PROBLEM TO BE SOLVED: To provide a method for evaluating the oral behavior of a food during a novel eating. SOLUTION: The sensory evaluation result of the time-dynamic change of the hardness of food in the mouth during eating, and the measurement result of the time-dynamic change of the surface myoelectric potential of both the left and right masseter muscles and the suprahyoid muscle group during eating. Is used. Depending on the food, the duration of each of the early mastication, late mastication, early bolus formation, and late bolus formation differs, and all foods that melt in the mouth are short-lived, but foods with a sticky texture are bolus. It is considered that the time in the early stage of formation is long, and the difference in oral behavior can be monitored. [Selection diagram] Fig. 4【課題】新規な喫食中における食品の口中挙動の評価方法を提供する。【解決手段】喫食中の口中における食品のかたさの時間動的な変化の官能評価結果と、喫食中の左右咬筋および舌骨上筋群両方の表面筋電位の時間動的な変化の測定結果とを用いる。食品によって、咀嚼前期、咀嚼後期、食塊形成前期、食塊形成後期それぞれの持続時間等が異なり、口溶けの良い食品はいずれも短時間であるが、ねちゃつく食感の食品は、食塊形成前期の時間が長いと考えられ、口中挙動の違いをモニターできる。【選択図】図４
