JP6760779B2 - Composition for improving masticatory power and method for improving masticatory power - Google Patents

Description

The present invention relates to compositions and methods for improving masticatory power.

So far, several research reports have been made on the relationship between the physical properties of foods and masticatory power and masticatory behavior. However, there are very few reports that suggest the physical property values required for foods aimed at maintaining or improving masticatory power.

In past studies aimed at enhancing masticatory power with food, for example, masticatory training using very hard konjac mannan is known (Non-Patent Document 1). The hardness of this konjac mannan is twice that of takuan of the same size, and the number of chews is 10 times or more. Such mastication training becomes tired of mastication, and it is difficult to continue to use it widely. In addition, unlike the muscles of the limbs, the masticatory muscles act through the periodontal ligament, which responds sensitively to the force applied to the teeth to increase the masticatory force and suppress the excessive load on the teeth. Therefore, applying an appropriate strong load to the muscles of mastication, that is, ingesting hard foods, may not always function effectively.

The masticatory function is roughly divided into "masticatory force" and "skillfulness". Conventional typical methods for evaluating masticatory function have been mainly constructed in the field of so-called prosthesis, in which a tooth defect is supplemented with an artificial object such as a denture, a metal crown and a continuous tooth to restore the function. As conventional evaluation methods, for example, a method of measuring a crushed state of a chewed sample and a method of measuring a mixed state of gum by chewing are known. All of these methods focus on "skillfulness" in the masticatory function, and it is not possible to directly know the degree of exertion of the force of the masticatory muscles. "Skillfulness" in masticatory function requires complex work by small muscle activity. Although improving the dexterity improves the ability to form bolus, it cannot effectively increase the processing capacity of "crushing everything into small pieces and chewing", which is the most important factor in mastication. Conventionally known masticatory function training using foods basically focuses on dexterity, and very few trains aim to exert muscle activity.

Patent Document 1 discloses a health food for enhancing masticatory function. This health food has elasticity in the mouth for enhancing masticatory function obtained by treating glucomannan or glucomannan with a nutritional substance added to it with an alkaline substance, adding a seasoning to it, and then drying it. It is a health food (claim 1).

However, Patent Document 1 does not describe the size and hardness of foods capable of efficiently improving masticatory power. In addition, the health food described in Patent Document 1 does not easily chew when chewed, withstands a masticatory movement of at least 10 minutes or more, and naturally enhances the masticatory function by eating this several times a day. (Upper left column on page 3). Therefore, when a health food as described in Patent Document 1 is used to enhance the masticatory function, it becomes tired to chew and it is difficult to continue the chewing function.

Patent Document 2 discloses chewing gum for mastication training. This chewing gum is given to multiple subjects one by one with different hardness, weight, and dimensions, and chewed for a certain period of time by chewing the chewing gum with the large molar teeth alternately left and right 10 times with the lips closed. Then, for each chewing gum, the number of chewing times and the muscle activity values of the masseter muscle and the muzzle muscle were measured for each chewing gum, and then the total average values of the number of chewing times and the muscle activity values of all the subjects were calculated for each chewing gum. As a result, all three of the average muscle activity value of the masseter muscle, the average muscle activity value of the muzzle muscle, and the average value of the number of times of chewing exceed each average value (claim 1). The chewing gum of Patent Document 2 has a rectangular parallelepiped shape (15 mm x 15 mm x 11,25 mm or 15 mm x 15 mm x 3.75 mm stacked three times) and a cube shape (15 mm x 15 mm x 15 mm or 15 mm x 15 mm x 3.75 mm). (4 sheets are stacked) (claims 6 and 7).

However, since the chewing gum described in Patent Document 2 is small, it is necessary to move the gum to the molars by moving the tongue up and down and left and right. In addition, the gum becomes soft as it is chewed, so that it can be continuously chewed. For these reasons, it is not the chewing ability but the dexterity that is improved by the chewing gum described in Patent Document 2. Further, since the chewing gum described in Patent Document 2 is a chewing gum, it cannot be swallowed after chewing and must be exhaled. Further, Patent Document 2 describes only the maximum compressive load as a physical property value of chewing gum.

Patent Document 3 discloses a gelling agent for persons with masticatory / swallowing difficulties and a gelled food for persons with masticatory / swallowing difficulties using the same. This gelling agent contains easily soluble agar and guar gum having a weight average molecular weight of 1.5 × 10 ⁶ g / mol or more, and the content of guar gum is 60 to 700% by mass with respect to the easily soluble agar (claim 1). ).

However, the gel-like food described in Patent Document 3 is not used for the purpose of improving the masticatory power, and the gel strength does not enable the improvement and maintenance of the masticatory power. Further, Patent Document 3 does not describe the size and hardness of foods capable of efficiently improving masticatory power.

Patent Document 4 discloses a training gum used for strengthening jaw muscle strength. This training gum has an initial shear strength of 1100-2000 g and a shear strength of 440-1200 g after being chewed continuously in the mouth for 3 minutes (Claim 1).

