Title:
FOOD TEXTURE EVALUATION METHOD AND STANDARD FOOD TEXTURE MODEL
Document Type and Number:
WIPO Patent Application WO/2021/033583
Kind Code:
A1
Abstract:
Provided is a food texture evaluation method that makes accurate food texture evaluation of a variety of foods for evaluation possible. This food texture evaluation method comprises a step for creating a template T comprising pattern data to serve as an index for food texture evaluation, a step for carrying out a sensory evaluation of a model food FM for food texture evaluation and acquiring a sensory evaluation value λ, a step for acquiring measurement data A corresponding to pattern data for the model food FM and calculating the similarity SA of the measurement data A and the pattern data of the template T by comparing the same, a step for creating a standard food texture model M corresponding to a food texture type from the sensory evaluation value λ and the similarity SA, and a step for evaluating the food texture of a food FE for evaluation using the standard food texture model M.
Inventors:
NAKAMOTO HIROYUKI (JP)
SOUDA NINOMAE (JP)
NAGAHATA YUYA (JP)
KIMURA KO (JP)
SHIMIZU RINA (JP)
HOTTA MARIKO (JP)
INOUE MASAMI (JP)
SOUDA NINOMAE (JP)
NAGAHATA YUYA (JP)
KIMURA KO (JP)
SHIMIZU RINA (JP)
HOTTA MARIKO (JP)
INOUE MASAMI (JP)
Application Number:
PCT/JP2020/030422
Publication Date:
February 25, 2021
Filing Date:
August 07, 2020
Export Citation:
Assignee:
UNIV KOBE NAT UNIV CORP (JP)
J OIL MILLS INC (JP)
J OIL MILLS INC (JP)
International Classes:
G01N33/02; G01L5/00
Foreign References:
| KR20120042489A | 2012-05-03 | |||
| JP2012032193A | 2012-02-16 | |||
| JPH09288056A | 1997-11-04 | |||
| JP2020134526A | 2020-08-31 |
Other References:
SOUDA NINOMAE, NAKAMOTO HIROYUKI, KOBAYASHI FUTOSHI, NAGAHATA YUYA, HIROSUE YORIYASU: "Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data", SENSORS AND MATERIALS, vol. 31, no. 7, 30 July 2019 (2019-07-30), pages 2357 - 2365, XP055803238
SOUDA NINOMAE, NAKAMOTO HIROYUKI, KOBAYASHI FUTOSHI: "Food Texture Quantification Using a Magnetic Food Texure Sensor and Dynamic Time Warping", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 24, no. 2, 19 May 2018 (2018-05-19), pages 257 - 263, XP055803240
NAKAMOTO HIROYUKI ET AL.: "Food Texture evaluation using logistic regression model and magnetic food texture sensor", JOURNAL OF FOOD ENGINEERING, vol. 222, 11 November 2017 (2017-11-11), pages 20 - 28, XP085313243, DOI: 10.1016/j.jfoodeng.2017.11.008
SOUDA NINOMAE, NAKAMOTO HIROYUKI, KOBAYASHI FUTOSHI: "Food Texture Quantification Using a Magnetic Food Texure Sensor and Dynamic Time Warping", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 24, no. 2, 19 May 2018 (2018-05-19), pages 257 - 263, XP055803240
NAKAMOTO HIROYUKI ET AL.: "Food Texture evaluation using logistic regression model and magnetic food texture sensor", JOURNAL OF FOOD ENGINEERING, vol. 222, 11 November 2017 (2017-11-11), pages 20 - 28, XP085313243, DOI: 10.1016/j.jfoodeng.2017.11.008
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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