JP2017104465A - Evaluation method of ingesta deglutition sensation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for objectively evaluating a deglutition sensation of an ingesta.SOLUTION: There is provided a method for evaluating a deglutition sensation of an ingesta, comprising following (A)-(C) steps: (A) a step for bringing a larynx bending sensor 2 for converting a bending ratio into an electric resistance, into contact with a skin surface and fixing the sensor thereto, the skin surface corresponding to a laryngeal of a subject; (B) a step for measuring an electric signal of the larynx bending sensor which is generated when the subject swallows an ingesta (deglutition), then converting the electric signal into a voltage with an amplifier, then recording the electric signal as a two-dimensional signal expressed by a voltage value indicating a bending change of the bending sensor and a time; and (C) a step for evaluating a deglutition sensation of an ingesta, using a waveform of the two-dimensional signal obtained in the step (B) or a parameter determined based on the waveform.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a method for objectively evaluating the sense of swallowing of food and drink. More specifically, the present invention relates to a method for objectively evaluating a feeling of drinking (feeling of drinking) for a beverage and a feeling of unity (easyness of being organized / inability to be organized) for food.

In recent years, consumer preferences for food have become increasingly diverse. In particular, in beverages, a sense of swallowing such as “responding to drinking” has been emphasized, and these are the concept of product development and may appeal to consumers.
For this reason, recently, development of flavors (food additives) for reinforcing and enhancing the swallowing sensation of such foods and drinks is also progressing. On the other hand, in order to develop and evaluate such food additives, it is necessary to establish a method for objectively and reproducibly evaluating swallowing sensation when drinking a beverage.

  Conventionally, as a technique for scientifically quantifying human feeding behavior, there are biological measurement techniques such as measurement of myoelectric potential and swallowing sound. Although there are not many examples of the use of biometric technology in the beverage field, for example, a method for evaluating the ease of drinking thick water by swallowing a swallowing sound (Patent Document 1, Non-Patent Document 1), bending A method of performing laryngeal movement analysis during swallowing by attaching a sensor to the skin surface of the larynx (Non-Patent Document 2), a method of measuring the flow rate of bolus passing through the pharynx using ultrasound (Non-Patent Document 3) And 4) By analyzing the reflected light obtained by applying near-infrared light of 3 wavelengths to the subject, laryngeal movement during swallowing (swallowing movement) and vertical movement of the mandible and thyroid cartilage (swallowing movement) A measuring method (Patent Document 2) has been developed.

In addition, as a method for evaluating the feeling over the throat of a beverage, a method has been proposed in which an electrical signal generated by the movement of the suprahyoid muscle group when swallowing the beverage is used as an index (Patent Document 3). However, this method has a problem that an instrument to be used is not a commercial product, and according to this method, there are problems that a plurality of waveforms are generated and analysis is complicated.
For this reason, there is a need for a method for objectively evaluating swallowing sensations such as a feeling of drinking responsiveness of drinks or a sense of unity of food and drink in the pharynx by a simpler method.

JP 2011-234758 A JP 2013-031650 A JP 2006-95264 A

Nakauma, M., et al., 2011, Swallowing profiles of food polys accharide solutions with different flow behaviors, Food Hydrocolloids, 25, 1 165-1173. Li, Q., et al., 2013, Development of a system to monitor lar yngeal movement during swallowing using a bend sensor, PLOS ONE, 8, e70850, 1-8. Tashiro, A., et al., 2009, Relationship between the rheologi cal properties of thickner solutions and their velocity through the pharynx as measured by the ultrasonic pulse doppler method, Food Sci. Technol. Res., 15, 203-210. Kumagai, H., et al., 2010, Relationship between flow propert ies of thickner solutions and their velocity through the pharynx measured by the ultrasonic pulse doppler method, Biosci. Biotechnol. Biochem. 74, 1598- 1605.

  An object of the present invention is to provide a method for measuring the sense of swallowing food and drink simply and quickly and without subjecting a subject to an excessive load, and objectively evaluating it. That is, an object of the present invention is to provide a method for evaluating the sense of swallowing of foods and drinks, preferably the feeling of drinking responsiveness of drinks, and the sense of unity in the pharynx of foods and drinks.

The inventors of the present invention have been diligently studied to solve the above-described problems. As a result, the laryngeal movement analysis result during swallowing using the bending sensor described in Non-Patent Document 2, and the swallowing sensation of food and drink, We found that there was a correlation (positive correlation or negative correlation) between the feeling of drinking and the sense of unity in the pharynx of food and drink (the difficulty of cohesion / easy to unite), and the larynx during swallowing By analyzing the movement using a flex sensor, it is possible to objectively evaluate the swallowing sensation of food and drink, especially the feeling of drinking, and the sense of unity in the pharynx of food and drink It was confirmed.
The present invention has been completed based on such findings and has the following embodiments.

Method for evaluating swallowing sensation of food and drink (1) Method for evaluating swallowing sensation of food and drink, comprising the following steps (A) to (C):
(A) A process of contacting and fixing a bending sensor that converts a bending rate into an electrical signal (voltage value) on the skin surface corresponding to the larynx of the subject;
(B) A step of measuring an electric signal of the bending sensor generated when the subject swallows food and drink (during swallowing) and recording it as a two-dimensional signal represented by a voltage value and a time representing a bending change of the bending sensor. ,
(C) A step of evaluating the swallowing sensation of food and drink using the waveform of the two-dimensional signal obtained in the step (B) or a parameter obtained from the waveform as an index.

(2) In the step (C), a parameter used as an index for evaluating the swallowing sensation of food and drink is obtained by one swallowing, from a two-dimensional signal waveform with the horizontal axis representing time and the vertical axis representing voltage. Each calculated by the following methods: (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum, at least one selected from the group consisting of: (1) Method described:
(I) Swallowing time: Time from T2 to T6 in FIG. 1 (T2-6)
(Ii) Raising time of larynx: time from T2 to T4 in FIG. 1 (T2-4)
(Iii) Laryngeal descent time: time from T5 to T6 in FIG. 1 (T5-6)
(Iv) Laryngeal momentum: In FIG. 1, baseline in any interval from T2 to T7 or any time range from T2 to X seconds later (X is a positive number) Integration value of the area sandwiched between and the signal waveform line.

(3) The above (iv) “any section from T2 to T7” defined by the laryngeal momentum is a section from T2 to T5, or a section from T2 to T6. how to.
(4) The method according to (2), wherein the value of X defined by (iv) laryngeal momentum is 1.0 or more and 2.0 or less.

(5) As said food and drink, the food and drink to be used as a reference (standard food and drink) and one or more food and drink (test food and drink) to be evaluated are used.
In the step (B), the electric signal (voltage value) of the bending sensor that occurs when the subject swallows the reference food and the test food and drink (during swallowing) is measured, and the two-dimensional signal represented by this voltage and time (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional) obtained by swallowing the reference food and test food in the step (B) once and having the horizontal axis as time and the vertical axis as voltage value. (I) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum from the waveform of the signal, test 2D signal) Calculate at least one,
Furthermore, the method according to any one of (2) to (4), comprising the following step (D):
(D) (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each test food or drink obtained in the step (C) Relative to each corresponding parameter ((i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum) Calculating the value.

(6) As said food and drink, the food and drink to be used as a reference (standard food and drink) and two or more food and drink to be evaluated (test food and drink) are used.
In the step (B), an electrical signal of a bending sensor that is generated when the subject swallows the reference food and drink and the test food and drink (during swallowing), and these electric signals are represented by a two-dimensional signal represented by time and voltage. (Reference two-dimensional signal, test two-dimensional signal) is recorded, and in the step (C), the horizontal axis obtained by swallowing the reference food and the test food one time in the step (B) is time. From the waveform of a two-dimensional signal (reference two-dimensional signal, test two-dimensional signal) with the vertical axis representing the voltage value, the following method is used: (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent Calculating at least one selected from the group consisting of time, and (iv) laryngeal momentum,
In step (D), (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each test food or drink obtained in step (C). Divided by the corresponding parameters ((i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum) of the reference food, Calculate the relative value as 1,
The method according to any one of (2) to (5), further comprising the following steps (E) and (F):
(E) comparing (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each of two or more test foods and drinks,
(F) At least one value of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum between two or more test foods and drinks When is large, the process of determining a specific test food and drink with a large value as having a swallowing sensation larger than other test food and drink.

(7) In the step (C), a parameter used as an index for evaluating the swallowing sensation of food and drink is obtained by continuous swallowing, and from the waveform of a two-dimensional signal having the horizontal axis as time and the vertical axis as voltage value, The method according to (1), which is at least one selected from the group consisting of (i ′) time per swallowing calculated by the method, and (ii ′) laryngeal momentum per swallowing:
(I ′) Time per swallow:
Time required for a series of swallowing operations from the position of the larynx before swallowing to raise the larynx by swallowing and maintaining it at the maximum raised position, and then to lower the larynx and return to the position of the larynx before swallowing (ii ′ ) Laryngeal momentum:
The integrated value of the region sandwiched between the base line and the signal waveform line in the section of “time per swallow”.

(8) As said food and drink, the food and drink to be used as a reference (standard food and drink) and one or more food and drink (test food and drink) to be evaluated are used.
In the step (B), the electric signal (voltage value) of the bending sensor that occurs when the subject swallows the reference food and the test food and drink (during swallowing) is measured, and the two-dimensional signal represented by this voltage and time (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional signal) in which the horizontal axis represents time and the vertical axis represents a voltage value obtained by continuously swallowing the reference food and test food in step (B). From the waveform of the test two-dimensional signal), at least one selected from the group consisting of (i ′) time per swallow and (ii ′) laryngeal momentum per swallow is calculated by the following method,
Furthermore, the method described in (I-5), which includes the following step (D):
(D) Each test food and drink obtained in the step (C) (i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing each parameter (( a step of calculating a value divided by i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing), that is, a relative value with reference food and drink as 1.

