WO2022080193A1

WO2022080193A1 - Gum for chewing training, and chewing training using same

Info

Publication number: WO2022080193A1
Application number: PCT/JP2021/036835
Authority: WO
Inventors: 翔小巻; 華奈子田中; 京太海老原; 弘宜永安; 沙紀杉本
Original assignee: 株式会社ロッテ
Priority date: 2020-10-12
Filing date: 2021-10-05
Publication date: 2022-04-21
Also published as: KR20230085154A; JP2022063690A; TW202222168A

Abstract

Provided is gum which is for chewing training and with which the end point of chewing training using chewing gum can be hygienically and easily determined. This gum for chewing training contains a gum base and a food texture-imparting agent, wherein the gum base and the food texture-imparting agent are different in hardness, and a difference in hardness between the gum base and the food texture-imparting agent can be perceived by a person, who chews the gum for chewing training, during chewing.

Description

Chewing gum for chewing training and chewing training using it

The present invention relates to a chewing gum for mastication training and masticatory training using the same.

People live by eating things, but in order to chew food, the teeth, tongue and surrounding muscles need to work properly, and the problem with this chewing is deterioration of oral function. Deterioration of oral function means that the basic functions of the oral cavity such as chewing, swallowing, and pronunciation are deteriorated due to the dissonance of the muscles around the oral cavity. In order to improve such deterioration of oral function, there is a method of using chewing gum for mastication training to train perioral muscles such as the temporal muscle and masseter muscle.

Patent Document 1 describes a chewing training chewing gum and a chewing training chewing gum that can obtain a certain value or more for the average muscle activity value of the masseter muscle, the average muscle activity value of the orbicularis oris muscle, and the number of times of chewing when chewing is performed under specific conditions. The masticatory training used is described.

Further, Patent Document 2 describes a method of creating a color scale for determining the number of chewing times in a healthy toothed jaw person from the color exhibited by the chewing gum using a gum whose color changes according to chewing. Has been done.

Japanese Unexamined Patent Publication No. 2011-62114 Japanese Unexamined Patent Publication No. 2011-72559

In the method described in Patent Document 1, it is necessary to measure the muscle activity of the masseter muscle and the orbicularis oris muscle with a surface electromyogram, and there is room for improvement in the ease of training. Further, in the method described in Patent Document 2, it is necessary to completely remove the chewing gum for chewing training from the mouth in order to confirm the color change by the color scale. Therefore, there was room for improvement in the hygiene and convenience of training.

Therefore, an object of the present invention is to provide a mastication training gum that can hygienically and easily determine the end point of mastication training using chewing gum, and a mastication training using the above-mentioned mastication training gum.

One embodiment of the present invention is a chewing training gum containing a gum dough and a texture-imparting agent, and the gum dough and the texture-imparting agent have different hardnesses. The difference in hardness between the gum dough and the texture-imparting agent provides a chewing training gum that can be recognized by a person who chews the chewing training gum at the time of chewing. be.

Further, another embodiment of the present invention provides masticatory training using the above-mentioned chewing gum for mastication training.

According to the present invention, there is provided a chewing training gum that can hygienically and easily determine the end point of chewing training using chewing gum.

One embodiment of the present invention is a chewing training gum containing a gum dough and a texture-imparting agent, and the gum dough and the texture-imparting agent have different hardnesses. The difference in hardness between the gum dough and the texture-imparting agent relates to a chewing training gum that can be recognized by a person who chews the chewing training gum at the time of chewing.

A person who chews the chewing training gum according to the present invention (hereinafter, also referred to as a chewing person) can initially recognize the difference in hardness between the gum dough and the texture-imparting agent. After that, as the chewing progresses, the gum dough and the texture-imparting agent are mixed with each other. Furthermore, after the chewer has performed a certain amount of chewing work, the gum dough and the texture-imparting agent are sufficiently mixed, and the hardness of the gum dough and the texture-imparting agent that was recognized at the beginning of chewing the gum. The difference is not recognizable by the chewer. That is, it can be determined that a certain amount of chewing work has been performed based on the fact that the difference in hardness between the gum dough and the texture-imparting agent cannot be recognized.

