Oral composition having increased sweetness

Abstract

[Problem] To develop a method that is capable of further enhancing the sweetness of a sweetener. [Solution] Provided is a composition for oral use comprising: (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1; and (b) a capsaicinoid or Capsicum extract in an amount less than a taste recognition threshold. The components (a) and (b) exhibit sweetness of sweetness intensity X2, and satisfy 0.1<X1<X2.

Description

Oral composition with increased sweetness The present invention relates to an oral composition with increased sweetness, a method for producing the oral composition, a method for enhancing the sweetness of an oral composition, a concentrate for providing an oral composition, and the like. Humans have five sensory organs, and taste is one of the human sensory organs. The taste receptor that receives taste is called a taste bud, and it exists in fungiform papillae that are present in a wide range centered on the tip of the tongue, and in circumvallate papillae and foliate papillae that are present in a limited range at the back of the tongue. A taste bud is a cell aggregate composed of cells called elongated taste cells and basal cells. Taste cells project microvilli toward the tongue surface and form synapses with taste nerve fibers that enter the taste bud at the cell bottom. The taste that we usually feel is sent to the brain via the taste nerve as taste information and recognized. T1R2 and T1R3 are known as sweet taste receptors. It has been reported that T1R2 and T1R3 form a heterodimer (Non-Patent Documents 1 to 3). Although various studies on taste have been conducted, it is still a field where many things remain unknown. The tastes of foods that we experience in daily life are various, but foods that are considered delicious are those in which various tastes are appropriately mixed and well harmonized. The taste of food may be tasted alone, but it is often tasted as a mixed taste of various tastes, and various tastes are related to each other. On the other hand, in recent years, there has been a growing demand for foods to have not only good taste but also low calories. This is related to the fact that adult diseases such as obesity and diabetes are regarded as problems. However, in order to make low-calorie foods, it is necessary to keep the sugar concentration low, and this point has become an obstacle in providing low-calorie foods with good taste. In order to overcome such an obstacle, attempts have been made to increase the sweetness by sweeteners (Patent Documents 1 to 11). International Publication No. WO 2018 / 225817, International Publication No. WO 2020 / 116624, International Publication No. WO 2020 / 116626, International Publication No. WO 2020 / 116627, International Publication No. WO 2020 / 116628, International Publication No. WO 2020 / 116633, International Publication No. WO 2020 / 116634, International Publication No. WO 2020 / 116637, International Publication No. WO 2020 / 116638, International Publication No. WO 2020 / 116639, International Publication No. WO 2020 / 116641 Zhao G. Q., Zhang Y., Hoon M. A., Chandrashekar J., Erlenbach I., Ryba N. J. P., and Zuker1 C. S., Cell, 2003, Vol. 115, 255 - 266Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E., Proc Natl Acad Sci U S A. 2002,99(7), 4692 - 4696.Fernstrom J. D., Munger S. D., Sclafani A., de Araujo I. E., Roberts A., and Molinary S., J. Nutr. 2012. Vol. 142: 1134S - 1141S Under such circumstances, the development of further methods for enhancing the sweetness of sweeteners has been awaited. The present inventors have first succeeded in increasing the sweetness of a sweetener by blending a low concentration of capsaicin in an oral composition containing the sweetener. That is, the present invention includes the inventions of the following aspects. [1] (a) A high - sweetness sweetener in an amount equivalent to a sweetness intensity X1, and (b) A capsinoid or a capsicum extract below the taste recognition threshold are included, and the components (a) and (b) exhibit a sweetness of sweetness intensity X2, where 0.1 < X1 < X2, an oral composition. [2] Further including (c) 0.5 mM to 160 mM of sodium, and the components (a) to (c) exhibit a sweetness of sweetness intensity X3, where 0.1 < X1 < X2 < X3, the oral composition according to [1]. [3] The oral composition according to [1] or [2], wherein the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, Luo Han Guo extract, sucralose, acesulfame K, and combinations thereof. [4] The oral composition according to any one of [1] to [3], wherein the capsinoid comprises a capsinoid selected from capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, and combinations thereof. [5] The oral composition according to any one of [1] to [4], further comprising a low-intensity sweetener. [6] The oral composition according to [5], wherein the low-intensity sweetener comprises a low-intensity sweetener selected from glucose, sucrose, fructose, maltose, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. [7] The oral composition according to any one of [1] to [6], which is a beverage. [8] (a) An amount of a high-intensity sweetener equivalent to X1×n in sweetness intensity, and (b) A capsinoid or capsicum extract less than n times the taste recognition threshold comprising, The concentrate of the oral composition according to any one of [1] to [7], wherein the components (a) and (b) exhibit a sweetness of sweetness intensity X2×n, 0.1 < X1 < X2, and n = 2 to 20. [9] (c) Further comprising 0.5×n mM to 160×n mM of sodium, and the components (a) to (c) exhibit a sweetness of sweetness intensity X3×n, 0.1 < X1 < X2 < X3, which is the concentrate of the oral composition according to [2].

[0010] As raw materials, (a) adding an amount of a high-intensity sweetener equivalent to X1 in sweetness intensity, and (b) adding a capsinoid or capsicum extract less than the taste recognition threshold The method for producing the oral composition according to any one of [1] to [7], comprising.

[0011] As raw materials, The method according to

[0010] , further comprising adding 0.5 mM to 160 mM of sodium.

[0012] In the production of an oral composition, as raw materials (a) adding a high-sweetness sweetener at or above the taste recognition threshold, and (b) adding a capsinoid or a capsicum extract below the taste recognition threshold A method for enhancing the sweetness of an oral composition imparted by a high-sweetness sweetener, comprising.

[0013] In the production of an oral composition, as raw materials The method according to

[0012] , further comprising adding 0.5 mM to 160 mM of sodium.

[0014] (a) a high-sweetness sweetener of about 20 to about 600 ppm, and (b) a capsinoid of about 0.0009 to 0.3 ppm An oral composition comprising.

