JP7698962B2 - Methods for masking unpleasant flavors - Google Patents

Description

The present invention relates to an agent for masking unpleasant flavors. The present invention also relates to an oral product containing the agent for masking unpleasant flavors. The present invention further relates to a method for masking unpleasant flavors.

Some products that are taken orally, such as food, beverages, and oral medicines, have unpleasant flavors, such as bitterness or a proteinaceous odor, due to the ingredients in the products. These unpleasant flavors can reduce the consumer's appetite, willingness to take the product, and willingness to purchase the product, and are therefore a major issue that needs to be resolved.

Methods for suppressing unpleasant flavors such as bitterness usually involve blending an unpleasant flavor suppressant into an unpleasant flavor-containing composition and allowing the two to coexist, thereby masking the unpleasant flavor of the unpleasant flavor-containing composition, or orally ingesting an oral composition containing an unpleasant flavor suppressant and an unpleasant flavor-containing composition at the same time, allowing the two to coexist in the oral cavity.

On the other hand, it is already known that high-intensity sweeteners have the effect of suppressing unpleasant flavors such as bitterness and protein odor (see, for example, Patent Documents 1 to 7, etc.).

JP 2000-175668 A JP 2008-099682 A JP 2009-159990 A JP 2011-004699 A JP 2013-048590 A JP 2014-018162 A JP 2015-213524 A

As described above, it is known that ingredients conventionally used as sweeteners, such as sucralose, Monk Fruit extract, and thaumatin (hereinafter collectively referred to as "sweet ingredients"), have the effect of masking unpleasant flavors. However, when these sweet ingredients are used as masking agents for foods and beverages containing unpleasant flavors, the flavor (aroma) of the foods and beverages may also be impaired.
Therefore, the present invention aims to provide a technique for suppressing (masking) an unpleasant flavor in an oral composition having an unpleasant flavor without losing the flavor when the oral composition has a flavor. More specifically, the present invention aims, first, to provide an unpleasant flavor masking agent. The present invention aims, second, to provide an oral product in which the unpleasant flavor is suppressed. The present invention aims, third, to provide a method for masking an unpleasant flavor in an oral composition having an unpleasant flavor.

The inventors of the present invention have conducted extensive research to solve the above problems and have found that by ingesting specific sweet ingredients such as sucralose, Monk Fruit Extract, Stevia Extract, Thaumatin, Neotame, Aspartame, Acesulfame Potassium, Saccharin and its salts, and Licorice Extract in advance, the unpleasant flavor of a food or drink (oral composition) having an unpleasant flavor is not felt very much when the food or drink is subsequently ingested. They also found that by doing so, the flavor (aroma) of the food or drink that is not felt when ingested simultaneously with the sweet ingredient can be felt. Based on these findings, they confirmed that by using the sweet ingredient as an unpleasant flavor masking agent in a form in which the sweet ingredient is ingested in advance before ingesting an oral composition having an unpleasant flavor, the unpleasant flavor of the oral composition having an unpleasant flavor can be suppressed without losing the flavor of the oral composition, and have completed the present invention.

The present invention was completed through further research based on these findings, and has the following embodiments.

(I) Unpleasant Flavor Masking Agent (I-1) An unpleasant flavor masking agent to be ingested prior to ingestion of an oral composition having an unpleasant flavor, said unpleasant flavor masking agent containing at least one member selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract.
(I-2) The unpleasant flavor masking agent according to (I-1), wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, protein odor, acid odor, retort odor, grassy odor, and sulfur odor.

(II) Oral Product (II-1) An oral product containing an oral composition having an unpleasant flavor and an unpleasant flavor masking agent described in (I-1) or (I-2) in an unmixed state, the unpleasant flavor masking agent being ingested before the unpleasant flavor-containing oral composition.
(II-2) An oral product according to (II-1), characterized in that it has any one of the following forms:
(1) A form in which the surface of an unpleasant flavor-containing oral composition is coated with an unpleasant flavor masking agent;
(2) A form having a structure in which an unpleasant flavor masking agent is layered on an unpleasant flavor-containing oral composition;
(3) A set form in which an oral composition containing an unpleasant flavor and an unpleasant flavor masking agent are packaged separately and combined.
(II-3) The unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, protein odor, acid odor, retort odor, grassy odor, and sulfur odor. The oral product according to (II-1) or (II-2).

(III) Method for masking unpleasant flavor (III-1) A method for masking an unpleasant flavor of an oral composition having an unpleasant flavor, comprising ingesting an oral composition containing at least one selected from the group consisting of sucralose, Momordica monk extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and a salt thereof, and licorice extract, prior to ingesting the oral composition having an unpleasant flavor.
(III-2) The masking method according to (III-1), wherein the unpleasant flavor is bitterness, sourness, astringency, protein odor, acid odor, retort odor, grass odor, and / or sulfur odor.
(III-3) The masking method according to (III-1) or (III-2), which is a method for preventing the flavor of an oral composition having an unpleasant taste from disappearing.

The unpleasant flavor masking agent of the present invention can be taken before an oral composition (food, drink, oral medicine) having an unpleasant flavor to suppress (mask) the unpleasant flavor that occurs when the oral composition having an unpleasant flavor is taken. In addition, when the oral composition having an unpleasant flavor has a flavor (aroma), the unpleasant flavor masking agent has a feature of not eliminating the flavor.
In other words, the unpleasant flavor masking agent of the present invention and the masking method using the same have the effect of selectively masking the unpleasant odor of an oral composition having an unpleasant flavor. Therefore, by adopting the unpleasant flavor masking agent of the present invention and the masking method using the same, an oral product with a suppressed unpleasant flavor can be prepared and provided.

