Mastication function evaluation material, mastication function evaluation method, and mastication function evaluation kit

Abstract

To provide a mastication function evaluation material capable of simultaneously evaluating a mastication manducation function and a bolus formation function.SOLUTION: Provided is a mastication function evaluation material containing a gum base and a sugar component. The content of the sugar component is 6 mass% or more and 50 mass% or less with respect to the total amount of the mastication function evaluation material.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a material for evaluating masticatory function, a method for evaluating masticatory function, and a kit for evaluating masticatory function. [Background technology]

[0002] The process of chewing food to form crushed material and mixing the crushed material with saliva to form a food bolus is generally called mastication. In recent years, evaluation materials and methods capable of evaluating masticatory ability have been proposed for the purpose of understanding health conditions, etc.

[0003] For example, a sugar-free gummy candy containing sugar alcohol, polydextrose, gelatin, and esterified carboxyl-containing polysaccharides in a specific ratio for testing masticatory ability has been proposed for the purpose of evaluating masticatory efficiency, or so-called masticatory crushing function (see, for example, Patent Document 1). Also, for the purpose of evaluating food bolus formation function, a method has been proposed in which a gum that changes color depending on the degree of mastication is used to determine masticatory ability from the color of the gum after mastication (see, for example, Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2012-170424 A [Patent Document 2] JP 2013-090830 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the invention described in Patent Document 1, a food bolus is not formed from the crushed material obtained by chewing, so it is difficult to evaluate the food bolus formation function.In addition, in the invention described in Patent Document 2, a gum base is used as an evaluation material, so it is difficult to evaluate the chewing and crushing function.

[0006] Conventional materials for evaluating chewing function, including the inventions described in the above Patent Documents 1 and 2, could not simultaneously evaluate the chewing and crushing function and the food bolus formation function. In the conventional technology, in order to evaluate the chewing and crushing function and the food bolus formation function, it is necessary to use an evaluation system using separate evaluation materials, and there is a concern that the evaluation process is complicated.

[0007] Therefore, an object of the present invention is to provide a material for evaluating masticatory function that can simultaneously evaluate the masticatory crushing function and the food bolus formation function. [Means for solving the problem]

[0008] As a means for solving the above-mentioned problems, the chewing function evaluation material of the present invention is a chewing function evaluation material containing a gum base and a sugar component, and the content of the sugar component is 6% by mass or more and 50% by mass or less relative to the total amount of the chewing function evaluation material. Effect of the Invention

[0009] According to the present invention, it is possible to provide a material for evaluating masticatory function that can simultaneously evaluate the masticatory crushing function and the food bolus formation function. [Brief description of the drawings]

[0010] [Figure 1A] FIG. 1A is an image showing an example of a tablet-shaped material for evaluating masticatory function. [Figure 1B] FIG. 1B is an image showing an example of a crushed material for evaluating masticatory function (part 1). [Figure 1C] FIG. 1C is an image showing an example of a crushed material for evaluating masticatory function (part 2). [Figure 1D] FIG. 1D is an image showing an example of a material for evaluating masticatory function having a food bolus shape. [Diagram 2] FIG. 2 is a table showing the results of appearance evaluation and measurement of glucose elution concentration in the examples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below.

[0012] (Masticatory function evaluation material) The masticatory function evaluation material of the present invention contains a gum base and a sugar component, and may contain other components as necessary.

[0013] As described in detail below, the chewing function evaluation material of the present invention can simultaneously evaluate the chewing / crushing function and the food bolus formation function based on the average thickness and average consistency of the chewed material obtained by chewing the chewing function evaluation material.

[0014] <Gum base> The gum base is mainly formulated for forming a bolus, that is, for turning the crushed material into a gum paste.

[0015] The gum base contains synthetic rubber and may contain other ingredients as required.

[0016] -Synthetic rubber- The synthetic rubber is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include polyisobutylene, polyisoprene, isobutylene-isoprene copolymer, styrene-butadiene rubber, etc. These may be used alone or in combination of two or more.

[0017] --Other Ingredients-- Other components contained in the gum base are not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include polyvinyl acetate, ester gum, wax, oils and fats, emulsifiers, fillers, etc. These may be used alone or in combination of two or more.

[0018] The gum base may have a coating layer formed on its surface. Materials used for the coating layer are not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include sugars (liquid sugar, honey, molasses, starch syrup, powdered sugar, sugar alcohol, etc.), antioxidants, food additives, etc. These may be used alone or in combination of two or more.

