Flavoring composition for enhancing salty taste, and reduced-sodium seasoning and reduced-sodium food or drink produced by using flavoring composition

Abstract

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

Description

Taste-providing composition for enhancing saltiness, and reduced-salt seasoning and reduced-salt food and drink produced using the same

[0001] (1. Technical Field) The invention of this application relates to a taste composition for reducing the sodium content in food and beverages without impairing the salty taste, a reduced-salt seasoning or reduced-salt food and beverage produced using the taste composition, and a method for producing the reduced-salt seasoning or reduced-salt food and beverage.

[0002] (2. BACKGROUND ART) Sodium is an element with important physiological significance in the body, primarily found in extracellular fluid, where it regulates the balance of minerals inside and outside the cells. Sodium cooperates with potassium to maintain the body's water balance and osmotic pressure, and is also involved in acid-base balance, muscle contraction, mediation of nerve excitation, and the absorption and transport of nutrients. Importantly, sodium also regulates blood pressure by maintaining extracellular fluid volume and circulating blood volume while retaining water. However, excessive sodium intake increases the volume of extracellular fluid, leading to cardiovascular diseases such as hypertension and renal failure.

[0003] Saltiness is one of the five basic tastes and is the taste of table salt. Saltiness is perceived by a subpopulation of taste cells (salt taste cells) in taste buds, which are sensory receptors located in the epithelial layer of the oral cavity. Molecular cell biology, physiology, and behavioral studies using rodents have revealed that there are at least three types of salt taste cells with different molecular characteristics (Non-Patent Documents 1 and 2). One of these types expresses the α / β / γ subunit trimer of the epithelial sodium channel (ENaC) as a taste receptor and has a low threshold for sodium sensing. This subpopulation of taste cells is called amiloride-sensitive salt taste cells because its sodium sensor activity is inhibited in the presence of the diuretic amiloride, an ENaC inhibitor. The salty taste information received by amiloride-sensitive salt taste cells is transmitted from the peripheral nervous system to the central nervous system, where it is evaluated and identified as a pleasant taste in mammals, stimulating appetite (Non-Patent Document 3). On the other hand, other salty taste cells in taste buds constitute a distinct subpopulation of taste cells responsible for bitter or sour taste perception and have a high threshold for sodium chloride detection (Non-Patent Document 2). The salty taste signal received by these cells is transmitted to the central nervous system via neural circuits distinct from those originating from amiloride-sensitive salty taste cells. As a result, the taste signal is evaluated and identified as an aversive taste in mammals, eliciting avoidance behavior. The salty taste signal generated by these cells is not inhibited even in the presence of amiloride. Therefore, these heterogeneous subpopulations of taste cells are collectively referred to as amiloride-insensitive salty taste cells. Thus, the salty taste is perceived by multiple types of taste bud cells, transmitted through different neural circuits originating from different taste cells, and evaluated differently. Reflecting the existence of these opposing taste pathways, the taste of salt is perceived as pleasant at low concentrations but becomes aversive at high concentrations. This serves as a safety mechanism to prevent excessive sodium intake.

[0004] Based on our eating experience, it is clear that a similar opposing mechanism exists in human taste perception, but the molecular basis is different from that in rodents. Although amiloride-induced inhibition of salty taste perception has been observed in humans, its contribution is extremely limited (Non-Patent Documents 4 and 5). Therefore, the primary molecular mechanism of sodium sensing in salty taste cells, which are the origin of the neural circuitry that positively evaluates salty taste in humans, remains unclear. Recently, the present inventors have been the first to reveal part of the molecular mechanism of salty taste perception in amiloride-insensitive salty taste cells in rodents (Non-Patent Document 6). Focusing on the fact that amiloride-insensitive salty taste cells are observed in both the fungiform papillae, a taste tissue located at the anterior part of the tongue, and the circumvallate papillae, located at the posterior part of the tongue, while amiloride-sensitive salty taste cells are observed in the fungiform papillae but not in the circumvallate papillae, the present inventors screened for genes specifically expressed in the circumvallate papillae. We found that the TMC4 gene is expressed in a subpopulation of taste bud cells located in circumvallate papillae, but at a very low frequency in taste bud cells located in fungiform papillae. Furthermore, we identified that TMC4 is a novel voltage-dependent anion channel that enhances the salty taste signal received by taste cells in the presence of anions such as chloride (anion effect). Thus, TMC4-expressing taste cells constitute a subpopulation of amiloride-insensitive salty taste cells. Given the limited contribution of amiloride-sensitive salty taste components, this may represent the only established and available molecular basis for salty taste perception in humans.

[0005] According to the Dietary Reference Intakes for Japanese (2020 edition), the average daily sodium requirement for men and women aged 18 years and older, calculated from sodium excretion, is estimated to be 600 mg (equivalent to 1.5 g of salt). However, in reality, the salt intake of Japanese people in a normal diet does not fall below 1.5 g / day. Considering guidelines in Japan and other countries, a salt intake of less than 6 g / day is desirable for the prevention and treatment of hypertension.

[0006] As the proportion of elderly people in Japanese society increases, managing salt intake is becoming increasingly important. As taste sensitivity to salt decreases with age, older people tend to prefer more salt than younger people. Elderly people are at increased risk of arteriosclerosis. Therefore, the complications of cardiovascular disease caused by excessive salt intake can be life-threatening. On the other hand, simply reducing the amount of salt in meals will diminish the enjoyment of eating and, ultimately, significantly diminish the joy of living.

[0007] To address this issue, methods have been developed to remove sodium from foods by desalination using ion exchange membranes (Patent Documents 1 and 2), as well as salt substitutes and salty taste enhancers to reduce the sodium content in foods and beverages without impairing the salty taste.

[0008] Generally, known inorganic salt-based salt substitutes or salty taste enhancers have an off-taste not found in table salt. For example, potassium chloride, the most commonly used salt substitute, exhibits not only a salty taste but also a distinctive, unpleasant metallic or bitter taste, often referred to as acridness. Therefore, minimizing this off-taste is essential in developing inorganic salt-based salt substitutes. Potassium chloride is also used as a salt substitute for patients suffering from hypertension, heart failure, renal failure, or diabetes who require a low-sodium diet. However, daily intake of potassium chloride can increase the risk of hyperkalemia. Hyperkalemia, particularly in patients with renal dysfunction as a complication of these diseases, can be life-threatening, and potassium chloride is not recommended for such patients. Patent Document 3 proposes a salty taste enhancer containing at least one of potassium chloride, ammonium chloride, calcium chloride, magnesium chloride, and lysine hydrochloride. However, it has been shown that such salt substitutes containing only chloride salts are not the best solution for replacing table salt (Patent Document 4). Patent Document 5 proposes a salty taste enhancing composition that adds a reduced amount of salt and a sufficient amount of encapsulated ammonium salt to food or beverages to enhance the salty taste. Non-Patent Document 7 identifies a salty taste enhancing peptide purified from yeast extract, and in silico analysis reveals that this peptide binds to the allosteric site of TMC4. However, the production of these salt substitutes or salty taste enhancers requires time-consuming and costly processes, such as enzyme treatment of materials, microparticulation, and extraction and purification from natural products. Patent Document 6 demonstrates that guanidine compounds can be used as salty taste enhancers. However, although these compounds function as salty taste enhancers, they are not derived from natural products and have not been screened as food additives. Therefore, many hurdles must be overcome before these compounds can be added to meals. Despite the development of various desalination methods and salt substitutes or salty taste enhancers aimed at reducing salt intake, the taste of low-salt foods and beverages produced using these methods is not fully satisfying.There is still a need to develop products that are sufficient to satisfy patients in the medical field.

[0009] Therefore, there remains a need for the development of a novel taste-providing composition that overcomes the risks or unpleasant off-taste associated with potassium chloride as a salt substitute, induces a sufficiently strong salty taste, and is easy to produce.

[0010] JP 2014-198001 A JP 2016-154503 A International Publication No. 2019 / 039441 JP 2017-200478 A JP 6-237732 A International Publication No. 2014 / 061734

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

[0012] (3. Summary of the Invention) The invention of the present application provides a taste composition for enhancing the saltiness of food and beverages, a reduced-salt seasoning or reduced-salt food and beverage produced using the taste composition, and a method for producing the reduced-salt seasoning or reduced-salt food and beverage.

[0013] Some well-known salt substitutes or salty taste enhancers are manufactured by combining multiple raw materials (see JP 2017-135996, JP 2017-200478, and JP 2019-165640). In formulating these raw materials, the intensity of salty taste and off-tastes has been optimized by empirically changing the ratio of each component without any guidelines. The present inventors discovered that the salty taste enhancement ratio of a taste composition based on a salt substitute containing chloride ions is proportional to the chloride ion / sodium ion molar ratio in the presence of an anion of an organic acid or inorganic acid (excluding hydrochloric acid) serving as a salty taste enhancer, thereby achieving the present invention. By focusing on this molar ratio, it is possible to systematically adjust the intensity of the anion effect while suppressing the sodium ion concentration in food and beverages. As a result, it is possible to efficiently optimize a composition that provides a salty taste intensity equivalent to or greater than that of table salt. The present invention provides a flavor composition that achieves enhanced saltiness at low cost and simply by selecting, as an example, a readily available substance that exhibits or enhances a salty taste from a list of food additives and optimizing the composition using the above-mentioned method.