[0015] The oral composition according to

[0014] , further comprising 0.5 mM to 160 mM of sodium. Hereinafter, the present invention will be described in detail. The following embodiments are examples for explaining the present invention, and the present invention is not intended to be limited only to these embodiments. The present invention can be implemented in various forms without departing from the gist thereof. All documents, published gazettes, patent gazettes and other patent documents cited in this specification are hereby incorporated herein by reference. This specification also includes the contents described in the specification and drawings of the Japanese patent application (Japanese Patent Application No. 2021-215257) which is the basis for claiming the priority of this application filed on December 28, 2021. In this specification, for example, the description "the content of component A is X mg / 100 mL" regarding a beverage means that "the beverage contains X mg of component A per 100 mL". Since the specific gravity of the beverage is approximately 1, in the beverage, "mg / 100 g" can be regarded as the same as "mg / 100 mL". In the case of a solid composition or the like where it is not appropriate to express the denominator of the unit in terms of volume, the denominator shall be read as mass (for example, "mg / 100 mL" shall be read as "mg / 100 g"). Also, for example, the description "the content of component B is Y ppm" regarding a beverage means that "the beverage contains Y ppm of component B with respect to the total amount (100% by mass) of the beverage". 1. An oral composition in which the sweetness exhibited by a high-intensity sweetener is increased As a first aspect, the present invention provides the following oral composition (hereinafter sometimes referred to as "the oral composition of the present invention"). (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and (b) A capsinoid or a capsicum extract below the taste recognition threshold comprising an oral composition that exhibits a sweetness of sweetness intensity X2 by the components (a) and (b), and 0.1 < X1 < X2. That is, in the oral composition of the present invention, the component exhibiting sweetness is (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and the sweetness exhibited by the oral composition of the present invention should be a sweetness intensity X1 in calculation. However, although at a low concentration, (b) a capsinoid or a capsicum extract below the taste recognition threshold is present in the oral composition, so that the sweetness exhibited by (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 is increased to a sweetness intensity X2 (where 0.1 < X1 < X2). In addition to these components (a) and (b), the present invention may include additional components such as sodium, sweeteners other than component (a), acidulants, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. The oral composition in one aspect of the present invention does not contain a sweet component other than (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 as a sweetener. The oral composition in another aspect of the present invention may contain a sweet component other than (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 as a sweetener. [Oral composition] In this specification, the "oral composition" is a general term for solids, semi-solids, semi-fluid substances, and liquids, as well as mixtures thereof, that are ingestible by mouth. The oral compositions of the present invention include foods, and foods include beverages. Examples of the oral compositions of the present invention include general foods, dietary supplements, health foods, functional foods, foods for infants, foods for the elderly, and the like. A dietary supplement refers to a food fortified with specific nutritional components. A health food refers to a food that is considered healthy or beneficial to health, including dietary supplements, natural foods, diet foods, and the like. A functional food refers to a food for supplying nutritional components that perform a body-regulating function, and is synonymous with a food for specified health use. A food for infants refers to a food for feeding children up to about 6 years old. A food for the elderly refers to a food that has been processed to be more easily digested and absorbed compared to unprocessed foods. The form of the oral composition is not particularly limited and can be in various forms. Examples of such forms include, for example, beverages, confectioneries, supplements, and the like. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, nutritional drinks, tea-based beverages, coffee beverages, carbonated beverages, functional beverages, fruit and vegetable-based beverages, milk-based beverages, milk drinks, flavored water, soy milk beverages, and the like. A coffee beverage refers to a beverage product manufactured using coffee content as a raw material. The type of the product is not particularly limited, and includes, for example, "coffee", "coffee beverage", "soft drink containing coffee", "carbonated beverage containing coffee", "caffeine-free coffee", etc. as defined in the "Fair Competition Rules Regarding the Labeling of Coffee Beverages, etc." of Japan. In addition, even in a beverage using coffee content as a raw material, those with a milk solid content of 3.0 mass% or more may be subject to the "Fair Competition Rules Regarding the Labeling of Drinking Milk" of Japan and may be treated as "milk drinks". The term "coffee extract" (which may be referred to as an extract of roasted coffee beans in this specification) refers to a solution containing components derived from coffee beans. For example, it includes coffee extract liquid, that is, a solution obtained by extracting roasted and ground coffee beans using water, warm water, or the like. Also, a solution prepared by appropriately adjusting coffee extract concentrate, instant coffee obtained by drying coffee extract liquid, etc. with water, warm water, or the like is also included as coffee extract. The type of coffee beans used in coffee beverages is not particularly limited. Examples of cultivated tree species include Arabica, Robusta, Liberica, etc., and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, Kilimanjaro, etc. The coffee beans may be of one type or a blend of multiple types. There are no particular restrictions on the roasting method of roasted coffee beans, nor are there any restrictions on the roasting temperature or roasting environment, and normal methods can be adopted. However, the L value of the degree of roasting of coffee beans is preferably 18 - 24. Furthermore, there are no restrictions on the extraction method from the roasted coffee beans. For example, there is a method of extracting water or warm water (0 - 100°C) for 10 seconds to 30 minutes from a ground product obtained by coarsely grinding, medium grinding, finely grinding, etc. the roasted coffee beans. The extraction method may also be a drip type, siphon type, boiling type, jet type, continuous type, etc. Milk components such as milk, cow's milk, and dairy products may be added to coffee beverages. Also, the coffee beverage of the present invention may contain decaffeinated coffee or caffeine, and when it contains caffeine, the concentration is not particularly limited, but is preferably about 40 mg / 100 mL to 100 mg / 100 mL. Also, the chlorogenic acid concentration of the coffee beverage of the present invention is not particularly limited, but is preferably about 15 - 85 mg / 100 mL. The form of the coffee beverage is not limited. For example, it may be in the form of a beverage obtained by dissolving concentrated coffee extract or instant coffee, or it may be in the form of a canned coffee beverage sealed in a container such as a can or a PET bottle. As used herein, non-alcoholic beer refers to a carbonated beverage with a beer-like flavor, which is a non-fermented non-alcoholic type and substantially contains no alcohol. Here, non-alcoholic beer does not exclude beverages containing an extremely small amount of alcohol that is undetectable. Tea-based beverages include processed products manufactured using fresh leaves picked from the tea plant (scientific name: Camellia sinensis) as raw materials. For example, green tea, matcha, oolong tea, black tea, pu-erh tea, etc. can be mentioned. Alternatively, tea-based beverages include mugicha, amacha, bitter melon tea, koka tea, rooibos tea, Actinidia polygama tea, wild grape tea, adlay tea, yuzu tea, honeybush tea, cinnamon tea, Saururus chinensis tea, bamboo tea, herbal tea, kelp tea, umeboshi kelp tea, mate tea, buckwheat tea, herb tea, sweet tea, perilla tea, Luo Han Guo tea, shiitake tea, etc., which are called non-tea-based beverages and are processed products manufactured using raw materials collected from plants other than the tea plant. Preferably, the tea-based beverage is a processed product manufactured using fresh leaves picked from the tea plant (scientific name: Camellia sinensis) as raw materials. The fresh leaves that can be used in the present invention are not limited in terms of variety, production area, cultivation method, tea season, etc. as long as they are leaves of the tea plant. Examples of tea plant varieties include Yabukita, Yutakamidori, Okumidori, Sayamakaoi, Kanayamidori, Saemidori, Asatsuyu, etc. Examples of production areas include Shizuoka, Kagoshima, Mie, Kumamoto, Fukuoka, Kyoto, Miyazaki, Saitama, etc. Examples of cultivation methods include open field, covered, gyokuro, etc. Examples of tea seasons include first flush tea, second flush tea, third flush tea, fourth flush tea, winter / spring / autumn flush tea, cut flush, etc. Tea beverages produced using tea tree leaves generally include the steps of heating freshly picked raw leaves with steam and drying them to obtain rough tea, firing the rough tea, performing operations such as sorting to obtain finished tea, an extraction step of extracting the finished tea with warm water or the like, a rough filtration step of removing extraction residues from the extract, a cooling step of cooling the extract, a filtration step of removing fine solids from the extract, a blending step of adding water, green tea extract, antioxidant, pH adjuster, etc. to the extract to obtain a blended liquid, and a sterilization step of sterilizing the blended liquid. However, the above steps are merely examples and are not limited thereto. For example, the order of the steps can be changed, additional steps can be added, or some steps can be omitted. Examples of additional steps include, for example, when the tea beverage is a matcha beverage, a step of grinding the finished tea with a mortar or the like. Moreover, oolong tea beverages can be produced by using semi-fermented tea leaves obtained by semi-fermenting raw leaves, black tea beverages can be produced by using fermented tea leaves, and black tea beverages such as pu-erh tea can be produced by using tea leaves obtained by fermenting non-fermented green tea with microorganisms such as mold. Common varieties of tea trees can be used as the tea tree varieties used in these productions. Tea leaves derived from tea tree leaves and tea leaves for non-tea tea may be mixed and used. The produced green tea, oolong tea, black tea, black tea, etc. can be used as tea beverages alone, or can be made into mixed tea beverages by mixing them in appropriate and suitable ratios. Furthermore, extracts of grains, herbs, etc. can be added to the tea beverages produced from these tea leaf extracts to make tea beverages. Tea-based beverages preferably contain polyphenols. The polyphenols include polyphenols derived from raw materials such as tea leaves, leaves of non-tea plants, grains, and herbs, or polyphenols added as food additives as necessary. For example, anthocyanins, resveratrol, isoflavones, lignans, hesperidin, curcumin, catechins, tannins, proanthocyanidins, rutin, chlorogenic acid, ellagic acid, coumarin, procyanidins, etc. can be mentioned. As the content of polyphenols, 200 to 600 ppm, particularly 300 to 500 ppm, is preferable with respect to the total amount (100% by mass) of the tea beverage. The measurement of the polyphenol content can be carried out by any generally known method, but the Folin-Denis method is preferable. As the content of catechins among the polyphenols, 200 to 600 ppm, particularly 300 to 500 ppm, is preferable with respect to the total amount (100% by mass) of the tea beverage. The catechins preferably include catechin, epicatechin, gallocatechin, epigallocatechin, epigallocatechin gallate, gallocatechin gallate, epicatechin gallate, and catechin gallate. As the measurement method for catechins, high performance liquid chromatography is preferable. When the composition of the present invention is a tea-based beverage, it is preferably a black tea beverage or a sugar-free tea beverage. Examples of sugar-free tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, adlay tea beverages, sugar-free black tea beverages, etc. The coffee beverage may be either canned coffee or liquid coffee. A carbonated beverage is a beverage containing carbon dioxide gas. The carbon dioxide gas includes carbon dioxide gas separately injected into the beverage, carbon dioxide gas generated by the fermentation of a part of the raw materials, etc. The carbonated beverage is not particularly limited, but examples include soft drinks, non-alcoholic beverages, alcoholic beverages, etc. Specifically, sparkling beverages, cola, diet cola, cola-flavored beverages, clear carbonated beverages, ginger ale, cider, carbonated beverages containing milk, sugar-free carbonated beverages, fruit juice-based carbonated beverages, fruit juice-flavored carbonated beverages, and carbonated water with a fruit juice flavor are mentioned, but it is not limited thereto. The gas pressure of the carbonated beverage is not particularly limited, but is 2.2 to 4.0 kgf / cm 2, 2.2 to 3.5 kgf / cm 2 , 2.2 to 3.3 kgf / cm 2 , 2.2 to 3.2 kgf / cm 2 , 2.3 to 4.0 kgf / cm 2 , 2.3 to 3.5 kgf / cm 2 , 2.3 to 3.2 kgf / cm 2 , 3.0 to 4.0 kgf / cm 2 or 3.0 to 3.5 kgf / cm 2 It can be. The gas content in carbonated beverages can be defined by gas pressure. In this specification, "gas pressure" refers to the gas pressure of carbon dioxide gas in the carbonated beverage in the container, unless otherwise specified. The measurement of gas pressure is carried out by fixing the beverage at a liquid temperature of 20°C to a gas internal pressure gauge, opening the gas internal pressure gauge valve once to release the atmosphere to remove the carbon dioxide gas in the headspace, then closing the valve again, shaking the gas internal pressure gauge, and reading the value when the pointer reaches a fixed position. In this specification, unless otherwise specified, the gas pressure of carbonated beverages is measured using this method. The flavor of carbonated beverages is not particularly limited and can be adjusted to various flavors. For example, carbonated beverages may be beverages with orange flavor, lemon flavor, lime flavor, grape flavor, ginger ale flavor, energy drink flavor, cassis flavor, or cola flavor. The flavor of carbonated beverages can be adjusted by adding ingredients such as fruit juice, acidulant, spice, plant extract, milk component, other flavors, etc., ingredients approved as food additives, or ingredients that have a long history of food experience and are generally recognized as safe even if not approved. In one aspect, carbonated beverages are not beer-taste beverages. Also, carbonated beverages may be jelly beverages. The form of carbonated beverages is not limited. For example, it may be in the form of a container-packed carbonated beverage sealed in a container such as a can, bottle, or PET bottle. The form of carbonated beverages is preferably a cola-flavored beverage, a clear carbonated beverage, ginger ale, a fruit juice-based carbonated beverage, a carbonated beverage with milk, or a sugar-free carbonated beverage. Functional beverages include sports drinks, energy drinks, health support drinks, and pouch jelly drinks. Examples of fruit and vegetable beverages include 100% fruit juice beverages, beverages containing fruits, low-juice soft drinks, fruit beverages containing fruit pieces or pulp beverages. Milk-based beverages include lactic acid bacteria beverages or milk-containing soft drinks. Specific fruit and vegetable beverages include "fruit beverages" as defined in the "Fair Competition Rules on the Labeling of Fruit Beverages, etc." implemented in 2018, "fruit juice", "mixed fruit juice", "fruit juice with fruit pieces", "fruit and vegetable mixed juice", "beverage containing fruit juice", and "jelly beverage containing fruit juice" as defined in the "Implementing Rules of the Fair Competition Rules on the Labeling of Fruit Beverages, etc." implemented in 2016. In addition, for beverages with a fruit juice usage ratio of less than 10% classified as "other beverages" in the above regulations, as long as they are beverages containing fruit juice or vegetable juice, they are included in the fruit and vegetable beverages referred to in the present invention. The fruit juice contained in the fruit and vegetable beverage of the present invention is not particularly limited. For example, it may include one or more selected from orange, tangerine, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, ume, pear, apricot, plum, melon, kiwifruit, and nashi pear. The fruit juice can be used regardless of the production method, such as straight fruit juice or concentrated fruit juice. The concentrated fruit juice may be prepared by any of the heat concentration method and the freeze concentration method. The fruit juice content of the fruit and vegetable-based beverage is, depending on the embodiment, 1 to 100%, 5 to 100%, 10 to 100%, 15 to 100%, 20 to 100%, 25 to 100%, 30 to 100%, 35 to 100%, 40 to 100%, 45 to 100%, 50 to 100%, 55 to 100%, 60 to 100%, 65 to 100%, 70 to 100%, 1 to 95%, 4 to 95%, 5 to 95%, 10 to 95%, 15 to 95%, 20 to 95%, 25 to 95%, 30 to 95%, 35 to 95%, 40 to 95%, 45 to 95%, 50 to 95%, 55 to 95%, 60 to 95%, 65 to 95%, 70 to 95%, 1 to 90%, 5 to 90%, 10 to 90%, 15 to 90%, 20 to 90%, 25 to 90%, 30 to 90%, 35 to 90%, 40 to 90%, 45 to 90%, 50 to 90%, 55 to 90%, 60 to 90%, 65 to 90%, 70 to 90%, 1 to 85%, 5 to 85%, 10 to 85%, 15 to 85%, 20 to 85%, 25 to 85%, 30 to 85%, 35 to 85%, 40 to 85%, 45 to 85%, 50 to 85%, 55 to 85%, 60 to 85%, 65 to 85%, 70 to 85%, 1 to 80%, 5 to 80%, 10 to 80%, 15 to 80%, 20 to 80%, 25 to 80%, 30 to 80%, 35 to 80%, 40 to 80%, 45 to 80%, 50 to 80%, 55 to 80%, 60 to 80%, 65 to 80%, 70 to 80%, 1 to 75%, 5 to 75%, 10 to 75%, 15 to 75%, 20 to 75%, 25 to 75%, 30 to 75%, 35 to 75%, 40 to 75%, 45 to 75%, 50 to 75%, 55 to 75%, 60 to 75%, 65 to 75%, 1 to 70%, 5 to 70%, 10 to 70%, 15 to 70%, 20 to 70%, 25 to 70%, 30 to 70%, 35 to 70%, 40 to 70%, 45 to 70%, 50 to 70%, 55 to 70%, 60 to 70%, 1 to 65%, 5 to 65%, 10 to 65%, 15 to 65%, 20 to 65%, 25 to 65%, 30 to 65%, 35 to 65%, 40 to 65%, 45 to 65%, 50 to 65%, 55 to 65%, 1 to 60%, 5 to 60%, 10 to 60%, 15 to 60%, 20 to 60%, 25 to 60%, 30 to 60%, 35 to 60%, 40 to 60%, 45 to 60%, 50 to 60%, 1 to 55%, 5 to 55%, 10 to 55%, 15 to 55%, 20 to 55%, 25 to 55%, 30 to 55%, 35 to 55%, 40 to 55%, 45 to 55%, 1 to 50%, 5 to 50%, 10 to 50%, 15 to 50%,It can be 20 to 50%, 25 to 50%, 30 to 50%, 35 to 50%, 40 to 50%, 1 to 45%, 5 to 45%, 10 to 45%, 15 to 45%, 20 to 45%, 25 to 45%, 30 to 45%, 35 to 45%, 1 to 40%, 5 to 40%, 10 to 40%, 15 to 40%, 20 to 40%, 25 to 40%, 30 to 40%, 1 to 35%, 5 to 35%, 10 to 35%, 15 to 35%, 20 to 35%, 25 to 35%, 1 to 30%, 5 to 30%, 10 to 30%, 15 to 30%, 20 to 30%, 1 to 25%, 5 to 25%, 10 to 25%, 15 to 25%, 1 to 20%, 5 to 20%, 10 to 20%, 1 to 15% or 5 to 15%. In one aspect of the present invention, the juice content of the fruit and vegetable beverage may be 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50% or 5 to 30%. In this specification, the juice content is the relative concentration when the straight juice obtained by squeezing the fruit is 100%, and can be converted based on the standard (°Bx) of the saccharimeter reading or the standard (%) of the acidity shown in the JAS standard (Japanese agricultural and forestry standard for fruit beverages). As the values of the standards (unit: °Bx) of the saccharimeter readings of typical fruits, orange: 11, tangerine: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, Western pear: 11, apricot: 7, plum: 6, melon, kiwifruit: 10. Also, as the standards (unit: %) of the acidity of typical fruits, lemon: 4.5, lime: 6, ume: 3.5, kabosu: 3.5. Specifically, it can be calculated by the following conversion formula from the amount of juice blend (g) formulated in 100 mL of the fruit and vegetable beverage and the concentration multiple of the juice calculated from the above standard (°Bx) of the saccharimeter reading or the standard (%) of the acidity. [Juice content (%)] = [Amount of juice blend (g)] × [Concentration multiple] / 100 mL × 100 For example, since the JAS standard for orange juice is Bx11°, when 6.0% by weight of concentrated orange juice with Bx55° is blended in a beverage, the juice content rate is 30%. When converting the juice content rate of the juice based on the refractive index reading of a saccharimeter for sugar according to the JAS standard, sugars added to the juice, such as honey, etc., shall be excluded from the refractive index reading of the