JP2021073879A - Masking agent for unpleasant odor derived from tamarind seed and method for using the same - Google Patents

Abstract

To provide a novel masking agent for an unpleasant odor derived from a tamarind seed in a product containing a tamarind seed polysaccharide.SOLUTION: A masking agent for an unpleasant odor derived from a tamarind seed, containing at least one masking agent compound selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol.SELECTED DRAWING: None

Description

The present invention relates to an unpleasant odor masking agent derived from tamarind seeds and a method for using the same. More specifically, the present invention relates to a tamarind seed-derived unpleasant odor masking agent, a method for masking an unpleasant odor derived from tamarind seeds with the masking agent, a tamarind seed polysaccharide containing the masking agent, or a tamarind seed polysaccharide-containing product. And a method for producing the tamarind seed polysaccharide or a product containing tamarind seed polysaccharide.

Tamarind seed polysaccharides (tamarind seed gum, tamarind seed gum) are known to have effects such as imparting soft scooping properties of cold confectionery, improving fat-like texture and richness, and improving heat shock resistance. , A component that is heavily used as one of the stabilizers for cold confectionery (Patent Documents 1 and 2). However, tamarind seed polysaccharides have an unpleasant odor derived from tamarind seeds, which is a raw material, and therefore improvement thereof is desired.

JP 2001-258478 JP 2002-253126

In view of the above problems in the prior art, it is an object of the present invention to provide a novel masking agent for an unpleasant odor derived from tamarind seeds. In addition, a new masking method for unpleasant odors derived from tamarind seeds using a new masking agent, a method for producing a tamarind seed polysaccharide-containing product by blending a new masking agent, and a tamarind seed polysaccharide-containing product obtained by the production method. The purpose is to provide. In the present invention, when a product such as a processed food, a pharmaceutical product, or a non-pharmaceutical product is prepared by using the tamarind seed-derived odor perceived in tamarind seed polysaccharide or tamarind seed polysaccharide as at least a part of the raw material. Perceived odors derived from tamarind seeds that require masking are collectively referred to as "unpleasant odors derived from tamarind seeds".

Under such circumstances, as a result of diligent studies, the present inventors have identified a masking agent compound that has not been known to have a masking effect on the unpleasant odor derived from tamarind seeds. Furthermore, the present inventors have confirmed that these masking agent compounds exert a masking effect on the unpleasant odor derived from tamarind seeds in tamarind seed polysaccharides or products containing tamarind seed polysaccharides, and have completed the present invention. ..

Therefore, the present invention provides the following sections:
Item 1.
An unpleasant odor masking agent derived from tamarind seeds, which comprises at least one masking agent compound selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol.

Item 2-1.
Item 2. The masking agent according to Item 1, which comprises at least two masking agent compounds selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol.

Item 2-2.
Item 2. The masking agent according to Item 2-1 containing at least one selected from the group consisting of 2-acetylpyrrole and benzyl alcohol.

Item 3.
A tamarind seed polysaccharide or a tamarind seed polysaccharide, which comprises adding the masking agent according to any one of Items 1, 2-1 and 2-2 to a tamarind seed polysaccharide or a product containing a tamarind seed polysaccharide. A method of masking the unpleasant odor derived from tamarind seeds of contained products.

Item 4.
Item 2. The masking agent compound-containing tamarind seed polysaccharide or tamarind, which comprises adding the masking agent according to any one of Items 1, 2-1 and 2-2 to a tamarind seed polysaccharide or a tamarind seed polysaccharide-containing product. In the method for producing a seed polysaccharide-containing product, the amount of each of the tamarind seed polysaccharide or the masking agent compound added to the tamarind seed polysaccharide-containing product is 0.000000001 to 1 part by mass per 100 parts by mass of tamarind seed polysaccharide. Is a manufacturing method.

Item 5.
The step of adding the masking agent according to any one of Items 1, 2-1 and 2-2 to the tamarind seed polysaccharide, and the tamarind seed polysaccharide containing the masking agent compound obtained in the above step as a target product. A method for producing a tamarind seed polysaccharide-containing product, which comprises a step of adding the tamarind seed polysaccharide, wherein the amount of each of the masking agent compounds added to the tamarind seed polysaccharide is 0.000000001 to 1 part by mass per 100 parts by mass of the tamarind seed polysaccharide. Is a manufacturing method.

