Saltiness-enhancing components, as well as mouth components and methods for enhancing their saltiness.

Abstract

The purpose of this invention is to provide a novel means of enhancing the saltiness of a mouth component. This saltiness can be enhanced by using glucosyl naringin.

Description

Technical Field

[0001] This invention relates to a composition for enhancing saltiness, as well as to an oral composition, a method for enhancing the saltiness of an oral composition, a use for enhancing the saltiness of an oral composition, and a use for manufacturing an oral composition. Prior Technology

[0002] Sodium chloride (table salt) is used in oral ingredients such as food and beverages for purposes such as imparting a salty taste and improving preservation. However, it is known that excessive sodium chloride intake increases the risk of hypertension and heart disease, and the Japanese Hypertension Society and other organizations recommend reducing salt intake. However, oral ingredients with reduced salt content may lack sufficient saltiness, reducing their appeal and satisfaction, thus hindering widespread adoption. Furthermore, potassium chloride, as a salt substitute, is known to have a bitter and unpleasant taste due to potassium, which also limits its widespread use. Therefore, there is a desire to develop technologies that can provide a salty taste even with reduced sodium chloride content; that is, technologies that enhance the saltiness derived from sodium chloride in oral ingredients with reduced salt content, so that the perceived saltiness is comparable to that of ingredients with high sodium chloride content.

[0003] For example, Patent Documents 1-3 respectively describe mixtures containing specific amino acids, emulsions containing piperine, and trehalose as effective ingredients for enhancing the salty taste of sodium chloride. Patent Document 4 describes a liquid flavoring containing sodium, specific catechin preparations or sugar-added rutin, and ethanol in a specific ratio, which can enhance the initial taste of saltiness. On the other hand, Patent Documents 5 and 6 describe glucoside naringin, but do not describe its effect on saltiness. Patent Document 7 describes naringin without added glucose as suppressing the saltiness of beverages.

[0004] [Preliminary Technology Documents] [Patent Literature] Patent Document 1: Japanese Patent Application Publication No. 2017-135996 Patent Document 2: Japanese Patent Application Publication No. 2019-150005 Patent Document 3: Japanese Patent Application Publication No. 10-66540 Patent Document 4: Japanese Patent Application Publication No. 2008-283877 Patent Document 5: Japanese Patent Application Publication No. 4-13691 Patent Document 6: Japanese Patent Application Publication No. 2002-199896 Patent Document 7: Japanese Patent Application Publication No. 2020-92648 Summary of the Invention

[0005] [The problem the invention aims to solve] If conventionally effective ingredients that enhance saltiness are used at concentrations that are effective in enhancing saltiness, their own flavor can affect the flavor of the component whose saltiness is to be enhanced, thus limiting their versatility. Therefore, the present invention aims to provide a novel means of enhancing the saltiness of an ingestible component.

[0006] [Methods used to solve problems] The inventors devoted themselves to research in order to solve the above-mentioned problems, and as a result, they discovered that glucoside naringin can achieve a salty taste enhancement effect, thereby completing the present invention. That is, the present invention provides a salty taste enhancement composition, an oral composition, a method for enhancing the salty taste of the oral composition, a use for enhancing the salty taste of the oral composition, and a use for manufacturing the oral composition, as shown below. [1] A salty flavor enhancer composition containing glucoside naringin (GN). [2] As described in [1] above, the concentration of the aforementioned GN is 0.1 ppm to 2000 ppm relative to the total mass of the aforementioned salty flavor enhancement composition. [3] As described in [1] or [2] above, the saltiness-enhancing composition is used to prepare the taste composition, and This is used so that the mass ratio of the aforementioned GN amount to the equivalent amount of salt in the aforementioned inlet component is 0.5 × 10⁻⁷ to 0.5 × 10⁻¹, and / or, The salt content in the aforementioned ingestible components is equivalent to 0.05g / 100g or more. [4] An ingestible composition containing glucosyl naringin (GN) and salt; the mass ratio of the amount of GN to the equivalent amount of salt in the ingestible composition is 0.5×10⁻⁷ to 0.5×10⁻¹. [5] As described in [4] above, wherein the concentration of the aforementioned GN is less than 2000 ppm relative to the total mass of the aforementioned inlet composition, and / or the equivalent amount of salt in the aforementioned inlet composition is more than 0.05 g / 100 g. [6] An ingestion composition containing glucoside naringin (GN) and salt; the concentration of GN is less than 2000 ppm relative to the total mass of the ingestion composition, and the equivalent amount of salt in the ingestion composition is more than 0.05 g / 100 g. [7] An oral composition as described in any one of [4] to [6] above is an oral composition or a mouth composition. [8] As described above [7], the entrance components, in which The aforementioned oral components are directly ingestible components, and the concentration of the aforementioned GN in the directly ingestible components is 0.01 ppm to 60 ppm, or... The aforementioned oral composition is a seasoning composition, and the concentration of the aforementioned GN in the aforementioned seasoning composition is 0.1 ppm to 2000 ppm. [9] A method for enhancing the saltiness of an intake composition, comprising the step of adding glucoside naringin (GN) to the aforementioned intake composition.

[10] The method for enhancing saltiness as described above in [9], wherein in the aforementioned addition step, the aforementioned GN is added so that the concentration relative to the total mass of the aforementioned inlet composition is 0.01 ppm to 60 ppm.