The difference in hardness between the gum dough and the texture-imparting agent can be recognized by the natural sensation of the chewer, and in the present invention, it is determined that a certain amount of chewing work has been performed by using this recognition. Therefore, it is not necessary to prepare a specific measuring device such as a surface myoelectric meter.
Further, in the present invention, in order to determine that the difference in hardness between the gum dough and the texture-imparting agent cannot be recognized while chewing in the mouth, the chewing training gum is taken out from the mouth. No need, hygienic.

Hereinafter, the components of the chewing gum according to the present invention will be further described.
(Gum dough)
The gum dough contains a gum base. The gum base contains rubber components such as natural rubber and synthetic rubber, and may further contain other components. Further, the gum dough may further contain taste components such as sweeteners and acidulants, flavors, pigments and the like.

Natural rubber is a rubber component contained in sap collected from trees belonging to Sapotaceae, Apocynaceae, Moraceae, Spurgeaceae, etc. Examples of natural rubber include chicle and gelton. Chicle is obtained from the sap of Sapodilla, a tree of the Sapotaceae family, and is mainly composed of polyisoprene. In addition, gelton is obtained from the sap of gelton, which is a tree of the Apocynaceae family, and contains a polymer of isoprene and triterpene as a main component.

Examples of synthetic rubber include polyisobutylene, polyisopropylene, isobutylene-isoprene copolymer, styrene-butadiene rubber, and the like.

These rubber components can be used alone or in any combination of two or more.

Other components that the gum base may contain include, for example, polyvinyl acetate, ester gums, waxes, fats and oils, emulsifiers, fillers and the like. Polyvinyl acetate is used for the purpose of adjusting the chewing comfort. Ester gum is also used for the purpose of imparting plumpness. Waxes and fats and oils are used as plasticizers to adjust the hardness of gum dough. The emulsifier is used for the purpose of improving the dispersibility of the gum dough raw material, softening the gum and preventing toothing. Fillers are used to adjust the elasticity and chewing comfort of gum.
These components may be used alone or in any combination of two or more.

Examples of the ester gum include a glycerol ester of rosin (pine fat), a glycerol ester of hydrogenated rosin, a glycerol ester of partially dimerized rosin, a glycerol ester of polymerized rosin, and the like.
Examples of the wax include rice wax, candelilla wax, carnauba wax, microcrystalline wax and the like.
Examples of fats and oils include hydrogenated vegetable oils such as hydrogenated soybean oil and hydrogenated rapeseed oil.
Examples of the emulsifier include diacetoglycerin monolaurate, glyceryl monostearate, fatty acid monoglyceride, fatty acid diglyceride, sorbitan fatty acid ester, sugar ester and the like.
Examples of the filler include calcium carbonate, magnesium silicate and the like.

Examples of the sweetener include aspartame, acesulfam potassium, α-glucosyltransferase-treated stevia, ariteme, kanzo extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, as high-sweetness sweeteners. Diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate, sucralose, stevia extract, stevia powder, taumatin (somatin), tenryocha extract, nyseria berry extract, neotheme, neo Examples thereof include hesperidin dihydrocalcone, fructosyltransferase-treated Stevia, Brazilian kanzo extract, miracle fruit extract, lacanca extract, enzyme-treated kanzo, enzymatically decomposed kanzo, and advantage.

