JPH0210246A - Method and apparatus for measuring stringiness of conductive material having stringiness - Google Patents
Method and apparatus for measuring stringiness of conductive material having stringinessInfo
- Publication number
- JPH0210246A JPH0210246A JP63162201A JP16220188A JPH0210246A JP H0210246 A JPH0210246 A JP H0210246A JP 63162201 A JP63162201 A JP 63162201A JP 16220188 A JP16220188 A JP 16220188A JP H0210246 A JPH0210246 A JP H0210246A
- Authority
- JP
- Japan
- Prior art keywords
- picker
- stringiness
- thread
- sample
- specimen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000004020 conductor Substances 0.000 title claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 230000005611 electricity Effects 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 7
- 238000000691 measurement method Methods 0.000 claims description 3
- 239000012815 thermoplastic material Substances 0.000 claims description 3
- 238000005259 measurement Methods 0.000 abstract description 8
- 235000013351 cheese Nutrition 0.000 description 25
- 235000013305 food Nutrition 0.000 description 8
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000013557 nattō Nutrition 0.000 description 4
- 229920001169 thermoplastic Polymers 0.000 description 4
- 239000004416 thermosoftening plastic Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000422842 Chamaecyparis pisifera Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- -1 dumplings Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、糸引き性のある導電性物質、例えばチーズ等
、加熱により溶融し、品温が低トすると硬化する熱可塑
性食品、又は加熱を要しない可塑性食品や、その他の糸
を引く性質のある物質の糸引き性測定方法及びその測定
装置に関するものである。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to stringy conductive substances, such as cheese, which melt when heated and harden when the product temperature drops, or The present invention relates to a method for measuring the stringiness of plastic foods and other substances that have the property of pulling strings, and a measuring device therefor.
（従来の技術）
従来、チーズの糸引き性の測定は、測定者がその都度、
試料サイズや加熱条件を決め、例えばホットプレートな
どて加熱したチーズを、フォークやナイフの先で引き上
げ、できた糸の硬さ、強さ、及び長さを目視により感覚
的に評価していた。(Prior art) Conventionally, when measuring the stringiness of cheese, the measurer had to
After determining the sample size and heating conditions, the cheese was heated on a hot plate, for example, and then pulled up with the tip of a fork or knife, and the hardness, strength, and length of the resulting strings were visually and visually evaluated.
このような方法では、試料の糸引き性を大まかに評価で
きても、試料間のわずかな差を的６′正に判定評価する
ことができないばかりか、再現性にも乏しいものであっ
た。Although such a method can roughly evaluate the stringiness of a sample, it is not only unable to accurately judge and evaluate slight differences between samples, but also has poor reproducibility.
以上のような糸引き性測定上の問題点に鑑み、近年、チ
ーズの糸引き性を客観的に評価する試みがなされた〔井
筒雅、野口洋介：チーズと調理、調理科学１７．５５〜
６２ （１９８４） ）。In view of the above-mentioned problems in measuring stringiness, attempts have been made in recent years to objectively evaluate the stringiness of cheese [Masa Izutsu, Yosuke Noguchi: Cheese and Cooking, Cooking Science 17.55~
62 (1984)).
この方法は、試料を厚さ５ＩＩＩｍ、幅１０ ＋ｎｍの
短冊状に切り出し、ガスオープン中で１００°Ｃ１５分
間加熱後、直ちに室温下で１５ ｍｍ ／ ｓ速度で引
き伸ばし、切断するまでの距離を測定し、これを糸引き
性とするものである。In this method, a sample is cut into strips with a thickness of 5IIIm and a width of 10 + nm, heated at 100°C for 15 minutes in an open gas environment, and then immediately stretched at a speed of 15 mm/s at room temperature, and the distance until the cut is measured. , this is what makes it stringy.
（発明が解決しようとする課題）
しかし、上記方法では、試料の形状が短冊状に限定され
るため、シュレッドチーズ、３〜５閣のダイス状チーズ
、スライスチーズの如き形態のチーズや、軟質のチーズ
の糸引き性測定には不向きであること、試料サイズが小
さいため切り出し方法により測定値がバラツキ易いこと
、ガス、オーブン等の熱伝導や、輻射熱による溶融方法
であるため、加熱時にチーズの表面に皮膜ができ、これ
が糸引き外測定値のバラツギの原因となることから、試
料にサラダ油を塗布する必要があることなどの問題点が
あった。(Problem to be Solved by the Invention) However, in the above method, the shape of the sample is limited to a rectangular shape. It is not suitable for measuring the stringiness of cheese, the sample size is small and the measured values tend to vary depending on the cutting method, and the melting method uses heat conduction such as gas or an oven, or radiant heat, so the surface of the cheese may be affected during heating. There were problems such as the need to coat the sample with salad oil because a film was formed on the surface of the sample, which caused variations in the measured values outside the stringing process.
