Composition

Abstract

To provide a composition capable of efficiently putting a load on a chewing muscle while reducing stress on a user.SOLUTION: A composition 10 has structure where multiple hemispherical convex members 11 as a three-dimensional structure each having a tapering shape upward in a chewing fracture direction X are coupled with each other in a plane direction perpendicular to the chewing fracture direction X, and a concave region 14 is formed in a part of the coupling. In the composition 10, three or more regions are formed by a convex region 15 including the concave region 14 and an apex Q of the convex member 11, where fracture loads in the chewing fracture direction are different from each other.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a composition used, for example, for improving or maintaining oral functions.

Background Art

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

[0003] In recent years, it has been said that as people age, their chewing function declines, and the reduction in the foods that can be ingested leads to malnutrition, 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 has been suggested that maintaining or improving chewing ability leads to the intake of a variety of foods, and thus to the intake of a variety of nutrients, contributing to an extension of healthy life expectancy.

[0004] Conventionally, as disclosed in Patent Document 1, an elastic composition for improving or maintaining chewing force is known. Such an elastic composition has a predetermined shape and size and has a configuration such as a predetermined breaking load.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Non-Patent Documents

[0006]

Non-Patent Document 1

[0007] However, methods such as having users chew very hard foods or chew gum for extended periods to maintain or improve chewing ability were burdensome for users and difficult to sustain. A composition was desired that could efficiently load the chewing muscles while alleviating user stress. [Means for solving the problem]

[0008] This invention is based on the discovery that a composition having a predetermined structure can efficiently apply load to the masticatory muscles while alleviating stress on the user. The following describes various methods for solving the above problems.

[0009] The composition of embodiment 1 is characterized in that, in a planar direction perpendicular to the chewing fracture direction, there are three or more regions in which the fracture load in the chewing fracture direction is different. Embodiment 2 is the composition described in Embodiment 1, wherein the ratio of the minimum breaking load to the maximum breaking load in different regions is 1:1.1 to 2.

[0010] Embodiment 3 is the composition according to Embodiment 1 or 2, wherein the regions with different breaking loads include concave regions and convex regions of different thicknesses, and two or more convex regions are formed. Embodiment 4 is a composition according to Embodiment 3, wherein a plurality of three-dimensional structures having a tapered shape in the direction of at least one of the chewing fracture directions are connected in a planar direction perpendicular to the chewing fracture direction, and the concave region is formed in the connected portion.

[0011] Aspect 5 is the composition according to Aspect 3 or 4, wherein the ratio of the thickness in the concave region to the thickness in the convex region is 1:1.1 to 4. Aspect 6 is the composition according to any one of Aspects 1 to 5, and is used for improving or maintaining oral functions.

[0012] Aspect 7 is the composition according to any one of Aspects 1 to 6, and the composition is a gummy composition.

Advantages of the Invention

[0013] According to the composition of the present invention, while relieving the stress of the user, it is possible to efficiently load the chewing muscles.

Brief Description of the Drawings

[0014] [Figure 1] (a) Plan view, (b) Front view, and (c) Cross-sectional view taken along line 1-1 of (a) of the composition of the present embodiment. [Figure 2] (a) Plan view and (b) Front view of the composition of another example. [Figure 3] (a) Plan view and (b) Front view of the composition of another example. [Figure 4] (a) Plan view and (b) Front view of the composition of another example. [Figure 5] (a) Plan view and (b) Front view of the composition of another example. [Figure 6] (a) Plan view and (b) Front view of the gummy compositions of Examples 1 to 3. [Figure 7] (a) Plan view and (b) Front view of the gummy compositions of Examples 4 to 6. [Figure 8] (a) Plan view and (b) Front view of the gummy compositions of Examples 7 and 8.

Modes for Carrying Out the Invention

[0015] Hereinafter, an embodiment in which the composition of the present invention is embodied will be described. <Composition> As shown in FIGS. 1(a), 1(b), and 1(c), the composition 10 of the present embodiment has a structure in which a plurality of hemispherical convex members 11 are horizontally connected in a partially overlapping manner with the tapered spherical surface facing upward and the circular planar bottom surface facing downward. The bottom surface 12 of the composition 10 has a configuration in which the circular bottom surfaces of the convex members 11 are connected in a partially overlapping manner on the same plane. The upper surface 13 of the composition 10 has a plurality of knob-like structures formed by connecting hemispherical spherical surfaces. When three or more convex members 11 are connected, the arrangement method is not particularly limited, and may be, for example, linear, curved, arc-shaped, annular, staggered, vertical and horizontal parallel, or the like. The number of convex members 11 constituting the composition 10 can be appropriately set. When the composition 10 is of a bite size and the convex members 11 are arranged annularly, for example, three or more and ten or less can be mentioned.