[0014] The present invention provides a taste composition for enhancing the saltiness of food or beverage, comprising: ammonium chloride; one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid; and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10. In one embodiment, the molar ratio of ammonium chloride to sodium chloride in the taste composition of the present invention is about 0.4 to about 6.0. In one embodiment, the taste composition of the present invention is in a solid state and contains about 10% to about 30% by weight of sodium ions. In one embodiment, the taste composition of the present invention is in a solid state and is used as a substitute for table salt. In one embodiment, the taste composition of the present invention is in a liquid state and contains about 40 mM to about 3.0 M sodium ions. In one embodiment, the taste composition of the present invention is in a liquid state and has a pH of about 5.5 to about 8.6.

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

[0016] In one embodiment, the taste compositions of the present invention are for use in subjects with hypertension or pre-hypertension, hi one embodiment, the taste compositions of the present invention are for use in healthy subjects.

[0017] The present invention provides a taste composition for enhancing the salty taste components of foods and beverages that are perceived by TMC4-expressing taste cells, comprising: ammonium chloride; one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid; and sodium chloride, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.10.

[0018] The taste composition of the present invention exhibits a stronger salty taste and a weaker off-taste than reduced-salt seasonings currently available on the market. By using the taste composition of the present invention, the sodium content in foods and beverages can be reduced by 40% to 60% compared to regular foods and beverages containing only salt. Therefore, the taste composition of the present invention can enhance the satisfaction of the eating experience of subjects on a salt-restricted diet. Furthermore, the taste composition of the present invention has a significant effect on the health management of subjects with hypertension or prehypertension, as well as healthy subjects who wish to prevent these conditions.

[0019] (4. Detailed Description of the Invention) The present invention provides a taste composition for reducing the sodium ion content in foods and beverages without impairing the salty taste by formulating a combination of conventional salty substances in a way that maximizes the anion effect. Based on the expression pattern of the voltage-dependent anion channel TMC4, which mediates the anion effect, in the oral cavity of mammals, it is thought that the anion effect enhances the salty taste components perceived by amiloride-insensitive salt taste cells (see Kasahara Y. et al., "TMC4 is a novel chloride channel involved in high-concentration salt taste sensation." J Physiol Sci. 2021;71(1):23). Research using rodents has shown that amiloride-insensitive salt taste cells respond to salt at a relatively high threshold and activate neural circuits that induce aversive behavior in animals (see Oka Y. et al., "High salt recruits aversive taste pathways." Nature. 2013;494(7438):472-5). The present inventors made the surprising discovery that anionic effects enhance low-threshold salty taste components that humans find pleasant, leading to the development of the present invention. This provides a taste composition that reduces the sodium content by approximately half without impairing the salty taste.

[0020] (4.1 Definition) As used herein, the term "taste" refers to one of the five senses, and to the sensation experienced when eating food. Taste occurs when tasting substances in food are perceived by taste cells in taste buds distributed in the epithelial layer of the oral cavity. The taste cells transmit the perceived taste information to gustatory nerves, which are peripheral sensory nerves that project the taste buds. The taste information is then transmitted from the gustatory nerves to the central nervous system, ultimately reaching the cerebral cortical gustatory area where it is perceived.

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

[0022] As used herein, the term "salty taste cells" refers to a subpopulation of taste bud cells, including multiple cell types, that perceive the taste of sodium chloride. Salty taste cells include amiloride-sensitive salty taste cells and amiloride-insensitive salty taste cells (see Chandrashekar J. et al., "The cells and peripheral representation of sodium taste in mice." Nature. 2010;464(7286):297-301 and Oka Y. et al., "High salt recruits aversive taste pathways." Nature. 2013;494(7438):472-5). As used herein, the term "amiloride-sensitive salty taste cells" refers to taste cells that express the epithelial sodium channel (ENaC) α / β / γ trimer as a taste receptor, transmitting sodium ion taste signals to gustatory nerves. The activity of ENaC α / β / γ trimers is inhibited by the diuretic amiloride. Therefore, when a sodium chloride solution mixed with amiloride is presented in the oral cavity of a mammal, the salty taste is partially reduced. The remaining salty taste component is perceived by "amiloride-insensitive salt taste cells." Amiloride-insensitive salt taste cells respond to sodium chloride at a higher threshold than amiloride-sensitive salt taste cells, and in rodents, they perceive high concentrations of sodium chloride. Although the taste receptor that triggers the primary salty taste signal in amiloride-insensitive salt taste cells has not been identified, it is speculated to be an ion channel that perceives several cations, including sodium ions. Amiloride-sensitive and amiloride-insensitive salt taste cells activate different neural circuits, and in rodents, the former elicits attraction behavior toward sodium chloride solution, while the latter elicits aversion behavior.

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

[0024] The term "table salt" as used herein refers to a seasoning containing sodium chloride as a main ingredient for adding a salty taste to food and beverages. Table salt includes sea salt, rock salt, and lake salt, each of which is obtained from different sources. In Japan, where land-based salt resources, including rock salt and lake salt, are scarce, sea salt is mainly produced by concentrating sodium chloride in seawater using membrane dialysis and boiling it down to crystallize it.

[0025] The term "taste-exhibiting composition" as used herein refers to a composition that improves the eating experience of a subject by imparting or enhancing one or more of the five basic tastes, including sweetness, bitterness, umami, saltiness, and sourness, to a seasoning or food or drink.

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

[0027] The term "salty taste enhancer" as used herein refers to a substance that does not exhibit a salty taste or has an extremely weak salty taste by itself, but that has the effect of enhancing the salty taste in the presence of a small amount of salt. Therefore, by using a salty taste enhancer, even a food or drink with a low salt content can be made to have a salty taste equivalent to that of a food or drink with a higher salt content.

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

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

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

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

[0032] As used herein, the term "organic acid" refers to organic compounds that exhibit acidic properties, including, but not limited to, carboxylic acids, amino acids, nucleotides, and vitamins or vitamin derivatives.

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

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

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

[0036] As used herein, the term "nucleobase" refers to a purine derivative and pyrimidine derivative heterocyclic compound that pair through hydrogen bonds, including naturally occurring or modified nucleobases. As used herein, the term "naturally occurring nucleobase" refers to adenine (A), thymine (T), guanine (G), cytosine (C), uracil (U), and inosine (I). As used herein, the term "modified nucleobase" refers to a heterocyclic compound that can pair with at least one naturally occurring nucleobase. As used herein, the term "nucleoside" refers to a compound in which a nucleobase is linked to the 1' position of a pentose sugar. As used herein, the term "nucleotide" refers to a compound in which a phosphate group is linked to the 5' position of the pentose sugar moiety of a nucleoside. Nucleotides include, but are not limited to, 5'-adenylate, 5'-thymidylate, 5'-guanylate, 5'-cytidylate, 5'-uridylate, and 5'-inosinate.

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

[0038] As used herein, the term "sodium salt of an organic acid" refers to a substance in which an organic acid forms a salt with a sodium ion. Examples of sodium salts of organic acids include sodium salts of carboxylic acids, amino acids, nucleotides, and vitamins or vitamin derivatives. When an organic acid contains a polyvalent anion, it is sufficient that one or more of the counter cations is a sodium ion, but it is not necessary that all of the counter cations be sodium ions. In this case, the polyvalent anion may contain a carboxyl group or a hydroxyl group from which a proton is not dissociated.

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

[0040] As used herein, the term "inorganic acid" refers to an inorganic compound exhibiting acidity. Examples of inorganic acids include phosphorus-containing inorganic acids, carbonic acid, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids. As used herein, the term "phosphorus-containing inorganic acid" refers to a phosphorus-containing oxoacid or an inorganic polymeric compound formed by the polymerization of phosphorus-containing oxoacids. Examples of phosphorus-containing inorganic acids include, but are not limited to, phosphoric acid, pyrophosphoric acid, metaphosphoric acid, and polyphosphoric acid. As used herein, the term "carbonic acid" refers to an oxoacid containing one carbon atom. As used herein, the term "sulfur-containing inorganic acid" refers to an oxoacid containing sulfur. Examples of sulfur-containing inorganic acids include, but are not limited to, sulfuric acid, sulfurous acid, and pyrosulfurous acid. As used herein, the term "nitrogen-containing inorganic acid" refers to a nitrogen-containing oxoacid. Examples of nitrogen-containing inorganic acids include, but are not limited to, nitric acid and nitrous acid. As used herein, the term "selenium-containing inorganic acid" refers to a selenium-containing oxoacid. The selenium-containing inorganic acid includes, but is not limited to, selenious acid. As used herein, the term "oxoacid" refers to an acid in which a hydroxyl group and an oxo group are bonded to the same atom and an acidic proton is present in the hydroxyl group. In a preferred embodiment, the inorganic acid is a phosphorus-containing inorganic acid. In a preferred embodiment, the phosphorus-containing inorganic acid is phosphoric acid. In a preferred embodiment, the inorganic acid is phosphoric acid.

