JP2017060423A - Mastication inducing food product, method for increasing mastication frequency - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel food product capable of facilitating mastication, and increasing a mastication frequency.SOLUTION: There is provided a mastication inducing food product capable of increasing a mastication frequency when being eaten. The mastication inducing food product contains a first raw material satisfying (a), (b) and (c) in a measurement result using a texture analyzer, and a second raw material satisfying (d) in the measurement result using the texture analyzer.SELECTED DRAWING: None

Description

  The present invention relates to a food that increases the number of times of chewing when eaten, and particularly relates to a food that can be easily chewed and can increase the number of times of chewing.

  It is known that by increasing the number of times of chewing food (number of mastications) when eating, it can contribute to oral environment improvement and prevention of lifestyle-related diseases. In addition, it is said that mastication stimulates the brain and activates its function, resulting in the prevention of dementia.

  Therefore, for the purpose of maintaining and recovering health by increasing the number of chewing cycles, gummy candy and chewing gum prepared with a predetermined hardness and cohesiveness have been proposed. Also, functional chewing foods that are obtained by kneading wheat gluten, gliadin fractions, etc. in a water-containing state and molding this, have a longer chewing time than gummi confectionery, and are edible unlike gums etc. Has also been proposed (Patent Document 1).

JP 2006-109751 A

It is widely known that increasing the number of chewing cycles for improving the oral environment is beneficial to many generations. There are many elderly people who are difficult to do.
On the other hand, foods that have been proposed for the purpose of increasing the number of chewing cycles so far are mainly foods with a certain hardness and cohesion as described above, and foods that are relatively easy to chew themselves There was no report about the increase in the number of chewing times.

  This invention is made | formed based on such a situation, and it aims at providing the novel foodstuff which can be chewed easily and can also increase the frequency | count of chewing.

  Hardness, size, compression rate, etc. have been known as food textures that regulate the number of chewing cycles. Among them, the harder the hardness, the greater the number of chewing cycles, and the larger the size / compression ratio or the higher the cohesiveness (shrinking when chewed) is said to have an effect of increasing chewing. The

  On the other hand, the present inventor has made a different point of view from the conventional one, and has focused on increasing the number of chewing times when eating in foods that are easy to chew. And if the food contains a material that provides a predetermined texture, specifically a texture that can be expressed as bubble wrap when chewed together with a relatively soft material, only the above-mentioned relatively soft material is included. As a result, it was found that further chewing can be induced and the number of chewing times can be increased as compared with the case of eating, and the present invention has been completed.

The gist of the present invention is as follows.
[1] A chewing-inducing food capable of increasing the number of chewing times when eaten,
A first material that satisfies the following (a), (b), and (c) in a measurement result using a texture analyzer;
A mastication-inducing food comprising a second material that satisfies the following (d) in the measurement result using a texture analyzer.
(A): The maximum additional load before the first break is 2.5 to 5300 g and the load after the break is 0.1 to 3520 g.
(B): The ratio of the maximum additional load before the first break and the load after the break is 0 to 67%.
(C): Time required for 10 g change at break when compressing at 1 mm / second is 0.1 to 260 milliseconds (d): Maximum load until compression is 150 g to 500 g

[2] The chewing induction food according to [1], wherein the first material satisfies the following (a1) and (c1).
(A1): The maximum additional load before the first break is 2.5 g to 1100 g and the load after the break is 0.1 to 710 g.
(C1): Time required for 10 g change at break is 0.1 to 72 milliseconds

[3] The first material has one or more capsule structure parts in which the liquid component and / or the solid component contained are covered by an outer shell, and the outer shell of the capsule structure part is The mastication-inducing food according to [1] or [2], which is broken by mastication.

[4] The mastication-inducing food according to any one of [1] to [3], which is a mixture including the first material and the second material.

[5] The method includes including the first material and the second material in food, with a ratio of the first material to at least 23 parts by mass with respect to 100 parts by mass of the second material. The manufacturing method of the chewing induction food as described.

[6] A method of increasing the number of chewing times when eating, including ingesting the food according to any one of [1] to [4].

  ADVANTAGE OF THE INVENTION According to this invention, the novel foodstuff which can be chewed easily and can also increase the frequency | count of chewing can be provided.

