2021 Fiscal Year Final Research Report
Development of design methods for delicious food texture
| Project/Area Number |
19K02303
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | Meiji University |
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Principal Investigator |
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| Project Period (FY) |
2019-04-01 – 2022-03-31
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| Keywords | おいしさ / 感性食感 / 口どけ / シフォンケーキ / ヨーグルト / ホワイトクリーム |
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| Outline of Final Research Achievements |
The purpose of this research is to develop a two-dimensional texture mapping, which is a basic method for designing a delicious food texture. In the specific procedure, the texture was divided into a perceptual texture expressed by hardness and stickiness, and a cognitive texture such as "good mouthfeel" expressing attractive acceptability. These were correlated by sensory evaluation conscious of the time axis and the oral site. Furthermore, an objective instrumental analysis was performed in artificial saliva to analyze changes in mechanical properties (rheology), lubrication (tribology), and structure (morphology) during the food fractural process. I created a two-dimensional texture mapping method for designing a palatable food texture as an instrumental analysis result corresponding to the change in the perceived texture during mastication.
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| Free Research Field |
食品構造工学
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| Academic Significance and Societal Importance of the Research Achievements |
本研究の社会的意義は、本研究の2次元食感マッピング法を用いて「口どけが良い」で表現されるおいしさを、ヒトそれぞれの一言で終わらせるのではなく、マップ上のどの物性をどのタイミングで重要視するのかが異なるためと説明でき、さらなる食品開発につながる点にある。学術的意義は、本研究の特徴である時間軸と口腔部位を意識した分析型官能評価と、人工唾液中の機器分析が相関することを示した点にある。さらに、2次元マップ化することで直感的に理解しやすくなり、食品開発の現場で利用しやすくなる。本研究は心理学と食品学の複合領域研究であり、食品のおいしさの実現のための基盤として食生活を豊にすることに貢献する。
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