JP4702860B2 - Simple method for measuring swallowing sensation - Google Patents

Description

  The present invention is `` easy to drink '', `` easy to drink '', `` easy to eat '', `` easy to eat '', `` feeling of catching on the throat '', `` feeling of drinking '', The present invention relates to a method for objectively evaluating a sensation (feeling of eating) such as “feeling of eating” on the basis of measurement data in a simple, quick and accurate manner with little sensitivity to a subject.

  It is defined as the sensation of food passing through the throat (Kojien, 5th edition, Iwanami Shoten; Seiko Instruments Electronic Dictionary). For Japanese, beer, happoshu, liquor from new genres, or udon Although it is an important evaluation item when eating and drinking noodles, etc., there are few reports on academic research on the feeling of throatiness and its measurement method. Therefore, the evaluation of the feeling of irritability of food and drink is currently dependent on skilled panelists, and it is desired to develop a system that can objectively and quickly evaluate the feeling of throatiness based on measurement data. Yes.

  In addition, with the arrival of an aging society, the number of patients with dysphagia due to cerebrovascular disorders and neuro / muscular degenerative diseases is increasing (Non-patent Document 1). Until now, foods that can be swallowed safely for elderly people and people with dysphagia, and foods and drinks that are at risk of aspiration have been determined based on hospital and nursing care experience, ensuring safe swallowing. In order to do so, it has been performed to add sourness, carbonic acid, moderate viscosity to the food or drink, or to cool the food or drink. Therefore, in order to ensure safe swallowing, the development of a system that can objectively and quickly evaluate the ease of drinking of food and drink based on measurement data is highly desired.

  Although it has been reported that it is possible to measure the feeling of throat based on the nerve activity of the throat using rats, it is not a simple method and it is difficult to verify the correlation with humans (Non-patent Document 2). On the other hand, attempts have been made to capture the movement of the throat during swallowing for human subjects. For example, as a method for measuring swallowing in humans, a method is known in which the flow of food in the pharynx is observed by video photography using X-rays, and swallowing is visually observed (Non-Patent Document 1). However, in this observation method, since it is necessary to add about 40% of barium as an X-ray contrast agent to the swallow, the food and drink itself cannot be evaluated. Moreover, since there is a problem of the subject's X-ray exposure, this observation method cannot repeatedly evaluate the same person in a short period of time.

  As another attempt to measure human swallowing, a detection part using multiple pressure sensors is attached to the front neck to measure swallowing movement, or a microphone is attached to the throat to measure throat movement and throat sound (Non-Patent Document 3). This non-patent document 3 shows that the throat moves quickly when swallowing foods and drinks that are easy to drink, and the swallowing cycle calculated from the measured values can be an indicator of the ease of drinking of the food and drinks. It is shown. In Non-Patent Document 3, the surface myoelectric potential of the throat is also measured, and the surface electromyogram obtained by the measurement shows that foods and drinks that are easy to drink have a low amount of muscle activity. Furthermore, by increasing the number of these sensors and fixing them to the chin, there is disclosed a method capable of measuring continuous swallowing when ingesting a beverage (Patent Document 1). In the above examination, it is shown that a drink that is easy to drink has a fast swallowing cycle, and a drink that is easy to drink has a low amount of muscle activity. However, these means need to attach many pressure sensors directly to the subject's pharynx, which places a heavy burden on the subject, an expensive device for detecting pressure, and a swallowing interval. It may be expected that the calculation is complicated, and it cannot be said that the calculation is generally popular.

  Although it is used also in the above-mentioned attempts, the measurement of surface myoelectric potential has long been known as a means for easily measuring the amount of muscle activity and activity time by a non-invasive method (Non-Patent Document 4). The surface electromyogram obtained by measuring the surface myoelectric potential is used as an index for measuring swallowing activity, muscle activity during swallowing, and swallowing interval (Non-patent Document 5). However, when these methods that use the surface electromyogram results themselves are used, there is a difference in muscle activity during swallowing and the start time of swallowing depending on the taste of the food or drink being swallowed. When a salty taste that is not supposed to increase is added to foods and drinks, the increase in muscle activity during swallowing and the time to start swallowing are short, just as when acidity that is said to increase ease of drinking is added to foods and drinks. It has been shown to be. Also, with these methods, there is no difference due to the presence or absence of carbonic acid, which has been considered to increase the ease of drinking, and the surface electromyogram results themselves are used as indicators of “ease of drinking” and “feeling thirsty” This is insufficient (Non-Patent Document 6, Non-Patent Document 7).

  By the way, a method for examining a difference between a person with difficulty in swallowing and a healthy person by frequency analysis of the surface electromyogram itself and using it for diagnosis of a person with difficulty in swallowing has been proposed. However, within the disclosed range, although it is suggested that there is a difference in surface electromyogram between healthy subjects and those with difficulty swallowing, spectral patterns due to differences in specific frequency analysis method means and foods and drinks There is no description suggesting the presence or absence of the difference (Patent Document 2). On the other hand, with regard to the frequency of the surface electromyogram, the mechanism of action has been unknown, but it is known that the high frequency component decreases and the low frequency component increases due to fatigue (Non-patent Document 8). It is not known whether there is a difference in the composition ratio of the frequency components of the surface electromyogram of the pharynx due to the difference in food and drink to be swallowed.

JP, 2006-95264, A Continuous swallowing movement measuring device and continuous swallowing movement measuring method JP 2005-304890 A Method for detecting dysphagia Mechanism and clinical practice of swallowing Kanbara Publishing (Akira Okamura, p9, p25-81, 1993) Journal of Japanese Society for Sensory Evaluation 4 (1): 13-19,2000 Tomio Makai The Journal of Japanese Society for Eating and Swallowing Rehabilitation 6 (2): 73-81,2002 Toyohiko Hayashi et al. J Appl Physiol. 30 (5): 713-9, 1971 Lloyd AJ Dysphagia. 9 (2): 101-6., 1994 Reimers-Neils L et al. Journal of Speech, Language, and Hearing Research 46: 977-989, 2003, Ruiying Ding et al. Dysphagia 18: 16-26, 2006 Kellie Filter Sciortino et al. Journal of Oral Rehabilitation 20: 321-331, 1993, M.F.Lyons et al.

