JP7851582B2 - Masking agent and masking method for functional monk fruit extract - Google Patents

Description

This invention relates to a composition containing functional monk fruit extract, a masking agent for functional monk fruit extract, and a masking method.

Mogrol is a functional component found in monk fruit and is an aglycone of the triterpene glycoside family known as mogrosides. Mogrosides are isolated from monk fruit and are commercially used as natural sweeteners.

On the other hand, in addition to being a sweetener, monk fruit (Luo Han Guo) is also used in traditional Chinese medicine for its effects as a cough suppressant, fever reducer, and inflammation reliever, as well as for its nourishing and strengthening properties during pregnancy and postpartum periods when physical strength is weakened.

In recent years, attention has been drawn to the traditional effects of monk fruit extract as a herbal medicine. Research into the trace components contained in monk fruit has revealed that mogrol possesses various health-promoting effects: obesity suppression (Non-Patent Literature 1) and anti-cancer effects (Non-Patent Literature 2).

However, since mogrol is present in only 0.0003% of monk fruit, commercialization of its extraction and purification for use as a food ingredient is difficult due to the high costs and the complexity of the production process.

One method for preparing mogrol involves hydrolyzing mogroside, a sweetening component in monk fruit. For example, a method of acid hydrolysis has been disclosed in which mogrol glycosides are heated in hydrochloric acid at 95-100°C for 10 hours (Non-Patent Literature 1).

In addition, a method of enzymatically hydrolyzing mogrol compounds is known (Patent Document 1). Specifically, this method involves adding pectinase derived from Aspergillus niger and reacting at 50°C for 48 hours.

By extracting mogrol from mogrosides using hydrolysis with acid or enzymes, a monk fruit extract can be prepared with mogrol as the main component (approximately 10-40% by mass on a dry basis).

WO2013/076577 Japanese Patent Publication No. 2005-278467

PLoS One. Sep 1;11(9): e0162252, 2016 Am. J. Cancer Res. 5(4), 1308-1318, 2015

Monk fruit extract contains not only mogrosides but also sugars such as glucose and fructose, carbohydrates, proteins, amino acids, organic acids, dietary fiber, minerals, polyphenols, and other trace components. Its color ranges from brownish-red to dark brown, and it exists in liquid, paste, and powder forms. Its taste is a complex mixture of sweetness, bitterness, astringency, and astringency, and its aroma exhibits the distinctive odor of monk fruit, along with a caramel-like scent. On the other hand, monk fruit extract with mogrosides as the main component (hereinafter referred to as "functional monk fruit extract") exhibits a reduced sweetness and caramel-like aroma compared to conventional monk fruit extract, while its bitterness, astringency, and astringency are enhanced, resulting in a strongly unpleasant taste. Therefore, its uses in food are very limited, making it difficult to use as a food ingredient.

The present invention aims to provide a composition containing functional monk fruit extract, in which unpleasant tastes such as characteristic bitterness, astringency, or astringency are masked, as well as a masking agent and a masking method.

The inventors, through diligent research to solve the above problems, discovered that by adding a high-intensity sweetener, the bitterness characteristic of functional monk fruit extract, as well as unpleasant tastes such as astringency and astringency, can be reduced.

In other words, the present invention relates to the compositions, masking agents, and masking methods listed below.
Item 1.
A masking agent for functional monk fruit extract containing a high-intensity sweetener.
Item 2.
Furthermore, a masking agent for functional monk fruit extract as described in item 1, which contains an organic acid.
Item 3.
The masking agent for functional monk fruit extract according to item 1 or 2, wherein the high-intensity sweetener is one or more selected from the group consisting of thaumatin, sucralose, aspartame, rebaudioside A, and mogroside V.
Item 4.
A composition containing functional monk fruit extract and a high-intensity sweetener.
Item 5.
Furthermore, the composition according to item 4, which contains an organic acid.
Item 6.
A method for masking the effects of functional monk fruit extract by combining it with a high-intensity sweetener.
Section 7.
A method for masking functional monk fruit extract by combining it with high-intensity sweeteners and organic acids.
Section 8.
A method for masking a functional monk fruit extract as described in item 7, comprising blending 0.1 to 15 parts by mass of a high-intensity sweetener and 0.1 to 10 parts by mass of an organic acid with 1 part by mass of the functional monk fruit extract.
Item 9.
The method for masking a functional monk fruit extract according to claim 7 or 8, wherein the organic acid is at least one selected from the group consisting of ascorbic acid, citric acid, and malic acid.

This invention makes it possible to mask or reduce the bitterness and unpleasant taste characteristic of functional monk fruit extract.

This invention relates to a masking agent for functional monk fruit extract containing a high-intensity sweetener, a composition containing functional monk fruit extract and a high-intensity sweetener, and a method for masking functional monk fruit extract by incorporating a high-intensity sweetener into the functional monk fruit extract.