In this specification, the phrase "comprise" or "contain" is intended to include the phrase "consist of" and the phrase "consist only of". Operations and steps described in this specification may be carried out at room temperature unless otherwise specified. In this specification, the term "room temperature" is understood in accordance with common general knowledge and may mean, for example, a temperature in the range of 1 to 30°C.

In the present invention, masking or suppressing an unpleasant flavor means reducing the unpleasant flavor felt due to the components of the oral composition. The result of reduction includes cases where the unpleasant flavor is completely undetectable (disappearance), but is not limited to this, and includes cases where the unpleasant flavor remains as long as it is reduced.

The term "flavor" includes taste and odor. There are two types of odor: odors sensed directly by the nose (orthonasal odors) and odors sensed from the back of the throat in the nasal cavity when held in the mouth or swallowed (retronasal odors). The odors targeted by this invention are preferably the latter, odors sensed from the back of the throat in the nasal cavity when held in the mouth or swallowed.

Unpleasant flavors include bitter, sour, astringent, harsh, and astringent flavors that cause stress when chewing and swallowing in the oral cavity. Unpleasant flavors also include odors that cause stress when chewing and swallowing in the oral cavity, such as protein odor, soybean odor, vitamin odor, metallic odor, grassy odor, acid odor, sulfur odor, and retort odor. The unpleasant flavors are not limited to foods and beverages, but may also be those found in medicines and quasi-drugs. Preferably, bitter, sour, astringent, protein odor, acid odor, retort odor, grassy odor, and sulfur odor are included. The origins of bitter, sour, astringent, protein odor, acid odor, retort odor, grassy odor, and sulfur odor are not particularly limited.

In the present invention, the term "flavor" refers to the aroma felt when the oral composition is put in the mouth. In particular, the flavor targeted by the present invention is preferably an aroma that enhances palatability and/or an aroma that stimulates appetite and desire to take the composition. Specifically, without being particularly limited to the above, examples of the flavor include fruit flavors (strawberry, grape, banana, mango, melon, muscat, apple, peach, grapefruit, lemon, orange, pineapple, berry, yuzu, cherry, etc.), milk flavors (yogurt flavor, milk flavor, butter flavor), vanilla flavor, cacao flavors (coffee flavor, chocolate flavor, cocoa flavor, etc.), energy flavors, mint flavors (mint flavor, cooling flavor, clove flavor), soft drink flavors (cider flavor, soda flavor, ramune flavor, cola flavor), etc. Fruit flavors are preferred.

(I) Unpleasant Flavor Masking Agent The unpleasant flavor masking agent of the present invention (hereinafter also referred to as "the present masking agent") is characterized by containing at least one member selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract.

(Sucralose)
Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetener known to be about 600 times sweeter than sucrose (sugar). It is easily soluble in water and has excellent stability, so it is not only used as a sweetener but is also used widely in foods for a variety of purposes. The sweetness threshold of sucralose is about 5 ppm. It is commercially available, for example from San-Ei Gen F.F.I. Co., Ltd.

(Monk fruit extract)
Monk fruit (scientific name: Siraitia grosvenoriigrosvenorii (Swingle) C. Jeffrey ex AMLu & Zhi Y. Zhang ( Momordica grosvenorii Swingle)) is a creeping perennial plant of the Monk fruit of the family Cucurbitaceae native to China. The Monk fruit extract of the present invention is an extract containing mogroside V extracted from Monk fruit, preferably raw Monk fruit, regardless of place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk fruit extract, and is also a sweet component known to have a sweetness approximately 300 to 500 times that of sucrose (sugar).

The mogroside V content of the Monk Fruit extract used in the present masking agent is not particularly limited, as long as it achieves the effects of the present invention. In other words, in the present masking agent, mogroside V can be used in a state purified from the Monk Fruit extract, or in a state mixed with triterpene glycosides other than mogroside V contained in the Monk Fruit extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, siamenoside I, 11-oxo-mogroside V, 5α,6α-epoxymogroside). In the present invention, the term "Monk Fruit extract" includes both of these meanings. The content of mogroside V in the Monk Fruit extract is preferably 10% by mass or more of the total. More preferably, it is 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

Although such a Monk Fruit extract can be prepared by extracting it from Monk Fruit and further purifying it as necessary, it can also be conveniently obtained commercially. For example, examples of commercially available Monk Fruit extract include "Sunnature (registered trademark) M30" (containing 30% by mass of mogroside V) and "Sunnature (registered trademark) M50" (containing 50% by mass of mogroside V) [both manufactured by San-Ei Gen F.F.I. Co., Ltd.].

(Stevia extract)
Stevia rebaudiana (Bertoni) Bertoni (abbreviated as "stevia" in the present invention) is a plant belonging to the genus Stevia in the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by the present invention is an extract containing rebaudioside A extracted from the leaves or stems of stevia, regardless of the place of origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract, and is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

The rebaudioside A content of the stevia extract used in the present masking agent is not particularly limited, as long as the effect of the present invention is exhibited. In other words, in the present masking agent, rebaudioside A can be used in a state purified from stevia extract, or in a state mixed with steviol glycosides other than rebaudioside A contained in stevia extract (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rebusoside, steviol monoside, steviol bioside, etc.). In the present invention, the term "stevia extract" includes both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total. More preferably, it is 95% by mass or more. Although not limited, a more preferable mixture is a stevia extract in which the content of rebaudioside A is 95% by mass or more of the total, and the content of other steviol glycosides as other components is 1% by mass or less in total. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase or the like. However, a non-enzyme-treated stevia extract is preferable. The rebaudioside A targeted by the present invention also includes an enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like. However, a non-enzyme-treated rebaudioside A is preferable.

Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but for convenience, they can be obtained commercially as described in the examples.

(Thaumatin)
Thaumatin is a protein (vegetable protein) with a molecular weight of about 21,000 that is abundantly contained in the seeds of Thaumatococcus daniellii (Benn.) Benth. & Hook. f., a plant of the family Arrowroot family native to West Africa, and is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold of thaumatin is about 1 ppm. It can be conveniently obtained commercially as described in the Examples.

(Neotame)
Neotame has the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and is about 10,000 times sweeter than sucrose. The sweetness threshold of neotame is about 1 ppm. It is conveniently available commercially as described in the Examples.

(Aspartame)
Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is the methyl ester of a dipeptide that has a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is about 28 ppm. It can be easily obtained commercially as described in the Examples.

(acesulfame potassium)
Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, and is a high-intensity sweetener that is 200 times sweeter than sucrose (sugar). The sweetness threshold of acesulfame potassium is about 20 ppm. It can be conveniently obtained commercially as described in the Examples.

(Saccharin and its salts)
Saccharin and its salts are high-intensity sweeteners with a sweetness 300 to 500 times that of sucrose (sugar). They can be conveniently obtained commercially as described in the Examples. Saccharin salts covered by the present invention include sodium, potassium, calcium, and ammonium salts that can be used as sweeteners.

(Licorice extract)
Licorice extract is obtained from the roots or rhizomes of Glycyrrhiza uralensis Fischer, Glycyrrhiza inflata Batalin, Glycyrrhiza glabra Linne', or related plants, and contains glycyrrhizic acid as the main component. It is also called liquorice, licorice extract, glycyrrhizic acid, or licorice extract as alternative names or abbreviations. The licorice extract includes both crude and refined products. Glycyrrhizinic acid, the main sweet component, has a sweetness 150 times that of sucrose (sugar). It can be conveniently obtained commercially as described in the Examples.

(This masking agent)
The masking agent of the present invention may contain at least one type selected from the group consisting of sucralose, swingle extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, sodium saccharin, and licorice extract, and may contain one type alone or two or more types in combination.

The Momordica extract may also be used in combination with a stevia extract. In this case, although not limited, the stevia extract used preferably has a rebaudioside A content of 90% by mass or more, more preferably 95% by mass or more, and the Momordica extract preferably has a mogroside V content of 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The blending ratio of the stevia extract and the Momordica extract is not particularly limited as long as the effects of the present invention are achieved, but an example is a combination in which the blending ratio of rebaudioside A and mogroside V contained in the masking agent is 50:50 to 99:1 by mass (hereinafter the same).

This masking agent is used to suppress the unpleasant flavor of an oral composition having an unpleasant flavor (an oral composition containing an unpleasant flavor). Specifically, it is used in a form of being taken in advance before taking an oral composition containing an unpleasant flavor, and in this way, the unpleasant flavor felt when taking an oral composition containing an unpleasant flavor can be suppressed. Note that "taking in" means putting it in the oral cavity, chewing it as necessary, and swallowing it.
As long as the masking agent can be used in such a manner, there is no particular restriction on the form of the masking agent, but examples of the masking agent include solid formulations such as powder, granules, tablets, capsules, gummies, and gums, as well as semi-solid or liquid formulations such as liquids (including aqueous solutions, dispersions, and suspensions), emulsions, syrups, pastes, and gels. Another example of the masking agent includes any form of food or drink.

When preparing at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract (hereinafter sometimes collectively referred to as "the active ingredient") into the aforementioned formulation form or food and beverage form, the masking agent can also be appropriately mixed with edible carriers (bases), edible ingredients, and additives that can be added to food and beverages or oral pharmaceuticals, depending on the form, to the extent that it does not interfere with the effects of the present invention.

When preparing the masking agent into a formulation, the masking agent can be made into any formulation, such as the solid, semi-solid, or liquid formulations described above, by using carriers and additives. As a non-limiting example, the masking agent can be prepared into a powder formulation by mixing an excipient such as dextrin with an aqueous solution in which the active ingredient is dissolved or dispersed, and powdering the mixture according to a standard method such as spray drying or freeze drying, or can be further granulated to prepare a granular formulation. As another example, the masking agent can be prepared into a syrup-shaped formulation by dissolving the solid formulation in a small amount of water or alcohol.