  The present invention is a solution to the above-mentioned problems of the background art, and a swallowing sensation (so-called sensation of sensation), which is a sensation felt when swallowing food and drink, is based on measurement data, simply, quickly and accurately, And it aims at providing the method of evaluating objectively, giving little load to a test subject.

  The present inventors performed frequency analysis on the waveform data of the surface myoelectric potential of the muscles of the human pharynx during swallowing of food and drink, and found that the low frequency ratio (the spectral area (LS) of the frequency band including the low frequency band) , Ratio of total spectrum area (TS)), high frequency ratio (ratio of spectrum area (HS) of frequency band including high frequency band to ratio of total spectrum area), total spectrum area (TS), etc. Can be used as indicators such as “ease of drinking”, “hardness to drink”, “ease of eating”, “hardness of eating”, “feeling of getting stuck in the throat”, “feeling of drinking”, “feeling of eating” As a result, the present invention has been completed.

  That is, the present invention (1) by analyzing the frequency of the waveform data of the surface myoelectric potential of the muscles of the human pharynx during swallowing of food and drink, the spectrum area (LS) of the frequency band including a low frequency band of 10 Hz or less, And / or having a step (A) of calculating a spectral area (HS) of a frequency band including a high frequency band of 100 Hz or higher and a step (B) of analyzing the spectral area calculated in the step (A). In the method for evaluating the swallowing sensation of food and drink, characterized in that (2) In step (A), calculating the total spectrum area (TS) of all frequency bands from a low frequency band to a high frequency band The method described in (1) above, or (3) the low frequency band is a frequency band of 0.2 Hz to 10 Hz, and is described in (1) or (2) above (4) The method according to (1) or (2) above, wherein (4) the low frequency band is a frequency band of 0.2 Hz to 5 Hz, and (5) the high frequency band is The method according to any one of (1) to (4) above, wherein the frequency band is 100 Hz or more and 1500 Hz or less, and (6) step (B) includes a spectral area (LS) and a spectral area (HS The ratio of the spectral area (HS) to the sum of) is an indicator that has a positive correlation with the “ease of drinking” of the food or drink, or the “feeling of swallowing” or the “feeling of catching on the throat” of the food and drink is negative. The step of analyzing as an index indicating the correlation, or the ratio of the spectrum area (LS) to the sum of the spectrum area (LS) and the spectrum area (HS), “drinking difficulty” or “feeling of catching on the throat” of food and drink And positive The method according to any one of the above (1) to (5), which is a step of analyzing as an index indicating a function or an index indicating a negative correlation with “ease of drinking” of food or drink, (7) In the step (B), the ratio of the spectral area (HS) to the total spectral area (TS) is an indicator that positively correlates with the “ease of drinking” of the food or drink, or “the difficulty of drinking” of the food or drink. ”Or“ A feeling of catching on the throat ”, or a ratio of the spectrum area (LS) to the total spectrum area (TS) as an index showing a negative correlation, (2) to (5), characterized in that it is a step of analyzing as an index showing a positive correlation with “feeling of catching on” or an index showing a negative correlation with “ease of drinking” of food and drink Any of the methods described in (8) and the step (B) The method according to any one of (2) to (7) above, which is a step of analyzing the total spectral area (TS) as an index showing a positive correlation with “feeling of drinking”.

  According to this method, it is possible to objectively evaluate the swallowing sensation of food and drink based on the measurement data, with ease, speed and accuracy with high sensitivity and almost no load on the subject. In addition, by using the evaluation, it is possible to more efficiently develop a food or drink that focuses on the sense of swallowing.

  For example, traditional evaluation methods that use skilled panelists that are very limited in number use certain attributes (eg, location, specific food and beverage preferences, specific health conditions) that do not have a significant number of members. Or a combination thereof, or a group that has attributes that are not often possessed by skilled panelists (for example, older people in their 70s or older, younger people in their teens or younger, smokers, dysphagia, etc.) It was not easy to explore the sensory evaluation tendency, but the subjects who are subject to this method are not limited to skilled panelists with a very small number of people, but also include general people, so the number of members is not very large A sensory evaluation tendency common to a group having a specific attribute or a group having an attribute that is not so much possessed by an experienced panelist can be quickly searched for objectively and with high accuracy.

  Furthermore, according to this method, the food and drink that can be safely swallowed by general elderly people and dysphagia by evaluating the sensation when the elderly and dysphagia swallow the food and drink Of course, specializing in certain elderly people and people with dysphagia, whether or not the food or drink is safe to swallow, Since the level to be obtained can be examined, it is very useful for ensuring the safety of swallowing in elderly persons and persons with dysphagia who have different swallowing abilities depending on individuals.

  As a method for evaluating the swallowing sensation of the food or drink of the present invention (hereinafter referred to as “the evaluation method of the present invention”), the waveform data of the surface myoelectric potential of the muscle of the human pharynx during swallowing of the food or drink is subjected to frequency analysis. Therefore, the spectrum area (LS) of a frequency band including a low frequency band of 30 Hz or less (hereinafter also simply referred to as “spectrum area (LS)”) and / or the spectrum of a frequency band including a high frequency band of 100 Hz or more. If it is a method which has the process (A) which calculates the area (HS) (henceforth "spectrum area (HS)" only) and the process (B) which analyzes the spectrum area calculated at the process (A) The muscle of the human pharynx is not particularly limited as long as it is a muscle involved in swallowing, and is selected from the lower hyoid muscle, thyroid hyoid muscle, sternohyoid muscle, and sternum thyroid muscle. One or can be exemplified two or more muscles, can be preferably exemplified among them submental hyoid muscles and thyrohyoid.

  In general, swallowing is an act of forming a food or drink as a food or drink in the mouth and sending the food or drink to the stomach through the pharynx or esophagus. In the present invention, “swallowing sensation” means swallowing food and drink. Good feeling of throat, “easy to drink”, “hard to drink”, “easy to eat”, “hard to eat”, “feeling of getting stuck in the throat”, “feeling of drinking”, “feeling of eating” One or two or more swallowing sensations selected from can be preferably exemplified.

