JP5489846B2 - Method for evaluating or selecting a swallowable composition - Google Patents

Description

  The present invention relates to a method for evaluating “a feeling of unity” and / or “adhesion” in the throat, which is an index of easy swallowing, for fluid foods and drinks. Moreover, this invention relates to the method of evaluating whether it is easy to swallow about fluid food and drink using the said method. Furthermore, the present invention relates to a method for selecting an easily swallowable fluid composition from test fluid compositions, particularly a swallowable fluid composition for persons with difficulty in swallowing and the elderly, from the test fluid composition using the above method.

  As the population of elderly people increases, the population of dysphagia people who have difficulty in swallowing food tends to increase. In addition, dysphagia is often accompanied by brain disorders. It is known that when a dysphagia person swallows a liquid food, a state in which the trachea is accidentally entered when transported from the larynx through the pharynx to the esophagus, that is, “aspiration” occurs. The human throat communicates with both the trachea and esophagus, and when breathing, the passage from the mouth and nose to the trachea through the throat (airway) is opened, but when food passes, the passage to the trachea is blocked by the epiglottis. Closed and after the food has passed through the larynx, the epiglottis opens to secure the airway. One cause of aspiration is that the timing of opening and closing the epiglottis does not match the flow of food. Since aspiration causes severe coughing and severe aspiration pneumonia, preventing it is very important for maintaining the health of persons with difficulty in swallowing (Non-patent Document 1).

  In order to prevent aspiration, it has been attempted to increase viscosity by adding a thickener or the like to liquid foods. This is because it has been considered that the timing of opening and closing of the epiglottis can be easily adjusted even for persons with difficulty in swallowing, because the liquid food is reduced in flow rate when it becomes viscous. From this point, conventionally, the index of easy swallowability of liquid foods is “viscosity”. For example, according to the standard established by the Ministry of Health, Labor and Welfare, liquid foods for those with difficulty in chewing / swallowing are B type. The viscosity (steady shear viscosity) measured by a rotational viscometer is specified to be 1,500 mPa · s or more (measurement temperature: 20 ± 2 ° C.) (Non-patent Document 2). However, in recent years, however, it has been known that if the viscosity becomes too high, it becomes sticky to the mouth and throat and becomes unsuitable for swallowing. The mainstream opinion is that it is difficult to express.

  Therefore, a new index indicating easy swallowability has been sought, and “cohesion” and “adhesion” in the throat when swallowing liquid food are considered as promising candidates (non-patented) Reference 3). However, despite the fact that many commercially available foods for people with difficulty in swallowing use the word “cohesion” or similar expressions as an easy-to-swallow word, the objective is to understand the “cohesion” of liquid foods. There is a problem that there is no effective method for measurement.

  As a method for determining the “cohesiveness” of liquid foods, methods for measuring “cohesiveness” in the ring method and texture profile analysis (TPA) method have been used. In the ring method, the liquid food is filled in a glass ring placed at the center of a concentric circle carved at regular intervals, and the degree of spread of the liquid food after a certain period of time after removing the ring is `` a sense of unity '' (Non-patent Document 4). The smaller the spread after a certain time is, the more it is judged that there is a sense of unity, but the discrimination ability is generally low, especially for liquid foods with strong adhesion, even those that are judged as unsorted by sensory evaluation However, there is a drawback in that it is often determined that the “groupiness” is strong.

  In addition, the “cohesiveness” measurement method in the TPA method is a method for determining the “cohesiveness” of food from the compression energy ratio of the first time and the second time when the food is compressed twice in the vertical direction with respect to the food. Patent Document 5). Since “cohesiveness” of food is said to correlate with “feeling of unity”, this method is sometimes used as an index of “unity” of gel foods and paste-like foods. There is often no correlation with “a sense of unity”.

  As described above, there is no method suitable for objectively measuring the “cohesiveness” of liquid foods, and establishment of measurement methods and techniques is strongly demanded.

  It is expected that foods that have a high sense of unity and are easy to swallow by those who have difficulty swallowing will have different biological behaviors when they are swallowed compared to foods that are difficult to swallow. In relation to human swallowing food, attempts have been made to measure actual swallowing movements using various measuring devices in order to evaluate food characteristics and human swallowing ability. Based on the signal waveforms of continuous swallowing behavior collected using a measuring device and pressure sensor, the throat feels, the feeling of being caught on the throat, the feeling of drinking, the feeling of eating, the ease of drinking, the throat Methods have already been reported to distinguish parameters such as “easy to drink”, “easy to drink”, “easy to eat”, “easy to eat”, such as “feeling refreshed over time” and “exhilarating feeling over the throat” (Patent Documents 1 and 2). There is also a method to determine whether a food is suitable for people with difficulty in swallowing by measuring the flow velocity of the food flowing through the throat using X-ray contrast, endoscopic observation, or an ultrasonic measurement device. (Patent Document 3). However, these methods are complicated and expensive, and the determination method requires a special technique. Further, depending on the method, there are problems such as pain and danger to the subject.

  A sound collecting microphone and vibration detector are attached to the subject's throat, and the sound when swallowing food, that is, the “swallowing sound” is supplemented, and the waveform is analyzed. A method for discriminating sounds passing through and sounds closing the epiglottis and detecting dysphagia from its behavior has been established (Patent Document 4). The apparatus used for these methods can be constructed using a general-purpose apparatus that is relatively inexpensive and available. However, these methods do not discriminate indicators of “ease of swallowing” and “ease of swallowing” such as “feeling of unity” of the food itself.

JP 2006-95264 A JP 2009-39516 Japanese Patent No. 4400981 Japanese Patent No. 4011071

Texture Creation Handbook “Swallowing” Science Forum (Takushi Sasamura, p65-73, 2005) About the handling of labeling permission of food for elderly people, attached sheet Test method of food for elderly people (Ministry of Health, Labor and Welfare, Health Sanitation Bureau, Food Health Division, Notification of Newly Developed Food Health Countermeasure Office; February 15, 1994, Shinshin 15th) Healthcare Restaurant 18 (4): p52-53 2010 Keiko Shiino “Standards for Nursing Care Food (2)” Journal of Japanese Society for Home Economics 57 (5): 263-270 2006 Akiko Maruyama et al. “Study of simple objective evaluation method for mechanical properties of viscous liquid food” Texture Creation Handbook “Texture Properties” Science Forum (Kaoru Kamiyama, p185-191, 2005)

  The present invention makes it possible to easily and quickly load a subject on “feeling of unity” or / and “adhesiveness” in the throat, which can be an important parameter of “ease of swallowing” of food and drink, particularly fluid food and drink. It is an object to provide a method for objective evaluation without giving a little.

  The present invention also provides a method for evaluating whether a fluid composition is an easily swallowable fluid composition suitable for the elderly or dysphagia using the above method. The purpose is to do. Furthermore, the present invention is a method for selecting an easily swallowable fluid composition suitable for an elderly person or a dysphagia from among the test fluid compositions using the above method, and the method was selected by the method. An object is to provide an easily swallowable fluid composition.