(9) As said food and drink, the food and drink to be used as a reference (standard food and drink), and two or more food and drink to be evaluated (test food and drink) are used.
In the step (B), an electrical signal of a bending sensor that is generated when the subject swallows the reference food and drink and the test food and drink (during swallowing), and these electric signals are represented by a two-dimensional signal represented by time and voltage. (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional signal) in which the horizontal axis represents time and the vertical axis represents a voltage value obtained by continuously swallowing the reference food and test food in step (B). From the waveform of the test two-dimensional signal), at least one selected from the group consisting of (i ′) time per swallow and (ii ′) laryngeal momentum per swallow is calculated by the following method,
In the step (D), (i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing of each test food or drink obtained in the step (C) corresponds to the reference food or drink. A value divided by each parameter ((i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing), that is, a relative value with reference food and drink being calculated as 1,
The method according to (7) and (8), further comprising the following steps (E) and (F):
(E) (i ′) the time per swallowing or (ii ′) the laryngeal momentum per swallowing for each of the two or more test foods or foods,
(F) When comparing (i ′) time per swallowing time of two or more test foods and drinks and (ii ′) laryngeal momentum per swallowing, if at least one value is large, A step of determining a large specific test food or drink as having a swallowing sensation greater than other test food or drink.

(10) The method according to any one of (1) to (9), wherein the swallowing sensation is difficulty in drinking or drinking, or difficulty in gathering food and drink.

(11) Further, at least one measuring instrument selected from the group consisting of an electromyograph, a swallowing sound sensor, and a palatal pressure sensor, and selected from the corresponding suprahyoid myoelectric potential, swallowing sound, and palatal pressure. The method according to any one of (1) to (10), including a step of measuring at least one.
(12) The method according to any one of (1) to (11), which includes a step of measuring the suprahyoid potential with a myoelectric meter and a step of calculating the amount of suprahyoid muscle group activity.

(13) The method according to any one of (1) to (12), wherein the food or drink to be measured has a liquid, semi-solid, or solid shape.

  According to this method, the swallowing sensation felt when swallowing food and drink is simply and quickly based on analysis data obtained by measuring laryngeal movement using a bending sensor abutting and fixed to the larynx, and the subject. It is possible to make an objective evaluation without imposing an excessive load. In particular, according to the method of the present invention, the sense of responsiveness felt when drinking a beverage and the sense of unity of food felt in the pharynx when swallowing food and drink (for example, food and drink for swallowing patients) The specific swallowing sensation of food and drink can be objectively evaluated. For this reason, selection and development of food and drink having a desired swallowing sensation (particularly a feeling of drinking response and a feeling of unity of food and drink) can be performed more efficiently by using this method. In particular, among the drinking sensations of beverages, “feeling of drinking” is one of the important factors that make up the drinking comfort, deliciousness, and satisfaction of beverages. Become. In addition, the sense of unity in the pharynx of food and drink is an important evaluation item in developing food and drink for patients with difficulty in swallowing as one index indicating the ease of swallowing food and drink.

The signal waveform (reflecting the laryngeal movement) of the bending sensor measured by drinking (for example, water) once with a mouthful (swallowing) is shown. The vertical axis represents voltage, and the horizontal axis represents time (seconds). (A) Among the three signal lines in the figure, in order from the bottom, the signal waveform of the flexion sensor measured by drinking (eg, swallowing) a drink (eg, water) once with a single mouth (reflecting laryngeal movement) , Swallowing sounds, and electromyogram of the suprahyoid muscle group. (B) Among the three signal lines in the figure, the signal waveform of the bending sensor (reflecting the laryngeal movement) measured by drinking (swallowing) a drink (for example, water) continuously in order from the bottom, The swallowing sound and the electromyogram of the suprahyoid muscle group are shown. The horizontal axis of (A) and (B) is time, and the vertical axis is voltage. (A) An image showing the appearance of the bending sensor. (B) A correspondence relationship between a bending angle of the bending sensor and a two-dimensional signal (Original waveform) (vertical axis: voltage (indicating bending change of the bending sensor), horizontal axis: time) obtained therefrom. These drawings are cited from FIG. 1 of Non-Patent Document 2. (C) Drawing for demonstrating the method for calculating | requiring a bending point (T1-T7) from the two-dimensional signal waveform obtained from a bending sensor. The drawing is a citation of FIG. 2 of Non-Patent Document 2. The fixed position of the bending sensor and the corresponding two-dimensional signal waveform and analysis value. (1) A and D are a front view and an oblique view, respectively, showing the throat of a subject who has fixed and bent the bending sensor at “position A”. B and E are a front view and an oblique view, respectively, showing the subject's throat with the bending sensor in contact and fixed at “position B”. C and F are a front view and an oblique view, respectively, showing the subject's throat with the bend sensor abutting and fixed at “position C”. (2) A is a two-dimensional signal waveform obtained by measuring with a bending sensor arranged at “position A”, B is a two-dimensional signal waveform obtained by measuring with a bending sensor arranged at “position B”, C Indicates a two-dimensional signal waveform obtained by measurement with a bending sensor arranged at “position C”. D is the analysis result of the data measured at positions A to C (Frequency of similar wave pattern (%)), E is the maximum amplitude of the signal waveform measured at positions A to C (Maximum amplitude) (V)). The drawings are cited from Figures S1 and S2 of Non-Patent Document 2. It is a figure which shows the mode of the test subject who is evaluating the swallowing sensation using the laryngeal bending sensor in Examples 1-3. As shown in (A) (front view), the test subject is a bending sensor (symbol 2) for measuring swallowing movement, a bipolar electrode (symbol 3) for measuring the myoelectric potential of the suprahyoid muscle group, and a throat for measuring swallowing sound. A microphone (reference numeral 1) is attached. Also, as shown in (B) (oblique rear view), the posture at the time of measurement was the sitting position, and the Frankfurt plane was kept horizontal so that the head did not move. 2 shows a two-dimensional signal waveform (vertical axis: voltage (indicating bending change of the bending sensor), horizontal axis: time) measured by a bending sensor after swallowing test samples 1 to 3 (Example 1). It is a result of the test sample 1 (non-alcohol beer), the test sample 2 (beer), and the test sample 3 (beverage which added the flavor which enhances drinking response to non-alcohol beer) from the top. The result of sensory evaluation (VAS method) of “feeling of drinking” when swallowing test samples 1 to 3 once in Example 1 is shown. From the left, the results of test sample 1 (non-alcohol beer), test sample 2 (beer), and test sample 3 (beverage to which flavor that enhances drinking response is added to non-alcohol beer) are shown. The analysis result which tested the "feeling of drinking" at the time of swallowing the test samples 1-3 in Example 1 by the evaluation method of this invention is shown. (A) Laryngeal momentum, (B) Swallowing time (T2-6), (C) Laryngeal elevation time (T2-4), (D) Laryngeal descent time (T5-6). In each case, the value measured with water as the reference sample is “1”, and the relative value is shown. The result of having carried out sensory evaluation (VAS method) of "a feeling of unity" at the time of swallowing test samples 4-7 once in Example 2 is shown. From left, test sample 4 (0.5 wt% xanthan gum aqueous solution), test sample 5 (1.0 wt% xanthan gum aqueous solution), test sample 6 (1.5 wt% xanthan gum aqueous solution), test sample 7 (2.0 wt%) The result of xanthan gum aqueous solution) is shown. The analysis result which tested "the sense of unity" at the time of swallowing the test samples 4-7 once in Example 2 with the evaluation method of this invention is shown. (A) Laryngeal momentum, (B) Swallowing time (T2-6). In each case, the value measured with water as the reference sample is “1”, and the relative value is shown. The result of carrying out sensory evaluation (VAS method) of "feeling of drinking" when test samples 1 to 3 are continuously drunk in Example 3 is shown. From the left, the results of test sample 1 (non-alcohol beer), test sample 2 (beer), and test sample 3 (beverage to which flavor that enhances drinking response is added to non-alcohol beer) are shown. The analysis result which tested the "feeling of drinking" when test samples 1-3 are swallowed continuously in Example 3 by the evaluation method of the present invention is shown. (A) Laryngeal momentum per swallow, (B) Time per swallow. In each case, the value measured with water as the reference sample is “1”, and the relative value is shown. In Example 4, test samples 8 to 17 were swallowed once, and the analysis results tested with the evaluation method of the present invention ((A) laryngeal momentum T2-6, (B) swallowing time (T2 -6)), and (C) shows the relationship with the amount of suprahyoid muscle activity in the swallowing section. The laryngeal momentum, swallowing time, and suprahyoid muscle group activity are all shown as relative values relative to the value measured with water as the reference sample. In Example 4, the relationship between “easy to be collected” and “viscosity (Pa · s) at 10 s ⁻¹ ” when swallowed for each of the xanthan gum (XG) aqueous solution and locust bean gum (LBG) aqueous solution is shown. In Example 4, each of the xanthan gum (XG) aqueous solution and locust bean gum (LBG) aqueous solution was analyzed by the evaluation method of the present invention ((A) laryngeal momentum, (B) swallowing time (T2-6)) and The relationship with “viscosity at 10 s ⁻¹ (Pa · s)” is shown. Correlation between “laryngeal momentum T2-6” and “easy to manage” (FIG. 16 (A)), “upper hyoid muscle group activity” and “hardness” measured in Example 5 The correlation (FIG. 16B) is shown. (A) The relationship between the breaking load (N) and “easy to be organized” and (B) the relationship between the breaking load (N) and “hardness” regarding the test samples 18 to 23 measured in Example 5 are shown. In Example 6, for each of the xanthan gum (XG) aqueous solution and locust bean gum (LBG) aqueous solution, (1) the relationship between “laryngeal momentum T2-6” and “viscosity at 10 s ⁻¹ (Pa · s)”, (2 ) Relationship between “laryngeal momentum T2-2sec” and “viscosity at 10 s ⁻¹ (Pa · s)”, (3) “laryngeal momentum T2-5” and “viscosity at 10 s ⁻¹ (Pa · s)” (4) “Laryngeal momentum in T2-6 section of water” and “Viscosity at 10 s ⁻¹ (Pa · s)”.