saccharimeter. The form of the fruit and vegetable-based beverage is not limited. For example, it may be in the form of a beverage in which concentrated fruit juice extract is dissolved, or it may be in the form of a container-packed fruit and vegetable-based beverage sealed in a container such as a can or a PET bottle. Flavored water is a beverage obtained by adding flavors, fruit juices, extracts, etc. to water such as mineral water (including natural mineral water), and is a beverage with an appearance similar to water, also called near water. Generally, flavored water is colorless and transparent like water, but has flavors, sweetness, and sourness of fruits, etc. And it has a refreshing taste so that it can be drunk instead of water, and has the property of being as easy or even easier to drink than water. The flavors that can be included in flavored water are not particularly limited. For example, they include fruit flavors, citrus flavors, mint flavors, coffee flavors, cocoa flavors, tea flavors (including black tea flavors), etc. Among these, as fruit flavors, there are valencene, which is a flavor contained in essential oils such as orange, and linalool, which is a flavor contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander, and one or more selected from nutkatones such as d-nutkatone having a grapefruit-like aroma. The fruit juices that can be contained in flavored water are not particularly limited. For example, one or more selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, ume, pear, apricot, plum, melon, kiwifruit, nashi pear, etc. may be mentioned. These fruit juices can be used regardless of the production method such as straight fruit juice and concentrated fruit juice. The concentrated fruit juice may be prepared by any of the heat concentration method and the freeze concentration method. When using fruit juice, it is preferable to use transparent fruit juice that has been subjected to a clarification treatment in consideration of the influence on the liquid color of the beverage. The fruit juice may be subjected to a decolorization treatment. From the viewpoint of maintaining the liquid color colorless and transparent and from the viewpoint of maintaining the liquid color colorless and transparent during long-term storage, the content of the transparent fruit juice is preferably 5.0% by mass or less, more preferably 2.0% by mass or less, still more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less with respect to the total amount (100% by mass) of the flavored water. The extracts that can be contained in flavored water are not particularly limited. For example, one or more selected from algal extracts, crustacean extracts, mushroom extracts, cereal extracts, tea extracts, vegetable extracts, fruit extracts, herb extracts, mesophyll extracts, bean extracts, seed extracts, and yeast extracts may be mentioned. The absorbance of the flavored water at a wavelength of 660 nm is preferably 0.06 or less, more preferably 0.02 or less, and still more preferably 0.01 or less. The absorbance at a wavelength of 660 nm serves as an index of transparency, and it can be said that flavored water with an absorbance of 0.06 or less is a transparent beverage. Note that the lower limit of the absorbance of the flavored water of the present invention at a wavelength of 660 nm is 0. In addition, in this specification, the absorbance at a wavelength of 660 nm can be measured using an ultraviolet-visible spectrophotometer such as UV-1600, UV-1800, or UV-1850 (all manufactured by Shimadzu Corporation). Also, the ΔE value of the transmitted light of the flavored water may be 3.5 or less. The flavored water with a ΔE value of the transmitted light of 3.5 or less can be said to be a colorless beverage. Note that the lower limit of the ΔE value of the transmitted light of the flavored water of the present invention is 0. Also, in this specification, the ΔE value of the transmitted light is a value measured in accordance with JIS Z 8722, and can be measured using an ultraviolet-visible spectrophotometer such as ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.). The flavored water of the present invention may be a carbonated beverage, a non-carbonated beverage, or a jelly beverage. The carbon dioxide gas pressure at 20°C of the flavored water as a carbonated beverage is 1.0 to 5.0 kgf / cm 2 1.0 to 4.5 kgf / cm 2 1.0 to 4.0 kgf / cm 2 1.0 to 3.5 kgf / cm 2 1.0 to 3.0 kgf / cm 2 1.0 to 2.5 kgf / cm 2 1.0 to 2.0 kgf / cm 2 1.2 to 5.0 kgf / cm 2 1.2 to 4.5 kgf / cm 2 1.2 to 4.0 kgf / cm 2 1.2 to 3.5 kgf / cm 2 1.2 to 3.0 kgf / cm 2 1.2 to 2.5 kgf / cm 2 1.2 to 2.0 kgf / cm 2 1.5 to 5.0 kgf / cm 2 1.5 to 4.5 kgf / cm 2 1.5 to 4.0 kgf / cm 2 1.5 to 3.5 kgf / cm 2 1.5 to 3.0 kgf / cm 2 Or it can be 1.5 to 2.5 kgf / cm 2 The carbon dioxide gas pressure at 20°C of the flavored water as a non-carbonated beverage is less than 1.0 kgf / cm 2 0 to 0.9 kgf / cm 2 0 to 0.8 kgf / cm 2 0 to 0.7 kgf / cm 2 0 to 0.6 kgf / cm2 , 0 to 0.5 kgf / cm 2 , 0 to 0.4 kgf / cm 2 , 0 to 0.3 kgf / cm 2 , 0.1 to 0.9 kgf / cm 2 , 0.1 to 0.8 kgf / cm 2 , 0.1 to 0.7 kgf / cm 2 , 0.1 to 0.6 kgf / cm 2 , 0.1 to 0.5 kgf / cm 2 , 0.1 to 0.4 kgf / cm 2 , 0.1 to 0.3 kgf / cm 2 , 0.2 to 0.9 kgf / cm 2 , 0.2 to 0.8 kgf / cm 2 , 0.2 to 0.7 kgf / cm 2 , 0.2 to 0.6 kgf / cm 2 , 0.2 to 0.5 kgf / cm 2 , 0.2 to 0.4 kgf / cm 2 or 0.2 to 0.3 kgf / cm 2 can be obtained. In addition, in this specification, the carbon dioxide gas pressure can be measured using a gas volume measuring device such as GVA-500A of Kyoto Electronics Industry Co., Ltd. For example, with the sample temperature set at 20°C, after degassing (snift) and shaking the air in the container in the gas volume measuring device, the carbon dioxide gas pressure can be measured. An alcoholic beverage refers to a beverage containing an alcohol raw material. It may be a chu-hi. Examples of alcohol raw materials include fermented liquors, distilled spirits, and liqueurs, etc. Examples of fermented liquors include wine and beer, etc. As for distilled spirits, for example, spirits (such as gin, vodka, rum, tequila, new spirits, etc., and alcohol for raw materials, etc.), liqueurs, whiskies (such as whisky, brandy, etc.), shochu, etc. may be mentioned. Here, the alcoholic beverage only needs to contain alcohol to a detectable degree. For example, it contains 1% by volume or more, 2% by volume or more, 3% by volume or more, 4% by volume or more, 5% by volume or more of alcohol. The alcoholic beverage may be, for example, one obtained by adding alcohol to the above-mentioned fruit / vegetable-based beverages, flavored water, carbonated beverages, etc. The alcohol content is indicated as a percentage on a volume / volume basis (v / v%), and the alcohol content of the beverage can be measured by any known method such as measurement with a vibrating densitometer. Examples of processed foods include processed foods of grains, seafood, and meats (bread, noodles, tortillas, pasta, ham, bacon, sausage, kamaboko, tempura, hanpen, etc.). Examples of confectioneries include candies, jams, chewing gums, ice creams, snack foods, cookies, biscuits, cakes, wafers, confectionery breads, chocolates, Japanese confectioneries, etc., but are not limited thereto. The oral composition of the present invention may also be in the form of pharmaceuticals or quasi-drugs such as fine granules, tablets, granules, powders, capsules (including soft capsules and hard capsules), chewable agents, syrups, mouthwashes, toothpastes, oral ointments, gargles, throat sprays, etc., or in processed forms such as natural liquid foods, semi-liquid foods, semi-solid foods, semi-digested nutritional foods, and component nutritional foods, drink agents, enteral nutritional agents, etc., in which the composition of the present invention is blended with proteins, saccharides, fats, trace elements, vitamins, emulsifiers, flavors, etc. Therefore, the present invention also provides oral products such as pharmaceuticals, quasi-drugs, natural liquid foods, semi-digested nutritional foods, component nutritional foods, drink agents, enteral nutritional agents, etc., which contain components (a) and (b) and in which the amount of the component (b) is less than the taste recognition threshold. Note that oral products are a general term for those introduced into the mouth regardless of ingestion. Furthermore, the oral composition of the present invention may be sterilized in a container. [Sweetness intensity] In the present specification, "sweetness intensity" means the intensity of sweetness exhibited by a substance. For example, when the sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as sweetness degree 1, the sweetness degree of glucose is 0.6 to 0.7 (central value 0.65). The numerical value obtained by multiplying this sweetness degree by the Brix value of the glucose concentration is the sweetness intensity of glucose. Therefore, when the glucose concentration is Brix1.5, the sweetness intensity of glucose is 0.65 × 1.5 = 0.975. The oral composition of the present invention contains a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 as described above, exhibits a sweetness of sweetness intensity X2 by components (a) and (b), and 0.1 < X1 < X2. When the high-sweetness sweetener of component (a) contains a combination of a plurality of sweet substances, the amount of the high-sweetness sweetener in component (a) is the amount obtained by combining all of those sweet substances. For "sweetness intensity X1", X1 may be greater than 0.1 and less than or equal to 0.5, greater than 0.1 and less than or equal to 1.0, greater than 0.1 and less than or equal to 1.5, greater than 0.1 and less than or equal to 2.0, greater than 0.1 and less than or equal to 2.5, greater than 0.1 and less than or equal to 3.0, greater than 0.1 and less than or equal to 3.5, greater than 0.1 and less than or equal to 4.0, greater than 0.1 and less than or equal to 4.5, greater than 0.1 and less than or equal to 5.0, greater than 0.1 and less than or equal to 5.5, 0.5 - 1.0, 0.5 - 1.5, 0.5 - 2.0, 0.5 - 2.5, 0.5 - 3.0, 0.5 - 3.5, 0.5 - 4.0, 0.5 - 4.5, 0.5 - 5.0, 0.5 - 5.5, 1.0 - 1.5, 1.0 - 2.0, 1.0 - 2.5, 1.0 - 3.0, 1.0 - 3.5, 1.0 - 4.0, 1.0 - 4.5, 1.0 - 5.0, 1.0 - 5.5, 1.5 - 2.0, 1.5 - 2.5, 1.5 - 3.0, 1.5 - 3.5, 1.5 - 4.0, 1.5 - 4.5, 1.5 - 5.0, 1.5 - 5.5, 2.0 - 2.5, 2.0 - 3.0, 2.0 - 3.5, 2.0 - 4.0, 2.0 - 4.5, 2.0 - 5.0, 2.0 - 5.5, 2.5 - 3.0, 2.5 - 3.5, 2.5 - 4.0, 2.5 - 4.5, 2.5 - 5.0, 2.5 - 5.5, 3.0 - 3.5, 3.0 - 4.0, 3.0 - 4.5, 3.0 - 5.0, 3.0 - 5.5, 2.0 - 6.5, 2.0 - 7.0, 2.0 - 7.5, 2.0 - 6.0, 2.5 - 7.0, 2.5 - 7.5, 2.5 - 6.0, 2.5 - 6.5, 3.0 - 6.0, 3.0 - 6.5, 3.0 - 7.0, 3.0 - 7.5, 3.0 - 8.0, 3.0 - 8.5, 3.0 - 9.0, 3.0 - 9.5, 3.5 - 7.0, 3.5 - 7.5, 3.5 - 8.0, 4.5 - 8.5, 3.5 - 9.0, 3.5 - 9.5, 4.0 - 7.5, 4.0 - 8.0, 4.0 - 8.5, 4.0 - 9.0, 4.0 - 9.5, 3.5 - 8.5, 3.5 - 10.0, 3.5 - 10.5, 3.5 - 11.0, 3.5 - 11.5 or 4.0 - 11.5. X1 is also greater than 0.1 and less than or equal to 6.0, greater than 0.1 and less than or equal to 6.5, greater than 0.1 and less than or equal to 7.0, greater than 0.1 and less than or equal to 7.5, greater than 0.1 and less than or equal to 8.0, greater than 0.1 and less than or equal to 8.5, greater than 0.1 and less than or equal to 9.0, greater than 0.1 and less than or equal to 9.5, greater than 0.1 and less than or equal to 10.0, greater than 0.1 and less than or equal to 10.5, greater than 0.1 and less than or equal to 11.0, greater than 0.1 and less than or equal to 11.5, greater than 0.1 and less than or equal to 12.0, greater than 0.1 and less than or equal to 13.0, greater than 0.1 and less than or equal to 14.0, greater than 0.1 and less than or equal to 15.0, greater than 0.1 and less than or equal to 16.0, greater than 0.1 and less than or equal to 17.0, greater than 0.1 and less than or equal to 18.0, from 0.5 to 6.0, from 0.5 to 6.5, from 0.5 to 7.0, from 0.5 to 7.5, from 0.5 to 8.0, from 0.5 to 8.5, from 0.5 to 9.0, from 0.5 to 9.5, from 0.5 to 10.0, from 0.5 to 10.5, from 0.5 to 11.0, from 0.5 to 11.5, from 0.5 to 12.0, from 0.5 to 13.0, from 0.5 to 14.0, from 0.5 to 15.0, from 0.5 to 16.0, from 0.5 to 17.0, from 0.5 to 18.0, from 1.0 to 6.0, from 1.0 to 6.5, from 1.0 to 7.0, from 1.0 to 7.5, from 1.0 to 8.0, from 1.0 to 8.5, from 1.0 to 9.0, from 1.0 to 9.5, from 1.0 to 10.0, from 1.0 to 10.5, from 1.0 to 11.0, from 1.0 to 11.5, from 1.0 to 12.0, from 1.0 to 13.0, from 1.0 to 14.0, from 1.0 to 15.0, from 1.0 to 16.0, from 1.0 to 17.0, from 1.0 to 18.0, from 1.5 to 6.0, from 1.5 to 6.5, from 1.5 to 7.0, from 1.5 to 7.5, from 1.5 to 8.0, from 1.5 to 8.5, from 1.5 to 9.0, from 1.5 to 9.5, from 1.5 to 10.0, from 1.5 to 10.5, from 1.5 to 11.0, from 1.5 to 11.5, from 1.5 to 12.0, from 1.5 to 13.0, from 1.5 to 14.0, from 1.5 to 15.0, from 1.5 to 16.0, from 1.5 to 17.0, from 1.5 to 18.0, from 2.0 to 8.0, from 2.0 to 8.5, from 2.0 to 9.0, from 2.0 to 9.5, from 2.0 to 10.0, from 2.0 to 10.5, from 2.0 to 11.0, from 2.0 to 11.5, from 2.0 to 12.0, from 2.0 to 13.0, from 2.0 to 14.0, from 2.0 to 15.0, from 2.0 to 16.0, from 2.0 to 17.0, from 2.0 to 18.0, from 2.5 to 8.0, from 2.5 to 8.5, from 2.5 to 9.0, from 2.5 to 9.5, from 2.5 to 10.0, from 2.5 to 10.5, from 2.5 to 11.0, from 2.5 to 11.5, from 2.5 to 12.0, from 2.5 to 13.0, from 2.5 to 14.0, from 2.5 to 15.0, from 2.5 to 16.0, from 2.5 to 17.0, from 2.5 to 18.0, 3.It may be 0 to 10.0, 3.0 to 10.5, 3.0 to 11.0, 3.0 to 11.5, 3.0 to 12.0, 3.0 to 13.0, 3.0 to 14.0, 3.0 to 15.0, 3.0 to 16.0, 3.0 to 17.0, 3.0 to 18.0, 3.5 to 4.0, 3.5 to 4.5, 3.5 to 5.0, 3.5 to 5.5, 3.5 to 6.0, 3.5 to 6.5, 3.5 to 12.0, 3.5 to 13.0, 3.5 to 14.0, 3.5 to 15.0, 3.5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0 or 4.0 to 18.0. The amount equivalent to the sweetness intensity X1 of the high-sweetness sweetener refers to the amount that exhibits the sweetness of sweetness intensity X1 under the condition that the high-sweetness sweetener is dissolved in water at 20°C in an oral composition of the present invention having the same volume. Also, the amount of the high-sweetness sweetener may be Pa ppm, where Pa ppm is an amount equivalent to the sweetness intensity X1. Here, Pa is from about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495,It can take values of about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490 or about 55 to about 490., Pa can also take values of 1 to 1500, 1 to 1200, 5 to 1200, 1 to 1000, 5 to 1000, 10 to 1000, 1 to 900, 5 to 900, 10 to 900, 15 to 900, 20 to 900, 25 to 900, 30 to 900, 35 to 900, 40 to 900, 45 to 900, 50 to 900, 55 to 900, 1 to 800, 5 to 800, 10 to 800, 15 to 800, 20 to 800, 25 to 800, 30 to 800, 35 to 800, 40 to 800, 45 to 800, 50 to 800, 55 to 800, 1 to 700, 5 to 700, 10 to 700, 15 to 700, 20 to 700, 25 to 700, 30 to 700, 35 to 700, 40 to 700, 45 to 700, 50 to 700, 55 to 700, 1 to 600, 5 to 600, 10 to 600, 15 to 600, 20 to 600, 25 to 600, 30 to 600, 35 to 600, 40 to 600, 45 to 600, 50 to 600, 55 to 600, 1 to 550, 1 to 540, 1 to 530, 1 to 520, 1 to 510, 1 to 505, 1 to 500, 1 to 495, 1 to 490, 5 to 550, 5 to 540, 5 to 530, 5 to 520, 5 to 510, 5 to 505, 5 to 500, 5 to 495, 5 to 490, 10 to 550, 10 to 540, 10 to 530, 10 to 520, 10 to 510, 10 to 505, 10 to 500, 10 to 495, 10 to 490, 15 to 550, 15 to 550, 15 to 530, 15 to 520, 15 to 510, 15 to 505, 15 to 500, 15 to 495 or 15 to 490., Pa can also take values of about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300 or about 200 to about 250., X2 is not particularly limited as long as it is larger than X1, but it can be 0.5 - 6.0, 0.5 - 6.5, 0.5 - 7.0, 0.5 - 7.5, 0.5 - 8.0, 0.5 - 8.5, 0.5 - 9.0, 0.5 - 9.5, 0.5 - 10.0, 0.5 - 10.5, 0.5 - 11.0, 0.5 - 11.5, 0.5 - 12.0, 0.5 - 13.0, 0.5 - 14.0, 0.5 - 15.0, 0.5 - 16.0, 0.5 - 17.0, 0.5 - 18.0, 1.0 - 6.0, 1.0 - 6.5, 1.0 - 7.0, 1.0 - 7.5, 1.0 - 8.0, 1.0 - 8.5, 1.0 - 9.0, 1.0 - 9.5, 1.0 - 10.0, 1.0 - 10.5, 1.0 - 11.0, 1.0 - 11.5, 1.0 - 12.0, 1.0 - 13.0, 1.0 - 14.0, 1.0 - 15.0, 1.0 - 16.0, 1.0 - 17.0, 1.0 - 18.0, 1.5 - 6.0, 1.5 - 6.5, 1.5 - 7.0, 1.5 - 7.5, 1.5 - 8.0, 1.5 - 8.5, 1.5 - 9.0, 1.5 - 9.5, 1.5 - 10.0, 1.5 - 10.5, 1.5 - 11.0, 1.5 - 11.5, 1.5 - 12.0, 1.5 - 13.0, 1.5 - 14.0, 1.5 - 15.0, 1.5 - 16.0, 1.5 - 17.0, 1.5 - 18.0, 2.0 - 8.0, 2.0 - 8.5, 2.0 - 9.0, 2.0 - 9.5, 2.0 - 10.0, 2.0 - 10.5, 2.0 - 11.0, 2.0 - 11.5, 2.0 - 12.0, 2.0 - 13.0, 2.0 - 14.0, 2.0 - 15.0, 2.0 - 16.0, 2.0 - 17.0, 2.0 - 18.0, 2.5 - 8.0, 2.5 - 8.5, 2.5 - 9.0, 2.5 - 9.5, 2.5 - 10.0, 2.5 - 10.5, 2.5 - 11.0, 2.5 - 11.5, 2.5 - 12.0, 2.5 - 13.0, 2.5 - 14.0, 2.5 - 15.0, 2.5 - 16.0, 2.5 - 17.0, 2.5 - 18.0, 3.0 - 10.0, 3.0 - 10.5, 3.0 - 11.0, 3.0 - 11.5, 3.0 - 12.0, 3.0 - 13.0, 3.0 - 14.0, 3.0 - 15.0, 3.0 - 16.0, 3.0 - 17.0, 3.0 - 18.0, 3.5 - 4.0, 3.5 - 4.5, 3.5 - 5.0, 3.5 - 5.5, 3.5 - 6.0, 3.5 - 6.5, 3.5 - 12.0, 3.5 - 13.0, 3.5 - 14.0, 3.5 - 15.0, 3.5 - 16.0, 3.5 - 17.0, 3.5 - 18.0, 4.0 - 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15 or 10.5 to 12.5 may also be applicable. X2 may also be 4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to 15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to 18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to 15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5 may also be applicable. As already described, the oral composition of the present invention exhibits enhanced sweetness. Whether the sweetness of the oral composition of the present invention is enhanced can be evaluated by panelists trained in sensory evaluation. Further, the sweetness intensity of the oral composition of the present invention can be measured by comparing the sweetness of the oral composition of the present invention with that of a reference oral composition (e.g., a beverage) serving as a reference for sweetness, which is prepared by varying the sucrose concentration to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 in terms of sweetness intensity. The reference oral compositions (e.g., beverages) with sweetness intensities of 1, 2, … 15 are prepared by adding sucrose so that the sucrose content becomes 1 g / 100 g, 2 g / 100 g, … 15 g / 100 g with respect to the oral composition without added sucrose. Furthermore, among the reference oral compositions having less sweetness than the oral composition of the present invention in the above measurement, the reference oral composition having the closest sweetness to the oral composition of the present invention is selected, and sucrose is added to the selected reference oral composition to adjust it to exhibit the same sweetness as the oral composition of the present invention. At this time, the sweetness intensity of the oral composition of the present invention can also be measured from the sucrose content contained in the adjusted reference oral composition. Another method for measuring the sweetness of the oral composition of the present invention includes, for example, the sweetness intensity evaluation (VAS method) using the Visual Analogue Scale. For the VAS method, reference can be made to the literature such as the Journal of Craniomandibular Function (2014) 20 pp. 115-129 (“Construction of a screening test method for taste function in the four basic tastes” by Toyota et al.). Specifically, in the measurement by the VAS method of sweetness intensity, for example, the evaluator uses a piece of paper with a straight line drawn on it, where the lower end is defined as “not sweet at all” and the upper end is defined as “nothing sweeter can be imagined”, and represents the sweetness intensity felt at that time by the position on the straight line to evaluate. In addition, the level of sweetness intensity can also be determined by a three-alternative forced-choice method (3-AFC) in which the sweetness intensity of the test oral composition is not quantitatively determined, but whether it is sweeter, less sweet, or equally sweet as compared to the reference oral composition is selected by sensory evaluation, a two-alternative forced-choice method (2-AFC) in which whether it is sweet or not is selected by sensory evaluation, etc. The sensory evaluation may be performed by a plurality of panelists trained in terms of the senses. When at least one panelist evaluates it as "sweet", it can be evaluated that the test oral composition has a higher sweetness intensity than the reference oral composition. For example, when about 10% or more, about 20% or more, about 25% or more, about 30% or more, about 33% or more, about 40% or more, about 50% or more, about 60% or more, about 67% or more, about 70% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists evaluate the test oral composition as "sweet" as compared to the reference oral composition, it can be evaluated that the test oral composition has a higher sweetness intensity than the reference oral composition. It is preferable that it is evaluated as "sweet" by more panelists. In a preferred embodiment, about 25% or more, about 33% or more, about 50% or more, about 67% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists evaluate the test oral composition as "sweet" as compared to the reference oral composition. In a particularly preferred embodiment, about 50% or more, about 67% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists evaluate the test oral composition as "sweet" as compared to the reference oral composition. The sweetness intensity of the oral composition of the present invention is not particularly limited as long as it is acceptable as a food. For example, as the sweetness degree, it may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15 or 10.5 to 12.5. The