Item 6.
Item 4. The production method according to Item 4 or 5, wherein the tamarind seed polysaccharide-containing product is a frozen dessert.

Item 7.
A tamarind seed polysaccharide or tamarind seed polysaccharide-containing product containing the masking agent according to any one of Items 1, 2-1 and 2-2, which is a tamarind seed polysaccharide or tamarind seed polysaccharide-containing product. A tamarind seed polysaccharide or a tamarind seed polysaccharide-containing product, wherein the amount of each of the masking agent compounds contained is 0.000000001 to 1 part by mass per 100 parts by mass of tamarind seed polysaccharide.

Item 8.
Item 2. The tamarind seed polysaccharide-containing product according to Item 7, wherein the tamarind seed polysaccharide-containing product is a frozen dessert.

According to the present invention, a novel masking agent for unpleasant odor derived from tamarind seed in a tamarind seed polysaccharide and a product containing tamarind seed polysaccharide, a new masking method for unpleasant odor derived from tamarind seed using the new masking agent, and the new masking. It is possible to provide a method for producing a tamarind seed polysaccharide and a tamarind seed polysaccharide-containing product by blending an agent, and a tamarind seed polysaccharide and a tamarind seed polysaccharide-containing product obtained by the production method.

In the present invention, "suppressing the unpleasant odor derived from tamarind seeds" or "masking the unpleasant odor derived from tamarind seeds" means adding a specific component to the product having the unpleasant odor derived from tamarind seeds. This means that the unpleasant odor derived from the tamarind seed polysaccharide is reduced or eliminated as compared with that before the addition of the component.

In the present specification, the phrase "contains" or the phrase "contains" is used intended to include the phrase "consisting of" and the phrase "consisting of only".

Hereinafter, the present invention will be described in detail.
The unpleasant odor masking agent derived from tamarind seeds of the present invention (hereinafter sometimes referred to as “masking agent”) comprises ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol. The active ingredient is one or more (preferably two or more) of compounds selected from the group (which may be referred to as masking agent compounds in the present specification). Among these masking agent compounds, 2-acetylpyrrole, benzyl alcohol and the like are particularly preferable.

All of the above compounds are known fragrance components.
In the present invention, as the compound, a purified product from a natural fragrance or a synthetic product obtained by a chemical reaction can be used without limitation. For convenience, these commercially available products can be preferably used in the present invention.

In addition, a natural fragrance containing the compound can be used as the masking agent of the present invention as long as the action and effect of the present invention are not impaired. Such natural fragrances are not limited to these, but for example: honey fragrances, ume fragrances, etc. as natural fragrances containing ethyl pyruvate; kocha fragrances as natural fragrances containing 2-acetylpyrrole. , Cacao flavors, etc .; Examples of natural flavors containing benzyl alcohol include grape flavors, strawberry flavors, and the like.

According to the present invention, by using one or more of the masking agent compounds, the unpleasant odor derived from tamarind seeds possessed by the tamarind seed polysaccharide and the tamarind seed polysaccharide-containing product can be easily and highly safe. Moreover, masking can be performed without affecting the aroma and / or taste of the final product. By combining two or more kinds of masking agent compounds, the masking effect of unpleasant odor derived from tamarind seeds can be improved.

The masking agent of the present invention may contain a compound other than the masking agent compound. The form of the masking agent of the present invention and the type and amount of the other compound can be appropriately set according to the mode of use of the masking agent of the present invention and the like.

The masking agent of the present invention may consist only of the masking agent compound, or may contain an appropriate diluent (thickener) or carrier in addition to the masking agent compound. In this case, the ratio of the masking agent compound in the masking agent is, for example, 0.00000001 to 99% by mass (0.0001 to 990000 ppm) so that the masking agent exerts an effect of suppressing an unpleasant odor derived from tamarind seeds. ) Can be set and adjusted as appropriate.