(I) Definition of Terms and Symbols The present invention is a two-dimensional measurement obtained by measuring the laryngeal movement (laryngeal movement) when swallowing food and drink using a bending sensor capable of quantitatively measuring the curvature of the sensor unit. The present invention relates to a method for evaluating a “swallowing sensation” felt when swallowing food (swallowing) using a signal waveform of (voltage (indicating bending change of a bending sensor) and time) or a parameter obtained therefrom. As a swallowing sensation, a drinking feeling (for example, a feeling of drinking response) can be suitably given for beverages, and a “feeling of unity” in the pharynx (concentration difficulty / easyness to gather) for foods. By evaluating using this method, it is possible to select a beverage having a “feeling of drinking” or a food having a “cohesion” in the pharynx from many foods and drinks. In addition, for edible ingredients or edible compositions used in addition to beverages and foods, by evaluating many candidate substances, the beverage is given or enhanced a “feeling of drinking”, or the food or drink It is possible to select those that can give or enhance the “cohesion” in the pharynx.

  A method of measuring laryngeal movement with a flexion sensor and an analysis method thereof are basically based on the method described in Non-Patent Document 2. The terms and symbols used in this specification are also based on the description of Non-Patent Document 2, and in that sense, the description of the document can be used as the description of the present specification, including drawings and tables. .

Laryngeal movement during swallowing is performed by the following series of actions.
(A) From the position of the larynx before swallowing, the larynx is raised by swallowing and maintained at the maximum elevated position. At this time, food and drink pass through the pharynx.
(B) Then, after passing food and drink, the larynx descends and returns to the position of the larynx before swallowing.
Such laryngeal movement per swallow is referred to as “one swallow cycle”, and the time required for one swallow cycle is referred to as “time per swallow”.

  That is, “time per swallowing” is the time required for a series of laryngeal movements (one swallowing cycle) occurring during swallowing. Specifically, from the position of the larynx before swallowing, the larynx is raised by swallowing and maintained at the maximum elevated position (passing food and drink), and then the larynx descends and returns to the position of the larynx before swallowing Time. " When the food is swallowed only once (one swallow), the “time per swallow” is expressed as “swallow time (T2-6)” (described later) obtained from the two-dimensional signal waveform. The

On the other hand, when food and drink are swallowed continuously (continuous swallowing), a series of such laryngeal movements (1 swallowing cycle) is repeated without any interval. In this case, the start point and end point of “time per swallow” are not necessarily limited to “at the start of laryngeal lift” and “at the end of laryngeal descent”, and during the one swallow cycle, It can be set at any point in the swallowing movement, as long as the laryngeal movements are included without excess or deficiency. Although not limited, for example, the following section can be set as “one swallowing cycle”, and the time of the section can be set as “time per swallowing”.
-One section from the start of raising the larynx to returning to the original position (= swallowing time (T2-6))
・ One section from the time when the direction of movement of the larynx changes from rising to forward movement (T3) until the same time of the next laryngeal movement (T3) ・ The midpoint of the laryngeal movement section (inside T3 and T4) Point) to the same time point (midpoint of T3 and T4) of the next laryngeal movement (this is adopted in Example 3 described later).
-One section from the time (T5) when the larynx begins to descend to the original position until the same time (T5) of the next laryngeal movement.

  In other words, “time per swallowing” in continuous swallowing can start at one of the bending points obtained by swallowing or between the bending point and the bending point, and in this case, the next laryngeal movement It is sufficient to obtain the time of the section with the same time point as the start point at the end point.

About the signal of a bending sensor, a bending point (T1-T7) can be defined from the shape. A series of laryngeal movements (one cycle of swallowing movement) that occur during swallowing can be decomposed into six time regions by each section divided by two inflection points adjacent to each other from the inflection point as follows ( In FIG. 1, “bending sensor signal waveform” indicating laryngeal movement, or FIG. 3C).
T1-2: Small movement of the larynx before swallowing T2-3: Raising the larynx T3-4: Forward movement of the larynx T4-5: Maintaining the foremost orientation of the larynx T5-6: Lowering of the larynx T6-7: Larynx The movement of the skin of the part is delayed and returns to the original position

  As a reference, FIG. 2A shows a two-dimensional signal curve obtained by measuring the laryngeal movement in the case of swallowing 15 g of non-alcohol beer once with a flex sensor (among the three signal lines in the figure, (Bottom line) (the vertical axis represents voltage (indicating the bending change of the bending sensor), the horizontal axis represents time, and the two-way arrow section represents 2 seconds). Note that the signal curve is a sticky sensor (for example, MaP1783BS1-056, Nihon Santech Co., Ltd.) that can quantitatively measure the curvature of the sensor part according to the mounting method described in Non-Patent Document 2. It is the analysis data acquired by sticking to the skin of a test subject's larynx with a double-sided tape, and attaching and measuring to the maximum elevation position of a larynx vertically. Specifically, the movement of the larynx during swallowing is read as a change in the curvature of the sensor, and the obtained data is amplified by a pressure / bending amplifier (MaP1783PBAa, Nihon Santech Co., Ltd.), and then interface modules (UIM100C, BIOPAC Systems, A / D conversion was performed at 1000 Hz using an MP150 system (BIOPAC Systems, Inc.) connected through an Inc. product, and the data was taken into a personal computer, and AcqKnowledge_Ver. 4.1 (BIOPAC Systems, Inc.) Obtained by analysis using software. The measurement and analysis may be performed by a method according to the above method, and the method is not limited to the above specific method.

  The method of setting each bending point (T1 to T7) in the signal curve is as described in Non-Patent Document 2, and can be performed based on the description. The following is a brief description using FIG. 2 of Non-Patent Document 2 (see FIG. 3C).

  In order to determine each bending point, a waveform obtained by processing a two-dimensional signal (original waveform) obtained from a bending sensor is required. Specifically, in order to determine the bending points T1, T3, T4, T5, and T7, a first-order differential waveform (Velocity of wave change) is created. The primary differential waveform is a waveform obtained by differentiating a two-dimensional signal (horizontal axis: time, vertical axis: speed (direction and speed)). Using this primary differential waveform, the bending point T1 is defined as “when the primary differential waveform leaves the baseline”, and the bending point T7 is defined as “when the primary differential waveform returns to the baseline”. In addition, the bending points T3, T4, and T5 are all defined as “the time when the first-order differential waveform intersects the baseline (= the time when the speed becomes zero)”.

  In order to determine the inflection points T2 and T6, first, a second-order differential waveform (Smoothed acceleration of wave change) is created. This secondary differential waveform is a waveform obtained by differentiating a two-dimensional signal and further differentiating the obtained waveform (horizontal axis: time, vertical axis: acceleration). Using this secondary differential waveform, the bending point T2 is “when the secondary differential waveform is away from the baseline (= the line whose vertical axis is 0)”, and the bending point T6 is “the secondary differential waveform returns to the baseline. Defined as “Time”.

  In the present invention, as shown in FIG. 1, based on the laryngeal movement of each section obtained by one swallowing, the time (T2) of the section from the start of raising the larynx (T2) to the end of descent (T6) Time from T2 to T6: T2-6) “swallowing time”, time from the start of raising the larynx (T2) to end of lifting (T4) (time from T2 to T4: T2-4) “ The “laryngeal elevation time” and the time from the start of the laryngeal descent (T5) to the end of descent (T6) (time from T5 to T6: T5-6) are referred to as “laryngeal descent time”. These living body measurement parameters (hereinafter simply referred to as “parameters”), together with the following “laryngeal momentum” (“laryngeal momentum T2-6”, “laryngeal momentum T2-5”, and “laryngeal momentum T2—Xsec”), Used as an index to evaluate swallowing sensation by swallowing times. In addition to the above-mentioned index, “upper hyoid muscle group activity amount” can be used as an auxiliary index for evaluating swallowing sensation by one swallowing.

  The “laryngeal momentum” can be obtained from the integral value of the region sandwiched between the two-dimensional signal waveform obtained from the bending sensor and the baseline during swallowing. That is, the “laryngeal momentum T2-6” means the momentum of the larynx during the swallowing time (T2-6), and is obtained from the integral value of the region sandwiched between the signal waveform line and the baseline in the section between the bending points T2 and T6. (See FIG. 1 and so on). “Laryngeal momentum T2-5” means the momentum of the larynx from the start of raising the larynx (T2) to the start of descent (T5), and is sandwiched between the signal waveform line and the base line in the section between the bending points T2 and T5. It can be obtained from the integral value of the region. Furthermore, “laryngeal momentum T2-Xsec” means the momentum of the larynx from the start of raising the larynx (T2) to X seconds, and the region sandwiched between the signal waveform line and the base line in the section from the bending point T2 to X seconds. Can be obtained from the integral value of. X is a time longer than the time from the start of raising the larynx (T2) to the start of descending (T5) when swallowing the test food and drink, and the larynx is at the original position from the start of raising (T2). It is preferable to select a time shorter than the time until the time of returning to (T7), and an average time from the elevation start time (T2) to the end of laryngeal descent (T6) at the time of swallowing the test food is selected. More preferably. Specifically, X is preferably selected from 0.4 seconds to 4.0 seconds, and more preferably from 1.0 seconds to 3.0 seconds.

