Oral function improvement sponge, oral function improvement tool, and production method of the same

Abstract

To provide an oral function improvement konjak sponge which has sufficient mechanical strength for being used in an oral cavity, is excellent in cleaning, moisture keeping, and massage effects in the oral cavity, and is suitable for recovery and improvement of an oral cavity function such as mastication and deglutition in eating, and to provide an oral function improvement tool and a production method of the same.SOLUTION: There is provided an oral function improvement konjak sponge 1 of the invention is formed of a compressed molded product which is formed of konjak refined power or glucomannan as a base material. The konjak sponge 1 has preferably a maximum bubble diameter on its surface of 1 mm or smaller. An oral function improvement tool 1 is configured so that a sponge-like substance formed of a compressed molded product using the konjak refined powder or glucomannan as the base material, is immersed in a solution whose moisture content is 90 to 95%. The solution includes at least one kind of mouthwash liquid, an oral cavity moisture keeping agent, and an oral rehydration solution. The oral function improvement tool has collapse breakage intensity of 200 N or more and has tensile breakage intensity of 50 N or more.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an oral cavity function improving sponge, oral cavity function improving tool, and method for producing the same, which are excellent in cleaning, moisturizing and massaging effects within the oral cavity and are also suitable for recovering and improving oral functions such as chewing and swallowing during eating. [Background technology]

[0002] It is known that sponge-like substances have the effect of cleaning the oral cavity and massaging the gums. For example, Patent Documents 1, 2, 3, 4, 5, and 6 describe the use of sponge-like substances as oral cleaning materials, and Patent Document 7 describes the use of sponge-like substances as gum massaging materials. However, these sponge-like substances are insufficient in oral cleaning power and gentleness to the oral mucosa, and the current situation is that they have not yet achieved the performance required by users.

[0003] Patent Document 8 describes a sponge-like oral cleaning material that uses konjac flour and / or glucomannan as the main base material of the sponge, but does not have sufficient mechanical strength for use in the oral cavity. Patent Document 9 describes an oral cleaning material in which a sponge material is coated with a water-insoluble or poorly water-soluble polymer coating agent, and although this oral cleaning material is said to have high mechanical strength, it contains chemical substances such as water-insoluble or poorly water-soluble polymer coating agents, so psychological anxiety about using such an instrument in the oral cavity cannot be eliminated.

[0004] On the other hand, it has been pointed out that a decrease in tongue pressure in the elderly has a significant impact on the decline of oral functions such as chewing, swallowing, and speaking when eating (oral frailty). In addition, a decrease in oral function often leads to a decrease in saliva secretion and the development of xerostomia, and the deterioration of oral hygiene due to dryness is also cited as a factor in systemic frailty. Frailty is a stage where a person can return to a normal, healthy state if they notice it early and take measures, so improving oral function is thought to contribute greatly to extending their healthy lifespan.

[0005] The cause of dry mouth is a decrease in saliva due to aging, taking medication, etc. Dry mouth has many adverse effects, including cracking of the mucous membrane, progression of caries and periodontal disease, bad breath, and impaired oral functions such as eating and speaking. There are many gel-type oral moisturizers on the market, and one advantage of these is that they have just the right viscosity to stay where you want them to be. However, over time, the applied gel dries out and deteriorates, causing stains. On the other hand, liquid moisturizers such as mouthwash are fast-acting and highly fluid, so they can be distributed evenly throughout the oral cavity and leave no residue, reducing the risk of staining. However, due to their fluidity, their effect does not last long, and users are limited to those who can gargle.

[0006] In recent years, various tongue movement training methods have been proposed to improve tongue pressure. However, these training methods rely on the elderly person's voluntary tongue movements, and the effectiveness of these training methods varies depending on the load placed on the tongue.

[0007] Patent Document 10 proposes a health food with elasticity in the mouth for enhancing masticatory function, which is obtained by treating glucomannan or glucomannan with added nutritional substances with an alkaline substance, adding seasonings to the resulting food, and then drying it. However, this is a food containing nutritional substances and seasonings, and its elasticity is utilized only in the early stage of mastication while being eaten, but the elasticity is lost in the later stage of mastication, so it cannot be said that the masticatory function is enhanced.

