Food composition

Abstract

To provide a food composition that can efficiently improve chewing ability. [Solution] The food composition contains particulate insoluble solids in the composition phase. The tensile strength of the insoluble solids is 5N to 60N. The tensile strength of the composition phase is 30N to 400N.

Description

Technical Field

[0001] The present invention relates to a food composition.

Background Art

[0002] Chewing is part of the nutritional intake behavior of crushing food and mixing it with saliva in order to adjust it to a texture suitable for swallowing. By crushing food into small pieces, the surface area on which digestive enzymes act increases, so chewing food well helps digestion and absorption.

[0003] In recent years, it is said that with aging, chewing function declines, and the reduction of foods that can be ingested leads to nutritional deficiency, which may lead to a decline in muscle strength and ultimately a decline in overall motor function. Also, among the younger generation, due to the recent preference for soft foods, the impact on healthy growth has been regarded as a problem. Therefore, the importance of maintaining or improving chewing function has begun to be recognized. For example, Non-Patent Document 1 shows that elderly people with the chewing ability to chew squid and pickled radish have a significantly longer healthy life expectancy than those without such ability. Also, it is suggested that maintaining or improving chewing ability leads to the intake of various foods, and thus to the intake of various nutrients, contributing to the extension of healthy life expectancy.

[0004] Conventionally, compositions aimed at improving chewing force have been known. For example, Patent Document 1 discloses a gummy composition whose hardness is adjusted by adjusting the blending ratio of components.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Non-Patent Documents

[0006]

Non-Patent Document 1

[0007] Methods used to maintain or improve chewing ability, such as having users chew very hard foods or chew gum for extended periods, can be burdensome for users and make it difficult to continue chewing. There is a need for a composition that can efficiently improve chewing ability. [Means for solving the problem]

[0008] The following describes various methods for solving the above problems. [Aspect 1] A food composition comprising particulate insoluble solids in a composition phase, wherein the tensile strength of the insoluble solids is 5N or more and 60N or less, and the tensile strength of the composition phase is 30N or more and 400N or less.

[0009] [Aspect 2] The food composition according to aspect 1, wherein the average particle size of the insoluble solids is 1 μm or more and 30 μm or less. [Aspect 3] The food composition according to aspect 1 or 2, wherein the content of the insoluble solids per unit of solids in the food composition is 0.1% by mass or more and 7% by mass or less.

[0010] [Aspect 4] A food composition according to any one of aspects 1 to 3, wherein the moisture content is 10% by mass or more and 30% by mass or less. [Aspect 5] A food composition according to any one of aspects 1 to 4, used for improving or maintaining oral function. [Effects of the Invention]

[0011] According to the present invention, chewing ability can be improved by efficiently applying load to the masticatory muscles. [Modes for carrying out the invention]

[0012] Embodiments of the food composition of the present invention will be described below. The food composition contains particulate insoluble solids in the composition phase. The insoluble solids have a breaking strength of 5N to 60N, as described below. The composition phase has a breaking strength of 30N to 400N, as described below.

[0013] <Food Composition> The form of the food composition in this embodiment is not particularly limited as long as the composition phase has the above-mentioned specific breaking strength. The composition phase in the food composition of this embodiment is preferably applied as a solid or gel-like food composition, more preferably as a gummy composition or jelly-like composition, and even more preferably as a gummy composition. The following shows the configuration when the food composition of this embodiment is applied as a solid or gel-like food composition. When the food composition is applied as a solid or gel-like food composition, for example, the composition is molded by filling a solution obtained by mixing the raw materials of the composition phase and the insoluble solids into a predetermined mold. Specific examples of molds include starch molds using cornstarch, silicone molds, etc. A gelled food composition can be obtained by adjusting the amount of water contained in the solution poured into the mold until it reaches a desired value. Hereinafter, when the food composition of this embodiment is a gummy composition, the solution before gelation will be referred to as gummy liquid.

