Sweet composition that elicits a sweet response other than the sweet receptor (T1R2 / T1R3)

Abstract

The present invention relates to foods, beverages, etc. that contain (a) a sweet substance that elicits a response mediated by a taste-related molecule other than the sweet taste receptors T1R2 / T1R3, (b) a sodium source, and (c) a naturally occurring, high-intensity sweet substance with good taste, wherein the amount of component (b) is 11.5 to 46 mg / 100 ml in terms of sodium, and the amount of component (c) is equal to or greater than the sweetness threshold.

Description

Technical Field

[0001] The present invention relates to a sweetened food or beverage having a sweetness substantially similar to sucrose, particularly a low-calorie sweetened food or beverage, a method for producing the food or beverage, a sweetener composition for imparting a sweetness substantially similar to sucrose, a method for screening a sweet substance having a sweetness substantially similar to sucrose, and the like.

Background Art

[0002] Humans have five sense organs, and taste is one of the human sense organs. The taste receptors that receive taste are called taste buds and are present in fungiform papillae that exist in a wide range mainly around the tip of the tongue, and circumvallate papillae and foliate papillae that exist in a limited range at the back of the tongue. A taste bud is a cell aggregate composed of cells called elongated taste cells and basal cells. Taste cells project microvilli toward the tongue surface and make synapses with taste nerve fibers that enter the taste bud at the cell bottom. The taste that we usually feel is that the stimulus from the taste cells is sent to the brain via the taste nerve as taste information and recognized. As sweet taste receptors, T1R2 and T1R3 are known. It has been reported that T1R2 and T1R3 form heterodimers (Non-Patent Documents 1 to 3).

[0003] Although various studies on taste have been conducted, it is still a field where many things have not been clarified. There are various tastes of foods that we experience in daily life, but what is considered a delicious food is one in which various tastes are appropriately mixed and well harmonized. The taste of food may be tasted alone, but is often tasted as a mixed taste of various tastes, and various tastes are related to each other.

[0004] On the other hand, in recent years, for food and beverages, in addition to a good taste, low calories have been required. This is related to the fact that adult diseases such as obesity and diabetes are regarded as problems. However, in order to reduce the calories of food and beverages, it is necessary to keep the sugar concentration low.

[0005] For sucrose (also known as cane sugar or saccharose), which has occupied a major position as a sweetener since ancient times, various sweeteners have been developed as its alternatives, and many types of sweeteners can be used in foods. Sweeteners can be roughly classified into two types: carbohydrate-based sweeteners and non-carbohydrate-based sweeteners. Carbohydrate-based sweeteners can be divided into sucrose, starch-derived sugars, other sugars, sugar alcohols, etc., and non-carbohydrate-based sweeteners can be divided into natural sweeteners and synthetic sweeteners, or low-sweetness sweeteners and high-sweetness sweeteners.

[0006] When replacing sucrose (sweetness 1.0) in food and beverages with low-calorie sweeteners, or when newly designing, part or all of the sucrose can be replaced with sweeteners other than sucrose consisting of a group selected from carbohydrate-based sweeteners and / or non-carbohydrate-based sweeteners, or sweeteners other than sucrose consisting of a group selected from low-sweetness sweeteners and / or high-sweetness sweeteners. However, since the sweetness of carbohydrate-based sweeteners is generally as low as about 0.1 - 1.5, generally, high-sweetness non-carbohydrate-based sweeteners with a sweetness hundreds of times that of sucrose are mainly used. However, many of the high-sweetness sweeteners have a unique aftertaste, which hinders the provision of a good taste. Therefore, a low-calorie beverage containing a high-sweetness sweetener (blended with brandy absolute or wine release oil in a beverage containing a high-sweetness sweetener such as sucralose) has been developed in which part or all of the sucrose is replaced with a high-sweetness sweetener and the sweet quality of the high-sweetness sweetener is improved to be sucrose-like (Patent Document 1).

[0007] Regarding the molecular mechanism of sweet taste reception, it has been clarified that in the sweet taste receptor (T1R2 / T1R3 heterodimer), lactisole, a sweet taste inhibitor, acts on the transmembrane domain of human T1R3 to inhibit the transmission of the sweet taste of sweet substances (Non-Patent Documents 4 and 5). On the other hand, it has been clarified that sugar transporters such as SGLT1 (sodium-glucose cotransporter 1) and GLUTs (glucose transporters) are expressed in taste cells of mice (Non-Patent Document 6), and in mice, the existence of a T1R-independent pathway has been suggested in which disaccharides are decomposed by an enzyme expressed in taste cells into monosaccharides and are received by the sugar transporters of taste cells (Non-Patent Document 7). However, in humans, it has not yet been clarified whether humans feel / perceive the sweetness of sweeteners through a pathway other than the sweet taste receptor (T1R2 / T1R3 heterodimer), and whether non-caloric sweeteners act on that pathway.

[0008] As an example of the contrast effect, which is one of the taste interactions, the phenomenon that the addition of salt to soup stock increases the sweetness has been known for a long time. Although there are examples reporting on the interaction between saltiness and sweetness by focusing on this phenomenon, it has been concluded that a certain degree of strong sweetness (15% solution) and a certain degree of high salt concentration (0.1 - 0.2%) are required for the interaction between sweetness and saltiness (Non-Patent Document 8).

[0009] In addition, Patent Document 2 describes a beverage containing turmeric extract formulated with a predetermined amount of D-psicose, sodium citrate, acesulfame K, sucralose, etc.; Patent Document 3 describes a cola beverage formulated with a predetermined amount of D-psicose, stevia, sodium citrate, etc.; Patent Document 4 describes a liquid sweetener formulated with a predetermined amount of D-psicose, sodium saccharin, etc.; Patent Document 5 describes a beverage formulated with a predetermined amount of sodium gluconate, erythritol, stevia, etc.; Patent Document 6 describes a sugar-free diet cola concentrate and a cola concentrate formulated with a predetermined amount of rebaudioside M, D-psicose, erythritol, etc.; Patent Document 7 describes a diet cola beverage formulated with a predetermined amount of sodium benzoate, rebaudioside M, D-psicose, erythritol, etc.; Patent Document 8 describes a sweetening preparation formulated with a predetermined amount of thaumatin, stevia sweet substance, erythritol, sodium chloride; Patent Document 9 describes acidified water formulated with a predetermined amount of RebX and erythritol. However, none of the documents describe a comparison of the sweetening substances in the above beverages, etc. with sucrose.

Prior Art Documents

Patent Documents

[0010]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Patent Document 8

Patent Document 9

Non-Patent Literature

[0011]

Non-Patent Literature 1

Non-Patent Literature 2

Non-Patent Literature 3

Non-Patent Literature 4

Non-Patent Literature 5

Non-Patent Literature 6

Non-Patent Literature 7

Non-Patent Literature 8

Summary of the Invention

Problems to be Solved by the Invention

[0012] There is a demand for the development of food and drink products that are low in calories and yet exhibit a sweetness that is essentially close to that of sucrose.

Means for Solving the Problems

[0013] In the course of intensive research to solve the above problems, the present inventors have found that in the co - existence of lactisole, an inhibitor of the sweet receptor (T1R2 / T1R3), humans can feel the sweetness of not only calorific sweeteners such as glucose and fructose but also non - calorific sweeteners such as D - allose and erythritol. Based on this finding, by blending a naturally occurring high - sweetness sweet substance with a good taste quality such as rebaudioside D and a sweet substance that elicits a response via a taste - related molecule other than T1R2 / T1R3 as described above, a composition has been developed that exhibits an appropriate sweetness, has low calories, and has an essentially sucrose - like sweetness. Then, continuing the research, by adding sodium at a low concentration that is not perceptible to humans, the sweetness of the above composition has been increased and it has been successfully made closer to the sweetness of sucrose, thus completing a composition that exhibits an essentially sucrose - like sweetness.

[0014] One aspect of the present invention relates to the following. [1] (a) A sweet substance that elicits a response via a taste - related molecule other than the sweet receptor T1R2 / T1R3, (b) A sodium source, and (c) A naturally occurring high - sweetness sweet substance with a good taste quality comprising, a food or drink product wherein the amount of the component (b) is 11.5 - 46 mg / 100 ml as sodium and the amount of the component (c) is equal to or higher than the sweetness threshold. [2] The food or drink product according to [1], wherein the taste - related molecule other than the sweet receptor T1R2 / T1R3 is selected from GLUT, SGLT, and the Kir6.1 / SUR1 complex. [3] The food or drink product according to [1] or [2], wherein the component (a) is a non - calorific sweetener. [4] The food or drink product according to [3], wherein the non - calorific sweetener is selected from non - calorific hexoses, pentoses, tetroses, polysaccharides whose terminal sugars are aldoses or ketoses, sugar alcohols, and combinations thereof. [5] The food or drink product according to [4], wherein the non - calorific sweetener is selected from erythritol, D - allose, and combinations thereof. [5-1] The food or drink as described in [4], wherein the non-caloric sweetener is selected from erythritol, D-allose, sorbitol, D-xylose, xylitol, D-ribose, D-tagatose, and combinations thereof. [6] The food or drink as described in [1] or [2], wherein component (a) is a caloric sweetener. [7] The food or drink as described in [6], wherein the caloric sweetener is selected from sucrose, glucose, fructose, and combinations thereof.

[0015] [8] The food or drink according to any one of [1] to [7], wherein component (c) is selected from rebaudioside D, rebaudioside M, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, sweetening components contained in Siraitia grosvenorii plants, sweetening components contained in Glycyrrhiza glabra plants, sweetening components contained in Rubus suavissimus S. Lee plants, sweetening components contained in Hydrangea macrophylla var. thunbergii plants, sweetening components contained in Sclerochiton ilicifolius plants, sweetening components contained in Thaumataococcus daniellii Benth plants, sweetening components contained in Dioscoreophyllum volkensii plants, sweetening components contained in Curculigo latifolia plants, sweetening components contained in Richadella dulcifica plants, sweetening components contained in Pentadiplandra brazzeana plants, sweetening components contained in Capparis masaikai plants, sweetening components contained in Lippia dulcis plants, and derivatives thereof, and combinations thereof. [9] The food or drink as described in any one of [1] to [5] and [8], wherein the total energy content is 0 to 5 Kcal / 100 ml.

[10] The food or drink as described in any one of [1], [6] to [8], wherein the total energy content TE is 0 < TE ≦ 24 Kcal / 100 ml.

[11] The food or drink according to any one of [1] to

[10] , wherein the quantitative ratio of component (c) to component (a) is 1:100000 to 1:5.

[0016]

[12] The food or drink according to any one of [1] to

[10] , wherein the blending ratio of component (a) to the whole food or drink is 0.5 to 10%, and the blending ratio of component (c) is 20 to 550 ppm.

[13] The food or drink according to any one of [1] to

[12] , wherein component (a) contains one or more sweet substances selected from glucose, sucrose, fructose, erythritol and D-allose, and component (c) contains one or more sweet substances selected from rebaudioside D, rebaudioside M and mogroside V. [13-1] The food or drink according to any one of [1] to

[12] , wherein component (a) contains one or more sweet substances selected from glucose, sucrose, fructose, erythritol, D-allose, sorbitol, D-xylose, xylitol, D-tagatose and D-ribose, and component (c) contains one or more sweet substances selected from rebaudioside D, rebaudioside M and mogroside V.

[14] A method for screening a sweet substance, comprising the step of evaluating the taste response by a candidate substance in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 or an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3.

[15] The method according to

[14] , wherein the taste-related molecule is selected from GLUT, SGLT and the Kir6.1 / SUR1 complex, and the inhibitor is selected from lactisole, gymnemic acid, phlorizin, phloretin, fascentin, STF31, WZB117, BAY-876, cytochalasin B, sotagliflozin, ipragliflozin, empagliflozin, canagliflozin, dapagliflozin, sergliflozin, tofogliflozin and luseogliflozin.

Advantages of the Invention

[0017] The present invention has one or more of the following advantages. (1) It is possible to produce food and drink products that exhibit a sweetness similar to that of sucrose using sweet substances other than sucrose. (2) It is possible to impart a sweetness similar to that of sucrose to food and drink products while keeping the calorie content low. (3) It is possible to select sweet substances other than sucrose that can impart a sweetness similar to that of sucrose. (4) It is possible to design sucrose-like low-calorie sweetener compositions and food and drink products.

Brief Description of the Drawings

[0018]

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Mode for Carrying Out the Invention

[0019] Hereinafter, the present invention will be described in detail. The following embodiments are examples for explaining the present invention, and the present invention is not intended to be limited only to these embodiments. The present invention can be implemented in various forms without departing from the gist thereof. All documents cited in this specification, as well as published gazettes, patent gazettes, and other patent documents, are hereby incorporated herein by reference. Further, this specification includes the contents described in the specifications and drawings of Japanese Patent Application No. 2018-069160 filed on March 30, 2018 and Japanese Patent Application No. 2018-230083 filed on December 7, 2018, which are the bases for claiming the priority of this application.

[0020] 1. Food and drink In a first aspect, the present invention provides the following food or drink (hereinafter referred to as "food or drink A of the present invention"). (a) A sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, (b) A sodium source, and (c) A high-sweetness sweet substance of a natural good taste substance comprising, a food or drink in which the amount of the component (b) is 11.5 to 46 mg / 100 ml as sodium and the amount of the component (c) is above the sweet taste threshold.

[0021] In the present invention, the "sweet receptor" refers to a biomolecule that comes into contact with a sweet substance and generates a signal related to a sweet response. As the sweet receptor in the present invention, the T1R2 / T1R3 dimer (which may also be abbreviated as T1R2 / T1R3) is preferred, and unless otherwise specified, the "sweet receptor" in the present invention refers to the T1R2 / T1R3 dimer. The sweet receptor is naturally expressed on the cell surface of taste cells, but it may also be artificially expressed in other cells. In a specific embodiment, the sweet receptor is a human sweet receptor.

[0022] In the present invention, "sweet substance" means any substance that causes a sweet response, and "sweetener" means any substance or group of substances that causes a sweet response. Whether a certain substance or group of substances causes a sweet response is either known or can be determined by sensory evaluation or the like. Further, since a sweet response typically occurs via the sweet receptor T1R2 / T1R3, for example, an evaluation system using cells expressing T1R2 / T1R3, an evaluation system using a taste nerve response model in an animal having T1R2 / T1R3 (for example, a rodent), an evaluation system using a mouse with a genetic deficiency of the sweet receptor, etc., can also be used to determine whether a certain substance or group of substances causes a sweet response. For example, in an evaluation system using cells, when a test substance is allowed to act on cells expressing T1R2 / T1R3 and an activation of the cells (for example, an increase in the intracellular Ca 2+ concentration) is detected, it can be determined that the test substance is a sweet substance (see, for example, Masuda et al., PLoS One. 2012;7(4):e35380). On the other hand, in an evaluation system using a taste nerve response model, a test substance is allowed to act on the tongue of an animal (for example, a mouse) in the presence or absence of an inhibitor for T1R2 / T1R3 (for example, gurmarin), and when the response in the presence of the inhibitor is smaller than the response in the absence of the inhibitor, it can be determined that the test substance is a sweet substance (see, for example, Yasumatsu et al., BMC Neurosci. 2009;10:152). In an evaluation system using a mouse with a genetic deficiency of the sweet receptor, for example, when a test substance is administered to a T1R3KO mouse and the sweet response is smaller than that of its wild type, it can be determined that the test substance is a sweet substance (Damak et al, Science. 2003;301(5634):850-3).

[0023] Sweet substances can be classified into saccharide-based sweeteners and non-saccharide-based sweeteners based on their structural characteristics, and also into low-sweetness sweeteners and high-sweetness sweeteners based on their sweetness intensity. Further, sweet substances can be classified into calorie-containing sweeteners and non-calorie sweeteners based on energy (calories). Examples of saccharide-based sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, palatinite, sucrose, palatinose, fructooligosaccharide, coupling sugar (R) , lactose, galactooligosaccharide, lactulose, raffinose, soy oligosaccharide, honey, etc. The saccharide-based sweetener also includes rare sugars.

[0024] Rare sugars refer to monosaccharides and their derivatives with a small abundance in nature. For example, 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, naturally occurring sugar alcohols other than D-sorbitol, etc. are included in rare sugars. Non-limiting examples of rare sugars include, for example, ketoses such as D-tagatose, D-sorbose, D-allose (D-psicose), L-fructose, L-allose (L-psicose), L-tagatose, L-sorbose, aldoses such as altrose, D-allose, sugar alcohols such as xylitol, erythritol, D-talitol, etc.

[0025] Examples of non-saccharide-based sweeteners include, but are not limited to, steviol glycosides, glycyrrhizin, monellin, thaumatin, aspartame, saccharin, sodium saccharin, disodium glycyrrhizinate, trisodium glycyrrhizinate, acesulfame K, neohesperidin dihydrochalcone, sucralose, etc.

[0026] Low-sweetness sweeteners refer to compounds having a sweetness similar to that of sucrose (for example, about 0.1 to 2 times, about 0.5 to 1.5 times, etc. of sucrose). Non-limiting examples of low-sweetness sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar (R)Examples of low-sweetness sweeteners include saccharides such as palatinose, sugar alcohols such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharides. Further, the low-sweetness sweetener includes rare sugars.

[0027] A high-sweetness sweetener means a compound having a stronger sweetness than sucrose, and includes naturally derived compounds, synthetic compounds, or combinations of naturally derived compounds and synthetic compounds. A high-sweetness sweetener exhibits a sweetness 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, 100000 times or more that of sucrose in the same amount as sucrose.

[0028] Specific examples of high-sweetness sweeteners include peptide-based sweeteners such as aspartame, neotame, advantame, etc., sucrose derivatives such as sucralose, synthetic sweeteners such as acesulfame K, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including those that also exist naturally but mainly synthetic products are in circulation like neohesperidin dihydrochalcone), sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentadin, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, or plant extracts containing high-sweetness sweetener components, such as Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (luohanguo) extract, Glycyrrhiza glabra (licorice) extract, Rubus suavissimus S. Lee (sweet tea) extract, Hydrangea macrophylla var. thunbergii (sweet tea) extract, Sclerochiton ilicifolius extract, Thaumataococcus daniellii Benth (miracle fruit) extract, Dioscoreophyllum volkensii (serendipity berry) extract, Curculigo latifolia (curculigo) extract, Richadella dulcifica (miracle fruit) extract, Pentadiplandra brazzeana (west African cherry) extract, Capparis masaikai (mabinlo) extract, Lippia dulcis (sweet herb mexican) extract, etc. and the sweet components in the said extracts, such as steviol glycosides like stevia extract and stevia derivatives such as enzyme-treated stevia obtained by enzyme-treating stevia and adding glucose, mogrosides obtained by treating luohanguo and luohanguo extract, glycosides obtained from plant extracts such as phyllodulcin glycosides, sweet components contained in Glycyrrhiza glabra plants (such as triterpenoid glycosides like glycyrrhizin), Rubus suavissimus S.The Lee plant contains sweet components (e.g., diterpene glycosides such as rubusoside), the Hydrangea macrophylla var. thunbergii plant contains sweet components (e.g., dihydroisocoumarins such as phyllodulcin), the Sclerochiton ilicifolius plant contains sweet components (e.g., amino acids such as monatin), the Thaumataococcus daniellii Benth plant contains sweet components (e.g., proteins such as thaumatin), the Dioscoreophyllum volkensii plant contains sweet components (e.g., proteins such as monellin), the Curculigo latifolia plant contains sweet components (e.g., proteins such as curculin), the Richadella dulcifica plant contains sweet components (e.g., proteins such as miraculin), the Pentadiplandra brazzeana plant contains sweet components (e.g., proteins such as brazzein, pentadin), the Capparis masaikai plant contains sweet components (e.g., proteins such as mabinlin), the Lippia dulcis plant contains sweet components (e.g., sesquiterpenes such as hernandulcin, 4β-hydroxyhernandulcin), etc.

[0029] Examples of steviol glycosides include stevioside, rebaudioside A (hereinafter, rebaudioside may be abbreviated as Reb), RebB, RebC, RebD, RebM, RebN, RebO, glucoside A, rubusoside, etc. Examples of mogrosides include mogroside IV, mogroside V, etc. Licorice extract refers to a substance mainly composed of glycyrrhizic acid obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza glabra or Glycyrrhiza inflata. Examples of licorice extract include licorice extract, glycyrrhizin, licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent. Examples thereof include halogen derivatives of sucrose (sucralose), oxathiazinone dioxide derivatives, sugar alcohols, aldonic acids, uronic acids, etc.

[0030] Caloric sweeteners typically refer to sweet substances having an energy of 4 kcal / g. The energy of the sweet substance is either known, measured by HPLC or the like, and calculated by multiplying by an energy conversion factor, or determined by measuring the physical heat of combustion with a calorimeter (e.g., a bomb calorimeter, etc.) and correcting this with the digestion and absorption rate, excreted calorie amount, etc. Non-limiting examples of caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, and the like.

[0031] Non-caloric sweeteners typically refer to those having the property of being poorly digested in the body, resulting in less energy being ingested, and mean sweet substances having an energy of less than 2 kcal / g, preferably less than 1 kcal / g, and more preferably 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, non-caloric sugar alcohols such as erythritol and alitol, and the like.

[0032] Sweet substances can also be classified according to their energy (calorie) levels. For example, sweet substances can be classified into sweet substances having an energy of 4 kcal / g or more and sweet substances having an energy of less than 4 kcal / g. Sweet substances having an energy of less than 4 kcal / g can be further classified into sweet substances having an energy of less than 3 kcal / g, sweet substances having an energy of less than 2.5 kcal / g, sweet substances having an energy of less than 2 kcal / g, sweet substances having an energy of less than 1.5 kcal / g, sweet substances having an energy of less than 1 kcal / g, sweet substances having an energy of less than 0.5 kcal / g, sweet substances having an energy of 1 kcal / g or more and less than 4 kcal / g, sweet substances having an energy of 2 kcal / g or more and less than 4 kcal / g, sweet substances having an energy of 3 kcal / g or more and less than 4 kcal / g, sweet substances having an energy of 2 kcal / g or more and less than 3 kcal / g, sweet substances having an energy of 1 kcal / g or more and less than 2 kcal / g, sweet substances having an energy of 0 kcal / g or more and less than 2 kcal / g, sweet substances having an energy of 0 kcal / g or more and less than 1 kcal / g, etc. Examples of sweet substances having an energy of 4 kcal / g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, etc. Examples of sweet substances having an energy of 2 kcal / g or more and less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, arabinose, etc. Examples of sweet substances having an energy of 0 kcal / g or more and less than 2 kcal / g include D-allose, erythritol, allose, erythrose, threose, alitol, etc.

[0033] "Sweet substances that elicit responses through taste-related molecules other than the sweet receptor T1R2 / T1R3" (hereinafter sometimes abbreviated as "sweet substance (a)" or "component (a)") means sweet substances that can elicit responses (e.g., sweet responses) even when inhibiting responses (e.g., sweet responses) through the sweet receptor T1R2 / T1R3. Whether a certain sweet substance can elicit a sweet response even when inhibiting the sweet response through the sweet receptor T1R2 / T1R3 can be determined, for example, by measuring the sweetness intensity of a solution in which only the sweet substance is dissolved (control solution) and the sweetness intensity (residual sweetness intensity) of a solution (test solution) obtained by adding an inhibitor of the sweet receptor T1R2 / T1R3 (e.g., lactisole, gymnemic acid, etc.) in an amount sufficient to inhibit the sweet response through the sweet receptor T1R2 / T1R3 to the control solution by sensory evaluation, cell assay, etc., and comparing the sweetness intensity of the control solution with the sweetness intensity of the test solution.

[0034] In a sweet receptor inhibitor, an amount sufficient to inhibit the sweet response refers to, for example, an amount such that when added to sucrose, only a sweetness intensity lower than the sweetness threshold of sucrose is perceived, but when added to sucrose, a sweetness intensity equal to or higher than the sweetness threshold of sucrose is perceived. The sweetness threshold of sucrose is generally about 0.4 - 0.7 w / v%. For example, in Example 1 described below, when 100 ppm of the sweet receptor inhibitor lactisole was added to a 12 w / v% sucrose solution, when the sweetness intensity without the inhibitor was set to 100%, 17% of the sweetness intensity remained due to the addition of the inhibitor, which corresponded to the sweetness concentration of a 2.0 w / v% sucrose solution and was above the threshold. On the other hand, for a 200 ppm sucralose solution, when the sweetness intensity without the inhibitor was set to 100%, 1.2% of the sweetness intensity remained due to the addition of the inhibitor, which corresponded to the sweetness concentration of a 0.144 w / v% sucrose solution and was below the threshold. As long as the above conditions are met, the amounts of the sweet substance and the sweet receptor inhibitor are not limited to the above and can be arbitrarily adjusted.

