JP7804403B2 - Gum odor masking agent, and gum or gum-containing edible composition containing the same - Google Patents

Description

The present invention relates to a gum odor masking agent. More specifically, the present invention relates to a masking agent for the odor derived from at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum (which may be collectively referred to as "gum odor" in the present invention). The present invention also relates to gum and gum-containing edible compositions in which the gum odor is suppressed by containing a gum odor masking agent. Furthermore, the present invention relates to methods for producing gum and gum-containing edible compositions in which the gum odor is suppressed, and methods for suppressing the gum odor in gum and gum-containing edible compositions.

Guar gum, locust bean gum, and tamarind seed gum have all long been used as thickening polysaccharides in foods.

Guar gum is widely used in foods as a thickener, stabilizer, and gelling agent. In addition to these properties, guar gum is also known to exhibit physiological effects such as suppressing blood sugar levels, lowering cholesterol, and improving bowel movements.

Locust bean gum does not gel on its own, but is known to gel when thawed after freezing. This phenomenon is used to improve shape retention and texture, such as body, and is used as a stabilizer for frozen desserts. Locust bean gum also forms elastic gels when used in combination with other polysaccharides, such as kappa-carrageenan or xanthan gum. For this reason, it is widely used in the production of desserts such as jellies and puddings to improve texture and prevent syneresis (see, for example, Non-Patent Document 1).

Tamarind seed gum (also known as "tamarind seed gum" or "tamarind seed polysaccharides") is known to impart soft scoopability to frozen desserts, improve their fat-like texture and richness, and enhance their heat shock resistance, and is an ingredient that is widely used as a stabilizer for frozen desserts (Patent Documents 1 and 2).

However, these gums, namely guar gum, locust bean gum, and tamarind seed gum, all have a unique odor (gummy odor) derived from the raw materials. For this reason, the flavor of edible compositions (particularly food and beverage products) can be diminished by containing these gums, and the impact of the gummy odor on the flavor of the edible composition cannot be ignored.

Japanese Patent Application Laid-Open No. 2001-258478 Japanese Patent Application Laid-Open No. 2002-253126

Polysaccharides.com (DSP Gokyo Food & Chemical's polysaccharide information site) What is a polysaccharide? Locust bean gum (https://www.tatourui.com/about/type/03_locust_bean.html)

An object of the present invention is to provide a technique for suppressing (masking) the gum odor of the gum or a gum-containing edible composition.
More specifically, the first object of the present invention is to provide a gum odor masking agent, the second object is to provide a gum and a gum-containing edible composition having a reduced gum odor, and the third object is to provide a method for producing a gum and a gum-containing edible composition having a reduced gum odor, in other words, a method for masking the gum odor of a gum or a gum-containing edible composition.

The inventors of the present invention conducted extensive research to solve the above-mentioned problems and discovered that ingredients conventionally used as sweeteners, such as sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame (hereinafter collectively referred to as "sweetening ingredients"), have the effect of suppressing (masking) gum odor. They also confirmed that this effect is exerted not only in amounts that impart sweetness, but also in amounts that do not impart sweetness. Based on these findings, they confirmed that gum and gum-containing edible compositions with suppressed gum odor can be obtained by incorporating these sweetening ingredients as gum odor masking agents into gum or gum-containing edible compositions (e.g., oral or oral compositions such as foods and beverages), and thus completed the present invention.

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

(I) Gum Odor Masking Agent (I-1) A masking agent for the odor (gum odor) derived from at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which contains at least one member selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.

(II) Gum and its manufacturing method (II-1) At least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, containing the gum odor masking agent described in (I-1).
(II-2) A method for producing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising:
The method for producing the target gum further comprises a step of blending at least one selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame with the target gum.

(III) Gum-containing edible composition and its manufacturing method (III-1) An edible composition, preferably a food or drink, containing the gum odor masking agent described in (I-1) and at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum.
(III-2) The edible composition according to (III-1), preferably a food or beverage, characterized in that the content of the gum odor masking agent in the edible composition is greater than or less than the sweetness threshold of the gum odor masking agent.
(III-3) The edible composition, preferably a food or drink, according to (III-1) or (III-2), wherein the edible composition, preferably a food or drink, is a frozen dessert.
(III-4) A method for producing an edible composition containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising:
At least one selected from the group consisting of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame is blended into a target edible composition containing the gum, or the gum containing at least one selected from the group consisting of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame is blended into a target edible composition,
The above-mentioned production method comprises a step of forming a state in which at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum is mixed with at least one gum selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.
(III-5) The method according to (III-4), wherein the gum-containing edible composition is a food or drink, preferably a frozen dessert.

(IV) Gum odor masking method (IV-1) A method for masking a gum odor, characterized by blending at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame with at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, or with an edible composition containing at least one of these gums.
A method for masking the gum odor of said gum or said gum-containing edible composition.
(IV-2) The masking method according to (IV-1), wherein the gum-containing edible composition is a food or drink, preferably a frozen dessert.

The gum odor masking agent of the present invention can be used with at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, or with oral or oral compositions containing these gums (gum-containing edible compositions) to suppress (mask) the gum odor. In other words, the gum odor masking agent of the present invention exerts the effect of masking the gum odor in gum or oral or oral compositions containing gum, making it possible to prepare and provide gum or oral or oral compositions containing gum with suppressed gum odor.

As used herein, the terms "comprise" and "contain" are intended to encompass the terms "consist" and "consist only of." Operations and steps described herein may be performed at room temperature unless otherwise specified. As used herein, the term "room temperature" should be understood in accordance with common general knowledge and may mean, for example, a temperature within the range of 10°C to 35°C.

