Food composition for chewing training, food composition for preventing oral frailty, and food composition for improving oral function

Abstract

To provide a food composition capable of promoting mastication for training muscles used for masticating.SOLUTION: A food composition for mastication training is mixed with rice in use time. The food composition for mastication training, includes a first ingredient, a second ingredient, and a third ingredient. The first ingredient has a size regulated as a long axis length of being 1 cm or greater, and is cut when being bitten in mastication. The second ingredient is broken followed by bursting, tearing or crack when teeth of a user are pressed thereto in mastication. The size of the second ingredient is equal to or less than the size of the first ingredient. The third ingredient is deformed so as to extend along the teeth when teeth of the user are pressed thereto, in mastication. The size of the third ingredient is 0.5 cm or greater.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food composition for chewing training, a food composition for preventing oral frailty, and a food composition for improving oral function.

Background Art

[0002] As disclosed in Non-Patent Document 1, an alarm has been sounded for oral frailty, which is different from natural decline among the decline of oral functions in the elderly. Oral frailty may progress to oral hypofunction as disclosed in Non-Patent Document 1 and Non-Patent Document 2. Furthermore, oral frailty may also lead to the decline of the functions of the whole body. Among oral functions, in particular, a decrease in chewing force is likely to lead to a decrease in the whole oral function. Persons with oral frailty can recover to a healthy state by taking early measures against oral frailty.

[0003] As disclosed in Non-Patent Document 3 and Non-Patent Document 4, oral function developmental disorders in children are known. Patients diagnosed with oral function developmental disorders are in a state where the development of oral functions is delayed or oral functions have not been acquired normally.

[0004] One way to eliminate oral frailty or oral function developmental disorders is to perform chewing training. Chewing training can exercise the muscles necessary for chewing. For example, by promoting chewing with a food having a good chewing texture, the muscles necessary for chewing can be exercised. Note that even persons not suffering from oral frailty can exercise such muscles, which leads to the prevention of oral frailty.

[0005] Examples of foods having a good chewing texture include, for example, foods containing dried ingredients. Patent Document 1 discloses a food topping material containing dried ingredients. A food added with the food topping material is added with a texture derived from the dried ingredients.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Non-Patent Document

[0007]

Non-Patent Document 1

Non-Patent Document 2

Non-Patent Document 3

Non-Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0008] The texture derived from the drying ingredient has the characteristic of being easy to sustain during continuous chewing of food. On the other hand, there is a problem that the impression after putting the food in the mouth becomes monotonous because the same texture continues for a long time.

[0009] When the texture of food lasts for a long time, it can encourage chewing for those who eat the food. However, if the texture of the food is monotonous, there is a risk that the food will be swallowed at a point where the number of chewing times is small, or the time for chewing the food will be shortened. That is, there may be a case where chewing cannot be sufficiently encouraged.

Means for Solving the Problem

[0010] The food composition for chewing training for solving the above problems is a food composition for chewing training used by mixing with rice, and has a size defined as the length of the long axis of 1 cm or more, and a first ingredient that is cut when the teeth are meshed during chewing, and a size defined as the length of the long axis is equal to or less than the size of the first ingredient, and when the teeth are pressed during chewing, a second ingredient that undergoes destruction accompanied by bouncing, tearing, or cracking, and a size defined as the length of the long axis of 0.5 cm or more, and a third ingredient that deforms along the teeth when the teeth are pressed during chewing, and its gist is to contain these.

[0011] According to the above configuration, a sustained chewing response can be obtained by the third ingredient. Furthermore, by adding the texture of the first ingredient and the texture of the second ingredient, it is possible to suppress the monotony of the texture of the food mixed with the food composition for chewing training. As a result, the chewing action can be encouraged. By encouraging the chewing action, the muscles necessary for chewing can be exercised. That is, chewing training can be performed.

[0012] In an example of the chewing training food composition, the first ingredient is at least one selected from dried okra, dried sweet potato, dried bamboo shoots, Hijiki seaweed, dried burdock, dried Jerusalem artichoke, and dried mushrooms; the second ingredient is at least one selected from almonds, walnuts, pistachios, and amaranth; and the third ingredient is at least one selected from dried takana, dried komatsuna, dried daikon leaves, kanpyo, and menma.