[0041] As used herein, the term "sodium salt of an inorganic acid" refers to a substance in which an inorganic acid forms a salt with a sodium ion. When the inorganic acid contains a polyvalent anion, one or more of the countercations may be sodium ions, and not all of the countercations necessarily need to be sodium ions. In this case, the polyvalent anion may contain an unprotonated hydroxyl group. Examples of the sodium salt of an inorganic acid include sodium salts of phosphorus-containing inorganic acids, carbonic acid, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, and selenium-containing inorganic acids. The sodium salt of an inorganic acid may be, but is not limited to, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium metaphosphate, sodium polyphosphate, sodium carbonate, sodium bicarbonate, sodium sulfate, sodium sulfite, sodium pyrosulfite, sodium nitrate, sodium nitrite, or sodium selenite. In a preferred embodiment, the sodium salt of an inorganic acid is a sodium salt of a phosphorus-containing inorganic acid. In a preferred embodiment, the sodium salt of the phosphorus-containing inorganic acid is trisodium phosphate, disodium hydrogen phosphate, or sodium dihydrogen phosphate. In a preferred embodiment, the sodium salt of the phosphorus-containing inorganic acid is trisodium phosphate. In a preferred embodiment, the sodium salt of the inorganic acid is trisodium phosphate, disodium hydrogen phosphate, or sodium dihydrogen phosphate. In a preferred embodiment, the sodium salt of the inorganic acid is trisodium phosphate.

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

[0043] The term "reduced-salt seasoning" as used herein refers to a seasoning produced by replacing part or all of the required amount of salt with the taste composition of the present invention or a well-known salt substitute or salty taste enhancer, and refers to a seasoning that has a salty taste of the same intensity as a seasoning containing regular salt, but has a reduced sodium ion content. The reduced-salt seasoning can be in solid, liquid, or paste form.

[0044] The term "reduced-salt food and beverage" as used in this specification refers to a food and beverage that has a reduced sodium ion content without impairing the salty taste, produced by replacing part or all of the required amount of salt with the taste composition of the present invention or a well-known salt substitute or salty taste enhancer, or by replacing part or all of the required amount of seasoning with the reduced-salt seasoning of the present invention.

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

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

[0047] The term "prehypertension" as used herein refers to a condition manifested by, for example, an SBP of 120 mmHg or greater but less than 140 mmHg and / or a DBP of 80 mmHg or greater but less than 90 mmHg.

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

[0049] The term "renal insufficiency" as used herein refers to a pathological condition accompanied by a progressive loss of renal function, which can be determined by a decrease in glomerular filtration rate or creatinine clearance, which are indicators of the kidney's excretory capacity. In patients with renal insufficiency, excretion of salt and water becomes insufficient, which can lead to hypertension. On the other hand, in patients with hypertension, the burden on the kidneys increases, which can lead to renal insufficiency. Therefore, renal insufficiency and hypertension can lead to a negative spiral in patients. Improvement of hypertension can also lead to improvement of renal insufficiency.

[0050] The terms "reduced salt" or "salted" as used herein mean that the sodium ion content in a seasoning or food or drink produced using the taste composition of the present invention is reduced compared to the sodium ion content in a regular seasoning or food or drink produced using common salt that exhibits a salty taste of the same intensity. For example, the taste composition of the present invention contains sodium that is reduced by about 30% to about 75%, preferably about 35% to about 70%, and more preferably about 40% to about 60%, compared to common salt that exhibits a salty taste of the same intensity.

[0051] As used herein, the term "exhibiting an enhanced salty taste" refers to the fact that an aqueous solution of the taste composition of the present invention induces a stronger salty taste in the oral cavity of a subject compared to a saline solution containing the same amount of sodium ions. Furthermore, "exhibiting an enhanced salty taste" refers to the fact that a seasoning or food or drink in which part or all of the salt has been replaced with the taste composition of the present invention induces a stronger salty taste in the oral cavity of a subject compared to a seasoning or food or drink containing the same amount of sodium ions but without the taste composition. An aqueous solution of a taste composition that exhibits an enhanced salty taste, despite containing a smaller amount of sodium ions, exhibits a salty taste of the same intensity as a saline solution containing a larger amount of sodium ions. A reduced-salt seasoning that exhibits an enhanced salty taste, despite containing a smaller amount of sodium ions, exhibits a salty taste of the same intensity as a regular seasoning made using only salt containing a larger amount of sodium ions. A reduced-salt food or beverage that exhibits an enhanced saltiness exhibits a saltiness of the same intensity as that of a regular food or beverage produced using only table salt containing a larger amount of sodium ions, despite containing a smaller amount of sodium ions. For example, an aqueous solution of a taste composition that exhibits an enhanced saltiness exhibits a saltiness that is enhanced by about 40% to about 170%, preferably about 45% to about 150%, and more preferably about 50% to about 110%, compared to a saline solution containing the same amount of sodium ions. Similarly, a reduced-salt seasoning or food or beverage that exhibits an enhanced saltiness exhibits a saltiness that is enhanced by about 40% to about 170%, preferably about 45% to about 150%, and more preferably about 50% to about 110%, compared to a regular seasoning or food or beverage produced using only table salt containing the same amount of sodium ions. The enhanced salty taste can be measured by an in vitro test system using a heterologous expression system of TMC4, an in vivo test system using genetically modified animals, a taste sensor, or a sensory evaluation based on human perception.

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

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

[0054] As used herein, the term "analytical sensory evaluation" refers to a sensory evaluation technique for evaluating the characteristics of samples (e.g., sweetness of a cake or firmness of meat) or for distinguishing quality differences between samples. Analytical sensory evaluation requires panelists to have high sensitivity, and panelists undergo specialized training depending on the purpose. Analytical sensory evaluation is not based on the panelists' personal feelings or preferences, but rather on their senses alone, making it possible to obtain objective measurements. Analytical sensory evaluations include the two-point discrimination method, the three-point discrimination method, the matched method, the ranking method, the rating method, the paired comparison method, and Scheffe's paired comparison method.

[0055] The term "rating method" as used herein refers to a method in which a certain characteristic (e.g., saltiness intensity) of a given sample is evaluated by a score based on the panelist's own sensory experience. The saltiness intensity of a sample scored by the scoring method is converted into the concentration (w / v%) of a saline solution that exhibits the same level of saltiness intensity as the sample. In addition, the intensity of a taste other than saltiness (off-taste) exhibited by a sample scored by the scoring method may be ranked into several stages in terms of the presence or absence of an off-taste, acceptability, or taste quality.

[0056] As used herein, the term "ranking method" refers to a method in which a panelist ranks a certain attribute (eg, saltiness intensity) of three or more samples based on their sensory experience.

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

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

[0059] As used herein, the singular forms "a," "an," and "the" include plural referents unless the content clearly dictates otherwise, and are used interchangeably with "at least one" and "one or more."

[0060] As used herein, the term "about" or "approximately" refers to a tolerance for a numerical value or range of a parameter characterizing a configuration or property of the present invention, which depends in part on how the value is measured or determined. The term "about" or "approximately" means that a numerical value or range of values ​​is within one or two standard deviations of the specified numerical value or range of values. The term "about" or "approximately" means that a numerical value or range of values ​​is within 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of the specified numerical value or range of values.

[0061] As used herein, "x to y" refers to a range of values ​​with x as the lower limit and y as the upper limit.

[0062] As used herein, the terms "preferred" and "preferably" are used to describe embodiments of the invention that may offer certain benefits, under particular circumstances. However, other embodiments may also be preferred, under the same or other circumstances. Furthermore, the identification of one or more preferred embodiments does not imply that other embodiments are not useful, and is not intended to exclude other embodiments from the scope of the invention, including the claims.

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

[0064] (4.2 Taste Composition) One embodiment of the present invention provides a taste composition for enhancing the saltiness of a food or beverage, comprising ammonium chloride, the sodium salts of one or more organic acids and / or the sodium salts of one or more inorganic acids excluding hydrochloric acid, and sodium chloride, with a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. Furthermore, one embodiment of the present invention provides a taste composition for enhancing an amiloride-insensitive salty taste component in a food or beverage, comprising ammonium chloride, the sodium salts of one or more organic acids and / or the sodium salts of one or more inorganic acids excluding hydrochloric acid, and sodium chloride, with a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. Furthermore, one embodiment of the present invention provides a taste composition for enhancing the salty taste components perceived by TMC4-expressing taste cells in foods and beverages, comprising ammonium chloride, sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid, and sodium chloride, with a chloride ion / sodium ion molar ratio of about 1.30 to about 2.10. The ammonium chloride, sodium salts of one or more organic acids and / or sodium salts of one or more inorganic acids excluding hydrochloric acid, and sodium chloride are all commercially available. In this taste composition, the amount of chloride ions that produce a secondary saltiness-enhancing signal in taste cells is set higher than the amount of sodium ions that produce a primary salty taste signal in taste cells, thereby allowing the sodium ion content in foods and beverages to be reduced without impairing the saltiness.

[0065] In preliminary experiments, the inventors identified ammonium chloride as the optimal salt substitute for achieving the objectives of the present invention. The sodium salts of one or more organic acids and / or one or more inorganic acids (excluding hydrochloric acid) are added not only to provide a sodium source but also to enhance the salty taste of ammonium chloride. The structure of the organic or inorganic acid is not particularly limited; monocarboxylic acids, dicarboxylic acids, tricarboxylic acids, amino acids, nucleotides, vitamins or vitamin derivatives, phosphorus-containing inorganic acids, carbonic acid, sulfur-containing inorganic acids, nitrogen-containing inorganic acids, or selenium-containing inorganic acids all perform equally well. Combining multiple organic and / or inorganic acids can further reduce the off-flavor of the taste composition of the present invention. The mechanism by which organic or inorganic acid anions enhance salty taste is unclear. It is speculated that these anions somehow regulate the salty taste-enhancing signaling in TMC4-expressing taste cells via TMC4, which is activated by chloride ions. Alternatively, other anions, such as aspartate, glutamate, and gluconate, may promote taste cell repolarization by passing through the TMC4 ion channel and entering the cells, similar to chloride ions. The relationship between the activity of TMC4 and various organic or inorganic anions needs to be verified in future studies.