[11] One use of glucoside naringin (GN) is to enhance the saltiness of the ingested composition.

[12] Use of glucoside naringin (GN) in the manufacture of an oral composition, wherein the saltiness of the oral composition is enhanced compared with that of a composition not containing the aforementioned GN.

[0007] [Invention Effects] According to the present invention, by using glucosyl naringin, the saltiness of the ingested component can be enhanced, especially at low concentrations where the taste of glucosyl naringin itself is not affected. Therefore, the intake of sodium chloride (table salt) can be reduced while maintaining the satisfaction derived from the saltiness of the ingested component and the taste of the ingested component, that is, it can provide low-sodium foods with good flavor. Implementation

[0008] The present invention will now be described in further detail. Furthermore, in this specification, "%" and "ppm" both refer to the proportion under a quality standard.

[0009] <Glucoside> Naringin is a polyphenol found in citrus fruits and is known as a glycoside of naringenin, a glycoside aglycone. Glucoside-3-naringin (GN) is a substance that adds glucose to naringin, thereby increasing its water solubility. While GN is known as a bitter substance, as specifically shown in the examples described later, it is used in this invention as an effective ingredient in a salty flavor-enhancing composition. GN is not particularly limited; for example, it may contain monoglucosylnaringin, and preferably contains 3”-α-monoglucosylnaringin (3”-α-GN). [Chemical Formula 1]

[0010] The aforementioned GN can be suitably manufactured using methods commonly employed in this technical field, such as enzymatic methods, chemical synthesis methods, fermentation methods, or combinations thereof. More specifically, from an economic point of view, the use of glycosyltransferases is advantageous. For example, as described in Patent Documents 5 and 6, in the presence of α-glucosidic sugar compounds such as starch partial hydrolysate and maltodextrin, if glycosyltransferases, primarily α-glucosidase, cyclomaltodextrin glucan transferase, and α-amylase, are acted upon naringin, a series of 3”-α-glycosidic naringins with a glucose overlap of 1 to 5 in the transferred fraction can typically be obtained in high yield. By acting glucosylamylase on this series of 3”-α-glycosidic naringins, a composition containing 3”-α-GN can be prepared. Furthermore, high-purity 3”-α-GN can also be prepared by further purifying the composition containing 3”-α-GN.

[0011] <Salt> Table salt refers to edible salt, which contains sodium chloride (NaCl) as its main component. The aforementioned table salt can be used as a seasoning to impart a salty taste. Furthermore, in this specification, unless otherwise specified, the term "salty taste" refers to the saltiness derived from table salt.

[0012] The amount of salt in the composition is expressed as equivalent salt. The "equivalent salt" described in this specification refers to the amount of salt calculated from the sodium content in the composition, and can be calculated based on the sodium content quantified by inductively coupled plasma atomic emission spectrometry or atomic absorption spectrometry, using the following formula. Equivalent amount of salt (g) = Sodium content (mg) × 2.54 / 1000 For example, if the sodium content in 100g of a composition is 100mg, then the equivalent amount of salt in that composition is calculated to be 0.254g (=100×2.54÷1000), which is sometimes expressed as 0.254g / 100g or 0.254%, etc. However, when the amount of salt added is clearly defined, that amount of salt added can also be used as the equivalent amount of salt, and its concentration can also be expressed through "salt concentration (mass%)".

[0013] <Composition for enhancing saltiness> The saltiness-enhancing composition (also referred to as a saltiness enhancer) of the present invention contains the aforementioned GN as an effective ingredient for enhancing saltiness. By adding this saltiness-enhancing composition to an oral component, or by placing it in the mouth simultaneously or continuously with it, the saltiness of the oral component can be enhanced. The aforementioned saltiness is not particularly limited; for example, it can be a saltiness derived from sodium chloride, etc. The aforementioned GN concentration is not particularly limited as long as it can enhance the saltiness of the ingestible component of the target product. For example, relative to the total mass of the aforementioned saltiness-enhancing component, it can be about 0.01 ppm to about 3000 ppm, about 0.1 ppm to about 2000 ppm, more specifically, it can be about 0.5 ppm to about 1000 ppm, about 1.0 ppm to about 200 ppm, or about 1.5 ppm to about 100 ppm, or it can also be about 0.1 ppm to about 1000 ppm, about 0.1 ppm to about 200 ppm, about 0.1 ppm to about 100 ppm, about 1 ppm to about 50 ppm, about 3 ppm to about 42 ppm, or about 5 ppm to about 30 ppm.

[0014] The saltiness-enhancing effect of the saltiness-enhancing composition of the present invention can be appropriately confirmed by methods commonly used in the art. For example, it can be confirmed by the following sensory evaluation: a sensory examiner (panelist) with food sensory evaluation ability sequentially holds the same composition in his mouth except for the presence or absence of the aforementioned GN for comparison.

[0015] The form of the saltiness-enhancing composition of the present invention is not particularly limited. For example, it can be a solid form such as powder, granules, or blocks, or a liquid form. Furthermore, the aforementioned saltiness-enhancing composition can be distributed in a concentrated state and diluted before use, or distributed in a powder state and dissolved before use.