The diluent or carrier to be used in combination with the masking agent compound is not particularly limited as long as it does not impair the unpleasant odor suppressing action of the masking agent compound derived from tamarind seeds. For example, solid diluents or carriers such as gum arabic, dextrin, cyclodextrin, glucose, sucrose; or liquid diluents such as water, ethanol, propylene glycol, glycerin, glycerin fatty acid ester, edible oils and fats or Carriers can be mentioned. In these diluents or carriers, additives used for preparing the masking agent of the present invention into a desired shape (dosage form), for example, excipients, binders, disintegrants, stabilizers, emulsifiers, dissolutions Includes agents, thickeners, lubricants, flavoring agents, colorants and the like. Among these, specific examples of stabilizers include gelatin, agar, pectin, cellulose, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, etc. Among these stabilizers, the masking agent of the present invention is particularly used. It can be suitably used when added to chilled confectionery (Japanese Patent Laid-Open No. 2004-89028, Japanese Unexamined Patent Publication No. 2008-253173).
Further, the emulsifier can be suitably used for preparing an aqueous solution (dispersion liquid, suspension) or an emulsion masking agent by dispersing the masking agent compound in the liquid diluent. Examples of such emulsifiers include, but are not limited to, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, enzymatically decomposed lecithin, Quillaia extract, saponin, polysorbate, Arabic gum, and gati gum. By using such a diluent or carrier, the masking agent of the present invention can be in a liquid, suspension, emulsion, paste, powder, granular, or any other dosage form. The dosage form of the masking agent of the present invention can be appropriately set according to the type of the object for suppressing the unpleasant odor derived from tamarind seeds and the shape thereof.

Further, the masking agent of the present invention may be prepared as a powder preparation by blending an excipient such as dextrin in an aqueous solution in which the above-mentioned masking agent compound is dissolved or dispersed, and powdering it according to a conventional method such as spray drying or freeze drying. Then, it may be prepared as a granule preparation by further granulating.

Further, the masking agent of the present invention may contain one or more other fragrance components (fragrance components other than the masking agent compound) in addition to the masking agent compound.

Such other fragrance components need not impair the effects of the present invention when used in combination with the above-mentioned masking agent compound, and do not adversely affect the fragrance tone of the tamarind seed polysaccharide-containing product containing the masking agent. It is preferable to have. Examples of such flavor components include natural flavors described in "Patent Office Gazette Well-known and Conventional Techniques (Fragrances) Part II Food Flavors" (issued on January 14, 2000) edited by the Japan Patent Office. Examples include fragrances and synthetic fragrances. Specifically, citrus flavors (pages 88-135) with the scent of citrus fruits (orange, lemon, lime, grapefruit, yuzu sudachi, etc.), fruits other than citrus fruits (apple, grape, strawberry, banana, etc.) , Peach, melon, apricot, plum, cherry, berries, etc.) fruit flavors (pages 136-257), milk flavors with dairy flavors (milk flavor, butter flavor, cheese flavor, cream flavor) , Yogurt flavor, etc.) (pages 258 to 347), vanilla flavors with vanilla beans scent (pages 348 to 366), tea flavors with scents such as green tea, crow dragon tea, tea (pages 367 to 426), cocoa and Cocoa chocolate flavors with chocolate scent (pages 427-446), coffee flavors with coffee scent (pages 447-475), mint flavors with scents such as peppermint and spare mint (pages 476-495), spices Fragrant spice flavors (pages 496-580), nut flavors such as almonds (pages 581-608), Western liquors (eg wine, whiskey, brandy, lamb, gin, liqueur, etc.) Fragrant Western liquor flavors (pages 759-825), flower flavors (pages 826-836), vegetables (eg onions, garlics, onions, carrots, gobos, shiitake mushrooms, pine mushrooms, trefoil, etc.) Examples of vegetable flavors (pages 837 to 907) having the above. Preferred examples thereof include citrus flavors, fruit flavors, milk flavors, cocoa / chocolate flavors, mint flavors, and vegetable flavors.

The masking agent of the present invention may be a fragrance composition containing one or more of the above-mentioned masking agent compounds as a fragrance component, and one or more of the above-mentioned masking agent compounds. A fragrance composition containing another fragrance component (a fragrance component other than the masking agent compound) may be used.

The fragrance composition may contain one or more of the above-mentioned masking agent compounds in a proportion of 0.00000001 to 99% by mass, as long as the effects of the present invention are exhibited. When the fragrance composition contains other fragrance components in addition to the masking agent compound, the blending ratio of the other fragrance components is not limited, but is 0.00000001 to 99% by mass, preferably 0.000000001 to 10% by mass. The percentage of% can be exemplified.

The compounds that can be contained in the fragrance composition, the shape of the fragrance composition, and the like can be understood from the above-mentioned description of the masking agent of the present invention.