[0016] As shown in FIG. 1(b), the vertical direction of the composition 10 is the chewing and breaking direction X. It is assumed that when the composition 10 is basically held in the mouth and chewed with teeth, it is placed between the upper and lower teeth while the vertical direction is maintained. The composition 10 is configured to include a concave region 14 and a convex region 15 as regions with different thicknesses in the plane direction perpendicular to the chewing and breaking direction X. As shown in FIGS. 1(a) and 1(c), the concave region 14 indicates the connection region between two adjacent convex members 11, and is formed in an arc shape including the apex P having the greatest thickness in the connection region. The convex region 15 is the apex region including the apex Q of the convex member 11, and indicates the portion that does not include the concave region 14. In the composition 10, two or more convex regions 15 are formed separately with the concave region 14 interposed therebetween.

[0017] (Size of the composition) The width of the composition 10 in the horizontal direction is not particularly limited as long as it can be placed between the upper and lower teeth while the vertical direction is maintained when the composition 10 is held in the mouth. The lower limit of the width in the horizontal direction is preferably 3 mm or more, more preferably 4 mm or more, and still more preferably 5 mm or more. The upper limit of the width in the horizontal direction is preferably 35 mm or less, more preferably 32 mm or less, and still more preferably 30 mm or less.

[0018] The overall horizontal length of composition 10 is not particularly limited, as it can be torn as needed with teeth or by hand. For example, when making bite-sized pieces, the lower limit of the horizontal length is preferably 3 mm or more, more preferably 4 mm or more, and even more preferably 5 mm or more. The upper limit of the horizontal length is preferably 50 mm or less, more preferably 45 mm or less, and even more preferably 40 mm or less.

[0019] The maximum thickness of the convex member 11 constituting composition 10, that is, the maximum height (L1) in the chewing fracture direction X, is not particularly limited. The lower limit of the maximum height (L1) is preferably 2 mm or more, more preferably 3 mm or more, and even more preferably 4 mm or more. The upper limit of the maximum height (L1) is preferably 15 mm or less, more preferably 12 mm or less, and even more preferably 10 mm or less. By defining it within this range, chewing between the upper and lower teeth becomes easier.

[0020] The horizontal width of the convex member 11 is not particularly limited, as long as it can be fitted between the upper and lower teeth while maintaining its vertical orientation when the composition 10 is placed in the mouth. The lower limit of the horizontal width of the convex member 11 is preferably 3 mm or more, more preferably 4 mm or more, and even more preferably 5 mm or more. The upper limit of the horizontal width of the convex member 11 is preferably 35 mm or less, more preferably 32 mm or less, and even more preferably 30 mm or less.

[0021] The weight of composition 10 is not particularly limited. When it is bite-sized, it is defined as a weight range that can efficiently load the masticatory muscles while alleviating stress on the user. The lower limit of the weight of composition 10 is preferably 1g or more, more preferably 1.5g or more, and even more preferably 2g or more. When the weight of composition 10 is 1g or more, it can load the masticatory muscles more efficiently. The upper limit of the weight of composition 10 is preferably 6g or less, more preferably 5g or less, and even more preferably 4g or less. When the weight of composition 10 is 6g or less, it can load the masticatory muscles efficiently while alleviating stress on the user.

[0022] In two adjacent convex members 11, the horizontal distance (L2) between the top portions Q is not particularly limited. The lower limit of the distance (L2) between the top portions Q is preferably 3 mm or more, more preferably 4 mm or more, and even more preferably 5 mm or more. The upper limit of the distance (L2) between the top portions Q is preferably 20 mm or less, more preferably 15 mm or less, and even more preferably 12 mm or less. By defining it within this range, a pleasant texture can be provided.

[0023] (Breaking load) Composition 10 has at least three, preferably five, and more preferably seven regions in a planar direction perpendicular to the chewing fracture direction X where the fracture load in the chewing fracture direction X differs. The upper limit of the number of regions where the fracture load in the chewing fracture direction X differs is not particularly limited, but is preferably 20 or less, preferably 18 or less, and even more preferably 16 or less. By defining it within this range, it is possible to efficiently apply load to the chewing muscles while alleviating stress on the user. Composition 10 has at least three regions where the thickness differs in the chewing fracture direction X, formed by concave regions 14 with different thicknesses in the chewing fracture direction X and a plurality of convex regions 15 formed spaced apart on either side of the concave regions 14.

[0024] The fracture load values ​​of the multiple convex regions 15 formed at intervals may be the same or different. In this embodiment, the multiple convex regions 15 formed at intervals are counted as regions having different fracture loads. When three or more convex members 11 are connected, two or more concave regions 14, which are connecting regions, are formed. In that case, the fracture load values ​​of the multiple concave regions 14 formed at intervals may be the same or different. In this embodiment, the multiple concave regions 14 formed at intervals are counted as regions having different fracture loads. The fracture load is measured by measuring the fracture load (N) under the following conditions: plunger: width 30 mm, wedge type with angle 60°, compression speed: 1 mm / sec, compression distance: 100%, sample temperature: 20°C, after being left to stand overnight for acclimatization. The fracture load in the concave region 14 is measured along the connecting region of two adjacent convex members 11 shown in Figures 1(a), (b), and (c), including the thickest apex P within the connecting region, at the point where the area of ​​the vertical cross-section in the chewing fracture direction X is smallest. The fracture load in the convex region 15 is measured including the thickest top Q of the convex member 11, excluding the connecting region, at the point where the area of ​​the vertical cross-section in the chewing fracture direction X is smallest.

