Method for masking unpleasant flavors

Abstract

To provide a discomfort flavor masking agent, a discomfort flavor-containing oral composition that contains the masking agent, and a method for inhibiting (masking) a discomfort flavor of a discomfort flavor-containing oral composition.SOLUTION: A discomfort flavor masking agent is taken by a user before taking an oral composition having a discomfort flavor. The discomfort flavor masking agent contains at least one selected from the group consisting of sucralose, Momordica grosvenorii extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and a salt thereof, and licorice extract.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an unpleasant flavor masking agent. The present invention also relates to an oral product containing the unpleasant flavor masking agent. Furthermore, the present invention relates to a method for masking an unpleasant flavor.

Background Art

[0002] Among products orally ingested such as food and drink and oral pharmaceuticals, there are those having unpleasant flavors such as bitterness and protein odor due to the formulation components. Such unpleasant flavors also cause a reduction in the appetite of the consumer, the willingness to take the product, and the willingness to purchase the product, and have become a major problem to be solved.

[0003] Generally, as a method for suppressing unpleasant flavors such as bitterness, a method of masking the unpleasant flavor of an unpleasant flavor-containing composition by blending an unpleasant flavor inhibitor with the unpleasant flavor-containing composition and allowing the two to coexist, or an oral composition containing an unpleasant flavor inhibitor and the unpleasant flavor-containing composition are simultaneously orally ingested to allow the two to coexist in the oral cavity is adopted.

[0004] On the other hand, it is already known that high-sweetness sweeteners have an action of suppressing unpleasant flavors such as bitterness and protein odor (see, for example, Patent Documents 1 to 7, etc.).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

[0006] As described above, it has been conventionally known that components conventionally used as sweeteners such as sucralose, Garcinia extract, and thaumatin (hereinafter, these are also collectively referred to as "sweet components") have an effect of masking unpleasant flavors. However, when these sweet components are used as a masking agent for food and drink containing unpleasant flavors, the flavor (scent) of the food and drink may also be impaired. Therefore, an object of the present invention is to provide a technique for suppressing (masking) unpleasant flavors without disappearing the flavor when the oral composition has a flavor, for an oral composition having an unpleasant flavor. More specifically, first, an object of the present invention is to provide an unpleasant flavor masking agent. Second, an object of the present invention is to provide an oral product in which unpleasant flavors are suppressed. Third, an object of the present invention is to provide a method for masking unpleasant flavors in an oral composition having unpleasant flavors. [Means for Solving the Problems]

[0007] In order to solve the above problems, the present inventors have conducted intensive studies and found that by pre-ingesting specific sweetening components such as sucralose, Garcinia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract, even if a food or drink (oral composition) having an unpleasant flavor is ingested later, the unpleasant flavor of the food or drink is not felt so much. Further, it has been found that by doing so, the flavor (scent) of the food or drink that was not felt when ingested simultaneously with the sweetening component can be felt. From these findings, by using the sweetening component as an unpleasant flavor masking agent and pre-ingesting it in a manner before ingesting an oral composition having an unpleasant flavor, it has been confirmed that the unpleasant flavor of the oral composition having an unpleasant flavor can be suppressed without disappearing the flavor it has, and the present invention has been completed.

[0008] Based on such findings, the present invention has been completed through further studies and has the following embodiments.

[0009] (I) Off-flavor masking agent (I-1) An unpleasant flavor masking agent to be ingested before ingesting an oral composition having an unpleasant flavor, containing at least one selected from the group consisting of sucralose, Garcinia extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract. (I-2) The unpleasant flavor masking agent according to (I-1), wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, protein odor, acid odor, retort odor, fishy odor, and sulfur odor.

[0010] (II) Oral products (II-1) An oral product containing an oral composition having an unpleasant flavor and the unpleasant flavor masking agent according to (I-1) or (I-2) in a non-mixed state, configured such that the unpleasant flavor masking agent is ingested before ingesting the unpleasant flavor-containing oral composition. (II-2) An oral product according to (II-1), characterized by having any one of the following forms: (1) A form in which a surface of an oral composition containing an unpleasant flavor is coated with an unpleasant flavor masking agent; (2) A form having a structure in which an unpleasant flavor masking agent is laminated on an oral composition containing an unpleasant flavor; (3) A set form in which an oral composition containing an unpleasant flavor and an unpleasant flavor masking agent are separately packaged and combined. (II-3) An oral product according to (II-1) or (II-2), wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, protein odor, acid odor, retort odor, fishy odor, and sulfur odor.

[0011] (III) Off-flavor masking method (III-1) A method for masking an unpleasant flavor of an oral composition having an unpleasant flavor, characterized by ingesting an oral composition containing at least one selected from the group consisting of sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract before ingesting the oral composition having an unpleasant flavor. (III-2) The masking method according to (III-1), wherein the unpleasant flavor is bitterness, sourness, astringency, protein odor, acid odor, retort odor, fishy odor, and / or sulfur odor. (III-3) The masking method according to (III-1) or (III-2), which is a method for not disappearing the flavor of an oral composition having an unpleasant flavor.

Advantages of the Invention

[0012] The unpleasant flavor masking agent of the present invention can suppress (mask) the unpleasant flavor when an oral composition (food, drink, oral medicine) having an unpleasant flavor is ingested by ingesting it in advance before ingesting the oral composition having an unpleasant flavor. Further, when the oral composition having an unpleasant flavor has a flavor (scent), it has a feature of not disappearing the flavor. That is, according to the unpleasant flavor masking agent of the present invention and the masking method using the same, it exerts an effect of selectively masking the unpleasant odor of an oral composition having an unpleasant flavor. Therefore, by adopting the unpleasant flavor masking agent of the present invention and the masking method using the same, an oral product with suppressed unpleasant flavor can be prepared and provided.

Mode for Carrying Out the Invention

[0013] In this specification, the term "comprising" or the term "containing" is used with the intention of including the terms "consisting of" and "consisting only of". The operations and steps described in this specification can be carried out at room temperature unless otherwise specified. In this specification, the term "room temperature" is understood according to common general knowledge and can mean, for example, a temperature within the range of 1 to 30°C.