[0035] In a specific embodiment, a control solution prepared to have a sweetness intensity equivalent to 12 Brix of sucrose and lactisol at 100 ppm as a sweet taste receptor inhibitor, when the ratio of the sweetness intensity of the test solution to the sweetness intensity of the control solution (for example, the percentage when the sweetness intensity of the control solution is 100%) is, for example, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, or 16% or more, the sweet substance can be determined to be a "sweet substance that elicits a response through taste-related molecules other than the sweet taste receptor T1R2 / T1R3".

[0036] As another determination method for whether a certain sweet substance can elicit a sweet response even when inhibiting the sweet response mediated by the sweet taste receptor T1R2 / T1R3, for example, compare the residual sweetness intensity of sucrose when inhibiting the sweet response mediated by the sweet taste receptor T1R2 / T1R3 with the residual sweetness intensity of the test sweet substance when inhibiting the sweet response mediated by the sweet taste receptor T1R2 / T1R3. When the residual sweetness intensity of the test sweet substance is close to the residual sweetness intensity of sucrose, the test sweet substance can be determined to be a sweet substance that can elicit a sweet response even when inhibiting the sweet response mediated by the sweet taste receptor T1R2 / T1R3. The residual sweetness intensities of sucrose and the test sweet substance can be obtained, for example, by measuring the sweetness intensity of a solution (test solution) in which sucrose or the test sweet substance and an inhibitor of the sweet taste receptor T1R2 / T1R3 (for example, lactisol, gymnemic acid, etc.) in an amount sufficient to inhibit the sweet response mediated by the sweet taste receptor T1R2 / T1R3 are dissolved by sensory evaluation, cell assay, etc. Also, the residual sweetness intensities of sucrose and the test sweet substance can be obtained by measuring the sweetness intensity of a solution (control solution) in which only sucrose or the test sweet substance is dissolved and the sweetness intensity of a solution (test solution) in which an inhibitor of the sweet taste receptor T1R2 / T1R3 in an amount sufficient to inhibit the sweet response mediated by the sweet taste receptor T1R2 / T1R3 is dissolved in the control solution by sensory evaluation, cell assay, etc., and comparing the sweetness intensity of the control solution with the sweetness intensity of the test solution.

[0037] In a specific embodiment using a test solution having a sweetness intensity equivalent to 12°Bx of sucrose and containing 100 ppm of lactisole as a sweet taste receptor inhibitor, when the ratio of the remaining sweetness intensity of the test solution to the remaining sweetness intensity of sucrose (for example, the percentage when the remaining sweetness intensity of sucrose is taken as 100%) is, for example, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, 56% or more, 57% or more, 58% or more, or 59% or more, the sweet substance can be determined to be a "sweet substance that elicits a response via taste-related molecules other than the sweet taste receptor T1R2 / T1R3".

[0038] Also, in a specific embodiment using a test solution having a sweetness intensity equivalent to 12°Bx of sucrose and containing 200 ppm of lactisole as a sweet taste receptor inhibitor, when the ratio of the remaining sweetness intensity of the test solution to the remaining sweetness intensity of sucrose (for example, the percentage when the remaining sweetness intensity of sucrose is taken as 100%) is, for example, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, 56% or more, 57% or more, 58% or more, or 59% or more, the sweet substance can be determined to be a "sweet substance that elicits a response via taste-related molecules other than the sweet taste receptor T1R2 / T1R3".

[0039] As another method for determining whether a certain sweet substance is a "sweet substance that elicits a response via taste-related molecules other than the sweet taste receptor T1R2 / T1R3", for example, there is a method of determining based on whether the sweet taste response by the sweet substance is reduced when an inhibitor of taste-related molecules other than the sweet taste receptor T1R2 / T1R3 is allowed to act. Whether the sweet taste response is reduced can be evaluated, for example, by measuring the sweetness intensity of a solution in which only the test sweet substance is dissolved (control solution) and the sweetness intensity (remaining sweetness intensity) of a solution obtained by adding an inhibitor of taste-related molecules other than the sweet taste receptor T1R2 / T1R3 to the control solution (test solution) by sensory evaluation, cell assay, etc., and comparing the two. When the reduction in the sweet taste response exceeds a predetermined value, the test sweet substance can be determined to be a "sweet substance that elicits a response via taste-related molecules other than the sweet taste receptor T1R2 / T1R3".

[0040] "Taste-related molecules other than the sweet taste receptor T1R2 / T1R3" (sometimes abbreviated as "non-T1R2 / T1R3 taste-related molecules") refers to molecules other than the sweet taste receptor T1R2 / T1R3 that can elicit a taste response, particularly a sweet taste response. In some embodiments, the non-T1R2 / T1R3 taste-related molecules are expressed in cells that express the sweet taste receptor T1R2 / T1R3 (e.g., taste cells), particularly on the cell surface thereof. In some embodiments, the activity of the non-T1R2 / T1R3 taste-related molecules is promoted by sodium, glucose, etc. In certain embodiments, the non-T1R2 / T1R3 taste-related molecules are one or more molecules selected from sugar transporters such as GLUT (GLUT1-12, 14, HMIT, etc., particularly GLUT2, 4, 8, 9), SGLT (SGLT1-6, particularly SGLT1), and the Kir6.1 / SUR1 complex. In more specific embodiments, the non-T1R2 / T1R3 taste-related molecules are one or more molecules selected from GLUT (particularly GLUT2, 4, 8, 9), SGLT (particularly SGLT1), and the Kir6.1 / SUR1 complex.

[0041] The inhibitor of the non-T1R2 / T1R3 taste-related molecule is not particularly limited as long as it can inhibit the function of the molecule, and includes, for example, GLUT inhibitors such as phloretin, fasentin, STF31, WZB117, BAY-876, cytochalasin B, and SGLT inhibitors such as phlorizin, sotagliflozin, ipragliflozin, empagliflozin, canagliflozin, dapagliflozin, tofogliflozin, sergliflozin, and luseogliflozin.

[0042] In a specific embodiment using a test solution having a sweetness intensity equivalent to 12°Bx of sucrose and containing 500 μM of phlorizin as an inhibitor of non-T1R2 / T1R3 taste-related molecules, when the relative value of the sweetness intensity of the test solution is less than, for example, less than 94%, less than 93.5%, less than 93%, less than 92.5%, less than 92%, less than 91.5%, less than 91%, less than 90.5% or less than 90% with respect to the sweetness intensity of the control solution without phlorizin being set to 100%, that is, when the reduction rate of the sweetness intensity is more than 6%, more than 6.5%, more than 7%, more than 7.5%, more than 8%, more than 8.5%, more than 9%, more than 9.5% or more than 10%, it can be determined that the sweet substance is a "sweet substance that elicits a response through taste-related molecules other than the sweet receptor T1R2 / T1R3".

[0043] Sweetness intensity means the strength of the sweetness exhibited by a substance. For example, when the sweetness intensity exhibited by sucrose per 1°Bx of unit concentration is defined as a sweetness degree of 1, the sweetness degree of glucose is 0.6 to 0.7 (central value 0.65). The numerical value obtained by multiplying this sweetness degree by the Brix value of the glucose concentration is the sweetness intensity of glucose. Therefore, when the glucose concentration is 1.5°Bx, the sweetness intensity of glucose is 0.65 × 1.5 = 0.975. [Table 1]

[0044] The sweet substance (a) includes, without limitation, saccharide-based sweeteners and low-sweetness sweeteners. In some embodiments, the sweet substance (a) includes non-calorie saccharide-based sweeteners and low-sweetness sweeteners. In a more preferred embodiment, the sweet substance (a) includes non-calorie hexoses, pentoses, tetroses, polysaccharides in which the terminal sugar is an aldose or a ketose, sugar alcohols, or combinations thereof. In certain embodiments, the sweet substance (a) includes allulose, allose, xylose, arabinose, erythrose, threose, erythritol, or combinations thereof. In some embodiments, the sweet substance (a) includes rare sugars. In a more preferred embodiment, the sweet substance (a) includes non-calorie rare sugars. In a particularly preferred embodiment, the sweet substance (a) includes erythritol, D-allulose, or combinations thereof. In another embodiment, the sweet substance (a) includes calorie-containing saccharide-based sweeteners and low-sweetness sweeteners. In a preferred embodiment, the sweet substance (a) includes sucrose, glucose, fructose, or combinations thereof. In another embodiment, the sweet substance (a) includes both non-calorie saccharide-based sweeteners and low-sweetness sweeteners and calorie-containing saccharide-based sweeteners and low-sweetness sweeteners. In certain embodiments, the sweet substance (a) includes erythritol, D-allulose, sucrose, glucose, fructose, or combinations thereof.

[0045] In one aspect, the sweet substance (a) includes a sweet substance having an energy of less than 4 kcal / g. In another aspect, the sweet substance (a) includes a combination of a sweet substance having an energy of less than 4 kcal / g and a sweet substance having an energy of 4 kcal / g or more. In these aspects, the sweet substance having an energy of less than 4 kcal / g may include a sweet substance having an energy of less than 3 kcal / g, a sweet substance having an energy of less than 2.5 kcal / g, a sweet substance having an energy of less than 2 kcal / g, a sweet substance having an energy of less than 1.5 kcal / g, a sweet substance having an energy of less than 1 kcal / g, a sweet substance having an energy of less than 0.5 kcal / g, a sweet substance having an energy of 1 kcal / g or more and less than 4 kcal / g, a sweet substance having an energy of 2 kcal / g or more and less than 4 kcal / g, a sweet substance having an energy of 3 kcal / g or more and less than 4 kcal / g, a sweet substance having an energy of 2 kcal / g or more and less than 3 kcal / g, a sweet substance having an energy of 1 kcal / g or more and less than 2 kcal / g, a sweet substance having an energy of 0 kcal / g or more and less than 2 kcal / g, a sweet substance having an energy of 0 kcal / g or more and less than 1 kcal / g, and the like.

[0046] In some embodiments, the sweetening substance (a) comprises a monosaccharide selected from hexose, pentose, tetrose or a combination thereof. The hexose may be selected from ketohexoses such as allose, fructose, sorbose, tagatose, aldopentoses such as allose, altrose, glucose, mannose, gulose, idose, galactose, talose, deoxyhexoses such as fucose, fuculose, rhamnose. The pentose may be selected from ketopentoses such as ribulose, xylulose, aldopentoses such as ribose, arabinose, xylose, lyxose, deoxypentoses such as deoxyribose. The tetrose may be selected from ketotetroses such as erythrulose, aldotetroses such as erythrose, threose. The monosaccharide includes D-form and L-form. In a preferred embodiment, the monosaccharide is the major stereoisomer in nature. Thus, in a preferred embodiment, the monosaccharide may be selected from D-allose, D-fructose, D-sorbose, D-tagatose, D-allose, D-altrose, D-glucose, D-mannose, D-gulose, D-idose, D-galactose, D-talose, D-fucose, D-fuculose, D-rhamnose, D-ribulose, D-xylulose, D-ribose, L-arabinose, D-xylose, D-lyxose, D-deoxyribose, D-erythrulose, D-erythrose, D-threose. In certain embodiments, the sweetening substance (a) comprises D-xylose, D-ribose, L-arabinose, D-galactose, D-mannose, D-tagatose, D-allose or a combination thereof. In certain preferred embodiments, the sweetening substance (a) comprises D-fructose, D-glucose, D-xylose, D-ribose, D-allose or a combination thereof.

[0047] In some embodiments, the sweetening substance (a) comprises a sugar alcohol. In a preferred embodiment, the sweetening substance (a) comprises a hexose, pentose or tetrose sugar alcohol. In certain embodiments, the sweetening substance (a) comprises erythritol, xylitol, sorbitol, inositol, mannitol or a combination thereof. In a particularly preferred embodiment, the sweetening substance (a) comprises erythritol, xylitol, sorbitol or a combination thereof. One particularly preferred embodiment of the sweetening substance (a) comprises glucose, sucrose, fructose, erythritol, D-allose, sorbitol, D-xylose, xylitol, D-ribose or a combination thereof. Another particularly preferred embodiment of the sweetening substance (a) comprises glucose, sucrose, fructose, erythritol, D-allose, xylitol, D-tagatose or a combination thereof.

[0048] The amount of component (a) contained in the food or drink of the present invention is not particularly limited as long as a predetermined sweetness intensity and / or a predetermined energy is obtained when combined with components (b) and (c). In a specific embodiment, the amount Pa (w / v%) of component (a) contained in the food or drink of the present invention is, for example, about 0.1 to about 20, about 0.2 to about 20, about 0.3 to about 19.5, about 0.4 to about 19.5, about 0.5 to about 19, about 0.6 to about 19, about 0.7 to about 18.5, about 0.8 to about 18.5, about 0.9 to about 18, about 1.0 to about 18, about 1.1 to about 17.5, about 1.2 to about 17.5, about 1.3 to about 17, about 1.4 to about 17, about 1.5 to about 16.5, about 1.6 to about 16.5, about 1.7 to about 16, about 1.8 to about 16, about 1.9 to about 15.5, about 2.0 to about 15.5, about 2.1 to about 15, about 2.2 to about 15, about 2.3 to about 14.5, about 2.4 to about 14.5, about 2.5 to about 14, about 2.6 to about 14, about 2.7 to about 13.5, about 2.8 to about 13.5, about 2.9 to about 13, about 3.0 to about 13, about 0.10 to about 1.6, about 0.15 to about 1.6, about 0.20 to about 1.6, about 0.25 to about 1.6, about 0.30 to about 1.6, about 0.35 to about 1.6, about 0.40 to about 1.6, about 0.45 to about 1.6, about 0.50 to about 1.6, about 0.55 to about 1.6, about 0.60 to about 1.6, about 0.65 to about 1.6, about 0.70 to about 1.6, about 0.75 to about 1.6, about 0.80 to about 1.6, about 0.85 to about 1.6, about 0.90 to about 1.6, about 0.95 to about 1.6, about 1.00 to about 1.6, about 1.05 to about 1.6, about 1.10 to about 1.6, about 1.15 to about 1.6, about 1.20 to about 1.6, about 1.25 to about 1.6, about 1.30 to about 1.6, about 1.35 to about 1.6, about 1.40 to about 1.6, about 1.45 to about 1.6, about 1.50 to about 1.6, about 1.55 to about 1.6.

[0049] The sodium source (which may be referred to as component (b)) means a compound that can generate sodium ions when the food or drink is put into the mouth. In some embodiments, the amount of the sodium source contained in the food or drink of the present invention is about 11.5 to about 46 mg / 100 ml as the amount Pb (mg / 100 ml) of sodium (sodium atoms). The amount of sodium contained in the food or drink of the present invention is, depending on the embodiment, about 11.5 to about 46 mg / 100 ml, about 12 to about 46 mg / 100 ml, about 12.5 to about 46 mg / 100 ml, about 13 to about 46 mg / 100 ml, about 13.5 to about 46 mg / 100 ml, about 14 to about 46 mg / 100 ml, about 14.5 to about 46 mg / 100 ml, about 15 to about 46 mg / 100 ml, about 15.5 to about 46 mg / 100 ml, about 16 to about 46 mg / 100 ml, about 16.5 to about 46 mg / 100 ml, about 17 to about 46 mg / 100 ml, about 17.25 to about 46 mg / 100 ml, about 17.5 to about 46 mg / 100 ml, about 18 to about 46 mg / 100 ml, about 18.5 to about 46 mg / 100 ml, about 19 to about 46 mg / 100 ml, about 19.5 to about 46 mg / 100 ml, about 20 to about 46 mg / 100 ml, about 11.5 to about 34.5 mg / 100 ml, about 12 to about 34.5 mg / 100 ml, about 12.5 to about 34.5 mg / 100 ml, about 13 to about 34.5 mg / 100 ml, about 13.5 to about 34.5 mg / 100 ml, about 14 to about 34.5 mg / 100 ml, about 14.5 to about 34.5 mg / 100 ml, about 15 to about 34.5 mg / 100 ml, about 15.5 to about 34.5 mg / 100 ml, about 16 to about 34.5 mg / 100 ml, about 16.5 to about 34.5 mg / 100 ml, about 17 to about 34.5 mg / 100 ml, about 17.25 to about 34.5 mg / 100 ml, about 17.5 to about 34.5 mg / 100 ml, about 11.5 to about 23 mg / 100 ml, about 12 to about 23 mg / 100 ml, about 12.5 to about 23 mg / 100 ml, about 13 to about 23 mg / 100 ml, about 13.5 to about 23 mg / 100 ml, about 14 to about 23 mg / 100 ml, about 14.5 to about 23 mg / 100 ml, about 15 to about 23 mg / 100 ml, about 15.5 to about 23 mg / 100 ml, about 16 to about 23 mg / 100 ml, about 16.5 to about 23 mg / 100 ml, about 17 to about 23 mg / 100 ml, about 17.25 to about 23 mg / 100 ml, about 17.It may also be in the range of 5 to about 23 mg / 100 ml, about 11.5 to about 17.25 mg / 100 ml, about 12 to about 17.25 mg / 100 ml, about 12.5 to about 17.25 mg / 100 ml, about 13 to about 17.25 mg / 100 ml, about 13.5 to about 17.25 mg / 100 ml, about 14 to about 17.25 mg / 100 ml, about 14.5 to about 17.25 mg / 100 ml, about 15 to about 17.25 mg / 100 ml, about 15.5 to about 17.25 mg / 100 ml, about 16 to about 17.25 mg / 100 ml, about 16.5 to about 17.25 mg / 100 ml, about 17 to about 17.25 mg / 100 ml.

[0050] In another aspect, the amount of sodium contained in the food or drink of the present invention may be in the range of about 6 to about 46 mg / 100 ml, about 6.5 to about 46 mg / 100 ml, about 7 to about 46 mg / 100 ml, about 7.5 to about 46 mg / 100 ml, about 8 to about 46 mg / 100 ml, about 8.5 to about 46 mg / 100 ml, about 9 to about 46 mg / 100 ml, about 9.5 to about 46 mg / 100 ml, about 10 to about 46 mg / 100 ml, about 10.5 to about 46 mg / 100 ml, about 11 to about 46 mg / 100 ml, about 6 to about 34.5 mg / 100 ml, about 6.5 to about 34.5 mg / 100 ml, about 7 to about 34.5 mg / 100 ml, about 7.5 to about 34.5 mg / 100 ml, about 8 to about 34.5 mg / 100 ml, about 8.5 to about 34.5 mg / 100 ml, about 9 to about 34.5 mg / 100 ml, about 9.5 to about 34.5 mg / 100 ml, about 10 to about 34.5 mg / 100 ml, about 10.5 to about 34.5 mg / 100 ml, about 11 to about 34.5 mg / 100 ml, about 6 to about 23 mg / 100 ml, about 6.5 to about 23 mg / 100 ml, about 7 to about 23 mg / 100 ml, about 7.5 to about 23 mg / 100 ml, about 8 to about 23 mg / 100 ml, about 8.5 to about 23 mg / 100 ml, about 9 to about 23 mg / 100 ml, about 9.5 to about 23 mg / 100 ml, about 10 to about 23 mg / 100 ml, about 10.5 to about 23 mg / 100 ml, about 11 to about 23 mg / 100 ml, about 6 to about 17.25 mg / 100 ml, about 6.5 to about 17.25 mg / 100 ml, about 7 to about 17.25 mg / 100 ml, about 7.5 to about 17.25 mg / 100 ml, about 8 to about 17.25 mg / 100 ml, about 8.5 to about 17.25 mg / 100 ml, about 9 to about 17.25 mg / 100 ml, about 9.5 to about 17.25 mg / 100 ml, about 10 to about 17.25 mg / 100 ml, about 10.5 to about 17.25 mg / 100 ml, about 11 to about 17.25 mg / 100 ml. The amount of sodium contained in the food or drink can be measured by atomic absorption spectrometry. Also, when the amount of the sodium source compounded is known, the amount of sodium contained in the food or drink may be calculated from the compounding amount.

[0051] Non-limiting examples of the sodium source include, for example, organic acid salts such as sodium malate, sodium citrate, sodium tartrate, sodium lactate, sodium alginate, sodium gluconate, sodium ascorbate, inorganic salts such as sodium chloride, sodium sulfate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium hydroxide, and amino acid salts such as sodium arginate, sodium glutamate, sodium asparaginate, sodium caseinate, etc. Among these, sodium sources of organic acid salts and inorganic salts are preferred, and from the viewpoints of the cost as a food and drink raw material and versatility, etc., sodium chloride, sodium malate, sodium citrate, sodium carbonate, sodium bicarbonate, sodium tartrate, sodium lactate, sodium ascorbate, sodium gluconate, etc. are more preferred.

[0052] "Naturally occurring high-sweetness sweetening substances with good taste qualities" (in this specification, may be abbreviated as "sweetening substance (c)" or "component (c)") means a naturally occurring high-sweetness sweetening substance having one or more taste quality characteristics selected from (1) less astringency, (2) less metallic taste, (3) less aftertaste of sweetness, and (4) less bitterness, compared with RebA. Whether a certain sweetening substance has the above taste quality characteristics can be determined based on whether it is known or based on sensory evaluation, etc. "Naturally occurring" does not mean that the high-sweetness sweetening substance contained in the food and drink of the present invention is a natural product, but as long as the same substance exists naturally, the high-sweetness sweetening substance contained in the food and drink of the present invention may be artificially produced (for example, by bioconversion, etc.) (non-natural product).

[0053] Non-limiting examples of the sweet substance (c) include, for example, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, sweet-tasting Stevia rebaudiana plant-containing sweet components, Siraitia grosvenorii plant-containing sweet components, Glycyrrhiza glabra plant-containing sweet components, Rubus suavissimus S. Lee plant-containing sweet components, Hydrangea macrophylla var. thunbergii plant-containing sweet components, Sclerochiton ilicifolius plant-containing sweet components, Thaumataococcus daniellii Benth plant-containing sweet components, Dioscoreophyllum volkensii plant-containing sweet components, Curculigo latifolia plant-containing sweet components, Richardella dulcifica plant-containing sweet components, Pentadiplandra brazzeana plant-containing sweet components, Capparis masaikai plant-containing sweet components, Lippia dulcis plant-containing sweet components or derivatives thereof, or combinations thereof, etc. The sweet substance (c) does not contain the main components of stevia sweeteners such as RebA and stevioside. In certain embodiments, the sweet substance (c) comprises RebD, RebM, mogroside (e.g., mogroside V) or a combination thereof. In another certain embodiment, the sweet substance (c) comprises RebD, RebM, mogroside (e.g., mogroside V), thaumatin or a combination thereof.

[0054] In one aspect, the sweetening substance (c) includes the following combinations: RebD and RebM, RebD and mogroside V, RebM and mogroside V, RebD, RebM and mogroside V, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebD, RebM and neohesperidin dihydrochalcone, mogroside V and neohesperidin dihydrochalcone, RebD, RebM, mogroside V and neohesperidin dihydrochalcone, RebD and brazzein, RebM and brazzein, mogroside V and brazzein, neohesperidin dihydrochalcone and brazzein, RebM, RebD and brazzein, RebM, RebD, brazzein and mogroside V, RebM, RebD, brazzein and neohesperidin dihydrochalcone, RebM, RebD, brazzein, mogroside V and neohesperidin dihydrochalcone.

[0055] In another aspect, the sweetening substance (c) includes the following combinations: RebD and thaumatin, RebM and thaumatin, mogroside V and thaumatin, RebD, RebM and thaumatin, RebD, mogroside V and thaumatin, RebM, mogroside V and thaumatin, RebD, RebM, mogroside V and thaumatin.

[0056] The amount of component (c) contained in the food or drink of the present invention is equal to or higher than the sweetness threshold value. The sweetness threshold value is a well-known concept in the relevant technical field and means the minimum concentration at which sweetness can be felt. The sweetness threshold values of sweet substances are known or can be determined by sensory evaluation or the like. When component (c) contains a combination of a plurality of sweet substances, the combined amount of all these sweet substances is equal to or higher than the sweetness threshold value. When the amount of component (c) is Pc (ppm), Pc can take values such as, for example, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, about 55 to about 490.

[0057] Components (a) to (c) can be arbitrarily combined. As shown in the examples described later, component (a) has a sweetness essentially close to that of sucrose, improves the sweet taste of component (c), and component (b) enhances this sweetness essentially close to that of sucrose and can make the taste closer to that of sucrose. Therefore, by combining components (a) to (c), it is possible to produce food and beverages, etc. that exhibit a sweetness essentially close to that of sucrose without using sucrose or while reducing its usage amount. For this reason, it becomes possible to design new low-calorie sweet food and beverages, etc. similar to sucrose. In the case of zero-calorie design, use high-intensity sweeteners such as RebD and RebM with particularly excellent taste qualities for component (c), and use D-allose, erythritol, etc. for component (a), and improve the sweetness with low-concentration sodium. When it is desired to adjust the calorie content of food and beverages not to zero but to low calories, etc., calorie-containing sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as component (a).

