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

Abstract

To provide: a gum-smell-masking agent that masks gum smell derived from guar gum, locust bean gum, or tamarind seed gum; gum or a gum-containing edible composition including the masking agent; a method of producing the gum or the gum-containing edible composition, the gum smell of which is masked; and a method of inhibiting (masking) the gum smell in the gum or the gum-containing edible composition.SOLUTION: A gum-smell-masking agent of the invention includes at least one kind selected among a group consisting of sucralose, Momordica grosvenorii extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gum odor masking agent. More specifically, the present invention relates to a masking agent for the odor derived from at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum (which may be collectively referred to as "gummy odor" in the present invention). The present invention also relates to gum and gum-containing edible compositions in which the gum odor is suppressed by containing a gum odor masking agent. Furthermore, the present invention relates to methods for producing gum and gum-containing edible compositions in which the gum odor is suppressed, and methods for suppressing the gum odor of gum and gum-containing edible compositions. [Background technology]

[0002] Guar gum, locust bean gum, and tamarind seed gum have all long been used as thickening polysaccharides in foods.

[0003] Guar gum is widely used in foods as a thickener, stabilizer, and gelling agent, and is also known to exhibit physiological effects such as suppressing blood sugar levels, lowering cholesterol, and improving bowel movements.

[0004] It is known that locust bean gum does not gel by itself, but does gel when thawed after freezing. Therefore, this phenomenon is utilized to stabilize frozen desserts for the purpose of improving shape retention, body, and other texture improvements. Furthermore, locust bean gum forms elastic gels when used in combination with other polysaccharides such as kappa-carrageenan or xanthan gum. For this reason, it is widely used in the production of desserts such as jellies and puddings for the purpose of improving texture and preventing syneresis (see, for example, Non-Patent Document 1).

[0005] Tamarind seed gum (also referred to as "tamarind seed gum" or "tamarind seed polysaccharides") is known to have effects such as imparting soft scoopability to frozen desserts, improving the fat-like texture and richness, and enhancing heat shock resistance, and is an ingredient that is widely used as one of the stabilizers for frozen desserts (Patent Documents 1 and 2).

[0006] However, these gums, namely, guar gum, locust bean gum, and tamarind seed gum, all have a unique odor (gummy odor) derived from the raw materials, and therefore, the influence of the gummy odor on the flavor of an edible composition (especially a food or beverage) cannot be ignored, such that the flavor of the edible composition is deteriorated by the inclusion of such gums. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-258478 [Patent Document 2] Japanese Patent Application Laid-Open No. 2002-253126 [Non-patent literature]

[0008] [Non-Patent Document 1] Polysaccharides.com (DSP Gokyo Food & Chemical's polysaccharide information site) What is polysaccharides? >> Locust bean gum (https: / / www.tatourui.com / about / type / 03_locust_bean.html) Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide a technique for suppressing (masking) the gum odor of the gum or a gum-containing edible composition. More specifically, the first object of the present invention is to provide a gum odor masking agent, the second object is to provide a gum and a gum-containing edible composition having a reduced gum odor, and the third object is to provide a method for producing a gum and a gum-containing edible composition having a reduced gum odor, in other words, a method for masking the gum odor of a gum or a gum-containing edible composition. [Means for solving the problem]

[0010] The present inventors have conducted extensive research to solve the above-mentioned problems and have discovered that ingredients conventionally used as sweeteners, such as sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame (hereinafter collectively referred to as "sweetening ingredients"), have the effect of suppressing (masking) gum odor, and have confirmed that this effect is exerted not only in amounts that impart sweetness, but also in amounts that do not impart sweetness. Based on these findings, the inventors have confirmed that gum and gum-containing edible compositions with suppressed gum odor can be obtained by incorporating these sweetening ingredients as gum odor masking agents into gum or gum-containing edible compositions (e.g., oral or oral compositions such as foods and beverages), and have completed the present invention.

[0011] The present invention was completed based on these findings and through further research, and includes the following embodiments.

[0012] (I) Gum odor masking agent (I-1) A masking agent for the odor (gum odor) derived from at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which contains at least one member selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.

[0013] (II) Gum and its manufacturing method (II-1) At least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, containing the gum odor masking agent described in (I-1). (II-2) A method for producing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising: The method for producing the target gum comprises a step of blending at least one selected from the group consisting of sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame with the target gum.

[0014] (III) Gum-containing edible composition and its manufacturing method (III-1) An edible composition, preferably a food or beverage, containing the gum odor masking agent described in (I-1) and at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum. (III-2) An edible composition, preferably a food or beverage, described in (III-1), characterized in that the content of the gum odor masking agent in the edible composition is above or below the sweetness threshold of the gum odor masking agent. (III-3) The edible composition, preferably a food or drink, according to (III-1) or (III-2), wherein the edible composition, preferably a food or drink, is a frozen dessert. (III-4) A method for producing an edible composition containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising: Adding at least one selected from the group consisting of sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame to the target edible composition containing the gum, or The gum containing at least one selected from the group consisting of sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame is blended with a target edible composition, The aforementioned production method includes a step of forming a state in which at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum is mixed with at least one gum selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame. (III-5) The method according to (III-4), wherein the gum-containing edible composition is a food or drink, preferably a frozen dessert.

[0015] (IV) Gum odor masking method (IV-1) A method for producing an edible food product characterized by blending at least one selected from the group consisting of sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame with at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, or with an edible composition containing at least one of these gums. A method for masking the gum odor of said gum or said gum-containing edible composition. (IV-2) The masking method according to (IV-1), wherein the gum-containing edible composition is a food or drink, preferably a frozen dessert. [Effects of the Invention]

[0016] The gum odor masking agent of the present invention can be used for at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, or for oral or oral compositions containing such gums (gum-containing edible compositions), thereby suppressing (masking) the gum odor. In other words, the gum odor masking agent of the present invention exerts an effect of masking the gum odor in gum or oral or oral compositions containing gum, making it possible to prepare and provide gum or oral or oral compositions containing gum in which the gum odor is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0017] As used herein, the phrases "comprise" and "contain" are intended to encompass the phrases "consist of" and "consist only of." Operations and steps described herein may be carried out at room temperature unless otherwise specified. As used herein, the term "room temperature" is understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 10°C to 35°C.