[0014] In the present invention, masking or suppressing an unpleasant flavor means reducing the unpleasant flavor felt due to the components of an oral composition. As a result of the reduction, the case where no unpleasant flavor is felt at all (disappearance) is included, but it is not limited thereto, and it is sufficient that the unpleasant flavor is reduced, and the case where the unpleasant flavor remains is also included.

[0015] The term "flavor" includes taste and odor. There are two types of odor: the odor directly felt by the nose (orthonasal aroma) and the odor felt in the nasal cavity from the back of the throat when placed in the mouth or swallowed (retronasal aroma). The odor targeted in the present invention is preferably the latter odor felt in the nasal cavity from the back of the throat when placed in the mouth or swallowed.

[0016] Unpleasant flavors include tastes that cause stress when chewed and swallowed in the oral cavity, such as bitterness, sourness, astringency, pungency, and astringent taste. Unpleasant flavors also include odors that cause stress when chewed and swallowed in the oral cavity, such as protein odor, soybean odor, vitamin odor, metallic odor, green odor, acid odor, sulfur odor, and retort odor. The said unpleasant flavors are not limited to food and drink, and may also be those possessed by pharmaceuticals and quasi-drugs. Preferably, they include bitterness, sourness, astringency, protein odor, acid odor, retort odor, green odor, and sulfur odor. Note that the origins of bitterness, sourness, astringency, protein odor, acid odor, retort odor, green odor, and sulfur odor are not particularly limited.

[0017] In the present invention, "flavor" means the aroma felt when an oral composition is put into the mouth. Particularly, the flavors targeted in the present invention are preferably aromas that enhance deliciousness and / or aromas that stimulate appetite and willingness to take. Specifically, without particular limitation as long as it is as described above, for example, fruit-based flavors (strawberry, grape, banana, mango, melon, muscat, apple, peach, grapefruit, lemon, orange, pineapple, berry, yuzu, cherry, etc.), milk-based flavors (yogurt flavor, milk flavor, butter flavor), vanilla flavor, cocoa-based flavors (coffee flavor, chocolate flavor, cocoa flavor, etc.), energy flavors, mint-based flavors (mint flavor, cooling flavor, clove flavor), soft drink-based flavors (cider flavor, soda flavor, ramune flavor, cola flavor), etc. can be exemplified. Preferably, they are fruit-based flavors.

[0018] (I) Off-flavor masking agent The unpleasant flavor masking agent of the present invention (hereinafter, also referred to as "the present masking agent") is characterized by containing at least one selected from the group consisting of sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract.

[0019] (Sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetening component known to have a sweetness intensity approximately 600 times that of sucrose (table sugar). It is easily soluble in water and has excellent stability, so it is not only used as a sweetener but also a component that has been widely used in foods for various purposes. Incidentally, the sweetness threshold of sucralose is approximately 5 ppm. It is commercially available and, for example, is sold by San-Ei Gen F.F.I., Inc.

[0020] (Momordica grosvenori extract) Momordica grosvenori (scientific name: Siraitia grosvenoriigrosvenorii (Swingle)C.Jeffrey ex A.M.Lu & Zhi Y.Zhang ( Momordica grosvenorii Swingle)) is a vine-like perennial plant of the genus Momordica in the Cucurbitaceae family native to China. The Momordica grosvenori extract targeted by the present invention is an extract containing mogroside V extracted from the fruit of Momordica grosvenori, preferably the fresh fruit of Momordica grosvenori, using an organic solvent such as water or ethanol, regardless of the place of origin. Mogroside V is a triterpenoid glycoside contained in the Momordica grosvenori extract and is also a sweetening component known to have a sweetness intensity approximately 300 to 500 times that of sucrose (table sugar).

[0021] The mogroside V content of the Momordica grosvenori extract used in this masking agent is not particularly limited as long as the effects of the present invention can be achieved. In other words, in this masking agent, mogroside V can be used in a state purified from the Momordica grosvenori extract, or can also be used in a state mixed with triterpenoid glycosides other than mogroside V contained in the Momordica grosvenori extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, siamenoside I, 11-oxo-mogroside V, 5α,6α-epoxymogroside). In the present invention, the term "Momordica grosvenori extract" encompasses both of these meanings. The content of mogroside V in the Momordica grosvenori extract is preferably 10% by mass or more of the whole. More preferably, it is 20% by mass or more, still more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0022] Such Momordica grosvenori extracts can be prepared by extracting from the fruits of Momordica grosvenori and further subjecting them to purification treatment as necessary, but can be easily obtained commercially. For example, commercially available Momordica grosvenori extracts such as "Sannature (registered trademark) M30" (30% by mass mogroside V-containing product) and "Sannature (registered trademark) M50" (50% by mass mogroside V-containing product) [both of the above are manufactured by San-Ei Gen F.F.I., Inc.] can be exemplified.

[0023] (Stevia extract) Stevia rebaudiana Bertoni( Stevia rebaudiana(Bertoni) (In the present invention, it is abbreviated as "Stevia") is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay, South America. The Stevia extract targeted by the present invention is an extract containing rebaudioside A extracted from the leaves or stems of Stevia using an organic solvent such as water or ethanol, regardless of the place of origin. Rebaudioside A is a steviol glycoside contained in the Stevia extract and is also a sweetening component known to have a sweetness intensity 300 to 450 times that of sucrose (sugar).

[0024] The content of rebaudioside A in the stevia extract used in this masking agent is not particularly limited as long as the effects of the present invention can be achieved. In other words, in this masking agent, rebaudioside A can be used in a state purified from the stevia extract, or can also be used in a state mixed with steviol glycosides other than rebaudioside A contained in the stevia extract (such as stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rebsoside, steviol monoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total. More preferably, it is 95% by mass or more. Although not limited, as a more preferred mixture, a stevia extract can be exemplified in which the content of rebaudioside A is 95% by mass or more of the total, and the total content of other steviol glycosides as other components is 1% by mass or less. In addition, the stevia extract targeted by the present invention includes an enzyme-treated stevia extract in which sugars such as glucose and fructose are transferred to the above stevia extract using α-glucosyltransferase or the like. However, an enzyme-untreated stevia extract is preferably used. Further, the rebaudioside A targeted by the present invention includes an enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like. However, enzyme-untreated rebaudioside A is preferably used.