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

[0067] In one embodiment, the sodium chloride, ammonium chloride, sodium salts of organic acids, and sodium salts of inorganic acids other than hydrochloric acid that can constitute the taste composition of the present invention are preferably food additive grade.

[0068] In one embodiment, the molar ratio of chloride ions to sodium ions in the taste composition of the present invention is from about 1.30 to about 2.30. In one embodiment, the molar ratio of chloride ions to sodium ions in the taste composition of the present invention is preferably from about 1.30 to about 1.70, from about 1.30 to about 1.80, from about 1.30 to about 1.90, from about 1.30 to about 2.00, from about 1.30 to about 2.10, from about 1.30 to about 2.30, from about 1.35 to about 1.70, from about 1.35 to about 1.80, from about 1.35 to about 1.90, from about 1.35 to about 2.00, from about 1.35 to about 2.10, from about 1.35 to about 2.30, from about 1.36 to about 1.70, from about 1.36 to about 1.80, from about 1.36 to about 1.90, from about 1.36 to about 1.80 about 2.00, about 1.36 to about 2.10, about 1.36 to about 2.30, about 1.37 to about 1.70, about 1.37 to about 1.80, about 1.37 to about 1.90, about 1.37 to about 2.00, about 1.37 to about 2.10, about 1.37 to about 2.30, about 1.38 to about 1.70, about 1.38 to about 1.80, about 1.38 to about 1.90, about 1.38 to about 2.00, about 1.38 to about 2.10, about 1.38 to about 2.30, about 1.39 to about 1.70, about 1.39 to about 1.80, about 1.39 to about 1.90, about 1.39 to about 2.00, about 1.39 to about 2.10, about 1.39 to about 2.30, about 1.40 to about 1.70, about 1.40 to about 1.80, about 1.40 to about 1.90, about 1.40 to about 2.00, about 1.40 to about 2.10, about 1.40 to about 2.30, about 1.41 to about 1.70, about 1.41 to about 1.80, about 1.41 to about 1.90, about 1.41 to about 2.00, about 1.41 to about 2.10, about 1.41 to about 2.30, about 1.42 to about 1.70, about 1.42 to about 1.80, about 1.42 to about 1.90, about 1.42 to about 2.00, about 1.42 to about 2.10, about 1.42 to about 2.30, about 1.43 to about 1 .70, about 1.43 to about 1.80, about 1.43 to about 1.90, about 1.43 to about 2.00, about 1.43 to about 2.10, about 1.43 to about 2.30, about 1.44 to about 1.70, about 1.44 to about 1.80, about 1.44 to about 1.90, about 1.44 to about 2.00, about 1.44 to about 2.10, about 1.44 to about 2.30, about 1.45 to about 1.70, about 1.45 to about 1.80, about 1.45 to about 1.90, about 1.45 to about 2.00, about 1.45 to about 2.10, about 1.45 to about 2.30, about 1.46 to about 1.70, about 1.46 to about 1.80, about 1.1.46 to about 1.90, about 1.46 to about 2.00, about 1.46 to about 2.10, about 1.46 to about 2.30, about 1.47 to about 1.70, about 1.47 to about 1.80, about 1.47 to about 1.90, about 1.47 to about 2.00, about 1.47 to about 2.10, about 1.47 to about 2.30, about 1.48 to about 1.70, about 1 0.48 to about 1.80, about 1.48 to about 1.90, about 1.48 to about 2.00, about 1.48 to about 2.10, about 1.48 to about 2.30, about 1.49 to about 1.70, about 1.49 to about 1.80, about 1.49 to about 1.90, about 1.49 to about 2.00, about 1.49 to about 2.10, about 1.49 to about 2.30, about 1.50 to about 1.70, about 1.50 to about 1.80, about 1.50 to about 1.90, about 1.50 to about 2.00, about 1.50 to about 2.10, about 1.50 to about 2.30, about 1.60 to about 1.70, about 1.60 to about 1.80, about 1.60 to about 1.90, about 1.60 to about 2.00, about 1.60 to about 2.10, The molar ratio can be about 1.70 to about 1.80, about 1.70 to about 1.90, about 1.70 to about 2.00, about 1.70 to about 2.10, about 1.80 to about 1.90, about 1.80 to about 2.00, about 1.80 to about 2.10, about 1.90 to about 2.00, about 1.90 to about 2.10, or about 2.00 to about 2.10. A low chloride ion / sodium ion molar ratio results in an insufficient salty taste enhancement effect. A high chloride ion / sodium ion molar ratio results in a strong off-flavor, making the salt unsuitable for use in reduced-salt seasonings or reduced-salt foods and beverages.

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

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

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

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

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

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

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

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

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

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

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

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

[0081] In one embodiment, the reduced-salt seasoning of the present invention can be in liquid or paste form. In one embodiment, the liquid reduced-salt seasoning of the present invention can be, but is not limited to, reduced-salt soy sauce, reduced-salt ponzu sauce, reduced-salt noodle soup, reduced-salt cooking sake, reduced-salt mirin, reduced-salt sauce, reduced-salt dashi, reduced-salt dressing, reduced-salt mayonnaise, reduced-salt tomato ketchup, reduced-salt Worcestershire sauce, reduced-salt tonkatsu sauce, reduced-salt pickled vegetables base, reduced-salt oyster sauce, or any other liquid seasoning. In one embodiment, the reduced-salt seasoning of the present invention can be a concentrated product produced by vacuum concentration, membrane concentration, or a combination thereof. In one embodiment, the concentrated liquid reduced-salt seasoning of the present invention can be reduced-salt noodle soup. In one embodiment, the paste-like reduced-salt seasoning of the present invention may be, but is not limited to, reduced-salt miso, reduced-salt chili bean paste, reduced-salt gochujang, reduced-salt weipa, reduced-salt shantan, or any other type of paste-like seasoning.

[0082] In one embodiment, the molar ratio of chloride ions to sodium ions in the solid, liquid, or paste-like reduced-salt seasoning of the present invention is from about 1.30 to about 2.30. In one embodiment, the molar ratio of chloride ions to sodium ions in the solid, liquid, or paste-like reduced-salt seasoning of the present invention is preferably from about 1.30 to about 1.70, from about 1.30 to about 1.80, from about 1.30 to about 1.90, from about 1.30 to about 2.00, from about 1.30 to about 2.10, from about 1.30 to about 2.30, from about 1.35 to about 1.70, from about 1.35 to about 1.80, from about 1.35 to about 1.90, from about 1.35 to about 2.00, from about 1.35 to about 2.10, from about 1.35 to about 2.30, from about 1.36 to about 1.70, from about 1.36 to about 1.80, About 1.36 to about 1.90, about 1.36 to about 2.00, about 1.36 to about 2.10, about 1.36 to about 2.30, about 1.37 to about 1.70, about 1.37 to about 1.80, about 1.37 to about 1.90, about 1.37 to about 2.00, about 1.37 to about 2.10, about 1.37 to about 2.30, about 1.38 to about 1.70, about 1.38 to about 1.80, about 1.38 to about 1.90, about 1.38 to about 2.00, about 1.38 to about 2.10, about 1.38 to about 2.30, about 1.39 to about 1.70, about 1.39 to about 1.80, about 1.39 to about 1.90, about 1. 1.39 to about 2.00, about 1.39 to about 2.10, about 1.39 to about 2.30, about 1.40 to about 1.70, about 1.40 to about 1.80, about 1.40 to about 1.90, about 1.40 to about 2.00, about 1.40 to about 2.10, about 1.40 to about 2.30, about 1.41 to about 1.70, about 1.41 to about 1.80, about 1.41 to about 1.90, about 1.41 to about 2.00, about 1.41 to about 2.10, about 1.41 to about 2.30, about 1.42 to about 1.70, about 1.42 to about 1.80, about 1.42 to about 1.90, about 1.42 to about 2.00, about 1.42 to about 2.10, about 1.42 to about 2.30, about 1.43 to about 1.70, about 1.43 to about 1.80, about 1.43 to about 1.90, about 1.43 to about 2.00, about 1.43 to about 2.10, about 1.43 to about 2.30, about 1.44 to about 1.70, about 1.44 to about 1.80, about 1.44 to about 1.90, about 1.44 to about 2.00, about 1.44 to about 2.10, about 1.44 to about 2.30, about 1.45 to about 1.70, about 1.45 to about 1.80, about 1.45 to about 1.90, about 1.45 to about 2.00, about 1.45 to about 2.10, about 1.45 to about 2.30, about 1.46 to about 1.70, about 1.46 to about 1.80, about 1.46 to about 1.90, about 1.46 to about 2.00, about 1.46 to about 2.10, about 1.46 to about 2.30, about 1.47 to about 1.70, about 1.47 to about 1.80, about 1.47 to about 1.90, about 1.47 to about 2.00, about 1.47 to about 2.10, about 1. 47 to about 2.30, about 1.48 to about 1.70, about 1.48 to about 1.80, about 1.48 to about 1.90, about 1.48 to about 2.00, about 1.48 to about 2.10, about 1.48 to about 2.30, about 1.49 to about 1.70, about 1.49 to about 1.80, about 1.49 to about 1.90, about 1.49 to about 2.00, about 1.49 to about 2.1 0, about 1.49 to about 2.30, about 1.50 to about 1.70, about 1.50 to about 1.80, about 1.50 to about 1.90, about 1.50 to about 2.00, about 1.50 to about 2.10, about 1.50 to about 2.30, about 1.60 to about 1.70, about 1.60 to about 1.80, about 1.60 to about 1.90, about 1.60 to about 2.00, about 1.6 It can be 0 to about 2.10, about 1.70 to about 1.80, about 1.70 to about 1.90, about 1.70 to about 2.00, about 1.70 to about 2.10, about 1.80 to about 1.90, about 1.80 to about 2.00, about 1.80 to about 2.10, about 1.90 to about 2.00, about 1.90 to about 2.10, or about 2.00 to about 2.10.