It is a graph which shows the relationship between the foodstuff of Example 11, 12 and the increase rate of the number of chewing. It is a graph which shows the relationship between the foodstuff of Example 13, 14 and the increase rate of the number of chewing.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a mastication-inducing food that can increase the number of chewing times when eaten (hereinafter also simply referred to as food according to the present embodiment), and the following (a) in the measurement results using a texture analyzer , (B), and (c), and a second material that satisfies the following (d) in the measurement result using the texture analyzer.
(A): The maximum additional load A before the first break is 2.5 to 5300 g and the load B after the break is 0.1 to 3520 g (preferably A: 2.5 g to 1100 g and B: 0.1 to 710 g).
(B): The ratio of the maximum additional load before the first break and the load after the break ((B / A) × 100) is 0 to 67%.
(C): Time required for 10 g change at break when compressing at 1 mm / second is 0.1 to 260 milliseconds (preferably 0.1 to 72 milliseconds)
(D): Maximum load until compression is 150g or more and 500g or less

Here, in this specification, the maximum additional load before the first break is a peak appearing at the earliest time in a food material having a load peak consisting of two or more before being 90% compressed using a texture analyzer. The maximum load value. In addition, the said load value is a product of the coefficient calculated | required by remove | dividing the diameter of the plunger of a texture analyzer from the magnitude | size of a foodstuff, and a measured value, and means the load value per unit length.
Moreover, the load after a break means the minimum load value brought about in the additional load fall by a 1st break. The load value is also a product of a coefficient obtained by dividing the size of the food material by the diameter of the texture analyzer plunger and the actually measured value, and indicates the load value per unit length.
The time required for 10 g change at break when compressing at 1 mm / second is the time from the time T1max for providing the maximum additional load before the first break to the time T1 min for bringing the load after the break, and the load generated therebetween Value obtained by change: That is, (T1min−T1max) × 10 / (maximum additional load before first break−load after break).

  In the present specification, the maximum load until compression refers to the maximum load in a food material having only one load peak in 90% compression using a texture analyzer.

The measurement using a texture analyzer can be performed as follows, for example.
The compressive stress of the substance is measured by linear motion using a texture analyzer (for example, TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)). What is necessary is to measure the load value when a φ5 mm cylindrical plunger is pushed to 90% of the sample thickness at a speed of 1 mm / sec. The load value can be expressed by a value (g) obtained by multiplying the measured value by a coefficient (V) obtained by dividing the diameter or length of the sample by the plunger diameter.

  In this embodiment, as long as (a), (b), and (c) are satisfied for the first material and (d) is satisfied for the second material, the first material and the second material are satisfied. There is no particular limitation on the specific material that becomes.

For example, as the first material, cut leaves of caulipa lentillifera (sea grapes), salmon eggs (how much), flying fish eggs (skipper), herring eggs (kazunoko), cod (spotfish) ), And one or more of these may be used.
When using a cod egg, a separated egg may be used, and for example, it may be used in the state of an ovary (tarako) cut to a maximum length of about 0.5 to 1 cm.
Also when using a herring egg, a separated egg may be used, and for example, it may be used in the form of a lump of eggs having a maximum length of about 0.5 to 1 cm.
Here, in the case of using the cut leaves of sea grapes as the first material, from the viewpoint of further increasing the number of chewing cycles, the length of the leaves is the maximum length (the maximum contained in the first material of 1). Length) is preferably about 10-15 cm, more preferably about 2-3 cm. By adjusting the maximum length of the leaf body of the sea grapes to a range of about 2-3 cm, which is more preferable, the range preferable for (a) and (c) is satisfied.
Further, the first material is not limited to a natural material cut and the like, but may be an artificially prepared material as long as (a), (b), and (c) are satisfied.

Here, in the present embodiment, the first material has one or a plurality of capsule structure parts in which the liquid component and / or the solid component contained are covered by the outer shell, The outer shell is preferably broken by mastication from the viewpoint of further increasing the number of mastications.
Here, as a specific configuration in which the first material has the capsule structure portion, in addition to the case where the first material has a capsule-like form as a whole, one or a part of the first material is 1 or The case where it has two or more capsule structure parts is mentioned.
By having the capsule structure part, the taste derived from the inclusion can be felt by chewing, so that the taste change can be enjoyed, and the number of chewing times can be further increased.