[0025] Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further performing purification treatment as necessary, but for simplicity, they can be commercially obtained as described in the examples.

[0026] (Thaumatin) Thaumatin is a protein (vegetable protein) with a molecular weight of about 21,000 that is abundantly contained in the seeds of a plant of the Dioscoreaceae family native to West Africa Thaumatococcus daniellii (Benn.) Benth. & Hook. f. and has a sweetness intensity about 3,000 to 8,000 times that of sucrose (sugar), so it is used as a natural sweetener. The sweetness threshold of thaumatin is about 1 ppm. This can be easily obtained commercially as described in the examples.

[0027] (Neotame) Neotame has the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and has a sweetness intensity about 10,000 times that of sucrose. The sweetness threshold of neotame is about 1 ppm. This can be easily obtained commercially as described in the examples.

[0028] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetening component derived from an amino acid with a sweetness intensity 100 to 200 times that of sucrose (sugar) and is a methyl ester of a dipeptide having a structure in which a methyl ester of phenylalanine and aspartic acid are peptide-bonded. Incidentally, the sweetness threshold of aspartame is about 28 ppm. This can be easily obtained commercially as described in the examples.

[0029] (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 intensity 200 times that of sucrose (sugar). Incidentally, the sweetness threshold of acesulfame potassium is about 20 ppm. This can be easily obtained commercially as described in the examples.

[0030] (Saccharin and its salts) Saccharin and its salts are high - sweetness sweeteners having a sweetness intensity 300 to 500 times that of sucrose (table sugar). This can be easily obtained commercially as described in the examples. The salts of saccharin targeted by the present invention include sodium salt, potassium salt, calcium salt, and ammonium salt that can be used as sweeteners.

[0031] (Licorice extract) Licorice extract is obtained from the roots or rhizomes of Glycyrrhiza glabra ( Glycyrrhiza uralensis Fischer), Glycyrrhiza uralensis ( Glycyrrhiza inflata Batalin), Glycyrrhiza inflata ( Glycyrrhiza glabra Linne’), or their related plants, and is mainly composed of glycyrrhizic acid. This is also referred to as licorice (kanzo), licorice extract, glycyrrhizic acid, or liquorice extract as an alias or abbreviation. The licorice extract includes both crude products and purified products. Glycyrrhizic acid, which is the main component of sweetness, has a sweetness intensity 150 times that of sucrose (table sugar). This can be easily obtained commercially as described in the examples.

[0032] (This masking agent) This masking agent may contain at least one selected from the group consisting of sucralose, lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, sodium saccharin, and licorice extract. It may contain one kind alone or may contain a combination of two or more kinds.

[0033] Incidentally, the lacanka extract can also be used in combination with the stevia extract. In this case, although not limited, as the stevia extract, preferably, the content of rebaudioside A is 90% by mass or more, more preferably 95% by mass or more. As the lacanka extract, preferably, the content of mogroside V is 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The blending ratio of the stevia extract and the lacanka extract is not particularly limited as long as the effects of the present invention can be achieved. For example, a combination can be cited in which the blending ratio of rebaudioside A and mogroside V contained in this masking agent is 50:50 to 99:1 in terms of mass ratio (hereinafter the same).

[0034] This masking agent is used to suppress the unpleasant flavor of an oral composition having an unpleasant flavor (oral composition containing an unpleasant flavor). Specifically, it is used in a form to be ingested in advance before ingesting the oral composition containing an unpleasant flavor, and by doing so, the unpleasant flavor felt when ingesting the oral composition containing an unpleasant flavor can be suppressed. Note that "ingestion" means putting it in the mouth, chewing if necessary, and swallowing. As long as it can be used in such a usage mode, the form of this masking agent is not particularly limited. As one mode, solid preparation forms such as powdery, granular, tablet-like, capsule-like, gummy, and gum-like, and semi-solid or liquid preparation forms such as liquid (including aqueous solution, dispersion liquid, suspension liquid), emulsion-like, syrup-like, paste-like, and gel-like can be cited. Also, as another mode, the form of any food or drink can be cited.

[0035] This masking agent may, to the extent that it does not interfere with the effects of the present invention, contain at least one selected from the group consisting of sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract (hereinafter sometimes collectively referred to as "the present active ingredient"). When preparing it in the above-described pharmaceutical forms or in the form of food and drink products, depending on the form, an edible carrier (base), edible components, and additives that can be formulated into food and drink products or oral pharmaceuticals can be appropriately formulated.

[0036] When preparing this masking agent in a pharmaceutical form, by using carriers and additives, it can be made into any pharmaceutical form such as the solid, semi-solid or liquid dosage forms described above. Although not limited, as an example, an excipient such as dextrin is added to an aqueous solution in which the present active ingredient is dissolved or dispersed, and it can be prepared as a powder preparation by pulverizing it according to a conventional method such as spray drying or freeze drying. Further, it can also be prepared as a granule preparation by granulation. Also, as another example, or by dissolving the above solid preparation in a small amount of water or alcohol, it can be prepared into a preparation having a syrup shape.