The proportions of sucralose, Momordica extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, saccharin salts, and/or licorice extract contained in the masking agent may be any proportion that satisfies the purpose of suppressing the unpleasant flavor or odor of an oral composition having an unpleasant flavor ingested after the ingestion of the masking agent. Specifically, the proportions may be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient. For example, as described above, the sweetness of sucralose is 600 times that of sucrose, the sweetness of mogroside V is 300 to 500 times that of sucrose, the sweetness of rebaudioside A is 300 to 450 times that of sucrose, the sweetness of thaumatin is 3000 to 8000 times that of sucrose, the sweetness of neotame is 10000 times that of sucrose, the sweetness of aspartame is 100 to 200 times that of sucrose, the sweetness of acesulfame K is 200 times that of sucrose, the sweetness of saccharin or a salt thereof is 300 to 500 times that of sucrose, and the sweetness of glycyrrhizic acid is 150 times that of sucrose. For this reason, for example, when the present masking agent is prepared to have a sweet taste, it is preferable to mix the present active ingredient in an amount that exerts a sweet taste (an amount equal to or greater than the sweetness threshold). Specifically, for example, the amount of sucralose can be appropriately adjusted to 0.0005% by mass or more, the amount of mogroside V can be 0.002% by mass or more, the amount of rebaudioside A can be 0.002% by mass or more, the amount of thaumatin can be 0.0001% by mass or more, the amount of neotame can be 0.0001% by mass or more, the amount of aspartame can be 0.0028% by mass or more, the amount of acesulfame K can be 0.002% by mass or more, the amount of saccharin or a salt thereof can be 0.0012% by mass or more, and the amount of glycyrrhizic acid can be 0.004% by mass or more. On the other hand, when the present masking agent is prepared so as not to have a sweet taste, the present active ingredient is blended in an amount that does not impart a sweet taste (an amount less than the sweetness threshold). Specifically, the amount of sucralose may be adjusted appropriately within the range of less than 0.0005% by mass, less than 0.002% by mass of mogroside V, less than 0.002% by mass of rebaudioside A, less than 0.0001% by mass of thaumatin, less than 0.0001% by mass of neotame, less than 0.0028% by mass of aspartame, less than 0.002% by mass of acesulfame K, less than 0.002% by mass of saccharin or a salt thereof, and less than 0.0012% by mass of glycyrrhizic acid. The actual sweetness threshold (cognitive threshold) is preferably set for each masking agent to be prepared, and in this case, the threshold is preferably set according to the limit method.

Specific examples of the proportion of the active ingredient contained in the masking agent include the following ranges:
<Sucralose>
0.0000375 to 100 mass%, preferably 0.0005 to 50 mass%, more preferably 0.00375 to 5 mass%.
<Monk fruit extract (converted into mogroside V)>
0.000075 to 100 mass%, preferably 0.001 to 50 mass%, more preferably 0.0075 to 10 mass%.
<Stevia extract (converted into rebaudioside A)>
0.000075 to 100 mass%, preferably 0.001 to 50 mass%, more preferably 0.0075 to 10 mass%.
<Thaumatin>
0.0000075 to 100 mass%, preferably 0.0001 to 50 mass%, more preferably 0.00075 to 1 mass%.
<Neotame>
0.00000225 to 100 mass%, preferably 0.00003 to 50 mass%, more preferably 0.000225 to 8.3 mass%.
<Aspartame>
0.0001125 to 100 mass%, preferably 0.0015 to 50 mass%, more preferably 0.01125 to 15 mass%.
<Acesulfame K>
0.0001125 to 100 mass%, preferably 0.0015 to 50 mass%, more preferably 0.01125 to 15 mass%.
<Saccharin or its salts>
0.000045 to 100 mass%, preferably 0.0006 to 50 mass%, more preferably 0.0045 to 6 mass%.
<Licorice extract (glycyrrhizinic acid equivalent)>
0.00015 to 100 mass%, preferably 0.002 to 50 mass%, more preferably 0.015 to 20 mass%.

In the present invention, as described above, masking or suppressing an unpleasant flavor is not limited to completely eliminating at least one or all of the unpleasant tastes and odors, but includes weakening (reducing) the intensity of at least one or all of the unpleasant tastes and odors. In other words, masking an unpleasant flavor or suppressing an unpleasant flavor is an action effect in which, by taking the present masking agent in advance, the unpleasant flavor of the oral composition to be taken thereafter is felt to be weakened (reduced) compared to the unpleasant flavor felt when the present masking agent is not taken in advance. Such an action effect can usually be evaluated and determined by a sensory test by a trained expert panel. Specifically, when an unpleasant flavor masking agent (including a candidate substance) is taken before taking a target unpleasant flavor-containing oral composition, if the unpleasant flavor is felt to be reduced compared to the unpleasant flavor of the unpleasant flavor-containing oral composition felt when the unpleasant flavor-containing oral composition is taken without taking the masking agent, the masking agent (candidate substance) can be judged to be the present masking agent. As described above, the unpleasant flavors preferably include bitterness, sourness, astringency, protein odor, acid odor, retort odor, odor, grassy odor, and sulfur odor.

(II) Oral Product The oral product of the present invention is an oral product that contains an oral composition having an unpleasant flavor and the masking agent described in (I) above in an unmixed state, and is characterized in that the masking agent is ingested before the oral composition containing an unpleasant flavor.
The oral products covered by the present invention include food and beverage products and oral pharmaceuticals, and are preferably food and beverage products.
Although not particularly limited, the oral product of the present invention includes those having the following forms (1) to (3):

(1) An oral product comprising an unpleasant flavor-containing oral composition coated with the present masking agent:
Examples include chewable tablets, chewable capsules, and chewable confectioneries (candies, gummies, and gums) that are formed by using a solid or semi-solid unpleasant flavor-containing oral composition as a core and coating the surface of the masking agent in a solid or semi-solid form.
These oral products have the characteristic that the masking agent dissolves first in the oral cavity and is then swallowed, so that the unpleasant flavor of the unpleasant flavor-containing oral composition that appears afterwards is less noticeable.