  In addition, as a method of calculating “laryngeal momentum T2-Xsec”, for example, based on the time (Xsec) of the analysis section of the reference food and drink obtained for each subject, Xsec is adjusted to “the laryngeal momentum of the test food and drink”. A method of calculating “T2-Xsec” can also be employed. Here, water can be suitably exemplified as the reference food and drink, and T2-7, T2-6, or T2-5 can be suitably exemplified as the analysis section. Specifically, for example, when T2-6 of the water of the subject A is 1.2 seconds, for the subject A, the period of T2 to 1.2 seconds (= Xsec) for all the test foods and beverages is “laryngeal momentum. "T2-Xsec" is calculated, and when T2-6 of the water of the subject B is 1.4 seconds, for the subject B, all the test foods and drinks are about the interval from T2 to 1.4 seconds (= Xsec) This is a method of calculating “laryngeal momentum T2-Xsec”.

  “Activity of the upper hyoid muscle group” means the movement (activity) of the muscle of the upper hyoid muscle group during swallowing (one swallowing section), and the lower jaw (the surface of the skin on the upper hyoid muscle group) ) Can be obtained from the integrated value (area value of the suprahyoid muscle group signal in FIG. 2A) of the potential difference signal between the electrodes measured by a pair of bipolar electrodes attached to (). The “upper hyoid muscle group activity amount” can be used as an auxiliary index for evaluating swallowing sensation by swallowing.

Further, in the present invention, as shown in FIG. 2B, based on the laryngeal movement (continuous movement of one swallowing) obtained by continuous swallowing, as described above, “time per swallowing” (before swallowing) Swallowing the larynx from the position of the larynx and maintaining it at the maximum elevated position, and then the time required for a series of swallowing operations to lower the larynx and return to the position of the larynx before swallowing), and “swallowing “Laryngeal momentum” calculated from the integrated value of the region sandwiched between the baseline and the signal waveform line in the “time per time” section (hereinafter referred to as “the larynx as an index for evaluating swallowing sensation by one swallowing” “Momentum” (“laryngeal momentum T2-6”, “laryngeal momentum T2-5”, “laryngeal momentum T2−Xsec”) is also referred to as “laryngeal momentum (continuous)”). Evaluate fingers It can be used as. In addition, the “upper hyoid muscle group activity (continuous)” calculated from the integrated value of the potential difference signal of the suprahyoid muscle group in the “time per swallowing” section is an aid to evaluate swallowing sensation by continuous swallowing Can be used as a general indicator.
Unless otherwise specified, the term “laryngeal momentum” in the present invention includes the above “laryngeal momentum T2-6”, “laryngeal momentum T2-5”, “laryngeal momentum T2—Xsec”, and “laryngeal momentum”. (Continuous) ”is included.

(II) Method for evaluating swallowing sensation of food or drink The method of the present invention comprises the following steps (A) to (C):
(A) A process of contacting and fixing a bending sensor that converts a bending rate into an electrical signal (voltage value) on the skin surface corresponding to the larynx of the subject;
(B) A step of measuring an electric signal of the bending sensor generated when the subject swallows food and drink (during swallowing) and recording it as a two-dimensional signal represented by a voltage value and a time representing a bending change of the bending sensor. ,
(C) A step of evaluating the swallowing sensation of food and drink using the waveform of the two-dimensional signal obtained in the step (B) or a parameter obtained from the waveform as an index.

  The food and drink to be a test sample in the method of the present invention is not particularly limited as long as it is a food and drink to be evaluated for swallowing sensation, and is liquid (emulsion and suspension) corresponding to the swallowing sensation to be evaluated. Including), semi-solid, and food and drink having a solid shape. For example, when evaluating “feeling of drinking” as a swallowing sensation, the target food or drink is preferably a beverage. In this case, it is sufficient that the beverage is taken and consumed, and includes any of a solution, an emulsion, and a suspension. Moreover, solid content (For example, plant components, such as a fruit, and a gel-like material) may be contained.

  Examples of the beverage include water; soft drinks; dairy drinks such as lactic acid bacteria beverages and milk; and beverage compositions such as alcoholic beverages containing 1% or more of alcohol.

Here, the water may be any of tap water, natural water, ion exchange water, alkali ion water (ion decomposition water), hydrogen water, distilled water, and the like.
Soft drinks include carbonated drinks (carbonated water, soda water, cola, ramune, carbonated drinks with fruit juice, fruit-colored carbonated drinks, carbonated drinks with milk, carbonated drinks with nutrient drinks, etc.), fruit drinks (natural fruit juice, fruit juice Beverages, pulp drinks, mixed drinks with fruit juices, carbonated drinks with fruit juices, fruit-based near waters, aids, etc.), coffee drinks, tea-based drinks (oolong tea drinks, tea drinks, green tea drinks, barley tea drinks, blended tea drinks), mineral water , Sports beverages (sports drinks), non-alcoholic beverages (non-alcoholic beer, non-alcoholic wine [including sparkling wine], non-alcoholic cocktails, non-alcoholic coffee high, non-alcoholic plum wine, etc.), soy milk, vegetable beverages, dairy beverages And so on.
Examples of alcoholic beverages include beer, sparkling wine, third beer, wine (including sparkling wine), plum wine, cocktail, strawberry high, sake, makgeolli, liqueur and the like.

  Moreover, when evaluating "a feeling of unity" in the pharynx as a swallowing sensation, the target food or drink is preferably a food or drink having a semi-solid shape and a solid shape. “A sense of unity” at the pharynx can be an important index for evaluating and selecting foods and drinks for persons with difficulty in swallowing, for example, as an index of ease of swallowing food and drinks. Therefore, the foods and drinks to be the target are preferably foods and drinks for persons with difficulty in swallowing and candidate foods and drinks thereof.

  The method of swallowing is not limited, but usually swallows food and drink (test sample) having a volume of 5 to 20 ml, preferably 10 to 17 ml, more preferably 13 to 16 ml at a time (single swallow), or A method of continuously ingesting and swallowing food and drink having a volume of 20 to 200 ml, preferably 30 to 150 ml (continuous swallowing) can be mentioned.

  Examples of the subject to be examined include healthy dentists. Here, a healthy dentist is a person who has a history of dental treatment but has no defects other than the third molar called “wisdom wisdom” and has no abnormalities in the stomatognathic function and abnormal swallowing function. Those who do not have (dysphagia). In addition, dysphagia refers to a disorder that makes it difficult to chew or swallow food or drink due to illness or aging. Usually, it is usually determined that there is no dysphagia except when it is objectively determined that it is difficult to chew or swallow food and drink, and when there is such a subjective symptom.

  The steps (A) to (C) will be described below.

(A) Process: The process which abuts and fixes the bending sensor which converts a bending rate into an electrical signal (voltage value) on the skin surface equivalent to a test subject's larynx. The external appearance of a bending sensor is shown to FIG. 3A. Usually, the sensor portion has a length of about 40 to 70 mm and a width of about 7 mm. The bending sensor is fixed in the vertical direction at the longitudinal center of the subject's throat (on the skin of the larynx) so that the sensor portion contacts the laryngeal protuberance corresponding to the cricoid cartilage site of the throat. The fixing sites are preferably A and D (Position A) or B and E (Position B) in FIG. Among them, as shown in FIGS. 4A and 4D (Position A) and FIG. 5A, the sensor portion abuts on the laryngeal protuberance corresponding to the cricoid cartilage site of the throat, and the tip of the bending sensor is the larynx. It is further desirable to set it so as to match (attach) the maximum elevation position of. It is also shown in Non-Patent Document 2 that this fixing part is optimal, and it is bent at a position corresponding to the movement (size and speed) of the larynx when swallowing food and drink. The sensor is bent, and the laryngeal movement can be simply, clearly and reproducibly expressed as a two-dimensional signal waveform described later.

  The method for fixing the bending sensor to the skin of the subject is not particularly limited as long as the bending sensor does not move or drop off during the measurement time, and can be detached using, for example, an adhesive double-sided tape. The method of fixing can be mentioned.

(B) Process: The process which measures the electrical signal of the bending sensor produced when a test subject swallows food and drink (at the time of swallowing), and records as a two-dimensional signal represented by the voltage value and time which represent the bending change of the said bending sensor. In the step (B), as shown in FIG. 5B, it is preferable that the posture of the subject is a sitting position, the head is fixed so that the head does not move, and the Frankfurt plane is kept horizontal.

  In the step (B), the subject wearing the bending sensor in the step (A) swallows the food or drink to be evaluated, and the laryngeal movement (laryngeal movement) associated therewith is detected as an electric signal of the bending sensor. This is a step of recording as a two-dimensional signal waveform represented by a voltage value and a time representing a bending change of the sensor. Although the process is not limited, specifically, as described above, the movement of the larynx during swallowing is read as a change in the curvature of the sensor, and the obtained data is amplified by a pressure / bending amplifier and then passed through the interface module. It can be implemented by A / D converting at 1000 Hz using a connected system, loading it into a PC, and analyzing it using waveform analysis software or numerical analysis software.

(C) Process: The process of evaluating the swallowing sensation of food and drink using the waveform of the two-dimensional signal obtained in the process (B) or the parameter obtained from the waveform as an index The process (C) is the process (B) This is a step of evaluating the swallowing sensation of food and drink based on the obtained two-dimensional signal waveform.

  For the evaluation, the two-dimensional signal waveform can be used as it is, but it is preferable to use various parameters obtained based on the two-dimensional signal waveform. Such parameters and the method for obtaining them are as described above in the section “(I) Definition of terms and symbols”.

  For example, when the swallowing sensation is evaluated by “single swallowing” (or when the swallowing sensation of one swallowing is evaluated), (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal Descent time, and (iv) laryngeal momentum (including “laryngeal momentum T2-6”, “laryngeal momentum T2-5”, and “laryngeal momentum T2—Xsec”). At least one of these parameters can be selected and used. Preferably (i) swallowing time and (iv) laryngeal momentum. As the laryngeal momentum, any of “laryngeal momentum T2-6”, “laryngeal momentum T2-5”, and “laryngeal momentum T2—Xsec” can be selected, but “laryngeal momentum T2-6” is more preferable.