In the step (A) of the evaluation method of the present invention, the measurement of the surface myoelectric potential of the muscle of the human pharynx during swallowing of food and drink is, for example, an amplifier that amplifies the myoelectric potential (hereinafter referred to as “amplifier”). , Surface myoelectric potential measurement electrodes (differential electrodes and indifferent electrodes), AD converters for converting analog signals of surface myoelectric potentials into digital signals (hereinafter referred to as “AD converters”), and AD converters. Using a computer (hereinafter, also referred to as “computer”) for performing frequency analysis of the obtained surface myoelectric potential waveform data, the following procedure can be used.
At least one pair (two pieces) of indifferent electrodes connected along the muscle of the subject's pharynx is connected to an amplifier, the amplifier is further connected to an AD converter, and the AD converter is connected to a computer. . In this state, when the subject swallows the food or drink, the amplifier amplifies the weak electricity (myoelectricity) generated when the muscles of the pharynx contract, and the waveform analog for the potential difference (myoelectric potential) of the myoelectricity The AD converter converts the signal data into waveform digital signal data, and the waveform digital signal data of the myoelectric potential is taken into the computer.
The waveform data of myoelectric potential in the present invention is data related to the waveform of myoelectric potential and is not particularly limited as long as it is data that can be used for frequency analysis of the waveform of myoelectric potential, and the waveform of an analog signal such as a surface electromyogram. Data or waveform data obtained by digitizing the analog signal may be used. The surface myoelectric potential in the present invention refers to myoelectric potential obtained by attaching an electrode for measuring myoelectric potential to the surface of the subject's skin.
The surface myoelectric potential is usually several μV to several mV, and the frequency is known to be in the range of 1500 Hz or less.

The number of related electrodes used in the step (A) of the evaluation method of the present invention may be at least one pair (two). From the viewpoint of obtaining an evaluation result more accurately, two or more pairs of related electrodes are used. It is preferable to use it, and in that case, it is preferable to attach it to another muscle of the pharynx for each pair of related electrodes. When two or more pairs of electrodes are used, it is accurate to mount the electrodes at a position where the closest portion between one pair of electrodes and the other pair of electrodes is at least 1 cm apart. From the standpoint of measuring the myoelectric potential. The part of the skin to which the indifferent electrode is attached is preferably a part where bone exists relatively near the skin surface, such as an elbow, in order to perform stable potential measurement.
In addition, since the absolute value and pattern of the surface myoelectric potential obtained change due to the displacement of the position of the electrode to be worn, when comparing a plurality of food and drink, those without changing the position of the electrode attached to the subject It is preferable to acquire surface myoelectric potential data of a plurality of foods and drinks.
Moreover, in the evaluation method of the present invention, in addition to the food and drink for evaluation purposes, the surface myoelectric potential at the time of swallowing is also measured for the food and drink serving as an evaluation standard, and the measurement result of the food and drink of the evaluation standard is used as a reference. It is preferable to use for the analysis and evaluation of the measurement results of food and drink for evaluation purposes.

As a related electrode and an indifferent electrode (hereinafter referred to as “electrode”) attached to the subject, there is no particular limitation as long as it can be used for measurement of surface myoelectric potential, and a wet electrode (wet sensor) may be used. Although it may be a dry electrode (dry sensor), the wet electrode is preferably a dish-shaped disk-shaped electrode made of, for example, a material made of silver chloride, and preferably has a surface on the side in contact with the skin of the subject. Preferable examples include electrodes that are covered with a cloth, paper, plastic film, or nonwoven fabric coated with an adhesive and that can be attached to the target skin surface.
In addition to the electrodes used for measuring the surface myoelectric potential, commercially available amplifiers, AD converters, and computers can be used.

  The frequency analysis of the waveform data of the surface myoelectric potential obtained by the measurement of the surface myoelectric potential is performed by an analysis method such as FFT analysis, short-time FFT analysis, Wavelet transform analysis, MA method, AR method, ARMA method, and MEM method. It can be carried out. As a result of the frequency analysis, a spectrum of a predetermined frequency is obtained, and a spectrum area of the predetermined frequency can be calculated. The frequency analysis and the calculation of the predetermined spectrum area can be performed by using a commercially available calculator for surface myoelectric potential analysis.

  As the step (A) of the evaluation method of the present invention, the spectrum area (LS) of a frequency band including a low frequency band of 30 Hz or less and / or the spectrum area (HS) of a frequency band including a high frequency band of 100 Hz or more is used. Is not particularly limited as long as it is a step of calculating, but it is preferable to calculate both the spectral area (LS) and the spectral area (HS) from the viewpoint of evaluating swallowing sensation more accurately or in a multifaceted manner. More preferably, the total spectrum area (TS) of all frequency bands from the frequency band to the high frequency band is calculated.

  The above “including the low frequency band” means, for example, a part of the low frequency band, the whole of the low frequency band, a part of or all of the low frequency band and a part of the outside of the band (excluding the high frequency band). , “Including high frequency band” means, for example, a part of the high frequency band, the whole of the high frequency band, a part of or all of the high frequency band and a part of the band outside the band (excluding the low frequency band). . As described above, the low frequency band in the present invention refers to a frequency band of 30 Hz or less, preferably a frequency band of 10 Hz or less, more preferably a frequency band of 0.2 Hz to 10 Hz, and more preferably 0.2 Hz to 5 Hz. Is more preferable. Moreover, although the high frequency band in this invention means a frequency band of 100 Hz or more, a frequency band of 100 Hz or more and 1500 Hz or less can be preferably exemplified.

  The total spectrum area (TS) in the present invention refers to the total spectrum area (TS) of all frequency bands from the low frequency band to the high frequency band, but as long as it can be used for evaluation of swallowing sensation in the present invention. The sum of the spectral areas of the frequency band excluding a part of the frequency band from the entire frequency band from the low frequency band to the high frequency band, for example, more than 1500 Hz may be used.

Specifically, the analysis of the spectrum area calculated in the step (A) in the step (B) of the evaluation method of the present invention can be performed as follows.
Spectral area (LS) is an indicator that shows a positive correlation with one or more selected from “difficult to drink”, “difficult to eat”, and “feeling of catching on throat” of food and drink, or food and drink It can be used as an index showing a negative correlation with “ease of drinking” or “ease of eating”. Therefore, for example, when comparing the spectrum area (LS) when the subject swallows a plurality of food and drink, the food and drink having a larger spectrum area (LS) than the food and drink having a smaller spectrum area (LS), One or more swallowing sensations selected from “difficulty to drink”, “difficult to eat”, and “feeling of catching on throat” can be analyzed, and food and drink having a smaller spectral area (LS) Can be analyzed as having a stronger swallowing sensation of “ease of drinking” or “ease of eating” than foods and drinks having a larger spectral area (LS).

