Title:
POROUS FOOD TASTE EVALUATION METHOD, POROUS FOOD DATA PROCESSOR, AND PROGRAM FOR MAKING COMPUTER EXECUTE THE POROUS FOOD TASTE EVALUATION METHOD
Document Type and Number:
Japanese Patent JP2006227021
Kind Code:
A
Abstract:
To provide an evaluation method for experimentally evaluating the taste of porous food.
This porous food taste evaluation method uses sharpness and/or roughness as an acoustic evaluation estimate for performing acoustic analysis of sounds and/or vibrations generated in crunching and/or mastication of porous food, and then uses the numerical values obtained from the acoustic analysis, to evaluate the crispness of the porous food, without providing sensory test-based evaluation.
Inventors:
TOYOSHIMA TAKASHI
TSUCHIYA KINYA
SATO FUMIAKI
TACHIBANA HIDEKI
TSUCHIYA KINYA
SATO FUMIAKI
TACHIBANA HIDEKI
Application Number:
JP2006111579A
Publication Date:
August 31, 2006
Filing Date:
April 14, 2006
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
G01N29/00; G01N29/44; G01N33/02
Attorney, Agent or Firm:
Takeshi Sekine
Yumiko Oshima
Atsushi Watanabe
Yumiko Oshima
Atsushi Watanabe
Previous Patent: DISPLACEMENT MEASUREMENT METHOD AND DEVICE
Next Patent: CRIMP CONTACT INSPECTION METHOD
Next Patent: CRIMP CONTACT INSPECTION METHOD