[0058] For a sweet substance or food and beverage to have a "sweetness essentially close to that of sucrose" means that it has a sweetness intensity equal to or higher than the threshold in the presence of a sweet receptor T1R2 / T1R3 inhibitor, and the taste quality of the sweet substance or food and beverage is close to that of sucrose. Whether the taste quality of a sweet substance or food and beverage is close to that of sucrose can be determined, for example, by subjecting the sweet substance or food and beverage to a sensory evaluation for items related to the sweetness intensity and the taste quality of sucrose and comparing the results with those of sucrose. Such items include, but are not limited to, for example, "speed of onset of sweetness", "thickness of sweetness", "aftertaste of sweetness", "artificiality", "overall satisfaction with sweetness", etc. used in Example 4 described later.

[0059] Also, although not wishing to be bound by any particular theory, the sweet-tasting substance that exhibits this "essentially sucrose-like sweetness" can produce a sweet response even when inhibiting the sweet receptor T1R2 / T1R3. This indicates that taste-related molecules other than the sweet receptor T1R2 / T1R3 are involved in the sweet response, that is, there exists a sweet response mediated by taste-related molecules other than the sweet receptor T1R2 / T1R3, and it is considered that the said sweet-tasting substance can cause such a sweet response. From this, it is considered that a sweet-tasting substance that elicits a response mediated by taste-related molecules other than the sweet receptor T1R2 / T1R3 exhibits "essentially sucrose-like sweetness".

[0060] The combination of component (a) and component (c) is not limited, and examples include a combination of component (a) containing one or more sweet-tasting substances selected from glucose, sucrose, fructose, erythritol, and D-allose, and component (c) containing one or more sweet-tasting substances selected from RebD, RebM, and mogroside V. As a more specific combination of component (a) and component (c), when glucose is a1, sucrose is a2, fructose is a3, erythritol is a4, D-allose is a5, RebD is c1, RebM is c2, and mogroside V is c3, those shown within the parentheses in the following list are included. In the following list, for example, (a1, c1) indicates the combination of glucose and RebD.

[0061] (a1, c1), (a1, c2), (a1, c3), (a1, c1, c2), (a1, c2, c3), (a1, c1, c3), (a1, c1, c2, c3), (a2, c1), (a2, c2), (a2, c3), (a2, c1, c2), (a2, c2, c3), (a2, c1, c3), (a2, c1, c2, c3), (a3, c1), (a3, c2), (a3, c3), (a3, c1, c2), (a3, c2, c3), (a3, c1, c3), (a3, c1, c2, c3), (a4, c1), (a4, c2), (a4, c3), (a4, c1, c2), (a4, c2, c3), (a4, c1, c3), (a4, c1, c2, c3), (a5, c1), (a5, c2), (a5, c3), (a5, c1, c2), (a5, c2, c3), (a5, c1, c3), (a5, c1, c2, c3), (a1, a2, c1), (a1, a2, c2), (a1, a2, c3), (a1, a2, c1, c2), (a1, a2, c2, c3), (a1, a2, c1, c3), (a1, a2, c1, c2, c3), (a1, a3, c1), (a1, a3, c2), (a1, a3, c3), (a1, a3, c1, c2), (a1, a3, c2, c3), (a1, a3, c1, c3), (a1, a3, c1, c2, c3), (a1, a4, c1), (a1, a4, c2), (a1, a4, c3), (a1, a4, c1, c2), (a1, a4, c2, c3), (a1, a4, c1, c3), (a1, a4, c1, c2, c3), (a1, a5, c1), (a1, a5, c2), (a1, a5, c3), (a1, a5, c1, c2), (a1, a5, c2, c3), (a1, a5, c1, c3), (a1, a5, c1, c2, c3), (a2, a3, c1), (a2, a3, c2), (a2, a3, c3), (a2, a3, c1, c2), (a2, a3, c2, c3), (a2, a3, c1, c3), (a2, a3, c1, c2, c3), (a2, a4, c1), (a2, a4, c2), (a2, a4, c3), (a2, a4, c1, c2), (a2, a4, c2, c3), (a2, a4, c1, c3), (a2, a4, c1, c2, c3), (a2, a5, c1), (a2, a5, c2), (a2, a5, c3), (a2, a5, c1, c2), (a2, a5, c2, c3), (a2, a5, c1, c3), (a2, a5, c1, c2, c3),(a3, a4, c1), (a3, a4, c2), (a3, a4, c3), (a3, a4, c1, c2), (a3, a4, c2, c3), (a3, a4, c1, c3), (a3, a4, c1, c2, c3), (a3, a5, c1), (a3, a5, c2), (a3, a5, c3), (a3, a5, c1, c2), (a3, a5, c2, c3), (a3, a5, c1, c3), (a3, a5, c1, c2, c3), (a4, a5, c1), (a4, a5, c2), (a4, a5, c3), (a4, a5, c1, c2), (a4, a5, c2, c3), (a4, a5, c1, c3), (a4, a5, c1, c2, c3), (a1, a2, a3, c1), (a1, a2, a3, c2), (a1, a2, a3, c3), (a1, a2, a3, c1, c2), (a1, a2, a3, c2, c3), (a1, a2, a3, c1, c3), (a1, a2, a3, c1, c2, c3), (a1, a2, a4, c1), (a1, a2, a4, c2), (a1, a2, a4, c3), (a1, a2, a4, c1, c2), (a1, a2, a4, c2, c3), (a1, a2, a4, c1, c3), (a1, a2, a4, c1, c2, c3), (a1, a2, a5, c1), (a1, a2, a5, c2), (a1, a2, a5, c3), (a1, a2, a5, c1, c2), (a1, a2, a5, c2, c3), (a1, a2, a5, c1, c3), (a1, a2, a5, c1, c2, c3), (a1, a3, a4, c1), (a1, a3, a4, c2), (a1, a3, a4, c3), (a1, a3, a4, c1, c2), (a1, a3, a4, c2, c3), (a1, a3, a4, c1, c3), (a1, a3, a4, c1, c2, c3), (a1, a3, a5, c1), (a1, a3, a5, c2), (a1, a3, a5, c3), (a1, a3, a5, c1, c2), (a1, a3, a5, c2, c3), (a1, a3, a5, c1, c3), (a1, a3, a5, c1, c2, c3), (a1, a4, a5, c1), (a1, a4, a5, c2), (a1, a4, a5, c3), (a1, a4, a5, c1, c2), (a1, a4, a5, c2, c3), (a1, a4, a5, c1, c3), (a1, a4, a5, c1, c2, c3), (a2, a3, a4, c1), (a2, a3, a4, c2), (a2, a3, a4, c3), (a2,(a3, a4, c1, c2), (a2, a3, a4, c2, c3), (a2, a3, a4, c1, c3), (a2, a3, a4, c1, c2, c3), (a2, a3, a5, c1), (a2, a3, a5, c2), (a2, a3, a5, c3), (a2, a3, a5, c1, c2), (a2, a3, a5, c2, c3), (a2, a3, a5, c1, c3), (a2, a3, a5, c1, c2, c3), (a2, a4, a5, c1), (a2, a4, a5, c2), (a2, a4, a5, c3), (a2, a4, a5, c1, c2), (a2, a4, a5, c2, c3), (a2, a4, a5, c1, c3), (a2, a4, a5, c1, c2, c3), (a3, a4, a5, c1), (a3, a4, a5, c2), (a3, a4, a5, c3), (a3, a4, a5, c1, c2), (a3, a4, a5, c2, c3), (a3, a4, a5, c1, c3), (a3, a4, a5, c1, c2, c3), (a1, a2, a3, a4, c1), (a1, a2, a3, a4, c2), (a1, a2, a3, a4, c3), (a1, a2, a3, a4, c1, c2), (a1, a2, a3, a4, c2, c3), (a1, a2, a3, a4, c1, c3), (a1, a2, a3, a4, c1, c2, c3), (a1, a2, a3, a5, c1), (a1, a2, a3, a5, c2), (a1, a2, a3, a5, c3), (a1, a2, a3, a5, c1, c2), (a1, a2, a3, a5, c2, c3), (a1, a2, a3, a5, c1, c3), (a1, a2, a3, a5, c1, c2, c3), (a1, a2, a4, a5, c1), (a1, a2, a4, a5, c2), (a1, a2, a4, a5, c3), (a1, a2, a4, a5, c1, c2), (a1, a2, a4, a5, c2, c3), (a1, a2, a4, a5, c1, c3), (a1, a2, a4, a5, c1, c2, c3), (a1, a3, a4, a5, c1), (a1, a3, a4, a5, c2), (a1, a3, a4, a5, c3), (a1, a3, a4, a5, c1, c2), (a1, a3, a4, a5, c2, c3), (a1, a3, a4, a5, c1, c3), (a1, a3, a4, a5, c1, c2, c3), (a2, a3, a4, a5, c1), (a2, a3, a4, a5, c2), (a2, a3, a4, a5, c3), (a2, a3,(a4, a5, c1, c2), (a2, a3, a4, a5, c2, c3), (a2, a3, a4, a5, c1, c3), (a2, a3, a4, a5, c1, c2, c3), (a1, a2, a3, a4, a5, c1), (a1, a2, a3, a4, a5, c2), (a1, a2, a3, a4, a5, c3), (a1, a2, a3, a4, a5, c1, c2), (a1, a2, a3, a4, a5, c2, c3), (a1, a2, a3, a4, a5, c1, c3) or (a1, a2, a3, a4, a5, c1, c2, c3).

[0062] As another combination of component (a) and component (c), without limitation, for example, a combination of component (a) containing one or more sweet substances selected from sorbitol, D-xylose, xylitol and D-ribose and component (c) containing one or more sweet substances selected from RebD, RebM and mogroside V can be mentioned. As a more specific combination of component (a) and component (c), when sorbitol is a6, D-xylose is a7, xylitol is a8, D-ribose is a9, RebD is c1, RebM is c2 and mogroside V is c3, those shown in parentheses in the following list can be mentioned. In the following list, for example, (a6, c1) indicates a combination of sorbitol and RebD.

[0063] (a6, c1), (a6, c2), (a6, c3), (a6, c1, c2), (a6, c2, c3), (a6, c1, c3), (a6, c1, c2, c3), (a7, c1), (a7, c2), (a7, c3), (a7, c1, c2), (a7, c2, c3), (a7, c1, c3), (a7, c1, c2, c3), (a8, c1), (a8, c2), (a8, c3), (a8, c1, c2), (a8, c2, c3), (a8, c1, c3), (a8, c1, c2, c3), (a9, c1), (a9, c2), (a9, c3), (a9, c1, c2), (a9, c2, c3), (a9, c1, c3), (a9, c1, c2, c3), (a6, a7, c1), (a6, a7, c2), (a6, a7, c3), (a6, a7, c1, c2), (a6, a7, c2, c3), (a6, a7, c1, c3), (a6, a7, c1, c2, c3), (a6, a8, c1), (a6, a8, c2), (a6, a8, c3), (a6, a8, c1, c2), (a6, a8, c2, c3), (a6, a8, c1, c3), (a6, a8, c1, c2, c3), (a6, a9, c1), (a6, a9, c2), (a6, a9, c3), (a6, a9, c1, c2), (a6, a9, c2, c3), (a6, a9, c1, c3), (a6, a9, c1, c2, c3), (a7, a8, c1), (a7, a8, c2), (a7, a8, c3), (a7, a8, c1, c2), (a7, a8, c2, c3), (a7, a8, c1, c3), (a7, a8, c1, c2, c3), (a7, a9, c1), (a7, a9, c2), (a7, a9, c3), (a7, a9, c1, c2), (a7, a9, c2, c3), (a7, a9, c1, c3), (a7, a9, c1, c2, c3), (a8, a9, c1), (a8, a9, c2), (a8, a9, c3), (a8, a9, c1, c2), (a8, a9, c2, c3), (a8, a9, c1, c3), (a8, a9, c1, c2, c3), (a6, a7, a8, c1), (a6, a7, a8, c2), (a6, a7, a8, c3), (a6, a7, a8, c1, c2), (a6, a7, a8, c2, c3), (a6, a7, a8, c1, c3), (a6, a7, a8, c1, c2, c3), (a6, a7, a9, c1), (a6, a7, a9, c2), (a6, a7, a9,(c1, c2), (a6, a7, a9, c2, c3), (a6, a7, a9, c1, c3), (a6, a7, a9, c1, c2, c3), (a6, a8, a9, c1), (a6, a8, a9, c2), (a6, a8, a9, c3), (a6, a8, a9, c1, c2), (a6, a8, a9, c2, c3), (a6, a8, a9, c1, c3), (a6, a8, a9, c1, c2, c3), (a7, a8, a9, c1), (a7, a8, a9, c2), (a7, a8, a9, c3), (a7, a8, a9, c1, c2), (a7, a8, a9, c2, c3), (a7, a8, a9, c1, c3), (a7, a8, a9, c1, c2, c3), (a6, a7, a8, a9, c1), (a6, a7, a8, a9, c2), (a6, a7, a8, a9, c3), (a6, a7, a8, a9, c1, c2), (a6, a7, a8, a9, c2, c3), (a6, a7, a8, a9, c1, c3) or (a6, a7, a8, a9, c1, c2, c3).

[0064] As another combination of component (a) and component (c), without limitation, for example, a combination of component (a) containing one or more sweet substances selected from glucose, sucrose, fructose, erythritol, D-allose, sorbitol, D-xylose, xylitol and D-ribose, and component (c) containing one or more sweet substances selected from RebD, RebM and mogroside V can be mentioned. As a more specific combination of component (a) and component (c), when glucose is a1, sucrose is a2, fructose is a3, erythritol is a4, D-allose is a5, sorbitol is a6, D-xylose is a7, xylitol is a8, D-ribose is a9, RebD is c1, RebM is c2 and mogroside V is c3, those shown in the brackets of the following list can be mentioned. In the following list, for example, (a1, a6, c1) indicates a combination of glucose, sorbitol and RebD.

[0065] (a1, a6, c1), (a1, a6, c2), (a1, a6, c3), (a2, a6, c1), (a2, a6, c2), (a2, a6, c3), (a3, a6, c1), (a3, a6, c2), (a3, a6, c3), (a4, a6, c1), (a4, a6, c2), (a4, a6, c3), (a5, a6, c1), (a5, a6, c2), (a5, a6, c3), (a1, a2, a6, c1), (a1, a2, a6, c2), (a1, a2, a6, c3), (a1, a3, a6, c1), (a1, a3, a6, c2), (a1, a3, a6, c3), (a1, a4, a6, c1), (a1, a4, a6, c2), (a1, a4, a6, c3), (a1, a5, a6, c1), (a1, a5, a6, c2), (a1, a5, a6, c3), (a2, a3, a6, c1), (a2, a3, a6, c2), (a2, a3, a6, c3), (a2, a4, a6, c1), (a2, a4, a6, c2), (a2, a4, a6, c3), (a2, a5, a6, c1), (a2, a5, a6, c2), (a2, a5, a6, c3), (a3, a4, a6, c1), (a3, a4, a6, c2), (a3, a4, a6, c3), (a3, a5, a6, c1), (a3, a5, a6, c2), (a3, a5, a6, c3), (a4, a5, a6, c1), (a4, a5, a6, c2), (a4, a5, a6, c3), (a1, a6, a7, c1), (a1, a6, a7, c2), (a1, a6, a7, c3), (a2, a6, a7, c1), (a2, a6, a7, c2), (a2, a6, a7, c3), (a3, a6, a7, c1), (a3, a6, a7, c2), (a3, a6, a7, c3), (a4, a6, a7, c1), (a4, a6, a7, c2), (a4, a6, a7, c3), (a5, a6, a7, c1), (a5, a6, a7, c2), (a5, a6, a7, c3), (a1, a2, a6, a7, c1), (a1, a2, a6, a7, c2), (a1, a2, a6, a7, c3), (a1, a3, a6, a7, c1), (a1, a3, a6, a7, c2), (a1, a3, a6, a7, c3), (a1, a4, a6, a7, c1), (a1, a4, a6, a7, c2), (a1, a4, a6, a7, c3), (a1, a5, a6, a7, c1), (a1, a5, a6, a7, c2), (a1, a5, a6, a7, c3),(a2, a3, a6, a7, c1), (a2, a3, a6, a7, c2), (a2, a3, a6, a7, c3), (a2, a4, a6, a7, c1), (a2, a4, a6, a7, c2), (a2, a4, a6, a7, c3), (a2, a5, a6, a7, c1), (a2, a5, a6, a7, c2), (a2, a5, a6, a7, c3), (a3, a4, a6, a7, c1), (a3, a4, a6, a7, c2), (a3, a4, a6, a7, c3), (a3, a5, a6, a7, c1), (a3, a5, a6, a7, c2), (a3, a5, a6, a7, c3), (a4, a5, a6, a7, c1), (a4, a5, a6, a7, c2), (a4, a5, a6, a7, c3), (a1, a6, a8, c1), (a1, a6, a8, c2), (a1, a6, a8, c3), (a2, a6, a8, c1), (a2, a6, a8, c2), (a2, a6, a8, c3), (a3, a6, a8, c1), (a3, a6, a8, c2), (a3, a6, a8, c3), (a4, a6, a8, c1), (a4, a6, a8, c2), (a4, a6, a8, c3), (a5, a6, a8, c1), (a5, a6, a8, c2), (a5, a6, a8, c3)

[0066] (a1, a2, a6, a8, c1), (a1, a2, a6, a8, c2), (a1, a2, a6, a8, c3), (a1, a3, a6, a8, c1), (a1, a3, a6, a8, c2), (a1, a3, a6, a8, c3), (a1, a4, a6, a8, c1), (a1, a4, a6, a8, c2), (a1, a4, a6, a8, c3), (a1, a5, a6, a8, c1), (a1, a5, a6, a8, c2), (a1, a5, a6, a8, c3), (a2, a3, a6, a8, c1), (a2, a3, a6, a8, c2), (a2, a3, a6, a8, c3), (a2, a4, a6, a8, c1), (a2, a4, a6, a8, c2), (a2, a4, a6, a8, c3), (a2, a5, a6, a8, c1), (a2, a5, a6, a8, c2), (a2, a5, a6, a8, c3), (a3, a4, a6, a8, c1), (a3, a4, a6, a8, c2), (a3, a4, a6, a8, c3), (a3, a5, a6, a8, c1), (a3, a5, a6, a8, c2), (a3, a5, a6, a8, c3), (a4, a5, a6, a8, c1), (a4, a5, a6, a8, c2), (a4, a5, a6, a8, c3), (a1, a6, a9, c1), (a1, a6, a9, c2), (a1, a6, a9, c3), (a2, a6, a9, c1), (a2, a6, a9, c2), (a2, a6, a9, c3), (a3, a6, a9, c1), (a3, a6, a9, c2), (a3, a6, a9, c3), (a4, a6, a9, c1), (a4, a6, a9, c2), (a4, a6, a9, c3), (a5, a6, a9, c1), (a5, a6, a9, c2), (a5, a6, a9, c3), (a1, a2, a6, a9, c1), (a1, a2, a6, a9, c2), (a1, a2, a6, a9, c3), (a1, a3, a6, a9, c1), (a1, a3, a6, a9, c2), (a1, a3, a6, a9, c3), (a1, a4, a6, a9, c1), (a1, a4, a6, a9, c2), (a1, a4, a6, a9, c3), (a1, a5, a6, a9, c1), (a1, a5, a6, a9, c2), (a1, a5, a6, a9, c3), (a2, a3, a6, a9, c1), (a2, a3, a6, a9, c2), (a2, a3, a6, a9, c3), (a2, a4, a6, a9, c1), (a2, a4,(a6, a9, c2), (a2, a4, a6, a9, c3), (a2, a5, a6, a9, c1), (a2, a5, a6, a9, c2), (a2, a5, a6, a9, c3), (a3, a4, a6, a9, c1), (a3, a4, a6, a9, c2), (a3, a4, a6, a9, c3), (a3, a5, a6, a9, c1), (a3, a5, a6, a9, c2), (a3, a5, a6, a9, c3), (a4, a5, a6, a9, c1), (a4, a5, a6, a9, c2), (a4, a5, a6, a9, c3)

[0067] (a1, a7, c1), (a1, a7, c2), (a1, a7, c3), (a2, a7, c1), (a2, a7, c2), (a2, a7, c3), (a3, a7, c1), (a3, a7, c2), (a3, a7, c3), (a4, a7, c1), (a4, a7, c2), (a4, a7, c3), (a5, a7, c1), (a5, a7, c2), (a5, a7, c3), (a1, a2, a7, c1), (a1, a2, a7, c2), (a1, a2, a7, c3), (a1, a3, a7, c1), (a1, a3, a7, c2), (a1, a3, a7, c3), (a1, a4, a7, c1), (a1, a4, a7, c2), (a1, a4, a7, c3), (a1, a5, a7, c1), (a1, a5, a7, c2), (a1, a5, a7, c3), (a2, a3, a7, c1), (a2, a3, a7, c2), (a2, a3, a7, c3), (a2, a4, a7, c1), (a2, a4, a7, c2), (a2, a4, a7, c3), (a2, a5, a7, c1), (a2, a5, a7, c2), (a2, a5, a7, c3), (a3, a4, a7, c1), (a3, a4, a7, c2), (a3, a4, a7, c3), (a3, a5, a7, c1), (a3, a5, a7, c2), (a3, a5, a7, c3), (a4, a5, a7, c1), (a4, a5, a7, c2), (a4, a5, a7, c3), (a1, a7, a8, c1), (a1, a7, a8, c2), (a1, a7, a8, c3), (a2, a7, a8, c1), (a2, a7, a8, c2), (a2, a7, a8, c3), (a3, a7, a8, c1), (a3, a7, a8, c2), (a3, a7, a8, c3), (a4, a7, a8, c1), (a4, a7, a8, c2), (a4, a7, a8, c3), (a5, a7, a8, c1), (a5, a7, a8, c2), (a5, a7, a8, c3), (a1, a2, a7, a8, c1), (a1, a2, a7, a8, c2), (a1, a2, a7, a8, c3), (a1, a3, a7, a8, c1), (a1, a3, a7, a8, c2), (a1, a3, a7, a8, c3), (a1, a4, a7, a8, c1), (a1, a4, a7, a8, c2), (a1, a4, a7, a8, c3), (a1, a5, a7, a8, c1), (a1, a5, a7, a8, c2), (a1, a5, a7, a8, c3),

[0068] (a2, a3, a7, a8, c1), (a2, a3, a7, a8, c2), (a2, a3, a7, a8, c3), (a2, a4, a7, a8, c1), (a2, a4, a7, a8, c2), (a2, a4, a7, a8, c3), (a2, a5, a7, a8, c1), (a2, a5, a7, a8, c2), (a2, a5, a7, a8, c3), (a3, a4, a7, a8, c1), (a3, a4, a7, a8, c2), (a3, a4, a7, a8, c3), (a3, a5, a7, a8, c1), (a3, a5, a7, a8, c2), (a3, a5, a7, a8, c3), (a4, a5, a7, a8, c1), (a4, a5, a7, a8, c2), (a4, a5, a7, a8, c3), (a1, a7, a9, c1), (a1, a7, a9, c2), (a1, a7, a9, c3), (a2, a7, a9, c1), (a2, a7, a9, c2), (a2, a7, a9, c3), (a3, a7, a9, c1), (a3, a7, a9, c2), (a3, a7, a9, c3), (a4, a7, a9, c1), (a4, a7, a9, c2), (a4, a7, a9, c3), (a5, a7, a9, c1), (a5, a7, a9, c2), (a5, a7, a9, c3), (a1, a2, a7, a9, c1), (a1, a2, a7, a9, c2), (a1, a2, a7, a9, c3), (a1, a3, a7, a9, c1), (a1, a3, a7, a9, c2), (a1, a3, a7, a9, c3), (a1, a4, a7, a9, c1), (a1, a4, a7, a9, c2), (a1, a4, a7, a9, c3), (a1, a5, a7, a9, c1), (a1, a5, a7, a9, c2), (a1, a5, a7, a9, c3), (a2, a3, a7, a9, c1), (a2, a3, a7, a9, c2), (a2, a3, a7, a9, c3), (a2, a4, a7, a9, c1), (a2, a4, a7, a9, c2), (a2, a4, a7, a9, c3), (a2, a5, a7, a9, c1), (a2, a5, a7, a9, c2), (a2, a5, a7, a9, c3), (a3, a4, a7, a9, c1), (a3, a4, a7, a9, c2), (a3, a4, a7, a9, c3), (a3, a5, a7, a9, c1), (a3, a5, a7, a9, c2), (a3, a5, a7, a9, c3), (a4, a5, a7, a9, c1), (a4, a5,(a7, a9, c2), (a4, a5, a7, a9, c3),