In the step (A), when the spectrum area (HS) is calculated in addition to the spectrum area (LS), the ratio of the spectrum area (HS) to the sum of the spectrum area (LS) and the spectrum area (HS) (hereinafter, “ The high frequency ratio (also referred to as LS + HS)) is an indicator that positively correlates with “ease of drinking” or “ease of eating” of food or drink, or “hardness to drink” or “hard to eat” of food or drink ”,“ One of two or more selected from “feeling of getting caught in the throat” ”, and can be used as an indicator that shows a negative correlation, and a spectral area with respect to the sum of the spectral area (LS) and the spectral area (HS) ( LS) ratio (hereinafter, also referred to as “low frequency ratio (LS + HS)”) is selected from the “difficulty to drink”, “difficulty to eat”, and “feeling of catching on the throat” of food and drink, or One or more positive indicators showing the correlation, or can be used as an indication of "drinking ease" in food products or as "Eat ease" it shows a negative correlation.
Therefore, for example, when comparing the high frequency ratio (vs. LS + HS) of the surface myoelectric potential when the test subject swallows a plurality of foods / drinks, the food / beverage products having a higher high frequency ratio (vs. LS + HS) are higher in the high frequency ratio (vs. LS + HS). It can be analyzed that the swallowing sensation of “easy to drink” or “easy to eat” is stronger than that of small foods and drinks, and foods and beverages having a smaller high frequency ratio (vs. LS + HS) have a higher frequency ratio (vs. LS + HS). It can be analyzed that one or two or more swallowing sensations selected from “difficult to drink”, “difficult to eat”, and “feeling of catching on the throat” are stronger than larger foods and drinks.
In terms of the low frequency ratio (vs. LS + HS), foods and drinks having a higher low frequency ratio (vs. LS + HS) are compared to foods and drinks having a lower low frequency ratio (vs. LS + HS). It can be analyzed that one or more swallowing sensations selected from “Difficult to eat” and “Sense of catching on throat” are strong, and a food / beverage product with a lower low frequency ratio (vs. LS + HS) It can be analyzed that the swallowing sensation of “ease of drinking” or “ease of eating” is stronger than foods and beverages having a larger (vs. LS + HS).

In the step (A), when the total spectrum area (TS) is calculated in addition to the spectrum area (LS) and the spectrum area (HS), the ratio of the spectrum area (HS) to the total spectrum area (TS) (hereinafter, "Frequency ratio (vs. TS)") is an index showing a positive correlation with "ease of drinking" or "ease of eating" of food or drink, or "drinking difficulty" or "eating for food" It can be used as an index showing a negative correlation with one or two or more selected from “Kusa” and “feeling of catching on throat”, and the ratio of spectral area (LS) to total spectral area (TS) , Also referred to as “low frequency ratio (vs. TS)”) is positive with one or more selected from “difficult to drink”, “difficult to eat” and “feeling of catching on throat” of food and drink An indicator of correlation, or , Can be used as an indicator showing a negative correlation with “ease of drinking” or “ease of eating” of food and drink, and the total spectrum area (TS) is “feeling of eating” or “feeling of eating” It can be used as an index showing a positive correlation.
Therefore, for example, when comparing the high frequency ratio (vs. TS) of the surface myoelectric potential when the subject swallows a plurality of foods and drinks, the high frequency ratio (vs. the total TS) It can be analyzed that the swallowing sensation of “easy to drink” or “easy to eat” is stronger than the smaller food and drink, and the food and drink having a smaller high-frequency ratio (vs. TS) It can be analyzed that one or two or more swallowing sensations selected from “difficult to drink”, “difficult to eat”, and “feeling of catching on the throat” are stronger than foods and drinks having a larger.
In terms of the low frequency ratio (vs. TS), foods and drinks having a higher low frequency ratio (vs. TS) are compared to foods and drinks having a lower low frequency ratio (vs. TS) than It can be analyzed that one or more swallowing sensations selected from “Difficult to eat” and “Sense of catching on the throat” are strong, and foods and drinks having a lower low frequency ratio (vs. TS) can be analyzed. It can be analyzed that the swallowing sensation of “easy to drink” or “easy to eat” is stronger than foods and drinks with larger (vs. TS).
Furthermore, in terms of the total spectral area (TS), a food and drink with a larger total spectral area (TS) than a food and drink with a smaller total spectral area (TS), It can be analyzed that the sense of swallowing is strong.

As long as the evaluation method of the present invention is not impaired, the evaluation method of the present invention may include an optional step in addition to the step (A) and the step (B). As the above optional step, by analyzing the frequency of the waveform data of the surface myoelectric potential of the muscles of the human pharynx during swallowing of food and drink, the average frequency, the peak frequency, the power value of the peak frequency, and the value of the spectrum slope The step (C) for calculating one or two or more selected numerical values and the step (D) for analyzing one or two or more numerical values calculated in the step (C) are specifically exemplified. be able to. The numerical values listed in the step (C) can be calculated by using a commercially available calculator for surface myoelectric potential analysis.
In addition, the analysis of one or more numerical values calculated in the step (C) in the step (D) can be specifically performed as follows.
For example, in terms of average frequency and peak frequency, swallowing sensation of “easy to drink” or “easy to eat” of food and drink with a higher average frequency and peak frequency than food and drink with a lower average frequency and peak frequency. Compared to foods and drinks with a lower average frequency and peak frequency, foods and drinks with a lower average frequency and peak frequency are more difficult to drink, hard to eat, and to the throat. It is thought that it can be analyzed that one or two or more swallowing sensations selected from “feeling of catching” are strong.

