Oral composition with increased sweetness

Abstract

The present invention relates to an oral composition that has increased sweetness and a production method for the oral composition. The present invention also relates to a method for enhancing the sweetness of the oral composition and a concentrate for providing the oral composition.

Description

Technical Field

[0001] The present invention relates to an oral composition having an increased sweetness and a method for producing the oral composition. The present invention also relates to a method for enhancing the sweetness of an oral composition and a concentrate for providing an oral composition.

Background Art

[0002] Humans have five sense organs, and taste is one of the human sense organs. Taste receptor cells that receive taste are called taste buds, and are present in fungiform papillae that exist in a wide range centered on the tip of the tongue, and in 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 at the bottom of the cells, they form synapses with taste nerve fibers that penetrate into the taste buds, and the taste that we usually feel is sent to the brain through the taste nerve as taste information and recognized. Taste receptors for sweetness are known as T1R2 and T1R3. It has been reported that T1R2 and T1R3 form a heterodimer (Non-Patent Documents 1 to 3).

[0003] Although various studies on taste have been conducted, it is still a field where many things remain unknown. There are various tastes of foods that we experience in daily life, but foods that are considered delicious are those in which various tastes are appropriately mixed and well harmonized. The taste of food may be tasted alone, but it 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, there has been a growing demand for foods to have not only good taste but also low calories. This is related to the fact that adult diseases such as obesity and diabetes are regarded as problems. However, in order to make a low-calorie food, it is necessary to keep the sugar concentration low, and this point has become an obstacle in providing a food having low calories and good taste.

[0005] As an example of the contrast effect, which is one of the interactions of tastes, the phenomenon that the sweetness of oshiruko (sweet red bean soup) increases when salt is added has been known for a long time. There are examples of studies that have focused on this phenomenon and reported on the interaction between saltiness and sweetness, but it has been concluded that the interaction between sweetness and saltiness requires a certain degree of sweetness (15% solution) and a certain degree of salt concentration (0.1-0.2%) (Non-Patent Literature 4).

[0006] Furthermore, it has been investigated that sweetness can be increased by adding a low concentration of sodium to natural sugars and specific high-intensity sweeteners (Patent Document 1). [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] International Publication No. 2018 / 225817 [Non-patent literature]

[0008] [Non-Patent Document 1] Zhao GQ, Zhang Y., Hoon MA, Chandrashekar J., Erlenbach I., Ryba NJP, and Zuker1 CS, Cell, 2003, Vol. 115, 255-266 [Non-Patent Document 2] Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E., Proc Natl Acad Sci US A. 2002,99(7), 4692-4696. [Non-Patent Document 3] Fernstrom JD, Munger SD, Sclafani A., de Araujo IE, Roberts A., and Molinary S., J. Nutr. 2012. Vol. 142: 1134S-1141S [Non-Patent Document 4] Ayumi Uchida, Nao Takagi, Rieko Horikiri, Miho Matsue, Yumiko Uchiyama and Masashi Omori, Bulletin of the Faculty of Home Economics, Otsuma Women's University - No. 49 (March 2013)

Summary of the Invention

Problems to be Solved by the Invention

[0009] Under the above circumstances, the development of a novel method capable of enhancing the sweetness of high-intensity sweeteners has been awaited.

Means for Solving the Problems

[0010] The present inventors have succeeded for the first time in increasing the sweetness of a high-intensity sweetener by blending a specific high-intensity sweetener with sodium and an amino acid or its derivative or its salt at a low concentration that is not perceptible to humans.

[0011] That is, the present invention includes the inventions of the following aspects. [1] (a) A good-taste high-intensity sweetener in an amount equivalent to a sweetness intensity X1 (b) A sodium source of less than 10 mM, and (c) An amino acid or its derivative or its salt below the taste recognition threshold comprising an oral composition presenting a sweetness of sweetness intensity X2 by the components (a) to (c), where 0.1 < X1 < X2. [2] The oral composition according to [1], wherein the amino acid includes an amino acid selected from basic amino acids, neutral amino acids having an alkyl group, an OH group or an amide group in the side chain, and combinations thereof. [3] The oral composition according to [1] or [2], presenting a sweetness of sweetness intensity X3 by the components (a) and (b), where 0.1 < X1 < X3 < X2. [4] The oral composition according to any one of [1] to [3], further comprising a low-intensity sweetener. [5] The oral composition according to any one of [1] to [4], wherein the high-quality, high-sweetness sweetener includes rebaudioside D, rebaudioside M, mogroside V, Momordica grosvenori extract, and combinations thereof. [5-1] The oral composition according to any one of [1] to [4], wherein the high-quality, high-sweetness sweetener includes a high-sweetness sweetener selected from rebaudioside D, rebaudioside M, mogroside V, Momordica grosvenori extract, and combinations thereof. [6] The oral composition according to any one of [1] to [5], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 to 260. [6-1] The oral composition according to any one of [1] to [5-1], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 to 260. [7] The oral composition according to any one of [1] to [6], wherein the amino acid includes an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [7-1] The oral composition according to any one of [1] to [6-1], wherein the amino acid includes an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [8] The oral composition according to any one of [4] to [7], wherein the low-sweetness sweetener includes a sweetener selected from hexose, pentose, tetrose, polysaccharides in which the terminal sugar is an aldose or a ketose, sugar alcohols, and combinations thereof. [8-1] The oral composition according to any one of [4] to [7-1], wherein the low-sweetness sweetener includes a sweetener selected from hexose, pentose, tetrose, polysaccharides in which the terminal sugar is an aldose or a ketose, sugar alcohols, and combinations thereof. [9] The oral composition according to any one of [4] to [8], wherein the low sweetness sweetener contains a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. [9-1] The oral composition according to any one of [4] to [8-1], wherein the low sweetness sweetener contains a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof.

[10] The oral composition according to any one of [1] to [9], which is a food. [10-1] The oral composition according to any one of [1] to [9-1], which is a food.

[11] The oral composition according to

[10] , wherein the food is a beverage. [11-1] The oral composition according to [10-1], wherein the food is a beverage.

[12] (a) Adding a good taste high sweetness sweetener in an amount equivalent to a sweetness intensity X1, (b) Adding a sodium source of less than 10 mM, and (c) Adding an amino acid or a derivative or a salt thereof below the taste recognition threshold, A method for producing an oral composition according to any one of [1] to

[11] . [12-1] (a) Adding a good taste high sweetness sweetener in an amount equivalent to a sweetness intensity X1, (b) Adding a sodium source of less than 10 mM, and (c) Adding an amino acid or a derivative or a salt thereof below the taste recognition threshold, A method for producing an oral composition according to any one of [1] to [11-1].

[13] A method for enhancing the sweetness of the oral composition, comprising adding a sodium source of less than 10 mM and an amino acid below the taste recognition threshold to the oral composition containing a good taste high sweetness sweetener. [Advantages of the Invention]

[0012] The present invention provides an oral composition having an enhanced sweetness, rather than a simple sweetness obtained by increasing the amount of a good-taste high-sweetness sweetener. [Brief Description of the Drawings]

[0013] [Figure 1] It is a diagram showing the results of measuring the sweetness intensity of Example 4. [Modes for Carrying Out the Invention]

[0014] 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, published gazettes, patent gazettes, and other patent documents cited in this specification are incorporated herein by reference. Further, this specification includes the contents described in the specifications and drawings of Japanese patent applications (Japanese Patent Application No. 2019-238754 and Japanese Patent Application No. 2020-098801) on which the priority claims of the present application filed on December 27, 2019 and June 5, 2020 are based.

[0015] 1. Oral composition in which the sweetness exhibited by a high-quality, high-sweetness sweetener is enhanced. As a first aspect, the present invention provides the following oral composition (hereinafter referred to as "the oral composition of the present invention"). (a) A good-taste high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 (b) A sodium source of less than 10 mM, and (c) An amino acid or its derivative or its salt less than the taste recognition threshold comprising an oral composition presenting a sweetness of sweetness intensity X2 by the components (a) to (c), where 0.1 < X1 < X2.

[0016] That is, in the oral composition of the present invention, the component presenting sweetness is (a) a good-quality high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and the sweetness presented by the oral composition of the present invention should be a calculated sweetness intensity X1. However, although at a low concentration, (b) a sodium source of less than 10 mM and (c) an amino acid or its derivative or its salt below the taste recognition threshold are present in the oral composition, so that the sweetness presented by (a) a good-quality high-intensity sweetener in an amount equivalent to a sweetness intensity X1 is increased to a sweetness intensity X2 (where 0.1 < X1 < X2). The present invention means that in addition to these components (a) to (c), it may contain additional components such as acidulants, flavors, extracts, etc. The oral composition in one aspect of the present invention does not contain a sweetening component other than (a) a good-quality high-intensity sweetener in an amount equivalent to a sweetness intensity X1 as a sweetener.

[0017] [Oral composition] As used herein, "oral composition" is a general term for solids, fluids, and liquids, and mixtures thereof, which are ingestible orally. The oral composition of the present invention includes foods, and foods include beverages. Examples of the oral composition of the present invention include dietary supplements, health foods, functional foods, foods for infants, prepared milk for infants, prepared milk for premature infants, foods for the elderly, etc.

[0018] A dietary supplement refers to a food fortified with specific nutritional components. A health food refers to a food that is considered healthy or beneficial to health, including dietary supplements, natural foods, diet foods, etc. A functional food refers to a food for supplying nutritional components that fulfill the body's regulatory functions, and is synonymous with a food for specified health use. A food for infants refers to a food for children up to about 6 years old. A food for the elderly refers to a food processed so as to be more easily digested and absorbed compared to unprocessed foods. Prepared milk for infants refers to prepared milk for children up to about 1 year old. Prepared milk for premature infants refers to prepared milk for premature infants until about 6 months after birth.

[0019] The form of the oral composition is not particularly limited and can take various forms. Examples of such forms include beverages, confectionery, and supplements. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, nutritional drinks, tea-based beverages, coffee beverages, carbonated beverages, functional beverages, fruit and vegetable-based beverages, dairy beverages, soy milk beverages, and flavored water.

[0020] In this specification, non-alcoholic beer means a carbonated beverage with a beer-like flavor, which is a non-fermented, non-alcoholic type and substantially contains no alcohol. Hereinafter, non-alcoholic beer does not exclude beverages that contain extremely small amounts of alcohol that are undetectable.

[0021] When the composition of the present invention is a tea-based beverage, it is preferably a black tea beverage or an unsweetened tea beverage. Examples of unsweetened tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, Job's tears tea beverages, and unsweetened black tea beverages. The coffee beverage may be either bottled coffee or liquid coffee.

[0022] Preferred forms of carbonated beverages include cola-flavored beverages, clear carbonated beverages, ginger ale, fruit juice-based carbonated beverages, dairy-based carbonated beverages, or sugar-free carbonated beverages. Functional beverages include sports drinks, energy drinks, health support beverages, and pouch jelly beverages.

[0023] Fruit and vegetable beverages include 100% fruit juice beverages, fruit-containing beverages, low-fruit-juice soft drinks, fruit beverages containing fruit pulp, or fruit pulp beverages. Dairy beverages include milk, drinkable yogurt, lactic acid bacteria beverages, or soft drinks containing dairy products, while soy milk beverages include soy milk or soy beverages.

[0024] Alcoholic beverages refer to beverages that contain alcoholic raw materials. This may include chuhai (a type of Japanese alcoholic beverage). Examples of alcoholic raw materials include brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages. Examples of brewed alcoholic beverages include wine and beer. Examples of distilled alcoholic beverages include spirits (e.g., gin, vodka, rum, tequila, new spirits, and raw material alcohols), liqueurs, whiskies (e.g., whiskey, brandy), shochu, etc. Here, an alcoholic beverage only needs to contain a detectable amount of alcohol, for example, 1% or more by volume, 2% or more by volume, 3% or more by volume, 4% or more by volume, or 5% or more by volume of alcohol.

[0025] Examples of processed foods include processed grains, seafood, and meat (bread, noodles, tortillas, pasta, ham, bacon, sausages, fish cakes, fried fish cakes, and other processed foods). Examples of dairy products include butter, cheese, yogurt, and ghee. Examples of confectionery include, but are not limited to, candy, jam, chewing gum, ice cream, snacks, cookies, biscuits, cakes, wafers, sweet bread, chocolate, and Japanese sweets.

[0026] The oral composition of the present invention may also be in the form of pharmaceuticals or quasi-drugs such as fine granules, tablets, granules, powders, capsules (including soft capsules and hard capsules), chewables, syrups, mouthwash, toothpaste, oral ointments, gargles, and throat sprays, or it may be in the form of processed foods such as natural liquid foods, semi-digested foods, elemental foods, drinks, and enteral nutritional supplements in which the composition of the present invention is blended with proteins, sugars, fats, trace elements, vitamins, emulsifiers, flavorings, etc. Accordingly, the present invention also provides oral substances such as pharmaceuticals, quasi-drugs, natural liquid foods, semi-digested foods, elemental foods, drinks, and enteral nutritional supplements that contain components (a) to (c), wherein the amount of component (b) is less than 10 mM as sodium, and the amount of component (c) is below the taste perception threshold. Note that oral substances are a general term for anything introduced into the mouth regardless of how they are ingested. Furthermore, the oral composition of the present invention may be sterilized in a container.

[0027] [Sweetness Intensity] In this specification, "sweetness intensity" refers to the strength of the sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose per unit concentration of Brix 1 is defined as a sweetness degree of 1, then the sweetness degree of glucose will be 0.6 to 0.7 (median value 0.65). The value obtained by multiplying this sweetness degree by the Brix value of glucose is the sweetness intensity of glucose. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of glucose will be 0.65 × 1.5 = 0.975. [Table 1]

[0028] The oral composition of the present invention contains a good quality, high-intensity sweetener in an amount equivalent to sweetness intensity X1 as described above, and exhibits a sweetness of sweetness intensity X2 due to components (a) to (c), 0.1 <X1<X2である。

[0029] The "Sweetness Intensity X1" value of X1 is greater than 0.1 and less than or equal to 0.5, greater than 0.1 and less than or equal to 1.0, greater than 0.1 and less than or equal to 1.5, greater than 0.1 and less than or equal to 2.0, greater than 0.1 and less than or equal to 2.5, greater than 0.1 and less than or equal to 3.0, greater than 0.1 and less than or equal to 3.5, greater than 0.1 and less than or equal to 4.0, greater than 0.1 and less than or equal to 4.5, greater than 0.1 and less than or equal to 5.0, and 0. Greater than 1 and less than or equal to 5.5, 0.5-1.0, 0.5-1.5, 0.5-2.0, 0.5-2.5, 0.5-3.0, 0.5-3.5, 0.5-4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 1.0-1.5, 1.0-2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5 , 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.5~3.0, 2.5~3.5, 2.5~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 3.0~3.5, 3.0~4.0, 3.0~4.5, 3.0~5.0, 3.0~5.5, 2.0~6.5, 2.0~7.0, 2.0~7.5, 2.0~6.0, 2.5~7.0, 2.5~7.5, 2.5~6.0, 2.5~6.5, 3.0~6.0, 3.0~6.5, 3.0~7.0, 3.0~7.5, 3.0~8.0, 3.0~8.5, 3 Possible ranges include 0.0~9.0, 3.0~9.5, 3.5~7.0, 3.5~7.5, 3.5~8.0, 4.5~8.5, 3.5~9.0, 3.5~9.5, 4.0~7.5, 4.0~8.0, 4.0~8.5, 4.0~9.0, 4.0~9.5, 3.5~8.5, 3.5~10.0, 3.5~10.5, 3.5~11.0, 3.5~11.5, and 4.0~11.5.

[0030] X1 also includes values ​​greater than 0.1 and less than or equal to 6.0, greater than 0.1 and less than or equal to 6.5, greater than 0.1 and less than or equal to 7.0, greater than 0.1 and less than or equal to 7.5, greater than 0.1 and less than or equal to 8.0, greater than 0.1 and less than or equal to 8.5, greater than 0.1 and less than or equal to 9.0, greater than 0.1 and less than or equal to 9.5, greater than 0.1 and less than or equal to 10.0, greater than 0.1 and less than or equal to 10.5, greater than 0.1 and less than or equal to 11.0, greater than 0.1 and less than or equal to 11.5, greater than 0.1 and less than or equal to 12.0, greater than 0.1 and less than or equal to 13.0, greater than 0.1 and less than or equal to 14.0, greater than 0.1 and less than or equal to 15.0, greater than 0.1 and less than or equal to 16.0, greater than 0.1 and less than or equal to 17.0, 0 Over 0.1 and under 18.0, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0.5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1. 0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6.5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5-9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0, 2.5~18.0, 3.0-10.0, 3.0-10.5, 3.0-11.0, 3.0-11.5, 3.0-12.0, 3.0-13.0, 3.0-14.0, 3.0-15.0, 3.0-16.0, 3.0-17.0, 3.0-18.0, 3.5-4.0, 3.5-4.5, 3.5-5.0, 3.5-5.5, 3.5-6.0, 3.5-6.5, 3.5-12.0, 3.5-13.0, 3.5-14.0, 3.5-15.0, 3. Possible ranges include 5-16.0, 3.5-17.0, 3.5-18.0, 4.0-4.5, 4.0-5.0, 4.0-5.5, 4.0-6.0, 4.0-6.5, 4.0-7.0, 4.0-10.0, 4.0-10.5, 4.0-11.0, 4.0-12.0, 4.0-13.0, 4.0-14.0, 4.0-15.0, 4.0-16.0, 4.0-17.0, and 4.0-18.0.