(2) An oral product having a structure in which the present masking agent is layered on an oral composition containing an unpleasant flavor:
One example includes a layered structure in which the masking agent in a solid, semi-solid or liquid form is layered on top of a solid, semi-solid or liquid unpleasant flavor-containing oral composition, allowing the masking agent to be ingested first, such as layered jelly, Bavarian cream, beverage or ice cream.
These oral products have the characteristic that the masking agent layered on the upper layer can be placed in the mouth first and swallowed, so that the unpleasant flavor of the oral composition containing an unpleasant flavor, which is located in the lower layer and ingested later, is less noticeable.

(3) An oral product having a set form in which an unpleasant flavor-containing oral composition and the present masking agent are packaged separately and combined:
One example includes an oral product in which a separately packaged unpleasant flavor-containing oral composition and the present masking agent are combined as a set.
These oral products are basically left to the discretion of the consumer as long as the masking agent is first placed in the oral cavity and then swallowed, but the masking agent may be applied to the surface of the oral composition containing an unpleasant flavor before being eaten. This has the characteristic that the unpleasant flavor of the oral composition containing an unpleasant flavor that is subsequently ingested is less likely to be felt.

Oral compositions having an unpleasant flavor include foods, beverages, and oral medicines having an unpleasant flavor. Foods and beverages are preferred. Unpleasant flavors include the flavors described above, but preferably include bitterness, sourness, astringency, protein odor, acid odor, retort odor, grassy odor, and sulfur odor. Oral compositions having an unpleasant flavor may also have a flavor. In this case, the oral product of the present invention can provide the effect of masking the unpleasant flavor without the flavor of the oral composition being lost. Here, "lost" means that the flavor is completely lost.

Whether the unpleasant flavor of the oral composition containing an unpleasant flavor of the oral product of the present invention is suppressed (masked) without losing the flavor can be evaluated by comparing the flavor and unpleasant flavor felt when ingesting an oral product (test product) combined with a masking agent with the flavor and unpleasant flavor of an oral composition containing an unpleasant flavor (comparison product) that has the same composition as the test product except that a masking agent is not combined. In this evaluation, if the flavor of the oral composition containing an unpleasant flavor is not lost in the test product and the unpleasant flavor caused by the oral composition containing an unpleasant flavor is weakened (reduced) compared to the comparison product, it can be determined that the unpleasant flavor of the oral composition containing an unpleasant flavor is suppressed (masked) by combining the masking agent. The specific evaluation method is not limited, but can be performed according to the description of the examples described below.

In this way, by the simple method of combining the unpleasant flavor-containing oral composition with the present masking agent, the unpleasant flavor of the unpleasant flavor-containing oral composition can be suppressed (masked) without losing the flavor of the oral composition, and as a result, an oral product can be prepared and provided that has a flavor but has lost or reduced the unpleasant flavor.

(III) Method for masking unpleasant flavors The method for masking unpleasant flavors of the present invention can be carried out by ingesting an oral composition containing at least one selected from the group consisting of sucralose, Monk Fruit extract, and thaumatin, before ingesting an oral composition having an unpleasant flavor.
The unpleasant flavor-containing oral composition, the unpleasant flavor, the masking, and sucralose, Momordica extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, a salt of saccharin, or/and licorice extract are as described in (I) above, and the above description can be incorporated herein. Note that an oral composition containing at least one active ingredient selected from the group consisting of sucralose, Momordica extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, a salt of saccharin, or/and licorice extract corresponds to the present masking agent described in (I). In addition, in the present method, the manner in which the unpleasant flavor-containing oral composition and the active ingredient-containing oral composition (the present masking agent) are ingested is not limited, but can be exemplified by the manner in which the oral product described in (II) is ingested.

In this method, whether or not the unpleasant flavor of the unpleasant flavor-containing oral composition is suppressed (masked) can be evaluated by comparing the unpleasant flavor (test flavor) felt when taking the unpleasant flavor-containing oral composition after taking the oral composition containing an active ingredient with the unpleasant flavor (comparison flavor) felt when taking the oral composition containing an unpleasant flavor without taking the oral composition containing an active ingredient. If the test flavor is weakened (reduced) compared to the comparison flavor in this evaluation, it can be determined that the unpleasant flavor of the unpleasant flavor-containing oral composition is suppressed (masked) by this method.

In addition, when the unpleasant flavor-containing oral composition has a flavor, the unpleasant flavor of the unpleasant flavor-containing oral composition can be suppressed (masked) without the flavor being lost according to the present method. Whether or not the flavor is lost can be evaluated by comparing the flavor (test flavor) felt when the unpleasant flavor-containing oral composition is taken after taking the oral composition containing an active ingredient with the flavor (comparison flavor) felt when the oral composition containing an unpleasant flavor is taken without taking the oral composition containing an active ingredient. In this evaluation, except when the test flavor is not felt at all, that is, even when the test flavor is the same as or weakened (reduced) the comparison flavor, it can be determined by the present method that the flavor of the unpleasant flavor-containing oral composition has not been lost. The specific evaluation method is not limited, but can be performed according to the description of the examples described below.

In this way, by taking an oral composition containing an active ingredient in advance, before taking an oral composition containing an unpleasant flavor, if the oral composition containing an unpleasant flavor has a flavor, the unpleasant flavor can be suppressed (masked) without losing the flavor. As a result, an oral product can be prepared and provided that has a flavor but has lost or reduced the unpleasant flavor.