[0019] In addition, when sugars are contained in the coating layer, the content of "sugars" in the coating layer is not included in the content of "sugar components" in the material for evaluating masticatory function.

[0020] The content of the gum base is preferably 60% by mass or more and 80% by mass or less based on the total amount of the material for evaluating masticatory function.

[0021] It is preferable that the content of the gum base is 60% by mass or more based on the total amount of the material for evaluating masticatory function, since this provides the material with a good hardness and makes it easy to masticate.

[0022] When the content of the gum base is 80% by mass or less based on the total amount of the chewing function evaluation material, the hardness of the chewing function evaluation material becomes good, and it is preferable because the change in shape from a crushed shape to a food bolus shape during the chewing process becomes easy to distinguish.

[0023] The particle size of the gum base is not particularly limited and can be appropriately selected depending on the purpose, but from the viewpoint of improving the hardness of the material for evaluating masticatory function, the particle size (D90) is preferably 1 mm or less.

[0024] The method for measuring the particle size of the gum base is not particularly limited, and for example, it can be measured using a particle size distribution measuring device (laser diffraction / scattering method).

[0025] The amount of 20 mesh-on particles in the gum base is not particularly limited, but from the viewpoint of obtaining a good hardness for the masticatory function evaluation material, it is preferably 10% by mass or less based on the total amount of the gum base.

[0026] The gum base may be a synthetic product or a commercially available product, such as HEALTH IN GUM PWD-04 (mixed powder gum base, D90=0.95 mm, 20 mesh on particle amount=4% by mass based on the total amount, manufactured by CAFOSA SUM, SA).

[0027] <Sugar component> The sugar component is added mainly for tablet formation and for controlling the hardness of the material for evaluating chewing function.

[0028] The sugar component is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include monosaccharides such as arabinose, galactose, xylose, glucose, and fructose; disaccharides such as isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose (isomaltulose), maltose, and lactose; oligosaccharides such as soybean oligosaccharides, invert sugar, and starch syrup; and sugar alcohols such as xylitol, glycerol, sorbitol, maltitol, mannitol, reduced palatinose, reduced maltose starch syrup, and reduced starch syrup. Among these, anhydrous glucose and reduced palatinose are preferred.

[0029] In the present invention, the content of the sugar component is from 6% by mass to 50% by mass, and preferably from 10% by mass to 40% by mass, based on the total amount of the material for evaluating masticatory function.

[0030] When the content of the sugar component is 6% by mass or more relative to the total amount of the chewing function evaluation material, the hardness of the chewing function evaluation material becomes good, and it is preferable because the change in shape from a crushed shape to a food bolus shape during the chewing process becomes easy to distinguish.

[0031] When the content of the sugar component is 50% by mass or less based on the total amount of the material for evaluating masticatory function, the material for evaluating masticatory function has a good hardness and is easy to masticate, which is preferable.

[0032] <Other ingredients> The material for evaluating masticatory function of the present invention may contain other components in addition to the above-mentioned components.

[0033] The other components are not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include additives, colorants, etc. Specific examples of the additives include dispersants, moisturizers, stabilizers, agents for preventing adhesion between tablets, air bubble stabilizers, binders, etc.

[0034] Examples of the dispersant, the moisturizer, and the stabilizer include sucrose fatty acid esters.

[0035] The stabilizer and the anti-adhesion agent include, for example, powdered cellulose.

[0036] The foam stabilizer and the binder include, for example, hydroxypropyl cellulose.

[0037] The shape of the chewing function evaluation material is not particularly limited, but is preferably a tablet shape. Examples of the tablet shape include disk, ring, plate, star, sphere, and rod. In addition, the chewing function evaluation material preferably changes its shape with the chewing time. More specifically, it is preferable that the chewing function evaluation material has a crushed shape in the early chewing stage and a bolus shape in the later chewing stage.

[0038] Here, the change in shape of the material for evaluating masticatory function will be described in detail with reference to FIGS. 1A to 1D.

[0039] Fig. 1A is an image showing an example of a material for evaluating masticatory function having a tablet shape. Figs. 1B-C are images showing an example of a material for evaluating masticatory function having a crushed shape. Fig. 1D is an image showing an example of a material for evaluating masticatory function having a food bolus shape.

[0040] As shown in FIG. 1A, the material for evaluating masticatory function is preferably in the form of a tablet before chewing.