[0013] According to the above configuration, the first ingredient provides the texture that gives the first impression when starting to chew the food. The second ingredient provides an accentuating texture. The third ingredient provides a continuous chewing resistance that lasts even when chewing for a long time.

[0014] In an example of the chewing training food composition, the size of the first ingredient is 1 to 2.5 cm, the size of the second ingredient is 0.1 to 1 cm, and the size of the third ingredient is 0.5 to 1.5 cm.

[0015] The food composition for oral frailty countermeasures for solving the above problems is a food composition for oral frailty countermeasures used by mixing with rice. It contains a first ingredient with a size defined as the major axis length of 1 cm or more and is cut when the teeth are brought into occlusion during chewing; a second ingredient with a size defined as the major axis length less than or equal to the size of the first ingredient and undergoes destruction with bouncing, tearing, or cracking when the teeth are pressed during chewing; and a third ingredient with a size defined as the major axis length of 0.5 cm or more and deforms to extend along the teeth when the teeth are pressed during chewing.

[0016] According to the above configuration, by promoting the chewing action, the muscles necessary for chewing can be exercised. That is, oral frailty countermeasures can be taken. The food composition for improving oral function to solve the above problems is a food composition for improving oral function used by mixing it with rice, and has a size defined as the length of the long axis of 1 cm or more, and a first ingredient that is cut when the teeth are bitten during chewing, and a size defined as the length of the long axis is equal to or less than the size of the first ingredient, and when the teeth are pressed during chewing, a second ingredient that undergoes destruction accompanied by bouncing, tearing, or cracking, and a size defined as the length of the long axis of 0.5 cm or more, and a third ingredient that deforms so as to extend along the teeth when the teeth are pressed during chewing, and the gist thereof is to contain these ingredients.

[0017] According to the above configuration, by promoting the chewing action, the muscles necessary for chewing can be exercised. That is, the oral function can be improved.

Effect of the Invention

[0018] According to the food composition for chewing training, the food composition for preventing oral frailty, and the food composition for improving oral function disclosed in this document, by giving the pleasure of chewing the food, sufficient chewing can be promoted for the person who eats the food.

Mode for Carrying Out the Invention

[0019] Hereinafter, a food composition which is an embodiment of the present invention will be described. The food composition of this embodiment is used by mixing it with cooked rice of grains. The food composition is, for example, sprinkled on the rice and then eaten after being mixed. Examples of the above rice include cooked white rice, cooked rice with various grains, brown rice, and barley rice. Examples of cooked white rice include white rice cooked from polished rice and brown rice cooked from brown rice. The rice also includes those cooked by mixing white rice and wheat. Hereinafter, the food obtained by mixing the food composition with rice will be referred to as "mixed rice". Also, the person who takes the action of eating the mixed rice will be referred to as the "eater".

[0020] The food composition contains different types of a first ingredient, a second ingredient, and a third ingredient. The first to third ingredients are ingredients that give an impression to a diner during the period from putting the mixed rice in the mouth to swallowing it only after chewing. Each of the first to third ingredients gives a different impression to the diner. The period from starting to chew the mixed rice in the mouth until the action of swallowing the mixed rice is performed is defined as one chewing period. Hereinafter, each ingredient contained in the food composition will be described.

[0021] (The first ingredient) The first ingredient is an ingredient that is cut when the teeth are brought into occlusion during chewing. The first ingredient has the characteristic that it gives a strong first impression to the diner based on the texture or taste when chewed, especially in the initial stage of the chewing period, particularly the first 1 to 2 bites at the beginning of chewing, and the impression given to the diner weakens after the middle stage of the chewing period. The first ingredient also has the characteristic that its texture is easily lost early by being crushed.