In the present invention, masking or suppressing the gum odor means reducing the odor perceived due to at least one type of gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum. While the reduction can result in the gum odor being completely undetectable (eliminating), it is not limited to this and may also include cases where the gum odor remains as long as it is reduced.

(I) Gum Odor Masking Agent The gum odor masking agent of the present invention (hereinafter also referred to as "the gum odor masking agent" or "the masking agent") is characterized by containing at least one member selected from the group consisting of sucralose, Momordicae selenite extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.

(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 approximately 600 times sweeter than sucrose (table sugar). Because of its high water solubility and excellent stability, it has been widely used in foods for a variety of purposes, including as a sweetener. The sweetness threshold of sucralose is approximately 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 grosvenorii ) is a climbing perennial plant 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 fresh Monk fruit, regardless of its 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 sweetener known to be approximately 300 times sweeter than sucrose (sugar).

The mogroside V content of the Momoric Fruit extract used in the present gum odor masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present gum odor masking agent, mogroside V can be used in a purified state from Momoric Fruit extract, or it can be used in a mixed state with triterpene glycosides other than mogroside V contained in Momoric Fruit extract (mogrol, mogroside _IE1 , mogroside _IA1 , mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoloside, 5α,6α-epoxymogroside). In the present invention, the term "Moorish Fruit extract" encompasses both of these meanings. The content of mogroside V in the Momoric Fruit extract is preferably 10% by mass or more of the total. It is more preferably 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.

While such Monk Fruit extracts can be prepared by extracting Monk Fruit and further purifying it as necessary, they are also readily available commercially. Examples of commercially available Monk Fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by weight of mogroside V), "Sunnature® M30" (containing 30% by weight of mogroside V), and "Sunnature® M50" (containing 50% by weight of mogroside V) [all manufactured by San-Ei Gen F.F.I., Inc.], as well as high-purity Monk Fruit extract (manufactured by Saraya Co., Ltd.).

(Stevia extract)
Stevia Rebaudiana 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 gum odor masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present gum odor masking agent, rebaudioside A can be used in a purified state from stevia extract, or it can be used in a mixed state with steviol glycosides other than rebaudioside A contained in the stevia extract (e.g., stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The rebaudioside A content in the stevia extract is not limited, but is preferably 90% by mass or more of the total, and more preferably 95% by mass or more. Although not limited thereto, a more preferred mixture is a stevia extract in which the rebaudioside A content is 95% by mass or more and the total content of other steviol glycosides as other components is 1% by mass or less. The stevia extract targeted by the present invention also includes enzyme-treated stevia extracts in which sugars such as glucose and fructose have been transferred to the stevia extract using α-glucosyltransferase or the like. However, non-enzyme-treated stevia extracts are preferred. The rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose have been transferred to rebaudioside A using α-glucosyltransferase or the like. However, non-enzyme-treated rebaudioside A is preferred.

Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they are also easily available commercially. Examples of commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain 90% or more rebaudioside A by mass.

(Thaumatin)
Thaumatin is a protein (plant protein) with a molecular weight of approximately 21,000 that is found in large quantities in the seeds of Thaumatococcus daniellii, a plant of the Arrowroot family native to West Africa. It 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 approximately 1 ppm. It is commercially available; for example, a sweetener containing 10% by mass of thaumatin (Sunsweet (registered trademark) T-147) is available from San-Ei Gen F.F.I., Inc.

(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 consisting of a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is approximately 28 ppm. It is commercially available, for example, from Ajinomoto Co., Inc.

(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 with a sweetness 200 times that of sucrose (sugar). The sweetness threshold of acesulfame potassium is approximately 20 ppm. It is commercially available, for example, under the trade name "Sunet" from MC Foods Specialty Co., Ltd.

(Neotame)
Neotame has the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and is approximately 10,000 times sweeter than sucrose. The sweetness threshold of neotame is approximately 1 ppm. It is commercially available; for example, a sweetener containing 2% neotame by weight (Milasy (registered trademark) 200) is available from Gokyo Food & Chemical Co., Ltd.

(This gum odor masking agent)
The gum odor masking agent may contain at least one selected from the group consisting of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, either singly or in combination. The proportion of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and/or neotame contained in the gum odor masking agent may be set appropriately up to 100% by mass, provided that the proportion is sufficient to achieve the purpose of suppressing the odor (gum odor) caused by at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum or an edible composition containing such gum.

While not limited to, preferred examples of combinations of two or more types include a combination containing at least stevia extract and Monk Fruit Extract. The stevia extract and Monk Fruit Extract used in combination are as described above. The stevia extract preferably contains at least 90% by weight of rebaudioside A, more preferably at least 95% by weight, and the Monk Fruit Extract preferably contains at least 30% by weight of mogroside V, more preferably at least 40% by weight, and particularly preferably at least 50% by weight. In this way, the combined use of stevia extract and Monk Fruit Extract can suppress the characteristic taste (bitterness, lingering aftertaste) of stevia extract when used alone, while still providing a composition that masks gum odor. The blending ratio of stevia extract to Monk Fruit Extract is not particularly limited, as long as the effects of the present invention are achieved. One example is a combination in which the blending ratio of rebaudioside A and mogroside V contained in the gum odor masking agent is 50:50 to 99:1 by weight (hereinafter the same). The blending ratio can be set appropriately within this range, and examples include ranges of 60:40 to 99:1, 70:30 to 99:1, 80:20 to 99:1, or 90:10 to 99:1.

The gum odor masking agent is used to suppress the gum odor of gum or a gum-containing edible composition. Its form is not limited, and it can be in a solid form such as powder, granules, tablets, or capsules, or in a semi-solid or liquid form such as a liquid (including a dispersion or suspension), emulsion, syrup, paste, or gel.