However, Patent Document 4 does not describe the size of food that can efficiently improve masticatory power. Further, the training gum described in Patent Document 4 is continuously chewed for a predetermined time such as 3 minutes, and cannot be easily chewed off. Therefore, when a training gum as described in Patent Document 4 is used to enhance the masticatory function, it becomes tired to chew and it is difficult to continue the chewing gum. Further, since the training gum described in Patent Document 4 is a gum, it cannot be swallowed after chewing and must be exhaled. Further, Patent Document 4 only describes the shear strength as a physical property value of the training gum.

Patent Document 5 discloses a food set for masticatory training. This food set is a food for chewing force test with a breaking strain of 40% or more and a modulus of elasticity at break of 1 to 120 MPa (equivalent to 1 x 10 ⁶ N / m ^{2 to} 120 x 10 ⁶ N / m ² ). Includes foods for chewing force training having a breaking strain of 40% or more and a modulus of elasticity at break of 0.5 MPa (corresponding to 0.5 × 10 ⁶ N / m ² ) or more (claim 2). Assuming that the food for inspection should be held by hand and bitten by the back teeth, the width should be 5 to 20 mm, the length should be 50 mm or more, and the thickness should be 1 to 20 mm (paragraph [0018]), and multiple training foods should be put in the mouth. It is made into a granular or plate-like shape with a maximum length of 2 to 40 mm (paragraph [0024]).

However, the masticatory force test food and the masticatory force training food described in Patent Document 5 are very hard and cannot be easily chewed off. Therefore, when a food as described in Patent Document 5 is used to enhance the masticatory function, it becomes tired to chew and it is difficult to continue the chewing function.

Japanese Unexamined Patent Publication No. 64-10961 Japanese Unexamined Patent Publication No. 2011-62114 Japanese Unexamined Patent Publication No. 2008-220362 Japanese Unexamined Patent Publication No. 63-139553 Japanese Unexamined Patent Publication No. 2015-146783

Yojiro Kawamura et al., "Effects of masticatory training with foods with enhanced masticatory function", Jpn.J.Oral Biol., 1989, Vol. 31, pp. 281-290. Hiroko Egawa et al., "Possibilities of Application of Dental Bite Force Quotient GM-10 to Dental Oral Care", Meirin Dental Magazine, 2000, Vol. 3, No. 1, pp. 43-36

We work to achieve maximum results with minimum effort. For example, hard and elastic gummies are a food that women love very much, but women are known to have poor chewing ability (less than half that of men; Non-Patent Document 2). .. It is easy to guess that if you chew all the dozens of gummies firmly and eat them, you will be required to have considerable muscle activity, but they can enjoy it without difficulty. The reason is that they have acquired a method to easily eat hard gummy candies (skills such as identifying a fragile position with the tongue, cracking it by chewing it lightly, crushing it into small pieces, mixing it with saliva and eating it). Conceivable. That is, even a hard food can be easily eaten by utilizing the delicate function of the masticatory function. In fact, in a preliminary test, we observed that even women with particularly weak bite force could easily ingest gummy candies.

From this point of view, it is not just a hard food, but an elastic physical property that requires a certain amount of chewing power in order to exert a reasonably large chewing power, and it is easy to position it in the oral cavity using the tongue. A size that cannot be changed is considered desirable. That is, the food for improving the chewing ability needs to have a size capable of defining the treatment method in the oral cavity.

Conventional foods for improving masticatory power basically improve the "skillfulness" of the masticatory function, not the size and hardness that can efficiently improve the "masticatory power". ..

An object of the present invention is to provide a composition that can be easily and continuously ingested and that can efficiently improve or maintain masticatory power, and a method for improving masticatory power using the same.

The present inventors have conducted diligent studies in order to solve the above problems, and have investigated the size of the composition capable of efficiently improving or maintaining the masticatory power. The present inventors measured the amount of muscle activity during mastication using compositions of various sizes. As a result, we found a size of food that can be put in the mouth with a bite and cannot be easily repositioned in the oral cavity using the tongue, and that can efficiently improve or maintain chewing ability. It was.

Furthermore, the present inventors have investigated the physical properties of a composition that can be chewed off by almost one chewing, can be finally swallowed, and can efficiently improve or maintain the chewing ability. The present inventors focused on the breaking strength and breaking strain of the composition for improving masticatory power, and measured the amount of muscle activity during mastication using compositions having various physical properties. As a result, they found a range of breaking strength and breaking strain that can be chewed off by almost one chewing, can be finally swallowed, and can improve or maintain the chewing power.

The present invention provides a composition for improving masticatory power, which is elastic and has a width of 15 to 50 mm, a length of 7 to 65 mm, and a height of 7 to 20 mm.

The present invention also provides a masticatory force improving composition having a weight of 2 to 20 g in the masticatory force improving composition.

The present invention also provides the above-mentioned composition for improving masticatory power, wherein the time from when the user puts it in the mouth to when it is swallowed is within 90 seconds.