[0022] Examples of the ingredients for the first ingredient include dried vegetables, lotus roots, hijiki seaweed, shiitake mushrooms, nori seaweed, aosa seaweed, konnyaku, cheese, ham, and bacon. Specific examples of the dried vegetables include dried okra, dried sweet potatoes, dried bamboo shoots, dried burdock roots, and dried Jerusalem artichokes. The first ingredient contained in the food composition may be only one type of the above-described specific examples, or two or more types may be used in combination.

[0023] The size of the first ingredient is preferably 1 cm or more. The size of the first ingredient is, for example, 3 cm or less, preferably 2.5 cm or less. Note that the size of the ingredient described in this document represents the length of the major axis in the ingredient, that is, the maximum value of the length of the line segment connecting two points on the surface of the ingredient.

[0024] The size of the first ingredient can be adjusted, for example, by cutting. The cutting method of the first ingredient is not particularly limited. As the cutting method of the first ingredient, known methods as food cutting methods such as scoring, chopping, strip cutting, random cutting, circular cutting, etc. can be applied. Note that if the size of the collected food ingredient is within the above size range, it may not be necessary to perform processing such as cutting.

[0025] The shape of the first ingredient is not particularly limited. Examples of the shape of the first ingredient include a prismatic shape, a cylindrical shape, and an irregular shape. Also, if the size of the collected food ingredient is within the above size range, the shape of the first ingredient may be the shape of the collected food ingredient as it is.

[0026] The content of the first ingredient in the food composition is, for example, 10 to 60% by mass, preferably 15 to 50% by mass, based on 100% by mass of the food composition. Also, the content of the first ingredient in the food composition is, for example, 1 to 15 parts by mass, preferably 3 to 12 parts by mass, based on 100 parts by mass of the cooked rice with which the food composition is mixed. The content of the first ingredient may be adjusted so that the desired texture by the first ingredient can be obtained by chewing the mixed cooked rice.

[0027] (Second ingredient) The second ingredient is an ingredient that, when teeth are pressed against the second ingredient during chewing, undergoes destruction accompanied by bouncing, tearing, or cracking. The second ingredient gives the eater a characteristic texture that sometimes hits the teeth at the initial stage of the chewing period. Due to this characteristic texture, the second ingredient has a characteristic as an accent of chewing. Note that the impression when biting the second ingredient is weaker than the impression when starting to bite the first ingredient. On the other hand, the impression remains likely to remain even after the middle stage of the chewing period.

[0028] Examples of the second ingredient include types that can provide a chewy texture among nuts, seeds, and grains. Specific examples of nuts include almonds, walnuts, and pistachios. Specific examples of grains that can provide a chewy texture include quinoa and amaranth. The second ingredient contained in the food composition may be only one of the above specific examples, or two or more types may be combined and used.

[0029] The size of the second ingredient is equal to or smaller than the size of the first ingredient. The size of the second ingredient is, for example, 0.1 cm or more, preferably 0.5 cm or more. The size of the second ingredient is preferably 1 cm or less, for example. The size of the second ingredient is, for example, about the size of rice grains.

[0030] The size of the second ingredient can be adjusted, for example, by performing crushing processing. The processing method of the second ingredient is not particularly limited and may be cutting processing. Note that if the size of the collected food ingredient is within the above size range, it may not be necessary to perform processing such as crushing processing.

[0031] The shape of the second ingredient is not particularly limited. Examples of the shape of the second ingredient include small pieces and granular shapes obtained by crushing processing. Also, if the size of the collected food ingredient is within the above size range, the shape of the second ingredient may be the shape of the collected food ingredient as it is.

[0032] The content of the second ingredient in the food composition is, for example, 10 to 50% by mass, preferably 20 to 40% by mass, based on 100% by mass of the food composition. Also, the mass ratio of the first ingredient to the second ingredient (first ingredient / second ingredient) in the food composition is, for example, 0.2 to 6, preferably 0.5 to 2.1.

[0033] In addition, the content of the second ingredient in the food composition is, for example, 3 to 10 parts by mass, preferably 5 to 8 parts by mass, based on 100 parts by mass of the cooked rice with which the food composition is mixed. The content of the second ingredient may be adjusted so that the desired texture by the second ingredient can be obtained by chewing the mixed cooked rice.