又、たとえ糸の長さを測定できても、単一の特性値しか
測定できず、糸の硬さ、強さなどから総合的に糸引き性
を測定することはできなかった。Furthermore, even if the length of the thread could be measured, only a single characteristic value could be measured, and the stringiness could not be comprehensively measured from the hardness, strength, etc. of the thread.
本発明は、以上の点に鑑みて発明されたものであって、
チーズ等の熱可塑性食品、又は加熱を要しない可塑性食
品やその他の糸を引く性質のある導電性物質の形態、種
類の如何にかかわらず、その糸引き性（硬さ、強さ、長
さ）を迅速、かつ正確に、しかも極めて再現性良（測定
できる方法及びその測定装置を得ることを目的とするも
のである。The present invention was invented in view of the above points, and
The stringiness (hardness, strength, length) of thermoplastic foods such as cheese, plastic foods that do not require heating, and other conductive substances that have stringy properties, regardless of their form or type. The purpose of this invention is to provide a method and a measuring device that can quickly and accurately measure the same amount of time with extremely good reproducibility.
（課題を解決するための手段）
以上のような目的を達成するために、本発明では、次の
ような手段を講するものである。(Means for Solving the Problems) In order to achieve the above objects, the present invention takes the following measures.
すなわち、糸引き性のある導電性物質を延伸させ、その
ときに加わる力を歪み計で測定することにより、糸の硬
さと強さを求め、かつ延伸された糸の切断時期を糸の両
端における電気量の変化で感知して、糸の長さを副側す
ることにより、その糸の硬さ、強さ、及び長さから糸引
き性の総合的特性値を求める測定方法である。In other words, by stretching a stringy conductive material and measuring the force applied at that time with a strain meter, the hardness and strength of the thread can be determined, and the timing of cutting the stretched thread can be determined at both ends of the thread. This is a measurement method that detects changes in the amount of electricity and subtracts the length of the thread to determine the overall characteristic value of stringiness from the hardness, strength, and length of the thread.
その装置としては、昇降する歪の計にはピッカーを具え
、このピッカーで延伸される糸引き性のある導電性物質
の試料と、ピッカー間に通電される電気量の糸の切断時
期における変化を感知する装置を具えた糸引き性のある
導電性物質の糸引き性測定装置である。The device is equipped with a picker on the strain gauge that moves up and down, and the sample of the conductive material with stringiness is stretched by the picker, and changes in the amount of electricity passed between the pickers at the timing of cutting the thread are measured. This is an apparatus for measuring the stringiness of conductive materials with stringiness, which is equipped with a sensing device.
しかして、糸引き性のある導電性物質が熱可塑性のもの
である場合は、試料を高周波誘電加熱法で溶融してから
延伸を行うものである。If the stringy conductive material is thermoplastic, the sample is melted by high-frequency dielectric heating and then stretched.
（作用）
糸引き性のある導電性物質として、例えば熱可塑性物質
である一定重量のチーズを定形容器に入れ、マイクロウ
ェーブ等を用い、内部発熱法、例えば高周波誘電加熱法
により短時間で加熱溶融し、これに特殊なピッカーを差
し込み、次いで、一定速度でピッカーを引き上げ、溶融
下のチーズを延伸させ、この時のビンカ−に加わる力を
ピッカーに取りつけた歪み計で検知し、記録チャート上
に時間と共に記録する。その記録から、糸の硬さと強さ
を求める。(Function) A certain weight of cheese, which is a stringy conductive material such as a thermoplastic material, is placed in a shaped container and heated and melted in a short time using an internal heating method, such as a high frequency dielectric heating method, using a microwave or the like. Then, a special picker is inserted into this, and then the picker is pulled up at a constant speed to stretch the melted cheese. The force applied to the binker at this time is detected by a strain gauge attached to the picker, and it is recorded on a recording chart. Record over time. From this record, the hardness and strength of the thread is determined.
ここで、一定速度でビンカーを引き上げ、試料を延伸さ
せたものを、以下「延伸糸」という。Here, the sample is drawn by pulling up the binker at a constant speed and is hereinafter referred to as a "drawn yarn."
糸の硬さは最大負荷量とし、また糸の強さは負荷量を縦
軸に、時間を横軸にとるとき、時間と共に記録チャート
上に描かれた負荷量と時間とのなす面積とする。The hardness of the thread is determined by the maximum load, and the strength of the thread is determined by the area between the load and time drawn on the recording chart with time, when the vertical axis is the load and the time is the horizontal axis. .
低温、又は常温で可塑性のあるものは、熱論、加熱は必
要がない。For materials that are plastic at low or normal temperatures, there is no need for thermal theory or heating.
