Glue chew for chewing ability test

Abstract

The utility model relates to chewing ability testing chew which is a regular N-polygon prismatic table, the prismatic table is equally divided into a first physical property unit, a second physical property unit,... and an Nth physical property unit which are the same in shape along the top points of each pair of upper and lower edges and the centers of the upper and lower bottom surfaces of the regular N-polygon prismatic table, and the units are fixedly connected. And a filling unit is arranged in the center in the regular N-polygon prism frustum. The physical properties of the first physical unit, the second physical unit,..., and the Nth physical unit may be the same or different, and preferably have different hardness, resilience, and cohesiveness. According to the utility model, the N physical property units which are the same in size and shape and have different physical properties are adopted to simultaneously measure the chewing ability of a subject, so that the result is more objective, scientific and accurate. According to the chew, the chewing capacity is quantified from four aspects of chewing speed, chewing force, chewing times and chewing area, the chew is convenient to use and reasonable in structure, and compared with a traditional test method, the test error is reduced.

Description

Technical Field

[0001] The utility model relates to the field of medical rehabilitation, and particularly relates to a dental bite gum for chewing ability test. Background Art

[0002] Chewing refers to chewing food finely in the mouth to make it smaller and softer, preparing for subsequent digestion and absorption. The quality of chewing function is directly related to food digestion and nutrient absorption, so chewing ability is very important.

[0003] Common standards for chewing function include chewing speed, chewing force, chewing times, and chewing area. Excessive chewing speed may lead to insufficient chewing of food, affecting its digestion and absorption. Too slow chewing speed may cause food to stay in the mouth for too long, easily causing oral problems. Chewing force refers to the force used by a person during chewing. Insufficient chewing force may lead to insufficient crushing of food, which is not conducive to digestion and absorption. Excessive chewing force may cause damage to teeth and maxillofacial muscles. Too few chewing times may lead to insufficient crushing of food, which is not conducive to digestion and absorption. Too many chewing times may cause oral fatigue and discomfort. Chewing area refers to the contact area of teeth during chewing. The larger the chewing area, the finer the food is broken, which is conducive to digestion and absorption. Existing chewing ability tests or rehabilitation trainings mostly use devices such as firmware or silicone chewing heads.

[0004] Reduced feeding ability is the first step in the life and health risks of the elderly. With age, the elderly have a poor appetite and reduced feeding ability, resulting in degenerative changes in chewing ability, which in turn cause health problems. The above problems can be solved by providing foods suitable for an individual's chewing ability. Therefore, testing chewing ability is the key to solving the above problems. Currently, there are certain limitations in testing chewing ability by using a food intake ability questionnaire. The chewing ability assessment tool designed for appropriate food intervention for the elderly needs to have the characteristics of being simple and easy to operate, safe and harmless, having relevance to food, and being able to objectively evaluate and grade.

[0005] Gel candies have the characteristics of good chewability, chewiness, non-stickiness to teeth, low caries susceptibility, and low sweetness. However, their elasticity, toughness, hardness, viscosity, etc. are relatively single affected by material properties, and it is difficult to meet the test requirements of people with degenerated chewing ability. Content of the Utility Model

[0006] The utility model provides a dental bite gum for chewing ability test suitable for people with degenerated chewing ability in view of the deficiencies of the prior art.

[0007] In order to achieve the above purposes, the technical solution of the utility model is as follows:

[0008] A chewing ability test teething ring, characterized in that the teething ring is in the shape of a regular N-sided prism frustum, and the frustum is equally divided into physical property units with the same shape along the vertices of each pair of upper and lower sides of the regular N-sided prism frustum and the centers of the upper and lower bases; they are the first physical property unit, the second physical property unit, ……, the Nth physical property unit respectively, and each unit is fixedly connected, and there is a filling unit at the center inside the regular N-sided prism frustum.

[0009] The physical property indexes of the first physical property unit, the second physical property unit, ……, the Nth physical property unit can be the same or different, and preferably have different hardness, resilience, and cohesiveness (three physical property indexes verified to be related to the chewing difficulty of food).

[0010] Preferably, N is an integer from 4 to 10. A specific example of the teething ring of the present utility model is a regular hexagonal prism frustum.

[0011] The teething ring of the present utility model is designed based on the food physical property classification standard in the "Subjective Test Method for Chewing Ability - Food Intake Ability Questionnaire (CFQ)". CFQ assigns scores according to the chewing difficulty of food and is divided into several chewing difficulty levels, with a full score of 100, and the higher the value, the more difficult it is to chew. The first physical property unit, the second physical property unit, ……, the Nth physical property unit of the teething ring adopt different gel materials and have different hardness, resilience, and cohesiveness, and present different chewing difficulties corresponding to different grade standards according to the chewing ability of the subject.