[0018] In the present invention, masking or suppressing the gum odor means reducing the odor perceived due to at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum. The reduction may result in complete absence of the gum odor (elimination), but is not limited thereto, and may also include cases where the gum odor remains as long as it is reduced.

[0019] (I) Gum odor masking agent The gum odor masking agent of the present invention (hereinafter also referred to as "the gum odor masking agent" or "the masking agent") is characterized by containing at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame.

[0020] (sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetener known to be approximately 600 times sweeter than sucrose (table sugar). Because of its high water solubility and excellent stability, it has been widely used in foods for a variety of purposes, including as a sweetener. The sweetness threshold of sucralose is approximately 5 ppm. It is commercially available, for example, from San-Ei Gen F.F.I.

[0021] (Monk fruit extract) Luohanguo (scientific name: Siraitia grosvenoriiMonk fruit (Luo Han Guo) is a climbing perennial plant of the genus Monk fruit (Cucurbitaceae) native to China. The Monk fruit extract of the present invention is an extract containing mogroside V extracted from Monk fruit, preferably fresh Monk fruit, regardless of place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk fruit extract, and is also a sweetening component known to be approximately 300 times sweeter than sucrose (sugar).

[0022] The mogroside V content of the Momoric Fruit extract used in the gum odor masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the gum odor masking agent, mogroside V can be used in a purified state from Momoric Fruit extract, or it can be used in a mixed state with triterpene glycosides other than mogroside V contained in Momoric Fruit extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoloside, 5α,6α-epoxymogroside). In the present invention, the term "Moorish Fruit extract" encompasses both of these meanings. The content of mogroside V in the Momoric Fruit extract is preferably 10% by mass or more of the total. It is more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0023] Such a Monk Fruit extract can be prepared by extracting Monk Fruit and further purifying it as necessary, but it is also conveniently available commercially. Examples of commercially available Monk Fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by mass of mogroside V), "Sunnature® M30" (containing 30% by mass of mogroside V), and "Sunnature® M50" (containing 50% by mass of mogroside V) (all manufactured by San-Ei Gen F.F.I., Inc.); and high-purity Monk Fruit Extract (manufactured by Saraya Co., Ltd.).

[0024] (Stevia extract) Stevia Rebaudiana Bertoni ( Stevia Rebaudiana Bertoni ) (abbreviated as "stevia" in the present invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. The stevia extract that is the subject of the present invention is an extract containing rebaudioside A extracted from the leaves or stems of stevia, regardless of the place of origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract, and is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

[0025] The rebaudioside A content of the stevia extract used in the present gum odor masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present gum odor masking agent, rebaudioside A can be used in a state purified from stevia extract, or it can be used in a state mixed with steviol glycosides other than rebaudioside A contained in the stevia extract (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total, and more preferably 95% by mass or more. Although not limited thereto, a more preferred mixture is a stevia extract in which the rebaudioside A content is 95% by mass or more of the total and the total content of other steviol glycosides as other components is 1% by mass or less. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose have been transferred to the stevia extract using α-glucosyltransferase or the like. However, a non-enzyme-treated stevia extract is preferred. The rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose have been transferred to rebaudioside A using α-glucosyltransferase or the like. However, non-enzyme-treated rebaudioside A is preferred.

[0026] Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they can also be conveniently obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain 90% or more by mass of rebaudioside A.

[0027] (Thaumatin) Thaumatin is a protein (plant protein) with a molecular weight of approximately 21,000 found in abundance in the seeds of Thaumatococcus daniellii, a plant of the Arrowroot family native to West Africa. It is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold of thaumatin is approximately 1 ppm. It is commercially available; for example, a sweetener containing 10% thaumatin by mass (Sunsweet (registered trademark) T-147) is available from San-Ei Gen F.F.I., Inc.

[0028] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is the methyl ester of a dipeptide consisting of a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is approximately 28 ppm. It is commercially available, for example, from Ajinomoto Co., Inc.

[0029] (acesulfame potassium) Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, a high-intensity sweetener with a sweetness 200 times greater than sucrose (table sugar). The sweetness threshold of acesulfame potassium is approximately 20 ppm. It is commercially available, for example, under the trade name "Sunet" from MC Foods Specialty Co., Ltd.

[0030] (Neotame) Neotame, whose chemical name is N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, is approximately 10,000 times sweeter than sucrose. Neotame's sweetness threshold is approximately 1 ppm. It is commercially available; for example, a sweetener containing 2% neotame by weight (Milasie (registered trademark) 200) is available from Gokyo Food & Chemical Co., Ltd.

[0031] (This gum odor masking agent) The gum odor masking agent may contain at least one selected from the group consisting of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, either singly or in combination. The proportion of sucralose, Momordica leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and / or neotame contained in the gum odor masking agent may be any proportion up to 100% by mass, provided that the proportion is sufficient to achieve the purpose of suppressing the odor (gum odor) caused by at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum or an edible composition containing such gum.

[0032] Although not limited to, preferred examples of combinations of two or more types include a combination containing at least stevia extract and Monk Fruit Extract. The stevia extract and Monk Fruit Extract used in combination are as described above. The stevia extract preferably contains 90% by mass or more of rebaudioside A, more preferably 95% by mass or more, and the Monk Fruit Extract preferably contains 30% by mass or more of mogroside V, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. By using the stevia extract and Monk Fruit Extract in combination, a composition can be obtained that has a gum odor-masking effect while suppressing the taste (bitterness, aftertaste) unique to the stevia extract that may occur when the stevia extract is used alone. The blending ratio of the stevia extract and Monk Fruit Extract is not particularly limited, as long as the effects of the present invention are achieved. One example is a combination in which the blending ratio of rebaudioside A and mogroside V contained in the gum odor masking agent is 50:50 to 99:1 by mass (hereinafter the same). The blending ratio can be appropriately set within this range, and examples include ranges of 60:40 to 99:1, 70:30 to 99:1, 80:20 to 99:1, or 90:10 to 99:1.