[0016] In one embodiment, the saltiness-enhancing composition of the present invention can be used to prepare an ingestible composition. The amount of the aforementioned saltiness-enhancing composition used is not particularly limited as long as it can enhance the saltiness of the ingestible composition. For example, the mass ratio (G / S) of the aforementioned GN amount to the equivalent amount (S) of salt in the ingestible composition to be prepared can be approximately 0.5 × 10⁻⁷ to approximately 0.5 × 10⁻¹, and preferably approximately 0.4 × 10⁻⁶ to approximately 4.0 × 10⁻², approximately 0.3 × 10⁻⁵ to approximately 3.0 × 10⁻³, approximately 0.2 × 10⁻⁴ to approximately 2.6 × 10⁻³, or approximately 0.2 × 10⁻⁴ to approximately 1.0 × 10⁻³. Furthermore, there is no particular limitation on the equivalent amount of salt in the aforementioned ingestible components. For example, it may be more than about 0.05g / 100g, or it may be from about 0.05g / 100g to about 20g / 100g.

[0017] In one embodiment, the saltiness-enhancing composition of the present invention may further contain unreacted raw materials (such as naringin) and other naringin glycosides of byproducts from the aforementioned GN modulation. Furthermore, the saltiness-enhancing composition of the present invention may further contain any ingredients commonly used in the art, and may also contain other ingredients effective in enhancing saltiness, provided that this does not impair the purpose of the present invention. The aforementioned raw materials are not particularly limited; for example, they may include food ingredients, food additives, solvents such as water or organic solvents, emulsifiers, excipients, antioxidants, or flavoring components (synthetic flavorings, natural flavorings, natural essential oils, and plant extracts, etc.).

[0018] <Entrance Components> The term "oral composition" as used in this instruction manual refers to a composition that is intended to be placed in the mouth for its intended use. Examples include oral compositions that are placed in the mouth and ingested (including directly ingestible compositions and flavoring compositions), and oral compositions that are placed in the mouth and function in the oral cavity. There are no particular limitations on the aforementioned oral or oral compositions; for example, they may be pharmaceuticals, quasi-drugs, food and beverage products (food and beverage compositions), toothpaste, and mouthwash.

[0019] The inlet composition of this invention contains the aforementioned GN and the aforementioned salt. The mass ratio (G / S) of the aforementioned GN amount (G) to the salt equivalent amount (S) is about 0.5 × 10⁻⁷ to about 0.5 × 10⁻¹. As long as this mass ratio (G / S) is maintained, the concentrations of the aforementioned GN and the aforementioned salt (salt equivalent amount) are arbitrary. Alternatively, the inlet composition of this invention contains the aforementioned GN and the aforementioned salt. Relative to the total mass of the aforementioned inlet composition, the concentration of the aforementioned GN is about 2000 ppm or less, and the salt equivalent amount in the aforementioned inlet composition is about 0.05 g / 100 g or more. As long as these requirements are met, the aforementioned mass ratio (G / S) is arbitrary. The aforementioned GN has a saltiness-enhancing effect, which can still be exerted even if the aforementioned GN is in a small amount relative to the aforementioned salt. The aforementioned mass ratio (G / S) is preferably about 0.4 × 10⁻⁶ to about 4.0 × 10⁻², about 0.3 × 10⁻⁵ to about 3.0 × 10⁻³, and more specifically, about 0.2 × 10⁻⁴ to about 2.6 × 10⁻³, about 0.5 × 10⁻⁴ to about 2.0 × 10⁻³, about 0.5 × 10⁻⁴ to about 1.56 × 10⁻³, about 1.0 × 10⁻⁴ to about 2.0 × 10⁻³, about 1.0 × 10⁻⁴ to about 1.0 × 10⁻³, or about 4.1 × 10⁻⁴ to about 2.0 × 10⁻³. If the aforementioned mass ratio (G / S) is within such a range, the saltiness can be effectively enhanced without being affected by the aforementioned GN taste.

[0020] The concentration of GN in the aforementioned inlet components is not particularly limited as long as it meets the above-mentioned requirements for inlet components. For example, relative to the total mass of the aforementioned inlet components, it may be less than about 3000 ppm, less than about 2000 ppm, less than about 1000 ppm, less than about 300 ppm, less than about 200 ppm, less than about 100 ppm, or less than about 60 ppm, less than about 42 ppm, less than about 21 ppm, or less than about 11 ppm, or it may be more than about 0.01 ppm, more than about 0.05 ppm, more than about 0.08 ppm, more than about 0.1 ppm, more than about 1 ppm, or more than about 5 ppm. More specifically, for example, when the aforementioned oral composition is a directly ingestible composition, the aforementioned GN concentration in the directly ingestible composition may be about 0.01 ppm to about 60 ppm, and preferably about 0.05 ppm to about 30 ppm, about 0.08 ppm to about 15 ppm or about 0.1 ppm to about 8 ppm, or about 1 ppm to about 60 ppm, about 1 ppm to about 42 ppm, about 1 ppm to about 21 ppm or about 1 ppm to 11 ppm, or about 5 ppm to about 60 ppm, about 5 ppm to about 42 ppm, about 5 ppm to about 21 ppm or about 5 ppm to 11 ppm. When the aforementioned oral component is a seasoning component, the concentration of the aforementioned GN in the seasoning component may be approximately 0.01 ppm to approximately 3000 ppm, approximately 0.1 ppm to approximately 2000 ppm, and preferably approximately 0.5 ppm to approximately 1000 ppm, approximately 1.0 ppm to approximately 200 ppm, or approximately 1.5 ppm to approximately 100 ppm. If the aforementioned GN concentration is within such a range, then compared with a component that does not contain the aforementioned GN, the saltiness can be effectively enhanced without being affected by the taste of the aforementioned GN.