[0012] Preferably, the first physical property unit, the second physical property unit, ……, the Nth physical property unit have different colors for easy distinction.

[0013] Preferably, the height of the frustum of the regular hexagonal prism is 1.08 cm, the side length of the upper base is 2.1 cm, the side length of the lower base is 1.5 cm, and the included angle between the side edge and the lower base is 15°.

[0014] Preferably, each side of the regular polygon frustum is arc-shaped.

[0015] The above design makes the arc surface of the teething ring adapt to the natural curve of the teeth and improves the chewing taste when entering the mouth.

[0016] Preferably, the filling unit is spherical. Preferably, the maximum diameter of the sphere is 1 cm.

[0017] Preferably, the filling unit is a solid filling gel or has contents, and the contents are spherical gel particles with a diameter of 3 mm. It meets the food standard of IDDSI Level 5, and this size can avoid the swallowing risk that may be caused by accidental swallowing of people with swallowing disorders during the test.

[0018] The chewing efficiency can be calculated based on the number of such spherical particles. The chewing particles are used to benchmark the chewing area in the chewing function standard. The particles are finely crushed and ground by chewing and have a spherical shape before being chewed. The chewing area is evaluated by checking the damage condition of the particles; the larger the chewing area, the finer the food is broken.

[0019] Preferably, the top angle and the bottom angle of the test chewing gum are both rounded.

[0020] In an example of the present utility model, the gel material for the unit forming the frustum is selected from one or more of glucose, maltose, sucrose, isomaltitol, gelatin (dynamic value 120 - 250), konjac gum, and high-ester pectin, and the material for filling the unit content is selected from one or more of glucose, maltose, sucrose, isomaltitol, gelatin (dynamic value 250), konjac gum, carrageenan, and gellan gum.

[0021] The chewing gum described in the present utility model is formed by mold casting, and the filling unit and each unit forming the frustum are fixedly connected by the adhesion force generated by the gel network formed during the gelation process of the gel during the preparation process.

[0022] In a specific example of the present utility model, the internal filling unit gel of the teething gum is as follows: Edible gum 8-16% w / w: one or several of gelatin (bloom value 250), konjac powder, gellan gum, high-ester pectin, carrageenan are compounded; Raw material sugar: 74-92%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Acidulant uses one or several of citric acid, malic acid, sodium citrate, and other ingredients may or may not contain potassium chloride; Each unit forming a regular N-sided frustum adopts the following gel formula: First physical property unit: Edible gum 3-14% w / w: one or several of gelatin (bloom value 120, 180), konjac gum, high-ester pectin are compounded; Raw material sugar: 74-88%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Pigment or fruit and vegetable powder, with an addition amount of 0.7%-8%; Acidulant uses one or several of citric acid, malic acid, sodium citrate; Second physical property unit: Edible gum 3-14% w / w: one or several of gelatin (bloom value 120, 180, 200), konjac gum, high-ester pectin are compounded; Raw material sugar: 74-88%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Pigment or fruit and vegetable powder, with an addition amount of 0.7%-8%; Acidulant uses one or several of citric acid, malic acid, sodium citrate, and other ingredients may or may not contain potassium chloride; Third physical property unit: Edible gum 3-14% w / w: one or several of gelatin (bloom value 180, 200, 220), konjac gum, high-ester pectin are compounded; Raw material sugar: 74-88%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Pigment or fruit and vegetable powder, with an addition amount of 0.7%-8%; Acidulant uses one or several of citric acid, malic acid, sodium citrate, and other ingredients may or may not contain potassium chloride; Fourth physical property unit: Edible gum 3-14% w / w: one or several of gelatin (bloom value 200, 220, 250), konjac gum, high-ester pectin are compounded; Raw material sugar: 74-88%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Pigment or fruit and vegetable powder, with an addition amount of 0.7%-8%; Acidulant uses one or several of citric acid, malic acid, sodium citrate, and other ingredients may or may not contain potassium chloride; Fifth physical property unit: Edible gum 3-14% w / w: one or several of gelatin (bloom value 250), konjac gum, high-ester pectin are compounded; Raw material sugar: 74-88%: one or several of glucose, granulated sugar, malt syrup, isomaltitol are compounded; Pigment or fruit and vegetable powder, with an addition amount of 0.7%-8%; Acidulant uses one or several of citric acid, malic acid, sodium citrate, and other ingredients may or may not contain potassium chloride.Sixth physical property unit or spherical gel particles: 3 - 14% w / w of edible gum: a compound of three colloids, namely gelatin (dynamic value 250), konjac gum, and high-ester pectin; raw material sugar: 74 - 88%: a compound of one or more of glucose, granulated sugar, maltose syrup, and isomaltitol; pigment or fruit and vegetable powder, with an addition amount of 0.7% - 8%; the acidulant uses one or more of citric acid, malic acid, and sodium citrate, and other ingredients may or may not contain potassium chloride.