When preparing at least one ingredient selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame (hereinafter sometimes collectively referred to as the "active ingredient") into the aforementioned formulation, the gum odor masking agent can also be appropriately blended with carriers (bases) and additives that can be incorporated into foods and beverages, depending on the formulation, to the extent that the effects of the present invention are not impaired.

There are no particular limitations on the carrier (base) and additives, so long as they do not impair the effects of the masking agent. Examples include solid carriers such as gum arabic, dextrin, cyclodextrin, glucose, and sucrose; or liquid carriers such as water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and edible oils and fats. Additives also include components used to prepare the masking agent into the desired shape (dosage form) and properties, such as excipients, binders, disintegrants, stabilizers, emulsifiers, solubilizers, thickeners, lubricants, flavorings, colorants, and antioxidants. Specific examples of stabilizers include gelatin, agar, pectin, cellulose, carrageenan, gum arabic, karaya gum, and xanthan gum. These stabilizers are particularly suitable for use when the masking agent is added to frozen desserts (see JP 2004-89028 A and JP 2008-253173 A). Furthermore, emulsifiers are suitable for dispersing the active ingredient in a liquid carrier to prepare a liquid (dispersion, suspension) or emulsion-like masking agent. Examples of such emulsifiers include, but are not limited to, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, quillaja extract, saponin, polysorbates, gum arabic, and gum ghatti.

By using such carriers and additives, the masking agent can be made into any dosage form, such as the solid, semi-solid, or liquid dosage forms described above. As a non-limiting example, an aqueous solution in which the active ingredient is dissolved or dispersed can be blended with an excipient such as dextrin, and then powdered using standard methods such as spray drying or freeze drying to prepare a powder formulation, or the masking agent can be further granulated to prepare a granular formulation. In this way, the dosage form of the masking agent can be appropriately determined depending on the type and shape of the object for which the gum odor is to be suppressed. In addition to a single-component form, the masking agent can also be a two-component form (for example, a combination of a formulation containing Momordica charantia extract and a formulation containing stevia extract).

The masking agent may contain one or more fragrance ingredients in addition to the active ingredient described above, to the extent that the effect of the present invention is not impaired, and in this way a fragrance composition can be formed.
Such flavoring ingredients may be any ingredients that do not impair the effects of the present invention when used in combination with the active ingredient described above, and preferably do not adversely affect the flavor notes of the gum or gum-containing edible composition to which they are added. Examples of such flavoring ingredients include the natural flavorings and synthetic flavorings described in "Patent Office Gazette: Collection of Well-Known and Commonly Used Techniques (Flavors) Part II: Food Flavorings" (published January 14, 2000), edited by the Japan Patent Office. Specifically, citrus fragrances having the scent of citrus fruits (orange, lemon, lime, grapefruit, yuzu, sudachi, etc.) (pp. 88-135), fruit fragrances having the scent of fruits other than citrus fruits (apple, grape, strawberry, banana, peach, melon, apricot, plum, cherry, berries, etc.) (pp. 136-257), milk fragrances having the scent of dairy products (milk flavor, butter flavor, cheese flavor, cream flavor, yogurt flavor, etc.) (pp. 258-347), vanilla fragrances having the scent of vanilla beans (pp. 348-366), tea fragrances having the scent of green tea, oolong tea, black tea, etc. (pp. 367-426), cocoa fragrances having the scent of cocoa or chocolate, etc. Examples include chocolate flavors (pages 427-446), coffee flavors having a coffee aroma (pages 447-475), mint flavors having the aroma of peppermint, spearmint, or the like (pages 476-495), spice flavors having a spice aroma (pages 496-580), nut flavors having the aroma of nuts such as almonds (pages 581-608), liquor-based flavors having the aroma of liquor (e.g., wine, whiskey, brandy, rum, gin, liqueur, etc.) (pages 759-825), flower-based flavors having a floral aroma (pages 826-836), and vegetable-based flavors having the aroma of vegetables (e.g., onion, garlic, green onion, carrot, burdock, shiitake mushroom, matsutake mushroom, mitsuba, etc.) (pages 837-907). Preferred flavors include citrus flavors, fruit flavors, milk flavors, cocoa/chocolate flavors, mint flavors, and vegetable flavors.

When the masking agent contains the fragrance component, the content of the active ingredient and the content of the fragrance component can each be adjusted appropriately within the range of 0.00000001 to 99% by mass, as long as the effects of the present invention are not impaired. A preferred content of the fragrance component is, for example, 0.0000001 to 10% by mass.

The amount of the masking agent used in the gum or gum-containing edible composition can be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient of the masking agent (the active ingredient). For example, as described above, the sweetness of sucralose is 600 times that of sucrose, mogroside V is 300 times that of sucrose, rebaudioside A is 300 to 450 times that of sucrose, thaumatin is 3,000 to 8,000 times that of sucrose, aspartame is 100 to 200 times that of sucrose, acesulfame K is 200 times that of sucrose, and neotame is 10,000 times that of sucrose. For this reason, for example, when the masking agent is incorporated into a gum or a gum-containing edible composition for the purposes of not only reducing gum odor but also imparting sweetness, it is preferable to incorporate the sweet components of the masking agent in amounts that exhibit sweetness (amounts equal to or greater than the sweetness threshold). Specifically, the amounts can be appropriately adjusted within ranges such as 0.0005% by mass or more of sucralose, 0.002% by mass or more of mogroside V, 0.002% by mass or more of rebaudioside A, 0.0001% by mass or more of thaumatin, 0.0028% by mass or more of aspartame, 0.0028% by mass or more of acesulfame K, or 0.002% by mass or more of neotame. On the other hand, when the masking agent is incorporated into a gum or a gum-containing edible composition simply to suppress gum odor without imparting sweetness, at least one active ingredient of the masking agent selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame is incorporated in an amount that does not impart sweetness (an amount below the sweetness threshold). Specifically, the amounts of sucralose, mogroside V, rebaudioside A, thaumatin, aspartame, aspartame, acesulfame K, and neotame are appropriately adjusted to less than 0.0005% by mass, mogroside V, rebaudioside A, thaumatin, aspartame, aspartame, acesulfame K, and neotame, respectively, and the amounts of sucralose, mogroside V, rebaudioside A, thaumatin, aspartame, and neotame are preferably less than 0.0001% by mass, respectively, and the amounts of sucralose, mogroside V, rebaudioside A, and neotame are preferably less than 0.0028% by mass, acesulfame K, and neotame are preferably less than 0.0001% by mass. It is preferable to set the actual sweetness threshold (perceptual threshold) individually for each gum or gum-containing edible composition, particularly for each gum-containing food or beverage, and in this case, the threshold is preferably set according to the method of limits.