[0021] The amount of salt in the aforementioned inlet components is not particularly limited as long as it meets the above-mentioned requirements for inlet components. For example, relative to the total mass of the aforementioned inlet components, it can be more than about 0.05g / 100g, more than 0.1g / 100g, more than 0.25g / 100g, or more than 0.5g / 100g, or less than about 30g / 100g, less than about 20g / 100g, less than about 10g / 100g, less than about 5g / 100g, or less than about 3g / 100g.

[0022] In one embodiment, the inlet composition of the present invention may further contain unreacted raw materials (such as naringin) and other naringin glycosides of byproducts from the modulation of the aforementioned GN. Furthermore, the inlet composition of the present invention may further contain any raw materials commonly used in this technical field, and may also contain other components effective in enhancing the salty flavor, provided that this does not impair the purpose of the present invention. The aforementioned raw materials are not particularly limited, and may include, for example: sweeteners, soureners, bittereners, seasonings, spices, thickening polysaccharides, emulsifiers, preservatives, bactericides or antibacterial agents, pH adjusters, isotropic agents, chelating agents, stabilizers, antioxidants, colorants, bulking agents, flow improvers, excipients, binders, disintegrants, solvents, softeners, oils, fillers, foaming agents, defoamers, nutrients, flavorings, or pharmaceutical substances, etc.

[0023] In one embodiment, the oral component of the present invention can be an oral component such as a food or beverage component. The aforementioned food or beverage component can be a component that can be ingested directly, a seasoning component that can be added to other foods, or a component that must be prepared before use. Furthermore, the aforementioned oral component may further contain any food ingredients and / or any food additives commonly used in the art. The form of the aforementioned food or beverage component is not particularly limited; for example, it can be liquid, fluid, gel, semi-solid, or solid, or it can be prepared before use to achieve the desired liquid, fluid, gel, semi-solid, or solid form. Specifically, the aforementioned beverage components may include, for example: alcoholic beverages such as synthetic wines, brewed wines, sake, fruit wines, sparkling wines, beer, liqueurs, cocktails, and medicinal wines; and beverages such as carbonated drinks, soft drinks, soda, milk drinks, smoothies, vegetable juices, fruit juices, sports drinks, vinegar drinks, soy milk drinks, iron-fortified drinks, lactic acid bacteria drinks, green tea, black tea, herbal teas, cocoa, coffee, non-alcoholic beverages, and nutritional drinks. Staple foods such as rice, porridge, mochi, and bread; noodles such as udon noodles, soba noodles, ramen, and pasta; soups such as miso soup, Japanese clear soup, and vegetable soup; dairy products such as yogurt and cheese; meat products such as sausages and ham; fish products such as fish cakes, chikuwa, hanpen, and fish sausages; canned and dried seafood products; pickled foods such as asazuki, dried radish, scallions, dried plums, and shiitake mushrooms; and soft candies. Candy, hard candy, gummy candy, jelly, biscuits, soft biscuits, rice crackers, rice cakes, mousse, Bavarian panna cotta, biscuits, chocolate, chewing gum, caramel, fruit puree, jam, marmalade, cereal bars, protein bars, and energy bars; ice cream, sorbet, and other frozen treats; or miso, powdered miso, soy sauce, powdered soy sauce, mayonnaise, dressing, vinegar, face sauce, sauce, ketchup, pasta sauce, curry sauce, soup base, ramen broth, koji, salted kelp, tsukudani, shiso, salt koji, seasoning, dipping sauce, and other compound seasonings, or snacks, rice crackers, French fries, fried foods, and other processed or semi-processed foods (including frozen foods) containing such seasonings. The aforementioned processed or semi-processed foods may also be foods for specific purposes such as care food, hospital food, patient food, treatment food, and liquid food.

[0024] Furthermore, in one embodiment, the inlet composition of the present invention may also be in the following form: a solid seasoning whose surface is at least partially coated with the aforementioned composition containing GN, or a solid seasoning with GN adhering to at least a portion of its surface; specifically, it may be salt whose surface is at least partially coated with the aforementioned composition containing GN, or salt with GN adhering to at least a portion of its surface. The aforementioned solid seasoning can be suitably manufactured using methods commonly used in the art. For example, the aforementioned composition containing GN can be dissolved in a solvent such as water, and uncoated solid seasonings such as salt can be sprayed to prepare it. Alternatively, it can be dried and then, as needed, prepared into the desired form through steps such as crushing and / or granulation. The solid seasoning whose surface is at least partially coated with the aforementioned composition containing GN, or the solid seasoning with GN adhering to at least a portion of its surface, can be used in various foods (e.g., salted foods such as potato chips) to replace ordinary salt, thereby reducing the amount of salt ingested from such foods.

[0025] <Methods to enhance the saltiness of the flavor components> The method for enhancing the saltiness of an intake component according to the present invention includes the step of adding the aforementioned GN to the aforementioned intake component. The aforementioned GN has a saltiness-enhancing effect, thus enhancing the saltiness of the aforementioned intake component. In one sample, the aforementioned intake component contains table salt.