[0025] In the concave region 14, which has the minimum breaking load, and the convex region 15, which has the maximum breaking load, the ratio of the breaking load in the concave region 14 to the breaking load in the convex region 15 is preferably 1:1.1 to 2, more preferably 1:1.15 to 1.7, and even more preferably 1:1.16 to 1.5. By defining it within this range, the load can be applied more efficiently to the masticatory muscles while mitigating stress on the user. If there are multiple concave regions 14 and their breaking loads differ, the minimum breaking load is used. Similarly, if there are multiple convex regions 15 and their breaking loads differ, the maximum breaking load is used.

[0026] The lower limit of the breaking load in the concave region 14 is set appropriately according to the breaking load in the convex region 15, but is preferably 50N or more, more preferably 60N or more, and even more preferably 90N or more. The upper limit of the breaking load in the concave region 14 is set appropriately according to the breaking load in the convex region 15, but is preferably 250N or less, more preferably 220N or less, and even more preferably 200N or less.

[0027] The lower limit of the breaking load in the convex region 15 is set appropriately according to the breaking load in the concave region 14, but is preferably 110N or more, more preferably 120N or more, and even more preferably 130N or more. The upper limit of the breaking load in the convex region 15 is set appropriately according to the breaking load in the concave region 14, but is preferably 350N or less, more preferably 300N or less, and even more preferably 250N or less.

[0028] By defining the breaking load within the applicable range, it is possible to apply load more efficiently to the masticatory muscles while mitigating user stress. The breaking load can be adjusted by adjusting the content of the compounding components such as gelatin and thickening polysaccharides, as described later, or by adjusting the thickness of the concave region 14 or the convex region 15.

[0029] (Concave region and convex region) In the concave region 14 and the convex region 15, the ratio of the thickness in the concave region 14 to the thickness in the convex region 15, as shown in Figures 1(b) and (c), is preferably 1:1.1 to 4, more preferably 1:1.2 to 3.7, and even more preferably 1.3 to 3.5. By defining it within this range, it is possible to apply load more efficiently to the masticatory muscles while alleviating stress on the user. The thickness of the concave region 14 is measured at the thickness of the thickest apex P (L3). If there are multiple concave regions 14 with different thicknesses, the minimum thickness is used. The thickness of the convex region 15 is measured at the thickness of the thickest top Q (L1). If there are multiple convex regions 15 with different thicknesses, the maximum thickness is used.

[0030] The lower limit of the thickness (L3) in the concave region 14 is set appropriately according to the thickness (L1) of the convex region 15, but is preferably 1 mm or more, more preferably 1.2 mm or more, and even more preferably 1.4 mm or more. The upper limit of the thickness (L3) in the concave region 14 is set appropriately according to the thickness (L1) of the convex region 15, but is preferably 10 mm or less, more preferably 9 mm or less, and even more preferably 8 mm or less.

[0031] The lower limit of the thickness (L1) in the convex region 15 is set appropriately according to the thickness (L3) of the concave region 14, but is preferably 2 mm or more, more preferably 3 mm or more, and even more preferably 4 mm or more. The upper limit of the thickness (L1) in the convex region 15 is set appropriately according to the thickness (L3) of the concave region 14, but is preferably 15 mm or less, more preferably 12 mm or less, and even more preferably 10 mm or less.

[0032] The horizontal width (L4) of the concave region 14 shown in Figures 1(a) and 1(c) is not particularly limited. The lower limit of the width (L4) is preferably 2 mm or more, more preferably 3 mm or more, and even more preferably 4 mm or more. The upper limit of the width (L4) is preferably 14 mm or less, more preferably 13 mm or less, and even more preferably 12 mm or less. Defining it within this range can provide a pleasant texture.

[0033] The number of concave regions 14 and convex regions 15 in composition 10 is not particularly limited, as long as three or more regions with different breaking loads in the chewing fracture direction X are formed. The lower limit of the number of convex regions 15 is preferably two or more, more preferably three or more, and even more preferably four or more. The upper limit of the number of convex regions 15 is preferably 15 or less, more preferably 14 or less, and even more preferably 13 or less. The lower limit of the number of concave regions 14 is preferably one or more, more preferably two or more, and even more preferably three or more. The upper limit of the number of concave regions 14 is preferably 15 or less, more preferably 14 or less, and even more preferably 13 or less. By defining the range in this way, it is possible to efficiently apply load to the chewing muscles while alleviating stress on the user.