また、延伸糸の長さは、チーズとピッカー間に通電した
電気量の変化から切断までに要した時間を求め、この時
間と引き上げ速度を乗じて求めるか、もしくはチーズと
ピンカー間に測定開始前から通電しておき、流した電気
量の変化から延伸糸の切断を検知してピッカー引き上げ
モーターを停止させ、この時のピッカー停止位置を予め
取りつけておいたメジャーで測定する。The length of the drawn yarn can be determined by determining the time required for cutting from the change in the amount of electricity applied between the cheese and the picker, and multiplying this time by the pulling speed, or by Electricity is applied from the start, and breakage of the drawn yarn is detected from changes in the amount of electricity applied, the picker lifting motor is stopped, and the picker stopping position at this time is measured with a measuring tape installed in advance.
（実施例）
以下、図面に示す実施例にもとづいて、本発明を説明す
る。(Example) Hereinafter, the present invention will be described based on an example shown in the drawings.
第１図において（１）は制御−で、この上にシャーレの
ような蓋のついた試料容器（２）をセットできるように
なっている。In FIG. 1, (1) is a control on which a sample container (2) with a petri dish-like lid can be set.
（３）は制御画（１）上に立設したガイド枠体で、門形
状のガイド枠体（３）の中央に、ガイド枠（３）の支柱
と平行に、かつ垂直な回転螺稈（４）があり、これに螺
装されたアーム（５）はモーターで駆動される回転螺稈
（４）で昇降する。(3) is a guide frame erected on the control picture (1), and in the center of the gate-shaped guide frame (3), there is a rotating spiral culm ( 4), and the arm (5) screwed onto this is raised and lowered by a rotating screw (4) driven by a motor.
アーム（５）には、歪み計（６）とその先端に取り付け
られたピッカー（７）があり、またガイド枠（３）と平
行にセットされたメジャー（８）に対する指針（９）が
ある。The arm (5) has a strain gauge (6) and a picker (7) attached to its tip, and also has a pointer (9) for a measure (8) set parallel to the guide frame (3).
（１０）はシャーレ（２）の試料中に通電するための電
極であり、（１１）はピッカー（７）と試料間に通電す
るだめの配線を示し、（１２）は歪み計（６）に送電す
るための配線を示す。(10) is the electrode for applying electricity to the sample in the Petri dish (2), (11) is the wiring for applying electricity between the picker (7) and the sample, and (12) is the wire for applying electricity to the strain meter (6). Shows the wiring for power transmission.
第２図は、以上のような装置のピッカー停止電気回路図
を示すもので、回転螺稈（４）は、可変定速モーター（
リバーシブルモーター）（１３）から減速ａ （１４）
と接手（１５）を介して駆動される。Figure 2 shows a picker stop electrical circuit diagram of the device as described above, in which the rotating screw (4) is connected to a variable constant speed motor (
Reversible motor) (13) to deceleration a (14)
and the joint (15).
図中（１６）はスタートスイッチ、（１７）はリレーで
あって、ピッカーとシャーレ間の電気量がゼロになった
ことを検知して、モーター駆動回路を切断するものであ
る。In the figure, (16) is a start switch, and (17) is a relay, which detects that the amount of electricity between the picker and the petri dish has become zero and disconnects the motor drive circuit.
本発明で測定される試料としては、チーズやチーズ様食
品、餅類等の熱可塑性食品や水飴、だんご、及び接着剤
などの導電性のもので、糸引き性のあるものならば食品
に限定されるものではないが、以下、具体的にチーズを
例にとって説明する。Samples to be measured in the present invention are limited to foods that are conductive, such as cheese, cheese-like foods, thermoplastic foods such as rice cakes, starch syrup, dumplings, and adhesives, and have stringy properties. Although this is not intended to be the case, a specific explanation will be given below using cheese as an example.
試料の調整は、蓋のついた容器、例えば直径５．５ｃｍ
のシャーレに、例えば２０ｇの試料をとる。Prepare the sample in a container with a lid, e.g. 5.5 cm in diameter.
For example, place a 20 g sample in a petri dish.
試料の量は、少なくとも１０ｇ程度あればよく、用いる
試料の形状や形態は問わない。The amount of the sample may be at least about 10 g, and the shape or form of the sample used does not matter.
また、試料の加熱溶融手段としては、マイクロウェーブ
等の高周波誘電加熱を用い、試料の温度や量に応じて１
０〜１２０秒間、例えば６０秒で試料の品温を９０〜９
５°Ｃとする。In addition, high-frequency dielectric heating such as microwaves is used as a means of heating and melting the sample, and the temperature varies depending on the temperature and amount of the sample.
0 to 120 seconds, e.g. 60 seconds to lower the sample temperature to 90 to 9
The temperature shall be 5°C.
加熱する方法は、熱伝導や輻射熱による方法でなく、内
部発熱法を用いる。The heating method uses an internal heat generation method rather than a method using heat conduction or radiant heat.
熱伝導や輻射熱による加熱方法であると、チーズのよう
な熱可塑性食品である場合、表面に皮膜が生成され、正
確な測定ができない。When heating by conduction or radiant heat, a film is formed on the surface of thermoplastic foods such as cheese, making accurate measurements impossible.
