Acidity enhancer and acid component-containing composition containing the same

Abstract

To provide: an acid taste enhancing agent for enhancing the acid taste of a composition containing an acid ingredient using an ingredient of a natural sweetener; an acid ingredient-containing composition that has an enhanced acid taste; and a method for enhancing acid taste of a composition containing an acid ingredient.SOLUTION: Provided are: an acid taste enhancing agent in which rebaudioside A and mogroside V are incorporated in a mass ratio of 50:50 to 99:1; an acid ingredient-containing composition containing the acid taste enhancing agent; and a method for enhancing acid taste of an acid ingredient-containing composition in which a stevia extract containing rebaudioside A by 90 mass% or more and a mogroside V are incorporated into an acid ingredient-containing composition so that the blending ratio of rebaudioside A and mogroside V is rebaudioside A: mogroside V=50:50 to 99:1 (mass ratio).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a sourness enhancer. The present invention also relates to an acid component-containing composition containing the sourness enhancer. The present invention further relates to a method for producing an acid component-containing composition having an enhanced sourness, and a method for enhancing the sourness of an acid component-containing composition. [Background technology]

[0002] Traditionally, sweeteners have been widely used to sweeten foods, beverages, medicines, etc., or to adjust the taste of these products themselves. In particular, non-caloric, low-caloric, or low-cariogenic high-intensity sweeteners have been widely used due to the recent increase in health consciousness. High-intensity sweeteners include synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, neotame, and advantame, as well as natural sweeteners such as stevia extract, Monk fruit extract, and thaumatin. Due to the recent trend toward natural products, natural sweeteners such as stevia extract and Monk fruit extract have become popular.

[0003] However, these natural sweeteners, especially stevia extract, have problems such as a bitter sweetness, a long sweetness that remains in the mouth (aftertaste), a lack of full-bodiedness, and a slow sweetness release in the oral cavity, which leaves the user feeling unsatisfied. Rebaudioside A, the main sweet component contained in stevia extract, has less aftertaste and bitterness than other sweet components in stevia extract such as stevioside, but still has problems in terms of taste. In addition, mogroside V, the main sweet component in Luo Han Guo extract, also has problems such as a bitter taste and unique flavor.

[0004] As a method for solving such problems of stevia extract, for example, Patent Document 1 shows that by blending rebaudioside A, the main sweet component of stevia extract, and mogroside V, the main sweet component of Luo Han Guo extract, in a weight ratio of 95:5 to 60:40, the above problems are solved and a composition with excellent sweetness quality is obtained. Patent Document 2 also discloses a composition containing a rebaudioside component such as rebaudioside A and mogroside V in a weight ratio range of 1:1 to 6:1.

[0005] However, it has not been previously known that a sweetener composition containing rebaudioside A and mogroside V has the effect of enhancing the sourness of a composition containing an acid component. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. WO2009 / 063921 [Patent Document 2] JP 2016-41073 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a technique for enhancing the sourness of a composition containing an acid component by using a natural sweetener component. More specifically, the first object of the present invention is to provide a sourness enhancer. The second object of the present invention is to provide an acid component-containing composition having enhanced sourness. The third object of the present invention is to provide a method for producing an acid component-containing composition having enhanced sourness, in other words, a method for enhancing the sourness of a composition containing an acid component. [Means for solving the problem]

[0008] The present inventors have conducted intensive research to solve the above problems, and have found that a composition in which rebaudioside A, the main sweet component of stevia extract, is combined with mogroside V, the main sweet component of Luo Han Fruit extract, and the ratio of rebaudioside A to mogroside V is adjusted to 50:50 to 99:1 (mass ratio), exhibits the effect of enhancing the sourness of a composition containing an acid component. Based on this, it has been confirmed that an acid component-containing composition with enhanced sourness can be obtained by adding the composition as a sourness enhancer to a composition containing an acid component, preferably an acid component-containing composition that is orally ingested or used in the oral cavity, and thus the present invention has been completed.

[0009] The present invention was completed based on these findings and through further research, and includes the following embodiments.

[0010] (I) Acidity enhancer (I-1) A sourness enhancer containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. (I-2) A sourness enhancer comprising a stevia extract containing 90% or more by mass of rebaudioside A and mogroside V, wherein the blending ratio (mass ratio) of rebaudioside A to mogroside V in the sourness enhancer is rebaudioside A:mogroside V = 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. (I-3) The acidity enhancer according to (I-2), wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less. (I-4) The acidity enhancer according to any one of (I-1) to (I-3), which is used in an amount such that the total amount of rebaudioside A and mogroside V is in the range of 0.1 ppm to 500 ppm relative to the acid component-containing composition.

[0011] (II) Acid component-containing composition having enhanced sourness and method for producing same (II-1) An acid component-containing composition containing the acidity enhancer according to any one of (I-1) to (I-4). (II-2) The acid component-containing composition according to (II-1), containing rebaudioside A and mogroside V in a total amount of 0.1 ppm to 500 ppm. (II-3) An acid component-containing composition according to (II-1) or (II-2), which is an oral or intraoral composition. (II-4) An acid component-containing composition according to any one of (II-1) to (II-3), which is a food or drink composition. (II-5) A method for producing an acid component-containing composition having enhanced sourness, comprising a step of blending rebaudioside A and mogroside V into the acid component-containing composition in a blending ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. (II-6) The production method according to (II-5), comprising a step of blending rebaudioside A and mogroside V in an acid component-containing composition in a range of 0.1 ppm to 500 ppm in total.

[0012] (III) Method for enhancing the sourness of an acid component-containing composition (III-1) A method for enhancing the sourness of an acid component-containing composition, comprising blending rebaudioside A and mogroside V into the acid component-containing composition in a blending ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. (III-2) A method for enhancing the sourness of an acid component-containing composition, comprising blending a stevia extract containing 90% or more by mass of rebaudioside A and mogroside V into the acid component-containing composition so that the blending ratio (mass ratio) of rebaudioside A to mogroside V is rebaudioside A:mogroside V = 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and more preferably 70:30 to 98:2. (III-3) The method for enhancing sourness according to (III-2), wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less. (III-4) A method for enhancing sourness according to any one of (III-1) to (III-3), in which rebaudioside A and mogroside V are blended into an acid component-containing composition in an amount of 0.1 ppm to 500 ppm in total. (III-5) A method for enhancing sourness according to any one of (III-1) to (III-4), wherein the acid component-containing composition is a composition for oral or intraoral use, preferably a food or beverage composition. Effect of the Invention

[0013] The acidity sensitizer of the present invention can enhance the acidity of an oral or oral composition containing an acid component by being used in the oral or oral composition containing an acid component. In other words, the acidity sensitizer of the present invention exerts an acidity enhancing effect on an oral or oral composition containing an acid component, and an oral or oral composition having an enhanced acidity can be prepared. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] (I) Acidity enhancer The sourness enhancer of the present invention (hereinafter referred to as "the sourness enhancer") is characterized by containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1.