[Definition]
In this specification, "mogrol" refers to (24R)-cucurbita-5-ene-3β,11α,24,25-tetraol, which is the compound shown in the structural formula below.

In this specification, "functional monk fruit extract" refers to an extract obtained from the monk fruit plant or an extract derived therefrom, which contains at least 10% by mass, preferably 20% by mass or more, of mogrol. That is, the mogrol content in the functional monk fruit extract is approximately 10 to 40% by mass, preferably 20 to 35% by mass, of the solid components in the functional monk fruit extract. The mogroside V content in the "functional monk fruit extract" is less than 0.1% by mass, preferably 0.01% by mass or less.

The extract obtained from the Monk Fruit plant may be extracted, processed, and purified from any part of the plant, including the fruit, stem, leaves, bulb, rhizome, and seeds, but is particularly preferred if obtained from the fruit. Here, "Monk Fruit Extract" is a general term for extracts of Monk Fruit, and can be in liquid, semi-solid, or solid form. Preferably, it is a solid, such as a powder. It refers to extracts where all components other than the solvent are 100% derived from Monk Fruit. Examples of solvents used in extraction include water, methanol, ethanol, and carbon dioxide, but are not particularly limited. Furthermore, in a narrower sense of "Monk Fruit Extract," there is a term "Luohanguo Extract," which refers to Monk Fruit extract that meets the standards described in the Japanese Food Additives Standards. The Monk Fruit Extract of the present invention includes, but is not limited to, such extracts.

The functional monk fruit extract of the present invention may be used in liquid, semi-solid, or solid form. If it is solid, it may be in powder or granular form.

Specifically, the following methods can be used to manufacture functional monk fruit extract.
For example, one method is to hydrolyze the monk fruit extract mentioned above to convert the mogrosides contained in the extract into mogrol, but this method is not limited to this. The hydrolysis treatment can be any of the following: acid hydrolysis, enzymatic hydrolysis, or hot water extraction. Column purification is not necessarily required. In the case of the enzymatic method, as a post-treatment, the reaction can be stopped by boiling, and after cooling, the supernatant can be centrifuged for 10 minutes (20,000 G) and filtered to remove the enzymatic components. In the case of the acid hydrolysis method, neutralization with an aqueous sodium hydroxide solution can be used as a post-treatment. After these steps, a functional monk fruit extract containing a large amount of mogrol in the mixture can be obtained in solid or liquid form by further powdering techniques such as spray drying or freeze-drying, or by concentration techniques such as rotary evaporators.

In this specification, "high-intensity sweeteners" refers to sucralose (sweetness: approximately 600 times), acesulfame potassium (sweetness: approximately 150-200 times), aspartame (sweetness: approximately 200 times), neotame (sweetness: approximately 7,000-13,000 times), advantame (sweetness: approximately 20,000-40,000 times), saccharin (sweetness: approximately 300 times), stevia extract (sweetness: approximately 150-450 times), stevioside (sweetness: approximately 300 times), and rebaudioside. This refers to one or more sweeteners selected from the group consisting of A (sweetness level: approximately 450 times), Luo Han Guo extract (sweetness level: approximately 150-300 times), Mogroside V (sweetness level: approximately 378 times), Siamenoside I (sweetness level: approximately 465 times), Mogroside IV (sweetness level: approximately 300 times), Thaumatin (sweetness level: approximately 3000-8000 times), Licorice extract (sweetness level: approximately 150-200 times), Monerin (sweetness level: approximately 3000 times), and Monatin (sweetness level: approximately 800-1400 times). Each of these high-intensity sweeteners is commercially available. Specifically, examples include San-Ei Gen F.F.I.'s Sun Sweet and Sun Nature. Furthermore, taking stevia extract, a high-intensity sweetener derived from plants, as an example, the stevia used as the raw material may contain multiple sweetening compounds such as stevioside and rebaudioside A. Such plant-derived extracts can be used as is, or each component can be used individually.

Of these, preferred are one or more selected from the group consisting of thaumatin, sucralose, aspartame, mogroside V, rebaudioside A, stevia extract, and monk fruit extract.

In this specification, "organic acid" refers to one or more substances selected from the group consisting of citric acid, ascorbic acid, malic acid, lactic acid, chlorogenic acid, acetic acid, gluconic acid (including glucono delta-lactone), adipic acid, sorbic acid, propionic acid, succinic acid, tartaric acid, and fumaric acid.

In this specification, the mass percentage or parts by mass of functional monk fruit extract refers to the value of the total solid components of the extract, based on the case where 25% by mass of mogrol is contained in the total solid components of the functional monk fruit extract. However, the mogrol content in the "functional monk fruit extract" is not particularly limited, as long as it is at least 10% by mass or more.