次に、上述のようにして、シャーレ（２）中で加熱溶融
した試料を、恒温室内で第１図に示すような糸引き性測
定装置の制御凶（１）上にのせ、蓋をとり、ピッカー（
７）を試料中にセットし、ピッカー（７）を可変定速モ
ーター（１３）で溶融した試料と共に、毎秒１ 、０〜
１０ 、０ ｃｍ、例えば毎秒２．５ｃｍで引き上げる
。Next, the sample heated and melted in the petri dish (2) as described above is placed on the control panel (1) of the stringiness measuring device as shown in Fig. 1 in a constant temperature room, and the lid is removed. Picker (
7) is set in the sample, and the picker (7) is moved along with the melted sample by the variable constant speed motor (13) at 1,0~
10,0 cm, e.g. 2.5 cm per second.
つまり、スタートスイッチ（１６）を操作して、モータ
ー（１３）で回転螺稈（４）を回転させてアーム（５）
を上昇させ、これに取りつけられた歪み計（６）を上昇
させるのである。In other words, operate the start switch (16), rotate the rotating screw (4) with the motor (13), and rotate the arm (5).
This causes the strain gauge (6) attached to this to rise.
この時、チーズの糸とピッカー（７）の間に加わる力を
、ピッカー（７）に取りつけた歪み計（６）で時間と共
に計測する。At this time, the force applied between the cheese thread and the picker (7) is measured over time using a strain gauge (6) attached to the picker (7).
その第４図に示す記録チャートの最大負荷量を用いたピ
ッカーの上表面積ａ（第３図）で除して、糸の硬さとし
て、また斜線部の面積を糸の強さとしてそれぞれ求める
。The hardness of the yarn is determined by dividing the maximum load amount in the recording chart shown in FIG. 4 by the upper surface area a of the picker (FIG. 3), and the area of the shaded area is determined as the strength of the yarn.
この場合、最大負荷量が大きい程、糸が硬いとするもの
である。In this case, the larger the maximum load amount is, the harder the thread is.
また、糸の長さは、試料とピッカー（７）間に電気量の
一例として電圧をかけておき、ピッカー始動時からチー
ズの糸が切れて電圧がゼロになるまでの時間Δｔ（秒）
をタイマーで計測し、この時間とピッカー引き上げ速度
Ｖ（ｃｍ／秒）から（糸の長さ＝ΔｔＸｖ）を算出する
。In addition, the length of the thread is determined by applying a voltage as an example of electricity between the sample and the picker (7), and measuring the time Δt (seconds) from when the picker starts until the cheese thread breaks and the voltage becomes zero.
is measured with a timer, and (thread length = ΔtXv) is calculated from this time and the picker pulling speed V (cm/sec).
もしくは、第２図に示す回路のように、チーズの糸が切
れ電流がゼロになると、自動的にピッカー引き上げモー
ター（１３）を停止させる電気回路をくみ、ピッカー停
止位置を予め取りつけておいたメジャー（８）と指針（
９）とにより読み取り、チーズの糸の長さとしてもよい
。Alternatively, as shown in the circuit shown in Figure 2, an electric circuit is installed that automatically stops the picker lifting motor (13) when the cheese thread breaks and the current becomes zero, and the picker stop position is preset with a measuring tape. (8) and guidelines (
9) and may be read as the length of the cheese thread.
電気量として用いる電圧や電流、及び電気抵抗は、糸の
切断の有無を検知できる程度の量であればよい。The voltage, current, and electrical resistance used as the quantity of electricity may be of an amount sufficient to detect whether or not the yarn is cut.
以上のような方法及び装置により、チーズの糸引き性を
糸の硬さ、強さ、長さを４１す定値の指標として総合的
に、客観的に、また正確に測定評価することができる。Using the method and apparatus described above, it is possible to comprehensively, objectively, and accurately measure and evaluate the stringiness of cheese using the hardness, strength, and length of the strings as indicators of fixed values.
実施例１
試料として、市販シュレッドチーズ２０ｇを直径５．５
ｃｎ＋のシャーレにとる。Example 1 As a sample, 20 g of commercially available shredded cheese was used as a sample with a diameter of 5.5 g.
Transfer to cn+ petri dish.
これを加熱溶融手段として、マイクロウェーブ水分乾燥
機（東芝マイクロ波加熱装置ＴＭＭ−５５０１、出力２
００Ｗ）を用い、１分間で品温を９０〜９５℃とした。A microwave moisture dryer (Toshiba microwave heating device TMM-5501, output 2
00W), and the product temperature was brought to 90 to 95°C in 1 minute.
次に、これを２０°Ｃ恒温室内で、発明者が発明した第
１図に示す糸引き性測定装置の山上の所定位置に乗せ、
ピッカー（第３図の記号Ｂ）を溶融した試料に差し込み
、試料とピッカー間に１２Ｖの電圧をかけ電流を流すと
共に、その間の電圧を測定できるように準備した。Next, this was placed in a predetermined position on the top of the stringiness measuring device invented by the inventor and shown in Fig. 1 in a constant temperature room of 20°C.