[0034] When composition 10 is made into bite-sized pieces and the convex members 11 are arranged in a ring, the lower limit of the number of concave regions 14 and convex regions 15 is preferably 4 or more, more preferably 5 or more, and even more preferably 6 or more, respectively. The upper limit of the number of concave regions 14 and convex regions 15 is preferably 10 or less, more preferably 9 or less, and even more preferably 8 or less, respectively. By defining the number within this range, it is possible to make the food easy to eat and reduce stress on the user while efficiently applying load to the masticatory muscles.

[0035] (Compression load) The total compressive load of composition 10 is not particularly limited. When composition 10 is bite-sized, the lower limit of the total compressive load of composition 10 is preferably 10,000g or more, more preferably 15,000g or more, and even more preferably 20,000g or more. When the lower limit of the total compressive load of composition 10 is 10,000g or more, the load can be applied more efficiently to the masticatory muscles. The upper limit of the total compressive load of such composition 10 is preferably 45,000g or less, more preferably 40,000g or less, and even more preferably 35,000g or less. When the upper limit of the total compressive load of composition 10 is 45,000g or less, the load can be applied more efficiently to the masticatory muscles while further reducing stress on the user. The compressive load is determined by measuring the load (g) under the following conditions: plunger: P75 (large disc), compression speed: 1 mm / sec, compression distance: 60% indentation, sample temperature: 20°C, after being left to acclimate overnight. The compressive load can be adjusted by adjusting the content of the compounding components such as gelatin and thickening polysaccharides, as described later, or by adjusting the thickness or size of composition 10.

[0036] <Raw materials> The form of composition 10 in this embodiment is not particularly limited, as long as it is an elastic composition with a predetermined breaking load. Composition 10 in 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 raw materials when composition 10 in this embodiment is applied as a solid or gel-like food composition are shown below.

[0037] The raw materials for composition 10 of this embodiment are not particularly limited, and known raw materials may be used as appropriate. Composition 10 of this embodiment may contain, for example, gelatin as the main component, as well as other components. (gelatin) Gelatin is obtained by heating and decomposing collagen. The gelatin contained in composition 10 is not particularly limited, but for example, collagen extracted from the skin, bones, etc. of cows, pigs, chickens, fish, etc., and then decomposed can be used. A known method can be appropriately used to obtain gelatin from collagen. Commercially available gelatin may also be used. Gelatin may be contained as a single type or as a combination of two or more types.

[0038] The bloom value (jelly strength) of gelatin is not particularly limited, but for example, it is between 100 and 400. The lower limit of the bloom value is preferably 120, more preferably 240. The upper limit of the bloom value is preferably 350, more preferably 270. The upper or lower limit within this range may be, for example, 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.

[0039] The Bloom value of gelatin is a numerical value indicating the gelatin strength, and can be measured using the test method specified in, for example, "Glue and Gelatin" JIS K6503 (2001). Specifically, a texture analyzer or rheometer is used for measurement. A 6.67% gelatin solution poured into a dedicated gelatin cup is cooled at 10°C for 17 hours to prepare the gel for measurement. A 12.7 mm diameter plunger is used to adjust the distance between the tip of the plunger and the gelatin surface in the gelatin cup, and then measurement is started. The measurement conditions are set to a penetration speed of 1 mm / s and a penetration distance of 4 mm. The stress value (g) measured in this way is taken as the gelatin strength.

[0040] The gelatin content per unit of solids excluding water in composition 10 is not particularly limited, but is, for example, 3% by mass or more and 20% by mass or less. Hereinafter, the content per unit of solids in composition 10 will be expressed as "%" instead of "% by mass". The lower limit of the above content is preferably 8%, more preferably 14%. The upper limit of the above content is preferably 18%, more preferably 16%. The upper or lower limit within this range may be, for example, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, or 18%.

[0041] Gelatin is an ingredient that contributes to the hardness of composition 10. The lower the gelatin content, the lower the breaking load of composition 10 tends to be. The higher the gelatin content, the higher the breaking load of composition 10 tends to be. Also, the lower the gelatin's jelly strength, the lower the breaking load of composition 10 tends to be. The higher the gelatin's jelly strength, the higher the breaking load of composition 10 tends to be. If the gelatin's bloom value is between 120 and 350, it becomes easier to keep the breaking load of composition 10 within the above numerical range.

