の評価方法を提供することを課題とする。 An object of the present invention is to provide a new, unprecedented method for evaluating the behavior of food in the mouth during eating.
本発明は、上記した課題を解決するために次の手段を採用するものである。
(1)喫食中の口中における食品のかたさの時間動的な変化の官能評価結果と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定結果と、を用いることを特徴とする食品の口中挙動の評価方法。
(2)上記食品のかたさの時間動的な変化の官能評価結果と、上記表面筋電位の時間動的な変化の測定結果から、食品の口中挙動を、咀嚼前期、咀嚼後期、食塊形成前期及び食塊形成後期の4つのステージに分類し、各ステージの時間的長さを評価する(1)の食品の口中挙動の評価方法。
(3)(2)の4つのステージは、次のとおり定義されることからなる(2)の食品の口中挙動の評価方法。
咀嚼前期:左右咬筋の筋電位が検出された時点から、左右咬筋の筋電位が検出された時 点でのかたさが維持されている時間。
咀嚼後期:咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持 されている時間。
食塊形成前期:咀嚼後期終了時点から、左右咬筋の活動が概ね終了し、かつ舌骨上筋群 の活動が大きくなるまでの時間。
食塊形成後期:食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋 群の活動が概ね消失するまでの時間。
The present invention employs the following means to solve the above problems.
(1) Sensory evaluation results of temporal dynamic changes in the firmness of food in the mouth during eating, measurement results of temporal dynamic changes in the surface myoelectric potential of both the left and right masseter muscles and the suprahyoid muscle group during eating, A method for evaluating the behavior of food in the mouth, characterized by using
(2) Based on the results of sensory evaluation of the temporal dynamic changes in the firmness of the food and the measurement results of the temporal dynamic changes in the surface myoelectric potential, the behavior of the food in the mouth can be evaluated in the early stage of mastication, the late stage of mastication, and the early stage of bolus formation. and the method of evaluating the behavior of food in the mouth of (1) in which the food is classified into four stages in the latter stage of bolus formation, and the time length of each stage is evaluated.
(3) The evaluation method of oral behavior of food of (2), wherein the four stages of (2) are defined as follows.
Early stage of mastication: The period from when the myoelectric potential of the left and right masseter muscles is detected until the time when the myoelectric potential of the left and right masseter muscles is detected, during which the hardness is maintained.
Late mastication: The time during which rhythmic mastication is maintained in the myoelectric potentials of the left and right masseter muscles from the end of the early mastication period.
Early stage of bolus formation: The time from the end of late mastication to the end of activity of the left and right masseter muscles and the increase in activity of the suprahyoid muscles.
Late bolus formation: The time from the end of the early bolus formation to when there is no feeling of hardness and the activity of the suprahyoid muscles generally disappears.
本発明は、喫食中の口中における食品のかたさの時間動的な変化の官能評価結果と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定結果を組み合わせたので、従来にない新規な喫食中における食品の口中挙動の評価方法を提供することができた。 The present invention provides the results of sensory evaluation of temporal dynamic changes in the firmness of food in the mouth during eating, and the measurement results of temporal dynamic changes in the surface myoelectric potential of both the left and right masseter muscles and the suprahyoid muscle group during eating. As a result of the combination, we were able to provide a new, unprecedented method for evaluating the behavior of food in the mouth during eating.
本発明の喫食中における食品の口中挙動の評価装置、及び評価方法について以下に詳細に説明する。
(左右咬筋および舌骨上筋群)
本発明で表面筋電位を測定する左右咬筋および舌骨上筋群は、咀嚼筋であり、咀嚼運動における役割は次のとおりのものである。
すなわち、左右の咬筋は下顎を引き上げる閉口筋であり、舌と口蓋で押しつぶせない程度にかたいものを噛み砕く際により強く作用する。一方、顎二腹筋の前腹、顎舌骨、オトガイ舌骨筋を含む舌骨上筋群(オトガイ筋と呼ばれることもある)は下顎を引き下げる開口筋であり、開口したり咀嚼中の舌運動を反映させたりすることに加え、嚥下の初期段階で舌骨を押し上げる役割を有する。
The apparatus and method for evaluating the behavior of food in the mouth during eating according to the present invention will be described in detail below.