In addition, as other sweeteners of high-sweetness sweeteners, for example, monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, ramnorth, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose. , Sculose, trehalulose, trehalose, neotrehalose, palatinose (isomalthulose), maltose, meliviose, lactulose, lactose and other disaccharides; , Panose, etc.), Oligo-N-acetylglucosamine, galactosylglucose, galactosyllactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose , Galactopyranosyl (β1-6) Galactopyranosyl (β1-4) Glucopyranose, Glucopyranosyl (β1-6) Glucopyranose, Xylooligosaccharides (xylotiose, xylobiose, etc.), Genthio-oligosaccharides (genthiobios, etc.) Genthiotriose, Genthiotetraose, etc.), Stachiose, Theandeoligo, Nigerooligosaccharide (Nigerose, etc.), Palatinose oligosaccharide, Palatinose syrup, Fractoligosaccharide (Kestose, Nistose, etc.), Fructofluanosyl nistose, Polydextrose, Maltosyl-β -Cyclodextrin, malto-oligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound water candy (coupling sugar), soybean oligosaccharides, converted sugars, oligosaccharides such as water candy; isomartitol, erythritol , Xylitol, glycerol, sorbitol, palatinit, multitoll, maltotetrytor, maltotriitol, mannitol, lactitol, reduced palatinose, reduced isomalto-oligosaccharide, reduced xylooligosaccharide, reduced genthio-oligosaccharide, reduced malt sugar, water candy, reduced water candy, etc. Alcohol; Other examples include honey, fruit juice, fruit juice concentrate and the like.

These sweeteners can be used alone or in any combination of two or more. For these sweeteners, 0.1% by weight or more and 5.0% by weight or less for high-intensity sweeteners, and 30.0% by weight or more and 72.0% by weight or less for other sweeteners for chewing training gum. It is suitable to blend in.

Examples of the acidulant include citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, DL-apple acid, DL-sodium malate, fumaric acid, monosodium fumarate, adipic acid, and itaconic acid. Gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartrate acid, L-tartrate acid, DL-sodium tartrate, L-sodium tartrate, Examples thereof include, but are not limited to, lactic acid, sodium lactate, acetic acid, phytic acid, and phosphoric acid. As for the acidulant, it is preferable to add 0.5% by weight or more and 5.0% by weight or less to the chewing gum, but the acidulant is not limited to this range.

Fragrances include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil; mint essential oils such as peppermint oil, spare mint oil, all spices, anis seeds, basil, laurel, Known spice essential oils such as cardamon, celery, cloves, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper; oleoledins, limonene, linalol, nerol, citronellol, geraniol , Citral, L-menthol, Eugenol, Synnamic Aldehide, Anetol, Perillaaldehide, Vanillin, γ-Undecalactone, Allyl caproate, L-Carbon, Martor, etc., known isolated or synthetic fragrances; Examples thereof include citrus essential oils, mint essential oils, spice essential oils, or blended fragrances in which isolated / synthetic fragrances are mixed at a ratio according to the purpose to express citrus-based fragrances, mixed mint, various fruits, and the like.
As for the fragrance, it is preferable to add 0.1% by weight or more and 12.0% by weight or less to the chewing gum.

As the pigment, any pigment that can be used in food can be used. Further, as the dye, either a water-soluble dye or an oil-soluble dye can be used. The pigment may be contained in the chewing training gum in a state of being blended with the texture-imparting agent.

Water-soluble pigments include, for example, anato-pigment, capsicum pigment, madder pigment, cutinashi pigment, erythrosin, tartrazine, onion pigment, tomato pigment, caramel pigment, grape peel pigment, benibana pigment, turmeric pigment, red cabbage pigment, and spirulina pigment. , Riboflavin, riboflavin 5'-sodium phosphate and the like. In addition, as water-soluble pigments, edible yellow No. 4, edible yellow No. 5, edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 106, edible blue No. 1, edible blue No. 2 A synthetic colorant such as No. may be used.
Examples of the oil-soluble pigment include β-carotene, carotenoid pigment, orange pigment, cacao pigment, chlorophyll, cicon pigment, marigold pigment, lutein, copper chlorophyll and the like.

The amount of the pigment in the gum dough is, for example, 0.001% by weight to 1% by weight, preferably 0.01% by weight to 0.5% by weight.