sweetness intensity of the oral composition is brought about by the above components (a) to (d) and any optional additive components. The energy (total energy amount) of the oral composition of the present invention is, depending on the embodiment, 0 to 50 Kcal / 100 mL, 0 to 45 Kcal / 100 mL, 0 to 40 Kcal / 100 mL, 0 to 35 Kcal / 100 mL, 0 to 30 Kcal / 100 mL, 0 to 24 Kcal / 100 mL, 0 to 22 Kcal / 100 mL, 0 to 20 Kcal / 100 mL, 0 to 15 Kcal / 100 mL, 0 to 10 Kcal / 100 mL, 0 to 5 Kcal / 100 mL, 0.1 to 50 Kcal / 100 mL, 0.1 to 45 Kcal / 100 mL, 0.1 to 40 Kcal / 100 mL, 0.1 to 35 Kcal / 100 mL, 0.1 to 30 Kcal / 100 mL, 0.1 to 24 Kcal / 100 mL, 0.1 to 22 Kcal / 100 mL, 0.1 to 20 Kcal / 100 mL, 0.1 to 15 Kcal / 100 mL, 0.1 to 10 Kcal / 100 mL, 0.It can be 1 - 5 Kcal / 100 mL, 1 - 50 Kcal / 100 mL, 1 - 45 Kcal / 100 mL, 1 - 40 Kcal / 100 mL, 1 - 35 Kcal / 100 mL, 1 - 30 Kcal / 100 mL, 1 - 24 Kcal / 100 mL, 1 - 22 Kcal / 100 mL, 1 - 20 Kcal / 100 mL, 1 - 15 Kcal / 100 mL, 1 - 10 Kcal / 100 mL, 1 - 5 Kcal / 100 mL, 5 - 50 Kcal / 100 mL, 5 - 45 Kcal / 100 mL, 5 - 40 Kcal / 100 mL, 5 - 35 Kcal / 100 mL, 5 - 30 Kcal / 100 mL, 5 - 24 Kcal / 100 mL, 5 - 20 Kcal / 100 mL, 5 - 15 Kcal / 100 mL, 5 - 10 Kcal / 100 mL, 10 - 50 Kcal / 100 mL, 10 - 45 Kcal / 100 mL, 10 - 40 Kcal / 100 mL, 10 - 35 Kcal / 100 mL, 10 - 30 Kcal / 100 mL, 10 - 24 Kcal / 100 mL, 10 - 20 Kcal / 100 mL, 10 - 15 Kcal / 100 mL, 15 - 50 Kcal / 100 mL, 15 - 45 Kcal / 100 mL, 15 - 40 Kcal / 100 mL, 15 - 35 Kcal / 100 mL, 15 - 30 Kcal / 100 mL, 15 - 24 Kcal / 100 mL, 15 - 20 Kcal / 100 mL, 20 - 50 Kcal / 100 mL, 20 - 45 Kcal / 100 mL, 20 - 40 Kcal / 100 mL, 20 - 35 Kcal / 100 mL, 20 - 30 Kcal / 100 mL, 20 - 24 Kcal / 100 mL, 24 - 50 Kcal / 100 mL, 24 - 45 Kcal / 100 mL, 24 - 40 Kcal / 100 mL, 24 - 35 Kcal / 100 mL or 24 - 30 Kcal / 100 mL. In addition, the energy (total energy amount, TE) of the oral composition of the present invention can be 0 < TE ≦ 50 Kcal / 100 mL, 0 < TE ≦ 45 Kcal / 100 mL, 0 < TE ≦ 40 Kcal / 100 mL, 0 < TE ≦ 35 Kcal / 100 mL, 0 < TE ≦ 30 Kcal / 100 mL, 0 < TE ≦ 24 Kcal / 100 mL, 0 < TE ≦ 22 Kcal / 100 mL, 0 < TE ≦ 20 Kcal / 100 mL, 0 < TE ≦ 15 Kcal / 100 mL, 0 < TE ≦ 10 Kcal / 100 mL or 0 < TE ≦ 5 Kcal / 100 mL depending on the embodiment (for example, the embodiment containing a calorific sweetener, etc.) (that is, it does not completely become 0). Components (a) and (b) can be arbitrarily combined. As shown in the examples described later, by adding component (b) to component (a), a sweetness intensity X2 higher than the sweetness intensity X1 of component (a) alone can be obtained. That is, the sweetness of component (a) can be enhanced by component (b). Therefore, an oral composition such as food can be produced while maintaining the same sweetness as an oral composition containing sucrose, without using high-calorie sucrose or while reducing its usage amount. For this reason, it becomes possible to design new low-calorie sweet foods and the like. In the case of zero-calorie design, a high-intensity sweetener with particularly excellent taste quality such as RebD or RebM is used for component (a), and D-allose, erythritol, etc. are used as additional sweet substances to improve the sweetness with a low concentration of capsinoids. When it is desired to adjust the calorie of the food not to zero but to low calories, etc., calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances. [High-intensity sweetener] The high-intensity sweetener (which may be abbreviated as "sweetener (a)" or "component (a)" in this specification) means a compound having a stronger sweetness than sucrose, and includes natural-derived compounds, synthetic compounds, or combinations of natural-derived compounds and synthetic compounds. The high-intensity sweetener exhibits a sweetness 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times or more, or 100,000 times or more than sucrose in the same amount as sucrose. Specific examples of high-intensity sweeteners include peptide-based sweeteners such as aspartame, neotame, advantame, etc., sucrose derivatives such as sucralose, synthetic sweeteners such as acesulfame K (hereinafter sometimes abbreviated as AceK), saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including those that also exist naturally but mainly synthetic products are in circulation like neohesperidin dihydrochalcone), sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentadin, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, or plant extracts containing high-intensity sweetener components, such as Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (lohan fruit) extract, Glycyrrhiza glabra (licorice) extract, Rubus suavissimus S. Lee (sweet tea) extract, Hydrangea macrophylla var.Extracts of thunbergii (kamucha), Sclerochiton ilicifolius extracts, Thaumataococcus daniellii Benth (shibirekuzuokon) extracts, Dioscoreophyllum volkensii (serendipity berry) extracts, Curculigo latifolia (kurukurigo) extracts, Richadella dulcifica (miracle fruit) extracts, Pentadiplandra brazzeana (nisiafrica ichigo) extracts, Capparis masaikai (mabinro) extracts, Lippia dulcis (sweet herb mexican) extracts, etc., and sweetening components in the said extracts, for example, steviol glycosides such as stevia extracts and stevia derivatives such as enzymatically treated stevia obtained by adding glucose to stevia by enzymatic treatment, mogrosides obtained by treating Luo Han Guo and Luo Han Guo extracts, glycosides obtained from plant extracts such as phyllodulcin glycosides, Glycyrrhiza glabra plant-containing sweetening components (for example, triterpenoid glycosides such as glycyrrhizin), Rubus suavissimus S. Lee plant-containing sweetening components (for example, diterpenoid glycosides such as rubusoside), Hydrangea macrophylla var.The thunbergii plant contains sweet components (for example, dihydroisocoumarins such as phyllodulcin), the Sclerochiton ilicifolius plant contains sweet components (for example, amino acids such as monatin), the Thaumataococcus daniellii Benth plant contains sweet components (for example, proteins such as thaumatin), the Dioscoreophyllum volkensii plant contains sweet components (for example, proteins such as monellin), the Curculigo latifolia plant contains sweet components (for example, proteins such as curculin), the Richadella dulcifica plant contains sweet components (for example, proteins such as miraculin), the Pentadiplandra brazzeana plant contains sweet components (for example, proteins such as brazzein, pentadin, etc.), the Capparis masaikai plant contains sweet components (for example, proteins such as mabinlin), the Lippia dulcis plant contains sweet components (for example, sesquiterpenes such as hernandulcin, 4β-hydroxyhernandulcin, etc.), and the like. Examples of steviol glycosides include rebaudioside A (in this specification, "rebaudioside" may be abbreviated as "Reb"), RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO, RebQ, RebR, glucoside A, glucoside C, rubusoside, steviol, steviol monoside, steviolbioside, and stevioside. Examples of mogrosides include mogroside IV (hereinafter, "mogroside" may be abbreviated as "Mog"), MogV, and the like. The licorice extract refers to a product mainly composed of glycyrrhizic acid obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza glabra, or Glycyrrhiza inflata. Examples of the licorice extract include licorice extract, glycyrrhizin, and licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent. Examples thereof include halogen derivatives of sucrose (sucralose), oxathiazinone dioxide derivatives, and the like. In a preferred embodiment of the present invention, the high-intensity sweetener is selected from high-quality high-intensity sweeteners. As used herein, the term "high-quality high-intensity sweetener" means a high-intensity sweet substance having one or more taste quality characteristics selected from (1) less astringency, (2) less metallic taste, (3) less aftertaste of sweetness, and (4) less bitterness, compared to RebA. Whether a sweet substance has the above taste quality characteristics can be determined based on whether it is known or through sensory evaluation, etc. Non-limiting examples of high-quality high-intensity sweeteners include, for example, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, high-quality sweet components contained in Stevia rebaudiana plants, sweet components contained in Siraitia grosvenorii plants, sweet components contained in Glycyrrhiza glabra plants, sweet components contained in Rubus suavissimus S. Lee plants, sweet components contained in Hydrangea macrophylla var. thunbergii plants, sweet components contained in Sclerochiton ilicifolius plants, sweet components contained in Thaumataococcus daniellii Benth plants, sweet components contained in Dioscoreophyllum volkensii plants, sweet components contained in Curculigo latifolia plants, sweet components contained in Richardella dulcifica plants, sweet components contained in Pentadiplandra brazzeana plants, sweet components contained in Capparis masaikai plants, sweet components contained in Lippia dulcis plants or their derivatives, or combinations thereof. The high-quality high-intensity sweeteners do not include the main components of stevia sweeteners such as RebA and stevioside. In a specific embodiment, the high-quality high-intensity sweetener includes RebD, RebM, mogroside (e.g., MogV), thaumatin, brazzein, or a combination thereof. In another specific embodiment, the high-quality high-intensity sweetener includes RebD, RebM, mogroside (e.g., MogV), thaumatin, or a combination thereof.In a preferred embodiment of the present invention, the high-quality and high-sweetness sweetener includes RebD, RebM, MogV, Siraitia grosvenorii extract, and combinations thereof. In one embodiment of the present invention, the high-sweetness sweetener may be one that naturally exists in plants or the like, or may be one that is artificially produced (for example, by bioconversion, chemical synthesis, etc.). Preferably, it is a sweetener that naturally exists. As used herein, "naturally exists" does not mean that the high-sweetness sweet substance contained in the oral composition of the present invention is a natural product. As long as the same substance naturally exists, the high-sweetness sweet substance contained in the oral composition of the present invention may be one that is artificially produced (for example, by bioconversion, etc.) (non-natural product). Non-limiting examples of the sweetener (a) include, for example, RebA, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, sucralose, AceK, sweet components contained in Stevia rebaudiana plants, sweet components contained in Siraitia grosvenorii plants, sweet components contained in Glycyrrhiza glabra plants, sweet components contained in Rubus suavissimus S. Lee plants, sweet components contained in Hydrangea macrophylla var. thunbergii plants, sweet components contained in Sclerochiton ilicifolius plants, sweet components contained in Thaumataococcus daniellii Benth plants, sweet components contained in Dioscoreophyllum volkensii plants, sweet components contained in Curculigo latifolia plants, sweet components contained in Richardella dulcifica plants, sweet components contained in Pentadiplandra brazzeana plants, sweet components contained in Capparis masaikai plants, sweet components contained in Lippia dulcis plants or derivatives thereof, or combinations thereof. In certain embodiments, the sweetener (a) comprises RebA, RebD, RebM, mogroside (e.g., MogV), sucralose, AceK, or a combination thereof. In another specific embodiment, the sweetener (a) comprises RebA, RebD, RebM, mogroside (e.g., MogV), sucralose, AceK, thaumatin, or a combination thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, MogV, Siraitia grosvenorii extract, sucralose, AceK, and combinations thereof. In one embodiment of the present invention, the sweetener (a) consists essentially of sweeteners other than the main components of stevia sweeteners such as RebA and stevioside. As used herein, "consisting essentially of" means that the sweetener used in the present invention may contain the main components of stevia sweeteners as long as the effects of the invention are not impaired.For example, among the sweeteners (a) used in the present invention, preferably 90% or more, more preferably 95% or more, and even more preferably 98% or more consist of sweeteners other than RebA and stevioside. RebA, RebD, and RebM may be directly extracted from stevia, or may be obtained by adding glucose to a compound having another structure contained in a stevia extract. The Luo Han Guo extract as a sweetener is an extract of Luo Han Guo containing Luo Han Guo-derived sweet substances, and is approved as a food additive and commercially available in various countries including Japan. Examples of Luo Han Guo-derived sweet substances include MogV, MogIV, 11-oxo-mogroside V, and siamenoside I. MogV is one of the main mogrol glycosides contained in Luo Han Guo, and it has been reported that it exhibits good sweet characteristics similar to sucrose compared to RebA. MogV can be obtained by purifying from a Luo Han Guo extract (for example, an alcohol extract of Luo Han Guo, etc.) by chromatography or the like. Alternatively, MogV may be obtained by adding glucose to a compound having another structure contained in a Luo Han Guo extract. The Luo Han Guo extract preferably contains MogV, and the proportion is not limited and may be 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more of the dry weight of the whole Luo Han Guo extract. The content of MogV can be determined by known methods, such as liquid chromatography. The Luo Han Guo extract can be obtained by extracting the fruit of Luo Han Guo (Siraitia grosvenorii) with an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcohol solvent such as aqueous ethanol or aqueous methanol), and then, optionally, performing treatments such as defatting, purification, concentration, and drying. MogV may be of high purity. For example, it may have a purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, or 98% or more. Naturally, the higher the purity of MogV obtained by purifying the Siraitia grosvenorii extract, the lower the amount of Siraitia grosvenorii extract components other than MogV mixed in. In another aspect of the present invention, MogV may also be of lower purity. For example, it may have a purity of 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, or 75% or more. For example, when the sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as sweetness degree 1, the calculated sweetness degree of MogV with a purity of about 65% is about 175. Also, in another aspect of the present invention, a Siraitia grosvenorii extract containing about 30% by weight of MogV may be used as a high-sweetness sweetener. When the sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as sweetness degree 1, the calculated sweetness degree of this Siraitia grosvenorii extract is about 100. The high-intensity sweetener is contained in an amount equivalent to the sweetness intensity X1 as described above. When the sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as sweetness degree 1, the sweetness degree of RebD is, for example, about 225, the sweetness degree of RebM is, for example, about 230, the sweetness degree of RebB is, for example, about 325, the sweetness degree of RebA is, for example, 200 to 300 (central value 250), the sweetness degree of RebN is, for example, 200 to 250 (central value 225), the sweetness degree of RebO is, for example, 200 to 250 (central value 225), the sweetness degree of RebE is, for example, 70 to 80 (central value 75), the sweetness degree of Luo Han Guo extract (containing 40% MogV) is, for example, about 130, the sweetness degree of MogV is, for example, about 270, the sweetness degree of thaumatin is, for example, about 2,000, and the sweetness degree of brazzein is, for example, 500 to 2,000 (central value 1,250). The value obtained by multiplying the concentration (w / v% (which can be regarded as w / w% in the case of beverages)) of the high-intensity sweetener in the oral composition by these sweetness degrees is the sweetness intensity of the high-intensity sweetener. When determining X1 of these sweeteners in this specification, the above sweetness degrees (for those indicated by a numerical range, the central value) are used. The relative ratio of the sweetness degrees of various sweeteners to the sweetness degree 1 of sucrose can be obtained from a known sucrose sweetness conversion table (for example, page 11 of the "Beverage Terminology Dictionary" published by Beverage Japan Co., Ltd.) and the like. In this specification, for those whose sweetness degrees are indicated by a numerical range, the central value is used. However, for sweeteners with different sweetness degree values depending on the literature, the relative ratio of the sweetness degree to the sweetness degree 1 of sucrose can be determined by a sensory test. Such a sensory test includes, for example, a method of preparing samples in which sucrose is added to pure water at intervals of 0.5 from Brix 3.0 to 5.0 and selecting a sucrose-added sample having a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a predetermined concentration from among them. In one aspect of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycosides, Siraitia grosvenorii extract, mogroside, AceK, sucralose, sweet components contained in Thaumataococcus daniellii Benth plants, sweet components contained in Pentadiplandra brazzeana plants, artificial sweeteners, and combinations thereof. In a preferred aspect of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of RebA, RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO, RebQ, RebR, glucoside A, glucoside C, rubusoside, steviol monoside, steviolbioside, stevioside, Siraitia grosvenorii extract, MogV, thaumatin, brazzein, aspartame, AceK, sucralose, licorice extract, saccharin, and combinations thereof. In some aspects, the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and MogV, RebD and MogV, RebM and MogV, RebA and RebM and MogV, RebA and RebD and MogV, RebD and RebM and MogV, RebA and neohesperidin dihydrochalcone, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebA and RebM and neohesperidin dihydrochalcone, RebA and RebD and neohesperidin dihydrochalcone, RebD and RebM and neohesperidin dihydrochalcone, MogV and neohesperidin dihydrochalcone, RebD and RebM and MogV and neohesperidin dihydrochalcone, RebA and brazzein, RebD and brazzein, RebM and brazzein, MogV and brazzein, neohesperidin dihydrochalcone and brazzein, RebM and RebD and brazzein, RebM and RebD and brazzein and MogV, RebM and RebD and brazzein and neohesperidin dihydrochalcone, RebM and RebD and brazzein and MogV and neohesperidin dihydrochalcone. In another aspect, sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, MogV and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM and thaumatin, RebA and MogV and thaumatin, RebD and MogV and thaumatin, RebM and MogV and thaumatin, RebD and RebM and MogV and thaumatin. In another aspect, sweetener (a) comprises the following combinations: RebA and sucralose, RebD and sucralose, RebM and sucralose, MogV and sucralose, RebA and RebM and sucralose, RebA and RebD and sucralose, RebD and RebM and sucralose, RebA and MogV and sucralose, RebD and MogV and sucralose, RebM and MogV and sucralose, RebD and RebM and MogV and sucralose. In another aspect, sweetener (a) comprises the following combinations: RebA and AceK, RebD and AceK, RebM and AceK, MogV and AceK, RebA and RebM and AceK, RebA and RebD and AceK, RebD and RebM and AceK, RebA and MogV and AceK, RebD and MogV and AceK, RebM and MogV and AceK, RebD and RebM and MogV and AceK. In another aspect, sweetener (a) comprises the following combinations: sucralose and AceK, RebA and sucralose and AceK, RebD and sucralose and AceK, RebM and sucralose and AceK, MogV and sucralose and AceK, RebA and RebM and sucralose and AceK, RebA and RebD and sucralose and AceK, RebD and RebM and sucralose and AceK, RebA and MogV and sucralose and AceK, RebD and MogV and sucralose and AceK, RebM and MogV and sucralose and AceK, RebD and RebM and MogV and sucralose and AceK. In one aspect of the present invention, the sweetener (a) may contain a high-intensity sweetener selected from RebA, RebD, RebM, MogV, Siraitia grosvenorii extract, and combinations thereof, preferably one or more high-intensity sweeteners selected from RebD, RebM, and combinations thereof. In one aspect of the present invention, the amount of the sweetener (a) contained in the oral composition is the amount obtained by combining all of these sweet substances when the sweetener (a) contains a combination of a plurality of sweet substances. When the amount of the sweetener (a) is Pa (ppm), Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600,Values that can be taken are from about 20 to about 550, from about 25 to about 550, from about 30 to about 550, from about 35 to about 550, from about 40 to about 550, from about 45 to about 550, from about 50 to about 550, from about 55 to about 550, from about 20 to about 540, from about 25 to about 540, from about 30 to about 540, from about 35 to about 540, from about 40 to about 540, from about 45 to about 540, from about 50 to about 540, from about 55 to about 540, from about 20 to about 530, from about 25 to about 530, from about 30 to about 530, from about 35 to about 530, from