[0033] The gum odor masking agent is used to suppress the gum odor of gum or a gum-containing edible composition, and may be in any form, including solid forms such as powder, granules, tablets, and capsules, as well as semi-solid or liquid forms such as liquids (including dispersions and suspensions), emulsions, syrups, pastes, and gels.

[0034] When preparing at least one ingredient selected from the group consisting of sucralose, Momordica charantia extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame (hereinafter sometimes collectively referred to as "the active ingredient") into the aforementioned formulation, the gum odor masking agent can also be appropriately blended with a carrier (base) or additive that can be incorporated into foods and beverages, depending on the formulation, to the extent that the effects of the present invention are not impaired.

[0035] The carrier (base) and additives are not particularly limited as long as they do not impair the effects of the masking agent. Examples include solid carriers such as gum arabic, dextrin, cyclodextrin, glucose, and sucrose; and liquid carriers such as water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and edible oils and fats. Additives include components used to prepare the masking agent into the desired shape (dosage form) and properties, such as excipients, binders, disintegrants, stabilizers, emulsifiers, solubilizers, thickeners, lubricants, flavoring agents, colorants, and antioxidants. Specific examples of stabilizers include gelatin, agar, pectin, cellulose, carrageenan, gum arabic, karaya gum, and xanthan gum. These stabilizers are particularly suitable for use when the masking agent is added to frozen desserts (see JP 2004-89028 A and JP 2008-253173 A). Furthermore, emulsifiers are suitable for dispersing the active ingredient in a liquid carrier to prepare a liquid (dispersion, suspension) or emulsion-like masking agent. Examples of such emulsifiers include, but are not limited to, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, quillaja extract, saponin, polysorbates, gum arabic, and gum ghatti.

[0036] By using such carriers and additives, the masking agent can be made into any dosage form, such as the solid, semi-solid, or liquid dosage forms described above. As a non-limiting example, an aqueous solution in which the active ingredient is dissolved or dispersed may be blended with an excipient such as dextrin, and the resulting mixture may be powdered by a standard method such as spray drying or freeze drying to prepare a powder formulation, or may be further granulated to prepare a granular formulation. Thus, the dosage form of the masking agent can be appropriately determined depending on the type and shape of the object for which the gum odor is to be suppressed. In addition to a single-component form, the masking agent may also be a two-component form (e.g., a combination of a formulation containing Momordica charantia extract and a formulation containing stevia extract).

[0037] The masking agent may contain one or more fragrance ingredients in addition to the active ingredient described above, to the extent that the effect of the present invention is not impaired, thereby forming a fragrance composition. Such flavoring ingredients should not impair the effects of the present invention when used in combination with the active ingredient described above, and preferably should not adversely affect the flavor notes of the gum or gum-containing edible composition to which they are added. Examples of such flavoring ingredients include the natural flavorings and synthetic flavorings listed in "Patent Office Gazette: Collection of Well-Known and Commonly Used Techniques (Flavors) Part II: Food Flavorings" (published January 14, 2000), edited by the Japan Patent Office. Specifically, these include citrus fragrances with the scent of citrus fruits (orange, lemon, lime, grapefruit, yuzu, sudachi, etc.) (pp. 88-135), fruit fragrances with the scent of fruits other than citrus fruits (apple, grape, strawberry, banana, peach, melon, apricot, plum, cherry, berries, etc.) (pp. 136-257), milk fragrances with the scent of dairy products (milk flavor, butter flavor, cheese flavor, cream flavor, yogurt flavor, etc.) (pp. 258-347), vanilla fragrances with the scent of vanilla beans (pp. 348-366), tea fragrances with the scent of green tea, oolong tea, black tea, etc. (pp. 367-426), and cocoa fragrances with the scent of cocoa or chocolate. Examples include chocolate flavors (pages 427-446), coffee flavors with a coffee aroma (pages 447-475), mint flavors with the aroma of peppermint or spearmint (pages 476-495), spice flavors with a spicy aroma (pages 496-580), nut flavors with the aroma of nuts such as almonds (pages 581-608), liquor flavors with the aroma of liquor (e.g., wine, whiskey, brandy, rum, gin, liqueur, etc.) (pages 759-825), flower flavors with a floral aroma (pages 826-836), and vegetable flavors with the aroma of vegetables (e.g., onion, garlic, green onion, carrot, burdock, shiitake mushroom, matsutake mushroom, mitsuba, etc.) (pages 837-907). Preferred examples of the flavor include citrus flavors, fruit flavors, milk flavors, cocoa / chocolate flavors, mint flavors, and vegetable flavors.

[0038] When the masking agent contains the fragrance component, the content of the active ingredient and the content of the fragrance component can each be appropriately adjusted within the range of 0.00000001 to 99% by mass, as long as the effects of the present invention are not impaired. A preferred content of the fragrance component is, for example, 0.0000001 to 10% by mass.

[0039] The amount of the masking agent used in the gum or gum-containing edible composition can be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient of the masking agent (the active ingredient). For example, as described above, the sweetness of sucralose is 600 times that of sucrose, mogroside V is 300 times that of sucrose, rebaudioside A is 300 to 450 times that of sucrose, thaumatin is 3,000 to 8,000 times that of sucrose, aspartame is 100 to 200 times that of sucrose, acesulfame K is 200 times that of sucrose, and neotame is 10,000 times that of sucrose. For this reason, for example, when the masking agent is incorporated into a gum or a gum-containing edible composition for the purposes of not only reducing gum odor but also imparting sweetness, it is preferable to incorporate the sweet components of the masking agent in amounts that exhibit sweetness (amounts equal to or greater than the sweetness threshold). Specifically, the amounts of sucralose and mogroside V may be adjusted to 0.0005% by mass or more, mogroside V to 0.002% by mass or more, rebaudioside A to 0.002% by mass or more, thaumatin to 0.0001% by mass or more, aspartame to 0.0028% by mass or more, acesulfame K to 0.002% by mass or more, or neotame to 0.0001% by mass or more. On the other hand, when the masking agent is incorporated into a gum or a gum-containing edible composition solely to suppress gum odor without imparting sweetness, at least one active ingredient selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame is incorporated in an amount that does not impart sweetness (an amount below the sweetness threshold). Specifically, the amounts of sucralose, mogroside V, rebaudioside A, thaumatin, aspartame, aspartame, acesulfame K, and neotame are appropriately adjusted to less than 0.0005% by mass, less than 0.002% by mass, less than 0.0028% by mass, less than 0.002% by mass, and less than 0.0001% by mass.It is preferable that the actual sweetness threshold (perceptual threshold) be set individually for each gum or gum-containing edible composition to be applied, particularly for each gum-containing food or beverage, and in this case, it is preferable that the threshold be set according to the method of limits.