(Texture enhancer)
The texture-imparting agent has a hardness different from that of the gum dough. The difference in hardness between the gum dough and the texture-imparting agent is preferably 0.21 kgf or more. This makes it possible to clearly recognize the difference in hardness between the gum dough and the texture-imparting agent. The difference in hardness between the gum dough and the texture-imparting agent is more preferably 0.87 kgf or more, and further preferably 1.12 kgf or more.
Further, from the viewpoint that it is easy to recognize the difference in hardness between the gum dough and the texture-imparting agent, the texture-imparting agent is preferably harder than the gum dough.

In the present invention, the hardness of the gum dough and the texture-imparting agent is that a rod-shaped plunger made of stainless steel having a columnar diameter of 3 mm is pressed at a speed of 0.1 mm / sec in an environment of a temperature of 25 ° C. It is the maximum value of the load measured when hit. For measuring the hardness of the gum dough and the texture-imparting agent, for example, a universal testing machine 5542 manufactured by Instron can be used.

The texture-imparting agent is, for example, a solid solid or a hollow solid (capsule). From the viewpoint of ease of manufacturing the texture-imparting agent, the texture-imparting agent is preferably granular.
As the material of the texture-imparting agent, any material that can be used for food may be used as long as it has a hardness different from that of the gum dough. For example, as a material for a texture-imparting agent, a material that can be used as a raw material for a gum base can be mentioned. Examples of such materials include natural resins, natural rubbers, synthetic rubbers, thermoplastic resins such as polyvinyl acetate, waxes, talc, calcium carbonate, magnesium silicate and the like. Examples of the natural resin include rosin and the like. Further, for example, saccharides may be used as a material for the texture-imparting agent. Examples of sugars that can be used as a material for a texture-imparting agent include sucrose, erythritol, xylitol, sorbitol, maltitol, mannitol, lactitol, and reduced palatinose. In addition, examples of other materials that can be used as a texture-imparting agent include gelatin, agar, carrageenan, guar gum, gellan gum, starch, and cellulose.

The texture-imparting agent preferably has a breaking point. This makes it easier to recognize the irreversible structural changes associated with chewing of the texture-imparting agent separately from the structural changes of the elastic gum dough, and to determine the timing of the end of mastication training more clearly. Can be done.
Examples of the texture-imparting agent having a breaking point include crushed chips of thermoplastic resin such as polyvinyl acetate, capsules obtained by molding gelatin, agar, carrageenan, guar gum, gellan gum, starch, cellulose and the like, and sucrose. , Erythritol, xylitol, sorbitol, maltitol, mannitol, lactitol, and sugar particles such as reduced palatinose, and inorganic particles such as starch, calcium carbonate, and magnesium silicate.

The maximum length of the texture-imparting agent is preferably 50 μm or more and 8.0 mm or less. When the maximum length of the texture-imparting agent is 50 μm or more, the structure of the texture-imparting agent can be surely changed with chewing, and the difference in hardness between the gum dough and the texture-imparting agent is recognized. It will be easier to do. Further, when the maximum length of the texture-imparting agent is 8.0 mm or less, the chewing gum for chewing training can be molded without any trouble. The maximum length of the texture-imparting agent is more preferably 50 μm or more and 5.0 mm or less, and further preferably 80 μm or more and 2.0 mm or less.

The content ratio of the texture-imparting agent in the chewing training gum is preferably 1.0 wt% or more and 20 wt% or less with respect to the gum dough. As a result, the amount of chewing work per chewing gum for chewing training can be set in an appropriate range.

In the chewing gum for mastication according to the present invention, the strength of training and the amount of mastication work can be determined by changing the material, size, hardness, and content ratio of the texture-imparting agent, and changing the hardness of the gum dough. It is possible to adjust.

(Manufacturing method of chewing gum)
The chewing gum according to the present invention can be produced by a usual method for producing chewing gum, for example, the following method.