(left and right masseter muscles and suprahyoid muscles)
The left and right masseter muscles and the suprahyoid muscle group whose surface myoelectric potential is measured in the present invention are muscles of mastication, and their roles in mastication are as follows.
In other words, the left and right masseter muscles are mouth closing muscles that pull up the lower jaw, and act more strongly when chewing hard foods to the extent that they cannot be crushed by the tongue and palate. On the other hand, the suprahyoid muscles (sometimes called the geniohyoid muscles), which includes the anterior belly of the digastric muscle, the mylohyoid bone, and the geniohyoid muscle, are the opening muscles that pull down the mandible, and the movement of the tongue during mouth opening and mastication. In addition to reflecting the
(食品の口中挙動)
一般に咀嚼は食品が口腔内に取り入れられた際に行なわれる活動で、口の開閉を伴う歯による食品の粉砕・摩砕、唾液分泌、舌による食品の混和が行なわれ、最終的に舌の働きにより食物が集められて団子状の塊(食塊)が形成され、これが咽頭部に移動されて嚥下されることからなる。
本発明によるプロセスチーズの口中挙動の評価方法は、口を閉じる(噛み砕く)左右の咬筋と口を開き舌の活動に関与する舌骨上筋群の活動を、口中における食品のかたさの変化に合わせてモニターするものである。
食品の口中挙動を、これらの3つの特性の時間動的な変化から具体的に把握できることは、本発明者らにより見出された新たな知見である。本発明は、この新たな知見に基づいてなされている。
(Food behavior in mouth)
In general, mastication is an activity that occurs when food is taken into the oral cavity, and involves the pulverization and grinding of food by the teeth that accompany the opening and closing of the mouth, the secretion of saliva, and the mixing of food by the tongue, and finally the function of the tongue. Food is collected by the larynx to form a ball (bolus), which is moved to the pharynx and swallowed.
According to the method of evaluating the behavior of processed cheese in the mouth according to the present invention, the activities of the left and right masseter muscles that close the mouth (chew) and the suprahyoid muscles involved in the activity of the tongue that opens the mouth are adjusted according to changes in the hardness of the food in the mouth. to monitor.
It is a new finding by the present inventors that the behavior of food in the mouth can be specifically grasped from the temporal dynamic changes in these three properties. The present invention is made based on this new finding.
(評価対象となる食品)
本発明の喫食中における食品の口中挙動の評価方法は、ヒトが喫食できるものであればどのようなものでも評価が可能であるが、本発明の喫食中における食品の口中挙動の評価方法は、喫食時における左右咬筋および舌骨上筋群の表面筋電位が測定可能であり、かつかたさの時間動的な評価が可能であることから対象食品はかたさがあり、喫食時に口中に一定時間とどまる食品を対象とすることが好ましく、好ましい食品としてチーズ、ゼリー等を例示できる。特に、咀嚼、体温、分泌される唾液の影響を受けることでかたさが時間動的に変化し、かたさ等の食感が製品特性上重要であるプロセスチーズ等の評価に適している。
(Foods subject to evaluation)
The method for evaluating the behavior in the mouth of food during eating according to the present invention can evaluate any food that can be eaten by humans. The method for evaluating the behavior in the mouth of food during eating according to the present invention is It is possible to measure the surface myoelectric potential of the left and right masseter muscles and the suprahyoid muscle group during eating, and it is possible to evaluate the hardness dynamically over time. is preferable, and cheese, jelly and the like can be exemplified as preferable foods. In particular, it is suitable for the evaluation of processed cheese, etc., whose hardness changes dynamically over time under the influence of mastication, body temperature, and secreted saliva, and texture such as hardness is important in terms of product characteristics.
