レオメータによる食品の粘性およびトライボロジー評価: 牛乳，無脂肪牛乳，調整豆乳の測定

摘要

食品のおいしさには，味や香りだけでなく，食感も大きく寄与していると言われているそのため，おいしさについて理解し，食品を設計していく上で，食感の評価，定量化は不可欠である，食感の構成要素は，口腔内での食品の流動特性や変形特性といったレオロジー的要素，舌-口蓋間等で生じる摩擦，潤滑特性（くっつき感，つるつる感）等のトライボロジー的要素に大別される.%Rheometer: Measurements of Milk, Fat Free Milk, and Processed Soy Milk It is said that texture and mouth feel of food and beverages are very important to design them. In oral processing, food and beverages flow and also behave as lubricant or glue in mouth. For this reason, it is important to understand sensory perception of food, by rheological and tribological measurements. In this article, we performed the rheological and tribological measurement of milk, fat free milk and soy milk, respectively. And we found some differences in three samples in both rheological and tribological measurements and found no relationship between these measurements. This indicates that rheological and tribological measurement show us different aspect of food sensory perception, and both measurement can be important to understand the sensory perception of food.