[0042] (Other ingredients) Other components may be appropriately selected from known components depending on the form of composition 10. Examples of other components include acidulants, sugar alcohols, thickening polysaccharides, carbohydrates, sugars, high-intensity sweeteners, flavorings, colorings, fruit juice, dietary fiber, antioxidants, emulsifiers, modified starch, starch, pH adjusters, oils and fats, proteins, collagen peptides, plant extracts, functional components, stabilizers, etc. 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.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] Specific examples of functional ingredients include vitamins, minerals, and amino acids. <Method for producing the composition> The method for manufacturing composition 10 of this embodiment is not particularly limited, and known methods can be appropriately adopted depending on the form of composition 10. When composition 10 of this embodiment is applied as a solid or gel-like food composition, for example, the composition is molded by filling a solution obtained by mixing the above-mentioned raw materials and a solvent such as water into a predetermined mold. Specific examples of molds include starch molds using cornstarch, silicone molds, and the like. A gelled composition 10 can be obtained by drying the solution poured into the mold until the water content reaches a desired value. The water content of composition 10 is not particularly limited, but for example, it is 10% by mass or more and 40% by mass or less. Hereinafter, when composition 10 of this embodiment is a gummy composition, the solution before gelation will be referred to as gummy liquid.

[0047] The surface of composition 10 removed from the mold may be coated. Examples of coatings include sugar coatings and glossing agents. The mass of such coatings shall not be included in the mass of the solid content.

[0048] <Application> The application of composition 10 of this embodiment is not particularly limited, but it can be preferably applied to foods aimed at improving or maintaining oral function. More specifically, composition 10 of this disclosure can be suitably used for 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, preventing or resolving oral frailty, mastication training, promoting saliva secretion, preventing or improving dry mouth, and so on.

[0049] 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.

[0050] When labeling the composition 10 of this embodiment with indications of its intended use, these may include indications of improving or maintaining oral function, improving or preventing core symptoms and peripheral symptoms, and indications suggesting improvement or prevention of these symptoms.

[0051] <Mechanism and Effects> The operation of this embodiment will now be described. Composition 10 has three or more regions in a planar direction perpendicular to the chewing fracture direction X where the fracture load in the chewing fracture direction X differs. As a result, compared to a flat composition, it can efficiently apply load to the chewing muscles, and the difference in fracture load provides a pleasant texture, reducing user stress and improving the willingness to use the product.

[0052] The effects of this embodiment will now be explained. (1) The composition 10 of this embodiment allows for efficient loading of the masticatory muscles while reducing stress on the user. In particular, in composition 10, the ratio of the minimum breaking load to the maximum breaking load in different regions is set to 1:1.1 to 2, which allows for more efficient loading of the masticatory muscles while reducing stress on the user.

[0053] (2) The regions of composition 10 with different breaking loads are formed by concave regions 14 and convex regions 15 with different thicknesses in the chewing breaking direction X, and the convex regions 15 are configured to have at least two locations. Therefore, regions with different breaking loads can be easily formed by adjusting the thickness in the chewing breaking direction X.

[0054] (3) The composition 10 has a structure in which multiple hemispherical convex members 11 are connected horizontally in a manner that partially overlaps, with the tapered spherical surface facing upwards and the circular planar base facing downwards. The convex region 15 represents the region including the top Q of the convex member 11, and the concave region 14 represents the connecting region of two adjacent convex members 11. Therefore, regions with different thicknesses in the chewing fracture direction X can be easily designed and molded.

[0055] (4) In composition 10, when the ratio of the thickness in the concave region 14 to the thickness in the convex region 15 is 1:1.1 to 4, the masticatory muscles can be subjected to load more efficiently while reducing stress on the user.

[0056] (5) When composition 10 is applied as a solid or gel-like food composition such as an elastic gummy composition or jelly-like composition, it can be easily manufactured and easily consumed. Therefore, it can be easily used to improve or maintain oral function in daily life.

[0057] The above embodiment can be implemented with the following modifications. This embodiment and the following modifications can be combined with each other to the extent that they do not contradict each other technically. The composition 10 of the above embodiment is configured such that the convex member 11 has a structure in which multiple convex members are connected horizontally in a partially overlapping manner, with a tapered spherical surface facing upwards and a circular planar base facing downwards. However, the convex member 11 forming the composition 10 can be any three-dimensional structure having a tapered shape toward at least one of the chewing fracture directions X. In other words, the three-dimensional structure having a tapered shape can be any shape in which the area of ​​the horizontal cross-section decreases toward at least one of the chewing fracture directions X. In addition to a hemispherical shape, the convex member 11 can also be, for example, a cone with a tapered surface or a polygonal pyramid. Even in such a configuration, a concave region is formed at the connecting portion and a convex region is formed at the top, so it is possible to form three or more regions with different fracture loads in the chewing fracture direction X.

[0058] Furthermore, a three-dimensional structure having a tapered shape may have a flat portion formed at the top. As shown in Figures 2(a) and (b), the convex member 17 constituting composition 16 is a hemispherical trapezoid shape in which a flat portion 18 is formed at the top Q of the hemispherical member shown in Figure 1. Composition 16 has a structure in which a plurality of convex members 17 are connected. In this configuration as well, a concave region 19 is formed at the connection point and a convex region 20 is formed on the flat portion 18, so that three or more regions with different breaking loads in the chewing fracture direction X can be formed. In addition to the hemispherical trapezoid shape, the convex member 17 constituting composition 16 may also be a frustoconical shape, a polygonal frustoconical shape, etc., having a flat portion at the top and a tapered surface.