[0041] The shape of the material for evaluating masticatory function at the initial stage of mastication is preferably a crushed shape as shown in Figures 1B to 1C. Here, "the initial stage of mastication" refers to the period from immediately after starting to masticate the material for evaluating masticatory function to before a food bolus is formed. Also, "crushed shape" refers to a heterogeneous shape in which crushed and uncrushed pieces are mixed.

[0042] The shape of the material for evaluating masticatory function in the later stage of mastication is preferably a food bolus shape as shown in Fig. 1D. Here, "late stage of mastication" refers to the period after the material for evaluating masticatory function is masticated and a food bolus is formed. Also, "food bolus shape" refers to a uniform shape without any unbroken pieces.

[0043] The hardness of the material for evaluating masticatory function is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 100N or more and 180N or less, and more preferably 120N or more and 170N or less.

[0044] When the hardness of the material for evaluating masticatory function is 100 N or more, it is preferable since it can be easily molded into tablets.

[0045] It is preferable that the hardness of the material for evaluating masticatory function is 180 N or less, since it is easy to masticate and crush.

[0046] The method for measuring the hardness of the material for evaluating masticatory function is not particularly limited, and examples thereof include the following method. [An example of a method for measuring the hardness of materials for evaluating chewing function] A compression fracture test is carried out using a precision universal testing machine Autograph AG-IS (manufactured by Shimadzu Corporation) at a crosshead speed of 1 mm / min, and the average compression fracture load is taken as the hardness.

[0047] The volume of the material for evaluating masticatory function is not particularly limited and can be appropriately selected depending on the purpose. From the viewpoint of facilitating masticatory crushing, a volume of 300 mm 3 More than 2300mm 3 It is preferable that:

[0048] The method for producing the material for evaluating masticatory function is not particularly limited, and examples thereof include the following methods. [An example of a manufacturing method for materials for evaluating chewing function] 1,200 mg of the mixture of ingredients for the chewing function evaluation material is tableted with a compression force of 1.0 ton to produce a disk-shaped chewing function evaluation material with a diameter of 15 mm and a thickness of 7 mm.

[0049] The method for verifying the gum base and sugar components in the chewing function evaluation material is not particularly limited and can be appropriately selected depending on the purpose. For example, the method can be carried out as follows. [An example of an analytical method to identify gum base and sugar components] The components can be identified from the infrared absorption spectrum of the evaluation material obtained by the total reflection measurement method in Fourier transform infrared spectroscopy. [An example of an analytical method for quantifying the content of each compounded ingredient] The evaluation material is dissolved in an organic solvent or water, and the gum base or sugar components are extracted to prepare a sample solution. The sample solution is subjected to high performance liquid chromatography, and the molecular species is identified based on the detection position on the chromatogram, and the concentration of each component can be calculated from the peak area.

[0050] (Method of evaluating chewing function) In the method for evaluating masticatory function of the present invention, a material for evaluating masticatory function is masticated for a certain period of time to form a chewable object, and the masticatory function is evaluated based on the properties or appearance of the chewable object.

[0051] Here, the "properties" are not particularly limited as long as they can evaluate the masticatory function, i.e., the masticatory and crushing function and the food bolus forming function, and examples thereof include the average thickness and average consistency of the masticated materials. More specifically, the masticatory and crushing function can be evaluated based on the average thickness of the masticated materials, and the food bolus forming function can be evaluated based on the average consistency of the masticated materials.

[0052] Furthermore, the method for evaluating masticatory function of the present invention makes it possible to sensorily evaluate the masticatory grinding function and the food bolus formation function based on the appearance of the masticated object (for example, photographed images, coloration, etc.).

[0053] In addition, the "material for evaluating masticatory function" is the same as that described in the above section (Material for evaluating masticatory function), and therefore a duplicate description will be omitted.

[0054] The "certain period of time" is not particularly limited and can be set appropriately depending on the composition of the chewing function evaluation material and the health condition of the subject, etc., but from the viewpoint of making it easier to evaluate the chewed material, it is preferably 10 seconds or more and 40 seconds or less.

[0055] The method for measuring the average thickness of the chewed food is not particularly limited, but for example, it can be measured by the following method. [An example of a method for measuring the average thickness of chewed foods] It can be measured in part in accordance with JIS T 6513:2019 Dental rubber elastic impression material 7.2 Consistency test. Specifically, the chewed food that has been chewed for a certain time is placed in the center of a glass plate covered with a polyethylene sheet, and a polyethylene sheet and a glass plate are placed on top of it in that order, and a load of 14 N is immediately applied. The load is removed 5 seconds after the start of the load, and after 15 minutes or more have passed, the thickness of the chewed food compressed by the load is measured using a vernier caliper. The number of samples is 3, and the average value is taken as the average thickness of the chewed food.