First, a gum-based raw material such as a rubber component is kneaded with a mixer or the like to manufacture a gum-based material. The kneading temperature and time are not particularly limited as long as the temperature and time are such that the components are sufficiently mixed, but are, for example, 10 to 180 minutes at 60 to 130 ° C.

Raw materials for gum dough other than gum base such as pigments, sweeteners, and acidulants are added to the gum base produced above and kneaded using a mixer or the like to obtain a gum dough.
Examples of the kneading method include a method of kneading the kneaded gum base with a pigment, a sweetener, an acidulant and the like at once with a mixer. Further, there is also a method of kneading one or more components such as other components, sweeteners, acidulants, etc. into the kneaded gum base, then adding the remaining components, and further kneading. In addition to this, there is also a method of kneading the gum base while sequentially adding other components, sweeteners, acidulants and the like. The kneading conditions are not particularly limited as long as the components are sufficiently mixed, and examples thereof include conditions of about 60 ° C. for 5 to 30 minutes.
As the gum dough, a commercially available gum dough may be used.

In addition, the texture-imparting agent can be produced as follows.
When a material that can be used as a rubber component of a gum base is used as the material of the texture-imparting agent, the texture-imparting agent is manufactured by the same method as the above-mentioned gum-based manufacturing method and molded into an appropriate size. , A texture-imparting agent can be obtained.

When a thermoplastic resin chip such as polyvinyl acetate is used as the material of the texture-imparting agent, the texture-imparting agent is obtained by crushing the thermoplastic resin chip and then sieving it so as to have a desired particle size. Can be obtained.
When wax is used as the material of the texture-imparting agent, wax granules can be obtained by dropping the wax melted by heating into cold water, and this can be used as the texture-imparting agent. Further, a texture-imparting agent may be obtained by pulverizing a lump of wax and then sieving it so as to have a desired particle size.

When gelatin, agar, carrageenan, guar gum, gellan gum, starch, cellulose and the like are used as the material of the texture-imparting agent, these may be molded into capsules. Capsules made of these materials can be produced by the following methods.
First, an oil solution / coating solution containing gelatin, agar, carrageenan, guar gum, gellan gum, starch, cellulose and the like and a pigment is prepared by a conventional method. Capsules can be formed by dropping the oil solution / coating solution into the coagulating solution using multiple nozzles. By simultaneously ejecting the contents from the inner nozzle at the time of dropping, the contents may be contained in the capsule, or the capsule may be manufactured as a capsule containing no contents. After the obtained capsules are dried, they are sieved so as to have a desired mesh, and a texture-imparting agent can be obtained.

When sugar particles such as sucrose, erythritol, xylitol, sorbitol, maltitol, mannitol, lactitol, and reduced palatinose, or inorganic raw materials such as talc, calcium carbonate, and magnesium silicate are used as the material for the texture-imparting agent. By extruding and granulating these raw materials, it can be molded into an appropriate size. Further, the crystal lumps of these raw materials may be pulverized and then sieved so as to have a desired particle size to obtain particles having an appropriate size.

Subsequently, a chewing training gum according to the present invention can be obtained by adding a texture-imparting agent to the gum dough, kneading, molding, and aging.
As a kneading method, the texture-imparting agent may be kneaded under any conditions as long as it does not melt, dissolve, or disintegrate. For example, a mixer is used so that the temperature of the gum dough is about 30 to 60 ° C. There is a method of kneading.
As a molding method, a plate-shaped, granular, spherical gum can be obtained by molding by using a molding device such as an extruder (extruder), a filling machine, a cutter (cutting machine), and a mold. Then, the chewing gum according to the present invention can be obtained by aging at 15 to 25 ° C. for 12 to 336 hours.

The chewing gum according to the present invention may be covered with a sugar coating. Coating with sugar coating can be performed by a usual method.

(Mastication training)
The masticatory training using the chewing gum for mastication training of the present invention can be performed as follows.