The present invention also provides a composition for improving masticatory force, wherein the breaking load is larger than 13 N and less than 88 N, and the breaking strain is larger than 56%.

The present invention also provides a composition for improving masticatory force having a breaking strain of 96% or less in the above-mentioned composition for improving masticatory force.

The present invention also provides the above-mentioned composition for improving masticatory power, which is a processed food.

The present invention also provides the above-mentioned composition for improving masticatory power, which is a gel-like preparation or a gel-like food.

The present invention also provides the above-mentioned composition for improving masticatory power, which is individually packaged.

The present invention also provides a method for improving masticatory power, which comprises providing a composition which is elastic and has a width of 15 to 50 mm, a length of 7 to 65 mm and a height of 7 to 20 mm. ..

The composition for improving masticatory power according to the present invention has a size that can be put into the mouth with a single bite and the position cannot be easily changed by using the tongue in the oral cavity. Therefore, it is difficult to move or rotate the composition to a position and shape that can be easily chewed by the left-right movement of the tongue, and the action of chewing (biting off) using the closing muscle is inevitably promoted. Furthermore, this composition has physical properties that are hard to break and have high elasticity, and cannot be crushed into small pieces only by chewing 2-3 times, and it takes a large number of chewing times to swallow. These properties can effectively improve or maintain the processing power of "crushing everything into small pieces". Therefore, the composition for improving masticatory force of the present invention can efficiently improve or maintain masticatory force.

An example of an electromyogram of the masseter muscle measured at the time of maximum occlusion and food intake is shown. Graph showing load-strain curve measured for test foods P to T. A graph showing the ratio of maximum muscle activity in the previous period to test foods P to T. A graph showing the eating time of the previous period for the test foods P to T. A graph showing the relationship between the sensory evaluation and the maximum muscle activity ratio (first half year) for the test foods P to T. Graph showing load-strain curves measured for test foods A to D. Graph showing load-strain curves measured for test foods A to D. A graph showing the relationship between the sensory evaluation and the maximum muscle activity ratio (right masseter muscle, early stage) for test foods A to D. The graph which shows the normalized muscle activity (%) of the left and right masseter muscle with respect to the test food A. The graph which shows the normalized muscle activity (%) of the left and right masseter muscle with respect to the test food B. The graph which shows the normalized muscle activity (%) of the left and right masseter muscle with respect to the test food C. The graph which shows the normalized muscle activity (%) of the left and right masseter muscle with respect to the test food D.

The composition for improving masticatory power of the present invention is a composition for improving or maintaining the masticatory power of a user. The user can improve or maintain the masticatory power by chewing the composition for improving masticatory power of the present invention.

As used herein, "chewing" means chewing and crushing ingested food with teeth. As used herein, the term "masticatory force" refers to the ability to chew and crush ingested food with teeth, and can be expressed by, for example, the amount of muscle activity of the masticatory muscles. The masticatory muscles include the masseter muscle, the temporalis muscle, the lateral pterygoid muscle and the medial pterygoid muscle.

As used herein, "improvement of masticatory power" means improvement of muscle strength of masticatory muscles, for example, to be able to chew food with hardness that could not be chewed, and to chew with a smaller number of chewing times. Including making it possible to cut. Further, in the present specification, "maintenance of masticatory force" includes maintaining the current muscle strength of masticatory muscles and suppressing a decrease in masticatory force due to aging or the like.

The composition for improving masticatory power of the present invention is elastic and has a size of 15 to 50 mm in width, 7 to 65 mm in length and 7 to 20 mm in height, preferably 20 to 40 mm in width and 10 in length. It measures ~ 60 mm and height 10 ~ 15 mm. With such a size, it can be put in the mouth with a single bite, and the position cannot be easily changed by using the tongue in the oral cavity. Therefore, it is difficult to move or rotate the composition to a position and shape that can be easily chewed by the left-right movement of the tongue, and the action of chewing (biting off) using the closing muscle is inevitably promoted. Furthermore, this composition has physical properties that are hard to break and have high elasticity, and cannot be crushed into small pieces only by chewing 2-3 times, and it takes a large number of chewing times to swallow. These properties can effectively improve or maintain the processing power of "crushing everything into small pieces". Therefore, the composition for improving masticatory force of the present invention can efficiently improve or maintain masticatory force.

The composition for improving masticatory power of the present invention preferably has a width of 30 to 40 mm, a length of 30 to 40 mm, and a height of 10 to 15 mm. With such a size, since it fits well in the mouth, the size of cutting with the front teeth and taking into the mouth is reduced, and the risk of not being able to achieve the original purpose can be reduced. Further, since the surface shape is square or close to it, the size of the composition on the molars does not become extremely small even if the composition taken into the mouth by the tongue is rotated. Due to these characteristics, the masticatory muscles can be efficiently loaded without lengthening the eating time, so that the masticatory force can be improved more effectively.