[0059] Furthermore, a three-dimensional structure having a tapered shape may not have a spherical or tapered surface. As shown in Figures 3(a) and (b), the convex members 22 constituting composition 21 are convex members having a tapered shape that narrows upward in a step-like manner due to the vertical surface 22a and the horizontal surface 22b. Composition 21 has a structure in which multiple convex members 22 are connected. In this configuration as well, a concave region 23 is formed at the connection portion and a convex region 24 is formed at the top Q, so that three or more regions with different breaking loads in the chewing fracture direction X can be formed.

[0060] Furthermore, the convex member 11 may have a three-dimensional structure that tapers downwards in the chewing fracture direction X. Composition 10 may have a structure in which multiple convex members 11, as shown in Figure 1, are connected in an inverted orientation, with the tapered spherical surface facing downwards and the circular, planar bottom surface facing upwards. In such a configuration, three or more regions with different breaking loads in the chewing fracture direction X can be formed, allowing for efficient loading of the chewing muscles while reducing stress on the user during ingestion.

[0061] Furthermore, the convex member 11 may have a three-dimensional structure that tapers both upward and downward in the chewing fracture direction X. As shown in Figures 4(a) and (b), composition 25 has a structure in which two pieces of composition 10, as shown in Figures 1(a) and (b), are glued together vertically so that their bottom surfaces 12 face each other. In this configuration as well, a concave region 26 is formed at the connecting portion and a convex region 27 is formed at the top Q, so that three or more regions with different breaking loads in the chewing fracture direction X can be formed. Note that composition 28 can be placed in the mouth with either the top or bottom facing up.

[0062] Furthermore, the convex member 11 may be a column structure, and may be oriented horizontally such that the axis of the column structure is perpendicular to the chewing fracture direction X. As shown in Figures 5(a) and (b), composition 28 has a structure in which a plurality of cylinders 29 are arranged in parallel and connected so that their axes are perpendicular to the chewing fracture direction X. In this configuration as well, a concave region 30 is formed at the connection point and a convex region 31 is formed at the top, so that three or more regions with different fracture loads in the chewing fracture direction X can be formed. Composition 28 can be placed in the mouth with either the top or bottom facing up.

[0063] The column structure constituting composition 28 may be a semi-cylinder, a triangular prism, or other polygonal prism, in addition to the cylinder shown in Figure 5. The composition 10 may have the same thickness in a planar direction perpendicular to the chewing fracture direction X, provided that there are three or more regions where the fracture load differs in the chewing fracture direction X. Even with such a configuration, it is possible to efficiently apply load to the chewing muscles while alleviating stress on the user.

[0064] Composition 10 is not limited to food applications. For example, it can also be used as a pharmaceutical or quasi-drug. The composition 10 of this disclosure is preferably applied to humans, but may also be applied to other mammals, such as dogs, cats, mice, rats, sheep, horses, cattle, monkeys, etc. Humans to whom the composition 10 of this disclosure is preferably applied include, for example, humans with reduced or suspected oral function; humans with reduced or suspected chewing ability; humans with reduced or suspected masseter muscle strength; humans with reduced or suspected occlusal pressure; humans with reduced or suspected swallowing function; humans with reduced or suspected tongue function; humans with oral frailty or suspected oral frailty; humans with reduced or suspected saliva secretion; humans with dry mouth or suspected dry mouth; humans with reduced or suspected masticatory muscle strength, etc. It may also be applied to healthy individuals for the purpose of maintaining various oral functions. [Examples]

[0065] Next, the embodiments described above will be explained in more detail with reference to examples. It should be noted that the present invention is not limited to the configurations described in the Examples section. <Preparation of Composition> The compositions for each example and comparative example were prepared and tested for breaking load, compressive load, and sensory evaluation.

[0066] Each example and comparative example used the raw materials of Formulation Example 1 shown in Table 1 below, and a gummy composition of a predetermined shape was molded as the composition. The numerical values ​​in Table 1 indicate the content (mass%) per unit of solids in the gummy composition.

[0067] [Table 1] (Comparative Example 1) First, collagen peptides were dissolved in water, then gelatin was added and completely dissolved in a 70°C water bath.

[0068] Next, maltitol and reduced starch syrup were weighed as sugar alcohols, polydextrose as dietary fiber, and pectin as a thickening polysaccharide. The mixture was then heated and concentrated to a Brix of 75-85 to obtain a concentrated sugar solution.

