Flavoring composition for enhancing saltiness, and reduced-sodium seasonings and reduced-sodium foods and beverages manufactured using the same.

Abstract

The present invention provides: a flavoring composition for reducing the sodium content in a food or drink without diminishing the salty taste; a reduced-sodium seasoning or a reduced-sodium food or drink produced by using the flavoring composition; and a method for producing said reduced-sodium seasoning or said reduced-sodium food or drink.

Description

[Technical Field]

[0001] (1. Technical field) The invention described in this application relates to a flavoring composition for reducing the sodium content in food and beverages without impairing the saltiness, a reduced-sodium seasoning or reduced-sodium food and beverage produced using the flavoring composition, and a method for producing the reduced-sodium seasoning or reduced-sodium food and beverage. [Background technology]

[0002] (2. Background technology) Sodium is an element of crucial physiological significance in the body, primarily found in the extracellular fluid, where it plays a vital role in regulating the balance of minerals inside and outside cells. Working in conjunction with potassium, sodium maintains the body's water balance and osmotic pressure, and is also involved in acid-base balance, muscle contraction, nerve excitation mediation, and nutrient absorption and transport. Importantly, sodium regulates blood pressure by maintaining extracellular fluid volume and circulating blood volume while retaining water. Conversely, excessive sodium intake increases this extracellular fluid volume, leading to cardiovascular diseases such as hypertension and renal failure.

[0003] Saltiness is one of the five basic tastes of food and is the taste exhibited by table salt. Saltiness is perceived by a subset of taste cells (salt taste cells) in taste buds, which are sensory receptors localized in the epithelial layer of the oral cavity. Molecular, cellular, physiological, and behavioral studies using rodents have revealed that there are at least three types of salt taste cells with different molecular characteristics (Non-Patent Literature 1 and Non-Patent Literature 2). One of these types expresses the α / β / γ subunit trimer of epithelial sodium channel (ENaC) as a taste receptor and has a low sodium sensing threshold. This subset of taste cells is called amiloride-sensitive salt taste cells because its activity as a sodium sensor is inhibited in the presence of the diuretic amiloride, which is an ENaC inhibitor. Saltiness information received by amiloride-sensitive salt taste cells is transmitted from the peripheral nervous system to the central nervous system, where it is evaluated and identified as a desirable taste for mammals, and increases appetite (Non-Patent Literature 3). On the other hand, other salt taste cells within the taste bud constitute part of a separate subgroup of taste cells responsible for receiving bitter or sour tastes, and have a high threshold for sensing sodium chloride (Non-Patent Literature 2). The salt taste information received by these cells is transmitted to the central nervous system via a neural circuit different from the neural circuit originating from amiloride-sensitive salt taste cells. As a result, this taste information is evaluated and identified as an aversionable taste for mammals, inducing avoidance behavior in animals. The salt taste signals generated by these cells are not inhibited even in the presence of amiloride. Therefore, this heterogeneous subgroup of taste cells is collectively referred to as amiloride-insensitive salt taste cells. Thus, the taste of salt is received by multiple types of taste bud cells, transmitted through different neural circuits originating from different taste cells, and evaluated in different ways. Reflecting the existence of these opposing taste pathways, the taste of salt is perceived as pleasant at low concentrations, but becomes aversionable at high concentrations. This acts as a safety mechanism to prevent excessive sodium intake.

[0004] Based on our eating experiences, it is clear that a similar opposing mechanism exists in human taste as well, but the molecular basis is not the same as in rodents. Even in humans, although inhibition by amiloride on salt taste reception is observed, its contribution is extremely limited (Non-Patent Documents 4 and 5). Therefore, the main molecular mechanism of sodium sensing in taste cells, which serves as the starting point of the neural circuit that gives a positive evaluation of the taste of salt in humans, has not been clarified. The present inventors recently clarified for the first time one aspect of the molecular mechanism of salt taste reception in amiloride-insensitive salt taste cells of rodents (Non-Patent Document 6). The present inventors noticed that in rodents, amiloride-insensitive salt taste cells are observed in both fungiform papillae, which are taste tissues located in the front of the tongue, and circumvallate papillae, which are located in the back of the tongue, while amiloride-sensitive salt taste cells are observed in fungiform papillae and not in circumvallate papillae, and screened for genes specifically expressed in circumvallate papillae. As a result, the present inventors discovered that the TMC4 gene is expressed in a subset of taste bud cells localized in circumvallate papillae and is expressed only at a very low frequency in taste bud cells localized in fungiform papillae. Furthermore, the present inventors identified that TMC4 is a novel voltage-dependent anion channel and plays a role in enhancing the salt taste signal received in taste cells in the presence of anions such as chloride ions (anion effect). That is, TMC4-expressing taste cells constitute a subset of amiloride-insensitive salt taste cells. In view of the limited contribution of the amiloride-sensitive salt taste component, this could potentially be the only established and available finding as the molecular basis of salt taste reception in humans.

[0005] According to the Japanese Dietary Reference Intakes (2020 Edition), the average daily sodium requirement common to both men and women aged 18 and over, calculated from the sodium excretion amount, is estimated to be 600 mg (salt equivalent 1.5 g). However, in reality, the salt intake of Japanese people in their normal diet never falls below 1.5 g / day. Considering the guidelines in our country and other foreign countries, a salt intake of less than 6 g / day is desirable for the prevention and treatment of hypertension.

[0006] In Japanese society, the proportion of the elderly is increasing, and the importance of salt intake management is becoming ever greater. As people age, their sensitivity to the taste of salt decreases, so the elderly tend to prefer foods seasoned with a larger amount of salt than when they were young. The elderly are exposed to an increased risk of arteriosclerosis. Therefore, if they develop cardiovascular diseases due to excessive salt intake, it can pose a life-threatening situation. On the other hand, simply reducing the salt in the diet would reduce the enjoyment of food and ultimately greatly diminish the joy of living.

[0007] To address this problem, methods for removing sodium in foods by desalination using ion exchange membranes (Patent Documents 1 and 2) and the development of salt substitutes and flavor enhancers for reducing the sodium content in foods and beverages without impairing the saltiness have been carried out.

[0008] Generally, well-known salt substitutes or flavor enhancers based on inorganic salts have off-flavors not found in table salt. For example, potassium chloride is the most commonly used salt substitute, but it exhibits not only a salty taste but also a distinctive, unpleasant metallic or bitter taste often referred to as astringency. Therefore, minimizing such off-flavors is necessary in the development of salt substitutes based on inorganic salts. Furthermore, potassium chloride is used as a salt substitute for patients suffering from hypertension, heart failure, renal failure, or diabetes who require a low-sodium diet; however, daily intake of potassium chloride may increase the risk of hyperkalemia. Hyperkalemia, especially in patients with renal impairment as a complication of these diseases, can be life-threatening, and therefore, the intake of potassium chloride as a salt substitute is not recommended for such patients. Patent Document 3 proposes a flavor enhancer containing at least one of potassium chloride, ammonium chloride, calcium chloride, magnesium chloride, and lysine hydrochloride. However, it has been shown that salt substitutes containing only chloride salts are not the best solution as a substitute for table salt (Patent Document 4). Patent document 5 proposes a salt-enhancing composition used to add a smaller amount of salt and a sufficient amount of encapsulated ammonium salt to food or beverages to enhance saltiness. Non-patent document 7 identifies a salt-enhancing peptide purified from yeast extract, and in silico analysis reveals that this peptide binds to the allosteric site of TMC4. However, the production of these salt substitutes or salt enhancers is time-consuming and costly, requiring enzymatic treatment of materials, micronization, and extraction and purification from natural products. Patent document 6 shows that guanidine compounds can be used as salt enhancers. However, although these compounds function as salt enhancers, they are not derived from natural products and have not undergone review as food additives. Therefore, many hurdles must be overcome before these compounds can be added to meals. Despite the development of various desalting methods, salt substitutes, or salt enhancers aimed at reducing salt intake, the taste of low-salt foods and beverages produced using these methods does not fully satisfy people.In the medical field, there is still a need to develop products that are sufficient to satisfy patients.

[0009] Therefore, salt substitutes Risks or unpleasantness associated with potassium chloride as a function There is still a need for the development of novel flavor compositions that overcome off-flavors, produce a sufficiently strong salty taste, and are easy to manufacture. [Prior art documents] [Patent Documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2014-198001 [Patent Document 2] Japanese Patent Publication No. 2016-154503 [Patent Document 3] International Publication No. 2019 / 039441 [Patent Document 4] Japanese Patent Publication No. 2017-200478 [Patent Document 5] Japanese Patent Application Publication No. 6-237732 [Patent Document 6] International Publication No. 2014 / 061734 [Non-patent literature]

[0011] [Non-Patent Document 1] Ohmoto M. et al., "Sodium-Taste Cells Require Skn-1a for Generation and Share Molecular Features with Sweet, Umami, and Bitter Taste Cells." eNeuro. 2020;7(6):ENEURO.0385-20. [Non-Patent Document 2] Oka Y. et al., High salt recruits aversive taste pathways. Nature. 2013;494(7438):472-5. [Non-Patent Document 3] Chandrashekar J. et al., *The cells and peripheral representation of sodium taste in mice.* Nature. 2010;464(7286):297-301. [Non-Patent Document 4] Schiffman SS. et al., "Amiloride reduces the taste intensity of Na+ and Li+ salts and sweeteners." Proc Natl Acad Sci US A. 1983;80(19):6136-40. [Non-Patent Document 5] Bigiani A.'s paper, "Does ENaC Work as Sodium Taste Receptor in Humans? Nutrients." 2020;12(4):1195. [Non-Patent Document 6] Kasahara Y. et al., TMC4 is a novel chloride channel involved in high-concentration salt taste sensation. J Physiol Sci. 2021;71(1):23. [Non-Patent Document 7] Shen DY. et al., Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling. Food Chem. 2022;388:132993. [Overview of the project]

[0012] (3. Summary of the Invention) The invention described in this application provides a flavoring composition for enhancing the saltiness of food and beverages, a reduced-sodium seasoning or reduced-sodium food and beverage produced using the flavoring composition, and a method for producing the reduced-sodium seasoning or reduced-sodium food and beverage. [Problems that the invention aims to solve]

[0013] Some well-known salt substitutes or saltiness enhancers are manufactured by combining multiple raw materials (Japanese Patent Publication Nos. 2017-135996, 2017-200478, and 2019-165640). In the formulation of such raw materials, the intensity of saltiness and off-flavors was optimized by empirically changing the ratio of each component without any guidelines. The present inventors have achieved the present invention by finding that the saltiness enhancement ratio of a taste composition based on a salt substitute containing chloride ions is proportional to the molar ratio of chloride ions / sodium ions in the presence of anions of organic acids or inorganic acids other than hydrochloric acid as saltiness enhancers. By focusing on this molar ratio, the intensity of the anion effect can be systematically adjusted while suppressing the sodium ion concentration in food and beverages. As a result, it is possible to efficiently optimize a composition that provides a saltiness intensity equivalent to or greater than that of salt. The present invention provides a flavor composition that achieves enhanced saltiness at low cost and in a simple manner by selecting, for example, an easily available substance that exhibits or enhances saltiness from a list of food additives and optimizing its composition by the method described above. [Means for solving the problem]

[0014] The present invention relates to a flavor composition for enhancing the saltiness of food and beverages: Ammonium chloride; Sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids other than hydrochloric acid; and Contains sodium chloride, The present invention provides a flavoring composition having a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. In one embodiment, the ammonium chloride / sodium chloride molar ratio in the flavoring composition of the present invention is about 0.4 to about 6.0. In one embodiment, the flavoring composition of the present invention is solid and contains about 10% to about 30% by weight of sodium ions. In one embodiment, the flavoring composition of the present invention is solid and used as a substitute for table salt. In one embodiment, the flavoring composition of the present invention is liquid and contains about 40 mM to about 3.0 M of sodium ions. In one embodiment, the flavoring composition of the present invention is liquid and has a pH of about 5.5 to about 8.6.

[0015] In one embodiment, the present invention provides a reduced-sodium seasoning containing the flavoring composition of the present invention in an amount of about 0.5% to about 95% by weight instead of salt, with a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. In one embodiment, the reduced-sodium seasoning of the present invention is in liquid or paste form, with a chloride ion / sodium ion molar ratio of about 1.46 to about 2.10. In one embodiment, the liquid or paste-form reduced-sodium seasoning has a potassium ion / sodium ion molar ratio of 0 to about 0.080. In one embodiment, the present invention provides a reduced-sodium food or beverage containing the flavoring composition of the present invention in an amount of about 0.01% to about 50% by weight instead of salt, with a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. In one embodiment, the present invention provides a method for producing a reduced-sodium seasoning, comprising adding the flavoring composition of the present invention to a seasoning ingredient. In one embodiment, the present invention provides a method for producing reduced-sodium food and beverages, comprising adding the flavoring composition of the present invention to food and beverage ingredients. In one embodiment, the present invention provides a method for enhancing the saltiness of food and beverages, comprising adding a flavoring composition for enhancing the saltiness of food and beverages, comprising: ammonium chloride; sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid; and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10, to food and beverage ingredients. In one embodiment, the present invention provides the use of a flavoring composition for enhancing the saltiness of food and beverages, comprising: ammonium chloride; sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid; and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10.

[0016] In one embodiment, the flavor composition of the present invention is for use in subjects with hypertension or prehypertension. In another embodiment, the flavor composition of the present invention is for use in healthy subjects.

[0017] The present invention relates to a taste composition for enhancing the salty taste component of food and beverages, which is perceived by TMC4-expressing taste cells: Ammonium chloride; Sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids other than hydrochloric acid; and Contains sodium chloride, The present invention provides a flavor composition having a chloride ion / sodium ion molar ratio of approximately 1.30 to approximately 2.10. [Effects of the Invention]

[0018] The flavor composition of the present invention exhibits a higher saltiness and lower off-flavor compared to currently available low-sodium seasonings on the market. Using the flavor composition of the present invention can reduce the sodium content in food and beverages by 40% to 60% compared to conventional food and beverages using only salt. Therefore, the flavor composition of the present invention can enhance the satisfaction of the eating experience for individuals under salt restriction. Furthermore, the flavor composition of the present invention has a significant effect on the health management of individuals with hypertension or prehypertension, as well as healthy individuals who wish to prevent these conditions. [Modes for carrying out the invention]

[0019] (4. Detailed Description of the Invention) The present invention provides a taste composition for reducing the sodium ion content in food and beverages without diminishing the saltiness, by formulating a combination of conventional salty substances in a way that maximizes the anionic effect. Based on the expression pattern of the voltage-gated anion channel TMC4, which mediates the anionic effect, in the oral cavity of mammals, it is thought that the anionic effect enhances the salty components received by amiloride-insensitive salty cells (see Kasahara Y. et al., TMC4 is a novel chloride channel involved in high-concentration salt taste sensation. J Physiol Sci. 2021;71(1):23.). Research results using rodents have shown that amiloride-insensitive salty cells respond to salt at a relatively high threshold and activate neural circuits that induce avoidance behavior in animals (see Oka Y. et al., High salt recruits aversive taste pathways. Nature. 2013;494(7438):472-5.). The present inventors have achieved the present invention by obtaining the surprising finding that the anionic effect enhances low-threshold salty taste components that are pleasantly perceived by humans, thereby providing a taste composition that reduces the sodium content by about half without diminishing the salty taste.