Generally, there are two types of odors: odors sensed directly by the nose (orthonasal alloa) and odors sensed from the back of the throat and in the nasal cavity when the gum is placed in the mouth or swallowed (retronasal alloa). The gum odor targeted by the present invention is either of these, but preferably is the odor (retronasal alloa) sensed from the back of the throat and in the nasal cavity when an edible composition (gum-containing oral or buccal composition) containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, particularly a gum-containing food or beverage, is placed in the mouth or swallowed. Furthermore, in the present invention, masking or suppressing gum odor does not, as mentioned above, mean completely eliminating the gum odor, but also includes weakening (reducing) the strength of the gum odor. In other words, gum odor masking or gum odor suppression is an effect achieved by adding the present masking agent to a gum or gum-containing edible composition, resulting in the perception that the gum odor of the resulting gum or gum-containing edible composition is attenuated (reduced) compared to the gum odor of the gum or gum-containing edible composition before the addition of the masking agent. This effect can usually be evaluated and determined by sensory testing by a trained expert panel. Specifically, if the odor of a masking agent (including a candidate) added to a target gum or gum-containing edible composition is perceived as being reduced compared to the odor of the gum or gum-containing edible composition before addition, the masking agent (candidate) can be determined to be a gum odor masking agent.

(II) The Present Gum and Its Manufacturing Method The gum of the present invention (hereinafter referred to as "the present gum") is at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, and is a gum (gum product) containing the above-described present masking agent. The present gum is not particularly limited in its manufacturing method, such as the timing and method of compounding the masking agent, as long as the masking agent is contained in the final gum product. Hereinafter, the gum into which the masking agent is to be compounded, i.e., the gum before the masking agent is compounded, will also be referred to as the "subject gum." The target gums, guar gum, locust bean gum, and tamarind seed gum, are all widely used in edible compositions, including foods and beverages, and are commercially available. In the present invention, any gum that can be compounded in an edible composition as the subject gum can be widely used without any particular limitations.
The present gum includes gums in solid forms such as powder, flake, granule, or fiber, as well as gums in paste or liquid form, but is preferably a gum in powder, flake, or granule form that can be used as is in the production of an edible composition.The present gum is preferably an edible gum that is added to orally administered compositions such as foods and beverages.

The blending ratio of the masking agent to the gum to be chewed is not particularly limited, so long as the gum prepared by blending it achieves the effects of the present invention and can be used for the purposes of the present invention. Specifically, the blending ratio can be set and adjusted as appropriate depending on the type of gum to be chewed, the type of masking agent to be blended in the gum, and the concentration of the gum used. Although not limited, the following are examples of the ratio of the masking agent to be applied to the gum to be chewed (concentration in the gum):

[Guar gum]
Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass.
Momordica leaf extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass.
Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass.
Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass.
Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

[Locust bean gum]
Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass.
Momordica leaf extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass.
Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass.
Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass.
Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

[Tamarind seed gum]
Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass.
Momordica leaf extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass.
Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass.
Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass.
Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass.
Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

The gum thus prepared contains the masking agent, which includes at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, and is characterized by the fact that the odors caused by each gum are suppressed (masked) compared to gums that do not contain any of these (the gum before blending).

Whether or not a gum's gum odor is suppressed (masked) can be evaluated by comparing the gum odor of a gum containing a masking agent (test gum) with the gum odor of a gum produced in the same manner as the test gum but without the masking agent (comparison gum). This evaluation can be performed, without limitation, by preparing a test meal (e.g., a frozen dessert or dessert) using the test gum or the comparison gum, and then comparing the tastes in a sensory test conducted by a trained expert panel. If, in this evaluation, the test gum has a reduced gum odor compared to the comparison gum, it can be determined that the gum odor of the test gum is suppressed (masked) by the inclusion of the masking agent. Specific evaluation methods are not limited, but can be performed as described in the Examples below.

In this way, the simple method of adding and blending this masking agent can suppress the odor, particularly unpleasant odor, caused by at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum.As a result, even when at least one of these gums is used in the production of oral or oral compositions (edible compositions) such as foods and beverages, it is possible to preemptively eliminate the problem of the gum odor impairing the flavor of the edible composition.

(III) The present gum-containing edible composition and its manufacturing method The edible composition of the present invention (hereinafter also referred to as "the present edible composition") is an edible composition containing the above-described masking agent in addition to at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum. The present edible composition can be prepared by adding and blending a gum containing the above-described masking agent (hereinafter also referred to as "the present masking agent-containing gum") to an edible composition, or by adding and blending the present masking agent to an edible composition containing gum. Hereinafter, the edible composition to which the present masking agent is to be blended (i.e., the edible composition before the present masking agent or the present masking agent-containing gum is blended) will also be referred to as the "edible composition."

