Konjak composition for maintaining or improving oral cavity function

Abstract

To provide a Konjak composition for maintaining or improving an oral cavity function with which it is possible to maintain or improve the oral cavity function.SOLUTION: A Konjak composition for maintaining or improving an oral cavity function has a thickness of 0.3-3.5 mm, a width of 3-21 mm, and a length of 22-64 mm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a konjac composition for maintaining and improving oral function. [Background technology]

[0002] It is known that a decline in oral function, especially in chewing ability, can easily lead to a decline in oral function as a whole. Patent Document 1 discloses a composition for improving or maintaining masticatory force.

[0003] A health food for enhancing masticatory function is disclosed in Patent Document 2. The food disclosed in Patent Document 2 has elasticity derived from glucomannan. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-107 A [Patent Document 2] Japanese Patent Application Publication No. 1-10961 Summary of the Invention [Problem to be solved by the invention]

[0005] For example, chewing a chewy composition can improve chewing ability. On the other hand, if the chewing difficulty is felt when chewing a composition due to an excessively chewy texture, the chewing difficulty may cause pain.

[0006] From the viewpoint of maintaining and improving oral function, there is a demand for a composition that can provide an appropriate chewing sensation during mastication. [Means for solving the problem]

[0007] The konjac composition for maintaining and improving oral function to solve the above problem has a thickness of 0.3 mm or more and 3.5 mm or less, a width of 3 mm or more and 21 mm or less, and a length of 22 mm or more and 64 mm or less.

[0008] The konjac composition for maintaining and improving oral function preferably has a hardness of 500 g or more and 50,000 g or less. Effect of the Invention

[0009] According to the konjac composition for maintaining and improving oral cavity function of the present invention, oral cavity function can be maintained or improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, one embodiment of the konjac composition for maintaining and improving oral function will be described. The konjac composition for maintaining and improving oral function of this embodiment (hereinafter sometimes referred to as "konjac composition") is characterized by having a thickness of 0.3 mm to 3.5 mm, a width of 3 mm to 21 mm, and a length of 22 mm to 64 mm. The above thickness, width, and length refer to the dimension in one of three orthogonal directions in the konjac composition as the thickness, the dimension in one of the remaining two directions as the width, and the dimension in the other direction as the length.

[0011] <Konjac composition> The konjac composition has elasticity. Having elasticity means that the konjac composition exhibits the following characteristics when eaten. For example, when chewing the konjac composition, it is chewy. Specifically, chewing the konjac composition gives a bouncy sensation. Also, a certain degree of chewing force is required to break the konjac composition. In other words, if the chewing force is small, it is difficult to break the konjac composition.

[0012] An example of a konjac composition is dried konjac. The konjac composition may be konjac that has not been dried. In this specification, "dried konjac" refers to a dried product obtained by drying konjac. When simply written as "konjac", it refers to konjac that has not been dried.

[0013] <Size of konjac composition> The size of the konjac composition will be explained. The thickness of each piece of the konjac composition is 0.3 mm to 3.5 mm, the width is 3 mm to 21 mm, and the length is 22 mm to 64 mm. If any one or more of the thickness, width, and length per piece of the konjac composition is less than the above numerical range, the konjac composition tends to feel unresponsive when chewed. If any one or more of the thickness, width, and length per piece of the konjac composition exceeds the above numerical range, the konjac composition tends to feel difficult to chew.

[0014] Regarding the thickness of the konjac composition, the lower limit of the above numerical range is preferably 0.8 mm, more preferably 1 mm, and even more preferably 1.2 mm. Regarding the thickness of the konjac composition, the upper limit of the above numerical range is preferably 3 mm, more preferably 2 mm, and even more preferably 1.8 mm.

[0015] Regarding the width of the konjac composition, the lower limit of the above numerical range is preferably 5 mm, and more preferably 6 mm. Regarding the width of the konjac composition, the upper limit of the above numerical range is preferably 10 mm, and more preferably 8 mm.

[0016] Regarding the length of the konjac composition, the lower limit of the above numerical range is preferably 30 mm, and more preferably 40 mm. Regarding the length of the konjac composition, the upper limit of the above numerical range is preferably 60 mm, and more preferably 55 mm.