[0034] (Third ingredient) The third ingredient is an ingredient that deforms so as to extend along the teeth when the teeth are pressed against the third ingredient during chewing. The third ingredient has the characteristic that the chewing feeling continues during the chewing period. The impression when chewing the third ingredient is weaker than the impression when chewing the first ingredient or the second ingredient.

[0035] Examples of the ingredients for the third ingredient include dried leafy vegetables, kanpyo, menma, takuan, sliced dried daikon radish, boiled and dried daikon radish, frozen konnyaku, mushrooms, and grains that can provide an elastic texture. Specific examples of the dried leafy vegetables include dried takana, dried komatsuna, dried spinach, dried daikon radish leaves, and dried Chinese cabbage. Specific examples of the mushrooms include shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and eringi mushrooms. Specific examples of the grains that can provide an elastic texture include sorghum. The third ingredient contained in the food composition may be only one of the above specific examples, or two or more types may be used in combination.

[0036] The size of the third ingredient is preferably 0.5 cm or more. The size of the third ingredient is, for example, 3 cm or less, preferably 1.5 cm or less. For dried ingredients such as dried leafy vegetables and kanpyo, the size after rehydration is adjusted to be the above size.

[0037] The size of the third ingredient can be adjusted, for example, by performing cutting processing. The cutting method of the third ingredient is not particularly limited, and known cutting methods for ingredients such as serrated cutting, rough cutting, strip cutting, random cutting, and circular cutting can be applied. If the size of the collected ingredient is within the above size range, there may be cases where processing such as cutting is not required.

[0038] The shape of the third ingredient is not particularly limited. Examples of the shape of the third ingredient include a prismatic shape, a cylindrical shape, and an irregular shape. Also, if the size of the collected food material is within the above size range, the shape of the third ingredient may be the shape of the collected food material as it is.

[0039] When using a dried ingredient as the third ingredient, it is preferable to adopt a configuration in which it is mixed with the rice without rehydrating. By rehydrating the dried ingredient with the moisture of the rice, the flavor and taste of the dried ingredient can be easily felt.

[0040] The content of the third ingredient in the food composition is, for example, 20 to 70% by mass, preferably 30 to 60% by mass, based on 100% by mass of the food composition. Also, the mass ratio of the first ingredient to the third ingredient (first ingredient / third ingredient) in the food composition is, for example, 0.14 to 3, preferably 0.4 to 1.4. Further, the mass ratio of the second ingredient to the third ingredient (second ingredient / third ingredient) in the food composition is, for example, 0.14 to 2.5, preferably 0.4 to 1.1.

[0041] Also, the content of the third ingredient in the food composition is, for example, 5 to 20 parts by mass, preferably 7 to 15 parts by mass, based on 100 parts by mass of the rice with which the food composition is mixed. The content of the third ingredient may be adjusted so that the desired texture by the third ingredient can be obtained by chewing the mixed rice.

[0042] (Other ingredients) The food composition may contain other ingredients other than the first to third ingredients. Examples of other ingredients include ingredients contained in known food compositions used by mixing with rice such as seasonings, preservatives, coloring agents, etc., and other ingredients other than the first to third ingredients. As other ingredients, ingredients that do not impair the texture of the first to third ingredients are used.

[0043] Examples of other ingredients include a fourth ingredient that adds aroma to the food. Specific examples of the fourth ingredient include, for example, yuzu peel, lemon peel, and Thai basil. By adding aroma to the food, the enjoyment of chewing can be enhanced.

[0044] The operation of this embodiment will be described. The food composition of this embodiment is eaten as mixed rice by mixing it with cooked rice. When eating as mixed rice, the actions of putting the mixed rice in the mouth and chewing and swallowing the mixed rice in the mouth are repeated. The period from the start of chewing the mixed rice in the mouth until the action of swallowing the mixed rice is performed is one chewing period. During the chewing period, by biting the teeth, the ingredients contained in the mixed rice in the mouth are finely crushed, and an impression based on the texture and taste when biting the ingredients is given to the diner.