A picker (symbol B in Figure 3) was inserted into the molten sample, a voltage of 12 V was applied between the sample and the picker, a current was caused to flow, and preparations were made so that the voltage therebetween could be measured.
次に、スタート釦を押し、ピッカーを毎秒２．５ｃｍで
引き上げ、ピッカーに加わる力を歪み計（共和電果社製
：荷重変換器 形式名１２０Ｔ−５０Ｂ）で測定した。Next, the start button was pressed, the picker was pulled up at a rate of 2.5 cm per second, and the force applied to the picker was measured with a strain meter (manufactured by Kyowa Denka Co., Ltd., load converter model name 120T-50B).
次いで、チニズの延伸糸が切れて、試料とピッカー間の
電圧値がゼロになった位置で、自動的にピッカーを停止
させた。Next, the picker was automatically stopped at the position where the drawn thread of chinizu was cut and the voltage value between the sample and the picker became zero.
歪み計の記録チャートより、ピッカー始動からチーズの
糸が切れるまでに要した時間１６秒を読み取り、この時
間と予め設定したピッカー引き上げ速度２．５ｃｍ／秒
から、糸の長さを４０ｃｍと算出した。From the record chart of the strain meter, we read the 16 seconds it took from the start of the picker until the cheese thread broke, and from this time and the preset picker lifting speed of 2.5 cm/sec, we calculated the length of the thread to be 40 cm. .
また、糸の硬さは歪み計記録チャートの最大負荷量３０
ｇから、ピッカー記号Ｂの上面積ａ（第３図）で除して
３００ｇ／ｃ艷、糸の強さはチャートの面積を計算した
結果８８０（ｇ／Ｃ這）１秒であった。In addition, the hardness of the thread is the maximum load of 30 on the strain meter record chart.
G divided by the upper area a of the picker symbol B (Figure 3) to give 300 g/c, and the strength of the thread was 880 (g/c) 1 second as a result of calculating the area of the chart.
実施例２
試料として、市販スライスチーズ１枚（１９ｇ）を直径
５．５ｃｍのシャーレにとる。Example 2 As a sample, one commercially available sliced cheese (19 g) was placed in a petri dish with a diameter of 5.5 cm.
これを加熱溶融手段として、家庭用電子レンジ（ナショ
ナルオーブン電子レンジＮＥＡ ５５０、出力５００Ｗ
）を用い、３０秒間で品温を８０〜９０°Ｃとした。This was used as a heating and melting means in a household microwave oven (National Oven Microwave Oven NEA 550, output 500W).
) to bring the product temperature to 80 to 90°C for 30 seconds.
次に、これを１５°Ｃ恒温室内で本発明の糸引き性測定
装置の所定位置にのせ、試料にビンカーをセットし、試
料とビンカ−間に９ｖの電圧をかけて、ピッカー（第３
１記号Ｃ）で、溶融した試料を毎秒２．０ｃｍの速度で
引き上げた。Next, this was placed on the predetermined position of the stringiness measuring device of the present invention in a 15°C constant temperature room, a binker was set on the sample, a voltage of 9V was applied between the sample and the binker, and the picker (third
1 symbol C), the molten sample was pulled up at a speed of 2.0 cm per second.
この時、ピッカーに加わる力を歪み計（共和電果社製：
荷重変換器 形式名１２０Ｔ−５０Ｂ）で測定した。At this time, the force applied to the picker is measured by a strain meter (manufactured by Kyowa Denkasha:
It was measured using a load converter (model name: 120T-50B).
次いで、チーズの延伸糸が切れて、試料とピンカー間の
電流値がゼロになった位置で自動的にビンカーが停止し
、次いでこのピンカー位置を予め取りつけておいたメジ
ャーで読み取り、糸の長さ４２ｃｍを計測した。Next, the binker automatically stops at the position where the drawn cheese thread breaks and the current value between the sample and the pinker becomes zero.Then, this pinker position is read with a pre-installed measuring tape and the length of the thread is determined. It measured 42cm.
一方、歪み計記録チャー１−の最大負荷量２４．９ｇか
ら糸の硬さは実施例１と同様に、ピッカー記号Ｃの上面
積ａで除して１６６ｇ／ｃｎｉ。On the other hand, based on the maximum load of 24.9 g for strain meter recording char 1-, the hardness of the thread was 166 g/cni divided by the upper area a of picker symbol C, as in Example 1.
チャートの面積から糸の強さは３７５ （ｇ ／ａｄ）
。From the area of the chart, the strength of the thread is 375 (g/ad)
.
秒であった。It was seconds.