[0020] (4.1 Definition) As used herein, the term "taste" refers to one of the five senses, specifically the sensation that arises when food is ingested. Taste arises when taste substances in food are received by taste cells in taste buds distributed in the epithelial layer of the oral cavity. Taste cells transmit the received taste information to taste nerves, which are peripheral sensory nerves that project to the taste buds. The taste information is further transmitted from the taste nerves to the central nervous system, and finally reaches the gustatory cortex of the cerebral cortex where it is recognized.

[0021] The five basic tastes—sweet, bitter, umami, salty, and sour—are perceived by fundamentally different subpopulations of taste cells that express taste receptors specialized for receiving specific tastes (see Yarmolinsky DA. et al., Common sense about taste: from mammals to insects. Cell. 2009;139(2):234-44. and Chandrashekar J. et al., The cells and peripheral representation of sodium taste in mice. Nature. 2010;464(7286):297-301.). All taste cells use ATP as a common signaling molecule to transmit taste information to taste nerves (see Finger TE. et al., ATP signaling is crucial for communication from taste buds to gustatory nerves. Science. 2005;310(5753):1495-9.; Eddy MC. et al., Double P2X2 / P2X3 purinergic receptor knockout mice do not taste NaCl or the artificial sweetener SC45647. Chem Senses. 2009;34(9):789-97.; and Kinnamon S. and Finger T., The Role of ATP and Purinergic Receptors in Taste Signaling. Handb Exp Pharmacol. 2022;275:91-107.). Therefore, the labeled-line hypothesis of taste discrimination, which posits that taste information input from different taste cells is transmitted to the gustatory cortex of the cerebral cortex through separate neural circuits, is prevalent.In fact, the existence of peripheral and central nervous system neurons specialized in transmitting or processing only one type of taste information has been confirmed (see Fu O. et al., SatB2-Expressing Neurons in the Parabrachial Nucleus Encode Sweet Taste. Cell Rep. 2019;27(6):1650-1656.e4. and Zhang J. et al., Sour Sensing from the Tongue to the Brain. Cell. 2019;179(2):392-402.e15.).

[0022] As used herein, the term "salt taste cell" refers to a subgroup of taste bud cells, including multiple cell types, that receive the taste of sodium chloride. Salt taste cells include amiloride-sensitive salt taste cells and amiloride-insensitive salt taste cells (see Chandrashekar J. et al., The cells and peripheral representation of sodium taste in mice. Nature. 2010;464(7286):297-301. and Oka Y. et al., High salt recruits aversive taste pathways. Nature. 2013;494(7438):472-5.). As used herein, the term "amiloride-sensitive salt taste cell" refers to a taste cell that expresses the epithelial sodium channel (ENaC) α / β / γ trimer as a taste receptor and transmits sodium ion taste information to the taste nerve. The activity of the ENaC α / β / γ trimer is inhibited by the diuretic amiloride. Therefore, when an aqueous solution of sodium chloride mixed with amiloride is presented to the oral cavity of a mammal, the saltiness is partially reduced. The saltiness components that are partially maintained are received by "amiloride-insensitive saltiness cells." Amyloride-insensitive saltiness cells respond to sodium chloride at a higher threshold than amiloride-sensitive saltiness cells and are responsible for receiving high concentrations of sodium chloride in rodents. Although the taste receptors that trigger the primary saltiness signal in amiloride-insensitive saltiness cells have not been identified, it is presumed that they are ion channels responsible for receiving several cations, including sodium ions. Amyloride-sensitive and amiloride-insensitive saltiness cells activate different neural circuits; in rodents, the former induces attraction to the sodium chloride solution, while the latter induces avoidance behavior.

[0023] As used herein, the term "anion effect" refers to the phenomenon in which saltiness is enhanced in the presence of several anions, including chloride ions. The inventors have discovered that the anion effect is mediated by the voltage-gated anion channel TMC4, which is expressed in a subpopulation of amiloride-insensitive salt taste cells (see Kasahara Y. et al., TMC4 is a novel chloride channel involved in high-concentration salt taste sensation. J Physiol Sci. 2021;71(1):23). TMC4 enhances the saltiness signal by shortening the interval of action potentials generated by TMC4-expressing taste cells depolarized by a primary signal from an unidentified salt taste receptor, through the influx of chloride ions into the cell.

[0024] As used herein, the term "table salt" refers to a seasoning whose main component is sodium chloride, used to provide saltiness to food and beverages. Table salt includes sea salt, rock salt, and lake salt, each obtained from different sources. In Japan, where land-based salt resources, including rock salt and lake salt, are scarce, sea salt is mainly produced by concentrating sodium chloride in seawater using membrane dialysis and then crystallizing it by boiling.

[0025] As used herein, the term "flavoring composition" refers to a composition that improves the eating experience of a target food or beverage by imparting or enhancing one or more of the five basic tastes, including sweetness, bitterness, umami, saltiness, and sourness, to a seasoning or food or beverage.

[0026] As used herein, the term "salt substitute" refers to a substance that exhibits a taste similar to the salty taste of sodium chloride. Exemplary salt substitutes include potassium chloride and ammonium chloride. Salt substitutes have traditionally been used to reduce sodium intake by replacing some or all of the salt added to food and beverages.

[0027] As used herein, the term "saltiness-enhancing substance" refers to a substance that does not exhibit saltiness on its own or has a very weak saltiness, but in the presence of a small amount of salt, it enhances the saltiness. Therefore, by using a saltiness-enhancing substance, even foods and beverages with a low salt content can provide a saltiness equivalent to that of foods and beverages with a higher salt content.

[0028] As used herein, the term "chloride ion / sodium ion molar ratio" refers to the ratio obtained by dividing the total amount of chloride ions contained in the flavor composition, reduced-sodium seasoning, or reduced-sodium food and beverage of the present invention by the total amount of sodium ions contained in the same flavor composition, reduced-sodium seasoning, or reduced-sodium food and beverage. The "chloride ion / sodium ion molar ratio" in the flavor composition, reduced-sodium seasoning, or reduced-sodium food and beverage can be about 1.00 to about 2.30, preferably about 1.30 to about 2.10, and more preferably about 1.30 to about 1.90.

[0029] As used herein, the term "molar ratio of ammonium chloride to sodium chloride" refers to the ratio obtained by dividing the amount of ammonium chloride in the flavoring composition of the present invention by the amount of sodium chloride in the flavoring composition. The molar ratio of ammonium chloride to sodium chloride in the flavoring composition can be about 0.2 to about 6.0, preferably about 0.4 to about 2.5, and more preferably about 0.5 to about 1.5.

[0030] As used herein, the term "potassium ion / sodium ion molar ratio" refers to the ratio obtained by dividing the amount of potassium ions contained in the liquid or paste-type reduced-sodium seasoning or liquid or paste-type reduced-sodium food / beverage of the present invention by the amount of sodium ions contained in the same reduced-sodium seasoning or food / beverage. The potassium ion / sodium ion molar ratio of the liquid or paste-type reduced-sodium seasoning or liquid or paste-type reduced-sodium food / beverage of the present invention can be 0 to about 0.100, preferably 0 to about 0.080, and more preferably 0 to about 0.074.

[0031] As used herein, the term "food additive" refers to chemical substances added to or mixed with food and beverage ingredients during the manufacturing process to improve various physical, chemical, and biological properties of the food and beverage. Food additives are classified into "designated additives," which are designated by the Minister of Health, Labour and Welfare after their safety and effectiveness have been confirmed; "existing additives," which are natural additives that have been used for many years and whose items have been determined; as well as "natural flavorings" and "general food and beverage additives."

[0032] As used herein, the term "organic acid" refers to an organic compound that exhibits acidity. Such organic acids include, but are not limited to, carboxylic acids, amino acids, nucleotides, and vitamins or vitamin derivatives.

[0033] As used herein, the term "carboxylic acid" refers to an organic compound in which a carboxyl group is bonded to a hydrocarbon chain. Carboxylic acids are classified into monocarboxylic acids and polycarboxylic acids depending on the number of carboxyl groups contained per molecule. Polycarboxylic acids include, for example, dicarboxylic acids and tricarboxylic acids.

[0034] Monocarboxylic acids include, but are not limited to, acetic acid, propionic acid, valeric acid, caproic acid, lactic acid, lauric acid, myristic acid, palmitic acid, margaric acid, oleic acid, stearoyl lactic acid, benzoic acid, glyceric acid, gluconic acid, glucuronic acid, galacturonic acid, iduronic acid, and neuraminic acid. Dicarboxylic acids include, but are not limited to, oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, sebacic acid, maleic acid, fumaric acid, mesaconic acid, malic acid, tartaric acid, mesooxalic acid, oxaloacetic acid, diaminopimelic acid, pamoic acid, and norbixin. Tricarboxylic acids include, but are not limited to, citric acid, isocitric acid, aconitic acid, and oxalosuccinic acid.

[0035] As used herein, the term "amino acid" refers to a compound having a carboxyl group and an amino group. Unless otherwise specified, the type of amino acid is not particularly limited. From the viewpoint of optical isomerism, the amino acid may be a D-form, an L-form, or a racemic mixture. Furthermore, from the viewpoint of the relative position of the carboxyl group and the amino group, the amino acid may be any of α-amino acids, β-amino acids, γ-amino acids, δ-amino acids, ω-amino acids, etc. The amino acids may preferably be standard amino acids including glycine, alanine, valine, leucine, isoleucine, methionine, proline, phenylalanine, tryptophan, serine, threonine, tyrosine, cysteine, asparagine, glutamine, aspartic acid, glutamic acid, lysine, arginine, and histidine. The amino acids also include amino acid derivatives including 4-hydroxyproline, hydroxylysine, 3-methylhistidine, norvaline, β-alanine, γ-aminobutyric acid, citrulline, homocysteine, homoserine, ornithine, and methionine sulfone.

[0036] As used herein, the term "nucleic acid base" refers to heterocyclic compounds of purine and pyrimidine derivatives that form pairs via hydrogen bonds, and includes naturally occurring or modified nucleic acid bases. As used herein, "naturally occurring nucleic acid base" refers to adenine (A), thymine (T), guanine (G), cytosine (C), uracil (U), and inosine (I). As used herein, "modified nucleic acid base" refers to a heterocyclic compound that can form pairs with at least one naturally occurring nucleic acid base. As used herein, "nucleoside" refers to a compound in which a nucleic acid base is bonded to the 1' position of a pentose sugar. As used herein, "nucleotide" refers to a compound in which a phosphate group is linked to the 5' position of the pentose portion of a nucleoside. Nucleotides include, but are not limited to, 5'-adenylic acid, 5'-thymidylic acid, 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid, and 5'-inosinic acid.

[0037] As used herein, the term "vitamin" refers to nutrients that the human body cannot synthesize in sufficient quantities and must obtain from the diet. Vitamins are low-molecular-weight organic compounds with diverse chemical structures. Vitamins are classified as either water-soluble or fat-soluble. Water-soluble vitamins dissolve easily in water and include, but are not limited to, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B8 (biotin), vitamin B9 (folic acid), vitamin B12 (cobalamin), and vitamin C (L-ascorbic acid). Fat-soluble vitamins are absorbed from the intestinal tract with the help of lipids and include, but are not limited to, vitamin A (retinol, retinal, and retinoic acid), vitamin D (plant-derived vitamin D2 (ergocalciferol), animal-derived vitamin D3 (cholecalciferol)), vitamin E (tocopherol and tocotrienol), and vitamin K (plant-derived vitamin K1 (phylloquinone) and animal or bacterial-derived vitamin K2 (menaquinone)). As used herein, the term "vitamin derivative" means any metabolite, breakdown product, ester compound, and other chemical reaction product obtained from a given vitamin. Vitamin derivatives include, but are not limited to, dihydroascorbic acid and erythorbic acid.

[0038] As used herein, the term "sodium salt of an organic acid" refers to a substance obtained by forming a salt of an organic acid with a sodium ion. Sodium salts of organic acids include sodium salts of carboxylic acids, amino acids, nucleotides, and vitamins or vitamin derivatives. If the organic acid contains a polyvalent anion, it is sufficient that one or more of the countercations are sodium ions; it is not necessary for all countercations to be sodium ions. In this case, the polyvalent anion may contain a carboxyl group or hydroxyl group that has not undergone proton dissociation.

[0039] The sodium salt of monocarboxylic acid is not limited to these, but is preferably sodium acetate, sodium propionate, sodium lactate, sodium oleate, sodium stearoyl lactate, sodium benzoate, or sodium gluconate. The sodium salt of dicarboxylic acid is not limited to these, but is preferably monosodium succinate, disodium succinate, monosodium fumarate, sodium DL-malate, sodium L-tartrate, sodium DL-tartrate, or sodium norbixin. The sodium salt of tricarboxylic acid is not limited to these, but is preferably trisodium citrate. The sodium salt of amino acid is not limited to these, but is preferably sodium L-aspartate or sodium L-glutamate. The sodium salt of nucleotide is not limited to these, but is preferably disodium 5'-adenylate, disodium 5'-guanylate, disodium 5'-cytidylate, disodium 5'-uridylate, or disodium 5'-inosinate. The sodium salt of the vitamin or vitamin derivative is not limited to these, but is preferably sodium pantothenate, sodium L-ascorbate, or sodium erythorbate.

[0040] As used herein, the term "inorganic acid" refers to an inorganic compound that exhibits acidity. These inorganic acids include phosphorus-containing inorganic acids, carbonic acid, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids. As used herein, the term "phosphorus-containing inorganic acid" refers to an oxoacid containing phosphorus or an inorganic polymer compound obtained by polymerizing phosphorus-containing oxoacids. These phosphorus-containing inorganic acids include, but are not limited to, phosphoric acid, pyrophosphate, metaphosphate, and polyphosphate. As used herein, the term "carbonic acid" refers to an oxoacid centered on one carbon atom. As used herein, the term "sulfur-containing inorganic acid" refers to an oxoacid containing sulfur. These sulfur-containing inorganic acids include, but are not limited to, sulfuric acid, sulfurous acid, and pyrosulfurous acid. As used herein, the term "nitrogen-containing inorganic acid" refers to an oxoacid containing nitrogen. These nitrogen-containing inorganic acids include, but are not limited to, nitric acid and nitrous acid. As used herein, the term "selenium-containing inorganic acid" refers to an oxoacid containing selenium. The selenium-containing inorganic acid includes, but is not limited to, selenite acid. As used herein, the term "oxo acid" refers to an acid in which a hydroxyl group and an oxo group are bonded to the same atom, and an acidic proton is present on the hydroxyl group. In a preferred embodiment, the inorganic acid is a phosphorus-containing inorganic acid. In a preferred embodiment, the phosphorus-containing inorganic acid is phosphoric acid. In a preferred embodiment, the inorganic acid is phosphoric acid.