[0069] (a1, a8, c1), (a1, a8, c2), (a1, a8, c3), (a2, a8, c1), (a2, a8, c2), (a2, a8, c3), (a3, a8, c1), (a3, a8, c2), (a3, a8, c3), (a4, a8, c1), (a4, a8, c2), (a4, a8, c3), (a5, a8, c1), (a5, a8, c2), (a5, a8, c3), (a1, a2, a8, c1), (a1, a2, a8, c2), (a1, a2, a8, c3), (a1, a3, a8, c1), (a1, a3, a8, c2), (a1, a3, a8, c3), (a1, a4, a8, c1), (a1, a4, a8, c2), (a1, a4, a8, c3), (a1, a5, a8, c1), (a1, a5, a8, c2), (a1, a5, a8, c3), (a2, a3, a8, c1), (a2, a3, a8, c2), (a2, a3, a8, c3), (a2, a4, a8, c1), (a2, a4, a8, c2), (a2, a4, a8, c3), (a2, a5, a8, c1), (a2, a5, a8, c2), (a2, a5, a8, c3), (a3, a4, a8, c1), (a3, a4, a8, c2), (a3, a4, a8, c3), (a3, a5, a8, c1), (a3, a5, a8, c2), (a3, a5, a8, c3), (a4, a5, a8, c1), (a4, a5, a8, c2), (a4, a5, a8, c3), (a1, a9, c1), (a1, a9, c2), (a1, a9, c3), (a2, a9, c1), (a2, a9, c2), (a2, a9, c3), (a3, a9, c1), (a3, a9, c2), (a3, a9, c3), (a4, a9, c1), (a4, a9, c2), (a4, a9, c3), (a5, a9, c1), (a5, a9, c2), (a5, a9, c3), (a1, a2, a9, c1), (a1, a2, a9, c2), (a1, a2, a9, c3), (a1, a3, a9, c1), (a1, a3, a9, c2), (a1, a3, a9, c3), (a1, a4, a9, c1), (a1, a4, a9, c2), (a1, a4, a9, c3), (a1, a5, a9, c1), (a1, a5, a9, c2), (a1, a5, a9, c3),

[0070] (a2, a3, a9, c1), (a2, a3, a9, c2), (a2, a3, a9, c3), (a2, a4, a9, c1), (a2, a4, a9, c2), (a2, a4, a9, c3), (a2, a5, a9, c1), (a2, a5, a9, c2), (a2, a5, a9, c3), (a3, a4, a9, c1), (a3, a4, a9, c2), (a3, a4, a9, c3), (a3, a5, a9, c1), (a3, a5, a9, c2), (a3, a5, a9, c3), (a4, a5, a9, c1), (a4, a5, a9, c2), (a4, a5, a9, c3), (a1, a8, a9, c1), (a1, a8, a9, c2), (a1, a8, a9, c3), (a2, a8, a9, c1), (a2, a8, a9, c2), (a2, a8, a9, c3), (a3, a8, a9, c1), (a3, a8, a9, c2), (a3, a8, a9, c3), (a4, a8, a9, c1), (a4, a8, a9, c2), (a4, a8, a9, c3), (a5, a8, a9, c1), (a5, a8, a9, c2), (a5, a8, a9, c3), (a1, a2, a8, a9, c1), (a1, a2, a8, a9, c2), (a1, a2, a8, a9, c3), (a1, a3, a8, a9, c1), (a1, a3, a8, a9, c2), (a1, a3, a8, a9, c3), (a1, a4, a8, a9, c1), (a1, a4, a8, a9, c2), (a1, a4, a8, a9, c3), (a1, a5, a8, a9, c1), (a1, a5, a8, a9, c2), (a1, a5, a8, a9, c3), (a2, a3, a8, a9, c1), (a2, a3, a8, a9, c2), (a2, a3, a8, a9, c3), (a2, a4, a8, a9, c1), (a2, a4, a8, a9, c2), (a2, a4, a8, a9, c3), (a2, a5, a8, a9, c1), (a2, a5, a8, a9, c2), (a2, a5, a8, a9, c3), (a3, a4, a8, a9, c1), (a3, a4, a8, a9, c2), (a3, a4, a8, a9, c3), (a3, a5, a8, a9, c1), (a3, a5, a8, a9, c2), (a3, a5, a8, a9, c3), (a4, a5, a8, a9, c1), (a4, a5, a8, a9, c2) or (a4, a5, a8, a9, c3).

[0071] As another combination of component (a) and component (c), without limitation, for example, one or more calorific sweetening substances selected from glucose, sucrose, and fructose, and one or more non-calorific sweetening substances selected from erythritol, D-allose, xylitol, and D-tagatose, and component (a) containing them, and one or more sweetening substances selected from RebD, RebM, and mogroside V, and component (c) containing them, and the like can be mentioned. As a more specific combination of component (a) and component (c), when glucose is a1, sucrose is a2, fructose is a3, erythritol is a4, D-allose is a5, xylitol is a6, D-tagatose is a7, RebD is c1, RebM is c2, and mogroside V is c3, those shown in parentheses in the following list can be mentioned. In the following list, for example, (a1, a4, c1) indicates a combination of glucose, erythritol, and RebD.

[0072] (a1, a4, c1), (a1, a4, c2), (a1, a4, c3), (a1, a4, c1, c2), (a1, a4, c2, c3), (a1, a4, c1, c3), (a1, a4, c1, c2, c3), (a1, a5, c1), (a1, a5, c2), (a1, a5, c3), (a1, a5, c1, c2), (a1, a5, c2, c3), (a1, a5, c1, c3), (a1, a5, c1, c2, c3), (a1, a6, c1), (a1, a6, c2), (a1, a6, c3), (a1, a6, c1, c2), (a1, a6, c2, c3), (a1, a6, c1, c3), (a1, a6, c1, c2, c3), (a1, a7, c1), (a1, a7, c2), (a1, a7, c3), (a1, a7, c1, c2), (a1, a7, c2, c3), (a1, a7, c1, c3), (a1, a7, c1, c2, c3), (a1, a4, a5, c1), (a1, a4, a5, c2), (a1, a4, a5, c3), (a1, a4, a5, c1, c2), (a1, a4, a5, c2, c3), (a1, a4, a5, c1, c3), (a1, a4, a5, c1, c2, c3), (a1, a4, a6, c1), (a1, a4, a6, c2), (a1, a4, a6, c3), (a1, a4, a6, c1, c2), (a1, a4, a6, c2, c3), (a1, a4, a6, c1, c3), (a1, a4, a6, c1, c2, c3), (a1, a4, a7, c1), (a1, a4, a7, c2), (a1, a4, a7, c3), (a1, a4, a7, c1, c2), (a1, a4, a7, c2, c3), (a1, a4, a7, c1, c3), (a1, a4, a7, c1, c2, c3), (a1, a5, a6, c1), (a1, a5, a6, c2), (a1, a5, a6, c3), (a1, a5, a6, c1, c2), (a1, a5, a6, c2, c3), (a1, a5, a6, c1, c3), (a1, a5, a6, c1, c2, c3),

[0073] (a1, a5, a7, c1), (a1, a5, a7, c2), (a1, a5, a7, c3), (a1, a5, a7, c1, c2), (a1, a5, a7, c2, c3), (a1, a5, a7, c1, c3), (a1, a5, a7, c1, c2, c3), (a1, a6, a7, c1), (a1, a6, a7, c2), (a1, a6, a7, c3), (a1, a6, a7, c1, c2), (a1, a6, a7, c2, c3), (a1, a6, a7, c1, c3), (a1, a6, a7, c1, c2, c3), (a1, a4, a5, a6, c1), (a1, a4, a5, a6, c2), (a1, a4, a5, a6, c3), (a1, a4, a5, a6, c1, c2), (a1, a4, a5, a6, c2, c3), (a1, a4, a5, a6, c1, c3), (a1, a4, a5, a6, c1, c2, c3), (a1, a4, a5, a7, c1), (a1, a4, a5, a7, c2), (a1, a4, a5, a7, c3), (a1, a4, a5, a7, c1, c2), (a1, a4, a5, a7, c2, c3), (a1, a4, a5, a7, c1, c3), (a1, a4, a5, a7, c1, c2, c3), (a1, a4, a6, a7, c1), (a1, a4, a6, a7, c2), (a1, a4, a6, a7, c3), (a1, a4, a6, a7, c1, c2), (a1, a4, a6, a7, c2, c3), (a1, a4, a6, a7, c1, c3), (a1, a4, a6, a7, c1, c2, c3), (a1, a5, a6, a7, c1), (a1, a5, a6, a7, c2), (a1, a5, a6, a7, c3), (a1, a5, a6, a7, c1, c2), (a1, a5, a6, a7, c2, c3), (a1, a5, a6, a7, c1, c3), (a1, a5, a6, a7, c1, c2, c3), (a1, a4, a5, a6, a7, c1), (a1, a4, a5, a6, a7, c2), (a1, a4, a5, a6, a7, c3), (a1, a4, a5, a6, a7, c1, c2), (a1, a4, a5, a6, a7, c2, c3), (a1, a4, a5, a6, a7, c1, c3), (a1, a4, a5, a6, a7, c1, c2, c3),

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[0079] (a1, a2, a6, a7, c1), (a1, a2, a6, a7, c2), (a1, a2, a6, a7, c3), (a1, a2, a6, a7, c1, c2), (a1, a2, a6, a7, c2, c3), (a1, a2, a6, a7, c1, c3), (a1, a2, a6, a7, c1, c2, c3), (a1, a2, a4, a5, a6, c1), (a1, a2, a4, a5, a6, c2), (a1, a2, a4, a5, a6, c3), (a1, a2, a4, a5, a6, c1, c2), (a1, a2, a4, a5, a6, c2, c3), (a1, a2, a4, a5, a6, c1, c3), (a1, a2, a4, a5, a6, c1, c2, c3), (a1, a2, a4, a5, a7, c1), (a1, a2, a4, a5, a7, c2), (a1, a2, a4, a5, a7, c3), (a1, a2, a4, a5, a7, c1, c2), (a1, a2, a4, a5, a7, c2, c3), (a1, a2, a4, a5, a7, c1, c3), (a1, a2, a4, a5, a7, c1, c2, c3), (a1, a2, a4, a6, a7, c1), (a1, a2, a4, a6, a7, c2), (a1, a2, a4, a6, a7, c3), (a1, a2, a4, a6, a7, c1, c2), (a1, a2, a4, a6, a7, c2, c3), (a1, a2, a4, a6, a7, c1, c3), (a1, a2, a4, a6, a7, c1, c2, c3), (a1, a2, a5, a6, a7, c1), (a1, a2, a5, a6, a7, c2), (a1, a2, a5, a6, a7, c3), (a1, a2, a5, a6, a7, c1, c2), (a1, a2, a5, a6, a7, c2, c3), (a1, a2, a5, a6, a7, c1, c3), (a1, a2, a5, a6, a7, c1, c2, c3), (a1, a2, a4, a5, a6, a7, c1), (a1, a2, a4, a5, a6, a7, c2), (a1, a2, a4, a5, a6, a7, c3), (a1, a2, a4, a5, a6, a7, c1, c2), (a1, a2, a4, a5, a6, a7, c2, c3), (a1, a2, a4, a5, a6, a7, c1, c3), (a1, a2, a4, a5, a6, a7, c1, c2, c3),

[0080] (a1, a3, a4, c1), (a1, a3, a4, c2), (a1, a3, a4, c3), (a1, a3, a4, c1, c2), (a1, a3, a4, c2, c3), (a1, a3, a4, c1, c3), (a1, a3, a4, c1, c2, c3), (a1, a3, a5, c1), (a1, a3, a5, c2), (a1, a3, a5, c3), (a1, a3, a5, c1, c2), (a1, a3, a5, c2, c3), (a1, a3, a5, c1, c3), (a1, a3, a5, c1, c2, c3), (a1, a3, a6, c1), (a1, a3, a6, c2), (a1, a3, a6, c3), (a1, a3, a6, c1, c2), (a1, a3, a6, c2, c3), (a1, a3, a6, c1, c3), (a1, a3, a6, c1, c2, c3), (a1, a3, a7, c1), (a1, a3, a7, c2), (a1, a3, a7, c3), (a1, a3, a7, c1, c2), (a1, a3, a7, c2, c3), (a1, a3, a7, c1, c3), (a1, a3, a7, c1, c2, c3), (a1, a3, a4, a5, c1), (a1, a3, a4, a5, c2), (a1, a3, a4, a5, c3), (a1, a3, a4, a5, c1, c2), (a1, a3, a4, a5, c2, c3), (a1, a3, a4, a5, c1, c3), (a1, a3, a4, a5, c1, c2, c3), (a1, a3, a4, a6, c1), (a1, a3, a4, a6, c2), (a1, a3, a4, a6, c3), (a1, a3, a4, a6, c1, c2), (a1, a3, a4, a6, c2, c3), (a1, a3, a4, a6, c1, c3), (a1, a3, a4, a6, c1, c2, c3), (a1, a3, a4, a7, c1), (a1, a3, a4, a7, c2), (a1, a3, a4, a7, c3), (a1, a3, a4, a7, c1, c2), (a1, a3, a4, a7, c2, c3), (a1, a3, a4, a7, c1, c3), (a1, a3, a4, a7, c1, c2, c3), (a1, a3, a5, a6, c1), (a1, a3, a5, a6, c2), (a1, a3, a5, a6, c3), (a1, a3, a5, a6, c1, c2), (a1, a3, a5, a6, c2, c3), (a1, a3, a5, a6, c1, c3), (a1, a3, a5, a6, c1, c2, c3), (a1, a3, a5, a7,c1), (a1, a3, a5, a7, c2), (a1, a3, a5, a7, c3), (a1, a3, a5, a7, c1, c2), (a1, a3, a5, a7, c2, c3), (a1, a3, a5, a7, c1, c3), (a1, a3, a5, a7, c1, c2, c3),

[0081] (a1, a3, a6, a7, c1), (a1, a3, a6, a7, c2), (a1, a3, a6, a7, c3), (a1, a3, a6, a7, c1, c2), (a1, a3, a6, a7, c2, c3), (a1, a3, a6, a7, c1, c3), (a1, a3, a6, a7, c1, c2, c3), (a1, a3, a4, a5, a6, c1), (a1, a3, a4, a5, a6, c2), (a1, a3, a4, a5, a6, c3), (a1, a3, a4, a5, a6, c1, c2), (a1, a3, a4, a5, a6, c2, c3), (a1, a3, a4, a5, a6, c1, c3), (a1, a3, a4, a5, a6, c1, c2, c3), (a1, a3, a4, a5, a7, c1), (a1, a3, a4, a5, a7, c2), (a1, a3, a4, a5, a7, c3), (a1, a3, a4, a5, a7, c1, c2), (a1, a3, a4, a5, a7, c2, c3), (a1, a3, a4, a5, a7, c1, c3), (a1, a3, a4, a5, a7, c1, c2, c3), (a1, a3, a4, a6, a7, c1), (a1, a3, a4, a6, a7, c2), (a1, a3, a4, a6, a7, c3), (a1, a3, a4, a6, a7, c1, c2), (a1, a3, a4, a6, a7, c2, c3), (a1, a3, a4, a6, a7, c1, c3), (a1, a3, a4, a6, a7, c1, c2, c3), (a1, a3, a5, a6, a7, c1), (a1, a3, a5, a6, a7, c2), (a1, a3, a5, a6, a7, c3), (a1, a3, a5, a6, a7, c1, c2), (a1, a3, a5, a6, a7, c2, c3), (a1, a3, a5, a6, a7, c1, c3), (a1, a3, a5, a6, a7, c1, c2, c3), (a1, a3, a4, a5, a6, a7, c1), (a1, a3, a4, a5, a6, a7, c2), (a1, a3, a4, a5, a6, a7, c3), (a1, a3, a4, a5, a6, a7, c1, c2), (a1, a3, a4, a5, a6, a7, c2, c3), (a1, a3, a4, a5, a6, a7, c1, c3), (a1, a3, a4, a5, a6, a7, c1, c2, c3),

[0082] (a2, a3, a4, c1), (a2, a3, a4, c2), (a2, a3, a4, c3), (a2, a3, a4, c1, c2), (a2, a3, a4, c2, c3), (a2, a3, a4, c1, c3), (a2, a3, a4, c1, c2, c3), (a2, a3, a5, c1), (a2, a3, a5, c2), (a2, a3, a5, c3), (a2, a3, a5, c1, c2), (a2, a3, a5, c2, c3), (a2, a3, a5, c1, c3), (a2, a3, a5, c1, c2, c3), (a2, a3, a6, c1), (a2, a3, a6, c2), (a2, a3, a6, c3), (a2, a3, a6, c1, c2), (a2, a3, a6, c2, c3), (a2, a3, a6, c1, c3), (a2, a3, a6, c1, c2, c3), (a2, a3, a7, c1), (a2, a3, a7, c2), (a2, a3, a7, c3), (a2, a3, a7, c1, c2), (a2, a3, a7, c2, c3), (a2, a3, a7, c1, c3), (a2, a3, a7, c1, c2, c3), (a2, a3, a4, a5, c1), (a2, a3, a4, a5, c2), (a2, a3, a4, a5, c3), (a2, a3, a4, a5, c1, c2), (a2, a3, a4, a5, c2, c3), (a2, a3, a4, a5, c1, c3), (a2, a3, a4, a5, c1, c2, c3), (a2, a3, a4, a6, c1), (a2, a3, a4, a6, c2), (a2, a3, a4, a6, c3), (a2, a3, a4, a6, c1, c2), (a2, a3, a4, a6, c2, c3), (a2, a3, a4, a6, c1, c3), (a2, a3, a4, a6, c1, c2, c3), (a2, a3, a4, a7, c1), (a2, a3, a4, a7, c2), (a2, a3, a4, a7, c3), (a2, a3, a4, a7, c1, c2), (a2, a3, a4, a7, c2, c3), (a2, a3, a4, a7, c1, c3), (a2, a3, a4, a7, c1, c2, c3), (a2, a3, a5, a6, c1), (a2, a3, a5, a6, c2), (a2, a3, a5, a6, c3), (a2, a3, a5, a6, c1, c2), (a2, a3, a5, a6, c2, c3), (a2, a3, a5, a6, c1, c3), (a2, a3, a5, a6, c1, c2, c3), (a2, a3, a5, a7,c1), (a2, a3, a5, a7, c2), (a2, a3, a5, a7, c3), (a2, a3, a5, a7, c1, c2), (a2, a3, a5, a7, c2, c3), (a2, a3, a5, a7, c1, c3), (a2, a3, a5, a7, c1, c2, c3),

[0083] (a2, a3, a6, a7, c1), (a2, a3, a6, a7, c2), (a2, a3, a6, a7, c3), (a2, a3, a6, a7, c1, c2), (a2, a3, a6, a7, c2, c3), (a2, a3, a6, a7, c1, c3), (a2, a3, a6, a7, c1, c2, c3), (a2, a3, a4, a5, a6, c1), (a2, a3, a4, a5, a6, c2), (a2, a3, a4, a5, a6, c3), (a2, a3, a4, a5, a6, c1, c2), (a2, a3, a4, a5, a6, c2, c3), (a2, a3, a4, a5, a6, c1, c3), (a2, a3, a4, a5, a6, c1, c2, c3), (a2, a3, a4, a5, a7, c1), (a2, a3, a4, a5, a7, c2), (a2, a3, a4, a5, a7, c3), (a2, a3, a4, a5, a7, c1, c2), (a2, a3, a4, a5, a7, c2, c3), (a2, a3, a4, a5, a7, c1, c3), (a2, a3, a4, a5, a7, c1, c2, c3), (a2, a3, a4, a6, a7, c1), (a2, a3, a4, a6, a7, c2), (a2, a3, a4, a6, a7, c3), (a2, a3, a4, a6, a7, c1, c2), (a2, a3, a4, a6, a7, c2, c3), (a2, a3, a4, a6, a7, c1, c3), (a2, a3, a4, a6, a7, c1, c2, c3), (a2, a3, a5, a6, a7, c1), (a2, a3, a5, a6, a7, c2), (a2, a3, a5, a6, a7, c3), (a2, a3, a5, a6, a7, c1, c2), (a2, a3, a5, a6, a7, c2, c3), (a2, a3, a5, a6, a7, c1, c3), (a2, a3, a5, a6, a7, c1, c2, c3), (a2, a3, a4, a5, a6, a7, c1), (a2, a3, a4, a5, a6, a7, c2), (a2, a3, a4, a5, a6, a7, c3), (a2, a3, a4, a5, a6, a7, c1, c2), (a2, a3, a4, a5, a6, a7, c2, c3), (a2, a3, a4, a5, a6, a7, c1, c3), (a2, a3, a4, a5, a6, a7, c1, c2, c3),

[0084] (a1, a2, a3, a4, c1), (a1, a2, a3, a4, c2), (a1, a2, a3, a4, c3), (a1, a2, a3, a4, c1, c2), (a1, a2, a3, a4, c2, c3), (a1, a2, a3, a4, c1, c3), (a1, a2, a3, a4, c1, c2, c3), (a1, a2, a3, a5, c1), (a1, a2, a3, a5, c2), (a1, a2, a3, a5, c3), (a1, a2, a3, a5, c1, c2), (a1, a2, a3, a5, c2, c3), (a1, a2, a3, a5, c1, c3), (a1, a2, a3, a5, c1, c2, c3), (a1, a2, a3, a6, c1), (a1, a2, a3, a6, c2), (a1, a2, a3, a6, c3), (a1, a2, a3, a6, c1, c2), (a1, a2, a3, a6, c2, c3), (a1, a2, a3, a6, c1, c3), (a1, a2, a3, a6, c1, c2, c3), (a1, a2, a3, a7, c1), (a1, a2, a3, a7, c2), (a1, a2, a3, a7, c3), (a1, a2, a3, a7, c1, c2), (a1, a2, a3, a7, c2, c3), (a1, a2, a3, a7, c1, c3), (a1, a2, a3, a7, c1, c2, c3), (a1, a2, a3, a4, a5, c1), (a1, a2, a3, a4, a5, c2), (a1, a2, a3, a4, a5, c3), (a1, a2, a3, a4, a5, c1, c2), (a1, a2, a3, a4, a5, c2, c3), (a1, a2, a3, a4, a5, c1, c3), (a1, a2, a3, a4, a5, c1, c2, c3), (a1, a2, a3, a4, a6, c1), (a1, a2, a3, a4, a6, c2), (a1, a2, a3, a4, a6, c3), (a1, a2, a3, a4, a6, c1, c2), (a1, a2, a3, a4, a6, c2, c3), (a1, a2, a3, a4, a6, c1, c3), (a1, a2, a3, a4, a6, c1, c2, c3), (a1, a2, a3, a4, a7, c1), (a1, a2, a3, a4, a7, c2), (a1, a2, a3, a4, a7, c3), (a1, a2, a3, a4, a7, c1, c2), (a1, a2, a3, a4, a7, c2, c3), (a1, a2, a3, a4, a7, c1, c3), (a1, a2, a3, a4, a7, c1, c2, c3),(a1, a2, a3, a5, a6, c1), (a1, a2, a3, a5, a6, c2), (a1, a2, a3, a5, a6, c3), (a1, a2, a3, a5, a6, c1, c2), (a1, a2, a3, a5, a6, c2, c3), (a1, a2, a3, a5, a6, c1, c3), (a1, a2, a3, a5, a6, c1, c2, c3),

[0085] (a1, a2, a3, a5, a7, c1), (a1, a2, a3, a5, a7, c2), (a1, a2, a3, a5, a7, c3), (a1, a2, a3, a5, a7, c1, c2), (a1, a2, a3, a5, a7, c2, c3), (a1, a2, a3, a5, a7, c1, c3), (a1, a2, a3, a5, a7, c1, c2, c3), (a1, a2, a3, a6, a7, c1), (a1, a2, a3, a6, a7, c2), (a1, a2, a3, a6, a7, c3), (a1, a2, a3, a6, a7, c1, c2), (a1, a2, a3, a6, a7, c2, c3), (a1, a2, a3, a6, a7, c1, c3), (a1, a2, a3, a6, a7, c1, c2, c3), (a1, a2, a3, a4, a5, a6, c1), (a1, a2, a3, a4, a5, a6, c2), (a1, a2, a3, a4, a5, a6, c3), (a1, a2, a3, a4, a5, a6, c1, c2), (a1, a2, a3, a4, a5, a6, c2, c3), (a1, a2, a3, a4, a5, a6, c1, c3), (a1, a2, a3, a4, a5, a6, c1, c2, c3), (a1, a2, a3, a4, a5, a7, c1), (a1, a2, a3, a4, a5, a7, c2), (a1, a2, a3, a4, a5, a7, c3), (a1, a2, a3, a4, a5, a7, c1, c2), (a1, a2, a3, a4, a5, a7, c2, c3), (a1, a2, a3, a4, a5, a7, c1, c3), (a1, a2, a3, a4, a5, a7, c1, c2, c3), (a1, a2, a3, a4, a6, a7, c1), (a1, a2, a3, a4, a6, a7, c2), (a1, a2, a3, a4, a6, a7, c3), (a1, a2, a3, a4, a6, a7, c1, c2), (a1, a2, a3, a4, a6, a7, c2, c3), (a1, a2, a3, a4, a6, a7, c1, c3), (a1, a2, a3, a4, a6, a7, c1, c2, c3), (a1, a2, a3, a5, a6, a7, c1), (a1, a2, a3, a5, a6, a7, c2), (a1, a2, a3, a5, a6, a7, c3), (a1, a2, a3, a5, a6, a7, c1, c2), (a1, a2, a3, a5, a6, a7, c2, c3), (a1, a2, a3, a5, a6, a7, c1, c3), (a1, a2, a3, a5, a6,(a7, c1, c2, c3), (a1, a2, a3, a4, a5, a6, a7, c1), (a1, a2, a3, a4, a5, a6, a7, c2), (a1, a2, a3, a4, a5, a6, a7, c3), (a1, a2, a3, a4, a5, a6, a7, c1, c2), (a1, a2, a3, a4, a5, a6, a7, c2, c3), (a1, a2, a3, a4, a5, a6, a7, c1, c3) or (a1, a2, a3, a4, a5, a6, a7, c1, c2, c3).