In this specification, the mass percentage or parts by mass of sweeteners, such as high-intensity sweeteners, are based on the compound purity of the sweetener. Furthermore, excluding the high-intensity sweeteners contained in the "functional monk fruit extract," the amount of high-intensity sweeteners blended is used.

In this specification, the mass percentage or parts by mass of organic acids refers to the amount of organic acids included, excluding organic acids that may be present in functional monk fruit extract.

[Masking agent for functional monk fruit extract]
The functional masking agent for monk fruit extract of the present invention contains a high-intensity sweetener.

The amount of high-intensity sweetener used to mask or reduce the taste of functional monk fruit extract is preferably 0.1 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, and even more preferably 0.5 to 10 parts by mass, of the high-intensity sweetener per 1 part by mass of functional monk fruit extract (based on an extract containing 25% by mass of mogrol, as defined; the same applies hereinafter).

The amount of high-intensity sweetener used to mask or reduce the taste of the functional monk fruit extract is preferably 0.4 to 60 parts by mass, more preferably 1.2 to 40 parts by mass, and even more preferably 2 to 40 parts by mass, per 1 part by mass of mogrool in the functional monk fruit extract. Here, for example, sucralose, aspartame, or mogroside V are particularly preferred in amounts of 10 to 40 parts by mass per 1 part by mass of mogrool in the functional monk fruit extract, and rebaudioside A is particularly preferred in amounts of 5 to 15 parts by mass. Regarding thaumatin, the amount is preferably 0.1 to 15 parts by mass, more preferably 0.2 to 10 parts by mass, even more preferably 0.4 to 8 parts by mass, and especially preferably 3 to 6 parts by mass, per 1 part by mass of mogrool in the functional monk fruit extract.

The masking agent for functional monk fruit extract of the present invention may optionally contain an organic acid. The amount of organic acid used to mask or reduce the taste of the functional monk fruit extract is preferably 0.1 to 5 parts by mass, more preferably 0.2 to 2 parts by mass, and even more preferably 0.4 to 2 parts by mass, of the organic acid per 1 part by mass of the functional monk fruit extract. Furthermore, when using an organic acid or its salt in combination, the amount of high-intensity sweetener used to mask or reduce the taste of the functional monk fruit extract is preferably 0.1 to 10 parts by mass, more preferably 0.3 to 5 parts by mass, and even more preferably about 0.5 to 5 parts by mass, of the high-intensity sweetener per 1 part by mass of the functional monk fruit extract.

The amount of organic acid used to mask or reduce the taste of functional monk fruit extract can be exemplified as 0.1 parts by mass or more per 1 part by mass of functional monk fruit extract, when using ascorbic acid, citric acid, malic acid, etc. Preferably, it can be 0.5 parts by mass or more, more preferably 1 part by mass or more.

When organic acids are used in combination, the amount of high-intensity sweetener is preferably 0.4 to 40 parts by mass, more preferably 1.2 to 20 parts by mass, and even more preferably 2 to 20 parts by mass, relative to 1 part by mass of mogrool in the functional monk fruit extract. Here, for example, sucralose, aspartame, or mogroside V is preferably 5 to 20 parts by mass per 1 part by mass of mogrool in the functional monk fruit extract, and rebaudioside A is preferably 3 to 10 parts by mass. Regarding thaumatin, the amount is preferably 0.1 to 15 parts by mass, more preferably 0.2 to 10 parts by mass, even more preferably 0.4 to 8 parts by mass, and especially preferably 3 to 6 parts by mass, relative to 1 part by mass of mogrool in the functional monk fruit extract.

(Form of masking agent)
The masking agent of the present invention may be in the form of a liquid, semi-solid, or solid. If it is a solid, it may be in the form of a powder or granules.

(Other ingredients)
The masking agent of the present invention may optionally contain other components in addition to a high-intensity sweetener. These other components may include, but are not limited to, excipients and diluents.

[Composition containing functional monk fruit extract and high-intensity sweetener]
The composition of the present invention contains functional monk fruit extract and a high-intensity sweetener.

The content of functional monk fruit extract in the composition is preferably 0.1% to 10% by mass, more preferably 0.2% to 5% by mass, and even more preferably 0.5% to 2% by mass.

The total content of the high-intensity sweetener in the composition is preferably 0.01% to 10% by mass, more preferably 0.05% to 5% by mass, and even more preferably 0.1% to 3% by mass, based on the compound's pure content.