[0041] As used herein, the term "sodium salt of an inorganic acid" refers to a substance obtained by forming a salt between an inorganic acid and a sodium ion. If the inorganic acid contains a polyvalent anion, it is sufficient that one or more of the countercations are sodium ions; it is not necessary for all countercations to be sodium ions. In this case, the polyvalent anion may contain a hydroxyl group that has not been dissociated from a proton. Examples of sodium salts of inorganic acids include sodium salts of phosphorus-containing inorganic acids, carbonic acid, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids. The sodium salts of inorganic acids are not limited to these, but are preferably trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium metaphosphate, sodium polyphosphate, sodium carbonate, sodium bicarbonate, sodium sulfate, sodium sulfite, sodium pyrosulfite, sodium nitrate, sodium nitrite, or sodium selenite. In a preferred embodiment, the sodium salt of the inorganic acid is the sodium salt of a phosphorus-containing inorganic acid. In a preferred embodiment, the sodium salt of the phosphorus-containing inorganic acid is trisodium phosphate, disodium hydrogen phosphate, or sodium dihydrogen phosphate. In a preferred embodiment, the sodium salt of the phosphorus-containing inorganic acid is trisodium phosphate. In a preferred embodiment, the sodium salt of the inorganic acid is trisodium phosphate, disodium hydrogen phosphate, or sodium dihydrogen phosphate. In a preferred embodiment, the sodium salt of the inorganic acid is trisodium phosphate.

[0042] Sodium salts of organic acids and sodium salts of inorganic acids are preferably designated as food additives.

[0043] As used herein, the term "reduced-sodium seasoning" refers to a seasoning manufactured by replacing part or all of the required amount of salt with the flavor composition of the present invention or a well-known salt substitute or saltiness enhancer, which exhibits a saltiness of a similar strength to that of a regular salt-containing seasoning, while having a reduced sodium ion content. Reduced-sodium seasonings can be in solid, liquid, or paste form.

[0044] As used herein, the term "low-sodium food and beverages" refers to food and beverages manufactured by replacing part or all of the required amount of salt with the flavor composition of the present invention or a well-known salt substitute or salt enhancer, or by replacing part or all of the required amount of seasoning with the low-sodium seasoning of the present invention, thereby reducing the sodium ion content without compromising the saltiness.

[0045] As used herein, the term “cardiovascular disease” refers to a pathological condition occurring in the organs and tissues of the circulatory system, including the heart and blood vessels. Cardiovascular diseases include cardiac hypertrophy, cardiomyopathy, myocardial infarction, ischemic heart disease, angina pectoris, heart failure including congestive heart failure and acute heart failure, arrhythmias including atrial fibrillation, coronary artery disease, aneurysms, atherosclerosis, obstructive arteriosclerosis, hypertension, and hypertensive retinopathy.

[0046] As used herein, the term "hypertension" refers to a condition characterized by, for example, a systolic blood pressure (SBP) of 140 mmHg or higher and / or a diastolic blood pressure (DBP) of 90 mmHg or higher. If left untreated, hypertension can lead to arteriosclerosis due to chronic constriction of blood vessels, which can then cause various complications.

[0047] As used herein, the term "prehypertension" refers to a condition exhibiting, for example, an SBP of 120 mmHg or more but less than 140 mmHg and / or a DBP of 80 mmHg or more but less than 90 mmHg.

[0048] As used herein, the term “complications of hypertension” refers to, for example, cerebrovascular disorders including stroke, cardiac diseases including ischemic heart disease, cardiac hypertrophy and heart failure, kidney diseases, and vascular diseases including aneurysms, arteriosclerosis obliterans and hypertensive retinopathy.

[0049] As used herein, the term "renal insufficiency" refers to a pathological condition characterized by progressive loss of kidney function, which can be determined by indicators of the kidney's excretory capacity, such as a decrease in glomerular filtration rate and creatinine clearance. In patients with renal insufficiency, the excretion of salts and water becomes insufficient, which can lead to hypertension. Conversely, in patients with hypertension, the burden on the kidneys increases, which can also lead to renal insufficiency. Therefore, renal insufficiency and hypertension can create a vicious cycle for patients. Improving hypertension can also lead to improvement in renal insufficiency.

[0050] As used herein, the terms "reduced salt" or "reduced salt" mean that the sodium ion content in a seasoning or food / beverage produced using the flavor composition of the present invention is reduced compared to the sodium ion content in a regular seasoning or food / beverage produced using salt that exhibits a similar level of saltiness. For example, the flavor composition of the present invention contains sodium that is reduced by about 30% to about 75%, preferably about 35% to about 70%, and more preferably about 40% to about 60%, compared to salt that exhibits a similar level of saltiness.

[0051] As used herein, the term "exhibiting enhanced saltiness" means that an aqueous solution of the flavoring composition of the present invention elicits a stronger saltiness in the mouth of the subject compared to a saline solution containing the same amount of sodium ions. Furthermore, "exhibiting enhanced saltiness" means that a seasoning or food or beverage in which some or all of the salt is replaced with the flavoring composition of the present invention elicits a stronger saltiness in the mouth of the subject compared to a seasoning or food or beverage containing the same amount of sodium ions without the addition of the flavoring composition. An aqueous solution of a flavoring composition exhibiting enhanced saltiness exhibits a saltiness of the same strength as a saline solution containing a larger amount of sodium ions, despite containing a smaller amount of sodium ions. A reduced-sodium seasoning exhibiting enhanced saltiness exhibits a saltiness of the same strength as a regular seasoning made using only salt containing a larger amount of sodium ions, despite containing a smaller amount of sodium ions. Reduced-sodium foods and beverages exhibiting enhanced saltiness exhibit a saltiness of the same intensity as regular foods and beverages made using only salt containing a larger amount of sodium ions, despite containing a smaller amount of sodium ions. For example, an aqueous solution of a flavoring composition exhibiting enhanced saltiness exhibits a saltiness that is about 40% to 170%, preferably about 45% to 150%, and more preferably about 50% to 110%, enhanced saltiness compared to a saline solution containing the same amount of sodium ions. Similarly, reduced-sodium seasonings or foods and beverages exhibiting enhanced saltiness exhibit a saltiness that is about 40% to 170%, preferably about 45% to 150%, and more preferably about 50% to 110%, enhanced saltiness compared to regular seasonings or foods and beverages made using only salt containing the same amount of sodium ions. The enhanced saltiness can be measured by an in vitro test system using a heterologous TMC4 expression system, an in vivo test system using genetically modified animals, a taste sensor, or a sensory evaluation based on human perception.

[0052] As used herein, the term "subject" refers to a mammalian subject. Mammals include, but are not limited to, humans, non-human primates, dogs, cats, hamsters, guinea pigs, mice, cattle, pigs, horses, goats, and sheep. Preferably, the mammalian subject is a human subject.

[0053] As used herein, the term "saltiness enhancement ratio" refers to the ratio obtained by dividing the saltiness intensity exhibited by the flavor composition of the present invention having a predetermined sodium ion concentration by the concentration (w / v%) of a saline solution containing the same amount of sodium ions. The saltiness intensity exhibited by the flavor composition of the present invention is scored by trained panelists based on an analytical sensory evaluation scoring method and expressed in terms of the concentration (w / v%) of a saline solution having equivalent saltiness intensity. Each panelist memorizes the concentration (w / v%) of the saline solution in 0.1% increments and measures the saltiness intensity of the flavor composition based on sensory experience. The saltiness enhancement ratio of the flavor composition of the present invention shows a high correlation with the molar ratio of chloride ions to sodium ions.

[0054] As used herein, "analytical sensory evaluation" refers to sensory evaluation methods used to assess the characteristics of a sample (e.g., the sweetness of a cake or the firmness of meat) or to identify differences in quality between samples. Analytical sensory evaluation requires panelists to have keen sensitivity, and therefore panelists receive specialized training depending on the purpose. Because analytical sensory evaluation relies solely on sensory judgment and not on the panelists' personal feelings or preferences, it allows for objective measurement. Analytical sensory evaluation methods include two-point discrimination, three-point discrimination, pairing method, ranking method, scoring method, paired comparison method, and Scheffé's paired comparison method.

[0055] As used herein, the term "scoring method" refers to a method of evaluating a given characteristic of a sample (e.g., saltiness intensity) by assigning a score based on the panelists' own sensory experience. The saltiness intensity of a sample scored using the scoring method is converted to the concentration (w / v%) of a saline solution that exhibits a similar saltiness intensity to the sample. Furthermore, the intensity of off-flavors other than saltiness exhibited by the sample scored using the scoring method may be graded into several levels from the viewpoint of presence or absence of off-flavors, tolerability, or taste quality.

[0056] As used herein, the term "ranking method" refers to a method of ranking three or more samples based on their sensory experience regarding a certain characteristic (e.g., saltiness).

[0057] As used herein, the term "two-point discrimination" refers to a method in which panelists compare two samples based on sensory experience regarding a certain characteristic (e.g., saltiness) and determine which sample is superior.

[0058] As used herein, the term "Pearson correlation coefficient" refers to a correlation coefficient used to determine whether there is any relationship between two observed variables, i.e., whether an increase in one variable leads to an increase or decrease in the other, or to determine the degree of such a relationship. It is also known as Pearson's product-moment correlation coefficient. The Pearson correlation coefficient r is expressed as a numerical value in the range of -1 to 1. When r=1 or -1, a linear relationship is shown between the two variables. If r=1, the other variable increases in proportion to an increase in the other variable. If r=-1, the other variable decreases in proportion to an increase in the other variable. If r=0, the two variables are completely independent. The Pearson correlation coefficient is calculated under the assumption that the two observed variables follow a normal distribution and are randomly sampled from a population. The Pearson correlation coefficient is interpreted by each person skilled in the art based on their own arbitrary criteria. However, it is accepted by those skilled in the art that if |r| > 0.9, there is a "very high" correlation between the two variables, and if |r| < 0.1, the correlation between the two variables is considered "negligible".

[0059] As used herein, the singular forms “a,” “an,” and “the” refer to multiple objects and are used interchangeably with “at least one” and “one or more.”

[0060] As used herein, the terms “about” or “approximately” refer to tolerances for numerical values ​​or ranges of numerical parameters characterizing the structure or characteristics of the present invention, and depend in part on how those values ​​are measured or determined. The term “about” or “approximately” means that a numerical value or range of numerical values ​​is within one or two standard deviations of a specified numerical value or range of numerical values. The term “about” or “approximately” means that a numerical value or range of numerical values ​​is within 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of a specified numerical value or range of numerical values.

[0061] As used herein, "x~y" refers to a numerical range that includes the numerical value x as the lower limit and the numerical value y as the upper limit.

[0062] As used herein, the terms “preferred” and “preferred” are used to describe embodiments of the present invention that may provide certain benefits under specific circumstances. However, other embodiments may be preferred under the same or different circumstances. Furthermore, specifying one or more preferred embodiments does not imply that other embodiments are unhelpful, nor does it intend to exclude other embodiments from the scope of the present invention, including the claims.

[0063] As used herein, the term "invention" is intended to include all technical matters described in the claims, all technical matters described in the detailed description of the invention, all technical matters substantially identical or equivalent thereto, and technical matters that are obvious to a person skilled in the art from all technical matters described in the detailed description of the invention and all technical matters substantially identical or equivalent thereto.

[0064] (4.2 Taste Composition) In one embodiment of the present invention, a flavor composition for enhancing the saltiness of food and beverages is provided, comprising ammonium chloride, one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. Furthermore, in one embodiment of the present invention, a flavor composition for enhancing the amiloride-insensitive saltiness component of the taste of food and beverages is provided, comprising ammonium chloride, one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. Furthermore, in one embodiment of the present invention, a taste composition for enhancing the salty taste component received by TMC4-expressing taste cells of food and beverages is provided, comprising ammonium chloride, one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. Ammonium chloride, one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, and sodium chloride are all available on the market. In this taste composition, by setting the amount of chloride ions that produce a secondary salty taste enhancement signal in taste cells to be higher than the amount of sodium ions that produce a primary salty taste signal in taste cells, the sodium ion content in food and beverages can be reduced without diminishing the salty taste.

[0065] In preliminary tests, the inventors identified ammonium chloride as the optimal salt substitute for achieving the objectives of the present invention. One or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids other than hydrochloric acid are added not only to provide a sodium source but also to enhance the saltiness exhibited by ammonium chloride. The structure of the organic or inorganic acid is not particularly limited, and any monocarboxylic acid, dicarboxylic acid, tricarboxylic acid, amino acid, nucleotide, vitamin or vitamin derivative, phosphorus-containing inorganic acid, carbonic acid, sulfur-containing inorganic acid, nitrogen-containing inorganic acid, or selenium-containing inorganic acid can play an equivalent role. Combining multiple organic and / or inorganic acids can further reduce off-flavors in the taste composition of the present invention. The mechanism by which organic or inorganic acid anions enhance saltiness is not clear. It is speculated that these anions may in some way regulate the saltiness-enhancing signal in TMC4-expressing taste cells via TMC4, which is activated by chloride ions. Alternatively, some ions, such as aspartic acid, glutamic acid, and gluconate anions, may also promote the repolarization of taste cells by passing through the ion channel TMC4 and entering the cell, similar to chloride ions. The relationship between TMC4 activity and various organic or inorganic acid anions needs to be investigated through future research.

[0066] In one embodiment, the flavor composition of the present invention preferably contains a sodium salt of an organic acid and / or an inorganic acid designated as a food additive. In one embodiment, the flavor composition of the present invention contains a sodium salt of one or more organic acids and / or a sodium salt of one or more inorganic acids excluding hydrochloric acid. In one embodiment, the sodium salt of one or more organic acids and / or a sodium salt of one or more inorganic acids excluding hydrochloric acid are not limited to these, but are preferably sodium acetate, sodium propionate, sodium lactate, sodium oleate, sodium stearoyl lactate, sodium benzoate, sodium gluconate, monosodium succinate, disodium succinate, monosodium fumarate, sodium DL-malate, sodium L-tartrate, sodium DL-tartrate, sodium norbixin, trisodium citrate, sodium L-aspartate, sodium L-glutamate, and disodium 5'-adenylate. Contains sodium 5'-guanylate, disodium 5'-cytidylate, disodium 5'-uridylate, disodium 5'-inosinate, sodium pantothenate, sodium L-ascorbate, sodium erythorbate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium metaphosphate, sodium polyphosphate, sodium carbonate, sodium bicarbonate, sodium sulfate, sodium sulfite, sodium pyrosulfite, sodium nitrate, sodium nitrite, sodium selenite, or combinations thereof.

[0067] In one embodiment, the sodium chloride, ammonium chloride, sodium salts of organic acids, and sodium salts of inorganic acids (excluding hydrochloric acid) that can constitute the flavor composition of the present invention can preferably be of food additive grade.