  The relationship between the two-dimensional signal waveform and these parameters is shown in FIG. Specifically, as described in “(I) Definition of Terms and Symbols”, in FIG. 1, the time from T2 to T6 (T2-6) is “(i) swallowing time”, and the time from T2 to T4. (T2-4) is “(ii) laryngeal elevation time”, time from T5 to T6 (T5-6) is “(iii) laryngeal descent time”, baseline and signal waveform in the interval between T2 and T6 The integral value of the region sandwiched between the lines is “laryngeal momentum T2-6” in “(iv) laryngeal momentum”, and the integral value of the region sandwiched between the base line and the signal waveform line is T2 and T5. The integral value of the region sandwiched between the base line and the signal waveform line in the section of “laryngeal momentum T2-5” in “(iv) laryngeal momentum”, T2 and the section after X seconds is “(iv) laryngeal momentum”. Of which, “laryngeal momentum T2-Xsec Corresponding to.

  When the swallowing sensation is evaluated by “continuous swallowing” (or when the swallowing sensation of continuous swallowing is evaluated), (i ′) time per swallowing and (ii ′) larynx per swallowing as parameters The momentum (laryngeal momentum (continuous)) can be mentioned. At least one of these parameters can be selected and used. Specifically, as explained in “(I) Definition of terms and symbols”, “the larynx is raised by swallowing from the position of the larynx before swallowing and maintained at the maximum elevated position, and then the larynx is lowered. The “time required for a series of swallowing operations to return to the position of the larynx before swallowing” corresponds to “(i ′) time per swallowing”. FIG. 2B is an example showing the relationship between the two-dimensional signal waveform and these parameters. Here, “(i ′) time per swallowing” is expressed as the midpoint ( It is defined as the time of one section from the midpoint of T3 and T4 shown in FIG. 1 to the same time point (midpoint of T3 and T4) of the next laryngeal movement. Further, as shown in FIG. 2B, the integral value of the region sandwiched between the base line and the signal waveform line in the “time per swallowing” section is “(ii ′) laryngeal momentum (continuous)”. It corresponds to.

(D) Process: Standardization process by reference food and drink About each parameter obtained using this invention, in order to minimize the difference between test subjects, as the food and drink, the target food and drink (test food and drink) and the standard For each food and drink (test food and drink and reference food and drink), the above-mentioned steps (A) and (B) are carried out using the food and drink (reference food and drink) to be performed, and each of the reference food and drink and the test food and drink. A value obtained by obtaining a two-dimensional signal waveform or various parameters and then dividing the two-dimensional signal waveform or various parameters obtained for the test food or drink by the two-dimensional signal waveform obtained for the reference food or food or the parameters corresponding thereto. Is preferably calculated. In addition, reference | standard food / beverage can serve as test food / beverage.

  The reference food and drink used here is not particularly limited as in the case of the test food and drink, and can be arbitrarily set. However, it is preferable that individual differences and individual differences do not easily occur between subjects. For example, water is preferable.

Steps (E) and (F): Comparison and determination step Using the present invention, for objective food and drink (test sample), in order to more objectively and accurately evaluate the swallowing sensation, the food and drink Using the target food and drink (test food and drink) and the reference food and drink (standard food and drink), for each food and drink (test food and drink and reference food and drink), the steps (A), (B) and (C) A process is implemented, a two-dimensional signal waveform or various parameters are obtained for each of the reference food and drink and the test food and drink, and then the two-dimensional signal waveform and various parameters obtained for the test food and drink are obtained for the reference food and drink. It is preferable to compare the evaluation values of the test food and drink obtained by dividing by the obtained two-dimensional signal waveform or the parameter corresponding to the above. In addition, the test food and drink can target two or more test food and drink.

  The test foods and beverages to be compared here are not particularly limited and can be arbitrarily set, but those that are less likely to cause individual differences or individual differences between the test foods and foods to be compared are preferable. For example, it is preferable to use the same kind of beverage for the test food and drink so that individual differences and individual differences do not occur. For example, when the test food or drink is an alcoholic beverage, it is preferable that all the test foods and drinks to be evaluated are the same type of alcoholic beverage. Similarly, if the test food and drink is a soft drink, the test subject to be evaluated It is preferable that all food and drink are the same kind of soft drinks.

  When using standard food and drink and two or more test foods as food and drink, each of the standard food and test food is swallowed by the same subject wearing the bending sensor in step (A), and step (B). , The electrical signal of the bending sensor that occurs when the subject swallows the reference food and drink and the test food and drink (during swallowing), and these electrical signals are expressed as two-dimensional signals (reference two-dimensional signals) expressed by time and voltage. , Test 2D signal). Next, in step (C), a two-dimensional signal (reference two) obtained by swallowing each of the reference food and test food in step (B) once, with the horizontal axis representing time and the vertical axis representing voltage. At least one selected from the group consisting of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum. Next, in step (D), the value obtained by dividing the various parameters obtained for the test food and drink by the parameters corresponding to the above obtained for the reference food and drink, that is, the reference food and drink is 1. Calculate the value.

Next, the following comparison step (E) and determination step (F) are performed.
(E) Step: Compare (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each of two or more test foods and drinks.
(F) step: at least any of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum between two or more test foods When one value is large, it determines that the specific test food / beverage with a large value has a swallowing sensation larger than another test food / beverage.

  When the method is used to evaluate, for example, “drinking response” as a swallowing sensation by one swallowing, as shown in Example 1, the drinking response has a positive correlation with various parameters. F) comparing at least one of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum between two or more test foods in step When one value is large, it can be determined that a specific test food or drink having a large value has a greater “feeling of drinking” than other test food or drink.

  On the other hand, when evaluating “a sense of unity” in the pharynx, for example, as a swallowing sensation by a single swallow using the method, as shown in Example 2, “easiness of unity” is various among the unity senses. Since there is a negative correlation with parameters, especially swallowing time and laryngeal momentum, conversely, “unsettledness” has a positive correlation with various parameters, particularly swallowing time and laryngeal momentum. A comparison between (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum between test foods, It can be determined that a specific test food or drink having a large is more difficult to collect than other test food or drink (in other words, “easy to collect” is smaller).

  The above method is a method for evaluating swallowing sensation by swallowing, but the method for evaluating swallowing sensation by continuous swallowing is replaced by the following steps (C) to (F) instead of the above steps (C) to (F). It can be done by implementing.

  In step (C), a two-dimensional signal (reference two-dimensional signal, test, with time on the horizontal axis and voltage value on the vertical axis, obtained by continuously swallowing the reference food and test food in step (B), respectively. From the waveform of the (two-dimensional signal), at least one selected from the group consisting of (i ′) time per swallowing and (ii ′) laryngeal momentum per swallowing is calculated by the following method, and then ( In the step D), a value obtained by dividing the various parameters obtained for the test food and drink by the parameters corresponding to the above obtained for the reference food and drink, that is, a relative value with 1 as the reference food and drink is calculated.

Next, the following comparison step (E) and determination step (F) are performed.
(E) Step: (i ′) time per swallowing time for each of two or more test foods or drinks, or (ii ′) comparing laryngeal momentum per swallowing,
(F) Step: Compare two or more test foods (i ′) time per swallow, or (ii ′) laryngeal momentum per swallow, and at least one of the values is In the case of being large, it is determined that the specific test food or drink having a large value has a swallowing sensation greater than other test food or drink.

  When using this method to evaluate, for example, “feeling of drinking” as a swallowing sensation by continuous swallowing, as shown in Example 3, the feeling of drinking depends on various parameters, particularly the laryngeal momentum per swallowing, swallowing 1 Since there is a positive correlation with the time per time, (i ′) the time per swallowing time between two or more test foods in step (F), or (ii ′) the laryngeal momentum per swallowing time In comparison, when at least one of the values is large, it can be determined that the specific test food or drink having a large value has a greater “feeling of drinking” than the other test food or drink.

  On the other hand, when evaluating, for example, “a sense of unity” in the pharynx as a swallowing sensation by continuous swallowing using the method, as shown in Example 2, among the unity feelings, “ease of unity” is various parameters, In particular, there is a negative correlation with the amount of laryngeal momentum per swallow and the time per swallow, and conversely, “unification difficulty” refers to various parameters, especially the laryngeal momentum per swallow, the time per swallow Since there is a positive correlation, (i) comparing the time per swallowing time between two or more test foods in step (F) or (ii ′) laryngeal momentum per swallowing, If at least one value is large, a specific test food or drink with a large value is determined to have a greater “hardness to collect” than other test food or drink (in other words, “easy to collect” is smaller) Can .

  In practicing the present invention, it is preferable to take a reference food and drink in advance and perform a sensory evaluation of a swallowing sensation (sensory characteristic) such as an actual “feeling of drinking” or a “feeling of unity” in the pharynx. By carrying out the steps (A) to (F) in this way, the swallowing sensation of the test food and drink can be objectively grasped from the comparison with the reference food and drink and accurately evaluated without performing sensory evaluation. can do. The “swallowing sensation” obtained by actually swallowing food and drink can be evaluated by a method established in the industry, and as such a method, although not limited, the VAS (Visual Analog Scale) method is used as an example. Can be mentioned. The method is described in detail in the examples.

Hereinafter, the present invention will be described in more detail with reference to experimental examples. However, the present invention is not limited to these test examples. Unless otherwise specified, “%” described below means “% by weight”.
Healthy toothed jaws adopted in the following experimental examples are those who have a history of dental treatment but have no defects other than the third molar called `` wisdom tooth '' and no abnormalities in the stomatognathic function, Moreover, those who have no abnormal swallowing function (dysphagia). In this report, it was judged that there was no abnormality in the stomatognathic function and swallowing function by self-reported by subjective symptoms.

Example 1 Evaluation of drinking response by swallowing beer The drinking response when 15 g of beer beverage was drunk was evaluated by the evaluation method and sensory evaluation of the present invention.