[0023] When the chewing gum of the present utility model is used for the chewing ability test, the test method is as follows:

[0024] After freely chewing a certain number of times, spit the chewed chewing gum on a gauze for cleaning. After cleaning, observe the damage situation of each physical property unit, as well as the size or surface area increment of the gel particles in the filling unit.

[0025] Advantages of the present utility model:

[0026] 1. The chewing gum of the present utility model uses N physical property units with the same size and shape but different physical property indexes to simultaneously measure the chewing ability of the subject. Under the same force, the chewing degree (tooth penetration situation) of different physical property units fully presents the level corresponding to the subject's chewing ability, making the test results more objective, scientific, and accurate. At the same time, it avoids the error caused by the attenuation of chewing force due to fatigue between multiple test groups when testing one kind of food at a time in the prior art, and improves the test efficiency.

[0027] 2. The present utility model further uses a filling unit to test the chewing speed and chewing force of the subject, records the number of chewing times, and evaluates the chewing area based on the gel damage situation; the larger the chewing area, the finer the food is broken.

[0028] 3. The chewing gum of the present utility model can be tested on-site, reducing the errors caused by memory and cognitive errors to the traditional test method. The unified taste can exclude food preferences, does not contain allergens, respects religious beliefs, and does not contain raw materials from pigs. It can replace food for on-site testing, is easy to carry, can be processed into pre-packaged foods, reducing food safety risks; it can solve the problem of unstable food texture and can easily achieve food textures with different chewing difficulty gradients.

[0029] 4. The chewing gum of the present utility model not only meets the texture characteristics but also needs to meet the characteristics of short-time chewing, not getting less and less during chewing, low elasticity, brittleness, and viscosity, being able to be cut by teeth during chewing, not sticking after being rinsed with water, and having a stable state after being chewed by different people. Description of the Drawings

[0030] The following further describes the present utility model with reference to the accompanying drawings.

[0031] Figure 1This is a structural perspective schematic diagram of an embodiment of the present utility model.

[0032] Figure 2 This is an external structure schematic diagram of an embodiment of the present utility model.

[0033] Figure 3 This is a structural schematic diagram of a physical property unit of an embodiment of the present utility model. Detailed implementation manners

[0034] Embodiment 1

[0035] As Figures 1-3 shown, a chewing ability test dental bite guard 1 of this embodiment

[0036] is a regular hexagonal frustum. Along the vertices of each pair of upper and lower sides of the regular hexagonal frustum and the centers of the upper and lower bases, the frustum is equally divided into physical property units 2 with the same shape; namely, the first physical property unit, the second physical property unit,..., the sixth physical property unit. Each physical property unit 2 is fixedly connected, and a filling unit 3 is provided at the center inside the regular N-sided frustum.

[0037] The physical properties of the first physical property unit, the second physical property unit,..., the sixth physical property unit can be the same or different, and preferably have different hardness, resilience, and cohesiveness.

[0038] The first physical property unit, the second physical property unit,..., the sixth physical property unit have different colors for easy distinction.

[0039] The frustum height of the regular hexagonal frustum is 1.08 cm, the side length of the upper base is 1.5 cm, the side length of the lower base is 2.1 cm, the lateral edge length is 1.2 cm, and the included angle between the lateral edge and the lower base is 15°.

[0040] Each side of the regular polygon frustum is arc-shaped.

[0041] The filling unit 3 is spherical; the diameter of the sphere is 1 cm.

[0042] The filling unit 3 is a solid filling gel or has contents, and the contents are spherical gel particles 4 with a diameter of 3 mm.

[0043] Both the top angle and the bottom angle of the test dental bite guard 1 are rounded.

[0044] In a specific example of the present utility model, the following gel formula is adopted for each physical property unit 2 constituting the regular N-sided frustum:

[0045] First physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 120) 4% w / w, Gelatin (dynamic value 180) 4% w / w, Konjac gum 4% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0046] Second physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 120) 3% w / w, Gelatin (dynamic value 180) 3% w / w, Gelatin (dynamic value 200) 3% w / w, Konjac gum 3% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0047] Third physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 180) 3% w / w, Gelatin (dynamic value 200) 3% w / w, Gelatin (dynamic value 220) 3% w / w, Konjac gum 3% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0048] Fourth physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 200) 3% w / w, Gelatin (dynamic value 220) 3% w / w, Gelatin (dynamic value 250) 3% w / w, Konjac gum 3% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0049] Fifth physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 250) 6% w / w, Konjac gum 6% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0050] Sixth physical property unit: Edible gum 12% w / w: Gelatin (dynamic value 250) 8% w / w, Konjac gum 2% w / w, High-ester pectin 2% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, Malt syrup 51% w / w; Citric acid 0.75% w / w, Potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, appropriate amount of baking soda, adjust pH to 5.