[0068] At a minimum, the molar ratio of chloride ions to sodium ions in the flavor composition of the present invention is about 1.30 to about 2.30. At a minimum, the molar ratio of chloride ions to sodium ions in the flavor composition of the present invention is preferably about 1.30 to about 1.70, about 1.30 to about 1.80, about 1.30 to about 1.90, about 1.30 to about 2.00, about 1.30 to about 2.10, about 1.30 to about 2.30, about 1.35 to about 1.70, about 1.35 to about 1.80, about 1.35 to about 1.90, about 1.35 to about 2.00, about 1.35 to about 2.10, about 1.35 to about 2.30, about 1.36 to about 1.70, about 1.36 to about 1.80, about 1.36 to about 1.90, about 1.36 Approximately 2.00, approximately 1.36 to approximately 2.10, approximately 1.36 to approximately 2.30, approximately 1.37 to approximately 1.70, approximately 1.37 to approximately 1.80, approximately 1.37 to approximately 1.90, approximately 1.37 to approximately 2.00, approximately 1.37 to approximately 2.10, approximately 1.37 to approximately 2.30, approximately 1.38 to approximately 1.70, approximately 1.38 to approximately 1.80, approximately 1.38 to approximately 1.90, approximately 1.38 to approximately 2.00, approximately 1.38 to approximately 2.10, approximately 1.38 to approximately 2.30, approximately 1.39 to approximately 1.70, approximately 1.39 to approximately 1.80, approximately 1.39 to approximately 1.90, approximately 1.39 to approximately 2.00, approximately 1.39 to approximately 2.10, approximately 1.39~approx. 2.30, approx. 1.40~approx. 1.70, approx. 1.40~approx. 1.80, approx. 1.40~approx. 1.90, approx. 1.40~approx. 2.00, approx. 1.40~approx. 2.10, approx. 1.40~approx. 2.30, approx. 1.41~approx. 1.70, approx. 1.41~approx. 1.80, approx. 1.41~approx. 1.90, approx. 1.41~approx. 2.00, approx. 1.41~approx. 2.10, approx. 1.41~approx. 2.30, approx. 1.42~approx. 1.70, approx. 1.42~approx. 1.80, approx. 1.42~approx. 1.90, approx. 1.42~approx. 2.00, approx. 1.42~approx. 2.10, approx. 1.42~approx. 2.30, approx. 1.43~approx. 1 0.70, approximately 1.43-1.80, approximately 1.43-1.90, approximately 1.43-2.00, approximately 1.43-2.10, approximately 1.43-2.30, approximately 1.44-1.70, approximately 1.44-1.80, approximately 1.44-1.90, approximately 1.44-2.00, approximately 1.44-2.10, approximately 1.44-2.30, approximately 1.45-1.70, approximately 1.45-1.80, approximately 1.45-1.90, approximately 1.45-2.00, approximately 1.45-2.10, approximately 1.45-2.30, approximately 1.46-1.70, approximately 1.46-1.80, approximately 1.46~approx. 1.90, approx. 1.46~approx. 2.00, approx. 1.46~approx. 2.10, approx. 1.46~approx. 2.30, approx. 1.47~approx. 1.70, approx. 1.47~approx. 1.80, approx. 1.47~approx. 1.90, approx. 1.47~approx. 2.00, approx. 1.47~approx. 2.10, approx. 1.47~approx. 2.30, approx. 1.48~approx. 1.70, approx. 1 0.48~approx. 1.80, approx. 1.48~approx. 1.90, approx. 1.48~approx. 2.00, approx. 1.48~approx. 2.10, approx. 1.48~approx. 2.30, approx. 1.49~approx. 1.70, approx. 1.49~approx. 1.80, approx. 1.49~approx. 1.90, approx. 1.49~approx. 2.00, approx. 1.49~approx. 2.10, approx. 1.49~approx. 2.30, approx. 1.50 to approximately 1.70, approximately 1.50 to approximately 1.80, approximately 1.50 to approximately 1.90, approximately 1.50 to approximately 2.00, approximately 1.50 to approximately 2.10, approximately 1.50 to approximately 2.30, approximately 1.60 to approximately 1.70, approximately 1.60 to approximately 1.80, approximately 1.60 to approximately 1.90, approximately 1.60 to approximately 2.00, approximately 1.60 to approximately 2.10, The molar ratio can be approximately 1.70-1.80, 1.70-1.90, 1.70-2.00, 1.70-2.10, 1.80-1.90, 1.80-2.00, 1.80-2.10, 1.90-2.00, 1.90-2.10, or 2.00-2.10. A low molar ratio of chloride ions to sodium ions will not provide sufficient saltiness enhancement. A high molar ratio will result in a strong off-flavor, making it unsuitable for use in low-sodium seasonings or foods.

[0069] In one embodiment, the molar ratio of ammonium chloride to sodium chloride in the flavor composition of the present invention is about 0.2 to about 6.0. In another embodiment, the molar ratio of ammonium chloride to sodium chloride in the flavor composition of the present invention can preferably be about 0.2 to about 1.5, about 0.2 to about 2.0, about 0.2 to about 2.5, about 0.2 to about 6.0, about 0.4 to about 1.5, about 0.4 to about 2.0, about 0.4 to about 2.5, about 0.4 to about 6.0, about 0.5 to about 1.5, about 0.5 to about 2.0, about 0.5 to about 2.5, or about 0.5 to about 6.0.

[0070] The flavoring composition of the present invention can take any form. In one embodiment, the flavoring composition of the present invention can be in solid form, including powder, tablet, and granular forms. The solid flavoring composition of the present invention can be used as a substitute for salt, such as table salt. In one embodiment, the sodium ion content in the solid flavoring composition of the present invention is about 10% to about 30% by weight, preferably about 12% to about 27% by weight, and more preferably about 15% to about 24% by weight. In one embodiment, the sodium ion content in the solid flavor composition of the present invention can preferably be about 10% to about 24% by weight, about 10% to about 27% by weight, about 10% to about 30% by weight, about 12% to about 24% by weight, about 12% to about 27% by weight, about 12% to about 30% by weight, about 15% to about 24% by weight, about 15% to about 27% by weight, or about 15% to about 30% by weight. In one embodiment, the flavor composition of the present invention can be a dried product produced by drum drying, air drying, spray drying, vacuum drying, freeze-drying, or a combination thereof.

[0071] In one embodiment, the solid flavor composition of the present invention contains ammonium chloride in an amount of about 15% to about 60% by weight, preferably about 20% to about 55% by weight, and more preferably about 22% to about 52% by weight. In one embodiment, the solid flavor composition of the present invention contains ammonium chloride in an amount of about 15% to about 52% by weight, about 15% to about 55% by weight, about 15% to about 60% by weight, about 20% to about 52% by weight, about 20% to about 55% by weight, about 20% to about 60% by weight, about 22% to about 52% by weight, about 22% to about 55% by weight, and about 22% to about 60% by weight.

[0072] In one embodiment, the solid flavor composition of the present invention contains sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid in an amount of about 0.5% to about 60% by weight, preferably about 1.0% to about 55% by weight, and more preferably about 1.5% to about 48% by weight. In one embodiment, the solid flavor composition of the present invention contains sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid in an amount of about 0.5% to about 48% by weight, about 0.5% to about 55% by weight, about 0.5% to about 60% by weight, about 1.0% to about 48% by weight, about 1.0% to about 55% by weight, about 1.0% to about 60% by weight, about 1.5% to about 48% by weight, about 1.5% to about 55% by weight, and about 1.5% to about 60% by weight.

[0073] In one embodiment, the solid flavor composition of the present invention contains sodium chloride in an amount of about 5% to about 70% by weight, preferably about 7% to about 65% by weight, and more preferably about 10% to about 60% by weight. In one embodiment, the solid flavor composition of the present invention contains sodium chloride in an amount of preferably about 5% to about 60% by weight, about 5% to about 65% by weight, about 5% to about 70% by weight, about 7% to about 60% by weight, about 7% to about 65% by weight, about 7% to about 70% by weight, about 10% to about 60% by weight, about 10% to about 65% by weight, and about 10% to about 70% by weight.

[0074] In one embodiment, the flavor composition of the present invention may be in liquid or paste form. In one embodiment, the liquid or paste flavor composition of the present invention may be a concentrated product produced by vacuum concentration, membrane concentration, or a combination thereof. In one embodiment, the sodium ion concentration in the liquid or paste flavor composition of the present invention is about 40 mM to about 3.0 M, preferably about 70 mM to about 2.4 M, and more preferably about 100 mM to about 2.1 M. In one embodiment, the sodium ion concentration in the liquid or paste-like flavoring composition of the present invention can preferably be about 40 mM to about 1.9 M, about 40 mM to about 2.1 M, about 40 mM to about 2.4 M, about 40 mM to about 3.0 M, about 70 mM to about 1.9 M, about 70 mM to about 2.1 M, about 70 mM to about 2.4 M, about 70 mM to about 3.0 M, about 100 mM to about 1.9 M, about 100 mM to about 2.1 M, about 100 mM to about 2.4 M, about 100 mM to about 3.0 M, about 300 mM to about 1.9 M, about 300 mM to about 2.1 M, about 300 mM to about 2.4 M, or about 300 mM to about 3.0 M.

[0075] In one embodiment, the liquid or paste-like flavoring composition of the present invention contains ammonium chloride at a concentration of about 20 mM to about 2.0 M, preferably about 25 mM to about 1.5 M, and more preferably about 30 mM to about 1.2 M. In another embodiment, the liquid or paste-like flavoring composition of the present invention contains ammonium chloride at concentrations of preferably about 20 mM to about 1.2 M, about 20 mM to about 1.5 M, about 20 mM to about 2.0 M, about 20 mM to about 2.5 M, about 25 mM to about 1.2 M, about 25 mM to about 1.5 M, about 25 mM to about 2.0 M, about 25 mM to about 2.5 M, about 30 mM to about 1.2 M, about 30 mM to about 1.5 M, about 30 mM to about 2.0 M, and about 30 mM to about 2.5 M.

[0076] In one embodiment, the liquid or paste-like flavoring composition of the present invention contains sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid at concentrations of about 0.05 mM to about 300 mM, preferably about 0.1 mM to about 250 mM, and more preferably about 0.2 mM to about 220 mM. In one embodiment, the liquid or paste-like flavoring composition of the present invention contains sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid at concentrations of about 0.05 mM to about 220 mM, about 0.05 mM to about 250 mM, about 0.05 mM to about 300 mM, about 0.1 mM to about 220 mM, about 0.1 mM to about 250 mM, about 0.1 mM to about 300 mM, about 0.2 mM to about 220 mM, about 0.2 mM to about 250 mM, and about 0.2 mM to about 300 mM.

[0077] In one embodiment, the liquid or paste-like flavoring composition of the present invention contains sodium chloride at a concentration of about 5 mM to about 2.5 M, preferably about 10 mM to about 2.0 M, and more preferably about 12 mM to about 1.8 M. In another embodiment, the liquid or paste-like flavoring composition of the present invention contains sodium chloride at concentrations of preferably about 5 mM to about 1.8 M, about 5 mM to about 2.0 M, about 5 mM to about 2.5 M, about 10 mM to about 1.8 M, about 10 mM to about 2.0 M, about 10 mM to about 2.5 M, about 12 mM to about 1.8 M, about 12 mM to about 2.0 M, and about 12 mM to about 2.5 M.

[0078] In one embodiment, the pH of the liquid or paste-like flavoring composition of the present invention can preferably be about 5.0 to about 7.5, about 5.0 to about 8.0, about 5.0 to about 8.6, about 5.3 to about 7.5, about 5.3 to about 8.0, about 5.3 to about 8.6, about 5.5 to about 7.5, about 5.5 to about 8.0, or about 5.5 to about 8.6.

[0079] (4.3 Reduced-sodium seasoning produced using the flavor composition of the present invention) The reduced-sodium seasoning of the present invention is a seasoning produced by adding the flavor composition of the present invention to seasoning ingredients. The amount of the flavor composition of the present invention in the reduced-sodium seasoning of the present invention is not particularly limited and is determined appropriately according to the type and form of the seasoning and the desired saltiness. For example, in one embodiment, the reduced-sodium seasoning of the present invention contains the flavor composition of the present invention in an amount of about 0.5% to about 95% by weight.

[0080] In one embodiment, the form of the reduced-sodium seasoning of the present invention can be any form. In one embodiment, the reduced-sodium seasoning of the present invention can be in solid form, including powder, tablet, and granule forms. In one embodiment, the reduced-sodium seasoning of the present invention can be a dried product manufactured by drum drying, air drying, spray drying, vacuum drying, freeze-drying, or a combination thereof. In one embodiment, the dried powdered reduced-sodium seasoning of the present invention can be a reduced-sodium powdered soup for instant food.

[0081] In one embodiment, the reduced-sodium seasoning of the present invention may be in liquid or paste form. In one embodiment, the liquid reduced-sodium seasoning of the present invention may be, but is not limited to, reduced-sodium soy sauce, reduced-sodium ponzu sauce, reduced-sodium noodle soup base, reduced-sodium cooking sake, reduced-sodium mirin, reduced-sodium sauce, reduced-sodium dashi stock, reduced-sodium dressing, reduced-sodium mayonnaise, reduced-sodium tomato ketchup, reduced-sodium Worcestershire sauce, reduced-sodium tonkatsu sauce, reduced-sodium pickling base, reduced-sodium oyster sauce, or any other liquid seasoning. In one embodiment, the reduced-sodium seasoning of the present invention may be a concentrated product produced by vacuum concentration, membrane concentration, or a combination thereof. In one embodiment, the concentrated liquid reduced-sodium seasoning of the present invention may be reduced-sodium noodle soup base. In one embodiment, the paste-type reduced-sodium seasoning of the present invention may be, but is not limited to, reduced-sodium miso, reduced-sodium doubanjiang, reduced-sodium gochujang, reduced-sodium Weipa, reduced-sodium Shantan, or various other paste-type seasonings.