  The food and drink in the evaluation method of the present invention is not particularly limited. For example, soft drinks such as soft water, hard water, cold water, room temperature water, hot water, and carbonated water, alcoholic beverages (alcoholic drinks), coffee drinks, tea drinks, juices Various beverages such as lactic acid bacteria beverages, sports beverages, milk, soy milk, baked confectionery such as cookies, bread, cakes and rice crackers, Japanese confectionery such as sheep candy, frozen confectionery such as pudding, jelly and ice cream, and confectionery such as candy , Snacks such as crackers and chips, noodles such as udon and soba, fish paste products such as kamaboko, ham and fish sausage, various tofu, konnyaku, other boiled fish, dumplings, croquettes, salads, soups, stews Etc. can be specifically exemplified.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

[Surface myoelectric potential measurement system]
As an electromyograph used for the measurement of the surface myoelectric potential, Personal-EMG (Osaka Electronics Co., Ltd. (Shean-gun, Hiroshima)) was used. A wet sensor (Ambu Blue Sensor M (Denmark)) was used as the electrode of the electromyograph. A pair of Seki electrodes was attached to the lower geniohyoid muscle portion and the thyroid hyoid bone portion, respectively, and the indifferent electrodes were attached to the elbow portion. FIG. 1 shows a pair of Seki electrodes attached to the lower hyoid muscle portion and the thyroid hyoid muscle portion, respectively.

  The surface electromyogram data obtained in the experiment was taken into a personal computer using the analysis software attached to the electromyograph. The time-series data of the captured surface myoelectric potential was subjected to CSV conversion, and frequency analysis was performed using frequency analysis software MemCalc / Win (GMS (Tokyo)). Based on the result of the frequency analysis, the spectrum area of each frequency band of 0.2 Hz or less, 0.2 z to 5 Hz, 5 Hz to 10 Hz, 10 Hz to 100 Hz, 100 Hz to 1500 Hz was calculated using the same analysis software. In the present embodiment, the sum of the spectrum areas of all these frequency bands is the total spectrum area, the spectrum area of the frequency band of 0.2 Hz to 10 Hz is the spectrum area (LS), and is 100 Hz to 1500 Hz. The spectrum area of the frequency band was defined as the spectrum area (HS). Further, a value obtained by dividing the spectrum area (LS) by the total spectrum area (TS) is defined as a low frequency ratio (vs. TS), and a value obtained by dividing the spectrum area (HS) by the total spectrum area (TS) is obtained by a high frequency ratio (vs. TS). ), A value obtained by dividing the spectrum area (LS) by the sum of the spectrum area (LS) and the spectrum area (HS) is a low frequency ratio (vs. LS + HS), and the spectrum area (HS) is the spectrum area (LS) and the spectrum area. The value divided by the sum of (HS) was defined as the high frequency ratio (vs. LS + HS).

[Sample Evaluation Test 1]
Prior to the sample measurement test using the surface myoelectric potential measurement system described in Example 1, a sample evaluation test using a paneler was performed as described below.
Soft water (Volvic; Kirin MC Danone Waters Co., Ltd.) and hard water (Contrex; Santo Reefs Co., Ltd.) having a water temperature of 25 ° C. were prepared as samples. Four skilled panelists drink 60 ml of each sample at room temperature of 25 ° C, and each of the five items (difficulty to drink, ease of drinking, feeling of being caught in the throat, feeling of drinking, palatability) And sensory evaluation. The result is shown in FIG. In the graph of FIG. 2, the bar graph on the right side of each item shows the result of hard water, and the bar graph on the left side of each item shows the result of soft water. In addition, the numerical value of each item of the graph of FIG. 2 is displayed by the average value of the evaluation value of all the panelists. As shown in FIG. 2, hard water has higher “feeling of drinking” and “feeling of catching on throat” than soft water, but evaluation of “ease of drinking” and “taste” is low.

[Sample measurement test 1]
Next, the change in surface myoelectric potential of the lower hyoid muscle when the human swallows both samples (soft water and hard water) used in Example 2 was measured using the myoelectric potential measurement system described in Example 1. Measurements were made with the same four panelists as in Example 2. The results of frequency analysis of the obtained surface myoelectric potential data according to the method described in Example 1 are shown in FIGS. In the graphs of FIGS. 3 and 5, the bar graph on the right side of each item indicates the result of hard water, and the bar graph on the left side of each item indicates the result of soft water. In addition, the numerical value of each item of the graph of FIGS. 3-4 is displayed by the average value of the measured value of all the panelists, and the numerical value of each item of the graph of FIG. 5 is a numerical value calculated based on those average values. Further, the sections in each bar graph in FIG. 4 represent the spectrum areas of the frequency bands of 100 Hz to 1500 Hz, 10 Hz to 100 Hz, 5 Hz to 10 Hz, 0.2 Hz to 5 Hz, and 0.2 Hz or less from the top, respectively. Further, the low frequency ratio and the high frequency ratio in FIG. 5 represent the low frequency ratio (vs. TS) and the high frequency ratio (vs. TS), respectively.

As can be seen from the results of FIGS. 3 to 5, hard water has a larger spectrum area (LS) (FIGS. 3 and 4) and a lower frequency ratio (vs. TS FIG. 4) than soft water, but has a high frequency. The ratio (vs. TS) (FIG. 5) and the high frequency ratio (vs. LS + HS) (FIGS. 3 and 4) were both small.
2 to 5, the spectrum area (LS), the low frequency ratio (vs. TS), and the low frequency ratio (vs. LS + HS) are indexes showing a positive correlation with the difficulty of drinking and the feeling of being caught on the throat. In other words, the high-frequency ratio (vs. TS) and the high-frequency ratio (vs. LS + HS) were shown to be indexes indicating a positive correlation with ease of drinking. 2 to 5, the spectral area (LS), the low frequency ratio (vs. TS), the low frequency ratio (vs. LS + HS), and the total spectral area (TS) are positive and positive to the throat. However, in the results shown in FIGS. 9 to 12 described later, a sample having a small spectrum area (LS), low frequency ratio (vs. TS), and low frequency ratio (vs. LS + HS). As a result of taking into consideration that the feeling of swallowing was inferior, the total spectral area (TS) was shown to be an index showing a positive correlation with the swallowing feeling on the throat.