[0015] (Rebaudioside A) Rebaudioside A is a steviol glycoside contained in stevia extract, and is the main sweetening component of stevia extract, and is known to have a sweetness 300 to 450 times that of sugar. Rebaudioside A is produced in Stevia rebaudiana Bertoni ( Stevia rebaudiana BertoniRebaudioside A can be prepared by extracting it from the leaves, stems, etc. of Stevia rebaudioside A (abbreviated as "Stevia" in the present invention) with water or an organic solvent and purifying it. Note that the rebaudioside A targeted in the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like.

[0016] In the present sourness enhancer, rebaudioside A may be used in a purified state, but is not limited thereto, and may also be used in a mixture with other steviol glycosides (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.) as long as the action and effect of rebaudioside A in the present sourness enhancer is not hindered. A suitable example of such a mixture is stevia extract. The stevia extract also includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase, etc. When such a mixture is used, the content of rebaudioside A in the mixture is preferably 90% by mass or more of the total, more preferably 95% by mass or more. This is because when the content of components other than rebaudioside A in the mixture exceeds 5% by mass, particularly 10% by mass, the effect of the components on the taste quality of the acidity enhancer cannot be ignored. Although not limited thereto, a preferred mixture is a stevia extract in which the content of rebaudioside A is 95% by mass or more of the total, and the content of other steviol glycosides as other components is 1% by mass or less in total, and more preferably the content of stevioside and rebaudioside C is 0.2% by mass or less in total.

[0017] As described above, rebaudioside A can be prepared by extracting and purifying stevia leaves, stems, and the like as raw materials, but commercially available products can also be used for convenience. Examples of such products include, but are not limited to, Rebaudio J-100 (manufactured by Morita Chemical Industry Co., Ltd.). This product is a rebaudioside A-containing product (stevia extract) that contains rebaudioside A at a ratio of 95% by mass or more.

[0018] (Mogroside V) Mogroside V is a triterpene glycoside contained in the extract of the Monk fruit, and is known to be the main sweetening component of the Monk fruit extract, with a sweetness approximately 300 times that of sugar. Mogroside V is found in the Monk fruit (scientific name: Monk fruit), a plant belonging to the Monk fruit genus of the Cucurbitaceae family. Siraitia grosvenorii ) fresh fruit by extraction with water and purification.

[0019] In the present sour taste enhancer, mogroside V may be used in a purified state like rebaudioside A, but is not limited thereto, and may also be used in a mixture with other triterpene glycosides (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoroside, 5α,6α-epoxymogroside) as long as the effect of mogroside V in the present sour taste enhancer is not hindered. A suitable example of such a mixture is a Monk fruit extract. When such a mixture is used, the amount of mogroside V in the mixture is preferably 10% by mass or more of the total. More preferably, it is 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. If the content of components other than mogroside V in the mixture increases, the effect of said components on the taste of the present sourness enhancer cannot be ignored.

[0020] As described above, the mogroside V can be prepared by extracting and purifying the fruit of Monk fruit as a raw material, but it is also possible to use commercially available products for convenience. Examples of such products include, but are not limited to, "Sunnature (registered trademark) M50" (product name: manufactured by San-Ei Gen F.F.I. Co., Ltd.), which contains highly purified mogroside V and is about 300 times sweeter than sugar, and high-purity Monk fruit extract (manufactured by Saraya Co., Ltd.).

[0021] (Acidity enhancer) The present sour taste enhancer is characterized by containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1. The preferred mixing ratio of rebaudioside A and mogroside V is 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2 (all mass ratios). Although not directly related to the effects of the present invention, since mogroside V is expensive, when the total amount of rebaudioside A and mogroside V is 100 parts by mass, if the ratio of mogroside V is more than 5 parts by mass, the cost of the present sour taste enhancer tends to increase.

[0022] The present sour taste enhancer can be produced by mixing rebaudioside A and mogroside V in the above-mentioned ratio. 90 The composition can also be produced by blending mogroside V with the above-mentioned stevia extract containing 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2, as described above, in a mass ratio with respect to rebaudioside A. Here, as the mogroside V, a Luo Han Guo extract containing mogroside V as a main sweet component can also be used, as long as the effect of the present invention is not impaired. Thus, a composition having a sourness enhancing effect can be obtained while suppressing the taste qualities peculiar to stevia extract (bitterness, aftertaste, lack of full-bodied taste, slow sweetness development).

[0023] The acidity enhancer is used, for example, to enhance the acidity of the target acid component-containing composition described below. It may be in any form, including solid forms such as powder, granules, tablets, and capsules, and semisolid or liquid forms such as syrup, emulsion, liquid, and gel. It may also be in the form of a single agent (e.g., a mixed preparation of rebaudioside A and mogroside V) or in the form of two agents (e.g., a combination of a preparation containing rebaudioside A and a preparation containing mogroside V).

[0024] When the present sourness enhancer is produced by mixing rebaudioside A and mogroside V in the above ratio (or when the present sourness enhancer is produced by adding mogroside V to stevia extract so that the ratio of rebaudioside A and mogroside V is the above ratio), a pharma- ceutically acceptable carrier or a carrier that can be added to food and beverages can be added appropriately depending on the form of the sourness enhancer. Examples of such carriers include oligosaccharides such as isomaltooligosaccharide, galactooligosaccharide, and fructooligosaccharide; polysaccharides such as dextrin, cellulose, gum arabic, and starch (corn starch, etc.); and water, within a range that does not affect the action and effect of the present sourness enhancer. In addition, within the limits of not affecting the action and effect of the present sourness enhancer, the incorporation of sugars such as lactose, glucose, fructose, sugar, fructose glucose liquid sugar, etc.; sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, reduced palatinose, etc.; synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, saccharin or its salts (sodium saccharin, calcium saccharin, etc.); natural sweeteners such as licorice extract, amacha extract, brazzein, neohesperidin dihydrochalcone, Neisseria berry extract (monellin), and Tenryocha extract, etc., which are commonly used in foods, beverages, and medicines, can also be incorporated, within the limits of not affecting the action and effect of the present sourness enhancer.