[0040] Generally, there are two types of odors: odors sensed directly by the nose (orthonasal alloa) and odors sensed from the back of the throat to the nasal cavity when the gum is placed in the mouth or swallowed (retronasal alloa). The gum odor targeted by the present invention is either of these, but preferably is the odor (retronasal alloa) sensed from the back of the throat to the nasal cavity when an edible composition (gum-containing oral or buccal composition) containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, particularly a gum-containing food or beverage, is placed in the mouth or swallowed. Furthermore, in the present invention, masking or suppressing gum odor does not, as described above, mean completely eliminating the gum odor, but also includes weakening (reducing) the strength of the gum odor. In other words, gum odor masking or gum odor suppression refers to the effect of adding the present masking agent to a gum or gum-containing edible composition, resulting in a perceived weakening (reduction) of the gum odor of the resulting gum or gum-containing edible composition compared to the gum odor of the gum or gum-containing edible composition before the addition of the masking agent. This effect can usually be evaluated and determined by sensory testing conducted by a trained expert panel. Specifically, if the odor of a target gum or gum-containing edible composition is perceived to be reduced when a masking agent (including a candidate) is added to the target gum or gum-containing edible composition, compared to the odor of the gum or gum-containing edible composition before the addition, the masking agent (candidate) can be determined to be a gum odor masking agent.

[0041] (II) The gum and its manufacturing method The gum of the present invention (hereinafter referred to as "the gum") is at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, and is a gum (gum product) containing the masking agent described above. The manufacturing method of the gum, such as the timing and method of compounding the masking agent, is not particularly limited as long as the masking agent is contained in the final gum product. Hereinafter, the gum into which the masking agent is compounded, i.e., the gum before the masking agent is compounded, will also be referred to as the "subject gum." The target gums, guar gum, locust bean gum, and tamarind seed gum, are all widely used in edible compositions, including foods and beverages, and are commercially available. In the present invention, any gum that can be compounded in an edible composition as the subject gum can be widely used without any particular limitations. The present gum includes gums in solid forms such as powder, flake, granule, or fiber, as well as gums in paste or liquid form, but is preferably a gum in powder, flake, or granule form that can be used as is in the production of an edible composition.The present gum is preferably an edible gum that is added to orally administered compositions such as foods and beverages.

[0042] The blending ratio of the masking agent to the gum to be gummed is not particularly limited, as long as the gum prepared by blending it exhibits the effects of the present invention and can be used for the purposes of the present invention. Specifically, the blending ratio can be appropriately set and adjusted depending on the type of gum to be gummed, the type of masking agent to be blended in the gum to be gummed, and the concentration of the gum to be used. Although not limited, the following are examples of the ratio of the masking agent to be applied to the gum to be gummed (concentration in the gum):

[0043] [Guar gum] Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass. · Luo Han Guo extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass. Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass. Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass. Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

[0044] [Locust bean gum] Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass. · Luo Han Guo extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass. Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass. Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass. Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

[0045] [Tamarind seed gum] Sucralose: 0.003% by mass or more, preferably 0.005 to 40% by mass, more preferably 0.05 to 20% by mass. · Luo Han Guo extract: mogroside V concentration of 0.0025% by mass or more, preferably 0.005 to 60% by mass, more preferably 0.05 to 30% by mass. Stevia extract: Rebaudioside A concentration of 0.0048% by mass or more, preferably 0.0095 to 60% by mass, more preferably 0.095 to 30% by mass. Thaumatin: 0.0005% by mass or more, preferably 0.001 to 8% by mass, more preferably 0.01 to 5% by mass. Aspartame: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Acesulfame K: 0.005% by mass or more, preferably 0.01 to 70% by mass, more preferably 0.1 to 50% by mass. Neotame: 0.001% by mass or more, preferably 0.003 to 20% by mass, more preferably 0.03 to 10% by mass.

[0046] The gum thus prepared contains the masking agent, which includes at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, and is characterized by the fact that the odors caused by each gum are suppressed (masked) compared to gums that do not contain any of these (the gum before blending).

[0047] Whether or not a gum odor is suppressed (masked) in a gum can be evaluated by comparing the gum odor of a gum containing a masking agent (test gum) with the gum odor of a gum produced by the same method as the test gum but without the masking agent (comparison gum). This evaluation can be performed, without limitation, by preparing a test meal (e.g., a frozen dessert or dessert) using the test gum or the comparison gum, and then comparing the tastes through a sensory test conducted by a trained expert panel. If the test gum exhibits a reduced gum odor compared to the comparison gum in this evaluation, it can be determined that the gum odor of the test gum is suppressed (masked) by the incorporation of the masking agent. The specific evaluation method can be performed, without limitation, as described in the Examples below.

[0048] In this way, by the simple method of adding and blending the present masking agent, it is possible to suppress the odor, particularly the unpleasant odor, caused by at least one type of gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum.As a result, even when at least one type of gum is used in the production of oral or oral compositions (edible compositions) such as foods and beverages, it is possible to preemptively eliminate the problem of the gum odor impairing the flavor of the edible composition.

[0049] (III) The present gum-containing edible composition and its manufacturing method The edible composition of the present invention (hereinafter also referred to as "the present edible composition") is an edible composition containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, as well as the above-described masking agent. The present edible composition can be prepared by adding and blending a gum containing the above-described masking agent (hereinafter also referred to as "the present masking agent-containing gum") to an edible composition, or by adding and blending the present masking agent to an edible composition containing gum. Hereinafter, the edible composition to which the present masking agent is to be blended (i.e., the edible composition before the present masking agent or the present masking agent-containing gum is blended) will also be referred to as the "edible composition."