  The present inventors have found that when the fluid composition normally passes through the subject's throat (without aspiration) (hereinafter also referred to as “swallowing sound”), the food passes through the larynx and the pharynx. The time width (t1: b2-b1) between the start point (b1) and end point (b2) of the flowing sound when flowing into the head, the end point (a2) of the sound that occurs when the epiglottis closes, and the start point (b1) of the flowing sound Time difference (b1−a2), or the time difference (c1−b2) between the end point of the flowing sound (b2) and the start point (c1) of the sound that occurs when the epiglottis opens (refer to FIG. 1 above). As a result, the time width (t1) of flowing sound (hereinafter referred to as “flowing sound width”) and the sum of the above time differences (time difference (b1−a2) + time difference (c1−b2)) are the throat of fluid food. It is an index to evaluate the ease of swallowing the fluid composition, that is, the ease of swallowing. It was found to sell. In addition, when the present inventors frequency-analyzed the flow data of the flowing sound when the flowable composition passes through the larynx, the flow sound of the flowable composition “easy to be collected” in the throat is “not easy to collect”. It has been found that the frequency of the flowable sound is higher than the flowable sound of the flowable composition, and the frequency of the flowable sound is the “cohesiveness” of the flowable composition in the throat, and thus the ease of swallowing the flowable composition, that is, easy swallowing It was confirmed that it can be an index to evaluate sex.

  The present invention has been completed based on these findings and includes the following aspects.

(I) Method for evaluating “feeling of unity” or “adhesion” in the throat of a fluid sample (I-1) Steps (A) shown below and (B-1) to (B-3) Evaluation of “feeling of unity” or “adhesion” in the throat of a test sample (hereinafter referred to as “test sample”) that is a fluid composition having at least one step selected from the group consisting of how to:
(A): a step of acquiring a swallowing sound when the subject swallows the test sample, and (B-1): a step of obtaining a flow sound width (t1) from the acquired swallowing sound,
(B-2): A step of obtaining a sound range (t2) based on the following formula 1 from the acquired swallowing sound;
[Formula 1]
t2 = (b ₁ -a ₂ ) + (c ₁ −b ₂ ) or (c ₁ −a ₂ ) −t1
a ₂ : End of the epiglottis sound
b ₁ : Flow sound start point
b ₂ : Flowing sound end point
c ₁ : Start of the epiglottis sound
t1: Flowing sound range (b ₂ −b ₁ )
(B-3): Step of calculating the sound pressure ratio (p1) based on the following formula 2 by converting the frequency of the flow sound waveform of the acquired swallowing sound:
[Formula 2]
p1 = p _3.0-4.5 / p _0.3-0.9
p _3.0-4.5 : Average sound pressure of 3.0kHz to 4.5kHz obtained by frequency conversion of the flow sound waveform
p _0.3-0.9 : Average sound pressure of 0.3kHz to 0.9kHz obtained by frequency conversion of the flow sound waveform.

(I-2) In the step (A), a swallowing sound is obtained when the subject swallows the reference sample and the test sample,
In the steps (B-1) to (B-3),
(B-1): A flow sound range (T1) and a flow sound range (t1) are obtained for the reference sample and the test sample, respectively.
(B-2): Obtain the pitch (T2) and pitch (t2) for the reference sample and the test sample,
(B-3): Obtain the sound pressure ratio (P1) and the sound pressure ratio (p1) for the reference sample and the test sample,
Further, following the steps (B-1) to (B-3), the following:
(C-1): A step of calculating “t1 / T1” from the obtained flow sound range (T1) and flow sound range (t1),
(C-2): a step of calculating “t2 / T2” from the obtained sound range (T2) and sound range (t2),
(C-3): The method according to (I-1), wherein a step of calculating “p1 / P1” from the obtained sound pressure ratio (P1) and sound pressure ratio (p1) is performed.

(I-3) Using water as a reference sample, following the steps (C-1) to (C-3), the following steps (D-1) to (D-3) are respectively performed. -2) Method described in:
(D-1): a step of determining that “feel of unity” in the throat of the test sample is good when “t1 / T1” obtained from the step of (C-1) is 0.6 or less;
(D-2): a step of determining that “a feeling of unity” in the throat of the test sample is good when “t2 / T2” obtained from the step (C-2) is 0.6 or less;
(D-3): A step of determining that “a feeling of unity” in the throat of the test sample is good when “p1 / P1” obtained from the step (C-3) is 5.0 or more.

(II) A method for evaluating whether or not the test oral composition is a swallowable composition (II-1) A method for evaluating whether or not the test oral composition is a swallowable composition,
(1) A step of preparing a fluid composition by mixing water with the test oral composition as necessary,
(2) A step of performing the method described in (I-3) above using the fluid hydrous oral composition as a test sample and water as a reference sample, and (3) described in (I-3) Oral test used for the preparation of a test sample that was determined to have a good “feel of unity” in the throat in at least one step selected from the group consisting of (D-1) to (D-3) Making the composition an easily swallowable composition or a composition suitable for its preparation.

(III) A method for selecting a swallowable composition from a test oral composition, and a method for selecting a swallowable composition from a test swallowable composition (III-1). ,
(1) A step of preparing a fluid composition by mixing water with the test oral composition as necessary,
(2) A step of performing the method described in (I-3) using the fluid composition as a test sample and water as a reference sample, and (3) described in (I-3) (D -1) to (D-3), wherein the test oral composition used for the preparation of the test sample determined to have good “feel of unity” in the throat in at least one step selected from the group consisting of Obtaining as an easily swallowable composition or a composition suitable for its preparation.

  (III-2) An easily swallowable composition selected by the method described in (III-1).

  According to this method, swallowing sensations such as “feeling of unity”, “adhesiveness”, and “easy to swallow” in the throat of the fluid composition can be easily and quickly performed based on the measurement data of swallowing sound. Moreover, it is possible to objectively evaluate the subject with almost no load. In addition, by using the above evaluation focusing on the “feeling of unity” and / or “adhesiveness” of the fluid composition in the throat, the selection and development of easily swallowable food and drink for those with difficulty in swallowing and the elderly It can be done more efficiently.

  In addition, according to this method, it is not always necessary to have an elderly person or a dysphagic person actually perform a swallowing test, and whether or not the food and drink can be swallowed safely for general elderly persons and dysphagic persons. Since it can be estimated, it is very useful for ensuring the safety of swallowing in the elderly and dysphagia.

  Furthermore, according to the present method, among the many foods and drinks, foods and drinks that are easy to swallow safely for the elderly and dysphagia (easily swallowable fluid composition for the elderly or those who have difficulty swallowing) Can also be screened.