[0045] During the chewing period, first, at the initial stage of the chewing period, particularly in the first one or two bites at the beginning of chewing, the first ingredient is cut or crushed, and an impression based on the texture and taste of the first ingredient is given to the diner. Since the first ingredient has a size of 1 cm or more, it is easy to hit the teeth at the initial stage of the chewing period. The first ingredient is also likely to impart the texture and taste upon cutting or crushing to a wide range in the mouth. As a result, the impression given to the diner becomes stronger. Therefore, the impression based on the first ingredient becomes the first impression when chewing the mixed rice. For example, when the first ingredient is dried okra, the impression based on the crispy texture when bitten becomes the first impression. When the first ingredient is dried bamboo shoots, the impression based on the crispy texture when bitten becomes the first impression. When the first ingredient is dried taro, the impression based on the chewy texture when bitten becomes the first impression. Also, when the first ingredient is cheese or ham, the impression based on the taste (richness) felt by chewing becomes the first impression. Note that the impression obtained by the first ingredient has a large part due to the action of biting a large ingredient. Therefore, the impression obtained by the first ingredient weakens by repeating chewing. The impression obtained by the first ingredient easily disappears without lasting in the middle and later stages of the chewing period when the size of the first ingredient becomes small.

[0046] During chewing, after the impression based on the first ingredient weakens, in the latter half of the chewing period, the texture when the second and third ingredients are crushed becomes relatively strong. Therefore, it becomes easier to impart the impression based on the texture of the second and third ingredients to the diner. The second ingredient imparts an accentuated texture to the diner. For example, when the second ingredient is nuts, a crispy texture can be obtained. When the second ingredient is seeds, a crunchy texture can be obtained. When the second ingredient is quinoa or amaranth, a crunchy texture can be obtained. By imparting the accentuated texture by the second ingredient, it becomes difficult for the diner to get tired of chewing. The third ingredient is an ingredient that is difficult to be subdivided by chewing and continuously imparts a chewy texture to the diner. For example, when the third ingredient is dried leafy vegetables, textures such as chewy and crispy can be obtained. When the third ingredient is kanpyo, a chewy texture can be obtained. When the third ingredient is sorghum, a crispy texture can be obtained. When the third ingredient is menma, a crunchy texture can be obtained. By continuing the chewiness of the third ingredient, the sense of resistance to continuous chewing becomes smaller. As a result, the number of chewing times during the chewing period can be increased. Also, the duration of a single chewing period can be lengthened. Note that the texture of the third ingredient lasts longer than the texture of the second ingredient.

[0047] Thus, the food composition of the present embodiment uses the first to third ingredients in combination so that the impressions of the respective ingredients are imparted to the diner at different timings during a single chewing period. As a result, it becomes easier for the diner to feel the pleasure of chewing the food. And it becomes difficult to get tired of chewing. As a result, an effect of prompting the diner to perform the chewing action is obtained.

[0048] As described above, according to the food composition of the present embodiment, an effect of prompting the diner to perform the chewing action is obtained. Therefore, the food composition of the present embodiment can be applied as a food composition for chewing training, a food composition for preventing oral frailty, or a food composition for improving oral function.

[0049] The food composition for chewing training is a food targeted at those who need to maintain or improve the muscle strength required for chewing. The food composition for chewing training aims to obtain the effect of prompting the subject to perform chewing movements and exercising the muscles necessary for chewing.

[0050] The food composition for oral frailty countermeasures is a food targeted at the elderly. The food composition for oral frailty countermeasures aims to obtain the effect of prompting the subject to perform chewing movements, exercising the muscles necessary for chewing, and suppressing the decline of oral functions. The food composition for oral frailty countermeasures can also aim to obtain the effect of promoting the recovery of oral functions.

[0051] The food composition for improving oral functions is a food targeted at children. The food composition for improving oral functions aims to obtain the effect of prompting the subject to perform chewing movements, exercising the muscles necessary for chewing, and promoting the development of oral functions. The food composition for improving oral functions can also aim to obtain the effect of promoting the acquisition of oral functions.