[0025] The total amount of rebaudioside A and mogroside V in the present sourness enhancer can be appropriately set within the range of 0.005 to 100% by mass depending on the use mode of the present sourness enhancer and the presence or absence of other components. The sweetness of a mixture (100% by mass) of rebaudioside A and mogroside V having the above-mentioned ratio is about 150 to 450 times that of sugar. Therefore, the total content of rebaudioside A and mogroside V in the present sourness enhancer and the amount of the present sourness enhancer used can be appropriately set in consideration of the desired sweetness of the acid component-containing composition to which the present sourness enhancer is applied. For example, when the present sourness enhancer is blended into an acid component-containing composition to enhance the sourness of the acid component-containing composition without imparting sweetness, the total amount of rebaudioside A and mogroside V contained in the final acid component-containing composition can be appropriately adjusted within a range of less than 0.002% by mass. On the other hand, when the present sourness enhancer is blended with an acid component-containing composition for the purpose of enhancing the sourness of the acid component-containing composition and imparting sweetness, there is no particular limitation as long as the total amount of rebaudioside A and mogroside V contained in the acid component-containing composition is 0.002% by mass or more. Considering that the composition is diluted 10 to 50,000 times by blending with the acid component-containing composition, the total amount of rebaudioside A and mogroside V in the present sourness enhancer can be appropriately adjusted to be in the range of 0.02 to 100% by mass.

[0026] (II) Acid component-containing composition The acid component-containing composition of the present invention (hereinafter, sometimes abbreviated as "the composition of the present invention") is an oral or buccal composition containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1. 90% by mass or more of stevia extract and mogroside V. The preferred blend ratio (by mass) of rebaudioside A and mogroside V is 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. The composition of the present invention can be simply prepared by adding and blending the above-mentioned present acidity enhancer to a target oral or oral composition (hereinafter collectively referred to as "oral / oral composition") to be described later.

[0027] The oral / oral composition targeted by the present invention is a composition that requires a sour taste, such as food and drink, oral medicine, oral medicine, oral care products (including medicines and quasi-drugs) such as toothpaste and mouthwash. It may also be a composition that requires a sweet taste. Specifically, it is a composition that contains an acid component, and is preferably a food and drink.

[0028] The acid component targeted by the present invention may be any acid component that has a sour taste and is acceptable for incorporation into oral and oral compositions such as food and beverages, oral medicines, or oral quasi-drugs. Specifically, examples of the acid component include organic acids and their salts, such as adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, oxalic acid, fumaric acid, malic acid, propionic acid, and acetic acid; inorganic acids and their salts, such as phosphoric acid and hydrochloric acid. Preferred are organic acids and their salts, such as citric acid, malic acid, tartaric acid, and lactic acid, and phosphoric acid and its salts. Examples of salts include alkali metal salts such as sodium and potassium, and alkaline earth metal salts such as magnesium and calcium. These may be used alone or in any combination of two or more. The acid component may also be a food material or a processed product thereof containing one or more of the above acids. For example, the food material may be fruits or vegetables, and processed products may be fruit juice or other fruit or vegetable juice, brewed vinegar, and fermented milk. The acid component is preferably citric acid or a salt thereof. Also, food materials or processed products thereof containing citric acid or a salt thereof are preferably used as the acid component. The form of these acid components is not particularly limited. For example, they may be in any form such as powder, semi-solid, or liquid. The ratio of the acid component contained in the composition of the present invention can be appropriately set according to the purpose and type of the composition of the present invention. Although not limited, it can be appropriately adjusted to be in the range of, for example, pH 2 to 8, and the ratio of the acid component can be, for example, 0.001 to 10 mass%.

[0029] The oral / oral composition of the present invention may contain sugars in addition to the acid component. The sugars may be any sugars that have a sweet taste and are acceptable for incorporation into oral / oral compositions such as foods and beverages, oral medicines, or oral quasi-drugs, and specifically include monosaccharides such as glucose, fructose, galactose, mannose, and xylose; disaccharides such as maltose, sucrose, and lactose; oligosaccharides such as lactofructose, kraft oligosaccharides, isomaltooligosaccharides, galactooligosaccharides, soybean oligosaccharides, xylooligosaccharides, and raffinose (beet oligosaccharide); sugar alcohols such as xylitol, sorbitol, mannitol, maltitol, lactitol, and oligosaccharide alcohol; isomerized sugars (glucose-fructose liquid sugar, fructose-glucose liquid sugar, high fructose liquid sugar, sugar-mixed isomerized liquid sugar, sugar-mixed glucose-fructose liquid sugar); starch syrup, reduced maltose starch syrup, high-saccharified reduced starch syrup, and low-saccharified reduced starch syrup. These may be used alone or in any combination of two or more. The sugar may be a food material or a processed product thereof containing one or more of the sugars. For example, the food material may be fruits or vegetables, and the processed product may be fruit juice or other fruit or vegetable juice. As the sugar, sugar, fructose, glucose, isomerized sugar, sugar alcohols, fructose glucose liquid sugar, starch syrup, etc. are preferable. In addition, food materials or processed products thereof containing these sugars are also used as suitable sugars. The shape of these sugars is not particularly limited. For example, they may be in any of powder, semi-solid, and liquid forms. When sugars are added to the composition of the present invention, the mixing ratio can be appropriately set within the range of 0.01 to 99.9% by mass depending on the purpose and type of the composition of the present invention, as long as the effect of the present invention is not hindered.

[0030] The oral / mouth composition contains at least these acid components, and may contain sugars in addition to the acid components. It may contain at least one of the above-mentioned acid components alone, or may contain two or more of them in any combination.