[0050] The edible compositions targeted by the present invention are specifically oral compositions, such as foods and beverages, oral medicines, oral medicines, and oral care products (including pharmaceuticals and quasi-drugs) such as toothpaste and mouthwash. These include both sweetened and unsweetened compositions. Foods and beverages are preferred.

[0051] Specific examples of foods and beverages include, but are not limited to, seasonings or condiments for processing (pickling liquid, dressing, mayonnaise, sauce, etc.), tsukudani (foods boiled in soy sauce), pickles, fillings (flower paste, custard cream, paste paste, etc.), jams (jams, fruit sauces, etc.), noodles (instant noodles, udon, gyoza wrappers), flour products (bread, cakes, baked goods, batter mixes, okonomiyaki or takoyaki mixes, etc.), frozen desserts (ice cream, ice milk, lacto ice cream, frozen desserts, etc.), desserts (jelly, pour-over desserts, etc.), and so on. Examples of gums include foods and beverages (such as peanuts, peanuts, and soy milk), confectioneries (candies, gummies, and soy milk), beverages (such as fruit juice drinks, dairy drinks, cocoa drinks, soy milk, dairy substitutes, protein-containing jelly drinks, nutritious drinks, and soups), nutritional supplements (such as powdered protein foods), dairy products (such as fermented milk, dairy drinks, yogurt, cheese, gel pudding, and ice cream), processed meat products (such as hamburger steaks, sausages, patties, and nuggets), processed seafood products (such as fish sausages, kamaboko (fish cakes), and chikuwa (fish cakes), processed egg products (such as thick omelets and egg pudding), and processed fruit products (such as jams and sauces). The amount of gum contained in these foods and beverages can be selected appropriately depending on the type of food or beverage, and any of the gums (guar gum, locust bean gum, and tamarind seed gum) can be used by selecting from a range of 0.01 to 2% by mass.

[0052] In a preferred embodiment of the present invention, the food and beverage product may be, for example, a confectionery product, particularly a frozen dessert. Various configurations may be used depending on the intended product, including ice cream (milk solids of 15% or more and milk fat of 8% or more according to the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products), ice milk (milk solids of 8% or more and milk fat of 3% or more), lacto ice cream (milk solids of 3% or more, no milk fat regulations), shaved ice, mizore (snow), sherbet, popsicles, and other frozen desserts, as well as frozen yogurt. The frozen dessert may be in any form, including ice cream cakes, cracker sandwiches, coated ice cream, cones, cups, or wafers.

[0053] In an embodiment in which the edible composition is a food or beverage, examples of food ingredients other than the gum that can be blended into the food or beverage include carbohydrates, sweeteners, seasonings, thickeners / stabilizers, emulsifiers, vitamins, milk, dairy products, oils and fats, acidulants, marine extracts, flavorings, protein hydrolysates, soy protein, starch, dextrin, glycerin, eggs, and colorings. More specific examples of the food material include, but are not limited to, carbohydrates such as sucrose, isomerized sugar, lactose, invert sugar, honey, trehalose, glucose, fructose, palatinose, xylose, starch syrup, and maltose; sugar alcohols such as sorbitol, xylitol, erythritol, palatinit, and reduced starch syrup; seasonings such as salt, soy sauce, mirin, vinegar, amino acids, and nucleic acids; agar, gelatin, carrageenan, xanthan gum, tara gum, psyllium seed gum, welan gum, soybean polysaccharides, gum arabic, gum ghatti, tragacanth gum, karaya gum, deacylated gellan gum, native gellan gum, pectin, galactomannan, glucomannan, alginic acid or a salt thereof, curdlan, pullulan, methylcellulose, etc. Examples of suitable ingredients include thickeners and stabilizers such as sucrose, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, microcrystalline cellulose, and fermented cellulose; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, stearoyl lactylate, yucca extract, saponin, and polysorbate; vitamins such as vitamin A, B vitamins, vitamin C, and vitamin E; milk such as raw milk, cow's milk, skim milk, and processed milk; dairy products such as fermented milk, concentrated milk, condensed milk, whole milk powder, skim milk powder, cream, cheese, and butter; fats and oils such as palm oil and coconut oil; acidulants such as citric acid, malic acid, tartaric acid, and lactic acid; marine extracts such as crab extract and shrimp extract; and flavorings such as those exemplified above as flavoring ingredients.

[0054] Oral pharmaceuticals include drinks, granules, tablets, and capsules, oral pharmaceuticals include sprays, ointments, and pastes, and oral care products include toothpaste, mouthwashes, and breath fresheners.

[0055] The blending ratio of the present masking agent to the edible composition is not particularly limited, as long as the present edible composition prepared by blending it exhibits the effects of the present invention. Although the content of sucralose varies depending on the type of masking agent used, for example, when preparing the edible composition by blending sucralose with an edible composition, the sucralose content in the edible composition can be in the range of 0.05 ppm or more. Preferably, it is 0.5 ppm or more, and more preferably 1 ppm or more. While there is no particular upper limit, when sucralose is used in an amount that does not impart sweetness, it is preferable to adjust the sweetness threshold so that it is below the sweetness threshold. The actual sweetness threshold (perceptual threshold) is preferably set individually for each gum-containing edible composition to be applied, and the threshold can be set according to the method of limits. Furthermore, since sucralose generally begins to impart sweetness at concentrations above 5 ppm, this can also be used as a standard. When sucralose is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount mentioned above. Even in this case, the sucralose concentration in the edible composition can be adjusted to 500 ppm or less, for example.

[0056] When the edible composition is prepared by blending Monk Fruit Extract with an edible composition, the content of Monk Fruit Extract in the edible composition, converted to a mogroside V concentration, can be exemplified as 0.05 ppm or more. Preferably, it can be 0.5% by mass or more, and more preferably 1 ppm by mass or more. There is no particular upper limit, but when using Monk Fruit Extract in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Furthermore, since mogroside V generally imparts a sweet taste above 20 ppm, this can also be used as a standard. When using Monk Fruit Extract in an amount that imparts a sweet taste, the upper limit can be set without being bound by the amount described above. Even in this case, the mogroside V concentration in the edible composition can be adjusted to 750 ppm or less, for example.