(喫食中における食品の口中挙動の評価装置)
図1は本実施形態にかかる評価装置の具体的な一態様を示したものである。本発明の評価装置1は、喫食中の口中における食品のかたさの時間動的な変化の測定部2と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部3と、両測定部から得られるデータを解析する解析部12と、を具備するものである。
(Equipment for evaluating the behavior of food in the mouth during eating)
FIG. 1 shows a specific aspect of the evaluation device according to this embodiment. The
(喫食中のかたさの測定部)
本発明の評価装置の喫食中の口中における食品のかたさの時間動的な変化の測定部2は、レバー部10、スイッチ部11、レバー部10およびスイッチ部11に電力を供給する供給部9を具備する装置を例示できる。
この装置は、口中における食品が、喫食開始時から咀嚼の進行につれて柔らかくなる時間動的な変化を、被験者がレバーを移動しつつ官能的なかたさの変化として記録するとともに、喫食開始時と最終嚥下時にスイッチ部のスイッチを入れることで、口中挙動の評価の開始時と終了時を決定するものである。
(Measurement of firmness during eating)
The
With this device, the time-dynamic changes in the softness of food in the mouth from the start of eating to the progress of mastication are recorded as changes in sensory hardness while the subject moves the lever. By turning on the switch part at the time, the start time and the end time of evaluation of oral behavior are determined.
(喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部)
本発明の評価装置の喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部3は、データ取り込み部4、筋電図用アンプ部5、左右咬筋の電極部6、舌骨上筋群の電極部7、電極部と筋電図用アンプ部を繋ぐ延長ケーブル8を具備するものである。
電極部6および電極部7は、表面筋電位を測定できるようなものであればどのようなものでもよいが、左右咬筋と舌骨上筋群の表面筋電位を測定するため、図2に示すように被験者の左右頬と顎下部に付着させることができるものが好ましく、図3に示すような電極リード線部1とディスポーザブル電極部2を具備するものを例示できる。
(Measurement of temporal dynamic changes in the surface myoelectric potential of both the left and right masseter muscles and the suprahyoid muscle group during eating)
The measurement unit 3 of the temporal dynamic changes in the surface myoelectric potentials of both the left and right masseter muscles and the suprahyoid muscle group during eating of the evaluation device of the present invention consists of a data acquisition unit 4, an
The electrode part 6 and the electrode part 7 may be of any type as long as they can measure the surface myoelectric potential. As shown in FIG. 3, one that can be attached to the left and right cheeks and the lower jaw of the subject is preferable, and one that has an electrode
(解析部)
解析部12は、左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化と、上記したかたさの時間動的な変化を測定したデータを解析するものである。解析部12はコンピュータ、データ解析ソフトを具備するものである。
(analysis part)
The
(口中挙動の評価方法)
本発明の評価方法では、上記左右咬筋および舌骨上筋群の表面筋電位の測定結果およびかたさの時間動的な官能評価結果を用いて、咀嚼の進行を次の4つのステージに分けて把握する。
本発明の評価方法では、左右咬筋の筋電位が検出された時点から、この時点でのかたさが維持されている時間を咀嚼前期として定義し、モニターする。
次いで咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持されている時間を咀嚼後期として定義し、モニターする。
また、咀嚼後期終了時点から、左右咬筋の運動が概ね終了し、かつ舌骨上筋群の筋電位が大きな値を取るまでの時間を食塊形成前期として定義し、モニターする。
さらに、食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋群の活動が概ね消失するまでの時間を食塊形成後期として定義し、モニターする。
これらの各ステージをモニターすることによって食品の口中挙動を詳細に把握することができ、当該モニター結果を活用して、配合や工程を検討することで様々な食感の食品を設計できる。
(Evaluation method for oral behavior)
In the evaluation method of the present invention, the progress of mastication is divided into the following four stages and grasped using the measurement results of the surface myoelectric potential of the right and left masseter muscles and the suprahyoid muscle group and the temporal dynamic sensory evaluation results of hardness. do.