[0014] The moisture content of a food composition is not particularly limited, but is, for example, 10% by mass or more and 30% by mass or less. Preferably, the moisture content of a food composition is 25% by mass or less. Hereafter, the content of each component in a food composition may be expressed with "%" instead of "% by mass".

[0015] The upper or lower limits of the above-mentioned moisture content may be 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, or 29%.

[0016] The food composition taken out of the mold may be further subjected to a drying process. The drying temperature in the drying process is, for example, 30°C. The drying time in the drying process is, for example, 12 hours or more and 60 hours or less. The drying time is preferably 24 hours or more. The drying time is preferably 48 hours or less. Depending on whether to perform the drying process after taking out from the mold, or the drying time and drying temperature in the drying process, the moisture content and hardness of the food composition can be adjusted.

[0017] A coating may be applied to the surface of the food composition taken out of the mold. Examples of the coating include those using sugar coating, gloss agent, etc. The mass of such a coating shall not be included in the mass of the food composition.

[0018] <Composition phase> The breaking strength of the composition phase in the food composition is 30 N or more and 400 N or less. The upper limit value or lower limit value of the breaking strength of the composition phase may be 40 N, 50 N, 100 N, 150 N, 200 N, 250 N, 300 N or 350 N. The breaking strength of the composition phase can be measured, for example, by the measurement method described later.

[0019] The raw materials of the composition phase in the food composition of this embodiment are not particularly limited, and known raw materials are appropriately adopted. In the composition phase of the food composition of this embodiment, for example, in addition to gelatin as the main component, other components are blended.

[0020] (Gelatin) Gelatin is obtained by heating and decomposing collagen. The gelatin contained in the food composition is not particularly limited. For example, those obtained by decomposing collagen extracted from the skin, bones, etc. of cows, pigs, chickens, fish, etc. can be used. The method for obtaining gelatin from collagen can appropriately adopt known methods. Commercially available gelatin may also be used. Gelatin may be contained alone or in combination of two or more kinds.

[0021] The Bloom value (jelly strength) of gelatin is not particularly limited, but for example, it is 100 or more and 400 or less. The lower limit value of the Bloom value is preferably 100, more preferably 240. The upper limit value of the Bloom value is preferably 350, more preferably 300. The upper limit value or the lower limit value of the said range may be, for example, 100, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340 or 350.

[0022] Incidentally, the Bloom value of gelatin is a numerical value indicating the jelly strength of gelatin, and for example, it can be measured by the test method defined in "Nikawa and Gelatin" JIS K6503 (2001). Specifically, a texture analyzer or a rheometer is used for the measurement. A 6.67% gelatin solution poured into a dedicated jelly cup is cooled at 10°C for 17 hours to prepare a jelly for measurement. After adjusting the distance between the tip of the plunger and the jelly surface of the jelly cup using a plunger with a diameter of 12.7 mm, the measurement is started. The measurement conditions are set to an intrusion speed of 1 mm / s and an intrusion distance of 4 mm. The stress numerical value (g) measured in this way is taken as the jelly strength.

[0023] The content of gelatin in the food composition is not particularly limited. For example, the content of gelatin per solid content excluding the mass of water in the food composition is 3% by mass or more and 20% by mass or less. The lower limit value of the said content is preferably 5%, more preferably 7%. The upper limit value of the said content is preferably 18%, more preferably 15%. The upper limit value or the lower limit value of the said range may be, for example, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17 or 18%.

[0024] Gelatin is a component that contributes to the hardness of the food composition. The lower the gelatin content, the lower the breaking strength of the food composition tends to be. The higher the gelatin content, the higher the breaking strength of the food composition tends to be. Also, the lower the gelatin's jelly strength, the lower the breaking strength of the food composition tends to be. The higher the gelatin's jelly strength, the higher the breaking strength of the food composition tends to be. If the gelatin's bloom value is between 120 and 350, it becomes easier to keep the breaking strength of the food composition within the above numerical range.