[0031] Specific examples of foods and beverages include beverages containing the acid components described above, such as carbonated drinks, fruit juice drinks, coffee drinks, black tea drinks, lactic acid drinks, lactic acid bacteria drinks, soft drinks, milk drinks, and alcoholic drinks; rice crackers, senbei, okoshi, manju, and other Japanese sweets; cookies, biscuits, crackers, pies, sponge cakes, chiffon cakes, castella cakes, donuts, waffles, butter cream, custard cream, cream puffs, chocolate, chocolate confectionery, jellies, pancakes, bread, and other Western sweets; dairy products such as yogurt, puddings, bavarois, and mousses; caramels, soft candies, etc. candies such as hard candy, gummy candy, and tablet candies (including ramune candy, tablet-shaped confectioneries, and refreshing sweets); gums such as chewing gum and bubble gum; potato chips and other various snacks; ice creams such as ice cream, ice milk, lacto ice cream, and soft serve ice cream; popsicles, sorbet, gelato, and other various frozen desserts; flower paste, peanut paste, fruit paste, and other various pastes; sauces (including pasta sauce), mayonnaise, solid bouillon, stew bases, soup bases, and other various seasonings.

[0032] Examples of oral medications include troches, drinks, granules, powders, tablets, and capsules that contain the aforementioned acid component. Examples of oral medications include sprays, ointments, pastes, and the like that contain the aforementioned acid component. Examples of oral care products include liquid toothpastes, toothpastes, mouthwashes, and breath fresheners that contain the aforementioned acid component.

[0033] Rebaudioside A and mogroside V are blended in the oral / oral composition so that the blending ratio of the two is within the above-mentioned range, and the final concentration of these in the composition of the present invention is 0.1 to 500 ppm in total. The final concentration can be appropriately set depending on the type of the oral / oral composition to be used, and for example, the lower limit can be 0.1 ppm or more as described above, but is preferably 0.2 ppm or more, more preferably 0.3 ppm or more, even more preferably 0.4 ppm or more, and particularly preferably 0.5 ppm or more. The upper limit can be 500 ppm or less as described above, but is preferably 300 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 50 ppm or less.

[0034] Specifically, depending on the type of the oral / mouth composition to be prepared, rebaudioside A and mogroside V can be blended so that the total concentration is in the range of 0.1 to 500 ppm, for example, 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and more preferably 0.5 to 50 ppm. Rebaudioside A and mogroside V can be added at any stage in the production process of the composition of the present invention.

[0035] The composition of the present invention thus prepared contains rebaudioside A and mogroside V in the above-mentioned ratio, and is characterized by having an enhanced sour taste compared to a composition not containing rebaudioside A and mogroside V. Furthermore, depending on the blending amounts of rebaudioside A and mogroside V, the composition of the present invention also has improved tastes specific to stevia extract (bitterness, lingering sweetness (lingering aftertaste), lack of full-bodied taste, and delayed onset of sweetness in the oral cavity), and can also have a taste (sweetness) similar to that of sugar.

[0036] In the present invention, "sourness" refers to the taste that an acid component has, and is usually a flavor that is felt in the oral cavity, particularly from the early to middle stages, when ingesting food or drink that contains an acid component, and in particular a taste that is felt by the tongue.

[0037] Whether or not the sourness of the composition of the present invention is enhanced can be evaluated by comparing the flavor of the composition of the present invention containing rebaudioside A and mogroside V with the flavor of a composition (comparative composition) having the same composition as the composition of the present invention except that rebaudioside A and mogroside V are not contained, and it can be determined that the sourness of the composition of the present invention is enhanced when the flavor of the composition of the present invention is higher than that of the comparative composition. Although not limited, it can be specifically evaluated according to the description of the examples described below. By containing rebaudioside A and mogroside V to enhance the sourness of the composition of the present invention, it is possible to prepare a composition of the present invention having the same sourness as a composition containing more acid components than the actual composition.

[0038] In this way, by using the present invention, the sour taste of an oral / oral composition can be enhanced without increasing the amount of the acid component or improving the quality. That is, by the manufacturing method of the present invention, an oral / oral composition with enhanced sour taste can be manufactured simply and inexpensively. Furthermore, when the amount of the acid component is small, the taste tends to be dull and monotonous, but by using the present invention, the dull and monotonous taste is compensated for by enhancing the sour taste, and the flavor can be improved. In other words, according to the present invention, the amount of the acid component used can be reduced without significantly reducing or impairing the sour taste.

[0039] (III) Method for enhancing the acidity of an oral or oral cavity composition The method for enhancing the sourness of an oral or oral composition (oral and oral composition) of the present invention can be carried out by adding rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1 to the oral and oral composition targeted in (II) above. As rebaudioside A, a stevia extract containing rebaudioside A in an amount of 90% by mass or more, preferably 95% by mass or more, can be used. Although not limited thereto, as other components, a stevia extract containing steviol glycosides other than rebaudioside A in a total amount of 1% by mass or less, preferably stevioside and rebaudioside C in a total amount of 0.2% by mass or less can be exemplified. The preferred compounding ratio of rebaudioside A and mogroside V is 50:50 to 98:2 (mass ratio), more preferably 60:40 to 98:2 (mass ratio), and particularly preferably 70:30 to 98:2 (mass ratio).

[0040] The amount of rebaudioside A and mogroside V required to obtain the sourness enhancing effect in these oral and oral compositions can be appropriately set so that the final concentration is in the range of 0.1 to 500 ppm in total, depending on the type of the oral and oral composition to be used. As the total amount of rebaudioside A and mogroside V, for example, the lower limit can be 0.1 ppm or more as described above, but is preferably 0.2 ppm or more, more preferably 0.3 ppm or more, even more preferably 0.4 ppm or more, and particularly preferably 0.5 ppm or more. The upper limit can be 500 ppm or less as described above, but is preferably 300 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 50 ppm or less. Specifically, depending on the type of the oral / mouth composition to be prepared, rebaudioside A and mogroside V can be blended so that the total concentration is in the range of 0.1 to 500 ppm, for example, 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and more preferably 0.5 to 50 ppm. Rebaudioside A and mogroside V can be added at any stage in the production process of the composition of the present invention.

[0041] In the method of enhancing sourness of the present invention, rebaudioside A and mogroside V may be added individually to the target oral / oral composition so as to obtain the above-mentioned mixing ratio and addition amount, or the present sourness enhancer described in (I) may be added to the target oral / oral composition so as to obtain the above-mentioned addition amount.