The timing and method of adding or applying the masking agent or fragrance composition of the present invention to the tamarind seed polysaccharide or the tamarind seed polysaccharide-containing product is not particularly limited, and at any stage during the production of the tamarind seed polysaccharide-containing product. This may be added or applied.
Further, for example, the present invention is made by adding or applying the masking agent or fragrance composition of the present invention to the raw material of the tamarind seed polysaccharide-containing product in advance, and then adding or applying this raw material to the tamarind seed polysaccharide-containing product. Masking agents may be added or applied to tamarind seed polysaccharide-containing products.

In the present invention, one of the preferred embodiments when adding or applying the above-mentioned masking agent or fragrance composition of the present invention to the raw material of the tamarind seed polysaccharide-containing product is to add the masking agent to the tamarind seed polysaccharide. Alternatively, a mixture in which a fragrance composition is added or applied in advance can be prepared and used for preparing a tamarind seed polysaccharide-containing product.
The method for preparing a mixture in which the masking agent or fragrance composition is previously added or applied to the tamarind seed polysaccharide is not particularly limited. For example, the masking agent or fragrance composition is added to the tamarind seed polysaccharide and mixed. Alternatively, the masking agent or fragrance composition may be pulverized in advance and then added to the tamarind seed polysaccharide and mixed.

In the preparation of the above-mentioned mixture of the masking agent of the present invention and the tamarind seed polysaccharide, the mixing ratio of the masking agent with respect to the tamarind seed polysaccharide is not particularly limited as long as it exerts the masking effect of the unpleasant odor derived from the tamarind seed. However, the amount of each of the masking agent compounds with respect to 100 parts by mass of the tamarind seed polysaccharide is preferably in the range of 0.000000001 to 1 part by mass, and preferably in the range of 0.00000005 to 0.5 parts by mass. More preferably, it is in the range of 0.000001 to 0.1 parts by mass.

The masking agent of the present invention is derived from the above tamarind seeds by being added to products such as foods (including beverages; the same applies in the present specification), pharmaceuticals, and non-pharmaceutical products containing tamarind seed polysaccharides. Unpleasant odor can be suppressed. Therefore, the masking agent of the present invention can be effectively used as an additive (food additive, pharmaceutical additive, quasi-drug additive, etc.) of the product containing the tamarind seed polysaccharide. The additives include additives that are added and blended with these production raw materials in the production stage of tamarind seed polysaccharide-containing products, and these additives include, for example, fragrance compositions.

Specific examples of the foods, pharmaceuticals, and non-pharmaceutical products are not limited to these, but for example, processed meat products (hamburgers, sausages, patties, nuggets, etc.), processed marine products (fish sausages, kamaboko, etc.) Chikuwa, etc.), seasonings or seasonings for processing (pickle liquid, dressing, mayonnaise, etc.), processed dairy products (milk beverages, yogurt, ice cream, etc.), processed egg products (thick roasted eggs, pudding, etc.), nutritional supplements (Powdered protein foods, etc.), beverages (soy milk, milk substitute milk, protein-containing jelly beverages, nourishing tonic drinks, etc.), processed fruit products (jams, sauces, etc.), confectionery / desserts (gummy, jelly, etc.), etc. Can be done.

Further, in a preferred embodiment of the present invention, examples of foods include confectionery, especially frozen desserts. Various configurations can be taken depending on the target product, for example, ice cream (milk solid content of 15% or more, milk fat content of 8% or more according to the ministerial ordinance on the component specifications of milk and dairy products), ice milk (same milk). Solid content 8% or more, milk fat content 3% or more), lacto ice (milk solid content 3% or more, milk fat content not specified), shaved ice, shavings, sherbet, ice cream such as ice candy, frozen yogurt, etc. can be mentioned. .. The form of the frozen dessert may be any form such as ice cake, cracker sand ice, coated ice, cone, cup, and monaka.