[0025] (Other ingredients) The composition phase in a food composition may contain other components besides those mentioned above. These other components may be known components as appropriate, depending on the form of the food composition. Examples of these other components include acidulants, sugar alcohols, thickening polysaccharides, carbohydrates, sugars, high-intensity sweeteners, flavorings, colorings, fruit juices, dietary fiber, antioxidants, emulsifiers, modified starch, starch, enzymes, pH adjusters, oils and fats, proteins, collagen peptides, plant extracts, functional components, stabilizers, and the like. Each of these components may be one of known components used in food compositions. These components may be used individually or in combination of two or more.

[0026] Specific examples of acidulants include, for example, organic acids such as acetic acid, citric acid, gluconic acid, succinic acid, lactic acid, malic acid, phytic acid, adipic acid, tartaric acid, fumaric acid, glacial acetic acid, and glucono delta-lactone, or their salts, as well as inorganic acids such as phosphoric acid or their salts.

[0027] Specific examples of sugar alcohols include monosaccharide sugar alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide sugar alcohols such as maltitol and lactitol; trisaccharide or more sugar alcohols such as cyclitol; and mixtures of sugar alcohols such as reduced starch syrup.

[0028] Specific examples of dietary fiber include water-soluble dietary fibers such as polydextrose, indigestible glucan, indigestible dextrin, inulin, or their reduced forms. Specific examples of thickening polysaccharides include, for example, pectin, carrageenan, glucomannan, gum arabic, xanthan gum, karaya gum, welan gum, guar gum, tamarind gum, chitosan, locust bean gum, cellulose, psyllium seed gum, alginic acid or its salts, as well as cellulose derivatives such as carboxymethylcellulose, methylcellulose, and hydroxypropylmethylcellulose.

[0029] Specific examples of functional ingredients include vitamins, minerals, and amino acids. Specific examples of emulsifiers include, for example, sorbitan fatty acid esters, glycerin fatty acid esters, and propylene glycol fatty acid esters.

[0030] <Insoluble solid content> Regarding particulate insoluble solids, the shape of the particles is not particularly limited, but examples include spherical, cubic, granular, lump-shaped, plate-shaped, columnar, rod-shaped, needle-shaped, fibrous, and irregularly shaped particles. Irregularly shaped particles refer to irregularly shaped particles that do not have a specific shape, obtained by grinding or the like.

[0031] The tensile strength of the insoluble solids contained in the food composition is between 5N and 60N. The upper or lower limit of the fracture strength of the insoluble solids may be 6N, 7N, 8N, 9N, 10N, 15N, 20N, 25N, 30N, 35N, 40N, 45N, 50N, or 55N.

[0032] The above-mentioned tensile strength of insoluble solids is a value measured for insoluble solids that were removed from a food composition containing insoluble solids and dried. The tensile strength of insoluble solids can be measured, for example, by the measurement method described later.

[0033] In a food composition containing insoluble solids in the composition phase, it is preferable that the insoluble solids are softer than the composition phase when comparing the hardness of the insoluble solids with the hardness of the composition phase.

[0034] The average particle size of the insoluble solids is not particularly limited, but is, for example, 1 μm or more and 30 μm or less. The upper or lower limit of the average particle size of the insoluble solids may be 2 μm, 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, 10 μm, 11 μm, 12 μm, 13 μm, 14 μm, 15 μm, 16 μm, 17 μm, 18 μm, 19 μm, 20 μm, 21 μm, 22 μm, 23 μm, 24 μm, 25 μm, 26 μm, 27 μm, 28 μm, or 29 μm.

[0035] The average particle size of the insoluble solids mentioned above is a value measured for insoluble solids that were removed from a food composition containing insoluble solids and dried. The average particle size of the insoluble solids can be measured, for example, by the measurement method described later.