[0026] The amount of GN added is not particularly limited as long as it can enhance the saltiness of the aforementioned inlet component. For example, in the aforementioned addition step, the aforementioned GN can be added so that the concentration relative to the total mass of the aforementioned inlet component is about 0.01 ppm or more, about 0.05 ppm or more, about 0.08 ppm or more, about 0.1 ppm or more, about 1.0 ppm or more, or about 5.0 ppm or more, or about 3000 ppm or less, about 1000 ppm or less, about 300 ppm or less, about 100 ppm or less, about 60 ppm or less, about 48 ppm or less, about 30 ppm or less, about 21 ppm or less, about 15 ppm or less, about 11 ppm or less, or about 8 ppm or less.

[0027] The method for enhancing the saltiness of the intake components of the present invention may further include any steps commonly used in the art, provided that the purpose of the present invention is not compromised, and may also further include steps for adding other ingredients that are effective in enhancing the saltiness.

[0028] <Uses to enhance the saltiness of the flavor profile> In the present invention, the aforementioned GN can be used for enhancing the saltiness of the ingestible component. In other words, the aforementioned saltiness-enhancing component containing GN is used to enhance the saltiness of the aforementioned ingestible component. The aforementioned saltiness-enhancing component is described above as a saltiness-enhancing component of the present invention.

[0029] <Uses for manufacturing entrance components> In the use of this invention to manufacture an intake composition, the aforementioned GN can be used, and the saltiness of the aforementioned intake composition is enhanced compared to a composition without the aforementioned GN. The manufacture of the aforementioned intake composition is described above as an example of an intake composition according to this invention.

[0030] The present invention will be specifically described below with reference to the embodiments, but the scope of the present invention is not limited to these embodiments.

[0031] [Example] <Experiment 1: Modulation and Analysis of 3”-α-Monoglucosylnaringin> Based on the preparation method of solution C in Example 1 of Patent Document 6 (Japanese Patent Application Publication No. 2002-199896), naringin was sequentially treated with an enzyme to prepare a composition containing 3”-α-monoglucoside (3”-α-GN) (hereinafter also referred to as "enzyme-treated naringin"). The content of 3”-α-GN in the obtained composition was determined using the HPLC analysis conditions shown below. The content of 3”-α-GN was approximately 70%, with the remainder being unreacted naringin, etc.

[0032] HPLC analysis conditions Tube Column: "CAPCELL PAK C18 UG 120" (Made by Shiseido Corporation) Dissolution solution: Water / acetonitrile / acetic acid = 80 / 20 / 0.01 (v / v / v) Detection: UV280nm Temperature: 40℃ Flow rate: 0.8 mL / min

[0033] To improve the purity of 3”-α-GN, enzyme-treated naringin was dissolved in a water / acetonitrile / acetic acid mixture (80 / 20 / 0.01 (v / v / v)). Using the aforementioned HPLC analytical conditions, specifically a UV spectrophotometer (UV280 nm) as the detector, the liquid was passed through a C18 column to separate 3”-α-GN from naringin, and the 3”-α-GN fraction was collected. This fraction was then concentrated under reduced pressure and spray-dried to obtain high-purity 3”-α-GN powder. This high-purity 3”-α-GN was repeatedly washed with pure water and freeze-dried twice to obtain a 3”-α-GN standard for the following experiments and preparation examples. The purity of the 3”-α-GN standard was 99.0% by mass, as determined by the above HPLC method.

[0034] <Experiment 2: The Saltiness-Enhancing Effect of 3”-α-GN> The 3”-α-GN standard prepared in Experiment 1, Sunphenon EGCg-OP (manufactured by Taiyo Kagaku Co., Ltd., epigallocatechin gallate (EGCg) purity 95.3%), naringin (manufactured by Sichuan Xinhua Kang Biotechnology Co., Ltd., purity 98.2%), or Hesperidin S (manufactured by Hayashihara, monoglucoside hesperidin purity 82.1%), and table salt (manufactured by Salt Business Center, sodium chloride purity ≥99%) were dissolved in pure water to prepare aqueous solutions of control sample 1 and test samples 1-1 to 1-5. Then, nine functional inspectors with food functional evaluation capabilities who passed the five-taste test (hereinafter referred to as "specialized functional inspectors") conducted functional evaluation tests on the test samples. Specifically, each specialized sensory examiner held both the control sample and the test sample in their mouths at room temperature and compared them with the control sample, evaluating whether the saltiness of the test sample was weaker, the same, or stronger. They also recorded their overall impressions of the flavor. If more than half of the specialized sensory examiners rated the saltiness as stronger than the control sample, the test sample was judged to have a saltiness-enhancing effect (○); otherwise, it was judged not to have a saltiness-enhancing effect (×). The results are shown in Table 1.

[0035] [Table 1] Table 1: Saltiness-enhancing effect of 3”-α-GN Concentration Comparison Sample 1 Test material 1 2 3 4 5 6 7 8 3”-α-GN (ppm) - 0.1 1 5 10 40 - - - EGCg (ppm) - - - - - - 5 - - Naringin (ppm) - - - - - - - 5 - Monoglucoside (ppm) - - - - - - - - 4 Salt (by weight) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 G / S (×10⁻³) *1 - 0.02 0.2 1.0 2.0 8.0 - - - Saltiness enhancement effect - ○ ○ ○ ○ *2 × × × *1. Mass ratio of GN (G) to salt (S) (G / S) *2 The bitterness is strong, and it is impossible to determine whether the saltiness has been enhanced.

