Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/54—Mixing with gases
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
  • A23L27/2026—Hydroxy compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/204—Aromatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/205—Heterocyclic compounds
  • A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents

Definitions

• the present invention relates to an oral composition with increased sweetness, a method for producing the oral composition, a method for enhancing the sweetness of an oral composition, a concentrate for providing an oral composition, and the like.
• Taste receptors that receive taste are called taste buds, and are present in fungiform papillae that exist over a wide area around the tip of the tongue, and circumvallate and foliate papillae that exist in a limited area at the back of the tongue.
• Taste buds are cell aggregates composed of elongated cells called taste cells and basal cells. Taste cells project microcilia toward the surface of the tongue and form synapses with gustatory nerve fibers that enter the taste buds at the bottom of the cells.
• T1R2 and T1R3 are known sweet taste receptors. T1R2 and T1R3 have been reported to form heterodimers (Non-Patent Documents 1 to 3).
• the present inventors succeeded for the first time in increasing the sweetness of a sweetener by adding a low concentration of capsaicin to an oral composition containing a sweetener.
• the present invention includes inventions of the following aspects.
• [1] (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1, and (b) a capsaicinoid or capsicum extract below the taste perception threshold, An oral composition, wherein the components (a) and (b) provide sweetness with a sweetness intensity of X2, wherein 0.1 ⁇ X1 ⁇ X2.
• [2] The method according to [1], further comprising (c) 0.5 mM to 160 mM sodium, exhibiting a sweetness with a sweetness intensity of X3 due to the components (a) to (c), and satisfying 0.1 ⁇ X1 ⁇ X2 ⁇ X3.
• Oral composition (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1, and (b) a capsaicinoid or capsicum extract below the taste perception threshold, An oral composition, wherein the components (a) and (b) provide sweetness with a sweetness intensity of X2, wherein 0.1 ⁇ X1 ⁇ X2.
• the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, sucralose, acesulfame K and combinations thereof, [1] or The oral composition according to [2].
• the capsaicinoid comprises a capsaicinoid selected from capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, and combinations thereof. thing.
• the low-intensity sweetener comprises a low-intensity sweetener selected from glucose, sucrose, fructose, maltose, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof, The oral composition according to [5].
• [8] (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 x n; and (b) a capsaicinoid or capsicum extract less than n times the taste perception threshold,
• Oral composition concentrate of [9] (c) further contains 0.5 ⁇ n mM to 160 ⁇ n mM sodium, exhibits sweetness with sweetness intensity X3 ⁇ n due to the components (a) to (c), and satisfies 0.1 ⁇ X1 ⁇ X2 ⁇ X3 , the concentrate of the oral composition according to [2].
• [10] As a raw material, Any of [1] to [7], including (a) adding a high-intensity sweetener in an amount equivalent to sweetness intensity X1, and (b) adding a capsaicinoid or capsicum extract below the taste perception threshold.
• An oral composition comprising (a) about 20 to about 600 ppm of a high intensity sweetener, and (b) about 0.0009 to 0.3 ppm of a capsaicinoid. [15] The oral composition of [14], further comprising (c) 0.5 mM to 160 mM sodium.
• the specific gravity of a beverage is approximately 1, "mg/100g” can be equated with “mg/100mL” in the beverage. If it is not appropriate to express the denominator of a unit in terms of volume, such as for solid compositions, the denominator should be read as mass (eg, "mg/100mL” should be read as “mg/100g”). Further, for example, the statement that "the content of component B is Yppm" in relation to a beverage means that "component B is contained in an amount of Yppm with respect to the total amount (100% by mass) of the beverage".
• oral composition of the present invention provides the following oral composition (hereinafter sometimes referred to as "oral composition of the present invention"): do. (a) a high-intensity sweetener in an amount equivalent to X1 sweetness intensity; and (b) a capsaicinoid or capsicum extract below the taste perception threshold, An oral composition, wherein the components (a) and (b) provide sweetness with a sweetness intensity of X2, wherein 0.1 ⁇ X1 ⁇ X2.
• the component that exhibits sweetness is (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1, and the sweetness exhibited by the oral composition of the present invention is calculated to be sweetness intensity X1.
• the sweetness exhibited by (a) an amount of high-intensity sweetener equivalent to sweetness intensity X1 is reduced.
• the sweetness intensity is increased to X2 (where 0.1 ⁇ X1 ⁇ X2).
• the present invention contains sodium, sweeteners other than component (a), acidulants, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, and pH. Additional ingredients such as modifiers, quality stabilizers and the like may be included.
• the oral composition in one aspect of the present invention does not contain sweetening components other than (a) a high-intensity sweetener in an amount corresponding to sweetness intensity X1 as a sweetener.
• the oral composition in another aspect of the present invention may contain (a) a sweetening component other than a high-intensity sweetener in an amount equivalent to sweetness intensity X1 as a sweetener.
• oral composition is a generic term for solids, semi-solids, semi-liquids, liquids, and mixtures thereof that can be taken orally.
• the oral compositions of the present invention include foods, and foods include beverages.
• Examples of the oral composition of the present invention include general foods, nutritional supplements, health foods, functional foods, infant foods, and foods for the elderly.
• Nutrition supplements refer to foods that are fortified with specific nutritional components.
• Health foods refer to foods that are considered to be healthy or good for health, and include nutritional supplements, natural foods, diet foods, and the like.
• a functional food is defined as a food for supplementing nutrients that regulate the body, and is synonymous with food for specified health uses.
• Infant food means food intended for feeding to children up to about six years of age.
• Geriatric food refers to food that has been processed to be easier to digest and absorb than unprocessed food.
• the form of the oral composition is not particularly limited, and can be in various forms. Examples of such forms include, for example, beverages, confectionery, supplements, and the like.
• the beverage may be either alcoholic or non-alcoholic. Examples of non-alcoholic beverages include non-alcoholic beer, malt beverages, lactic acid beverages, cocoa, sports drinks, nutritional drinks, tea beverages, coffee beverages, carbonated beverages, functional beverages, fruit and vegetable beverages, dairy beverages, milk Examples include, but are not limited to, beverages, flavored waters, soy milk beverages, and the like.
• Coffee beverages refers to beverage products manufactured using coffee as an ingredient.
• the type of product is not particularly limited, but for example, “coffee”, “coffee drink”, “coffee-containing soft drink”, “coffee-containing carbonated drink”, which are defined in Japan's “Fair Competition Code Concerning Labeling of Coffee Drinks, etc.” , and decaffeinated coffee.
• Coffee-based beverages with a milk solids content of 3.0% by mass or more are subject to the application of Japan's "Fair Competition Code Concerning Labeling of Drinking Milk” and may be treated as “milk beverages.” be.
• Coffee content refers to a solution containing components derived from coffee beans, for example, coffee extract, i.e., roasted, ground Examples include a solution obtained by extracting the ground coffee beans using water, hot water, or the like.
• the coffee component also includes a solution prepared by adjusting an appropriate amount of coffee extract obtained by concentrating the coffee extract, instant coffee obtained by drying the coffee extract, or the like with water or hot water.
• the type of coffee beans used for coffee beverages is not particularly limited.
• Cultivated tree species include, for example, Arabica, Robusta, and Liberica, and coffee species include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro.
• One type of coffee beans may be used, or a plurality of types may be blended and used.
• There are no particular restrictions on the roasting method of the roasted coffee beans and there are no restrictions on the roasting temperature and roasting environment, and normal methods can be adopted, but the roasting degree L value of the coffee beans should be 18 to 24. preferable.
• the extraction method from the roasted coffee beans a method of extracting for 10 seconds to 30 minutes.
• the extraction method may be a drip type, a siphon type, a boiling type, a jet type, a continuous type, or the like.
• the coffee beverage of the present invention may be decaffeinated or contain caffeine, and when caffeine is contained, the concentration is not particularly limited, but is preferably about 40 mg/100 mL to 100 mg/100 mL. Also, the concentration of chlorogenic acid in the coffee beverage of the present invention is not particularly limited, but is preferably about 15-85 mg/100 mL.
• the form of the coffee beverage is not limited. For example, it may be in the form of a beverage in which concentrated coffee extract or instant coffee is dissolved, or in the form of a packaged coffee beverage sealed in a container such as a can or a PET bottle. good.
• Non-alcoholic beer as used herein means a carbonated beverage with a beer-like flavor, which is non-fermented, non-alcoholic, and substantially free of alcohol.
• non-alcoholic beer does not exclude beverages containing an extremely small amount of alcohol that cannot be detected.
• Tea beverages include processed products made from fresh leaves plucked from tea plants (scientific name: Camellia sinensis). Examples include green tea, matcha, oolong tea, black tea, and pu-erh tea.
• tea beverages include barley tea, sweet tea, bitter gourd tea, coca tea, rooibos tea, actinidia tea, vine tea, pigeon barley tea, yuzu tea, honeybush tea, jinpi tea, dokudami tea, kumazasa tea, bamboo tea, Herbal tea, kelp tea, plum kelp tea, mate tea, buckwheat tea, habu tea, sweet tea, perilla tea, luohan tea, shiitake mushroom tea, etc. Processed using raw materials collected from other than tea trees. goods are also included.
• the tea-based beverage is a processed product made from fresh leaves picked from a tea plant (scientific name: Camellia sinensis).
• Fresh leaves that can be used in the present invention are not limited in terms of variety, place of production, cultivation method, tea season, etc., as long as they are leaves of tea trees.
• tea tree varieties include Yabukita, Yutakamidori, Okumidori, Sayamakaori, Kanayamidori, Saemidori, and Asatsuyu.
• production areas include Shizuoka, Kagoshima, Mie, Kumamoto, Fukuoka, Kyoto, Miyazaki, and Saitama.
• Cultivation methods include open field, kabuse, gyokuro, and the like.
• Examples of the tea season include 1st tea, 2nd tea, 3rd tea, 4th tea, winter, spring and autumn sayha, kariban, and the like.
• Tea beverages made from tea tree leaves are generally processed by heating the freshly picked fresh leaves with steam and drying them to obtain crude tea, heating the crude tea, sorting and other operations to finish it.
• the above steps are only an example, and the present invention is not limited to this.
• the order of the steps can be changed, another step can be added, or some steps can be omitted.
• a step that can be added for example, when the tea beverage is a green tea beverage, there is a step of grinding the finished tea with a mortar or the like.
• Oolong tea beverages are produced by using semi-fermented tea leaves obtained by semi-fermenting fresh leaves, black tea beverages are produced by using fermented tea leaves, and tea leaves obtained by fermenting unfermented green tea with microorganisms such as mold are used.
• black tea beverages such as pu-erh tea can be produced.
• Tea leaves derived from tea tree leaves and tea leaves for tea outside tea may be mixed and used.
• the produced green tea, oolong tea, black tea, black tea, etc. can be made into tea beverages alone, but can also be made into mixed tea beverages by mixing them in suitable proportions.
• extracts of cereals, herbs, and the like can be added to tea beverages produced from these tea leaf extracts to produce tea beverages.
• the tea-based beverage preferably contains polyphenols.
• Polyphenols include polyphenols derived from raw materials such as tea leaves, tea leaves, cereals, herbs, etc., or polyphenols added as food additives as needed. Examples include anthocyanins, resveratrol, isoflavones, lignans, hesperidins, curcumin, catechins, tannins, proanthocyanins, rutin, chlorogenic acid, ellagic acid, coumarin, and procyanidins.
• the polyphenol content is preferably 200-600 ppm, particularly preferably 300-500 ppm, relative to the total amount (100% by mass) of the tea beverage.