[Sample measurement test 2]
In the measurement test of the sample of Example 3, measurement of the sample was performed in the same manner as in Example 3 except that the muscle for which the surface myoelectric potential was measured was not the hypohyoid hyoid muscle but the thyroid hyoid muscle. A test was conducted. The frequency analysis results are shown in FIGS. 6 and 8, the bar graph on the right side of each item indicates the result of hard water, and the bar graph on the left side of each item indicates the result of soft water. In addition, the numerical value of each item of the graph of FIGS. 6-7 is displayed by the average value of the measured value of all the panelists, and the numerical value of each item of the graph of FIG. 8 is a numerical value calculated based on those average values. Moreover, the division in each bar graph in FIG. 7 represents the spectrum area of each frequency band of 100 Hz-1500 Hz, 10 Hz-100 Hz, 5 Hz-10 Hz, 0.2 Hz-5 Hz, and 0.2 Hz or less from the top, respectively. Further, the low frequency ratio and the high frequency ratio in FIG. 8 represent the low frequency ratio (vs. TS) and the high frequency ratio (vs. TS), respectively.

As can be seen from the results of FIGS. 6 to 8, hard water has a spectrum area (LS) (FIG. 6, FIG. 7), a low frequency ratio (vs. TS) (FIG. 8), a low frequency ratio ( Both LS + HS (FIG. 6, FIG. 7) and total spectral area (TS) (FIG. 7) are large, but the high frequency ratio (vs TS) (FIG. 8) and the high frequency ratio (vs. LS + HS) (FIG. 6, FIG. 7). ) Were all small. In other words, the thyroid hyoid muscle showed the same result as that of the lower hyoid muscle.
From these results, as in the case of Example 3, the spectral area (LS), the low frequency ratio (vs. TS), and the low frequency ratio (vs. LS + HS) are positively correlated with the difficulty of drinking and the feeling of catching on the throat. The high frequency ratio (vs. TS) and the high frequency ratio (vs. LS + HS) are indicative of a positive correlation with ease of swallowing, and the total spectral area (TS) It was shown that it becomes a parameter | index which shows a positive correlation.

[Sample Evaluation Test 2]
In the sample evaluation test of Example 2 above, the sample evaluation test was performed in the same manner as in Example 2 above, except that the samples (soft water and hard water) used were replaced with carbonated water and water. Kirin carbonated water (Kirin Beverage Co., Ltd. (Tokyo)) was used as carbonated water, and as the water, carbonated water was sufficiently stirred with a stirrer and the carbonate was removed. The temperature of the sample (carbonated water and water) when the panelist performed sensory evaluation was set within a range of 11 ° C. to 14 ° C., respectively. The result of the sensory evaluation test of these samples is shown in FIG. In the graph of FIG. 9, the bar graph on the right side of each item indicates the result of carbonated water, and the bar graph on the left side of each item indicates the result of water. In addition, the numerical value of each item of the graph of FIG. 9 is displayed by the average value of the evaluation value of all the panelists. As shown in FIG. 9, carbonated water has higher “feeling of drinking”, “ease of drinking” and “taste” and lower “feeling of catching on throat” than water. Indicated.

[Sample measurement test 3]
Using the myoelectric potential measurement system described in Example 1, the surface myoelectric potential change of the lower hyoid muscle when the human swallows both samples (carbonated water and water) used in Example 5 was performed. Measurements were made with the same four panelists as in Example 3. The results of frequency analysis of the obtained surface myoelectric potential data according to the method described in Example 1 are shown in FIGS. In the graphs of FIGS. 10 and 12, the bar graph on the right side of each item shows the result of carbonated water, and the bar graph on the left side of each item shows the result of water. In addition, the numerical value of each item of the graph of FIGS. 10-11 is displayed by the average value of the measured value of all the panelists, and the numerical value of each item of the graph of FIG. 12 is a numerical value calculated based on those average values. Moreover, the division in each bar graph in FIG. 11 represents the spectrum area of each frequency band of 100 Hz-1500 Hz, 10 Hz-100 Hz, 5 Hz-10 Hz, 0.2 Hz-5 Hz, and 0.2 Hz or less from the top, respectively. Further, the low frequency ratio and the high frequency ratio in FIG. 12 represent the low frequency ratio (vs. total spectrum) and the high frequency ratio (vs. TS), respectively.

As can be seen from the results of FIGS. 10 to 12, carbonated water has a spectral area (HS) (FIGS. 10 and 11), a high frequency ratio (vs. TS) (FIG. 12), and a high frequency ratio (vs. LS + HS) (FIGS. 10 and 11) and total spectral area (TS) (FIG. 11) are both large, but low frequency ratio (vs. TS) (FIG. 12) and low frequency ratio (vs. LS + HS) (FIG. 10 and FIG. 11) were all small.
9 to 12, the spectrum area (LS), the low frequency ratio (vs. TS), and the low frequency ratio (vs. LS + HS) are indexes showing a positive correlation with the difficulty of drinking and the feeling of catching on the throat. In other words, the high-frequency ratio (vs. TS) and the high-frequency ratio (vs. LS + HS) were shown to be indexes indicating a positive correlation with ease of drinking. In addition, as described in Example 3 above, when the results of FIGS. 9 to 12 and the results of FIGS. 2 to 5 are considered together, the total spectrum area (TS) is positive and positive to the throat. It was shown that it becomes a parameter | index which shows this correlation.

[Sample Evaluation Test 3]
In the evaluation test of the sample of Example 2, the same method as in Example 2 except that the sample (soft water and hard water) used was replaced with room temperature water and cold water, and the number of panelists was increased to 12. A sample evaluation test was conducted. As room temperature water, mineral water (Volvic; Kirin MC Danone Waters Co., Ltd.) stored at room temperature of 23 ° C. for at least one day was used. As the cold water, the mineral water was stored in a refrigerator at 4 ° C., placed at room temperature, and the temperature of the sample (mineral water) increased to 11 ° C. and not increased to 13 ° C. The results of the sensory evaluation test of these samples are shown in FIG. The bar graph on the right side of each item shows the result of cold water, and the bar graph on the left side of each item shows the result of room temperature water. In addition, the numerical value of each item of the graph of FIG. 13 is displayed by the average value of the evaluation value of all the panelists. As shown in FIG. 13, it was shown that cold water has higher “ease of drinking”, “drinking comfort”, and “taste” than room temperature water.