The subject is to be chewed by free chewing without specifying the strength, speed, etc. of chewing gum according to the present invention. The timing of the end of mastication training is determined based on the fact that the difference in hardness between the gum dough and the texture-imparting agent cannot be recognized. According to the mastication training according to the present invention, it is not necessary to prepare a specific measuring device such as a surface electromyogram, and it is possible to determine the end of the mastication training without completely removing the gum from the oral cavity. ..

According to the chewing gum for mastication training of the present invention, even if the masticatory force and masticatory speed of each subject are different, it is possible to perform the same masticatory work amount training by using the same gum.

Hereinafter, examples will be described, but the present invention is not limited thereto.

(Manufacturing of gum 1)
Gum base 1, maltitol, softener, and fragrance were added to a mixer at the content ratios (% by weight) shown in Table 1 and kneaded so that the components were sufficiently mixed to obtain gum dough 1. Gelatin capsules having a particle size (mode diameter) of 0.7 mm were added to the obtained gum dough 1 as a texture-imparting agent 1 according to the formulation shown in Table 1, and the mixture was sufficiently kneaded with a mixer. The obtained kneaded product was rolled and then cut with a cutter to form a molded product. Then, it was aged at room temperature (15 ° C. to 25 ° C.) to obtain 3 g of gum 1 per grain. The hardness of the gum dough 1 was 0.47 kgf, and the hardness of the texture-imparting agent 1 was 1.76 kgf.

(Manufacturing of gums 2-4)
In the production of gum 1, the blending ratio of each raw material was changed as shown in Table 1, and the mixture was kneaded under the same conditions as the gum dough 1 to obtain gum doughs 2 to 4. Further, the obtained gum doughs 2 to 4 and the texture-imparting agent 1 were mixed at the ratios shown in Table 1. Other than that, gums 2 to 4 were produced in the same manner as in gum 1.

(Manufacturing of gum 5)
In the production of gum 3, the type of texture-imparting agent was changed to texture-imparting agent 2. The texture-imparting agent 2 is a gelatin capsule having a hardness of 1.59 kgf and a particle size (mode diameter) of 0.7 mm. Gum 5 was produced by the same method as for gum 3 except for the above.

(Manufacturing of gum 6)
In the production of gum 3, the type of texture-imparting agent was changed to texture-imparting agent 3. The texture-imparting agent 3 is a gelatin capsule having a hardness of 0.68 kgf and a particle size (mode diameter) of 0.7 mm. Gum 6 was produced by the same method as for gum 3 except for the above.

(Manufacturing of gum 7)
In the production of the gum 3, the type of the gum base was changed to the gum base 2, and the gum 7 obtained by these was changed to the gum base 2 in the same manner as the gum 3 except that the gum dough 7 was used instead of the gum dough 3. The hardness of the gum dough 7 was 0.68 kgf.

(Manufacturing of gum 8)
In the production of the gum 7, the gum 8 was produced by the same method as the gum 7 except that the type of the texture-imparting agent was changed to the texture-imparting agent 2.

(Manufacturing of gum 9)
In the production of gum 1, the blending ratio of each raw material was changed as shown in Table 1, and the gum dough 9 was obtained by kneading under the same conditions as the gum dough 1. Further, the obtained gum dough 9 and the texture-imparting agent 5 were mixed at the ratios shown in Table 1. The texture-imparting agent 5 is a particle having a particle size (mode diameter) of 0.95 mm and having a hardness of 1.55 kgf, which is made of reduced palatinose. Gum 9 was produced by the same method as for gum 1 except for the above.

(Manufacturing of gum 10)
In the production of the gum 1, the blending ratio of each raw material was changed as shown in Table 1, and the gum dough 10 was obtained by kneading under the same conditions as the gum dough 1. Further, the obtained gum dough 10 and the texture-imparting agent 5 were mixed at the ratios shown in Table 1. The gum 10 was produced by the same method as that of the gum 1 except for the above.