[0008] Patent Document 11 describes a dental training gum containing a saliva secretion promoter and a saliva buffering capacity enhancer. Before being inserted into the mouth, this has the shape of a chewing gum plate, tablet, sphere, etc., but since the shape changes during chewing movement and is not reproducible to the initial shape, no effect on tongue movement can be expected, and since it is not derived from food, there is a risk of accidental ingestion. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 53-120956 [Patent Document 2] Japanese Patent Application Publication No. 56-13908 [Patent Document 3] Japanese Patent Publication No. 61-44807 [Patent Document 4] Special Publication No. 6-500933 [Patent Document 5] Japanese Patent Application Publication No. 5-56115 [Patent Document 6] Specification of Utility Model Registration No. 3040591 [Patent Document 7] Japanese Patent Application Publication No. 54-2850 [Patent Document 8] JP 2001-54527 A [Patent Document 9] JP 2001-78916 A [Patent Document 10] Patent No. 2538263 specification [Patent Document 11] JP 2002-220332 A Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention has been made in consideration of the above-mentioned problems in the conventional art, and focuses on the use of auxiliary devices to make tongue movement training more effective, and aims to provide an oral function improvement sponge, oral function improvement tool, and method for manufacturing the same, which have sufficient mechanical strength for use in the oral cavity without the addition of chemical substances, are excellent in cleaning, moisturizing, and massaging the oral cavity, and are suitable for restoring and improving oral functions such as chewing and swallowing when eating. [Means for solving the problem]

[0011] The means for solving the above problems are as follows. (1) The sponge for improving oral function is a press-molded product based on konjac flour or glucomannan. The sponge for improving oral function preferably has a maximum air bubble diameter of 1 mm or less on the surface. (2) The oral function improvement device is made by wetting a sponge-like substance made of a press-molded product based on konjac flour or glucomannan with a solution having a water content of 90 to 95%. (3) In the oral cavity function improving device of the above-mentioned means 2, the above-mentioned solution includes at least one of a mouthwash, an oral moisturizer, and an oral rehydration solution. (4) In the oral function improvement device of the above means 2 or 3, the solution includes a xylitol solution or a mouthwash solution. (5) In any of the oral function improvement devices of means 2 to 4, it is preferable that a weighted water retention rate expressed by (W1-W0-W2) / (W1-W0)×100 is 99% or more when a water retention test piece made of the sponge-like material in a rectangular parallelepiped shape with a width of 20 mm, a depth of 20 mm, and a height of 5 mm is used, where W0 is the weight of the water retention test piece in a dry state, W1 is the weight of the water retention test piece in a water-saturated state, and W2 is the amount of water leakage when a weight of 26.3 g is applied to the water-saturated water retention test piece. (6) In any of the oral function improvement devices according to means 2 to 5, it is preferable that a rebound height H of the elastic test piece made of the sponge-like substance in a spherical shape having a diameter of 20 mm is 80 mm or more when the elastic test piece in a water-saturated state is allowed to fall freely from a height of 300 mm. (7) The oral cavity function improvement device according to any one of means 2 to 6 has a crushing breaking strength of 200 N or more when a strength test piece made of the sponge-like substance in a spherical shape having a diameter of 20 mm is compressed to destruction in a water-saturated state. (8) The oral cavity function improving device according to any one of means 2 to 7 has a tensile breaking strength of 50 N or more when a strength test piece made of the sponge-like substance in a spherical shape having a diameter of 20 mm is tensile broken in a water-saturated state. (9) Any of the oral function improvement devices according to means 2 to 8 has a surface breaking strength of 20 cN or more when a surface breaking test piece made of the sponge-like material in a rectangular shape with a width of 20 mm, a depth of 10 mm, and a height of 10 mm is subjected to a rod with a diameter of 1.5 mm to cause surface breaking. (10) Any of the oral function improvement devices according to means 2 to 9 has a friction fracture strength such that when a friction fracture test piece made of the sponge-like material in a rectangular parallelepiped shape with a width of 20 mm, a depth of 10 mm, and a height of 10 mm is subjected to friction fracture with waterproof paper, it does not break even with #60 paper. (11) A method for producing an oral function improvement device includes the steps of obtaining a sponge-like material using konjac flour or glucomannan as a base material; Wetting the sponge-like substance with a solution having a water content of 90 to 95%; Equipped with. (12) The step of obtaining the sponge-like material of the means 11 comprises: dissolving the substrate in water to form a solution; coagulating the solution with a coagulant; Pressing the solidified material in a mold of a predetermined shape; a step of heating the pressurized coagulum in hot water to gel it; freezing the gelled coagulum, then thawing and dehydrating it; Equipped with. (13) In the step of pressurizing the solidified material in the mold in the means 12, a pressure of 200 to 300 N is uniformly applied to the solidified material. Effect of the Invention