[0031] In one aspect of the present invention, X1 is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. In another aspect of the present invention, X1 is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.

[0032] The amount of high-intensity sweetener equivalent to sweetness intensity X1 refers to the amount that exhibits a sweetness of sweetness intensity X1 when the high-intensity sweetener is dissolved in water at 20°C in the same volume as the oral composition of the present invention.

[0033] Furthermore, the amount of high-quality, high-sweetness sweetener may be in Pa ppm, where Pa ppm is equivalent to the amount of sweetness intensity X1. Here, Pa is approximately 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 20-750, 25-750, 30-750, 35-750, 40-750, 45-750, 50-750, 55-750, 20-700, 25-700, 30-700, 35-700, 40-700, 45-700, 50-700, 55-700, 20-650, 25 ~650, approx. 30~650, approx. 35~650, approx. 40~650, approx. 45~650, approx. 50~650, approx. 55~650, approx. 20~600, approx. 25~600, approx. 30~600, approx. 35~600, approx. 40~600, approx. 45~600, approx. 50~600, approx. 55~600, approx. 20~550, approx. 25~550, approx. 30~550, approx. 35~550, approx. 40~550, approx. 45~550, approx. 50~550, approx. 55~550, approx. 20~540, approx. 25~540, approx. 30~540, approx. 35~ 540, approximately 40-540, approximately 45-540, approximately 50-540, approximately 55-540, approximately 20-530, approximately 25-530, approximately 30-530, approximately 35-530, approximately 40-530, approximately 45-530, approximately 50-530, approximately 55-530, approximately 20-520, approximately 25-520, approximately 30-520, approximately 35-520, approximately 40-520, approximately 45-520, approximately 50-520, approximately 55-520, approximately 20-510, approximately 25-510, approximately 30-510, approximately 35-510, approximately 40-510, approximately 45-51 0, approximately 50-510, approximately 55-510, approximately 20-505, approximately 25-505, approximately 30-505, approximately 35-505, approximately 40-505, approximately 45-505, approximately 50-505, approximately 55-505, approximately 20-500, approximately 25-500, approximately 30-500, approximately 35-500, approximately 40-500, approximately 45-500, approximately 50-500, approximately 55-500, approximately 20-495, approximately 25-495, approximately 30-495, approximately 35-495, approximately 40-495, approximately 45-495, approximately 50-495, approximately 55-495,It can take values ​​of approximately 20-490, 25-490, 30-490, 35-490, 40-490, 45-490, 50-490, and 55-490.

[0034] Pa also includes 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25-900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-8 00, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30-700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10 ~600, 15~600, 20~600, 25~600, 30~600, 35~600, 40~600, 45~600, 50~600, 55~600, 1~550, 1~540, 1~530, 1~520, 1~510, 1~505, 1~500, 1~495, 1~490, 5~550, 5~540, 5~530, 5~520, 5~510, 5~ It can take values ​​of 505, 5-500, 5-495, 5-490, 10-550, 10-540, 10-530, 10-520, 10-510, 10-505, 10-500, 10-495, 10-490, 15-550, 15-550, 15-530, 15-520, 15-510, 15-505, 15-500, 15-495, and 15-490.

[0035] Pa can also take values ​​of approximately 100-500, 100-450, 100-400, 100-350, 100-300, 100-250, 100-200, 150-500, 150-450, 150-400, 150-350, 150-300, 150-250, 150-200, 200-500, 200-450, 200-400, 200-350, 200-300, and 200-250.

[0036] X2 is not particularly limited as long as it is larger than X1, but is limited to 0.5~6.0, 0.5~6.5, 0.5~7.0, 0.5~7.5, 0.5~8.0, 0.5~8.5, 0.5~9.0, 0.5~9.5, 0.5~10.0, 0.5~10.5, 0.5~11.0, 0.5~11.5, 0.5~12.0, 0.5~13.0, 0.5~14.0, 0.5~15.0, 0.5~16.0, 0.5~17.0, 0.5~18.0, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.5, 1.0~9.0, 1. 0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6.5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5-9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0 2.5~18.0, 3.0~10.0, 3.0~10.5, 3.0~11.0, 3.0~11.5, 3.0~12.0, 3.0~13.0, 3.0~14.0, 3.0~15.0, 3.0~16.0, 3.0~17.0, 3.0~18.0, 3.5~4.0, 3.5~4.5, 3.5~5.0, 3.5~5.5, 3.5~6.0, 3.5~6.5, 3.5~12.0, 3.5~13.0, 3.5~14.0, 3.5~15.0, 3.5~16.0, 3.5~17.0, 3.5~18.0, 4.0~20, 4.0-15, 4.0-12.5, 4.0-10, 4.5-20, 4.5-15, 4.5-12.5, 4.5-10, 5.0-20, 5.0-15, 5.0-12.5, 5.0-10, 5.5-20, 5.5-15, 5.5-12.5, 5.5-10, 6.0-20, 6.0-15, 6.0-12.5, 6.0-10, 6.5-20, 6.5-15, 6.5-12.5, 6.5-10, 7.0-20, 7.0-15, 7.0-12.5, 7.0-10, 7. 5-20, 7.5-15, 7.5-12.5, 7.5-10, 7.5-9, 7.5-8, 8.0-20, 8.0-20, 8.0-15, 8.0-12.5, 8.0-10, 8.5-20, 8.5-15, 8.5-12.5, 8.5-10, 9.0-20, 9.0-15, 9.0-12.5, 9.0-10, 9.5-20, 9.5-15, 9.5-12.5, 9.5-10, 10.0-20, 10.0-15, 10.0-12.5, 10.5-20, 10.5-15, 10.5-12.5 are also acceptable. X2 also offers 4.0~18, 4.0~16, 4.0~15.5, 4.0~14, 4.5~18, 4.5~16, 4.5~15.5, 4.5~14, 5.0~18, 5.0~16, 5.0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6.5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7.0~14, 7.5~18, 7 The following ranges are also acceptable: 0.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16, and 10.5-15.5.

[0037] In addition, the oral composition according to one aspect of the present invention exhibits a sweetness of sweetness intensity X3 by components (a) and (b), and 0.1 < X1 < X3 < X2. That is, by adding an amino acid or its derivative or its salt of component (c) to the high sweetness sweetener of good sweet quality of component (a) and the sodium source of component (b), the sweetness is enhanced compared to the combination of component (a) and component (b).

[0038] X3 is not particularly limited as long as it is larger than X1 and smaller than X2, but is generally within the ranges of 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, and 0.5-12.0. , 0.5~13.0, 0.5~14.0, 0.5~15.0, 0.5~16.0, 0.5~17.0, 0.5~18.0, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.5, 1.0~9.0, 1.0~9.5, 1.0~10.0, 1.0~10.5, 1.0~ 11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2. 0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0-15.0, 2.0-16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14.0, 2.5-15.0, 2.5-16.0, 2.5-17.0, 2.5-1 8.0, 3.0~19, 3.0~14, 3.0~11.5, 3.0~9, 3.5~19, 3.5~14, 3.5~11.5, 3.5~9, 4.0~19, 4.0~14, 4.0~11.5, 4.0~9, 4.5~19, 4.5~14, 4.5~11.5, 4.5~9, 5.0~19, 5.0~14, 5.0~11.5, 5.0~9, 6.5~20, 5.5~14, 5.5~11.5, 5.5~9, 6.019, 6.0~14, 6.0~11.5, 6.0~9, 6.5~19, 6.5-14, 6.5-11.5, 6.5-9, 6.5-8, 6.5-7, 7.0-19, 7.0-19, 7.0-14, 7.0-11.5, 7.0-9, 7.5-19, 7.5-14, 7.5-11.5, 7.5-9, 8.0-19, 8.0-14, 8.0-11.5, 8.0-9, 8.5-19, 8.5-14, 8.5-11.5, 8.5-9, 9.0-19, 9.0-14, 9.0-11.5, 9.5-19, 9.5-14, 9.5-11.5 are also acceptable. X3 also supports 3.0~17, 3.0~15, 3.0~14.5, 3.0~13, 3.5~17, 3.5~15, 3.5~14.5, 3.5~13, 4.0~17, 4.0~15, 4.0~14.5, 4.0~13, 4.5~17, 4.5~15, 4.5~14.5, 4.5~13, 5.0~17, 5.0~15, 5.0~14.5, 5.0~13, 5.5~17, 5.5~15, 5.5~14.5, and 5.5 ~13, 6.0~17, 6.0~15, 6.0~14.5, 6.0~13, 6.5~17, 6.5~15, 6.5~14.5, 6.5~13, 6.5~8, 6.5~7, 7.0~17, 7.0~16, 7.0~15, 7.0~14.5, 7.0~13, 7.5~17, 7.5~15, 7.5~14.5, 7.5~13, 8.0~17, 8.0~15, 8.0~14.5, 8.0~13, 8.5~17, 8. The ranges 5-15, 8.5-14.5, 8.5-13, 9.0-17, 9.0-15, 90-14.5, 9.5-17, 9.5-15, and 9.5-14.5 are also acceptable.

[0039] As previously stated, the oral composition of the present invention exhibits enhanced sweetness. Whether or not the sweetness of the oral composition of the present invention is enhanced can be evaluated by a panel of sensory-trained panelists. Furthermore, the sweetness intensity of the oral composition of the present invention can be measured by preparing a reference oral composition (e.g., a beverage) with varying sucrose concentrations to achieve sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and then comparing the sweetness of the oral composition of the present invention with that of the reference oral composition. The reference oral compositions (e.g., beverages) with sweetness intensities of 1, 2, ... 15 are prepared by adding sucrose to an oral composition without added sucrose so that the sucrose content is 1 g / 100 g, 2 g / 100 g, ... 15 g / 100 g. Furthermore, in the above measurement, a reference oral composition that is less sweet than the oral composition of the present invention can be selected from among the reference oral compositions that are closest in sweetness to the oral composition of the present invention. Sucrose can then be added to the selected reference oral composition to adjust it to exhibit the same sweetness as the oral composition of the present invention. In this process, the sweetness intensity of the oral composition of the present invention can be measured from the sucrose content contained in the adjusted reference oral composition.

[0040] Another method for measuring the sweetness of the oral composition of the present invention is, for example, sweetness intensity rating using a Visual Analogue Scale (VAS method). For more information on the VAS method, see the journal Jaw Function (2014) 20 pp.115-129 ("Construction of a screening test method for taste function in the four basic tastes," Toyoda et al.). Specifically, in measuring sweetness intensity using the VAS method, for example, the evaluator defines the sweetness intensity as "not sweet at all" at the lower end and "it cannot be sweeter than this" at the upper end, and evaluates the perceived sweetness intensity by representing it at a position on a straight line using a piece of paper with a vertical line representing the sweetness intensity on a straight line.

[0041] The sweetness intensity of the oral composition of the present invention is not particularly limited as long as it is acceptable as a food product. For example, the sweetness levels could be 4.0-20, 4.0-15, 4.0-12.5, 4.0-10, 4.5-20, 4.5-15, 4.5-12.5, 4.5-10, 5.0-20, 5.0-15, 5.0-12.5, 5.0-10, 5.5-20, 5.5-15, 5.5-12.5, 5.5-10, 6.0-20, 6.0-15, 6.0-12.5, 6.0-10, 6.5-20, 6.5-15, 6.5-12.5, 6.5-10, 7.0-20, 7.0-15 7.0~12.5, 7.0~10, 7.5~20, 7.5~15, 7.5~12.5, 7.5~10, 7.5~9, 7.5~8, 8.0~20, 8.0~20, 8.0~15, 8.0~12.5, 8.0~10, 8.5~20, 8.5~15, 8.5~12.5, 8.5~10, 9.0~20, 9.0~15, 9.0~12.5, 9.0~10, 9.5~20, 9.5~15, 9.5~12.5, 9.5~10, 10.0~20, 10.0~15, 10.0~12.5, 10.5~20, 10.5~15, 10.5~12.5 are also acceptable. The sweetness intensity of the oral composition is provided by the above components (a) to (c) and any additional components.

[0042] The energy (total energy) of the oral composition of the present invention varies depending on the embodiment, ranging from 0-50 kcal / 100ml, 0-45 kcal / 100ml, 0-40 kcal / 100ml, 0-35 kcal / 100ml, 0-30 kcal / 100ml, 0-24 kcal / 100ml, 0-22 kcal / 100ml, 0-20 kcal / 100ml, 0-15 kcal / 100ml, 0-10 kcal / 100ml, and 0 ~5Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 100ml, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~ 24Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50K cal / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20Kca l / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35K cal / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml, 1 5~45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100 The calorie content can be as follows: ml, 20-50 kcal / 100ml, 20-45 kcal / 100ml, 20-40 kcal / 100ml, 20-35 kcal / 100ml, 20-30 kcal / 100ml, 20-24 kcal / 100ml, 24-50 kcal / 100ml, 24-45 kcal / 100ml, 24-40 kcal / 100ml, 24-35 kcal / 100ml, or 24-30 kcal / 100ml.

[0043] In addition, the energy (total energy amount, TE) of the oral composition 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 according to the embodiment (for example, the embodiment containing a calorific sweetener, etc.) (that is, it does not completely become 0).

[0044] Components (a) to (c) can be arbitrarily combined. As shown in the examples described later, by adding component (b) and component (c) to component (a), a sweetness intensity X2 higher than the sweetness intensity X1 of only component (a) can be obtained. That is, the sweetness of component (a) can be enhanced by components (b) and (c). Therefore, an oral composition such as food can be produced while maintaining the same sweetness as an oral composition containing sucrose, without using high-calorie sucrose or while reducing its usage amount. For this reason, it becomes possible to design new low-calorie sweet foods and the like. In the case of zero-calorie design, a high-intensity sweetener with particularly excellent taste quality such as RebD or RebM is used for component (a), and D-allose, erythritol, etc. are used as additional sweet substances to improve the sweetness with low-concentration amino acids and low-concentration sodium. When it is desired to adjust the calorie of the food not to zero but to low calorie or the like, calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances.

[0045] [High-intensity sweetener with good taste quality] In this specification, "high-quality sweetener" (sometimes abbreviated as "sweetener (a)" or "component (a)") means a high-intensity sweetener that, compared to rebaudioside A (RebA), has one or more taste characteristics selected from (1) less astringency, (2) less metallic taste, (3) less lingering sweetness, and (4) less bitterness. Whether a sweetener has the above taste characteristics can be known or determined based on sensory evaluation, etc. In one embodiment of the present invention, the high-quality sweetener may be one that exists naturally in plants, etc., or it may be artificially produced (e.g., by bioconversion or chemical synthesis), but it is preferably a naturally occurring sweetener. In this specification, "naturally occurring" does not mean that the high-intensity sweetener contained in the oral composition of the present invention is a natural product; rather, if the same substance exists naturally, the high-intensity sweetener contained in the oral composition of the present invention may be artificially produced (e.g., by bioconversion, etc.) (a non-natural product).

[0046] Non-limiting examples of sweetener (a) include, for example, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mavinrin, blazein, pentazin, phyllodulcin, hernandulcin, miraculin, sweetening agents from plants such as Stevia rebaudiana, Siraitia grosvenorii, Glycyrrhiza glabra, Rubus suavissimus S. Lee, Hydrangea macrophylla var. thunbergii, Sclerochiton ilicifolius, Thaumataococcus daniellii Benth, Dioscoreophyllum volkensii, Curculigo latifolia, and Richardella. Examples include sweetening components from plants such as *Lippistrella dulcifica*, *Pentadiplandra brazzeana*, *Capparis masaikai*, and *Lippia dulcis*, or derivatives thereof, or combinations thereof. Sweetener (a) does not contain major components of stevia sweeteners such as RebA and stevioside. In certain embodiments, sweetener (a) comprises RebD, RebM, mogroside (e.g., mogroside V) or a combination thereof. In another particular embodiment, sweetener (a) comprises RebD, RebM, mogroside (e.g., mogroside V), thaumatin or a combination thereof. In a preferred embodiment of the present invention, the good-tasting, high-intensity sweetener comprises RebD, RebM, mogroside V, monk fruit extract, and combinations thereof.