(Manufacturing of gum 11)
In the production of the gum 9, the type of the gum base was changed to the gum base 2, and the gum 11 obtained by these was changed to the gum base 2 in the same manner as the gum 9 except that the gum dough 11 was used instead of the gum dough 9.

(Manufacturing of gum 12)
In the production of the gum 10, the type of the gum base was changed to the gum base 2, and the gum 12 obtained by these was changed to the gum base 2 by the same method as the gum 10 except that the gum dough 12 was used instead of the gum dough 10.

(Manufacturing of comparative gum 1)
In the production of gum 3, the type of texture-imparting agent was changed to texture-imparting agent 4. The texture-imparting agent 4 is a gelatin capsule having a hardness of 0.48 kgf and a particle size (mode diameter) of 0.7 mm. Comparative gum 1 was produced in the same manner as that of gum 3 except for the above.

(Manufacturing of comparative gum 2)
In the production of the gum 7, the comparative gum 2 was produced by the same method as the gum 7 except that the type of the texture-imparting agent was changed to the texture-imparting agent 3.

(Manufacturing of comparative gum 3)
In the production of the gum 7, the comparative gum 3 was produced by the same method as that of the gum 7 except that the type of the texture-imparting agent was changed to the texture-imparting agent 4.

(Example 1)
Three subjects (subjects 1 to 3) who had no problem with masticatory power were used as subjects, and masticatory training was performed by having each subject chew one grain (3 g) of gum 1. In the mastication training, each subject was asked to judge the timing of the end of the mastication training based on the fact that the difference in hardness between the gum dough and the texture-imparting agent could not be recognized. Then, each subject was given an evaluation score for gum 1 according to the criteria shown below.
Evaluation point 4: The sensation of the tooth touching the texture-imparting agent and the sensation of crushing it can be felt very strongly, and the end point of training can be clearly determined.
Evaluation point 3: The feeling of the teeth hitting the texture-imparting agent and the feeling of crushing the teeth can be strongly felt, and the end point of the training can be determined.
Evaluation point 2: You can feel the sensation of the teeth hitting the texture-imparting agent and the sensation of crushing it, but it is difficult to determine the end point of training.
Evaluation point 1: The sensation of the tooth touching the texture-imparting agent and the sensation of crushing it cannot be recognized, and the end point of training cannot be determined.
Subsequently, gum 1 was comprehensively evaluated according to the following criteria based on the total score obtained from the three subjects.
A: The total evaluation score is 11 or more.
B: The total evaluation score is 8 or more and 10 or less.
C: The total evaluation score is 5 or more and 7 or less.
D: The total evaluation score is 4 or less.
The results are shown in Table 2.

(Examples 2 to 12, Comparative Examples 1 to 3)
Examples 2 to 12 and Comparative Examples 1 to 3 were carried out in the same manner as in Example 1 except that the types of gum used for chewing training were replaced with gums 2 to 12 and comparative gums 1 to 3, respectively.
The results are shown in Table 2.

This application claims priority from Japanese Patent Application No. 2020-172065 filed on October 12, 2020, and the contents are cited as part of this application.

Claims

A chewing training gum containing a gum dough and a texture-imparting agent.
The gum dough and the texture-imparting agent have different hardnesses and have different hardnesses.
The difference in hardness between the gum dough and the texture-imparting agent is one that can be recognized by a person who chews the chewing training gum at the time of chewing.
The chewing training gum according to claim 1, wherein the difference in hardness between the gum dough and the texture-imparting agent is 0.21 kgf or more.
The chewing gum according to claim 1 or 2, wherein the maximum length of the texture-imparting agent is 50 μm or more and 8.0 mm or less.
Chewing training using the chewing training gum according to any one of claims 1 to 3.
The mastication training according to claim 4, wherein the end of the mastication training is determined based on the fact that the difference in hardness between the gum dough and the texture-imparting agent can no longer be recognized.