実施例３
糸引き性は、原料チーズの熟度により大きく影響を受け
ることが知られている。Example 3 It is known that stringiness is greatly affected by the ripeness of raw cheese.
そこで、試料として同一国産ゴーダチーズを用い、熟成
中３０日毎に本発明による糸引き性測定値（本発明の実
施例１の方法で測定）と、官能による糸引き性評価値と
比較したその結果を第５図の表に示す。Therefore, using the same domestically produced Gouda cheese as a sample, the stringiness measurement value according to the present invention (measured by the method of Example 1 of the present invention) was compared with the sensory stringiness evaluation value every 30 days during ripening. are shown in the table in Figure 5.
第５図の表に示すように、官能による糸引き性の評価値
は、評価者間のバラツキが大きい上に、評価値にしめる
バラツキの割合が大きすぎて、試料間の差（熟度の違い
）を明確に判別できなかった。As shown in the table in Figure 5, the sensory evaluation values for stringiness vary widely between evaluators, and the percentage of variation that is included in the evaluation value is too large, resulting in differences between samples (differences in ripeness). ) could not be clearly determined.
一方、本発明の測定方法による糸引き性測定値はバラツ
キが少ない上に、試料間の差（Ｗ）度の違い）を糸引き
性の差としてとらえることができた。On the other hand, the stringiness measured by the measuring method of the present invention had little variation, and the difference (W) between samples could be interpreted as a difference in stringiness.
実施例４
これは、糸引き性が重要な品質特性であるヨーグルトの
例であって、市販のプレーンヨーグルトを試料として、
本発明測定装置によりその糸引き性を測定した。Example 4 This is an example of yogurt for which stringiness is an important quality characteristic, and commercially available plain yogurt was used as a sample.
The stringiness was measured using the measuring device of the present invention.
試料の品温を１０°Ｃとした後、ガラス棒（直径５１１
ＩＩ１１、長さ２００ｍｍ）で試料を均一にするため、
ゆっくり２０回攪拌した後、直径５．５ｃ＋ｎのシャー
レに２０ｇとった。これを１０”Ｃの恒温室で試料とピ
ッカー（第３図の記号Ｃ）間に９Ｖの電圧をかけて、ピ
ッカーを毎秒５．Ｏｃ＋ｎの速度で引き上げた。After setting the temperature of the sample to 10°C, a glass rod (diameter 511
II11, length 200 mm) to make the sample uniform.
After stirring slowly 20 times, 20 g was placed in a Petri dish with a diameter of 5.5c+n. A voltage of 9 V was applied between the sample and the picker (symbol C in FIG. 3) in a constant temperature room at 10"C, and the picker was pulled up at a rate of 5.Oc+n per second.
以後、本発明の実施例１の方法に準じて測定したところ
、市販ブレーンヨーグルトの糸の長さは１５ｃｍ、歪み
計記録チャートの最大負荷量は２．４ｇ、糸の硬さは実
施例２と同様に計算Ｌテ１６ｇ／ｃ１ａ、 糸１７）強
サバ１２．５ （ｇ／ｃ＋１１）。Thereafter, when measurements were made according to the method of Example 1 of the present invention, the length of the commercially available brain yogurt yarn was 15 cm, the maximum load on the strain meter record chart was 2.4 g, and the hardness of the yarn was the same as Example 2. Similarly calculated Lte 16g/c1a, thread 17) strong mackerel 12.5 (g/c+11).
秒であった。It was seconds.
実施例５
これは、糸引き性のある粘質物が独特の風味となってい
る納豆の例で、市販の糸引き納豆（水戸納豆）を試料と
しζ、その糸引き性を測定した。Example 5 This is an example of natto that has a unique flavor due to its stringy sticky substance.A commercially available stringy natto (Mito natto) was used as a sample and its stringiness was measured.
３０ｇの試料に６０ｃｃの水と１ｇの食塩を加え、良く
攪拌して粘りを出す。Add 60 cc of water and 1 g of salt to 30 g of sample and stir well to make it sticky.
完全に粘りが出たところで攪拌を停止することにより、
試料の条件を一定にするための前処理を行った。By stopping stirring when it becomes completely sticky,
Pretreatment was performed to keep the sample conditions constant.
次いで、これからガーゼで大豆粒を除去し、約３０ｇの
粘調液を得た。Next, soybean grains were removed from the mixture using gauze to obtain about 30 g of a viscous liquid.
上記粘調液を直径５．５ｃｏ＋のシャーレに２０ｇ分注
し、粘調液にピッカーを差し込み、試料とピッカー（第
３図の記号Ｂ）間に１２Ｖの電圧をかけ、電流を流した
状態にした。Dispense 20g of the above viscous liquid into a Petri dish with a diameter of 5.5 CO+, insert a picker into the viscous liquid, apply a voltage of 12V between the sample and the picker (symbol B in Figure 3), and apply a current. did.