[0051] Filled gel or spherical gel particles: Edible gum 14% w / w: Gelatin (bloom value 250) 10% w / w, konjac gum 3% w / w, high-ester pectin 1% w / w; Raw material sugar: 83%: White granulated sugar 32% w / w, malt syrup 51% w / w; Citric acid 0.75% w / w, potassium chloride 0.025% w / w, the rest is fruit and vegetable powder, and an appropriate amount of baking soda is used to adjust the pH to 5.

[0052] The using process is as follows: After the subject puts the whole dental chew 1 into the mouth and chews it freely for a certain number of times, spit the chewed dental chew 1 on the gauze, wash it, and observe the damage of each physical property unit 2 after washing, as well as the size or surface area increment of the gel particles 4 in the filling unit 3.

[0053] Record the chewing speed and chewing strength of the subject, test the penetration of the teeth into each physical property unit 2, and record the number of times of chewing to the filling unit 3. The damage of the chewing particles 4 is conducive to evaluating the chewing area; the larger the chewing area, the finer the food is broken.

[0054] Example 2 Food texture test of the dental chew of the present invention.

[0055] The chewing difficulty coefficient of food can be calculated through the numerical hardness value, resilience, and cohesiveness of the texture test. Usually, the resilience and cohesiveness values of natural food materials are relatively low, while the resilience and cohesiveness values of gels are relatively high, which are different from ordinary foods. In the present invention, by adjusting the formula, the resilience and cohesiveness values of the gel are reduced.

[0056] Adopt a texture analyzer TA.TOUCH to detect the texture properties of different physical property units and filling units of the gel dental chew of the present invention. The test results are shown in Table 1 and Table 2 as follows.

[0057] Table 1

[0058] Experiment type Total texture test Test type Compression test Speed before test 10.0 mm / s Test speed 2.0 mm / s Speed after test 10.0 mm / s Interval time 5.0 s Target mode Deformation (unit: %) Target value 90 Contact point type Pressure (unit: gf) Contact point value 50

[0059] Table 2

[0060] Hardness value (gf) Resilience Cohesiveness First physical property unit 109.3±8.4 0.2±0.1 0.6±0.3 Second physical property unit 208.1±40.8 0.2±0.1 0.3±0.1 Third physical property unit 453.4±32.5 0.2±0.1 0.2±0.0 Fourth physical property unit 801.4±52.0 0.2±0.1 0.3±0.0 Fifth physical property unit 1210.9±121.0 0.2±0.0 0.3±0.0 Sixth physical property unit 1611.0±342.4 0.2±0.1 0.5±0.0 Spherical gel particles 3201.9±314.5 0.1±0.1 0.1±0.2

[0061] In addition to the above-mentioned embodiments, the present utility model can also have other implementation manners. All technical solutions formed by equivalent replacement or equivalent transformation fall within the protection scope required by the present utility model.

Claims

1. A teething ring for chewing ability test, characterized in that, The test chewing gum is a regular N-sided frustum. Along the vertices of each pair of upper and lower sides of the regular N-sided frustum and the centers of the upper and lower bases, the frustum is equally divided into physical property units with the same shape, namely the first physical property unit, the second physical property unit, ……, the Nth physical property unit. Each unit is fixedly connected. There is a filling unit at the center inside the regular N-sided frustum. The physical properties of the first physical property unit, the second physical property unit, ……, the Nth physical property unit are the same or different. N is 6. The height of the frustum is 1 cm, the side length of the upper base is 1.5 cm, the side length of the lower base is 2.1 cm, the length of the side edge is 1.2 cm, and the included angle between the side edge and the lower base is 15°. The filling unit is spherical. The diameter of the sphere is 1 cm. The filling unit is a solid filling gel or has contents. The contents are spherical gel particles, and the diameter of the particles is 500 μm to 2 mm.

2. The teething device according to claim 1, characterized in that, The first physical property unit, the second physical property unit, ……, the Nth physical property unit have different colors.

3. The teething ring according to claim 1, characterized in that, Each side of the regular N-sided frustum is arc-shaped.

4. The teething ring according to claim 1, wherein The top angle and the bottom angle of the test chewing gum are both rounded.

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