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

[0084] In one embodiment, the reduced-salt seasoning of the present invention includes, but is not limited to, soy sauce, ponzu sauce, miso, mentsuyu (mentsuyu), cooking sake, mirin, tare (sauce), dashi (soup stock), dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, lightly pickled vegetables, chili bean paste, gochujang (red chili pepper), Weipa (sweet bean paste), shantan (sweet potato), oyster sauce, chicken stock, spices, or combined seasonings.

[0085] (4.4 Reduced-salt food and beverage products produced using the taste composition or reduced-salt seasoning of the present invention) The reduced-salt food and beverage products of the present invention are products produced by adding the taste composition or reduced-salt seasoning of the present invention to food and beverage ingredients or to food and beverage products. The content of the taste composition or reduced-salt seasoning of the present invention in the reduced-salt food and beverage products of the present invention is not particularly limited and is determined appropriately depending on the type and form of the food and beverage product and the desired saltiness. For example, in one embodiment, the reduced-salt food and beverage products of the present invention contain the taste composition of the present invention in an amount of about 0.01% by weight to about 50% by weight. In one embodiment, the molar ratio of chloride ions to sodium ions in the reduced-salt food and beverage products of the present invention is about 1.30 to about 2.30. In one embodiment, the molar ratio of chloride ions to sodium ions in the reduced-salt food or beverage of the present invention is preferably about 1.30 to about 1.70, about 1.30 to about 1.80, about 1.30 to about 1.90, about 1.30 to about 2.00, about 1.30 to about 2.10, about 1.30 to about 2.30, about 1.35 to about 1.70, about 1.35 to about 1.80, about 1.35 to about 1.90, about 1.35 to about 2.00, about 1.35 to about 1.70 about 2.10, about 1.35 to about 2.30, about 1.36 to about 1.70, about 1.36 to about 1.80, about 1.36 to about 1.90, about 1.36 to about 2.00, about 1.36 to about 2.10, about 1.36 to about 2.30, about 1.37 to about 1.70, about 1.37 to about 1.80, about 1.37 to about 1.90, about 1.37 to about 2.00, about 1.37 to about 2.10, about 1.37 to about 2.30, about 1.38 to about 1.70, about 1.38 to about 1.80, about 1.38 to about 1.90, about 1.38 to about 2.00, about 1.38 to about 2.10, about 1.38 to about 2.30, about 1.39 to about 1.70, about 1.39 to about 1.80, about 1.39 to about 1.90, about 1.39 to about 2.00, about 1.39 to about 2.10, about 1.39 to about 2.30, about 1.40 to about 1.70, about 1.40 to about 1.80, about 1.40 to about 1.90, about 1.40 to about 2 .00, about 1.40 to about 2.10, about 1.40 to about 2.30, about 1.41 to about 1.70, about 1.41 to about 1.80, about 1.41 to about 1.90, about 1.41 to about 2.00, about 1.41 to about 2.10, about 1.41 to about 2.30, about 1.42 to about 1.70, about 1.42 to about 1.80, about 1.42 to about 1.90, about 1.42 to about 2.00, about 1.42 to about 2.10, about 1.42 to about 2.30, about 1.1.43 to about 1.70, about 1.43 to about 1.80, about 1.43 to about 1.90, about 1.43 to about 2.00, about 1.43 to about 2.10, about 1.43 to about 2.30, about 1.44 to about 1.70, about 1.44 to about 1.80, about 1.44 to about 1.90, about 1.44 to about 2.00, about 1.44 to about 2.10, about 1.44 to about 2.30, about 1.45 to about 1.70, about 1.45 to about 1.80, about 1.45 to about 1.90, about 1.45 to about 2.00, about 1 0.45 to about 2.10, about 1.45 to about 2.30, about 1.46 to about 1.70, about 1.46 to about 1.80, about 1.46 to about 1.90, about 1.46 to about 2.00, about 1.46 to about 2.10, about 1.46 to about 2.30, about 1.47 to about 1.70, about 1.47 to about 1.80, about 1.47 to about 1.90, about 1.47 to about 2.00, about 1.47 to about 2.10, about 1.47 to about 2.30, about 1.48 to about 1.70, about 1.48 to about 1.80, about 1.48 to about 1.90, about 1.48 to about 2.00, about 1.48 to about 2.10, about 1.48 to about 2.30, about 1.49 to about 1.70, about 1.49 to about 1.80, about 1.49 to about 1.90, about 1.49 to about 2.00, about 1.49 to about 2.10, about 1.49 to about 2.30, about 1.50 to about 1.70, about 1.50 to about 1.80, about 1.50 to about 1.90, about 1.50 to about 2.00, about 1.50 to about 2.10, about 1.50 to about 2.30, It can be about 1.60 to about 1.70, about 1.60 to about 1.80, about 1.60 to about 1.90, about 1.60 to about 2.00, about 1.60 to about 2.10, about 1.70 to about 1.80, about 1.70 to about 1.90, about 1.70 to about 2.00, about 1.70 to about 2.10, about 1.80 to about 1.90, about 1.80 to about 2.00, about 1.80 to about 2.10, about 1.90 to about 2.00, about 1.90 to about 2.10, or about 2.00 to about 2.10.

[0086] In one embodiment, the reduced-salt food or beverage of the present invention can be in the form of a liquid or paste. In one embodiment, the liquid or paste-like reduced-salt food or beverage of the present invention can be, but is not limited to, a reduced-salt sauce such as reduced-salt pasta sauce, reduced-salt demi-glace sauce, reduced-salt white sauce, reduced-salt gratin sauce, reduced-salt hamburger sauce, or reduced-salt pizza sauce; a reduced-salt soup such as reduced-salt ramen soup or reduced-salt hot pot soup; or a reduced-salt soft drink. In one embodiment, the molar ratio of chloride ions to sodium ions in the liquid or paste-like reduced-salt food or beverage of the present invention is about 1.30 to about 2.30. In one embodiment, the molar ratio of chloride ions to sodium ions in the liquid or paste-like reduced-salt food or beverage of the present invention is preferably about 1.30 to about 1.70, about 1.30 to about 1.80, about 1.30 to about 1.90, about 1.30 to about 2.00, about 1.30 to about 2.10, about 1.30 to about 2.30, about 1.35 to about 1.70, about 1.35 to about 1.80, about 1.35 to about 1.90, about 1.35 to about 2.00, about 1.35 to about 2.10, about 1.35 to about 2.30, about 1.36 to about 1.70, about 1.36 to about 1.80, about 1.36 to about 1.90, about 1.36 to about 2.00, about 1.36 to about 2.10, about 1.36 to about 2.30, about 1.37 to about 1.70, about 1.37 to about 1.80, about 1.37 to about 1.90, about 1.37 to about 2.00, about 1.37 to about 2.10, about 1.37 to about 2.30, about 1.38 to about 1.70, about 1 0.38 to about 1.80, about 1.38 to about 1.90, about 1.38 to about 2.00, about 1.38 to about 2.10, about 1.38 to about 2.30, about 1.39 to about 1.70, about 1.39 to about 1.80, about 1.39 to about 1.90, about 1.39 to about 2.00, about 1.39 to about 2.10, about 1.39 to about 2.30, about 1.40 to about 1.70, about 1.40 to about 1.80, about 1.40 to about 1.90, about 1.40 to about 2.00, about 1 0.40 to about 2.10, about 1.40 to about 2.30, about 1.41 to about 1.70, about 1.41 to about 1.80, about 1.41 to about 1.90, about 1.41 to about 2.00, about 1.41 to about 2.10, about 1.41 to about 2.30, about 1.42 to about 1.70, about 1.42 to about 1.80, about 1.42 to about 1.90, about 1.42 to about 2.00, about 1.42 to about 2.10, about 1.42 to about 2.30, about 1.43 to about 1.70, about 1.1.43 to about 1.80, about 1.43 to about 1.90, about 1.43 to about 2.00, about 1.43 to about 2.10, about 1.43 to about 2.30, about 1.44 to about 1.70, about 1.44 to about 1.80, about 1.44 to about 1.90, about 1.44 to about 2.00, about 1.44 to about 2.10, about 1.44 to about 2.30, about 1.45 to about 1.70, about 1.45 to about 1.80, about 1.45 to about 1.90, about 1.45 to about 2.00, about 1.45 to about 2.10 , about 1.45 to about 2.30, about 1.46 to about 1.70, about 1.46 to about 1.80, about 1.46 to about 1.90, about 1.46 to about 2.00, about 1.46 to about 2.10, about 1.46 to about 2.30, about 1.47 to about 1.70, about 1.47 to about 1.80, about 1.47 to about 1.90, about 1.47 to about 2.00, about 1.47 to about 2.10, about 1.47 to about 2.30, about 1.48 to about 1.70, about 1.48 to about 1.80, about 1.48 to about 1.90, about 1.48 to about 2.00, about 1.48 to about 2.10, about 1.48 to about 2.30, about 1.49 to about 1.70, about 1.49 to about 1.80, about 1.49 to about 1.90, about 1.49 to about 2.00, about 1.49 to about 2.10, about 1.49 to about 2.30, about 1.50 to about 1.70, about 1.50 to about 1.80, about 1.50 to about 1.90, about 1.50 to about 2.00, about 1.50 to about 2.10, about 1.50 to about 2.30, about 1. It can be about 60 to about 1.70, about 1.60 to about 1.80, about 1.60 to about 1.90, about 1.60 to about 2.00, about 1.60 to about 2.10, about 1.70 to about 1.80, about 1.70 to about 1.90, about 1.70 to about 2.00, about 1.70 to about 2.10, about 1.80 to about 1.90, about 1.80 to about 2.00, about 1.80 to about 2.10, about 1.90 to about 2.00, about 1.90 to about 2.10, or about 2.00 to about 2.10.