In the present specification, the "width", "length" and "height" may be any length in any of three orthogonal directions. For example, let the length of one of the two orthogonal directions on the horizontal surface (top or bottom) of the object be "width" and the length of the other be "length", and the length (thickness) of the object in the vertical direction. May be "height". When the masticatory force improving composition of the present invention is a substantially rectangular parallelepiped, for example, generally rounded, the width, length and height may each represent the longest distance thereof.

The composition for improving masticatory power of the present invention may have a shape having the above-mentioned width, length and height, and may be, for example, a substantially rectangular parallelepiped shape. As used herein, the term "cuboid" means a polyhedron composed of six faces, all of which are rectangular (including squares). In the present specification, the "substantially rectangular parallelepiped shape" includes not only a so-called rectangular parallelepiped but also a shape close to a rectangular parallelepiped, for example, a rectangular parallelepiped having a rounded shape as a whole and a rectangular parallelepiped having an uneven surface.

The weight of the composition for improving masticatory power of the present invention is not particularly limited, but if it is 2 to 20 g, the masticatory power can be efficiently improved. The weight of the masticatory force improving composition of the present invention is preferably 5 to 18 g, more preferably 10 to 16 g in order to improve the masticatory force more efficiently.

The composition for improving masticatory power of the present invention may be any composition having elasticity, and preferably has elasticity that can be chewed off by almost one mastication. As used herein, "biting off" a composition means dividing at least a part of the composition, not only dividing the composition into two or more lumps, but also making a notch in the composition. Also includes. The composition for improving masticatory power of the present invention can be a composition that can be finally swallowed, and is preferably within 90 seconds, more preferably within 60 seconds, and further preferably within 30 seconds after being put in the mouth. Can be swallowed.

The breaking load of the composition for improving masticatory power of the present invention is preferably larger than 13N, more preferably 15N or more, and further preferably 18N. When the breaking load is larger than 13 N, the masticatory muscles can be effectively contracted when chewing, and the masticatory force can be efficiently improved or maintained. The breaking load of the composition for improving masticatory force of the present invention is preferably less than 88N, more preferably less than 50N, still more preferably less than 30N, and even more preferably 18N. If the breaking load is less than 88 N, rhythmic chewing motion is possible without suppressing the chewing motion because it is too hard. In addition, since it can be chewed almost once, it is possible to continue eating without getting tired.

The breaking strain of the composition for improving masticatory power of the present invention is preferably larger than 56%, more preferably 60% or more, still more preferably 64% or more, still more preferably 80% or more. When the breaking strain is larger than 56%, the masticatory muscles can be effectively contracted when chewing, and the masticatory force can be efficiently improved. The breaking strain of the composition for improving masticatory power of the present invention is preferably 96% or less. If the breaking strain is 96% or less, rhythmic chewing motion is possible without suppressing the chewing motion because it is too hard. In addition, since it can be chewed almost once, it is possible to continue eating without getting tired.

In the present specification, the "breaking load" (hereinafter, also referred to as "breaking strength") is a load value when a material is elastically deformed by applying a load so as to compress the material and the material breaks (ruptures or internally breaks). To say. The breaking load indicates the hardness or strength of a substance. Further, in the present specification, the “breaking strain” refers to the amount of change (strain) when a substance is broken (ruptured or internally broken) by elastically deforming by applying a load so as to compress the substance. Fracture strain indicates the elasticity of a substance.

The breaking load and breaking strain can be obtained by measuring the relationship between the load value and the amount of deformation when a load is applied to the material and compressing it, and creating a load-deformation curve (load-strain curve). The "breaking load" and "breaking strain" in the present invention are when the target substance is compressed at a compression rate of 1 mm / s using, for example, a triangular wedge-shaped jig having a base of 14 mm and a height of 25 mm, and the target substance breaks. It can be a load value and a change amount.

Since the composition for improving masticatory force of the present invention has a large breaking strain (high elasticity), even if the breaking load is smaller than that of conventional foods for improving masticatory force, the masticatory muscles are formed when chewing. The muscles can be effectively contracted, and the masticatory force can be efficiently improved. Further, since the composition for improving masticatory force of the present invention has a smaller breaking load than conventional foods for improving masticatory force, it is too hard and rhythmic masticatory motion can be performed without suppressing the chewing motion. .. In addition, since it can be chewed almost once, it can be continuously ingested without getting tired.

The composition for improving masticatory power of the present invention can be in the form of foods, pharmaceuticals, cosmetics and the like. The composition for improving masticatory power of the present invention may be in any form as long as it has the above-mentioned size and physical properties. For example, the composition for improving masticatory power of the present invention can be a gel-like preparation or a gel-like food having the above-mentioned size and physical properties. The composition for improving masticatory power of the present invention may contain a thickener in the case of a gel-like preparation or a gel-like food. Thickeners include glycerin, gelatin, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, modified starch, agar, low-strength agar, pullulan, native gellan gum, welan gum, succinoglycan, locust bean gum and sodium carboxymethyl cellulose. Can be used. In addition, the composition for improving masticatory power of the present invention may further contain sugars, acidulants, flavors, coloring agents and the like, if necessary. Gel-like formulations or gel-like foods include, for example, gummy candies and jellies.