Specific examples of edible compositions that are the subject of the present invention are oral or oral compositions, such as foods and beverages, oral medicines, oral medicines, and oral care products (including pharmaceuticals and quasi-drugs) such as toothpaste and mouthwash. These include both sweetened and unsweetened compositions. Food and beverages are preferred.

Specific examples of food and beverages include, but are not limited to, seasonings or condiments for processing (pickling liquid, dressing, mayonnaise, sauce, etc.), tsukudani (food boiled in soy sauce), pickles, fillings (flower paste, custard cream, paste paste, etc.), jams (jam, fruit sauce, etc.), noodles (instant noodles, udon, gyoza wrappers), flour products (bread, cakes, baked goods, batter mix, okonomiyaki or takoyaki mix, etc.), frozen desserts (ice cream, ice milk, lacto ice cream, frozen desserts, etc.), desserts (jelly, poured Examples of gums include: confectioneries (candy, gummies, etc.), beverages (fruit juice drinks, dairy drinks, cocoa drinks, soy milk, milk substitutes, protein-containing jelly drinks, nutritious drinks, soups, etc.), nutritional supplements (powdered protein foods, etc.), dairy products (fermented milk, dairy drinks, yogurt, cheese, gel pudding, ice cream, etc.), meat products (hamburger steaks, sausages, patties, nuggets, etc.), seafood products (fish sausages, kamaboko, chikuwa, etc.), egg products (thick omelets, egg pudding, etc.), and fruit products (jams, sauces, etc.). The gum content in these foods and beverages can be selected appropriately depending on the type of food and beverage, and any gum (guar gum, locust bean gum, tamarind seed gum) can be used in a range of 0.01 to 2% by mass.

In a preferred embodiment of the present invention, the food and beverage includes, for example, confectionery, particularly frozen desserts. Various configurations can be used depending on the desired product, including ice cream (milk solids of 15% or more, milk fat of 8% or more, as required by the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products), ice milk (milk solids of 8% or more, milk fat of 3% or more), lacto ice cream (milk solids of 3% or more, no milk fat regulations), shaved ice, mizore (snow), sherbet, popsicles, and other frozen desserts, as well as frozen yogurt. Furthermore, the frozen desserts may be in any form, including ice cream cakes, cracker sandwiches, coated ice cream, cones, cups, or wafers.

In embodiments in which the edible composition is a food or beverage, examples of food ingredients other than the gum that may be incorporated into the food or beverage include carbohydrates, sweeteners, seasonings, thickeners/stabilizers, emulsifiers, vitamins, milk, dairy products, oils and fats, acidulants, marine extracts, flavorings, protein hydrolysates, soy protein, starch, dextrin, glycerin, eggs, and colorings. More specific examples of the food material include, but are not limited to, carbohydrates such as sucrose, isomerized sugar, lactose, invert sugar, honey, trehalose, glucose, fructose, palatinose, xylose, starch syrup, and maltose; sugar alcohols such as sorbitol, xylitol, erythritol, palatinit, and reduced starch syrup; seasonings such as salt, soy sauce, mirin, vinegar, amino acids, and nucleic acids; agar, gelatin, carrageenan, xanthan gum, tara gum, psyllium seed gum, welan gum, soybean polysaccharides, gum arabic, gum ghatti, tragacanth gum, karaya gum, deacylated gellan gum, native gellan gum, pectin, galactomannan, glucomannan, alginic acid or a salt thereof, curdlan, pullulan, methylcellulose, etc. thickeners and stabilizers such as sucrose, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, microcrystalline cellulose, and fermented cellulose; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, stearoyl lactylate, yucca extract, saponin, and polysorbate; vitamins such as vitamin A, B vitamins, vitamin C, and vitamin E; milk such as raw milk, cow's milk, skim milk, and processed milk; dairy products such as fermented milk, concentrated milk, condensed milk, whole milk powder, skim milk powder, cream, cheese, and butter; oils and fats such as palm oil and coconut oil; acidulants such as citric acid, malic acid, tartaric acid, and lactic acid; marine extracts such as crab extract and shrimp extract; and flavors exemplified above as flavoring ingredients.

Orally administered medicines include drinks, granules, tablets, and capsules; oral medicines include sprays, ointments, and pastes; and oral care products include toothpaste, mouthwashes, and breath fresheners.

The blending ratio of the present masking agent to the edible composition is not particularly limited, as long as the present edible composition prepared by blending it exhibits the effects of the present invention.
Although the amount varies depending on the type of masking agent used, for example, when sucralose is added to an edible composition to prepare the edible composition, the sucralose content in the edible composition can be in the range of 0.05 ppm or more. Preferably, it is 0.5 ppm or more, and more preferably 1 ppm or more. While there is no particular upper limit, when sucralose is used in an amount that does not impart sweetness, it is preferable to adjust the sweetness threshold to be below the sweetness threshold. The actual sweetness threshold (perceptual threshold) is preferably set individually for each gum-containing edible composition to be applied, and the threshold can be set according to the method of limits. Furthermore, since sucralose generally imparts sweetness at concentrations above 5 ppm, this can also be used as a standard. When sucralose is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount described above. Even in this case, the sucralose concentration in the edible composition can be adjusted to be 500 ppm or less, for example.

When the edible composition is prepared by blending Monk Fruit extract with an edible composition, the content of Monk Fruit extract in the edible composition, converted to a mogroside V concentration, can be in the range of 0.05 ppm or more. Preferably, it is 0.5% by mass or more, and more preferably 1 ppm by mass or more. There is no particular upper limit, but when Monk Fruit extract is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since mogroside V generally imparts a sweet taste above 20 ppm, this can also be used as a standard. When Monk Fruit extract is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the mogroside V concentration in the edible composition can be adjusted to be 750 ppm or less, for example.