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

[0088] The reduced-salt food and drink of the present invention can replace all foods and drinks that are generally produced using table salt. In one embodiment, the reduced-salt food and drink of the present invention includes, but is not limited to, curry roux, stew roux, hayashi rice roux, sauces such as pasta sauce, demi-glace sauce, white sauce, gratin sauce, hamburger sauce, or pizza sauce, soups such as ramen soup or hot pot soup, instant foods such as instant noodles, miso soup, or soup, retort foods such as curry, stew, soup, or rice bowl bases, frozen foods, freeze-dried foods, side dish bases, seasoned rice bases, sushi bases, furikake seasonings, ochazuke bases, canned foods, corned beef, bottled foods, side dish bread, pizza bases, etc. Examples of such products include pickles, pickled plums, tsukudani (simmered foods in soy sauce), shiokara (salted fish), processed seaweed products such as salted kelp, cheese, prosciutto, smoked meat such as ham, bacon, sausage, beef jerky, kalpas (calpas), or salami, seasoned meat for yakiniku (grilled meat), salad chicken, roasted pork fillets, seasoned fish such as salt-grilled fish, saikyozuke (pickled in Kyoto-style pickles), mirinzuke (pickled in sweet sake), miso-ni (simmered in soy sauce), teriyaki, kabayaki (broiled eel), or vinegar-pickled fish, salmon roe, mentaiko (spicy cod roe), dried small sardines, fish paste products such as chikuwa (fish cake), kamaboko (fish paste), hanpen (fish cake), satsumaage (fried fish cake), or kanikama (crab sticks), snacks for drinking such as dried foods or nuts, snacks, Japanese sweets, rice crackers, soft drinks, kelp tea (kelp tea), prepared foods, side dishes, confectionery, pet food, or combinations thereof.

[0089] (4.5 Methods for Using the Taste Composition of the Present Invention and Methods for Producing Reduced-Salt Seasonings and Reduced-Salt Foods and Drinks) The taste composition of the present invention can be used as a salt substitute to produce reduced-salt seasonings or reduced-salt foods and drinks. The taste composition of the present invention can enhance the saltiness of foods and drinks by adding it to food and drink ingredients. The reduced-salt seasonings or reduced-salt foods and drinks of the present invention have a reduced sodium ion content without impairing the saltiness, compared to conventional seasonings or foods and drinks produced using salt. The reduced-salt seasonings or reduced-salt foods and drinks of the present invention are superior in that they provide a more pleasant taste, with less deterioration in flavor and off-flavor, compared to well-known reduced-salt seasonings or reduced-salt foods and drinks produced using conventional desalting processes or salt substitutes or saltiness enhancers. The reduced-salt seasonings or reduced-salt foods and drinks of the present invention can be produced by replacing part or all of the salt added to seasoning ingredients or food and drink ingredients with the taste composition of the present invention in an amount necessary to provide a salty taste of equivalent intensity.

[0090] In one embodiment, the reduced-salt seasoning of the present invention can be produced by adding the taste composition of the present invention to a seasoning material in an amount of about 0.5% by weight to about 95% by weight instead of table salt. The method for adding the taste composition of the present invention to a seasoning material is not particularly limited, and it can be added by any known method. After adding the taste composition of the present invention to the seasoning material, it is preferable to stir the mixture as needed.

[0091] In one embodiment, the reduced-salt food or beverage of the present invention can be produced by adding the taste composition or reduced-salt seasoning of the present invention to food or beverage ingredients or food or beverage in an amount of about 0.01% by weight to about 50% by weight instead of table salt. The method for adding the taste composition or reduced-salt seasoning of the present invention to food or beverage ingredients or food or beverage is not particularly limited, and known methods can be used. After adding the taste composition or reduced-salt seasoning of the present invention to food or beverage ingredients or food or beverage, stirring is preferably performed as needed. The timing of adding the taste composition or reduced-salt seasoning of the present invention to food or beverage ingredients or food or beverage is not particularly limited, and the taste composition or reduced-salt seasoning of the present invention to the food or beverage ingredients or food or beverage can be added at any time. For example, in one embodiment, the taste composition or reduced-salt seasoning of the present invention can be added during cooking or after cooking is completed (e.g., immediately before or during consumption of the food or beverage). In another embodiment, the taste composition of the present invention can be added in advance to the seasonings or food or beverage ingredients used in preparing the reduced-salt food or beverage.

[0092] (4.6 Target) In one embodiment, the reduced-salt seasoning or food or beverage produced using the taste composition of the present invention is intended for mammalian subjects, including humans, suffering from cardiovascular disease or renal insufficiency, particularly prehypertension or hypertension. The reduced-salt seasoning or food or beverage of the present invention can improve or prevent the worsening of elevated blood pressure and associated symptoms in the subject. In another embodiment, the reduced-salt seasoning or food or beverage produced using the taste composition of the present invention may be consumed daily by mammalian subjects, including normotensive humans. The reduced-salt seasoning or food or beverage of the present invention can maintain normal blood pressure and prevent cardiovascular disease or renal insufficiency, particularly hypertension and its complications. Importantly, the reduced-salt food or beverage of the present invention does not impair the taste of the food or beverage, and therefore does not impair quality of life.

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

[0094] (4.8 Combination with Other Salt Substitutes or Saltiness Enhancers) In one embodiment, the taste composition or reduced-salt seasoning of the present invention may be used alone or in combination with other salt substitutes or saltiness enhancers. In one embodiment, other salt substitutes or saltiness enhancers include, but are not limited to, potassium chloride, magnesium chloride, calcium chloride, lysine hydrochloride, arginine hydrochloride, magnesium sulfate, or calcium sulfate (JP 2017-135996 A, JP 2017-200478 A, JP 2019-165640 A, and WO 2019 / 039441 A), γ-polyglutamic acid (WO 2007 / 108558), ferulic acid, tocopherol or dimethyloctenone (JP 2016-29089), gentiobiose (JP 2017-118867), erythritol (JP 2017-143748), phytic acid (JP 2017-158543), tryptophan-containing dipeptides (JP 2017-217005), glucans and mannans (WO 2017 / 199897), DHA and cholesterol compounds (JP 2018-93732), chitosan or chitin (JP 2018-518197), piperine and limonene (JP 2019-150005), isopropanol (JP 2019-154387), spilanthol (JP 2020-143), carveol or carveol derivatives and eugenol (JP Patent Publication No. 2020-195337), theanine (JP Patent Publication No. 2020-198801), rotundone (JP Patent Publication No. 2021-171024), polyglyceric acid condensed ricinoleic acid ester (JP Patent Publication No. 2021-194001), pyrazine compounds (JP Patent Publication No. 2021-29121), dipeptides containing proline and alanine (JP Patent Publication No. 2022-538418), butter oil-containing fats and oils (WO 2016 / 084788), citrus peel extract (JP Patent Publication No. 2017-153380), tapioca flour, sweet potato flour or potato starch (JP Patent Publication No. 2017-108682), bean extract (WO2017 / 150482), lactic acid fermentation products using oil-in-water emulsions containing dairy ingredients as a substrate (JP 2018-29547), gluten hydrolysates (JP 2018-74967), enzyme-treated milk proteins (JP 2019-110842), enzymatic decomposition products of seaweed (JP 2019-154402), red koji-derived ingredients (JP 2020-108343), beetroot (JP 2020-511944 and JP 2022-9475), aqueous extracts of ripe Japanese pepper (JP 2022-40714), and Persea extracts (JP 2022-538558).

[0095] (4.9 Method for Measuring Ion Content) In one embodiment, the amount of chloride ions or sodium ions contained in the taste composition, reduced-salt seasoning, or reduced-salt food or drink of the present invention can be roughly estimated from the amounts of ammonium chloride, one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, and sodium chloride used in the production of the taste composition, reduced-salt seasoning, or reduced-salt seasoning. This is because in many cases, the contents of chloride ions and sodium ions contained in seasoning materials or food or drink materials are negligible.

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

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

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

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

[0100] In one embodiment, the enhanced salty taste exhibited by the taste composition of the present invention can be measured by electrophysiological testing or behavioral testing using animals in which at least one subunit of ENaC or TMC4, or two or more genes selected therefrom, are knocked out. In one embodiment, the electrophysiological testing can be a whole nerve bundle response recording test or a single fiber response recording test of the chorda tympani nerve or the glossopharyngeal nerve lingual branch. In one embodiment, the behavioral testing can be a two-bottle choice test or a licking test.