• the polyphenol content can be measured by any commonly known method, but the Folin-Denis method is preferred.
• the content of catechins is preferably 200-600 ppm, particularly preferably 300-500 ppm, relative to the total amount (100% by mass) of the tea beverage.
• Catechins are preferably catechin, epicatechin, gallocatechin, epigallocatechin, epigallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate.
• High performance liquid chromatography is preferred as a method for measuring catechins.
• composition of the present invention is a tea-based beverage
• it is preferably a black tea beverage or a sugar-free tea beverage.
• Sugar-free tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, pigeon barley tea beverages, sugar-free black tea beverages, and the like.
• the coffee beverage may be either packaged coffee or liquid coffee.
• a carbonated drink is a drink that contains carbon dioxide gas.
• the carbon dioxide gas includes carbon dioxide gas that is separately injected into the beverage, carbon dioxide gas that is generated by fermenting some of the raw materials, and the like.
• Carbonated beverages include, but are not limited to, soft drinks, non-alcoholic beverages, alcoholic beverages, and the like. Specifically, sparkling drinks, cola, diet cola, cola flavored drinks, clear carbonated drinks, ginger ale, cider, dairy carbonated drinks, sugar-free carbonated drinks, fruit juice carbonated drinks, fruit juice flavored carbonated drinks and fruit juice flavor Examples include, but are not limited to, carbonated water and the like.
• the gas pressure of carbonated beverages is not particularly limited, but is 2.2 to 4.0 kgf/cm 2 , 2.2 to 3.5 kgf/cm 2 , 2.2 to 3.3 kgf/cm 2 , 2.2 to 3.2 kgf/cm 2 , 2.3 to 4.0 kgf/cm 2 , 2.3-3.5 kgf/cm 2 , 2.3-3.2 kgf/cm 2 , 3.0-4.0 kgf/cm 2 or 3.0-3.5 kgf/cm 2 .
• the content of gas in carbonated beverages can be defined by gas pressure.
• gas pressure refers to the gas pressure of carbon dioxide in the carbonated beverage in the container unless otherwise specified.
• the method is used to measure the gas pressure of carbonated beverages.
• the flavor of the carbonated beverage is not particularly limited, and can be adjusted to various flavors.
• the carbonated beverage may be an orange flavored, lemon flavored, lime flavored, grape flavored, ginger ale flavored, energy drink flavored, cassis flavored or cola flavored beverage.
• the flavor of carbonated beverages consists of ingredients such as fruit juice, acidulants, flavorings, plant extracts, milk, and other flavors that are approved as food additives, or even if they are not approved, they have been eaten for a long time. It can be adjusted by adding ingredients that are generally recognized as safe.
• the carbonated beverage is not a beer-tasting beverage.
• the carbonated drink may be a jelly drink.
• the form of the carbonated beverage is not limited, and for example, it may be in the form of a packaged carbonated beverage sealed in a container such as a can, bottle, PET bottle, or the like.
• the form of the carbonated beverage is preferably cola flavored beverage, clear carbonated beverage, ginger ale, fruit juice carbonated beverage, milk-containing carbonated beverage, or sugar-free carbonated beverage.
• Functional drinks include sports drinks, energy drinks, health support drinks and pouch jelly drinks.
• Fruit and vegetable drinks include 100% fruit juice drinks, fruit-containing drinks, low-fruit juice-containing soft drinks, fruit-containing fruit drinks, and pulp drinks.
• Dairy drinks include lactic acid bacteria drinks or milk-containing soft drinks.
• Specific examples of fruit and vegetable beverages include “fruit beverages” defined in the "Fair Competition Code Concerning Labeling of Fruit Beverages, etc.” enforced in 2018, and “fruit beverage labeling” enforced in 2016.
• “Fruit Juice”, “Fruit Mixed Juice”, “Fruit Juice with Fruit Grain”, “Fruit/Vegetable Mixed Juice”, “Fruit Juice Beverage” and “Fruit Juice Jelly Beverage” is mentioned.
• beverages containing less than 10% fruit juice, which are classified as “other beverages” are included in the fruit and vegetable beverages of the present invention as long as they contain fruit juice or vegetable juice.
• the fruit juice contained in the fruit/vegetable beverage of the present invention is not particularly limited, but examples include orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, cassis, cranberry, blueberry, guava, banana, One or more selected from acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwifruit, and quince.
• the fruit juice can be straight fruit juice, concentrated fruit juice, or the like, regardless of the production method.
• the concentrated fruit juice may be prepared by either the heat concentration method or the freeze concentration method.
• the fruit juice percentage of the fruit/vegetable beverage is 1-100%, 5-100%, 10-100%, 15-100%, 20-100%, 25-100%, 30-100%, 35%, depending on the embodiment. ⁇ 100%, 40 ⁇ 100%, 45 ⁇ 100%, 50 ⁇ 100%, 55 ⁇ 100%, 60 ⁇ 100%, 65 ⁇ 100%, 70 ⁇ 100%, 1 ⁇ 95%, 4 ⁇ 95%, 5 ⁇ 95%, 10 ⁇ 95%, 15 ⁇ 95%, 20 ⁇ 95%, 25 ⁇ 95%, 30 ⁇ 95%, 35 ⁇ 95%, 40 ⁇ 95%, 45 ⁇ 95%, 50 ⁇ 95%, 55 ⁇ 95%, 60 ⁇ 95%, 65 ⁇ 95%, 70 ⁇ 95%, 1 ⁇ 90%, 5 ⁇ 90%, 10 ⁇ 90%, 15 ⁇ 90%, 20 ⁇ 90%, 25 ⁇ 90%, 30 ⁇ 90%, 35 ⁇ 90%, 40 ⁇ 90%, 45 ⁇ 90%, 50 ⁇ 90%, 55 ⁇ 90%, 60 ⁇ 90%, 65 ⁇ 95%, 70 ⁇ 95%, 1 ⁇ 90%, 5 ⁇
• the fruit juice rate is the relative concentration when the straight juice obtained by squeezing the fruit is 100%, and the sugar refraction rate shown in the JAS standard (Japanese agricultural and forestry standard for fruit drinks) It can be converted based on the indicated degree standard (°Bx) or the acidity standard (%).
• the refractometer reading standard (unit: °Bx) for typical fruit sugars is orange: 11, mandarin orange: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, Banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, pear: 11, apricot: 7, plum: 6, melon, kiwi Fruit: 10.
• the acidity standards (unit: %) of representative fruits are lemon: 4.5, lime: 6, plum: 3.5, kabosu: 3.5.
• the amount of fruit juice blended in 100 mL of fruit/vegetable beverage (g) and the fruit juice calculated from the standard of refractometer reading for sugar (°Bx) or the standard of acidity (%) can be calculated by the following conversion formula from the concentration ratio of .
• [Fruit juice ratio (%)] [fruit juice content (g)] x [concentration factor]/100 mL x 100
• the juice ratio is 30%.
• the refractometer reading for sugar such as sugars and honey added to the fruit juice shall be excluded.
• the form of the fruit/vegetable beverage is not limited. It may be in the form
• Flavored water is a beverage made by adding flavors, fruit juices, extracts, etc. to water such as mineral water (including natural mineral water).
• flavored water is colorless and transparent like water, but has fruity flavor, sweetness, and sourness. It has a refreshing taste so that it can be drunk in place of water, and has the property of being as easy to drink as or more than water.
• Flavors that can be contained in flavored water are not particularly limited, but include, for example, fruit flavors, citrus flavors, mint flavors, coffee flavors, cocoa flavors, tea flavors (including black tea flavors), and the like.
• fruit flavors include valencene, which is a fragrance contained in essential oils such as orange, linalool, which is a fragrance contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander, and grapefruit-like fragrance. and one or more selected from nootkatones such as d-nootkatone possessed.
• Fruit juices that can be contained in flavored water include, but are not limited to, orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, cassis, cranberry, blueberry, guava, banana, acerola, papaya, and passion fruit juice.
• These fruit juices can be used regardless of the production method, such as straight fruit juice and concentrated fruit juice.
• the concentrated fruit juice may be prepared by either the heat concentration method or the freeze concentration method.
• the fruit juice When fruit juice is used, it is preferable to use transparent fruit juice that has undergone a clarifying treatment in consideration of the effect on the liquid color of the beverage.
• the fruit juice may be decolorized.
• the content of the transparent fruit juice is preferably It is 5.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less.
• Extracts that can be contained in flavored water are not particularly limited, but for example, algae extract, joint extract, mushroom extract, grain extract, tea extract, vegetable extract, fruit extract, herb extract, mesophyll extract, legume extract, One or more selected from seed and fruit extracts, yeast extracts, and the like can be mentioned.
• the absorbance of the flavored water at a wavelength of 660 nm is preferably 0.06 or less, more preferably 0.02 or less, still more preferably 0.01 or less.
• Absorbance at a wavelength of 660 nm serves as an indicator of transparency, and flavored water with an absorbance of 0.06 or less can be said to be a transparent beverage.
• the lower limit of the absorbance of the flavored water of the present invention at a wavelength of 660 nm is zero.
• the absorbance at a wavelength of 660 nm can be measured using UV-visible spectrophotometers such as UV-1600, UV-1800 and UV-1850 (all manufactured by Shimadzu Corporation).
• the ⁇ E value of the transmitted light of the flavored water may be 3.5 or less.
• a flavored water having a ⁇ E value of transmitted light of 3.5 or less can be said to be a colorless beverage.
• the lower limit of the ⁇ E value of the transmitted light of the flavored water of the present invention is 0.
• the ⁇ E value of transmitted light is a value measured in accordance with JIS Z 8722, and is measured using an ultraviolet-visible spectrophotometer such as ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.). be able to.
• the flavored water of the present invention may be a carbonated drink, a non-carbonated drink, or a jelly drink.
• the carbon dioxide gas pressure at 20°C of flavored water made into carbonated drinks is 1.0 to 5.0 kgf/cm 2 , 1.0 to 4.5 kgf/cm 2 , 1.0 to 4.0 kgf/cm 2 , 1.0 to 3.5 kgf/cm 2 , 1.0 to 3.0.
• the carbon dioxide gas pressure at 20°C of flavored water as a non-carbonated drink is less than 1.0 kgf/cm 2 , 0-0.9 kgf/cm 2 , 0-0.8 kgf/cm 2 , 0-0.7 kgf/cm 2 , 0-0.6 kgf/ cm2 , 0-0.5kgf/ cm2 , 0-0.4kgf/ cm2 , 0-0.3kgf/ cm2 , 0.1-0.9kgf/ cm2 , 0.1-0.8kgf/ cm2 , 0.1-0.7kgf/cm2 cm2 , 0.1 to 0.6 kgf/ cm2 , 0.1 to 0.5 kgf/cm2, 0.1 to 0.4 kgf/ cm2 , 0.1 to 0.3 kgf/ cm2 , 0.2 to 0.9 kgf/ cm2 , 0.2 to 0.8 kgf/ cm2 , 0.2-0.7 kgf/cm 2 , 0.2-0.6 kgf/cm 2 , 0.2-0.5 kgf/cm 2 , 0.2-0.4
• the carbon dioxide pressure can be measured using a gas volume measuring device such as GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
• a gas volume measuring device such as GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
• the temperature of the sample is set to 20° C.
• the carbon dioxide pressure can be measured after degassing (snifting) the air in the container and shaking the gas volume measuring device.
• Alcohol raw materials include, for example, brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages.
• Brewed liquors include, for example, wine and beer.
• Distilled liquor includes, for example, spirits (eg, gin, vodka, rum, tequila, new spirits, raw material alcohol, etc.), liqueurs, whiskeys (eg, whiskey, brandy, etc.), shochu, and the like.