[0037] The proportion of sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, salts of saccharin, and / or licorice extract contained in this masking agent may be any amount suitable for the purpose of suppressing the unpleasant flavor odor of an oral composition having an unpleasant flavor ingested thereafter by ingesting this masking agent. Specifically, it can be selected and set according to the purpose in consideration of the sweetness due to the present active ingredient. For example, as described above, the sweetness intensity of sucralose is 600 times that of sucrose, the sweetness intensity of mogroside V is 300 to 500 times that of sucrose, the sweetness intensity of rebaudioside A is 300 to 450 times that of sucrose, the sweetness intensity of thaumatin is 3000 to 8000 times that of sucrose, the sweetness intensity of neotame is 10000 times that of sucrose, the sweetness intensity of aspartame is 100 to 200 times that of sucrose, the sweetness intensity of acesulfame K is 200 times that of sucrose, the sweetness intensity of saccharin or its salts is 300 to 500 times that of sucrose, and the sweetness intensity of glycyrrhizic acid is 150 times that of sucrose. Therefore, for example, when preparing this masking agent to have a sweet taste, it is preferable to formulate the present active ingredient in an amount that exhibits sweetness (an amount equal to or greater than the sweetness threshold). Specifically, for example, the blending amount of sucralose can be appropriately adjusted within a range such that it is 0.0005% by mass or more, the blending amount of mogroside V is 0.002% by mass or more, the blending amount of rebaudioside A is 0.002% by mass or more, the blending amount of thaumatin is 0.0001% by mass or more, the blending amount of neotame is 0.0001% by mass or more, the blending amount of aspartame is 0.0028% by mass or more, the blending amount of acesulfame K is 0.002% by mass or more, the blending amount of saccharin or its salts is 0.0012% by mass or more, and the blending amount of glycyrrhizic acid is 0.004% by mass or more. On the other hand, when preparing this masking agent to have no sweet taste, the present active ingredient is formulated in an amount that does not exhibit sweetness (an amount less than the sweetness threshold).Specifically, the blending amount of sucralose is less than 0.0005% by mass, the blending amount of mogroside V is less than 0.002% by mass, the blending amount of rebaudioside A is less than 0.002% by mass, the blending amount of thaumatin is less than 0.0001% by mass, the blending amount of neotame is less than 0.0001% by mass, the blending amount of aspartame is less than 0.0028% by mass, the blending amount of acesulfame K is less than 0.002% by mass, the blending amount of saccharin or its salt is less than 0.0012% by mass, and the blending amount of glycyrrhizic acid is less than 0.004% by mass, and it can be appropriately adjusted within such a range. Note that the actual sweetness threshold (recognition threshold) is preferably set for each of the masking agents to be prepared, and in this case, it is preferable to set the threshold according to the extreme method.

[0038] As the ratio of the active ingredient contained in this masking agent, specifically, the following ranges can be exemplified: <Sucralose> 0.0000375 to 100% by mass, preferably 0.0005 to 50% by mass, more preferably 0.00375 to 5% by mass. <Lacanka extract (in terms of mogroside V)> 0.000075 to 100% by mass, preferably 0.001 to 50% by mass, more preferably 0.0075 to 10% by mass. <Stevia extract (in terms of rebaudioside A)> 0.000075 to 100% by mass, preferably 0.001 to 50% by mass, more preferably 0.0075 to 10% by mass. <Thaumatin> 0.0000075 to 100% by mass, preferably 0.0001 to 50% by mass, more preferably 0.00075 to 1% by mass. <Neotame> 0.00000225 to 100% by mass, preferably 0.00003 to 50% by mass, more preferably 0.000225 to 8.3% by mass. <Aspartame> 0.0001125 to 100% by mass, preferably 0.0015 to 50% by mass, more preferably 0.01125 to 15% by mass. Ace sulfame K 0.0001125 to 100% by mass, preferably 0.0015 to 50% by mass, more preferably 0.01125 to 15% by mass. Saccharin or its salt 0.000045 to 100% by mass, preferably 0.0006 to 50% by mass, more preferably 0.0045 to 6% by mass. Licorice extract (calculated as glycyrrhizic acid) 0.00015 to 100% by mass, preferably 0.002 to 50% by mass, more preferably 0.015 to 20% by mass.

[0039] In the present invention, masking or suppressing an unpleasant flavor does not mean, as described above, that at least one or all of the aforementioned unpleasant tastes and odors completely disappear, but includes weakening (reducing) the intensity of at least one or all of the unpleasant tastes and odors. That is, unpleasant flavor masking or unpleasant flavor suppression means an action effect that, by ingesting the present masking agent in advance, makes the unpleasant flavor of an oral composition to be ingested later feel weakened (reduced) compared to the unpleasant flavor felt when the present masking agent is not ingested in advance. Such an action effect can usually be evaluated and determined by a sensory test by a trained professional panel. Specifically, before ingesting the target unpleasant flavor-containing oral composition, when an unpleasant flavor masking agent (including candidates) is ingested, compared to the unpleasant flavor of the unpleasant flavor-containing oral composition felt when the unpleasant flavor-containing oral composition is ingested without ingesting the masking agent, if the unpleasant flavor is felt to be reduced, the masking agent (candidate) can be judged to correspond to the present masking agent. Note that, as described above, the unpleasant flavor preferably includes bitterness, sourness, astringency, protein odor, acid odor, retort odor, odor, fishy odor, and sulfur odor.

[0040] (II) Oral products The oral product of the present invention is an oral product containing an oral composition having an unpleasant flavor and the masking agent described in (I) above in an unmixed state, and is configured such that the masking agent is ingested before the unpleasant flavor-containing oral composition is ingested. The oral products targeted by the present invention include food and drink and oral pharmaceuticals. Preferably, they are food and drink. Although not particularly limited, the oral products of the present invention include those having the following forms (1) to (3).

[0041] (1) An oral product in which the masking agent is coated on the surface of the unpleasant flavor-containing oral composition: As an example, there are included chewable tablets, chewable capsules, chewable confections (candies, gummies, gums), etc., in which a solid or semi-solid unpleasant flavor-containing oral composition is used as a core and a solid or semi-solid masking agent of the present invention is coated on the surface thereof. These oral products have the characteristic that since the masking agent dissolves and is swallowed first in the oral cavity, it is difficult to feel the unpleasant flavor of the unpleasant flavor-containing oral composition that appears later.