[0069] After cooling the obtained concentrated sugar solution to below 100°C, the gelatin solution prepared as described above was added, along with an acidulant, flavoring, and high-intensity sweetener, and the mixture was completely dissolved in a 70°C water bath. The Brix value of the final gummy liquid was 70-75.

[0070] The gummy liquid was poured into a predetermined silicone mold and dried for 24 to 72 hours to obtain the gummy composition of Comparative Example 1, which had a water activity value of 0.6 to 0.8. The gummy composition of Comparative Example 1, removed from the mold, had a diameter of 24 mm, a height of 5 mm, and a total volume of approximately 1810 ml. 3 This is a flattened cylindrical gummy composition. Table 2 shows the other parameters of the gummy composition of Comparative Example 1.

[0071] (Examples 1-3) Examples 1-3 were manufactured using the same method as Comparative Example 1, except for the shape. Examples 1 to 3 employed a gummy composition 32 in which six hemispherical convex members 11 were connected in a ring shape at equal intervals, as shown in Figures 6(a) and (b). The height (L1) of the convex region 15, the distance (L2) between the tops P of adjacent convex members 11, the height (L3) of the concave region 14, the width (L4) of the concave region 14, and the values ​​of other parameters shown in Figure 6 are as shown in Table 2.

[0072] (Examples 4-6) Examples 4-6 were manufactured using the same method as Comparative Example 1, except for the shape. Examples 4 to 6 employ a gummy composition 33 in which seven hemispherical convex members 11 are connected in a ring shape at equal intervals, as shown in Figures 7(a) and (b). The height (L1) of the convex region 15, the distance (L2) between the tops P of adjacent convex members 11, the height (L3) of the concave region 14, the width (L4) of the concave region 14, and the values ​​of other parameters shown in Figure 7 are as shown in Table 2.

[0073] (Examples 7, 8) Examples 7 and 8 were manufactured using the same method as Comparative Example 1, except for the shape. Examples 7 and 8 employ a gummy composition 34 in which eight hemispherical convex members 11 are connected in a ring shape at equal intervals, as shown in Figures 8(a) and (b). The height (L1) of the convex region 15, the distance (L2) between the tops P of adjacent convex members 11, the height (L3) of the concave region 14, the width (L4) of the concave region 14, and the values ​​of other parameters shown in Figure 8 are as shown in Table 2.

[0074] [Table 2] <Test Example 1: Measurement of Fracture Load> The activity level of the masseter muscle and the physical properties of the fracture load were evaluated using the gummy compositions of each example and comparative example.

[0075] (1) Measurement of masseter muscle activity An electromyograph (Sunstar Corporation) was used. The electromyograph was attached to the masseter muscle, and the muscle activity potential of the masseter muscle was measured when each gummy composition was ingested. The total muscle activity required for chewing when ingesting the gummy composition was then calculated (average value for n=3). In addition, the average total muscle activity per mass (g) of the gummy composition was calculated for each case. The results are shown in Table 3.

[0076] [Table 3] As shown in Table 3, each example demonstrated a higher total muscle activity per unit mass of the gummy composition compared to Comparative Example 1. The shape of each example allows for efficient loading of the masticatory muscles.

[0077] (2) Measurement of breaking load The breaking load (N) of each gummy composition in the examples and comparative examples was measured under the breaking load measurement conditions shown below. The breaking load was measured in the convex region 15 and concave region 14 of the gummy composition in each example (n=3). As shown in Figures 6-8, the breaking load in the concave region 14 was measured along the connecting region of the convex member 11 at portion M1, which includes the thickest apex P in the connecting region. The breaking load in the convex region 15 was measured at portion M2, which includes the thickest top Q of the convex member 11. From the obtained measurement results, the ratio of the breaking load of the convex region 15 to the breaking load of the concave region 14 (breaking load ratio of the convex region / concave region) was determined. The results are shown in Table 4.

[0078] Measuring instrument: Texture analyzer EZ-SX (manufactured by Shimadzu Corporation) Plunger: Wedge-shaped (30mm width, 60° angle) Compression speed: 1 mm / second Compression distance: 100% Sample temperature: The sample was left to stand overnight at 20°C to allow it to acclimate.

[0079] [Table 4] As shown in Table 4, the gummy compositions of each embodiment, which have different breaking loads in the gummy composition, can efficiently apply load to the masticatory muscles.

[0080] <Test Example 2: Measurement of Compression Load> The compressive load of each gummy composition in the examples and comparative examples was measured under the compression load measurement conditions shown below (average value for n=3). The results are shown in Table 5.

[0081] Measuring instrument: TA.XT (manufactured by Eiko Seiki Co., Ltd.) Plunger: P75 (Large Disc) Compression speed: 1 mm / second Compression distance: 60% indentation Sample temperature: The sample was left to stand overnight at 20°C to allow it to acclimate.

[0082] [Table 5] As shown in Table 5, each example showed a lower compressive load value compared to Comparative Example 1, suggesting that its physical strength was weaker than that of Comparative Example 1. The gummy compositions of each example can alleviate user stress compared to the gummy composition of Comparative Example 1.