The total content of high-intensity sweeteners in the composition is preferably 0.1 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, and even more preferably 0.5 to 10 parts by mass, per 1 part by mass of the solid component amount of functional monk fruit extract. Per 1 part by mass of mogrol in the functional monk fruit extract, the amount of high-intensity sweetener is preferably 0.4 to 60 parts by mass, more preferably 1.2 to 40 parts by mass, and even more preferably 2 to 40 parts by mass. Here, for example, sucralose, aspartame, or mogroside V is particularly preferably in the range of 10 to 40 parts by mass per 1 part by mass of mogrol in the functional monk fruit extract, and rebaudioside A is particularly preferably in the range of 5 to 15 parts by mass. As for thaumatin, per 1 part by mass of mogrol in the functional monk fruit extract, the amount is preferably 0.1 to 15 parts by mass, more preferably 0.2 to 10 parts by mass, even more preferably 0.4 to 8 parts by mass, and especially preferably 3 to 6 parts by mass.

The composition of the present invention may optionally contain organic acids in addition to functional monk fruit extract and high-intensity sweeteners, as long as they do not interfere with the effects of the present invention.

The total content of organic acids in the composition is preferably 0.01% to 5% by mass, more preferably 0.05% to 2% by mass, and even more preferably 0.1% to 1% by mass, based on the amount of organic acids.

The amount of organic acid in the composition is preferably 0.1 to 10 parts by mass, more preferably 0.3 to 5 parts by mass, and even more preferably 0.5 to 2 parts by mass, of the organic acid per 1 part by mass of the solid component amount of the functional monk fruit extract. Furthermore, when using organic acid in combination, the amount of high-intensity sweetener can be preferably 0.1 to 10 parts by mass, more preferably 0.3 to 5 parts by mass, and even more preferably 0.5 to 5 parts by mass, of the high-intensity sweetener per 1 part by mass of the functional monk fruit extract.

When organic acids are used in combination, the amount of high-intensity sweetener is preferably 0.4 to 40 parts by mass, more preferably 1.2 to 20 parts by mass, and even more preferably 2 to 20 parts by mass, relative to 1 part by mass of mogrool in the functional monk fruit extract. Here, for example, sucralose, aspartame, or mogroside V is preferably 5 to 20 parts by mass per 1 part by mass of mogrool in the functional monk fruit extract, and rebaudioside A is preferably 3 to 10 parts by mass. Regarding thaumatin, the amount is preferably 0.1 to 15 parts by mass, more preferably 0.2 to 10 parts by mass, even more preferably 0.4 to 8 parts by mass, and especially preferably 3 to 6 parts by mass, relative to 1 part by mass of mogrool in the functional monk fruit extract.

Furthermore, the composition of the present invention may optionally contain auxiliary sweeteners or other components. These other components, while not limited to those mentioned above, may also include excipients and diluents.

Here, "auxiliary sweeteners" refers to components that have sweetness or that adjust the sweetness intensity and quality of sweeteners. Examples include carbohydrate-based sweeteners such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols; and dietary fiber.

Among carbohydrate-based sweeteners, monosaccharides include fructose, glucose, xylose, sorbose, galactose, and isomerized sugar. Disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. Oligosaccharides include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltoligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrose oligosaccharides, theanoligosaccharides, and seaweed oligosaccharides. Sugar alcohols include maltitol, xylitol, sorbitol, mannitol, and palatinose.

Examples of dietary fiber include water-soluble dietary fibers such as pectin, guar bean enzyme hydrolysate, glucomannan, β-glucan, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, porphyran, laminaran, and indigestible dextrin; and insoluble dietary fibers such as cellulose, hemicellulose, lignin, chitin, and chitosan. Water-soluble dietary fiber is preferred.

When the composition of the present invention contains an auxiliary sweetener, the content of the auxiliary sweetener in the composition may be 0.01% to 99.99% by mass, preferably 0.1% to 99.9% by mass, more preferably 1% to 99% by mass, and even more preferably about 5% to 95% by mass.

As described above, the composition of the present invention contains the functional monk fruit extract and high-intensity sweetener of the present invention, or contains organic acids and auxiliary sweeteners, and is highly safe and has good taste. Therefore, it can also be suitably used as a food and beverage composition or a pharmaceutical composition (pharmaceuticals, quasi-drugs).

(Food and drink composition)
The composition of the present invention may be a food or beverage composition.

The food and beverage composition of the present invention may be a food and beverage composition such as a cooked dish, Western-style confectionery, Japanese-style confectionery, beverages (including soft drinks and alcoholic beverages), dairy products, or seasonings. In addition to general food and beverages, the food and beverage composition may also include health foods and foods for special dietary uses (foods for specified health uses). The composition of the present invention may also be a supplement, such as a functional food.

The food and beverage composition of the present invention may further contain food and beverage ingredients commonly used in the art. Examples of food and beverage ingredients include meat extract, black vinegar extract, gelatin, corn starch, honey, animal and vegetable oils and fats, polysaccharides, grains, vegetables, fruits, meat, eggs, dairy products, seaweed, and processed products thereof. The composition of the present invention may contain one or more of these food ingredients.