[0052] The effects of this embodiment will be described. (1) When chewing the mixed rice, which is the cooked rice with the food composition mixed in, the texture due to the first ingredient, the second ingredient, and the third ingredient can be obtained.

[0053] Specifically, the first ingredient can give a strong impression at the initial stage of the chewing period. Thereby, it can make the person want to continue chewing. Also, the second ingredient can give an accentuated texture and suppress the texture from becoming monotonous. Thereby, it can give the pleasure of chewing the food. That is, it can prevent boredom with chewing.

[0054] Furthermore, the third ingredient can give a continuous chewing feeling even when chewing is continued for a long time. That is, effects such as increasing the number of chewing times during the chewing period or lengthening the duration of a single chewing period can be obtained.

[0055] Such a combination of the textures of the first ingredient, the second ingredient, and the third ingredient makes it easier to feel the pleasure of chewing food. Therefore, it becomes difficult to get tired of chewing. As a result, the chewing action can be promoted.

[0056] (2) By promoting the chewing action, the muscles necessary for chewing can be exercised. That is, chewing training can be performed. (3) By promoting the chewing action, the muscles necessary for chewing can be exercised. As a result, the decline of oral functions can be suppressed. It can also be expected that the oral functions will recover. That is, it can be used as a countermeasure against oral frailty. Also, oral frailty can be prevented.

[0057] (4) By promoting the chewing action, the muscles necessary for chewing can be exercised. As a result, the development of oral functions or the acquisition of oral functions can be promoted. That is, the oral functions can be improved.

[0058] (5) When the chewing action is promoted, the eater can obtain a feeling of fullness at an appropriate time. As a result, overeating can be suppressed.

Example

[0059] The food composition will be described in more detail based on the following examples. Note that the food composition is not limited to the configuration described in the example section. 〈Evaluation of the Size of Ingredients〉 The influence of the size of the ingredients on the texture was evaluated. 0.75 g of ingredients were mixed with 50 g of cooked rice. As the ingredients, takana, daikon radish, burdock, and Jerusalem artichoke were prepared. For each ingredient, samples with different sizes were prepared. As the size criteria, the large size was the ingredient cut into 2 - 3 cm, and the small size was the ingredient cut into 1 - 1.5 cm.

[0060] The obtained samples were tasted for sensory evaluation. The results are shown in Table 1. The evaluation criteria are as follows. ◎: The texture persists. Furthermore, the flavor is good. ○: The texture persists.

[0061]

Table 1

[0062] 〈Evaluation by ingredient combination〉 For 100 g of cooked rice, a food composition consisting of the first ingredient, the second ingredient, and the third ingredient was mixed, and the texture was evaluated. Examples 1 and 2 contain the ingredients shown in Table 2. Each example will be described.

[0063]

Table 2

[0064] (Example 2) Gobo was adopted as the first ingredient. 10.4 g of gobo was cut into 1 cm pieces. Pistachio was adopted as the second ingredient. 5.07 g of pistachio was crushed to 0.5 - 1 cm. Chinese cabbage was adopted as the third ingredient. 7.65 g of Chinese cabbage was cut so that the size after rehydration would be 1 cm. When the dried ingredient, dried Chinese cabbage, is mixed with cooked rice, the dried Chinese cabbage is rehydrated by the moisture in the cooked rice. The cutting size is adjusted so that the size after rehydration will be 1 cm.

[0065] (Evaluation Results) Sensory evaluations were conducted for Examples 1 and 2. The results are shown in Table 3. The evaluation criteria are as follows. 5: The texture is very good. 4: The texture is good. 3: The texture is slightly bad.

[0066] Saying that the texture is good includes that the targeted texture for each ingredient is obtained. Saying that the texture is bad includes that there is little chewing resistance. Saying that the texture is bad includes that the texture lasts too long and gives a feeling of being tiresome.