[0042] By blending rebaudioside A and mogroside V in the oral / oral composition in the above ratio, the taste characteristic of stevia extract (bitterness, sweet aftertaste (lingering aftertaste), lack of full-bodied taste, slow sweetness onset in the oral cavity) can be improved, and the taste quality of stevia extract can be made closer to that of sugar while enhancing the sourness of the target oral / oral composition. Thus, according to the method of the present invention, the sourness of the oral / oral composition can be enhanced without increasing the amount of the acid component or improving the quality. That is, according to the method of the present invention, an oral / oral composition with enhanced sourness can be obtained simply and inexpensively. Also, as described above, by using the method of the present invention, the sourness of the oral / oral composition can be enhanced, thereby compensating for the monotonous taste caused by reducing the amount of the acid component used, and improving the taste (flavor) of the oral / oral composition.

[0043] In this specification, the terms "comprise" and "contain" encompass the meanings of "consist essentially of" and "consist of." EXAMPLES

[0044] The present invention will be specifically described using the following experimental examples and examples. However, the present invention is not limited to these. In the following, unless otherwise specified, the experiments are performed under atmospheric pressure and room temperature conditions. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0045] In the following experimental examples, stevia extract (Rebaudio J-100, manufactured by Morita Chemical Industry Co., Ltd. (dried powder)) was used as the rebaudioside A-containing raw material. Rebaudio J-100 is a high-intensity sweetener that contains 95.2% rebaudioside A, 0.1% rebaudioside C, and 0.1% stevioside and is 360 to 460 times sweeter than sugar (see JP 2011-115142 A). In the following experimental examples, this is referred to as "stevia extract."

[0046] In the following experimental examples, Monk fruit extract (Sunnature M50: manufactured by San-Ei Gen F.F.I. Co., Ltd.) (dried powder) was used as the raw material containing mogroside V. Sunnature M50 is made by extracting Monk fruit (undried fruit) with water, filtering and recovering the recovered water extract, which is then decolorized and concentrated, and spray-dried to prepare a dried powder containing 50% mogroside V. In the following experimental examples, this is referred to as "Monk fruit extract."

[0047] Examples 1 to 5 Preparation of sourness enhancer Five types of compositions (Examples 1 to 5) were prepared by mixing the above-mentioned stevia extract and swingle extract so that the blending ratio (mass ratio) of rebaudioside A and mogroside V was the ratio shown in Table 1. The blending ratio of rebaudioside A and mogroside V shown in Table 1 means the blending ratio (mass ratio) of each component when the total amount of rebaudioside A and mogroside V is 100 parts.

[0048] [Table 1]

[0049] Experimental Example 1 Evaluation of the sourness enhancing effect of sourness enhancers (1) Evaluation method Using four panelists (the same as in the following experimental examples) who were engaged in sensory evaluation of the taste quality of foods and beverages, trained, and passed an in-house test, the sourness of the acidic component-containing food and beverage I (acidic components: citric acid, trisodium citrate, pH 2.9-3.5) containing the above-mentioned sourness enhancer (Examples 1-5) was evaluated. Here, sourness means the sourness felt in the mouth, especially on the tongue, when the acidic component-containing food and beverage is ingested.

[0050] (Foods and drinks containing acid components I) Citric acid 0.068 Trisodium citrate 0.011 Acidity enhancer See Table 2 water remainder Total 100.00%

[0051] Specifically, the acid component-containing foods and beverages used as the evaluation criteria were as follows: for each of the above acid component-containing foods and beverages I, the acid component-containing foods and beverages that did not contain an acidity enhancer were designated "control foods and beverages I"; for each of the above acid component-containing foods and beverages I, the amount of each acid component was approximately 0.9 times (citric acid 0.061% by mass, trisodium citrate 0.01% by mass) and no acidity enhancer was designated "negative control foods and beverages I"; and for each of the above acid component-containing foods and beverages I, the amount of each acid component was approximately 1.1 times (citric acid 0.075% by mass, trisodium citrate 0.012% by mass) and no acidity enhancer was designated "positive control foods and beverages I", and the sourness of these foods and beverages was rated as "0 points", "-2 points", and "2 points", respectively.

[0052] Four panelists were asked to evaluate the sourness of acid-containing food and drink I (test food and drink I: Table 2) to which acidity enhancers 1 to 5 had been added according to the evaluation scores below, and the average evaluation scores of the four panelists were calculated.

[0053] [Sourness rating score] 3 points: The food or drink tastes more sour than the positive control (strong sourness enhancing effect) 2 points: The sourness is almost the same as that of the positive control food or drink (sourness enhancement effect) 1 point: The sourness is stronger than that of the control food and drink, but weaker than that of the positive control food and drink (slightly sour taste enhancement effect) 0 points: Same sourness as the control food or drink (no sourness enhancement effect) -1 point: The sourness is weaker than the control food and drink, but stronger than the negative food and drink. -2 points: The sourness is almost the same as that of the negative control food or drink. -3 points: The food or drink tastes less sour than the negative control (or has no sour taste at all)

[0054] (2) Evaluation results The results are shown in Table 2.

[0055] [Table 2]

[0056] These results confirmed that the combined use of rebaudioside A and mogroside V in a ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2, exerts a sourness enhancing effect on compositions containing acid components.

[0057] Experimental Example 2 Evaluation of the sourness enhancing effect of the sourness enhancer (1) Evaluation method A panel of four people evaluated the sourness of acid-containing food and beverage II (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5: see Table 3) containing the above-mentioned sourness enhancer (Example 2) at various concentrations (0.00005 to 0.01 mass %: see Table 6).

[0058] [Table 3]

[0059] Specifically, the acid component-containing foods and beverages used as the evaluation criteria were as follows: for each of the above acid component-containing foods and beverages II, the acid component-containing foods and beverages without the addition of an acidity enhancer were designated "control foods and beverages II"; for each of the above acid component-containing foods and beverages II, the amount of each acid component was 0.9 times that of the above acid component-containing foods and beverages II and no acidity enhancer was designated "negative control foods and beverages II" (see Table 4); and for each of the above acid component-containing foods and beverages II, the amount of each acid component was 1.1 times that of the above acid component-containing foods and beverages II and no acidity enhancer was designated "positive control foods and beverages II" (see Table 5), and the sourness of these foods and beverages was rated as "0 points", "-2 points", and "2 points", respectively.