It is the wave form diagram which displayed the signal waveform of the swallowing sound. In the figure, a ₁ is the epiglottis closing sound start point, a ₂ is the epiglottis closing sound end point, b ₁ is the flow sound starting point, b ₂ is the flow sound end point, c ₁ is the epiglottis opening start point, and c ₂ is the epiglottis opening end point. means. In test examples, thickener solution (TQ aqueous solution) at each concentration (1.0, 1.5, 2.0, 2.5, and 3.0%) and locust bean gum solution (0.5, 0.6, 0.7, 0.75, and 0.8%) at each concentration ( It is a wave form diagram which shows the signal waveform of the swallowing sound measured by making a test subject swallow the LBG aqueous solution. Calculated from swallowing sound measured by swallowing subjects (n = 5) each concentration (same as above) thickener solution (TQ aqueous solution) and locust bean gum solution (LBG aqueous solution) at each concentration (same as above) FIG. 6 is a diagram comparing the average values of “t1 / T1”. Calculated from swallowing sound measured by swallowing subjects (n = 5) each concentration (same as above) thickener solution (TQ aqueous solution) and locust bean gum solution (LBG aqueous solution) at each concentration (same as above) It is the figure which compared the average value of “t2 / T2”. The result obtained by frequency-converting (wavelet transform) the wavelength of the swallowing sound when 15 mL each of ion-exchanged water, TQ aqueous solution, and LBG aqueous solution was swallowed is shown. Wavelength of swallowing sound measured by swallowing subjects (n = 5) each concentration (same as above) thickener solution (TQ aqueous solution) and each concentration (same as above) locust bean gum solution (LBG aqueous solution) FIG. 6 is a diagram comparing the average values of “p1 / P1” calculated from the sound pressure ratio obtained by frequency conversion (wavelet conversion). A scatter diagram of the parameter “t1 / T1” obtained from the swallowing sound and the VAS value (ease of swallowing) of sensory evaluation is shown. A scatter diagram of the parameter “t1 / T1” obtained from the swallowing sound and the VAS value (feeling of unity) of sensory evaluation is shown. A scatter diagram of the parameter “t1 / T1” obtained from the swallowing sound and the VAS value (adhesiveness) of sensory evaluation is shown. A scatter plot of the parameter “t2 / T2” obtained from the swallowing sound and the VAS value (ease of swallowing) of sensory evaluation is shown. A scatter plot of the parameter “t2 / T2” obtained from swallowing sound and the VAS value (feeling of unity) of sensory evaluation is shown. A scatter plot of the parameter “t2 / T2” obtained from the swallowing sound and the VAS value (adhesiveness) of the sensory evaluation is shown. A scatter plot of the parameter “p1 / P1” obtained from the swallowing sound and the VAS value (ease of swallowing) of sensory evaluation is shown. A scatter plot of the parameter “p1 / P1” obtained from the swallowing sound and the VAS value (feeling of unity) of sensory evaluation is shown. A scatter diagram of the parameter “p1 / P1” obtained from the swallowing sound and the VAS value (adhesiveness) of sensory evaluation is shown.

(I) Definitions of terms and symbols The present invention uses swallowing sounds generated when swallowing food and drink, specifically the time relationship of each sound constituting the swallowing sound, in the throat of fluid food and drink The method of evaluating the “feeling of unity” and “adhesiveness”, and based on this, the swallowability (separation of swallowability and dysphagia) is evaluated for a fluid food or drink, or many fluid foods and drinks The present invention relates to a method for selecting easily swallowable foods and drinks that are easy to swallow for elderly people or those who have difficulty swallowing.

The swallowing movement can be divided into three phases of the oral phase (the first phase of swallowing), the pharyngeal phase (the second phase of swallowing), and the esophageal phase (the third phase of swallowing). The “oral stage” is a period of voluntary movement of the bolus from the mouth to the throat after chewing, and the “esophageal stage” is a period of movement of the bolus due to peristaltic movement from the esophagus entrance to the stomach and gravity. The “pharyngeal period” is a bolus movement period performed by involuntary movements induced by swallowing reflexes. During this period, when the tongue tip rises and the bolus reaches the larynx, a swallowing reflex occurs and the following series of movements are performed in a short time of about 1 second.
・ The soft palate rises to close the space between the nasal cavity and the larynx (nasopharyngeal closure),
・ The hyoid bone and larynx are raised, and the bolus passes through the larynx.
・ The epiglottis inverts downward, blocking the entrance of the trachea,
・ Breathing temporarily stops (laryngeal vestibule / glottic closure)
・ The larynx contracts and the esophageal entrance expands (relaxation of the annular laryngeal muscles).

  The swallowing sound is a sound that occurs during the swallowing phase of such swallowing activity, and in order from the earliest time, the sound that closes the epiglottis (hereinafter referred to as “the epiglottis sound”), the flow sound that food passes through the larynx (hereinafter, the sound) And the sound that opens the epiglottis (hereinafter referred to as “the epiglottis sound”).

  FIG. 1 shows a signal waveform of the swallowing sound.

As shown in FIG. 1, in the present invention, the start point of the epiglottis closing sound is “a ₁ ”, the end point thereof is “a ₂ ”; the start point of the flowing sound is “b ₁ ”, and the end point thereof is “b ₂ ”; Define the start point of the sound as “c ₁ ” and the end point as “c ₂ ”. In addition, the time width from the start point (b ₁ ) of the flowing sound to the end point (b ₂ ) is defined as the flowing sound range “t1” (t1 = b ₂ −b ₁ ), and the end point of the epiglottis closing sound (a ₂ ). Time range to (b ₁ ) (time width from end of epiglottis closing sound to flow sound: b ₁ −a ₂ ) and end point of flow sound (b ₂ ) to start point of craniocratic sound (c ₁ ) Is defined as “t2” (the time width from the end of the flowing sound to the start of the opening of the epiglottis: c ₁ −b ₂ ).

  The swallowing sound can be collected by fixing a swallowing sound collecting sensor capable of collecting fine throat sounds and vibration displacement during swallowing to the throat skin surface. The swallowing sound collection sensor is not particularly limited as long as it is described above, and examples thereof include a sound collection microphone (for example, a throat microphone Voice Touch; manufactured by Nanz), an electronic stethoscope, a vibration sensor, an acceleration sensor, and the like. The analog signal collected by the sensor is recorded at a sampling frequency of at least 22 kHz by a recorder capable of digital modulation or pulse modulation. The recorder is not particularly limited as long as it is described above, and examples thereof include a linear recorder ICR-PS004M (manufactured by SANYO). By processing the recorded waveform signal as digital numerical information using speech analysis software (eg, Computer Speech Lab CLS-4400, manufactured by Kay Elemetrics Corp.), information from the start to the end of the swallowing sound can be accurately obtained. Can be measured.

  Furthermore, since the frequency of the swallowing sound signal changes with time, the waveform information obtained above is analyzed by time-frequency analysis using a long-time Fourier change, wavelet transform, etc. It can be analyzed whether it is configured.

  Note that the swallowing sound measurement device and swallowing sound analysis system used for measurement and analysis of swallowing sound in the method of the present invention are not limited to those used in the test examples described above or below, and equivalent functions are used. What can implement | achieve can be used arbitrarily.

(II) A method for evaluating the “cohesiveness” or “adhesion” in the throat of a fluid sample (II-1) The evaluation method consists of the sound of the epiglottis that forms the swallowing sound, the flow sound, and the sound of the epiglottis. Using the relationship between time, specifically the flow sound width `` t1 '' or sound width `` t2 '' calculated from the time difference of each sound, `` feeling of unity '' and `` This is a method for evaluating “adhesiveness”.

  This method includes the following step (A) and step (B-1) or (B-2).