In the embodiment in which the tamarind seed polysaccharide-containing product is a food, the food materials that can be blended in the food include, for example, sugars, sweeteners, seasonings, thickeners / stabilizers, emulsifiers, vitamins, milk, and the like. Examples include dairy products, fats and oils, acidulants, marine extracts, flavors, protein hydrolysates, soy protein, starch, dextrin, glycerin, eggs, pigments and the like.
More specific examples of the food material include, but are not limited to, for example.
Sugars such as sucrose, high fructose corn syrup, lactose, invert sugar, honey, trehalose, glucose, fructose, palatinose, xylose, water candy and maltose;
Sugar alcohols such as sorbitol, xylitol, erythritol, palatinit, and reduced starch syrup;
High-sweetness sweeteners such as aspartame, thaumatin, sucralose, acesulfame potassium, and stevia;
Seasonings such as salt, soy sauce, mirin, vinegar, amino acids, and nucleic acids;
Agar, gelatin, carrageenan, guagam, xanthan gum, locust bean gum, tara gum, psyllium seed gum, welan gum, soybean polysaccharide, arabic gum, gati gum, tragant gum, karaya gum, deacylated gellan gum, native gellan gum, pectin, galactomannan, gluco Thickeners / stabilizers such as mannan, alginic acid or salts thereof, curdlan, purulan, methyl cellulose, hydroxypropyl methyl cellulose, sodium carboxymethyl cellulose, microcrystalline cellulose, and fermented cellulose;
Emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, stearoyl lactate, yukka extract, saponin, and polysorbate;
Vitamins such as vitamin A, B vitamins, vitamin C, and vitamin E;
Milk such as raw milk, 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;
Fishery extracts such as crab extract and shrimp extract;
Examples of the fragrances exemplified in the above "other fragrance components" can be mentioned.

The amount of the masking agent compound used in the present invention (for example, the amount of the masking agent compound of the present invention in the tamarind seed polysaccharide-containing product) may be an amount that exerts a masking effect on the unpleasant odor derived from tamarind seeds. Is the amount of each tamarind seed polysaccharide with respect to 100 parts by mass of the masking agent compound.
It is preferably in the range of 0.000000001 to 1 part by mass.
It is more preferably in the range of 0.00000005 to 0.5 parts by mass, and further preferably in the range of 0.000001 to 0.1 parts by mass.
Further, the content of the masking agent of the present invention with respect to the tamarind seed polysaccharide-containing product is such that the concentration of each of the masking agent compounds with respect to the entire tamarind seed polysaccharide-containing product is determined.
It is preferable to use it so as to be in the range of 0.00001 ppm to 50 ppm.
It is more preferable to use it so as to be in the range of 0.0001 ppm to 10 ppm, and further preferably to use it so as to be in the range of 0.001 ppm to 5 ppm.
While obtaining a sufficient masking effect of unpleasant odor derived from tamarind seeds, it is possible to suppress that the scent and / or taste of the masking agent compound itself has an undesired effect on the scent and / or taste of the tamarind seed polysaccharide-containing product. From the viewpoint, the amount used in the above range is preferable.

The present invention also provides the tamarind seed polysaccharide containing the masking agent compound and a method for producing the same. In the present invention, the tamarind seed polysaccharide containing a masking agent compound can be obtained by adding the masking agent to the tamarind seed polysaccharide. Therefore, in the present invention, the "tamarind seed polysaccharide containing a masking agent compound" includes not only the one containing only the masking agent compound as a component other than the tamarind seed polysaccharide but also the one described above as being compoundable in the masking agent. Those further containing the above are also included. Therefore, the "tamarind seed polysaccharide containing a masking agent compound" can be interpreted as a tamarind seed polysaccharide composition containing a tamarind seed polysaccharide as a main component and containing a masking agent compound.

Further, a method for masking the unpleasant odor derived from tamarind seeds of the tamarind seed polysaccharide or tamarind seed polysaccharide-containing product of the present invention, a method for producing the tamarind seed polysaccharide or tamarind seed polysaccharide-containing product of the present invention, and the present invention. The tamarind seed polysaccharide or tamarind seed polysaccharide-containing product is understood from the above-mentioned description of the tamarind seed-derived unpleasant odor masking agent of the tamarind seed polysaccharide or tamarind seed polysaccharide-containing product of the present invention.

Hereinafter, the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following examples, the numerical values indicating the amount and the concentration can be based on the mass unless otherwise specified.

Experimental Example 1 Masking effect of masking agent compound on tamarind seed polysaccharide <Preparation of tamarind seed polysaccharide evaluation solution>
0.1 part by mass of tamarind seed polysaccharide was added to 99.9 parts by mass of water, and the mixture was stirred and dispersed. An aqueous dispersion of tamarind seed polysaccharide was heated to 80 ° C. with stirring and then cooled to room temperature to prepare a tamarind seed polysaccharide evaluation solution (Comparative Example 1).

