JP2008094743A - Ingesting/swallowing ameliorating food - Google Patents
Ingesting/swallowing ameliorating food Download PDFInfo
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本発明は、嚥下機能を向上させるために行なわれる摂食・嚥下訓練に有用な摂食・嚥下改善食品に関する。 The present invention relates to a food for improving eating and swallowing useful for eating and swallowing training performed to improve a swallowing function.
高齢化社会の到来に伴い、脳卒中などの後遺症による嚥下障害患者が急増している。嚥下障害患者は、本来日常的な営みであるべき「食べること」に障害を有し、その楽しみを喪失するばかりではなく、脱水、低栄養、窒息といった重篤な結果を招く危険性を孕んでいる。とりわけ、嚥下機能に障害があると、食べ物を口に入れても直ぐには嚥下反射が起こらず一定時間食べ物が口腔内や咽頭に滞留してしまうという症状が観察され、このような症状によって食べ物が誤って気管に入ってしまう「誤嚥」を起こしやすくなる。そして、これを繰り返す結果、誤嚥性肺炎を発症するケースが非常に多い。 With the arrival of an aging society, the number of patients with dysphagia due to sequelae such as stroke is increasing rapidly. Patients with dysphagia have difficulties in eating, which should be their daily routine, and not only lose their enjoyment, but also have the risk of serious consequences such as dehydration, malnutrition, and suffocation. Yes. In particular, if the swallowing function is impaired, there is a symptom that the swallowing reflex does not occur immediately after the food is put into the mouth and the food stays in the mouth or pharynx for a certain period of time. It becomes easy to cause "aspiration" that accidentally enters the trachea. And as a result of repeating this, there are very many cases of developing aspiration pneumonia.
このような背景から、臨床現場では嚥下機能を向上させるための様々な訓練がなされている。現在、嚥下障害患者の嚥下機能を向上させるために実施されている摂食・嚥下訓練は、飲食物を用いずに行う「間接訓練（基礎訓練）」と実際に飲食物を使用する「直接訓練」とに分けられる。前者の具体例としては、咽頭粘膜の知覚受容体を咽頭鏡や綿棒などで刺激して嚥下反射を誘発する訓練などがあり、食べ物を用いないので、訓練中の誤嚥や窒息による危険性が低く比較的安全に実施できるという利点がある。一方、後者の「直接訓練」は、実際に飲み物や食べ物を使用するので誤嚥の危険性が存在するものの、得られる訓練効果は大きく、また、摂食できるようになるまでに必ず通過しなければならない訓練であることから、一定の安全性が確保される患者に対して実施されている。 Against this background, various exercises for improving the swallowing function are performed in the clinical field. Currently, ingestion and swallowing training to improve the swallowing function of patients with dysphagia includes “indirect training (basic training)” that does not use food and drink, and “direct training that actually uses food and drink. ”. Specific examples of the former include training to stimulate the sensory receptors of the pharyngeal mucosa with a laryngoscope or cotton swab to induce swallowing reflexes, and because food is not used, there is a risk of aspiration or asphyxia during training. It has the advantage of being low and relatively safe to implement. On the other hand, although the latter “direct training” actually uses drinks and food, there is a risk of aspiration, but the resulting training effect is great and must be passed before it can be eaten. Because it is an inevitable training, it is conducted for patients whose safety is ensured.
従来、嚥下機能を改善するための直接訓練には、通常、少量の冷却飲用水や、例えば、食しやすい形態（とろみ状、ゼリー状、ムース状、ペースト状などの形態）の食べ物などが使用されていたが、それらは形態や温度を嚥下しやすいように工夫しただけであり、積極的に嚥下反射を促すものではなかった。 Traditionally, direct training to improve swallowing function usually uses a small amount of cold drinking water or food that is easy to eat (thick, jelly, mousse, paste, etc.). However, they were only devised to make it easy to swallow form and temperature, and did not actively promote swallowing reflexes.