[0057] When preparing the present edible composition by blending stevia extract with an edible composition, the content of stevia extract in the present edible composition, converted to a rebaudioside A concentration, can be, for example, in the range of 0.1 ppm or more. Preferably, it can be 1 ppm or more, and more preferably 1.5 ppm or more. There is no particular upper limit, but when stevia extract is used in an amount that does not impart sweetness, it is preferable to adjust it so that it is below the sweetness threshold (cognitive threshold) as described above. Furthermore, since rebaudioside A generally imparts sweetness at concentrations above 20 ppm, this can also be used as a standard. When stevia extract is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the rebaudioside A concentration in the present edible composition can be adjusted to 1000 ppm or less.

[0058] When thaumatin is blended with an edible composition to prepare the present edible composition, the thaumatin content in the present edible composition can be in the range of 0.01 ppm or more. Examples of preferred concentrations include 0.1 ppm or more, and more preferably 0.2 ppm or more. While there is no particular upper limit, when thaumatin is used in an amount that does not impart a sweet taste, it is preferable to adjust the concentration below the sweetness threshold (perceptual threshold) as described above. Furthermore, since thaumatin generally begins to impart a sweet taste at concentrations above about 1 ppm, this can also be used as a standard. When thaumatin is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the thaumatin concentration in the present edible composition can be adjusted to be 100 ppm or less, for example.

[0059] When aspartame is blended with an edible composition to prepare the present edible composition, the aspartame content in the present edible composition can be in the range of 0.1 ppm or more. Examples of preferred concentrations include 1 ppm or more, and more preferably 2 ppm or more. While there is no particular upper limit, when aspartame is used in an amount that does not impart sweetness, it is preferable to adjust the concentration below the sweetness threshold (cognitive threshold) as described above. Furthermore, since aspartame generally begins to impart sweetness at concentrations above 28 ppm, this can also be used as a standard. When aspartame is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the aspartame concentration in the present edible composition can be adjusted to be 1500 ppm or less, for example.

[0060] When acesulfame K is blended with an edible composition to prepare the present edible composition, the content of acesulfame K in the present edible composition can be in the range of 0.1 ppm or more. Examples of preferred concentrations include 1 ppm or more, and more preferably 2 ppm or more. While there is no particular upper limit, when acesulfame K is used in an amount that does not impart a sweet taste, it is preferable to adjust the content below the sweetness threshold (cognitive threshold) as described above. Furthermore, since acesulfame K generally begins to impart a sweet taste at concentrations above 20 ppm, this can also be used as a standard. When acesulfame K is used in an amount that imparts a sweet taste, the upper limit can be set without being bound by the amount described above. Even in this case, the concentration of acesulfame K in the present edible composition can be adjusted to 1500 ppm or less, for example.

[0061] When neotame is blended with an edible composition to prepare the present edible composition, the neotame content in the present edible composition can be in the range of 0.03 ppm or more. Examples of the neotame content include 0.2 ppm or more, and more preferably 0.5 ppm or more. While there is no particular upper limit, when neotame is used in an amount that does not impart sweetness, it is preferable to adjust the content below the sweetness threshold (perceptual threshold) as described above. Furthermore, since neotame generally begins to impart sweetness at concentrations above 1 ppm, this can also be used as a standard. When neotame is used in an amount that imparts sweetness, an upper limit can be set without being bound by the above amount. Even in this case, the neotame concentration in the present edible composition can be adjusted to 300 ppm or less, for example.

[0062] Sucralose, swingle extract, stevia extract, thaumatin, aspartame, acesulfame K and / or neotame can be added at any stage in the production process of the present edible composition.

[0063] The edible composition thus prepared contains at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, as well as the masking agent, which includes at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, and is characterized by the fact that the odor (gum odor) caused by the gum is suppressed (masked) compared to an edible composition that does not contain any of these (edible composition before blending).

[0064] Whether or not the gum odor of an edible composition is suppressed (masked) can be evaluated by comparing the gum odor of an edible composition (test composition) containing a masking agent with the gum odor of an edible composition (comparison composition) having the same composition as the test composition except that the masking agent is not contained. In this evaluation, if the gum odor of the test composition is weakened (reduced) compared to the comparison composition, it can be determined that the gum odor of the test composition is suppressed (masked) by the addition of the masking agent. Specific evaluation methods are not limited, but can be performed according to the description of the examples below.

[0065] In this way, the gum odor of an edible composition can be suppressed (masked) by the simple method of adding and blending the present masking agent, and as a result, the present edible composition can be prepared and provided in which the gum odor has been eliminated or reduced.

[0066] (IV) Method for masking gum odor of gum or gum-containing edible composition The gum odor masking method of the present invention for a gum or gum-containing edible composition can be carried out by adding at least one selected from the group consisting of sucralose, Momordica Leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame to the gum described in (II) above or the edible composition described in (III) above. Herein, the gum and edible composition are collectively referred to as the "target composition." Sucralose, Momordica Leaf extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and neotame, including their respective proportions relative to the target composition, are as described above in (I) to (III), and the foregoing descriptions are incorporated herein by reference. The target composition is also as described above in (II) and (III), and the foregoing descriptions are incorporated herein by reference.

[0067] Whether the gum odor of a test composition is suppressed (masked) by adding sucralose, Momordica charantia extract, stevia extract, thaumatin, aspartame, acesulfame potassium, and / or neotame (the active ingredient) can be evaluated by comparing the gum odor of a gum and a gum-containing edible composition (test composition) containing the active ingredient with the gum odor of a gum and a gum-containing edible composition (comparison composition) having the same composition as the test composition but excluding the active ingredient. In this evaluation, if the gum odor of the test composition is attenuated (reduced) compared to the comparison composition, it can be determined that the gum odor of the test composition is suppressed (masked) by adding the active ingredient. The specific evaluation method is not limited, but can be performed as described in the Examples below.