When the composition for improving masticatory power of the present invention is a gel-like preparation or a gel-like food, it can be produced by any known method. For example, the composition for improving masticatory power of the present invention can be produced by mixing and dissolving a thickener and water, adding and mixing other components as necessary, and then cooling. The composition for improving masticatory power can be filled in a mold having a predetermined size and cooled, and after cooling, the composition can be cut to the size described above. The type and concentration of the thickener can be appropriately adjusted so that the composition for improving masticatory power has the above-mentioned physical properties.

Further, the composition for improving masticatory power of the present invention may be a food having the above-mentioned size and physical properties, particularly a processed food. Processed foods are foods made by adding arbitrary processing to natural ingredients. The processed foods in the present invention can be, for example, dairy products, flour products, molded fish products, snacks and confectionery. Dairy products include, for example, cheese. Flour products include, for example, noodles, macaroni and bread. Molded fish products include, for example, kamaboko, dried squid and smoked fish. Snacks include beef jerky and more. Confectioneries include, for example, gummy candies and jellies.

In the present specification, "food" includes general foods, functional foods, foods for specified health uses, foods for the sick, and supplements.

The composition for improving masticatory power of the present invention may be packed in a container. For example, the composition for improving masticatory power of the present invention may be individually packaged (individually packaged), or a plurality of the compositions may be packaged together. When the composition for improving masticatory power is individually wrapped, it is possible to prevent the compositions from coming into contact with each other and adhering to each other, and it is possible to omit the step for preventing the adhesion. The container is not particularly limited, and a container of a known material and shape capable of packaging foods, pharmaceuticals and cosmetics can be used. For example, the container may be a tray-shaped container in which the composition for improving masticatory power is individually packed, or a plurality of tray-shaped containers may be connected.

The present invention also provides a method of improving masticatory power. The method of the present invention includes providing a composition for improving masticatory power as described above. That is, the method of the present invention comprises providing a composition that is elastic and sized to be 15-50 mm wide, 7-65 mm long and 7-20 mm high. The composition may weigh between 2 and 20 g. In addition, the composition may take 90 seconds or less from the time when the user puts it in the mouth to the time when it is swallowed. The breaking load of the composition may be greater than 13N and less than 88N. The breaking strain of the composition may be greater than 56% and less than or equal to 96%. The size, physical properties and aspects of the composition used in the method of the present invention can be the same size, physical properties and aspects as the above-mentioned composition for improving masticatory power.

In the method of the present invention, "providing a composition for improving masticatory power" means providing a composition for improving masticatory power to an object for which improvement in masticatory power is desired (hereinafter, also referred to as "user"). including. The method of the present invention may also include having the user use the composition for improving masticatory power. "Use the masticatory power improving composition" means to chew the masticatory power improving composition, for example, putting the masticatory power improving composition in the mouth, chewing with teeth, crushing, and swallowing. May be included. In the method of the present invention, the user provided with the composition for improving masticatory power can chew the composition for improving masticatory power several to several tens of times, chew it well, and then swallow it.

The frequency and period for which the user uses the composition for improving masticatory power is not particularly limited, and can be appropriately set according to the age and masticatory power of the user. For example, in the method of the present invention, the work of putting the composition for improving masticatory power into the mouth, chewing, and swallowing (hereinafter, referred to as "use of the composition for improving masticatory power") is performed once a day, for example. It may be done more than once a day. Moreover, the composition for improving masticatory power may be used a plurality of times in succession. In addition, the method of the present invention can be continuously carried out for a period of, for example, one week, several weeks, several months or more. This composition has physical properties that are hard to break and have high elasticity, and cannot be crushed into small pieces only by chewing 2-3 times, and it takes a large number of chews to swallow. Therefore, by using this composition at least once a day and continuously, the masticatory power can be effectively improved or maintained.

The compositions used in the method of the invention are 15-50 mm wide, 7-65 mm long and 7-20 mm high, preferably 20-40 mm wide, 10-60 mm long and 10-15 mm high. Therefore, it is difficult to move or rotate the composition to a position and shape that can be put into the mouth with a single bite and can be easily chewed by the left and right movement of the tongue, and the movement of chewing (biting off) using the closing muscle is unavoidable. Will be prompted without. Furthermore, this composition has physical properties that are hard to break and have high elasticity, and cannot be crushed into small pieces only by chewing 2-3 times, and it takes a large number of chewing times to swallow. These properties can effectively improve or maintain the processing power of "crushing everything into small pieces". Further, when the breaking load is less than 88N, the composition used in the method of the present invention is too hard and can perform rhythmic masticatory motion without suppressing the chewing motion. In addition, it can be chewed off by chewing almost once. Therefore, the time from when the user puts the composition in the mouth to when it is swallowed is preferably 90 seconds or less, more preferably 60 seconds or less, and further preferably 30 seconds or less. Further, since the composition used in the method of the present invention can be finally swallowed, the method of the present invention can be easily carried out a plurality of times in succession. Therefore, the method of the present invention can be easily and continuously performed, so that the masticatory force can be efficiently improved or maintained.