• the alcoholic beverage may contain a detectable amount of alcohol, for example, 1% by volume or more, 2% by volume or more, 3% by volume or more, 4% by volume or more, 5% by volume or more. .
• Alcoholic beverages may be, for example, the above-mentioned fruit/vegetable beverages, flavored waters, carbonated beverages, etc. to which alcohol is added. Alcohol content is expressed as a volume/volume percentage (v/v%), and the alcohol content of a beverage can be measured by any known method, such as measurement with a vibrating densimeter.
• processed foods include processed foods such as cereals, seafood and meat (bread, noodles, tortillas, pasta, ham, bacon, sausages, kamaboko, deep-fried tempura, hanpen, etc.).
• processed foods include, but are not limited to, candy, jam, chewing gum, ice cream, snacks, cookies, biscuits, cakes, wafers, pastries, chocolates, and Japanese sweets.
• the oral composition of the present invention also includes fine granules, tablets, granules, powders, capsules (including soft capsules and hard capsules), chewable agents, syrups, mouthwashes, toothpastes, oral ointments, mouthwashes, It may be in the form of pharmaceuticals or quasi-drugs such as throat sprays, or natural liquid diets and semi-drugs in which the composition of the present invention is blended with proteins, sugars, fats, trace elements, vitamins, emulsifiers, fragrances, etc. Processed forms such as liquid food, semi-solid food, semi-digested nutritional food, component nutritional food, drink, and enteral nutritional supplement may also be used.
• the present invention includes pharmaceuticals, quasi-drugs, natural liquid diets, semi-digested nutritional foods, and ingredients, which contain ingredients (a) and (b), and the amount of said ingredient (b) is less than the taste perception threshold.
• oral products such as nutritional foods, drinks, and enteral nutrients.
• oral substance is a general term for substances that are introduced into the mouth regardless of ingestion.
• the oral compositions of the present invention may be packaged and sterilized.
• the oral composition of the present invention contains a high-intensity sweetener in an amount corresponding to sweetness intensity X1, exhibits sweetness of sweetness intensity X2 by components (a) and (b), and satisfies 0.1 ⁇ X1 ⁇ X2.
• the high-potency sweetener of component (a) comprises a combination of sweeteners
• the amount of high-potency sweetener in component (a) is the combined amount of all those sweeteners.
• X1 of "sweetness intensity X1" is more than 0.1 and less than 0.5, more than 0.1 and less than 1.0, more than 0.1 and less than 1.5, more than 0.1 and less than 2.0, more than 0.1 and less than 2.5, more than 0.1 and less than 3.0, more than 0.1 and less than 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.5-1.0, 0.5-1.5, 0.5-2.0, 0.5-2.5, 0.5-3.0, 0.5-3.5, 0.5- 4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 1.0-1.5, 1.0-2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 1.5-
• X1 is also greater than 0.1 to 6.0, 0.1 to 6.5, 0.1 to 7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.5, 0.1 to 9.0, 0.1 to 9.5 0.1 to 10.0, 0.1 to 10.5, 0.1 to 11.0, 0.1 to 11.5, 0.1 to 12.0, 0.1 to 13.0, 0.1 to 14.0, 0.1 to 15.0, 0.1 to 16.0, 0.1 to 17.0, 0.1 to 18.0, 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0.5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0- 6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5,
• the amount of the high-intensity sweetener equivalent to sweetness intensity X1 refers to the amount that exhibits sweetness of sweetness intensity X1 when the high-intensity sweetener is dissolved in a volume of water at 20°C equivalent to that of the oral composition of the present invention. .
• the amount of the high-intensity sweetener may be Pa ppm, where Pa ppm is the amount corresponding to sweetness intensity X1.
• Pa is about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750 , about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to 700, 45 to 700, 50 to 700, 55 to 700, 20 to 650, 25 to 650, 30 to 650, 35 to 650, 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about
• Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-495
• Pa is also about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, It can take values from about 200 to about 400, from about 200 to about 350, from about 200 to about 300 or from about 200 to about 250.
• X2 is not particularly limited as long as it is larger than X1. ⁇ 10.5, 0.5 ⁇ 11.0, 0.5 ⁇ 11.5, 0.5 ⁇ 12.0, 0.5 ⁇ 13.0, 0.5 ⁇ 14.0, 0.5 ⁇ 15.0, 0.5 ⁇ 16.0, 0.5 ⁇ 17.0, 0.5 ⁇ 18.0, 1.0 ⁇ 6.0, 1.0 ⁇ 6.5, 1.0 ⁇ 7.0 , 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0 ⁇ 15.0, 1.0 ⁇ 16.0, 1.0 ⁇ 17.0, 1.0 ⁇ 18.0, 1.5 ⁇ 6.0, 1.5 ⁇ 6.5, 1.5 ⁇ 7.0, 1.5 ⁇ 7.5, 1.5 ⁇ 8.0, 1.5 ⁇ 8.5, 1.5 ⁇ 9.0, 1.5 ⁇ 9.5, 1.5 ⁇ 10.0 , 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1.5-16.0, 1.5-17.0,
• X2 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0- 16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16 or 10.5-15.5.
• the oral compositions of the present invention exhibit enhanced sweetness. Whether or not the oral compositions of the present invention have enhanced sweetness can be evaluated by sensory-trained panelists. Furthermore, the sweetness intensity of the oral compositions of the present invention is determined by comparing the sweetness intensity of a reference oral composition (e.g., beverage) to a sweetness intensity of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 sucrose concentrations were prepared, and the panelists compared the sweetness of the oral composition of the present invention with the sweetness of the reference oral composition. The sweetness of the composition can be measured.
• the reference oral compositions (e.g., beverages) with sweetness intensity of 1, 2, ... 15 had a sucrose content of 1 g/100 g, 2 g/100 g, ...
• sucrose to make 100g 15 g/ Add sucrose to make 100g. Furthermore, among the reference oral compositions having less sweetness than the oral composition of the present invention in the above measurement, a reference oral composition having the closest sweetness to the oral composition of the present invention is selected, and the selected reference oral composition By adding sucrose to the product, the oral composition of the present invention is adjusted to exhibit the same sweetness as the oral composition of the present invention, and at that time, from the sucrose content contained in the reference oral composition after adjustment, the oral composition of the present invention Sweetness intensity can also be measured for the product.
• VAS method sweetness intensity assessment
• the evaluator defines the intensity of sweetness as ⁇ not sweet at all'' at the lower end and ⁇ I can't think of anything sweeter than this'' at the upper end.
• a sheet of paper on which a straight line representing intensity is drawn is used, and the sweetness intensity perceived at that time is evaluated by expressing the position on the straight line.
• the level of sweetness intensity is determined by sensory evaluation, without quantifying the sweetness intensity of the test oral composition. It can also be determined by the forced choice method (3-AFC), the forced choice method (2-AFC) in which either sweet or not sweet is selected by sensory evaluation, or the like.
• the sensory evaluation may be conducted by a plurality of panelists trained in sensory perception, and if at least one panelist rated it as "sweet," the test oral composition was considered to have an increased sweetness intensity compared to the reference oral composition. can be evaluated.
• test oral composition is compared to a reference oral composition if 70% or more, about 75% or more, about 80% or more, or about 90% or more rated the test oral composition as "sweet" compared to the reference oral composition. It can be evaluated that the sweetness intensity is high compared to It is preferably rated as "sweet" by more panelists.
• the sweetness intensity of the oral composition of the present invention is not particularly limited as long as it is acceptable as food. , 4.5-15, 4.5-12.5, 4.5-10, 5.0-20, 5.0-15, 5.0-12.5, 5.0-10, 5.5-20, 5.5-15, 5.5-12.5, 5.5-10, 6.0-20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15 , 7.5-12.5, 7.5-10, 7.5-9, 7.5-8, 8.0-20, 8.0-20, 8.0-15, 8.0-12.5, 8.0-10, 8.5-20, 8.5-15, 8.5-12.5, 8.5 ⁇ 10, 9.0 ⁇ 20, 9.0 ⁇ 15, 9.0 ⁇ 12.5, 9.0 ⁇ 10, 9.5 ⁇ 20, 9.5 ⁇ 15, 9.5 ⁇ 12.5, 9.5 ⁇ 10, 10.0 ⁇ 20, 10.0 ⁇ 15, 10.0 ⁇ 12.
• the energy (total energy amount) of the oral composition of the present invention is 0-50 Kcal/100 mL, 0-45 Kcal/100 mL, 0-40 Kcal/100 mL, 0-35 Kcal/100 mL, 0-30 Kcal/100 mL, 0- 24Kcal/100mL, 0-22Kcal/100mL, 0-20Kcal/100mL, 0-15Kcal/100mL, 0-10Kcal/100mL, 0-5Kcal/100mL, 0.1-50Kcal/100mL, 0.1-45Kcal/100mL, 0.1-40Kcal/ 100mL, 0.1-35Kcal/100mL, 0.1-30Kcal/100mL, 0.1-24Kcal/100mL, 0.1-22Kcal/100mL, 0.1-20Kcal/100mL, 0.1-15Kcal/100mL, 0.1-10Kcal/100mL, 0.1-5Kcal/100mL, 1-50Kcal/100mL, 1-
• the energy (total energy, TE) of the oral composition of the present invention is 0 ⁇ TE ⁇ 50Kcal/100mL, 0 ⁇ TE ⁇ 45Kcal/100mL, 0 ⁇ TE ⁇ 40Kcal/100mL, 0 ⁇ TE ⁇ 35Kcal/100mL, 0 ⁇ TE ⁇ 30Kcal/100mL, 0 ⁇ TE ⁇ 24Kcal/100mL, 0 ⁇ TE ⁇ 22Kcal/100mL, 0 ⁇ TE ⁇ 20Kcal/100mL, 0 ⁇ TE ⁇ 20Kcal/100mL TE ⁇ 15 Kcal/100 mL, 0 ⁇ TE ⁇ 10 Kcal/100 mL, or 0 ⁇ TE ⁇ 5 Kcal/100 mL (ie, not completely zero).
• Components (a) and (b) can be combined arbitrarily. As shown in the examples below, the addition of component (b) to component (a) can provide a sweetness intensity X2 higher than the sweetness intensity X1 of component (a) alone. That is, component (b) can enhance the sweetness of component (a). Therefore, it is possible to produce an oral composition such as a food while maintaining sweetness equivalent to that of an oral composition containing sucrose, without using high-calorie sucrose, or while reducing the amount used. can be done. Therefore, it becomes possible to design new low-calorie sweet foods.
• high-intensity sweeteners with particularly excellent taste such as RebD and RebM are used as component (a), and D-allulose and erythritol are used as additional sweeteners, and low-concentration sweeteners are used. Enhances sweetness with capsaicinoids. If it is desired to adjust the calorie content of the food to be low calorie or the like instead of zero, caloric sweeteners such as sucrose, glucose, fructose and sorbitol can be blended as additional sweeteners.
• a high-intensity sweetener (herein sometimes abbreviated as “sweetener (a)” or “component (a)”) means a compound having a stronger sweetness than sucrose, and is a naturally occurring compound. , synthetic compounds or combinations of naturally occurring and synthetic compounds. High-intensity sweeteners are 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times more than sucrose in the same amount as sucrose. or 100,000 times sweeter.
• high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame, sucrose derivatives such as sucralose, acesulfame K (hereinafter sometimes abbreviated as AceK), saccharin, and saccharin sodium. , sodium cyclamate, dultin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and synthetic sweeteners such as neohesperidin dihydrochalcone (such as neohesperidin dihydrochalcone, which exists naturally, but mainly synthetic sweeteners are distributed).