[0086] As another combination of component (a) and component (c), without limitation, for example, a combination of component (a) containing one or more sweet substances selected from glucose, sucrose, fructose, erythritol, D-allose and D-tagatose and component (c) containing one or more sweet substances selected from RebD, RebM, mogroside V and thaumatin can be mentioned. As a more specific combination of component (a) and component (c), when glucose is a1, sucrose is a2, fructose is a3, erythritol is a4, D-allose is a5, D-tagatose is a6, RebD is c1, RebM is c2, mogroside V is c3 and thaumatin is c4, those shown in the brackets of the following list can be mentioned. In the following list, for example, (a1, a6, c1) indicates a combination of glucose, D-tagatose and RebD. It should be noted that the following list does not include combinations containing only thaumatin as component (c).

[0087] (a1, c1), (a1, c2), (a1, c3), (a1, c1, c2), (a1, c1, c3), (a1, c1, c4), (a1, c2, c3), (a1, c2, c4), (a1, c3, c4), (a1, c1, c2, c3), (a1, c1, c2, c4), (a1, c1, c3, c4), (a1, c2, c3, c4), (a1, c1, c2, c3, c4), (a2, c1), (a2, c2), (a2, c3), (a2, c1, c2), (a2, c1, c3), (a2, c1, c4), (a2, c2, c3), (a2, c2, c4), (a2, c3, c4), (a2, c1, c2, c3), (a2, c1, c2, c4), (a2, c1, c3, c4), (a2, c2, c3, c4), (a2, c1, c2, c3, c4), (a3, c1), (a3, c2), (a3, c3), (a3, c1, c2), (a3, c1, c3), (a3, c1, c4), (a3, c2, c3), (a3, c2, c4), (a3, c3, c4), (a3, c1, c2, c3), (a3, c1, c2, c4), (a3, c1, c3, c4), (a3, c2, c3, c4), (a3, c1, c2, c3, c4), (a4, c1), (a4, c2), (a4, c3), (a4, c1, c2), (a4, c1, c3), (a4, c1, c4), (a4, c2, c3), (a4, c2, c4), (a4, c3, c4), (a4, c1, c2, c3), (a4, c1, c2, c4), (a4, c1, c3, c4), (a4, c2, c3, c4), (a4, c1, c2, c3, c4), (a5, c1), (a5, c2), (a5, c3), (a5, c1, c2), (a5, c1, c3), (a5, c1, c4), (a5, c2, c3), (a5, c2, c4), (a5, c3, c4), (a5, c1, c2, c3), (a5, c1, c2, c4), (a5, c1, c3, c4), (a5, c2, c3, c4), (a5, c1, c2, c3, c4), (a6, c1), (a6, c2), (a6, c3), (a6, c1, c2), (a6, c1, c3), (a6, c1, c4), (a6, c2, c3), (a6, c2, c4), (a6, c3, c4), (a6, c1, c2, c3), (a6, c1, c2, c4), (a6, c1, c3, c4), (a6, c2, c3, c4), (a6, c1, c2, c3, c4)

[0088] (a1, a2, c1), (a1, a2, c2), (a1, a2, c3), (a1, a2, c1, c2), (a1, a2, c1, c3), (a1, a2, c1, c4), (a1, a2, c2, c3), (a1, a2, c2, c4), (a1, a2, c3, c4), (a1, a2, c1, c2, c3), (a1, a2, c1, c2, c4), (a1, a2, c1, c3, c4), (a1, a2, c2, c3, c4), (a1, a2, c1, c2, c3, c4), (a1, a3, c1), (a1, a3, c2), (a1, a3, c3), (a1, a3, c1, c2), (a1, a3, c1, c3), (a1, a3, c1, c4), (a1, a3, c2, c3), (a1, a3, c2, c4), (a1, a3, c3, c4), (a1, a3, c1, c2, c3), (a1, a3, c1, c2, c4), (a1, a3, c1, c3, c4), (a1, a3, c2, c3, c4), (a1, a3, c1, c2, c3, c4), (a1, a4, c1), (a1, a4, c2), (a1, a4, c3), (a1, a4, c1, c2), (a1, a4, c1, c3), (a1, a4, c1, c4), (a1, a4, c2, c3), (a1, a4, c2, c4), (a1, a4, c3, c4), (a1, a4, c1, c2, c3), (a1, a4, c1, c2, c4), (a1, a4, c1, c3, c4), (a1, a4, c2, c3, c4), (a1, a4, c1, c2, c3, c4), (a1, a5, c1), (a1, a5, c2), (a1, a5, c3), (a1, a5, c1, c2), (a1, a5, c1, c3), (a1, a5, c1, c4), (a1, a5, c2, c3), (a1, a5, c2, c4), (a1, a5, c3, c4), (a1, a5, c1, c2, c3), (a1, a5, c1, c2, c4), (a1, a5, c1, c3, c4), (a1, a5, c2, c3, c4), (a1, a5, c1, c2, c3, c4)

[0089] (a1, a6, c1), (a1, a6, c2), (a1, a6, c3), (a1, a6, c1, c2), (a1, a6, c1, c3), (a1, a6, c1, c4), (a1, a6, c2, c3), (a1, a6, c2, c4), (a1, a6, c3, c4), (a1, a6, c1, c2, c3), (a1, a6, c1, c2, c4), (a1, a6, c1, c3, c4), (a1, a6, c2, c3, c4), (a1, a6, c1, c2, c3, c4), (a2, a3, c1), (a2, a3, c2), (a2, a3, c3), (a2, a3, c1, c2), (a2, a3, c1, c3), (a2, a3, c1, c4), (a2, a3, c2, c3), (a2, a3, c2, c4), (a2, a3, c3, c4), (a2, a3, c1, c2, c3), (a2, a3, c1, c2, c4), (a2, a3, c1, c3, c4), (a2, a3, c2, c3, c4), (a2, a3, c1, c2, c3, c4), (a2, a4, c1), (a2, a4, c2), (a2, a4, c3), (a2, a4, c1, c2), (a2, a4, c1, c3), (a2, a4, c1, c4), (a2, a4, c2, c3), (a2, a4, c2, c4), (a2, a4, c3, c4), (a2, a4, c1, c2, c3), (a2, a4, c1, c2, c4), (a2, a4, c1, c3, c4), (a2, a4, c2, c3, c4), (a2, a4, c1, c2, c3, c4), (a2, a5, c1), (a2, a5, c2), (a2, a5, c3), (a2, a5, c1, c2), (a2, a5, c1, c3), (a2, a5, c1, c4), (a2, a5, c2, c3), (a2, a5, c2, c4), (a2, a5, c3, c4), (a2, a5, c1, c2, c3), (a2, a5, c1, c2, c4), (a2, a5, c1, c3, c4), (a2, a5, c2, c3, c4), (a2, a5, c1, c2, c3, c4), (a2, a6, c1), (a2, a6, c2), (a2, a6, c3), (a2, a6, c1, c2), (a2, a6, c1, c3), (a2, a6, c1, c4), (a2, a6, c2, c3), (a2, a6, c2, c4), (a2, a6, c3, c4), (a2, a6, c1, c2, c3), (a2, a6, c1, c2, c4), (a2, a6, c1, c3, c4), (a2, a6, c2, c3,c4), (a2, a6, c1, c2, c3, c4),

[0090] (a3, a4, c1), (a3, a4, c2), (a3, a4, c3), (a3, a4, c1, c2), (a3, a4, c1, c3), (a3, a4, c1, c4), (a3, a4, c2, c3), (a3, a4, c2, c4), (a3, a4, c3, c4), (a3, a4, c1, c2, c3), (a3, a4, c1, c2, c4), (a3, a4, c1, c3, c4), (a3, a4, c2, c3, c4), (a3, a4, c1, c2, c3, c4), (a3, a5, c1), (a3, a5, c2), (a3, a5, c3), (a3, a5, c1, c2), (a3, a5, c1, c3), (a3, a5, c1, c4), (a3, a5, c2, c3), (a3, a5, c2, c4), (a3, a5, c3, c4), (a3, a5, c1, c2, c3), (a3, a5, c1, c2, c4), (a3, a5, c1, c3, c4), (a3, a5, c2, c3, c4), (a3, a5, c1, c2, c3, c4), (a3, a6, c1), (a3, a6, c2), (a3, a6, c3), (a3, a6, c1, c2), (a3, a6, c1, c3), (a3, a6, c1, c4), (a3, a6, c2, c3), (a3, a6, c2, c4), (a3, a6, c3, c4), (a3, a6, c1, c2, c3), (a3, a6, c1, c2, c4), (a3, a6, c1, c3, c4), (a3, a6, c2, c3, c4), (a3, a6, c1, c2, c3, c4), (a4, a5, c1), (a4, a5, c2), (a4, a5, c3), (a4, a5, c1, c2), (a4, a5, c1, c3), (a4, a5, c1, c4), (a4, a5, c2, c3), (a4, a5, c2, c4), (a4, a5, c3, c4), (a4, a5, c1, c2, c3), (a4, a5, c1, c2, c4), (a4, a5, c1, c3, c4), (a4, a5, c2, c3, c4), (a4, a5, c1, c2, c3, c4), (a4, a6, c1), (a4, a6, c2), (a4, a6, c3), (a4, a6, c1, c2), (a4, a6, c1, c3), (a4, a6, c1, c4), (a4, a6, c2, c3), (a4, a6, c2, c4), (a4, a6, c3, c4), (a4, a6, c1, c2, c3), (a4, a6, c1, c2, c4), (a4, a6, c1, c3, c4), (a4, a6, c2, c3,c4), (a4, a6, c1, c2, c3, c4),

[0091] (a5, a6, c1), (a5, a6, c2), (a5, a6, c3), (a5, a6, c1, c2), (a5, a6, c1, c3), (a5, a6, c1, c4), (a5, a6, c2, c3), (a5, a6, c2, c4), (a5, a6, c3, c4), (a5, a6, c1, c2, c3), (a5, a6, c1, c2, c4), (a5, a6, c1, c3, c4), (a5, a6, c2, c3, c4), (a5, a6, c1, c2, c3, c4), (a1, a2, a3, c1), (a1, a2, a3, c2), (a1, a2, a3, c3), (a1, a2, a3, c1, c2), (a1, a2, a3, c1, c3), (a1, a2, a3, c1, c4), (a1, a2, a3, c2, c3), (a1, a2, a3, c2, c4), (a1, a2, a3, c3, c4), (a1, a2, a3, c1, c2, c3), (a1, a2, a3, c1, c2, c4), (a1, a2, a3, c1, c3, c4), (a1, a2, a3, c2, c3, c4), (a1, a2, a3, c1, c2, c3, c4), (a1, a2, a4, c1), (a1, a2, a4, c2), (a1, a2, a4, c3), (a1, a2, a4, c1, c2), (a1, a2, a4, c1, c3), (a1, a2, a4, c1, c4), (a1, a2, a4, c2, c3), (a1, a2, a4, c2, c4), (a1, a2, a4, c3, c4), (a1, a2, a4, c1, c2, c3), (a1, a2, a4, c1, c2, c4), (a1, a2, a4, c1, c3, c4), (a1, a2, a4, c2, c3, c4), (a1, a2, a4, c1, c2, c3, c4), (a1, a2, a5, c1), (a1, a2, a5, c2), (a1, a2, a5, c3), (a1, a2, a5, c1, c2), (a1, a2, a5, c1, c3), (a1, a2, a5, c1, c4), (a1, a2, a5, c2, c3), (a1, a2, a5, c2, c4), (a1, a2, a5, c3, c4), (a1, a2, a5, c1, c2, c3), (a1, a2, a5, c1, c2, c4), (a1, a2, a5, c1, c3, c4), (a1, a2, a5, c2, c3, c4), (a1, a2, a5, c1, c2, c3, c4)

[0092] (a1, a2, a6, c1), (a1, a2, a6, c2), (a1, a2, a6, c3), (a1, a2, a6, c1, c2), (a1, a2, a6, c1, c3), (a1, a2, a6, c1, c4), (a1, a2, a6, c2, c3), (a1, a2, a6, c2, c4), (a1, a2, a6, c3, c4), (a1, a2, a6, c1, c2, c3), (a1, a2, a6, c1, c2, c4), (a1, a2, a6, c1, c3, c4), (a1, a2, a6, c2, c3, c4), (a1, a2, a6, c1, c2, c3, c4), (a1, a3, a4, c1), (a1, a3, a4, c2), (a1, a3, a4, c3), (a1, a3, a4, c1, c2), (a1, a3, a4, c1, c3), (a1, a3, a4, c1, c4), (a1, a3, a4, c2, c3), (a1, a3, a4, c2, c4), (a1, a3, a4, c3, c4), (a1, a3, a4, c1, c2, c3), (a1, a3, a4, c1, c2, c4), (a1, a3, a4, c1, c3, c4), (a1, a3, a4, c2, c3, c4), (a1, a3, a4, c1, c2, c3, c4), (a1, a3, a5, c1), (a1, a3, a5, c2), (a1, a3, a5, c3), (a1, a3, a5, c1, c2), (a1, a3, a5, c1, c3), (a1, a3, a5, c1, c4), (a1, a3, a5, c2, c3), (a1, a3, a5, c2, c4), (a1, a3, a5, c3, c4), (a1, a3, a5, c1, c2, c3), (a1, a3, a5, c1, c2, c4), (a1, a3, a5, c1, c3, c4), (a1, a3, a5, c2, c3, c4), (a1, a3, a5, c1, c2, c3, c4), (a1, a3, a6, c1), (a1, a3, a6, c2), (a1, a3, a6, c3), (a1, a3, a6, c1, c2), (a1, a3, a6, c1, c3), (a1, a3, a6, c1, c4), (a1, a3, a6, c2, c3), (a1, a3, a6, c2, c4), (a1, a3, a6, c3, c4), (a1, a3, a6, c1, c2, c3), (a1, a3, a6, c1, c2, c4), (a1, a3, a6, c1, c3, c4), (a1, a3, a6, c2, c3, c4), (a1, a3, a6, c1, c2, c3, c4),

[0093] (a1, a4, a5, c1), (a1, a4, a5, c2), (a1, a4, a5, c3), (a1, a4, a5, c1, c2), (a1, a4, a5, c1, c3), (a1, a4, a5, c1, c4), (a1, a4, a5, c2, c3), (a1, a4, a5, c2, c4), (a1, a4, a5, c3, c4), (a1, a4, a5, c1, c2, c3), (a1, a4, a5, c1, c2, c4), (a1, a4, a5, c1, c3, c4), (a1, a4, a5, c2, c3, c4), (a1, a4, a5, c1, c2, c3, c4), (a1, a4, a6, c1), (a1, a4, a6, c2), (a1, a4, a6, c3), (a1, a4, a6, c1, c2), (a1, a4, a6, c1, c3), (a1, a4, a6, c1, c4), (a1, a4, a6, c2, c3), (a1, a4, a6, c2, c4), (a1, a4, a6, c3, c4), (a1, a4, a6, c1, c2, c3), (a1, a4, a6, c1, c2, c4), (a1, a4, a6, c1, c3, c4), (a1, a4, a6, c2, c3, c4), (a1, a4, a6, c1, c2, c3, c4), (a1, a5, a6, c1), (a1, a5, a6, c2), (a1, a5, a6, c3), (a1, a5, a6, c1, c2), (a1, a5, a6, c1, c3), (a1, a5, a6, c1, c4), (a1, a5, a6, c2, c3), (a1, a5, a6, c2, c4), (a1, a5, a6, c3, c4), (a1, a5, a6, c1, c2, c3), (a1, a5, a6, c1, c2, c4), (a1, a5, a6, c1, c3, c4), (a1, a5, a6, c2, c3, c4), (a1, a5, a6, c1, c2, c3, c4), (a2, a3, a4, c1), (a2, a3, a4, c2), (a2, a3, a4, c3), (a2, a3, a4, c1, c2), (a2, a3, a4, c1, c3), (a2, a3, a4, c1, c4), (a2, a3, a4, c2, c3), (a2, a3, a4, c2, c4), (a2, a3, a4, c3, c4), (a2, a3, a4, c1, c2, c3), (a2, a3, a4, c1, c2, c4), (a2, a3, a4, c1, c3, c4), (a2, a3, a4, c2, c3, c4), (a2, a3, a4, c1, c2, c3, c4),

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[0099] (a1, a3, a5, a6, c1), (a1, a3, a5, a6, c2), (a1, a3, a5, a6, c3), (a1, a3, a5, a6, c1, c2), (a1, a3, a5, a6, c1, c3), (a1, a3, a5, a6, c1, c4), (a1, a3, a5, a6, c2, c3), (a1, a3, a5, a6, c2, c4), (a1, a3, a5, a6, c3, c4), (a1, a3, a5, a6, c1, c2, c3), (a1, a3, a5, a6, c1, c2, c4), (a1, a3, a5, a6, c1, c3, c4), (a1, a3, a5, a6, c2, c3, c4), (a1, a3, a5, a6, c1, c2, c3, c4), (a1, a4, a5, a6, c1), (a1, a4, a5, a6, c2), (a1, a4, a5, a6, c3), (a1, a4, a5, a6, c1, c2), (a1, a4, a5, a6, c1, c3), (a1, a4, a5, a6, c1, c4), (a1, a4, a5, a6, c2, c3), (a1, a4, a5, a6, c2, c4), (a1, a4, a5, a6, c3, c4), (a1, a4, a5, a6, c1, c2, c3), (a1, a4, a5, a6, c1, c2, c4), (a1, a4, a5, a6, c1, c3, c4), (a1, a4, a5, a6, c2, c3, c4), (a1, a4, a5, a6, c1, c2, c3, c4), (a2, a3, a4, a5, c1), (a2, a3, a4, a5, c2), (a2, a3, a4, a5, c3), (a2, a3, a4, a5, c1, c2), (a2, a3, a4, a5, c1, c3), (a2, a3, a4, a5, c1, c4), (a2, a3, a4, a5, c2, c3), (a2, a3, a4, a5, c2, c4), (a2, a3, a4, a5, c3, c4), (a2, a3, a4, a5, c1, c2, c3), (a2, a3, a4, a5, c1, c2, c4), (a2, a3, a4, a5, c1, c3, c4), (a2, a3, a4, a5, c2, c3, c4), (a2, a3, a4, a5, c1, c2, c3, c4)

[0100] (a2, a3, a4, a6, c1), (a2, a3, a4, a6, c2), (a2, a3, a4, a6, c3), (a2, a3, a4, a6, c1, c2), (a2, a3, a4, a6, c1, c3), (a2, a3, a4, a6, c1, c4), (a2, a3, a4, a6, c2, c3), (a2, a3, a4, a6, c2, c4), (a2, a3, a4, a6, c3, c4), (a2, a3, a4, a6, c1, c2, c3), (a2, a3, a4, a6, c1, c2, c4), (a2, a3, a4, a6, c1, c3, c4), (a2, a3, a4, a6, c2, c3, c4), (a2, a3, a4, a6, c1, c2, c3, c4), (a2, a3, a5, a6, c1), (a2, a3, a5, a6, c2), (a2, a3, a5, a6, c3), (a2, a3, a5, a6, c1, c2), (a2, a3, a5, a6, c1, c3), (a2, a3, a5, a6, c1, c4), (a2, a3, a5, a6, c2, c3), (a2, a3, a5, a6, c2, c4), (a2, a3, a5, a6, c3, c4), (a2, a3, a5, a6, c1, c2, c3), (a2, a3, a5, a6, c1, c2, c4), (a2, a3, a5, a6, c1, c3, c4), (a2, a3, a5, a6, c2, c3, c4), (a2, a3, a5, a6, c1, c2, c3, c4), (a2, a4, a5, a6, c1), (a2, a4, a5, a6, c2), (a2, a4, a5, a6, c3), (a2, a4, a5, a6, c1, c2), (a2, a4, a5, a6, c1, c3), (a2, a4, a5, a6, c1, c4), (a2, a4, a5, a6, c2, c3), (a2, a4, a5, a6, c2, c4), (a2, a4, a5, a6, c3, c4), (a2, a4, a5, a6, c1, c2, c3), (a2, a4, a5, a6, c1, c2, c4), (a2, a4, a5, a6, c1, c3, c4), (a2, a4, a5, a6, c2, c3, c4), (a2, a4, a5, a6, c1, c2, c3, c4)

[0101] (a3, a4, a5, a6, c1), (a3, a4, a5, a6, c2), (a3, a4, a5, a6, c3), (a3, a4, a5, a6, c1, c2), (a3, a4, a5, a6, c1, c3), (a3, a4, a5, a6, c1, c4), (a3, a4, a5, a6, c2, c3), (a3, a4, a5, a6, c2, c4), (a3, a4, a5, a6, c3, c4), (a3, a4, a5, a6, c1, c2, c3), (a3, a4, a5, a6, c1, c2, c4), (a3, a4, a5, a6, c1, c3, c4), (a3, a4, a5, a6, c2, c3, c4), (a3, a4, a5, a6, c1, c2, c3, c4), (a1, a2, a3, a4, a5, c1), (a1, a2, a3, a4, a5, c2), (a1, a2, a3, a4, a5, c3), (a1, a2, a3, a4, a5, c1, c2), (a1, a2, a3, a4, a5, c1, c3), (a1, a2, a3, a4, a5, c1, c4), (a1, a2, a3, a4, a5, c2, c3), (a1, a2, a3, a4, a5, c2, c4), (a1, a2, a3, a4, a5, c3, c4), (a1, a2, a3, a4, a5, c1, c2, c3), (a1, a2, a3, a4, a5, c1, c2, c4), (a1, a2, a3, a4, a5, c1, c3, c4), (a1, a2, a3, a4, a5, c2, c3, c4), (a1, a2, a3, a4, a5, c1, c2, c3, c4), (a1, a2, a3, a4, a6, c1), (a1, a2, a3, a4, a6, c2), (a1, a2, a3, a4, a6, c3), (a1, a2, a3, a4, a6, c1, c2), (a1, a2, a3, a4, a6, c1, c3), (a1, a2, a3, a4, a6, c1, c4), (a1, a2, a3, a4, a6, c2, c3), (a1, a2, a3, a4, a6, c2, c4), (a1, a2, a3, a4, a6, c3, c4), (a1, a2, a3, a4, a6, c1, c2, c3), (a1, a2, a3, a4, a6, c1, c2, c4), (a1, a2, a3, a4, a6, c1, c3, c4), (a1, a2, a3, a4, a6, c2, c3, c4), (a1, a2, a3, a4, a6, c1, c2, c3, c4)

[0102] (a1, a2, a3, a5, a6, c1), (a1, a2, a3, a5, a6, c2), (a1, a2, a3, a5, a6, c3), (a1, a2, a3, a5, a6, c1, c2), (a1, a2, a3, a5, a6, c1, c3), (a1, a2, a3, a5, a6, c1, c4), (a1, a2, a3, a5, a6, c2, c3), (a1, a2, a3, a5, a6, c2, c4), (a1, a2, a3, a5, a6, c3, c4), (a1, a2, a3, a5, a6, c1, c2, c3), (a1, a2, a3, a5, a6, c1, c2, c4), (a1, a2, a3, a5, a6, c1, c3, c4), (a1, a2, a3, a5, a6, c2, c3, c4), (a1, a2, a3, a5, a6, c1, c2, c3, c4), (a1, a2, a4, a5, a6, c1), (a1, a2, a4, a5, a6, c2), (a1, a2, a4, a5, a6, c3), (a1, a2, a4, a5, a6, c1, c2), (a1, a2, a4, a5, a6, c1, c3), (a1, a2, a4, a5, a6, c1, c4), (a1, a2, a4, a5, a6, c2, c3), (a1, a2, a4, a5, a6, c2, c4), (a1, a2, a4, a5, a6, c3, c4), (a1, a2, a4, a5, a6, c1, c2, c3), (a1, a2, a4, a5, a6, c1, c2, c4), (a1, a2, a4, a5, a6, c1, c3, c4), (a1, a2, a4, a5, a6, c2, c3, c4), (a1, a2, a4, a5, a6, c1, c2, c3, c4), (a1, a3, a4, a5, a6, c1), (a1, a3, a4, a5, a6, c2), (a1, a3, a4, a5, a6, c3), (a1, a3, a4, a5, a6, c1, c2), (a1, a3, a4, a5, a6, c1, c3), (a1, a3, a4, a5, a6, c1, c4), (a1, a3, a4, a5, a6, c2, c3), (a1, a3, a4, a5, a6, c2, c4), (a1, a3, a4, a5, a6, c3, c4), (a1, a3, a4, a5, a6, c1, c2, c3), (a1, a3, a4, a5, a6, c1, c2, c4), (a1, a3, a4, a5, a6, c1, c3, c4), (a1, a3, a4, a5, a6, c2, c3, c4), (a1, a3, a4, a5, a6, c1, c2, c3, c4)

[0103] (a2, a3, a4, a5, a6, c1), (a2, a3, a4, a5, a6, c2), (a2, a3, a4, a5, a6, c3), (a2, a3, a4, a5, a6, c1, c2), (a2, a3, a4, a5, a6, c1, c3), (a2, a3, a4, a5, a6, c1, c4), (a2, a3, a4, a5, a6, c2, c3), (a2, a3, a4, a5, a6, c2, c4), (a2, a3, a4, a5, a6, c3, c4), (a2, a3, a4, a5, a6, c1, c2, c3), (a2, a3, a4, a5, a6, c1, c2, c4), (a2, a3, a4, a5, a6, c1, c3, c4), (a2, a3, a4, a5, a6, c2, c3, c4), (a2, a3, a4, a5, a6, c1, c2, c3, c4), (a1, a2, a3, a4, a5, a6, c1), (a1, a2, a3, a4, a5, a6, c2), (a1, a2, a3, a4, a5, a6, c3), (a1, a2, a3, a4, a5, a6, c1, c2), (a1, a2, a3, a4, a5, a6, c1, c3), (a1, a2, a3, a4, a5, a6, c1, c4), (a1, a2, a3, a4, a5, a6, c2, c3), (a1, a2, a3, a4, a5, a6, c2, c4), (a1, a2, a3, a4, a5, a6, c3, c4), (a1, a2, a3, a4, a5, a6, c1, c2, c3), (a1, a2, a3, a4, a5, a6, c1, c2, c4), (a1, a2, a3, a4, a5, a6, c1, c3, c4), (a1, a2, a3, a4, a5, a6, c2, c3, c4) or (a1, a2, a3, a4, a5, a6, c1, c2, c3, c4).