The methods of the present invention include therapeutic methods performed by a physician and non-therapeutic methods performed by a person other than a physician.

The composition and method for improving masticatory power of the present invention are not particularly limited, and can be applied to subjects from children to adults who want to improve masticatory power. The composition for improving masticatory power of the present invention may be used, for example, for improving the masticatory power of children. In addition, the composition for improving masticatory power of the present invention may be intended for people in their 50s to 60s, for example, the age at which masticatory power begins to decrease or the age at which masticatory power decreases. By having such a generation routinely ingest the composition for improving masticatory power of the present invention, masticatory power can be maintained or improved, and the ability to chew hard objects can be maintained in old age.

Examples are shown below, and embodiments of the present invention will be described in more detail, but the present invention is not limited to the following examples.

[Example 1]
In this example, the effect of the size of the composition on the amount of muscle activity during mastication was investigated.

(Preparation of test foods P to T)
Table 1 shows the mixing ratio of the raw materials of the test foods P to T. The test foods P to T were prepared as follows.

Tamarind gum and water were mixed with stirring and dissolved while heating at 90 ° C. for 10 minutes or longer. After that, add trehalose, sugar, citric acid, glycerin, coloring agent and fragrance, add a pH adjuster to pH 3.8, dissolve the raw materials with stirring at 90 ° C for 5 minutes or more, and then mold (width 20 mm). , Length 60 mm, height 13 mm or width 40 mm, length 30 mm, height 10 mm). After filling, it was stored overnight in a refrigerator (4 ° C) and cut to the following size.

The test foods are P (width 10 mm x length 5 mm x height 10 mm), Q (width 20 mm x length 10 mm x height 10 mm), R (width 20 mm x length 20 mm x height 10 mm), S (width 40 mm). × length 30 mm × height 10 mm), T (width 20 mm × length 60 mm × height 10 mm) were prepared. Both have a height (thickness) of 10 mm and different surface areas. The weights of P were 1.25 ± 0.25 g, Q was 2.75 ± 0.25 g, R was 5.75 ± 0.25, S was 15 ± 0.5 g, and T was 15 ± 0.5 g.

〔Measuring method〕
(Breaking strain and breaking strength)
The rupture strain (elasticity) and rupture strength (hardness) were measured using a creep meter (Sandensha; REONER II RE2-3305B type, width 30 mm). Specifically, one test food was set between wedge-shaped jigs (triangle with a base of 14 mm and a height of 25 mm), compressed at a compression rate of 1 mm / s, and fracture strain and fracture strength were measured.

(Masticatory power)
Masticatory force was measured as the maximum muscle activity ratio of the masseter muscle. Two dish-shaped surface electrodes EL258S (manufactured by Bio-Pak Co., Ltd.) were attached to the left and right masseter muscles of the subject as surface electrodes. Furthermore, a ground electrode was attached to the forehead, and a laryngeal microphone was installed in the throat. Then, the electromyogram was taken into the electromyogram amplifier EMG100C (manufactured by Biopack) and analyzed using the waveform analysis software AcqKnowledge (manufactured by Biopack). The subject was asked to bite with the maximum force (corresponding to the maximum occlusion) for 5 seconds or longer (clenching), and the myoelectric potential information obtained at that time was defined as the maximum occlusion. FIG. 1 shows an example of an electromyogram of the masseter muscle measured at maximum occlusion and at food intake.

Next, the myoelectric potentials of the left and right masseter muscles were measured when the subjects freely chewed 4 test foods and 1 grain each. As the eating time, the time from the start of eating the sample to the end of eating (until the last swallowing) was selected from the electromyogram. The eating time was divided into the first half, the middle half, and the second half, and the maximum masseter muscle activity ratio (% muscle activity) was calculated from the amount of muscle activity for each time zone (see Fig. 1).
Maximum muscle activity ratio = muscle activity during sample eating / processing time / clenching (clenching with maximum force) activity per second x 100 (%).

The amount of muscle activity is calculated by converting the waveform of the electromyogram of the masseter muscle during sample eating by folding the negative part of the original waveform into a positive waveform in the positive direction and calculating the area of the waveform. did. The amount of muscle activity was normalized for each of the left and right muscles based on the amount of muscle activity of the sample showing the maximum value for each subject. The masseter muscle activity was taken as the average value on the left and right.

Since it is thought that the prototype of the sample remains the most at the beginning of eating and the load is heavy, the eating time is divided into three parts, the first half, the middle half, and the second half, and the maximum muscle activity ratio in the first half is evaluated as the "maximum muscle activity ratio". did.