[0012] According to the present invention, the composition has sufficient mechanical strength for use in the oral cavity without the addition of any chemical substances, and has excellent oral cleaning, moisturizing and massaging effects, as well as the effect of restoring and improving oral functions such as chewing and swallowing during eating. [Brief description of the drawings]

[0013] [Figure 1] 1 is a schematic diagram of a konjac ball for improving oral function according to an embodiment of the present invention. [Diagram 2] FIG. 2 is a cross-sectional view showing the state in which the konjac ball of FIG. 1 is pressurized and molded. [Diagram 3]Enlarged photographs of the surfaces of test pieces of a pressure-molded konjac sponge (a) according to an embodiment of the present invention, a non-pressure-molded konjac sponge (b) produced in the same manner except without pressure molding, an edible konjac sponge (c), and a commercially available konjac sponge for washing the face (c). [Figure 4] FIG. 2 is a perspective view showing the state in which the konjac ball of FIG. 1 is inserted into the oral cavity. [Diagram 5] FIG. 2 is a cross-sectional view showing the state in which the konjac ball of FIG. 1 is chewed in the oral cavity. [Figure 6] Photographs showing the rebound height H when test pieces of a pressure-molded konjac sponge according to an embodiment of the present invention (a), a non-pressure-molded konjac sponge (b) produced in the same manner except without pressure molding, an edible konjac sponge (c), and a commercially available konjac sponge for face washing (c) were allowed to freely fall from a height of 300 mm. [Figure 7] FIG. 2 is a front view showing the state of the tensile breaking strength test (a) and the crushing breaking strength test (b). [Figure 8] FIG. 2 is a front view showing the tongue movement training 1. [Figure 9] Cross-sectional view showing tongue movement training 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, an embodiment of the present invention will be described.

[0015] 1 shows a konnyaku ball 1 as an oral function improving tool according to an embodiment of the present invention. The konnyaku ball 1 has a string 2 attached thereto for preventing swallowing.

[0016] The konjac ball 1 is a sponge-like substance moistened with a solution such as mouthwash, oral moisturizer, or oral rehydration solution.

[0017] The sponge-like material is a pressure-molded product obtained by pressure molding using konjac flour or glucomannan as a base material. Konjac flour is obtained by drying and refining konjac root, and the type is not particularly limited. Glucomannan is obtained by extracting konjac flour by purifying it with alcohol, and the type is not particularly limited.

[0018] The shape of the sponge-like material is not particularly limited, and may be any shape suitable for chewing in the oral cavity, such as a sphere, a circle, an ellipse, a capsule, a cube, a sheet, a wave shape, etc. The size of the sponge-like material may be any size that can be accommodated in the oral cavity, and is usually 0.05 to 50 cm. 3 , preferably 1.0 to 8.0 cm 3 The density of the sponge-like material is 0.001 to 10 g / cm 3 , preferably 0.03 to 0.5 g / cm 3 It is.

[0019] As an example, a sponge-like material based on konjac flour or glucomannan is obtained by dissolving 3 g of konjac flour or glucomannan in 1000 cc of water, adding 3 g of coagulant, swelling the mixture, pouring the mixture into upper and lower molds 3a and 3b of a given shape as shown in FIG. 2, and applying a pressure of 300 Newtons uniformly to form a molded product under pressure. The processed product is heated (boiled) in hot water to gel it, frozen at -20°C for 24 hours, thawed, and dehydrated. By repeatedly boiling and dehydrating the konjac processed product, proteins other than the plant fiber (glucomannan), ash, trimethylamine, which is the source of the konjac's unique odor, and the like are eluted, resulting in a tasteless, odorless, highly water-retentive, and highly elastic sponge-like material. The coagulant is not particularly limited, but naturally occurring sodium hydroxide, for example, crushed and refined shells, can be used.