[0017] When the konjac composition is dried konjac, it is preferable that the thickness, width and length of the dried product are each within the above-mentioned numerical ranges. In other words, it is preferable that the size of the dried product is within the above-mentioned numerical ranges.

[0018] The volume of the konjac composition is not particularly limited as long as the size of the konjac composition is within the above numerical range. For example, 3 More than 1800mm 3 It is preferable that:

[0019] The mass of the konjac composition is not particularly limited as long as the size of the konjac composition is within the above numerical range, but it is preferably, for example, 0.35 g or more and 1.3 g or less. The shape of the konjac composition is not particularly limited as long as the size of the konjac composition is within the above numerical range. Examples of the shape of the konjac composition include a plate shape, a sphere shape, a string shape, etc. The plate shape may be a polygonal shape such as a triangle, a square, a star, a circle, an ellipse, etc.

[0020] <Hardness of konjac composition> When the konjac composition is dried konjac, the hardness of the dried konjac is preferably, for example, 500g or more and 50000g or less. If the hardness of the dried konjac is less than 500g, the konjac composition is easily broken. If the hardness of the dried konjac is more than 50000g, an excessively large chewing force may be required when chewing the konjac composition. The hardness of the dried konjac is more preferably 9000g or more and 50000g or less.

[0021] <Raw materials> The konjac composition contains glucomannan. Glucomannan is the main component of konjac flour. Konjac flour is obtained by processing konjac yam. The konjac composition may contain glucomannan alone, or may contain glucomannan as konjac flour. The content of glucomannan in the konjac composition is not particularly limited.

[0022] The konjac composition contains a coagulant. One example of the coagulant is calcium hydroxide. The content of the coagulant in the konjac composition is not particularly limited. The konjac composition contains water. The content of water in the konjac composition is not particularly limited.

[0023] <Other ingredients> The konjac composition may contain other ingredients. Other components that may be contained in the konjac composition may be appropriately selected from known components, such as seasonings, vitamins, minerals, functional components such as dietary fiber, flavorings, and coloring agents.

[0024] As the seasoning, various natural and artificial seasonings can be used, specifically, soy sauce, salt, fruit juice, sugar, extracts, etc. These components may be used either individually or in combination of two or more.

[0025] <Application> The konjac composition can be preferably applied to foods for improving or maintaining oral function, for example. More specifically, the konjac composition of the present embodiment can be preferably used for maintaining or improving masticatory function, masticatory force, occlusal pressure, swallowing function, preventing oral frailty, resolving oral frailty, masticatory training, saliva secretion promotion, preventing dry mouth, improving dry mouth, and the like.

[0026] The uses of the food are not particularly limited, and can be so-called general foods, health foods, functional foods, nutritional supplements, supplements, foods for the sick, foods for specific uses, foods with health claims, foods with nutrient functions, foods for specific health uses, foods with functional claims, etc. When a use is indicated for a food, examples include indications stipulated by various laws, enforcement regulations, guidelines, etc. In the case of a food, indications of use include indications on packages such as wrapping and containers, as well as indications on advertising media such as pamphlets.

[0027] When the content of the uses of the konjac composition of this embodiment is indicated, in addition to indications regarding improvement or maintenance of oral function, indications regarding improvement or prevention of core symptoms and peripheral symptoms, and indications suggesting such improvement or prevention are also included.

[0028] <Method of manufacturing konjac composition> The konjac composition can be produced using various known konjac. The konjac may be commercially available, or may be prepared using konjac flour obtained from konjac root. The konjac composition may also be produced using glucomannan. The konjac flour and glucomannan may be commercially available.

[0029] [Cutting process] The method for producing a konjac composition includes a cutting step. The cutting process is a process of cutting the konnyaku into pieces of a specified size. The method of cutting the konnyaku is not particularly limited, and the konnyaku may be cut by an operator using a knife or the like, or may be cut automatically by a machine.

[0030] [Heating process] The method for producing the konjac composition may include a heating step. The heating step is a step of boiling konnyaku with water. The method of boiling konnyaku with water is not particularly limited, and can be performed, for example, by putting konnyaku and water in a container and heating the container.