次に、スタート釦を押し、ピッカーを毎秒２．０ｃｍで
引き上げた。Next, the start button was pressed and the picker was pulled up at a rate of 2.0 cm per second.
以後、本発明の実施例１の方法に串じて測定した結果、
市販糸引き納豆の糸の長さは３０ｃｍ、歪み計記録チャ
ートの最大負荷量は１．０ｇ、糸の硬さは実施例１と同
様に計算して１０ｇ／ｃ艷、糸の強さは５（ｇ／ｃｄ）
１秒であった。Hereinafter, the results of measurements according to the method of Example 1 of the present invention,
The length of the string of commercially available stringy natto is 30 cm, the maximum load on the strain meter record chart is 1.0 g, the hardness of the string is 10 g/c as calculated in the same manner as in Example 1, and the strength of the string is 5. (g/cd)
It was 1 second.
実施例に
れは、腰が品質の生命といわれる強い粘弾性のある餅の
例で、市販の切り餅（佐原食品製）の糸引き性を、次の
手順で測定した。In this example, the stringiness of a commercially available cut rice cake (manufactured by Sawara Foods) was measured using the following procedure, using a rice cake with strong viscoelasticity whose firmness is said to be the key to quality.
約５鵬角に切断した切り餅１５ｇを直径５．５ｃｍのシ
ャーレにとり、５ｃｃの水を加えて蓋をする。Place 15 g of Kirimochi cut into approximately 5 square pieces in a 5.5 cm diameter petri dish, add 5 cc of water, and cover with a lid.
これを加熱溶融手段として、マイクロウェーブ水分乾燥
機（東芝マイクロ波加熱装置Ｔ Ｍ Ｍ−５５０１、出
力２００Ｗ）を用い、１分間で品温９０〜９５°Ｃに加
熱した。This was heated to a temperature of 90 to 95° C. for 1 minute using a microwave moisture dryer (Toshiba microwave heating device TMM-5501, output 200 W) as a heating and melting means.
次いで、試料の粘弾性等の条件を一定にするための前処
理として、このようにして柔らか（なった餅を、ガラス
棒で軽（３回攪拌し均一化した。Next, as a pretreatment to maintain constant conditions such as viscoelasticity of the sample, the rice cake thus softened was stirred lightly (3 times) with a glass rod to homogenize it.
以後、２０°Ｃ恒温室内で本発明実施例１の方法に準じ
て測定した結果、加熱時に餅を引き伸ばした時にできる
糸の長さは２５ｃｍ、歪み計記録チャートの最大負荷量
は１５０．０ ｇ、糸の硬さは実施例１と同様に計算し
て１５００ｇ／ｃ４゜糸の強さは３３００ （ｇ ／
ｃ＋１１） 、秒を示した。Thereafter, as a result of measurement according to the method of Example 1 of the present invention in a constant temperature room at 20 ° C, the length of the thread formed when the rice cake was stretched during heating was 25 cm, and the maximum load on the strain meter record chart was 150.0 g. The hardness of the thread was calculated in the same manner as in Example 1 and was 1500 g/c4°, and the strength of the thread was 3300 (g/c4°).
c+11), indicating seconds.
（発明の効果）
本発明によれば、試料の調製において、試料を一定重量
秤量することにより、試料の形状や形態、種類にかかわ
りなく、糸引き性のある導電性物質すべてについて糸引
き性を測定できる。(Effects of the Invention) According to the present invention, when preparing a sample, by weighing the sample at a constant weight, the stringiness of all conductive substances with stringiness can be determined regardless of the shape, form, or type of the sample. Can be measured.
また、延伸した糸の特性（硬さ、強さ、長さ）を糸に流
した電気量の変化と歪み計で数値化して、正確に把握で
きるので、可塑性食品のような微妙な糸引き性の差を、
効率的に、総合的に、客観的に測定評価できる。In addition, the characteristics (hardness, strength, length) of the drawn thread can be accurately determined by quantifying changes in the amount of electricity flowing through the thread and using a strain meter, so it is possible to accurately grasp the properties of the drawn thread (hardness, strength, length). The difference between
Able to measure and evaluate efficiently, comprehensively, and objectively.
しかして、熱可塑性物質の加熱溶融手段として、マイク
ロウェーブ等の高周波誘電加熱を用いて加熱することに
より、従来糸引き性測定値のバラツキの原因であった試
料表面の皮膜形成を押えることができるのみならず、迅
速に加熱溶融ができるので測定時間も速い。Therefore, by heating the thermoplastic material using high-frequency dielectric heating such as microwaves, it is possible to suppress the formation of a film on the sample surface, which is the cause of variation in stringiness measurement values in the past. Not only that, it can be heated and melted quickly, so the measurement time is also quick.
