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Effect of changing in bolus properties during mastication of starchy foods on the kuchidoke sensory characteristics

Research Project

Project/Area Number 20H01613
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Review Section Basic Section 08030:Family and consumer sciences, and culture and living-related
Research InstitutionGifu University

Principal Investigator

Nishizu Takahisa  岐阜大学, 応用生物科学部, 教授 (40228193)

Co-Investigator(Kenkyū-buntansha) 勝野 那嘉子  岐阜大学, 応用生物科学部, 准教授 (20743892)
Project Period (FY) 2020-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥18,590,000 (Direct Cost: ¥14,300,000、Indirect Cost: ¥4,290,000)
Fiscal Year 2022: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2021: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2020: ¥15,210,000 (Direct Cost: ¥11,700,000、Indirect Cost: ¥3,510,000)
Keywords食塊形成過程 / 口どけ感 / 咀嚼シミュレーター / 米菓 / 澱粉
Outline of Research at the Start

澱粉性食品咀嚼中の食塊特性の経時変化が食感に及ぼす影響を明らかにするために,米菓の口どけ感に着目して,以下のことを実施する.
1)市販の機器を利用して咀嚼時の食塊形成過程を模擬するシミュレーターを開発する.
2)上記の装置を用いて,澱粉性食品の食塊特性の経時変化が口どけ感に及ぼす影響について定量的な評価・検討を行い,経時変化に着目した分析法の有効性を検証する.

Outline of Final Research Achievements

We developed a new method for making the artificial boluses by using the mastication simulator which was newly developed in this project and succeeded to extract the factors strongly related to the kuchidoke sensory characteristics of rice crackers by adjusting the conditions of sample preparations and the mastication conditions. The kuchidoke score of samples became better the higher the decrease rates of the average size of solid particles in the bolus, the degree of polymerization of starch. The hardness of the bolus of some samples whose kuchidoke scores were higher decreased after 15 seconds of mastication. In the initial stage of mastication large pieces are broken into small pieces, and the bolus is cohered in the oral cavity in the next stage. The principal component analysis of physical properties of the artificial boluses and sensory evaluations showed that the boluses were not cohered easily for the samples whose kuchidoke scores were higher.

Academic Significance and Societal Importance of the Research Achievements

本研究で開発した咀嚼シミュレーターを用いることで,食品試料の材料や製法の違いのみならず,若年から老年までのヒトの唾液分泌量や咀嚼力の違いを実現し,咀嚼中の食塊物性の経時変化の物性測定結果から食品の咀嚼特性を考察した点に学術的意義がある.本研究の成果は食感研究に新しい知見を提供するだけでなく,特定の食感を想定した食品開発やオーラルフレイル対策の進展にも貢献するものと考える.

Report

(4 results)
  • 2022 Annual Research Report   Final Research Report ( PDF )
  • 2021 Annual Research Report
  • 2020 Annual Research Report
  • Research Products

    (6 results)

All 2022 2021

All Journal Article (2 results) (of which Peer Reviewed: 2 results) Presentation (4 results)

  • [Journal Article] Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption2022

    • Author(s)
      山谷健太,伊藤克洋,竹井 亮,髙橋 肇,勝野那嘉子,西津貴久
    • Journal Title

      Japan Journal of Food Engineering

      Volume: 23 Issue: 1 Pages: 25-34

    • DOI

      10.11301/jsfe.21603

    • ISSN
      1345-7942, 1884-5924
    • Year and Date
      2022-03-15
    • Related Report
      2022 Annual Research Report
    • Peer Reviewed
  • [Journal Article] 米菓の口どけ感評価のための簡易的な人口食塊作製法の検討2021

    • Author(s)
      伊藤克祥, 細井友加里, 山谷健太, 竹井 亮, 高橋 肇, 勝野那嘉子, 今泉鉄平, 西津貴久
    • Journal Title

      美味技術学会誌

      Volume: 20 Pages: 75-80

    • Related Report
      2021 Annual Research Report
    • Peer Reviewed
  • [Presentation] 人工食塊を用いた米菓の口どけ感評価法の検討2022

    • Author(s)
      伊藤克祥,山谷健太,竹井亮,髙橋肇,勝野那嘉子,今泉鉄平,西津貴久
    • Organizer
      日本食品工学会第23回年次大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 咀嚼中の食塊物性測定を目的とした人工食塊作製法の検討2022

    • Author(s)
      西津貴久,伊藤克祥,勝野那嘉子,今泉鉄平
    • Organizer
      美味技術学会第22回例会(2022)
    • Related Report
      2022 Annual Research Report
  • [Presentation] 米菓の口どけ感評価のための人工食塊モデル作成方法の検討2021

    • Author(s)
      伊藤克祥, 勝野那嘉子, 山谷健太, 竹井 亮, 髙橋 肇, 今泉鉄平, 西津貴久
    • Organizer
      日本食品科学工学会大68回大会
    • Related Report
      2021 Annual Research Report
  • [Presentation] 米菓の口どけ感評価のための人工食塊作製法の検討2021

    • Author(s)
      伊藤克祥, 細井友加里, 山谷健太, 竹井 亮, 髙橋 肇, 勝野那嘉子, 今泉鉄平, 西津貴久
    • Organizer
      美味技術学会第21回例会
    • Related Report
      2021 Annual Research Report

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Published: 2020-04-28   Modified: 2024-01-30  

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