In the evaluation method of the present invention, the period from when the myoelectric potentials of the right and left masseter muscles are detected until the hardness is maintained is defined as the early mastication period, and monitored.
Next, the period during which rhythmic mastication is maintained in the myoelectric potentials of the left and right masseter muscles from the end of the early mastication period is defined as the late mastication period, and monitored.
In addition, the period from the end of the late mastication to the end of the movement of the right and left masseter muscles and the increase in the myoelectric potential of the suprahyoid muscle group is defined as the early stage of bolus formation, and monitored.
Furthermore, the period from the end of the early bolus formation to the end of the bolus formation, when no feeling of stiffness is felt and the activity of the suprahyoid muscles is mostly lost, is defined as the late bolus formation and monitored.
By monitoring each of these stages, it is possible to grasp the behavior of the food in the mouth in detail, and by utilizing the monitoring results, it is possible to design foods with various textures by examining the formulation and process.
以下、本発明の実施例を詳細に説明するが、本発明はこれらに限定されるものではない。
(プロセスチーズの評価例)
(試料)
試料は市販のプロセスチーズ2品(市販品A、市販品B)とし、該プロセスチーズをそれぞれ縦20 mm×横20 mm×厚さ10 mmに切り出し、5 ℃としたものを用いた。
(被験者)
左右咬筋および舌骨上筋群の筋電位測定は、当該筋電位測定および時間動的な官能評価が実施可能な健常女性1名とした。
Examples of the present invention will be described in detail below, but the present invention is not limited to these.
(Evaluation example of processed cheese)
(sample)
Two commercially available processed cheeses (commercially available product A and commercial product B) were used as samples, and each of the processed cheeses was cut into a size of 20 mm long, 20 mm wide, and 10 mm thick and heated to 5°C.
(subject)
The myoelectric potential measurement of the left and right masseter muscles and the suprahyoid muscle group was performed by one healthy female who was able to perform the myoelectric potential measurement and temporal dynamic sensory evaluation.
(かたさの時間動的な測定部)
かたさの時間動的な官能評価ではBIOPAC Systems社のTSD115連続可変評価トランスデューサおよび喫食開始時と最終嚥下時を入力することができるTSD116Aスイッチを用いた。測定部から得られたデータを解析部12に搭載のBIOPAC Systems社Acqknowledge 4を用いて解析した。解析したデータを、更にマイクロソフト社の表計算ソフトMicrosoft Excelを用いて横軸を時間(秒)、縦軸をかたさの評点として、時間動的なかたさの変化をグラフ化した。
(Hardness time dynamic measurement unit)
For the temporal dynamic sensory evaluation of firmness, a BIOPAC Systems TSD115 continuously variable evaluation transducer and a TSD116A switch capable of inputting the start of eating and the time of final swallowing were used. The data obtained from the measurement unit was analyzed using BIOPAC Systems' Acqknowledge 4 installed in the
(喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部)
被験者の左右咬筋、舌骨上筋群の計3箇所に皮膚表面からBIOPAC Systems社のEL503電極を貼り付け、MEC110C延長ケーブルを介してEMG100C筋電図用アンプモジュールに接続した。EMG筋電図用アンプモジュールおよびMP150高性能データ取りこみユニットを介して試料咀嚼時の筋電位データを測定した。
測定部から得られたデータを解析部12に搭載のBIOPAC Systems社Acqknowledge 4を用いて解析した。解析したデータを更に、マイクロソフト社のMicrosoft Excelを用いて横軸を時間(秒)、縦軸を筋電位(mV)として筋電位図を作成した。
(Measurement of temporal dynamic changes in the surface myoelectric potential of both the left and right masseter muscles and the suprahyoid muscle group during eating)
EL503 electrodes manufactured by BIOPAC Systems Inc. were attached from the skin surface to a total of three locations on the subject's left and right masseter muscles and suprahyoid muscles, and connected to an EMG100C electromyography amplifier module via a MEC110C extension cable. Myoelectric potential data during sample chewing was measured via an EMG electromyogram amplifier module and an MP150 high-performance data acquisition unit.