これまでに、飲食物に嚥下反射を誘発することのできる物質を含有させて、嚥下機能を向上させることが提案されている。嚥下反射を誘発しうる物質としては、具体的には、例えば、ポリフェノールを有効成分とする嚥下障害改善剤（特許文献１参照）や、ブラックペッパー精油の揮発成分を有効成分とする嚥下障害改善剤（特許文献２参照）や、サブスタンスＰ分泌促進作用物質に、アンジオテンシン変換酵素阻害作用物質もしくはサブスタンスＰ分解阻害作用物質および／またはドーパミン分泌促進作用物質を配合してなる嚥下反射障害改善用組成物（特許文献３参照）が提案されている。 So far, it has been proposed to improve the swallowing function by containing a substance capable of inducing a swallowing reflex in food and drink. Specific examples of substances that can induce swallowing reflex include, for example, a dysphagia improving agent containing polyphenol as an active ingredient (see Patent Document 1) and a dysphagia improving agent containing a volatile component of black pepper essential oil as an active ingredient. (Refer to Patent Document 2) or a composition for improving swallowing reflex disorder, comprising a substance P secretion promoting substance and an angiotensin converting enzyme inhibitory substance or substance P degradation inhibiting substance and / or a dopamine secretion promoting substance ( Patent Document 3) has been proposed.
しかしながら、前述した特許文献１〜３で開示されている嚥下反射を促す物質は、いずれも嚥下機能改善効果は期待できるものの、副作用が懸念されたり、嗜好性の点で刺激が強いなど、患者によっては摂取が難しい場合があった。例えば、特許文献３に記載のアンジオテンシン変換酵素阻害作用物質は降圧剤の１種であるため、通常血圧や低血圧の患者に対する投与は憚られるし、特許文献２に記載のブラックペッパー精油はスパイシーで刺激が強いものであるので、患者の嗜好によっては摂取が難しい場合がある。 However, although the substances that promote swallowing reflex disclosed in Patent Documents 1 to 3 described above can all be expected to have an effect of improving swallowing function, there are concerns about side effects, strong stimulation in terms of palatability, etc. May be difficult to ingest. For example, since the angiotensin converting enzyme inhibitory agent described in Patent Document 3 is a kind of antihypertensive agent, it is usually administered to patients with blood pressure or hypotension, and the black pepper essential oil described in Patent Document 2 is spicy. Since it is highly irritating, it may be difficult to take depending on the patient's preference.
そこで、本発明の課題は、安全で嗜好性に影響されることが少なく幅広い患者に適用できる可能性をもち、嚥下反射の惹起性を改善し、嚥下機能の回復を促進する、摂食・嚥下改善食品を提供することである。 Therefore, the problem of the present invention is that it is safe and is not affected by palatability and can be applied to a wide range of patients, improves the inducing of swallowing reflex, and promotes the recovery of swallowing function. It is to provide improved food.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、これまで清涼化剤や防腐効果増強剤などとして知られており、嗜好的に幅広い人に好感を持たれやすいメントールに着目し、このメントールが、その刺激により嚥下障害患者の嚥下反射の惹起性を改善し、嚥下機能の回復を促すのに有効である、という新たな事実を見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have so far been known as a cooling agent, an antiseptic effect enhancer and the like, and focus on menthol, which is liable to be favored by a wide range of people. However, the present inventors have found a new fact that this menthol is effective in improving the inducing property of swallowing reflex in patients with dysphagia and promoting the recovery of swallowing function by the stimulation, and has completed the present invention.
すなわち、本発明の摂食・嚥下改善食品は、以下の構成からなる。
（１）１×１０-6〜１×１０-1Ｍのメントールを含有する、ことを特徴とする摂食・嚥下改善食品。
（２）１×１０-3〜１×１０-1Ｍのメントールを含有する前記（１）記載の摂食・嚥下改善食品。
（３）メントールが合成されたメントールである前記（１）または（２）に記載の摂食・嚥下改善食品。
（４）粉末状、液状、ゼリー状、ムース状、ペースト状、とろみ状およびシロップ状から選ばれる形態である前記（１）〜（３）のいずれかに記載の摂食・嚥下改善食品。
（５）冷却して摂取される前記（１）〜（４）のいずれかに記載の摂食・嚥下改善食品。
（６）摂食・嚥下障害を改善するための訓練に用いられる前記（１）〜（５）のいずれかに記載の摂食・嚥下改善食品。
That is, the food for improving eating and swallowing according to the present invention has the following configuration.
(1) A food for improving eating and swallowing characterized by containing 1 × 10 −6 to 1 × 10 −1 M menthol.