(A) Step: A step of obtaining a swallowing sound when a subject swallows a fluid composition sample As a fluid composition sample, it contains edible liquid components such as moisture and alcohol and has fluidity as it is. Examples thereof include edible substances that have fluidity due to actions similar to mastication, such as chewing in the oral cavity or crushing with the tongue or gums. There are no particular restrictions on this, and for example, soft drinks such as water, tea and juice, milk and alcoholic beverages; liquid or soup-like foods and drinks such as soup and miso soup: fluid or soup such as mixer foods and porridges -Like food and drink: Gel-like and paste-like food and drink can be mentioned.

  The flowable composition sample includes a liquid or juice-like food or drink with a thickening agent containing a thickening ingredient, a food for nursing or swallowing training for persons with difficulty in chewing or swallowing, Hydrated gel foods, nutritional gel / paste foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil / fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods Special foods such as concentrated liquid foods, mixer foods, and kizami foods, and therapeutic foods are included.

  Although the method of swallowing is not limited, it is desirable to swallow a sample of 5 to 20 ml (swallowing once). If it is less than 5 ml, it becomes difficult to discriminate, while if it is more than 20 ml, it is difficult for some subjects to swallow with a single drink. The amount of the sample swallowed at one time is preferably 10 to 15 ml.

  Acquisition and analysis of swallowing sound can be performed using the above-described swallowing sound analysis system.

(B-1) Step: As step described above to determine the flow noise width (t1) from the obtained swallowing sound, flow noise width (t1) is, from the start of flow noise (b ₁₎ to the end point (b ₂₎ It can be calculated from the time width (t1 = b ₂ −b ₁ ) (see FIG. 1).

(B-2) Step: Step of calculating the pitch (t2) from the acquired swallowing sound As described above, the pitch “t2” is determined from the epiglottis closing sound end point (a ₂ ) to the starting point (b ₁ ) of the flowing sound. Time range (b ₁ −a ₂ ) from the end of the epiglottis closing sound to the beginning of the flow sound and the time width from the end point of the flow sound (b ₂ ) to the start point of the epiglottis sound (c ₁ ) ( It can be calculated from the sum of the time width from the end of the flowing sound to the start of the opening of the epiglottis: c ₁ −b ₂ ). The sound range “t2” can also be obtained by subtracting the flowing sound range (t1) from the time range (c ₁ −a ₂ ) from the epiglottis closing sound end point (a ₂ ) to the epiglottis opening sound start point (c ₁ ). Can do. This is expressed in the following formula.

[Formula 1]
t2 = (b ₁ -a ₂ ) + (c ₁ −b ₂ ) or (c ₁ −a ₂ ) −t1
a ₂ : End point of the epiglottis when the test sample is swallowed
b ₁ : Flow sound starting point when swallowing the test sample
b ₂ : Flowing sound end point when swallowing the test sample
c ₁ : Start point of the epiglottis when the test sample is swallowed
t1: Flow sound range obtained when swallowing the test sample (b ₂ -b ₁ ).

  As shown in a test example to be described later, each of the flow sound range “t1” and the sound range “t2” obtained in the steps (B-1) and (B-2) is fluidity evaluated sensuously. There is a negative correlation with the “feel of unity” in the throat of the composition, a positive correlation with “adhesiveness”, and a high correlation with “ease of swallowing”. Specifically, the smaller “t1” and / or “t2”, the better the “cohesion” in the throat of the flowable composition, the lower “adhesion”, and the greater “easy to swallow” Tend.

  However, there is a problem that the values of the flow sound range “t1” and the sound range “t2” themselves are likely to vary from person to person.

Step (C-1) or (C-2): Step of calculating “t1 / T1” or “t2 / T2” Therefore, the “sample feeling” and “adhesion” in the throat of the target sample are more accurately determined. Therefore, it is preferable to use two kinds of the target sample, that is, the test sample and the reference sample, as the fluid water-containing sample. Specifically, for each sample (reference sample and test sample), after the step (A), the above step (B-1) is performed, and for each of the reference sample and the test sample, the flow sound width (T1) and The flow pitch (t1) is calculated or the step (B-2) is performed to determine the pitch (T2) and pitch (t2) for the reference sample and the test sample, respectively. It is preferable to calculate “T1” or “t2 / T2”.

  The relative ratios (t1 / T1 and t2 / T2) to the values (T1, T2) relating to the reference sample obtained in this way converge to a relatively constant value with the individual difference offset.

  In this case, the reference sample is not particularly limited as long as it is a fluid liquid sample, but is preferably one that hardly causes individual differences. That is, it is desirable that no chewing is required for swallowing and that non-uniform components are not mixed. Specific examples include water, milk, yogurt, alcoholic beverages, and gel food, but water is preferred. The water may be any of tap water, natural water, ion exchange water, alkali ion water (ion decomposition water), distilled water, and the like.

Step (D-1) or (D-2): When water is used as a determination step reference sample, if “t1 / T1” is 0.6 or less, the measured test sample is “feeling of unity” in the throat. Can be evaluated as being “easy to swallow”. The tendency becomes stronger when “t1 / T1” is 0.4 or less.

  Also, when water is used as the reference sample, if “t2 / T2” is also 0.6 or less, the measured test sample has a good “feeling of cohesion” in the throat, that is, “easily swallowed”. can do. The tendency becomes stronger when “t2 / T2” is 0.5 or less.

Since “t1 / T1” and “t2 / T2” are separate indicators, either one can be used as an evaluation indicator, but both indicators can be referred to at the same time. When water is used as the reference sample, if both “t1 / T1” and “t2 / T2” are 0.6 or less, more preferably “t1 / T1” is 0.4 or less and “t2 / T2” is In the case of 0.5 or less, the measured test sample has a very good “feeling of unity” in the throat, that is, it can be evaluated as “easy to swallow”.
(II-2) In addition, the “cohesion” or “adhesion” in the throat of a fluid water-containing sample is related to the flow sound range “t1” or sound range “t2” described in (2-1) above. Instead, the average sound pressure of _0.3kHz to 0.9kHz (p _0.3-0.9 ) and the average sound pressure of 3.0kHz to 4.5kHz (P _3.0-4.5) ) sound pressure ratio of the _{(p1: p 3.0-4.5 / p 0.3-0.9} ) and the relationship can also be assessed using the.

  This method has the following step (B-3) in addition to the above step (A).

(B-3) Step: Step of frequency-converting the sound waveform and calculating the sound pressure ratio “p1” As described above, the sound pressure ratio “p1” can be obtained from the following equation.

[Formula 2]
p1 = p _3.0-4.5 / p _0.3-0.9
p _3.0-4.5 : Average sound pressure of 3.0kHz to 4.5kHz obtained by frequency conversion of the flow sound waveform obtained when the test sample is swallowed
p _0.3-0.9 : Average sound pressure of 0.3 kHz to 0.9 kHz obtained by frequency-converting the flow sound waveform obtained when the test sample is swallowed.

  As shown in the test examples to be described later, the sound pressure ratio “p1” obtained in the above step (B-3) is positive for the “feeling of unity” in the throat of the fluid composition that is sensuously evaluated. There is a negative correlation with “adhesiveness”, and as a result, there is a high correlation with “ease of swallowing”. Specifically, as “p1” increases, the “feeling of unity” in the throat of the fluid composition tends to be good, and “adhesiveness” tends to decrease and “ease of swallowing” tends to increase. However, there is a problem that the value of the sound pressure ratio “p1” itself is likely to vary among individuals.