(sensory evaluation)
A questionnaire was given to the subjects who ate the test food, and a sensory evaluation was performed on the hardness of the test food at the time of eating. For sensory evaluation, "1" is for "easily chewing", "2" is for "hard but chewing", "3" is for "very hard", and "4" is for "feeling hard enough to hesitate to chew". It was evaluated on a 4-point scale. As the evaluation result of each test food, the average value of the evaluation of each subject was calculated.

〔Test results〕
(Breaking strain and breaking strength)
For the test foods P to T, the breaking strain and breaking strength were measured using the method described above. As a result, the maximum breaking load was 18N and the breaking strain was 64% for all the test foods. FIG. 2 shows the load-strain curves measured for the test foods P to T.

(Maximum muscle activity ratio and sensory evaluation)
By the method described above, two healthy women were used as subjects, and the maximum muscle activity ratio and eating time in the previous period with respect to the test foods P to T were measured and sensory evaluation was performed. FIG. 3 is a graph showing the maximum muscle activity ratio of the previous period to the test foods P to T. FIG. 4 is a graph showing the eating time of the test foods P to T in the previous period. As shown in FIG. 3, the maximum muscle activity ratio of the left and right masseter muscles in the previous period was higher as the weight and surface area of the test food were larger. In addition, as shown in FIG. 4, the eating time of each test food in the previous period was longer as the weight and surface area were larger.

Test food S and test food T have the same weight and surface area, but different shapes (S: 40 mm × 30 mm × 10 mm, T: 20 mm × 60 mm × 10 mm). As shown in FIGS. 3 and 4, the test food S had a shorter eating time but a higher maximum muscle activity ratio than the test food T. Therefore, it can be said that the test food S was able to be chewed with the maximum force immediately because it fits well in the mouth, and the masticatory muscles could be efficiently loaded. On the other hand, it can be said that the test food T was useless because it was long and slender and did not fit in the mouth, so it was necessary to chew even a bolus that was easy to chew.

Generally, it is said that muscle strength is maintained by performing muscle contraction (muscle activity) of 20 to 30% of the maximum muscle strength, and gradually increases by performing muscle contraction of 30% or more of the maximum muscle strength. Considering this point, it was shown that the test foods Q, R and T have the effect of maintaining the masticatory power, and the test food S has the effect of improving the masticatory power.

FIG. 5 is a graph showing the relationship between the sensory evaluation and the maximum muscle activity ratio (first half year) for the test foods P to T. As shown in Fig. 5, the sensory evaluation and the maximum muscle activity ratio were roughly proportional. As a result of sensory evaluation, even the test foods S and T, which have a high effect of maintaining and improving masticatory power, have a hardness that the subject feels "hard but chewable", and the user can easily chew and never get tired of it. It was shown to be hard enough to be eaten continuously. It was also shown that even if the physical properties (breaking strength and breaking strain) and height (thickness) are the same, the sensory evaluation differs depending on the difference in weight and size (surface area).

[Example 2]
In this example, the effect of the physical properties of the composition on the amount of muscle activity during mastication was investigated.

[Preparation of test food]
(Preparation of test food A)
Table 2 shows the mixing ratio of the raw materials of test food A. Test food A was prepared as follows.

An equal amount of water was added to gelatin, and the gelatin was boiled in hot water at 65 ° C. for 30 minutes to swell. On the other hand, 1/4 amount of water was added to sugar, mixed with starch syrup and pectin, heated, and boiled down until the Brix value became about 90. To this, swollen gelatin, citric acid, fruit juice and flavoring were added to adjust the final Brix value to 82. It was poured into a mold and allowed to stand at room temperature for 1 week to prepare test food A.

(Preparation of test food B)
Table 2 shows the mixing ratio of the raw materials of test food B. Test food B was prepared as follows.

An equal amount of water was added to gelatin and boiled at 65 ° C. for 30 minutes to swell. On the other hand, 1/4 amount of water was added to sugar, mixed with isomerized sugar and modified starch, heated, and boiled down until the Brix value became about 90. To this, swollen gelatin and a pH adjuster were added to adjust the final Brix value to 82. It was poured into a mold and allowed to stand at room temperature for 1 week to prepare test food B.

(Preparation of test foods C and D)
Table 2 shows the mixing ratios of the raw materials of test food C and test food D. Test food C and test food D were prepared as follows.

First, tamarind gum and water were mixed with stirring, and dissolved while heating at 90 ° C. for 10 minutes or more. After that, trehalose, sugar, citric acid, calcium lactate, glycerin, coloring agent and flavoring are added, and the raw materials are dissolved while stirring at 90 ° C for 5 minutes or more, and then into a mold (vertical 13 mm, horizontal 20 mm, length 60 mm). Filled. After filling, store overnight in a refrigerator (4 ° C), cut to the same size as test food A and test food B (2 cm x 1.5 cm x 1 cm, 2.75 ± 0.25 g), and test food C and test. Food D was made.