• peptide sweeteners such as aspartame, neotame, and advantame
• sucrose derivatives such as sucralose, acesulfame K (hereinafter sometimes abbreviated as AceK)
• saccharin and saccharin sodium.
• plant-derived sweeteners such as thaumatin, monellin, curculin, mabinlin, brazein, pentazine, hernandulutin, 4 ⁇ -hydroxyhernandulutin, miraculin, glycyrrhizin, rubusoside, phyllodultin, or high Intensity Plant extracts containing sweetener components, such as Stevia rebaudiana extract, Siraitia grosvenorii extract, Glycyrrhiza glabra extract, Rubus suavissimus S.
• triterpene glycosides such as glycyrrhizin
• Rubus suavissimus S. Lee plant-containing sweetening ingredients e.g. diterpene glycosides such as rubusoside
• Hydrangea macrophylla var. dihydroisocoumarin e.g. Sclerochiton ilicifolius plant-containing sweetening ingredients (e.g. amino acids such as monatin), Thaumataococcus daniellii Benth plant-containing sweetening ingredients (e.g. proteins such as thaumatin), Dioscoreophyllum volkensii plant-containing sweetening ingredients (e.g.
• proteins such as monellin ), Curculigo latifolia plant-containing sweetening ingredients (e.g. proteins such as curculin), Richadella dulcifica plant-containing sweetening ingredients (e.g. proteins such as miraculin), Pentadiplandra brazzeana plant-containing sweetening ingredients (e.g. proteins such as brazein, pentazine), Capparis masaikai plant-containing sweetening ingredients (eg proteins such as mabinlin), Lippia dulcis plant-containing sweetening ingredients (eg sesquiterpenes such as hernandulutin, 4 ⁇ -hydroxyhernandulutin), and the like.
• Curculigo latifolia plant-containing sweetening ingredients e.g. proteins such as curculin
• Richadella dulcifica plant-containing sweetening ingredients e.g. proteins such as miraculin
• Pentadiplandra brazzeana plant-containing sweetening ingredients e.g. proteins such
• rebaudioside A in this specification, “rebaudioside” may be abbreviated as “Reb"), RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO , RebQ, RebR, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside and stevioside.
• mogrosides include mogroside IV (hereinafter, “mogroside” may be abbreviated as “Mog”), MogV, and the like.
• Glycyrrhiza (Glycyrrhiza licorice) extract is obtained from the root or rhizome of licorice uralensis, licorice licorice or licorice licorice and contains glycyrrhizic acid as the main component.
• licorice extracts include licorice extract, glycyrrhizin, licorice extract.
• Sucrose derivatives include, for example, those obtained by substituting the OH or H group of sucrose with another substituent, examples of which include halogen derivatives of sucrose (sucralose), oxathiazinone dioxide derivatives etc.
• the high-intensity sweetener is selected from good-tasting high-intensity sweeteners.
• the “good-taste high-intensity sweetener” has (1) less astringent taste, (2) less metallic taste, (3) less aftertaste of sweetness, and (4) less astringent taste than RebA. It means a high-intensity sweetener having one or more taste properties selected from low bitterness. Whether a sweetener has the above taste properties is known or can be determined based on sensory evaluation and the like.
• Non-limiting examples of good-tasting high-intensity sweeteners include, for example, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mavinlin, brazein, pentazine, phyllodultin, hernandulutin. , Miraculin, Stevia rebaudiana plant-containing sweetening ingredient of good quality, Siraitia grosvenorii plant-containing sweetening ingredient, Glycyrrhiza glabra plant-containing sweetening ingredient, Rubus suavissimus S.
• Lee plant-containing sweetening ingredient Hydrangea macrophylla var. Plant-Contained Sweetening Ingredient, Thaumataococcus daniellii Benth Plant-Containing Sweetening Ingredient, Dioscoreophyllum volkensii Plant-Containing Sweetening Ingredient, Curculigo latifolia Plant-Containing Sweetening Ingredient, Richardella dulcifica Plant-Containing Sweetening Ingredient, Pentadiplandra brazzeana Plant-Containing Sweetening Ingredient, Capparis masaikai Plant-Containing Sweetening Ingredient, Lippia dulcis Plant-containing sweetening ingredients or derivatives thereof, combinations thereof, and the like.
• Good quality high intensity sweeteners do not include major components of stevia sweeteners such as RebA and stevioside.
• the high-potency sweeteners comprise RebD, RebM, mogrosides (eg, MogV), thaumatin, brazein, or combinations thereof.
• the savory high-potency sweetener comprises RebD, RebM, mogrosides (eg, MogV), thaumatin, or combinations thereof.
• the good quality high intensity sweetener comprises RebD, RebM, MogV, Lo Han Guo extract and combinations thereof.
• the high-intensity sweetener may be naturally occurring in plants or the like, or may be artificially produced (for example, by bioconversion or chemical synthesis). Yes, but preferably a naturally occurring sweetener.
• the term "naturally occurring” does not mean that the high-intensity sweetener contained in the oral composition of the present invention is a natural product.
• the high-intensity sweetener contained in the oral composition of the present invention may be artificially produced (eg, by bioconversion, etc.) (non-natural product).
• Non-limiting examples of sweeteners (a) include, for example, RebA, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mavinlin, brazein, pentazine, phyllodultin, hernandurutin, Miraculin, Sucralose, AceK, Stevia rebaudiana plant-derived sweetener, Siraitia grosvenorii plant-derived sweetener, Glycyrrhiza glabra plant-derived sweetener, Rubus suavissimus S. Lee plant-derived sweetener, Hydrangea macrophylla var.
• thunbergii plant-derived sweetener Sclerochiton ilicifolius plant Sweetening ingredient contained, Thaumataococcus daniellii Benth plant-containing sweetening ingredient, Dioscoreophyllum volkensii plant-containing sweetening ingredient, Curculigo latifolia plant-containing sweetening ingredient, Richardella dulcifica plant-containing sweetening ingredient, Pentadiplandra brazzeana plant-containing sweetening ingredient, Capparis masaikai plant-containing sweetening ingredient, Lippia dulcis plant Sweetening ingredients or derivatives thereof, combinations thereof, and the like.
• sweetener (a) comprises RebA, RebD, RebM, mogrosides (eg MogV), sucralose, AceK or combinations thereof.
• the sweetener (a) comprises RebA, RebD, RebM, mogrosides (eg MogV), sucralose, AceK, thaumatin or combinations thereof.
• the high intensity sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, MogV, Lo Han Guo extract, sucralose, AceK, and combinations thereof.
• the sweetener (a) consists essentially of sweeteners other than the major components of the stevia sweetener, such as RebA and stevioside.
• "consisting essentially of” means that the sweetener used in the present invention may contain the main components of the stevia sweetener within a range that does not impair the effects of the present invention.
• the sweetener (a) used in the present invention preferably 90% or more, more preferably 95% or more, and still more preferably 98% or more are sweeteners other than RebA and stevioside.
• RebA, RebD and RebM may be extracted directly from Stevia, or may be obtained by adding glucose to compounds with different structures contained in Stevia extract.
• the monk fruit extract used as a sweetener is an extract of monk fruit that contains sweet substances derived from monk fruit, and is approved and marketed as a food additive in countries including Japan.
• Sweet substances derived from Monk Guo include MogV, MogIV, 11-oxo-mogroside V, siamenoside I and the like.
• MogV is one of the major mogrol glycosides contained in monk fruit, and compared to RebA, it has been reported to exhibit high-quality sweetening properties similar to those of sucrose.
• MogV can be obtained by purifying a Lo Han Guo extract (for example, an alcoholic extract of Lo Han Guo, etc.) by chromatography or the like.
• MogV may be obtained by adding glucose to a compound with a different structure contained in the Lo Han Guo extract.
• the monk fruit extract preferably contains MogV, and the proportion thereof is not limited, but is 10 wt% or more, 15 wt% or more, 20 wt% or more, 25 wt% or more, 30 wt% of the total dry weight of the monk fruit extract. % or more, 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 55 wt% or more, 60 wt% or more, 65 wt% or more, 70 wt% or more, or 75 wt% or more you can
• the MogV content can be determined by known techniques such as liquid chromatography.
• the monk fruit extract is obtained by dissolving the fruit of monk fruit (Siraitia grosvenorii) in an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcohol solvent such as water-containing ethanol or water-containing methanol). etc.), and optionally subjected to treatments such as defatting, purification, concentration and drying.
• an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcohol solvent such as water-containing ethanol or water-containing methanol.
• MogV may be of high purity, e.g. , 97% or more, or 98% or more. Naturally, the higher the purity of MogV obtained by purifying the monk fruit extract, the less the amount of monk fruit extract components other than MogV.
• the MogV may be of lower purity, e.g. can be anything.
• the intensity of sweetness exhibited by sucrose per unit concentration Brix1 is defined as a sweetness of 1
• the calculated sweetness of MogV with a purity of about 65% is about 175.
• a monk fruit extract containing about 30% by weight of MogV may be used as a high-intensity sweetener. , the calculated value of sweetness of this monk fruit extract is about 100.
• the high-intensity sweetener is included in an amount equivalent to the sweetness intensity X1 as described above.
• sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as sweetness 1
• the sweetness of RebD is, for example, about 225
• the sweetness of RebM is, for example, about 230
• the sweetness of RebB is, for example, about 325
• the sweetness of RebA is defined as sweetness 1
• the sweetness of RebN is 200-300 (median value 250), the sweetness of RebN is 200-250 (median value 225), the sweetness of RebO is 200-250 (median value 225), and the sweetness of RebE is 70- 80 (median value 75), the sweetness of monk fruit extract (containing 40% MogV) is, for example, about 130, the sweetness of MogV is, for example, about 270, the sweetness of thaumatin is, for example, about 2,000, and the sweetness of brazein is, for example, 500-2000. (center value 1250).
• the value obtained by multiplying these sweetness levels by the concentration of the high-intensity sweetener in the oral composition is the concentration of the high-intensity sweetener. sweetness intensity.
• concentration of the high-intensity sweetener w/v% (which can be equated with w/w% in the case of beverages)
• sweetness intensity w/v% (which can be equated with w/w% in the case of beverages)
• concentration of the high-intensity sweetener. sweetness intensity is used.
• the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11). In this specification, the median value is used for the sweetness in numerical ranges.
• the relative ratio of sweetness to the sweetness of sucrose 1 can be determined by sensory test.
• a sensory test for example, a sample was prepared by adding sucrose to pure water so that the Brix ranged from 3.0 to 5.0 in increments of 0.5.
• the high-intensity sweetener is steviol glycosides, monk fruit extract, mogrol glycosides, AceK, sucralose, Thaumataococcus daniellii Benth plant-containing sweetening ingredients, Pentadiplandra brazzeana plant-containing sweetening ingredients, artificial sweeteners and at least one selected from the group consisting of combinations thereof.
• the high intensity sweetener is RebA, RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO, RebQ, RebR, Dulcoside A, Dulcoside C, Rubusoside, At least one selected from the group consisting of steviolmonoside, steviolbioside, stevioside, monk fruit extract, MogV, thaumatin, brazein, aspartame, AceK, sucralose, licorice extract, saccharin, and combinations thereof.
• sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and MogV, RebD and MogV, RebM and MogV, RebA and RebM and MogV, RebA and RebD and MogV, RebD and RebM and MogV, RebA and neohesperidin dihydrochalcone, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebA and RebM and neohesperidin dihydrochalcone, RebA and RebD and Neohesperidin Dihydrochalcone, RebD and RebM and Neohesperidin Dihydrochalcone, MogV and Neohesperidin Dihydrochalcone, RebD and RebM and MogV and Neohesperidin Dihydrochalcone, RebD and RebM and Neohesperidin Dihydrochalcon
• the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, MogV and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM and thaumatin. , RebA and MogV and thaumatin, RebD and MogV and thaumatin, RebM and MogV and thaumatin, RebD and RebM and MogV and thaumatin.
• the sweetener (a) comprises the following combinations: RebA and sucralose, RebD and sucralose, RebM and sucralose, MogV and sucralose, RebA and RebM and sucralose, RebA and RebD and sucralose, RebD and RebM and sucralose. , RebA and MogV and sucralose, RebD and MogV and sucralose, RebM and MogV and sucralose, RebD and RebM and MogV and sucralose.
• the sweetener (a) comprises the following combinations: RebA and AceK, RebD and AceK, RebM and AceK, MogV and AceK, RebA and RebM and AceK, RebA and RebD and AceK, RebD and RebM and AceK. , RebA and MogV and AceK, RebD and MogV and AceK, RebM and MogV and AceK, RebD and RebM and MogV and AceK.
• sweetener (a) comprises the following combinations: Sucralose and AceK, RebA and Sucralose and AceK, RebD and Sucralose and AceK, RebM and Sucralose and AceK, MogV and Sucralose and AceK, RebA and RebM and Sucralose.
• the sweetener (a) is a high intensity sweetener selected from RebA, RebD, RebM, MogV, Lo Han Guo extract and combinations thereof, preferably selected from RebD, RebM and combinations thereof. It may also contain one or more high intensity sweeteners.
• the amount of sweetener (a) contained in the oral composition in one aspect of the present invention is the combined amount of all sweeteners.
• the amount of sweetener (a) is Pa (ppm)
• Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 ⁇ about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to
• the amount of intense sweetener Pa ppm is from about 20 to about 600 ppm, from about 30 to about 550 ppm, from about 55 to about 490 ppm, from about 20 to about 200 ppm, from about 100 to about 500 ppm, or about 150 ppm. may be up to about 350 ppm.
• Capsaicinoid is a generic term for capsaicin and its congeners.
• Capsaicinoids have an amide bond structure of vanillylamine and fatty acid, and include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, norcapsaicin, nornorcapsaicin, homocapsaicin, homocapsaicin I, homocapsaicin II, homodihydrocapsaicin ( homodihydrocapsaicin I), homodihydrocapsaicin II, bishomodihydrocapsaicin, nordihydrocapsaicin II, capsaicinol, nonivamide, and the like.
• Capsaicinoids may be naturally occurring or artificially synthesized. Capsaicinoids can be extracted from Capsicum plants of the Solanaceae family. Accordingly, capsaicinoids may be included in the compositions of the present invention as an extract of the Capsicum plant (Capsicum extract).
• Capsicum extract The ratios of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin in the capsaicinoids in hot pepper are 46 to 77%, 21 to 40%, 2 to 12%, 1 to 2% and 0.6 to 0.6%, respectively. 2% (https://www.maff.go.jp/j/syouan/seisaku/capsaicin/syousai/).
• a capsicum extract can be obtained by treating a capsicum plant under conditions in which capsaicinoids are extracted.
• Extraction techniques include immersion, steam distillation, Soxhlet extraction, and microwave-assisted extraction, and extraction solvents include water, ethanol, methanol, acetone, acetonitrile, hexane, isopropanol, diethyl ether, xylene, and toluene. (Abduzigan et al., Aust J Basic & Appl Sci. 2016;10(10):263-75). Extraction techniques and extraction solvents that yield edible extracts are preferred.
• Capsicum plants are not particularly limited as long as they contain capsaicinoids, and Capsicum annuum, Capsicum baccatum, Kidachi pepper (Capsicum frutescens), Rokoto (Capsicum pubescens) and the like can be used.
• Peptt pepper varieties such as Hawk's Claw, Green chili, Carolina Reaper, Trinidad Scorpion, Trinidad Scorpion Yellow, Bhuto Jolokia, Habanero, Prickine, Aji Limo, Beaver Dam, Ahi Pepper Cino, Verbiscen, Indian Pepper, Jalapeno, Serrano del Sol, Korean Pepper, Vietnamese Orange, Gold chili, Hungarian Black, Scotch Bonnet are preferred.
• the Capsicum extract for example, those commercially available as capsicum extract, capsicum extract, capsicum extract can be used.
• the Capsicum extract can be obtained by extracting a ground Capsicum plant (eg, hot pepper) with an organic solvent. The resulting extract can be subjected to a treatment such as removal of the solvent by distillation or the like and/or drying followed by washing with water.
• the capsaicinoid concentration in the capsicum extract is not particularly limited as long as the desired capsaicinoid concentration is obtained when used in the oral composition of the present invention.
• Total concentration about 0.001ppm or more, about 0.005ppm or more, about 0.01ppm or more, about 0.05ppm or more, about 0.1ppm or more, about 0.5ppm or more, about 1ppm or more, about 5ppm or more, about 10ppm or more, about 50ppm or more, about 100 ppm or more, about 500 ppm or more, about 750 ppm or more, about 900 ppm or more, about 1000 ppm or more, about 2000 ppm or more, about 3000 ppm or more, about 4000 ppm or more, about 5000 ppm or more, or about 10000 ppm or more, the concentration of capsaicin is about 0.0007 ppm or more, about 0.0035ppm or more, about 0.007ppm or more, about 0.035ppm or more
• the concentration of capsaicinoids in the capsicum extract may be expressed as the concentration of capsaicin or as the total concentration of a plurality of capsaicinoids (e.g., the total concentration of capsaicin, dihydrocapsaicin and nordihydrocapsaicin, the total concentration of capsaicin and dihydrocapsaicin, etc.).
• the concentration of capsaicinoids in the capsicum extract can be determined by any known measurement method, such as HPLC.
• the weight or molar ratio of capsaicin and dihydrocapsaicin in the capsicum extract is, for example, about 1:1 to about 1:5, about 1:1.5 to about 1:4.5, about 1:2 to about 1:4, It may range from about 1:2.5 to about 1:3.5, especially about 1:3.
• the weight or molar ratio of capsaicin to nordihydrocapsaicin in the capsicum extract is, for example, about 1:3 to about 1:60, about 1:10 to about 1:55, about 1:20 to about 1:50. , about 1:30 to about 1:45, especially about 1:40.
• the weight or molar ratio of dihydrocapsaicin to nordihydrocapsaicin in the capsicum extract is, for example, about 1:1 to about 1:20, about 1:3 to about 1:18, about 1:5 to about 1: 16, may range from about 1:10 to about 1:15, especially about 1:13.
• the capsaicinoids or capsicum extract (sometimes abbreviated herein as “capsaicinoids, etc.” or “component (b)”) is the sweetener of a high-intensity sweetener. It is included in a concentration that can enhance the Whether or not the sweetness is enhanced can be evaluated by the above-mentioned sensory test or the like.
• component (b) is present at concentrations below the taste perception threshold. In some embodiments of the oral compositions of the present invention, component (b) is present at concentrations below the taste detection threshold.
• the taste perception threshold is the minimum concentration at which taste can be recognized, and the taste detection threshold can clearly show the difference from water, but not necessarily the type of taste (for example, Sweetness, pungency, bitterness, sourness, etc.) mean the minimum concentration at which it may not be possible to recognize (for example, Eur J Clin Nutr (2004) 58, 629-636).
• the taste perception threshold is about 1.5 to 2 times the taste detection threshold (Yuki Yamauchi et al., "Whole Mouth Method Taste Test (1st Report) - Basic Study and Principal Component Analysis -", Bulletin of the Japanese Society of Otolaryngology Vol.98 (1995) No.1, p.119-129, and Reiko Omori, "Comparison of Taste Sensitivity Between Generations," Bulletin of Faculty of Education, Utsunomiya University, Part 1 (2013) Vol.63 p. .201-210)).
• the taste perception threshold or taste detection threshold of a substance is determined by a sensory test in which an aqueous solution containing the substance is prepared at multiple concentration levels, tasted in order from the lightest concentration to the darkest, and whether or not the taste is perceived. can be done.
• the concentration at which it is detected that it is different from water is defined as the taste detection threshold
• the concentration at which the taste is recognized is defined as the taste recognition threshold.
• a substance that already has a theoretical value (literature value)
• taste perception threshold refers to taste perception threshold in pure water.
• taste perception threshold refers to the taste perception threshold in an oral composition.
• the taste perception threshold in pure water means, for example, in the case of the capsaicinoid or the like in the oral composition of the present invention, the minimum concentration at which the taste can be recognized when only the capsaicinoid or the like is added to pure water.
• the taste perception threshold in an oral composition is, for example, in the case of capsaicinoid and the like in the oral composition of the present invention, when the components of the oral composition of the present invention other than the component (b) and the capsaicinoid and the like are added to pure water, the capsaicinoid It means the minimum concentration that allows you to recognize the taste (pungent taste) such as.
• the taste perception threshold for capsaicinoids and the like is typically about 0.09 ppm as the concentration of capsaicin, and sensory tests can be conducted efficiently by preparing aqueous solutions with multiple concentration levels centering on this concentration. .
• the concentration of capsaicinoid contained in the oral composition of the present invention is not limited, for example, about 1.00 ppm or less, about 0.95 ppm or less, about 0.90 ppm or less, about 0.85 ppm or less, about 0.80 ppm or less, about 0.75 ppm or less.
• about 0.70 ppm or less about 0.65 ppm or less, about 0.60 ppm or less, about 0.55 ppm or less, about 0.50 ppm or less, about 0.45 ppm or less, about 0.40 ppm or less, about 0.35 ppm or less, about 0.30 ppm or less, about 0.25 ppm or less , about 0.20ppm or less, about 0.15ppm or less, about 0.10ppm or less, about 0.095ppm or less, about 0.090ppm or less, about 0.085ppm or less, about 0.080ppm or less, about 0.075ppm or less, about 0.070ppm or less, about 0.065ppm or less , about 0.060ppm or less, about 0.055ppm or less, about 0.050ppm or less, about 0.045ppm or less, about 0.040ppm or less, about 0.035ppm or less, about 0.030ppm or less, about 0.025ppm or less, about 0.025
• the concentration of capsaicinoid contained in the oral composition of the present invention is not limited, for example, about 0.0005 ppm to about 1.0 ppm, about 0.0005 ppm to about 0.9 ppm, about 0.0005 ppm to about 0.8 ppm, about 0.0005ppm to 0.7ppm, 0.0005ppm to 0.6ppm, 0.0005ppm to 0.5ppm, 0.0005ppm to 0.4ppm, 0.0005ppm to 0.3ppm, 0.0005ppm to 0.2ppm, 0.0005ppm ⁇ about 0.1ppm, about 0.0005ppm to about 0.09ppm, about 0.0005ppm to about 0.08ppm, about 0.0005ppm to about 0.07ppm, about 0.0005ppm to about 0.06ppm, about 0.0005ppm to about 0.05ppm, about 0.0005ppm to about 0.04 ppm, about 0.0005 ppm to about 0.03 ppm, about 0.0005 ppm to
• 0.009ppm to about 0.6 ppm about 0.009 ppm to about 0.5 ppm, about 0.009 ppm to about 0.4 ppm, about 0.009 ppm to about 0.3 ppm, about 0.009 ppm to about 0.2 ppm, about 0.009 ppm to about 0.1 ppm , about 0.009ppm to about 0.09ppm, about 0.009ppm to about 0.08ppm, about 0.009ppm ⁇ 0.03ppm, 0.009ppm ⁇ 0.02ppm, 0.009ppm ⁇ 0.01ppm, 0.01ppm ⁇ 1ppm, 0.01ppm ⁇ 0.9ppm, 0.01ppm ⁇ 0.8ppm, 0.01ppm ⁇ About 0.7ppm, about 0.01ppm to about 0.6ppm, about 0.01ppm to about 0.5ppm, about 0.01ppm to about 0.4ppm, about 0.01ppm to about 0.3ppm, about 0.01
• the above concentration is the concentration of total capsaicinoids (e.g., all capsaicinoids detectable by HPLC, or the major capsaicinoids, e.g., capsaicin plus dihydrocapsaicin, capsaicin plus dihydrocapsaicin plus nordihydrocapsaicin) in the oral composition. or concentrations of certain capsaicinoids, such as capsaicin, dihydrocapsaicin, and the like.