[0036] By fixing the salt concentration at 0.5% by mass and varying the concentration of 3”-α-GN, an enhancement of saltiness was confirmed in the range of 0.1 ppm to 10 ppm compared to the control samples (test samples 1-4). While some reports indicated bitterness at a 3”-α-GN concentration of 10 ppm, no such observation was observed at concentrations of 0.1 ppm to 5 ppm (test samples 1-3), suggesting that the saltiness enhancement effect occurred below the threshold of perceived bitterness. Once the 3”-α-GN concentration reached 40 ppm, the bitterness became so strong that it became impossible to determine whether the saltiness was enhanced (test sample 5). On the other hand, a concentration of 5 ppm for 3”-α-GN produced a good saltiness enhancement effect, while EGCg (a polyphenol like 3”-α-GN), naringin (a polyphenol glycoside), or monoglucoside (a hesperidin), even at a concentration of 5 ppm, failed to produce a saltiness enhancement effect (test samples 6-8). Therefore, it can be considered that the effect of 3”-α-GN in enhancing saltiness at low concentrations without the perception of bitterness is a unique effect not seen in other polyphenols or polyphenol glycosides.

[0037] <Experiment 3: The Saltiness-Enhancing Effect of 3”-α-GN at Various Salt Concentrations> Except for changing the concentrations of 3”-α-GN and salt according to Table 2 below, the other preparations were the same as in Experiment 2 to prepare control samples 2 and 3, as well as test samples 9 and 10. Then, the same functional evaluation test was performed as in Experiment 2, and the saltiness intensity of the test samples containing 3”-α-GN was evaluated by comparing them with the control samples with the same salt concentration. The results are shown in Table 2.

[0038] [Table 2] Table 2: Saltiness-enhancing effect of 3”-α-GN Concentration control sample Test material 2 3 9 10 3”-α-GN (ppm) - - 1 1 Salt (mass %) 1 2 1 2 G / S (×10⁻³) *1 - - 0.1 0.05 Saltiness enhancement effect - - ○ ○ *1. Mass ratio of GN (G) to salt (S) (G / S)

[0039] At any salt concentration used in the experiment, an enhanced saltiness effect of 3”-α-GN was observed (test samples 9 and 10). At this time, no bitterness of 3”-α-GN was perceived.

[0040] <Experiment 4: The effect of enhancing saltiness in fish cakes> Fish cakes were prepared according to the mixtures shown in Table 3 below. Specifically, 1500g of frozen fish paste (containing 0.3% salt by mass) was rubbed with 60g of salt, then mixed with 30g of white sugar, 30g of egg white, and 30g of starch pre-mixed with 100g of ice water. A predetermined amount of the enzyme-treated naringin (3”-α-GN content 70%) prepared in Experiment 1 was added, along with 650g of ice, and the mixture was then pounded. This mixture was filled into casing tubes and heated at 40°C for 60 minutes, followed by heating at 80°C for 30 minutes, and then water-cooled to prepare control sample 4 and test samples 11 to 14. The obtained fish cakes underwent the same functional evaluation tests as in Experiment 2. The results are shown in Table 3.

[0041] [Table 3] Table 3: Saltiness enhancement effect in fish cake Comparison Sample 4 Test material 11 12 13 14 Blending (g) Frozen fish paste 1500 1500 1500 1500 1500 salt 60 60 60 60 60 white sugar 30 30 30 30 30 protein 30 30 30 30 30 starch 30 30 30 30 30 Enzyme-treated naringin - 0.038 0.076 0.152 0.253 Ice (water) 750 749.962 749.924 749.848 749.747 total 2400 2400 2400 2400 2400 content 3”-α-GN (ppm) 0 11 twenty one 42 70 Salt (mass %) 2.7 2.7 2.7 2.7 2.7 G / S (×10⁻³) *1 - 0.41 0.78 1.56 2.59 Saltiness enhancement effect - ○ ○ 〇 *2 *1. Mass ratio of GN (G) to salt (S) (G / S) *2 The bitterness is strong, and it is impossible to determine whether the saltiness has been enhanced.

[0042] When 3”-α-GN is incorporated into fish cakes, an enhanced saltiness can be confirmed compared to fish cakes without it (test samples 11 to 13). This result indicates that the saltiness-enhancing effect of 3”-α-GN is present even in the actual food form. Furthermore, test samples 11, 12, and 13 contain 11 ppm, 22 ppm, and 42 ppm of 3”-α-GN, respectively; however, unlike test samples 4 and 5 in Experiment 1, no bitterness was detected. In addition to 3”-α-GN and salt, fish cakes contain various other ingredients, so it can be assumed that the bitterness becomes less noticeable due to these influences, while the saltiness-enhancing effect is more pronounced. Moreover, test sample 14 has a strong bitterness, making it impossible to determine whether the saltiness has been enhanced.