The present invention will be specifically described using the following experimental examples and examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, the experiments were performed under atmospheric pressure and room temperature conditions. The panelists employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in the sensory evaluation of the flavor and taste of food and beverages and had passed an in-house test, and the experiments were performed after thorough training in the sensory evaluation of the oral composition in question. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

The raw materials used in the following experimental examples are as follows. In each table described below, the blending amount of the raw materials (products) is shown. The converted value of the sweetening components contained in the raw materials (products) is also shown in parentheses.
(1) Sucralose Product: Sunsweet (registered trademark) SU-100 (containing 15% sucralose) (manufactured by San-Ei Gen F.F.I. Co., Ltd.). A sweetener preparation having a sweetness approximately 100 times that of sucrose.
(2) Monk fruit extract product: Sunnature (registered trademark) M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.). Fresh Monk fruit (undried fruit) is extracted with water, and the water extract recovered by filtration is decolorized and concentrated, and then spray-dried into a dry powder to prepare a high-intensity sweetener containing 50% mogroside V, which has a sweetness approximately 300 times that of sucrose.
(3) Stevia extract product Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.) Contains 95% or more of rebaudioside A. A high-intensity sweetener with a sweetness approximately 400 times that of sucrose.
(4) Thaumatin products Neo Sanmarc (registered trademark) AG (containing 0.15% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) A high-intensity sweetener having a sweetness approximately 4.5 times that of sucrose.
(5) Neotame Products Miraty (registered trademark) 200 (containing 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) is a high-intensity sweetener having a sweetness approximately 200 times that of sucrose.
(6) Aspartame Products Palsweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.) A high-intensity sweetener that is about 200 times sweeter than sucrose.
(7) Acesulfame potassium products: Sanet (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), a high-intensity sweetener that is about 200 times sweeter than sucrose.
(8) Sodium saccharin products Saccharin NaA-1 (manufactured by Daiwa Kasei Co., Ltd.) A high-intensity sweetener having a sweetness about 300 times that of sucrose.
(9) Licorice extract products: Lycotine P (100% licorice extract, containing 50-80% glycyrrhizic acid) (manufactured by Ikeda Tohka Kogyo Co., Ltd.). A high-intensity sweetener that is about 200 times sweeter than sucrose.

(10) Oral composition 1 containing unpleasant flavor (bitterness, protein odor)
A jelly drink having the following composition:
Soy protein 5.00 (mass%)
Whey Protein 5.00
Citric acid (anhydrous) 0.20
Gelling agent ^{Note 1} 1.00
Emulsion stabilizer ^{Note 2} 0.4
Yogurt Flavor ^{Note 3} 0.25
water remainder
Total 100.00 Mass%
Note 1) Gel Up (registered trademark) J-3986 (manufactured by San-Ei Gen F.F.I. Co., Ltd.)
Note 2) SM-1200 (manufactured by San-Ei Gen F.F.I. Co., Ltd.)
Note 3) Art Flavor (registered trademark) Yogurt No. 118473 (manufactured by San-Ei Gen F.F.I. Co., Ltd.)

(11) Unpleasant flavor-containing oral composition 2 (sourness)
A beverage comprising the following formula:
Apple ^{cider vinegar Note 1} 10.00 (mass%)
Apple juice ^{Note 2} 2.20
High fructose corn syrup 10.00
Honey 3.00
Apple Flavor ^{Note 3} 0.10
water remainder
Total 100.00 Mass%
Note 1) Organic acid content: 5% by mass
Note 2) 5x concentrated clear apple juice (Kako Co., Ltd.)
Note 3) Art Flavor (registered trademark) Apple No. 20-6147 (manufactured by San-Ei Gen F.F.I. Co., Ltd.)

(12) Unpleasant flavor-containing oral composition 3 (astringency)
Tablets consisting of the following formulation:
Green tea extract powder ^{Note 1} 91.0 (mass%)
Sorbitol 5.0
Emulsifier ^{Note 2} 4.0
Total 100.0% by mass
Note 1) SD Green Tea Extract Powder No. 16714 (Sanei Gen F.F.I. Co., Ltd.) (Catechin content: 28% by mass)
Note 2) DK Ester F-20W (Dai-ichi Kogyo Seiyaku Co., Ltd.)

Experimental Example 1 Evaluation of unpleasant flavors and flavors of oral compositions containing unpleasant flavors (protein odor, bitterness: Part 1)
Four types of masking agents (powders) having the compositions shown in Table 1 were prepared, and four panelists were given the masking agents (test masking agents A to D) and unpleasant flavor-containing oral composition 1 (test oral composition) (product temperature 15° C.) by the following three ingestion methods to evaluate the intensity of the unpleasant flavor (bitterness, protein odor) and flavor (yogurt flavor) of unpleasant flavor-containing oral composition 1. The unpleasant flavor and flavor were evaluated by having each panel eat the test oral composition and evaluating the taste felt in the oral cavity and the odor felt from the oral cavity to the nasal cavity (retronasal).

(How to take)
Method 1: Each test masking agent was added to the test oral composition, and the mixture was then placed in the mouth and swallowed.
Method 2: Each test masking agent is placed in the mouth first, and while it remains in the mouth, the test oral composition is placed in the mouth and swallowed.
Method 3: Each test masking agent was placed in the mouth first and swallowed, followed by the test oral composition being placed in the mouth and swallowed.

(Evaluation Method)
Four panelists were asked to eat the test oral compositions using the three intake methods described above, and to evaluate the unpleasant flavor (protein odor, bitterness) and yogurt flavor strength of each test oral composition. The evaluation results were scored by each panelist according to the following criteria. Incidentally, each panelist had eaten only the test oral composition in advance to grasp its unpleasant flavor (protein odor, bitterness) and yogurt flavor, and after confirming the unpleasant odor and flavor as well as their strength with each other, they adjusted the following criteria to make each person's internal criteria equal.