[0060] [Table 4]

[0061] [Table 5]

[0062] Four panelists were asked to evaluate the sourness of the acidic component-containing foods and beverages II (test foods and beverages: Table 3) for evaluation test, to which various concentrations of sourness enhancers had been added, according to the same evaluation scores as in Experimental Example 1, and the average evaluation scores of the four panelists were calculated. The evaluation of the sourness of these acidic component-containing foods and beverages was carried out after adjusting the product temperature to about 25°C.

[0063] (2) Evaluation results The results are shown in Table 6.

[0064] [Table 6]

[0065] From the results shown in Table 6, it was confirmed that the sourness of an acid component-containing composition can be significantly enhanced by adding a composition (acidity enhancer) in which rebaudioside A and mogroside V are used in combination to the acid component-containing composition. In addition, when an acid component-containing composition was refrigerated and the product temperature was adjusted to 10°C, a similar evaluation was performed, and no significant difference was observed from the evaluation score evaluated at 25°C. From these results, it is found that it is preferable to add an acidity enhancer (Example 2) to the acid component-containing composition in a ratio of at least 0.5 to 100 ppm, preferably 0.5 to 50 ppm, and more preferably 1 to 30 ppm.

[0066] Experimental Example 3: Evaluation of the sourness enhancing effect of the sourness enhancer (1) Evaluation method The sourness of the acidic component-containing food and drink III (acidic components: citric acid, trisodium citrate) prepared using the sourness enhancer (Example 2) was evaluated by four panelists. As a comparative test, the sourness of the acidic component-containing food and drink III prepared by mixing, instead of the sourness enhancer, a Momordica monk extract (Sunnature M50: Comparative Example 1), a stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) was evaluated in the same manner, and compared with the sourness obtained when the sourness enhancer was used. The sourness of these acidic component-containing foods and drinks was evaluated after adjusting the product temperature to about 25°C.

[0067] (Foods and drinks containing acid components III) Citric acid 0.068 Trisodium citrate 0.011 Acidity enhancers or intense sweeteners See Table 7 water remainder Total 100.00%

[0068] Specifically, in the formulation of the acid component-containing food and beverage III, the acid component-containing food and beverage that did not contain either an acidity enhancer or a high-intensity sweetener was designated as "control food and beverage III"; the acid component-containing food and beverage in which the amount of the acid component was reduced by 0.9 times and which did not contain either an acidity enhancer or a high-intensity sweetener was designated as "negative control food and beverage III"; and the acid component-containing food and beverage in which the amount of the acid component was increased by 1.1 times and which did not contain either an acidity enhancer or a high-intensity sweetener was designated as "positive control food and beverage III."Four panelists were asked to evaluate the acidity of the acid component-containing food and beverage III (test food and beverage III series) according to the same evaluation scores (criteria) as in Experimental Example 1.

[0069] (2) Evaluation results Table 7 shows the average evaluation scores of the four panelists for the test food and beverage series III. In the table, "sweetness ratio" refers to the sweetness converted to the sweetness of sucrose. By adjusting the amount added, the sweetness of the final food and beverage was adjusted to be equivalent to 0.3% sugar. Note that an amount equivalent to 0.3% sugar is an amount that does not impart sweetness (below the sweetness threshold).

[0070] [Table 7]

[0071] From the results shown in Table 7, it was confirmed that the sourness of the acid component-containing composition can be significantly enhanced by combining rebaudioside A and mogroside V with the acid component-containing composition. As shown in the results of Comparative Examples 1 and 2, no sourness enhancing effect was observed in mogroside V (Monk Fruit Extract) and rebaudioside A (Stevia Extract), confirming that the sourness enhancing effect of the present sourness enhancer (Example 2) is not additive due to the combined use of the two. Similarly, it was confirmed that other high-intensity sweeteners (aspartame, sucralose) did not have a sourness enhancing effect, but rather had an effect of mitigating sourness. From this, it is recognized that the sourness enhancing effect of the present sourness enhancer of the present invention is unexpected.

[0072] In addition, since the sweetness threshold value (limit method, the same applies below) of the sour taste enhancer (Example 2) is 0.002% (20 ppm), it is considered that the sour taste enhancing effect exhibited by the sour taste enhancer of the present invention is independent of the presence or absence of sweetness. In other words, the sour taste enhancer of the present invention can significantly enhance the sour taste of sour components even in an amount that does not impart sweetness.

[0073] Experimental Example 4 Evaluation of the sourness enhancing effect of the sourness enhancer A sugar component (fructose glucose liquid sugar) was added to the acid component-containing food and drink, and the amount of the acidity enhancer added was changed to confirm the acidity enhancing effect on the oral composition.

[0074] (1) Evaluation method A panel of four people evaluated the sourness of various acid-containing foods and beverages IV (test foods and beverages A series, B series, and C series) (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using the present sourness enhancer (Example 2). The sourness of these acid-containing foods and beverages was evaluated after adjusting the product temperature to about 25°C.

[0075] (Test Foods and Beverages Series A: A-1 to A-8) Fructose glucose syrup 15.00 Citric acid 0.18 Trisodium citrate 0.03 Acidity enhancer See Table 8 water remainder Total 100.00%

[0076] (Test Food and Drink Series B: B-1 to B-8) Fructose glucose syrup 10.00 Citric acid 0.18 Trisodium citrate 0.03 Acidity enhancer See Table 8 water remainder Total 100.00%

[0077] (Test Foods and Beverages Series C: C-1 to C-8) Fructose glucose syrup 5.00 Citric acid 0.18 Trisodium citrate 0.03 Acidity enhancer See Table 8 water remainder Total 100.00%

[0078] Specifically, four panelists were asked to evaluate and score the sourness of each of the test foods and beverages of the A series, B series, and C series according to the same evaluation score as in Experimental Example 1. As positive control foods and beverages, foods and beverages were used in which the amounts of citric acid and trisodium citrate in the formulation of each series of test foods and beverages were increased to 1.1 times (citric acid: 0.198% by mass, trisodium citrate: 0.033% by mass) were used. As control foods and beverages, foods and beverages in which the amounts of citric acid and trisodium citrate in the formulation of each series of test foods and beverages were not used. As negative control foods and beverages, foods and beverages in which the amounts of citric acid and trisodium citrate in the formulation of each series of test foods and beverages were reduced to 0.9 times (citric acid: 0.162% by mass, trisodium citrate: 0.027% by mass) were used.

[0079] (2) Evaluation results As a result, the average evaluation scores of the four panelists are shown in Table 8.