(1) Experimental method (1-1) Preparation of test sample Non-alcohol beer with 0% alcohol (test sample 1), beer with 5% alcohol (test sample 2), and 150 g of non-alcohol beer as test samples A flavor (test sample 3) to which 75 μl (final concentration 0.05%) of a flavor (beer flavor No. 116105: manufactured by San-Ei Gen FFI Co., Ltd.) for enhancing the response was added was used.

  Each of the test samples 1 and 2 is 150 g in a 200 ml capacity plastic bottle, and for the test sample 3, 150 g of the test sample 1 is placed in a 200 ml capacity plastic bottle, to which the above flavor is added, sealed, and 15 Prepared by inversion mixing. Each test sample was stored in a refrigerator at 5 ° C. and transferred to a plastic cup just before the test and provided to the subjects. Water (5 ° C.) was used as a reference sample.

(1-2) Sensory evaluation of drinking sensation The sensory evaluation of drinking sensation used the Visual Analog Scale method (VAS method). Specifically, 10 test adult males (average age 30.1 ± 5.2 years old) without dysphagia were given 15 g of each test sample (test samples 1 to 3) (product temperature 5 ° C.). The response to swallowing when swallowing the entire amount was evaluated. The force applied when the beverage is fed into the throat and the strength of the force applied to the throat when the beverage passes through the throat is defined as a drink response.

  Here, the VAS method is translated into a visual analog scale, and in order to objectively evaluate the feeling of drinking, “every drinking feeling (feeling of drinking water)” is imagined by each person as “conceivable in beverages”. This is a method of answering the sensory intensity up to “maximum drinking response” on a line from 0 mm to 100 mm. This time, the evaluation was performed by having the subject evaluate “feeling of drinking” and having the subject check the corresponding point on the line. The length from the left end of the line (sensory intensity 0) to the point checked by the subject was measured to the unit of 1 mm, and that value was taken as the absolute evaluation value of each sample (hereinafter referred to as VAS value). The average value was used as an evaluation value of “drinking response” of each sample.

(1-3) Evaluation of drinking response using a bending sensor Ten subjects who performed sensory evaluation of the above-mentioned drinking response were fitted with bending sensors (MaP1783BS1-056, Nihon Suntech Co., Ltd.), and each test sample (Test samples 1 to 3) (Product temperature 5 ° C.) 15 g was swallowed once.

  As shown in Non-Patent Document 2, the bending sensor is attached in the vertical direction with adhesive double-sided tape on the skin of the subject's larynx so that the sensor tip is aligned with the maximum raised position of the larynx. (See reference numeral 2 in FIG. 5A). The movement of the larynx during swallowing is read as the change in curvature of the sensor, and the obtained data is amplified by a pressure / bending amplifier (MaP1783PBAa, Nihon Santech Co., Ltd.) and then connected through an interface module (UIM100C, manufactured by BIOPAC Systems, Inc) A / D conversion is performed at 1000 Hz using the MP150 system (BIOPAC Systems, Inc.), which is taken into a PC, and AcqKnowledge_Ver. Analysis was performed using 4.1 (BIOPAC Systems, Inc.) software. Simultaneously with the laryngeal movement measurement, the myoelectric potential of the suprahyoid muscle group was measured using a myoelectric potential measuring device. A pair of bipolar electrodes (refer to reference numeral 3 in FIG. 5A) coated with a conductive gel was attached to the lower jaw (skin surface on the suprahyoid muscle group), and a potential difference signal between the electrodes was recorded. Furthermore, swallowing sound was measured using a throat microphone (see reference numeral 1 in FIG. 5A), and the timing of swallowing was confirmed. A throat microphone was attached at the same height as the lower part of the laryngeal protuberance (cricoid cartilage), avoiding the bending sensor and the carotid artery, and the swallowing sound signal was recorded. The obtained myoelectric potential signal was amplified 1000 times by an electric potential amplifier (EMG100C, BIOPAC Systems, Inc.), and the swallowing sound signal was amplified by a microphone amplifier (AT-MA2, manufactured by Audiotechnica Co., Ltd.). The analysis was performed in the same manner as the laryngeal movement measurement through the interface module. The posture of the subject at the time of measurement was a sitting position, the head was fixed so that the head did not move, and the Frankfurt plane was kept horizontal (see FIG. 5B).

  As an example, FIG. 2A shows measurement results of the bending sensor signal waveform, swallowing sound, and myoelectric potential of the suprahyoid muscle group measured by swallowing a test sample 2 of 15 g once. The order from the bottom of the three lines shown in FIG. According to Non-Patent Document 2, the signal waveform of the bending sensor can define an inflection point from its shape, and one cycle of laryngeal movement can be decomposed into six time domains.

  FIG. 6 shows a signal waveform of a bending sensor measured by allowing a subject to drink (swallow) the entire 15 g of each test sample (test samples 1 to 3). From this waveform, it was recognized that the signal waveforms of the test sample 2 and the test sample 3 tend to have larger (deeper) downward peaks than the signal waveform of the test sample 1.

  Based on this signal waveform, as shown in the analysis example of the single swallow shown in FIG. 1, the laryngeal movement measurement was performed for the laryngeal momentum (waveform area of the section from T2 to T6), swallowing time (section from T2 to T6). Time), laryngeal elevation time (interval time from T2 to T4), and laryngeal descent time (interval time from T5 to T6) were determined. Further, in order to minimize the difference between subjects, a value obtained by dividing each obtained parameter by the same parameter at the time of swallowing as a reference sample, that is, a relative value with water as a reference (1) was calculated.

(2) Experimental results The results obtained by sensory evaluation are shown in FIG. 7, the results obtained by this evaluation method are shown in FIG. 8 (A: laryngeal momentum T2-6, B: swallowing time (T2-6), C: larynx. Rise time (T2-4), D: laryngeal descent time (T5-6)).

  From the sensory evaluation results, it was evaluated that the VAS value was high in the order of test sample 2> 3> 1, and the drinking response was strong. In addition, the laryngeal momentum T2-6, swallowing time (T2-6), laryngeal elevation time (T2-4), and laryngeal descent time (T5-6) obtained by this evaluation method are all test samples 2. The evaluation value increased in the order of> 3> 1. Therefore, the laryngeal momentum T2-6, swallowing time (T2-6), laryngeal elevation time (T2-4), and laryngeal descent time (T5-6) obtained by this evaluation method are the same as the conventional sensory functions. It was confirmed that it correlates with the drinking response evaluated by the evaluation (VAS method) (positive correlation), and the evaluation method can evaluate the strength of the sensory drinking response (feeling of drinking response) felt by humans.

Example 2 Evaluation of ease of lumping by swallowing a mouthful of water and ease of gathering in the pharynx when swallowing 10 g of mash water once, this evaluation method and sensory evaluation (VAS) Method).

(1) Experimental method 0.5%, 1.0%, 1.5%, and 2.0% xanthan gum aqueous solutions (test samples 4 to 7) were used as thick water samples (test samples). 10 g of each test sample 4 to 7 adjusted to 20 ° C. was transferred to a lotus just before the test and provided to the subjects. The subjects were 4 healthy toothed persons with no dysphagia (3 men, 1 woman; average age 32.0 ± 7.2 years).

  The sensory evaluation of the test sample was performed using the VAS method in the same manner as in Example 1, and the ease with which each test sample was swallowed in a single mouth was evaluated by 4 subjects using the VAS method. Here, when the thick water passes through the throat, it does not pass or partly fast (that is, there is no variation in the flow speed of the thick water) Defined as “is” or “easy to organize”. The ease of grouping in the pharynx can be an indicator of the ease of swallowing food and drink. In the VAS method, as a scale for objectively evaluating the sense of unity, “no sense of unity (a sense of unity of water)” is 0 mm, and “the maximum sense of unity that can be thought of in thick water” is 100 mm. did. Further, in the same manner as in Example 1, the ease of grouping in the pharynx when each test sample 10 g was swallowed once was evaluated by this evaluation method. In addition, the laryngeal movement amount T2-6 and swallowing time (T2-6) were calculated | required for the evaluation value similarly to Example 1 about the laryngeal movement measurement. Moreover, in order to minimize the difference between subjects, a value obtained by dividing each obtained parameter by the same parameter at the time of swallowing water as a reference sample, that is, a relative value using water as a reference (1) was calculated.

(2) Experimental results The results obtained by sensory evaluation are shown in FIG. 9, and the results obtained by this evaluation method are shown in FIG. 10 ((A): laryngeal momentum T2-6, (B): swallowing time (T2-6). ).

  The VAS values of the sensory evaluation results were evaluated to be high in order of test samples 7> 6> 5> 4 and easy to be organized. Moreover, the laryngeal momentum T2-6 obtained by this evaluation method had a low evaluation value in the order of test sample 7 <6 <4 or 5. The evaluation value of swallowing time (T2-6) was low in the order of test sample 7 or 6 <5 <4, but the evaluation values of test samples 6 and 7 were almost the same.

  Therefore, the laryngeal momentum T2-6 and the swallowing time (T2-6) obtained by this evaluation method correlate with “a sense of unity” (easyness of unity) evaluated by the conventional sensory evaluation (VAS method). (Negative correlation) It was confirmed that this evaluation method can evaluate the feeling of unity (easyness to collect) thick water.

Example 3 Evaluation of drinking response by continuous swallowing of beer The drinking response when 100 g of each beer beverage was continuously drunk was evaluated by this evaluation method and conventional sensory evaluation.

(1) Experimental method Non-alcohol beer with 0% alcohol (test sample 1), beer with 5% alcohol (test sample 2), and flavor (beer flavor no. 116105: Saneigen FFI Co., Ltd.) to which 75 μl (final concentration 0.05%) was added (test sample 3) was used.
Each of the test samples 1 and 2 is 150 g in a 200 ml capacity plastic bottle, and for the test sample 3, 150 g of the test sample 1 is placed in a 200 ml capacity plastic bottle, to which the above flavor is added, sealed, and 15 Prepared by inversion mixing. Each test sample was stored in a refrigerator at 5 ° C., transferred to a plastic cup immediately before the test, and 10 subjects as in Example 1 (10 healthy toothed men without dysphagia (average age 30.1 ± 5). 2 years old)).