The data obtained from the measurement unit was analyzed using BIOPAC Systems' Acqknowledge 4 installed in the
(口中挙動の評価)
上記左右咬筋および舌骨上筋群の表面筋電位の時間動的な変化と、かたさの時間動的な官能評価結果に基づいて、咀嚼開始から終了までを4つのステージに分類した。咀嚼前期、咀嚼後期、食塊形成前期、食塊形成後期である。各ステージの定義は前記したとおりである。
そして、各ステージの時間的な長さを評価の対象とした。
(Evaluation of oral behavior)
Based on the time-dynamic changes in the surface myoelectric potential of the right and left masseter muscles and the suprahyoid muscle group and the time-dynamic sensory evaluation results of firmness, we classified mastication from the start to the end into four stages. Early mastication, late mastication, early bolus formation, and late bolus formation. The definition of each stage is as described above.
Then, the length of time of each stage was evaluated.
(プロセスチーズの口中挙動の評価)
図4は、市販品Aにおける左右咬筋および舌骨上筋群の筋電位図およびかたさの時間動的な官能評価結果(TI)である。また図5は市販品Bにおける左右咬筋および舌骨上筋群の筋電位図およびかたさの時間動的な官能評価結果(TI)である。
(Evaluation of oral behavior of processed cheese)
FIG. 4 shows electromyograms of the left and right masseter muscles and the suprahyoid muscle group and temporal dynamic sensory evaluation results (TI) of hardness in commercial product A. FIG. In addition, FIG. 5 shows electromyograms of the left and right masseter muscles and the suprahyoid muscle group and temporal dynamic sensory evaluation results (TI) of hardness in commercial product B. FIG.
図4および図5によると、市販品Aでは左右咬筋の筋電位が認められてから10秒付近までが咀嚼前期であり、市販品Bでは左右咬筋の筋電位が認められてから3秒付近までが咀嚼前期であった。
次いで、市販品Aでは咀嚼前期終了時点から概ね37秒付近までが咀嚼後期であり、市販品Bでは咀嚼前期終了時点から概ね22秒付近までが咀嚼後期であった。市販品Aの咀嚼後期は概ね27秒程度、市販品Bの咀嚼後期は概ね19秒程度であった。
次いで、市販品Aでは咀嚼後期終了時点から44秒付近までが食塊形成前期であり、市販品Bでは咀嚼後期終了時点から24秒付近までが食塊形成前期であった。市販品Aの食塊形成前期は概ね7秒程度、市販品Bの食塊形成前期は概ね2秒程度であった。
さらに、市販品Aでは食塊形成前期終了時点から48秒付近までが食塊形成後期であり、市販品Bでは食塊形成前期終了時点から27秒付近までが食塊形成後期であった。市販品Aの食塊形成後期は概ね4秒程度、市販品Bの食塊形成後期は概ね3秒程度であった。
According to Figs. 4 and 5, with commercial product A, the early mastication period is from the time the myoelectric potentials of the right and left masseter muscles are observed to about 10 seconds, and with commercial product B, the time period is from the time when the myoelectric potentials of the left and right masseter muscles are observed to about 3 seconds. was in the early stage of mastication.
Next, for commercial product A, the last mastication period was from the end of the first half of mastication to approximately 37 seconds. The latter period of mastication for commercial product A was approximately 27 seconds, and the latter period for mastication of commercial product B was approximately 19 seconds.
Next, for commercial product A, the early stage of bolus formation was from the end of the late mastication to around 44 seconds, and with commercial product B, the early stage of bolus formation was from the end of the late mastication to around 24 seconds. The initial period of bolus formation for commercial product A was approximately 7 seconds, and the initial period for bolus formation of commercial product B was approximately 2 seconds.