about 40 to about 530, from about 45 to about 530, from about 50 to about 530, from about 55 to about 530, from about 20 to about 520, from about 25 to about 520, from about 30 to about 520, from about 35 to about 520, from about 40 to about 520, from about 45 to about 520, from about 50 to about 520, from about 55 to about 520, from about 20 to about 510, from about 25 to about 510, from about 30 to about 510, from about 35 to about 510, from about 40 to about 510, from about 45 to about 510, from about 50 to about 510, from about 55 to about 510, from about 20 to about 505, from about 25 to about 505, from about 30 to about 505, from about 35 to about 505, from about 40 to about 505, from about 45 to about 505, from about 50 to about 505, from about 55 to about 505, from about 20 to about 500, from about 25 to about 500, from about 30 to about 500, from about 35 to about 500, from about 40 to about 500, from about 45 to about 500, from about 50 to about 500, from about 55 to about 500, from about 20 to about 495, from about 25 to about 495, from about 30 to about 495, from about 35 to about 495, from about 40 to about 495, from about 45 to about 495, from about 50 to about 495, from about 55 to about 495, from about 20 to about 490, from about 25 to about 490, from about 30 to about 490, from about 35 to about 490, from about 40 to about 490, from about 45 to about 490, from about 50 to about 490, from about 55 to about 490, from about 100 to about 500, from about 100 to about 450, from about 100 to about 400, from about 100 to about 350, from about 100 to about 300, from about 100 to about 250, from about 100 to about 200, from about 150 to about 500, from about 150 to about 450, from about 150 to about 400, from about 150 to about 350, from about 150 to about 300, from about 150 to about 250, from about 150 to about 200, from about 20 to about 200, from about 200 to about 500, from about 200 to about 450, from about 200 to about 400, from about 200 to about 350, from about 200 to about 300 or from about 200 to about 250. In one aspect of the present invention, the amount Pa ppm of the high-sweetness sweetener may be from about 20 to about 600 ppm, from about 30 to about 550 ppm, from about 55 to about 490 ppm, from about 20 to about 200 ppm, from about 100 to about 500 ppm or from about 150 to about 350 ppm. [Capsaicinoid or Capsicum extract] Capsaicinoid is a general term for capsaicin and its homologs. Capsaicinoid has a structure in which vanillylamine and fatty acid are amide-bonded. In addition to capsaicin, it includes dihydrocapsaicin, nordihydrocapsaicin, norcapsaicin, nor-norcapsaicin, homocapsaicin, homocapsaicin I, homocapsaicin II, homodihydrocapsaicin (homodihydrocapsaicin I), homodihydrocapsaicin II, bis-homocapsaicin, nordihydrocapsaicin II, capsaicinol, nonivamide, etc. Capsaicinoid may be of natural origin or artificially synthesized. Capsaicinoid can be extracted from plants of the genus Capsicum (Capsicum) in the Solanaceae family. Therefore, in the composition of the present invention, capsaicinoid may be included as an extract of Capsicum plants (Capsicum extract). Also, the proportions of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in capsaicinoid in chili peppers are said to be 46-77%, 21-40%, 2-12%, 1-2%, and 0.6-2%, respectively (https: / / www.maff.go.jp / j / syouan / seisaku / capsaicin / syousai / ). The capsicum extract can be obtained by treating a capsicum plant under conditions where capsinoids are extracted. Examples of extraction methods include immersion, steam distillation, Soxhlet extraction, microwave-assisted extraction, etc. As extraction solvents, water, ethanol, methanol, acetone, acetonitrile, hexane, isopropanol, diethyl ether, xylene, toluene, etc. can be used (Abdurahman et al., Aust J Basic & Appl Sci. 2016;10(10):263-75). An extraction method and an extraction solvent that can obtain an extract suitable for food use are preferred. The capsicum plant is not particularly limited as long as it contains capsinoids, and Capsicum annuum, Capsicum baccatum, Capsicum frutescens, Capsicum pubescens, etc. can be used. Among Capsicum annuum, pungent Capsicum annuum varieties, for example, Eagle Claw, Green Pepper, Carolina Reaper, Trinidad Scorpion, Trinidad Scorpion Yellow, Boot Jolokia, Habanero, Piquin, Aji Limon, Beaver Dam, Aji Chino, Bellvisen, Indian Pepper, Jalapeno, Serrano del Sol, Korean Pepper, Vietnamese Orange, Gold Chili, Hungarian Black, Scotch Bonnet, etc. are preferred. As the capsicum extract, for example, those commercially available as capsicum extract, capsicum extract, capsicum extract can be used. In some embodiments, the capsicum extract can be obtained by extracting a pulverized capsicum plant (e.g., Capsicum annuum) with an organic solvent. The obtained extract can be subjected to treatment such as removal of the solvent by distillation, etc., and / or drying followed by washing with water. The concentration of capsinoids in the capsicum extract is not particularly limited as long as the desired concentration of capsinoids can be obtained when used in the oral composition of the present invention. For example, the total concentration of capsaicin, dihydrocapsaicin and nordihydrocapsaicin is about 0.001 ppm or more, about 0.005 ppm or more, about 0.01 ppm or more, about 0.05 ppm or more, about 0.1 ppm or more, about 0.5 ppm or more, about 1 ppm or more, about 5 ppm or more, about 10 ppm or more, about 50 ppm or more, about 100 ppm or more, about 500 ppm or more, about 750 ppm or more, about 900 ppm or more, about 1000 ppm or more, about 2000 ppm or more, about 3000 ppm or more, about 4000 ppm or more, about 5000 ppm or more or about 10000 ppm or more. The concentration of capsaicin can be about 0.0007 ppm or more, about 0.0035 ppm or more, about 0.007 ppm or more, about 0.035 ppm or more, about 0.07 ppm or more, about 0.35 ppm or more, about 0.7 ppm or more, about 3.5 ppm or more, about 7 ppm or more, about 35 ppm or more, about 70 ppm or more, about 350 ppm or more, about 700 ppm or more, about 3500 ppm or more, about 7000 ppm or more, etc. The concentration of capsinoids in the capsicum extract may be expressed as the concentration of capsaicin or as the total concentration of a plurality of capsinoids (for example, the total concentration of capsaicin, dihydrocapsaicin and nordihydrocapsaicin, the total concentration of capsaicin and dihydrocapsaicin, etc.). The concentration of capsinoids in the capsicum extract can be determined by any known measurement method, for example, HPLC, etc. The weight ratio or molar ratio of capsaicin to dihydrocapsaicin in the capsicum extract may be, for example, in the range of about 1:1 to about 1:5, about 1:1.5 to about 1:4.5, about 1:2 to about 1:4, about 1:2.5 to about 1:3.5, etc., and particularly may be about 1:3. The weight ratio or molar ratio of capsaicin to nordihydrocapsaicin in the capsicum extract may be, for example, in the range of about 1:3 to about 1:60, about 1:10 to about 1:55, about 1:20 to about 1:50, about 1:30 to about 1:45, etc., and particularly may be about 1:40. The weight ratio or molar ratio of dihydrocapsaicin to nordihydrocapsaicin in the capsicum extract may be, for example, in the range of about 1:1 to about 1:20, about 1:3 to about 1:18, about 1:5 to about 1:16, about 1:10 to about 1:15, etc., and particularly may be about 1:13. In some embodiments of the oral composition of the present invention, the capsinoid or capsicum extract (which may be abbreviated as "capsinoid etc." or "component (b)" herein) is included at a concentration capable of enhancing the sweetness of the high-intensity sweetener. Whether the sweetness is enhanced can be evaluated by the above-described sensory test or the like. In some embodiments of the oral composition of the present invention, component (b) is included at a concentration below the taste recognition threshold. In some embodiments of the oral composition of the present invention, component (b) is included at a concentration below the taste detection threshold. As used herein, the taste recognition threshold refers to the minimum concentration at which the taste can be recognized, and the taste detection threshold refers to the minimum concentration at which the difference from water can be clearly shown, but it is not necessarily required to recognize the type of the taste (for example, sweetness, spiciness, bitterness, sourness, etc.) (for example, Eur J Clin Nutr (2004) 58, 629-636). Also, it is known that the taste recognition threshold is about 1.5 to 2 times the taste detection threshold (Yuki Yamauchi et al., "Oral cavity-wide taste test (Part 1) - Basic study and principal component analysis -", Journal of the Otolaryngological Society of Japan 98(1)(1995), p.119-129, and Reiko Omori, "Comparison of taste sensitivity among generations", Bulletin of the Faculty of Education, Utsunomiya University, Part 1 (2013) Vol.63 p.201-210)). Although there is a view that spiciness is not included in taste, it is included in taste in this specification. In the present invention, it is preferable to use measured values as taste recognition thresholds or taste detection thresholds. The taste recognition threshold or taste detection threshold of a certain substance can be determined by a sensory test in which aqueous solutions containing the substance are prepared at a plurality of concentration levels, tasted in order from the lower concentration to the higher concentration, and evaluated for whether the taste is felt. The concentration at which a difference from water is detected is defined as the taste detection threshold, and the concentration at which the taste is recognized is defined as the taste recognition threshold. For example, for a substance for which theoretical values (literature values) already exist, it can be determined by preparing aqueous solutions at a plurality of concentration levels near that concentration and having a plurality of persons trained in terms of the senses conduct the test. In one aspect of the present invention, the taste recognition threshold means the taste recognition threshold in pure water. In another aspect of the present invention, the taste recognition threshold means the taste recognition threshold in an oral composition. The taste recognition threshold in pure water means, for example, in the case of capsinoids in the oral composition of the present invention, the minimum concentration at which the taste can be recognized when only capsinoids or the like are added to pure water. The taste recognition threshold in an oral composition means, for example, in the case of capsinoids in the oral composition of the present invention, the minimum concentration at which the taste (pungency) of capsinoids or the like can be recognized when the components of the oral composition of the present invention other than component (b) and capsinoids or the like are added to pure water. The taste recognition threshold of capsinoids or the like is typically about 0.09 ppm as the concentration of capsaicin, and by preparing aqueous solutions at a plurality of concentration levels centered around this concentration, a sensory test can be efficiently conducted. The concentration of the capsinoid contained in the oral composition of the present invention is not limited and may be, for example, about 1.00 ppm or less, about 0.95 ppm or less, about 0.90 ppm or less, about 0.85 ppm or less, about 0.80 ppm or less, about 0.75 ppm or less, about 0.70 ppm or less, about 0.65 ppm or less, about 0.60 ppm or less, about 0.55 ppm or less, about 0.50 ppm or less, about 0.45 ppm or less, about 0.40 ppm or less, about 0.35 ppm or less, about 0.30 ppm or less, about 0.25 ppm or less, about 0.20 ppm or less, about 0.15 ppm or less, about 0.10 ppm or less, about 0.095 ppm or less, about 0.090 ppm or less, about 0.085 ppm or less, about 0.080 ppm or less, about 0.075 ppm or less, about 0.070 ppm or less, about 0.065 ppm or less, about 0.060 ppm or less, about 0.055 ppm or less, about 0.050 ppm or less, about 0.045 ppm or less, about 0.040 ppm or less, about 0.035 ppm or less, about 0.030 ppm or less, about 0.025 ppm or less, about 0.020 ppm or less, about 0.015 ppm or less, about 0.010 ppm or less or about 0.005 ppm or less. In one aspect, the concentration of the capsinoid contained in the oral composition of the present invention is not limited and is, for example, about 0.0005 ppm to about 1.0 ppm, about 0.0005 ppm to about 0.9 ppm, about 0.0005 ppm to about 0.8 ppm, about 0.0005 ppm to about 0.7 ppm, about 0.0005 ppm to about 0.6 ppm, about 0.0005 ppm to about 0.5 ppm, about 0.0005 ppm to about 0.4 ppm, about 0.0005 ppm to about 0.3 ppm, about 0.0005 ppm to about 0.2 ppm, about 0.0005 ppm to about 0.1 ppm, about 0.0005 ppm to about 0.09 ppm, about 0.0005 ppm to about 0.08 ppm, about 0.0005 ppm to about 0.07 ppm, about 0.0005 ppm to about 0.06 ppm, about 0.0005 ppm to about 0.05 ppm, about 0.0005 ppm to about 0.04 ppm, about 0.0005 ppm to about 0.03 ppm, about 0.0005 ppm to about 0.02 ppm, about 0.0005 ppm to about 0.01 ppm, about 0.0005 ppm to about 0.005 ppm, about 0.0007 ppm to about 1 ppm, about 0.0007 ppm to about 0.9 ppm, about 0.0007 ppm to about 0.8 ppm, about 0.0007 ppm to about 0.7 ppm, about 0.0007 ppm to about 0.6 ppm, about 0.0007 ppm to about 0.5 ppm, about 0.0007 ppm to about 0.4 ppm, about 0.0007 ppm to about 0.3 ppm, about 0.0007 ppm to about 0.2 ppm, about 0.0007 ppm to about 0.1 ppm, about 0.0007 ppm to about 0.09 ppm, about 0.0007 ppm to about 0.08 ppm, about 0.0007 ppm to about 0.07 ppm, about 0.0007 ppm to about 0.06 ppm, about 0.0007 ppm to about 0.05 ppm, about 0.0007 ppm to about 0.04 ppm, about 0.0007 ppm to about 0.03 ppm, about 0.0007 ppm to about 0.02 ppm, about 0.0007 ppm to about 0.01 ppm, about 0.0007 ppm to about 0.005 ppm, about 0.0009 ppm to about 1 ppm, about 0.0009 ppm to about 0.9 ppm, about 0.0009 ppm to about 0.8 ppm, about 0.0009 ppm to about 0.7 ppm, about 0.0009 ppm to about 0.6 ppm, about 0.0009 ppm to about 0.5 ppm, about 0.0009 ppm to about 0.4 ppm, about 0.0009 ppm to about 0.3 ppm, about 0.0009 ppm to about 0.2 ppm, about 0.0009 ppm to approximately 0.1 ppm, approximately 0.0009 ppm to approximately 0.09 ppm, approximately 0.0009 ppm to approximately 0.08 ppm, approximately 0.0009 ppm to approximately 0.07 ppm, approximately 0.0009 ppm to approximately 0.06 ppm, approximately 0.0009 ppm to approximately 0.05 ppm, approximately 0.0009 ppm to approximately 0.04 ppm, approximately 0.0009 ppm to approximately 0.03 ppm, approximately 0.0009 ppm to approximately 0.02 ppm, approximately 0.0009 ppm to approximately 0.01 ppm, approximately 0.0009 ppm to approximately 0.005 ppm, approximately 0.001 ppm to approximately 1 ppm, approximately 0.001 ppm to approximately 0.9 ppm, approximately 0.001 ppm to approximately 0.8 ppm, approximately 0.001 ppm to approximately 0.7 ppm, approximately 0.001 ppm to approximately 0.6 ppm, approximately 0.001 ppm to approximately 0.5 ppm, approximately 0.001 ppm to approximately 0.4 ppm, approximately 0.001 ppm to approximately 0.3 ppm, approximately 0.001 ppm to approximately 0.2 ppm, approximately 0.001 ppm to approximately 0.1 ppm, approximately 0.001 ppm to approximately 0.09 ppm, approximately 0.001 ppm to approximately 0.08 ppm, approximately 0.001 ppm to approximately 0.07 ppm, approximately 0.001 ppm to approximately 0.06 ppm, approximately 0.001 ppm to approximately 0.05 ppm, approximately 0.001 ppm to approximately 0.04 ppm, approximately 0.001 ppm to approximately 0.03 ppm, approximately 0.001 ppm to approximately 0.02 ppm, approximately 0.001 ppm to approximately 0.01 ppm, approximately 0.001 ppm to approximately 0.005 ppm, approximately 0.003 ppm to approximately 1 ppm, approximately 0.003 ppm to approximately 0.9 ppm, approximately 0.003 ppm to approximately 0.8 ppm, approximately 0.003 ppm to approximately 0.7 ppm, approximately 0.003 ppm to approximately 0.6 ppm, approximately 0.003 ppm to approximately 0.5 ppm, approximately 0.003 ppm to approximately 0.4 ppm, approximately 0.003 ppm to approximately 0.3 ppm, approximately 0.003 ppm to approximately 0.2 ppm, approximately 0.003 ppm to approximately 0.1 ppm, approximately 0.003 ppm to approximately 0.09 ppm, approximately 0.003 ppm to approximately 0.08 ppm, approximately 0.003 ppm to approximately 0.07 ppm, approximately 0.003 ppm to approximately 0.06 ppm, approximately 0.003 ppm to approximately 0.05 ppm, approximately 0.003 ppm to approximately 0.04 ppm, approximately 0.003 ppm to approximately 0.03 ppm, approximately 0.003 ppm to approximately 0.02 ppm, approximately 0.003 ppm to approximately 0.01 ppm, approximately 0.003 ppm to approximately 0.005 ppm, approximately 0.005 ppm to approximately 1 ppm, approximately 0.005 ppm to approximately 0.9 ppm, approximately 0.005 ppm to about 0.8 ppm, about 0.005 ppm to about 0.7 ppm, about 0.005 ppm to about 0.6 ppm, about 0.005 ppm to about 0.5 ppm, about 0.005 ppm to about 0.4 ppm, about 0.005 ppm to about 0.3 ppm, about 0.005 ppm to about 0.2 ppm, about 0.005 ppm to about 0.1 ppm, about 0.005 ppm to about 0.09 ppm, about 0.005 ppm to about 0.08 ppm, about 0.005 ppm to about 0.07 ppm, about 0.005 ppm to about 0.06 ppm, about 0.005 ppm to about 0.05 ppm, about 0.005 ppm to about 0.04 ppm, about 0.005 ppm to about 0.03 ppm, about 0.005 ppm to about 0.02 ppm, about 0.005 ppm to about 0.01 ppm, about 0.009 ppm to about 1 ppm, about 0.009 ppm to about 0.9 ppm, about 0.009 ppm to about 0.8 ppm, about 0.009 ppm to about 0.7 ppm, about 0.009 ppm to about 0.6 ppm, about 0.009 ppm to about 0.5 ppm, about 0.009 ppm to about 0.4 ppm, about 0.009 ppm to about 0.3 ppm, about 0.009 ppm to about 0.2 ppm, about 0.009 ppm to about 0.1 ppm, about 0.009 ppm to about 0.09 ppm, about 0.009 ppm to about 0.08 ppm, about 0.009 ppm to about 0.07 ppm, about 0.009 ppm to about 0.06 ppm, about 0.009 ppm to about 0.05 ppm, about 0.009 ppm to about 0.04 ppm, about 0.009 ppm to about 0.03 ppm, about 0.009 ppm to about 0.02 ppm, about 0.009 ppm to about 0.01 ppm, about 0.01 ppm to about 1 ppm, about 0.01 ppm to about 0.9 ppm, about 0.01 ppm to about 0.8 ppm, about 0.01 ppm to about 0.7 ppm, about 0.01 ppm to about 0.6 ppm, about 0.01 ppm to about 0.5 ppm, about 0.01 ppm to about 0.4 ppm, about 0.01 ppm to about 0.3 ppm, about 0.01 ppm to about 0.2 ppm, about 0.01 ppm to about 0.1 ppm, about 0.01 ppm to about 0.09 ppm, about 0.01 ppm to about 0.08 ppm, about 0.01 ppm to about 0.07 ppm, about 0.01 ppm to about 0.06 ppm, about 0.01 ppm to about 0.05 ppm, about 0.01 ppm to about 0.04 ppm, about 0.01 ppm to about 0.03 ppm or about 0.01 ppm to about 0.02 ppm may be used. The above concentration may be the concentration of total capsinoids in the oral composition (for example, all capsinoids detectable by HPLC, or the sum of major capsinoids such as capsaicin and dihydrocapsaicin, or capsaicin, dihydrocapsaicin, and nordihydrocapsaicin), or may be the concentration of a specific capsinoid such as capsaicin or dihydrocapsaicin. The concentration of the capsicum extract in the oral composition of the present invention can be adjusted so that the capsinoids contained in the capsicum extract are at the above concentration. [Optional component] (Sodium) The oral composition of the present invention may contain sodium as component (c). The content of sodium (sodium atoms) in the composition may typically be 160 mM or less (about 368 mg / 100 mL or less), for example, in the range of 0.5 mM to 160 mM (about 1.15 to about 368 mg / 100 mL). The sodium in the composition is preferably contained at a concentration that enhances the sweetness intensity of the composition. The sodium in the composition may be contained below the taste recognition threshold. The sodium content is, depending on the embodiment, 0.1 mM to 160 mM, 0.1 mM to 80 mM, 0.1 mM to 70 mM, 0.1 mM to 60 mM, 0.1 mM to 50 mM, 0.1 mM to 40 mM, 0.1 mM to 30 mM, 0.1 mM to 20 mM, 0.1 mM to 15 mM, 0.1 mM to 10 mM, 0.1 mM to 7.5 mM, 0.1 mM to 5 mM, 0.1 mM to 2.5 mM, 0.1 mM to 1 mM, 0.1 mM to 0.75 mM, 0.1 mM to 0.5 mM, 0.1 mM to 0.25 mM, 0.25 mM to 160 mM, 0.25 mM to 80 mM, 0.25 mM to 70 mM, 0.25 mM to 60 mM, 0.25 mM to 50 mM, 0.25 mM to 40 mM, 0.25 mM to 30 mM, 0.25 mM to 20 mM, 0.25 mM to 15 mM, 0.25 mM to 10 mM, 0.25 mM to 7.5 mM, 0.25 mM to 5 mM, 0.25 mM to 2.5 mM, 0.25 mM to 1 mM, 0.25 mM to 0.75 mM, 0.25 mM to 0.5 mM, 0.5 mM to 160 mM, 0.5 mM to 80 mM, 0.5 mM to 70 mM, 0.5 mM to 60 mM, 0.5 mM to 50 mM, 0.5 mM to 40 mM, 0.5 mM to 30 mM, 0.5 mM to 20 mM, 0.5 mM to 15 mM, 0.5 mM to 10 mM, 0.5 mM to 7.5 mM, 0.5 mM to 5 mM, 0.5 mM to 2.5 mM, 0.5 mM to 1 mM, 0.5 mM to 0.75 mM, 0.75 mM to 160 mM, 0.75 mM to 80 mM, 0.75 mM to 70 mM, 0.75 mM to 60 mM, 0.75 mM to 50 mM, 0.75 mM to 40 mM, 0.75 mM to 30 mM, 0.75 mM to 20 mM, 0.75 mM to 15 mM, 0.75 mM to 10 mM, 0.75 mM to 7.5 mM, 0.75 mM to 5 mM, 0.75 mM to 2.5 mM, 0.75 mM to 1 mM, 1 mM to 160 mM, 1 mM to 80 mM, 1 mM to 70 mM, 1 mM to 60 mM, 1 mM to 50 mM, 1 mM to 40 mM, 1 mM to 30 mM, 1 mM to 20 mM, 1 mM to 15 mM, 1 mM to 10 mM, 1 mM to 7.5 mM, 1 mM to 5 mM, 1 mM to 2.5 mM, 2.5 mM to 160 mM, 2.5 mM to 80 mM, 2.5 mM to 70 mM, 2.5 mM to 60 mM, 2.5 mM to 50 mM, 2.5 mM to 40 mM, 2.5 mM to 30 mM, 2.5 mM to 20 mM, 2.5 mM to 15 mM, 2.5 mM to 10 mM, 2.5 mM to 7.5 mM, 2.It may be in the range of 5 mM to 5 mM, 5 mM to 160 mM, 5 mM to 80 mM, 5 mM to 70 mM, 5 mM to 60 mM, 5 mM to 50 mM, 5 mM to 40 mM, 5 mM to 30 mM, 5 mM to 20 mM, 5 mM to 15 mM, 5 mM to 10 mM, 5 mM to 7.5 mM, 7.5 mM to 160 mM, 7.5 mM to 80 mM, 7.5 mM to 70 mM, 7.5 mM to 60 mM, 7.5 mM to 50 mM, 7.5 mM to 40 mM, 7.5 mM to 30 mM, 7.5 mM to 20 mM, 7.5 mM to 15 mM, 7.5 mM to 10 mM, 10 mM to 160 mM, 10 mM to 80 mM, 10 mM to 70 mM, 10 mM to 60 mM, 10 mM to 50 mM, 10 mM to 40 mM, 10 mM to 30 mM, 10 mM to 20 mM, 10 mM to 15 mM, 15 mM to 160 mM, 15 mM to 80 mM, 15 mM to 70 mM, 15 mM to 60 mM, 15 mM to 50 mM, 15 mM to 40 mM, 15 mM to 30 mM, 15 mM to 20 mM, 20 mM to 160 mM, 20 mM to 80 mM, 20 mM to 70 mM, 20 mM to 60 mM, 20 mM to 50 mM, 20 mM to 40 mM, 20 mM to 30 mM, 30 mM to 160 mM, 30 mM to 80 mM, 30 mM to 70 mM, 30 mM to 60 mM, 30 mM to 50 mM, 30 mM to 40 mM, 40 mM to 160 mM, 40 mM to 80 mM, 40 mM to 70 mM, 40 mM to 60 mM, 40 mM to 50 mM, 50 mM to 160 mM, 50 mM to 80 mM, 50 mM to 70 mM, 50 mM to 60 mM, 60 mM to 160 mM, 60 mM to 80 mM, 60 mM to 70 mM, 70 mM to 160 mM, 70 mM to 80 mM or 80 mM to 160 mM. Sodium is not particularly limited in form as long as it is included in the oral composition of the present invention in an ingestible state. For example, it may be in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium hydrogen carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium arginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof. In one aspect of the present invention, sodium derived from a sodium component used as a preservative (e.g., sodium benzoate, sodium sulfite, sodium metabisulfite, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.) is substantially not included in component (c). In the present specification, the content of sodium in the oral composition can be measured by atomic absorption spectrometry, X-ray fluorescence elemental analysis, etc. When the blending amount of the sodium-containing compound blended in the oral composition is known, a value calculated from the blending amount may also be used. In one aspect of the present invention, the amount of sodium contained in the oral composition may be defined by the amount of the sodium source. The "sodium source" means a compound that can generate sodium ions when the oral composition is placed in the mouth. The amount of the sodium source is the same as the molar concentration of sodium described above when the compound contains one atom of sodium, and is 1 / n of the molar concentration of sodium described above when the compound contains n atoms of sodium (where n is a positive integer). In an aspect of the oral composition of the present invention containing sodium, the following oral composition (hereinafter also referred to as the oral composition of aspect A) is provided. (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) A capsinoid or a capsicum extract below the taste recognition threshold, and (c) Sodium of 160 mM or less comprising an oral composition that exhibits a sweetness of sweetness intensity X2 by the components (a) and (b), exhibits a sweetness of sweetness intensity X3 by the components (a) to (c), and 0.1 < X1 < X2 < X3. X3 is not particularly limited as long as it is larger than X2, but it can be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0 to 9.5, 1.0 to 10.