[0036] The content of insoluble solids in a food composition is not particularly limited. For example, the content of insoluble solids per unit of solids in a food composition may be 0.1% by mass or more and 7% by mass or less. The content of insoluble solids per unit of solids in a food composition may be, for example, 0.5% or more. Also, the content of insoluble solids per unit of solids in a food composition may be, for example, 6% or less. The upper or lower limits of the above content of insoluble solids may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, or 6.5%.

[0037] The raw materials for the insoluble solids are any raw materials that can be formed into particles, and are not particularly limited as long as the particulate insoluble solids have the specified breaking strength described above. Known raw materials can be used as appropriate. For example, raw materials derived from grains, potatoes, beans, nuts, vegetables, fruits, mushrooms, algae, and animals can be used. Specific examples of insoluble solids include konjac powder, apple fiber, soy fiber, wheat fiber, beet fiber, corn fiber, citrus fiber, wheat bran, soy bran, cellulose, crystalline cellulose, hemicellulose, resistant starch, heat-resistant modified starch, heat-resistant thickening polysaccharides, and heat-resistant gelatin. The insoluble solids may be particulate insoluble solids consisting of one of the above components, or particulate insoluble solids consisting of a mixture of two or more of the above components. The mixture may be a mixture of multiple particulate components, or a mixture of multiple components may be processed into particles. A well-known method can be used to obtain particulate insoluble solids. Furthermore, this processing method may include steps such as crushing and pulverization.

[0038] <Size, shape, and mass of food composition> The size of the food composition is not particularly limited, as long as it is small enough to fit between the upper and lower teeth when placed in the mouth. For example, when the food composition is bite-sized, the lower limits of the width, length, and thickness of the food composition are preferably 1 mm or more, more preferably 3 mm or more, and even more preferably 5 mm or more, respectively. The upper limits of the width, length, and thickness of the food composition are preferably 50 mm or less, more preferably 45 mm or less, and even more preferably 40 mm or less, respectively. Hereinafter, a single food composition having a predetermined size may be referred to as one food composition.

[0039] The shape of a single food composition is not particularly limited. Examples include plate-shaped, spherical, string-shaped, etc. Plate-shaped may also be polygonal, such as triangle, square, or star-shaped, or circular or elliptical. The corners or edges of each shape may be rounded. The surfaces of each shape may have irregularities such as indentations or protrusions. A single food composition may also be formed by connecting multiple of the shapes exemplified above.

[0040] Furthermore, "width," "length," and "thickness" in a single food composition can be any of the lengths in three orthogonal axial directions. For example, on a plane including the top or bottom surface when the food composition is standing still, one of the lengths in two orthogonal directions may be defined as "width," the other as "length," and the length in the direction orthogonal to the said plane may be defined as "thickness." If the food composition is, for example, a roughly rounded rectangular parallelepiped, then the thickness, width, and length may represent the longest distance in each respective direction.

[0041] The mass of the food composition is not particularly limited. When it is bite-sized, it is defined as a mass that can efficiently load the masticatory muscles. The lower limit of the mass of the food composition is preferably 0.5g or more, more preferably 1.0g or more, and even more preferably 2g or more. When the mass of the food composition is 0.5g or more, the masticatory muscles can be loaded more efficiently. The upper limit of the mass of the food composition is preferably 20g or less, more preferably 10g or less, and even more preferably 5g or less. When the mass of the food composition is 20g or less, the masticatory muscles can be loaded more efficiently.

[0042] <Application forms and uses of food compositions> The application of the food composition of this embodiment is not particularly limited, but it can be preferably applied to foods aimed at improving or maintaining oral function. More specifically, the food composition of this disclosure can be suitably used for maintaining or improving chewing force, maintaining or improving masticatory function, maintaining or improving masticatory strength, maintaining or improving masticatory muscles, maintaining or improving masseter muscles, maintaining or improving occlusal pressure, maintaining or improving swallowing function, maintaining or improving tongue function, measures against oral frailty, prevention of oral frailty, resolution of oral frailty, mastication training, mastication exercises, promotion of saliva secretion, prevention of dry mouth, improvement of dry mouth, etc.