• concentration of the capsicum extract in the oral composition of the present invention can be adjusted so that the capsaicinoid contained in the capsicum extract is at the above concentration.
• the oral compositions of the present invention may contain sodium as component (c).
• the content of sodium (sodium atom) in the composition may typically be 160 mM or less (about 368 mg/100 mL or less), for example in the range of 0.5 mM to 160 mM (about 1.15 to about 368 mg/100 mL).
• Sodium in the composition is preferably included in a concentration that enhances the sweetness intensity of the composition.
• Sodium in the composition may be included below the taste perception threshold.
• the sodium content is, depending on the embodiment, 0.1 mM-160 mM, 0.1 mM-80 mM, 0.1 mM-70 mM, 0.1 mM-60 mM, 0.1 mM-50 mM, 0.1 mM-40 mM, 0.1 mM-30 mM, 0.1 mM- 20mM, 0.1mM - 15mM, 0.1mM - 10mM, 0.1mM - 7.5mM, 0.1mM - 5mM, 0.1mM - 2.5mM, 0.1mM - 1mM, 0.1mM - 0.75mM, 0.1mM - 0.5mM, 0.1mM - 0.25mM mM, 0.25mM-160mM, 0.25mM-80mM, 0.25mM-70mM, 0.25mM-60mM, 0.25mM-50mM, 0.25mM-40mM, 0.25mM-30mM, 0.25mM-20
• 7.5mM to 80mM 7.5mM to 70mM, 7.5mM to 60mM, 7.5mM to 50mM, 7.5mM to 40mM, 7.5mM to 30mM, 7.5mM to 20mM, 7.5mM to 15mM, 7.5mM to 10mM, 10mM to 160mM, 10mM-80mM, 10mM-70mM, 10mM-60mM, 10mM-50mM, 10mM-40mM, 10mM-30mM, 10mM-20mM, 10mM-15mM, 15mM-160mM, 15mM-80mM, 15mM-70mM, 15mM-60mM, 15mM ⁇ 50mM, 15mM-40mM, 15mM-30mM, 15mM-20mM, 20mM-160mM, 20mM-80mM, 20mM-70mM, 20mM-60mM, 20mM-50mM, 20mM-40mM, 20mM
• the form of sodium is not particularly limited as long as it is contained in the oral composition of the present invention in an ingestible state.
• Examples include sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, and sodium citrate. (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium bicarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, gluconic acid sodium, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate and mixtures thereof.
• sodium from a sodium component e.g., sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
• a sodium component e.g., sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
• the content of sodium in the oral composition can be measured by atomic absorption spectroscopy, fluorescent X-ray elemental analysis, and the like.
• a value calculated from the compounding amount may be used.
• the amount of sodium contained in the oral composition may be defined by the amount of sodium source.
• sodium source is meant a compound capable of producing sodium ions when the oral composition is placed in the mouth.
• the amount of sodium source is the same as the molarity of sodium above if the compound contains 1 atom of sodium, and is the same as 1/n of the molarity of sodium above if it contains n atoms of sodium (where n is a positive integer).
• the following oral composition (hereinafter also referred to as the oral composition of embodiment A) is provided.
• (c) 160 mM or less sodium The oral composition, wherein the components (a) and (b) exhibit sweetness with a sweetness intensity of X2, and the components (a) to (c) exhibit sweetness with a sweetness intensity of X3, wherein 0.1 ⁇ X1 ⁇ X2 ⁇ X3.
• X3 is not particularly limited as long as it is larger than X2. ⁇ 10.5, 0.5 ⁇ 11.0, 0.5 ⁇ 11.5, 0.5 ⁇ 12.0, 0.5 ⁇ 13.0, 0.5 ⁇ 14.0, 0.5 ⁇ 15.0, 0.5 ⁇ 16.0, 0.5 ⁇ 17.0, 0.5 ⁇ 18.0, 1.0 ⁇ 6.0, 1.0 ⁇ 6.5, 1.0 ⁇ 7.0 , 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0 ⁇ 15.0, 1.0 ⁇ 16.0, 1.0 ⁇ 17.0, 1.0 ⁇ 18.0, 1.5 ⁇ 6.0, 1.5 ⁇ 6.5, 1.5 ⁇ 7.0, 1.5 ⁇ 7.5, 1.5 ⁇ 8.0, 1.5 ⁇ 8.5, 1.5 ⁇ 9.0, 1.5 ⁇ 9.5, 1.5 ⁇ 10.0 , 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1.5-16.0, 1.5-17.0,
• X3 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0- 16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16 or 10.5-15.5.
• sweetener The oral compositions of the present invention may contain sweeteners other than the high intensity sweetener of component (a).
• sweetener means any substance or group of substances that elicit a sweetening response.
• Sweeteners can be divided into sugar sweeteners and non-sugar sweeteners according to their structural characteristics, and into low sweetness sweeteners and high sweetness sweeteners based on their sweetness.
• Sweeteners can also be divided into caloric and non-caloric sweeteners based on energy (calories). They can also be divided into natural sweeteners and artificial sweeteners based on how they are obtained.
• Carbohydrate sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar and fructose, and sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol and palatinit. , palatinose, fructo-oligosaccharides, coupling sugar (R) , galacto-oligosaccharides, milk oligosaccharides, raffinose, soybean oligosaccharides, honey and the like.
• carbohydrate sweeteners contain rare sugars.
• Rare sugars refer to monosaccharides and their derivatives that are rare in nature.
• naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose naturally occurring ketoses other than D-fructose
• natural sources other than D-sorbitol Rare sugars include sugar alcohols present in Non-limiting examples of rare sugars include D-tagatose, D-sorbose, D-allulose (D-psicose), L-fructose, L-allulose (L-psicose), L-tagatose, L-sorbose, etc. aldoses such as ketose, altrose and D-allose; and sugar alcohols such as xylitol, erythritol and D-talitol.
• a caloric sweetener typically means a sweet substance with an energy of 4 kcal/g. Is the energy of the sweet substance known? It can be calculated by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the heat of physical combustion with a calorimeter (for example, a bomb calorimeter). can be determined by correcting for the digestive absorption rate, the amount of heat excreted, or the like.
• caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose and the like.
• Non-caloric sweeteners typically refer to those that are difficult to digest in the body, resulting in less energy intake, less than 2 kcal/g, preferably less than 1 kcal/g, more preferably It means a sweetener with an energy of less than 0.5 kcal/g.
• Non-limiting examples of non-caloric sweeteners include, for example, allulose (psicose), non-caloric hexoses such as allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetroses such as erythrose and threose, erythritol, and allitol. and non-caloric sugar alcohols such as
• Sweeteners can also be classified by energy (calorie) level. For example, sweeteners can be classified into sweeteners with an energy of 4 kcal/g or more and sweeteners with an energy of less than 4 kcal/g. The sweetener having energy less than 4 kcal/g is further sweetener having energy less than 3 kcal/g, sweetener having energy less than 2.5 kcal/g, sweetener having energy less than 2 kcal/g, sweetener having energy less than 1.5 kcal/g.
• sweeteners with energy less than g sweeteners with energy less than 1 kcal/g, sweeteners with energy less than 0.5 kcal/g, sweeteners with energy greater than or equal to 1 kcal/g and less than 4 kcal/g, 2 kcal/g sweeteners with energy ⁇ 3 kcal/g and less than 4 kcal/g, sweeteners with energy ⁇ 3 kcal/g and less than 4 kcal/g, sweet substances with energy ⁇ 2 kcal/g and less than 3 kcal/g, ⁇ 1 kcal/g and sweeteners with energy of less than 2kcal/g, sweeteners with energy of 0kcal/g or more and less than 2kcal/g, or sweeteners with energy of 0kcal/g or more and less than 1kcal/g.
• Sweeteners with energy of 4 kcal/g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose.
• Sweeteners with energy of 2 kcal/g or more and less than 4 kcal/g are sorbitol.
• xylitol, D-xylose, D-ribose, D-tagatose, arabinose, etc. are sweet substances having an energy of 0 kcal/g or more and less than 2 kcal/g, such as D-allulose, erythritol, allose, erythrose, threose, allitol etc., respectively.
• a low-intensity sweetener means a compound having a sweetness comparable to that of sucrose (eg, less than 5 times, about 0.1 to 2 times, about 0.5 to 1.5 times, etc.) that of sucrose.
• Non-limiting examples of low-intensity sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructo-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, and coupling sugar (R).
• low sweetness sweeteners such as palatinose, sugar alcohol low sweetness sweeteners such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharification products.
• sugar alcohol low sweetness sweeteners such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharification products.
• the sweetness of the low-intensity sweetener is within the above range, rare sugars, caloric sweeteners, non-caloric sweeteners, sugar sweeteners, non-sugar sweeteners, natural sweeteners and Contains artificial sweeteners.
• the oral composition in one aspect of the invention comprises a low intensity sweetener.
• the following oral compositions (hereinafter also referred to as aspect B oral compositions) are provided.
• (d) a low-intensity sweetener in an amount equivalent to sweetness intensity X4 herein, sometimes abbreviated as "ingredient (d)”
• the components (a), (b), and (d) provide sweetness with a sweetness intensity of X5, wherein 0.1 ⁇ X1+X4 ⁇ X5.
• the oral composition in one embodiment of the present invention contains components other than (a) a high-sweetness sweetener in an amount equivalent to sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to sweetness intensity X4 as sweeteners. do not have.
• the low-intensity sweetener comprises a sweetener selected from hexoses, pentoses, tetroses, polysaccharides whose terminal sugars are aldoses or ketoses, sugar alcohols, and combinations thereof.
• the low intensity sweetener is a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof. including fees.
• the low intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof.