[Sample measurement test 4]
Using the myoelectric potential measurement system described in Example 1, changes in the surface myoelectric potential of the lower hyoid muscle when the human swallows both samples (room temperature water and cold water) used in Example 7 were performed. Measurements were made with the same 12 panelists as in Example 7. The results of frequency analysis of the obtained surface myoelectric potential data according to the method described in Example 1 are shown in FIGS. In the graphs of FIGS. 14 and 16, the bar graph on the right side of each item shows the result of cold water, and the bar graph on the left side of each item shows the result of room temperature water. The numerical values of the items in the graphs of FIGS. 14 to 15 are displayed as average values of the measured values of all the panelists, and the numerical values of the items of the graph of FIG. 16 are values calculated based on the average values. Moreover, the division in each bar graph in FIG. 15 represents the spectrum area of each frequency band of 100 Hz-1500 Hz, 10 Hz-100 Hz, 5 Hz-10 Hz, 0.2 Hz-5 Hz, and 0.2 Hz or less from the top, respectively. Further, the low frequency ratio and the high frequency ratio in FIG. 16 represent the low frequency ratio (vs. total spectrum) and the high frequency ratio (vs. total spectrum), respectively.

  As can be seen from the results of FIGS. 14 to 16, the cold water has a spectrum area (HS) (FIGS. 14 and 15), a high frequency ratio (vs. TS) (FIG. 16), and a high frequency ratio (vs. LS + HS) (FIGS. 14 and 15) and total spectral area (TS) (FIG. 15) are both large, but spectral area (LS) (FIGS. 14 and 15), low frequency ratio (vs. TS) (FIG. 16) The low frequency ratio (vs. LS + HS) (FIGS. 14 and 15) was small. 14 to 16, the spectrum area (LS), the low frequency ratio (vs. TS), and the low frequency ratio (vs. LS + HS) are indicative of a positive correlation with difficulty of drinking and the high frequency ratio (vs. TS) and the high frequency ratio (vs. LS + HS) were shown to be indexes showing a positive correlation with ease of drinking. Further, as described in Examples 3 and 6 above, when the results of FIGS. 14 to 16, the results of FIGS. 9 to 12, the results of FIGS. It was shown that it is an index showing a positive correlation with the feeling of swallowing in the throat.

[Sample Evaluation Test 4]
In the sample evaluation test of Example 7 above, the samples to be used (room temperature water and cold water) were replaced with premium beer and other brewed liquors (effervescent) (new genre), and one intake of the panel (drinking) A sample evaluation test was performed in the same manner as in Example 7 except that the amount was 40 ml. Premiere beer and other brewed liquors (effervescent) were selected one by one from brands widely distributed in Japan. The temperature of the sample (premium beer and other brewed liquor (foaming)) when the panelist performs sensory evaluation was set within a range of 11 ° C to 13 ° C. The results of the sensory evaluation test of these samples are shown in FIG. The bar graph on the right side of each item shows the result of other brewed liquor (sparkling), and the bar graph on the left side of each item shows the result of premium beer. In addition, the numerical value of each item of the graph of FIG. 17 is displayed by the average value of the evaluation value of all the panelists. As shown in FIG. 17, other brewed liquors (effervescent) have higher “ease of drinking” than premium beer, and conversely, “drinking difficulty”, “sniffing on throat”, “feeling good to drink”, It was shown that “taste” is low.

[Sample measurement test 5]
Changes in the surface myopotential of the lower hyoid muscle when the human swallows both samples (premium beer and other brewed liquor (foaming)) used in Example 9 The measurement was performed with the same 12 panelists as in Example 9 using the measurement system. The results of frequency analysis of the obtained surface myoelectric potential data according to the method described in Example 1 are shown in FIGS. In the graphs of FIG. 18 and FIG. 20, the bar graph on the right side of each item shows the result of other brewed liquor (sparkling), and the bar graph on the left side of each item shows the result of premium beer. In addition, the numerical value of each item of the graph of FIGS. 18-19 is displayed by the average value of the measured value of all the panelists, and the numerical value of each item of the graph of FIG. 20 is a numerical value calculated based on those average values. Further, the sections in each bar graph in FIG. 19 represent the spectrum areas of the frequency bands of 100 Hz to 1500 Hz, 10 Hz to 100 Hz, 5 Hz to 10 Hz, and 0.2 Hz to 5 Hz, respectively, from the top. Further, the low frequency ratio and the high frequency ratio in FIG. 20 represent the low frequency ratio (vs. TS) and the high frequency ratio (vs. TS), respectively.

  As can be seen from the results of FIGS. 18 to 20, other brewed liquors (foaming) have the same spectral area (HS) (FIG. 18 and FIG. 19) and high frequency ratio (vs TS) (compared to premium beer). 20), the high frequency ratio (vs. LS + HS) (FIGS. 18 and 19) is large, the total spectral area (TS) (FIG. 20), the spectral area (LS) (FIGS. 18 and 19), and the low frequency ratio (vs. TS). (FIG. 20) and the low frequency ratio (vs. LS + HS) (FIGS. 18 and 19) were both small. From the results of FIGS. 18 to 20, the spectrum area (LS), the low frequency ratio (vs. TS), and the low frequency ratio (vs. LS + HS) become an index indicating a positive correlation with difficulty of drinking, and the high frequency ratio (vs. TS) and the high frequency ratio (vs. LS + HS) were shown to be indexes showing a positive correlation with ease of drinking. Further, as described in Examples 3 and 6 and 8 above, the results of FIGS. 18 to 20, the results of FIGS. 14 to 16, the results of FIGS. 9 to 12, the results of FIGS. Then, it was shown that the total spectral area (TS) becomes an index showing a positive correlation with the feeling of swallowing in the throat.