[0043] The uses of food are not particularly limited and can be applied to so-called general foods, health foods, functional foods, nutritional supplements, supplements, foods for the sick, foods for specific dietary uses, health functional foods, nutrient functional foods, foods for specified health uses, foods with functional claims, etc. When indicating the use of food, the indications are those stipulated by various laws, enforcement regulations, guidelines, etc. In addition to indications on packaging such as packaging and containers, indications on advertising media such as brochures are also included.

[0044] When labeling the uses of the food composition of this embodiment, the labeling may include not only indications of improvement or maintenance of oral function, but also indications of improvement or prevention of core symptoms and peripheral symptoms, as well as indications suggesting improvement or prevention of these symptoms.

[0045] <Operation and Effects of This Embodiment> The operation of this embodiment will now be described. The food composition of this embodiment is elastic. Because the breaking strength of the insoluble solids is within a specific range, and the breaking strength of the composition phase is within a specific range, chewing the food composition can provide an appropriate load to the user's chewing muscles.

[0046] The inclusion of insoluble solids in the composition phase creates a difference in texture when the food composition is chewed. Furthermore, crushing the insoluble solids produces sounds such as popping or crunching. Based on the difference in texture when chewing the food composition, and the sounds produced when crushing the insoluble solids, users are less likely to become bored. The non-monotonous texture naturally encourages users to chew the food composition, thereby allowing them to continue chewing and ultimately increasing the number of chews.

[0047] The effects of this embodiment will now be explained. (1) It can efficiently apply load to the masticatory muscles without causing the user any discomfort.

[0048] (2) When the average particle size of the insoluble solids is between 1 μm and 30 μm, the masticatory muscles can be subjected to load more efficiently. (3) When the insoluble solids content of the food composition is 0.1% by mass or more and 7% by mass or less, the chewing muscles can be subjected to load more efficiently.

[0049] (4) When the moisture content is between 10% by mass and 30% by mass, the masticatory muscles can be subjected to load more efficiently. (5) Food compositions that are easy to consume on a daily basis can be used to easily improve or maintain oral function in daily life.

[0050] <Example of changes> The above embodiment can be implemented with the following modifications. The above embodiment and the following modifications can be combined with each other to the extent that they do not contradict each other technically.

[0051] The method for producing the food composition can be any known method, depending on the form of the food composition. The food composition in the above embodiment is preferably applied to humans, but may also be applied to other mammals, such as dogs, cats, mice, rats, sheep, horses, cattle, monkeys, etc. The food composition is preferably applied to humans who have, for example, reduced or suspected reduced oral function; reduced or suspected reduced chewing ability; reduced or suspected reduced masseter muscle mass; reduced or suspected reduced masseter muscle strength; reduced or suspected reduced occlusal pressure; reduced or suspected reduced swallowing function; reduced or suspected reduced tongue function; oral frailty; reduced or suspected reduced saliva secretion; dry mouth or suspected dry mouth; reduced or suspected reduced masticatory muscles, etc. It may also be applied to healthy individuals for the purpose of maintaining various oral functions. [Examples]

[0052] The food composition will be described in more detail based on the following examples. However, the food composition is not limited to the configurations described in the Examples section. <Preparation of gelatin solution> Glycerin fatty acid ester was dispersed in water, and then gelatin was added and completely dissolved in an 80°C water bath to obtain gelatin solutions 1 and 2, so that the water, glycerin fatty acid ester, and gelatin content was as shown in Table 1. In both cases, porcine glycerin-treated gelatin was used. In the table, the numbers to the right of each component represent mass %. "-" in the table means that the component is not present.

[0053] [Table 1] <Manufacturing of food compositions> Food compositions of Examples 1-10 and Comparative Examples 1-4 were prepared according to the following manufacturing method.