• X4 of "sweetness intensity X4" is 0-0.5, 0-1.0, 0-1.5, 0-2.0, 0-2.5, 0-3.0, 0-3.5, 0-4.0, 0-4.5, 0-5.0, 0- 5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0-10.0, 0.05-0.5, 0.05-1.0, 0.05-1.5, 0.05-2.0, 0.05-2.5, 0.05-3.0, 0.05-3.5, 0.05-4.0, 0.05-4.5, 0.05-5.0, 0.05-5.5, 0.05- 6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25, 0.05-9.5, 0.05-9.75, 0.05-10.0, 0.1-0.5, 0.1-1.0
• X4 is also 0-10.5, 0-11.0, 0-11.5, 0-12.0, 0-12.5, 0-13.0, 0-13.5, 0-14.0, 0-14.5, 0-15.0, 0.05-10.5, 0.05- 11.0, 0.05-11.5, 0.05 ⁇ 12.0, 0.05-13.0, 0.05-13.5, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1-11.0, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1-12.5, 0.1-13.0, 0.1-13.5, 0.1-14.0, 0.1-14.5, 0.1-15.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-12.5, 0.5-13.0, 0.5- 13.5, 0.5-14.0, 0.5-14.5, 0.5-15.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 0.5-12.5, 0.5-13.0, 0.5- 13.5, 0.5-14.0,
• X5 is not particularly limited as long as it is larger than X1+X4, 4.0-20, 4.0-15, 4.0-12.5, 4.0-10, 4.5-20, 4.5-15, 4.5-12.5, 4.5-10, 5.0-20 , 5.0-15, 5.0-12.5, 5.0-10, 5.5-20, 5.5-15, 5.5-12.5, 5.5-10, 6.0-20, 6.0-15, 6.0-12.5, 6.0-10, 6.5-20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8 , 8.0-20, 8.0-20, 8.0-15, 8.0-12.5, 8.0-10, 8.5-20, 8.5-15, 8.5-12.5, 8.5-10, 9.0-20, 9.0-15, 9.0-12.5, 9.0 ⁇ 10, 9.5-20, 9.5-15, 9.5-12.5, 9.5-10, 10.0-20,
• X5 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0- 16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16 or 10.5-15.5.
• the oral composition in one aspect of the invention comprises a low intensity sweetener.
• the following oral compositions (hereinafter also referred to as aspect C oral compositions) are provided.
• the components (a), (b), and (d) exhibit sweetness with a sweetness intensity of X5, and the components (a) to (d) exhibit sweetness with a sweetness intensity of X6, where 0.1 ⁇ X1+X4 ⁇ X5 ⁇ X6.
• the oral composition in one embodiment of the present invention contains components other than (a) a high-sweetness sweetener in an amount equivalent to sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to sweetness intensity X4 as sweeteners. do not have.
• X6 is not particularly limited as long as it is larger than X5. ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15 , 6.5-12.5, 6.5-10, 7.0-20, 7.0-15, 7.0-12.5, 7.0-10, 7.5-20, 7.5-15, 7.5-12.5, 7.5-10, 7.5-9, 7.5-8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5 ⁇ 20, 8.5 ⁇ 15, 8.5 ⁇ 12.5, 8.5 ⁇ 10, 9.0 ⁇ 20, 9.0 ⁇ 15, 9.0 ⁇ 12.5, 9.0 ⁇ 10 , 9.5-20, 9.5-15, 9.5-12.5, 9.5-10, 10.0-20, 10.0-15, 10.0-12.5, 10.5-20, 10.5-15 or 10.5-12.5.
• X6 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0- 16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16 or 10.5-15.5.
• the oral composition of the present invention contains antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, etc.), acidulants (phosphorus acid, citric acid, malic acid, etc.), fragrances and the like can be appropriately added.
• antioxidants sodium erythorbate, etc.
• emulsifiers saccharide fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, etc.
• acidulants phosphorus acid, citric acid, malic acid, etc.
• fragrances and the like can be appropriately added.
• a high-intensity sweetener in an amount equivalent to X1 sweetness intensity; and (b) a capsaicinoid or capsicum extract below the taste perception threshold
• the components (a) and (b) exhibit sweetness with a sweetness intensity of X2, and 0.1 ⁇ X1 ⁇ X2, wherein said high intensity sweetener is selected from RebA, RebD, RebM, MogV, Lo Han Guo extract, sucralose, AceK and combinations thereof, preferably RebA, RebD, RebM, MogV, Lo Han Guo extract and combinations thereof, more preferably a high intensity sweetener selected from RebD, RebM and combinations thereof;
• Oral compositions are provided wherein X2 is between 0.5 and 9.0, preferably between 1.0 and 8.0, more preferably between 2.0 and 6.0.
• the amount of high intensity sweetener is from about 20 to about 600 ppm, from about 30 to about 550 ppm, from about 55 to about 490 ppm, from about 20 to about 200 ppm, from about 100 to about 500 ppm, or from about 150 to about 350 ppm.
• a high-intensity sweetener in an amount equivalent to sweetness intensity X1; (b) a capsaicinoid or capsicum extract below the taste perception threshold; and (c) 0.5 mM to 160 mM sodium,
• the components (a) and (b) exhibit sweetness with a sweetness intensity of X2, and the components (a) to (c) exhibit sweetness with a sweetness intensity of X3, where 0.1 ⁇ X1 ⁇ X2 ⁇ X3, wherein said high intensity sweetener is selected from RebA, RebD, RebM, MogV, Lo Han Guo extract, sucralose, AceK and combinations thereof, preferably RebA, RebD, RebM, MogV, Lo Han Guo extract and combinations thereof, more preferably a high intensity sweetener selected from RebD, RebM and combinations thereof;
• Oral compositions are provided wherein X2 is between 0.5 and 9.0, preferably between 1.0 and 8.0, more preferably between 2.0 and 6.0.
• the amount of high intensity sweetener is from about 20 to about 600 ppm, from about 30 to about 550 ppm, from about 55 to about 490 ppm, from about 20 to about 200 ppm, from about 100 to about 500 ppm, or from about 150 to about 350 ppm.
• An oral composition comprising (a) from about 20 to about 600 ppm of a high intensity sweetener, and (b) from about 0.0009 to 0.3 ppm of a capsaicinoid. In one aspect of the present invention, (a) about 20 to about 600 ppm of a high intensity sweetener; An oral composition is provided comprising (b) from about 0.0009 to 0.3 ppm capsaicinoid, and (c) from 0.5 mM to 160 mM sodium.
• the present invention provides a method for producing an oral composition of the present invention (hereinafter referred to as “the production method of the present invention”). (a) adding a high-intensity sweetener in an amount equivalent to sweetness intensity X1; Methods of making oral compositions.
• the method of the present invention any of the above (a) to (b) may be performed first, or may be performed simultaneously.
• the oral composition produced by the method of the present invention is the oral composition of the present invention described in the above item "1.
• Oral composition exhibiting increased sweetness exhibited by a high-intensity sweetener" may be each material necessary for the production of the oral composition or a mixture thereof, and additional ingredients (optional ingredients) such as preservatives, flavors, carriers, fruit juices, etc. may contain Also, the "raw material” may consist of a plurality of materials.
• step (a) an amount of the high-intensity sweetener equivalent to the sweetness intensity X1 is added to the raw material, but it is not necessary to add the high-intensity sweetener in an amount equivalent to the sweetness intensity X1 at one time. It may be added in batches.
• step (b) it is not necessary to add the capsaicinoid or the like below the taste perception threshold at once, and the capsaicinoid or the like may be added in several portions.
• addition refers to the operation of actually adding either component (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1, or (b) capsaicinoid or capsicum extract below the taste perception threshold to the raw material.
• addition also means the operation of adjusting the amounts of components (a) and (b) in the oral composition finally produced through the manufacturing process of the oral composition of the present invention to predetermined amounts.
• the first raw material contains fruit juice, cereals and their extracts, so that the raw material contains one or more of the components (a) and (b) in advance, and the first raw material Components (a) and (b) are also contained in the second raw material, and when the oral composition of the present invention can be produced by mixing the first and second raw materials, components (a) and (b) to the raw materials individually, but in the method of the present invention, the finally manufactured oral composition of the present invention contains (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 and (b) Steps (a)-(b) are deemed to have been performed as long as the capsaicinoid or capsicum extract is below the taste perception threshold.
• the above matters also apply to the following aspects of the production method of the present invention.
• the production method of the present invention comprises: (a) adding a high-intensity sweetener in an amount equivalent to sweetness intensity X1 as a raw material for the oral composition; (b) adding a capsaicinoid or capsicum extract below the taste perception threshold; and (c) adding 160 mM or less sodium (also referred to as the manufacturing method of )I will provide a.
• any one of the above (a) to (c) may be performed first, or any two or more of them may be performed simultaneously.
• the production method of the present invention comprises: (a) adding a high-intensity sweetener in an amount equivalent to sweetness intensity X1 as a raw material for the oral composition; (b) adding a capsaicinoid or capsicum extract below the taste perception threshold; and (d) adding an amount of a low-intensity sweetener equivalent to a sweetness intensity of X4. (also referred to as the manufacturing method of embodiment B). Any of the above (a), (b), and (d) may be performed first, or any two or more of them may be performed simultaneously.
• the production method of the present invention comprises: (a) adding a high-intensity sweetener in an amount equivalent to sweetness intensity X1 as a raw material for the oral composition; (b) adding capsaicinoids or capsicum extract below the taste perception threshold; (c) adding 160 mM or less sodium; and (d) adding a low-intensity sweetener in an amount equivalent to sweetness intensity X4.
• a high-intensity sweetener in an amount equivalent to sweetness intensity X1 as a raw material for the oral composition
• capsaicinoids or capsicum extract below the taste perception threshold e.g., 160 mM or less sodium
• adding a low-intensity sweetener in an amount equivalent to sweetness intensity X4.
• oral composition "sweetness intensity X1”, “high intensity sweetener”, “sweetness intensity X2”, amount of sodium, form of sodium in oral composition, “capsaicinoid or capsicum extract ”, “low-intensity sweetener” and “sweetness intensity X4” are the same as the definitions given in the section on oral compositions above, and the numerical values given in the section on oral compositions apply as they are.
• the present invention provides a method for enhancing the sweetness of an oral composition (hereinafter referred to as "the method for enhancing sweetness of the present invention").
• the method for enhancing sweetness of the present invention is In the manufacture of oral compositions, as raw materials, An oral composition provided by a high-intensity sweetener comprising: (a) adding a high-intensity sweetener above the taste perception threshold; and (b) adding a capsaicinoid or capsicum extract below the taste perception threshold. It relates to a method for enhancing the sweetness of a product.
• Another aspect of the sweetness enhancing method of the present invention comprises: A method of enhancing the sweetness of an oral composition comprising a high-intensity sweetener above the taste perception threshold comprising adding a capsaicinoid or capsicum extract below the taste perception threshold to said composition.
• the sweetness of an oral composition is enhanced, and sweetness exceeding the intensity of sweetness obtained by simply adding component (a) a high-intensity sweetener having a taste perception threshold or higher to the oral composition is exhibited.
• Oral compositions can be provided. Specifically, a capsaicinoid or capsicum extract is added to an oral composition containing a high-intensity sweetener having a taste perception threshold or higher, and after the addition, the capsaicinoid or capsicum extract having a taste perception threshold or lower than the taste perception threshold is added to the oral composition. provides a sweetness to the oral composition that exceeds the sweetness intensity of the addition of only high-intensity sweeteners above the taste perception threshold.
• the high-intensity sweetener need not be included in the oral composition prior to adding the capsaicinoid or capsicum extract, and may be added to the oral composition at the same time as the capsaicinoid or capsicum extract. It may be added to the oral composition after the capsicum extract is added.
• the amount of capsaicinoid or capsicum extract to be added can be selected from the amounts described in the above item "1. Oral composition exhibiting increased sweetness exhibited by a high intensity sweetener".
• the method of enhancing sweetness of the present invention comprises: In the manufacture of oral compositions, as raw materials, (a) adding a high-intensity sweetener above the taste perception threshold; (b) adding a capsaicinoid or capsicum extract below the taste perception threshold; A method (also referred to as the sweetness enhancement method of embodiment A) is provided.
• the method of enhancing sweetness of the present invention comprises: In the manufacture of oral compositions, as raw materials, (a) adding a high-intensity sweetener above the taste perception threshold; (b) adding a capsaicinoid or capsicum extract below the taste perception threshold; and (d) adding a low intensity sweetener above the taste perception threshold. (also referred to as Embodiment B Sweetness Enhancement Method).