In the sensory evaluation of the test sample, the VAS method was used in the same manner as in Example 1, and 10 subjects were allowed to evaluate the drinking response when 100 g of the test sample was continuously swallowed. The force applied when the beverage is fed into the throat and the strength of the force applied to the throat when the beverage passes through the throat is defined as a drink response.
Moreover, the drinking response when 100 g of each test sample was continuously swallowed in the same amount by 10 same subjects as in Example 1 was measured by this evaluation method. In the evaluation value of this evaluation method, as in the analysis example of continuous swallowing shown in FIG. 2 (B), the laryngeal motion amount (corresponding to one swallowing) obtained from the signal of the bending sensor per swallowing for laryngeal movement measurement Average value of the waveform area of the section to be swallowed) and swallowing time of the bending signal per swallowing (average value of the section time corresponding to one swallowing). One swallowing here refers to the midpoint of the T3-4 section, which is one of the six time domains shown in Non-Patent Document 2, in one swallowing laryngeal movement. The section which makes the middle point of the T3-4 section of the next 1 swallowing cycle an end point is shown. In addition, in order to minimize the difference between subjects, the value obtained by dividing each obtained parameter by the same parameter when swallowing water (5 ° C.) as a reference sample, that is, the relative value with water as the reference (1) is calculated. did.

(2) Experimental results The results obtained by sensory evaluation are shown in FIG. 11, the results obtained by this evaluation method are shown in FIG. 12 (A) laryngeal momentum per swallow, (B) time per swallow). Show.
From the sensory evaluation results, it was evaluated that the VAS value was high in the order of test sample 2>3> 1, and the drinking response was strong. Moreover, the laryngeal momentum per swallowing obtained by this evaluation method had a higher evaluation value in the order of test sample 2>3> 1. The evaluation value of the time per swallow was high in the order of test sample 2 or 3> 1, but the evaluation values of test samples 2 and 3 were almost the same.

  Therefore, the laryngeal momentum per swallow and the swallowing time per swallow obtained by this evaluation method correlate with the “feeling of drinking response” evaluated by the conventional sensory evaluation (VAS method). It was confirmed that even in continuous swallowing of 100 g, it was possible to evaluate drinking response by the evaluation value obtained by this evaluation method.

Example 4 Evaluation of ease of uniting by swallowing a thick water (part 2)
In accordance with the method described in Example 1, this evaluation method and sensory evaluation were carried out according to the method described in Example 1 for the ease of coagulation when 10 g of thick water (see Table 1) prepared with xanthan gum (XG) or locust bean gum (LBG) was drunk. (VAS method).

(1) Experimental method As a thick water sample (test sample), 0.2%, 0.4%, 0.6%, 0.8% and 1.0% xanthan gum aqueous solution (test samples 8 to 12), and 0 0.4%, 0.5%, 0.55%, 0.65% and 0.7% locust bean gum aqueous solution (test samples 13 to 17) were used (all containing 0.01% sucralose). 10 g of each test sample 8-17 adjusted to 20 ° C. was transferred to a lotus just before the test and provided to the subjects. The subjects were 4 healthy toothed persons with no dysphagia (4 males; average age 30.8 years).

  The sensory evaluation of the test samples was performed using the VAS method in the same manner as in Examples 1 and 2, and four subjects were evaluated for ease of grouping when 10 g of each test sample was swallowed in one mouth. Further, in the same manner as in Example 1, the ease with which each test sample 10 g was swallowed with a single mouth was evaluated by this evaluation method. In addition, the laryngeal movement amount T2-6 and swallowing time (T2-6) were calculated | required for the evaluation value similarly to Example 1 about the laryngeal movement measurement. In addition, the myoelectric potential of the suprahyoid muscle group was measured to determine the amount of suprahyoid muscle group activity in the swallowing section. In addition, in order to minimize the difference between subjects, a value obtained by dividing each obtained parameter by the same parameter at the time of swallowing water as a reference sample, that is, a relative value with water as a reference (1) was calculated.

(2) Experimental results Each of the “laryngeal momentum T2-6”, “swallowing time (T2-6)”, and “upper hyoid muscle group activity” obtained by this evaluation method and sensory evaluation (VAS method) The relationship with the obtained “easy to collect” is shown in FIGS. 13 (A), (B) and (C), respectively. As can be seen from FIGS. 13 (A), (B), and (C), the ease with which thick water (food and drink) is collected is “laryngeal momentum T2-6”, “swallowing time (T2-6)” and “tongue” Each showed a negative correlation with each of “upper bone muscle activity”, but particularly showed a high negative correlation with “laryngeal momentum T2-6”. From this, it is considered that the laryngeal momentum is small in the sample that is easy to collect in a sensuous manner, and the load on the throat is reduced.

For reference, with respect to each of the xanthan gum aqueous solution (XG) and the locust bean gum aqueous solution (LBG), the relationship between “easy to collect” and “viscosity at a shear rate of 10 s ⁻¹ (Pa · s)” is shown in FIG. The relationship between the “laryngeal momentum T2-6” and “swallowing time (T2-6)” and “viscosity at a shear rate of 10 s ⁻¹ (Pa · s)” is shown in FIGS. As shown in FIG. 14, the xanthan gum aqueous solution (XG) increased in the viscosity-dependent manner, but the locust bean gum aqueous solution (LBG) showed no viscosity-dependent increase or decrease in the unity. Further, as shown in FIGS. 15A and 15B, regarding the xanthan gum aqueous solution (XG), the laryngeal momentum decreased in a viscosity-dependent manner, and the swallowing time tended to decrease as the viscosity increased. In addition, with regard to locust bean gum aqueous solution (LBG), neither a laryngeal momentum nor a swallowing time showed a viscosity-dependent increase or decrease. Therefore, the ease of swallowing food and drink cannot be evaluated by viscosity such as viscosity (Pa · s) at a shear rate of 10 s ^-1, but it is evaluated with high accuracy by laryngeal motion analysis, especially laryngeal momentum. You can see that you can.

Example 5 Evaluation of “easyness of uniting” and “hardness” by swallowing a gel-like food once “ 5% of gelled food (cut into 3 mm squares) was not chewed” According to the method described in Example 1, this evaluation method and sensory evaluation (VAS method) were used to evaluate “sat” and “hardness”.

(1) Experimental method According to the prescription described in Table 2, gelled food (product temperature 20 ° C.) (test samples 18 to 23) was prepared. Sun Support G-1016 and Sun Support KS (F) are both polysaccharide preparations manufactured by San-Ei Gen FFI Co., Ltd. Sun Green GC-EM is an edible dye (manufactured by San-Ei Gen FFI Co., Ltd.).

For these test samples 18-23,
Texture Analyzer (Texture Analyzer TA-XT-2i [Sta
Ble Micro Systems, Inc.)) was used to determine the compression fracture (breaking load N, breaking strain%) under the following conditions.
[Compression fracture measurement]
-Plunger: Diameter 50mm
・ Sample size: Cylindrical shape with 20mm diameter and 10mm height ・ Sample temperature: 20 ℃
・ Compression speed: 10mm / s.

The results are shown in Table 3.

Subjects were provided with 5 g of each test sample 18-23 adjusted to 20 ° C. The subjects were 4 healthy subjects without dysphagia (4 men: average age 30.8 years).
The sensory evaluation of the test sample was performed using the VAS method in the same manner as in Examples 1 and 2, and the “easyness to collect” and “hardness” in the pharynx when 4 subjects swallowed each test sample 5 g once. I was allowed to evaluate. Further, in the same manner as in Example 1, the “ease of gathering” and “hardness” in the pharynx when each test sample 5 g was swallowed once was evaluated by this evaluation method. As evaluation values, “laryngeal momentum T2-6”, “swallowing time (T2-6)” and “upper hyoid muscle activity” in the swallowing section were obtained as in Example 1. In addition, in order to minimize the difference between subjects, a value obtained by dividing each obtained parameter by the same parameter at the time of swallowing water as a reference sample, that is, a relative value with water as a reference (1) was calculated.

(2) Experimental results Obtained by sensory evaluation (VAS method) and “laryngeal momentum T2-6”, “swallowing time (T2-6)” and “upper hyoid muscle group activity” obtained by this evaluation method. Table 4 shows the correlation coefficient (R ² ) obtained from the relationship between the obtained “easiness to organize” and “hardness”. In addition, as a representative example, a diagram showing a correlation between “laryngeal momentum T2-6” and “easy to manage” (sensory evaluation), and a correlation between “upper hyoid muscle group activity” and “hardness” (sensory evaluation). As shown in FIG.

  As can be seen from Table 4 and FIG. 16, a high negative correlation was observed between “laryngeal momentum T2-6” and “easy to manage”. From this, it is considered that the laryngeal momentum is small and the load on the throat is reduced in the sample that is sensuously easy to gather, as shown in Example 4. In addition, a high positive correlation was found between “upper hyoid muscle activity” and “hardness”.

  For reference, FIGS. 17A and 17B show the relationship between the breaking load (N), “easy to be organized”, and “hardness” for each of the test samples 18 to 23. As shown in FIG. 17, in all the test samples, “hardness” increased and “easiness to collect” decreased depending on the breaking load. In addition, the test samples 18 to 20 containing the gelling agent (Sun Support G-1016) were always easier to organize than the test samples 21 to 23 not containing it. From these, it can be seen that the texture of the gel food cannot be evaluated by the breaking load alone.