[0042] (2) An oral product having a structure in which the masking agent is laminated on the unpleasant flavor-containing oral composition: As an example, there are included layer-shaped jellies, Bavarian creams, beverages, ice creams, etc., in which a solid, semi-solid or liquid masking agent of the present invention is laminated on the upper layer of a solid, semi-solid or liquid unpleasant flavor-containing oral composition so that the masking agent can be ingested first. These oral products have the characteristic that since the masking agent laminated on the upper layer can be put into the oral cavity and swallowed first, it is difficult to feel the unpleasant flavor of the unpleasant flavor-containing oral composition located in the lower layer and ingested later.

[0043] (3) An oral product having a set form in which the unpleasant flavor-containing oral composition and the masking agent are each separately packaged and combined: As an example, an oral product is included in which a separately packaged oral composition containing an unpleasant flavor and the present masking agent are combined as a set. These oral products may be those in which the present masking agent is first placed in the oral cavity and swallowed, and basically it is left to the discretion of the consumer, but it may also be one in which the masking agent is applied to the surface of the oral composition containing the unpleasant flavor and then eaten. By doing so, it has the characteristic that the unpleasant flavor of the oral composition containing the unpleasant flavor to be ingested later is less likely to be felt.

[0044] Oral compositions having an unpleasant flavor include food and drink and oral pharmaceuticals having an unpleasant flavor. Preferably, they are food and drink. The unpleasant flavors include the flavors described above, but preferably include bitterness, sourness, astringency, protein odor, acid odor, retort odor, fishy odor, and sulfur odor. Further, the oral composition having an unpleasant flavor may have a flavor. In this case, according to the oral product of the present invention, the flavor of the oral composition can be masked without disappearing, and the effect of being able to mask the unpleasant flavor can be obtained. Here, "disappearance" means that the flavor completely disappears.

[0045] Whether the unpleasant flavor of the oral composition containing the unpleasant flavor in the oral product of the present invention is suppressed (masked) without disappearing of the flavor can be evaluated by comparing the flavor and unpleasant flavor felt when ingesting an oral product (test product) combined with the masking agent with the flavor and unpleasant flavor of an oral composition containing the unpleasant flavor (comparison product) having the same composition as the test product except that the masking agent is not combined. In this evaluation, for the test product, when the flavor of the oral composition containing the unpleasant flavor does not disappear and the unpleasant flavor caused by the oral composition containing the unpleasant flavor is attenuated (reduced) compared with the comparison product, it can be determined that the unpleasant flavor of the oral composition containing the unpleasant flavor is suppressed (masked) by combining the present masking agent. Although the specific evaluation method is not limited, it can be carried out according to the description of the examples described later.

[0046] Thus, by a simple method of combining this masking agent with an oral composition containing an unpleasant flavor, the unpleasant flavor of the oral composition containing the unpleasant flavor can be suppressed (masked) without disappearing the flavor it has. As a result, an oral product having a flavor while the unpleasant flavor is disappeared or reduced can be prepared and provided.

[0047] (III) Off-flavor masking method The method for masking an unpleasant flavor of the present invention can be carried out by ingesting an oral composition containing at least one selected from the group consisting of sucralose, Lacanca extract, and thaumatin before ingesting an oral composition having an unpleasant flavor. The oral composition containing an unpleasant flavor, the unpleasant flavor, masking, and sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, salts of saccharin, or / and licorice extract are as described in the above (I), and the above description can be incorporated herein. Note that the oral composition containing at least one active ingredient selected from the group consisting of sucralose, Lacanca extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin, salts of saccharin, or / and licorice extract corresponds to the masking agent described in (I). In addition, in this method, although the mode of ingesting the oral composition containing an unpleasant flavor and the oral composition containing an active ingredient (this masking agent) is not limited, the mode of ingesting the oral product described in (II) can be exemplified.

[0048] In this method, whether the unpleasant flavor of the oral composition containing an unpleasant flavor is suppressed (masked) can be evaluated by comparing the unpleasant flavor (test flavor) felt when the oral composition containing an unpleasant flavor is ingested after ingesting the oral composition containing an active ingredient with the unpleasant flavor (comparative flavor) felt when the oral composition containing an unpleasant flavor is ingested without ingesting the oral composition containing an active ingredient. In this evaluation, if the test flavor is attenuated (reduced) compared to the comparative flavor, it can be determined that the unpleasant flavor of the oral composition containing an unpleasant flavor is suppressed (masked) by this method.

[0049] Also, when the oral composition containing an unpleasant flavor has a flavor, according to this method, the unpleasant flavor of the oral composition containing an unpleasant flavor can be suppressed (masked) without disappearing the flavor. Whether the flavor disappears or not can be evaluated by comparing the flavor (test flavor) felt when the oral composition containing an unpleasant flavor is ingested after ingesting the oral composition containing an active ingredient with the flavor (comparative flavor) felt when the oral composition containing an unpleasant flavor is ingested without ingesting the oral composition containing an active ingredient. In this evaluation, except when the test flavor cannot be felt at all, that is, even when the test flavor is the same as or attenuated (reduced) compared to the comparative flavor, it can be determined that the flavor of the oral composition containing an unpleasant flavor has not disappeared by this method. Although the specific evaluation method is not limited, it can be carried out according to the description of the examples described later.

[0050] Thus, by the simple method of ingesting the oral composition containing an active ingredient in advance before ingesting the oral composition containing an unpleasant flavor, when the oral composition containing an unpleasant flavor has a flavor, the unpleasant flavor can be suppressed (masked) without disappearing the flavor, and as a result, an oral product having a flavor but with the unpleasant flavor disappeared or reduced can be prepared and provided.

Examples

[0051] The content of the present invention will be specifically described using the following experimental examples and examples. However, the present invention is not limited thereto in any way. In the following, unless otherwise specified, the experiments are carried out under atmospheric pressure and room temperature conditions. Also, the panels used in each experimental example are sensory evaluation qualified persons who are engaged in and trained in the sensory evaluation of the flavor and taste of food and beverages and have passed the in-house test. After being well-trained in the sensory evaluation of the target oral composition, the present experiment was carried out. Also, unless otherwise specified, “%” means “mass %” and “part” means “part by mass”.