When stevia extract is blended with an edible composition to prepare the edible composition, the content of stevia extract in the edible composition, converted to a rebaudioside A concentration, can be in the range of 0.1 ppm or more. Preferably, it is 1 ppm or more, and more preferably 1.5 ppm or more. There is no particular upper limit, but when stevia extract is used in an amount that does not impart sweetness, it is preferable to adjust it so that it is below the sweetness threshold (cognitive threshold) as described above. Furthermore, since rebaudioside A generally imparts sweetness above 20 ppm, this can also be used as a standard. When stevia extract is used in an amount that imparts sweetness, an upper limit can be set without being bound by the above amount. Even in this case, for example, the rebaudioside A concentration in the edible composition can be adjusted to 1000 ppm or less.

When thaumatin is blended with an edible composition to prepare the edible composition, the thaumatin content in the edible composition can be in the range of 0.01 ppm or more. Examples of preferred concentrations include 0.1 ppm or more, and more preferably 0.2 ppm or more. There is no particular upper limit, but when thaumatin is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since thaumatin generally begins to impart a sweet taste at concentrations above about 1 ppm, this can also be used as a standard. When thaumatin is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the thaumatin concentration in the edible composition can be adjusted to be 100 ppm or less, for example.

When aspartame is blended into an edible composition to prepare the edible composition, the aspartame content in the edible composition can be in the range of 0.1 ppm or more. Examples of preferred concentrations include 1 ppm or more, and more preferably 2 ppm or more. There is no particular upper limit, but when aspartame is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (cognitive threshold) as described above. Furthermore, aspartame generally begins to impart a sweet taste at concentrations above 28 ppm, this can also be used as a standard. When aspartame is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the aspartame concentration in the edible composition can be adjusted to be 1500 ppm or less, for example.

When acesulfame K is blended with an edible composition to prepare the edible composition, the acesulfame K content in the edible composition can be in the range of 0.1 ppm or more. Examples of preferred amounts include 1 ppm or more, and more preferably 2 ppm or more. There is no particular upper limit, but when acesulfame K is used in an amount that does not impart a sweet taste, it is preferable to adjust the amount below the sweetness threshold (cognitive threshold) as described above. Furthermore, since acesulfame K generally begins to impart a sweet taste at concentrations above 20 ppm, this can also be used as a standard. When acesulfame K is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the amount described above. Even in this case, the acesulfame K concentration in the edible composition can be adjusted to 1500 ppm or less, for example.

When neotame is blended with an edible composition to prepare the edible composition, the neotame content in the edible composition can be in the range of 0.03 ppm or more. Preferably, it is 0.2 ppm or more, and more preferably 0.5 ppm or more. There is no particular upper limit, but when neotame is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since neotame generally imparts a sweet taste at concentrations above 1 ppm, this can also be used as a standard. When neotame is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the neotame concentration in the edible composition can be adjusted to be 300 ppm or less, for example.

Sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame K and/or neotame can be added at any stage in the manufacturing process of the edible composition.

The edible composition thus prepared contains at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, as well as the masking agent, which includes at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame. Compared to an edible composition that does not contain any of these ingredients (the edible composition before blending), the odor (gum odor) caused by the gum is suppressed (masked).

Whether or not the gum odor of an edible composition is suppressed (masked) can be evaluated by comparing the gum odor of an edible composition containing a masking agent (test composition) with the gum odor of an edible composition having the same composition as the test composition but without the masking agent (comparison composition). In this evaluation, if the gum odor of the test composition is weakened (reduced) compared to the comparison composition, it can be determined that the gum odor of the test composition is suppressed (masked) by the inclusion of the masking agent. Specific evaluation methods are not limited, but can be performed as described in the examples below.

In this way, the gum odor of an edible composition can be suppressed (masked) by the simple method of adding and blending the masking agent, and as a result, the edible composition can be prepared and provided with no or reduced gum odor.

(IV) Method for Masking a Gum Odor in a Gum or Gum-Containing Edible Composition The method for masking a gum odor in a gum or gum-containing edible composition of the present invention can be carried out by adding at least one selected from the group consisting of sucralose, Momordica Leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame to the gum-to-be-gum described in (II) above or the edible composition described in (III) above. Herein, the gum-to-be-gum and edible composition are collectively referred to as the "target composition." Sucralose, Momordica Leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, including their respective proportions relative to the target composition, are as described above in (I) to (III), and the descriptions therein are incorporated herein by reference. The target composition is also as described above in (II) and (III), and the descriptions therein are incorporated herein by reference.

Whether the gum odor of a test composition is suppressed (masked) by adding sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and/or neotame (the active ingredient) can be evaluated by comparing the gum odor of a gum and a gum-containing edible composition containing the active ingredient (test composition) with the gum odor of a gum and a gum-containing edible composition having the same composition as the test composition but excluding the active ingredient (comparison composition). In this evaluation, if the gum odor of the test composition is weakened (reduced) compared to the comparison composition, it can be determined that the gum odor of the test composition is suppressed (masked) by adding the active ingredient. Specific evaluation methods are not limited, but can be performed as described in the Examples below.

In this way, the gum odor of the target composition can be suppressed (masked) by the simple method of incorporating this active ingredient, and as a result, gum or a gum-containing edible composition can be prepared and provided in which the gum odor has been eliminated or weakened (reduced).