[0068] In this way, the gum odor of the target composition can be suppressed (masked) by the simple method of incorporating the present active ingredient, and as a result, a gum or gum-containing edible composition can be prepared and provided in which the gum odor has been eliminated or weakened (reduced). [Example]

[0069] The present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists employed in each experimental example were qualified sensory evaluators who had been engaged in the sensory evaluation of food and beverage odors, trained, and passed an in-house test. The experiments were conducted after thorough training in the sensory evaluation of the odors of guar gum, locust bean gum, and tamarind seed gum. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0070] The ingredients used in the following experimental examples are as follows: The blending amount of each ingredient listed in each table below means the amount converted to the amount of gum contained in each product for gums (1) to (3), the amount converted to the amount of sweetener contained in each product for sweeteners (4) and (7) to (10), and the amount of sweetener in each product for sweeteners (5) and (6). (1) Guar gum Bistop (registered trademark) D-20 (manufactured by San-ei Gen F.F.I. Co., Ltd.). (2) Locust bean gum Bistop (registered trademark) D-171 (manufactured by San-ei Gen F.F.I. Co., Ltd.). (3) Tamarind seed gum Glyloid (registered trademark) 2A (manufactured by DSP Gokyo Food & Chemical Co., Ltd.). (4) Sucralose Sucralose (manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a sweetener preparation that is approximately 600 times sweeter than sucrose. (5) Luo Han Fruit Extract Sunnature® M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a high-intensity sweetener with a sweetness approximately 300 times that of sucrose. It is made by extracting raw (undried) monk fruit with water, filtering the collected water extract, decolorizing and concentrating it, and then spray-drying it to produce a dry powder containing 50% mogroside V. (6) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.) contains over 95% rebaudioside A. It is a high-intensity sweetener that is approximately 300 times sweeter than sucrose. (7) Thaumatin Sunsweet (registered trademark) T-147(D) (contains 10% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a high-intensity sweetener with a sweetness approximately 300 to 800 times that of sucrose. (8) Aspartame Pal Sweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (9) Acesulfame potassium Sunet (manufactured by MC Foods Specialty Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (10) Neotame Miraty (registered trademark) 200 (contains 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose.

[0071] Experimental Example 1: Evaluation of the gum odor suppressing effect of guar gum Three panelists were asked to evaluate the gum odor of edible compositions 1A and 1B (both in solution form) prepared using various masking agents (test masking agents 1 to 8). To evaluate the gum odor, each panelist ate the edible compositions whose product temperature had been adjusted to approximately 25°C, and evaluated the odor (retronasal) perceived in the oral cavity or from the oral cavity to the nasal cavity.

[0072] (1) Preparation of guar gum-containing edible composition The ingredients were mixed according to the recipe in Table 1, and heated and stirred at 80°C for 10 minutes to prepare a solution of a guar gum-containing edible composition. As shown in Table 2, the amount of each test masking agent was adjusted to achieve the same sweetness as sugar. In other words, Test Edible Composition 1A exhibited a sweet taste (same sweetness as 6% sugar), while Test Edible Composition 1B exhibited no sweetness.

[0073] [Table 1]

[0074] [Table 2]

[0075] (2) Evaluation of the odor of edible compositions containing guar gum Each of the three panelists was asked to eat Control 1 (C1), Test Edible Compositions 1A and 1B, and Control 2 (C2), and evaluate the odor of Test Edible Composition 1A or 1B in comparison with Controls 1 and 2. The results of the evaluation were scored by each panelist according to the following criteria. Incidentally, each panelist checked the odor of Control 1 and Control 2 in advance, and the following criteria were mutually agreed upon between the panels, so that each panelist's internal criteria were adjusted to be equal to each other. [Evaluation criteria] 3 points: Less odor than C2 2 points: Smells the same as C2 1 point: Odor between C1 and C2 0 points: Smells the same as C1.

[0076] The evaluation results of test edible compositions 1A and 1B are shown in Table 3.

[0077] [Table 3]

[0078] As shown in Table 3, it was confirmed that each test masking agent was effective in suppressing the odor caused by guar gum (guar gum odor) in the following order: sucralose > thaumatin > Monk Fruit Extract > mixture of Monk Fruit Extract and Stevia Extract > Stevia Extract > Aspartame = Acesulfame K > Neotame > Sugar, depending on the amount used to provide sweetness. Furthermore, all of these test masking agents suppressed guar gum odor even when used in amounts that did not provide sweetness, with the order of effectiveness being highest: thaumatin > sucralose = neotame > mixture of Monk Fruit Extract and Stevia Extract > Monk Fruit Extract > Acesulfame K > Stevia Extract > Aspartame = Sugar.

[0079] Experimental Example 2: Evaluation of the gum odor suppressing effect of locust bean gum As in Experimental Example 1, three panelists were asked to evaluate the gum odor of edible compositions 2A and 2B (both in solution form) prepared using test masking agents 1 to 8.

[0080] (1) Preparation of locust bean gum-containing edible composition The ingredients were mixed according to the recipe in Table 4, and heated and stirred at 80°C for 10 minutes to prepare a solution of a locust bean gum-containing edible composition. The amount of each test masking agent is shown in Table 5. Test edible composition 2A was sweet (sweetness equivalent to 6% sugar), and test edible composition 2B was not sweet.

[0081] [Table 4]

[0082] [Table 5]

[0083] (2) Evaluation of the odor of edible compositions containing locust bean gum Each panelist was asked to eat Control 1 (C1), Test Edible Compositions 2A and 2B, and Control 2 (C2), and to evaluate the odor of Test Edible Composition 2A or 2B in comparison with Controls 1 and 2 according to the same criteria as in Experimental Example 1.

[0084] The evaluation results of test edible compositions 2A and 2B are shown in Table 6.

[0085] [Table 6]

[0086] As shown in Table 6, it was confirmed that each test masking agent was effective in suppressing the odor caused by locust bean gum (locust bean gum odor) in the following order: thaumatin > sucralose > Monk Fruit Extract > Monk Fruit Extract and Stevia Extract Mixture > Stevia Extract > Aspartame = Acesulfame K > Sugar, depending on the amount used to provide sweetness. Furthermore, all of these test masking agents suppressed locust bean gum odor even when used in amounts that did not provide sweetness, with the effectiveness increasing in the following order: thaumatin > sucralose > Monk Fruit Extract and Stevia Extract Mixture > Monk Fruit Extract > Stevia Extract = Acesulfame K > Aspartame > Sugar.