[0052] The raw materials used in the following experimental examples are as follows. In addition, the blending amounts of the raw materials (products) are described in each of the tables described later. At the same time, the conversion values of the sweetening components contained in the raw materials (products) are also described in parentheses. (1) Sucralose product SunSweet (registered trademark) SU-100 (product containing 15% sucralose) (manufactured by San-Ei Gen F.F.I., Inc.). A sweetener preparation having a sweetness about 100 times that of sucrose. (2) Luo Han Guo extract product Sunature (registered trademark) M50 (dry powder product, manufactured by San-Ei Gen F.F.I., Inc.). A high-sweetness sweetener having a sweetness about 300 times that of sucrose, which was prepared by extracting the fresh fruit (undried fruit) of Luo Han Guo with water, filtering and recovering the water extract, decolorizing and concentrating it, and then spray-drying to obtain a dry powder containing mogroside V at a ratio of 50%. (3) Stevia extract product Rebaudioside J-100 (dry powder product, manufactured by Morita Chemical Industries Co., Ltd.). A product containing 95% or more of rebaudioside A. A high-sweetness sweetener having a sweetness about 400 times that of sucrose. (4) Thaumatin product Neohesperidin DC (registered trademark) AG (containing 0.15% thaumatin) (manufactured by San-Ei Gen F.F.I., Inc.). A high-sweetness sweetener having a sweetness about 4.5 times that of sucrose. (5) Neotame product Miratose (registered trademark) 200 (containing 2% neotame) (manufactured by DSP Gohsei Foods & Chemical Co., Ltd.). A high-sweetness sweetener having a sweetness about 200 times that of sucrose. (6) Aspartame products Pulse Sweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.). A high-intensity sweetener with a sweetness intensity approximately 200 times that of sucrose. (7) Acesulfame potassium products Sunett (manufactured by Mitsubishi Corporation Life Sciences, Ltd.). A high-intensity sweetener with a sweetness intensity approximately 200 times that of sucrose. (8) Sodium saccharin products Saccharin NaA-1 (manufactured by Yamato Kasei Co., Ltd.). A high-intensity sweetener with a sweetness intensity approximately 300 times that of sucrose. (9) Licorice extract products Licotin P (100% licorice extract, containing 50 - 80% glycyrrhizic acid) (manufactured by Ikeda Sugar Industry Co., Ltd.). A high-intensity sweetener with a sweetness intensity approximately 200 times that of sucrose.

[0053] (10) Oral composition containing an unpleasant flavor 1 (bitter taste, protein odor) Gel beverage having the following formulation: Soy protein 5.00 (mass%) Whey protein 5.00 Citric acid (anhydrous) 0.20 Gelling agent 注1 1.00 Emulsifying stabilizer 注2 0.4 Yogurt flavor 注3 0.25 Balance water Total 100.00 mass% Note 1) Gelup (registered trademark) J-3986 (manufactured by San-Ei Gen F.F.I., Inc.) Note 2) SM-1200 (manufactured by San-Ei Gen F.F.I., Inc.) Note 3) Art Flavor (registered trademark) Yogurt No. 118473 (manufactured by San-Ei Gen F.F.I., Inc.)

[0054] (11) Oral composition containing an unpleasant flavor 2 (sour taste) Beverage having the following formulation: Apple vinegar 注1 10.00 (mass%) Apple juice 注2 2.20 Fructose, glucose, liquid sugar 10.00 Honey 3.00 Apple flavor 注3 0.10 Balance water Total 100.00 mass % Note 1) Organic acid content: 5 mass % Note 2) 5-fold concentrated clear apple juice (manufactured by Koka Co., Ltd.) Note 3) Art flavor (registered trademark) Apple No. 20-6147 (manufactured by Saneigen F.F.I., Inc.)

[0055] (12) Oral composition 3 containing unpleasant flavor (astringency) Tablet confectionery having the following formulation: Green tea extract powder 注1 91.0 (mass %) Sorbitol 5.0 Emulsifier 注2 4.0 Total 100.0 mass % Note 1) SD green tea extract powder No. 16714 (manufactured by Saneigen F.F.I., Inc.) (catechin content: 28 mass %) Note 2) DK ester F-20W (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)

[0056] Experimental Example 1: Evaluation of Off-flavor and Flavor of Oral Compositions Containing Off-flavors (Protein Odor, Bitterness: Part 1) Four types of masking agents (powders) having the compositions described in Table 1 were prepared, and four panelists were made to ingest the masking agents (test masking agents A to D) and the oral composition 1 containing unpleasant flavor (test oral composition) (product temperature 15°C) by the following three ingestion methods, and the intensity of the unpleasant flavor (bitter taste, protein odor) and flavor (yogurt flavor) of the oral composition 1 containing unpleasant flavor were evaluated. The evaluation of the unpleasant flavor and flavor was carried out by making the test oral composition eaten by each panelist and evaluating the taste felt in the oral cavity and the odor felt from the oral cavity to the nasal cavity (retronasal).

[0057]

Table 1

[0058] (Intake method) Method 1: Add each test masking agent to the test oral composition, mix, and then put them into the mouth together and swallow. Method 2: Put each test masking agent into the mouth first, and with it remaining in the oral cavity, put the test oral composition into the mouth and swallow. Method 3: Put each test masking agent into the mouth first, swallow it, and then put the test oral composition into the mouth and swallow.

[0059] (Evaluation method) Let 4 panelists eat the test oral composition using the above three intake methods, and evaluate the unpleasant flavor (protein smell, bitterness) and the intensity of the yogurt flavor of each test oral composition. The evaluation results were scored by each panelist according to the following criteria. Incidentally, each panelist tasted only the test oral composition in advance to understand its unpleasant flavor (protein smell, bitterness) and yogurt flavor, and confirmed the unpleasant smell, flavor, and their intensities among the panelists. After that, they adjusted with each other according to the following criteria so that their internal criteria were equal.

