Development and application of health care food products that activate the eating function in the elderly

本研究的目的是开发和应用易于佩戴义齿的老年人使用的食品，并用于咀嚼和吞咽障碍患者口腔功能的康复。1)与某食品公司合作，研制了两种不同硬度的果冻，用于评价咬食能力。这些水母的断裂应力测量显示纹理之间存在显著差异。2)对10例65岁以上的双颌全口义齿佩戴者使用5种硬度的米糖进行咀嚼和吞咽情况的调查。所有的研究对象都能咀嚼这种食物，包括最硬的食物，并报告说它很容易吞咽。3)通过对60名老年人的调查，确认口腔内状况（假牙佩戴、咬合支持等）和咀嚼能力与营养状况有关。4)对有咀嚼和吞咽困难的人食用的食品“福仓丸”进行了性能测试，证明了其高质量。5)通过改变饼干中麦胶蛋白和谷蛋白的配比，试验生产出不同性能的饼干，研制出吞咽障碍患者可以安全食用的饼干。6)制备了一种琼脂混合胶状果冻，并对其性能进行了评价。7)观察不同硬度面条咀嚼时的咀嚼动作。在为期3年的研究项目中进行的质地和感官评价结果表明，在此期间开发的各种食品可能有助于改善饮食功能。

The purpose of this study was the development and application of food products, which are easy to use in denture-wearing elderly and for the rehabilitation of the oral functions in chewing and swallowing impaired persons.1) In collaboration with a food company, two types of jelly with different hardness for the assessment of the food biting ability were developed. The fracture stress measurements of these jellies showed a significant difference between the textures.2) The mastication and deglutition condition of 10 bimaxillary complete denture wearers (aged 65 or over) was investigated, using rice confectioneries of 5 hardness types. All subjects were able to chew this food, including the hardest one, and reported that it was easy to swallow.3) By investigating 60 elderly, intraoral condition (wear of dentures, occlusal support, etc.) and chewing ability were confirmed to be in relation with the nutritional status.4) The high quality of "Fukkura okayu", a food product for persons with chewing and swallowing difficulties, was shown by property measurements.5) To develop a cookie, which can be safely used by persons with swallowing impairments, the ratio between the cookie ingredients gliadin and glutenin was changed and a cookie with different properties was produced by way of trial.6) An agar-mixed gelatinous jelly was produced and its properties were evaluated.7) The masticatory movements during chewing of noodles of different hardness were observed.The results of the texture and sensory evaluations performed during the 3-year research project showed that the various food products developed during this period may contribute to the improvement of the eating function.