[0056] The method for measuring the average consistency of the chewable material is not particularly limited, and it can be measured, for example, by the following method. [An example of a method for measuring the average consistency of chews] It can be measured in part in accordance with JIS T 6513:2019 Dental rubber elastic impression material 7.2 Consistency test. Specifically, the chewed food that has been chewed for a certain period of time is placed in the center of a glass plate covered with a polyethylene sheet, and then a polyethylene sheet and a glass plate are placed on top of it, and a load of 14 N is immediately applied. The load is removed 5 seconds after the start of the load, and the food is left to stand for 15 minutes or more. The maximum and minimum dimensions between the parallel cut lines of the chewed food after standing are measured using a vernier caliper, and the average value is calculated. The number of samples is 3, and the average value is the average consistency of the chewed food.

[0057] The method for evaluating the chewing and crushing function based on the average thickness and the method for evaluating the food bolus formation function based on the average consistency can be carried out separately, but it is preferable to carry them out simultaneously. In other words, the chewing function evaluation material of the present invention can carry out two types of evaluation for one sample (chewed material): evaluation of the chewing and crushing function based on the measured value of thickness, and evaluation of the food bolus formation function based on the measured value of consistency.

[0058] The method for evaluating the masticatory function may include other evaluation methods in addition to the method for evaluating the masticatory and crushing function based on the average thickness and the method for evaluating the food bolus formation function based on the average consistency.

[0059] The other evaluation methods are not particularly limited, and examples thereof include a method of evaluating the chewing and crushing function based on the glucose concentration in saliva after chewing the chewing function evaluation material.

[0060] The method for measuring the glucose concentration in saliva is not particularly limited, but for example, it can be measured by the following method. [An example of a method for measuring glucose concentration in saliva] After the chewed food and 10 mL of water are taken into the mouth, the food and water are spit out into a container with a filter mesh to separate the food and the filtrate. The glucose concentration in the filtrate is measured using a glucose meter (e.g., Glucosensor GS-IIN, manufactured by GC Corporation).

[0061] (Masticatory function evaluation kit) The kit for evaluating masticatory function of the present invention contains a material for evaluating masticatory function, and may contain other components.

[0062] In addition, the "material for evaluating masticatory function" is the same as that described in the above section (Material for evaluating masticatory function), so duplicate description will be omitted.

[0063] Examples of the other members include an instruction manual, a polyethylene sheet for measuring the thickness and consistency of the chewed material, a glass plate, a ruler, a glucose meter for measuring the glucose concentration in saliva, and a filtering mesh.

[0064] The use of the material for evaluating masticatory function is not particularly limited, but examples thereof include food and food for masticatory function training. EXAMPLES

[0065] The present invention will be further described below with reference to examples. In the following, numerical values ​​without units, "parts" or "%" are based on mass unless otherwise specified.

[0066] <Selection of panelists> A gummy candy chewing ability test was conducted using the following method, and the chewing ability of 10 panelists was judged.

[0067] After chewing the test gummy candy (Glucolum, manufactured by GC Corporation) on the main chewing side, 10 mL of water was held in the mouth, and the chewed material was spat out together with the water into a container with a filter mesh, and the chewed material was separated from the filtrate. The glucose concentration dissolved in the filtrate was measured using a glucose meter (Glucosensor GS-IIN, manufactured by GC Corporation). The 10 panelists were divided into three groups based on the following criteria. -Judgment criteria- Group A: Glucose concentration 150mg / dL or higher (4 people with normal chewing ability) Group B: Glucose concentration between 100mg / dL and 150mg / dL (poor chewing ability, 3 patients) Group C: glucose concentration less than 100 mg / dL (significantly poor chewing ability, 3 people)

[0068] Example 1 <Preparation of materials for evaluating masticatory function> The materials were mixed according to the composition and amounts shown in Table 1 below to prepare the mixture of Example 1. 1200 mg of the mixture was compressed with a compression force of 1.0 t to prepare a disk-shaped material for evaluating masticatory function of Example 1 having a diameter of 15 mm and a thickness of 7 mm.