[0054] Gummy liquid was prepared so that the content of each component was as shown in Tables 2 and 3. A "-" in the table means that the component is not present. First, reduced starch syrup and glycerin fatty acid ester were weighed and heated and concentrated until the Brix value reached 88 to obtain a concentrated sugar solution. After cooling the obtained concentrated sugar solution to below 100°C, the gelatin solution prepared above was added, along with an acidulant, flavoring, and insoluble solids, and the mixture was heated and stirred in a 70°C water bath to obtain gummy liquid. The Brix value of the final obtained gummy liquid was 72-74.

[0055] The details of the insoluble solids used in the preparation of the gummy liquid are as follows: Insoluble solid 1 was konjac powder alone. Insoluble solid 2 was a konjac processed product, which is a mixture of konjac powder and starch. In this konjac processed product, the konjac powder content was 10% to 15%. As shown in Tables 2 and 3, no insoluble solids were added in Comparative Examples 1 to 4.

[0056] The prepared gummy liquid was poured into a 15mm x 15mm x 10mm silicone mold and left to stand for 18 to 24 hours to obtain a gummy composition before drying. In Examples 1-6 and Comparative Examples 1 and 2, the obtained pre-drying compositions were used as food compositions without any drying treatment.

[0057] In Examples 7-9 and Comparative Example 3, the food composition was obtained by embedding the resulting pre-drying composition in cornstarch and drying it at 30°C for 24 hours as a drying treatment. In Example 10 and Comparative Example 4, the food composition was obtained by embedding the resulting pre-drying composition in cornstarch and drying it at 30°C for 48 hours as a drying treatment.

[0058] [Table 2]

[0059] [Table 3] <Measurement test of insoluble solids> [Preparation of insoluble solids for measurement] The food composition of Example 1 was dissolved in a 70-90°C water bath to extract insoluble solids 1. The insoluble solids 1 were spread thinly on an aluminum tray without overlapping, and then dry-dried at 50°C using a dry-heat dryer (AS ONE AVO-200SB) until a constant weight was obtained to obtain insoluble solids 1 for measurement.

[0060] Furthermore, if the weight change during the dry heat drying process was within ±0.5% for approximately one hour, it was determined that a constant weight had been reached. Insoluble solids 2 for measurement was obtained in the same manner as described above, except that Example 3 was used instead of Example 1.

[0061] [Measurement of particle size of insoluble solids] Distilled water was added to the prepared insoluble solids for measurement to obtain a 1% by mass solution, and the mixture was allowed to stand for 30 minutes. Afterward, the mixture was thoroughly stirred, and the particle size distribution was measured. The measurement was performed using a nanoparticle size distribution analyzer (SALD-7500nano, Shimadzu Corporation) according to the accompanying manual, based on the laser diffraction / scattering method, to obtain the average particle size (μm). The above procedure was repeated three times for each of the insoluble solids 1 and 2. The results are shown in Table 4.

[0062] [Table 4] For Examples 2, 4-10, insoluble solids for measurement were prepared in the same manner as described above, and measurements were performed in the same manner as described above. As a result of the measurements, it was confirmed that the average particle size of the insoluble solids in all examples was between 1 μm and 30 μm.

[0063] [Measurement of compressive load of insoluble solids] The compressive load of the insoluble solid material used for measurement was measured under the compression load measurement conditions shown below, and the load at the time of fracture or failure was defined as the fracture strength of the insoluble solid material (average value for n=3). The results are shown in Table 5.

[0064] Measuring instrument: Texture analyzer EZ-SX (manufactured by Shimadzu Corporation) Plunger: Spherical pressing jig (φ8mm) Compression speed: 1 mm / second Compression distance: 100% Outside temperature: 20~23℃ Sample temperature: The sample was left to stand overnight at 20°C to allow it to acclimate.

[0065] [Table 5] For Examples 2, 4-10, insoluble solids for measurement were prepared in the same manner as described above, and measurements were performed in the same manner as described above. As a result of the measurements, it was confirmed that the breaking strength of the insoluble solids in all examples was between 5N and 60N.