[0047] Monk fruit extract, used as a sweetener, is an extract of monk fruit containing sweetening substances derived from the fruit. It is approved as a food additive in various countries, including Japan, and is commercially available. Examples of sweetening substances derived from monk fruit include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.

[0048] Mogroside V is one of the major mogol glycosides found in monk fruit, and it has been reported to exhibit superior sweetness characteristics similar to sucrose compared to rebaudioside A.

[0049] Monk fruit extract preferably contains mogroside V, and its proportion may be 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, etc., based on the dry weight of the entire monk fruit extract. The content of mogroside V can be determined by known methods, such as liquid chromatography. Monk fruit extract can be obtained by extracting the fruit of monk fruit (Siraitia grosvenorii) with a suitable solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcohol solvent such as aqueous ethanol or aqueous methanol, etc.), and then optionally performing processes such as degreasing, purification, concentration, and drying.

[0050] As described above, high-quality sweeteners contain an amount equivalent to sweetness intensity X1. If we define the sweetness intensity exhibited by sucrose per unit concentration Brix1 as sweetness intensity 1, then the sweetness intensity of rebaudioside D is approximately 225, rebaudioside M is approximately 230, rebaudioside B is approximately 325, rebaudioside N is 200-250 (median value 225), rebaudioside O is 200-250 (median value 225), rebaudioside E is 70-80 (median value 75), monk fruit extract (containing 40% MogV) is approximately 130, mogroside V is approximately 270, and thaumatin is 2,000. The sweetness intensity of the high-quality sweetener is obtained by multiplying these sweetness levels by the concentration of the high-quality sweetener in the oral composition (w / v% (which can be considered equivalent to w / w% in the case of beverages)).

[0051] In some embodiments, sweetener (a) includes the following combinations: RebD and RebM, RebD and mogroside V, RebM and mogroside V, RebD and RebM and mogroside V, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebD and RebM and neohesperidin dihydrochalcone, mogroside V and neohesperidin dihydrochalcone, RebD and RebM and mogroside V and neohesperidin dihydrochalcone, RebD and blazein, RebM and blazein, mogroside V and blazein, neohesperidin dihydrochalcone and blazein, RebM and RebD and blazein, RebM and RebD and blazein and mogroside V, RebM and RebD and blazein and neohesperidin dihydrochalcone, RebM and RebD and blazein and mogroside V and neohesperidin dihydrochalcone.

[0052] In another embodiment, sweetener (a) includes the following combinations: RebD and thaumatin, RebM and thaumatin, mogroside V and thaumatin, RebD and RebM and thaumatin, RebD and mogroside V and thaumatin, RebM and mogroside V and thaumatin, RebD and RebM and mogroside V and thaumatin.

[0053] The amount of sweetener (a) contained in the oral composition in one aspect of the present invention is the combined amount of all sweeteners if sweetener (a) contains a combination of multiple sweeteners. When the amount of sweetener (a) is expressed in Pa (ppm), Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 ~700, approx. 35~700, approx. 40~700, approx. 45~700, approx. 50~700, approx. 55~700, approx. 20~650, approx. 25~650, approx. 30~650, approx. 35~650, approx. 40~650, approx. 45~650, approx. 50~650, approx. 55~650, approx. 20~600, approx. 25~600, approx. 30~600, approx. 35~600, approx. 40~600, approx. 45~600, approx. 50~600, approx. 55~600,Approximately 20-550, approximately 25-550, approximately 30-550, approximately 35-550, approximately 40-550, approximately 45-550, approximately 50-550, approximately 55-550, approximately 20-540, approximately 25-540, approximately 30-540, approximately 35-540, approximately 40-540, approximately 45-540, approximately 50-540, approximately 55-540, approximately 20-530, approximately 25-530, approximately 30-530, 35-530, 40-530, 45-530, 50-530, 55-530, 20-520, 25-520, 30-520, 35-520, 40-520, 45-520, 50-520, 55-520, 20-510, 25-510, 30-510, 35-510, 40 ~510, approx. 45~510, approx. 50~510, approx. 55~510, approx. 20~505, approx. 25~505, approx. 30~505, approx. 35~505, approx. 40~505, approx. 45~505, approx. 50~505, approx. 55~505, approx. 20~500, approx. 25~500, approx. 30~500, approx. 35~500, approx. 40~500, approx. 45~500, approx. 50~ It can take values ​​of 500, approximately 55-500, approximately 20-495, approximately 25-495, approximately 30-495, approximately 35-495, approximately 40-495, approximately 45-495, approximately 50-495, approximately 55-495, approximately 20-490, approximately 25-490, approximately 30-490, approximately 35-490, approximately 40-490, approximately 45-490, approximately 50-490, and approximately 55-490.

[0054] [Sodium source] In this specification, "sodium source" (sometimes referred to as component (b)) means a compound that can generate sodium ions when the oral composition is placed in the mouth.

[0055] Examples of non-limiting sodium sources include organic salts such as sodium malate, sodium citrate, sodium tartrate, sodium lactate, sodium alginate, sodium gluconate, and sodium ascorbate; inorganic salts such as sodium chloride, sodium sulfate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, and sodium hydroxide; and amino acid salts such as sodium alginate, sodium glutamate, sodium aspartate, and sodium caseinate. Of these, organic salts and inorganic salts are preferred as sodium sources, and from the viewpoint of cost and versatility as raw materials for oral compositions, sodium chloride, sodium malate, sodium citrate, sodium carbonate, sodium bicarbonate, sodium tartrate, sodium lactate, sodium ascorbate, and sodium gluconate are more preferred.

[0056] The amount of sodium source contained in the oral composition of the present invention is less than 10 mM. In other embodiments of the present invention, the amount of sodium source is about 9.5 mM or less, about 9.0 mM or less, about 8.5 mM or less, about 8.0 mM or less, about 8.5 mM or less, about 7.0 mM or less, about 7.5 mM or less, about 6.0 mM or less, about 5.5 mM or less, about 5.0 mM or less, about 4.5 mM or less, about 4.0 mM or less, about 3.5 mM or less, about 2.0 mM or less, about 1.5 mM or less, about 1.0 mM or less, about 0.5 mM or less, about 9.5 mM or less, and about 9.5 mM or less. In other embodiments, the amount of sodium source is approximately 0.1 to 9.9 mM, approximately 0.5 to 9.9 mM, approximately 1.0 to 9.9 mM, approximately 1.5 to 9.9 mM, approximately 2.0 to 9.9 mM, approximately 2.5 to 9.9 mM, approximately 3.0 to 9.9 mM, approximately 3.5 to 9.9 mM, approximately 4.0 to 9.9 mM, approximately 4.5 to 9.9 mM, approximately 5.0 to 9.9 mM, approximately 5.5 to 9.9 mM, approximately 6.0 to 9.9 mM, approximately 6.5 to 9.9 mM, and approximately 7.0 ~approximately 9.9mM, approximately 7.5~approximately 9.9mM, approximately 8.0~approximately 9.9mM, approximately 8.5~approximately 9.9mM, approximately 9.0~approximately 9.9mM, approximately 9.5~approximately 9.9mM, approximately 0.1~approximately 9.5mM, approximately 0.1~approximately 9.0mM, approximately 0.1~approximately 8.5mM, approximately 0.1~approximately 8.0mM, approximately 0.1~approximately 7.5mM, approximately 0.1~approximately 7.0mM, approximately 0.1~approximately 6.5mM, approximately 0.1~approximately 6.0mM, approximately 0.1~approximately 5.5mM, approximately 0.1~approximately 5.0mM, approximately 0.1 ~4.5mM, approx. 0.1~4.0mM, approx. 0.1~3.5mM, approx. 0.1~3.0mM, approx. 0.1~2.5mM, approx. 0.1~2.0mM, approx. 0.1~1.5mM, approx. 0.1~1.0mM, approx. 0.1~0.5mM, approx. 0.5~9.5mM, approx. 0.5~9.5mM, approx. 0.5~9.0mM, approx. 0.5~8.5mM, approx. 0.5~8.0mM, approx. 0.5~7.5mM, approx. 0.5~7.0mM, approx. 0. 5 to approximately 6.5 mm, approximately 0.5 to approximately 6.0 mm, approximately 0.5 to approximately 5.5 mm, approximately 0.5 to approximately 5.0 mm, approximately 0.5 to approximately 4.5 mm, approximately 0.5 to approximately 4.0 mm, approximately 0.5 to approximately 3.5 mm, approximately 0.5 to approximately 3.0 mm, approximately 0.5 to approximately 2.5 mm, approximately 0.5 to approximately 2.0 mm, approximately 0.5 to approximately 1.5 mm, approximately 0.5 to approximately 1.0 mm, approximately 1.0 to approximately 9.5 mm, approximately 1.0 to approximately 9.0 mm, approximately 1.0 to approximately 8.5 mm, approximately 1.0 to approximately 8.0 mm, approximately 1.0 to approximately 7.5 mM, approximately 1.0 to approximately 7.0 mM, approximately 1.0 to approximately 6.5 mM, approximately 1.0 to approximately 6.0 mM, approximately 1.0 to approximately 5.5 mM, approximately 1.0 to approximately 5.0 mM, approximately 1.0 to approximately 4.5 mM, approximately 1.0 to approximately 4.0 mM, approximately 1.0 to approximately 3.5 mM, approximately 1.0 to approximately 3.0 mM, approximately 1.0 to approximately 2. 5mM, approximately 1.0~2.0mM, approximately 1.0~1.5mM, approximately 1.5~9.5mM, approximately 1.5~9.0mM, approximately 1.5~8.5mM, approximately 1.5~8.0mM, approximately 1.5~7.5mM, approximately 1.5~7.0mM, approximately 1.5~6.5mM, approximately 1.5~6.0mM, approximately 1.5 to approximately 5.5 mM, approximately 1.5 to approximately 5.0 mM, approximately 1.5 to approximately 4.5 mM, approximately 1.5 to approximately 4.0 mM, approximately 1.5 to approximately 3.5 mM, approximately 1.5 to approximately 3.0 mM, approximately 1.5 to approximately 2.5 mM, approximately 1.5 to approximately 2.0 mM, approximately 2.0 to approximately 9.5 mM, approximately 2.0 to approximately 9.0 mM, approximately 2.0 to approximately 8.5mM, approximately 2.0-8.0mM, approximately 2.0-7.5mM, approximately 2.0-7.0mM, approximately 2.0-6.5mM, approximately 2.0-6.0mM, approximately 2.0-5.5mM, approximately 2.0-5.0mM, approximately 2.0-4.5mM, approximately 2.0-4.0mM, approximately 2.0-3.5mM Approximately 2.0 to 3.0 mM, approximately 2.0 to 2.5 mM, approximately 2.5 to 9.5 mM, approximately 2.5 to 9.0 mM, approximately 2.5 to 8.5 mM, approximately 2.5 to 8.0 mM, approximately 2.5 to 7.5 mM, approximately 2.5 to 7.0 mM, approximately 2.5 to 6.5 mM, approximately 2.5 to 6.0 mM, approximately 2.5 ~5.5mM, approx. 2.5~5.0mM, approx. 2.5~4.5mM, approx. 2.5~4.0mM, approx. 2.5~3.5mM, approx. 2.5~3.0mM, approx. 3.0~9.5mM, approx. 3.0~9.0mM, approx. 3.0~8.5mM, approx. 3.0~8.0mM, approx. 3.0~7.5mM mM, approximately 3.0 to 7.0 mM, approximately 3.0 to 6.5 mM, approximately 3.0 to 6.0 mM, approximately 3.0 to 5.5 mM, approximately 3.0 to 5.0 mM, approximately 3.0 to 4.5 mM, approximately 3.0 to 4.0 mM, approximately 3.0 to 3.5 mM, approximately 3.5 to 9.5 mM, approximately 3.5 to 9.0 mM, approximately 3 0.5 to approximately 8.5 mM, approximately 3.5 to approximately 8.0 mM, approximately 3.5 to approximately 7.5 mM, approximately 3.5 to approximately 7.0 mM, approximately 3.5 to approximately 6.5 mM, approximately 3.5 to approximately 6.0 mM, approximately 3.5 to approximately 5.5 mM, approximately 3.5 to approximately 5.0 mM, approximately 3.5 to approximately 4.5 mM, approximately 3.5 to approximately 4.0 mM, approximately 4.0 to approximately 9.5mM, approximately 4.0-9.0mM, approximately 4.0-8.5mM, approximately 4.0-8.0mM, approximately 4.0-7.5mM, approximately 4.0-7.0mM, approximately 4.0-6.5mM, approximately 4.0-6.0mM, approximately 4.0-5.5mM, approximately 4.0-5.0mM, approximately 4.0-4.5mM, approximately 4.5-9.5mM, approximately 4.5-9.0mM, approximately 4.5-8.5mM, approximately 4.5-8. 0mM, approx. 4.5-7.5mM, approx. 4.5-7.0mM, approx. 4.5-6.5mM, approx. 4.5-6.0mM, approx. 4.5-5.5mM, approx. 4.5-5.0mM, approx. 5.0-9.5mM, approx. 5.0-9.0mM, approx. 5.0-8.5mM, approx. 5.0-8.0mM, approx. 5.0-7.5mM, approx. 5.0-7.0mM, approx. 5.0-6.5mM, approx. 5.0-6.0 mM, approximately 5.0-5.5 mM, approximately 5.5-9.5 mM, approximately 5.5-9.0 mM, approximately 5.5-8.5 mM, approximately 5.5-8.0 mM, approximately 5.5-7.5 mM, approximately 5.5-7.0 mM, approximately 5.5-6.5 mM, approximately 5.5-6.0 mM, approximately 6.0-9.5 mM, approximately 6.0-9.0 mM, approximately 6.0-8.5 mM, approximately 6.0-8.0 mM, approximately 6.0-7.5 mM The concentration may be in the range of mM, approximately 6.0–7.0 mM, approximately 6.0–6.5 mM, approximately 6.5–9.5 mM, approximately 6.5–9.0 mM, approximately 6.5–8.5 mM, approximately 6.5–8.0 mM, approximately 6.5–7.5 mM, approximately 6.5–7.0 mM, approximately 7.0–9.5 mM, approximately 7.0–9.0 mM, approximately 7.0–8.5 mM, approximately 7.0–8.0 mM, or approximately 7.0–7.5 mM.

[0057] Assuming the amount of sodium (sodium atoms) as Pb (mg / 100ml), the ranges are approximately 1 to 23mg / 100ml, 2 to 23mg / 100ml, 3 to 23mg / 100ml, 4 to 23mg / 100ml, 5 to 23mg / 100ml, 6 to 23mg / 100ml, 7 to 23mg / 100ml, 8 to 23mg / 100ml, 9 to 23mg / 100ml, and 10 to 23mg / 100ml. ml, approx. 11~23mg / 100ml, approx. 12~23mg / 100ml, approx. 13~23mg / 100ml, approx. 14~23mg / 100ml, approx. 15~23mg / 100ml, approx. 16~23 mg / 100ml, about 17 to about 23mg / 100ml, about 8 to about 23mg / 100ml, about 19 to about 23mg / 100ml, about 20 to about 23mg / 100ml, about 1 to about 22mg / 100ml, about 1 to about 21mg / 100ml, about 1 to about 20mg / 100ml, about 1 to about 19mg / 100ml, about 1 to about 18mg / 100ml, about 1 to about 17mg / 100ml, about 1 to about 16mg / 100ml, about 1 to about 15mg / 100ml, about 1 to about 14mg / 100ml, about 1 to about 13mg / 100ml, about 1 to about 12mg / 100ml, about 1 to about 11mg / 100ml, about 1 to about 10mg / 100ml, about 1 to about The range may also be 9 mg / 100 ml, approximately 1 to 8 mg / 100 ml, approximately 1 to 7 mg / 100 ml, approximately 1 to 6 mg / 100 ml, approximately 1 to 5 mg / 100 ml, approximately 1 to 4 mg / 100 ml, approximately 1 to 3 mg / 100 ml, approximately 5 to 10 mg / 100 ml, approximately 5 to 15 mg / 100 ml, approximately 5 to 20 mg / 100 ml, approximately 10 to 20 mg / 100 ml, or approximately 10 to 15 mg / 100 ml. The amount of sodium in an oral composition can be measured by atomic absorption spectrometry. Alternatively, if the amount of sodium in the oral composition is known, it may be calculated from the amount of sodium source used.