(C-3) Step: Step of calculating “p1 / P1” Therefore, in order to more accurately evaluate “cohesion” and “adhesion” in the throat of the target sample, the flow sample is used. Using the target sample (test sample) and the reference sample, for each sample (reference sample and test sample), after the step (A), the reference sample and test sample in the step (B-3) It is preferable to calculate the sound pressure ratio (P1) and the sound pressure ratio (p1), respectively, and then calculate “p1 / P1” from these values.

  The relative ratio (p1 / P1) to the value (P1) relating to the reference sample obtained in this way converges to a relatively constant value with individual differences being canceled out.

  In this case, as described in (2-1), the reference sample is not particularly limited as long as it is a fluid liquid sample, but is preferably one that hardly causes individual differences. Specific examples include water, milk, yogurt, alcoholic beverages, and gel food, but water is preferred. The water may be any of tap water, natural water, ion exchange water, alkali ion water (ion decomposition water), distilled water, and the like.

(D-3) Process: When water is used as the determination process reference sample, if “p1 / P1” is 5.0 or more, the measured test sample has a good “feeling of unity” in the throat, that is, It can be evaluated as “easy to swallow”. The tendency becomes stronger when “p1 / P1” is 7.0 or more.

  In addition, in addition to the above “p1 / P1”, at least one of “t1 / T1” and “t2 / T2” described above can be used as an index for the evaluation of “a feeling of unity” in the throat. In this case, when water is used as the reference sample, when “p1 / P1” is 5.0 or more and any of “t1 / T1” and “t2 / T2” is 0.6 or less, more preferably “ When “p1 / P1” is 7.0 or more, “t1 / T1” is 0.4 or less, and “t2 / T2” is 0.5 or less, the measured test sample is “group” in the throat. It can be evaluated that the “feel” is very good, that is, it is extremely “easy to swallow”.

(III) Method for Evaluating Whether Test Oral Composition is Easily Swallowable Composition The present invention also provides a method for evaluating whether or not a test oral composition is a swallowable composition.

  The test oral composition to be evaluated may be an edible composition that is orally ingested, regardless of whether it is a food or drink or an oral medicine. In addition to a fluid composition containing water in advance, the test oral composition itself is a dry solid like dry syrup, and water is mixed during eating and drinking (during administration). Those prepared in a fluid state (liquid, paste, sol, gel, etc.) are also included.

  The oral composition for test is preferably an oral composition (food or drink, oral medicine) for those with difficulty in swallowing whose swallowing activity has weakened due to illness or aging. In addition, foods and drinks for persons with difficulty swallowing include, for example, food for persons with difficulty in chewing / swallowing prescribed by the Ministry of Health, Labor and Welfare, and liquid foods such as water, tea, juice, and juice-like foods contain thickening ingredients. Not only those with proper thickening, such as thickeners, but also foods for nursing or swallowing training for those who have difficulty chewing or swallowing, gel foods for hydration, gel or paste foods for nutrition, etc. Phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal action foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and diet foods included.

The evaluation method of the present invention can be carried out by the following steps (1) to (3).
(1) A step of preparing a fluid water-containing composition by mixing water with the test oral composition as necessary,
(2) (A), (B-1) to (B-3) and (C-) described in (II) above using the fluid hydrous oral composition as a test sample and water as a reference sample. 1) to (C-3) a step of carrying out the evaluation method, and (3) at least one step of (D-1) to (D-3) described in (II) above, The test oral composition used for the preparation of the test sample determined to have a good “cohesiveness” and low “adhesiveness” is an easily swallowable composition or a composition suitable for the preparation Process.

  The step (1) can be omitted if the oral composition to be evaluated contains water in advance and is ingested (or taken) as it is. In this process, the oral composition to be evaluated is a dry solid as in the case of dry syrup as described above, and mixed with water at the time of use to be in a fluid state (liquid, paste, sol, gel, etc.) This step is necessary when the composition is prepared and eaten / drinked.

  The amount of water to be blended here is not particularly limited as long as it is an amount necessary for the preparation of a fluid water-containing composition that is actually eaten or consumed (taken).

  The fluid water-containing composition thus prepared (or a fluid oral composition containing water in advance and ingested or taken as it is) is used as a test sample above (II). A series of steps (A) → (B-1) → (C-1) → (D-1) steps: (A) → (B-2) → (C-2) → (D-2) step: (A) → (B-3) → (C-3) → (D-3) step), the evaluation method has been evaluated, the "feeling of unity" in the throat is evaluated The At this time, a series of steps A to D are similarly performed using water as a reference sample. Details of each step are as described above.

  (A) → (B-1) → (C-1) → (D-1) A flowable water-containing composition subjected to evaluation (using water as a reference sample), “t1 / T1 ”Is determined to be 0.6 or less, preferably 0.4 or less, the fluid water-containing composition has a good“ feeling of unity ”in the throat, that is, an easily swallowable composition. Can be evaluated.

  In addition, the flowable water-containing composition subjected to evaluation through a series of steps (A) → (B-2) → (C-2) → (D-2) (using water as a reference sample), “t2 / When it is determined that “T2” is 0.6 or less, preferably 0.5 or less, the fluid water-containing composition has a good “feeling of unity” in the throat, that is, an easily swallowable composition. Can be evaluated.

  Furthermore, the flowable water-containing composition subjected to evaluation through a series of steps (A) → (B-3) → (C-3) → (D-3) (using water as a reference sample), “p1 / When it is determined that “P1” is 5.0 or more, preferably 7.0 or more, the fluid water-containing composition has a good “feeling of unity” in the throat, that is, an easily swallowable composition. Can be evaluated.

  A series of steps A to D ((A) → (B-1) → (C-1) → (D-1) step: (A) → (B-2) → (C-2) → (D -2) Step: (A)-> (B-2)-> (C-2)-> (D-2) step) can be arbitrarily selected, and one may be performed alone or 2 Any combination of the above can also be performed. Preferably, more accurate evaluation can be performed by combining two or more, more preferably three.

  By the method of the present invention, it is possible to evaluate whether or not the test fluid water-containing composition is an easily swallowable composition. In addition, when the test fluid water-containing composition is a dry solid, whether it can be prepared as an easily swallowable composition by blending water at the time of use, and water necessary for preparing as an easily swallowable composition It becomes possible to set the blending amount.

(IV) Method of selecting swallowable composition from test oral composition and swallowable composition The present invention also provides a method of selecting swallowable composition from a number of test fluid compositions (Screening method).