[0101] In one embodiment, the enhanced salty taste of the taste composition of the present invention can be measured using a taste sensor, which can quantify the taste by detecting a change in membrane potential in an artificial lipid membrane due to the presence of a tasting substance.

[0102] In one embodiment, the enhanced saltiness exhibited by the taste composition of the present invention can be measured by sensory evaluation. The sensory evaluation may be either an analytical sensory evaluation or a preference sensory evaluation. In one embodiment, the analytical sensory evaluation may be a two-point discrimination test, a three-point discrimination test, a matched test, a ranking test, a rating test, a paired comparison test, or a Scheffe's paired comparison test. In one embodiment, the preference sensory evaluation may be a two-point preference test, a ranking test, a rating test, a paired comparison test, or a Scheffe's paired comparison test.

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

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

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

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

[0107] The intensity of saltiness and non-salty tastes (off-tastes) was measured using an analytical sensory evaluation rating system. Four healthy adult males and four adult females who consented to the test participated as panelists. Five to eight subjects were randomly selected from the eight subjects for each test in Examples 1 to 6 below. Prior to the test, each panelist was trained to accurately rate the saltiness intensity of 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, and 1.0% (w / v) saline solutions (standard solutions). Briefly, each panelist tasted and swallowed a small amount of each standard solution in a 3-ounce plastic cup made of a material that would not affect the taste or odor of the sample. In this test, each panelist tasted and swallowed a small amount of each sample, adjusted to a predetermined chloride ion / sodium ion molar ratio, in a 3-ounce plastic cup, and determined which of the six standard solutions had the highest saltiness intensity. The sodium chloride concentration (w / v%) and sodium ion concentration (mM) of each standard solution are shown in Table 2.

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

[0109] In parallel, each panelist rated the intensity of non-salty tastes (off-tastes) of each sample on a 5-point scale: 0; no off-taste; 1; slight off-taste; 2; slight but tolerable off-taste; 3; off-taste; 4; not salty.

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

[0111] Table 4. Composition of samples containing trisodium citrate *1 The content of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2The sodium content (wt%) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 The pH of a solution prepared by dissolving each sample in purified water at 1% (w / v) is shown.

[0112] Table 5. Composition of samples containing trisodium citrate *1 The content of each component used in sample preparation in the reagent mixture is expressed in weight percent. *2 The sodium content (wt%) in the reagent mixture was calculated based on the weight of the anhydrous salt. *3 The pH of a solution prepared by dissolving each sample in purified water at 1% (w / v) is shown.

[0113] The results of the sensory evaluation of each sample in which the sodium concentration was adjusted to 72 mM (Examples 1-1 to 1-5), 60 mM (Examples 1-6 to 1-9), or 48 mM (Examples 1-10 to 1-14) are shown in Tables 6 to 8. Table 6. Taste evaluation of taste compositions containing trisodium citrate (sodium ion concentration 72 mM; n=7) *1 The saltiness intensity is expressed as the concentration (w / v%) of sodium chloride in the corresponding standard solution and is expressed as the mean ± standard deviation. *2 The saltiness enhancement ratio is the ratio obtained by dividing the average saltiness intensity of each sample by the concentration (0.42%) of an aqueous sodium chloride solution containing 72 mM sodium ions. *3 Off-tastes are reported as average values.

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

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

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

[0117] Here, the intensity of the sour taste as an off-taste tended to increase as the sodium ion concentration in the sample decreased and the concentrations of ammonium chloride and trisodium citrate increased (Examples 1-14 in Table 8).On the other hand, when the sodium ion concentration was 72 mM or 60 mM, the off-taste was slight or suppressed to an acceptable level at any chloride ion / sodium ion molar ratio (Tables 6 and 7).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0133] Regardless of which organic or inorganic acid was used, a high correlation was observed between the chloride ion / sodium ion molar ratio and the saltiness enhancement ratio, as with the taste composition containing trisodium citrate. Therefore, it was demonstrated that by optimizing the ratio of each component based on the chloride ion / sodium ion molar ratio, it is possible to systematically increase the saltiness intensity while reducing the sodium content. Notably, the saltiness enhancement ratios of taste compositions with the same chloride ion / sodium ion molar ratio were similar regardless of the organic or inorganic acid used (Tables 10, 12, 14, 16, 18, 20, and 22). While the sourness off-taste was slight or at most tolerable in most cases, in some samples the off-taste intensified with increasing amounts of the sodium salt of the organic acid. In particular, the sourness off-taste intensified with increasing amounts of sodium DL-malate (Example 3-1 in Table 12). Furthermore, Examples 6-1 to 6-3, which contained monosodium L-glutamate, a known umami substance, exhibited a pleasant umami off-taste. This flavor composition would be suitable for application to foods and beverages that exhibit umami and salty flavors, such as Japanese-style soup stock.

[0134] (5.3 Test Example 3: The taste composition of the present invention has a stronger salty taste and less off-taste than commercially available reduced-salt seasonings) The salty taste intensity and off-taste of the taste composition of the present invention were compared with table salt and a commercially available salty seasoning. Example 9 was obtained by dissolving the same reagents (Table 3) as in Examples 1 to 3 in purified water so that the sodium concentration was adjusted to 120 mM (Table 23). The saltiness intensity and off-flavor of Example 9 were evaluated using table salt (Comparative Examples 1 and 2), commercially available sea salt (ingredients: sun-dried sea salt (93%; Mexico or Australia), seawater (7%; Japan); ingredients: sodium chloride 95.5%, magnesium 0.1-0.2%, calcium 0.05-0.2%, potassium 0.01-0.15%) (Comparative Example 3), commercially available high-potassium reduced-salt seasoning A (ingredients: seawater (Japan), seasoning (inorganic salts, etc.) (53%), magnesium carbonate (1%), calcium glutamate, polyglutamic acid; ingredients: sodium chloride 46.0%, potassium 27.3%, magnesium 0.22%) (Comparative Example 4), and commercially available lemon-containing reduced-salt seasoning (ingredients: lactose (made in the USA), table salt, lemon powder, protein hydrolysate, citric acid, fine silicon dioxide, seasoning (amino acids, etc.); ingredients (per 100 g): protein 0.3%). g, carbohydrates 54.1 g, salt equivalent 44.9 g, potassium 32.7 mg, magnesium 1.7 mg, phosphorus 8 mg) (Comparative Example 5), commercially available high-potassium reduced-salt seasoning B (ingredients: seawater (Setouchi), potassium chloride (50%), tricalcium phosphate (1.5%), citric acid; ingredient label (per 100 g): carbohydrates 0.7 g, salt equivalent 48.0 g, potassium 26,200 mg) (Comparative Example 6), commercially available potassium- and iodine-containing reduced-salt seasoning A (ingredients: sodium chloride, potassium chloride, magnesium sulfate, lysine hydrochloride, silicon dioxide, potassium iodide; ingredient label (per 100 g): sodium 22,400 mg, potassium 11,680 mg, magnesium 1,109 mg) (Comparative Example 7), or commercially available potassium- and iodine-containing reduced-salt seasoning B (ingredients: salt, potassium chloride, calcium silicate, magnesium carbonate, dextrose, potassium iodide; ingredient label (per 100 g): g) / sodium 290 mg, potassium 350 mg, iodine 60 μg) (Comparative Example 8).

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

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

[0137] Table 25. Comparison of saltiness intensity of the taste composition of the present invention with conventional products 2 (n=8) *1 Off-tastes are reported as average values.

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

[0139] Thus, the taste composition of the present invention has the highest saltiness intensity at the same sodium concentration compared to commercially available salty seasonings. Furthermore, the taste composition of the present invention has significantly less off-flavor than well-known reduced-salt seasonings. Therefore, it has been demonstrated that the taste composition of the present invention is superior to all currently available commercial seasonings as a reduced-salt seasoning for reducing sodium intake without compromising the pleasure of eating.

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

[0141] 200 g of cucumber sliced ​​to a thickness of approximately 5 mm was placed in each of two transparent zippered plastic bags. 20 g of Example 11 or Comparative Example 9 was added to each of these bags, and after closing the zipper, the plastic bags were thoroughly kneaded by hand to mix evenly. The cucumbers were then stored in a refrigerator for 2 hours to allow the lightly pickled cucumbers to penetrate the pickling base, yielding lightly pickled cucumbers.

[0142] The taste of the lightly pickled vegetables obtained using each sample was evaluated using a two-point discrimination method in analytical sensory evaluation. In this test, each panelist compared the saltiness intensity of each sample and judged which sample had a higher saltiness intensity than the other. If no difference in saltiness intensity was observed between the two samples, each panelist judged accordingly. The results are shown in Table 28. All panelists judged that no difference in taste other than saltiness was observed between the two samples. Table 28. Comparison of saltiness intensity of reduced-salt lightly pickled vegetables of the present invention with that of a control product (n=5) A binomial test was performed to test for statistical significance between the salty taste intensities of Example 11 and Comparative Example 9. The results showed p = 0.671 > 0.05, indicating that no significant difference was observed between the two. However, the numerical values ​​clearly indicated that Example 11 was superior. Therefore, this data revealed that, despite a 40% reduction in sodium content, Example 11 exhibited a salty taste intensity comparable to that of the control product prepared using only table salt, and that Example 11 did not impart any off-taste other than saltiness.