[0043] <Experiment 5: The saltiness enhancement effect of 3”-α-GN coating on table salt> The enzyme-treated naringin (3”-α-GN content 70%) prepared in Experiment 1 was dissolved in pure water at concentrations of 0.01, 0.1, 1, or 10% by mass to prepare enzyme-treated naringin aqueous solutions of various concentrations. Following the blending shown in Table 4 below, the enzyme-treated naringin aqueous solutions were sprayed onto table salt (equivalent to 99.0% or more of table salt manufactured by Japan Seawater Co., Ltd.) to prepare 15 to 18 of the test sample coated with enzyme-treated naringin salt.

[0044] Specifically, 10g of salt, thinly dispersed in a polypropylene container, was sprayed five times (approximately 0.5g in total) with an enzyme-treated naringin aqueous solution of various concentrations, contained in a 100mL spray container. After drying at 60°C for 1 hour, the salt was pulverized with a spatula and then dried again at 60°C for 1 hour to prepare the enzyme-treated naringin coated salt. A pure water spray salt was used as a control sample 5, prepared using the same method except that pure water was used instead of the enzyme-treated naringin aqueous solution.

[0045] Visually comparing test samples 15 to 18 with control sample 5, the particles of the former showed a slight pale yellow tinge compared to the latter. Since the enzyme-treated naringin aqueous solution exhibits a slight pale yellow tinge, it can be understood that at least a portion of the salt surface is coated with enzyme-treated naringin, or at least a portion of the salt surface has enzyme-treated naringin (especially 3”-α-GN) adhering to it. The obtained samples underwent functional evaluation tests in the same manner as in Experiment 2. The results are shown in Table 4.

[0046] [Table 4] Table 4: Saltiness enhancement effect caused by naringin treatment with coated enzymes Blending Comparison Sample 5 Test material 15 16 17 18 Salt (g) 10 10 10 10 10 Pure water (g) 0.5 - - - - Enzyme treatment of naringin (g) 0.01% aqueous solution - 0.5 - - - 0.1% aqueous solution - - 0.5 - - 1% aqueous solution - - - 0.5 - 10% aqueous solution - - - - 0.5 3”-α-GN in the sample Content (mg) Concentration (ppm) 0 0 0.035 3.5 0.35 35 3.5 350 35 3500 G / S (×10⁻³) *1 0 0.0035 0.035 0.35 3.5 Saltiness enhancement effect - ○ ○ ○ *2 *1. Mass ratio of GN (G) to salt (S) (G / S) *2 The bitterness is strong, and it is impossible to determine whether the saltiness has been enhanced.

[0047] When salt is sprayed and coated with 3”-α-GN, an enhanced saltiness can be confirmed compared with unsprayed salt (test samples 15 to 17). This result indicates that the saltiness-enhancing effect of 3”-α-GN is not limited by the blending method. The mass ratio (G / S) of GN (G) to salt (S) in test samples 15, 16, and 17 are 0.0035, 0.035, and 0.35, respectively. In particular, test sample 15 shows a significantly lower G / S value compared to the test samples in experiments 1 to 3. However, in the functional tests, all test samples in experiment 5, including test sample 15, did not exhibit bitterness, and the top of the salty taste was significantly enhanced, resulting in an excellent saltiness-enhancing effect. Therefore, it can be concluded that when at least a portion of the surface of the salt is coated with 3”-α-GN, or when at least a portion of the surface has 3”-α-GN attached, i.e., when 3”-α-GN is in direct contact with the salt or exists in close contact with it, the saltiness enhancement effect upon tasting can be more clearly exerted. In addition, the bitterness of the test sample 18 was strong, making it impossible to determine whether the saltiness was enhanced.

[0048] <Experiment 6: The Enhancing Effect of Saltiness in Potato Chips> Salted potato chips were prepared using test sample 17 prepared in Experiment 5. Specifically, one non-salt potato chip (approximately 1.5g) was mixed with 10mg of test sample 17 prepared in Experiment 5 (an enzyme-treated naringin-coated salt obtained by spraying 0.5g of 1% enzyme-treated naringin aqueous solution onto 10g of salt) to prepare test sample 19. Salted potato chips were used as control sample 6, prepared using the same method except that control sample 5 was used instead of test sample 17. The obtained salted potato chips underwent the same functional evaluation test as in Experiment 2. The results are shown in Table 5.

[0049] Table 5: Saltiness Enhancement Effect in Potato Chips Blending Control sample 6 Test material 19 Potato chips (g) 1.5 1.5 Control sample 5 (mg) 10 - Test sample 17 (mg) - 10 G / S (×10⁻³) *1 0 0.35 Saltiness enhancement effect - ○ *1. Mass ratio of GN (G) to salt (S) (G / S)

[0050] Salted potato chips with sprayed and coated salt containing 3”-α-GN showed a clear enhancement in saltiness compared to salted potato chips with unsprayed salt (test sample 19). This result indicates that the saltiness-enhancing effect of 3”-α-GN can be achieved even in other forms of actual edible food.

[0051] <Modulation Example> (1) Reduced-sodium miso soup 15.4g of flavored miso from the commercially available instant miso soup "25% Salt Reduced Mixed Miso 4-Ingredient Mix" (TOPVALU) was treated with enzymes to add 1.85mg of naringin (1.3mg as 3”-α-GN) to create a salt-fortified flavored miso (3”-α-GN concentration 84.4ppm, equivalent to 9.7% salt). This salt-fortified flavored miso was then dissolved in 160mL of hot water to prepare miso soup (3”-α-GN concentration 7.4ppm, equivalent to 0.9% salt). Compared to miso soup prepared without added naringin, this miso soup had a stronger salty taste and a richer flavor.