(2) The food for improving eating and swallowing according to the above (1), which contains 1 × 10 −3 to 1 × 10 −1 M menthol.
(3) The food for improving eating and swallowing according to (1) or (2), wherein the menthol is a synthesized menthol.
(4) The eating / swallowing improvement food according to any one of (1) to (3), wherein the food is in a form selected from powder, liquid, jelly, mousse, paste, thick and syrup.
(5) The food for improving eating and swallowing according to any one of (1) to (4), which is taken in by cooling.
(6) The food for improving eating / swallowing according to any one of (1) to (5), which is used for training for improving eating / swallowing disorders.
なお、メントールを清涼化剤や防腐効果補強剤として用いた例として、１）特開２００３−９５９８１号公報には、樹脂製剤であるコレスチミド、ポリカルボフィルおよびその塩類からなる群より選ばれる１種と清涼化剤であるメントールを含有する医薬組成物が、２）国際公開第０１／０６６０８３号パンフレットには、カラギーナン、糖アルコール、ソルビン酸および防腐効果増強剤としてのメントールを配合してなるｐＨが４〜９の経口用ゲル製剤が、それぞれ提案されている。 In addition, as an example using menthol as a refreshing agent or antiseptic effect reinforcing agent, 1) Japanese Patent Application Laid-Open No. 2003-95981 discloses one type selected from the group consisting of colestimide, polycarbophil, and salts thereof, which are resin preparations And a menthol containing menthol as a refreshing agent, 2) In the international publication 01/066083 pamphlet, carrageenan, sugar alcohol, sorbic acid and menthol as an antiseptic effect enhancer have a pH of 4-9 oral gel formulations have been proposed, respectively.
前記１）は、服用量の多さや化学的な膨潤によって服用しにくい薬剤に対して清涼化剤であるメントールを配合することにより、服用時の嚥下困難感を和らげ、服用しやすくしたものである。したがって、その形態は、錠剤、カプセル剤、顆粒剤といった一般に薬剤に採用される形態となっており、嚥下障害患者の嚥下機能回復訓練には適さない。また、前記２）では、メントールは、ソルビン酸などの防腐剤とともに防腐効果補強剤として配合されている。つまり、前記１）、２）いずれの場合も、嚥下障害時の嚥下反射機構への効果は全く意図されておらず、本発明とは明らかに目的が異なっている。 In the above 1), menthol, a refreshing agent, is blended with a drug that is difficult to take due to a large dose or chemical swelling, so that the difficulty of swallowing is eased during taking and it is easy to take. . Therefore, the form is a form generally adopted for drugs such as tablets, capsules and granules, and is not suitable for dysphagia recovery training for patients with dysphagia. Moreover, in said 2), menthol is mix | blended as antiseptic effect reinforcement with antiseptics, such as sorbic acid. That is, in both cases 1) and 2), the effect on the swallowing reflex mechanism at the time of dysphagia is not intended at all, and the purpose is clearly different from the present invention.
本発明の摂食・嚥下改善食品を用いて摂食・嚥下障害を改善するための訓練（直接訓練）を行うことにより、嚥下反射の惹起性を改善し、嚥下機能の回復を促進することができる。そして、これにより、肺炎等の原因となる誤嚥のリスクを軽減することができる。また、本発明の摂食・嚥下改善食品は、安全で嗜好性に影響されることが少なく幅広い嚥下障害患者に適用することができる、という効果がある。 By performing training (direct training) for improving eating and dysphagia using the food for improving eating and swallowing of the present invention, it is possible to improve the inducing property of swallowing reflex and promote the recovery of swallowing function it can. Thereby, the risk of aspiration that causes pneumonia and the like can be reduced. In addition, the food for improving eating and swallowing of the present invention has an effect that it is safe and is not influenced by palatability and can be applied to a wide range of patients with dysphagia.