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to 12.0, 1.0 to 13.0, 1.0 to 14.0, 1.0 to 15.0, 1.0 to 16.0, 1.0 to 17.0, 1.0 to 18.0, 1.5 to 6.0, 1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.5, 1.5 to 9.0, 1.5 to 9.5, 1.5 to 10.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to 13.0, 1.5 to 14.0, 1.5 to 15.0, 1.5 to 16.0, 1.5 to 17.0, 1.5 to 18.0, 2.0 to 8.0, 2.0 to 8.5, 2.0 to 9.0, 2.0 to 9.5, 2.0 to 10.0, 2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 13.0, 2.0 to 14.0, 2.0 to 15.0, 2.0 to 16.0, 2.0 to 17.0, 2.0 to 18.0, 2.5 to 8.0, 2.5 to 8.5, 2.5 to 9.0, 2.5 to 9.5, 2.5 to 10.0, 2.5 to 10.5, 2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to 13.0, 2.5 to 14.0, 2.5 to 15.0, 2.5 to 16.0, 2.5 to 17.0, 2.5 to 18.0, 3.0 to 10.0, 3.0 to 10.5, 3.0 to 11.0, 3.0 to 11.5, 3.0 to 12.0, 3.0 to 13.0, 3.0 to 14.0, 3.0 to 15.0, 3.0 to 16.0, 3.0 to 17.0, 3.0 to 18.0, 3.5 to 4.0, 3.5 to 4.5, 3.5 to 5.0, 3.5 to 5.5, 3.5 to 6.0, 3.5 to 6.5, 3.5 to 12.0, 3.5 to 13.0, 3.5 to 14.0, 3.5 to 15.0, 3.5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 20, 4.It may be 0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15 or 10.5 to 12.5. X3 may also be 4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to 15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to 18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to 15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5. (Sweetener) The oral composition of the present invention may contain a sweetener in addition to the high-intensity sweetener of component (a). As used herein, "sweetener" means any substance or group of substances that elicits a sweet taste response. Sweeteners can be classified into saccharide-based sweeteners and non-saccharide-based sweeteners based on their structural characteristics, or into low-intensity sweeteners and high-intensity sweeteners based on their sweetness intensity. Also, based on energy (calories), sweet substances can be classified into caloric sweeteners and non-caloric sweeteners. Furthermore, based on the method of obtaining them, they can be classified into natural sweeteners and artificial sweeteners. Examples of saccharide-based sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, palatinite, palatinose, fructooligosaccharide, coupling sugar (R) , galactooligosaccharide, lactulose, raffinose, soybean oligosaccharide, honey, etc. Saccharide-based sweeteners also include rare sugars. Rare sugars refer to monosaccharides and their derivatives that are present in small amounts in nature. For example, naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose, naturally occurring ketoses other than D-fructose, and naturally occurring sugar alcohols other than D-sorbitol are included in rare sugars. Non-limiting examples of rare sugars include, for example, ketoses such as D-tagatose, D-sorbose, D-allose (D-psicose), L-fructose, L-allose (L-psicose), L-tagatose, L-sorbose, aldoses such as allose, D-allose, and sugar alcohols such as xylitol, erythritol, D-talitol. Caloric sweeteners typically refer to sweet substances having an energy of 4 kcal / g. The energy of the sweet substance is either known, or the content is measured by HPLC or the like and calculated by multiplying by the energy conversion factor, or the physical combustion heat is measured by a calorimeter (e.g., a bomb calorimeter, etc.) and corrected by the digestion and absorption rate, the excreted calorie amount, etc., to determine it. Non-limiting examples of caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, and the like. Non-caloric sweeteners typically refer to those having the property of being difficult to digest in the body, resulting in less energy being ingested, and mean sweet substances having an energy of less than 2 kcal / g, preferably less than 1 kcal / g, and more preferably less than 0.5 kcal / g. Non-limiting examples of non-caloric sweeteners include, for example, non-caloric hexoses such as allulose (psicose), allose, non-caloric pentoses such as xylose, arabinose, non-caloric tetroses such as erythrose, threose, non-caloric sugar alcohols such as erythritol, arabitol, and the like. Sweet substances can also be classified according to their energy (calorie) levels. For example, sweet substances can be classified into those having an energy of 4 kcal / g or more and those having an energy of less than 4 kcal / g. Sweet substances having an energy of less than 4 kcal / g can be further classified into those having an energy of less than 3 kcal / g, those having an energy of less than 2.5 kcal / g, those having an energy of less than 2 kcal / g, those having an energy of less than 1.5 kcal / g, those having an energy of less than 1 kcal / g, those having an energy of less than 0.5 kcal / g, those having an energy of 1 kcal / g or more and less than 4 kcal / g, those having an energy of 2 kcal / g or more and less than 4 kcal / g, those having an energy of 3 kcal / g or more and less than 4 kcal / g, those having an energy of 2 kcal / g or more and less than 3 kcal / g, those having an energy of 1 kcal / g or more and less than 2 kcal / g, those having an energy of 0 kcal / g or more and less than 2 kcal / g, or those having an energy of 0 kcal / g or more and less than 1 kcal / g. Examples of sweet substances having an energy of 4 kcal / g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, etc. Examples of sweet substances having an energy of 2 kcal / g or more and less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, arabinose, etc. Examples of sweet substances having an energy of 0 kcal / g or more and less than 2 kcal / g include D-allose, erythritol, allose, erythrose, threose, alitol, etc. A low-sweetness sweetener means a compound having a sweetness comparable to that of sucrose (for example, less than 5 times that of sucrose, about 0.1 to 2 times, about 0.5 to 1.5 times, etc.). Non-limiting examples of low-sweetness sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar (R)Examples of low-sweetness sweeteners include saccharides such as palatinose, sugar alcohols such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharides. Further, as long as the sweetness intensity of the low-sweetness sweetener is within the above range, it includes rare sugars, caloric sweeteners, non-caloric sweeteners, carbohydrate-based sweeteners, non-carbohydrate-based sweeteners, natural sweeteners, and artificial sweeteners. The oral composition in one aspect of the present invention contains a low-sweetness sweetener. In this aspect of the present invention, the following oral compositions (hereinafter also referred to as the oral compositions of Embodiment B) are provided. (a) A high-sweetness sweetener in an amount equivalent to a sweetness intensity X1, (b) A capsinoid or a capsicum extract below the taste recognition threshold, and (d) A low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 (hereinafter sometimes abbreviated as "component (d)" in this specification). comprising an oral composition that exhibits a sweetness of sweetness intensity X5 by the components (a), (b), and (d), and 0.1 < X1 + X4 < X5. The oral composition in one aspect of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 as sweeteners. In one aspect of the present invention, the low-sweetness sweetener includes sweeteners selected from hexoses, pentoses, tetroses, polysaccharides having an aldose or ketose at the terminal sugar, sugar alcohols, and combinations thereof. In another aspect of the present invention, the low-sweetness sweetener includes sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In yet another aspect of the present invention, the low-sweetness sweetener includes sweeteners selected from glucose, sucrose, fructose, and combinations thereof. For "Sweetness Intensity X4", X4 ranges from 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0 to 5.5, 0 to 6.0, 0 to 6.5, 0 to 7.0, 0 to 7.5, 0 to 8.0, 0 to 8.25, 0 to 8.5, 0 to 8.75, 0 to 9.0, 0 to 9.25, 0 to 9.5, 0 to 9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0, 0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 to 0.5, 0.1 to 1.0, 0.1 to 1.5, 0.1 to 2.0, 0.1 to 2.5, 0.1 to 3.0, 0.1 to 3.5, 0.1 to 4.0, 0.1 to 4.5, 0.1 to 5.0, 0.1 to 5.5, 0.1 to 6.0, 0.1 to 6.5, 0.1 to 7.0, 0.1 to 7.5, 0.1 to 8.0, 0.1 to 8.25, 0.1 to 8.5, 0.1 to 8.75, 0.1 to 9.0, 0.1 to 9.25, 0.1 to 9.5, 0.1 to 9.75, 0.1 to 10.0, 0.5 to 0.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.25, 0.5 to 8.5, 0.5 to 8.75, 0.5 to 9.0, 0.5 to 9.25, 0.5 to 9.5, 0.5 to 9.75, 0.5 to 10.0, 1.0 to 0.5, 1.0 to 1.0, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3.5, 1.0 to 4.0, 1.0 to 4.5, 1.0 to 5.0, 1.0 to 5.5, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.25, 1.0 to 8.5, 1.0 to 8.75, 1.0 to 9.0, 1.0 to 9.25, 1.0 to 9.5, 1.0 to 9.75, 1.0 to 10.0, 1.5 to 0.5, 1.5 to 1.0, 1.5 to 1.5, 1.5 to 2.0, 1.5 to 2.5, 1.5 to 3.0, 1.5 to 3.5, 1.5 to 4.0, 1.5 to 4.5, 1.5 to 5.0, 1.5 to 5.5, 1.5 to 6.0, 1.5 to 6.5, 1.5 to 7.0, 1.5 to 7.5, 1.5 to 8.0, 1.5 to 8.25, 1.5 to 8.5, 1.5 to 8.75, 1.5 to 9.0, 1.5 to 9.25, 1.5 to 9.5, 1.5 to 9.75, 1.5 to 10.0, 2.0 to 0.5, 2.0 to 1.0, 2.0 to 1.5, 2.0 to 2.0, 2.0 to 2.5, 2.0 to 3.0, 2.0 to 3.5, 2.0 to 4.0, 2.0 to 4.5, 2.0 to 5.0, 2.0 to 5.5, 2.0 to 6.0, 2.0 to 6.5, 2.0 to 7.0, 2.0 to 7.5, 2.0 to 8.0, 2.0 to 8.25, 2.0 to 8.5, 2.0 to 8.75, 2.0 to 9.0, 2.0 to 9.25, 2.0 to 9.5, 2.0 to 9.75, 2.0 to 10.0, 2.5 to 0.5, 2.5 to 1.0, 2.5 to 1.5, 2.5 to 2.0, 2.5 to 2.5, 2.5 to 3.0, 2.5 to 3.5, 2.5 to 4.0, 2.5 to 4.5, 2.5 to 5.0, 2.5 to 5.5, 2.5 to 6.0, 2.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5 to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75, 2.5 to 10.0, 0.1 to 5.9, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0 or 3.0 to 5.5 may also be used. X4 may also be 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 12.5, 0.05 to 13.0, 0.05 to 13.5, 0.05 to 14.0, 0.05 to 14.5, 0.05 to 15.0, 0.1 to 10.5, 0.1 to 11.0, 0.1 to 11.5, 0.1 to 12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5, 0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5 to 14.0, 0.5 to 14.5, 0.5 to 15.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 1.0 to 12.0, 1.0 to 12.5, 1.0 to 13.0, 1.0 to 13.5, 1.0 to 14.0, 1.0 to 14.5, 1.0 to 15.0, 1.5 to 10.5, 1.5 to 11.0, 1.5 to 11.5, 1.5 to 12.0, 1.5 to 12.5, 1.5 to 13.0, 1.5 to 13.5, 1.5 to 14.0, 1.5 to 14.5, 1.5 to 15.0, 2.0 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 12.5, 2.0 to 13.0, 2.0 to 13.5, 2.0 to 14.0, 2.0 to 14.5 or 2.5 to 15.0. The amount corresponding to the sweetness intensity X4 of the low-sweetness sweetener refers to the amount (concentration) that exhibits the sweetness of sweetness intensity X4 under the condition that the low-sweetness sweetener is dissolved in water at 20°C with the same volume as the oral composition of the present invention. X5 is not particularly limited as long as it is greater than X1 + X4, but may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15 or 10.5 to 12.5. X5 may also be 4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to 15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to 18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to 15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5. An oral composition according to one embodiment of the present invention contains a low-sweetness sweetener. In this embodiment of the present invention, the following oral composition (hereinafter also referred to as the oral composition of Embodiment C) is provided. (a) A high-sweetness sweetener in an amount equivalent to a sweetness intensity X1, (b) A capsinoid or a capsicum extract below the taste recognition threshold, (c) Sodium of 160 mM or less, and (d) A low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 are included, The components (a), (b), and (d) exhibit a sweetness of sweetness intensity X5, and the components (a) to (d) exhibit a sweetness of sweetness intensity X6, where 0.1 < X1 + X4 < X5 < X6. The oral composition according to one embodiment of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 as a sweetener. X6 is not particularly limited as long as it is greater than X5, but may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15 or 10.5 to 12.5. X6 may also be 4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16, 5.0 to 15.5, 5.0 to 14, 5.5 to 18, 5.5 to 16, 5.5 to 15.5, 5.5 to 14, 6.0 to 18, 6.0 to 16, 6.0 to 15.5, 6.0 to 14, 6.5 to 18, 6.5 to 16, 6.5 to 15.5, 6.5 to 14, 7.0 to 18, 7.0 to 16, 7.0 to 15.5, 7.0 to 14, 7.5 to 18, 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5. (Other components) As long as the effects of the present invention are not impaired, the oral composition of the present invention can be appropriately blended with an antioxidant (such as sodium erythorbate), an emulsifier (such as sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester), an acidulant (such as phosphoric acid, citric acid, malic acid), a fragrance, etc. [Exemplary embodiments of the oral composition of the present invention] In one embodiment of the present invention, (a) A high-sweetness sweetener in an amount equivalent to the sweetness intensity X1, and (b) A capsinoid or a capsicum extract below the taste recognition threshold are included, the components (a) and (b) exhibit a sweetness of sweetness intensity X2, 0.1 < X1 < X2, and The high-intensity sweetener is a high-intensity sweetener selected from RebA, RebD, RebM, MogV, Momordica grosvenori extract, sucralose, AceK, and combinations thereof, preferably a high-intensity sweetener selected from RebA, RebD, RebM, MogV, Momordica grosvenori extract, and combinations thereof, more preferably a high-intensity sweetener selected from RebD, RebM, and combinations thereof, and X2 is from 0.5 to 9.0, preferably from 1.0 to 8.0, more preferably from 2.0 to 6.0 An oral composition is provided. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm. In one embodiment of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) a capsinoid or a capsicum extract below the taste recognition threshold, and (c) containing 0.5 mM to 160 mM of sodium, the components (a) and (b) exhibit a sweetness of sweetness intensity X2, and the components (a) to (c) exhibit a sweetness of sweetness intensity X3, where 0.1 < X1 < X2 < X3, and The high-intensity sweetener is a high-intensity sweetener selected from RebA, RebD, RebM, MogV, Momordica grosvenori extract, sucralose, AceK, and combinations thereof, preferably a high-intensity sweetener selected from RebA, RebD, RebM, MogV, Momordica grosvenori extract, and combinations thereof, more preferably a high-intensity sweetener selected from RebD, RebM, and combinations thereof, and X2 is from 0.5 to 9.0, preferably from 1.0 to 8.0, more preferably from 2.0 to 6.0 An oral composition is provided. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm. In one aspect of the present invention, (a) a high-intensity sweetener in an amount of about 20 to about 600 ppm, and (b) a capsinoid in an amount of about 0.0009 to 0.3 ppm are provided in an oral composition. In one aspect of the present invention, (a) a high-intensity sweetener in an amount of about 20 to about 600 ppm, (b) a capsinoid in an amount of about 0.0009 to 0.3 ppm, and (c) sodium in an amount of 0.5 mM to 160 mM are provided in an oral composition. 2. Method for producing an oral composition As a second aspect, the present invention provides a method for producing an oral composition of the present invention (hereinafter referred to as "the production method of the present invention"). As raw materials for the oral composition (a) adding a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and (b) adding a capsinoid or a capsicum extract below the taste recognition threshold are included in the method for producing an oral composition of the present invention. In the method of the present invention, any of (a) to (b) above may be carried out first or simultaneously. The oral composition produced by the method of the present invention is the oral composition of the present invention described in the above item "1. Oral composition with increased sweetness presented by a high-intensity sweetener". Also, the "raw materials" in the method of the present invention may be each material or a mixture thereof necessary for the production of the oral composition, and may further contain additional components (optional components) such as preservatives, flavors, carriers, fruit juices, etc. Also, the "raw materials" may consist of a plurality of them. In step (a), a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 will be added to the raw materials, but it is not necessary to add a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 at once, and it may be added in several portions. Also, when adding a capsinoid or the like below the taste recognition threshold in step (b), it is not necessary to add a capsinoid or the like below the taste recognition threshold at once, and it may be added in several portions. Here, "addition" not only means the operation of actually adding either (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1 or (b) a capsinoid or a capsicum extract below the taste recognition threshold to the raw materials, but also means the operation of adjusting the amounts of components (a) and (b) in the oral composition finally produced through the manufacturing process of the oral composition of the present invention to predetermined amounts respectively. For example, if the first raw material contains fruit juice, grains and their extracts, and thus one or more of components (a) and (b) are contained in the raw materials in advance, and components (a) and (b) are also contained in the second raw material for mixing with the first raw material, and the oral composition of the present invention can be produced by mixing the first and second raw materials, there is no operation of adding components (a) and (b) to the raw materials individually. However, in the method of the present invention, as long as the oral composition of the present invention finally produced contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1 and (b) a capsinoid or a capsicum extract below the taste recognition threshold, steps (a) to (b) are regarded as having been carried out. The above matters are the same in the following respective aspects of the production method of the present invention. In one aspect, the production method of the present invention as raw materials of an oral composition adds (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1, adds (b) a capsinoid or a capsicum extract below the taste recognition threshold, and adds (c) sodium at 160 mM or less to provide a method for producing an oral composition of Embodiment A (also referred to as the production method of Embodiment A) including these. In the method of the present invention, any of the above (a) to (c) may be carried out first, or any two or more of them may be carried out simultaneously. In one aspect, the production method of the present invention as raw materials of an oral composition adds (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1, adds (b) a capsinoid or a capsicum extract below the taste recognition threshold, and (d) Adding a low-sweetness sweetener in an amount corresponding to the sweetness intensity X4 provided is a method for producing an oral composition of Embodiment B (also referred to as the production method of Embodiment B), which includes the above. For the above (a), (b), and (d), any of them may be carried out first, or any two or more of them may be carried out simultaneously. In one embodiment, the production method of the present invention as raw materials for the oral composition (a) Adding a high-sweetness sweetener in an amount corresponding to the sweetness intensity X1, (b) Adding a capsinoid or a capsicum extract below the taste recognition threshold, (c) Adding sodium at 160 mM or less, and (d) Adding a low-sweetness sweetener in an amount corresponding to the sweetness intensity X4 provided is a method for producing an oral composition of Embodiment C (also referred to as the production method of Embodiment C), which includes the above. For the above (a) to (d), any of them may be carried out first, or any two or more of them may be carried out simultaneously. In the method of the present invention, "oral composition", "sweetness intensity X1", "high-sweetness sweetener", "sweetness intensity X2", the amount of sodium, the form of sodium in the oral composition, "capsinoid or capsicum extract", "low-sweetness sweetener", and "sweetness intensity X4", etc. are the same as the definitions described in the items of the above oral composition, and the numerical values are directly applicable to the numerical values described in the items of the above oral composition. 