The food and beverage composition of the present invention may further contain one or more components such as lubricants, emulsifiers, suspending agents, antioxidants, preservatives, and flavoring agents, in addition to the above-mentioned food ingredients. It may also further contain other components, such as water-soluble vitamins and oil-soluble vitamins.

The food and beverage composition of the present invention is manufactured by methods well known in the art. For example, it may be manufactured continuously in addition to a method for producing a functional monk fruit extract with an active effect, or it may be manufactured by a method that includes a step of adding a functional monk fruit extract with an active effect.

The food and beverage composition of the present invention can also be used as a functional food for healthy individuals concerned about fat intake. Specifically, it can be provided as a food or beverage that acts on the fat contained in meals and suppresses the rise in triglycerides after eating. It can also be a suitable food for individuals who tend to consume high-fat meals or those concerned about the rise in triglycerides after meals.

(Pharmaceutical composition)
The composition of the present invention may be a pharmaceutical composition. Functional monk fruit extract can be prepared as an active ingredient in a pharmaceutical composition, or it can be used together with another active ingredient. The pharmaceutical composition may further contain pharmaceutically acceptable raw materials. Examples include starch, acacia gum, calcium phosphate, alginate, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose derivatives, tragacanth, gelatin, syrup, methyl hydroxybenzoate, talc, magnesium stearate, water, mineral oil, and the like. The pharmaceutical composition of the present invention may contain one or more of these raw materials.

The pharmaceutical composition of the present invention may contain one or more other components, including lubricants, emulsifiers, suspending agents, antioxidants, preservatives, and flavoring agents, as well as water-soluble vitamins and oil-soluble vitamins.

The form of the pharmaceutical composition of the present invention is not particularly limited. Examples of the form of the pharmaceutical composition of the present invention include oral compositions such as tablets, pills, powders, syrups, emulsifiers, liquids, suspensions, and gelatin capsules; and forms such as sprays. Pharmaceutical compositions in the form of sprays can also be administered via routes such as the nasal passages. Oral compositions may be pharmaceutical compositions for the treatment or prevention of various diseases.

The pharmaceutical composition of the present invention can be used as an anti-obesity agent, specifically as an inhibitor of lipid accumulation in adipocytes.

[Method for masking functional monk fruit extract]
The present invention also includes a method for masking the characteristic bitterness or unpleasant taste of functional monk fruit extract by incorporating a high-intensity sweetener into the functional monk fruit extract. Unpleasant tastes include astringency and bitterness. In the masking method of the present invention, the components and their content, as well as other components and their content, shall be in accordance with the contents described in the masking agent or composition.

The present invention will be described in detail below using the following examples, but the present invention is not limited to these examples.

(Sample preparation)
A functional monk fruit extract was prepared. 10 g of monk fruit extract containing approximately 50% by mass of mogroside V, obtained by hot water extraction, was dissolved in 100 mL of 1 mol/L hydrochloric acid (67% ethanol concentration, obtained by mixing 3 mol/L hydrochloric acid and 100% ethanol in a 1:2 ratio) and reacted at 80-90°C for 1-6 hours. After cooling and neutralization, the solution was diluted with distilled water until the ethanol concentration of the solvent was approximately 20-30%, allowing the functional monk fruit extract to precipitate and be recovered by filtration. The recovered functional monk fruit extract was dried at 105°C and powdered. Analysis of this powdered substance by high-performance liquid chromatography revealed that it was a functional monk fruit extract with mogrol as the main component (25% by mass). Mogroside V content was less than 0.001% by mass. The amount of functional monk fruit extract obtained by this method was 3.5 g.

The method for measuring mogulol is as follows:
The amount of mogol contained in functional monk fruit extract can be measured using high-performance liquid chromatography under the following conditions.
HPLC model name: Prominence LC-20AD (manufactured by Shimadzu Corporation)
Column: Kaseisorb LC ODS 2000 (manufactured by Tokyo Chemical Industry Co., Ltd.)
150mm x 4.6mmI. D.
LC conditions: Sample injection volume 0.02 mL
Column temperature: 40°C
Mobile phase: 60% acetonitrile aqueous solution; Flow rate: 1.0 ml/min
Detection wavelength: 203 nm

The method for measuring mogroside V is as follows:
The amount of mogroside V contained in functional monk fruit extract can be measured using high-performance liquid chromatography under the following conditions.
HPLC model name: Prominence LC-20AD (manufactured by Shimadzu Corporation)
Column: Shodex Asahipak NH2-50 4E (manufactured by Showa Denko Corporation)
250mm x 4.6mmI. D.
LC conditions: Sample injection volume 0.02 mL
Column temperature: 40°C
Mobile phase: 74% acetonitrile aqueous solution; Flow rate: 1.0 ml/min
Detection wavelength: 203 nm

(High-intensity sweetener)
The high-intensity sweeteners used in the examples are the following products.