本発明の摂食・嚥下改善食品は、１×１０-6〜１×１０-1Ｍ、好ましくは１×１０-3〜１×１０-1Ｍのメントールを含有する。これにより、嚥下反射の惹起性を改善し、嚥下機能の回復を促進することができる。メントールの濃度が前記範囲よりも低すぎると、嚥下反射の惹起性を改善するという効果が不充分になり、一方、メントールの濃度が前記範囲よりも高すぎると、臭気や刺激（ハッカ臭など）が強すぎて食に適さなくなったり、溶解させることが困難なため均一な食品にすることが難しくなる傾向がある。 The food for improving eating and swallowing of the present invention contains menthol of 1 × 10 −6 to 1 × 10 −1 M, preferably 1 × 10 −3 to 1 × 10 −1 M. Thereby, the inducing property of the swallowing reflex can be improved and the recovery of the swallowing function can be promoted. If the concentration of menthol is too lower than the above range, the effect of improving the inducing property of swallowing reflex will be insufficient. On the other hand, if the concentration of menthol is too high than the above range, odor or irritation (such as mint smell) Tends to be too strong to be suitable for food or difficult to dissolve, making it difficult to produce uniform foods.
メントールは、環式モノテルペンもしくはアルコールの１種であり、ｐ−メンタン−３−オールとも称される。メントールにはいくつかのジアステレオマー、鏡像異性体があるが、本発明においては特にそれらを区別する必要はなく、それらが単離されたものであってもよいし、混合物であってもよい。最も一般的で好ましいメントールとしては、下記式に示す構造を有するｌ−メントールが挙げられる。 Menthol is one of cyclic monoterpenes or alcohols and is also called p-menthan-3-ol. Although menthol has several diastereomers and enantiomers, it is not necessary to distinguish them in the present invention, and they may be isolated or a mixture. . The most common and preferred menthol includes l-menthol having a structure represented by the following formula.
メントールとしては、公知の手法で合成されたメントールを用いてもよいし、例えば、ペパーミント、スペアミント、オレンジミント、アップルミント等の各種ミントやハッカなどメントールを多く含有する天然物、それらからの抽出物を用いてもよい。中でも特に、合成されたメントールが、含量の調整が容易であり、しかもコスト的にも有利である点で好ましい。 As menthol, menthol synthesized by a known method may be used, for example, natural products containing many menthols such as peppermint, spearmint, orange mint, apple mint, and other mint and mint, and extracts from them. May be used. Among these, synthesized menthol is particularly preferable because it is easy to adjust the content and is advantageous in terms of cost.
本発明の摂食・嚥下改善食品の形態は、食品の種類等に応じて異なるが、好ましい形態は、粉末状、液状、ゼリー状、ムース状、ペースト状、とろみ状およびシロップ状から選ばれる形態であり、これらの中でも特にゼリー状が好ましい。粉末状の場合には、例えば、液体にとろみをつけるためのとろみ剤（粉末）として用い、液体に混ぜてとろみを付けたときに所定の濃度のメントールが含まれるようにすればよい。 The form of the food for improving eating and swallowing of the present invention varies depending on the type of food, etc., but the preferred form is a form selected from powder, liquid, jelly, mousse, paste, thick and syrup Among these, a jelly shape is particularly preferable. In the case of powder, for example, it may be used as a thickening agent (powder) for thickening the liquid so that menthol having a predetermined concentration is included when the liquid is mixed and thickened.
本発明の摂食・嚥下改善食品は、冷却して使用されることが好ましい。具体的には、０〜２０℃、好ましくは１０℃以下に冷却された状態で摂取されることが望ましい。 The food for improving eating / swallowing of the present invention is preferably used after being cooled. Specifically, it is desirable to take in a state cooled to 0 to 20 ° C., preferably 10 ° C. or less.
本発明の摂食・嚥下改善食品の具体例としては、例えば、スープ、飲料、流動食など、流動性がある食品やあまり咀嚼力を必要としない食品が挙げられる。
本発明の摂食・嚥下改善食品の好ましい態様の一例として、例えば、水にメントールを溶解させたものをゲル化剤で固めたゼリー状物が挙げられる。ここで用いられるゲル化剤としては、例えば、寒天、カラギーナン、キサンタンガム、グアーガム等が挙げられる。また、所望に応じて、より食しやすくするため、メントール、水、ゲル化剤のほかに、各種果汁、砂糖、甘味料等の糖質を加えたり、ハーブティーのような風味の強い茶などを加えたりすることもできる。
Specific examples of the food for improving eating and swallowing of the present invention include foods having fluidity such as soups, beverages, and liquid foods, and foods that do not require much chewing ability.