[0087] Experimental Example 3: Evaluation of the gum odor suppressing effect of tamarind seed gum As in Experimental Example 1, three panelists were asked to evaluate the gum odor of edible compositions 3A and 3B (both in solution form) prepared using test masking agents 1 to 8.

[0088] (1) Preparation of edible composition containing tamarind seed gum The ingredients were mixed according to the formulations in Table 7, and heated and stirred at 80°C for 10 minutes to prepare edible compositions containing tamarind seed gum in solution form. The amount of each test masking agent is shown in Table 8. Test edible composition 3A was sweet (sweetness equivalent to 6% sugar), and test edible composition 3B was not sweet.

[0089] [Table 7]

[0090] [Table 8]

[0091] (2) Evaluation of the odor of edible compositions containing tamarind seed gum Each panelist was asked to eat Control 1 (C1), Test Edible Compositions 3A and 3B, and Control 2 (C2), respectively, and evaluate the odor of Test Edible Compositions 3A or 3B in comparison with Controls 1 and 2 according to the same criteria as in Experimental Example 1.

[0092] The evaluation results of test edible compositions 3A and 3B are shown in Table 9.

[0093] [Table 9]

[0094] As shown in Table 9, it was confirmed that each test masking agent was effective in suppressing the odor caused by tamarind seed gum (tamarind seed gum odor) in the following order: thaumatin > sucralose = Monk Fruit Extract > mixture of Monk Fruit Extract and Stevia Extract > aspartame > stevia extract > acesulfame K > sugar, depending on the amount used to impart sweetness. Furthermore, all of these test masking agents suppressed the odor of tamarind seed gum even when used in an amount that did not impart sweetness, with the order of effectiveness being highest: thaumatin > sucralose > mixture of Monk Fruit Extract and Stevia Extract > Monk Fruit Extract > stevia extract > acesulfame K = aspartame > sugar.

[0095] Experimental Example 4: Sucralose's effect in suppressing gum odor The ingredients were mixed according to the recipe in Table 10, and heated and stirred at 80°C for 10 minutes to prepare a solution of a guar gum-containing edible composition. As in Experimental Example 1, a panel of four people was asked to eat Control 1, Test Edible Compositions 4a to 4l, and Control 2, and evaluate the odor of each test edible composition in comparison with the control. The results are shown in Table 11.

[0096] [Table 10]

[0097] [Table 11]

[0098] As shown in Table 11, it was confirmed that sucralose exerts a masking effect even below the sweetness threshold, but exerts a higher masking effect above the sweetness threshold.

Claims

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

2. a gum product comprising at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, and at least one gum odor masking agent selected from the group consisting of Monk Fruit extract, stevia extract, thaumatin, aspartame, and acesulfame potassium; When the gum odor masking agent is at least one selected from the group consisting of stevia extract, thaumatin, aspartame, and acesulfame potassium, the concentration of each gum odor masking agent in 100% by mass of the total amount of each gum odor masking agent and each gum is as follows: [Guar gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; [Locust bean gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; or [Tamarind seed gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass.

3. an edible composition comprising: at least one gum odor masking agent selected from the group consisting of Monk Fruit extract, thaumatin, aspartame, and acesulfame potassium, and at least one gum selected from the group consisting of guar gum and tamarind seed gum; The content of each gum odor masking agent in 100% by mass of the total amount of each gum odor masking agent and each gum is as follows: [Guar gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; or [Tamarind seed gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass.

4. The edible composition according to claim 3, wherein the content of the gum odor masking agent in the edible composition is equal to or greater than the sweetness threshold of the gum odor masking agent or less than the sweetness threshold of the gum odor masking agent.

5. At least one sweet component selected from the group consisting of swingle extract, thaumatin, aspartame, and acesulfame potassium, The present invention is characterized in that the composition is formulated with at least one gum selected from the group consisting of guar gum and tamarind seed gum, or an edible composition containing at least one gum thereof. A method for masking the gum odor of the gum or the gum-containing edible composition, comprising: The blending amount of each sweet component in 100% by mass of the total amount of each sweet component and each gum is as follows: [Guar gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; or [Tamarind seed gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass.

6. 1. A method for producing a gum product containing at least one gum selected from the group consisting of guar gum, locust bean gum, and tamarind seed gum, which has a suppressed gum odor, comprising: The method includes blending at least one sweetening component selected from the group consisting of Momordica extract, stevia extract, thaumatin, aspartame, and acesulfame potassium with the target gum, When the sweetening component is at least one selected from the group consisting of stevia extract, thaumatin, aspartame, and acesulfame potassium, the blending amount of each sweetening component in 100% by mass of the total amount of each sweetening component and each gum is as follows: [Guar gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; [Locust bean gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; or [Tamarind seed gum] Stevia extract: 0.095 to 30% by mass as rebaudioside A, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass.

7. A method for producing an edible composition containing at least one gum selected from the group consisting of guar gum and tamarind seed gum, the composition having a reduced gum odor, comprising: Adding at least one sweetening ingredient selected from the group consisting of luohan fruit extract, thaumatin, aspartame, and acesulfame potassium to the target edible composition containing the gum, or The method comprises the step of blending the gum containing at least one sweet component selected from the group consisting of Momordica leaf extract, thaumatin, aspartame, and acesulfame potassium with a target edible composition to prepare a state in which at least one gum selected from the group consisting of guar gum and tamarind seed gum and at least one sweet component selected from the group consisting of Momordica leaf extract, thaumatin, aspartame, and acesulfame potassium are mixed together; The sweetening ingredients are blended in the following amounts relative to 100% by mass of the total amount of each sweetening ingredient and each gum: [Guar gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass; or [Tamarind seed gum] Monk fruit extract: 0.05 to 30% by mass as mogroside V, Thaumatin: 0.01 to 5% by mass, Aspartame: 0.1 to 50% by mass, or Acesulfame potassium: 0.1 to 50% by mass.

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