[0060] [Evaluation criteria for unpleasant flavor (protein smell, bitterness)] Set the protein smell and bitterness (blank) felt when eating only the test oral composition as "score 0", and evaluate the masking effect on the protein smell and bitterness according to the following criteria. 3 points: There is no unpleasant flavor (protein smell or bitterness) at all. 2 points: The unpleasant flavor (protein smell or bitterness) is significantly less than that of the blank. 1 point: The unpleasant flavor (protein smell or bitterness) is slightly less than that of the blank. 0 point: There is an unpleasant flavor (protein smell or bitterness) similar to that of the blank.

[0061] [Evaluation criteria for yogurt flavor] When eating only the test oral composition, the yogurt flavor felt (blank) was set to "Score 2", and the yogurt flavor was evaluated according to the following criteria. 3 points: Feel the yogurt flavor more than the blank. 2 points: Feel the same degree of yogurt flavor as the blank. 1 point: Feel the yogurt flavor, but it is inferior to the blank. 0 points: Do not feel the yogurt flavor at all.

[0062] The evaluation results are shown in Table 2. The results shown in Table 2 are the values obtained by taking the average after confirming that there are no significant differences in the judgment scores of each of the 4 panelists.

[0063]

Table 2

[0064] As shown in Table 2, when using sucralose as a masking agent, the masking effect on the protein odor by Method 3 of the present invention was not different from Methods 1 and 2, but it was confirmed that the masking effect on bitterness was higher than that of Methods 1 and 2. It should be noted that the yogurt flavor significantly decreased in Methods 1 and 2, whereas it did not decrease at all according to Method 3 of the present invention. From this, it was confirmed that by implementing the present invention using sucralose, unpleasant flavors can be suppressed without significantly reducing the flavor.

[0065] In addition, when using Lacanca extract or somatine as a masking agent, it was confirmed that the masking effects on protein odor and bitterness by Method 3 of the present invention were both higher than those of Methods 1 and 2. In particular, it was confirmed that the masking effect on bitterness was remarkably high. Similar to sucralose, in Methods 1 and 2, the yogurt flavor was significantly reduced, whereas according to Method 3 of the present invention, it was confirmed that there was no reduction at all, but rather an enhancement. From this, it was confirmed that by implementing the present invention using Lacanca extract and / or somatine, it is possible to suppress unpleasant flavors while enhancing rather than reducing the flavor.

[0066] Experimental Example 2: Evaluation of Off-flavor and Flavor of Oral Compositions Containing Off-flavors (Protein Odor or Bitterness: Part 2) Eight types of masking agents (powders) having the compositions described in Table 3 were prepared. In the same manner as in Experimental Example 1, four panelists were made to ingest the masking agents (test masking agents E to L) and the oral composition containing unpleasant flavors 1 (test oral composition) (product temperature 15°C) in three ingestion methods, and the intensities of the unpleasant flavors (bitterness, protein odor) and flavor (yogurt flavor) of the oral composition containing unpleasant flavors were evaluated.

[0067]

Table 3

[0068] The evaluation results are shown in Table 4. The results shown in Table 4 are values obtained by taking the average after confirming that there were no significant differences in the judgment scores of each of the four panelists, in the same manner as in Experimental Example 1.

[0069]

Table 4

[0070] As shown in Table 4, when using stevia extract, a mixture of stevia extract and lacanca extract, neotame, aspartame, acesulfame K, sodium saccharin, or licorice extract as a masking agent, in any case, the masking effect on protein odor and bitterness by Method 3 was equal to or greater than that of Method 1 or 2. Also, similar to sucralose, lacanca extract, and thaumatin, the yogurt flavor was significantly reduced in Methods 1 and 2, while it did not decrease at all according to Method 3. In particular, when using stevia extract, a mixture of stevia extract and lacanca extract, neotame, aspartame, or licorice extract, it was confirmed that the yogurt flavor was rather enhanced, similar to lacanca extract and thaumatin. From these facts, it was confirmed that by implementing the present invention using the said sweeteners, unpleasant flavors can be suppressed without reducing the flavor. From the results of Experimental Examples 1 and 2, it was confirmed that the effects of the present invention are achieved in the order of thaumatin > lacanca extract > mixture of stevia extract and lacanca extract > sucralose > neotame > stevia extract > aspartame > sodium saccharin > acesulfame K > licorice extract.

[0071] Experimental Example 3: Evaluation of Off-flavor and Flavor of Oral Compositions Containing Off-flavors (Protein Odor or Bitterness: Part 3) Using thaumatin, which was the most effective through Experimental Examples 1 and 2, six types of masking agents (powders) having the compositions described in Table 5 were prepared. Similar to Experimental Example 1, four panelists were made to ingest the masking agents (test masking agents 3-1 to 3-5) and the oral composition containing unpleasant flavors 1 (test oral composition) (product temperature 15°C) in three ingestion methods, and the intensity of the unpleasant flavors (bitterness, protein odor) and flavor (yogurt flavor) of the oral composition containing unpleasant flavors was evaluated.

[0072]

Table 5

[0073] The evaluation results are shown in Table 6. Note that the results shown in Table 5 are the values obtained by taking the average after confirming that there are no significant differences in the judgment scores of each of the four panelists, similar to Experimental Example 1.

[0074]

Table 6

[0075] From these results, regardless of the sweetness threshold, it was confirmed that by implementing the present invention using thaumatin, the yogurt flavor is enhanced. Also, by implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold, it was confirmed that the unpleasant flavor is suppressed and the yogurt flavor is enhanced. The effect of suppressing the unpleasant flavor tended to become stronger by increasing the amount of thaumatin used.

[0076] Experimental Example 4: Evaluation of Off-flavor and Flavor of Oral Compositions Containing Off-flavors (Sour Taste) (1) Using 11 types of masking agents A to C and E to L (powders) having the compositions described in Tables 1 and 3, in the same manner as in Experimental Example 1, four panelists were given the masking agents (test masking agents A to L) and the unpleasant flavor-containing oral composition 2 (test oral composition) (product temperature 15°C) in three different intake methods, and were asked to evaluate the intensity of the unpleasant flavor (sourness; organic acid) and flavor (apple flavor) of the unpleasant flavor-containing oral composition. The evaluation criteria were the same as those described in Experimental Example 1, except that the unpleasant flavor and flavor to be evaluated were "apple flavor" and "sourness", respectively.