[0104] In one aspect, the mass ratio c:a of component (c) to component (a) in the food or drink of the present invention may be, for example, from about 1:100000 to about 1:5, from about 1:50000 to about 1:5, from about 1:25000 to about 1:5, from about 1:10000 to about 1:2, from about 1:9600 to about 1:3, from about 1:9400 to about 1:4, from about 1:9200 to about 1:5, from about 1:9000 to about 1:6, from about 1:8800 to about 1:7, from about 1:8600 to about 1:8, from about 1:8400 to about 1:9, from about 1:8200 to about 1:10, from about 1:8000 to about 1:11, from about 1:7800 to about 1:12, from about 1:7600 to about 1:13, from about 1:7400 to about 1:14, from about 1:7200 to about 1:15, from about 1:7000 to about 1:16, from about 1:6800 to about 1:17, from about 1:6600 to about 1:18, from about 1:6400 to about 1:19, from about 1:6200 to about 1:20, from about 1:6000 to about 1:21, from about 1:5800 to about 1:22, from about 1:5600 to about 1:23, from about 1:5400 to about 1:24, from about 1:5200 to about 1:25, from about 1:5000 to about 1:26, from about 1:4800 to about 1:27, from about 1:4600 to about 1:28, from about 1:4400 to about 1:29, from about 1:4200 to about 1:30, from about 1:4000 to about 1:31, from about 1:3800 to about 1:32, from about 1:3600 to about 1:33, from about 1:3400 to about 1:34, from about 1:3200 to about 1:35, from about 1:3000 to about 1:36, from about 1:2800 to about 1:37, from about 1:2600 to about 1:38, from about 1:2400 to about 1:39, from about 1:2200 to about 1:40, from about 1:2000 to about 1:41, from about 1:1800 to about 1:42, from about 1:1600 to about 1:43, from about 1:1400 to about 1:44, from about 1:1200 to about 1:45, from about 1:1000 to about 1:46, from about 1:800 to about 1:47, from about 1:600 to about 1:48, from about 1:400 to about 1:49, or from about 1:200 to about 1:50.

[0105] In one aspect, the mass ratio a:b of component (a) to component (b) in the food or drink of the present invention (where b is the mass of sodium) may be, for example, about 2:1 to about 1750:1, about 4:1 to about 1720:1, about 6:1 to about 1690:1, about 8:1 to about 1660:1, about 10:1 to about 1630:1, about 12:1 to about 1600:1, about 14:1 to about 1570:1, about 16:1 to about 1540:1, about 18:1 to about 1510:1, about 20:1 to about 1480:1, about 22:1 to about 1450:1, about 24:1 to about 1420:1, about 26:1 to about 1390:1, about 28:1 to about 1360:1, about 30:1 to about 1330:1, about 32:1 to about 1300:1, about 34:1 to about 1270:1, about 36:1 to about 1240:1, about 38:1 to about 1210:1, about 40:1 to about 1180:1, about 42:1 to about 1150:1, about 44:1 to about 1120:1, about 46:1 to about 1090:1, about 48:1 to about 1060:1, about 50:1 to about 1030:1, about 52:1 to about 1000:1, about 54:1 to about 970:1, about 56:1 to about 940:1, about 58:1 to about 910:1, about 60:1 to about 880:1, about 62:1 to about 850:1, about 64:1 to about 820:1, about 66:1 to about 790:1, about 68:1 to about 760:1, about 70:1 to about 730:1, about 72:1 to about 700:1, about 74:1 to about 670:1, about 76:1 to about 640:1, about 78:1 to about 610:1, about 80:1 to about 580:1, about 82:1 to about 550:1, about 84:1 to about 520:1, about 86:1 to about 490:1, about 88:1 to about 460:1, about 90:1 to about 430:1, about 92:1 to about 400:1, about 94:1 to about 370:1, about 96:1 to about 340:1, about 98:1 to about 320:1, or about 100:1 to about 300:1.

[0106] In one aspect, the mass ratio c:b (where b is the mass of sodium) of component (c) to component (b) in the food or beverage of the present invention may be, for example, about 1:25 to about 5:1, about 1:24.5 to about 4.96:1, about 1:24 to about 4.92:1, about 1:23.5 to about 4.88:1, about 1:23 to about 4.84:1, about 1:22.5 to about 4.8:1, about 1:22 to about 4.76:1, about 1:21.5 to about 4.72:1, about 1:21 to about 4.68:1, about 1:20.5 to about 4.64:1, about 1:20 to about 4.6:1, about 1:19.5 to about 4.56:1, about 1:19 to about 4.52:1, about 1:18.5 to about 4.48:1, about 1:18 to about 4.44:1, about 1:17.5 to about 4.4:1, about 1:17 to about 4.36:1, about 1:16.5 to about 4.32:1, about 1:16 to about 4.28:1, about 1:15.5 to about 4.24:1, about 1:15 to about 4.2:1, about 1:14.5 to about 4.16:1, about 1:14 to about 4.12:1, about 1:13.5 to about 4.08:1, about 1:13 to about 4.04:1, about 1:12.5 to about 4:1, about 1:12 to about 3.96:1, about 1:11.5 to about 3.92:1, about 1:11 to about 3.88:1, about 1:10.5 to about 3.84:1, about 1:10 to about 3.8:1, about 1:9.5 to about 3.76:1, about 1:9 to about 3.72:1, about 1:8.5 to about 3.68:1, about 1:8 to about 3.64:1, about 1:7.5 to about 3.6:1, about 1:7 to about 3.56:1, about 1:6.5 to about 3.52:1, about 1:6 to about 3.48:1, about 1:5.5 to about 3.44:1, about 1:5 to about 3.4:1, about 1:4.5 to about 3.36:1, about 1:4 to about 3.32:1, about 1:3.5 to about 3.28:1, about 1:3 to about 3.24:1, about 1:2.5 to about 3.2:1, about 1:2 to about 3.16:1, about 1:1.5 to about 3.12:1, about 1:1.25 to about 3.08:1, or about 1:1 to about 3:1.

[0107] In one aspect, the combination of the mass ratio of component (c) to component (a) and the mass ratio of component (a) to component (b) in the food or beverage of the present invention (c1:a1~c2:a2, a1’:b1’~a2’:b2’) is, for example, (1:10000~1:2, 2:1~3000:1), (1:9600~1:3, 4:1~2900:1), (1:9400~1:4, 6:1~2800:1), (1:9200~1:5, 8:1~2700:1), (1:9000~1:6, 10:1~2600:1), (1:8800~1:7, 12:1~2500:1), (1:8600~1:8, 14:1~2450:1), (1:8400~1:9, 16:1~2400:1), (1:8200~1:10, 18:1~2350:1), (1:8000~1:11, 20:1~2300:1), (1:7800~1:12, 22:1~2250:1), (1:7600~1:13, 24:1~2200:1), (1:7400~1:14, 26:1~2150:1), (1:7200~1:15, 28:1~2100:1), (1:7000~1:16, 30:1~2050:1), (1:6800~1:17, 32:1~2000:1), (1:6600~1:18, 34:1~1950:1), (1:6400~1:19, 36:1~1900:1), (1:6200~1:20, 38:1~1850:1), (1:6000~1:21, 40:1~1800:1), (1:5800~1:22, 42:1~1750:1), (1:5600~1:23, 44:1~1700:1), (1:5400~1:24, 46:1~1650:1), (1:5200~1:25, 48:1~1600:1), (1:5000~1:26, 50:1~1550:1), (1:4800~1:27, 52:1~1500:1), (1:4600~1:28, 54:1~1450:1), (1:4400~1:29, 56:1~1400:1), (1:4200~1:30, 58:1~1350:1), (1:4000~1:31, 60:1~1300:1), (1:3800~1:32, 62:1~1250:1), (1:3600~1:33, 64:1~1200:1), (1:3400~1:34, 66:1~1150:1), (1:3200~1:35, 68:1~1100:1), (1:3000~1:36, 70:1~1050:1),(1:2800 to 1:37, 72:1 to 1000:1), (1:2600 to 1:38, 74:1 to 950:1), (1:2400 to 1:39, 76:1 to 900:1), (1:2200 to 1:40, 78:1 to 850:1), (1:2000 to 1:41, 80:1 to 800:1), (1:1800 to 1:42, 82:1 to 750:1), (1:1600 to 1:43, 84:1 to 700:1), (1:1400 to 1:44, 86:1 to 650:1), (1:1200 to 1:45, 88:1 to 600:1), (1:1000 to 1:46, 90:1 to 550:1), (1:800 to 1:47, 92:1 to 500:1), (1:600 to 1:48, 94:1 to 450:1), (1:400 to 1:49, 96:1 to 400:1), (1:200 to 1:50, 98:1 to 350:1), or (1:200 to 1:50, 100:1 to 300:1) may be used.

[0108] The sweetness and taste quality of the food or drink of the present invention can be evaluated by a panelist trained in sensory evaluation. In this case, for specific measurement conditions, reference can be made to the examples described later. Also, a reference food or drink (for example, sucrose solution) serving as a reference for sweetness is prepared by varying the sucrose concentration as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 13, 14, 15 for sweetness intensity. By comparing the sweetness of the food or drink of the present invention with the sweetness of the reference food or drink by the panelist, the sweetness of the food or drink of the present invention can also be measured. Furthermore, among the reference food or drink with less sweetness than the food or drink of the present invention in the above measurement, the reference food or drink with the closest sweetness to the food or drink of the present invention is selected, and sucrose is added to the selected reference food or drink to adjust it to exhibit the same sweetness as the food or drink of the present invention. At this time, the sweetness intensity of the food or drink of the present invention can be measured from the amount of sucrose contained in the adjusted reference food or drink.

[0109] As a method for measuring the sweetness of the food or drink of the present invention, for example, there are a sweetness intensity evaluation using a Visual Analogue Scale (VAS method) and one using a Labeled Magnitude Scale (LMS method). For the VAS method, reference can be made to Toyota et al., J Jpn Soc Stomatognath Funct. 2014;20:115-29, and for the LMS method, reference can be made to Green et al., Chem Senses. 1996;21:323-334, etc. Specifically, in the measurement by the VAS method of sweetness intensity, for example, the evaluator uses a piece of paper on which a vertical line representing the intensity of sweetness is drawn, with the lower end defined as "not sweet at all" and the upper end defined as "nothing sweeter can be imagined", and evaluates the sweetness intensity felt at that time by representing it as a position on the line.

[0110] The sweetness intensity of the food or drink of the present invention is not particularly limited as long as it is acceptable as a food or drink. For example, as the sweetness degree, it may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, 10.5 to 12.5. Here, when the sweetness intensity of the food or drink is X, the sweetness intensity of component (a) is Xa, and the sweetness intensity of component (c) is Xc, for example, the relationship of 0.1 < (Xa + Xc) < X ≤ 20, 0.5 < (Xa + Xc) < X ≤ 19, 1 < (Xa + Xc) < X ≤ 18, 1.5 < (Xa + Xc) < X ≤ 18, 2 < (Xa + Xc) < X ≤ 17, 2.5 < (Xa + Xc) < X ≤ 16, 3 < (Xa + Xc) < X ≤ 15, 3.5 < (Xa + Xc) < X ≤ 14, or 4 < (Xa + Xc) < X ≤ 13 may hold.

[0111] Some aspects of the food and drink of the present invention contain a sweetening substance in addition to the above components (a) to (c). Examples of the sweetening substance other than the above components (a) to (c) include, without limitation, synthetic sweeteners such as aspartame, neotame, advantame, sucralose, acesulfame K, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, etc., RebA, RebB, RebC, RebE, RebF, stevioside, rubusoside, steviol monoside, steviol bioside, glucoside A, stevia extract, and the like. Another aspect of the food and drink of the present invention does not contain a sweetening substance in addition to the above components (a) to (c).

[0112] In a specific aspect of the food and drink of the present invention containing RebD and / or RebM as component (c) and RebA or a stevia extract containing RebA as a sweetening substance other than components (a) to (c), the mass ratio of RebD and / or RebM to RebA contained in the food and drink may be 60:40 or less (that is, when the total mass of RebD and / or RebM and RebA is 100%, the mass of RebA is 40% or less, the mass of RebD and / or RebM is 60% or more, and so on), 70:30 or less, 80:20 or less, 85:15 or less, 90:10 or less, 95:5 or less, 97:3 or less, 98:2 or less, 99:1 or less, 99.5:0.5 or less, and the like.

[0113] The energy (total energy content) of the food or drink of the present invention is, depending on the embodiment, 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal / 100 ml, 0 to 22 Kcal / 100 ml, 0 to 20 Kcal / 100 ml, 0 to 15 Kcal / 100 ml, 0 to 10 Kcal / 100 ml, 0 to 5 Kcal / 100 ml, 0.1 to 50 Kcal / 100 ml, 0.1 to 45 Kcal / 100 ml, 0.1 to 40 Kcal / 100 ml, 0.1 to 35 Kcal / 100 ml, 0.1 to 30 Kcal / 100 ml, 0.1 to 24 Kcal / 100 ml, 0.1 to 22 Kcal / 100 ml, 0.1 to 20 Kcal / 100 ml, 0.1 to 15 Kcal / 100 ml, 0.1 to 10 Kcal / 100 ml, 0.It can be 1 - 5 Kcal / 100 ml, 1 - 50 Kcal / 100 ml, 1 - 45 Kcal / 100 ml, 1 - 40 Kcal / 100 ml, 1 - 35 Kcal / 100 ml, 1 - 30 Kcal / 100 ml, 1 - 24 Kcal / 100 ml, 1 - 22 Kcal / 100 ml, 1 - 20 Kcal / 100 ml, 1 - 15 Kcal / 100 ml, 1 - 10 Kcal / 100 ml, 1 - 5 Kcal / 100 ml, 5 - 50 Kcal / 100 ml, 5 - 45 Kcal / 100 ml, 5 - 40 Kcal / 100 ml, 5 - 35 Kcal / 100 ml, 5 - 30 Kcal / 100 ml, 5 - 24 Kcal / 100 ml, 5 - 20 Kcal / 100 ml, 5 - 15 Kcal / 100 ml, 5 - 10 Kcal / 100 ml, 10 - 50 Kcal / 100 ml, 10 - 45 Kcal / 100 ml, 10 - 40 Kcal / 100 ml, 10 - 35 Kcal / 100 ml, 10 - 30 Kcal / 100 ml, 10 - 24 Kcal / 100 ml, 10 - 20 Kcal / 100 ml, 10 - 15 Kcal / 100 ml, 15 - 50 Kcal / 100 ml, 15 - 45 Kcal / 100 ml, 15 - 40 Kcal / 100 ml, 15 - 35 Kcal / 100 ml, 15 - 30 Kcal / 100 ml, 15 - 24 Kcal / 100 ml, 15 - 20 Kcal / 100 ml, 20 - 50 Kcal / 100 ml, 20 - 45 Kcal / 100 ml, 20 - 40 Kcal / 100 ml, 20 - 35 Kcal / 100 ml, 20 - 30 Kcal / 100 ml, 20 - 24 Kcal / 100 ml, 24 - 50 Kcal / 100 ml, 24 - 45 Kcal / 100 ml, 24 - 40 Kcal / 100 ml, 24 - 35 Kcal / 100 ml, 24 - 30 Kcal / 100 ml.

[0114] In addition, the energy (total energy amount, TE) of the food and drink of the present invention can be 0 < TE ≦ 50 Kcal / 100 ml, 0 < TE ≦ 45 Kcal / 100 ml, 0 < TE ≦ 40 Kcal / 100 ml, 0 < TE ≦ 35 Kcal / 100 ml, 0 < TE ≦ 30 Kcal / 100 ml, 0 < TE ≦ 24 Kcal / 100 ml, 0 < TE ≦ 22 Kcal / 100 ml, 0 < TE ≦ 20 Kcal / 100 ml, 0 < TE ≦ 15 Kcal / 100 ml, 0 < TE ≦ 10 Kcal / 100 ml, 0 < TE ≦ 5 Kcal / 100 ml depending on the embodiment (for example, the embodiment containing calorific sweeteners, etc.) (that is, it does not completely become 0).

[0115] In the present invention, "food and drink" is a general term for solids, fluids, and liquids, and mixtures thereof that are ingestible orally. Examples of the food and drink of the present invention include nutritional supplements, health foods, functional foods, foods for infants, prepared milk for infants, prepared milk for premature infants, foods for the elderly, etc.

[0116] Nutritional supplements refer to food and drink in which specific nutritional components are fortified. Health foods refer to food and drink that are considered healthy or beneficial to health, including nutritional supplements, natural foods, diet foods, etc. Functional foods refer to food and drink for supplying nutritional components that fulfill the body's regulatory functions, and are synonymous with foods for specified health uses. Foods for infants refer to food and drink for giving to children up to about 6 years old. Foods for the elderly refer to food and drink that are processed to be easily digested and absorbed compared to unprocessed food and drink. Prepared milk for infants refers to prepared milk for giving to children up to about 1 year old. Prepared milk for premature infants refers to prepared milk for giving to premature infants until they reach about 6 months after birth.

[0117] The form of the food and drink is not particularly limited and can be in various forms. Examples of such forms include, for example, beverages, confectioneries, supplements, etc. The beverage can be either an alcoholic beverage or a non-alcoholic beverage. As non-alcoholic beverages, for example, non-alcoholic beer, malt beverage, lactic acid bacteria beverage, cocoa, sports drink, nutritional drink, tea-based beverage, coffee beverage, carbonated beverage, functional beverage, fruit and vegetable-based beverage, milk-based beverage, soy milk beverage, flavored water, etc. can be mentioned, but it is not limited thereto.

[0118] The non-alcoholic beer in this specification means a carbonated beverage having a beer-like flavor, which is a non-fermented non-alcoholic type and substantially contains no alcohol. Here, the non-alcoholic beer does not exclude beverages containing an extremely small amount of alcohol that cannot be detected.

[0119] When the composition of the present invention is a tea-based beverage, it is preferably a black tea beverage or a sugar-free tea beverage. Examples of sugar-free tea beverages include green tea beverage, oolong tea beverage, barley tea beverage, brown rice tea beverage, adlay tea beverage, sugar-free black tea beverage, etc. The coffee beverage can be either canned coffee or liquid coffee.

[0120] The form of the carbonated beverage is preferably a cola-flavored beverage, a clear carbonated beverage, ginger ale, a fruit juice-based carbonated beverage, a milk-containing carbonated beverage or a sugar-free carbonated beverage. Functional beverages include sports drinks, energy drinks, health support beverages and pouch jelly drinks.

[0121] Examples of fruit and vegetable-based beverages include 100% fruit juice beverages, fruit-containing beverages, low-juice soft drinks, fruit drinks containing fruit grains or pulp beverages. Milk-based beverages include milk, drinkable yogurt, lactic acid bacteria beverages or milk-containing soft drinks, and soy milk beverages include soy milk or soy beverages.

[0122] An alcoholic beverage refers to a beverage containing an alcohol raw material. It may be a chu-hi. Examples of alcohol raw materials include, for example, brewed liquors, distilled liquors, and compound liquors, etc. Examples of brewed liquors include, for example, wine and beer, etc. As for distilled liquors, for example, spirits (such as gin, vodka, rum, tequila, new spirits, etc., and alcohol for raw materials, etc.), liqueurs, whiskies (such as whisky, brandy, etc.), shochu, etc. may be mentioned. Here, an alcoholic beverage only needs to contain alcohol to a detectable degree. For example, it contains 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 of alcohol.

[0123] Examples of processed foods include processed foods of grains, seafood and meats (such as bread, noodles, tortillas, pasta, ham, bacon, sausage, kamaboko, tempura, hanpen, etc.). Examples of dairy products include butter, cheese, yogurt, ghee, etc. Examples of confectioneries include, but are not limited to, candies, jams, chewing gums, ice creams, snack foods, cookies, biscuits, cakes, wafers, confectionery breads, chocolates, Japanese confectioneries, etc.

[0124] The food and beverage of the present invention may also be in the form of pharmaceuticals or quasi-drugs such as fine granules, tablets, granules, powders, capsule agents (including soft capsule agents and hard capsule agents), chewable agents, syrups, mouthwashes, toothpastes, oral ointments, gargles, throat sprays, etc., or in processed forms such as natural flowing foods, semi-digested nutritional foods, and component nutritional foods, drink agents, enteral nutritional agents, etc. in which the composition of the present invention is blended with proteins, saccharides, fats, trace elements, vitamins, emulsifiers, flavors, etc. Therefore, the present invention also provides oral substances such as pharmaceuticals, quasi-drugs, natural flowing foods, semi-digested nutritional foods, component nutritional foods, drink agents, enteral nutritional agents, etc. that contain components (a) to (c), wherein the amount of the component (b) is 11.5 to 46 mg / 100 ml as sodium, and the amount of the component (c) is equal to or higher than the sweetness threshold value. Note that oral substances are a general term for substances introduced into the mouth regardless of ingestion. Furthermore, the food or drink of the present invention may be sterilized and packed in a container.

[0125] As a second aspect, the present invention provides the following food or drink (hereinafter referred to as "food or drink B of the present invention"). Note that "food or drink A of the present invention" and "food or drink B of the present invention" may be collectively referred to as "food or drink of the present invention". (a) A sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, and (b) A sodium source and a food or drink containing the component (b) in an amount of 11.5 to 46 mg / 100 ml as sodium.