[0069] A compression fracture test was carried out using a precision universal testing machine Autograph AG-IS (manufactured by Shimadzu Corporation) at a crosshead speed of 1 mm / min, and the hardness of the material for evaluating masticatory function in Example 1 was calculated from the average compression fracture load. The results are shown in Table 1.

[0070] [Table 1] Details of each material shown in Table 1 are as follows. Gum base: HEALTH IN GUM PWD-04 (mixed powder gum base, D90=0.95mm, 20 mesh on particle amount=4% by weight of total amount, manufactured by CAFOSA SUM, SA) Glucose (manufactured by Sanei Sugar Chemical Co., Ltd.) Reduced palatinose (DM Mitsui Sugar Co., Ltd.) Sucrose fatty acid ester (manufactured by Mitsubishi Chemical Corporation) Powdered cellulose (manufactured by Nippon Paper Industries Co., Ltd.) Hydroxypropyl cellulose (manufactured by Nippon Soda Co., Ltd.)

[0071] <Chewing test> The material for evaluating the masticatory function of Example 1 was masticated for a predetermined time (10 seconds, 20 seconds, or 30 seconds) and then discharged. The average thickness and average consistency of the discharged masticated material were evaluated as follows. The results are shown in Tables 2 and 3. [Method for measuring average thickness of chewed food] Measurements were made in accordance with part of JIS T 6513:2019 Dental rubber elastic impression material 7.2 Consistency test. Specifically, the chewed food that had been chewed for a certain period of time was placed in the center of a glass plate covered with a polyethylene sheet, and a polyethylene sheet and a glass plate were placed on top of it in that order, and a load of 14 N was immediately applied. The load was removed 5 seconds after the start of the load, and after 15 minutes or more had passed, the thickness of the chewed food compressed by the load was measured using a vernier caliper. The number of samples was 3, and the average value was taken as the average thickness of the chewed food. [An example of a method for measuring the average consistency of chews] The measurement was performed in accordance with JIS T 6513:2019 Dental rubber elastic impression material 7.2 Consistency test. Specifically, the chewed food that had been chewed for a certain period of time was placed in the center of a glass plate covered with a polyethylene sheet, and a polyethylene sheet and a glass plate were placed on top of it in that order, and a load of 14 N was immediately applied. The load was removed 5 seconds after the start of the load, and the food was left to stand for 15 minutes or more. The maximum and minimum dimensions between the parallel cut lines of the chewed food after standing were measured using a caliper, and the average value was calculated. There were three samples, and the average value was taken as the average consistency of the chewed food.

[0072] (Examples 2 to 3, Comparative Examples 1 to 2) The evaluation was carried out in the same manner as in Example 1, except that the compositions and blending amounts were changed as shown in Table 1. The results are shown in Tables 2 and 3.

[0073] [Table 2]

[0074] [Table 3]

[0075] <Measurement of glucose concentration> In group B, the chewed material of Example 2 and 10 mL of water were held in the mouth, and then the chewed material and water were spit out into a container with a filtering mesh, and the chewed material and the filtrate were separated. The glucose concentration in the filtrate was measured using a glucose meter (Glucosensor GS-IIN, manufactured by GC Corporation). The results and appearance are shown in Figure 2.

[0076] In Examples 1 to 3, the average thickness and the average consistency of the chewed products were different depending on the chewing ability of the panelists. That is, by comparing the average thickness of the chewed products derived from the degree of crushing of the sugar components, it was possible to evaluate the chewing and crushing ability. Similarly, by comparing the average consistency of the chewed products, it was possible to evaluate the food bolus formation ability.

[0077] In Comparative Example 1, chewed products having a constant thickness and consistency were obtained regardless of the chewing ability of the panelists, making it difficult to evaluate the chewing / crushing function and the food bolus formation function.

[0078] In Comparative Example 2, although the average thickness of the chewed food varies depending on the chewing ability of the panelists, the sugar components of the chewed food are mixed with saliva and dissolved, so that the change in shape of the chewed food cannot be sufficiently confirmed and it is difficult to evaluate the chewing and crushing function. In addition, since no food bolus is obtained, it is also difficult to evaluate the food bolus formation function.

[0079] The chewing function evaluation material of the present invention can simultaneously and easily evaluate the chewing and crushing functions and the food bolus formation functions at low cost by comparing with normal chewing material properties (average thickness and average consistency of chewed materials chewed by panelists with normal chewing ability). In addition, the chewing and crushing functions can be evaluated in more detail by simultaneously measuring the glucose concentration.