[0083] <Test Example 3: Sensory Evaluation> Panelists conducted sensory evaluations of the pleasant texture of each gummy composition from the Examples and Comparative Example 1, based on the following criteria. The definition of pleasant texture was based on the feeling of comfort and satisfaction experienced during chewing.

[0084] Evaluation method: VAS method with a 6-point scale from 0 to 5. Evaluation criteria: A score of 2 or less was rated as unpleasant, a score of 3 or more but less than 4 was rated as pleasant, and a score of 4 or more was rated as more pleasant. The average score was calculated (n=5). The results are shown in Table 6.

[0085] [Table 6] As shown in Table 6, each example was confirmed to have a more pleasant texture compared to Comparative Example 1. It was confirmed that gummy compositions having different breaking loads in a single shape can reduce stress and burden on the consumer.

[0086] Next, the technical concepts that can be understood from the above embodiments and alternative examples are described below. (a) The composition having a total compressive load of 45,000 g or less. [Explanation of Symbols]

[0087] 10,16,21,25,28...composition 11, 17, 22… Convex members 14,19,23,26,30…Concave area 15,20,24,27,31...convex area 32, 33, 34… Gummy composition X... Direction of chewing and fracture L1...Height of the convex region L2... Distance between points on the top of the head L3...Height of the concave region L4...Width of the concave region in the horizontal direction

Claims

1. A composition having three or more regions in a planar direction perpendicular to the chewing fracture direction in which the fracture load in the chewing fracture direction is different, The composition contains gelatin and / or thickening polysaccharides and water. The regions with different breaking loads include concave and convex regions of different thicknesses, and there are two or more convex regions, and in two adjacent convex regions, the horizontal distance between the tops of the convex regions is 12 mm or less. The height of the aforementioned recessed area is 8 mm or less. A composition in which the ratio of the minimum breaking load to the maximum breaking load in different regions is 1:1.1 to 2, and the minimum breaking load is 50 N or more and 250 N or less, and the maximum breaking load is 110 N or more and 350 N or less.

2. A composition having three or more regions in a planar direction perpendicular to the chewing fracture direction in which the fracture load in the chewing fracture direction is different, The composition contains gelatin and / or thickening polysaccharides and water. The region with different breaking loads includes a concave region and a convex region with different thicknesses, the concave region is a connecting region of two adjacent convex regions, and the horizontal width of the concave region is 14 mm or less. The height of the aforementioned recessed area is 8 mm or less. A composition in which the ratio of the minimum breaking load to the maximum breaking load in different regions is 1:1.1 to 2, and the minimum breaking load is 50 N or more and 250 N or less, and the maximum breaking load is 110 N or more and 350 N or less.

3. A composition having three or more regions in a planar direction perpendicular to the chewing fracture direction in which the fracture load in the chewing fracture direction is different, The composition contains gelatin and / or thickening polysaccharides and water. The regions with different breaking loads include concave and convex regions of different thicknesses, and there are two or more convex regions, and in two adjacent convex regions, the horizontal distance between the tops of the convex regions is 12 mm or less. The ratio of the thickness in the concave region to the thickness in the convex region is 1:1.2 or greater. A composition in which the ratio of the minimum breaking load to the maximum breaking load in different regions is 1:1.1 to 2, and the minimum breaking load is 50 N or more and 250 N or less, and the maximum breaking load is 110 N or more and 350 N or less.

4. A composition having three or more regions in a planar direction perpendicular to the chewing fracture direction in which the fracture load in the chewing fracture direction is different, The composition contains gelatin and / or thickening polysaccharides and water. The region with different breaking loads includes a concave region and a convex region with different thicknesses, the concave region is a connecting region of two adjacent convex regions, and the horizontal width of the concave region is 14 mm or less. The ratio of the thickness in the concave region to the thickness in the convex region is 1:1.2 or greater. A composition in which the ratio of the minimum breaking load to the maximum breaking load in different regions is 1:1.1 to 2, and the minimum breaking load is 50 N or more and 250 N or less, and the maximum breaking load is 110 N or more and 350 N or less.

5. The composition according to any one of claims 1 to 4, wherein a plurality of three-dimensional structures having a tapered shape in direction toward at least one of the chewing fracture directions are connected in a planar direction perpendicular to the chewing fracture direction, and the concave region is formed in the connected portion.

6. The composition according to claim 1 or 2, wherein the ratio of the thickness in the concave region to the thickness in the convex region is 1:1.1 to 4.

7. The composition according to claim 3 or 4, wherein the ratio of the thickness in the concave region to the thickness in the convex region is 1:1.2 to 4.

8. A composition according to any one of claims 1 to 4, used for improving or maintaining oral function.

9. The composition is a gummy composition as described in any one of claims 1 to 4.

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