Moreover, as a 2nd raw material which concerns on this embodiment, flour products, such as agar, tocorotene, bread prepared so that (d) may be satisfied, etc. can be mentioned, for example.
Specifically, a commercially available powdery, thread-like, or rod-like agar is added to water, and the usual method (although it is not particularly limited, agar 0.2-0.4 parts by mass with respect to 100 parts by mass of water). It can be obtained by dissolving it in, then cooling and solidifying. Further, as a second material such as agar, tokoroten, and bread flour products such as bread, as long as (d) is satisfied, for example, a commercially available product may be used as it is.
Satisfying (d) is preferable because it provides a soft texture but also feels texture when chewed from a food material having a maximum load up to compression of less than 150 g, so that the number of chewing cycles can be increased.

The method for producing the food according to the present embodiment is not particularly limited, and can be appropriately set by those skilled in the art. For example, it may be prepared as a mixture of the first material and the second material.
The ratio of the first material and the second material is not particularly limited and can be appropriately set by those skilled in the art. For example, in manufacturing the food according to the present embodiment, 100 parts by mass of the second material in the food. It is preferable to contain the first material and the second material at a ratio of the first material to at least 23 parts by mass. By setting it within the range, the number of chewing times can be increased as compared with the case of being outside the range.
In addition, although it does not specifically limit about the upper limit of the 1st raw material in the said preferable ratio about a 1st raw material and a 2nd raw material, From a nutritional viewpoint, the 1st raw material with respect to 100 mass parts of 2nd raw materials. It is preferable that it is 130 mass parts or less.

  The form of the food according to the present embodiment is not particularly limited. For example, in addition to the mixture of the first material and the second material obtained as described above, for example, the first material is included in the second material. The form included may be sufficient.

  Moreover, in the foodstuff which concerns on this embodiment, in addition to the 1st, 2nd raw material, you may make it contain another component as long as a subject can be solved. Specific examples of other components include flavorings, seasonings that impart sweetness and acidity to foods, functional components such as vitamins and minerals, and microorganisms such as lactic acid bacteria.

As described above, in the present embodiment, the food is configured using the first material that satisfies (a), (b), and (c) and the second material that satisfies (d). Therefore, it is easy to chew and, when chewed, a texture that can be expressed, for example, as “bubble wrap” is obtained. As a result of the eating sensation of the appetite's desire for mastication, the number of mastications can be increased.
Therefore, according to this embodiment, it is possible to provide a novel food that can be easily chewed and can increase the number of chewing times.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.

[Measurement method using texture analyzer]
Xt plus (manufactured by Eiko Seiki Co., Ltd.) was used as a texture analyzer. In this apparatus, a φ5 mm cylindrical plunger was used and compressed at a compression rate of 1 mm / sec so that the compression rate was 90% of the sample thickness.

[Preparation of first material, etc.]
The leaves of sea grapes, flying fish eggs (flying fish), sea bream eggs (how much), herring eggs (kazunoko), tara eggs (ovary, tarako) were used.
As for the leaves of sea grapes, the granular parts separated from the leaves (maximum length (diameter): 1.5 mm), and the leaf bodies are crushed with two glass plates (sea grape crush), leaves A body (maximum length 2 cm or 10 cm, sea grape assembly) was prepared.
For the eggs of the cod, a single grain (maximum length (diameter): 1-2 mm) was used for the texture analyzer measurement, and the cod eggs were cut into 5 mm lengths for the sensory test.
As for kazunoko, a single grain (maximum length (diameter): 1 mm) was used for the texture analyzer measurement, and a piece of egg cut into 5 mm length was used for the sensory test.
In addition, for the jumper (maximum length (diameter): around 1 mm) and how much (maximum length (diameter): about 5 mm), one grain was used as it was.
Table 1 shows the measurement results of the texture analyzer based on the above-described method.

[Preparation of second material]
Tokoroten (manufactured by Kanetsu Bussan Co., Ltd.) was used as the second material. When the tocorotene was measured using a texture analyzer, the maximum load until compression was 288 g. In Table 1, for reference, the maximum load until compression of jelly 2.5% and jelly 3.0% (commercially available Maruha Nichiro jelly was added to hot water and then cooled and solidified) is also shown. .