[0082] In one embodiment, the molar ratio of chloride ions to sodium ions in the solid, liquid, or paste-type reduced-sodium seasoning of the present invention is approximately 1.30 to approximately 2.30. In one embodiment, the molar ratio of chloride ions to sodium ions in the solid, liquid, or paste-type reduced-sodium seasoning of the present invention is preferably approximately 1.30 to approximately 1.70, approximately 1.30 to approximately 1.80, approximately 1.30 to approximately 1.90, approximately 1.30 to approximately 2.00, approximately 1.30 to approximately 2.10, approximately 1.30 to approximately 2.30, approximately 1.35 to approximately 1.70, approximately 1.35 to approximately 1.80, approximately 1.35 to approximately 1.90, approximately 1.35 to approximately 2.00, approximately 1.35 to approximately 2.10, approximately 1.35 to approximately 2.30, approximately 1.36 to approximately 1.70, approximately 1.36 to approximately 1.80, approximately 1 0.36~approx. 1.90, approx. 1.36~approx. 2.00, approx. 1.36~approx. 2.10, approx. 1.36~approx. 2.30, approx. 1.37~approx. 1.70, approx. 1.37~approx. 1.80, approx. 1.37~approx. 1.90, approx. 1.37~approx. 2.00, approx. 1.37~approx. 2.10, approx. 1.37~approx. 2.30, approx. 1.38~approx. 1.70, approx. 1.38~approx. 1.80, approx. 1.38~approx. 1.90, approx. 1.38~approx. 2.00, approx. 1.38~approx. 2.10, approx. 1.38~approx. 2.30, approx. 1.39~approx. 1.70, approx. 1.39~approx. 1.80, approx. 1.39~approx. 1.90, approx. 1.39~ Approximately 2.00, approximately 1.39-2.10, approximately 1.39-2.30, approximately 1.40-1.70, approximately 1.40-1.80, approximately 1.40-1.90, approximately 1.40-2.00, approximately 1.40-2.10, approximately 1.40-2.30, approximately 1.41-1.70, approximately 1.41-1.80, approximately 1.41-1.90, approximately 1.41-2.00, approximately 1.41-2.10, approximately 1.41-2.30, approximately 1.42-1.70, approximately 1.42-1.80, approximately 1.42-1.90, approximately 1.42-2.00, approximately 1.42-2.1 0, approximately 1.42-2.30, approximately 1.43-1.70, approximately 1.43-1.80, approximately 1.43-1.90, approximately 1.43-2.00, approximately 1.43-2.10, approximately 1.43-2.30, approximately 1.44-1.70, approximately 1.44-1.80, approximately 1.44-1.90, approximately 1.44-2.00, approximately 1.44-2.10, approximately 1.44-2.30, approximately 1.45-1.70, approximately 1.45-1.80, approximately 1.45-1.90, approximately 1.45-2.00, approximately 1.45-2.10, approximately 1.45-2.30, approximately 1.46~approx. 1.70, approx. 1.46~approx. 1.80, approx. 1.46~approx. 1.90, approx. 1.46~approx. 2.00, approx. 1.46~approx. 2.10, approx. 1.46~approx. 2.30, approx. 1.47~approx. 1.70, approx. 1.47~approx. 1.80, approx. 1.47~approx. 1.90, approx. 1.47~approx. 2.00, approx. 1.47~approx. 2.10, approx. 1.47~approx. 2 0.30, approximately 1.48~1.70, approximately 1.48~1.80, approximately 1.48~1.90, approximately 1.48~2.00, approximately 1.48~2.10, approximately 1.48~2.30, approximately 1.49~1.70, approximately 1.49~1.80, approximately 1.49~1.90, approximately 1.49~2.00, approximately 1.49~2.10, approximately 1.49~approx. 2.30, approx. 1.50~approx. 1.70, approx. 1.50~approx. 1.80, approx. 1.50~approx. 1.90, approx. 1.50~approx. 2.00, approx. 1.50~approx. 2.10, approx. 1.50~approx. 2.30, approx. 1.60~approx. 1.70, approx. 1.60~approx. 1.80, approx. 1.60~approx. 1.90, approx. 1.60~approx. 2.00, approx. 1.60~ It can be approximately 2.10, approximately 1.70-1.80, approximately 1.70-1.90, approximately 1.70-2.00, approximately 1.70-2.10, approximately 1.80-1.90, approximately 1.80-2.00, approximately 1.80-2.10, approximately 1.90-2.00, approximately 1.90-2.10, or approximately 2.00-2.10.

[0083] In one embodiment, the molar ratio of potassium ions / sodium ions in the liquid or paste-like reduced-sodium seasoning of the present invention is preferably 0 to about 0.037, 0 to about 0.040, 0 to about 0.044, 0 to about 0.047, 0 to about 0.050, 0 to about 0.052, 0 to about 0.055, 0 to about 0.059, 0 to about 0.060, 0 to about 0.063, 0 to about 0.065, or 0 to about 0.06 7. It can be 0 to approximately 0.070, 0 to approximately 0.074, 0 to approximately 0.077, 0 to approximately 0.080, 0 to approximately 0.081, 0 to approximately 0.083, 0 to approximately 0.085, 0 to approximately 0.088, 0 to approximately 0.090, 0 to approximately 0.093, 0 to approximately 0.095, 0 to approximately 0.098, 0 to approximately 0.100, 0 to approximately 0.103, 0 to approximately 0.105, 0 to approximately 0.108, or 0 to approximately 0.111.

[0084] In one embodiment, the reduced-sodium seasoning of the present invention may include, but is not limited to, soy sauce, ponzu sauce, miso, noodle soup base, cooking sake, mirin, sauce, dashi, dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, pickling mix, doubanjiang, gochujang, Weipa, Shantan, oyster sauce, chicken stock, spices, or mixed seasonings.

[0085] (4.4 Reduced-sodium foods and beverages manufactured using the flavor composition or reduced-sodium seasoning of the present invention) The reduced-sodium food and beverage of the present invention is a food or beverage manufactured by adding the flavoring composition or reduced-sodium seasoning of the present invention to food or beverage ingredients or food or beverage. The amount of the flavoring composition or reduced-sodium seasoning of the present invention in the reduced-sodium food and beverage of the present invention is not particularly limited and is determined appropriately according to the type and form of food or beverage and the desired level of saltiness. For example, in one embodiment, the reduced-sodium food and beverage of the present invention contains the flavoring composition of the present invention in an amount of about 0.01% to about 50% by weight. In one embodiment, the molar ratio of chloride ions to sodium ions in the reduced-sodium food and beverage of the present invention is about 1.30 to about 2.30. At a minimum, the molar ratio of chloride ions to sodium ions in the reduced-salt food and beverage of the present invention is preferably about 1.30 to about 1.70, about 1.30 to about 1.80, about 1.30 to about 1.90, about 1.30 to about 2.00, about 1.30 to about 2.10, about 1.30 to about 2.30, about 1.35 to about 1.70, about 1.35 to about 1.80, about 1.35 to about 1.90, about 1.35 to about 2.00, about 1.35 to about 2.10, and about 1.35. ~2.30, 1.36~1.70, 1.36~1.80, 1.36~1.90, 1.36~2.00, 1.36~2.10, 1.36~2.30, 1.37~1.70, 1.37~1.80, 1.37~1.90, 1.37~2.00, 1.37~2.10, 1.37~2.30, 1.38~1.70, 1.38~1.80, 1.38~1.9 0, approximately 1.38-2.00, approximately 1.38-2.10, approximately 1.38-2.30, approximately 1.39-1.70, approximately 1.39-1.80, approximately 1.39-1.90, approximately 1.39-2.00, approximately 1.39-2.10, approximately 1.39-2.30, approximately 1.40-1.70, approximately 1.40-1.80, approximately 1.40-1.90, approximately 1.40-2.00, approximately 1.40-2.10, approximately 1.40-2.30, approximately 1. 41~approx. 1.70, approx. 1.41~approx. 1.80, approx. 1.41~approx. 1.90, approx. 1.41~approx. 2.00, approx. 1.41~approx. 2.10, approx. 1.41~approx. 2.30, approx. 1.42~approx. 1.70, approx. 1.42~approx. 1.80, approx. 1.42~approx. 1.90, approx. 1.42~approx. 2.00, approx. 1.42~approx. 2.10, approx. 1.42~approx. 2.30, approx. 1.43~approx. 1.70, approx. 1.43~approx. 1.80, approx. 1.43~approx. 1.90, approx. 1.43~approx. 2.00, approximately 1.43-2.10, approximately 1.43-2.30, approximately 1.44-1.70, approximately 1.44-1.80, approximately 1.44-1.90, approximately 1.44-2.00, approximately 1.44-2.10, approximately 1.44-2.30, approximately 1.45-1.70, approximately 1.45-1.80, approximately 1.45-1.90, approximately 1.45-2.00, approximately 1.45-2.10, approximately 1.45-2.30, approximately 1.46-1. 70, approximately 1.46-1.80, approximately 1.46-1.90, approximately 1.46-2.00, approximately 1.46-2.10, approximately 1.46-2.30, approximately 1.47-1.70, approximately 1.47-1.80, approximately 1.47-1.90, approximately 1.47-2.00, approximately 1.47-2.10, approximately 1.47-2.30, approximately 1.48-1.70, approximately 1.48-1.80, approximately 1.48-1.90, approximately 1.48-2.0 0, approximately 1.48-2.10, approximately 1.48-2.30, approximately 1.49-1.70, approximately 1.49-1.80, approximately 1.49-1.90, approximately 1.49-2.00, approximately 1.49-2.10, approximately 1.49-2.30, approximately 1.50-1.70, approximately 1.50-1.80, approximately 1.50-1.90, approximately 1.50-2.00, approximately 1.50-2.10, approximately 1.50-2.30, approximately 1.60-1.7 It can be 0, approximately 1.60-1.80, approximately 1.60-1.90, approximately 1.60-2.00, approximately 1.60-2.10, approximately 1.70-1.80, approximately 1.70-1.90, approximately 1.70-2.00, approximately 1.70-2.10, approximately 1.80-1.90, approximately 1.80-2.00, approximately 1.80-2.10, approximately 1.90-2.00, approximately 1.90-2.10, or approximately 2.00-2.10.

[0086] In one embodiment, the reduced-sodium food and beverage of the present invention may be in liquid or paste form. In one embodiment, the liquid or paste-form reduced-sodium food and beverage of the present invention may be, but is not limited to, a reduced-sodium sauce, such as reduced-sodium pasta sauce, reduced-sodium demi-glace sauce, reduced-sodium white sauce, reduced-sodium gratin sauce, reduced-sodium hamburger sauce, or reduced-sodium pizza sauce, a reduced-sodium soup, such as reduced-sodium ramen soup or reduced-sodium hot pot soup, or a reduced-sodium soft drink. In one embodiment, the molar ratio of chloride ions to sodium ions in the liquid or paste-form reduced-sodium food and beverage of the present invention is approximately 1.30 to approximately 2.30. At a minimum, the molar ratio of chloride ions to sodium ions in the liquid or paste-like reduced-sodium food and beverage of the present invention is preferably about 1.30 to about 1.70, about 1.30 to about 1.80, about 1.30 to about 1.90, about 1.30 to about 2.00, about 1.30 to about 2.10, about 1.30 to about 2.30, about 1.35 to about 1.70, about 1.35 to about 1.80, about 1.35 to about 1.90, about 1.35 to about 2.00, 1.35~approx. 2.10, approx. 1.35~approx. 2.30, approx. 1.36~approx. 1.70, approx. 1.36~approx. 1.80, approx. 1.36~approx. 1.90, approx. 1.36~approx. 2.00, approx. 1.36~approx. 2.10, approx. 1.36~approx. 2.30, approx. 1.37~approx. 1.70, approx. 1.37~approx. 1.80, approx. 1.37~approx. 1.90, approx. 1.37~approx. 2.00, approx. 1.37~approx. 2.10, approx. 1.37~approx. 2.30, approx. 1.38~approx. 1.70, approx. 1 0.38~approx. 1.80, approx. 1.38~approx. 1.90, approx. 1.38~approx. 2.00, approx. 1.38~approx. 2.10, approx. 1.38~approx. 2.30, approx. 1.39~approx. 1.70, approx. 1.39~approx. 1.80, approx. 1.39~approx. 1.90, approx. 1.39~approx. 2.00, approx. 1.39~approx. 2.10, approx. 1.39~approx. 2.30, approx. 1.40~approx. 1.70, approx. 1.40~approx. 1.80, approx. 1.40~approx. 1.90, approx. 1.40~approx. 2.00, approx. 1 0.40~approx. 2.10, approx. 1.40~approx. 2.30, approx. 1.41~approx. 1.70, approx. 1.41~approx. 1.80, approx. 1.41~approx. 1.90, approx. 1.41~approx. 2.00, approx. 1.41~approx. 2.10, approx. 1.41~approx. 2.30, approx. 1.42~approx. 1.70, approx. 1.42~approx. 1.80, approx. 1.42~approx. 1.90, approx. 1.42~approx. 2.00, approx. 1.42~approx. 2.10, approx. 1.42~approx. 2.30, approx. 1.43~approx. 1.70, approx. 1.43~approx. 1.80, approx. 1.43~approx. 1.90, approx. 1.43~approx. 2.00, approx. 1.43~approx. 2.10, approx. 1.43~approx. 2.30, approx. 1.44~approx. 1.70, approx. 1.44~approx. 1.80, approx. 1.44~approx. 1.90, approx. 1.44~approx. 2.00, approx. 1.44~approx. 2.10, approx. 1.44~approx. 2.30, approx. 1.45~approx. 1.70, approx. 1.45~approx. 1.80, approx. 1.45~approx. 1.90, approx. 1.45~approx. 2.00, approx. 1.45~approx. 2.10 Approximately 1.45 to 2.30, approximately 1.46 to 1.70, approximately 1.46 to 1.80, approximately 1.46 to 1.90, approximately 1.46 to 2.00, approximately 1.46 to 2.10, approximately 1.46 to 2.30, approximately 1.47 to 1.70, approximately 1.47 to 1.80, approximately 1.47 to 1.90, approximately 1.47 to 2.00, approximately 1.47 to 2.10, approximately 1.47 to 2.30, approximately 1.48 to 1.70, approximately 1.48 to 1.80, approximately 1.48 to 2.30 1.90, approximately 1.48-2.00, approximately 1.48-2.10, approximately 1.48-2.30, approximately 1.49-1.70, approximately 1.49-1.80, approximately 1.49-1.90, approximately 1.49-2.00, approximately 1.49-2.10, approximately 1.49-2.30, approximately 1.50-1.70, approximately 1.50-1.80, approximately 1.50-1.90, approximately 1.50-2.00, approximately 1.50-2.10, approximately 1.50-2.30, approximately 1. It can be set to approximately 60-1.70, approximately 1.60-1.80, approximately 1.60-1.90, approximately 1.60-2.00, approximately 1.60-2.10, approximately 1.70-1.80, approximately 1.70-1.90, approximately 1.70-2.00, approximately 1.70-2.10, approximately 1.80-1.90, approximately 1.80-2.00, approximately 1.80-2.10, approximately 1.90-2.00, approximately 1.90-2.10, or approximately 2.00-2.10.

[0087] In one embodiment, the molar ratio of potassium ions / sodium ions in the liquid or paste-like reduced-sodium food and beverage of the present invention is preferably 0 to about 0.037, 0 to about 0.040, 0 to about 0.044, 0 to about 0.047, 0 to about 0.050, 0 to about 0.052, 0 to about 0.055, 0 to about 0.059, 0 to about 0.060, 0 to about 0.063, 0 to about 0.065, and 0 to about 0.06 7. It can be 0 to approximately 0.070, 0 to approximately 0.074, 0 to approximately 0.077, 0 to approximately 0.080, 0 to approximately 0.081, 0 to approximately 0.083, 0 to approximately 0.085, 0 to approximately 0.088, 0 to approximately 0.090, 0 to approximately 0.093, 0 to approximately 0.095, 0 to approximately 0.098, 0 to approximately 0.100, 0 to approximately 0.103, 0 to approximately 0.105, 0 to approximately 0.108, or 0 to approximately 0.111.

[0088] The reduced-sodium food and beverages of the present invention generally replace all food and beverages that are manufactured using salt. In one embodiment, the reduced-sodium food and beverages of the present invention are not limited to these, but include curry roux, stew roux, Hayashi rice roux, sauces such as pasta sauce, demi-glace sauce, white sauce, gratin sauce, hamburger sauce or pizza sauce, soups such as ramen soup or hot pot soup, instant foods such as instant noodles, miso soup or soup, retort foods such as curry, stew, soup or donburi base, frozen foods, freeze-dried foods, prepared food bases, seasoned rice bases, sushi bases, furikake, ochazuke bases, canned goods, corned beef, bottled goods, prepared bread, and more. The products include pickles, pickled plums, tsukudani (simmered food), salted seafood, processed seaweed products such as salted kelp, cheese, prosciutto, smoked meats such as ham, bacon, sausage, beef jerky, kalpas or salami, seasoned meat for grilling, salad chicken, char siu, seasoned fish such as salt-grilled, Saikyo-zuke (miso-marinated), mirin-zuke (marinated in mirin), miso-simmered, teriyaki, kabayaki or vinegar-pickled, salmon roe, mentaiko (spicy cod roe), chirimenjako (small dried sardines), dried fish, processed fish products such as chikuwa, kamaboko, hanpen, satsuma-age or kanikama, snacks to accompany alcoholic beverages such as dried foods or nuts, snack foods, Japanese sweets, senbei (rice crackers), soft drinks, kelp tea, prepared foods, side dishes, sweets, pet food, or combinations thereof.