[0020] <Characteristics of sponge-like materials> The sponge-like material has a maximum bubble diameter of 1 mm or less on the surface. FIG. 3 is an enlarged photograph of the surface of a pressure-molded konjac sponge (a) according to an embodiment of the present invention manufactured by the above-mentioned manufacturing method, a non-pressure-molded konjac sponge (b) manufactured in the same manner as the above-mentioned manufacturing method except that pressure molding is not performed, an edible konjac sponge (c), and a commercially available konjac sponge for face washing (c). As is clear from FIG. 3, the pressure-molded konjac sponge of the present invention has finely bonded vegetable fibers, a small number of bubbles, a smooth surface, and a maximum bubble diameter of 0.5 mm. In contrast, the non-pressure-molded konjac sponge has a bonded vegetable fiber, but bubbles are scattered and the diameter is large, with a maximum bubble diameter of 2.00 mm. In the edible konjac sponge, the dietary fiber is bonded in a mille-feuille shape, there are many bubbles, and the maximum bubble diameter is 3.5 mm. The commercially available konjac sponge contains chemicals such as foaming agents, so the bubbles are numerous and uniformly arranged, with the maximum bubble diameter being 1.0 mm.

[0021] The sponge-like material has a weighted water retention rate of 99% or more. The weighted water retention rate is expressed as (W1-W0-W2) / (W1-W0) x 100, where W0 is the weight of the dry water retention test piece, W1 is the weight of the water retention test piece saturated with water, and W2 is the amount of water leakage when a weight of 26.3 g is applied to the water retention test piece saturated with water, using a water retention test piece made of the sponge-like material in a rectangular shape with a width of 20 mm, a depth of 20 mm, and a height of 5 mm. Table 1 shows the average value of the measurement results for three water retention test pieces.

[0022] [Table 1]

[0023] According to Table 1, the pressure-molded konjac sponge of the present invention has excellent water retention properties due to the high density of glucomannan fiber contained therein due to pressure molding, and because the pores in the sponge are fine, the amount of water leakage under load is overwhelmingly less than that of other comparative examples.

[0024] The solution to be wetted into the sponge-like substance is not particularly limited, but examples thereof include mouthwashes such as G·U·m (registered trademark) from Sunstar Corporation and Concool (registered trademark) from Welltech Corporation, and oral moisturizers such as Oral Plus (registered trademark) from Asahi Group Foods Co., Ltd. Furthermore, the oral rehydration solution is not particularly limited, but OS-1 (registered trademark) from Otsuka Pharmaceutical Factory Co., Ltd. is preferred. Furthermore, the solution preferably has a water content of 90 to 95%. If the water content is 9% or less, the hardness is high and the elasticity is low, and if the water content is 95% or more, the solution becomes too hydrated and the operability in the oral cavity is reduced. In order to wet the sponge-like substance with the solution, the solution should be uniformly infiltrated.

[0025] In addition to the oral rehydration solution, the sponge-like substance preferably contains an appropriate amount of a xylitol solution for caries prevention and a mouthwash component solution for sterilization and disinfection. The xylitol solution is not particularly limited. The mouthwash component solution is preferably, but not particularly limited to, a non-alcoholic type.

[0026] The string 2 for preventing aspiration is used to prevent the konnyaku ball 1 from being swallowed accidentally while it is being chewed in the mouth, and one end is attached to the sponge-like substance so that it does not come off, and the other end is a free end with a loop formed so that it is easy to hook a finger around it. The material for the string 2 for preventing aspiration is preferably cotton thread, and its length is preferably 10 cm to 15 cm.

[0027] Instead of the swallowing prevention string 2, a wooden or plastic round bar, flat bar, straw, etc. may be attached to the sponge-like substance.