<Evaluation method>
To the tamarind seed polysaccharide evaluation solution (Comparative Example 1) prepared above, an ethanol solution of a masking agent compound prepared in advance was separately added in an amount of 0.1% by mass, and a test solution (Examples 1-1 to 1-1-) was added. 22) was prepared. Here, the amount of the masking agent compound in the ethanol solution was adjusted so that the concentration of the masking agent compound in the tamarind seed polysaccharide evaluation solution was the amount shown in Table 1. For the sensory evaluation, the evaluation of the tamarind seed polysaccharide evaluation solution (Comparative Example 1) to which the masking agent compound was not added was set to "strongly feel a strange odor: 5 points", and water to which the tamarind seed polysaccharide was not added was evaluated. The following evaluation criteria were set with the evaluation as "no offensive odor: 1 point", and the evaluation points for Examples 1-1 to 1-22 were given by 7 panelists who were well trained in the sensory evaluation of odors. I went by putting it on.

<Evaluation criteria>
5 points: I feel a strange odor strongly 4 points: I feel a strange odor a little strongly 3 points: I feel a strange odor a little 2 points: I feel a strange odor a little 1 point: I do not feel a strange odor

<Evaluation result>
The evaluation results are shown in Table 1 below. In addition, the odor of the masking agent compound itself was not felt in any of the tests.

Experimental Example 2 Masking effect of masking agent compound in tamarind seed polysaccharide-containing frozen dessert <Preparation of frozen dessert (lacto ice)>
The prescription for lacto ice is as follows:

The compositions of the masking flavor liquids (1) and (2) are as follows:

<Preparation procedure>
In the following manufacturing method, numbers 1 to 10 indicate each component to which the value is given in the left column of Table 2.
(1) Add 2 and 5 to water and add a mixture of 1, 4, 6 and 7 (other than control) while stirring to raise the temperature to 80 ° C.
(2) After adding 3 at 80 ° C., stir for 10 minutes to dissolve.
(3) After weight correction with water, homogenization is performed with a homogenizer (first stage 10 MPa, second stage 5 MPa).
(4) Cool to 5 ° C in a cooling tank and age overnight.
(5) Add 8 and 9 or 10 (Examples 2-1 and 2-2), mix and freeze.
(6) Fill the container and freeze in a quick freezer at -40 ° C.

<Evaluation method>
In the sensory evaluation, the evaluation of the frozen dessert in Comparative Example 2 shown in Table 2 was set to "strongly feel an offensive odor: 5 points", and the evaluation of the controlled frozen dessert shown in Table 2 was set to "not felt an offensive odor: 1 point". , The following evaluation criteria were set, and evaluation points were given by 7 panelists (the skill level of the panelists is the same as in the above experimental example / the same applies thereafter). The average of the evaluation points is shown in Table 4. Moreover, in both Examples 2-1 and 2-2, no effect on the vanilla flavor scent due to the addition of the masking flavor solution was observed.

<Evaluation criteria>
5 points: Feeling a strange odor strongly 4 points: Feeling a strange odor a little weaker than Comparative Example 2 3 points: Feeling a strange odor is in the middle of Comparative Example 2 and control 2 points: Feeling a strange odor compared to control One point that feels a little strong offensive odor: No offensive odor

Experimental Example 3 Tamarind seed containing powder masking agent Masking effect of masking agent compound in frozen dessert to which polysaccharide is added <Preparation of powder masking agent>
The prescription of powder masking agent is as follows:

<Preparation procedure>
In the following manufacturing method, numbers 1 to 10 indicate each component to which the value is given in the left column of Table 5.
(1) Add 8 to 10 to water and mix to prepare an aqueous phase part.
(2) Mix 1 to 7 to prepare an oil phase part.
(3) Add the oil phase part to the water phase part and mix.
(4) The mixture is emulsified using a homogenizer.
(5) The emulsion is pulverized using a spray dryer.
The composition of the powder masking agent was defined as the composition obtained by removing water from the above formulation (100 parts by mass in total).