[0080] For example, aspects of the present invention are as follows. <1> A chewing function evaluation material containing a gum base and a sugar component, The content of the sugar component is 6% by mass or more and 50% by mass or less based on the total amount of the material for evaluating masticatory function. <2> The tablet form is <1> 2. The chewing function evaluation material according to claim 1. <3> A material for evaluating masticatory function, the shape of which changes with masticatory time, The food has a crushed shape in the early stage of chewing and a bolus shape in the later stage of chewing. <2> 2. The chewing function evaluation material according to claim 1. <4> The content of the gum base is 60% by mass or more and 80% by mass or less based on the total amount of the material for evaluating masticatory function. <1> From the above <3> The material for evaluating masticatory function is described in any one of the above. <5> The sugar component includes at least one selected from anhydrous glucose and reduced palatinose, The content of the sugar component is 10% by mass or more and 40% by mass or less based on the total amount of the material for evaluating masticatory function. <1> From the above <4> The material for evaluating masticatory function is described in any one of the above. <6> The volume is 300 mm 3 More than 2300mm 3 The above-mentioned <1> From the above <5> The material for evaluating masticatory function is described in any one of the above. <7> The above <1> From the above <6> 13. A kit for evaluating masticatory function, comprising the material for evaluating masticatory function according to any one of claims 1 to 12. <8> The method for evaluating chewing function comprises chewing a chewing function evaluation material for a certain period of time, the chewing function evaluation material containing a gum base and a sugar component, the sugar component content of which is 6% by mass or more and 50% by mass or less relative to the total amount of the chewing function evaluation material, and evaluating the chewing function based on the properties or appearance of the chewed product. <9> The chewing and crushing function is evaluated based on the average thickness of the chewed product. <8> The masticatory function evaluation method according to claim 1, <10> The food bolus formation function is evaluated based on the average consistency of the chewed product. <8> or the above <9> The masticatory function evaluation method according to claim 1, <11> The chewing and crushing function is evaluated based on the glucose concentration in saliva after chewing the chewing function evaluation material. <8> From the above <10> The method for evaluating masticatory function is described in any one of the above.

[0081] The above <1> From the above <6> The masticatory function evaluation material according to any one of the preceding claims. <7> The masticatory function evaluation kit according to <8> From the above <11> According to the method for evaluating masticatory function described in any one of the above, the conventional problems can be solved and the object of the present invention can be achieved.

Claims

1. A chewing function evaluation material containing a gum base and a sugar component, A material for evaluating masticatory function, characterized in that the content of the sugar component is 6% by mass or more and 50% by mass or less based on the total amount of the material for evaluating masticatory function.

2. The material for evaluating masticatory function according to claim 1 , which is in the form of a tablet.

3. A material for evaluating masticatory function, the shape of which changes with masticatory time, The material for evaluating masticatory function according to claim 2 , which has a crushed shape in the early stage of mastication and a bolus shape in the later stage of mastication.

4. 2. The material for evaluating masticatory function according to claim 1, wherein the content of the gum base is 60% by mass or more and 80% by mass or less based on the total amount of the material for evaluating masticatory function.

5. The sugar component includes at least one selected from anhydrous glucose and reduced palatinose, The material for evaluating masticatory function according to claim 1 , wherein the content of the sugar component is 10% by mass or more and 40% by mass or less based on the total amount of the material for evaluating masticatory function.

6. The volume is 300 mm ３ 2300mm or more ３ The masticatory function evaluation material according to claim 1, which is as follows:

7. A kit for evaluating masticatory function, comprising the material for evaluating masticatory function according to claim 1 .

8. A method for evaluating masticatory function, comprising: masticating a material for evaluating masticatory function, the material comprising a gum base and a sugar component, the sugar component content of which is 6% by mass or more and 50% by mass or less relative to the total amount of the material for evaluating masticatory function, for a certain period of time to form a chewed product; and evaluating the masticatory function based on the properties or appearance of the chewed product.

9. The method for evaluating masticatory function according to claim 8 , wherein the masticatory crushing function is evaluated based on an average thickness of the masticated food.

10. The method for evaluating masticatory function according to claim 8 or 9, wherein a food bolus formation function is evaluated based on an average consistency of the masticated material.

11. The method for evaluating a masticatory function according to claim 8 or 9, wherein the masticatory crushing function is evaluated based on a glucose concentration in saliva after mastication of the material for evaluating masticatory function.

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