[0028] The mechanical strength of the konjac ball 1 is preferably such that it has a crushing strength of 200N or more and a tensile strength of 50N or more when the sponge-like substance is moistened with oral rehydration solution so that it can contribute sufficiently to improving oral function without breaking due to tongue movement or chewing movement of the teeth. Since the basic concept regarding oral hypofunction announced by the Japanese Dental Association in March 2018 defines a bite force of less than 200N (Newtons) as a bite force decrease, a load test of 200 Newtons was conducted, but no breakage or the like of the konjac ball was observed, and it has high shape retention.

[0029] The konjac ball 1 of this embodiment is inserted into the user's mouth and placed on the tongue, with the swallowing prevention string 2 hanging down on the outside, as shown in Fig. 4. When the user bites down on the konjac ball 1, the tongue movement and chewing movement of the teeth push out the rehydration liquid in the konjac ball 1, and the swallowing movement is also promoted, as shown in Fig. 5.

[0030] The konjac ball 1 of this embodiment is made from edible konjac, so it does not feel foreign in the mouth, and has physical properties that prevent it from breaking during normal chewing due to pressure molding. Even if a strong biting force is applied and the broken pieces are eaten, it is harmless. Even if it is discarded after use, the environmental impact is low because konjac is biodegradable.

[0031] In addition, since the konjac ball 1 has excellent water retention, it is effective in alleviating xerostomia associated with decreased oral function, and is also expected to promote saliva secretion through chewing movements. By using the konjac ball 1, which is made by soaking the sponge-like substance of the present invention with a mouthwash or liquid-type moisturizer, in the oral cavity, it is possible to distribute even a small amount of moisturizing solution throughout the oral cavity due to its high water retention, which is a characteristic of the konjac ball. Since there is little excess solution, there is no need to gargle in the first place. By holding the konjac ball 1 in the area where it is desired to be applied, it is expected that the efficacy will be more effectively enhanced.

[0032] Furthermore, since the konnyaku ball 1 has a porous surface, it is expected to have the effect of wiping away phlegm and plaque that adheres to the inside of the mouth due to tongue movement and chewing movement.

[0033] <Characteristics of Konnyaku Balls> [Rebound elasticity] In order to test the resilience of the konjac ball 1 of this embodiment, three spherical elastic test pieces each having a diameter of 20 mm were prepared from the pressure-molded konjac sponge according to the embodiment of the present invention, the non-pressure-molded konjac sponge, the commercially available konjac sponge, the edible konjac sponge, and the polyurethane sponge, which were manufactured by the above-mentioned manufacturing method, and the rebound height H was measured when these test pieces were saturated with water and dropped freely from a height of 300 mm, and the average value was calculated. As shown in Figure 6, the rebound height H of the pressure-molded konjac sponge of the present invention is 88 mm, which is 80 mm or more, which is higher than the other test pieces, and has a rebound resilience 2.6 times that of the commercially available konjac sponge and 1.5 times that of the non-pressure-molded konjac sponge. It was found that the rebound resilience was large while maintaining water retention, and that the pressure-molded konjac sponge had a correlation with the amount of drainage at the time of impact.

[0034] [Tensile breaking strength and crushing breaking strength] In order to inspect the mechanical strength of the konjac ball 1 of this embodiment, three spherical elastic test pieces each having a diameter of 20 mm were prepared from the pressure-molded konjac sponge according to the embodiment of the present invention, which were manufactured by the above-mentioned manufacturing method, the non-pressure-molded konjac sponge, the commercially available konjac sponge, the edible konjac sponge, and the polyurethane sponge. These test pieces were saturated with water and the tensile breaking strength and crushing breaking strength were measured using a push-pull gauge (NK-500 manufactured by Beslands), and the average values ​​were calculated. In the tensile breaking strength test, as shown in Figure 7(a), two L-shaped hooks 4 with a diameter of 3 mm were hooked onto the test piece, one of the hooks 4 was fixed, and the other hook 4 was pulled with a push-pull gauge to measure. In the compression fracture strength test, the test piece was placed on a table as shown in Fig. 7(b) and a rod 5 of a push-pull gauge with a diameter of 15 mm was pressed against it from above to measure the compressive fracture strength. The results are shown in Table 2.