[0126] The food or drink B of the present invention is the same as the food or drink A of the present invention except that the component (c) in the food or drink A of the present invention is not essential. The matters described above for the food or drink A of the present invention are also applicable to the food or drink B of the present invention on the condition that the component (c) is not essential. As shown in the examples described later, the component (a) has the essential sweetness of sucrose, and the component (b) enhances this essential sweetness of sucrose and can make the sweet taste closer to that of sucrose. Therefore, by combining the components (a) to (b), it is possible to produce a food or drink that exhibits an essentially sucrose-like sweet taste without using sucrose or while reducing its usage amount. For this reason, it becomes possible to design new low-calorie sweet food or drink such as sucrose-like ones. In some embodiments, the food or drink B of the present invention may contain the component (c) in the food or drink A of the present invention.

[0127] 2. Sweetener composition As a third aspect, the present invention provides the following sweetener composition (hereinafter referred to as "composition A of the present invention"). (a) A sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, (b) A sodium source, and (c) A high-sweetness sweet substance of a naturally occurring good taste and A sweetener composition, wherein the amount of the component (b) is 11.5 to 46 mg / 100 ml as sodium, and the amount of the component (c) is used to be equal to or higher than the sweetness threshold value.

[0128] The form of the composition A of the present invention is not particularly limited, and may be in the form of powder, mixed powder, crystal, granule, liquid, concentrated liquid, mixed liquid, paste, tablet, etc. The composition A of the present invention can be used as a raw material of the food or drink A of the present invention. For example, by blending the composition A of the present invention with other raw materials, the food or drink A of the present invention can be produced. The composition A of the present invention can be mixed with the "other raw materials" in any volume ratio, and the resulting food or drink contains 11.5 to 46 mg / 100 ml of sodium. In some embodiments, the composition A of the present invention is the only sweetening component in the food or drink A of the present invention. Therefore, in this embodiment, the above "other raw materials" do not contain components that contribute to sweetness.

[0129] As a fourth aspect, the present invention provides the following sweetener composition (hereinafter referred to as "the composition B of the present invention"). Note that the "composition A of the present invention" and the "composition B of the present invention" may be collectively referred to as "the composition of the present invention". (a) A sweet substance that elicits a response through a taste-related molecule other than the sweet receptor T1R2 / T1R3, and (b) A sodium source comprising, A sweetener composition, wherein the amount of the component (b) is used to be 11.5 to 46 mg / 100 ml as sodium.

[0130] The composition B of the present invention is the same as the composition A of the present invention except that the component (c) in the composition A of the present invention is not essential, and the matters described above for the composition A of the present invention are also applicable to the composition B of the present invention on the condition that the component (c) is not essential. In some embodiments, the composition B of the present invention may contain the component (c) in the composition A of the present invention.

[0131] The composition of the present invention (Composition A or B of the present invention) may be for imparting a sucrose-like sweetness to oral products such as food and drink. Further, the present invention provides the use of the composition of the present invention (Composition A or B of the present invention) for imparting a sucrose-like sweetness to oral products such as food and drink.

[0132] 3. Method for manufacturing food and drink As described above, by blending component (a), a predetermined amount of component (b), and a predetermined amount of component (c), it is possible to impart a sweetness essentially close to sucrose to food and drink. Therefore, as a further aspect, the present invention provides the following method for producing a food and drink (hereinafter referred to as "Production Method A of the present invention"). To the raw materials (i) A step of adding a sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3 and (c) a high-sweetness sweet substance of a naturally occurring good taste substance in an amount equal to or higher than the sweet taste threshold; (ii) A step of adding (b) a sodium source so as to obtain a sodium concentration of 11.5 to 46 mg / 100 ml; A method for producing a food and drink that exhibits a sweetness essentially close to sucrose, comprising:

[0133] The food and drink produced by Production Method A of the present invention is Food and Drink A of the present invention described in the above item "1. Food and Drink". Further, the "raw materials" in the production method of the present invention may be each material or a mixture thereof necessary for the production of food and drink, and may further contain additional components such as preservatives, flavors, carriers, fruit juices, etc. Further, the "raw materials" may consist of a plurality. In some aspects, the food and drink produced by Production Method A of the present invention does not contain components that contribute to sweetness other than components (a) to (c).

[0134] In the method of the present invention, the following steps (i) and (ii) may be performed either first or simultaneously. (i) A step of adding a sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3 and (c) a high-sweetness sweet substance of a naturally occurring good taste substance in an amount equal to or higher than the sweet taste threshold (ii)(b) Step of adding a sodium source so as to obtain a sodium concentration of 11.5 to 46 mg / 100 ml

[0135] In step (i), (a) a sweet substance that elicits a response via taste-related molecules other than the sweet receptor T1R2 / T1R3 and (c) a high-sweetness sweet substance of a good taste quality that naturally exists in an amount equal to or higher than the sweet threshold will be added to the raw materials. However, the (a) sweet substance that elicits a response via taste-related molecules other than the sweet receptor T1R2 / T1R3 and the (c) high-sweetness sweet substance of a good taste quality that naturally exists in an amount equal to or higher than the sweet threshold may be added separately. Furthermore, even when adding (a) a sweet substance that elicits a response via taste-related molecules other than the sweet receptor T1R2 / T1R3, it is not necessary to add it all at once, and it may be added in several portions. Similarly, even when adding (c) a high-sweetness sweet substance of a good taste quality that naturally exists in an amount equal to or higher than the sweet threshold, it is not necessary to add the entire amount at once, and it may be added in several portions. Also, as another aspect, it is also possible to add a mixture of (a) a sweet substance that elicits a response via taste-related molecules other than the sweet receptor T1R2 / T1R3 and (c) a high-sweetness sweet substance of a good taste quality that naturally exists in an amount equal to or higher than the sweet threshold in several portions.

[0136] When adding (b) the sodium source in step (ii), it is not necessary to add the sodium source all at once so as to obtain a sodium concentration of 11.5 to 46 mg / 100 ml, and it may be added in several portions. The sodium source added to the raw materials in step (ii) may be at least one selected from the group consisting of, for example, sodium chloride, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium hydroxide, sodium alginate, sodium arginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof.

[0137] Here, "addition" not only means the operation of actually adding any of components (a), (b), and (c) to the raw materials, but also means the operation of preparing so that components (a), (b), and (c) are present in the food or drink finally manufactured through the manufacturing process of the food or drink of the present invention. For example, if the first raw material contains fruit juice, grains, beans and their extracts, and thus any one or more of components (a), (b), and (c) are contained in the raw materials in advance, and components (a), (b), and (c) are also contained in the second raw material for mixing with the first raw material, and the food or drink of the present invention can be manufactured by mixing the first and second raw materials, there is no operation of separately adding components (a), (b), and (c) to the raw materials. However, in the method of the present invention, as long as the food or drink of the present invention finally manufactured contains (a) a sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, (b) sodium at a concentration of 11.5 to 46 mg / 100 ml, and (c) a naturally occurring good-tasting substance with a high sweetness that is present in an amount equal to or greater than the sweet taste threshold, steps (i) and (ii) are regarded as having been performed.

[0138] As a further aspect, the present invention provides a method for manufacturing the following food or drink (hereinafter referred to as "manufacturing method B of the present invention"). Note that "manufacturing method A of the present invention" and "manufacturing method B of the present invention" may be collectively referred to as "manufacturing method of the present invention". To the raw materials (i) A step of adding (a) a sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, (ii) A step of adding (b) a sodium source so as to obtain a sodium concentration of 11.5 to 46 mg / 100 ml, A method for manufacturing a food or drink that exhibits a sweetness essentially similar to sucrose and includes these steps.

[0139] The manufacturing method B of the present invention is the same as the manufacturing method A of the present invention, except that the addition of component (c) in the manufacturing method A of the present invention is not essential. The matters described above for the manufacturing method A of the present invention are also applicable to the manufacturing method B of the present invention on the condition that the addition of component (c) is not essential. In some embodiments, the manufacturing method B of the present invention may include the addition of component (c) in the manufacturing method A of the present invention.

[0140] 4. Screening method As a further aspect, the present invention provides the following screening method (hereinafter referred to as "the screening method of the present invention"). A method for screening a sweet substance, comprising a step of evaluating a taste response by a candidate substance in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 or an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3.

[0141] In the screening method of the present invention, the "sweet substance", "inhibitor of the sweet receptor T1R2 / T1R3", and "inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3" are as described above for the food or drink A of the present invention. The evaluation of the taste response (preferably the sweet response) in the screening method of the present invention can be performed by various known methods. Such methods include, but are not limited to, for example, sensory evaluation by a sensory panel, taste nerve response or behavioral test using an animal (e.g., a mouse), in vitro assay using isolated taste cells or taste-related molecule-expressing cells (see, for example, Yoshida et al, Diabetes. 2015 ;64(11):3751-62, Bissonnette et al, J Physiol. 1999 15;520 Pt 2:359-71), etc.

[0142] By the screening method of the present invention, it is possible to screen for sweet substances that elicit responses via taste-related molecules other than the sweet receptor T1R2 / T1R3 (sweet substances having a sweetness similar to that of sucrose in essence), and sweet substances that act substantially specifically on the sweet receptor T1R2 / T1R3. A sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3 can be selected as one in which the sweet intensity (residual sweet intensity) in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 is at a predetermined level or higher, and / or the sweet intensity (residual sweet intensity) in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is less than a predetermined level. Alternatively, a sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3 can be selected as one in which the taste quality (residual taste quality) in the presence of an inhibitor of the sweet receptor T1R2 / T1R3, and / or the taste quality (residual taste quality) in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is close to the taste quality (residual taste quality) of sucrose under the same conditions.

[0143] On the other hand, a sweet substance that acts substantially specifically on the sweet receptor T1R2 / T1R3 can be selected as one in which the sweet intensity (residual sweet intensity) in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 is less than a predetermined level, and / or the sweet intensity (residual sweet intensity) in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is at a predetermined level or higher. Alternatively, a sweet substance that acts substantially specifically on the sweet receptor T1R2 / T1R3 can be selected as one in which the taste quality (residual taste quality) in the presence of an inhibitor of the sweet receptor T1R2 / T1R3, and / or the taste quality (residual taste quality) in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is far from the taste quality (residual taste quality) of sucrose under the same conditions. The "sweet substance that elicits a response through taste-related molecules other than the sweet receptor T1R2 / T1R3" selected by the screening method of the present invention can be used, for example, as component (a) of the food or drink and composition of the present invention. Further, the "sweet substance that acts substantially specifically on the sweet receptor T1R2 / T1R3" selected by the screening method of the present invention can be used in combination with components (a) and (b) in the food or drink B and composition B of the present invention, for example.

[0144] In some embodiments, the screening method of the present invention may include the following steps. (1) Screening method A (i) A step of sensorially measuring the sweetness intensity of a candidate sweet substance in the absence of an inhibitor of the sweet receptor T1R2 / T1R3, (ii) A step of sensorially measuring the sweetness intensity of the candidate sweet substance in the presence of an inhibitor of the sweet receptor T1R2 / T1R3, and (iii) Comparing the sweetness intensity obtained in step (i) with the sweetness intensity obtained in step (ii), and when the sweetness intensity obtained in step (ii) is at a predetermined level or more with respect to the sweetness intensity obtained in step (i), selecting the candidate sweet substance as a sweet substance having a sweetness substantially close to that of sucrose, and / or when it is less than the predetermined level, selecting the candidate sweet substance as a sweet substance substantially specific to the sweet receptor T1R2 / T1R3. The predetermined level is not limited, and for example, when the sweetness intensity of the candidate sweet substance in the absence of an inhibitor of the sweet receptor T1R2 / T1R3 is equivalent to 12°Bx of sucrose and lactisole 100 ppm is used as the sweet receptor inhibitor, it may be 9%, 10%, 11%, 12%, 13%, 14%, 15% or 16%, etc. Also, either step (i) or step (ii) may be performed first, or both may be performed simultaneously.

[0145] (2) Screening method B (i) A step of sensorially measuring the sweetness intensities of a candidate sweet substance and sucrose in the absence of an inhibitor of the sweet receptor T1R2 / T1R3, (ii) The step of sensorially measuring the sweetness intensities of the candidate sweet substance and sucrose in the presence of an inhibitor of the sweet receptor T1R2 / T1R3, and (iii) (a) The ratio of the sweetness intensity of the candidate sweet substance obtained in step (i) to the sweetness intensity of the candidate sweet substance obtained in step (ii), and (b) the ratio of the sweetness intensity of the sucrose obtained in step (i) to the sweetness intensity of the sucrose obtained in step (ii) are compared. When the ratio (a) is equal to or higher than a predetermined level based on the ratio (b), the candidate sweet substance is selected as a sweet substance having a sweetness substantially close to that of sucrose, and / or when it is lower than the predetermined level, the candidate sweet substance is selected as a sweet substance substantially specific to the sweet receptor T1R2 / T1R3.

[0146] The predetermined level is not limited, and for example, when the sweetness intensity of the candidate sweet substance is equivalent to 12°Bx of sucrose in the absence of an inhibitor of the sweet receptor T1R2 / T1R3, and lactisole at 100 ppm or 200 ppm is used as the sweet receptor inhibitor, it may be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58% or 59%. Further, either step (i) or step (ii) may be carried out first, or both may be carried out simultaneously. Step (i) can be omitted, for example, when the sweetness intensity of sucrose in the absence of an inhibitor of the sweet receptor T1R2 / T1R3 is known. In this case, screening method B will include the following steps. (i) The step of sensorially measuring the sweetness intensities of the candidate sweet substance and sucrose in the presence of an inhibitor of the sweet receptor T1R2 / T1R3, and (ii) When the ratio of the sweetness intensity of the candidate sweet substance to the sweetness intensity of the sucrose obtained in step (i) is equal to or higher than a predetermined level, the candidate sweet substance is selected as a sweet substance having a sweetness substantially close to that of sucrose, and / or when it is lower than the predetermined level, the candidate sweet substance is selected as a sweet substance substantially specific to the sweet receptor T1R2 / T1R3.

[0147] (3) Screening method C (i) A step of sensorially measuring the sweetness intensity of a candidate sweet substance in the absence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3. (ii) A step of sensorially measuring the sweetness intensity of a candidate sweetener in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3, and (iii) Comparing the sweetness intensity obtained in step (i) with the sweetness intensity obtained in step (ii), and when the sweetness intensity obtained in step (ii) is less than a predetermined level with respect to the sweetness intensity obtained in step (i), selecting the candidate sweet substance as a sweet substance providing a sucrose-like sweetness, and / or when it is at or above the predetermined level, selecting the candidate sweet substance as a sweet substance substantially specific to the sweet receptor T1R2 / T1R3. The predetermined level is not limited, and for example, when the sweetness intensity of the candidate sweet substance is equivalent to 12°Bx sucrose in the absence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3, and a test solution containing 500 μM phlorizin as an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is used, it may be, for example, 94%, 93.5%, 93%, 92.5%, 92%, 91.5%, 91%, 90.5% or 90%, etc. Either step (i) or step (ii) may be performed first, or both may be performed simultaneously.

[0148] Screening method D (i) A step of sensorially measuring the sweetness intensities of a candidate sweet substance and sucrose in the absence of an inhibitor of a taste-related molecule other than the sweet receptor. (ii) A step of sensorially measuring the sweetness intensities of a candidate sweet substance and sucrose in the presence of an inhibitor of a taste-related molecule other than the sweet receptor, and (iii)(a) The ratio of the sweetness intensity of the candidate sweet substance obtained in step (ii) to the sweetness intensity of the candidate sweet substance obtained in step (i), and (b) the ratio of the sweetness intensity of the sucrose obtained in step (ii) to the sweetness intensity of the sucrose obtained in step (i) are compared. When the ratio (a) based on the ratio (b) is less than a predetermined level, the candidate sweet substance is selected as a sweet substance that provides a sucrose-like sweetness, and / or when it is at or above the predetermined level, the candidate sweet substance is selected as a sweet substance that is substantially specific to the sweet receptor T1R2 / T1R3.

[0149] Either step (i) or step (ii) may be carried out first, or both may be carried out simultaneously. Also, step (i) can be omitted, for example, when the sweetness intensity of sucrose in the absence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3 is known. In this case, screening method D will include the following steps. (i) A step of sensorially measuring the sweetness intensities of a candidate sweet substance and sucrose in the presence of an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3, and (ii) When the ratio of the sweetness intensity of the candidate sweet substance to the sweetness intensity of the sucrose obtained in step (i) is less than a predetermined level, the candidate sweet substance is selected as a sweet substance that provides a sucrose-like sweetness, and / or when it is at or above the predetermined level, the candidate sweet substance is selected as a sweet substance that is substantially specific to the sweet receptor T1R2 / T1R3.

[0150] (5) Screening method E (i) A step of sensorially measuring the taste qualities (remaining taste qualities) of a candidate sweet substance and sucrose in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 or an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3, and (ii) When the residual taste of the candidate sweet substance obtained in step (i) is similar to the residual taste of sucrose, the candidate sweet substance is selected as a sweet substance having a sucrose-like sweetness, and / or when the residual taste of the candidate sweet substance obtained in step (i) is far from the residual taste of sucrose, the candidate sweet substance is selected as a sweet substance substantially specific to the sweet receptor T1R2 / T1R3.

[0151] In the present application, the term "at least" means that the number of a specific item may be equal to or more than the listed number. Also, in the present application, the term "about" means that the subject exists within the range of ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the numerical value following "about". For example, "about 10" means the range of 7.5 to 12.5.

Example

[0152] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

[0153] [Example 1] Evaluation of Sucrose and Sucralose in the Presence of a Sweet Receptor (T1R2 / T1R3) Inhibitor Experimental method Evaluation was carried out with 5 persons trained in terms of the senses as panelists. Sucrose, sucralose, and lactisole were dissolved in pure water at the ratios shown in Table 2 below to prepare beverage samples (Sample Solutions 1 to 4). Each sample solution was designed so that the sweetness intensity of sucralose was 600 times that of sucrose and the sweetness intensities were comparable. Also, solutions having the same composition as Sample Solutions 1 and 2 except that lactisole was not added were used as Control Solutions 1 and 2, respectively. The sensory evaluation was performed by a spitting test. The sweetness intensity was scored on a VAS scale, with the intensity of the solution without lactisole added being set as 100%, and the sweetness intensity of the solution with lactisole added was calculated as a relative value (%). Thus, the sweetness inhibitory effect of lactisole was verified. The energy (kcal / 100 ml) was calculated with sucrose being 4 kcal / g and sucralose being 0 kcal / g, respectively.

[0154] [Table 2]

[0155] Results The results are shown in Fig. 1 (average value for n = 5). As shown in Fig. 1, when the sweetness intensity in the case of no lactitol added (0 ppm) of sucralose was set as 100%, when 100 ppm of lactitol was added, the sweetness intensity almost disappeared (1.2%). However, in the case of the sucrose solution, when the sweetness intensity in the case of no lactitol added was set as 100%, 17% of the sweetness intensity still remained even when 100 ppm of lactitol was added. Thereby, it was shown that even in the co - existence of lactitol which is an inhibitor of the sweet taste receptor (T1R2 / T1R3), humans can perceive the sweetness of sweeteners by sensory evaluation.

[0156] T1R2 / T1R3 is said to be the only sweet taste receptor that humans feel sweetness on the tongue. At a sweetness level (about 12 Brix) sufficiently higher than the threshold at which humans feel sweeteners, even at the lactitol concentration (100 ppm) at which the sweetness intensity of sucralose almost disappears, a high proportion of sweetness still remained in sucrose, which is quite surprising. The inventors of the present invention consider that rather than simply being due to the difference in the interaction between the T1R2 / T1R3 receptor, sweeteners, and inhibitors, there is a possibility that sucrose elicits a response via taste - related molecules other than T1R2 / T1R3, and think that this remaining sweetness when lactitol is added might be the essential sweetness of sucrose.

[0157] [Example 2] Evaluation of various sweet substances in the co - existence of a sweet taste receptor (T1R2 / T1R3) inhibitor Experimental method Sample solution 1 used in Example 1 (a sucrose 12 w / v% and lactitol 100 ppm pure water solution. Sucrose-derived Brix is approximately 12 (48 kcal / 100 ml)), and sample solutions were prepared with various sweetener solutions (various sweeteners and a lactitol 100 ppm pure water solution). The various sweeteners were formulated by conversion from the known sweetness levels of the various sweeteners so as to be equivalent to the sweetness level of 12 w / v% sucrose (equivalent to Brix of approximately 12). Specifically, glucose 18.46 w / v%, fructose 8.28 w / v%, erythritol 17.14 w / v%, D-allose 17.14 w / v%, RebA (purity 99%) 516.41 ppm, RebD (purity 95% or more) 430.16 ppm, RebM (purity 94%) 456.07 ppm, acesulfame K 600 ppm, and lactitol 100 ppm were dissolved in pure water to prepare the sample solutions. The sensory evaluation was performed by a sensory-trained person (4 to 8 people) as a panelist, and the spitting test was conducted in the same manner as in Example 1. The sweetness intensity of each sample solution was scored on a VAS scale, and the relative value (%) of the sweetness intensity of each solution was calculated when the sweetness intensity of sample solution 1 (sucrose 12 w / v% + lactitol 100 ppm) was set to 100%. Substances with a sucrose-like taste similar to sucrose at 50% or more and substances with a taste far from sucrose at less than 50% were determined.

[0158] Results The results are shown in Fig. 2 (average value of n = 4 to 8). As shown in Fig. 2, when the sweetness intensity of the sucrose solution (sample solution 1) remaining in the presence of lactitol was set to 100%, RebA, RebD, RebM, and acesulfame K had a relative value of sweetness intensity of less than 50% (40% or less), similar to sucralose in Example 1. However, since glucose and fructose had a relative value of sweetness intensity of 50% or more, they were considered sweeteners having a sucrose-like essential sweetness. And surprisingly, it was found that the relative values of the sweetness intensity of erythritol and D-allose, which are non-caloric sweeteners, were 50% or more, and they were also sweeteners having a sucrose-like essential sweetness.

[0159] As described above, the inventors of the present invention have found that even in the co - existence of a predetermined concentration of lactisole, humans can perceive the sweetness of calorific sweeteners such as glucose and fructose, and non - calorific sweeteners such as D - allose and erythritol, at a sweetness level (about 12 Brix) sufficiently higher than the threshold at which humans perceive sweeteners. Sweeteners with high sweetness intensity in the presence of an inhibitor of the sweet receptor (T1R2 / T1R3) (here, glucose and fructose as calorific sweeteners, and erythritol and D - allose as non - calorific sweeteners) are considered to be sweeteners having a sucrose - like essential sweetness that elicit responses through taste - related molecules other than the sweet receptor (T1R2 / T1R3). In particular, for low - calorie design of food and beverages while having a sucrose - like sweetness, it was considered useful to combine the non - calorific sweeteners having a sucrose - like essential sweetness found in this study.

[0160] [Example 3] Verification of the effect of sodium gluconate on sweetness Experimental method Erythritol, RebD, and sodium gluconate were dissolved in pure water at the ratios shown in Table 3 below to prepare a control solution (3 - 0) and sample solutions (3 - 1 to 3 - 9).

Table 3

[0161] The sweetness intensities of the control solution without added sodium gluconate and each sample solution were compared sensorially. At the same time, the saltiness intensity of each sample solution was evaluated. The evaluation criteria were as follows. <Sweetness enhancement effect> ○ (2 points): Yes × (0 points): No <Saltiness intensity> ◎ (3 points): No taste is felt ○ (2 points): Taste is felt but cannot be distinguished from saltiness △ (1 point): Saltiness is felt × (0 points): Strong saltiness is felt <Overall evaluation> Let ×, △, ○, and ◎ be 0 points, 1 point, 2 points, and 3 points respectively, and the scores of the sweetness enhancement effect and the saltiness intensity were added together to obtain the comprehensive evaluation score. Eight panelists who had received training regarding sensory evaluation evaluated in accordance with the above evaluation criteria. In the comprehensive evaluation, it was determined that if the score was 4 or more, the invention had an effect.

[0162] Results The results are summarized in Table 4 below. [Table 4]

[0163] By containing sodium in the range of 11.5 mg / 100 ml or more and 46 mg / 100 ml or less, a sweetness enhancement effect can be seen with respect to a solution that does not contain sodium. On the other hand, when containing 92 mg / 100 ml or more of sodium, saltiness can be felt. From the above, it became clear that it is preferable for a beverage to contain a sweet substance having a sucrose-like essential sweetness, a high-intensity sweetener, and 11.5 mg / 100 ml or more and 46 mg / 100 ml or less of sodium. Further, it was found that, even if only a non-caloric sweetener with a sweetness intensity of 1.6 and a high-intensity sweetener with a sweetness intensity of 6.4 were blended in at least the above range of blending, a sweetness with a sweetness intensity exceeding 8 could be imparted to the beverage.