The present invention will be explained in detail using the following experimental examples and examples. However, the present invention is in no way limited to these. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in the sensory evaluation of food and beverage odors and had passed an in-house test. The experiments were conducted after thorough training in the sensory evaluation of the odors of guar gum, locust bean gum, and tamarind seed gum. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

The ingredients used in the following experimental examples are as follows. The amounts of each ingredient listed in the tables below refer to the amount converted to the amount of gum contained in each product for gums (1) to (3), the amount converted to the amount of sweetener contained in each product for sweeteners (4) and (7) to (10), and the amount of sweetener in each product for sweeteners (5) and (6).
(1) Guar Gum Bistop (registered trademark) D-20 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).
(2) Locust bean gum Bistop (registered trademark) D-171 (manufactured by San-ei Gen F.F.I. Co., Ltd.).
(3) Tamarind seed gum Glyloid (registered trademark) 2A (manufactured by DSP Gokyo Food & Chemical Co., Ltd.).
(4) Sucralose Sucralose (manufactured by San-ei Gen F.F.I. Co., Ltd.) is a sweetener preparation with a sweetness approximately 600 times that of sucrose.
(5) Monk Fruit Extract 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 containing 50% mogroside V. This is a high-intensity sweetener with a sweetness approximately 300 times that of sucrose.
(6) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.). Contains more than 95% rebaudioside A. A high-intensity sweetener with a sweetness approximately 300 times that of sucrose.
(7) Thaumatin Sunsweet (registered trademark) T-147 (D) (contains 10% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) A high-intensity sweetener with a sweetness approximately 300 to 800 times that of sucrose.
(8) Aspartame Palsweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.) A high-intensity sweetener with a sweetness approximately 200 times that of sucrose.
(9) Acesulfame potassium Sunet (manufactured by MC Foods Specialty Co., Ltd.) A high-intensity sweetener with a sweetness approximately 200 times that of sucrose.
(10) Neotame Miraty (registered trademark) 200 (contains 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) A high-intensity sweetener having a sweetness approximately 200 times that of sucrose.

Experimental Example 1 Evaluation of gum odor suppressing effect on guar gum Three panelists were asked to evaluate the gum odor of edible compositions 1A and 1B (both in solution form) prepared using various masking agents (test masking agents 1 to 8). The gum odor was evaluated by having each panelist eat the edible compositions whose product temperature had been adjusted to about 25°C, and then evaluating the odor (retronasal) perceived in the oral cavity or from the oral cavity to the nasal cavity.

(1) Preparation of guar gum-containing edible compositions The ingredients were mixed according to the recipe in Table 1, and heated and stirred at 80°C for 10 minutes to prepare guar gum-containing edible compositions in solution form. As shown in Table 2, the amount of each test masking agent was adjusted to achieve the same sweetness as sugar. In other words, test edible composition 1A exhibited a sweet taste (same sweetness as 6% sugar), while test edible composition 1B exhibited no sweetness.

(2) Evaluation of odor of guar gum-containing edible compositions Three panelists were asked to eat Control 1 (C1), Test Edible Compositions 1A and 1B, and Control 2 (C2), respectively, and evaluate the odor of Test Edible Composition 1A or 1B in comparison with Controls 1 and 2. The evaluation results were scored by each panelist according to the following criteria. Incidentally, each panelist checked the odor of Control 1 and Control 2 in advance, and the following criteria were mutually agreed upon between the panels, adjusting each panelist's internal criteria to be equal to each other.
[Evaluation criteria]
3 points: Less odor than C2; 2 points: Same odor as C2; 1 point: Odor between C1 and C2; 0 point: Same odor as C1.

The evaluation results for test edible compositions 1A and 1B are shown in Table 3.

As shown in Table 3, it was confirmed that each test masking agent, when combined in an amount that provides sweetness, was effective in suppressing the odor caused by guar gum (guar gum odor) in the following order: sucralose > thaumatin > Monk Fruit Extract > mixture of Monk Fruit Extract and Stevia Extract > Stevia Extract > Aspartame = Acesulfame K > Neotame > Sugar. Furthermore, all of these test masking agents also suppressed guar gum odor when combined in an amount that did not provide sweetness, with the effectiveness increasing in the following order: thaumatin > sucralose = neotame > mixture of Monk Fruit Extract and Stevia Extract > Monk Fruit Extract > Acesulfame K > Stevia Extract > Aspartame = Sugar.

Experimental Example 2 Evaluation of the gum odor suppressing effect on locust bean gum As in Experimental Example 1, three panelists were asked to evaluate the gum odor of edible compositions 2A and 2B (both in solution form) prepared using the test masking agents 1 to 8.

(1) Preparation of locust bean gum-containing edible compositions The ingredients were mixed according to the recipe in Table 4, and heated and stirred at 80°C for 10 minutes to prepare a solution of a locust bean gum-containing edible composition. The amount of each test masking agent is shown in Table 5. Test edible composition 2A was sweet (sweetness equivalent to 6% sugar), and test edible composition 2B was not sweet.

(2) Evaluation of the odor of edible compositions containing locust bean gum Each panelist was asked to eat Control 1 (C1), Test Edible Compositions 2A and 2B, and Control 2 (C2), and evaluate the odor of Test Edible Composition 2A or 2B in comparison with Controls 1 and 2 according to the same criteria as in Experimental Example 1.

The evaluation results for test edible compositions 2A and 2B are shown in Table 6.

As shown in Table 6, it was confirmed that each test masking agent, when combined in an amount that provides sweetness, was effective in suppressing the odor caused by locust bean gum (locust bean gum odor) in the following order: thaumatin > sucralose > Monk Fruit Extract > mixture of Monk Fruit Extract and Stevia Extract > stevia extract > aspartame = acesulfame K > sugar. Furthermore, all of these test masking agents also suppressed locust bean gum odor when combined in an amount that did not provide sweetness, with the effectiveness increasing in the following order: thaumatin > sucralose > mixture of Monk Fruit Extract and Stevia Extract > Monk Fruit Extract > stevia extract = acesulfame K > aspartame > sugar.