[0058] [Amino acids or their derivatives or salts] The amino acids or amino acid salts used in the present invention are not particularly limited as long as they are organic compounds or salts thereof having both an amino group and a carboxyl group, and that provide a sweetness-enhancing effect. Furthermore, proline and hydroxyproline, in which the hydrogen of the amino group is substituted with a side chain portion within the molecule to form a cyclic structure, are also included as amino acids in this specification. The amino acid derivatives used in the present invention also include derivatives that do not have a carboxyl group, such as taurine.

[0059] The amino acids used in the present invention may be D-forms, L-forms, or racemic mixtures consisting of D-forms and L-forms (hereinafter also referred to as DL amino acids). In one embodiment of the present invention, amino acids can be selected from neutral amino acids, basic amino acids, and acidic amino acids. Suitable neutral amino acids include glycine, alanine, valine, isoleucine, and leucine having alkyl groups; serine and threonine having OH (hydroxyl) groups; tyrosine, phenylalanine, and tryptophan having aromatic groups (or aromatic rings); methionine and cysteine ​​having sulfur-containing groups; proline and hydroxyproline having imino groups; and glutamine and asparagine having amide groups. Suitable basic amino acids include arginine, lysine, and histidine. Suitable acidic amino acids include glutamic acid and aspartic acid. In a preferred embodiment of the present invention, amino acids are selected from neutral amino acids or basic amino acids. In another preferred embodiment of the present invention, the amino acids include basic amino acids or neutral amino acids, selected from those having an alkyl group, an OH group, or an amide group in their side chain, and combinations thereof. Among the neutral amino acids, examples of those having an alkyl group in their side chain include glycine, alanine, valine, isoleucine, and leucine; examples of those having an OH group in their side chain include serine and threonine; and examples of those having an amide group in their side chain include glutamine and asparagine.

[0060] The amino acids contained in the oral composition according to one aspect of the present invention are one or more of the 22 amino acids that form proteins. Specifically, examples include alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine ​​(Cys), glutamine (Gln), glutamic acid (Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr), valine (Val), selenocysteine ​​(Sec), and the L-form of pyrrolicin (Pyl). The amino acids contained in the oral composition according to one aspect of the present invention are one or more of the 22 amino acids that form proteins.

[0061] The amino acids contained in the oral composition in one embodiment of the present invention are one or more amino acids selected from those with a molecular weight of 70 to 260. Examples of such amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine ​​(molecular weight: 121), glutamine (molecular weight: 146), glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (molecular weight: 165), proline (molecular weight: 115), serine (molecular weight: 105), threonine (molecular weight: 119), tryptophan (molecular weight: 204), tyrosine (molecular weight: 181), valine (molecular weight: 117), selenocysteine ​​(molecular weight: 168), and pyrrolicin (molecular weight: 255). In a preferred embodiment of the present invention, the amino acid is one or more amino acids selected from those with a molecular weight of 75 to 204, more preferably one or more amino acids selected from those with a molecular weight of 75 to 174, and even more preferably one or more amino acids selected from those with a molecular weight of 75 to 146.

[0062] Preferably, the amino acid or its salt is L-asparagine, L-aspartic acid, monosodium L-aspartate, DL-alanine, L-alanine solution, L-arginine, L-arginine L-glutamate, L-glutamine, L-cystine, L-cysteine ​​monohydrochloride, L-serine, L-tyrosine, L-glutamic acid, or monoammonium glutamate. L-Glutamate, L-potassium glutamate (Monopotassium L-Glutamate), L-calcium glutamate (Monocalcium Di-L-Glutamate), L-sodium glutamate (Monosodium L-Glutamate), L-magnesium glutamate (Monomagnesium Di-L-Glutamate), Glycine, L-histidine, L-histidine monohydrochloride, L-hydroxyproline, L-isoleucine, L-lysine, L-lysine solution, L-lysine L-aspartate, L-lysine hydrochloride (L-lysine hydrochloride) Monohydrochloride), L-lysine L-glutamate (L-LysineOne or more amino acids selected from L-glutamate, L-leucine, DL-methionine, L-methionine, L-phenylalanine, L-proline, L-proline solution, DL-threonine, L-threonine, DL-tryptophan, L-tryptophan and L-valine, L-theanine, L-ornithine, and taurine. In one embodiment of the present invention, a combination of multiple types of amino acids may be used. In one aspect of the present invention, the amino acid comprises an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof.

[0063] In this specification, the amino acid threshold refers to either the detection threshold or the taste recognition threshold. The detection threshold refers to the minimum concentration at which a substance can be clearly distinguished from water, but does not necessarily require recognition of its taste type (e.g., bitter, sour, sweet, etc.), while the taste recognition threshold refers to the minimum concentration at which a taste can be recognized (e.g., Eur J Clin Nutr (2004) 58, 629-636). The amino acid thresholds (detection thresholds) are summarized in Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D- and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981). For example, the detection thresholds for each amino acid are as follows: glycine (30.9 mM), L-threonine (25.7 mM), L-serine (20.9 mM), L-alanine (16.2 mM), L-proline (15.1 mM), L-glutamine (9.77 mM), L-isoleucine (7.41 mM), L-phenylalanine (6.61 mM), L-leucine (6.45 mM), L -Valine (4.16 mM), L-methionine (3.72 mM), L-tryptophan (2.29 mM), L-asparagine (1.62 mM), L-histidine (1.23 mM), L-arginine (1.20 mM), L-lysine (0.708 mM), L-aspartic acid (0.182 mM), L-glutamic acid (0.063 mM), L-cysteine ​​(0.063 mM). Furthermore, it is known that the taste perception threshold is approximately 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole-mouth Taste Test (Part 1) - Basic Study and Principal Component Analysis -", ​​Bulletin of the Japan Society of Otorhinolaryngology, Vol. 98 (1995), No. 1, pp. 119-129, and Reiko Omori, "Comparison of Taste Sensitivity Across Generations", Bulletin of the Faculty of Education, Utsunomiya University, Part 1 (2013) Vol. 63 pp. 201-210).

[0064] In this invention, it is preferable to use measured values ​​as the taste perception threshold for amino acids. The taste perception threshold for amino acids can be determined by a sensory test in which amino acid-containing aqueous solutions are prepared at multiple concentration levels, and the taste is evaluated by tasting them in order from the lowest concentration to the highest concentration to see if a taste is perceived. The concentration at which it is detected as different from water is taken as the detection threshold, and the concentration at which the taste is perceived is taken as the recognition threshold. For example, for amino acids for which theoretical values ​​(literature values) already exist, aqueous solutions at multiple concentration levels around that concentration can be prepared and tested by multiple persons trained in sensory perception to determine the threshold. In the case of L-alanine, the detection threshold described in the literature is 16.2 mM, and the theoretical recognition threshold calculated from that detection threshold is 32.4 mM. Therefore, the recognition threshold can be measured by conducting a sensory test using aqueous solutions at multiple levels selected from 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, 30 mM, and 35 mM.

[0065] In one aspect of the present invention, the oral composition contains glycine, and the glycine content may be greater than 0 mM and less than or equal to 80 mM, 75 mM or less, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, 10mM~80mM, 20mM~80mM, 30mM~80mM, 40mM~80mM, 50mM~80mM, 60mM~80mM, 70mM~80mM, 10mM~70mM, 20mM~70mM, 30mM~70mM, 40mM~70mM, 50mM~70mM, 60mM~70mM, 10mM~6 0mM, 20mM-60mM, 30mM-60mM, 40mM-60mM, 50mM-60mM, 10mM-50mM, 20mM-50mM, 30mM-50mM, 40mM-50mM, 10mM-40mM, 20mM-40mM, 30mM-40mM, 10mM-30mM, and 20mM-30mM are also acceptable.

[0066] In one embodiment of the present invention, the oral composition contains alanine, and the alanine content may be greater than 0 mM and less than or equal to 32.4 mM, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, it may be 1 mM to 30 mM, 5 mM to 30 mM, 10 mM to 30 mM, 15 mM to 30 mM, 20 mM to 30 mM, 25 mM to 30 mM, 1 mM to 25 mM, 5 mM to 25 mM, 10 mM to 25 mM, 15 mM to 25 mM, 20 mM to 25 mM, 1 mM to 20 mM, 5 mM to 20 mM, 10 mM to 20 mM, 15 mM to 20 mM, or 1 mM to 1 The concentrations may be 9 mM, 5 mM to 19 mM, 10 mM to 19 mM, 15 mM to 19 mM, 1 mM to 18 mM, 5 mM to 18 mM, 10 mM to 18 mM, 15 mM to 18 mM, 1 mM to 17 mM, 5 mM to 17 mM, 10 mM to 17 mM, 15 mM to 17 mM, 1 mM to 16 mM, 5 mM to 16 mM, 10 mM to 16 mM, or 15 mM to 16 mM. Alanine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0067] In one aspect of the present invention, the oral composition contains valine, and the valine content may be greater than 0 mM and less than or equal to 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, 1mM~50mM, 5mM~50mM, 10mM~50mM, 15mM~50mM, 20mM~50mM, 25mM~50mM, 1mM~50mM, 5mM~50mM, 10mM~50mM, 15mM~50mM, 20mM~50mM, 25mM~50mM, 0mM~50mM, 5mM~50mM, 40mM~50mM, 45mM~50mM, 1mM~45mM, 5mM~45mM, 1 0mM~45mM, 15mM~45mM, 20mM~45mM, 25mM~45mM, 1mM~45mM, 5mM~45mM, 10mM~45mM, 15mM~45mM, 20mM~45mM, 25m M~45mM, 30mM~45mM, 35mM~45mM, 40mM~45mM, 1mM~40mM, 5mM~40mM, 10mM~40mM, 15mM~40mM, 20mM~40mM, 25mM~ 40mM, 1mM~40mM, 5mM~40mM, 10mM~40mM, 15mM~40mM, 20mM~40mM, 25mM~40mM, 30mM~40mM, 35mM~40mM, 1mM~40m M, 5mM~40mM, 10mM~40mM, 15mM~40mM, 20mM~40mM, 25mM~40mM, 1mM~35mM, 5mM~35mM, 10mM~35mM, 15mM~35mM, 2 The concentrations may be 0mM-35mM, 25mM-35mM, 30mM-35mM, 1mM-30mM, 5mM-30mM, 10mM-30mM, 15mM-30mM, 20mM-30mM, 25mM-30mM, 1mM-25mM, 5mM-25mM, 10mM-25mM, 15mM-25mM, 20mM-25mM, 1mM-20mM, 5mM-20mM, 10mM-20mM, or 15mM-20mM. Varin may be in L-isomer, D-isomer, or racemic (DL-isomer), but the L-isomer is preferred.

[0068] In one aspect of the present invention, the oral composition contains isoleucine, and the isoleucine content may be greater than 0 mM and less than or equal to 25 mM, 20 mM or less, 15 mM or less, 10 mM or less, or 5 mM or less. Alternatively, it may be 1 mM to 25 mM, 5 mM to 25 mM, 10 mM to 25 mM, 15 mM to 25 mM, 20 mM to 25 mM, 1 mM to 20 mM, 5 mM to 20 mM, 10 mM to 20 mM, 15 mM to 20 mM, 1 mM to 15 mM, 5 mM to 15 mM, or 10 mM to 15 mM. The isoleucine may be the L-isomer, D-isomer, or racemic (DL-isomer), but the L-isomer is preferred.

[0069] In one aspect of the present invention, the oral composition contains leucine, and the leucine content may be greater than 0 mM and less than or equal to 15 mM, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, it may be 1 mM to 15 mM, 2 mM to 15 mM, 3 mM to 15 mM, 4 mM to 15 mM, 5 mM to 15 mM, 6 mM to 15 mM, 7 mM to 15 mM, 8 mM to 15 mM, 9 mM to 15 mM, 10 mM to 15 mM, 1 mM to 12 mM, 2 mM to 12 mM, 3 mM to 12 mM, 4 mM to 12 mM, or 5 mM to 1 The leucine concentration may be 2 mM, 6 mM to 12 mM, 7 mM to 12 mM, 8 mM to 12 mM, 9 mM to 12 mM, 10 mM to 12 mM, 1 mM to 10 mM, 2 mM to 10 mM, 3 mM to 10 mM, 4 mM to 10 mM, 5 mM to 10 mM, 6 mM to 10 mM, 7 mM to 10 mM, 8 mM to 10 mM, or 9 mM to 10 mM. Leucine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0070] In one aspect of the present invention, the oral composition may contain leucine, and the leucine content may be greater than 0 mM and less than or equal to 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, or 20 mM or less. Alternatively, 1mM~50mM, 2mM~50mM, 3mM~50mM, 4mM~50mM, 5mM~50mM, 6mM~50mM, 7mM~50mM, 8mM~50mM, 9mM~50mM, 10mM~50mM, 1mM~40mM, 2 mM~40mM, 3mM~40mM, 4mM~40mM, 5mM~40mM, 6mM~40mM, 7mM~40mM, 8mM~40mM, 9mM~40mM, 10mM~40mM, 1mM~30mM, 2mM~30mM, 3mM~30mM The leucine content may be 4mM-30mM, 5mM-30mM, 6mM-30mM, 7mM-30mM, 8mM-30mM, 9mM-30mM, 1mM-20mM, 2mM-20mM, 3mM-20mM, 4mM-20mM, 5mM-20mM, 6mM-20mM, 7mM-20mM, 8mM-20mM, 9mM-20mM, 15mM-50mM, 15mM-45mM, 15mM-40mM, 15mM-35mM, 15mM-30mM, 15mM-25mM, or 15mM-20mM. Leucine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0071] In one aspect of the present invention, the oral composition may contain serine, and the serine content may be greater than 0 mM and less than or equal to 130 mM, 100 mM or less, 80 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, 10mM~130mM, 10mM~100mM, 10mM~80mM, 20mM~80mM, 30mM~80mM, 40mM~80mM, 50mM~80mM, 60mM~80mM, 70mM~80mM, 10mM~70mM, 20mM~70mM, 30mM~70mM, 40mM~70mM, 50mM~70mM, 60mM~70mM, 10mM~60mM, 20mM~60mM, 30mM~60mM, 40mM~60mM, 50mM~60mM, 10mM~50mM, 20mM~50 The concentrations may be mM, 30 mM to 50 mM, 40 mM to 50 mM, 10 mM to 40 mM, 20 mM to 40 mM, 30 mM to 40 mM, 10 mM to 30 mM, 20 mM to 30 mM, 5 mM to 45 mM, 5 mM to 40 mM, 5 mM to 35 mM, 5 mM to 30 mM, 5 mM to 25 mM, 5 mM to 20 mM, 5 mM to 15 mM, 5 mM to 10 mM, 1 mM to 45 mM, 1 mM to 40 mM, 1 mM to 35 mM, 1 mM to 30 mM, 1 mM to 25 mM, 1 mM to 20 mM, 1 mM to 15 mM, or 1 mM to 10 mM. Serine may be L-isomer, D-isomer, or racemic (DL-isomer), but L-isomer is preferred.

[0072] In one aspect of the present invention, the oral composition contains threonine, and the threonine content may be greater than 0 mM and less than or equal to 70 mM, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, 1mM~70mM, 1mM~65mM, 1mM~60mM, 1mM~55mM, 1mM~50mM, 5mM~50mM, 10mM~50mM, 15mM~50mM, 20mM~50mM, 25mM~50mM, 1mM~50mM, 5mM~50mM, 10mM~50mM, 15mM~50mM, 20mM~50mM, 25mM~50mM, 0mM~50mM, 5mM~50mM, 40mM~50mM, 45 mM~50mM, 1mM~45mM, 5mM~45mM, 10mM~45mM, 15mM~45mM, 20mM~45mM, 25mM~45mM, 1mM~45mM, 5mM~45mM, 10mM~45mM, 15mM~45mM, 20mM~45mM, 25mM~45mM, 30mM~45mM, 35mM~45mM, 40mM~45mM, 1mM~40mM, 5mM~40mM, 10mM~40mM, 15mM~40 mM, 20mM~40mM, 25mM~40mM, 1mM~40mM, 5mM~40mM, 10mM~40mM, 15mM~40mM, 20mM~40mM, 25mM~40mM, 30mM~40mM, 35m M~40mM, 1mM~40mM, 5mM~40mM, 10mM~40mM, 15mM~40mM, 20mM~40mM, 25mM~40mM, 1mM~35mM, 5mM~35mM, 10mM~35mM, 15 The concentrations may be mM~35 mM, 20 mM~35 mM, 25 mM~35 mM, 30 mM~35 mM, 1 mM~30 mM, 5 mM~30 mM, 10 mM~30 mM, 15 mM~30 mM, 20 mM~30 mM, 25 mM~30 mM, 1 mM~25 mM, 5 mM~25 mM, 10 mM~25 mM, 15 mM~25 mM, 20 mM~25 mM, 1 mM~20 mM, 5 mM~20 mM, 10 mM~20 mM, or 15 mM~20 mM. Threonine may be L-isomer, D-isomer, or racemic (DL-isomer), but the L-isomer is preferred.