〔Test results〕
(Breaking strain and breaking strength)
For test foods A to D, the breaking strain and breaking strength were measured using the same method as in Example 1. The results are shown in Table 3. The load-strain curves are also shown in FIGS. 6 and 7.

Test food A had the highest breaking strength compared to the other three test foods. This means that test food A is harder than test foods B to D. Test food B and test food C had similar breaking strengths. On the other hand, it was found that the test food B had a larger breaking strain than the test food C and had the same breaking strain as the test food A. This indicates that the elasticity of test food B is larger than that of test food C. Test food D had the lowest breaking strength and breaking strain compared to the other three test foods.

(Maximum muscle activity ratio and sensory evaluation)
Using the same method as in Example 1, 22 healthy women were used as subjects, and the amount of muscle activity with respect to the test foods A to D was measured, and the maximum muscle activity ratio was calculated. In addition, sensory evaluation was performed on the test foods A to D. The time (ingestion time) from when each subject started eating each of the test foods A to D until they swallowed them was all within 1 minute. The average intake time was about 30 seconds even for the hardest test food A.

FIG. 8 is a graph showing the relationship between the sensory evaluation and the maximum muscle activity ratio (right masseter muscle, early stage) for the test foods A to D. As shown in Fig. 8, the sensory evaluation and the maximum muscle activity ratio showed a roughly proportional relationship.

Generally, it is said that muscle strength is maintained by performing muscle contraction (muscle activity) of 20 to 30% of the maximum muscle strength, and gradually increases by performing muscle contraction of 30% or more of the maximum muscle strength. As shown in FIG. 8, it was shown that the test foods A and B have an effect of improving masticatory power because they cause muscle activity of 30% or more of the maximum muscle strength. In addition, test food C was shown to have the effect of maintaining masticatory power because it causes muscle activity of 20 to 30% of the maximum muscle strength. The amount of muscle activity that Test Food D can generate was slightly below the amount of muscle activity required to maintain masticatory power (20% of maximum muscle strength).

In addition, from the results of the sensory evaluation, it was found that the test food A had a hardness that many of the subjects felt "very hard". On the other hand, it was found that the test foods B and C had a hardness that could be easily chewed as compared with the test food A. It is considered that this is because the breaking load of the test foods B and C is smaller than that of the test food A.

Moreover, although the sensory evaluation (hardness felt by the subject) of test food B was similar to that of test food C, the maximum muscle activity ratio to test food B was higher than that of test food C. That is, it was found that the test food B can give a higher load to the muscles of mastication than the test food C, although it has the same degree of chewability as the test food C. From this result, a food having a large breaking strain (elasticity) is required to exert the muscle strength of mastication even if the breaking strength (hardness) is not so large like the test food B, and is effective for maintaining or improving the masticatory force. Was shown to be. Test food D had a hardness that was easy to chew, but the maximum muscle activity ratio was also low.

From the above results, it was shown that it is desirable that the breaking load and breaking strain are higher than those of the test food D in order to efficiently improve or maintain the masticatory force. It was also shown that the breaking load should be smaller than that of test food A in order to continue eating without getting tired without being too hard.

(Normalized muscle activity)
The muscle activity of each subject when each test food was eaten four times was normalized with the maximum value of the left and right muscle activity of each subject in all stages (early, middle, and late) as 100 (normalized muscle). Activity). Figures 9 to 12 are graphs showing the normalized muscle activity of the left and right masseter muscles for each test food.

As shown in the graphs of FIGS. 9 and 10, there was a significant difference in the amount of muscle activity between the right and left masseter muscles in the first half of the test food A and the test food B. This means that because the test foods A and B were hard, there were no cavities or treated teeth, and they chewed strongly on the side where they could exert more muscle strength (in this subject, the right side). In this way, when there is a difference in the amount of muscle activity between the left and right muscles, it means that the muscles for mastication are under load, and it can be said that it is effective in improving the masticatory force.

INDUSTRIAL APPLICABILITY The present invention can be suitably used for pharmaceuticals, foods, cosmetics and the like for improving masticatory power.

Claims (6)

Has elasticity
It is 15 to 50 mm wide, 7 to 65 mm long and 7 to 20 mm high.
When compressed at a compression rate of 1 mm / s using a triangular wedge-shaped jig with a base of 14 mm and a height of 25 mm, the breaking load is greater than 13 N and less than 88 N, and the breaking strain is greater than 56%.
A composition for improving or maintaining masticatory power, which can be finally swallowed and the time from the user's mouth to swallowing is within 90 seconds. The composition for improving or maintaining the masticatory force according to claim 1, wherein the breaking strain is 96% or less. The composition for improving or maintaining the masticatory force according to claim 1 or 2, which has a weight of 2 to 20 g. The composition for improving or maintaining the chewing ability according to any one of claims 1 to 3, which is a processed food. The composition for improving or maintaining the chewing ability according to any one of claims 1 to 4, which is a gel-like preparation or a gel-like food. The composition for improving or maintaining the chewing ability according to any one of claims 1 to 5, which is individually packaged.

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