[0031] When a heating step is performed as a method for producing a konjac composition, the heating step of boiling the konjac may be performed before the cutting step of cutting the konjac into pieces, or the heating step of boiling the konjac may be performed after the cutting step of cutting the konjac into pieces.

[0032] When a heating step is performed as a method for producing a konjac composition, a konjac composition containing the above-mentioned other ingredients can be produced, for example, by boiling konjac in water to which the other ingredients have been added in the heating step.

[0033] The konjac composition containing the above-mentioned other ingredients can also be produced by kneading the other ingredients when preparing the konjac. In this case, as in the above, a heating step of boiling the konjac may be further carried out, or the heating step may be omitted.

[0034] [Drying process] Hereinafter, a manufacturing method will be described when the konjac composition is dried konjac. The method for producing the konnyaku before drying can be the same as the above method. The method for producing dried konnyaku further includes the following drying step.

[0035] The drying step is a step of drying konnyaku. For example, dried konnyaku can be obtained by drying konnyaku until its hardness falls within a range of 500 g to 50,000 g.

[0036] In the drying step, the method for drying konnyaku is not particularly limited. For example, in the drying step, a method known as a method for drying konnyaku can be adopted. For example, JP 62-236463 A describes a method for drying frozen konjac. For example, JP 4-8257 A describes a method for drying konjac impregnated with or mixed with glucose, sucrose, maltose, lactose, fructose, etc. For example, JP 2021-090378 A describes a method for drying konjac impregnated with sugar alcohol.

[0037] The following describes the equipment that can be used in the drying process. In the drying process, for example, the konnyaku can be dried using a food dryer. A food dryer is a device that dries an object using warm air, hot air, or the like.

[0038] In the drying process, for example, the konjac can be dried using a vacuum freeze dryer. A vacuum freeze dryer is a device that freezes an object and then dries it in a vacuum. In the drying step, the drying conditions such as temperature and drying time are not particularly limited, but can be appropriately set in order to adjust the size and hardness of the dried konjac, as described below.

[0039] By carrying out the drying process, dried konjac is obtained. The dried konjac that has undergone the drying process shrinks compared to before the drying process due to a decrease in the water content. For this reason, it is advisable to adjust the size of the dried konjac by adjusting the size in the cutting process in which the konjac is cut out or by adjusting the conditions of the drying process. When the dried konjac shrinks, it may be deformed, such as by bending or twisting. The size of the konjac composition in such a deformed state is based on the dimensions measured when the konjac composition is unfolded without being stretched.

[0040] <Action and Effects> The operation of this embodiment will be described. If the size of the composition held in the mouth during mastication is too small, it is difficult to feel the chewiness when chewing the composition. In this regard, the konjac composition of the present embodiment, which has a thickness of 0.3 mm to 3.5 mm, a width of 3 mm to 21 mm, and a length of 22 mm to 64 mm, is easy to feel the chewiness. Therefore, it is possible to provide an appropriate chewiness when chewing.

[0041] In addition, since the konjac composition has the above-mentioned specific size, repeated chewing is required to break the konjac composition into small pieces by chewing. According to the konjac composition of the present embodiment, a suitable period for the period during which the chewing action is repeated, i.e., the chewing period, can be secured. Since an excessively long chewing period is not required until the konjac composition is broken into small pieces by chewing, the difficulty of chewing is not felt.

[0042] The hardness of the konjac composition of the present embodiment is 500 g or more and 50,000 g or less. Therefore, it takes a moderate force and a moderate time to break the konjac composition. Moreover, it does not require excessive force to break the konjac composition.

[0043] The effects of this embodiment will be described. (1) The konjac composition of the present embodiment provides an appropriate chewing sensation when chewed, thereby making it possible to maintain or improve oral function.

[0044] (2) Since the hardness of the konjac composition of the present embodiment is 500 g or more and 50,000 g or less, it takes an appropriate force and time to break the konjac composition, so that a subject chewing the konjac composition can repeatedly chew without feeling any pain while feeling a chewing sensation.

[0045] (3) The konjac composition of the present embodiment, which can provide an appropriate chewing sensation during chewing, can promote saliva secretion during chewing, thereby maintaining or improving oral cavity function.

[0046] (Example of change) The above embodiment can be modified as follows: The above embodiment and the following modifications can be combined with each other to the extent that no technical contradiction occurs.