[0073] In one embodiment of the present invention, the oral composition may contain phenylalanine, and the phenylalanine content may be greater than 0 mM and 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, it may be 1 mM to 15 mM, 2 mM to 15 mM, 3 mM to 15 mM, 4 mM to 15 mM, 5 mM to 15 mM, 6 mM to 15 mM, 7 mM to 15 mM, 8 mM to 15 mM, 9 mM to 15 mM, 10 mM to 15 mM, 1 mM to 12 mM, 2 mM to 12 mM, 3 mM to 12 mM, 4 mM to 12 mM, or 5 mM to 1 The concentrations may be 2 mM, 6 mM to 12 mM, 7 mM to 12 mM, 8 mM to 12 mM, 9 mM to 12 mM, 10 mM to 12 mM, 1 mM to 10 mM, 2 mM to 10 mM, 3 mM to 10 mM, 4 mM to 10 mM, 5 mM to 10 mM, 6 mM to 10 mM, 7 mM to 10 mM, 8 mM to 10 mM, or 9 mM to 10 mM. Phenylalanine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0074] In one embodiment of the present invention, the oral composition contains tryptophan, and the tryptophan content may be greater than 0 mM and less than or equal to 5 mM, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, it may be 1 mM to 5 mM, 2 mM to 5 mM, 3 mM to 5 mM, or 4 mM to 5 mM. Tryptophan may be in L-isomer, D-isomer, or racemic (DL-isomer) form, but the L-isomer is preferred.

[0075] In one embodiment of the present invention, the oral composition contains methionine, and the methionine content may be greater than 0 mM and less than or equal to 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, it may be 1 mM to 10 mM, 2 mM to 10 mM, 3 mM to 10 mM, 4 mM to 10 mM, 5 mM to 10 mM, 6 mM to 10 mM, 7 mM to 10 mM, 8 mM to 10 mM, or 9 mM to 10 mM. The methionine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0076] In one aspect of the present invention, the oral composition contains proline, and the proline content may be greater than 0 mM and less than or equal to 120 mM, 100 mM or less, 80 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, 10mM~120mM, 10mM~100mM, 10mM~80mM, 20mM~80mM, 30mM~80mM, 40mM~80mM, 50mM~80mM, 60mM~80mM, 70mM~80mM, 10mM~70mM, 20mM~70mM, 30mM~70mM, 40mM~70mM, 50mM~70mM, 60mM~70mM, 10mM~60mM, 20mM The concentrations may be ~60mM, 30mM~60mM, 40mM~60mM, 50mM~60mM, 10mM~50mM, 20mM~50mM, 30mM~50mM, 40mM~50mM, 10mM~40mM, 20mM~40mM, 30mM~40mM, 1mM~30mM, 5mM~30mM, 10mM~30mM, 15mM~30mM, 20mM~30mM, and 25mM~30mM. Proline may be in L-isomer, D-isomer, or racemic (DL-isomer) form, but the L-isomer is preferred.

[0077] In one embodiment of the present invention, the oral composition may contain glutamine, and the glutamine content may be greater than 0 mM and less than or equal to 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, 1mM~20mM, 1mM~18mM, 1mM~15mM, 2mM~15mM, 3mM~15mM, 4mM~15mM, 5mM~ 15mM, 6mM~15mM, 7mM~15mM, 8mM~15mM, 9mM~15mM, 10mM~15mM, 1mM~12mM, 2mM~ 12mM, 3mM~12mM, 4mM~12mM, 5mM~12mM, 6mM~12mM, 7mM~12mM, 8mM~12mM, 9mM~ 12mM, 10mM~12mM, 1mM~10mM, 2mM~10mM, 3mM~10mM, 4mM~10mM, 5mM~10mM, 6mM~ 10mM, 7mM~10mM, 8mM~10mM, 9mM~10mM, 1mM~8mM, 2mM~8mM, 3mM~8mM, 4mM~8mM , 5mM~8mM, 6mM~8mM, 7mM~8mM, 1mM~7mM, 2mM~7mM, 3mM~7mM, 4mM~7mM, 5mM~7mM The glutamine concentration may be 6 mM to 7 mM, 1 mM to 6 mM, 2 mM to 6 mM, 3 mM to 6 mM, 4 mM to 6 mM, 5 mM to 6 mM, 1 mM to 5 mM, 2 mM to 5 mM, 3 mM to 5 mM, 4 mM to 5 mM, 1 mM to 4 mM, 2 mM to 4 mM, 3 mM to 4 mM, 1 mM to 3 mM, or 2 mM to 3 mM. The glutamine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0078] In one aspect of the present invention, the oral composition may contain asparagine, and the asparagine content may be greater than 0 mM and less than or equal to 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less, or 1 mM or less. Alternatively, 1mM~20mM, 1mM~18mM, 1mM~15mM, 2mM~15mM, 3mM~15mM, 4mM~15mM, 5mM~15mM, 6mM~15mM, 7mM~15mM, 8 mM~15mM, 9mM~15mM, 10mM~15mM, 1mM~12mM, 2mM~12mM, 3mM~12mM, 4mM~12mM, 5mM~12mM, 6mM~12mM, 7mM~12 The following are also acceptable: mM, 8mM~12mM, 9mM~12mM, 10mM~12mM, 1mM~10mM, 2mM~10mM, 3mM~10mM, 4mM~10mM, 5mM~10mM, 6mM~10mM, 7mM~10mM, 8mM~10mM, 9mM~10mM, 0.1mM~3.0mM, 0.1mM~2.5mM, 0.1mM~2.0mM, 0.1mM~1.5mM, 0.1mM~1.0mM, 0.1mM~0.5mM, 0.5mM~3.0mM, 0.5mM~2.5mM, 0.5mM~2.0mM, 0.5mM~1.5mM, and 0.5mM~1.0mM. Asparagine may be in L-isomer, D-isomer, or racemic (DL-isomer) form, but the L-isomer is preferred.

[0079] In one aspect of the present invention, the oral composition may contain arginine, and the arginine content may be greater than 0 mM and less than or equal to 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less, or 0.5 mM or less. Alternatively, the concentrations may be 0.1mM~4.0mM, 0.1mM~3.5mM, 0.1mM~3.0mM, 0.1mM~2.5mM, 0.1mM~2.0mM, 0.1mM~1.5mM, 0.1mM~1.0mM, 0.1mM~0.5mM, 0.5mM~4.0mM, 0.5mM~3.5mM, 0.5mM~3.0mM, 0.5mM~2.5mM, 0.5mM~2.0mM, 0.5mM~1.5mM, or 0.5mM~1.0mM. Arginine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0080] In one embodiment of the present invention, the oral composition contains lysine, and the lysine content may be greater than 0 mM and less than or equal to 3.0 mM, less than or equal to 2.5 mM, less than or equal to 2.0 mM, less than or equal to 1.5 mM, less than or equal to 1.0 mM, or less than or equal to 0.5 mM. Alternatively, it may be 0.1 mM to 3.0 mM, 0.1 mM to 2.5 mM, 0.1 mM to 2.0 mM, 0.1 mM to 1.5 mM, 0.1 mM to 1.0 mM, 0.1 mM to 0.5 mM, 0.5 mM to 3.0 mM, 0.5 mM to 2.5 mM, 0.5 mM to 2.0 mM, 0.5 mM to 1.5 mM, or 0.5 mM to 1.0 mM. Lysine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0081] In one embodiment of the present invention, the oral composition may contain lysine hydrochloride, and the lysine hydrochloride content may be greater than 0 mM and less than or equal to 1.0 mM, 0.9 mM, 0.8 mM, 0.7 mM, 0.6 mM, 0.5 mM, 0.4 mM, 0.3 mM, or 0.2 mM. Alternatively, the lysine concentration may be 0.1mM-1.0mM, 0.1mM-0.9mM, 0.1mM-0.8mM, 0.1mM-0.7mM, 0.1mM-0.6mM, 0.1mM-0.5mM, 0.1mM-0.4mM, 0.1mM-0.3mM, 0.1mM-0.2mM, 0.2mM-1.0mM, 0.5mM-0.8mM, 0.2mM-0.6mM, 0.2mM-0.4mM, or 0.3mM-0.5mM. Lysine may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0082] In one aspect of the present invention, the oral composition may contain histidine, and the histidine content may be greater than 0 mM and less than or equal to 4.0 mM, 3.5 mM, 3.0 mM, 2.5 mM, 2.0 mM, 1.5 mM, 1.0 mM, or 0.5 mM. Alternatively, the histidine may be in the ranges of 0.1mM to 4.0mM, 0.1mM to 3.5mM, 0.1mM to 3.0mM, 0.1mM to 2.5mM, 0.1mM to 2.0mM, 0.1mM to 1.5mM, 0.1mM to 1.0mM, 0.1mM to 0.5mM, 0.5mM to 4.0mM, 0.5mM to 3.5mM, 0.5mM to 3.0mM, 0.5mM to 2.5mM, 0.5mM to 2.0mM, 0.5mM to 1.5mM, or 0.5mM to 1.0mM. Histidine may be in the L-isomer, D-isomer, or racemic (DL-isomer) form, but the L-isomer is preferred.

[0083] In one embodiment of the present invention, the oral composition may contain glutamic acid, and the glutamic acid content may be greater than 0 mM and less than or equal to 0.40 mM, 0.35 mM, 0.30 mM, 0.25 mM, 0.20 mM, 0.15 mM, 0.14 mM, 0.13 mM, 0.12 mM, 0.11 mM, 0.10 mM, 0.09 mM, 0.08 mM, 0.07 mM, 0.06 mM, 0.05 mM, 0.04 mM, 0.03 mM, 0.02 mM, or 0.01 mM. Alternatively, 0.01mM~0.15mM, 0.02mM~0.15mM, 0.03mM~0.15mM, 0.04mM~0.15mM, 0.05mM~0.15mM, 0.06mM~0.15mM, 0.07mM~0.15mM, 0.08mM~0.15mM, 0.09mM~0.15mM, 0.10mM~0.15mM M, 0.01mM~0.12mM, 0.02mM~0.12mM, 0.03mM~0.12mM, 0.04mM~0.12mM, 0.05mM~0.12mM , 0.06mM~0.12mM, 0.07mM~0.12mM, 0.08mM~0.12mM, 0.09mM~0.12mM, 0.10mM~0.12mM, 0 .01mM~0.10mM, 0.02mM~0.10mM, 0.03mM~0.10mM, 0.04mM~0.10mM, 0.05mM~0.10mM, 0. 06mM~0.10mM, 0.07mM~0.10mM, 0.08mM~0.10mM, 0.09mM~0.10mM, 0.10mM~0.40mM, 0.10 The concentration may be mM~0.35mM, 0.10mM~0.30mM, 0.10mM~0.25mM, 0.10mM~0.20mM, 0.10mM~0.15mM, 0.20mM~0.40mM, 0.20mM~0.35mM, 0.20mM~0.30mM, 0.20mM~0.25mM, or 0.30mM~0.40mM. Glutamic acid may be L-isomer, D-isomer, or racemic (DL-isomer), but the L-isomer is preferred.

[0084] In one embodiment of the present invention, the oral composition may contain aspartic acid, wherein the aspartic acid content is greater than 0 mM and is 1.5 mM or less, 1.4 mM or less, 1.3 mM or less, 1.2 mM or less, 1.1 mM or less, 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, 0.4 mM or less, 0.3 mM or less, 0.2 mM or less, or 0.1 mM or less. Alternatively, 0.1mM~1.5mM, 0.2mM~1.5mM, 0.3mM~1.5mM, 0.4mM~1.5mM, 0.5mM~1.5mM, 0.6mM~1.5mM, 0.7mM~1.5mM, 0 .8mM~1.5mM, 0.9mM~1.5mM, 1.0mM~1.5mM, 0.1mM~1.2mM, 0.2mM~1.2mM, 0.3mM~1.2mM, 0.4mM~1.2mM, 0.5mM~1 The concentration may be 0.2mM, 0.6mM-1.2mM, 0.7mM-1.2mM, 0.8mM-1.2mM, 0.9mM-1.2mM, 1.0mM-1.2mM, 0.1mM-1.0mM, 0.2mM-1.0mM, 0.3mM-1.0mM, 0.4mM-1.0mM, 0.5mM-1.0mM, 0.6mM-1.0mM, 0.7mM-1.0mM, 0.8mM-1.0mM, or 0.9mM-1.0mM. Aspartic acid may be in L-form, D-form, or racemic (DL-form), but the L-form is preferred.

[0085] An oral composition in one aspect of the present invention does not contain sodium aspartate as an amino acid salt.

[0086] [Optional ingredients] (sweetener) The oral composition of the present invention may contain sweeteners other than the high-quality, high-intensity sweetener of component (a). In this specification, "sweetener" means any substance or group of substances that elicit a sweet taste response. Sweeteners can be classified into carbohydrate-based sweeteners and non-carbohydrate sweeteners based on their structural characteristics, and into low-intensity sweeteners and high-intensity sweeteners based on their sweetness level. Furthermore, sweet substances can be classified into calorie-containing sweeteners and non-calorie-containing sweeteners based on their energy (calories). Of the sweeteners listed below, those that are also classified as high-quality, high-intensity sweeteners shall be included in component (a).

[0087] As for carbohydrate-based sweeteners, they are not limited to starch sugars such as sucrose, lactose, glucose, maltose, corn syrup, isomerized sugar, and fructose; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, and palatinose; sucrose, palatinose, fructooligosaccharides, and coupling sugars. (R) Examples include lactose, galactooligosaccharides, lactulose oligosaccharides, raffinose, soybean oligosaccharides, and honey. Additionally, carbohydrate-based sweeteners include rare sugars.

[0088] Rare sugars refer to monosaccharides and their derivatives that are found in small quantities 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, and naturally occurring sugar alcohols other than D-sorbitol are included in the category of rare sugars. Non-limiting examples of rare sugars include ketoses such as D-tagatose, D-sorbose, D-allulose (D-psicose), L-fructose, L-allulose (L-psicose), L-tagatose, and L-sorbose, aldoses such as altrose and D-allose, and sugar alcohols such as xylitol, erythritol, and D-talitol.

[0089] Examples of non-carbohydrate sweeteners, though not limited to them, include steviol glycosides, glycyrrhizin, monellin, thaumatin, aspartame, saccharin, sodium saccharin, disodium glycyrrhizinate, trisodium glycyrrhizinate, acesulfame K, neohesperidin dihydrochalcone, and sucralose.

[0090] Low-intensity sweeteners refer to compounds that have a sweetness level similar to sucrose (for example, about 0.1 to 2 times, 0.5 to 1.5 times, etc.). Non-limiting examples of low-intensity sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, galactooligosaccharides, and coupling sugars. (R)Examples include low-intensity sugar sweeteners such as palatinose, and low-intensity sugar alcohol sweeteners such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinose, and reduced starch hydrolysates. Low-intensity sweeteners also include rare sugars.

[0091] High-intensity sweeteners refer to compounds that have a stronger sweetness than sucrose, and include naturally derived compounds, synthetic compounds, or combinations of naturally derived and synthetic compounds. High-intensity sweeteners exhibit a sweetness 5 times, 10 times, 50 times, 100 times, 500 times, 1000 times, 5000 times, 10000 times, 50000 times, 50000 times, or 100000 times sweeter than sucrose in the same amount.