[Evaluation of the number of chewing times: Food using the material of the reference example]
The ingredients of Reference Examples 1 to 10 and ponzu soy sauce were mixed in the ratio shown in Table 2 to Tokoroten, which is the second material, to obtain foods of Examples. For each food, the number of chewing cycles until swallowing when the subject (one person) ate was counted. In addition, the time of eating only Tokoroten (Comparative Example 1) was used as a control.
Table 2 shows the results of sensory evaluation on the number of mastications. It means that the sense of increase in the number of chewing was obtained in the order of-, ±, +, ++, +++, +++ (+++ is the highest evaluation, and in foods showing evaluation of ± or more, Comparative Example 1 It was felt that the number of chewing cycles increased more than when eating the shampoo.In addition, it was felt that the number of chewing cycles increased more clearly than when the comparative example 1 was eaten in foods showing evaluations of + or higher) . In addition, a food texture that can be expressed as a bubble wrap can be felt in foods that have an evaluation of ± or higher, and a food texture that can be expressed as a bubble wrap in any food that has a positive or higher evaluation is apparent Was obtained.

  From Table 2, it can be understood that the number of chewing cycles increases in the foods of the examples as compared with the case where only the tocorotene is eaten.

[Evaluation of chewing frequency: Tarako]
Tokoroten (Example 9: 6.5 g, Example 10: 5 g), which is the above-described second material adjusted to the maximum length: 2 cm, was added to the tarako (Example 9: 1.5 g, Example 10) of Reference Example 10. 3 g) and 0.4 ml of ponzu soy sauce were mixed to prepare foods of Examples 9 and 10.
About the foodstuff of Example 9 and 10, the frequency | count of chewing until swallowing when a test subject (1 person) eats was counted.
The results are shown in FIG. In FIG. 1, the number of chewing times when only the same tokoroten used for the manufacture of Examples 9 and 10 is eaten is shown as 100% (Comparative Example 4).
It can be understood that the number of chewing operations is greatly increased by including the octopus. In addition, in the foods of Examples 9 and 10 containing tarako, the texture that can be expressed as bubble wrap was obtained when all were eaten.

[Evaluation of chewing frequency: sea grapes]
1 ml of triple vinegar was mixed with 30 g of Tokoroten, which is the second material described above, adjusted to a maximum length of 2 cm. The obtained mixture was mixed with 4 g of sea grape leaves (Reference Example 12, maximum length: 10 cm) to obtain a food product of Example 11.
Moreover, the foodstuff of Example 12 was obtained by the method similar to Example 11 except having used the leaf body (reference example 11) whose maximum length is 2 cm.
Regarding the foods of Examples 11 and 12, the number of mastication until swallowing when the subjects (2 persons) ate was counted.
The results are shown in FIG. In FIG. 2, the number of chewing times when only the same tokoroten used for the manufacture of Examples 11 and 12 was eaten is shown as 100% (Comparative Example 5).
Inclusion of sea grapes greatly increases the number of chewing times. In particular, inclusion of sea grapes having a maximum length of 2 cm further significantly increases the number of chewing times. In addition, in the foods of Examples 11 and 12 including sea grapes, a texture that can be expressed as bubble wrap when obtained.

Claims (6)

A chewing-inducing food that can increase the number of chewing times when eaten,
A first material that satisfies the following (a), (b), and (c) in a measurement result using a texture analyzer;
A mastication-inducing food comprising a second material that satisfies the following (d) in the measurement result using a texture analyzer.
(A): The maximum additional load before the first break is 2.5 to 5300 g and the load after the break is 0.1 to 3520 g.
(B): The ratio of the maximum additional load before the first break and the load after the break is 0 to 67%.
(C): Time required for 10 g change at break when compressing at 1 mm / second is 0.1 to 260 milliseconds (d): Maximum load until compression is 150 g to 500 g The chewing induction food according to claim 1, wherein the first material satisfies the following (a1) and (c1).
(A1): The maximum additional load before the first break is 2.5 to 1100 g and the load after the break is 0.1 to 710 g.
(C1): 10 g change required time at break is 0.1 to 72 milliseconds   The first material has a capsule structure part in which an encapsulated liquid component and / or solid component is covered by an outer shell, and the outer shell of the capsule structure part is broken by mastication. The chewing induction food according to 2.   The mastication-inducing food product according to any one of claims 1 to 3, wherein the food product is a mixture containing the first material and the second material.   The mastication according to claim 1, further comprising containing the first material and the second material in a food, wherein the ratio of the first material to 100 parts by mass of the second material is at least 23 parts by mass. Method for producing induced food. The method to increase the frequency | count of chewing when eating, including ingesting the foodstuff as described in any one of Claim 1 to 4.

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