[0077] The evaluation results are shown in Table 7. Note that the results shown in Table 7 are the values obtained by taking the average after confirming that there are no significant differences in the judgment scores of each of the four panelists, similar to Experimental Example 1.

[0078]

Table 7

[0079] As shown in Table 7, when using sucralose, lacanca extract, thaumatin, stevia extract, a mixture of stevia extract and lacanca extract, neotame, aspartame, acesulfame K, sodium saccharin, or licorice extract as a masking agent, in both Method 1 and Method 2, the apple flavor decreases, whereas according to Method 3, it was confirmed that the flavor is rather enhanced. From this, it was confirmed that by implementing the present invention using the said sweetener, it is possible to suppress the unpleasant flavor without reducing the flavor.

[0080] (2) Similar to Experimental Example 3, six types of masking agents (powders) described in Table 5 were prepared using thaumatin, and four panelists were made to ingest the masking agents (test masking agents 3-1 to 3-6) and the oral composition containing unpleasant flavor 2 (test oral composition) by three ingestion methods, and the intensity of the unpleasant flavor (sourness) and flavor (apple flavor) of the oral composition containing unpleasant flavor was evaluated.

[0081] The evaluation results are shown in Table 8. The results shown in Table 8 are values obtained by taking the average after confirming that there are no significant differences in the judgment scores of each of the four panelists, similar to Experimental Example 1.

[0082]

Table 8

[0083] From this result, regardless of the sweetness threshold, it was confirmed that by implementing the present invention using thaumatin, the apple flavor is enhanced. Also, by implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold, it was confirmed that the unpleasant flavor is suppressed and the apple flavor is enhanced. The suppression effect of the unpleasant flavor tended to become stronger by increasing the amount of thaumatin used.

[0084] Experimental Example 5: Evaluation of Off-flavor and Flavor of Oral Compositions Containing Off-flavors (Astringency) (1) Using 11 types of masking agents A - C and E - L (powders) composed of the compositions described in Tables 1 and 3, in the same manner as in Experimental Example 1, four panelists were made to ingest the masking agents (test masking agents A - L) and the oral composition 3 containing an unpleasant flavor (test oral composition) (product temperature 15°C) in three ingestion methods, and the panelists were asked to evaluate the intensity of the unpleasant flavor (astringency; catechin) and flavor (green tea flavor) of the oral composition containing an unpleasant flavor. As the evaluation criteria, the criteria described in Experimental Example 1 were adopted, except that the unpleasant flavor and flavor to be evaluated were "green tea flavor" and "astringency", respectively.

[0085] The evaluation results are shown in Table 9. Note that the results shown in Table 9 are values obtained by taking the average after confirming that there were no significant differences in the judgment scores of each of the four panelists, in the same manner as in Experimental Example 1.

[0086]

Table 9

[0087] As shown in Table 9, when using sucralose, lacanca extract, thaumatin, stevia extract, a mixture of stevia extract and lacanca extract, neotame, aspartame, acesulfame K, saccharin Na, or licorice extract as the masking agent, in both Method 1 and Method 2, the apple flavor decreased, whereas according to Method 3, it was rather enhanced. From this, it was confirmed that by implementing the present invention using the said sweeteners, the unpleasant flavor can be suppressed without reducing the flavor.

[0088] (2) In the same manner as in Experimental Example 3, six types of masking agents (powders) described in Table 5 were prepared using thaumatin, and four panelists were made to ingest the masking agents (test masking agents 3 - 1 to 3 - 6) and the oral composition 3 containing an unpleasant flavor (test oral composition) in three ingestion methods, and the intensity of the unpleasant flavor (astringency) and flavor (green tea flavor) of the oral composition containing an unpleasant flavor was evaluated.

[0089] The evaluation results are shown in Table 10. The results shown in Table 10 are the average values obtained after confirming that there are no significant differences in the judgment scores of each of the four panelists, similar to Experimental Example 1.

[0090]

Table 10

[0091] From these results, regardless of the sweetness threshold, it was confirmed that by implementing the present invention using thaumatin, the apple flavor is enhanced. Also, by implementing the present invention using thaumatin in an amount equal to or greater than the sweetness threshold, it was confirmed that the unpleasant flavor is suppressed and the apple flavor is enhanced. The effect of suppressing the unpleasant flavor tended to become stronger by increasing the amount of thaumatin used.

Claims

1. An unpleasant flavor masking agent to be ingested before ingesting an oral composition having an unpleasant flavor, the unpleasant flavor masking agent containing at least one selected from the group consisting of sucralose, lacanca extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and saccharin and its salts.

2. The unpleasant flavor masking agent according to Claim 1, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor.

3. An oral product containing, in an unmixed state, an oral composition having an unpleasant flavor and the unpleasant flavor masking agent according to Claim 1 or 2, the oral product being configured such that the unpleasant flavor masking agent is ingested before ingesting the unpleasant flavor-containing oral composition.

4. The oral product according to Claim 3, characterized by having the following form: A set form in which the unpleasant flavor-containing oral composition and the unpleasant flavor masking agent are each separately packaged and combined.

5. The oral product according to Claim 3 or 4, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor.

6. A method for masking the unpleasant flavor of an oral composition having an unpleasant flavor, characterized by ingesting an oral composition containing at least one selected from the group consisting of sucralose, lacanca extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and saccharin and its salts before ingesting the oral composition having an unpleasant flavor.

7. The masking method according to Claim 6, wherein the unpleasant flavor is at least one selected from the group consisting of bitterness, sourness, astringency, and protein odor.

8. The masking method according to Claim 6 or 7, which is a method for preventing the flavor of the oral composition having an unpleasant flavor from disappearing.

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