[0092] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally but are mainly sold as synthetic products, such as neohesperidin dihydrochalcone); sweeteners extracted from plants such as thaumatin, monellin, curculin, mavinrin, blazein, pentadine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; or plant extracts containing high-intensity sweetener components, such as Stevia rebaudiana extract, Siraitia grosvenorii extract, and Glycyrrhiza glabra (licorice) extract, Rubus suavissimus S. Lee (sweet tea) extract, Hydrangea macrophylla var. thunbergii (sweet tea) extract, Sclerochiton ilicifolius extract, Thaumataococcus daniellii Benth (marbled turmeric) extract, Dioscoreophyllum volkensii (serendipity berry) extract, Curculigo latifolia (curculigo) extract, Richadella dulcifica (miracle fruit) extract, Pentadiplandra brazzeana (Western African strawberry) extract, Capparis masaikai (mabean nut) extract, Lippi dulcis (sweet herb Mexican) extract and the sweet components in said extract, such as stevia extract and stevia derivatives such as enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, steviol glycosides, monk fruit and mogrosides obtained by treating monk fruit extract, phyllodulcin glycosides and other glycosides obtained from plant extracts, sweet components contained in the plant Glycyrrhiza glabra (e.g., triterpene glycosides such as glycyrrhizin), Rubus suavissimus S.Sweetening components found in Lee plants (e.g., diterpene glycosides such as rubusoside), sweetening components found in Hydrangea macrophylla var. thunbergii plants (e.g., dihydroisocoumarins such as phyllodulcin), sweetening components found in Sclerochiton ilicifolius plants (e.g., amino acids such as monatin), sweetening components found in Thaumataococcus daniellii Benth plants (e.g., proteins such as thaumatin), sweetening components found in Dioscoreophyllum volkensii plants (e.g., proteins such as monellin), sweetening components found in Curculigo latifolia plants (e.g., proteins such as curculin), sweetening components found in Richadella dulcifica plants (e.g., proteins such as miraculin), sweetening components found in Pentadiplandra brazzeana plants (e.g., proteins such as blazein and pentadine), sweetening components found in Capparis masaikai plants (e.g., proteins such as mavinrin), Lippia Examples include sweetening compounds found in dulcis plants (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

[0093] Examples of steviol glycosides include stevioside, rebaudioside A (hereinafter, rebaudioside may be abbreviated as Reb), RebB, RebC, RebD, RebM, RebN, RebO, dulcoside A, and rubusoside. Examples of mogrosides include mogroside IV and mogroside V. Licorice extract refers to a substance primarily composed of glycyrrhizic acid, obtained from the roots or rhizomes of licorice root (Glycyrrhiza uralensis), Glycyrrhiza glabra, or Glycyrrhiza uralensis. Examples of licorice extracts include licorice extract, glycyrrhizin, and licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent. Examples of such derivatives include halogenated derivatives of sucrose (sucralose), oxathiadinone dioxide derivatives, sugar alcohols, aldonic acids, uronic acids, and the like.

[0094] Caloric sweeteners typically refer to sweet substances that have an energy content of 4 kcal / g. The energy content of sweet substances is either known or can be determined by measuring the content using HPLC, multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it for digestibility and heat excretion. Non-limiting examples of caloric sweeteners include sucrose, lactose, glucose, maltose, corn syrup, isomerized sugar, fructose, etc.

[0095] Non-caloric sweeteners typically refer to substances that are poorly digested in the body, resulting in less energy intake. They are sweetening substances with an energy content 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 non-caloric hexoses such as allulose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetroses such as erythritol and threose, and non-caloric sugar alcohols such as erythritol and allitol.

[0096] Furthermore, sweet substances can also be classified by their energy (calorie) level. For example, sweet substances can be classified into those with an energy of 4 kcal / g or more and those with an energy of less than 4 kcal / g. Sweet substances with less than 4 kcal / g of energy can be further classified into those with less than 3 kcal / g of energy, those with less than 2.5 kcal / g of energy, those with less than 2 kcal / g of energy, those with less than 1.5 kcal / g of energy, those with less than 1 kcal / g of energy, those with less than 0.5 kcal / g of energy, those with 1 kcal / g or more and less than 4 kcal / g of energy, those with 2 kcal / g or more and less than 4 kcal / g of energy, those with 3 kcal / g or more and less than 4 kcal / g of energy, those with 2 kcal / g or more and less than 3 kcal / g of energy, those with 1 kcal / g or more and less than 2 kcal / g of energy, those with 0 kcal / g or more and less than 2 kcal / g of energy, and those with 0 kcal / g or more and less than 1 kcal / g of energy. Examples of sweeteners with an energy content of 4 kcal / g or more include sucrose, lactose, glucose, maltose, corn syrup, isomerized sugar, and fructose. Examples of sweeteners with an energy content of 2 kcal / g or more but less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, and arabinose. Examples of sweeteners with an energy content of 0 kcal / g or more but less than 2 kcal / g include D-allulose, erythritol, allose, erythrose, threose, and allitol.

[0097] An oral composition in one embodiment of the present invention contains a low-intensity sweetener. In another embodiment of the present invention, the following oral composition (hereinafter also referred to as the oral composition of embodiment A) is provided. (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium sources with less than 10 mM, (c) an amino acid, its derivative or its salt having a taste recognition threshold lower than that of the taste, and (d) a low-sweetness sweetener in an amount equivalent to sweetness intensity X4 containing exhibiting a sweetness of sweetness intensity X5 by the components (a) to (d), and 0.1 < X1 + X4 < X5, an oral composition. The oral composition in one aspect of the present invention does not contain components other than (a) a good-taste high-sweetness sweetener in an amount equivalent to sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to sweetness intensity X4 as a sweetener.

[0098] In one aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from hexose, pentose, tetrose, polysaccharide having an aldose or ketose as a terminal sugar, sugar alcohol, and a combination thereof. In another aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and a combination thereof.

[0099] The "Sweetness Intensity X4" X4 represents the following ranges: 0-0.5, 0-1.0, 0-1.5, 0-2.0, 0-2.5, 0-3.0, 0-3.5, 0-4.0, 0-4.5, 0-5.0, 0-5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0-10 0.0, 0.05~0.5, 0.05~1.0, 0.05~1.5, 0.05~2.0, 0.05~2.5, 0.05~3.0, 0.05~3.5, 0.05~4.0, 0.05~4.5, 0.05~5.0, 0.05~5.5, 0.05~6.0, 0.05~6.5, 0.05~7.0, 0.05~7.5, 0.05~8.0, 0.05~8.25, 0 0.05~8.5, 0.05~8.75, 0.05~9.0, 0.05~9.25, 0.05~9.5, 0.05~9.75, 0.05~10.0, 0.1~0.5, 0.1~1.0, 0.1~1.5, 0.1~2.0, 0.1~2.5, 0.1~3.0, 0.1~3.5, 0.1~4.0, 0.1~4.5, 0.1~5.0, 0.1~5.5, 0.1~ 6.0, 0.1~6.5, 0.1~7.0, 0.1~7.5, 0.1~8.0, 0.1~8.25, 0.1~8.5, 0.1~8.75, 0.1~9.0, 0.1~9.25, 0.1~9.5, 0.1~9.75, 0.1~10.0, 0.5~0.5, 0.5~1.0, 0.5~1.5, 0.5~2.0, 0.5~2.5, 0.5~3.0, 0.5~3.5, 0.5~4.0, 0.5~4.5, 0.5~5.0, 0.5~5.5, 0.5~6.0, 0.5~6.5, 0.5~7.0, 0.5~7. 5, 0.5~8.0, 0.5~8.25, 0.5~8.5, 0.5~8.75, 0.5~9.0, 0.5~9.25, 0.5~9.5, 0.5~9.75, 0.5~10.0, 1.0~0.5, 1.0~1.0, 1.0~1.5, 1.0~2.0, 1.0~2.5, 1.0~3.0, 1.0~3.5, 1.0~4.0, 1.0~4.5, 1.0~5.0, 1.0~5.5, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.25, 1.0~8.5, 1.0~8.75, 1.0~9.0, 1.0~9.25, 1.0~9.5, 1.0~9.75, 1.0~10.0, 1.5~0.5, 1.5~1.0, 1.5~1.5, 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.25, 1.5~8.5, 1.5~8.75, 1.5~9.0, 1.5~9. 25, 1.5~9.5, 1.5~9.75, 1.5~10.0, 2.0~0.5, 2.0~1.0, 2.0~1.5, 2.0~2.0, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.0~6.0, 2.0~6.5, 2.0~7.0, 2. 0-7.5, 2.0-8.0, 2.0-8.25, 2.0-8.5, 2.0-8.75, 2.0-9.0, 2.0-9.25, 2.0-9.5, 2.0-9.75, 2.0-10.0, 2.5-0.5, 2.5-1.0, 2.5-1.5, 2.5-2.0, 2.5-2.5, 2.5-3.0, 2.5-3.5, 2.5 Possible ranges include ~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 2.5~6.0, 2.5~6.5, 2.5~7.0, 2.5~7.5, 2.5~8.0, 2.5~8.25, 2.5~8.5, 2.5~8.75, 2.5~9.0, 2.5~9.25, 2.5~9.5, 2.5~9.75, and 2.5~10.0.

[0100] X4 also supports 0-10.5, 0-11.0, 0-11.5, 0-12.0, 0-12.5, 0-13.0, 0-13.5, 0-14.0, 0-14.5, 0-15.0, 0.05-10.5, 0.05-11.0, 0.05-11.5, 0.05-12.0, 0.05-12.5, 0.05-13.0, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1- 10.5, 0.1~11.0, 0.1~11.5, 0.1~12.0, 0.1~12.5, 0.1~13.0, 0.1~13.5, 0.1~14.0, 0.1~14.5, 0.1~15.0, 0.5~10.5, 0.5~11.0, 0.5~11.5, 0.5~12.0, 0.5~12.5, 0.5~13.0, 0.5~13.5, 0.5~14.0, 0.5~14.5, 0.5~15.0, 1.0~ 10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~12.5, 1.0~13.0, 1.0~13.5, 1.0~14.0, 1.0~14.5, 1.0~15.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~12.5, 1.5~13.0, 1.5~13.5, 1.5~14.0, 1.5~14.5, 1.5~15.0, 2.0~ Possible ranges include 10.5, 2.0~11.0, 2.0~11.5, 2.0~12.0, 2.0~12.5, 2.0~13.0, 2.0~13.5, 2.0~14.0, 2.0~14.5, 2.0~15.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~12.5, 2.5~13.0, 2.5~13.5, 2.5~14.0, 2.5~14.5, and 2.5~15.0. The amount of low-intensity sweetener equivalent to sweetness intensity X4 refers to the amount (concentration) that exhibits a sweetness of sweetness intensity X4 when the low-intensity sweetener is dissolved in water at 20°C in the same volume as the oral composition of the present invention.

[0101] X5 is not particularly limited as long as it is larger than X1 + X4, but is limited to 4.0~20, 4.0~15, 4.0~12.5, 4.0~10, 4.5~20, 4.5~15, 4.5~12.5, 4.5~10, 5.0~20, 5.0~15, 5.0~12.5, 5.0~10, 5.5~20, 5.5~15, 5.5~12.5, 5.5~10, 6.0~ 20, 6.0~15, 6.0~12.5, 6.0~10, 6.5~20, 6.5~15, 6.5~12.5, 6.5~10, 7.0~20, 7.0~15, 7.0~12.5, 7.0~10, 7.5~20, 7.5~15, 7.5~12.5, 7.5~10, 7.5~9, 7.5~8, 8.0~20, 8.0~20, 8.0~15, 8. The ranges may also be 0-12.5, 8.0-10, 8.5-20, 8.5-15, 8.5-12.5, 8.5-10, 9.0-20, 9.0-15, 9.0-12.5, 9.0-10, 9.5-20, 9.5-15, 9.5-12.5, 9.5-10, 10.0-20, 10.0-15, 10.0-12.5, 10.5-20, 10.5-15, and 10.5-12.5. X3 also supports 4.0~18, 4.0~16, 4.0~15.5, 4.0~14, 4.5~18, 4.5~16, 4.5~15.5, 4.5~14, 5.0~18, 5.0~16, 5.0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6.5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7. The ranges may also be 0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16, and 10.5-15.5.

[0102] (Other ingredients) The oral composition of the present invention may contain antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters), acidulants, flavorings, etc., as long as the effects of the present invention are not impaired.

[0103] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) sodium sources less than 10 mM, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. An oral composition is provided, comprising an amino acid or its derivative or salt thereof, selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0104] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) sodium sources less than 10 mM, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0. An oral composition is provided, comprising an amino acid or its derivative or salt thereof, selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0105] One embodiment of the present invention (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium sources with less than 10 mM, (c) Amino acids or their derivatives or salts below the taste perception threshold, (d) A low-sweetness sweetener in an amount equivalent to sweetness intensity X4 Includes, The aforementioned components (a) to (d) produce a sweetness with a sweetness intensity of X5, and 0.1 <X1+X4<X5であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. The amino acid or its derivative or salt comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. Low-intensity sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. An oral composition is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0106] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) sodium sources less than 10 mM, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. An oral composition is provided comprising an amino acid or its derivative or salt, selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0107] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) sodium sources less than 10 mM, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0. An oral composition is provided comprising an amino acid or its derivative or salt, selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0108] One embodiment of the present invention (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium sources with less than 10 mM, (c) Amino acids or their derivatives or salts below the taste perception threshold, (d) A low-sweetness sweetener in an amount equivalent to sweetness intensity X4 Includes, The aforementioned components (a) to (d) produce a sweetness with a sweetness intensity of X5, and 0.1 <X1+X4<X5であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. The amino acid or its derivative or salt comprises an amino acid or amino acid salt selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. Low-intensity sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. An oral composition is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0109] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. An oral composition is provided, comprising an amino acid or its derivative or salt thereof, selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0110] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0. An oral composition is provided, comprising an amino acid or its derivative or salt thereof, selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0111] One embodiment of the present invention (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml. (c) Amino acids or their derivatives or salts below the taste perception threshold, (d) A low-sweetness sweetener in an amount equivalent to sweetness intensity X4 Includes, The aforementioned components (a) to (d) produce a sweetness with a sweetness intensity of X5, and 0.1 <X1+X4<X5であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. The amino acid or its derivative or salt comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. Low-intensity sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. An oral composition is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 55 ppm to about 490 ppm.

[0112] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. An oral composition is provided comprising an amino acid or its derivative or salt, selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0113] In one embodiment of the present invention, (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml, and (c) Amino acids or their derivatives or salts below the taste perception threshold Includes, The aforementioned components (a) to (c) produce a sweetness with a sweetness intensity of X2, and 0.1 <X1<X2であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0. An oral composition is provided comprising an amino acid or its derivative or salt, selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0114] One embodiment of the present invention (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1. (b) Sodium in concentrations of 1-23 mg / 100 ml, 1-20 mg / 100 ml, 1-15 mg / 100 ml, or 5-15 mg / 100 ml. (c) Amino acids or their derivatives or salts below the taste perception threshold, (d) A low-sweetness sweetener in an amount equivalent to sweetness intensity X4 Includes, The aforementioned components (a) to (d) produce a sweetness with a sweetness intensity of X5, and 0.1 <X1+X4<X5であり、 The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof. X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0. The amino acid or its derivative or salt comprises an amino acid or amino acid salt selected from L-leucine, L-threonine, L-proline, L-asparagine, and L-lysine hydrochloride. Low-intensity sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. An oral composition is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of high-intensity sweetener may be about 20 ppm to about 600 ppm, about 30 ppm to about 550 ppm, or about 150 ppm to about 400 ppm.

[0115] 2. Method for producing oral compositions As a second aspect of the present invention, the present invention provides a method for producing an oral composition with increased sweetness (hereinafter referred to as "the production method of the present invention"). (a) Add a high-quality sweetener with a sweetness intensity equivalent to X1. (b) Add a sodium source of less than 10 mM, and (c) Adding amino acids or their derivatives or salts below the taste perception threshold. A method for producing the oral composition of the present invention, which includes the present invention.

[0116] The oral composition produced by the method of the present invention is the oral composition of the present invention as described in item "1. Oral composition in which the sweetness exhibited by a good-tasting, high-sweetness sweetener is increased." Furthermore, the "raw materials" in the method of the present invention may be each material or a mixture thereof necessary for the production of the oral composition, and may also include additional components such as preservatives, flavorings, carriers, and fruit juices. In addition, the "raw materials" may consist of multiple materials.

[0117] In the method of the present invention, any of the following (a) to (c) may be performed in any order. (a) Add a high-quality sweetener with a sweetness intensity equivalent to X1. (b) Add a sodium source with a concentration of less than 10 mM. (c) Adding amino acids or their derivatives or salts below the taste perception threshold. Furthermore, two or more processes may be performed simultaneously. For example, (a) and (b), (a) and (c), (b) and (c), or (a), (b), and (c) may be performed simultaneously.

[0118] In step (a), a high-quality, sweet-tasting sweetener equivalent to sweetness intensity X1 is added to the raw materials. However, it is not necessary to add the same amount of natural sugar as sweetness intensity X1 all at once; it can be added in several stages.

[0119] Even when adding a sodium source of less than 10 mM in step (b), it is not necessary to add the sodium source of less than 10 mM all at once; it may be added in several portions. The sodium source to be added to the raw materials in step (b) can be selected from the sodium sources described in the above section "1. Oral composition in which the sweetness exhibited by a good-tasting, high-sweetness sweetener is increased."

[0120] Even when adding amino acids below the taste perception threshold in step (c), it is not necessary to add all of them at once; they may be added in several stages. The amino acids or their derivatives or salts added to the raw materials in step (c) can be selected from the amino acids or their derivatives or salts described in item 1, "Oral compositions in which the sweetness exhibited by high-quality, high-sweetness sweeteners is increased."

