ゲル物性が舌圧と官能評価に及ぼす影響

凝胶物理性质对舌压和感官评价的影响

• 批准号: 16H06960
• 负责人: 徳田 佳嗣
• 金额: $ 1.91万
• 依托单位: Osaka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Research Activity Start-up
• 财政年份: 2016
• 资助国家: 日本
• 起止时间: 2016-08-26 至 2018-03-31
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16H06960/
• 关键词: 舌圧; 官能評価; 摂食嚥下困難者用食品; 医療・福祉; リハビリテーション; 歯学

近年，高齢嚥下障害患者の急速な増加に伴い，介護食への関心も高まりつつあり，さまざまな食品基材や加工法が導入され，現在も市場は拡大している．しかし，その物性に関する基準は機器測定や官能評価によるものであり，実際の咀嚼嚥下機能を十分に考慮しているとは言えない．そこで，介護食を咀嚼・嚥下する場である口腔内において物性の評価をし，介護食摂取時の咀嚼嚥下動態のなかでも食塊の形成と送り込みに重要な「舌圧」に着目し，介護食の基材であるゲル（ゼリー状食品）の物性を舌圧測定および主観的評価で評価し，それぞれの関係性を評価することにより食品物性と咀嚼嚥下動態の関係を明らかにした．本研究の結果より明らかとなったゼリー食品の初期物性と舌圧発現ならびに官能評価との関係は，これまで主として用いられてきた TPA と官能評価をもとに作成された要介護者用食品の基準に対して，新たに生体計測という評価軸を加える可能性を示唆するものである．すなわち，咀嚼・嚥下機能の低下した要介護高齢者の舌圧を測定して舌運動を客観的に評価し，それに応じた初期物性を有するゼリーを選択することで，段階的に物性を高めていく，すなわちリハビリテーション的な食品物性の調整が，客観的な基準によって行うことができると期待される．そのためには，嚥下直前の食塊物性の検討や，高齢者における検証が将来的に必要と考えられる．なお、本研究の結果は英語論文にし、journal of texture study に投稿予定である．

In recent years, there has been a rapid increase in the number of patients suffering from high malnutrition, and there has been a high level of concern about the protection of food. However, food substrate processing methods have been introduced, and now the market is growing. The physical properties of these substances are measured by machine and evaluated by chewing function. In addition, the evaluation of the physical properties of the medium food in the oral cavity during chewing and swallowing, the formation and delivery of the medium food during chewing and swallowing, and the important "tongue pressure" are focused on the evaluation of the physical properties of the medium food substrate. The relationship between food properties and chewing dynamics is clear. The results of this study show that the relationship between the initial physical properties of food and the development of TPA and functional evaluation is mainly related to the establishment of a new standard for food for health care. The lower chewing and swallowing function is required to protect the tongue pressure of the high level person, and the tongue movement is required to be evaluated. In addition, the initial physical properties of the food are required to be selected. In addition, the physical properties of the food are required to be adjusted according to the quality of the food, and the standard of the food is required to be adjusted according to the quality of the food. The food quality of the food block before eating is discussed, and the food quality of the food block before eating is discussed, and the food quality of the food block before eating is discussed. The results of this study are published in English, journal of texture study.