[Evaluation criteria for unpleasant flavors (protein odor, bitterness)]
The protein odor and bitterness felt when eating only the test oral composition (blank) were set as a "score 0," and the masking effect on the protein odor and bitterness was evaluated according to the following criteria.
3 points: No unpleasant flavor (protein odor or bitterness) at all.
2 points: Clearly less unpleasant flavor (protein odor or bitterness) than the blank.
1 point: Slightly less unpleasant flavor (protein odor or bitterness) than the blank.
0 point: Unpleasant flavor (protein odor or bitterness) is present to the same extent as the blank.

[Evaluation criteria for yogurt flavor]
The yogurt flavor felt when eating only the test oral composition (blank) was assigned a score of "score 2," and the yogurt flavor was evaluated according to the following criteria.
3 points: More yogurt flavor than blank.
2 points: Yogurt flavor is comparable to that of the blank.
1 point: Yogurt flavor is detectable, but inferior to blank.
0 points: No yogurt flavor at all.

The evaluation results are shown in Table 2. The results shown in Table 2 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

As shown in Table 2, when sucralose was used as a masking agent, the masking effect against protein odor by method 3 of the present invention was not different from methods 1 and 2, but the masking effect against bitterness was confirmed to be higher than methods 1 and 2. It is noteworthy that while methods 1 and 2 significantly reduced the yogurt flavor, method 3 of the present invention did not reduce it at all. From this, it was confirmed that by carrying out the present invention using sucralose, it is possible to suppress unpleasant flavors without significantly reducing the flavor.

In addition, when Momordica extract or thaumatin was used as the masking agent, it was confirmed that the masking effect against protein odor and bitterness by method 3 of the present invention was higher than those by methods 1 and 2. In particular, the masking effect against bitterness was confirmed to be significantly high. As with sucralose, it was confirmed that while methods 1 and 2 significantly reduced the yogurt flavor, method 3 of the present invention did not reduce it at all and instead enhanced it. From this, it was confirmed that by carrying out the present invention using Momordica extract and/or thaumatin, it is possible to suppress unpleasant flavors without reducing the flavor, but rather enhancing it.

Experimental Example 2 Evaluation of unpleasant flavors and flavors of oral compositions containing unpleasant flavors (protein odor or bitterness: Part 2)
Eight types of masking agents (powders) having the compositions shown in Table 3 were prepared, and similarly to Experimental Example 1, a panel of four people was made to ingest the masking agents (test masking agents E to L) and unpleasant flavor-containing oral composition 1 (test oral composition) (product temperature 15°C) using three different ingestion methods to evaluate the intensity of the unpleasant flavor (bitterness, protein odor) and flavor (yogurt flavor) of the unpleasant flavor-containing oral composition.

The evaluation results are shown in Table 4. As in Experimental Example 1, the results shown in Table 4 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

As shown in Table 4, when stevia extract, a mixture of stevia extract and Monk fruit extract, neotame, aspartame, acesulfame K, saccharin Na, or licorice extract was used as a masking agent, the masking effect against protein odor and bitterness by method 3 was equal to or greater than that of methods 1 and 2. In addition, as with sucralose, Monk fruit extract, and thaumatin, the yogurt flavor was significantly reduced by methods 1 and 2, whereas it was not reduced at all by method 3. In particular, it was confirmed that when stevia extract, a mixture of stevia extract and Monk fruit extract, neotame, aspartame, or licorice extract was used, the yogurt flavor was rather enhanced, as with Monk fruit extract and thaumatin. From these results, it was confirmed that the present invention can be implemented using the above sweetener to suppress unpleasant flavors without reducing flavor.
From the results of Experimental Examples 1 and 2, it was confirmed that the effects of the present invention are exhibited in the following order: thaumatin > Momordica extract > mixture of stevia extract and Momordica extract > sucralose > neotame > stevia extract > aspartame > sodium saccharin > acesulfame K > licorice extract.

Experimental Example 3: Evaluation of unpleasant flavors and flavors of oral compositions containing unpleasant flavors (protein odor or bitterness: Part 3)
Using thaumatin, which was the most effective in Experimental Examples 1 and 2, six types of masking agents (powders) having the compositions shown in Table 5 were prepared, and similarly to Experimental Example 1, a panel of four members was given the masking agents (test masking agents 3-1 to 3-5) and unpleasant flavor-containing oral composition 1 (test oral composition) (product temperature 15°C) using three different ingestion methods, and the intensity of the unpleasant flavor (bitterness, protein odor) and flavor (yogurt flavor) of the unpleasant flavor-containing oral composition was evaluated.

The evaluation results are shown in Table 6. Note that, as with Experimental Example 1, the results shown in Table 5 are the average values obtained after confirming that there were no significant differences between the judgment scores of the four panelists.

These results confirmed that, regardless of the sweetness threshold, yogurt flavor is enhanced by implementing the present invention using thaumatin. It was also confirmed that implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold suppresses unpleasant flavors and enhances yogurt flavor. It was observed that the effect of suppressing unpleasant flavors tends to be stronger when a larger amount of thaumatin is used.