[0121] Here, "addition" means not only the operation of actually adding any of components (a), (b), and (c) to the raw materials, but also the operation of adjusting the amounts of components (a), (b), and (c) in the oral composition finally produced through the manufacturing process of the oral composition of the present invention to predetermined amounts. For example, if the first raw material contains fruit juice, grains, legumes or their extracts, and therefore the raw material already contains one or more of components (a), (b), and (c), and the second raw material for mixing with the first raw material also contains components (a), (b), and (c), and the oral composition of the present invention can be produced by mixing the first and second raw materials, then there is no operation to individually add components (a), (b), and (c) to the raw materials. However, in the method of the present invention, steps (a) to (c) are considered to have been performed as long as the final oral composition of the present invention produced contains (a) a good quality, high-intensity sweetener in an amount equivalent to sweetness intensity X1, (b) a sodium source of less than 10 mM, and (c) an amino acid or its derivative or salt below the taste perception threshold.

[0122] A manufacturing method according to one aspect of the present invention (hereinafter also referred to as the manufacturing method of aspect A) further includes (d) adding a low-sweetness sweetener in an amount equivalent to sweetness intensity X4. The oral composition of aspect A can be produced by the manufacturing method of aspect A. Steps (a) to (d) may be performed separately, or two or more steps may be performed simultaneously. For example, (a) and (b), (a) and (c), (a) and (d), (b) and (c), (b) and (d), (c) and (d), (a) and (b) and (c), (a) and (c) and (d), (b) and (c) and (d), or (a) and (b) and (c) and (d) may be performed simultaneously.

[0123] In the method of the present invention, "oral composition," "sweetness intensity X1," "high-quality sweetener," "sweetness intensity X2," amount of sodium source, form of sodium in the oral composition, "amino acid or its derivative or salt," "sweetness intensity X3," "optional component," "low-sweetener," "sweetness intensity X4," "sweetness intensity X5," "other components," and energy are defined in the same way as described in the section on oral composition above, and their numerical values ​​are the same as those described in the section on oral composition above.

[0124] 3. Method for enhancing the sweetness of an oral composition As a third aspect of the present invention, the present invention provides a method for enhancing the sweetness of the following oral compositions (hereinafter referred to as "the enhancement method of the present invention"). A method for enhancing the sweetness of an oral composition containing a high-quality, high-sweetness sweetener, comprising adding a sodium source of less than 10 mM and amino acids below the taste perception threshold to the oral composition.

[0125] The enhancement method of the present invention makes it possible to enhance the sweetness of an oral composition and provide an oral composition that exhibits a sweetness exceeding the sweetness intensity obtained when component (a) is simply added to the oral composition. Specifically, by simultaneously or separately adding a sodium source and amino acids to an oral composition containing a predetermined amount of high-quality, high-intensity sweetener, and ensuring that the oral composition contains less than 10 mM of sodium source and amino acids below the taste perception threshold after the addition, the sweetness of the oral composition is increased to a sweetness exceeding the sweetness intensity obtained when only the high-quality, high-intensity sweetener is added.

[0126] In one aspect of the present invention, an oral composition containing a good-tasting, high-sweetness sweetener in an amount equivalent to sweetness intensity X1 is to be supplemented with a sodium source of less than 10 mM and amino acids below the taste perception threshold. In another aspect of the present invention, the amount of sodium source added is such that the amount of sodium in the oral composition is approximately 9.5 mM or less, approximately 9.0 mM or less, approximately 8.5 mM or less, approximately 8.0 mM or less, approximately 8.5 mM or less, approximately 7.0 mM or less, approximately 7.5 mM or less, approximately 6.0 mM or less, approximately 5.5 mM or less, approximately 5.0 mM or less, approximately 4.5 mM or less, approximately 4.0 mM or less, approximately 3.5 mM or less, approximately 2.0 mM or less, approximately 1.5 mM or less, approximately 1.0 mM or less, approximately 0.5 mM or less, approximately 9.5 mM or less, and approximately 9.5 mM or less. In other embodiments, the amount of sodium source is such that the amount of sodium in the oral composition is approximately 0.1 to approximately 9.9 mM, approximately 0.5 to approximately 9.9 mM, approximately 1.0 to approximately 9.9 mM, approximately 1.5 to approximately 9.9 mM, approximately 2.0 to approximately 9.9 mM, approximately 2.5 to approximately 9.9 mM, approximately 3.0 to approximately 9.9 mM, approximately 3.5 to approximately 9.9 mM, approximately 4.0 to approximately 9.9 mM, approximately 4.5 to approximately 9.9 mM, approximately 5.0 to approximately 9.9 mM, approximately 5.5 to approximately 9.9 mM, Approximately 6.0 to 9.9 mM, approximately 6.5 to 9.9 mM, approximately 7.0 to 9.9 mM, approximately 7.5 to 9.9 mM, approximately 8.0 to 9.9 mM, approximately 8.5 to 9.9 mM, approximately 9.0 to 9.9 mM, approximately 9.5 to 9.9 mM, approximately 0.1 to 9.5 mM, approximately 0.1 to 9.0 mM, approximately 0.1 to 8.5 mM, approximately 0.1 to 8.0 mM, approximately 0.1 to 7.5 mM, approximately 0.1 to 7.0 mM, approximately 0.1 to 6.5 mM, approximately 0.1 to approximately 6.0 mM, approximately 0.1 to approximately 5.5 mM, approximately 0.1 to approximately 5.0 mM, approximately 0.1 to approximately 4.5 mM, approximately 0.1 to approximately 4.0 mM, approximately 0.1 to approximately 3.5 mM, approximately 0.1 to approximately 3.0 mM, approximately 0.1 to approximately 2.5 mM, approximately 0.1 to approximately 2.0 mM, approximately 0.1 to approximately 1.5 mM, approximately 0.1 to approximately 1.0 mM, approximately 0.1 to approximately 0.5 mM, approximately 0.5 to approximately 9.5 mM, approximately 0.5 to approximately 9.5 mM, approximately 0.5 to approximately 9.0mM, approximately 0.5-8.5mM, approximately 0.5-8.0mM, approximately 0.5-7.5mM, approximately 0.5-7.0mM, approximately 0.5-6.5mM, approximately 0.5-6.0mM, approximately 0.5-5.5mM, approximately 0.5-5.0mM, approximately 0.5-4.5mM, approximately 0.5-4.0mM, approximately 0.5-3.5mM, approximately 0.5-3.0mM, approximately 0.5-2.5mM, approximately 0.5-2.0mM, approximately 0.5 to approximately 1.5 mM, approximately 0.5 to approximately 1.0 mM, approximately 1.0 to approximately 9.5 mM, approximately 1.0 to approximately 9.0 mM, approximately 1.0 to approximately 8.5 mM, approximately 1.0 to approximately 8.0 mM, approximately 1.0 to approximately 7.5 mM, approximately 1.0 to approximately 7.0 mM, approximately 1.0 to approximately 6.5 mM, approximately 1.0 to approximately 6.0 mM, approximately 1.0 to approximately 5 mM. 5mM, approximately 1.0~5.0mM, approximately 1.0~4.5mM, approximately 1.0~4.0mM, approximately 1.0~3.5mM, approximately 1.0~3.0mM, approximately 1.0~2.5mM, approximately 1.0~2.0mM, approximately 1.0~1.5mM, approximately 1.5~9.5mM, approximately 1.5~9.0mM, approximately 1.5 to approximately 8.5 mM, approximately 1.5 to approximately 8.0 mM, approximately 1.5 to approximately 7.5 mM, approximately 1.5 to approximately 7.0 mM, approximately 1.5 to approximately 6.5 mM, approximately 1.5 to approximately 6.0 mM, approximately 1.5 to approximately 5.5 mM, approximately 1.5 to approximately 5.0 mM, approximately 1.5 to approximately 4.5 mM, approximately 1.5 to approximately 4.0 mM, approximately 1.5 to approximately 3.5mM, approximately 1.5-3.0mM, approximately 1.5-2.5mM, approximately 1.5-2.0mM, approximately 2.0-9.5mM, approximately 2.0-9.0mM, approximately 2.0-8.5mM, approximately 2.0-8.0mM, approximately 2.0-7.5mM, approximately 2.0-7.0mM, approximately 2.0-6.5mM Approximately 2.0 to 6.0 mM, approximately 2.0 to 5.5 mM, approximately 2.0 to 5.0 mM, approximately 2.0 to 4.5 mM, approximately 2.0 to 4.0 mM, approximately 2.0 to 3.5 mM, approximately 2.0 to 3.0 mM, approximately 2.0 to 2.5 mM, approximately 2.5 to 9.5 mM, approximately 2.5 to 9.0 mM, approximately 2.5 ~approximately 8.5mM, approximately 2.5~approximately 8.0mM, approximately 2.5~approximately 7.5mM, approximately 2.5~approximately 7.0mM, approximately 2.5~approximately 6.5mM, approximately 2.5~approximately 6.0mM, approximately 2.5~approximately 5.5mM, approximately 2.5~approximately 5.0mM, approximately 2.5~approximately 4.5mM, approximately 2.5~approximately 4.0mM, approximately 2.5~approximately 3.5 mM, approximately 2.5 to 3.0 mM, approximately 3.0 to 9.5 mM, approximately 3.0 to 9.0 mM, approximately 3.0 to 8.5 mM, approximately 3.0 to 8.0 mM, approximately 3.0 to 7.5 mM, approximately 3.0 to 7.0 mM, approximately 3.0 to 6.5 mM, approximately 3.0 to 6.0 mM, approximately 3.0 to 5.5 mM, approximately 3 0.0 to approximately 5.0 mM, approximately 3.0 to approximately 4.5 mM, approximately 3.0 to approximately 4.0 mM, approximately 3.0 to approximately 3.5 mM, approximately 3.5 to approximately 9.5 mM, approximately 3.5 to approximately 9.0 mM, approximately 3.5 to approximately 8.5 mM, approximately 3.5 to approximately 8.0 mM, approximately 3.5 to approximately 7.5 mM, approximately 3.5 to approximately 7.0 mM, approximately 3.5 to approximately 6.5mM, approximately 3.5~6.0mM, approximately 3.5~5.5mM, approximately 3.5~5.0mM, approximately 3.5~4.5mM, approximately 3.5~4.0mM, approximately 4.0~9.5mM, approximately 4.0~9.0mM, approximately 4.0~8.5mM, approximately 4.0~8.0mM, approximately 4.0~7.5mM, approximately 4.0~7.0mM, approximately 4.0~6.5mM, approximately 4.0~6.0mM, approximately 4.0~5.5mM, approximately 4.0~5.0mM, approximately 4. 0 to approximately 4.5mM, approximately 4.5 to approximately 9.5mM, approximately 4.5 to approximately 9.0mM, approximately 4.5 to approximately 8.5mM, approximately 4.5 to approximately 8.0mM, approximately 4.5 to approximately 7.5mM, approximately 4.5 to approximately 7.0mM, approximately 4.5 to approximately 6.5mM, approximately 4.5 to approximately 6.0mM, approximately 4.5 to approximately 5.5mM, approximately 4.5 to approximately 5.0mM, approximately 5.0 to approximately 9.5mM, approximately 5.0 to approximately 9.0mM, approximately 5.0 to approximately 8.5mM, approximately 5.0 to approximately 8.0mM, approximately 5.0 to approximately 7.5m M, approximately 5.0~7.0mM, approximately 5.0~6.5mM, approximately 5.0~6.0mM, approximately 5.0~5.5mM, approximately 5.5~9.5mM, approximately 5.5~9.0mM, approximately 5.5~8.5mM, approximately 5.5~8.0mM, approximately 5.5~7.5mM, approximately 5.5~7.0mM, approximately 5.5~6.5mM, approximately 5.5~6.0mM, approximately 6.0~9.5mM, approximately 6.0~8.5mM, approximately 6.0~ The range may also be approximately 8.0 mM, approximately 6.0–7.5 mM, approximately 6.0–7.0 mM, approximately 6.0–6.5 mM, approximately 6.5–9.5 mM, approximately 6.5–9.0 mM, approximately 6.5–8.5 mM, approximately 6.5–8.0 mM, approximately 6.5–7.5 mM, approximately 6.5–7.0 mM, approximately 7.0–9.5 mM, approximately 7.0–9.0 mM, approximately 7.0–8.5 mM, approximately 7.0–8.0 mM, and approximately 7.0–7.5 mM.

[0127] Furthermore, in one aspect of the present invention, the amount of amino acid added is such that the amount of amino acid in the oral composition is 100mM or less, 90mM or less, 80mM or less, 70mM or less, 60mM or less, 50mM or less, 40mM or less, 30mM or less, 20mM or less, 15mM or less, 14mM or less, 13mM or less, 12mM or less, 11mM or less, 10mM or less, 9.5mM or less, 9.0mM or less, 8.5mM or less, 8.0mM or less, 7.5mM or less, 7.0mM or less, 6.5mM or less, 6.0mM or less, 5.5mM or less, 5.0mM or less, 4.5mM or less, 4.0mM or less, 3.5mM or less, 3.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5~100mM, 1.0~100mM, 1.5~100mM, 2.0~100mM, 2.5~100mM, 3.0~100mM, 3.5~100mM, 4.0~100mM, 4.5~100mM, 5.0~100mM, 5.5~100mM, 6.0~100mM, 6.5~100mM, 7.0~100mM, 7.5~100mM, 8.0~100mM, 8.5~100mM, 9.0~100mM, 9.5~100mM, 10~100mM, 11~ 100mM, 12~100mM, 13~100mM, 14~100mM, 15~100mM, 20~100mM, 30~100mM, 40 ~100mM, 50~100mM, 60~100mM, 70~100mM, 80~100mM, 90~100mM, 0.5~90mM, 1 .0~90mM, 1.5~90mM, 2.0~90mM, 2.5~90mM, 3.0~90mM, 3.5~90mM, 4.0~90mM, 4.5~90mM, 5.0~90mM, 5.5~90mM, 6.0~90mM, 6.5~90mM, 7.0~90mM, 7.5~90mM, 8.0~90mM, 8.5~90mM, 9.0~90mM, 9.5~90mM, 10~90mM, 11~90mM, 12~90mM, 13 ~90mM, 14~90mM, 15~90mM, 20~90mM, 30~90mM, 40~90mM, 50~90mM, 60~90mM, 7 0~90mM, 80~90mM, 0.5~80mM, 1.0~80mM, 1.5~80mM, 2.0~80mM, 2.5~80mM, 3. 0~80mM, 3.5~80mM, 4.0~80mM, 4.5~80mM, 5.0~80mM, 5.5~80mM, 6.0~80mM, 6.5~80mM、7.0~80mM、7.5~80mM、8.0~80mM、8.5~80mM、9.0~80mM、9.5~80mM、10~80mM、11~80mM、12~80mM、13~80mM、14~80mM、15~80mM、20~80mM、30~80mM、40~80mM、50~80mM、60~80mM、70~80mM、0.5~70mM、1.0~70mM、1.5~70mM、2.0~70mM、2.5~70mM、3.0~70mM、3.5~70mM、4.0~70mM、4.5~70mM、5.0~70mM、5.5~70mM、6.0~70mM、6.5~70mM、7.0~70mM、7.5~70mM、8.0~70mM、8.5~70mM、9.0~70mM、9.5~70mM、10~70mM、11~70mM、12~70mM、13~70mM、14~70mM、15~70mM、20~70mM、30~70mM、40~70mM、50~70mM、60~70mM、0.5~60mM、1.0~60mM、1.5~60mM、2.0~60mM、2.5~60mM、3.0~60mM、3.5~60mM、4.0~60mM、4.5~60mM、5.0~60mM、5.5~60mM、6.0~60mM、6.5~60mM、7.0~60mM、7.5~60mM、8.0~60mM、8.5~60mM、9.0~60mM、9.5~60mM、10~60mM、11~60mM、12~60mM、13~60mM、14~60mM、15~60mM、20~60mM、30~60mM、40~60mM、50~60mM、0.5~50mM、1.0~50mM、1.5~50mM、2.0~50mM、2.5~50mM、3.0~50mM、3.5~50mM、4.0~50mM、4.5~50mM、5.0~50mM、5.5~50mM、6.0~50mM、6.5~50mM、7.0~50mM、7.5~50mM、8.0~50mM、8.5~50mM、9.0~50mM、9.5~50mM、10~50mM、11~50mM、12~50mM、13~50mM、14~50mM、15~50mM、20~50mM、30~50mM、40~50mM、0.5~40mM、1.0~40mM、1.5~40mM、2.0~40mM、2.5~40mM、3.0~40mM、3.5~40mM、4.0~40mM、4.5~40mM、5.0~40mM, 5.5~40mM, 6.0~40mM, 6.5~40mM, 7.0~40mM, 7.5~40mM, 8.0~40mM, 8.5~40mM, 9.0~40 mM, 9.5~40mM, 10~40mM, 11~40mM, 12~40mM, 13~40mM, 14~40mM, 15~40mM, 20~40mM, 30~40mM, 0.5~30mM, 1.0~30mM, 1.5~30mM, 2.0~30mM, 2.5~30mM, 3.0~30mM, 3.5~30mM, 4.0~30mM, 4.5~ 30mM, 5.0~30mM, 5.5~30mM, 6.0~30mM, 6.5~30mM, 7.0~30mM, 7.5~30mM, 8.0~30mM, 8.5~30mM , 9.0~30mM, 9.5~30mM, 10~30mM, 11~30mM, 12~30mM, 13~30mM, 14~30mM, 15~30mM, 20~30mM, 0 .5~20mM, 1.0~20mM, 1.5~20mM, 2.0~20mM, 2.5~20mM, 3.0~20mM, 3.5~20mM, 4.0~20mM, 4.5~2 The concentration can also be 0 mM, 5.0-20 mM, 5.5-20 mM, 6.0-20 mM, 6.5-20 mM, 7.0-20 mM, 7.5-20 mM, 8.0-20 mM, 8.5-20 mM, 9.0-20 mM, 9.5-20 mM, 10-20 mM, 11-20 mM, 12-20 mM, 13-20 mM, 14-20 mM, or 15-20 mM.