[0089] (4.5 Method of using the flavor composition of the present invention and method of producing reduced-sodium seasonings and reduced-sodium foods and beverages) The flavoring composition of the present invention can be used as a substitute for salt to produce reduced-sodium seasonings or reduced-sodium foods and beverages. The flavoring composition of the present invention can enhance the saltiness of foods and beverages by adding it to food and beverage ingredients. Compared to ordinary seasonings or foods and beverages produced using salt, the reduced-sodium seasonings or foods and beverages of the present invention have a reduced sodium ion content without diminishing the saltiness. Compared to well-known reduced-sodium seasonings or foods and beverages produced using conventional desalting treatments or salt substitutes or saltiness-enhancing substances, the reduced-sodium seasonings or foods and beverages of the present invention are superior in that they suppress flavor deterioration and off-flavors, and provide a more preferable taste. The reduced-sodium seasonings or foods and beverages of the present invention can be produced by replacing part or all of the salt added to seasoning ingredients or food and beverage ingredients with the amount of the flavoring composition of the present invention necessary to exhibit an equivalent level of saltiness.

[0090] In one embodiment, the reduced-sodium seasoning of the present invention can be produced by adding the flavor composition of the present invention to the seasoning ingredients in an amount of about 0.5% to about 95% by weight, instead of salt. There are no particular restrictions on the method of adding the flavor composition of the present invention to the seasoning ingredients, and it can be added by known methods. After adding the flavor composition of the present invention to the seasoning ingredients, it is preferable to stir as necessary.

[0091] In one embodiment, the reduced-sodium food and beverage of the present invention can be manufactured by adding the flavoring composition or reduced-sodium seasoning of the present invention to food and beverage ingredients or food and beverage in an amount of about 0.01% to about 50% by weight, instead of salt. There are no particular restrictions on the method of adding the flavoring composition or reduced-sodium seasoning of the present invention to food and beverage ingredients or food and beverage, and it can be added by known methods. After adding the flavoring composition or reduced-sodium seasoning of the present invention to food and beverage ingredients or food and beverage, it is preferable to stir as necessary. There are no particular restrictions on the timing of adding the flavoring composition or reduced-sodium seasoning of the present invention to food and beverage ingredients or food and beverage, and it may be added at any time. For example, in one embodiment, the flavoring composition or reduced-sodium seasoning of the present invention may be added during or after cooking (for example, immediately before or during consumption of the food and beverage). Also, in one embodiment, the flavoring composition of the present invention may be added in advance to the seasonings or food and beverage ingredients used in cooking the reduced-sodium food and beverage.

[0092] (4.6 Target) In one embodiment, a reduced-sodium seasoning or reduced-sodium food / beverage manufactured using the flavor composition of the present invention is intended for use in mammals, including humans, who suffer from cardiovascular disease or renal failure, particularly prehypertension or hypertension. The reduced-sodium seasoning or reduced-sodium food / beverage of the present invention can improve or prevent the worsening of blood pressure increases and associated symptoms in such subjects. In another embodiment, a reduced-sodium seasoning or reduced-sodium food / beverage manufactured using the flavor composition of the present invention may be consumed daily by mammals, including humans with normal blood pressure. The reduced-sodium seasoning or reduced-sodium food / beverage of the present invention can maintain normal blood pressure and prevent cardiovascular disease or renal failure, particularly hypertension and its complications. Importantly, the reduced-sodium food / beverage of the present invention does not impair the taste of food / beverage and therefore does not impair the quality of life.

[0093] (4.7 Other additives) In one embodiment, the flavor composition or reduced-sodium seasoning of the present invention may be used alone or in combination with other additives. In one embodiment, other additives may include, but are not limited to, emulsifiers, gelling agents, thickening polysaccharides, flavoring agents, coloring agents, preservatives, antioxidants, stabilizers, and pH adjusters.

[0094] (4.8 Concomitant use with other salt substitutes or salt flavor enhancers) In one embodiment, the flavor composition or reduced-sodium seasoning of the present invention may be used alone or in combination with other salt substitutes or saltiness enhancers. In one embodiment, other salt substitutes or saltiness enhancers are not limited to these, but include potassium chloride, magnesium chloride, calcium chloride, lysine hydrochloride, arginine hydrochloride, magnesium sulfate or calcium sulfate (JP 2017-135996, JP 2017-200478, JP 2019-165640 and WO 2019 / 039441), γ-polyglutamic acid (WO (JP 2007 / 108558), ferulic acid, tocopherol or dimethyloctenone (JP 2016-29089), genthiobiose (JP 2017-118867), erythritol (JP 2017-143748), phytic acid (JP 2017-158543), tryptophan-containing dipeptide (JP 2017-217005), glucan and mannan (WO (JP 2017 / 199897), DHA and cholesterol compounds (JP 2018-93732), chitosan or chitin (JP 2018-518197), piperine and limonene (JP 2019-150005), isopropanol (JP 2019-154387), spirantol (JP 2020-143), carveol or carveol derivatives and eugenol Lu (JP 2020-195337 A), Theanine (JP 2020-198801 A), Rothandone (JP 2021-171024 A), Polyglyceryl condensed ricinoleate ester (JP 2021-194001 A), Pyrazine compound (JP 2021-29121 A), Dipeptide containing proline and alanine (JP 2022-538418 A), Butter oil-containing fat (WO 2016 / 084788 A), Citrus peel extract (JP 2017-153380 A), Tapioca flour, Sweet potato flour or potato starch (JP 2017-108682 A), Legume extract (WOThese include 2017 / 150482, lactic acid fermented products using oil-in-water emulsions containing milk raw materials as substrates (JP 2018-29547), gluten hydrolysates (JP 2018-74967), enzyme-treated milk protein products (JP 2019-110842), sea lettuce enzyme hydrolysates (JP 2019-154402), components derived from red yeast rice (JP 2020-108343), beetroot (JP 2020-511944 and JP 2022-9475), aqueous extracts of ripe Japanese pepper (JP 2022-40714), and persicary extract (JP 2022-538558).

[0095] (4.9 Method for measuring ion content) In one embodiment, the amount of chloride ions or sodium ions contained in the flavor composition, reduced-sodium seasoning, or reduced-sodium food and beverage of the present invention can be estimated from the amount of ammonium chloride, sodium salt of one or more organic acids and / or sodium salt of one or more inorganic acids excluding hydrochloric acid, and sodium chloride used in the production of the flavor composition, reduced-sodium seasoning, or reduced-sodium seasoning. This is because, in many cases, the chloride ions and sodium ions contained in the seasoning ingredients or food and beverage ingredients are negligible.

[0096] In one embodiment, the amount of chloride ions contained in the reduced-sodium seasoning or reduced-sodium food and beverage of the present invention can be measured by precipitation titration, including the Mohr method or Fajans method, potentiometric titration, ion electrode method, or ion chromatography method.

[0097] In one embodiment, the amount of sodium ions or potassium ions contained in the reduced-sodium seasoning or reduced-sodium food and beverage of the present invention can be measured by flame photometry, atomic absorption spectrometry, inductively coupled plasma emission spectroscopy, inductively coupled plasma mass spectrometry, ion electrode method, or ion chromatography.

[0098] (4.10 Method for measuring saltiness) The enhanced saltiness exhibited by the flavor composition of the present invention can be measured by an in vitro test system, an in vivo test system, a taste sensor, or a sensory evaluation based on human perception.

[0099] In one embodiment, the enhanced saltiness exhibited by the flavor composition of the present invention can be measured by a membrane potential fixation method using an in vitro expression system of the ion channel TMC4. In one embodiment, the membrane potential fixation method can be a two-electrode membrane potential fixation method using African clawed frog oocytes, or a cell contact mode, whole-cell mode, inside-out mode, outside-out mode, or perforated mode patch clamp method using a cultured cell system. In one embodiment, the enhanced saltiness exhibited by the flavor composition of the present invention can be measured by an optical measurement method of membrane potential activity using a membrane potential-sensitive dye in an in vitro expression system of the ion channel TMC4.

[0100] In one embodiment, the enhanced saltiness exhibited by the flavor composition of the present invention can be measured by electrophysiological or behavioral tests using animals in which at least one subunit of ENaC or TMC4, or two or more genes selected from these, have been knocked out. In one embodiment, the electrophysiological test may be a whole-fiber response recording test or a single-fiber response recording test of the chorda tympani or glossopharyngeal branch. In one embodiment, the behavioral test may be a two-vial selection test or a licking test.

[0101] In one embodiment, the enhanced saltiness exhibited by the flavor composition of the present invention can be measured using a taste sensor. The taste sensor can quantify the taste by detecting changes in membrane potential due to the presence of a flavoring substance in an artificial lipid membrane.

[0102] In one embodiment, the enhanced saltiness exhibited by the flavor composition of the present invention can be measured by sensory evaluation. The sensory evaluation may be either analytical or preference-based. In one embodiment, the analytical sensory evaluation may be a two-point discrimination method, a three-point discrimination method, a pairing method, a ranking method, a scoring method, a paired comparison method, or Scheffé's paired comparison method. In one embodiment, the preference-based sensory evaluation may be a two-point preference test, a ranking method, a scoring method, a paired comparison method, or Scheffé's paired comparison method. [Examples]

[0103] (5. Examples) (5.1 Test Example 1: The saltiness enhancement ratio of the flavor composition of the present invention is enhanced in proportion to the molar ratio of chloride ions / sodium ions.) In the development of salt substitutes or saltiness enhancers manufactured by combining multiple raw materials, the intensity of saltiness and off-flavors has conventionally been optimized by empirically changing the ratio of each component without any guidelines. The inventors focused on the chloride ion / sodium ion molar ratio as a parameter that can systematically adjust saltiness intensity while maintaining sodium ion levels at a low level to prevent the onset or progression of hypertension. In other words, the inventors conceived an approach to enhance saltiness by increasing the anionic effect in TMC4-expressing taste cells.

[0104] The following reagents were used in Test Examples 1-6 (Table 1). Table 1. Reagents used [Table 1]

[0105] First, we investigated how the saltiness intensity of the flavor composition of the present invention, which contains trisodium citrate as the sodium salt of an organic acid, changes when the molar ratio of chloride ions to sodium ions is increased.

[0106] Each sample was prepared by dissolving ammonium chloride, trisodium citrate, and sodium chloride in purified water in a graduated cylinder.

[0107] The intensity of saltiness and off-flavors was measured using an analytical sensory evaluation scoring method. Four healthy adult males and four adult females who consented to the study participated as panelists. In the following examples 1-6, each study was conducted on 5-8 participants randomly selected from the eight panelists. Before the start of the study, each panelist was trained to accurately score the saltiness intensity of 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, and 1.0% (w / v) saline solutions (standard solutions). Briefly, each panelist tasted and swallowed small amounts of each concentration of standard solution taken in a 3-ounce plastic cup made of a material that would not affect the taste and smell of the sample. In this study, each panelist tasted and swallowed small amounts of each sample, in a 3-ounce plastic cup with a chloride ion / sodium ion molar ratio adjusted to a predetermined value, and determined which of the six standard solutions the saltiness intensity was comparable to. Table 2 shows the sodium chloride concentration (w / v%) and sodium ion concentration (mM) for each standard solution.

[0108] Table 2. Saltiness intensity and sodium ion concentration of standard solutions. [Table 2]

[0109] In parallel, each panelist scored the intensity of off-flavors (tastes other than saltiness) in each sample on the following 5-point scale: 0; no off-flavor, 1; slight off-flavor, 2; slight off-flavor but acceptable, 3; off-flavor present, 4; not salty.

[0110] Examples 1-1 to 1-14 were prepared using reagents in the following ratios (Tables 3 to 5). Table 3. Composition of samples containing trisodium citrate [Table 3] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 Represents the pH of a solution prepared by dissolving each sample in purified water at 1% (w / v).

[0111] Table 4. Composition of Samples Containing Trisodium Citrate [Table 4] *1 The content rate of each component used in sample preparation in the reagent mixture is expressed in weight %. *2 The sodium content rate (weight %) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 Represents the pH of a solution prepared by dissolving each sample in purified water at 1% (w / v).

[0112] Table 5. Composition of Samples Containing Trisodium Citrate [Table 5] *1 The content rate of each component used in sample preparation in the reagent mixture is expressed in weight %. *2 The sodium content rate (weight %) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 Represents the pH of a solution prepared by dissolving each sample in purified water at 1% (w / v).

[0113] The results of sensory evaluation for each sample with the sodium concentration adjusted to 72 mM (Examples 1-1 to 1-5), 60 mM (Examples 1-6 to 1-9), or 48 mM (Examples 1-10 to 1-14) are shown in Tables 6 to 8, respectively. Table 6. Taste Evaluation of Flavor Compositions Containing Trisodium Citrate (Sodium Ion Concentration 72 mM; n = 7) [Table 6] *1 The saltiness intensity is indicated by the concentration (w / v%) of sodium chloride in the corresponding standard solution and is expressed as the mean ± standard deviation. *2The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0114] Table 7. Taste evaluation of flavor compositions containing trisodium citrate (sodium ion concentration 60 mM; n=5) [Table 7] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 60 mM sodium ions (0.35%). *3 Off-flavors are shown as average values.

[0115] Table 8. Taste evaluation of flavor compositions containing trisodium citrate (sodium ion concentration 48 mM; n=5) [Table 8] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 48 mM sodium ions (0.28%). *3 Off-flavors are shown as average values.

[0116] In Examples 1-1 to 1-14 shown in Tables 6-8, the Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.966, indicating a very high correlation between the two.

[0117] In this case, as the sodium ion concentration in the sample was lowered and the concentrations of ammonium chloride and trisodium citrate were increased, the intensity of the off-flavor (acidity) tended to increase (Examples 1-14 in Table 8). On the other hand, when the sodium ion concentration was 72 mM or 60 mM, the off-flavor was slight or kept at an acceptable level for any chloride ion / sodium ion molar ratio (Tables 6 and 7).

[0118] (5.2 Test Example 2: The increase in the saltiness enhancement ratio associated with an increase in the chloride ion / sodium ion molar ratio of the flavor composition of the present invention is generalizable to the sodium salts of inorganic acids, excluding organic acids and hydrochloric acid.) Next, the same test was conducted using the same procedure as in Test Example 1, except that the trisodium citrate in the sample was replaced with the sodium salt of another organic acid. Specifically, sodium L-tartrate, sodium DL-malate, sodium gluconate, sodium L-aspartate, sodium L-glutamate, or disodium 5'-adenylate were used as the sodium salts of organic acids, and the correlation between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was investigated. The results are shown in Tables 10, 12, 14, 16, 18, and 20.

[0119] Examples 2-1 to 2-4, in which sodium L-tartrate was used as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 9). Table 9. Composition of samples containing L-sodium tartrate [Table 9] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0120] The results of the sensory evaluation for Examples 2-1 to 2-4 are shown (Table 10). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.940, showing a very high correlation between the two, similar to the case using trisodium citrate. Table 10. Taste evaluation of flavor compositions containing sodium L-tartrate (n=5) [Table 10] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio is the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM or 48 mM sodium ions (0.42% or 0.28%). *3 Off-flavors are shown as average values.