As an example of the preferable aspect of the food for improving eating / swallowing of the present invention, for example, a jelly-like product obtained by solidifying menthol in water with a gelling agent can be mentioned. Examples of the gelling agent used here include agar, carrageenan, xanthan gum, and guar gum. In addition to menthol, water, gelling agents, sugars such as various fruit juices, sugars, sweeteners, and other flavorful teas such as herbal teas are added to make it easier to eat. You can also add.
本発明の摂食・嚥下改善食品は、摂食・嚥下障害を改善するための直接訓練に有用であり、訓練食として好適に用いられるものである。本発明の摂食・嚥下改善食品を用いれば、嚥下反射の惹起性を改善し、嚥下機能の回復を促進することができるので、訓練中に誤嚥を起こすリスクが軽減されるとともに、大きな訓練効果を得ることができる。
また、本発明の摂食・嚥下改善食品は、前記訓練食として用いる以外にも、例えば、訓練によってある程度の嚥下機能を回復した場合などに嚥下障害患者が摂る食事あるいは補助食品等としても好適に用いることができる。
The food for improving eating / swallowing of the present invention is useful for direct training for improving eating / swallowing disorders and is preferably used as a training food. By using the food for improving eating and swallowing of the present invention, it is possible to improve the inducing property of swallowing reflex and promote the recovery of swallowing function, thus reducing the risk of causing aspiration during training and large training. An effect can be obtained.
Further, the food for improving eating and swallowing according to the present invention is suitable not only as the above-mentioned training meal, but also as a meal or a supplementary food or the like taken by a patient with dysphagia when, for example, a certain degree of swallowing function is recovered by training. Can be used.
以下、実施例（試験例）を挙げて本発明を詳細に説明するが、本発明は以下の実施例のみに限定されるものではない。
（試験例）
室温の蒸留水と、ｌ−メントールを蒸留水に投入しソニケーターで溶解させることにより調製した濃度の異なる３種類のメントール溶液（濃度：１×１０-4Ｍ、１×１０-3Ｍ、１×１０-2Ｍ）と、氷冷した蒸留水（冷水）とをそれぞれ試験液とし、試験液ごとに、１ｍＬを１４人の嚥下障害患者（８８±３歳）の咽頭に経鼻カテーテルによって注入し、嚥下反応を開始するまでの時間、すなわち嚥下反射潜時（ＬＴＳＲ：ｌａｔｅｎｃｙ ｔｉｍｅ ｏｆ ｓｗａｌｌｏｗｉｎｇ ｒｅｆｌｅｘ)を測定し、平均ＬＴＳＲを算出した。結果を表１に示す。なお、いずれも信頼区間は９５％であった。
Hereinafter, although an example (test example) is given and the present invention is explained in detail, the present invention is not limited only to the following examples.
(Test example)
Three types of menthol solutions with different concentrations (concentration: 1 × 10 −4 M, 1 × 10 −3 M, 1 ×) prepared by adding distilled water at room temperature and l-menthol into distilled water and dissolving with a sonicator. 10 -2 M) and ice-cooled distilled water (cold water) are used as test solutions, and 1 mL of each test solution is injected into the pharynx of 14 patients with dysphagia (88 ± 3 years old) with a nasal catheter. The time until the start of swallowing reaction, that is, the latency of swallowing reflex (LTSR) was measured, and the average LTSR was calculated. The results are shown in Table 1. In all cases, the confidence interval was 95%.
表１から、室温の蒸留水を注入した時のＬＴＳＲが１３．８秒であるのに対し、ｌ−メントールを添加することにより濃度依存的にＬＴＳＲが短縮されることが明らかであった。また、冷水でも有意にＬＴＳＲを縮めることができるが、その効果は１０-4Ｍメントール溶液と同等であることが判った。 From Table 1, it was clear that the LTSR was 13.8 seconds when distilled water at room temperature was injected, whereas the LTSR was shortened in a concentration-dependent manner by adding l-menthol. Moreover, although LTSR can be shortened significantly also with cold water, it turned out that the effect is equivalent to a 10 < -4 > M menthol solution.