[0067]

Table 3

[0068] In Example 2, when the mixed rice was put into the mouth and chewing began, the texture of burdock was obtained at the initial stage of the chewing period. The texture of burdock was strongly impressed at the initial stage of the chewing period. The texture of burdock gradually weakened after the middle stage of the chewing period as chewing continued. However, the fibers of burdock remained until chewing was completed. The continued presence of the texture of burdock led to persistence. After the middle stage of the chewing period, the texture of pistachio hitting the teeth became relatively prominent. The texture of pistachio became the accent of chewing. The crispy texture of Chinese cabbage remained until chewing was completed. The crunchiness of Chinese cabbage continued until chewing was completed.

[0069] Through Example 1 and Example 2, favorable textures were obtained. Specifically, it was possible to obtain the first impression when starting to chew the food, the pleasure of chewing the food due to the accentuating texture, and the continued crunchiness even when chewing was continued for a long time. The balance of the textures of the respective ingredients was good in Example 1.

Claims

1. A food composition for chewing training to be used by mixing with rice, comprising: a first ingredient having a size defined as the length of the major axis of 1 cm or more and 2.5 cm or less, which is cut when teeth are brought into occlusion during chewing; a second ingredient having a size defined as the length of the major axis of 0.1 cm or more and 1 cm or less, which undergoes destruction with popping, tearing, or cracking when teeth are pressed during chewing; a third ingredient having a size defined as the length of the major axis of 0.5 cm or more and 1.5 cm or less, which deforms to extend along the teeth when teeth are pressed during chewing, wherein the first ingredient is at least one selected from dried okra, dried sweet potato, dried bamboo shoots, hijiki, dried burdock, dried Jerusalem artichoke, and dried mushrooms; the second ingredient is at least one selected from almonds, walnuts, pistachios, and amaranth; and the third ingredient is at least one selected from boiled and dried daikon radish, dried daikon radish leaves, dried Chinese cabbage, kanpyo, and menma, and is a food composition for chewing training.

2. In the food composition for chewing training, the mass ratio of the first ingredient to the second ingredient (first ingredient / second ingredient) is 0.2 to 6, and the mass ratio of the first ingredient to the third ingredient (first ingredient / third ingredient) in the food composition for chewing training is 0.14 to 3. The food composition for chewing training according to Claim 1.

3. A food composition for oral frailty prevention to be used by mixing with rice, comprising: a first ingredient having a size defined as the length of the major axis of 1 cm or more and 2.5 cm or less, which is cut when teeth are brought into occlusion during chewing; a second ingredient having a size defined as the length of the major axis of 0.1 cm or more and 1 cm or less, which undergoes destruction with popping, tearing, or cracking when teeth are pressed during chewing; a third ingredient having a size defined as the length of the major axis of 0.5 cm or more and 1.5 cm or less, which deforms to extend along the teeth when teeth are pressed during chewing, wherein the first ingredient is at least one selected from dried okra, dried sweet potato, dried bamboo shoots, hijiki, dried burdock, dried Jerusalem artichoke, and dried mushrooms; the second ingredient is at least one selected from almonds, walnuts, pistachios, and amaranth; and the third ingredient is at least one selected from boiled and dried daikon radish, dried daikon radish leaves, dried Chinese cabbage, kanpyo, and menma, and is a food composition for oral frailty prevention.

4. A food composition for improving oral functions, which is used by mixing with rice, a first ingredient having a size defined as the length of the major axis of 1 cm or more and 2.5 cm or less, which is cut when the teeth are meshed during chewing, a second ingredient having a size defined as the length of the major axis of 0.1 cm or more and 1 cm or less, which undergoes destruction accompanied by bouncing, tearing, or cracking when the teeth are pressed during chewing, a third ingredient having a size defined as the length of the major axis of 0.5 cm or more and 1.5 cm or less, which deforms to extend along the teeth when the teeth are pressed during chewing, and contains, the first ingredient is at least one selected from dried okra, dried sweet potato, dried bamboo shoots, Hijiki, dried burdock, dried Jerusalem artichoke, and black fungus, the second ingredient is at least one selected from almonds, walnuts, pistachios, and amaranth, the third ingredient is at least one selected from boiled and dried daikon radish, dried daikon radish leaves, dried Chinese cabbage, kanpyo, and menma, a food composition for improving oral functions.

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