[0080] [Table 8]

[0081] From the above results, it was confirmed that the sourness enhancer containing rebaudioside A and mogroside V (Example 2) significantly enhances the sourness of the acid component-containing composition even when it is blended with an acid component-containing composition containing sugar. Compared with the results of Experimental Example 2 (Table 6), it was found that the sourness enhancing effect of the sourness enhancer is stronger when sugar is blended with the acid component-containing composition, and the effect of the present invention can be obtained with an extremely small amount (low concentration) of the sourness enhancer. In the above experimental example, the product temperature of the acid component composition was adjusted to room temperature (25°C) and the sourness was evaluated, but when the acid component composition was refrigerated and the product temperature was adjusted to 10°C, no significant change was observed in the evaluation score. From this, it was found that the effect of the present invention is an effect that can be obtained regardless of the difference in product temperature between refrigeration and room temperature. From these results, it is found that it is preferable to blend the sourness enhancer (Example 2) in an acid component-containing composition at a ratio of at least 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and particularly 0.5 to 50 ppm. Since a sufficiently high sourness enhancing effect is exhibited with a blend of 0.5 ppm, the lower limit of the sourness enhancer (Example 2) is considered to be lower than 0.5 ppm, for example, 0.1 ppm, preferably 0.2 ppm, and more preferably 0.3 ppm. As shown in Experimental Example 3, the sourness enhancing effect exhibited by the sourness enhancer of the present invention is independent of the presence or absence of sweetness. However, as the amount of sourness enhancer increases beyond the sweetness threshold of 0.002% (20 ppm) (equivalent to 0.6% in sugar), the sweetness becomes stronger. For example, in the test foods and beverages series A and B, which contain a high amount of fructose glucose syrup, when the amount of sourness enhancer was 0.005% (50 ppm), and especially 0.008% (80 ppm) or above, the sweetness tended to prevail and the sourness enhancing effect to decrease.

[0082] Experimental Example 5 Evaluation of the sourness enhancing effect of the sourness enhancer (1) Evaluation method The sourness of the acidic component-containing food and drink V (acidic components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using each of the sourness enhancers (Example 2) was evaluated by four panelists. In addition, as a comparative test, the sourness of the acidic component-containing food and drink V prepared by blending, instead of the sourness enhancer, a Momordica extract (Sunnature M50: Comparative Example 1), a 100% stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) was evaluated in the same manner, and compared with the sourness obtained when the sourness enhancer was used. The sourness of these acidic component-containing food and drink V was evaluated after adjusting the product temperature to about 25°C.

[0083] The formulation of acid-containing food and drink V is shown in Table 9. The acid-containing food and drink V was prepared as three series of test foods A to C, each having a different concentration of fructose glucose syrup.

[0084] [Table 9]

[0085] Specifically, in each formulation of the test foods and beverages in the test foods and beverages series A to C, the test foods and beverages containing neither an acidity enhancer nor a high-intensity sweetener were designated as "control foods and beverages," test foods and beverages in which the amount of acid component was reduced by 0.9 times and which contained neither an acidity enhancer nor a high-intensity sweetener were designated as "negative control foods and beverages," and test foods and beverages in which the amount of acid component was increased by 1.1 times and which contained neither an acidity enhancer nor a high-intensity sweetener were designated as "positive control foods and beverages."Four panelists were asked to evaluate the acidity of acid component-containing foods and beverages V (test foods and beverages series A to C) according to the same evaluation scores (criteria) as in Experimental Example 1.

[0086] (2) Evaluation results The evaluation scores of the test food and beverage series A to C by the four panelists are shown in Tables 10 to 12, and their average values ​​are shown in Table 13. In the tables, "sweetness ratio" refers to the sweetness converted to the sweetness of sucrose. By adjusting the amount of additive, the sweetness of the final food and beverage was adjusted to be equivalent to 0.3% sugar (amount that does not impart sweetness).

[0087] [Table 10]

[0088] [Table 11]

[0089] [Table 12]

[0090] [Table 13]

[0091] From the results shown in Tables 10 to 13, it was confirmed that the sourness of an acid component-containing composition can be significantly enhanced by combining rebaudioside A and mogroside V, rather than by adding rebaudioside A (stevia extract) or mogroside V (monk fruit extract) to the acid component-containing composition alone. In particular, as shown in the results of Comparative Example 2, rebaudioside A (stevia extract) had almost no sourness enhancing effect, and it was confirmed that the sourness enhancing effect of the present sourness enhancer (Example 2) was not simply additive between the sourness enhancing effect of rebaudioside A (stevia extract) and the sourness enhancing effect of mogroside V (monk fruit extract). On the other hand, with regard to other high-intensity sweeteners, sucralose (Comparative Example 4) had a slightly weak sourness enhancing effect, but aspartame (Comparative Example 3) had no sourness enhancing effect at all.

[0092] Experimental Example 6 Evaluation of the sourness enhancing effect of the sourness enhancer In the above-mentioned Experimental Example 5, the sourness enhancer (Example 2) and the high-intensity sweetener were used in amounts below the sweetness threshold (amount that does not impart sweetness), whereas in this Experimental Example, the sourness enhancer and the high-intensity sweetener were used in amounts above the sweetness threshold (amount that imparts sweetness), and the sourness enhancing effect on acidic components was confirmed.

[0093] (1) Evaluation method Using four panelists, the acidity of the acidic component-containing food and drink VI-1 prepared using the acidity enhancer (Example 2) and the acidic component-containing food and drink VI-2 to VI-5 prepared by blending, as a comparative test, a Luo Han Guo extract (Sunnature M50: Comparative Example 1), a stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) instead of the acidity enhancer were evaluated. The acidity of each of these acidic component-containing foods and drinks was evaluated after adjusting the product temperature to about 25°C. The recipes of the acidic component-containing foods and drinks VI-1 to VI-5 are shown in Table 14. The blending amounts of the acidity enhancer and high-intensity sweetener in each acidic component-containing food and drink VI were adjusted to have the same sweetness as the standard acidic food and drink (containing 15% by mass of fructose glucose liquid sugar).