Furthermore, in the commercial product A, the late bolus formation was from the end of the early bolus formation to around 48 seconds, and in the commercial product B, the late bolus formation was from the end of the early bolus formation to around 27 seconds. The latter stage of bolus formation for commercial product A was approximately 4 seconds, and the latter stage of bolus formation for commercial product B was approximately 3 seconds.
以上より、各試料によって咀嚼前期、咀嚼後期、食塊形成前期、食塊形成後期それぞれの持続時間等が異なることが判明した。このため、本発明による評価方法によりプロセスチーズの口中挙動の違いをモニターできることが明らかとなった。
例えば、口溶けの良いチーズは4つのステージのいずれもが短時間であるが、特に咀嚼後期の時間が短いと考えられるし、付着性が強く、ねちゃつく食感のあるチーズは食塊形成前期の時間が長いと考えられる。
From the above, it was clarified that the duration of the early mastication period, the late masticatory period, the early period of bolus formation, and the latter period of bolus formation differed among the samples. Therefore, it was clarified that the evaluation method according to the present invention can monitor the difference in the behavior of processed cheese in the mouth.
For example, cheese with good melting in the mouth has a short time in all four stages, but it is thought that the time in the latter half of mastication is particularly short, and cheese with a strong adhesiveness and a sticky texture is in the early stage of bolus formation. is considered to take a long time.
本発明の評価方法は、製造されたプロセスチーズの口中挙動を具体的に評価できるので、プロセスチーズへの配合物の検討やプロセスチーズの製造工程の検討において、有益な判断材料となることが期待できる。 The evaluation method of the present invention can specifically evaluate the behavior of the manufactured processed cheese in the mouth, so it is expected to be a useful judgment material in considering the blending of processed cheese and the manufacturing process of processed cheese. can.
プロセスチーズの口中挙動の違いを評価することができ、新たなチーズの開発や既存品の改良のために利用することができる。 It is possible to evaluate the difference in the behavior of processed cheese in the mouth, and it can be used for the development of new cheese and the improvement of existing products.
図1
1 食品の口中挙動の評価装置
2 喫食中の口中における食品のかたさの時間動的な変化の測定部
3 喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定部
4 データ取り込み部
5 筋電図用アンプ部
6 左右咬筋の電極部
7 舌骨上筋群の電極部
8 延長ケーブル
9 レバー部およびスイッチ部への電力供給部
10 レバー部
11 スイッチ部
12 解析部
図3
1 電極リード線部
2 ディスポーザブル電極部
Figure 1
1 Evaluation device for the behavior of food in the
1 electrode
Claims (2)
咀嚼前期:左右咬筋の筋電位が検出された時点から、左右咬筋の筋電位が検出された時点でのかたさが維持されている時間。
咀嚼後期:咀嚼前期終了時点から、左右咬筋の筋電位においてリズミカルな咀嚼が維持されている時間。
食塊形成前期:咀嚼後期終了時点から、左右咬筋の活動が概ね終了し、かつ舌骨上筋群の活動が大きくなるまでの時間。
食塊形成後期:食塊形成前期終了時点から、かたさを感じることがなく、かつ舌骨上筋群の活動が概ね消失するまでの時間。 The method of claim 1 , wherein the four stages of claim 1 are defined as follows:
Early stage of mastication: The period during which hardness is maintained from the time when the myoelectric potential of the left and right masseter muscles is detected to the time when the myoelectric potential of the left and right masseter muscles is detected.
Late mastication: The time period during which rhythmic mastication is maintained in the myoelectric potentials of the right and left masseter muscles from the end of the early mastication period.
Early period of bolus formation: The period from the end of the late mastication period until the activity of the right and left masseter muscles is almost completed and the activity of the suprahyoid muscles is increased.
Late stage of bolus formation: The time from the end of the early stage of bolus formation to when there is no feeling of hardness and the activity of the suprahyoid muscles generally disappears.
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