Example 6 Examination of the difference in laryngeal and laryngeal momentum due to the difference in analysis interval The laryngeal momentum when swallowing 10 g of thick water (see Table 1) prepared with xanthan gum (XG) or locust bean gum (LBG) once. The evaluation method was evaluated according to the method described in 1.

(1) Experimental method As a thick water sample (test sample), 0.2%, 0.4%, 0.6%, 0.8% and 1.0% xanthan gum aqueous solution (test samples 8-12), and 0.40%, 0.50%, 0.55%, 0.65% And 0.70% locust bean gum aqueous solution (test samples 13 to 17) (both containing 0.01% sucralose). 10 g of each test sample 8-17 adjusted to 20 ° C. was transferred to a lotus just before the test and provided to the subjects. The subjects were 4 healthy toothed persons with no dysphagia (4 males; average age 30.8 years).

In the same manner as in Example 1, 10 g of each test sample was swallowed in a single dose, and by this evaluation method, the laryngeal momentum (laryngeal momentum T2-6: start of laryngeal elevation [T2] in the T2-T6 interval) The waveform area of the section from the end to [T6]), the laryngeal momentum of the section from T2 to 2 seconds later (the laryngeal momentum T2-2sec: the waveform area of the section from the start of raising the larynx [T2] to 2 seconds after that) And laryngeal momentum in the T2-T5 interval (laryngeal momentum T2-5: waveform area in the interval from the start of raising the larynx [T2] to the start of descent [T5]). Also, based on the laryngeal movement waveform obtained when drinking water instead of the test sample, the “water T2-T6 interval” is determined, and the laryngeal momentum in the “water T2-T6 interval” is uniformly determined for each test sample. Asked. In addition, “T2-T6 section of water” uses the average value when measuring several times with water on the same day.
In order to minimize the difference between the subjects, a value obtained by dividing each obtained laryngeal momentum by the same laryngeal momentum at the time of swallowing water as a reference sample, that is, a relative value based on water (1) was calculated.

(2) Experimental results For each test sample, the “laryngeal momentum T2-6”, “laryngeal momentum T2-2sec”, “laryngeal momentum T2-5”, and “water T2-T6 interval obtained by this evaluation method were used. 18A to 18D show the relationship between each of the “laryngeal momentum” and the viscosity (Pa · s) at 10 s ⁻¹ .

  As can be seen from FIG. 18, “laryngeal momentum T2-2sec”, “laryngeal momentum T2-5”, and “laryngeal momentum in T2-T6 section of water” are all the same correlation as “laryngeal momentum T2-6”. showed that. From this, when evaluating the swallowing sensation of food and drink based on the laryngeal momentum, instead of the “laryngeal momentum T2-6” that requires the analysis of T6, in the laryngeal movement waveform, a certain time (X) from T2 (above In the embodiment, the waveform area (laryngeal momentum T2-2 sec) up to 2 seconds) or the waveform area (laryngeal momentum T2-5) from T2 to T5 can be used. In addition, regarding “laryngeal momentum T2-5”, T5 is an apex of the valley, and therefore has an advantage of being easier to discriminate than T6. Moreover, the laryngeal momentum in the section of T2-T6 set about water can also be utilized.

Claims (10)

A method for evaluating the swallowing sensation of food and drink, comprising the following steps (A) to (C):
(A) A process of contacting and fixing a bending sensor that converts a bending rate into an electrical signal (voltage value) on the skin surface corresponding to the larynx of the subject;
(B) A step of measuring an electric signal of the bending sensor generated when the subject swallows food and drink (during swallowing) and recording it as a two-dimensional signal represented by a voltage value and a time representing a bending change of the bending sensor. ,
(C) A step of evaluating the swallowing sensation of food and drink using the waveform of the two-dimensional signal obtained in the step (B) or a parameter obtained from the waveform as an index. In the step (C), a parameter as an index for evaluating the swallowing sensation of food and drink is obtained by one swallowing, and the following method is used from the waveform of a two-dimensional signal having the horizontal axis as time and the vertical axis as voltage value. 2. At least one selected from the group consisting of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum calculated respectively in (1) above. Method described:
(I) Swallowing time: Time from T2 to T6 in FIG. 1 (T2-6)
(Ii) Raising time of larynx: time from T2 to T4 in FIG. 1 (T2-4)
(Iii) Laryngeal descent time: time from T5 to T6 in FIG. 1 (T5-6)
(Iv) Laryngeal momentum: In FIG. 1, the baseline and the baseline in any interval from T2 to T7 or any time range from T2 to X seconds later (X is a positive number) The integrated value of the area sandwiched between the signal waveform lines. As said food and drink, the food and drink to be used as a reference (standard food and drink) and one or more food and drink (test food and drink) to be evaluated are used.
In the step (B), the electric signal (voltage value) of the bending sensor that occurs when the subject swallows the reference food and the test food and drink (during swallowing) is measured, and the two-dimensional signal represented by this voltage and time (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional) obtained by swallowing the reference food and test food in the step (B) once and having the horizontal axis as time and the vertical axis as voltage value. (I) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum from the waveform of the signal, test 2D signal) Calculate at least one,
Furthermore, the method of Claim 2 which has the following (D) process:
(D) (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each test food or drink obtained in the step (C) Relative to each corresponding parameter ((i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum) Calculating the value. As the food and drink, a food and drink to be used as a reference (standard food and drink) and two or more food and drink to be evaluated (test food and drink) are used.
In the step (B), an electrical signal of a bending sensor that is generated when the subject swallows the reference food and drink and the test food and drink (during swallowing), and these electric signals are represented by a two-dimensional signal represented by time and voltage. (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional) obtained by swallowing the reference food and test food in the step (B) once and having the horizontal axis as time and the vertical axis as voltage value. (I) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, and (iv) laryngeal momentum from the waveform of the signal, test 2D signal) Calculate at least one,
In step (D), (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each test food or drink obtained in step (C). Divided by the corresponding parameters ((i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum) of the reference food, Calculate the relative value as 1,
Furthermore, the method of Claim 2 and 3 which has the following (E) and (F) process:
(E) comparing (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum of each of two or more test foods and drinks,
(F) at least one of (i) swallowing time, (ii) laryngeal elevation time, (iii) laryngeal descent time, or (iv) laryngeal momentum between two or more test foods When the value is large, the step of determining that the specific test food or drink having a large value has a swallowing sensation greater than other test food or drink. In the step (C), parameters used as indices for evaluating the swallowing sensation of food and drink are obtained by continuous swallowing. From the waveform of a two-dimensional signal with the horizontal axis representing time and the vertical axis representing voltage values, the following methods are used. The method according to claim 1, which is at least one selected from the group consisting of (i ′) calculated time per swallow and (ii ′) laryngeal momentum per swallow.
(I ′) Time per swallow:
Time required for a series of swallowing operations from the position of the larynx before swallowing to raise the larynx by swallowing and maintaining it at the maximum raised position, and then to lower the larynx and return to the position of the larynx before swallowing (ii ′ ) Laryngeal momentum:
The integrated value of the region sandwiched between the base line and the signal waveform line in the section of “time per swallow”. As said food and drink, the food and drink to be used as a reference (standard food and drink) and one or more food and drink (test food and drink) to be evaluated are used.
In the step (B), the electric signal (voltage value) of the bending sensor that occurs when the subject swallows the reference food and the test food and drink (during swallowing) is measured, and the two-dimensional signal represented by this voltage and time (Reference 2D signal, test 2D signal)
In the step (C), a two-dimensional signal (reference two-dimensional signal) in which the horizontal axis represents time and the vertical axis represents a voltage value obtained by continuously swallowing the reference food and test food in step (B). From the waveform of the test two-dimensional signal), at least one selected from the group consisting of (i ′) time per swallow and (ii ′) laryngeal momentum per swallow is calculated by the following method,
Furthermore, the method of Claim 5 which has the following (D) process:
(D) Each test food and drink obtained in the step (C) (i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing each parameter (( a step of calculating a value divided by i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing), that is, a relative value with reference food and drink as 1. As the food and drink, a food and drink to be used as a reference (standard food and drink) and two or more food and drink to be evaluated (test food and drink) are used.
In the step (B), an electrical signal of a bending sensor that is generated when the subject swallows the reference food and drink and the test food and drink (during swallowing), and these electric signals are represented by a two-dimensional signal represented by time and voltage. (Reference two-dimensional signal, test two-dimensional signal), and in the step (C), the horizontal axis is obtained by continuously swallowing the reference food and test food in the step (B). From the waveform of a two-dimensional signal (reference two-dimensional signal, test two-dimensional signal) with the vertical axis representing the voltage value, (i ′) time per swallow and (ii ′) laryngeal momentum per swallow by the following methods Calculating at least one selected from the group consisting of:
In the step (D), (i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing of each test food or drink obtained in the step (C) corresponds to the reference food or drink. A value divided by each parameter ((i ′) time per swallowing or (ii ′) laryngeal momentum per swallowing), that is, a relative value with reference food and drink being calculated as 1,
Furthermore, the method of Claim 5 and 6 which has the following (E) and (F) process:
(E) (i ′) the time per swallowing or (ii ′) the laryngeal momentum per swallowing for each of the two or more test foods or foods,
(F) Compared to (i ′) time per swallowing of two or more test foods and drinks, and (ii ′) laryngeal momentum per swallowing, if at least one of the values is large, value A step of determining a specific test food or drink having a larger swallowing sensation than other test food or drink.   The method according to any one of claims 1 to 7, wherein the swallowing sensation is a drink response or ease of drinking, or difficulty in collecting food and drink.   Further, at least one measuring instrument selected from the group consisting of an electromyograph, a swallowing sound sensor, and a palatal pressure sensor, and at least one measuring instrument selected from the corresponding suprahyoid potential, swallowing sound, and palatal pressure. The method in any one of Claims 1-8 which has the process of measuring. The method according to any one of claims 1 to 9, wherein the food or drink to be measured has a liquid, semi-solid, or solid shape.