  The test fluid composition to be selected may be an edible composition that is taken orally, regardless of whether it is a food or drink or an oral medicine. In addition to a fluid water-containing composition containing water in advance, the test oral composition itself is a dry solid like dry syrup, and water is mixed during eating and drinking (during administration). To prepare a water-containing composition (liquid, paste, sol, gel, etc.). It can also be applied to those that have fluidity when mixed with saliva by chewing and crushing with the tongue or gums. The screening method of the present invention is preferably used for selecting an oral composition (food or drink, oral medicine) suitable for a person with difficulty in swallowing whose swallowing activity has weakened due to illness or aging. Such foods and drinks suitable for those with difficulty swallowing include, for example, foods for persons with difficulty in chewing / swallowing prescribed by the Ministry of Health, Labor and Welfare, and liquid foods such as water, tea, juice, and juice-like foods contain thickening ingredients. Not only those with proper thickening, such as thickeners, but also foods for nursing or swallowing training for those who have difficulty chewing or swallowing, gel foods for hydration, gel or paste foods for nutrition, etc. Phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal action foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and diet foods included.

The method of the present invention can be carried out by the following steps (1) to (3).
(1) A step of preparing a fluid water-containing composition by mixing water with the test oral composition as necessary,
(2) (A), (B-1) to (B-3) and (C-1) described in (II) above using the fluid hydrous composition as a test sample and water as a reference sample. ) To (C-3) a step of performing the evaluation method, and (3) at least one of (D-1) to (D-3) described in (II) above, Obtaining the test oral composition used for the preparation of the test sample determined to have a good feeling of unity in the above as an easily swallowable composition or a composition suitable for the preparation.

  The above step (1) can be omitted if the oral composition to be evaluated and selected contains a fluid in advance and is ingested (or taken) as it is. In this process, the oral composition to be evaluated and selected is a dry solid like dry syrup as described above, and mixed with water at the time of use (liquid, paste, sol, gel, etc.) This step is necessary when the composition is prepared and eaten (taken).

  The amount of water to be blended here is not particularly limited as long as it is an amount necessary for the preparation of a fluid water-containing composition that is actually eaten or consumed (taken).

  The fluid water-containing composition thus prepared (or the fluid water-containing composition that contains water in advance and can be taken or taken as it is) is used as a test sample above (II). A series of steps (A) → (B-1) → (C-1) → (D-1) steps: (A) → (B-2) → (C-2) → (D-2) step: (A) → (B-3) → (C-3) → (D-3) step), the evaluation method has been evaluated, the "feeling of unity" in the throat is evaluated The At this time, a series of steps A to D are similarly performed using water as a reference sample. Details of each step are as described above.

  (A) → (B-1) → (C-1) → (D-1) A flowable hydrous oral composition subjected to evaluation (using water as a reference sample), “t1 / When it is determined that “T1” is 0.6 or less, preferably 0.4 or less, the fluid water-containing composition has a good “feeling of unity” in the throat, that is, an easily swallowable composition. It is evaluated. Thus, the test oral composition used for the preparation of the fluid water-containing composition evaluated to be an easily swallowable composition can be obtained as an easily swallowable composition or a composition suitable for the preparation. .

  Moreover, about the fluid hydrous oral composition used for evaluation by a series of steps (A) → (B-2) → (C-2) → (D-2) (using water as a reference sample), “t2 / T2 ”is determined to be 0.6 or less, preferably 0.5 or less, the fluid water-containing composition has a good“ feeling of cohesion ”in the throat, that is, an easily swallowable composition. Evaluated as being. Thus, the test oral composition used for the preparation of the fluid water-containing composition evaluated to be an easily swallowable composition can be obtained as an easily swallowable composition or a composition suitable for the preparation. .

  Furthermore, the flowable water-containing composition subjected to evaluation through a series of steps (A) → (B-3) → (C-3) → (D-3) (using water as a reference sample), “p1 / When it is determined that “P1” is 5.0 or more, preferably 7.0 or more, the fluid water-containing composition has a good “feeling of unity” in the throat, that is, an easily swallowable composition. It is evaluated. Thus, the test oral composition used for the preparation of the fluid water-containing composition evaluated to be an easily swallowable composition can be obtained as an easily swallowable composition or a composition suitable for the preparation. .

  A series of steps A to D ((A) → (B-1) → (C-1) → (D-1) step: (A) → (B-2) → (C-2) → (D -2) Step: (A)-> (B-2)-> (C-2)-> (D-2) step) can be arbitrarily selected, and one may be performed alone or 2 Any combination of the above can also be performed. It is possible to select with higher accuracy by combining two or more, more preferably three, more preferably.

  The test oral composition thus selected can be subjected to another swallowing evaluation method as a candidate for an easily swallowable composition for further examination.

  By the method of the present invention, an easily swallowable composition can be selected from many test oral compositions. The easily swallowable composition selected by such a method can be suitably used as an oral composition (food or drink, oral medicine) for those with difficulty in swallowing whose swallowing activity has become weak due to illness or aging. Such foods and drinks for people with difficulty in swallowing include foods for people with difficulty in chewing and swallowing as prescribed by the Ministry of Health, Labor and Welfare, as described above, and are thickened in liquid foods such as water, tea, juice, and juice-like foods. Not only those thickened with thickeners containing ingredients, but also food for nursing or swallowing training for persons with difficulty in chewing or swallowing, gel food for hydration, gel or paste food for nutrition, etc. Specialized foods and treatments such as foods with adjusted protein, phosphorus, potassium, salt-adjusted foods, oil- and fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, blended foods, and meals Includes food.

  Hereinafter, the present invention will be described in more detail with reference to test examples, but the present invention is not limited to these test examples. Unless otherwise specified, “%” described below means “% by weight”.

Test example
1. Test method (1) Preparation of thickening agent aqueous solution and locust bean gum aqueous solution As a thickening agent, “Tsurinko Quickly” (trade name; manufactured by Clinico) was used. The main ingredient relating to thickening in this product is xanthan gum. A thickener (hereinafter abbreviated as “TQ”) is added to the ion-exchanged water with manual stirring at a speed of 4 revolutions per second so that the added concentration is 1.0, 1.5, 2.0, 2.5, and 3.0%. By stirring for 30 seconds at a stirring speed, TQ was dispersed in ion-exchanged water without formation of lumps. These TQ aqueous solutions (1.0, 1.5, 2.0, 2.5, 3.0%) were stabilized by standing at room temperature for at least 60 minutes or more, and then subjected to measurement of swallowing sound.

  For comparison, a locust bean gum (hereinafter abbreviated as “LBG”) aqueous solution was used. While stirring LBG (Bistop D-2050, manufactured by San-Ei Gen FFI Co., Ltd.) in ion-exchanged water heated to 85 ° C. using a propeller-type stirrer at 2000 rpm, 0.5, 0.6, 0.7, and 0.75, respectively. Then, the mixture was stirred at the same stirring speed for 10 minutes to disperse LBG in ion-exchanged water without formation of lumps. These LBG aqueous solutions (0.5, 0.6, 0.7, 0.75, 0.8%) were allowed to cool to room temperature, and then allowed to stand at room temperature for at least 60 minutes or more, and then subjected to measurement of swallowing sound.