第１図は本発明測定装置の略式斜面図、第２図はピッカ
ー停止電気回路図、
第３図はピッカーの外観とその種類を示す図、第４図は
歪み計記録チャート〔例１］、第５図は本発明による糸
引き性測定値と官能による糸引き性評価値の比較表であ
る。
（１）・・・・・制御山
（２）・・・・・シャーレ
（３）・ ・ ・ ・ ・ガイド枠
（４）・・・・・回転螺稈
（５）・・・・・アーム
（６）・・・・・歪み計
（７）・・・・・ピッカー
（８）・・・・・メジャー
（９）・・・・・指針
（１３）・・・・・可変定速モーター
第
図
Ｃ１００Ｖ
這 ４
イ【Ｊ、を丁１ζ縛チダートＣ伊１ｊFig. 1 is a schematic perspective view of the measuring device of the present invention, Fig. 2 is a picker stop electric circuit diagram, Fig. 3 is a diagram showing the appearance of the picker and its types, Fig. 4 is a strain meter recording chart [Example 1], FIG. 5 is a comparison table of the measured values of stringiness according to the present invention and the sensory evaluation values of stringiness. (1) ... Control mountain (2) ... Petri dish (3) ... Guide frame (4) ... Rotating spiral culm (5) ... Arm ( 6)...Strain meter (7)...Picker (8)...Measure (9)...Pointer (13)...Variable constant speed motor diagram C100V crawl 4 I [J, 1 ζ binding Chidato C I 1j
Claims (3)
に加わる力を歪み計で測定することにより、糸の硬さと
強さを求め、かつ延伸された糸の切断時期を糸の両端に
おける電気量の変化で感知して、糸の長さを計測するこ
とにより、その糸の硬さ、強さ、及び長さから糸引き性
の総合的特性値を求める測定方法。(1) By stretching a stringy conductive material and measuring the force applied at that time with a strain meter, the hardness and strength of the thread can be determined, and the timing of cutting the stretched thread can be determined at both ends of the thread. A measurement method in which the overall characteristic value of stringiness is obtained from the hardness, strength, and length of the thread by sensing changes in the amount of electricity at the thread and measuring the length of the thread.
って、その糸引き性を測定するに当たって、高周波誘電
加熱法で溶融してから延伸するものである請求項（１）
記載の測定法。(2) Claim (1) wherein the conductive substance with stringiness is a thermoplastic material, and in measuring its stringiness, it is melted using a high-frequency dielectric heating method and then stretched.
Described measurement method.
ーで延伸される糸引き性のある導電性物質の試料と、ピ
ッカー間に通電される電気量の糸の切断時期における変
化を感知する装置を具えた糸引き性のある導電性物質の
糸引き性測定装置。(3) A strain gauge that moves up and down is equipped with a picker, and a device that detects the sample of conductive material with stringiness drawn by the picker and the change in the amount of electricity passed between the pickers at the timing of cutting the thread. A device for measuring the stringiness of conductive substances with stringiness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16220188A JPH0812140B2 (en) | 1988-06-29 | 1988-06-29 | Method and apparatus for measuring stringiness of a conductive substance having stringiness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16220188A JPH0812140B2 (en) | 1988-06-29 | 1988-06-29 | Method and apparatus for measuring stringiness of a conductive substance having stringiness |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0210246A true JPH0210246A (en) | 1990-01-16 |
| JPH0812140B2 JPH0812140B2 (en) | 1996-02-07 |
Family
ID=15749900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16220188A Expired - Lifetime JPH0812140B2 (en) | 1988-06-29 | 1988-06-29 | Method and apparatus for measuring stringiness of a conductive substance having stringiness |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0812140B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003100388A1 (en) * | 2002-05-24 | 2003-12-04 | Kitakyushu Foundation For The Advancement Of Industry, Science And Technology | Device for measuring stringiness of liquid material and stringiness measuring method |
| JP2011522246A (en) * | 2008-05-27 | 2011-07-28 | ケン ケン ビー．ブイ． | Apparatus and method for measuring rheological properties of mucus |
| CN115541392A (en) * | 2022-11-30 | 2022-12-30 | 广东天虹电缆有限公司 | Fireproof cable core tensile test device |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107271294A (en) * | 2017-07-27 | 2017-10-20 | 太原理工大学 | Material properties test device and material properties test system |
| CN110062488B (en) * | 2019-04-28 | 2021-04-06 | 湖北工业大学 | Microwave heating triaxial test device and heating method |
-
1988
- 1988-06-29 JP JP16220188A patent/JPH0812140B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003100388A1 (en) * | 2002-05-24 | 2003-12-04 | Kitakyushu Foundation For The Advancement Of Industry, Science And Technology | Device for measuring stringiness of liquid material and stringiness measuring method |
| JP2011522246A (en) * | 2008-05-27 | 2011-07-28 | ケン ケン ビー．ブイ． | Apparatus and method for measuring rheological properties of mucus |
| CN115541392A (en) * | 2022-11-30 | 2022-12-30 | 广东天虹电缆有限公司 | Fireproof cable core tensile test device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0812140B2 (en) | 1996-02-07 |
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