[0066] <Measurement test of food composition> [Measurement of breaking load of food compositions] The breaking load (N) of each example and comparative example food composition was measured under the breaking load measurement conditions shown below, and the load at the time of fracture or breakage was defined as the breaking strength of the food composition (average value for n=3). The results are shown in Tables 2 and 3. The dimensions of each food composition used for measurement were 15 mm in length, 15 mm in width, and 10 mm in thickness.

[0067] Measuring instrument: Texture analyzer EZ-SX (manufactured by Shimadzu Corporation: main unit load capacity 500N) Plunger: Wedge-shaped (30mm width, 60° angle) Compression speed: 1 mm / second Compression distance: 100% Outside temperature: 20~23℃ Sample temperature: The sample was left to stand overnight at 20°C to allow it to acclimate.

[0068] [Mass of food composition] For each example and comparative example food composition, the mass of three granules was measured, and the average value was calculated. The results are shown in Tables 2 and 3.

[0069] [Moisture content] For each example and comparative example of food composition, 2-3 g of the finely crushed food composition was weighed onto an aluminum tray, and then subjected to vacuum heating and drying treatment at 100°C, -1.0 to 0.05 MPa for 6 hours using a vacuum heating and drying oven (AS ONE AVO-200SB) and a compressor (ULVAC DA-30D). The mass was measured again after the vacuum heating and drying treatment. The moisture content of the food composition was calculated based on the following formula (1).

[0070] Moisture content of food composition = [(Mass of food composition before vacuum heating and drying - Mass of food composition after vacuum heating and drying) / Mass of food composition before vacuum heating and drying] × 100% ... Equation (1) The calculated moisture content of the food compositions is shown in Tables 2 and 3.

[0071] <Chewing Test: Measurement of Chewing Frequency and Muscle Activity> Electrodes of an electromyograph (manufactured by Logical Product Co., Ltd.) were attached to the masseter muscle of each subject. One tablet of the food composition from Example 1 was ingested by the subject, followed by free chewing and swallowing. For each food composition from Examples 2 to 10 and Comparative Examples 1 to 4, one tablet of the food composition was ingested by the subject, followed by free chewing and swallowing in the same manner as above. Free chewing means that the intensity of chewing, the speed of chewing, the number of chews, and the timing of swallowing were not specified.

[0072] Tables 2 and 3 show the number of chewing cycles from ingestion to swallowing of the food composition in each example and comparative example. The muscle activity potential of the masseter muscle was measured from the time the food composition of each example and comparative example was ingested until swallowing. The total muscle activity was calculated based on the measurement results (n=1). For Examples 1-3, the relative value of the total muscle activity (hereinafter referred to as the total muscle activity ratio) was calculated with the total muscle activity of Comparative Example 1 set to 100%. For Examples 4-6, the total muscle activity ratio was calculated with the total muscle activity of Comparative Example 2 set to 100%. For Examples 7-9, the total muscle activity ratio was calculated with the total muscle activity of Comparative Example 3 set to 100%. For Example 10, the total muscle activity ratio was calculated with the total muscle activity of Comparative Example 4 set to 100%. In addition, for each example and comparative example, the muscle activity per gram of food composition was calculated by dividing the total muscle activity by the mass of the food composition. The results are shown in Tables 2 and 3.

[0073] As shown in Table 2, Examples 1-3 showed lower breaking strength values ​​compared to Comparative Example 1, suggesting that their physical strength was weaker than that of Comparative Example 1. On the other hand, Examples 1-3 required more chewing cycles compared to Comparative Example 1. Furthermore, Examples 1-3 showed an increased ratio of total muscle activity compared to Comparative Example 1. In addition, Examples 1-3 showed an increased amount of muscle activity per gram of food composition compared to Comparative Example 1.