(2) Sensory evaluation
TQ aqueous solution prepared to be 1.0, 1.5, 2.0, 2.5, 3.0% with 5 healthy subjects (3 males, 2 females, average 35.2 years old) in 20-30 years old as subjects, and 0.5, LBG aqueous solutions (10 samples in total) prepared so as to be 0.6, 0.7, 0.75, and 0.8% were swallowed in an amount of 15 ml each time (executed twice). The sample temperature was 20 ° C., and 15 ml was swallowed at a stroke (hereinafter referred to as “single swallow”). Evaluation was performed by the VAS method (Visual Analogue Scale). The VAS method is translated as a visual analog scale, and is a method in which expressions from “highest” to “lowest” are answered on a 0 to 100 mm line in order to objectively evaluate the ease of swallowing. This time, the evaluation was carried out by having the subjects evaluate “ease of swallowing”, “feeling of cohesion” and “adhesion” in the throat, and checking the corresponding points on the line. The length on the line was measured to the unit of 1 mm, and the value was used as the absolute evaluation value (hereinafter referred to as VAS value) of each sample. Moreover, the rank between each sample was determined using the absolute evaluation value calculated | required here, and the significant difference was tested using the Kramer rank sum test.

  In addition, a healthy person here is a healthy person in the meaning of having no dysphagia. A dysphagia is a disorder that makes it difficult to chew or swallow food or drink due to illness or aging. In this report, self-reported subjective symptoms are considered “healthy persons”.

(3) Measurement of swallowing sound 15 ml of ion-exchange water and the same concentration of TQ aqueous solution (1.0, 1.5, 2.0, 2.5, 3.0 as used in sensory evaluation) %) And LBG aqueous solution (0.5, 0.6, 0.7, 0.75, 0.8%) (11 samples in total) were swallowed, and the swallowing sound at that time was measured. The sample temperature was 20 ° C., and the swallowing method was instructed to swallow a 15 ml dose at a time, as in the sensory evaluation. The swallowing sound was recorded at a sampling frequency of 44.1 kHz using a linear recorder ICR-PS004M (manufactured by SANYO) attached with a vibration sensor (throat microphone: manufactured by NANS) fixed to the skin at the position of the epiglottis in front of the throat. The obtained waveform was analyzed using an acoustic analyzer CSL-4400 (manufactured by Kay Elemetrics Corp.).

2. Test Results (1) Sensory Evaluation Table 1 shows the evaluation values (average) of five subjects regarding “easy swallowing”, “feeling of unity”, and “adhesion” of each sample.

  The evaluation of “ease of swallowing” generally showed a high value in the TQ aqueous solution, but it was highest when the TQ concentration was 2.0%.

  The LBG aqueous solution was generally difficult to swallow, and the difficulty of swallowing increased as the additive concentration increased. Regarding the “feeling of unity”, the evaluation value of the TQ aqueous solution was high, and the value increased in a concentration-dependent manner. The LBG aqueous solution was generally difficult to collect, and no concentration dependency was observed. The “adhesiveness” of the TQ aqueous solution was low, and it tended to become lower as the concentration decreased. On the other hand, the “adhesiveness” of the LBG aqueous solution was high, and the “adhesiveness” tended to increase as the concentration increased.

  As a result of Kramer's significant difference test, regarding the “ease of swallowing”, the TQ 2.0% aqueous solution is significantly less than 1% risk, and the TQ 1.5% and 2.5% aqueous solutions are significantly greater than 1% and less than 5%. “Easy to swallow”, LBG 0.75% and 0.8% aqueous solution were less than 1% risk rate, and LBG 0.6% aqueous solution was determined to be significantly difficult to swallow with a risk rate of 1% to less than 5%. As for “feeling of unity”, TQ 2.5% and 3.0% aqueous solutions are less than 1% risk, TQ 1.5 and 2.0% aqueous solutions are more than 1% and less than 5%. A 0.5% aqueous solution was determined to be significantly “difficult to collect” at a risk rate of 1% or more and less than 5%. Regarding “adhesion”, LBG 0.75% aqueous solution is less than 1% risk, LBG0.7 and 0.8% aqueous solution is more than 1% and less than 5%, and is significantly easier to adhere, TQ 1.0% It was determined that the aqueous solution was significantly less likely to adhere with a risk rate of less than 1%.

(2) Swallowing sound of sample For the same subject as the sensory evaluation, ion exchange water and 15 ml of TQ aqueous solution prepared so that the addition concentration is 1.0, 1.5, 2.0, 2.5, 3.0% or the addition concentration is 0.5, 0.6 Then, 15 ml of LBG aqueous solution prepared so as to be 0.7, 0.75, 0.8% was swallowed twice, and the signal recorded by the vibration sensor during swallowing was recorded. A signal waveform of a typical swallowing sound when each sample is swallowed is shown in FIG.

Looking at the swallowing sound waveform, no matter which sample (ion exchange water, TQ aqueous solution, LBG aqueous solution) is swallowed, there are three parts with large amplitudes. The sound indicates that the epiglottis closes (the epiglottis close sound), the sound that the sample passes near the epiglottis (flowing sound), and the sound that the epiglottis opens (the epiglottis sound). In the present invention, as shown in FIG. 1, the time width for the sample (TQ aqueous solution, LBG aqueous solution) to pass through the larynx is “t ₁ ”, the time from when the epiglottis is closed until the flow sound starts and the flow sound “T ₂ ” is defined as the total time from the end of the period until the outside of the larynx opens. Here, t ₂ means a value obtained by subtracting the time (t ₁ ) during which the sample (TQ aqueous solution, LBG aqueous solution) passes through the larynx from the time when the epiglottis is closed. Moreover, the "t _1" obtained above when each subject swallowed the ion-exchanged water T1, similarly to "t _2" in the above each subject is obtained when swallowing ion-exchanged water was T _2.

The average values of t ₁ / T ₁ and t ₂ / T ₂ calculated from the swallowing sounds of five subjects thus measured are shown in FIGS. 3 and 4, respectively.

As can be seen from FIG. 3, for TQ aqueous solution, t ₁ / T ₁ decreases rapidly depending on the TQ concentration, t ₁ / T ₁ is 0.6 when the TQ concentration is 2.0%, and 0.5 or less when 2.5%. It became. On the other hand, for the LBG aqueous solution, t ₁ / T ₁ became a substantially constant value regardless of the LBG concentration.

Further, as can be seen from FIG. 4, t ₂ / T ₂ also decreased depending on the TQ concentration for the TQ aqueous solution, but showed an almost constant value that remained high regardless of the LBG concentration for the LBG aqueous solution. .

  Next, wavelet transform was performed on the waveform of the measured signal to analyze the wavelength of the swallowing sound when 15 ml each of ion-exchanged water, TQ aqueous solution and LBG aqueous solution was swallowed. The results are shown in FIG. In this figure, the horizontal axis represents time and the vertical axis represents frequency. Color indicates energy in time and wavelength, black is less than 20 dB, red is> 20 dB, yellow is> 30 dB, blue is> 40 dB, purple is> 50 dB, white is> 60 dB Yes.

  Focusing on the central part (flowing sound) of the swallowing sound of ion-exchanged water, this area consists of sounds of various wavelengths from 100 to 5000 Hz, but the sound of relatively low sound of 300 to 900 Hz. It was confirmed that the pressure was high. Regarding this flowing sound, in the case of the TQ aqueous solution, there was a tendency that the sound pressure at a relatively high frequency of 3000 to 4500 Hz increased as the TQ concentration increased. On the other hand, such a tendency was not observed in the LBG aqueous solution.