（実施例１）
常温の水６００ｇに、ｌ−メントール（高砂香料工業（株）製）１．５６ｇおよびキシリトール（タマ生化学（株）製）１７０ｇを加え、さらに寒天（伊那食品工業（株）製）４．５ｇおよびキシリトール（タマ生化学（株）製）３０ｇの混合物を加えて撹拌し、分散させた。この分散液に水を加えて正確に１ｋｇとし、カップ容器に充填し、シール後、９５℃で２０分間加熱殺菌して、ゼリー状の本発明の摂食・嚥下改善食品を得た。
(Example 1)
To 600 g of room temperature water, 1.56 g of l-menthol (manufactured by Takasago International Corporation) and 170 g of xylitol (manufactured by Tama Seikagaku) are added, and 4.5 g of agar (manufactured by Ina Food Industry Co., Ltd.) Then, a mixture of 30 g of xylitol (manufactured by Tama Seikagaku Co., Ltd.) was added, stirred and dispersed. Water was added to this dispersion to make exactly 1 kg, filled into a cup container, sealed, and heat sterilized at 95 ° C. for 20 minutes to obtain a jelly-like food for improving eating and swallowing of the present invention.
（実施例２）
デキストリン（松谷化学工業（株）製）４ｋｇとキサンタンガム（ＭＲＣポリサッカライド（株）製）1ｋｇとを流動層造粒機に投入し、吸気温度９０℃、排気温度５５℃に設定した中で混合した。次いで、品温が排気温度に達した後に、精製水約２００ｇをスプレーしながら造粒を行った。乾燥後、得られた造粒品に、ｌ−メントール（高砂香料工業（株）製）３００ｇを均一に混合して、粉末状の本発明の摂食・嚥下改善食品を得た。
(Example 2)
4 kg of dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) and 1 kg of xanthan gum (manufactured by MRC Polysaccharide Co., Ltd.) were put into a fluidized bed granulator and mixed in an intake air temperature of 90 ° C. and an exhaust temperature of 55 ° C. . Next, after the product temperature reached the exhaust temperature, granulation was performed while spraying about 200 g of purified water. After drying, 300 g of l-menthol (manufactured by Takasago Fragrance Co., Ltd.) was uniformly mixed with the obtained granulated product to obtain a powdery food for improving eating and swallowing of the present invention.
Claims (6)
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| WO2013171252A1 (en) * | 2012-05-16 | 2013-11-21 | Chardon Group B.V. | Means to facilitate food intake and food retention |
| WO2014181724A1 (en) * | 2013-05-10 | 2014-11-13 | 国立大学法人徳島大学 | Dysphagia therapeutic agent |
| JP2014224133A (en) * | 2009-01-15 | 2014-12-04 | ネステク ソシエテ アノニム | Method of diagnosing and treating dysphagia |
| JP2015019658A (en) * | 2013-07-24 | 2015-02-02 | 三栄源エフ・エフ・アイ株式会社 | Gelatinous food and drink products having effect for facilitating deglutition |
| JP2016141642A (en) * | 2015-01-30 | 2016-08-08 | 三栄源エフ・エフ・アイ株式会社 | Swallowing reflex promoter and adhesive paste formulation for food and drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014224133A (en) * | 2009-01-15 | 2014-12-04 | ネステク ソシエテ アノニム | Method of diagnosing and treating dysphagia |
| WO2013171252A1 (en) * | 2012-05-16 | 2013-11-21 | Chardon Group B.V. | Means to facilitate food intake and food retention |
| US20150133502A1 (en) * | 2012-05-16 | 2015-05-14 | Chardon Group B.V. | Means to facilitate food intake and food retention |
| EP3409271A1 (en) * | 2012-05-16 | 2018-12-05 | Orexa B.V. | Means to facilitate food intake and food retention |
| US10828272B2 (en) * | 2012-05-16 | 2020-11-10 | Chardon Group B.V. | Means to facilitate food intake and food retention |
| WO2014181724A1 (en) * | 2013-05-10 | 2014-11-13 | 国立大学法人徳島大学 | Dysphagia therapeutic agent |
| JPWO2014181724A1 (en) * | 2013-05-10 | 2017-02-23 | 国立大学法人徳島大学 | Drugs for dysphagia |
| JP2015019658A (en) * | 2013-07-24 | 2015-02-02 | 三栄源エフ・エフ・アイ株式会社 | Gelatinous food and drink products having effect for facilitating deglutition |
| JP2016141642A (en) * | 2015-01-30 | 2016-08-08 | 三栄源エフ・エフ・アイ株式会社 | Swallowing reflex promoter and adhesive paste formulation for food and drink |
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