Furthermore, all of the following sensory evaluations were conducted by five experienced panelists. As a prerequisite, the evaluators' experience and physical condition on the day of the evaluation were considered, and those who were unwell were excluded. Next, a sweetness concentration test was conducted. Specifically, sucrose was dissolved at five different concentrations (0-0.1% by mass), and the panelists were asked to evaluate them using a ranking system. Those who correctly ranked all of them, or up to three correctly, were selected as panelists for the sensory evaluation. In addition, to ensure consistency in evaluation criteria among the panelists, aversion to each comparative example was confirmed.

(Reference example 1)
The sweeteners or carbohydrates used in the example are the following products:

We investigated whether the bitterness and unpleasant taste characteristic of functional monk fruit extract could be masked by low-intensity sweeteners or carbohydrates. When examining masking, the purity of each sweetener compound relative to 1 part by mass of mogulol was used as the standard for addition.

For the sensory evaluation, the intake amount of functional monk fruit extract was fixed, and the amount of each sweetener added was varied during the test. Furthermore, dissolving and dispersing the mixture of functional monk fruit extract and each sweetener in 50 mL of drinking water before intake reduced bias in the sensory evaluation compared to ingesting the mixture directly. For the taste quality evaluation, functional monk fruit extract was mixed with reference examples 1 to 23 from Table 2 at their respective concentrations, and the results were given to five panelists. The five panelists in the sensory evaluation first confirmed the aversion to the functional monk fruit extract as a control, and then evaluated the masking effect of reference examples 1 to 23 according to the following criteria. The results are shown in the table.
×: No masking effect (strong aversion and discomfort)
△: Almost no masking effect (slightly reduced, but still strongly evokes feelings of disgust and discomfort).
○: Has a slight masking effect (the feeling of aversion is reduced and feels weaker, but it is not unpleasant).
◎: Has a masking effect (the aversion is greatly reduced and almost imperceptible).

As shown in Tables 3 and 4, the results of these tests revealed that in some cases, a masking effect could be obtained by adding 400 parts by mass of carbohydrates to 1 part by mass of mogulol. β-cyclodextrin and γ-cyclodextrin provided a certain degree of masking effect, although their sweetness intensity was lower than that of sucrose.

The combination of carbohydrates, such as the sweeteners discussed above, and functional monk fruit extract did not yield any additional effects such as improved sweetness quality, flavor, viscosity, solubility, or color.

(Example 1)
The following combinations of mass parts were used to prepare the mixture with erythritol so that the total amount was 100.

Five panelists judged whether or not there was a masking effect on the bitterness or unpleasant taste characteristic of functional monk fruit extract. A rating of × was used if 0-2 people answered that there was a masking effect, ○ if 3-4 people answered ○, and ◎ if 5 people answered ◎. To reduce bias in the sensory evaluation, the functional monk fruit extract and each sweetener mixture was dissolved and dispersed in 50 mL of drinking water to create a 10% solution before consumption.

As shown in Comparative Example 1, the combination of functional monk fruit extract and erythritol alone did not mask the unpleasant taste. However, as shown in Examples 1-24, a masking effect was obtained by combining it with mogroside V and rebaudioside A. Thus, it was found that the unpleasant taste of functional monk fruit extract can be masked by incorporating high-intensity sweeteners.

The following tests were conducted to investigate the conditions under which the aversive taste of functional monk fruit extract could be masked using functional monk fruit extract and a small amount of additives.
A 0.05% by mass aqueous solution of functional monk fruit extract was prepared, and masking solutions were prepared by adding each high-intensity sweetener and ascorbic acid as shown in Table 6. The concentration of each high-intensity sweetener was 2 parts by mass per 1 part by mass of mogrol, and each high-intensity sweetener was added so that its compound content was 0.025% by mass. Ascorbic acid, an organic acid, was added at 0.02% by mass. Each solution was subjected to sensory evaluation by five experienced panelists.