[0094] Specifically, four panelists were asked to evaluate and score the sourness of each acid component-containing food and drink VI according to the same evaluation score as in Experimental Example 1. As positive control food and drink, food and drink in which the amount of citric acid and trisodium citrate was increased to 1.1 times the amount in the formulation of each acid component-containing food and drink VI was used. As control food and drink, food and drink in which the above-mentioned formulation of the test food and drink in each series did not contain an acidity enhancer was used. Furthermore, as negative control food and drink, food and drink in which the amount of citric acid and trisodium citrate was reduced to 0.9 times the amount in the above-mentioned formulation of the test food and drink in each series was used.

[0095] (2) Evaluation results As a result, the average evaluation scores of the four panelists are also shown in Table 14.

[0096] [Table 14]

[0097] As can be seen from these results, it was confirmed that the present sourness enhancer exerts the effect of enhancing the sourness of the acidic components even when used in an amount that provides sweetness, whereas the other high-intensity sweeteners, except for the Luo Han Guo extract, act to mitigate the sourness of the acidic components when used in an amount that provides sweetness.

[0098] Experimental Example 7 Evaluation of the sourness enhancing effect of the sourness enhancer The amount of sugar component (fructose glucose liquid sugar) added to the acid component-containing food and drink was changed to confirm the effect of enhancing the acidity of the oral composition. (1) Evaluation method A panel of four people evaluated the sourness of various acid-containing foods and beverages VII (test foods and beverages VII-1 to VII-7) (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using the present sourness enhancer (Example 2). The amount of the present sourness enhancer was adjusted according to the amount of sugar components to be added so that the final sweetness of the foods and beverages would be the same (equivalent to about 12% sugar, sweetness 12). The sourness of these foods and beverages containing acid components was evaluated after adjusting the product temperature to about 25°C.

[0099] (Foods and drinks containing acid components VII) Fructose glucose syrup See Table 15 Citric acid 0.18 Trisodium citrate 0.03 Acidity enhancer See Table 15 water remainder Total 100.00%

[0100] Specifically, similar to Experimental Example 1, the above-mentioned control foods and beverages, positive control foods and beverages, and negative control foods and beverages were prepared as evaluation standard foods and beverages, and the sourness of the test foods and beverages VII-1 to 7 was evaluated in comparison with their sourness using the same [sourness evaluation score] as in Experimental Example 1.

[0101] (2) Evaluation results The results are shown in Table 15.

[0102] [Table 15]

[0103] From the results shown in Table 15, it was confirmed that the sourness of the acidic component can be significantly enhanced by combining rebaudioside A and mogroside V in a composition containing sugars and an acidic component. From the results in Table 15, it was confirmed that the sourness enhancing effect can be exerted over a wide range even when the sourness enhancer is used to replace part of the sugar as a sweetening component.

[0104] Experimental Example 8 Application to various acid component-containing compositions (1) Chocolate In order to confirm the effect of the sourness enhancer of the present invention in enhancing the fruity sourness derived from cacao beans, chocolate was produced using the sourness enhancer of Example 2 as a representative sourness enhancer.

[0105] [Table 16]

[0106] [Manufacturing method] (i) First, dissolve component 1 at 40-45°C. (ii) Then it is cooled to 32°C and components 2 and 3 are added to it and mixed. (iii) The mixture is poured into a chocolate mold and cooled in the refrigerator for about 30 minutes to solidify, obtaining chocolate.

[0107] [evaluation] It was confirmed that the chocolate of the present invention had a higher fruity sourness derived from the cocoa beans than the control chocolate. As can be seen from this result, the sourness enhancer of the present invention has the effect of enhancing the fruity sourness derived from the cocoa beans. In addition, it was found that the stronger sourness tends to approach the flavor of chocolate with a high cocoa content. In other words, it was found that the chocolate's cocoa feel was improved as the sourness was enhanced.

[0108] (2) Kimchi-style hot pot soup In order to confirm the effect of the sourness enhancer of the present invention in enhancing the sourness derived from an organic acid (acetic acid), a kimchi-style hot pot soup was produced using the sourness enhancer of Example 2 as a representative of the sourness enhancers of the present invention.

[0109] [Table 17]

[0110] [Manufacturing method] (i) Component 2 is added to component 1 and mixed to obtain the kimchi-style hot pot soup of the present invention.

[0111] [evaluation] It was confirmed that the soup of the present invention had a clear flavor with a pronounced kimchi-like sourness compared to the control soup. As can be seen from these results, the sourness enhancer of the present invention has the effect of enhancing the sourness of organic acid (acetic acid).

[0112] (3) Lemon-flavored soft drink In order to confirm the effect of the acidity enhancer of the present invention in enhancing the acidity of a lemon-flavored soft drink containing citric acid and fructose-glucose syrup, a soft drink was produced using the acidity enhancer of Example 2 as a representative of the present acidity enhancers.

[0113] [Table 18]

[0114] [Manufacturing method] (i) Add ingredients 1 to 6 to water and stir to dissolve. (ii) Heat to 93°C, add component 7, adjust the total volume with hot water, and then fill into containers to obtain a lemon-flavored soft drink.

[0115] [evaluation] It was confirmed that the sour taste of citric acid in the comparative soft drink was suppressed compared to the control soft drink, but the sour taste of the soft drink of the present invention was enhanced, resulting in a clean and refreshing flavor. As can be seen from these results, the sour taste enhancer of the present invention has the effect of enhancing the sour taste of the organic acid (citric acid) contained in lemon.

Claims

1. A sourness enhancer comprising rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:

1.

2. The sourness enhancer contains a stevia extract containing 90% by mass or more of rebaudioside A and mogroside V, and is characterized in that the blending ratio of rebaudioside A to mogroside V in the sourness enhancer is rebaudioside A:mogroside V=50:50 to 99:1 (mass ratio).

3. 3. The acidity enhancer according to claim 2, wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less.

4. A method for enhancing the sourness of an acid component-containing composition, comprising blending rebaudioside A and mogroside V in the acid component-containing composition at a mass ratio of 50:50 to 99:

1.

5. A method for enhancing the sourness of an acid component-containing composition, comprising blending a stevia extract containing 90% by mass or more of rebaudioside A and mogroside V into the acid component-containing composition so that the blending ratio of rebaudioside A to mogroside V is rebaudioside A:mogroside V = 50:50 to 99:1 (mass ratio).

6. 6. The method for enhancing sourness according to claim 5, wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less.

7. 7. The method for enhancing sourness according to claim 4, wherein rebaudioside A and mogroside V are incorporated into an oral or buccal composition in a total amount of 0.1 ppm to 500 ppm.

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