<Preparation of tamarind seed polysaccharide containing powder masking agent>
The prescription of tamarind seed polysaccharide containing powder masking agent is as follows:

<Preparation procedure>
After weighing the powder masking agent and the tamarind seed polysaccharide into a polyethylene bag with a zipper, the polyethylene bag with the zipper closed was manually shaken up and down 20 times to mix the contents.

<Preparation of frozen dessert (lacto ice)>
The prescription for lacto ice is as follows:

<Preparation procedure>
In the following manufacturing method, the numbers 1 to 8 indicate the components to which the numerical value is given in the left column of Table 7.
(1) While adding 2 and 5 to water and stirring, the mixture of 1, 4, 6 and 7 (Example 3) is added and the temperature is raised to 80 ° C.
(2) Add 3 at 80 ° C. and stir for 10 minutes to dissolve.
(3) After weight correction with water, homogenization is performed with a homogenizer (first stage 10 MPa, second stage 5 MPa).
(4) Cool to 5 ° C. in a cooling tank and age overnight.
(5) Add 8 and mix to freeze.
(6) Fill the container and freeze in a quick freezer at -40 ° C.

<Evaluation method>
In the sensory evaluation, the evaluation of the frozen dessert of Comparative Example 2 prepared in Experimental Example 2 was set to "strongly feel an offensive odor: 5 points", and the evaluation of the controlled frozen dessert was set to "not feel an offensive odor: 1 point". The following evaluation criteria were set, and evaluation points were given by seven panelists.

<Evaluation criteria>
5 points: Feeling a strange odor strongly 4 points: Feeling a strange odor a little weaker than Comparative Example 2 3 points: Feeling a strange odor is in the middle of Comparative Example 2 and control 2 points: Feeling a strange odor compared to control One point that makes you feel a little strong offensive odor: No offensive odor.

<Evaluation result>
As a result of the above evaluation, the sensory evaluation score (average) of the frozen dessert of Example 3 was 2.6. In addition, the addition of the masking agent did not affect the vanilla flavor scent.
From the results of Experimental Examples 1 to 3 above, it was found that the masking agent compounds (ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol) can effectively mask the unpleasant odor derived from tamarind seeds. In the above experimental example, the range of evaluation points (difference between the maximum value and the minimum value) given by the panelists to the same sample is 0 or 1 for many samples, and 0 to 2 for all samples. It was inside.

Claims (8)

An unpleasant odor masking agent derived from tamarind seeds, which comprises at least one masking agent compound selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol. The masking agent according to claim 1, which comprises at least two masking agent compounds selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol. Masking the unpleasant odor derived from tamarind seeds of tamarind seed polysaccharides or tamarind seed polysaccharide-containing products, which comprises adding the masking agent according to claim 1 or 2 to a tamarind seed polysaccharide or tamarind seed polysaccharide-containing product. how to. A method for producing a tamarind seed polysaccharide or a tamarind seed polysaccharide-containing product containing a masking agent compound, which comprises adding the masking agent according to claim 1 or 2 to a tamarind seed polysaccharide or a tamarind seed polysaccharide-containing product. The production method, wherein the amount of each of the tamarind seed polysaccharide or the masking agent compound added to the tamarind seed polysaccharide-containing product is 0.000000001 to 1 part by mass per 100 parts by mass of the tamarind seed polysaccharide. A tamarind seed polysaccharide comprising the step of adding the masking agent according to claim 1 or 2 to the tamarind seed polysaccharide and the step of adding the tamarind seed polysaccharide containing the masking agent compound obtained in the step to the target product. A method for producing a contained product, wherein the amount of each of the masking agent compounds added to the tamarind seed polysaccharide is 0.000000001 to 1 part by mass per 100 parts by mass of the tamarind seed polysaccharide. The production method according to claim 4 or 5, wherein the tamarind seed polysaccharide-containing product is a frozen dessert. A tamarind seed polysaccharide or a tamarind seed polysaccharide-containing product containing the masking agent according to claim 1 or 2, wherein the amount of each of the masking agent compounds contained in the tamarind seed polysaccharide or the tamarind seed polysaccharide-containing product is determined. A product containing tamarind seed polysaccharide or tamarind seed polysaccharide, which is 0.000000001 to 1 part by mass per 100 parts by mass of tamarind seed polysaccharide. The tamarind seed polysaccharide-containing product according to claim 7, wherein the tamarind seed polysaccharide-containing product is a frozen dessert.