The masking of the aversive taste characteristic of functional monk fruit extract was evaluated using Comparative Example 2-1 in Table 6 as a control for aversive taste, and the masking effect of aversive taste was evaluated under the conditions of Comparative Example 2-1 and Examples 2-1 to 2-5. The scoring criteria for the masking effect are as follows.
1: No effect 2: Weak but effective 3: Effective 4: Clearly effective 5: Very effective The effect of suppressing aversion was evaluated as follows.
1: Not suppressed 2: Slightly suppressed 3: Suppressed 4: Clearly suppressed 5: Very suppressed In addition, the sweetness and sourness used as masking agents were evaluated according to the following criteria.
1: No taste detected 2: Weak taste detected 3: Taste detected 4: Clear taste detected 5: Very taste detected The overall evaluation (like, dislike) for each taste quality was evaluated according to the following criteria.
-2: Dislike -1: Somewhat dislike
0: Nothing in particular
1: Somewhat like
2: Like

The evaluation criteria included masking, suppression of aversion, sweetness, sourness, and an overall rating. For the four categories other than the overall rating, the effect and taste quality intensified as the score increased. The overall rating was based on a baseline of 0, and participants were asked to classify it as ± according to their preference.
Regarding the overall evaluation: Even if there is a masking effect depending on the ratio of the mixture, the resulting taste may still be unpleasant, so this was included as an indicator.
Table 7 shows the average of the evaluations from the five panelists.

As shown in Table 7, masking the aversive taste of Comparative Example 2-1 was not possible with ascorbic acid alone, as in Comparative Example 2-2. Furthermore, when a high-intensity sweetener and ascorbic acid were added together, the aversive taste suppression score was 2-3, reducing the aversive taste quality and confirming a masking effect (masking: 3-4). In particular, when aspartame was added together with ascorbic acid, as in Example 2-2, the aversive taste of the functional monk fruit extract was clearly suppressed (aversive taste suppression: 3.8), indicating a high masking effect (masking: 3.6). However, the effect varied depending on the type of high-intensity sweetener. While there were some differences depending on the type of high-intensity sweetener, a significant improvement was obtained compared to the comparative examples without high-intensity sweeteners or ascorbic acid. In particular, among the high-intensity sweeteners, sucralose, aspartame, rebaudioside A, and mogroside V were found to significantly reduce the unpleasant taste of functional monk fruit extract when added together with ascorbic acid.

(Example 3)
A 0.05% by mass aqueous solution of functional monk fruit extract was prepared, and mogroside V and ascorbic acid were added to it as shown in Table 8 to prepare masking solutions. Each solution was subjected to sensory evaluation by five panelists to assess the masking of the aversion to the characteristic taste of functional monk fruit extract. The evaluation method was the same as in Example 2. The average results of the evaluations by the five panelists are shown in Table 9.

As shown in Table 9, to mask the unpleasant taste of Comparative Example 3-1, ascorbic acid alone did not produce a masking effect, as in Comparative Example 3-2. A masking effect was observed when 20 parts by mass of mogroside V were added to 1 part by mass of mogrool.
These results indicate that under the conditions of the comparative example, the aversive taste of the functional monk fruit extract was not sufficiently reduced for use as a food product. In the example, the masking effect was high, masking the aversive taste of the functional monk fruit extract, and the overall evaluation score was close to zero, indicating that it did not have an unpleasant taste. In particular, the addition of both mogroside V and ascorbic acid had a significant effect in reducing the aversive taste of the functional monk fruit extract.

(Example 4)
A 0.05% by mass aqueous solution of functional monk fruit extract was prepared, and masking solutions were prepared by adding mogroside V and citric acid in varying amounts as shown in the table. Each solution was subjected to sensory evaluation by five panelists to assess its ability to mask the aversion to the characteristic taste of functional monk fruit extract. The evaluation method was the same as in Example 2, and the average of the evaluations of the five panelists is shown in Table 10.

As shown in Table 11, when we tried to mask the unpleasant taste of Comparative Example 4-1 by using only high-concentration citric acid instead of ascorbic acid, the masking effect was not high. Furthermore, the acidity level was very high at 5, resulting in an overall evaluation score of -1.8, indicating an unpleasant taste. Therefore, we confirmed that citric acid alone cannot mask the unpleasant taste. However, mogroside V alone showed excellent overall evaluation, resulting in a well-balanced taste. Moreover, as in the other examples, adding both mogroside V and citric acid reduced the unpleasant taste of the functional monk fruit extract, and the overall evaluation score also improved. In particular, the conditions in Example 4-3 resulted in a masking effect score of 3.8, and the overall evaluation was extremely good. That is, under these conditions, a remarkable effect was obtained in masking the unpleasant taste of the functional monk fruit extract while also eliminating the unpleasant taste. Furthermore, we confirmed that citric acid, when added in approximately half the amount of ascorbic acid, has an auxiliary effect in masking unpleasant tastes.

(Example 5)
Functional monk fruit extract was prepared as a 0.05% by mass aqueous solution, to which mogroside V and malic acid were added in varying amounts to prepare masking solutions as shown in Table 12. Each solution was subjected to sensory evaluation by five panelists. The evaluation method was the same as in Example 2, and the average results of the evaluations by the five panelists are shown in Table 13.