[0121] Examples 3-1 to 3-3, which used DL-sodium malate as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 11). Table 11. Composition of samples containing DL-sodium malate [Table 11] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0122] The results of the sensory evaluation for Examples 3-1 to 3-3 are shown (Table 12). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.999, indicating a very high correlation between the two. Table 12. Taste evaluation of flavor compositions containing DL-sodium malate (n=5) [Table 12] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0123] Examples 4-1 to 4-3, which used sodium gluconate as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 13). Table 13. Composition of samples containing sodium gluconate [Table 13] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0124] The results of the sensory evaluation for Examples 4-1 to 4-3 are shown (Table 14). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.970, indicating a very high correlation between the two. Table 14. Taste evaluation of flavor compositions containing sodium gluconate (n=5) [Table 14] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0125] Examples 5-1 to 5-3, which used sodium L-aspartate as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 15). Table 15. Composition of samples containing L-sodium aspartate [Table 15] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0126] The results of the sensory evaluation for Examples 5-1 to 5-3 are shown (Table 16). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.997, indicating a very high correlation between the two. Table 16. Taste evaluation of flavor compositions containing L-sodium aspartate (n=6) [Table 16] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0127] Examples 6-1 to 6-3, which used L-sodium glutamate as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 17). Table 17. Composition of samples containing L-sodium glutamate [Table 17] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0128] The results of the sensory evaluation for Examples 6-1 to 6-3 are shown (Table 18). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.988, indicating a very high correlation between the two. Table 18. Taste evaluation of flavor compositions containing L-sodium glutamate (n=5) [Table 18] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0129] Examples 7-1 to 7-3, in which disodium 5'-adenylate was used as the sodium salt of the organic acid, were prepared using reagents in the following ratios (Table 19). Table 19. Composition of samples containing 5'-disodium adenylate [Table 19] *1The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0130] The results of the sensory evaluation for Examples 7-1 to 7-3 are shown (Table 20). The Pearson correlation coefficient between the molar ratio of chloride ions / sodium ions and the saltiness enhancement ratio was 0.999, indicating a very high correlation between the two. Table 20. Taste evaluation of flavor compositions containing 5'-sodium adenylate (n=5) [Table 20] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0131] As demonstrated in Tables 10, 12, 14, 16, 18, and 20, a very high correlation was observed between the chloride ion / sodium ion molar ratio and the saltiness enhancement ratio in flavor compositions containing sodium salts of organic acids. To investigate whether this very high correlation can be generalized to flavor compositions using sodium salts of inorganic acids other than hydrochloric acid, similar tests were conducted on Examples 8-1 to 8-3, in which trisodium citrate in Examples 1-1, 1-3, and 1-5 of Test Example 1 was replaced with trisodium phosphate. Examples 8-1 to 8-3 were prepared using reagents in the following ratios (Table 21). Table 21. Composition of samples containing trisodium phosphate [Table 21] *1The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0132] The results of the sensory evaluation for Examples 8-1 to 8-3 are shown (Table 22). As a result, even when using the sodium salt of phosphoric acid, an inorganic acid, the Pearson correlation coefficient between the chloride ion / sodium ion molar ratio and the saltiness enhancement ratio was 0.991, indicating a very high correlation between the two. Table 22. Taste evaluation of flavor compositions containing trisodium phosphate (n=7) [Table 22] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0133] Regardless of whether an organic or inorganic acid was used, a very high correlation was observed between the chloride ion / sodium ion molar ratio and the saltiness enhancement ratio, similar to the taste composition containing trisodium citrate. Therefore, it was demonstrated that by optimizing the amount ratio of each component based on the chloride ion / sodium ion molar ratio, it is possible to systematically increase saltiness intensity while suppressing sodium content. Notably, the saltiness enhancement ratio of taste compositions with the same chloride ion / sodium ion molar ratio was at a similar level regardless of whether an organic or inorganic acid was used (Tables 10, 12, 14, 16, 18, 20, and 22). In most cases, the off-flavor of sourness was slight or at best within an acceptable range, but in some samples, the off-flavor intensified as the amount of sodium salt of the organic acid increased. In particular, the sourness as an off-flavor intensified when the amount of DL-sodium malate increased (Example 3-1 in Table 12). Furthermore, Examples 6-1 to 6-3, which contained L-sodium glutamate, also known as an umami substance, showed a desirable umami flavor as an off-flavor. This flavor composition would be suitable for application in food and beverages that exhibit umami and saltiness, such as Japanese-style broth.

[0134] (5.3 Test Example 3: The flavor composition of the present invention has a higher saltiness intensity and fewer off-flavors than commercially available low-sodium seasonings.) The saltiness intensity and off-flavor of the flavor composition of the present invention were compared with table salt and commercially available salt seasonings. Example 9 was obtained by dissolving the same reagents in the same proportions as in Examples 1-3 (Table 3) in purified water so that the sodium concentration was adjusted to 120 mM (Table 23). The saltiness intensity and off-flavor of Example 9 were compared for: table salt (Comparative Examples 1 and 2), commercially available sea salt (raw materials / sun-dried sea salt (93%; Mexico or Australia), seawater (7%; Japan); nutritional information / sodium chloride 95.5%, magnesium 0.1-0.2%, calcium 0.05-0.2%, potassium 0.01-0.15%) (Comparative Example 3), commercially available high-potassium-containing reduced-sodium seasoning A (raw materials / seawater (Japan), seasoning (inorganic salts, etc.) (53%), magnesium carbonate (1%), calcium glutamate, polyglutamic acid; nutritional information / sodium chloride 46.0%, potassium 27.3%, magnesium 0.22%) (Comparative Example 4), and commercially available lemon-containing reduced-sodium seasoning (raw materials / lactose (manufactured in the USA), salt, lemon powder, protein hydrolysate, citric acid, silicon dioxide, seasoning (amino acids, etc.); nutritional information (per 100 g) / protein 0.3 Comparative Example 5: (1.4 mg) (Ingredients: seawater (Setouchi), potassium chloride (50%), tricalcium phosphate (1.5%), citric acid; Nutritional information (per 100 g): carbohydrates 0.7 g, salt equivalent 48.0 g, potassium 26200 mg) (Comparative Example 6): (1.4 mg) (Ingredients: sodium chloride, potassium chloride, magnesium sulfate, lysine hydrochloride, silicon dioxide, potassium iodide; Nutritional information (per 100 g): sodium 22400 mg, potassium 11680 mg, magnesium 1109 mg) (Comparative Example 7): or commercially available potassium-iodine-containing reduced-salt seasoning B (Ingredients: salt, potassium chloride, calcium silicate, magnesium carbonate, dextrose, potassium iodide; Nutritional information (per 100 g): sodium 22400 mg, potassium 11680 mg, magnesium 1109 mg) The taste was compared to that of (per g) / sodium 290 mg, potassium 350 mg, iodine 60 μg (Comparative Example 8).

[0135] Table 23. Composition of the flavor composition of the present invention used in the comparative test of saltiness intensity. [Table 23]

[0136] The taste of each sample was evaluated by analytical sensory evaluation. Specifically, saltiness intensity was evaluated using a ranking method, and off-flavors were evaluated using a scoring method similar to that used in Test Examples 1 and 2. In this test, each panelist compared the saltiness intensity of each sample and assigned a rank to each sample in descending order of saltiness intensity. The results are shown in Tables 24 and 25. Referring to the ingredient labels of each product, the average ranking of saltiness intensity for each sample, adjusted to a sodium concentration of 120 mM or 154 mM, was highest for Example 9. Table 24. Comparison of the saltiness intensity of the flavor composition of the present invention with that of conventional products (n=6) [Table 24] *1 Off-flavors are shown as average values.

[0137] Table 25. Comparison of the saltiness intensity of the flavor composition of the present invention with that of conventional products (n=8) [Table 25] *1 Off-flavors are shown as average values.

[0138] Furthermore, the sourness exhibited as an off-flavor in Example 9 was at a very low level, significantly lower than the off-flavors exhibited in Comparative Examples 4 (lingering bitterness), 5 (lemon-like sourness), 6 (lingering bitterness), 7 (lingering bitterness and a characteristic iodine taste), and 8 (lingering bitterness and a characteristic iodine taste) (Tables 24 and 25). Similar results were obtained in comparative tests conducted with the same sample concentration (w / v%) (Table 26). In Table 26, Example 10 was obtained by dissolving the same amount of reagent (Table 3) as in Examples 1-3 in purified water to adjust the concentration to 0.7% (w / v). Table 26. Comparison of the saltiness intensity of the flavor composition of the present invention with that of conventional products (n=8) [Table 26] *1 Off-flavors are shown as average values.

[0139] Thus, the flavor composition of the present invention exhibits the highest saltiness intensity at the same sodium concentration compared to commercially available salt seasonings. Furthermore, the flavor composition of the present invention had significantly lower off-flavors than well-known low-sodium seasonings. Therefore, the flavor composition of the present invention has been shown to be superior to any currently available seasoning as a low-sodium seasoning for reducing sodium intake without compromising the enjoyment of eating.

[0140] (5.4 Test Example 4: Application of the flavor composition of the present invention; pickling base) As an example of the use of the flavoring composition of the present invention, its applicability to a pickling base is demonstrated. A pickling base was prepared by dissolving 108.0 g of sodium chloride, 49.7 g of 50% sodium lactate, and 67.2 g of ammonium chloride in tap water in a PET bottle and filling it up to 1 L (Example 11). A control pickling base was prepared by dissolving 200.0 g of sodium chloride in tap water and filling it up to 1 L (Comparative Example 9). The composition of each sample is shown in Table 27. Table 27. Composition of the reduced-sodium pickling base and control sample of the present invention. [Table 27] *1 The percentage of each component used in sample preparation in the solution is expressed as w / v%.

[0141] 200g of cucumbers, thinly sliced ​​to about 5mm thickness, were placed in two separate transparent plastic bags with zippers. 20g of either Example 11 or Comparative Example 9 was added to each bag, and after closing the zippers, the bags were thoroughly kneaded by hand to ensure even mixing. The bags were then stored in the refrigerator for 2 hours to allow the pickling base to permeate the cucumbers, resulting in lightly pickled cucumbers.

[0142] The taste of the lightly pickled vegetables obtained using each sample was evaluated using the two-point discrimination method of analytical sensory evaluation. In this test, each panelist compared the saltiness intensity of each sample and determined which sample had a higher saltiness intensity than the other. If no difference in saltiness intensity was observed between the two samples, each panelist made that determination. The results are shown in Table 28. Notably, all panelists determined that there was no difference in taste other than saltiness between the two samples. Table 28. Comparison of saltiness intensity of the reduced-salt pickled vegetables of the present invention with that of a control product (n=5) [Table 28] A binomial test was performed to examine the statistical significance of the saltiness intensity between Example 11 and Comparative Example 9. The result was p=0.671>0.05, indicating that no significant difference was observed between the two. However, numerically, Example 11 clearly showed superiority. Therefore, from this data, it became clear that Example 11 exhibited a saltiness intensity comparable to the control product prepared using only salt, despite a 40% reduction in sodium content, and that Example 11 did not impart any off-flavors other than saltiness.

[0143] (5.5 Test Example 5: Application of the flavor composition of the present invention; mayonnaise) As an example of the use of the flavoring composition of the present invention, its applicability to mayonnaise is demonstrated. 60 g of egg yolk, 5.1 g of salt, 3.6 g of ammonium chloride, 2.2 g of sodium acetate trihydrate, 50 g of grain vinegar (Mizkan Co., Ltd.), and 30 g of tap water were mixed in a polyethylene beaker to obtain the aqueous phase of mayonnaise. This aqueous phase was pre-mixed by thoroughly stirring it at a low speed of about 2000 rpm using a homomixer (MARK II Model 2.5; PRIMIX). 350 g of Nissin salad oil (Nissin Oillio Group Ltd.) was gradually added to the resulting mixture while thoroughly stirring at 4000-5000 rpm to obtain an emulsion. After all the salad oil had been added, the rotation speed of the homomixer was increased to 8000 rpm and thoroughly stirred to refine and stabilize the emulsion particles, obtaining reduced-salt mayonnaise (Example 12). A control mayonnaise was prepared in the same manner as in Example 12, except that ammonium chloride and sodium acetate trihydrate were replaced with sodium chloride (Comparative Example 10). The composition of each sample is shown in Table 29. The potassium ion / sodium ion molar ratio in Example 12 and Comparative Example 10 was calculated from the potassium content of each material obtained from the Food Composition Analysis Table ("Japanese Food Composition Analysis Table 2023, 8th Edition," edited by Ishiyaku Publishers). Table 29. Composition of the reduced-sodium mayonnaise of the present invention and the control sample. [Table 29] *1 The percentage of each component used in sample preparation in the solution is expressed as w / v%.

[0144] The taste of each sample was evaluated using the two-point discrimination method of analytical sensory evaluation. In this test, each panelist compared the saltiness intensity of each sample and determined which sample had a higher saltiness intensity than the other. If no difference in saltiness intensity was observed between the two samples, each panelist made that determination. The results are shown in Table 30. All panelists determined that there was no difference in taste other than saltiness between the two samples. Table 30. Comparison of saltiness intensity of the reduced-sodium mayonnaise of the present invention with that of a control product (n=7) [Table 30]

[0145] A binomial test was performed to examine the statistical significance of the difference in saltiness intensity between Example 12 and Comparative Example 10. The result showed p=0.232>0.05, indicating no significant difference between the two. However, numerically, Example 12 clearly demonstrated superiority. Therefore, it was revealed that Example 12 exhibited a saltiness intensity comparable to the control product using only salt, despite a 40% reduction in sodium content, and that Example 12 did not impart any off-flavors other than saltiness. Combining this with the results of Test Example 4, in which no off-flavors were observed, it is suggested that the flavor composition of the present invention, in low-sodium seasonings or low-sodium foods and beverages, further reduces off-flavors to a negligible level due to taste interactions between food components (Keast R. and Breslin P., An overview of binary taste-taste interactions, Food Quality and Preference 2003; 14(2), pp.111-124).

[0146] (5.6 Test Example 6: Further Product Development) Test Examples 1-5 involved flavor compositions or reduced-sodium seasonings (Examples 1-1-12) containing one type of organic acid or a sodium salt of an inorganic acid other than hydrochloric acid per sample. However, some samples showed an increase in off-flavor as the organic acid anion increased. Therefore, we tested whether off-flavor associated with an increase in the concentration of a specific organic acid or inorganic acid anion could be suppressed by combining small amounts of sodium salts of multiple organic acids and / or inorganic acids and adjusting the molar ratio of chloride ions / sodium ions to a predetermined level. For this purpose, the saltiness intensity and off-flavor of Examples 13-1-13-3, which combined sodium salts of five organic acids, were evaluated using the same method as in Test Examples 1 and 2.

[0147] Examples 13-1 to 13-3 were prepared using reagents in the following ratios (Table 31). Table 31. Composition of samples containing sodium salts of five types of organic acids [Table 31] *1 The percentage of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (by weight) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 This represents the pH of a solution prepared by dissolving each sample in purified water at a 1% (w / v) concentration.