Experimental Example 3 Evaluation of gum odor suppressing effect on tamarind seed gum As in Experimental Example 1, three panelists were asked to evaluate the gum odor of edible compositions 3A and 3B (both in solution form) prepared using the test masking agents 1 to 8.

(1) Preparation of edible compositions containing tamarind seed gum Ingredients were mixed according to the formulations in Table 7, and heated and stirred at 80°C for 10 minutes to prepare edible compositions containing tamarind seed gum in solution form. The amount of each test masking agent is shown in Table 8. Test edible composition 3A had a sweet taste (same sweetness as 6% sugar), while test edible composition 3B had no sweet taste.

(2) Evaluation of odor of edible compositions containing tamarind seed gum Each panelist was asked to eat Control 1 (C1), Test Edible Compositions 3A and 3B, and Control 2 (C2), and evaluate the odor of Test Edible Composition 3A or 3B in comparison with Controls 1 and 2 according to the same criteria as in Experimental Example 1.

The evaluation results for test edible compositions 3A and 3B are shown in Table 9.

As shown in Table 9, it was confirmed that each test masking agent, when combined in an amount that provides sweetness, was effective in suppressing the odor caused by tamarind seed gum (tamarind seed gum odor) in the following order: thaumatin > sucralose = Monk Fruit Extract > mixture of Monk Fruit Extract and Stevia Extract > aspartame > stevia extract > acesulfame K > sugar. Furthermore, all of these test masking agents also suppressed the odor of tamarind seed gum when combined in an amount that did not provide sweetness, with the effectiveness increasing in the following order: thaumatin > sucralose > mixture of Monk Fruit Extract and Stevia Extract > Monk Fruit Extract > stevia extract > acesulfame K = aspartame > sugar.

Experimental Example 4: Gum Odor Inhibitory Effect of Sucralose Ingredients were mixed according to the formulation in Table 10, and heated and stirred at 80°C for 10 minutes to prepare a solution of a guar gum-containing edible composition. As in Experimental Example 1, a panel of four people was asked to eat Control 1, Test Edible Compositions 4a to 4l, and Control 2, respectively, and evaluate the odor of each test edible composition in comparison with the control. The results are shown in Table 11.

As shown in Table 11, it was confirmed that sucralose exerts a masking effect even below the sweetness threshold, but exerts a greater masking effect above the sweetness threshold.

Claims (7)

A masking agent for the odor (gum odor) derived from at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, containing at least one selected from the group consisting of Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame. a gum product comprising at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, and at least one gum odor masking agent selected from the group consisting of Monk Fruit extract, stevia extract, thaumatin, aspartame, and acesulfame potassium;
When the gum odor masking agent is at least one selected from the group consisting of stevia extract, thaumatin, aspartame, and acesulfame potassium, the concentration of each gum odor masking agent in 100% by mass of the total amount of each gum odor masking agent and each gum is as follows:
[Guar gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
[ Locust bean gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
or [Tamarind seed gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass. an edible composition comprising: at least one gum odor masking agent selected from the group consisting of Monk Fruit extract, thaumatin, aspartame, and acesulfame potassium, and at least one gum selected from the group consisting of guar gum and tamarind seed gum;
The content of each gum odor masking agent in 100% by mass of the total amount of each gum odor masking agent and each gum is as follows:
[Guar gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
or [Tamarind seed gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass. The edible composition described in claim 3, wherein the content of the gum odor masking agent in the edible composition is equal to or greater than the sweetness threshold of the gum odor masking agent or less than the sweetness threshold. At least one sweet component selected from the group consisting of swingle extract, thaumatin, aspartame, and acesulfame potassium,
The present invention is characterized in that the composition is formulated with at least one gum selected from the group consisting of guar gum and tamarind seed gum, or an edible composition containing at least one gum thereof.
A method for masking the gum odor of the gum or the gum-containing edible composition, comprising:
The blending amount of each sweet component in 100% by mass of the total amount of each sweet component and each gum is as follows:
[Guar gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
or [Tamarind seed gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass. 1. A method for producing a gum product containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising:
The method includes blending at least one sweetening component selected from the group consisting of Momordica extract, stevia extract, thaumatin, aspartame, and acesulfame potassium with the target gum,
When the sweetening component is at least one selected from the group consisting of stevia extract, thaumatin, aspartame, and acesulfame potassium, the blending amount of each sweetening component in 100% by mass of the total amount of each sweetening component and each gum is as follows:
[Guar gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
[ Locust bean gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
or [Tamarind seed gum]
Stevia extract: 0.095 to 30% by mass as rebaudioside A,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass. A method for producing an edible composition containing at least one gum selected from the group consisting of guar gum and tamarind seed gum, the composition having a reduced gum odor, comprising:
the method comprises the steps of: blending at least one sweet component selected from the group consisting of Monk Fruit extract, thaumatin, aspartame, and acesulfame potassium with a target edible composition containing the gum; or blending the gum containing at least one sweet component selected from the group consisting of Monk Fruit extract, thaumatin, aspartame, and acesulfame potassium with a target edible composition to prepare a mixture of at least one gum selected from the group consisting of guar gum and tamarind seed gum and at least one sweet component selected from the group consisting of Monk Fruit extract, thaumatin, aspartame, and acesulfame potassium;
The sweetening ingredients are blended in the following amounts relative to 100% by mass of the total amount of each sweetening ingredient and each gum:
[Guar gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass;
or [Tamarind seed gum]
Monk fruit extract: 0.05 to 30% by mass as mogroside V,
Thaumatin: 0.01 to 5% by mass,
Aspartame: 0.1 to 50% by mass, or acesulfame potassium: 0.1 to 50% by mass.