The figure which showed one pair of Seki electrodes each attached to the genital hypohyoid muscle part and the thyroid hyoid muscle part. The figure which showed the result of the sensory evaluation about the soft water and hard water by a panelist. Perform frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing hard water and soft water, and each frequency band (0.2 Hz or less, 0.2 Hz to 5 Hz, 5 Hz to 10 Hz, 10 Hz to 100 Hz, The figure which showed the result of having calculated the spectrum area for every 100Hz-1500Hz. The total spectral area (TS) and total spectral area (TS) of all frequency bands obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing hard water and soft water The figure which showed the spectrum area of each frequency band (0.2 Hz or less, 0.2 Hz-5 Hz, 5 Hz-10 Hz, 10 Hz-100 Hz, 100 Hz-1500 Hz). The ratio of the spectral area (LS) to the total spectral area (TS), the total spectral area (TS) obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing hard water and soft water ( The figure which showed the ratio of the spectrum area (HS) with respect to (TS). Each frequency band (0.2 Hz or less, 0.2 Hz to 5 Hz, 5 Hz to 10 Hz, 10 Hz) obtained by performing frequency analysis on the surface myoelectric potential data of the thyroid hyoid muscle part when swallowing hard water and soft water The figure which showed the result of having calculated the spectrum area for every ~ 100Hz, 100Hz ~ 1500Hz). The total spectral area (TS) of all frequency bands obtained by performing frequency analysis on the surface myoelectric potential data of the thyroid hyoid muscle part when swallowing hard water and soft water, and in the total spectral area (TS) The figure which showed the spectrum area of each frequency band (0.2 Hz or less, 0.2 Hz-5 Hz, 5 Hz-10 Hz, 10 Hz-100 Hz, 100 Hz-1500 Hz). Ratio of spectral area (LS) to total spectral area (TS), total spectral area (TS) obtained by frequency analysis of surface myoelectric potential data of thyroid hyoid muscle part when swallowing hard water and soft water The figure which showed the ratio of the spectrum area (HS) with respect to). The figure which showed the result of the sensory evaluation about the water and carbonated water by a panelist. Each frequency band (0.2 Hz or less, 0.2 Hz to 5 Hz, 5 Hz to 10 Hz) obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle portion when swallowing water and carbonated water The figure which showed the result of having calculated the spectrum area for every 10Hz-100Hz, 100Hz-1500Hz. Total spectral area (TS) and total spectral area (TS) of all frequency bands obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing water and carbonated water The figure which showed the spectrum area of each frequency band (0.2 Hz or less, 0.2 Hz-5 Hz, 5 Hz-10 Hz, 10 Hz-100 Hz, 100 Hz-1500 Hz). Ratio of spectral area (LS) to total spectral area (TS), total spectral area, obtained by performing frequency analysis on surface myoelectric potential data of lower hyoid muscle part when swallowing water and carbonated water The figure which showed the ratio of the spectrum area (HS) with respect to (TS). The figure which showed the result of the sensory evaluation about room temperature water and cold water by a panelist. Each frequency band (0.2 Hz or less, 0.2 Hz to 5 Hz, 5 Hz to 10 Hz) obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing room temperature water or cold water The figure which showed the result of having calculated the spectrum area for every 10Hz-100Hz, 100Hz-1500Hz. Total spectral area (TS) and total spectral area (TS) of all frequency bands obtained by performing frequency analysis on surface myoelectric potential data of the lower hyoid muscle part when swallowing room temperature water and cold water The figure which showed the spectrum area of each frequency band (0.2 Hz or less, 0.2 Hz-5 Hz, 5 Hz-10 Hz, 10 Hz-100 Hz, 100 Hz-1500 Hz). Ratio of spectral area (LS) to total spectral area (TS), total spectral area, obtained by performing frequency analysis on surface myoelectric potential data of lower hyoid muscle part when swallowing room temperature water and cold water The figure which showed the ratio of the spectrum area (HS) with respect to (TS). The figure which showed the result of the sensory evaluation about premium beer and other brews by a panelist. Each frequency band (0.2 Hz or less, 0.2 Hz to 5 Hz, 5 Hz) obtained by performing frequency analysis on the surface myoelectric potential data of the lower hyoid muscle part when swallowing premium beer and other brewed sake The figure which showed the result of having calculated the spectrum area for every 10Hz-10Hz-10Hz-100Hz and 100Hz-1500Hz. Total spectrum area (TS) and total spectrum area (TS) of all frequency bands obtained by performing frequency analysis on surface myoelectric potential data of the lower hyoid muscle part when swallowing premium beer and other brewed sake ( The figure which showed the spectrum area of each frequency band (0.2 Hz or less, 0.2 Hz-5 Hz, 5 Hz-10 Hz, 10 Hz-100 Hz, 100 Hz-1500 Hz) in (TS). Ratio of spectral area (LS) to total spectral area (TS) obtained by frequency analysis of surface myoelectric potential data of hypohyoid hyoid muscle part when swallowing premium beer and other brewed sake, total The figure which showed the ratio of spectrum area (HS) with respect to spectrum area (TS).

Claims (8)

The method to evaluate the swallowing sensation of food-drinks characterized by having the following process (A) and (B).
Step (A); by analyzing the frequency of the waveform data of the surface myoelectric potential of the muscles of the human pharynx during swallowing of food and drink, the spectrum area (LS) of a frequency band including a low frequency band of 10 Hz or less, and / or Calculating a spectrum area (HS) of a frequency band including a high frequency band of 100 Hz or higher
Step (B); step of analyzing the spectrum area calculated in step (A) The method according to claim 1, further comprising calculating a total spectrum area (TS) of all frequency bands from a low frequency band to a high frequency band in the step (A). The method according to claim 1, wherein the low frequency band is a frequency band of 0.2 Hz to 10 Hz. The method according to claim 1, wherein the low frequency band is a frequency band of 0.2 Hz to 5 Hz. The method according to claim 1, wherein the high frequency band is a frequency band of 100 Hz to 1500 Hz. In the step (B), the ratio of the spectral area (HS) to the sum of the spectral area (LS) and the spectral area (HS) is an index showing a positive correlation with the “ease of drinking” of the food or drink, or The step of analyzing as an index showing a negative correlation with “hardness to drink” or “feeling of catching on the throat”, or the ratio of the spectral area (LS) to the sum of the spectral area (LS) and the spectral area (HS), It is a process of analyzing as an index showing a positive correlation with the “difficulty of drinking” or “feeling of catching on the throat” of food or drink, or as an index showing a negative correlation with “ease of drinking” of food or drink. The method according to any one of claims 1 to 5. In the step (B), the ratio of the spectrum area (HS) to the total spectrum area (TS) is an index that shows a positive correlation with the “ease of drinking” of the food or drink, or “the difficulty of drinking” or “ The process of analyzing as an index negatively correlated with “feeling of catching on throat”, or the ratio of spectrum area (LS) to total spectrum area (TS) The method according to any one of claims 2 to 5, which is a step of analyzing as an index showing a positive correlation with "feel" or an index showing a negative correlation with "ease of drinking" of food and drink. . The method according to claim 2, wherein the step (B) is a step of analyzing the total spectral area (TS) as an index showing a positive correlation with “feeling of drinking”.