[0074] As shown in Table 2, Examples 4-6 showed lower fracture strength values ​​compared to Comparative Example 2, suggesting that their physical strength was weaker than that of Comparative Example 2. On the other hand, Examples 4-6 had a higher number of chewing cycles compared to Comparative Example 2. Furthermore, Examples 4-6 showed an increased ratio of total muscle activity compared to Comparative Example 2. In addition, Examples 4-6 showed an increased amount of muscle activity per gram of food composition compared to Comparative Example 2.

[0075] As shown in Table 3, Examples 7-9 showed lower fracture strength values ​​compared to Comparative Example 3, suggesting that their physical strength was weaker than that of Comparative Example 3. On the other hand, Examples 7-9 had a higher number of chewing cycles compared to Comparative Example 3. Furthermore, Examples 7-9 showed an increased ratio of total muscle activity compared to Comparative Example 3. In addition, Examples 7-9 showed an increased amount of muscle activity per gram of food composition compared to Comparative Example 3.

[0076] As shown in Table 3, Example 10 showed a lower fracture strength compared to Comparative Example 4, suggesting that its physical strength was weaker than that of Comparative Example 4. On the other hand, Example 10 required more chewing cycles than Comparative Example 4. Furthermore, Example 10 showed an increased ratio of total muscle activity compared to Comparative Example 4. In addition, Example 10 showed an increased amount of muscle activity per gram of food composition compared to Comparative Example 4.

[0077] As described above, in each embodiment, while the fracture strength was lower than that of the respective comparison targets, increases in the number of chewing cycles, the ratio of total muscle activity, and the amount of muscle activity per gram of food composition were confirmed. From these results, it was confirmed that each embodiment can efficiently load the chewing muscles without causing discomfort to the user.

[0078] In particular, in Examples 7-10, where the moisture content was between 10% and 25% by mass, the muscle activity per gram of food composition was higher compared to the muscle activity per gram of food composition in Examples 1-6, where the moisture content was greater than 25% by mass. In Examples 7-10, it was confirmed that the masticatory muscles could be subjected to load more efficiently.

[0079] <Strength of composition phase and insoluble solids> Gummy liquids with the formulations shown in Table 6 were prepared in the same manner as the manufacturing method for Example 1. Using the prepared gummy liquids, the food composition of Reference Example 1 was manufactured in the same manner as the manufacturing method described above. When the compressive load of Reference Example 1 was measured under the same conditions as the compression load measurement of the insoluble solids described above, no rupture or breakage occurred even when the measurement limit was reached. Therefore, it is considered that insoluble solids 1 and 2, whose compressive load was measured under the same conditions, are softer than the food composition of Reference Example 1.

[0080] Reference Example 1 uses gelatin solution 1 prepared with gelatin having a relatively low bloom value, specifically gelatin with a bloom value of 150. Furthermore, Reference Example 1 has a lower content of gelatin solution 1 compared to Examples 1-3 and Comparative Example 1, which also use gelatin solution 1. In other words, Reference Example 1 has a lower gelatin content. Thus, Reference Example 1, which contains gelatin with a low bloom value and a low gelatin content, is considered to be the softest composition compared to each of the examples and comparative examples. Therefore, the insoluble solids 1 and 2 are considered to be softer than the composition phases in each of the examples and comparative examples. Each of the examples and comparative examples contains insoluble solids that are softer than the composition phases.

[0081] [Table 6]

Claims

1. A food composition comprising particulate insoluble solids in the composition phase, The tensile strength of the insoluble solids is 5N or more and 60N or less. The tensile strength of the aforementioned composition phase is 30 N or more and 400 N or less. Food composition.

2. The average particle size of the insoluble solids is 1 μm or more and 30 μm or less. The food composition according to claim 1.

3. The content of the insoluble solids per unit of solids in the food composition is 0.1% by mass or more and 7% by mass or less. The food composition according to claim 1.

4. The moisture content is between 10% by mass and 30% by mass. The food composition according to claim 1.

5. Used to improve or maintain oral function A food composition according to any one of claims 1 to 4.

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