Experimental Example 4: Evaluation of unpleasant flavor and flavor of oral composition containing unpleasant flavor (sourness)
(1) Using 11 types of masking agents A to C and E to L (powders) having compositions shown in Tables 1 and 3, four panelists were asked to ingest the masking agents (test masking agents A to L) and unpleasant flavor-containing oral composition 2 (test oral composition) (product temperature 15°C) in three different ingestion methods in the same manner as in Experimental Example 1, and were asked to evaluate the intensity of the unpleasant flavor (sourness; organic acid) and flavor (apple flavor) of the unpleasant flavor-containing oral composition. The evaluation criteria were the same as those in Experimental Example 1, except that the unpleasant flavor and flavor to be evaluated were "apple flavor" and "sourness", respectively.

The evaluation results are shown in Table 7. As in Experimental Example 1, the results shown in Table 7 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

As shown in Table 7, when sucralose, Monk Fruit extract, thaumatin, stevia extract, a mixture of stevia extract and Monk Fruit extract, neotame, aspartame, acesulfame K, sodium saccharin, or licorice extract was used as a masking agent, it was confirmed that the apple flavor was reduced in methods 1 and 2, whereas it was enhanced in method 3. From this, it was confirmed that by carrying out the present invention using the above sweeteners, it is possible to suppress unpleasant flavors without reducing the flavor.

(2) As in Experimental Example 3, six types of masking agents (powders) were prepared using thaumatin as shown in Table 5. A panel of four people ingested the masking agents (test masking agents 3-1 to 3-6) and the unpleasant flavor-containing oral composition 2 (test oral composition) using three different ingestion methods, and the intensity of the unpleasant flavor (sourness) and flavor (apple flavor) of the unpleasant flavor-containing oral composition was evaluated.

The evaluation results are shown in Table 8. As with Experimental Example 1, the results shown in Table 8 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

These results confirmed that, regardless of the sweetness threshold, the apple flavor was enhanced by implementing the present invention using thaumatin. It was also confirmed that implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold suppressed unpleasant flavors and enhanced apple flavor. It was observed that the effect of suppressing unpleasant flavors tended to be stronger when increasing the amount of thaumatin used.

Experimental Example 5: Evaluation of unpleasant flavor and flavor of oral composition containing unpleasant flavor (astringency)
(1) Using 11 types of masking agents A to C and E to L (powders) having compositions shown in Tables 1 and 3, four panelists were asked to ingest the masking agents (test masking agents A to L) and unpleasant flavor-containing oral composition 3 (test oral composition) (product temperature 15°C) in three different ingestion methods in the same manner as in Experimental Example 1, and were asked to evaluate the intensity of the unpleasant flavor (astringency; catechin) and flavor (green tea flavor) of the unpleasant flavor-containing oral composition. The evaluation criteria were the same as those in Experimental Example 1, except that the unpleasant flavor and flavor to be evaluated were "green tea flavor" and "astringency", respectively.

The evaluation results are shown in Table 9. As with Experimental Example 1, the results shown in Table 9 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

As shown in Table 9, when sucralose, Monk Fruit extract, thaumatin, stevia extract, a mixture of stevia extract and Monk Fruit extract, neotame, aspartame, acesulfame K, sodium saccharin, or licorice extract was used as a masking agent, it was confirmed that the apple flavor was reduced in methods 1 and 2, whereas it was enhanced in method 3. From this, it was confirmed that by carrying out the present invention using the above sweeteners, it is possible to suppress unpleasant flavors without reducing the flavor.

(2) As in Experimental Example 3, six types of masking agents (powders) were prepared using thaumatin as shown in Table 5. A panel of four people ingested the masking agents (test masking agents 3-1 to 3-6) and the unpleasant flavor-containing oral composition 3 (test oral composition) using three different intake methods, and the intensity of the unpleasant flavor (astringency) and flavor (green tea flavor) of the unpleasant flavor-containing oral composition was evaluated.

The evaluation results are shown in Table 10. As with Experimental Example 1, the results shown in Table 10 are the average of the judgment scores of the four panelists after confirming that there were no significant differences between them.

These results confirmed that, regardless of the sweetness threshold, the apple flavor was enhanced by implementing the present invention using thaumatin. It was also confirmed that implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold suppressed unpleasant flavors and enhanced apple flavor. It was observed that the effect of suppressing unpleasant flavors tended to be stronger when increasing the amount of thaumatin used.

Claims (8)

The unpleasant flavor masking agent is ingested before ingestion of an oral composition having an unpleasant flavor, the unpleasant flavor masking agent containing at least one member selected from the group consisting of sucralose, Momordica extract, stevia extract, thaumatin , aspartame , acesulfame potassium, and saccharin and a salt thereof. The unpleasant flavor masking agent according to claim 1, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor . An oral product containing an oral composition having an unpleasant flavor and the unpleasant flavor masking agent described in claim 1 or 2 in an unmixed state, the oral product being configured so that the unpleasant flavor masking agent is ingested before the unpleasant flavor-containing oral composition is ingested. 4. An oral product according to claim 3, characterized in that it has the following form :
The unpleasant flavor-containing oral composition and the unpleasant flavor masking agent are packaged separately and combined in a set form. 5. The oral product according to claim 3 or 4, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor . A method for masking the unpleasant flavor of an oral composition having an unpleasant flavor, comprising ingesting an oral composition containing at least one member selected from the group consisting of sucralose, Momordica monk extract, stevia extract, thaumatin , aspartame , acesulfame potassium, and saccharin and a salt thereof, prior to ingesting the oral composition having an unpleasant flavor. The masking method according to claim 6, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor . The masking method according to claim 6 or 7, which is a method for preventing the flavor of an oral composition having an unpleasant taste from being lost.