Therefore, after calculating the sound pressure for each frequency by FFT conversion for a long time, the average sound pressure (p _0.3-0.9 ) and 3.0 kHz to 4.5 kHz (p _3.0-4.5 ) of 0.3 kHz to 0.9 kHz are calculated. It was calculated: (hereinafter referred to as "p1" p _3.0-4.5 / p _0.3-0.9) the ratio of the average sound pressure. And the ratio of “p1” of the swallowing sound of each sample (TQ aqueous solution, LBG aqueous solution) and “p1” of the swallowing sound of ion-exchange water (hereinafter referred to as “P1” to distinguish it from p1 of the sample) Some p1 / P1 were compared. The results are shown in FIG.

  As can be seen from FIG. 6, with regard to the TQ aqueous solution, it was confirmed that the swallowing sound was shifted to the high frequency side depending on the concentration of TQ. For the LBG aqueous solution, p1 / P1 hardly changed regardless of the LBG concentration.

3. From the correlation above results with the parameters obtained from the sensory evaluation and the swallowing sound _{(t 1 / T 1, t} 2 / T 2, p 1 / P1), t 1 / T 1 is the length of the flow sound, It is suggested that t ₂ / T _2, which is the lag time between the opening and closing of the epiglottis and the flow sound, and p ₁ / P ₁ indicating the shift of the flow sound to the higher wavelength side are related to the ease of swallowing liquid food It was done. Therefore, scatter plots of t ₁ / T ₁ , t ₂ / T ₂ , p ₁ / P ₁ and the VAS values of sensory evaluation (ease of swallowing, cohesiveness, adhesion) are shown in FIGS. 7-a to 7-i. Indicated.

The result of FIG. 7-a shows that t ₁ / T ₁ has a negative correlation with “ease of swallowing”, and all VAS values were 50 or more when t ₁ / T ₁ <0.6. . Further, from the result of FIG. 7-b, t ₁ / T ₁ had a negative correlation with “feeling of unity”, and the correlation coefficient was higher than “easy to swallow”. When t ₁ / T ₁ <0.6, all VAS values were 50 or more, and when t ₁ / T ₁ <0.4, all VAS values were 75 or more. Further, as can be seen from FIG. 7-C, it was confirmed that t ₁ / T ₁ had a positive correlation with “adhesiveness”.

7-d and 7-e show that t ₂ / T ₂ is also highly negatively correlated with “ease of swallowing” and “feeling of unity”. Further, from the result of FIG. 7-f, it was confirmed that t ₂ / T ₂ and “adhesion” had a positive correlation. When t ₁ / T ₁ <0.6, the VAS value is 50 or more for both “easy to swallow” and “feeling of unity”, and when t ₁ / T ₁ <0.5, the VAS value of “unity feeling” is 75 or more. It was.

From the results of FIG. 7-g and FIG. 7-h, p ₁ / P ₁ is positively correlated with “ease of swallowing” and “feeling of unity”, while p _{1 /} p ₁ / P ₁ was confirmed to have a negative correlation with “adhesiveness”. When p ₁ / P ₁ <5.0, both “easy to swallow” and “feeling of unity” have VAS values of 50 or more, and when p ₁ / P ₁ <7.0, the VAS value of “unity feeling” is 75 or more. It was.

Claims (5)

“Smoothness” in the throat of the fluid composition having the following step (A) and at least one step selected from the group consisting of (B-1) to (B-3): Or how to evaluate "adhesion":
(A): a step of acquiring a swallowing sound when the subject swallows the fluid composition, and (B-1): a step of obtaining a flow sound width (t1) from the acquired swallowing sound,
(B-2): A step of obtaining a sound range (t2) based on the following formula 1 from the acquired swallowing sound;
[Formula 1]
t2 = (b ₁ -a ₂ ) + (c ₁ −b ₂ ) or (c ₁ −a ₂ ) −t1
a ₂ : End of the epiglottis sound
b ₁ : Flow sound start point
b ₂ : Flowing sound end point
c ₁ : Start of the epiglottis sound
t1: Flowing sound range (b ₂ −b ₁ )
(B-3): Step of calculating the sound pressure ratio (p1) based on the following formula 2 by converting the frequency of the flow sound waveform of the acquired swallowing sound:
[Formula 2]
p1 = p _3.0-4.5 / p _0.3-0.9
p _3.0-4.5 : Average sound pressure of 3.0kHz to 4.5kHz obtained by frequency conversion of the flow sound waveform
p _0.3-0.9 : Average sound pressure of 0.3kHz to 0.9kHz obtained by frequency conversion of the flow sound waveform. In the step (A), the subject obtains swallowing sound when the subject swallows the reference sample and the test sample, respectively, and then the following steps (B-1) and (C-1), (B-2) and ( The method according to claim 1, comprising at least one step selected from the group consisting of step C-2) and steps (B-3) and (C-3):
(B-1): A flow sound range (T1) and a flow sound range (t1) are obtained for the reference sample and the test sample, respectively,
(C-1): “t1 / T1” is calculated from the obtained flow sound range (T1) and flow sound range (t1);
(B-2): Obtain the pitch (T2) and pitch (t2) for the reference sample and the test sample, respectively,
(C-2): Calculate “t2 / T2” from the obtained pitch (T2) and pitch (t2); or
(B-3): The sound pressure ratio (P1) and the sound pressure ratio (p1) are determined for the reference sample and the test sample, respectively,
(C-3): “p1 / P1” is calculated from the obtained sound pressure ratio (P1) and sound pressure ratio (p1). The method according to claim 2, wherein the steps (D-1) to (D-3) are respectively performed following the steps (C-1) to (C-3) using water as a reference sample. :
(D-1): a step of determining that the “groupability” in the larynx of the test sample is good when “t1 / T1” obtained from the step (C-1) is 0.6 or less,
(D-2): a step of determining that the “cohesiveness” in the larynx of the test sample is good when “t2 / T2” obtained from the step of (C-2) is 0.6 or less,
(D-3): A step of determining that the “groupability” in the larynx of the test sample is good when “p1 / P1” obtained from the step (C-3) is 5.0 or more. A method for evaluating whether or not the test oral composition having the steps (2) and (3) or the steps (1) to (3) is an easily swallowable composition :
(1) preparing a flowable water-containing composition to those said subject an oral composition mixed with water,
(2) flow a test oral composition is a dynamic hydrous composition as test sample, and using water as a reference sample, step implementing the method of claim 3, and (3) according to claim 3 Oral test used for the preparation of a test sample that was determined to be good in “smoothness” in the throat in at least one step selected from the group consisting of (D-1) to (D-3) Making the composition an easily swallowable composition or a composition suitable for its preparation. A method for selecting a swallowable composition from test oral compositions having the steps (2) and (3) or the steps (1) to (3) :
(1) preparing a flowable water-containing composition to those said subject an oral composition mixed with water,
(2) flow a test oral composition is a dynamic hydrous composition as test sample, and using water as a reference sample, step implementing the method of claim 3, and (3) according to claim 3 Oral test used for the preparation of a test sample that was determined to be good in “lumpiness” in the larynx in at least one step selected from the group consisting of (D-1) to (D-3) Obtaining the composition as an easily swallowable composition or a composition suitable for its preparation;

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