[0035] [Table 2]

[0036] As shown in Table 2, the tensile breaking strength of the pressure-molded konjac sponge of the present invention was 72.5N, which is more than 50N, and was higher than the other test pieces, 7 times that of the commercially available konjac sponge, and 6 times that of the non-pressure-molded konjac sponge, which was found to be the result of the glucomannan fibers being bonded in a complex manner. Also, the crushing breaking strength of the pressure-molded konjac sponge of the present invention was not significantly different from the other test pieces, but it was found to be definitely stronger.

[0037] [Surface breaking strength and friction breaking strength] In order to inspect the surface breaking strength of the konjac ball 1 of this embodiment, three rectangular parallelepiped test pieces with a width of 20 mm, a depth of 10 mm, and a height of 10 mm were prepared from each of the pressure-molded konjac sponge, the non-pressure-molded konjac sponge, the commercially available konjac sponge, the edible konjac sponge, and the polyurethane sponge according to the embodiment of the present invention manufactured by the above-mentioned manufacturing method, and these test pieces were saturated with water, and the surface breaking strength was measured by the load when the rod broke through the surface of the test piece using a rod-shaped tension gauge (TK50CN, manufactured by Nakamura Seisakusho Co., Ltd., rod diameter 1.5 mm), and the average value was calculated. In addition, test pieces of the same shape were saturated with water, and the surface of the test piece was rubbed with waterproof paper of #60 to #240 to measure the friction breaking strength. The results are shown in Table 3.

[0038] [Table 3]

[0039] As shown in Table 3, the surface breaking strength of the pressure-molded konjac sponge of the present invention was 23 cN, which is higher than 20 cN, and was found to be higher than the other test pieces, and it was found that the absorbed water was difficult to discharge and the water retention was high. In addition, the friction breaking strength of the pressure-molded konjac sponge of the present invention was not broken even with #60 waterproof paper, and it was found to have high water retention.

[0040] [Weighted shape retention] Assuming use within the oral cavity, upper and lower jaw models were attached to an articulator and a simulated occlusal pressure of 50N was reproduced on the back teeth (molars). Rectangular test pieces measuring 20 mm wide, 10 mm deep and 5 mm high were each made from the pressure-molded konjac sponge according to an embodiment of the present invention, a non-pressure-molded konjac sponge, a commercially available konjac sponge, an edible konjac sponge, and a polyurethane sponge, all of which were manufactured by the above-mentioned manufacturing method, and 30 repeated loads were applied to each piece to observe their shape retention. As a result, the pressure-molded konjac sponge of the present invention retained almost its original shape. In the non-pressure-molded konjac sponge, indentations were observed in the areas where the maxillary cusps made strong contact. The commercially available konjac sponge did not collapse, but cracks were observed. The edible konjac sponge collapsed. The polyurethane sponge retained its original shape. Thus, it was found that the pressure-molded konjac sponge of the present invention retained its original shape even after 30 bites, demonstrating good shape retention under load. EXAMPLES

[0041] 30g of konjac flour was dissolved in 1000cc of water and a 4.5m3 flask was produced using the method described above. 3 A number of spherical test pieces with a dry weight of 0.8 g were obtained. These test pieces were moistened with oral rehydration solutions at different water contents, and sensory evaluations were performed on the texture and operability in the oral cavity. The results are shown in Table 4.

[0042] [Table 4]

[0043] As shown in Table 4, the konjac ball of this embodiment has a moisture content of 90 to 95%, and it has been confirmed that it has excellent texture and operability as an oral function improving device in the oral cavity. EXAMPLES

[0044] 30g of konjac flour was dissolved in 1000cc of water and pressurized using the method described above to produce a 4.5m 3 A spherical example of the invention was obtained, with a dry weight of 0.8g and a moisture content of 93%. Comparative Example 1 made of polyurethane sponge and Comparative Example 2 made of cotton balls, both of the same shape and volume as the example of the invention, were also prepared. Tongue movement training was carried out on 10 subjects using the example of the invention and Comparative Examples 1 and 2 as auxiliary devices, and a sensory evaluation was performed. In Comparative Example 3, a similar tongue movement training was carried out without the auxiliary device.