3. Method for enhancing the sweetness of an oral composition As a third embodiment, the present invention provides a method for enhancing the sweetness of an oral composition (hereinafter referred to as "the sweetness enhancement method of the present invention"). One embodiment of the sweetness enhancement method of the present invention In the production of an oral composition, as raw materials, (a) Adding a high-sweetness sweetener at or above the taste recognition threshold, and (b) Adding a capsinoid or a capsicum extract below the taste recognition threshold provided is a method for enhancing the sweetness of an oral composition imparted by a high-sweetness sweetener, which includes the above. relates to. Another aspect of the method for enhancing sweetness of the present invention is A method for enhancing the sweetness of an oral composition, comprising adding a capsinoid or a capsicum extract having a taste recognition threshold lower than the taste recognition threshold to an oral composition containing a high-sweetness sweetener having a taste recognition threshold or higher. relates to. According to the method for enhancing sweetness of the present invention, it is possible to provide an oral composition that enhances the sweetness of the oral composition and exhibits a sweetness exceeding the sweetness intensity when simply adding the component (a) high-sweetness sweetener having a taste recognition threshold or higher to the oral composition. Specifically, a capsinoid or a capsicum extract is added to an oral composition containing a high-sweetness sweetener having a taste recognition threshold or higher, so that the capsinoid or the capsicum extract having a taste recognition threshold lower than the taste recognition threshold is contained in the oral composition after the addition, thereby bringing a sweetness exceeding the sweetness intensity when only adding a high-sweetness sweetener having a taste recognition threshold or higher to the oral composition. Here, the high-sweetness sweetener does not need to be contained in the oral composition before adding the capsinoid or the capsicum extract, and may be added to the oral composition simultaneously with the capsinoid or the capsicum extract, or may be added to the oral composition after adding the capsinoid or the capsicum extract. The amount of the capsinoid or the capsicum extract to be added can be selected from the amounts described in the above item "1. Oral composition in which the sweetness exhibited by the high-sweetness sweetener is increased". In one aspect, the method for enhancing sweetness of the present invention is In the production of an oral composition, as raw materials, (a) adding a high-sweetness sweetener having a taste recognition threshold or higher, (b) adding a capsinoid or a capsicum extract having a taste recognition threshold lower than the taste recognition threshold, and (c) adding sodium of 160 mM or less A method for enhancing the sweetness of an oral composition imparted by a high-sweetness sweetener (also referred to as the method for enhancing sweetness of Aspect A) is provided. In one aspect, the method for enhancing sweetness of the present invention is In the production of an oral composition, as raw materials, (a) Adding a high-sweetness sweetener with a sweetness level equal to or higher than the taste recognition threshold; (b) Adding a capsinoid or a capsicum extract with a sweetness level lower than the taste recognition threshold; and (d) Adding a low-sweetness sweetener with a sweetness level equal to or higher than the taste recognition threshold To provide a method for enhancing the sweetness of an oral composition imparted by a high-sweetness sweetener and a low-sweetness sweetener (also referred to as the sweetness enhancement method of Embodiment B), which includes the above. In one aspect, the sweetness enhancement method of the present invention In the production of an oral composition, as raw materials, (a) Adding a high-sweetness sweetener with a sweetness level equal to or higher than the taste recognition threshold; (b) Adding a capsinoid or a capsicum extract with a sweetness level lower than the taste recognition threshold; (c) Adding sodium at 160 mM or less; and (d) Adding a low-sweetness sweetener with a sweetness level equal to or higher than the taste recognition threshold To provide a method for enhancing the sweetness of an oral composition imparted by a high-sweetness sweetener and a low-sweetness sweetener (also referred to as the sweetness enhancement method of Embodiment C), which includes the above. In the sweetness enhancement method of the present invention, "oral composition", "high-sweetness sweetener", the amount of sodium, the form of sodium in the oral composition, "capsinoid or capsicum extract", and "low-sweetness sweetener" are the same as the definitions described in the items of the above oral composition, and the numerical values are directly applicable to the numerical values described in the items of the above oral composition. 4. Concentrate for providing an oral composition As a fourth aspect, the present invention provides a concentrate for providing the following oral composition (hereinafter referred to as "the concentrate of the present invention"). (a) A high-sweetness sweetener in an amount equivalent to a sweetness intensity X1, and (b) A capsinoid or a capsicum extract with a sweetness level lower than the taste recognition threshold Including, An oral composition presenting a sweetness of sweetness intensity X2 by the components (a) and (b), where 0.1 < X1 < X2. The concentrate of the present invention is used to provide an oral composition by diluting it at any ratio. The "oral composition" is the same as that described for "1. An oral composition with an increased sweetness exhibited by a high-intensity sweetener". For example, the concentrate of the present invention can be used as a syrup or a stock solution in beverages and the like. In that case, it can be diluted n-fold (for example, 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold) for use. Therefore, the concentrate of the present invention contains the components included in the oral composition of the present invention at an n-fold concentration. Also, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability. The concentrate of the present invention may be solid or liquid. The concentrate of the present invention may be, for example, a 1.5- to 20-fold concentrate of the oral composition of the present invention, typically a 2- to 10-fold concentrate, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably a 5- to 7-fold concentrate. The concentrate according to one aspect of the present invention is an n-fold concentrate of the oral composition of the present invention, (a) a high-intensity sweetener in an amount equivalent to X1×n of the sweetness intensity, and (b) a capsinoid or a capsicum extract having a taste recognition threshold of less than n-fold, and contains, presenting a sweetness of sweetness intensity X2×n by the components (a) and (b), where 0.1 < X1 < X2 and 1 < n ≤ 20. n may be 1.5 to 20, 2 to 10, 3 to 9, 4 to 8, 5 to 7, etc. The concentrate according to another aspect of the present invention is an n-fold concentrate of the oral composition of Aspect A of the present invention, (a) a high-intensity sweetener in an amount equivalent to X1×n of the sweetness intensity, (b) a capsinoid or a capsicum extract having a taste recognition threshold of less than n-fold, and (c) sodium of 160×n mM or less and contains, presenting a sweetness of sweetness intensity X2×n by the components (a) and (b), presenting a sweetness of sweetness intensity X3×n by the components (a) to (c), where 0.1 < X1 < X2 < X3 and 1 < n ≤ 20. n may be 1.5 to 20, 2 to 10, 3 to 9, 4 to 8, 5 to 7, etc. A concentrate according to another aspect of the present invention is an n-fold concentrate of the oral composition of Aspect B of the present invention, (a) a high-intensity sweetener in an amount equivalent to X1×n of sweetness intensity, (b) a capsinoid or a capsicum extract less than n times the taste recognition threshold, and (d) a low-intensity sweetener in an amount equivalent to X4×n of sweetness intensity comprising, exhibiting a sweetness of sweetness intensity X5×n by the components (a), (b), (d), 0.1 < X1 + X4 < X5, and 1 < n ≦ 20. n may be 1.5 to 20, 2 to 10, 3 to 9, 4 to 8, 5 to 7, etc. A concentrate according to one aspect of the present invention is an n-fold concentrate of the oral composition of Aspect C of the present invention, (a) a high-intensity sweetener in an amount equivalent to X1×n of sweetness intensity, (b) a capsinoid or a capsicum extract less than n times the taste recognition threshold, (c) sodium of 160×n mM or less, and (d) a low-intensity sweetener in an amount equivalent to X4×n of sweetness intensity comprising, exhibiting a sweetness of sweetness intensity X5×n by the components (a), (b), (d), exhibiting a sweetness of sweetness intensity X6×n by the components (a) to (d), 0.1 < X1 + X4 < X5 < X6, and 1 < n ≦ 20. n may be 1.5 to 20, 2 to 10, 3 to 9, 4 to 8, 5 to 7, etc. In the concentrate of the present invention, "oral composition", "sweetness intensity X1", "high-intensity sweetener", "sweetness intensity X2", the amount of sodium, the form of sodium in the oral composition, "capsinoid or capsicum extract", "sweetness intensity X3", "low-intensity sweetener", "sweetness intensity X4", "sweetness intensity X5" and "sweetness intensity X6", etc. are the same as the definitions described in the items of the above oral composition, and the numerical values thereof are directly applicable to the numerical values described in the items of the above oral composition. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. [Example 1] Evaluation of the sweetness enhancement effect by capsinoid (1) To evaluate the sweetening effect when capsinoids are added to sweet beverages, a sensory evaluation was conducted on the test beverages with the compositions shown in Table 2. Each test beverage was prepared by dissolving sucrose (specially granulated sugar), glucose, RebD (purity 95% or higher), and capsinoids (a pepper extract containing a total of 3 mM of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin) in pure water at the concentrations shown in Table 2 (the concentration of capsinoids is shown as the total concentration of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin (the same applies in the following examples)). Also, a beverage without capsinoids was used as a control beverage. Unless otherwise specified, the above components were the same as those used in the following examples. Also, Brix was calculated from the concentrations of sucrose and glucose, and the energy (kcal / 100 mL) was calculated assuming 0 (kcal / 100 mL) for that derived from RebD and the pepper extract (the same applies in the following examples). The sensory evaluation was conducted using the forced-choice triad method, in which five people trained in sensory evaluation served as panelists, and after blinding whether it was a test beverage or a control beverage, the panelists were asked to select one of the three options: A: "The test beverage is sweeter than the control beverage", B: "The test beverage and the control beverage have the same sweetness", C: "The control beverage is sweeter than the test beverage". Table 2 shows the number of panelists who selected each option. There were panelists who felt that the test beverage was sweeter at capsinoid concentrations of 0.01 μM or higher, and at capsinoid concentrations exceeding 0.01 μM, more than half of the panelists felt that the test beverage was sweeter. [Example 2] Measurement of the taste recognition threshold of capsinoids The taste recognition threshold of capsaicinoid was determined by sensory evaluation of the test beverages having the compositions shown in Table 3. Each test beverage was prepared by dissolving sucrose, glucose, RebD, capsaicinoid, and sodium (sodium gluconate, the same in the following examples) in pure water at the concentrations shown in Table 3. The sensory evaluation was performed by a four-way forced choice method in which the panelists were asked to select one of four options on the tongue or in the back of the throat: A: "I can't feel anything other than sweetness", B: "I can't feel the spiciness, but I can feel a taste other than sweetness", C: "I feel a spiciness", and D: "I feel a strong spiciness". The number of panelists who selected each option is shown in Table 3. From the above results, the taste detection threshold and taste perception threshold were determined to be about 0.1 μM and about 0.3 μM, respectively, in terms of capsaicinoid concentrations. [Example 3] Evaluation of sweetness enhancement effect of capsaicinoid and sodium (1) In order to evaluate the sweetness-enhancing effect of adding capsaicinoid and sodium to sweetened beverages, a sensory evaluation was conducted on test beverages with the compositions shown in Table 4. Each test beverage was prepared by dissolving sucrose, glucose, RebD, sodium, and capsaicinoid in pure water at the concentrations shown in Table 4. A control beverage was also prepared without capsaicinoid. The sensory evaluation was conducted by a panel of 4-5 people who had received sensory training, blinded to whether they were receiving a test beverage or a control beverage, and a three-way forced choice method was used in which the panelists were asked to select one of three options: A: "The test beverage is sweeter than the control beverage," B: "The test beverage and the control beverage are about the same in sweetness," and C: "The control beverage is sweeter than the test beverage." The number of trials (total number of panelists) in the sensory evaluation varied depending on the test beverage, ranging from 5 to 13 times (persons). The percentage of panelists who selected each option is shown in Table 4. There were panelists who felt that the test beverage was sweeter at a capsinoid concentration of 0.0001 μM or more. The number of panelists who felt that the test beverage was sweeter increased sharply at a capsinoid concentration of 0.003 μM or more, and at a capsinoid concentration of 0.01 μM to 0.3 μM, more than half of the panelists felt that the test beverage was sweeter. [Example 4] Evaluation of the Sweetness Enhancement Effect by Capsinoids and Sodium (2) In order to further evaluate the sweetness enhancement effect when capsinoids and sodium are added to a sweet beverage, focusing on the sodium concentration, a sensory evaluation was conducted on the test beverages with the compositions shown in Table 5. Each test beverage was prepared by dissolving sucrose, glucose, RebD, sodium, and capsinoids in pure water at the concentrations shown in Table 5. Also, a beverage without capsinoids was used as a control beverage. The sensory evaluation was performed by three forced-choice methods in which 1 to 5 persons trained in sensory evaluation served as panelists, and after blinding whether it was a test beverage or a control beverage, the panelists were asked to select one of the three options: A: "The test beverage is sweeter than the control beverage", B: "The test beverage and the control beverage have the same sweetness", and C: "The control beverage is sweeter than the test beverage". The number of trials (total number of panelists) of the sensory evaluation varied depending on the test beverage and was 4 to 10 times (persons). The percentages of panelists who selected each option are shown in Table 5. There were panelists who felt that the test beverage was sweeter at all sodium concentrations tested, and at a sodium concentration of 1 mM or more and less than 80 mM, more than half of the panelists felt that the test beverage was sweeter. [Example 5] Quantification of the Sweetness Enhancement Effect by Capsinoids and / or Sodium To quantify the sweetness enhancing effect by capsinoids and / or sodium, the sweetness intensity of the beverages having the compositions shown in Table 6 was measured by the Visual Analogue Scale (VAS) method. Each beverage was prepared by dissolving components selected from sucrose, glucose, RebD, sodium and capsinoids in pure water at the concentrations shown in Table 6. Beverage 5-1 was used as a control beverage serving as a reference for sweetness intensity, and Beverages 5-2 to 5-4 were used as test beverages. In the VAS method, persons (5 persons) trained in terms of the senses served as panelists. The left end was defined as "not sweet at all" and the right end was defined as "nothing sweeter can be imagined". The intensity of sweetness felt for the test beverages was plotted on a line segment where the intensity of sweetness of the control beverage was plotted approximately in the center, and the distance from the left end was used as an index of sweetness intensity. Table 6 shows the sweetness intensity of the test beverages when the sweetness intensity of the control beverage was set to 8 and the magnification of the sweetness intensity of the test beverages relative to the sweetness intensity of the control beverage. The sweetness intensity was such that Beverage 5-3 < Beverage 5-2 < Beverage 5-4. By adding capsinoside, the sweetness intensity of the sweet beverage increased by about 1.14 times, and by adding capsinoids and sodium, the sweetness intensity increased by about 1.24 times. [Example 6] Evaluation of Sweetness Enhancing Effect by Capsinoids and / or Sodium To evaluate the effect of capsinoids and / or sodium on enhancing the sweetness of various high-intensity sweeteners, a sensory evaluation was conducted on the test beverages with the compositions shown in Tables 7 - 8. Each test beverage was prepared by dissolving components selected from sucrose, glucose, RebA (purity 99%), RebD, RebM (purity 94% or more), Luo Han Guo extract (containing 40% by weight of MogV), MogV (purity 98% or more), AceK, sucralose, sodium, and capsinoids in pure water at the concentrations shown in Tables 7 - 8. Also, a beverage without capsinoids was used as a control beverage. The sensory evaluation was performed by a forced-choice triad method in which 3 - 4 persons trained in sensory evaluation served as panelists and were blinded as to whether the beverage was a test beverage or a control beverage, and then the panelists were asked to select one of the three options: A: "The test beverage is sweeter than the control beverage", B: "The test beverages and the control beverage have the same level of sweetness", C: "The control beverage is sweeter than the test beverage". The number of trials (total number of panelists) of the sensory evaluation varied depending on the test beverage and was 3 - 8 times (persons). The percentages of panelists who selected each option are shown in Tables 7 - 8. [Example 7] Composition of Capsinoids The components contained in the capsinoids (red pepper extract) used in Examples 1 - 6 were analyzed. The capsinoids contained 720 mg / L (2.36 mM) of capsaicin, 230 mg / L (0.75 mM) of dihydrocapsaicin, and 17 mg / L (0.06 mM) of nordihydrocapsaicin (total 967 mg / L (3.17 mM)).