[0148] The results of the sensory evaluation for Examples 13-1 to 13-3 are shown (Table 32). As a result, the observed off-flavors were at a low level and slight even compared to the taste compositions prepared using sodium salts of organic acids alone (see Test Examples 1 and 2). Furthermore, the Pearson correlation coefficient between the chloride ion / sodium ion molar ratio and the saltiness enhancement ratio was 0.979, indicating a very high correlation between the two. Table 32. Taste evaluation of flavor compositions containing sodium salts of five types of organic acids (n=6) [Table 32] *1 Saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution, and is given as mean ± standard deviation. *2 The saltiness enhancement ratio represents the ratio obtained by dividing the average saltiness intensity of each sample by the concentration of a sodium chloride aqueous solution containing 72 mM sodium ions (0.42%). *3 Off-flavors are shown as average values.

[0149] As described above, the effect of the flavor composition of the present invention can be further enhanced not only by using an organic acid or a sodium salt of an inorganic acid other than hydrochloric acid alone, but also by optimizing the composition of a combination of one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids other than hydrochloric acid.

[0150] As will be apparent to those skilled in the art, many modifications and variations of the present invention can be made without departing from the spirit and scope of the invention. The specific embodiments described herein are proposed for illustrative purposes only, and the invention is limited only by the appended claims and the entire scope of equivalents given thereto. This application provides the invention in the following embodiments. (Aspect 1) A flavoring composition for enhancing the saltiness of food and beverages: Ammonium chloride; Sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids other than hydrochloric acid; and Contains sodium chloride, The flavor composition having a molar ratio of chloride ions to sodium ions of approximately 1.30 to approximately 2.30. (Aspect 2) The flavor composition according to Embodiment 1, wherein the molar ratio of ammonium chloride to sodium chloride is approximately 0.4 to approximately 6.0. (Aspect 3) The flavor composition according to embodiment 1, wherein the sodium salt of one or more organic acids is selected from the group consisting of carboxylic acids, amino acids, nucleotides, and sodium salts of vitamins or vitamin derivatives. (Aspect 4) The flavor composition according to embodiment 3, wherein the carboxylic acid is a monohydric carboxylic acid. (Appendix 5) The flavor composition according to embodiment 3, wherein the carboxylic acid is a divalent carboxylic acid. (Aspect 6) The flavor composition according to embodiment 3, wherein the carboxylic acid is a trivalent carboxylic acid. (Aspect 7) The flavor composition according to embodiment 4, wherein the monocarboxylic acid is selected from the group consisting of acetic acid, propionic acid, lactic acid, oleic acid, stearoyl lactic acid, benzoic acid, and gluconic acid. (Pattern 8) The flavor composition according to embodiment 5, wherein the divalent carboxylic acid is selected from the group consisting of succinic acid, fumaric acid, malic acid, tartaric acid, and norbixin. (Aspect 9) The flavor composition according to embodiment 6, wherein the trivalent carboxylic acid is citric acid. (Aspect 10) The flavor composition according to embodiment 3, wherein the amino acid is selected from the group consisting of aspartic acid and glutamic acid. (Aspect 11) The flavor composition according to embodiment 3, wherein the nucleotide is selected from the group consisting of 5'-adenylic acid, 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid, and 5'-inosinic acid. (Aspect 12) The flavor composition according to embodiment 3, wherein the vitamin or vitamin derivative is selected from the group consisting of pantothenic acid, L-ascorbic acid, and erythorbic acid. (Aspect 13) The flavor composition according to embodiment 1, wherein the sodium salt of one or more inorganic acids other than hydrochloric acid is selected from the group consisting of phosphorus-containing inorganic acids, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids. (Aspect 14) The taste composition according to embodiment 13, wherein the phosphorus-containing inorganic acid is selected from the group consisting of phosphoric acid, pyrophosphate, metaphosphate, and polyphosphate. (Aspect 15) The flavor composition according to embodiment 13, wherein the sulfur-containing inorganic acid is selected from the group consisting of sulfuric acid, sulfurous acid, and pyrosulfurous acid. (Aspect 16) The flavor composition according to embodiment 13, wherein the nitrogen-containing inorganic acid is selected from the group consisting of nitric acid and nitrite. (Aspect 17) The flavor composition according to embodiment 13, wherein the selenium-containing inorganic acid is selenite. (Aspect 18) The flavor composition according to Embodiment 1, wherein the flavor composition is in solid form and contains about 10% to about 30% by weight of sodium ions. (Aspect 19) A flavor composition according to embodiment 18, to be used as a substitute for table salt. (Aspect 20) The flavor composition according to Embodiment 1, wherein the flavor composition is in liquid form and contains about 40 mM to about 3.0 M of sodium ions. (Aspect 21) The flavor composition according to embodiment 20, wherein the pH is approximately 5.5 to approximately 8.6. (Aspect 22) A reduced-sodium seasoning comprising, in place of salt, a flavoring composition described in any one of embodiments 1 to 21 in an amount of about 0.5% to about 95% by weight, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. (Aspect 23) The reduced-sodium seasoning according to embodiment 22, wherein the reduced-sodium seasoning is in liquid or paste form, and the molar ratio of chloride ions to sodium ions is about 1.46 to about 2.10. (Aspect 24) A reduced-sodium seasoning according to embodiment 23, wherein the molar ratio of potassium ions to sodium ions is 0 to approximately 0.080. (Aspect 25) The reduced-sodium seasoning according to embodiment 22, wherein the reduced-sodium seasoning is selected from the group consisting of soy sauce, ponzu sauce, miso, noodle soup base, cooking sake, mirin, sauce, dashi, dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, pickling base, doubanjiang, gochujang, Weipa, Shantan, oyster sauce, chicken stock, spices, and mixed seasonings. (Aspect 26) A reduced-sodium food and beverage containing, in place of salt, a flavoring composition described in any one of embodiments 1 to 21 in an amount of about 0.01% to about 50% by weight, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. (Aspect 27) The reduced-salt food and beverage according to embodiment 26, wherein the reduced-salt food and beverage is in liquid form and the molar ratio of chloride ions to sodium ions is about 1.46 to about 2.10. (Aspect 28) A reduced-sodium food and beverage according to embodiment 27, wherein the molar ratio of potassium ions to sodium ions is 0 to approximately 0.080. (Aspect 29) The aforementioned low-sodium foods and beverages include curry roux, stew roux, Hayashi rice roux, sauces such as pasta sauce, demi-glace sauce, white sauce, gratin sauce, hamburger sauce or pizza sauce, soups such as ramen soup or hot pot soup, instant foods such as instant noodles, miso soup or other soups, retort foods such as curry, stew, soup or donburi mix, frozen foods, freeze-dried foods, prepared food mixes, seasoned rice mixes, sushi mixes, furikake, ochazuke mixes, canned goods, corned beef, bottled goods, prepared bread, pizza, pickles, pickled plums, tsukudani, salted seafood, processed seaweed products, for example. A reduced-salt food and beverage according to embodiment 26, selected from the group consisting of salted kelp, cheese, prosciutto, smoked meat, such as ham, bacon, sausage, beef jerky, kalpas or salami, seasoned meat for grilling, salad chicken, char siu, seasoned fish, such as salt-grilled, Saikyo-zuke, mirin-zuke, miso-stewed, teriyaki, kabayaki or vinegar-pickled, salmon roe, mentaiko, dried sardines, dried fish, processed fish products, such as chikuwa, kamaboko, hanpen, satsuma-age or kanikama, snacks for alcoholic beverages, such as dried foods or nuts, snack foods, Japanese sweets, rice crackers, soft drinks, kelp tea, prepared foods, side dishes, confectionery, pet food, and combinations thereof. (Aspect 30) The reduced-salt food and beverage according to embodiment 26, wherein the reduced-salt food and beverage exhibits a saltiness that is enhanced by about 40 to about 170%, further about 45% to about 150%, or even further about 50% to about 110%, compared to a food and beverage containing the same amount of sodium ions without the addition of the flavoring composition. (Aspect 31) A method for producing a reduced-sodium seasoning, comprising adding a flavor composition according to any one of embodiments 1 to 21 to a seasoning ingredient. (Aspect 32) A method for producing reduced-sodium food and beverages, comprising adding a flavoring composition described in any one of embodiments 1 to 21 to food and beverage ingredients. (Aspect 33) A method for enhancing the saltiness of food and beverages, comprising adding a flavor composition described in any one of embodiments 1 to 21 to food and beverage ingredients. (Aspect 34) A flavor composition according to any one of embodiments 1 to 21, further comprising one or more additives selected from the group consisting of emulsifiers, gelling agents, thickening polysaccharides, flavoring agents, coloring agents, preservatives, antioxidants, stabilizers, and pH adjusters. (Aspect 35) A flavor composition according to any one of embodiments 1 to 21, for use by individuals with cardiovascular disease or renal insufficiency. (Aspect 36) A flavor composition according to any one of embodiments 1 to 21, for use in subjects with hypertension or prehypertension. (Aspect 37) A flavor composition according to any one of embodiments 1 to 21, for use by healthy individuals.

Claims

1. A flavoring composition for enhancing the saltiness of food and beverages: Ammonium chloride; Sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids other than hydrochloric acid; and Contains sodium chloride, The molar ratio of chloride ions to sodium ions is approximately 1.30 to 2.30; The sodium salt of the one or more organic acids is selected from the group consisting of carboxylic acids, amino acids, nucleotides, and sodium salts of vitamins or vitamin derivatives; The amino acid in question is aspartic acid; The sodium salts of inorganic acids other than hydrochloric acid are selected from the group consisting of sodium salts of phosphorus-containing inorganic acids, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids; and The term "approximately" means that the numerical value or range of numerical values ​​is within 10% of a specified numerical value or range of numerical values, in the flavor composition.

2. The flavor composition according to claim 1, wherein the carboxylic acid is a monovalent carboxylic acid.

3. The flavor composition according to claim 1, wherein the carboxylic acid is a divalent carboxylic acid.

4. The flavor composition according to claim 1, wherein the carboxylic acid is a trivalent carboxylic acid.

5. The flavor composition according to claim 2, wherein the monocarboxylic acid is selected from the group consisting of acetic acid, propionic acid, lactic acid, oleic acid, stearoyl lactic acid, benzoic acid, and gluconic acid.

6. The flavor composition according to claim 3, wherein the divalent carboxylic acid is selected from the group consisting of succinic acid, fumaric acid, malic acid, tartaric acid, and norbixin.

7. The flavor composition according to claim 4, wherein the trivalent carboxylic acid is citric acid.

8. The flavor composition according to claim 1, wherein the nucleotide is selected from the group consisting of 5'-adenylic acid, 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid, and 5'-inosinic acid.

9. The flavor composition according to claim 1, wherein the vitamin or vitamin derivative is selected from the group consisting of pantothenic acid, L-ascorbic acid, and erythorbic acid.

10. The flavor composition according to claim 1, wherein the phosphorus-containing inorganic acid is selected from the group consisting of phosphoric acid, pyrophosphate, metaphosphate, and polyphosphate.

11. The flavor composition according to claim 1, wherein the sulfur-containing inorganic acid is selected from the group consisting of sulfuric acid, sulfurous acid, and pyrosulfurous acid.

12. The flavor composition according to claim 1, wherein the nitrogen-containing inorganic acid is selected from the group consisting of nitric acid and nitrite.

13. The flavor composition according to claim 1, wherein the selenium-containing inorganic acid is selenite.

14. The flavor composition according to claim 1, wherein the flavor composition is in solid form and contains about 10% to about 30% by weight of sodium ions.

15. A flavor composition according to claim 14, to be used as a substitute for salt.

16. The flavor composition according to claim 1, wherein the flavor composition is in liquid form and contains about 40 mM to about 3.0 M of sodium ions.

17. The flavor composition according to claim 16, wherein the pH is approximately 5.0 to approximately 8.

6.

18. A reduced-sodium seasoning comprising, in place of salt, a flavoring composition according to any one of claims 1 to 17 in an amount of about 0.5% to about 95% by weight.

19. The reduced-sodium seasoning according to claim 18, wherein the reduced-sodium seasoning is selected from the group consisting of soy sauce, ponzu sauce, miso, noodle soup base, cooking sake, mirin, sauce, dashi, dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, pickling base, doubanjiang, gochujang, oyster sauce, chicken stock, spices, and mixed seasonings.

20. A reduced-sodium food or beverage containing, in place of salt, a flavoring composition according to any one of claims 1 to 17 in an amount of about 0.01% to about 50% by weight.

21. The aforementioned low-sodium foods and beverages include curry roux, stew roux, Hayashi rice roux, sauces, pasta sauces, demi-glace sauce, white sauce, gratin sauce, hamburger sauce or pizza sauce, soups, ramen soup or hot pot soups, instant foods, instant noodles, miso soup or other soups, retort foods, curry, stew, soup or donburi base, frozen foods, freeze-dried foods, prepared food bases, seasoned rice bases, sushi bases, furikake, ochazuke bases, canned goods, corned beef, bottled goods, prepared bread, pizza, pickles, pickled plums, tsukudani, salted seafood, processed seaweed products, and salted kelp. A reduced-salt food and beverage according to claim 20, selected from the group consisting of cloth, cheese, prosciutto, smoked meat, ham, bacon, sausage, beef jerky, kalpas or salami, seasoned meat for grilling, salad chicken, char siu, seasoned fish, salt-grilled fish, Saikyo-zuke fish, mirin-zuke fish, miso-stewed fish, teriyaki fish, kabayaki or vinegar-pickled fish, salmon roe, mentaiko (spicy cod roe), dried sardines, dried fish, processed fish products, chikuwa, kamaboko, hanpen, satsuma-age or crab sticks, snacks for alcoholic beverages, dried foods or nuts, snack foods, Japanese sweets, rice crackers, soft drinks, kelp tea, prepared foods, side dishes, confectionery, pet food, and combinations thereof.

22. A method for producing a reduced-sodium seasoning, comprising adding a flavor composition according to any one of claims 1 to 17 to a seasoning ingredient.

23. A method for producing reduced-sodium food and beverages, comprising adding a flavoring composition according to any one of claims 1 to 17 to food and beverage ingredients or food and beverages.

24. A method for producing reduced-sodium food and beverages, comprising adding the reduced-sodium seasoning described in claim 18 to food and beverage ingredients or food and beverages.

25. A method for enhancing the saltiness of food and beverages, comprising adding a flavoring composition according to any one of claims 1 to 17 to food and beverage ingredients or food and beverages.

26. A method for enhancing the saltiness of food and beverages, comprising adding the reduced-sodium seasoning described in claim 18 to food and beverage ingredients or food and beverages.

27. A flavor composition according to any one of claims 1 to 17, further comprising one or more additives selected from the group consisting of emulsifiers, gelling agents, thickening polysaccharides, flavoring agents, coloring agents, preservatives, antioxidants, stabilizers, and pH adjusters.

28. A flavor composition according to any one of claims 1 to 17, for use in subjects with cardiovascular disease or renal dysfunction.

29. A flavor composition according to any one of claims 1 to 17, for use in subjects with hypertension or prehypertension.

30. A flavor composition according to any one of claims 1 to 17, for use by healthy individuals.

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