[0045] The following two types of tongue movement training were performed. In the first tongue movement training, as shown in Figure 8, the lips were closed and the tongue was moved around the gums on the buccal side in a circle for three seconds, and this was repeated ten times in both directions. In the second tongue movement training, as shown in Figure 9, the mouth was lightly closed, the tip of the tongue was pressed against the palatine incisive papilla, and the whole tongue was pushed up against the palate for ten seconds, and this was repeated three times. The results of these tongue movement trainings are shown in Table 5.

[0046] [Table 5]

[0047] As shown in Table 5, the konjac ball of this embodiment has a much higher exercise load during tongue exercise training and a much higher effect of removing dirt from the oral cavity than other base materials, and is excellent in cleaning, moisturizing, and massaging the oral cavity, as well as being able to restore and improve oral functions such as chewing and swallowing when eating. [Explanation of symbols]

[0048] 1…Konjac ball (oral function improvement device) 2. Anti-choking string

Claims

1. A sponge for improving oral function, which is made of a press-molded product based on konjac flour or glucomannan.

2. The oral function improving device is made by wetting a sponge-like substance made of a pressurized molded product based on konjac flour or glucomannan with a solution having a water content of 90 to 95%.

3. The oral cavity mechanism improving device according to claim 2 , wherein the solution includes at least one of a mouthwash, an oral moisturizer, and an oral rehydration solution.

4. The oral cavity mechanism improving device according to claim 2 , wherein the solution includes a xylitol solution or a mouthwash solution.

5. Using a water retention test piece made of the sponge-like material in the shape of a rectangular parallelepiped having a width of 20 mm, a depth of 20 mm, and a height of 5 mm, the weight of the water retention test piece in a dry state was measured as W ０ The weight of the water retention test piece in the water saturated state is W １ The amount of water leakage when a weight of 26.3 g is applied to the water retention test piece in the water saturated state is W ２ When this is done, (W １ -W ０ -W ２ ) / (W １ -W ０ 3. The oral cavity function improving device according to claim 2, wherein the weighted water retention rate, expressed as (weighted water retention rate = (weighted water retention rate) x 100), is 99% or more.

6. An oral function improvement device as described in claim 2, wherein an elastic test piece made of the sponge-like material in a spherical shape having a diameter of 20 mm is used, and when the elastic test piece in a water-saturated state is allowed to fall freely from a height of 300 mm, the rebound height H is 80 mm or more.

7. 3. The oral function improvement device according to claim 2, wherein a strength test piece made of said sponge-like substance in the shape of a sphere having a diameter of 20 mm has a crushing breaking strength of 200 N or more when compressed to destruction in a water-saturated state.

8. 3. The oral function improvement device according to claim 2, wherein a strength test piece made of the sponge-like substance in the form of a sphere having a diameter of 20 mm has a tensile breaking strength of 50 N or more when tensile broken in a water-saturated state.

9. An oral function improvement device as described in claim 2, which has a surface destruction strength of 20 cN or more when a rod with a diameter of 1.5 mm is pressed against a surface destruction test piece made of the sponge-like material in a rectangular shape of 20 mm wide, 10 mm deep, and 10 mm high to destroy the surface.

10. An oral function improvement device as described in claim 2, wherein a friction destruction test piece made of the sponge-like material in a rectangular shape with a width of 20 mm, a depth of 10 mm, and a height of 10 mm has a friction destruction strength such that when it is subjected to friction destruction with waterproof paper, it does not break even with #60.

11. Obtaining a sponge-like material using konjac flour or glucomannan as a base material; Wetting the sponge-like material with a solution having a water content of 90-95%; A manufacturing method of an oral function improvement device comprising:

12. The step of obtaining the sponge-like material comprises: dissolving the substrate in water to form a solution; coagulating the solution with a coagulant; Pressing the solidified material in a mold of a predetermined shape; a step of heating the pressurized coagulum in hot water to gel it; freezing the gelled coagulum, then thawing and dehydrating it; The method for manufacturing the oral cavity function improving device according to claim 11, comprising:

13. The method for manufacturing an oral function improvement device according to claim 12, characterized in that in the step of pressurizing the solidified material in a mold, a pressure of 200 to 300 N is uniformly applied to the solidified material.

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