As shown in Table 13, when malic acid alone was used to mask the unpleasant taste of Comparative Example 5-1, a slight masking effect was observed, but the acidity level was high, resulting in a poor overall evaluation. Therefore, it was confirmed that malic acid alone is insufficient for masking the unpleasant taste. However, as shown in the examples, adding either mogroside V alone or both mogroside V and malic acid reduced the unpleasant taste of the functional monk fruit extract, and the overall evaluation was also good. In particular, the conditions in Example 5-3 resulted in a masking effect score of 3.6 and a very good overall evaluation. Therefore, a remarkable effect was obtained in masking the unpleasant taste of the functional monk fruit extract and eliminating its unpleasant taste quality.

(Examples 6-8)
A 0.05% by mass aqueous solution of functional monk fruit extract was prepared, and various high-intensity sweeteners were added at different concentrations to prepare masking solutions. Each solution was subjected to sensory evaluation by five panelists. The evaluation method was the same as in Example 2, and the average results of the evaluations by the five panelists are shown in the table.
The concentrations of the high-intensity sweeteners listed in Table 14 below were all 0.125% by mass.

The concentrations of the high-intensity sweeteners listed in Table 15 below were all 0.25% by mass.

The concentrations of the high-intensity sweeteners listed in Table 16 below were all 0.5% by mass.

The results of the examples showed that the unpleasant taste of functional monk fruit extract was significantly reduced by using high-intensity sweeteners alone or in combination with organic acids. Among the high-intensity sweeteners, sucralose, aspartame, rebaudioside A, and mogroside V were shown to produce a masking effect whether used alone or in combination. It was found that the masking effect was even more pronounced when ascorbic acid, citric acid, or malic acid were used in combination, whether used alone or in combination.

(Example 9)
The functional monk fruit extract was blended with thaumatin in a ratio of 0.2 to 6 parts per 1 part by mass of mogrol. The results are shown in Table 17.
As shown in the table, thaumatin also demonstrated excellent functionality, effectively masking the unpleasant taste characteristic of monk fruit extract.

[Composition example]
Based on the formulations shown in Table 18 below, compositions containing the functional monk fruit extract and high-intensity sweetener of the present invention were prepared. The values in the table represent mass percent.

As an example, the composition of each product is listed below.

Claims (9)

A masking agent for bitterness or unpleasant taste in functional monk fruit extract, comprising one or more high-intensity sweeteners selected from the group consisting of thaumatin, sucralose, aspartame, rebaudioside A, and mogroside V ,
The functional monk fruit extract is a masking agent, which is an extract obtained from the monk fruit plant and contains at least 10% by mass of mogrol . Furthermore, the masking agent according to claim 1 contains one or more organic acids selected from the group consisting of ascorbic acid, citric acid, and malic acid. A masking agent according to claim 1 or 2, for use in a food and beverage composition at a concentration of 0.1 to 15 parts by mass of a high-intensity sweetener per 1 part by mass of functional monk fruit extract. A composition containing functional monk fruit extract and one or more high-intensity sweeteners selected from the group consisting of thaumatin, sucralose, aspartame, and rebaudioside A, wherein the composition contains 0.1 to 15 parts by mass of the high-intensity sweetener per 1 part by mass of functional monk fruit extract ,
The functional monk fruit extract is a composition that contains at least 10% by mass of mogrol and is an extract obtained from the monk fruit plant. Furthermore, the composition according to claim 4 contains one or more organic acids selected from the group consisting of ascorbic acid, citric acid, and malic acid. A method for masking bitterness or unpleasant taste in functional monk fruit extract, by blending functional monk fruit extract with one or more high-intensity sweeteners selected from the group consisting of thaumatin, sucralose, aspartame, rebaudioside A, and mogroside V,
The functional monk fruit extract is an extract obtained from the monk fruit plant containing at least 10% by mass of mogrol, and is a masking method . A method for masking bitterness or unpleasant taste in functional monk fruit extract, comprising blending functional monk fruit extract with one or more high-intensity sweeteners selected from the group consisting of thaumatin, sucralose, aspartame, rebaudioside A, and mogroside V, and one or more organic acids selected from the group consisting of ascorbic acid, citric acid, and malic acid ,
The functional monk fruit extract is an extract obtained from the monk fruit plant containing at least 10% by mass of mogrol, and is a masking method . A method for masking bitterness or unpleasant taste in functional monk fruit extract according to claim 6, comprising blending 0.1 to 15 parts by mass of a high-intensity sweetener with 1 part by mass of functional monk fruit extract. A method for masking bitterness or unpleasant taste in a functional monk fruit extract according to claim 7, comprising blending 0.1 to 15 parts by mass of a high-intensity sweetener and 0.1 to 10 parts by mass of an organic acid with 1 part by mass of the functional monk fruit extract.