[0143] (5.5 Test Example 5: Application of the Taste Composition of the Present Invention: Mayonnaise) As an example of the use of the taste composition of the present invention, its applicability to mayonnaise was demonstrated. 60 g of egg yolk, 5.1 g of salt, 3.6 g of ammonium chloride, 2.2 g of sodium acetate trihydrate, 50 g of grain vinegar (Mizkan Co., Ltd.), and 30 g of tap water were mixed in a polyethylene beaker to obtain the aqueous phase of mayonnaise. This aqueous phase was premixed by thoroughly stirring at a low speed of approximately 2000 rpm using a homomixer (MARK II Model 2.5; PRIMIX Co., Ltd.). 350 g of Nissin Salad Oil (Nissin Oillio Group, Inc.) was gradually added to the resulting mixture while stirring thoroughly at 4000-5000 rpm to obtain an emulsion. After all the salad oil was added, the homomixer's rotation speed was increased to 8,000 rpm and the mixture was thoroughly stirred to refine and stabilize the emulsion particles, yielding reduced-salt mayonnaise (Example 12). A control mayonnaise was prepared in the same manner as in Example 12, except that the ammonium chloride and sodium acetate trihydrate were replaced with salt (Comparative Example 10). The composition of each sample is shown in Table 29. The molar ratio of potassium ion / sodium ion in Example 12 and Comparative Example 10 was calculated from the potassium content of each ingredient obtained from the Food Composition Analysis Table ("Japan Food Composition Analysis Table 2023, 8th Edition," edited by Ishiyaku Publishing). Table 29. Composition of the reduced-salt mayonnaise of the present invention and the control sample *1 The content of each component in the solution used to prepare the sample is expressed as w / v%.

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

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

[0146] (5.6 Test Example 6: Further Product Development) Test Examples 1 to 5 focused on taste compositions or reduced-salt seasonings (Examples 1-1 to 1-12) containing one type of sodium salt of an organic acid or inorganic acid (excluding hydrochloric acid) per sample. Some samples showed an increase in off-taste as the organic acid anion concentration increased. Therefore, we tested whether combining small amounts of multiple organic acids and / or sodium salts of inorganic acids and adjusting the molar ratio of chloride ion to sodium ion could suppress the off-taste associated with increasing the concentration of a specific organic acid or inorganic acid anion. To this end, the salty taste intensity and off-taste of Examples 13-1 to 13-3, which combined five sodium salts of organic acids, were evaluated using the same methods as Test Examples 1 and 2.

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

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

[0149] As described above, the effect of the taste composition of the present invention can be further enhanced by optimizing the composition of a combination of one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids excluding hydrochloric acid, rather than simply using a sodium salt of an organic acid or an inorganic acid excluding hydrochloric acid alone.

[0150] Many modifications and variations of this invention can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. The specific embodiments described herein are offered by way of example only, and the invention is limited only by the appended claims, along with the full scope of equivalents to which such claims are entitled.

Claims

1. A taste composition for enhancing the saltiness of a food or drink, comprising: Ammonium chloride; one or more sodium salts of organic acids and / or one or more sodium salts of inorganic acids other than hydrochloric acid; and Sodium chloride, The taste composition, wherein the molar ratio of chloride ions to sodium ions is about 1.30 to about 2.

30.

2. The taste composition according to claim 1, wherein the molar ratio of ammonium chloride to sodium chloride is about 0.2 to about 6.

0.

3. The taste composition according to claim 1 , wherein the sodium salt of one or more organic acids is selected from the group consisting of sodium salts of carboxylic acids, amino acids, nucleotides, and vitamins or vitamin derivatives.

4. The taste composition according to claim 3, wherein the carboxylic acid is a monocarboxylic acid.

5. 4. The taste composition according to claim 3, wherein the carboxylic acid is a dicarboxylic acid.

6. The taste composition according to claim 3, wherein the carboxylic acid is a tricarboxylic acid.

7. 5. The taste composition according to claim 4, wherein the monocarboxylic acid is selected from the group consisting of acetic acid, propionic acid, lactic acid, oleic acid, stearoyl lactic acid, benzoic acid and gluconic acid.

8. 6. The taste composition according to claim 5, wherein the dicarboxylic acid is selected from the group consisting of succinic acid, fumaric acid, malic acid, tartaric acid and norbixin.

9. 7. The taste composition according to claim 6, wherein the tricarboxylic acid is citric acid.

10. The taste composition according to claim 3, wherein the amino acid is selected from the group consisting of aspartic acid and glutamic acid.

11. 4. The taste composition according to claim 3, wherein the nucleotide is selected from the group consisting of 5'-adenylic acid, 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid and 5'-inosinic acid.

12. 4. The taste composition according to claim 3, wherein the vitamin or vitamin derivative is selected from the group consisting of pantothenic acid, L-ascorbic acid and erythorbic acid.

13. The taste composition according to claim 1, wherein the one or more sodium salts of inorganic acids other than hydrochloric acid are selected from the group consisting of sodium salts of phosphorus-containing inorganic acids, sulfur-containing inorganic acids, nitrogen-containing inorganic acids and selenium-containing inorganic acids.

14. 14. The taste composition according to claim 13, wherein the phosphorus-containing inorganic acid is selected from the group consisting of phosphoric acid, pyrophosphoric acid, metaphosphoric acid and polyphosphoric acid.

15. 14. The taste composition according to claim 13, wherein the sulfur-containing inorganic acid is selected from the group consisting of sulfuric acid, sulfurous acid, and pyrosulfite.

16. 14. The taste composition according to claim 13, wherein the nitrogen-containing inorganic acid is selected from the group consisting of nitric acid and nitrous acid.

17. 14. The taste composition according to claim 13, wherein the selenium-containing inorganic acid is selenious acid.

18. The taste composition according to claim 1, wherein the taste composition is in a solid state and contains about 10% to about 30% by weight of sodium ions.

19. 19. The taste composition according to claim 18, which is used as a substitute for table salt.

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

21. The taste composition according to claim 20, having a pH of about 5.0 to about 8.

6.

22. A reduced-salt seasoning comprising the taste composition according to any one of claims 1 to 21 in an amount of about 0.5% by weight to about 95% by weight in place of salt.

23. 23. The reduced-salt seasoning according to claim 22, selected from the group consisting of soy sauce, ponzu sauce, miso, noodle soup, cooking sake, mirin, sauce, dashi, dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, lightly pickled vegetables, chili bean paste, gochujang, Weipa, Shantan, oyster sauce, chicken stock, spices and combined seasonings.

24. A reduced-salt food or drink comprising the taste composition according to any one of claims 1 to 21 in place of salt in an amount of about 0.01% by weight to about 50% by weight.

25. The reduced-salt food and drink is selected from the group consisting of curry roux, stew roux, hayashi rice roux, sauce, pasta sauce, demi-glace sauce, white sauce, gratin sauce, hamburger sauce or pizza sauce, soup, ramen soup or hot pot soup, instant food, instant noodles, miso soup or soup, retort food, curry, stew, soup or rice bowl base, frozen food, freeze-dried food, side dish base, seasoning for cooked rice, sushi base, furikake, ochazuke base, canned food, corned beef, bottled food, side dish bread, pizza, pickles, umeboshi, tsukudani, shiokara, processed seaweed products, and salted kelp.

25. The reduced-salt food or drink according to claim 24, which is selected from the group consisting of cloth, cheese, prosciutto, smoked meat, ham, bacon, sausage, beef jerky, kalpas or salami, seasoned meat for yakiniku, salad chicken, char siu, seasoned fish, salt-grilled, Nishikyo-zuke, mirin-zuke, miso-boiled, teriyaki, kabayaki or vinegar-pickled, salmon roe, mentaiko, dried small sardines, dried fish, paste products, chikuwa, kamaboko, hanpen, satsumaage or kanikama, sake snacks, dried foods or nuts, snacks, Japanese sweets, rice crackers, soft drinks, kelp tea, cooked foods, side dishes, confectioneries, pet foods, and combinations thereof.

26. The reduced-salt food or beverage according to claim 24, wherein the reduced-salt food or beverage exhibits a saltiness that is enhanced by about 40% to about 170%, further about 45% to about 150%, or even about 50% to about 110%, compared to a food or beverage containing the same amount of sodium ions to which the taste composition is not added.

27. A method for producing a reduced-salt seasoning, comprising adding the taste composition according to any one of claims 1 to 21 to a seasoning material.

28. A method for producing a reduced-salt food or drink, comprising adding the taste composition according to any one of claims 1 to 21 to a food or drink ingredient or to a food or drink.

29. A method for producing reduced-salt food or drink, comprising adding the reduced-salt seasoning according to claim 22 to a food or drink ingredient or to a food or drink.

30. A method for enhancing the saltiness of a food or drink, comprising adding the taste composition according to any one of claims 1 to 21 to a food or drink ingredient or to the food or drink.

31. A method for enhancing the saltiness of a food or drink, comprising adding the reduced-salt seasoning according to claim 22 to a food or drink ingredient or to the food or drink.

32. The taste composition according to any one of claims 1 to 21, further comprising one or more additives selected from the group consisting of emulsifiers, gelling agents, thickening polysaccharides, flavoring agents, coloring agents, preservatives, antioxidants, stabilizers and pH adjusters.

33. The taste composition according to any one of claims 1 to 21, which is for use in a subject having cardiovascular disease or renal insufficiency.

34. The taste composition according to any one of claims 1 to 21, which is for use in subjects with hypertension or prehypertension.

35. The taste composition according to any one of claims 1 to 21, for use in healthy subjects.