Claims

1. (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of X1, and (b) A capsinoid or capsicum extract below the taste recognition threshold are included, and the components (a) and (b) exhibit a sweetness of sweetness intensity X2, where 0.1 < X1 < X2, an oral composition.

2. (c) Further includes 0.5 mM to 160 mM of sodium, and the components (a) to (c) exhibit a sweetness of sweetness intensity X3, where 0.1 < X1 < X2 < X3, the oral composition according to Claim 1.

3. The high-intensity sweetener includes a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, Luo Han Guo extract, sucralose, acesulfame K, and combinations thereof, the oral composition according to Claim 1 or 2.

4. The capsinoid includes a capsinoid selected from capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, and combinations thereof, the oral composition according to Claim 1 or 2.

5. Further includes a low-intensity sweetener, the oral composition according to Claim 1 or 2.

6. The low-intensity sweetener includes a low-intensity sweetener selected from glucose, sucrose, fructose, maltose, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof, the oral composition according to Claim 5.

7. A beverage, the oral composition according to Claim 1 or 2.

8. (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of X1 × n, and (b) A capsinoid or capsicum extract below n times the taste recognition threshold are included, and the components (a) and (b) exhibit a sweetness of sweetness intensity X2 × n, where 0.1 < X1 < X2, and n = 2 to 20, a concentrate of the oral composition according to Claim 1 or 2.

9. (c) Further includes 0.5 × n mM to 160 × n mM of sodium, and the components (a) to (c) exhibit a sweetness of sweetness intensity X3 × n, where 0.1 < X1 < X2 < X3, a concentrate of the oral composition according to Claim 2.

10. As raw materials, (a) Adding a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1, and (b) Adding a capsinoid or capsicum extract below the taste recognition threshold are included, a method for producing the oral composition according to Claim 1 or 2.

11. As raw materials, 11. The method of claim 10, further comprising: (c) adding 0.5 mM to 160 mM sodium.

12. As a raw material in the manufacture of oral compositions (a) Adding a sweetener with a high sweetness level above the taste perception threshold; and (b) Adding capsaicinoids or capsicum extracts below the taste perception threshold A method for enhancing the sweetness of an oral composition imparted by a high-intensity sweetener, comprising:

13. As a raw material in the manufacture of oral compositions 13. The method of claim 12, further comprising: (c) adding 0.5 mM to 160 mM sodium.

14. (a) from about 20 to about 600 ppm of a high-intensity sweetener, and (b) about 0.0009 to 0.3 ppm of capsaicinoid 13. An oral composition comprising:

15. 15. The oral composition of claim 14, further comprising: (c) 0.5 mM to 160 mM sodium.