[0128] In the sweetness enhancement method of the present invention, "oral composition," "sweetness intensity X1," "high-quality sweetener," "sweetness intensity X2," amount of sodium source, form of sodium in the oral composition, "amino acid or its derivative or salt," "sweetness intensity X3," "optional component," "low-sweetener," "sweetness intensity X4," "sweetness intensity X5," "other components," and energy are defined in the same way as described in the section on oral composition above, and their values ​​are the same as those described in the section on effervescent beverages above.

[0129] 4. Concentrates for providing oral compositions In a fourth aspect, the present invention provides a concentrate for providing the following oral compositions (hereinafter referred to as "the enhancement method of the present invention"). (a) An amount of a good-taste high-intensity sweetener corresponding to a sweetness intensity of X1 (b) A sodium source of less than 10 mM, and (c) An amino acid or its derivative or its salt below the taste recognition threshold comprising, an oral composition presenting a sweetness of sweetness intensity X2 by the components (a) to (c), where 0.1 < X1 < X2.

[0130] The concentrate of the present invention is used to provide an oral composition when diluted at any ratio. The "oral composition" is the same as that described for "1. An oral composition with increased sweetness presented by a good-taste high-intensity sweetener". For example, the concentrate of the present invention can be used as a syrup or a stock solution in beverages. In that case, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold for use. Also, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability. The concentrate of the present invention may be solid or liquid.

[0131] The concentrate of the present invention is a 2- to 10-fold concentrate of the oral composition of the present invention, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably a 5- to 7-fold concentrate.

[0132] The concentrate according to one aspect of the present invention is a 5-fold concentrate of the foaming beverage of the present invention, (a) An amount of a good-taste high-intensity sweetener corresponding to a sweetness intensity of X1a (b) A sodium source of less than 50 mM, and (c) An amino acid or its derivative or its salt less than 5 times the taste recognition threshold comprising, presenting a sweetness of sweetness intensity X2a by the components (a) to (c), where 0.5 < X1a < X2a < 100, preferably 1.0 < X1a < X2a < 50, more preferably 2.0 < X1a < X2a < 25.

[0133] The concentrate according to another aspect of the present invention is a 10-fold concentrate of the foaming beverage of the present invention, (a) An amount equivalent to sweetness intensity X1b of a good-taste high-sweetness sweetener (b) A sodium source of less than 100 mM, and (c) An amino acid or its derivative or its salt less than 10 times the taste recognition threshold comprising, exhibiting a sweetness of sweetness intensity X2b by the components (a) to (c), 1.0 < X1b < X2b < 200, preferably 2.0 < X1b < X2b < 100, more preferably 4.0 < X1b < X2b < 50.

[0134] In this specification, the word "about" means that the subject is 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. In this specification, "mM" means molar concentration and means 1×10 -3 mol / L.

Example

[0135] Hereinafter, the present invention will be specifically described by showing examples, but the present invention is not limited to the following examples.

[0136] [Example 1] Evaluation of the effect of increasing sweetness by adding sodium and amino acids In order to evaluate the effect of increasing sweetness when an amino acid and sodium are added to a beverage, sensory evaluation was performed on samples using various amino acids shown in Table 2. First, beverage samples were prepared by dissolving natural sugars {sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.)}, rebaudioside D (RebD) (purity 95% or higher), sodium gluconate (purity 98% or higher), and various amino acids in pure water in the ratios shown in Table 2 below. The amino acids used were glycine (purity 98.5% or higher), DL-alanine (purity 98% or higher), valine (purity 98% or higher), L-serine (purity 98.5% or higher), L-phenylalanine (purity 99% or higher), L-tryptophan (purity 99% or higher), L-methionine (purity 99% or higher), L-proline (purity 98% or higher), L-glutamine (purity 98% or higher), L-arginine (purity 98.5% or higher), L-glutamic acid (purity 99% or higher), and L-aspartic acid (purity 99% or higher). The amount of amino acid added was determined considering the detection thresholds described in the literature (Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D- and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981)). A solution without added amino acids was used as the control (Cont.) solution. In Table 2, Brix was calculated from the concentration of natural sugars, sodium was calculated from the sodium gluconate concentration, and energy (kcal / 100ml) was calculated with RebD and sodium-derived values ​​set to 0 (kcal / 100ml). Normally, the amino acid content in beverages can be confirmed by calculation from the amount of added amino acids or by known methods such as high-performance liquid chromatography (HPLC).

[0137] The sweetness-enhancing effect of sodium and amino acids was investigated by comparing the sweetness intensity of these solutions through sensory evaluation. The evaluation was conducted by a panel of 5-7 individuals trained in sensory perception. The number of evaluators who felt that the sweetness had increased compared to the control solution is shown in Table 2 as the sweetness-enhancing effect. For example, a beverage sample in which 4 out of 7 evaluators felt an increase in sweetness was rated as "4 / 7". [Table 2]

[0138] [Example 2] Confirmation of sweetness-enhancing effect at multiple concentration levels For several amino acids, we (1) measured the taste perception threshold and (2) confirmed the effect of increasing sweetness at multiple concentration levels.

[0139] (1) Measurement of taste perception threshold Aqueous solutions of alanine, serine, glycine, arginine, glutamic acid, valine, and glutamine were prepared at the concentrations shown in Table 3 below. Each sample contained only water and the amino acid. These samples were evaluated by a panel of 5-6 sensory-trained individuals according to the following criteria. Evaluation Criteria ◎: I can't taste anything other than water. ○: It is different from water, but the taste cannot be identified. △: Can taste ×: Has a very strong taste.

[0140] The evaluation results are shown in Table 3 below. [Table 3]

[0141] Based on the results in the table above, the taste perception threshold for each amino acid was calculated based on the concentration at which more than half of the sensory testers perceived a taste, and this is shown in Table 4 below. [Table 4]

[0142] (2) Confirmation of the sweetness-enhancing effect at multiple concentration levels Using the taste perception threshold obtained in (1) above as a reference, the sweetness-enhancing effect was confirmed at multiple concentration levels. Beverage samples were prepared by dissolving natural sugars {sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.)}, rebaudioside D (RebD) (purity 95% or higher), sodium gluconate (purity 98% or higher), and various amino acids in pure water in the ratios shown in Tables 5 to 11 below. The amino acids used were glycine (purity 98.5% or higher), DL-alanine (purity 98% or higher), L-valine (purity 98% or higher), L-serine (purity 98.5% or higher), L-glutamine (purity 98% or higher), and L-glutamic acid (purity 99% or higher). In addition, a solution without added amino acids was used as a control (Cont.) solution. In Table 5, Brix was calculated from the concentration of natural sugars, sodium content from the sodium gluconate concentration, and energy (kcal / 100ml) was calculated by setting RebD and sodium-derived values ​​to 0 (kcal / 100ml).

[0143] The sweetness-enhancing effects of sodium and amino acids were investigated by comparing the sweetness intensity of these solutions through sensory evaluation. The evaluation was conducted by a panel of 5-7 individuals trained in sensory perception. The number of evaluators who perceived an increase in sweetness compared to the control solution is shown in Tables 5-11 as the sweetness-enhancing effect. For example, a beverage sample in which 4 out of 7 evaluators perceived an increase in sweetness was rated as "4 / 7". The results for each amino acid are shown in Tables 5-11.

[0144] (A) DL-Alanine [Table 5] [Table 6]

[0145] (C) Glycine [Table 7]

[0146] (D) L-arginine [Table 8]

[0147] (E) L-glutamic acid [Table 9]

[0148] (F)L-Valine [Table 10]

[0149] (G)L-Glutamine [Table 11]

[0150] [Example 3] Sweetness enhancement effect at different sweetness levels Sample solutions were prepared by dissolving sucrose, glucose, RebD, sodium gluconate, and DL-alanine in pure water in the ratios shown in the table below. The same raw materials as in Example 1 were used. For each sweetness intensity solution, the effect of adding sodium gluconate and DL-alanine to increase sweetness was evaluated, with the solution without added sodium gluconate and DL-alanine serving as the control solution. The evaluation was conducted by a panel of seven individuals trained in sensory perception. The number of evaluators who felt that the sweetness had increased compared to the control solution is shown in Table 12 as the sweetness increase effect. For example, a beverage sample in which 4 out of 7 evaluators felt an increase in sweetness was rated as "4 / 7". The results are shown in Table 12. [Table 12]

[0151] [Example 4] Measurement of sweetness intensity of beverage samples The sweetness intensity of each beverage sample was calculated by comparing the beverage samples 1-1 to 1-4 listed in the table below with a Brix8 sucrose solution (8 w / v%) and scoring them on a VAS scale. Five individuals trained in sensory perception served as panelists to conduct the evaluations. The results are shown in Table 13. [Table 13]

[0152] [Example 5] Evaluation of the sweetness-enhancing effect when various high-intensity sweeteners are used. Sample solutions were prepared by dissolving "sucrose, glucose" and "MogV or monk fruit extract" in pure water, as shown in Table 14 below. The purity of the MogV used was 97.7%, and the monk fruit extract was an aqueous extract of monk fruit containing 40% by weight of mogroside V. In addition, solutions without sodium gluconate and DL-alanine were used as control solutions. The sweetness-enhancing effect was evaluated in the obtained samples by sensory evaluation in the same manner as in Example 1. The results are shown in Table 14. [Table 14]

[0153] [Example 6] Sweetness enhancement effect at different sodium concentrations Beverage samples were prepared by dissolving sucrose, glucose, RebD, and glycine in pure water in the ratios shown in Table 15 below. The sweetness-enhancing effect of the obtained samples was evaluated by sensory perception, as in Example 1. The results are shown in Table 15. [Table 15]

[0154] [Example 7] Evaluation of the sweetness-enhancing effect when various high-intensity sweeteners are used. Sample solutions were prepared by dissolving "sucrose, glucose" and "RebM" in pure water using the same method as in Example 5, as shown in Table 16 below. The purity of the RebM used was 98%. In addition, solutions without sodium gluconate and DL-alanine were used as control solutions. The sweetness enhancement effect of the obtained samples was evaluated by sensory evaluation in the same manner as in Example 1. The results are shown in Table 16. [Table 16]

[0155] [Example 8] Measurement of taste perception threshold Taste perception thresholds were measured for several amino acids or their salts using the same method as in Example 2(1). Aqueous solutions of leucine, threonine, proline, asparagine, and lysine hydrochloride were prepared at the concentrations shown in Table 17 below. Each sample contained only water and the amino acid or its salt. These samples were evaluated by a panel of six to seven sensory-trained individuals according to the following criteria. Evaluation Criteria ◎: I can't taste anything other than water. ○: It is different from water, but the taste cannot be identified. △: Can taste ×: Has a very strong taste.

[0156] The evaluation results are shown in Table 17 below. [Table 17]

[0157] Based on the results in the table above, the taste perception threshold for each amino acid was calculated based on the concentration at which more than half of the sensory testers perceived a taste, and this is listed in Table 18 below. [Table 18]

[0158] [Example 9] Confirmation of the sweetness-enhancing effect of amino acids or their salts For several amino acids or their salts, the sweetness-enhancing effect was confirmed at multiple concentration levels, using the same method as in Example 2(2), with the taste perception threshold obtained in Example 8 as a reference. Beverage samples were prepared by dissolving natural sugars {sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.)}, rebaudioside D (RebD) (purity 95% or higher), sodium gluconate (purity 98% or higher), and various amino acids or their salts in pure water in the ratios shown in Table 19 below. The amino acids used were L-leucine (purity 98.0% or higher), L-threonine (purity 98.0% or higher), L-proline (purity 98.0% or higher), L-asparagine (purity 99.0% or higher), and L-lysine hydrochloride (purity 98.0% or higher). A solution without added amino acids was used as a control (Cont.) solution. In Table 19, Brix was calculated from the concentration of natural sugars, sodium content from the sodium gluconate concentration, and energy (kcal / 100ml) was calculated by setting RebD and sodium-derived values ​​to 0 (kcal / 100ml).

[0159] The sweetness-enhancing effects of sodium, amino acids, or their salts were investigated by comparing the sweetness intensity of these solutions through sensory evaluation. The evaluation was conducted by a panel of 7-8 individuals trained in sensory perception. Table 19 shows the number of evaluators who perceived an increase in sweetness compared to the control solution, representing the sweetness-enhancing effect. For example, a beverage sample evaluated by 7 people, where 4 perceived an increase in sweetness, was rated as "4 / 7". The results for each amino acid are shown in Table 19. [Table 19]

Claims

1. (a) A quantity of high-quality sweetener with a sweetness intensity equivalent to X1 (b) Sodium sources of less than 10 mM, and (c) Amino acids or salts selected from DL-alanine (30 mM or less), L-serine (50 mM or less), glycine (40 mM or less), L-arginine (2.5 mM or less), L-glutamic acid (0.5 mM or less), L-valine (50 mM or less), L-glutamine (10 mM or less), L-leucine (30 mM or less), L-threonine (50 mM or less), L-proline (50 mM or less), L-asparagine (20 mM or less), L-lysine hydrochloride (0.5 mM or less), and combinations thereof. Includes, The aforementioned high-quality, high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof. The aforementioned components (a) to (c) exhibit a sweetness with sweetness intensity X2, where 0.1 < X1 < X2. The sweetness intensity X1 is a numerical value obtained by multiplying the sweetness level of the high-quality sweetener by the concentration (w / v%) of the high-quality sweetener, where the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1.

2. The oral composition according to claim 1, wherein components (a) and (b) exhibit a sweetness with sweetness intensity X3, and 0.1 < X1 < X3 < X2.

3. The oral composition according to claim 1 or 2, further comprising a low-intensity sweetener.

4. The oral composition according to claim 3, wherein the low-intensity sweetener comprises a sweetener selected from hexoses, pentoses, tetrose, polysaccharides having an aldose or ketose as a terminal sugar, sugar alcohols, and combinations thereof.

5. The oral composition according to claim 3 or 4, wherein the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof.

6. An oral composition according to any one of claims 1 to 5, which is a food product.

7. The oral composition according to claim 6, wherein the food is a beverage.

8. (a) Add a high-quality sweetener with a sweetness level equivalent to sweetness intensity X1. (b) Add a sodium source of less than 10 mM, and (c) Adding an amino acid or salt selected from DL-alanine at 30 mM or less, L-serine at 50 mM or less, glycine at 40 mM or less, L-arginine at 2.5 mM or less, L-glutamic acid at 0.5 mM or less, L-valine at 50 mM or less, L-glutamine at 10 mM or less, L-leucine at 30 mM or less, L-threonine at 50 mM or less, L-proline at 50 mM or less, L-asparagine at 20 mM or less, L-lysine hydrochloride at 0.5 mM or less, or a combination thereof. A method for producing an oral composition according to any one of claims 1 to 7, including

9. A method for enhancing the sweetness of an oral composition containing a high-quality, high-sweetness sweetener, comprising adding a sodium source of less than 10 mM and an amino acid or salt selected from DL-alanine of 30 mM or less, L-serine of 50 mM or less, glycine of 40 mM or less, L-arginine of 2.5 mM or less, L-glutamic acid of 0.5 mM or less, L-valine of 50 mM or less, L-glutamine of 10 mM or less, L-leucine of 30 mM or less, L-threonine of 50 mM or less, L-proline of 50 mM or less, L-asparagine of 20 mM or less, L-lysine hydrochloride of 0.5 mM or less, and combinations thereof, wherein the high-quality, high-sweetness sweetener contains a high-sweetness sweetener selected from rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof.

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