• the method of enhancing sweetness of the present invention comprises: In the manufacture of oral compositions, as raw materials, (a) adding a high-intensity sweetener above the taste perception threshold; (b) adding capsaicinoids or capsicum extract below the taste perception threshold; (c) adding 160 mM sodium or less; and (d) adding a low-intensity sweetener above the taste perception threshold.
• a method for enhancing the sweetness of a product also referred to as Embodiment C Sweetness Enhancement Method
• Embodiment C Sweetness Enhancement Method is provided.
• the "oral composition”, "high intensity sweetener”, amount of sodium, form of sodium in oral composition, “capsaicinoid or capsicum extract” and “low intensity sweetener” etc. is the same as the definition described in the item of the oral composition above, and the numerical values described in the item of the oral composition apply as they are.
• Concentrates for Providing Oral Compositions provides the following concentrates for providing oral compositions (hereinafter referred to as "concentrates of the present invention”).
• a high-intensity sweetener in an amount equivalent to X1 sweetness intensity; and
• a capsaicinoid or capsicum extract below the taste perception threshold,
• An oral composition having a sweetness intensity of X2 due to the components (a) and (b), wherein 0.1 ⁇ X1 ⁇ X2.
• the concentrates of the present invention can be diluted in any ratio to provide oral compositions.
• the “oral composition” is the same as described for “1.
• the concentrates of the present invention can be used in beverages and the like as syrups or concentrates. In that case, it can be diluted n-fold (for example, 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold) before use.
• the concentrates of the invention contain n times the concentration of the ingredients contained in the oral compositions of the invention.
• the concentrate of the present invention is preferable in terms of storage stability and transportability because it is concentrated.
• the concentrates of the invention may be solid or liquid.
• Concentrates of the invention may be, for example, 1.5- to 20-fold concentrates of oral compositions of the invention, typically 2- to 10-fold concentrates, preferably 3- to 9-fold concentrates. , more preferably 4- to 8-fold concentrate, more preferably 5- to 7-fold concentrate.
• a concentrate according to one aspect of the invention is an n-fold concentrate of an oral composition of the invention, (a) an amount of high-intensity sweetener equivalent to sweetness intensity X1 x n; and (b) less than n times the taste perception threshold of capsaicinoid or capsicum extract,
• the components (a) and (b) provide sweetness with a sweetness intensity of X2 ⁇ n, where 0.1 ⁇ X1 ⁇ X2 and 1 ⁇ n ⁇ 20.
• n can be 1.5-20, 2-10, 3-9, 4-8, 5-7, and the like.
• a concentrate according to another aspect of the invention is an n-fold concentrate of the oral composition of aspect A of the invention, (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 ⁇ n; (b) less than n times the taste perception threshold of capsaicinoids or capsicum extracts, and (c) 160 x n mM or less sodium,
• the components (a) and (b) exhibit sweetness with a sweetness intensity of X2 ⁇ n
• the components (a) to (c) exhibit sweetness with a sweetness intensity of X3 ⁇ n, where 0.1 ⁇ X1 ⁇ X2 ⁇ X3, 1 ⁇ n ⁇ 20.
• n can be 1.5-20, 2-10, 3-9, 4-8, 5-7, and the like.
• a concentrate according to another aspect of the invention is an n-fold concentrate of the oral composition of aspect B of the invention, (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 ⁇ n; (b) a capsaicinoid or capsicum extract less than n times the taste perception threshold; and (d) a low intensity sweetener in an amount equivalent to sweetness intensity X4 x n,
• the components (a), (b), and (d) provide sweetness with a sweetness intensity of X5 ⁇ n, where 0.1 ⁇ X1+X4 ⁇ X5 and 1 ⁇ n ⁇ 20.
• n can be 1.5-20, 2-10, 3-9, 4-8, 5-7, and the like.
• a concentrate according to one aspect of the invention is an n-fold concentrate of the oral composition of aspect C of the invention, (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 ⁇ n; (b) capsaicinoid or capsicum extract less than n times the taste perception threshold; (c) 160 x n mM or less sodium, and (d) an amount of low intensity sweetener equivalent to sweetness intensity x 4 x n,
• the components (a), (b), and (d) provide sweetness with a sweetness intensity of X5 ⁇ n, and the components (a) to (d) provide sweetness with a sweetness intensity of X6 ⁇ n, where 0.1 ⁇ X1+X4 ⁇ X5 ⁇ X6 and 1 ⁇ n ⁇ 20.
• n can be 1.5-20, 2-10, 3-9, 4-8, 5-7, and the like.
• oral composition "sweetness intensity X1”, “high intensity sweetener”, “sweetness intensity X2”, amount of sodium, form of sodium in oral composition, "capsaicinoid or capsicum extract "Product”, “Sweetness intensity X3”, “Low intensity sweetener”, “Sweetness intensity X4", “Sweetness intensity X5" and “Sweetness intensity X6" are the same as the definitions described in the oral composition section above.
• the numerical value described in the item of the above-mentioned oral composition applies as it is.
• Example 1 Evaluation of sweetness-enhancing effect of capsaicinoids (1)
• sucrose extra granulated sugar
• glucose glucose
• RebD purity of 95% or higher
• capsaicinoids capsaicin, dihydrocapsaicin, and nordihydrocapsaicin in a hot pepper extract containing a total of 3 mM
• capsaicinoids prepared by dissolving in water (concentrations of capsaicinoids are shown as the total concentration of capsaicin, dihydrocapsaicin and nordihydrocapsaicin (same in the examples below)).
• a beverage containing no capsaicinoid was used as a control beverage.
• the same components were used in the following examples unless otherwise specified.
• Brix was calculated from the concentrations of sucrose and glucose, and energy (kcal/100 mL) was calculated with RebD and hot pepper extract derived as 0 (kcal/100 mL) (same in the following examples).
• test drink For the sensory evaluation, panelists (five people) who had undergone sensory training were blinded to whether it was the test drink or the control drink, and A: "The test drink is sweeter than the control drink.” , B: ⁇ The sweetness of the test drink and the control drink is about the same'', C: ⁇ The control drink is sweeter than the test drink''. rice field. Table 2 shows the number of panelists who selected each option.
• Example 2 Measurement of capsaicinoid taste perception threshold The capsaicinoid taste perception threshold was determined by sensory evaluation of test beverages having the composition shown in Table 3. Each test drink was prepared by dissolving sucrose, glucose, RebD, capsaicinoid and sodium (sodium gluconate, the same in the following examples) in pure water at concentrations shown in Table 3. For the sensory evaluation, panelists (five people) who had undergone sensory training were asked about the sensations on the tongue or in the back of the throat. A four-choice forced-choice method was used in which the panelists were asked to select one of the following four options: "I feel the taste", C: “I feel the pungent taste", and D: "I feel the pungent taste strongly". Table 3 shows the number of panelists who selected each option.
• the taste detection threshold and the taste perception threshold were determined to be approximately 0.1 ⁇ M and approximately 0.3 ⁇ M, respectively, as capsaicinoid concentrations.
• Example 3 Evaluation of sweet taste enhancement effect by capsaicinoid and sodium (1)
• sensory evaluation was performed on the test beverages having the compositions shown in Table 4.
• Each test drink was prepared by dissolving sucrose, glucose, RebD, sodium and capsaicinoid in pure water at the concentrations shown in Table 4.
• a beverage containing no capsaicinoid was used as a control beverage.
• panelists (4 to 5 people) who had undergone sensory training were blinded to whether it was the test drink or the control drink.
• a three-choice forced-choice method in which the panelists were asked to select one of the following three options: B: ⁇ The test and control beverages are about the same in sweetness''; C: ⁇ The control beverage is sweeter than the test beverage.'' It was done by The number of sensory evaluation trials (total number of panelists) varied depending on the test beverage, and ranged from 5 to 13 times (persons). Table 4 shows the percentage of panelists who selected each option.
• Example 4 Evaluation of sweet taste enhancement effect by capsaicinoid and sodium (2)
• the test beverages having the compositions shown in Table 5 were subjected to sensory evaluation.
• Each test drink was prepared by dissolving sucrose, glucose, RebD, sodium and capsaicinoid in pure water at the concentrations shown in Table 5.
• a beverage containing no capsaicinoid was used as a control beverage.
• panelists (1 to 5 people) who had undergone sensory training were blinded to whether it was the test drink or the control drink.
• a three-choice forced-choice method in which the panelists were asked to select one of the following three options: B: ⁇ The test and control beverages are about the same in sweetness''; C: ⁇ The control beverage is sweeter than the test beverage.'' It was done by The number of sensory evaluation trials (total number of panelists) varied depending on the test beverage, and ranged from 4 to 10 times (persons). Table 5 shows the percentage of panelists who selected each option.
• test drink sweeter There were panelists who found the test drink sweeter at all sodium concentrations tested, and at sodium concentrations of 1mM and above and below 80mM, more than half of the panelists found the test drink sweeter.
• Example 5 Quantification of sweetness-enhancing effect of capsaicinoids and/or sodium
• the sweetness intensity of beverages having the compositions shown in Table 6 was measured by the Visual Analogue Scale (VAS) method. It was measured.
• VAS Visual Analogue Scale
• Each beverage was prepared by dissolving a component selected from sucrose, glucose, RebD, sodium, and capsaicinoids in pure water at concentrations shown in Table 6.
• Drink 5-1 was used as a control drink serving as a reference for sweetness intensity
• drinks 5-2 to 5-4 were used as test drinks.
• the VAS method five people who had undergone sensory training became panelists.
• the intensity of sweetness felt for the test beverage was plotted on the line segment plotted approximately in the center, and the distance from the left end was used as an indicator of intensity of sweetness.
• Table 6 shows the sweetness intensity of the test beverage when the sweetness intensity of the control beverage is set to 8 and the fold of the sweetness intensity of the test beverage to the sweetness intensity of the control beverage.
• the intensity of sweetness is: Beverage 5-3 ⁇ Beverage 5-2 ⁇ Beverage 5-4.
• the addition of capsainoside increases the sweetness intensity of the sweetened beverage by about 1.14 times, and the addition of capsaicinoid and sodium increases the sweetness intensity by about 1.24 times. bottom.
• Example 6 Evaluation of sweetness-enhancing effects of capsaicinoids and/or sodium
• test beverages having the compositions shown in Tables 7 and 8 were subjected to sensory evaluation. made an evaluation.
• Each test beverage consisted of sucrose, glucose, RebA (99% pure), RebD, RebM (94% pure), monk fruit extract (containing 40% MogV by weight), MogV (98% pure), AceK,
• a component selected from sucralose, sodium and capsaicinoid was dissolved in pure water at the concentration shown in Tables 7 and 8 and prepared.
• a beverage containing no capsaicinoid was used as a control beverage.
• test and control beverages are about the same in sweetness''
• C ⁇ The control beverage is sweeter than the test beverage.'' It was done by The number of sensory evaluation trials (total number of panelists) varied depending on the test beverage, and ranged from 3 to 8 times (persons). Tables 7-8 show the percentage of panelists who selected each option.
• Example 7 Composition of capsaicinoid
• the components contained in the capsaicinoid (capsicum extract) used in Examples 1 to 6 were analyzed.
• the capsaicinoids included 720 mg/L (2.36 mM) capsaicin, 230 mg/L (0.75 mM) dihydrocapsaicin and 17 mg/L (0.06 mM) nordihydrocapsaicin (total 967 mg/L (3.17 mM)).

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• 2022
  • 2022-12-28 WO PCT/JP2022/048632 patent/WO2023127958A1/ja not_active Ceased
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