[0047] The konjac composition of the present embodiment is not limited to food applications. For example, it can also be used as a medicine or quasi-drug. The subject of application of the konjac composition of this embodiment is preferably humans, but may also be other mammals, such as dogs, cats, mice, rats, sheep, horses, cows, monkeys, etc. The subjects of application of the konjac composition of this embodiment include, for example, humans with or suspected of having reduced oral function; humans with or suspected of having reduced chewing force; humans with or suspected of having reduced occlusal pressure; humans with or suspected of having reduced swallowing function; humans with or suspected of having oral frailty; humans with or suspected of having reduced saliva secretion; humans with or suspected of having dry oral cavity, etc. It may also be applied to healthy individuals for the purpose of maintaining various oral functions. EXAMPLES

[0048] The konjac composition will be described in more detail based on the following examples. Note that the konjac composition is not limited to the configuration described in the examples. (Production of konjac composition) Konjac compositions of Examples 1 to 5 and Comparative Example 1 were produced as shown in Table 1. The thickness, width, and length shown in Table 1 indicate the size after drying. When the dried konjac was in a bent or twisted state, the thickness, width, and length of the dried konjac were measured in a spread-out state without stretching it.

[0049] The konjac composition of Example 1 was prepared according to the following procedure. Commercially available konjac was cut into slabs. At this time, taking into consideration shrinkage due to the drying process described below, the konjac was cut so that the size after drying would be as shown in Table 1. The konjac cut into slabs was seasoned by heating it in a seasoning liquid while stirring it. The seasoning liquid used was a mixture of water, sugars, salt, extracts, etc. After seasoning, the konjac was drained and then dried using a food dryer. Dried konjac was obtained by drying until it reached the size shown in Table 1.

[0050] The konjac compositions of Examples 2 to 5 and Comparative Example 1 were prepared in the same manner as in Example 1, except that the size of the konjac when it was cut into plates and the drying treatment time were changed.

[0051] (hardness measurement) For the konjac compositions of Examples 1 to 5, the hardness was measured by the following method. A texture analyzer EZ-SX (manufactured by Shimadzu Corporation, main body load capacity 500N) was used. A wedge-shaped plunger was used. Measurements were performed under conditions of a compression speed of 1 mm / sec and a compression distance of 100%. The samples used for measurement were acclimatized by being left to stand overnight in a 20°C environment. The hardness of the konjac compositions of Examples 1 to 5 was 500 g or more and 50,000 g or less.

[0052] (Bite-touch evaluation) The chewiness of the konjac compositions of Examples 1 to 5 and Comparative Example 1 was evaluated using the VAS (Visual Analog Scale) method. A straight line marked with 0 to 5 points was used as the scale for the VAS method. One end of the scale, 0 point, was defined as "not chewy or painful to chew." The other end of the scale, 5 point, was defined as "moderately chewy." The evaluation was performed by five evaluators. Of the five evaluators, two were male and three were female. Each evaluator chewed one piece of each konjac composition. For each of Examples 1 to 5 and Comparative Example 1, the average score of the five evaluators was evaluated based on the following evaluation criteria. The results are shown in Table 1.

[0053] Evaluation criteria ◎(Excellent): 3.5 points or more ○ (Acceptable): 2 points or more and less than 3.5 points × (unacceptable): Less than 2 points

[0054] [Table 1] The chewiness evaluation was fair or better in Examples 1 to 5. In particular, the chewiness evaluation was excellent in Examples 4 and 5. In contrast, the chewiness evaluation in Comparative Example 1 was poor.

[0055] These results show that the appropriate chewiness is achieved when the konjac composition has a thickness of 0.3 mm or more and 3.5 mm or less, a width of 3 mm or more and 21 mm or less, and a length of 22 mm or more and 64 mm or less.

[0056] Tables 2, 3, and 4 show Formulation Examples 1 to 210 of the konjac composition.

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

Claims

1. The thickness is 0.3 mm or more and 3.5 mm or less, The width is 3 mm or more and 21 mm or less, The length is between 22 mm and 64 mm. A konjac composition for maintaining and improving oral function.

2. Hardness is 500g or more and 50,000g or less. The konjac composition for maintaining and improving oral function according to claim 1.

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