[0164] [Example 4] Sensory evaluation of taste quality when adding sodium Experimental method Erythritol, RebD (purity 95% or higher), sucralose, and sodium gluconate were dissolved in pure water at the ratios shown in Table 5 below to prepare sample solutions A to E. Using an 8% sucrose solution as a control solution, the sweeteners in these sample solutions were evaluated according to the evaluation items of "speed of onset of sweetness", "richness of sweetness", "aftertaste of sweetness", "artificiality", and "overall satisfaction with sweetness". In each evaluation item, a score of 0 was given when there was no difference from the control solution, and the scores were assigned from -3 to 3. When the onset of sweetness was faster than the control, the sweetness was richer, the aftertaste of sweetness was shorter, there was no artificiality, and a very high level of satisfaction was obtained, a score close to 3 was given. When the onset of sweetness was slower than the control, the sweetness was less rich, the aftertaste of sweetness was longer, there was artificiality, and there was no satisfaction, a score close to -3 was given. That is, the closer the score was to 0, the closer it was to the control. The evaluation was carried out by 7 trained sensory panelists. Note that the amount of sweet substance contained in each sample solution was set to be equivalent to that of the control solution (about Brix 8) in calculation.

[0165]

Table 5

[0166] Results The results are summarized in Figures 3-1 to 3-2 and Table 6. Table 6 shows the scores of the evaluation items of each solution shown in Figures 3-1 to 3-2, their average values, and the area ratios of the radar charts. The area ratio shows the numerical value when the control solution is set to 100.

Table 6

[0167] [Example 5] Sensory Evaluation of Taste Quality upon Sodium Addition in the Form of Packaged Beverages Experimental method Concentrated blackcurrant juice (6-fold concentration), citric acid, ascorbic acid, sucrose, erythritol, RebD (purity 95% or higher), and sodium gluconate were dissolved in pure water at the ratios shown in Table 7 below, filled into containers (glass bottles), held at 85 °C for 10 minutes for sterilization, and control solution, beverage samples A and B, which are packaged beverages, were prepared. The sweet taste quality of these beverage samples was evaluated in the same manner as in Example 4. Note that the amount of sweet substances contained in each sample solution was set to be approximately equivalent to that of the control solution (about 9.6 Brix) in calculation.

[0168]

Table 7

[0169] Results The results are summarized in Figure 4. From the results of beverage samples A and B, it was shown that also in the beverage form, adding sodium makes all evaluation items approach the taste quality of the control.

[0170] [Example 6] Evaluation of the Sweetness Enhancement Effect by Sodium Using an Animal Model Experimental method The effect of sodium on increasing sweetness was evaluated by a gustatory (chorda tympani) nerve response test in mice. The test was performed on C57BL / 6J mice aged 8 - 16 weeks under urethane anesthesia, following the method described in Kawai K, et al., PNAS. 2000: 97(20):11044 - 9. As sweet substances added to the sample solution, from the results of Example 2, erythritol and D - allose, which are considered to cause responses via taste - related molecules other than T1R2 / T1R3, and sucralose and RebD as high - sweetness sweet substances were used. The sample solution was prepared by dissolving each sweet substance in pure water. The concentration of each sweet substance in the sample solution was set to be equivalent to the sweetness of 7 w / v% sucrose (equivalent to a Brix of about 7) (specifically, sucralose 130 ppm, sorbitol 10.8%, erythritol 10%, RebD (purity 95% or more) 250.9 ppm, D - allose 10%). Also, a sample solution with 7.5 mM sodium gluconate (GluNa) (17.5 mg / 100 ml as the amount of sodium) added to each of the above sample solutions was prepared. The average value of the magnitude of the nerve response from 5 seconds to 25 seconds after the start of tongue stimulation with the sample solution was determined, and the relative value with the response to 0.1 M NH4Cl determined in the same way set to 1 was calculated. The analysis method for the sweetness - increasing effect was carried out following the analysis method described in Yamamoto T, et al., Chem Senses. 2009:34(9): 809 - 18. Specifically, the sum (calculated value) of the response value of the solution containing only the sweet substance and the response value of the solution containing only sodium gluconate was compared with the response value (measured value) of their mixed solution. When the response value of the mixed solution showed a higher value (that is, measured value÷calculated value×100(%)>100(%))), it was determined that an increase in response was observed. A series of animal experiments were conducted in accordance with the Animal Care and Management Law and other relevant laws and regulations, and based on a plan approved by the head of the institution after review by the in - house Animal Experiment Committee.

[0171] Results The results are shown in Fig. 5 (n = 1). As shown in Fig. 5, for sweet substances other than sucralose (RebD, sorbitol, erythritol, D-allose), an increase in chorda tympani nerve response (120% or more) was observed by the addition of sodium (here, sodium gluconate was used as the sodium source). From the results of Example 2, sorbitol is considered a "caloric sweet substance that elicits a response via taste-related molecules other than T1R2 / T1R3", and erythritol and D-allose are considered "non-caloric sweet substances that elicits a response via taste-related molecules other than T1R2 / T1R3". However, it was found that the sweetness brought about by these sweet substances is increased by the presence of low-concentration sodium.

[0172] From the results of this example, even when using an animal model, it was confirmed that, similar to the results of human sensory evaluation by panelists, a sweetness-increasing effect occurs due to the addition of low-concentration sodium.

[0173] [Example 7] Evaluation of the sweetness-increasing effect of various sweet substances by sodium Experimental method Sample solutions (7-1 to 7-9) were prepared at the ratios shown in Table 8 below using D-allose as a sweet substance that elicits both a response via T1R2 / T1R3 and a response via taste-related molecules other than T1R2 / T1R3, and RebD as a sweet substance that elicits a response via T1R2 / T1R3. The sweetness intensity was adjusted to be equivalent to 8% sucrose Brix.

[0174] A solution without the addition of sodium gluconate was used as a control, and the sweetness intensity of each sample solution was compared sensorially. At the same time, the saltiness intensity of each sample solution was evaluated. The evaluation criteria were as follows. <Sweetness-increasing effect> ○ (2 points): Yes × (0 points): No <Saltiness intensity> ◎ (3 points): Do not feel the taste ○ (2 points): Feel the taste but cannot distinguish it from saltiness △ (1 point): Feel saltiness ×(0 points): Strongly feel the saltiness <Overall evaluation> ×, △, ○, and ◎ were set as 0 points, 1 point, 2 points, and 3 points respectively, and the scores for the sweetness enhancement effect and saltiness intensity were added together to obtain the overall evaluation score. Persons (5 - 8) trained in sensory evaluation were used as panelists to conduct evaluations in accordance with the above evaluation criteria. In the overall evaluation, if the score was 4 points or more, it was determined that the sample had the effect of the present invention.

[0175] Results The results are summarized in Table 8 below. [Table 8] As described above, similar results to those of Example 3 were also obtained for the sample solution containing D - allose and RebD.

[0176] [Example 8] Sensory evaluation of taste quality when adding sodium Experimental method D - allose, sucrose, glucose, fructose, RebM (purity 94%), and sodium gluconate were dissolved in pure water at the ratios shown in Table 9 below to prepare sample solutions A - H. An 8% sucrose solution was used as the control solution, and the sweetness qualities of these sample solutions were evaluated according to the evaluation items of "speed of sweetness onset", "thickness of sweetness", "aftertaste of sweetness", "artificial feeling", and "overall satisfaction with sweetness". In each evaluation item, when there was no difference from the control solution, it was set as 0 points, and scoring was carried out from - 3 points to 3 points. When the sweetness onset was faster than the control, the sweetness had thickness, the aftertaste of sweetness was short, there was no artificial feeling, and a very high level of satisfaction was obtained, a score close to 3 points was given. When the sweetness onset was slower than the control, the sweetness had no thickness, the aftertaste of sweetness was long, there was an artificial feeling, and there was no satisfaction, a score close to - 3 points was given. That is, the closer to 0 points, the closer to the control. The evaluations were carried out by persons (4) trained in sensory evaluation as panelists. The amount of sweet substances contained in each sample solution was set to be equivalent to that of the control solution (about Brix 8) in calculation.

[0177]

Table 9

[0178] Results The results are summarized in Figures 6-1 to 6-4 and Table 10. Table 10 shows the scores of the evaluation items of each solution shown in Figures 6-1 to 6-4, their average values, and the area ratios of the radar charts. The area ratio indicates the numerical value when the control solution is set to 100.

Table 10

[0179] [Example 9] Verification of inhibitors of taste-related molecules other than T1R2 / T1R3 Experimental method As an inhibitor of taste-related molecules other than T1R2 / T1R3, phlorizin, an inhibitor of SGLT1, was used to verify its effect. Four trained sensory assessors were used as panelists for the evaluation. Sucrose, sodium gluconate, and phlorizin were dissolved in pure water at the ratios shown in Table 11 below to prepare sample solutions. A solution without phlorizin was used as the control solution, and the sweetness intensity was scored on a VAS scale in a spit-out test. The sweetness intensity of the control solution was set to 100%, and the sweetness intensity of each sample solution was calculated as a relative value (%). Thus, the sweetness inhibitory effect of phlorizin was verified. At the same time, the bitterness intensity of each sample solution was also evaluated. × was used when the bitterness derived from phlorizin was felt, and ○ was used when it was not felt. The energy in Table 11 was calculated with the energy conversion coefficient of sucrose being 4 (kcal / 100 ml).

[0180] Results The results are summarized in Table 11 below and Figure 7 (average value of n = 4).

Table 11

[0181] By adding floridoside at 500 μM or more, a sweet taste inhibitory effect of 10% or more was observed. On the other hand, it was found that bitterness derived from floridoside was perceived at 1000 μM of floridoside. From the above, it was shown that if the floridoside is about 500 μM, a sweet taste inhibitory effect can be obtained without imparting bitterness.

[0182] [Example 10] Evaluation of various sweet substances in the presence of floridoside Experimental method To the sample solution 9-4 (a mixed solution of 12 w / v% sucrose, 7.5 mM sodium gluconate, 500 μM floridoside, Brix 12, 48 kcal / 100 ml) used in Example 9, various sweet substances were added instead of sucrose, and they were formulated by conversion from the known sweetness degrees of the various sweet substances so as to be equivalent to the sweetness degree of 12 w / v% sucrose (equivalent to about Brix 12). Specifically, 18.46 w / v% glucose, 17.14 w / v% erythritol, 17.14 w / v% D-allose, 456.07 ppm RebM (purity 94%), and 200 ppm sucralose were used. Each component was dissolved in pure water to prepare a sample solution. The sweet intensity of each was scored on a VAS scale, and the relative value (%) was calculated with the sweet intensity of the control solution without floridoside as 100%.

[0183] Results The results are shown in Fig. 8 (average value of n = 3 to 8). As shown in Fig. 8, in sucrose, glucose, erythritol, and D-allose, the addition of floridoside decreased the sweet intensity to less than 90% of the control solution. On the other hand, for RebM and sucralose, 95% or more of the sweet intensity remained even after the addition of floridoside. From the above, it was suggested that sucrose, glucose, erythritol, and D-allose also elicit a response via SGLT1 (a taste-related molecule other than the sweet receptor).

[0184] [Example 11] Evaluation of the effect of sodium on increasing sweetness in an animal model (1) Verification of the optimal concentration of sodium gluconate for erythritol Experimental method As sample solutions, in addition to the sample solution prepared in Example 3, solutions containing 2.29 w / v% erythritol, 284.2 ppm RebD, and various concentrations of sodium gluconate (2.61 mM, 3.48 mM, 4.35 mM, 5.65 mM, 6.09 mM, 6.52 mM, 7.87 mM, corresponding to 6, 8, 10, 13, 14, 15, 18 mg / 100 ml of Na, respectively) were used. As a control solution, a mixture of 2.29 w / v% erythritol and 284.2 ppm RebD was used. Similar to Example 6, the gustatory (chorda tympani) nerve response of mice was measured, and the sweetening effect was analyzed.

[0185] Results The results are shown in Fig. 9 (average value of n = 5). As shown in Fig. 9, in the erythritol (E) + RebD solution, an increase in the chorda tympani nerve response was generally observed by mixing sodium gluconate (GluNa). Particularly, in the concentration range of 2.5 - 12.5 mM of GluNa (5.75 - 28.75 mg / 100 ml of Na), a strong increase was observed where the measured value was 120% or more of the calculated value. (At other concentrations, the measured value was less than 120% of the calculated value). The % on the bar graph indicates the measured value ÷ calculated value × 100 (%).

[0186] (2) Verification of the optimal concentration of sodium gluconate for D - allose Experimental method As sample solutions, in addition to the sample solution prepared in Example 3, solutions containing 2.29 w / v% D - allose, 284.2 ppm RebD, and various concentrations of sodium gluconate (2.61 mM, 3.48 mM, 4.35 mM, 5.65 mM, 6.09 mM, 6.52 mM, 7.87 mM, corresponding to 6, 8, 10, 13, 14, 15, 18 mg / 100 ml of Na, respectively) were used. As a control solution, a mixture of 2.29 w / v% D - allose and 284.2 ppm RebD was used. Similar to the above experiment (1), the measurement of the chorda tympani nerve response of mice and the analysis of the sweetening effect were carried out.

[0187] Results The results are shown in Fig. 10 (average value for n = 5). As shown in Fig. 10, in the D-allose (A) + RebD solution, an increase in the chorda tympani nerve response was generally observed upon mixing with sodium gluconate (GluNa). In particular, in the concentration range of 2.5 - 15.0 mM as GluNa (5.75 - 34.5 mg / 100 ml as the amount of Na), a strong increase was observed where the measured value was 120% or more of the calculated value. (At other concentrations, the measured value was less than 120% of the calculated value). Note that the % on the bar graph indicates the measured value ÷ calculated value × 100 (%).

[0188] [Example 12] Evaluation of Various Sweet Substances in the Presence of a Sweet Taste Receptor (T1R2 / T1R3) Inhibitor Experimental method A sample solution was prepared, which was a 12 w / v% sucrose solution, a pure water solution of lactitol at 200 ppm (Brix derived from sucrose was approximately 12, 48 kcal / 100 ml), and various sweet substance solutions (various sweet substances and a pure water solution of lactitol at 200 ppm). The various sweet substances were formulated by conversion from the known sweetness degrees of the various sweet substances so as to be equivalent to the sweetness degree (equivalent to Brix approximately 12) of 12 w / v% sucrose. Specifically, a sample solution was prepared by dissolving sucralose at 200 ppm, sorbitol at 16.5 w / v%, D-xylose at 17.91 w / v%, xylitol at 13 w / v%, D-ribose at 17 w / v%, and lactitol at 200 ppm in pure water. The sensory evaluation was carried out by a sensory-trained person (5 - 6 persons) as panelists in a spitting test in the same manner as in Example 1. The sweetness intensity of each sample solution was scored on a VAS scale, and the relative value (%) of the sweetness intensity of each solution was calculated with the sweetness intensity of the sample solution (12 w / v% sucrose + 200 ppm lactitol) taken as 100%. Substances with a sweetness similar to sucrose at 50% or more and substances with a sweetness different from sucrose at less than 50% were determined.

[0189] Results The results are shown in Fig. 11 (average value for n = 5 - 6). As shown in Fig. 11, when the sweetness intensity of the sucrose solution remaining in the presence of lactisol was taken as 100%, sorbitol, D-xylose, xylitol, and D-ribose had relative sweetness intensity values of 50% or more. Therefore, these sweet substances were also considered to be sweet substances having a sucrose-like essential sweetness.

[0190] [Example 13] Evaluation of the effect of sodium on enhancing sweetness using an animal model Experimental method In the same manner as in Example 6, the number of test subjects was increased to evaluate the effect of sodium on enhancing sweetness (n = 2 - 5). Results The results are shown in Fig. 12. As shown in Fig. 12, the same results as in Example 6 were obtained even when the number of test subjects was increased.

[0191] [Example 14] Evaluation of sweet substances in the coexistence of lactisol and phlorizin Experimental method Sucrose, lactisol, and phlorizin were dissolved in pure water at the ratios shown in Table 12 below to prepare a sample solution. For the sensory evaluation, three persons trained in sensory matters served as panelists, and the spitting test was conducted in the same manner as in Example 1. The sweetness intensity of each sample was scored on a VAS scale, and the sweetness intensity of each solution was calculated as a relative value (%) when the sweetness intensity of a 12 w / v% sucrose solution was taken as 100%.

[0192]

Table 12

[0193] Results The results are shown in Fig. 13 (average value for n = 3). As shown in Fig. 13, the addition of lactizol decreased the sweetness intensity by up to 24.8%. Furthermore, the addition of both lactizol and phlorizin decreased the overall sweetness intensity by up to 14.1%. Compared with the addition of lactizol, the addition of phlorizin decreased the sweetness intensity by approximately 60%. From the above, it was suggested that SGLT1 is involved in responses other than those of sweet taste receptors.

[0194] [Example 15] Evaluation of Sweet Substances with Different Concentrations of Sweet Taste Receptor (T1R2 / T1R3) Inhibitors Experimental method Sucrose, sucralose, or sorbitol and lactizol were dissolved in pure water at the ratios shown in Table 13 below to prepare sample solutions. The sensory evaluation was performed by trained sensory panelists (3 - 4 people) in a spit-out test in the same manner as in Example 1. The sweetness intensity of each sample solution was scored on a VAS scale. For solutions 14 - 3 and 14 - 5 using 100 ppm of lactizol, the relative value (%) of the sweetness intensity when the sweetness intensity of solution 14 - 1 (sucrose 12 w / v% + lactizol 100 ppm) was taken as 100% was calculated. For solutions 14 - 4 and 14 - 6 using 200 ppm of lactizol, the relative value (%) of the sweetness intensity when the sweetness intensity of solution 14 - 2 (sucrose 12 w / v% + lactizol 200 ppm) was taken as 100% was calculated.

[0195]

Table 13

[0196] [Example 16] Evaluation of Tagatose with a Sweet Taste Receptor (T1R2 / T1R3) Inhibitor Experimental method Sucrose or D-tagatose and lactitol were dissolved in pure water at the ratios shown in Table 14 below to prepare sample solutions. D-tagatose was formulated by conversion from known sweetness levels so as to be equivalent to the sweetness level of 12 w / v% sucrose (equivalent to a Brix of about 12). For the sensory evaluation, persons trained in sensory evaluation (4 persons) served as panelists, and the spitting test was conducted in the same manner as in Example 1. The sweetness intensity of each sample solution was scored on a VAS scale, and when the sweetness intensity of Solution 15-1 (12 w / v% sucrose + 100 ppm lactitol) was taken as 100%, the sweetness intensity of each solution was calculated as a relative value (%). Substances with a sucrose-like taste, where the taste was similar to sucrose at 50% or more, and substances with a taste far from sucrose at less than 50% were determined.

[0197] Results The results are shown in Table 14 below (average value for n = 4).

Table 14

[0198] [Example 17] Sensory Evaluation of Taste Quality upon Sodium Addition Experimental method Combinations of various sweet substances were dissolved in pure water at the ratios shown in Table 15 below to prepare sample solutions 15-1 to 15-8. An 8% sucrose solution was used as a control solution, and the taste quality of these sample solutions was evaluated in the same manner as in Example 4. The evaluation was carried out with persons trained in sensory evaluation (3 to 7 persons) serving as panelists. The amount of sweet substance contained in each sample solution was set so as to be equivalent (about Brix 8) to that of the control solution in calculation.

[0199]

Table 15

[0200] Results The results are summarized in FIGS. 15-1 to 15-4 and Table 16. Table 16 shows the scores of the evaluation items of each solution shown in FIGS. 15-1 to 15-4, the average value thereof, and the area ratio of the radar chart. The area ratio indicates the numerical value when the control solution is set to 100. [Table 16] From the above results, it was shown that by adding sodium, any combination of sweet substances approaches the taste quality of sucrose.

Claims

1. A sweet substance that elicits a response via a taste-related molecule other than the sweet receptor T1R2 / T1R3, selected from (a) erythritol, D-allose, sorbitol, D-xylose, xylitol, D-ribose, D-tagatose, and combinations thereof, (b) a sodium source, and (c) a high-intensity sweet substance with a natural good taste comprising, wherein the amount of the component (b) is 11.5 to 46 mg / 100 ml as sodium, and the amount of the component (c) is equal to or higher than the sweet taste threshold and 550 ppm or lower, wherein the component (c) is selected from rebaudioside D, rebaudioside M, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, a sweet component contained in Siraitia grosvenorii plants, a sweet component contained in Glycyrrhiza glabra plants, a sweet component contained in Rubus suavissimus S. Lee plants, a sweet component contained in Hydrangea macrophylla var. thunbergii plants, a sweet component contained in Sclerochiton ilicifolius plants, a sweet component contained in Thaumataococcus daniellii Benth plants, a sweet component contained in Dioscoreophyllum volkensii plants, a sweet component contained in Curculigo latifolia plants, a sweet component contained in Richadella dulcifica plants, a sweet component contained in Pentadiplandra brazzeana plants, a sweet component contained in Capparis masaikai plants, a sweet component contained in Lippia dulcis plants, and derivatives thereof, and combinations thereof, a food or beverage.

2. The food or beverage according to claim 1, wherein the taste-related molecule other than the sweet receptor T1R2 / T1R3 is selected from GLUT, SGLT, and the Kir6.1 / SUR1 complex.

3. The food or beverage according to claim 1 or 2, wherein the total energy content is 0 to 5 Kcal / 100 ml.

4. The food or beverage according to any one of claims 1 to 3, wherein the amount ratio of the component (c) to the component (a) is 1:100000 to 1:

5.

5. The food or drink according to any one of claims 1 to 3, wherein the blending ratio of component (a) with respect to the whole food or drink is 0.5 to 10%, and the blending ratio of component (c) is 20 to 550 ppm.

6. The food or drink according to any one of claims 1 to 5, wherein component (c) contains one or more sweet substances selected from rebaudioside D, rebaudioside M, and mogroside V.

7. A method for screening a sweet substance, the method comprising a step of evaluating a taste response by a candidate substance in the presence of an inhibitor of the sweet receptor T1R2 / T1R3 or an inhibitor of a taste-related molecule other than the sweet receptor T1R2 / T1R3.

8. The method according to claim 7, wherein the taste-related molecule is selected from GLUT, SGLT, and the Kir6.1 / SUR1 complex, and the inhibitor is selected from lactisole, gymnemic acid, phlorizin, phloretin, phacentin, STF31, WZB117, BAY-876, cytochalasin B, sotagliflozin, ipragliflozin, empagliflozin, canagliflozin, dapagliflozin, sergliflozin, tofogliflozin, and luseogliflozin.

9. A beverage containing a combination of any one of the following components (1) to (4): （１） (a) 0.5 to 10% of erythritol, D-allose, sorbitol, D-xylose, xylitol, D-ribose, D-tagatose, or a combination thereof, (b) sodium in an amount of 11.5 to 46 mg / 100 ml, and (c) 20 to 550 ppm of rebaudioside D, rebaudioside M, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, or a combination thereof, （２） (a) 0.5 to 10% of erythritol, D-allose, sorbitol, D-xylose, xylitol, D-ribose, D-tagatose, or a combination thereof, (b) sodium chloride, sodium malate, sodium citrate, sodium carbonate, sodium bicarbonate, sodium tartrate, sodium lactate, sodium ascorbate, sodium gluconate, or a combination thereof in an amount of 11.5 to 46 mg / 100 ml as sodium, and (c) 20 to 550 ppm of Rebaudioside D, Rebaudioside M, Neohesperidin dihydrochalcone, Glycyrrhizin, Thaumatin, Monellin, Mogroside, Rubusoside, Curculin, Mabinlin, Brazzein, Pentadin, Phyllodulcin, Hernandulcin, Miraculin or a combination thereof, （３） (a) 0.5 to 10% of Erythritol, D-Allose, Sorbitol, D-Xylose, Xylitol, D-Ribose, D-Tagatose or a combination thereof, (b) Sodium chloride, Sodium malate, Sodium citrate, Sodium carbonate, Sodium bicarbonate, Sodium tartrate, Sodium lactate, Sodium ascorbate, Sodium gluconate or a combination thereof in an amount of 11.5 to 46 mg / 100 ml as sodium, and (c) 20 to 550 ppm of Rebaudioside D, Rebaudioside M, Neohesperidin dihydrochalcone, Thaumatin, Mogroside V, Brazzein or a combination thereof, （４） (a) 0.5 to 10% of Erythritol, D-Allose, Sorbitol, D-Xylose, Xylitol, D-Ribose, D-Tagatose or a combination thereof, (b) Sodium chloride, Sodium malate, Sodium citrate, Sodium carbonate, Sodium bicarbonate, Sodium tartrate, Sodium lactate, Sodium ascorbate, Sodium gluconate or a combination thereof in an amount of 11.5 to 46 mg / 100 ml as sodium, and (c) 20 to 550 ppm of Rebaudioside D, Rebaudioside M, Thaumatin, Mogroside V or a combination thereof.

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