[0052] (2) Reduce salt and light soaking Dissolve 260g sorbitol, 5g trehalose, 16g salt (25% less than usual), 9g sodium glutamate, 3g citric acid, and 0.01g enzyme-treated naringin (7mg as 3”-α-GN) in 707g water to prepare a seasoning liquid (7ppm 3”-α-GN concentration, 1.6% equivalent to salt). Then, add this seasoning liquid to cucumbers, seal, and marinate in the refrigerator for one day to create a light pickled cucumber dish with reduced salt. Despite the reduced salt content, this light pickled cucumber dish still exhibits a just-right saltiness.

[0053] (3) Instant noodle soup Mix 300g of salt (25% less than usual), 100g of sodium glutamate, 4g of nucleic acid-based seasoning, 100g of glucose, 200g of soy sauce powder (including 50g of salt), 3g of sodium succinate, 30g of sugar, 10g of yeast powder, 5g of pepper, 3g of ginger powder, 5g of garlic powder, 1g of chili powder, 20g of beef extract powder, 50g of pork extract powder, 30g of chicken extract powder, 10g of shellfish extract powder, 10g of powdered lard, 5g of caramel, and 0.06g of enzyme-treated naringin (42mg as 3”-α-GN) to make a powdered soup base (3”-α-GN concentration 68ppm, equivalent to 39.5% salt). Then, dissolve 7g of the powdered soup base in 500mL of hot water to make ramen soup (3”-α-GN concentration 1.0ppm, equivalent to 0.5% salt). Although this ramen soup has reduced salt, it still has just the right amount of saltiness and richness.

[0054] (4) Reduced-sodium seasoning sauce Mix 1g of xanthan gum and dissolve it in 220g of grain vinegar and 460g of water. Then mix in 40g of white sugar, 19g of salt (30% less than usual), 2g of L-gluten sodium, 5g of coarsely ground pepper, 2g of oregano, and 0.001g of enzyme-treated naringin (0.7mg as 3”-α-GN). Adjust the pH with an appropriate amount of sodium citrate. Then, sterilize the mixture, add 250g of olive oil, and make a sauce (3”-α-GN concentration 0.7ppm, equivalent to 1.9% salt). Although this sauce has reduced salt content, it still has a just-right salty taste.

[0055] (5) Clear broth made with reduced-sodium soy sauce A salt-fortified low-sodium soy sauce (Kikkoman, 8% salt equivalent) was prepared by dissolving naringin in a special batch of soybean low-sodium soy sauce and treating it with enzymes to bring the concentration to 80 ppm. This resulted in a salt-fortified low-sodium soy sauce (3”-α-GN concentration 56 ppm, 8% salt equivalent). 5g of this salt-fortified low-sodium soy sauce was then mixed with 150g of stock to prepare a clear broth (3”-α-GN concentration 1.8 ppm, 0.3% salt equivalent). Despite the reduced salt content, this clear broth still possesses a well-balanced and flavorful saltiness.

[0056] (6) Salty dog Mix 60g of fructose-glucose syrup, 6g of 5x concentrated cloudy grapefruit juice, 3g of anhydrous citric acid, 0.8g of trisodium citrate, 1g of salt, 0.5mg of enzyme-treated naringin (0.35mg as 3”-α-GN), and an appropriate amount of grapefruit flavoring thoroughly with a small amount of water. Add 200mL of vodka (Nikka Whisky, Wilkinson VODKA 50°), then dilute with carbonated water to a total volume of 1000mL to make a 10% alcohol-content salty dog ​​(0.4ppm 3”-α-GN concentration, equivalent to 0.1% salt). This salty dog ​​has a distinct salty taste and is a satisfying cocktail to drink.

[0057] (7) Cheese Melt commercially available reduced-sodium cheese slices, "25% Reduced-Salt Lava Cheese Slices" (TOPVALU, 0.83% salt equivalent), in a microwave oven. Add a 1% aqueous solution of enzyme-treated naringin to the melted cheese to a final concentration of 30 ppm, stir well, and let it stand until firm to create a salt-fortified cheese (3”-α-GN concentration 21 ppm, 0.8% salt equivalent). Despite the reduced salt content, this cheese still exhibits a distinct saltiness, and you can taste the same saltiness and flavor as the unsalted cheese.

[0058] (8) Pine 38g of commercially available reduced-salt seasoning (50% reduced salt content from sesame salt, Marumiya Foods Co., Ltd.) was spray-treated with an enzyme to obtain a 1% aqueous solution of naringin at a final concentration of 40ppm. After drying, a salt-enhanced seasoning (3”-α-GN concentration 28ppm, equivalent to 8.5% salt) was produced. Despite the reduced salt content, this seasoning still exhibits a distinct salty taste, and the same saltiness and flavor as the unreduced seasoning can be perceived.

[0059] [Industrial Applicability] As mentioned above, by using glucosyl naringin, the saltiness of the ingested components can be enhanced, especially at low concentrations where the taste of glucosyl naringin itself is not affected. Therefore, it is possible to reduce sodium chloride (table salt) intake while maintaining the satisfaction and flavor of the ingested components, thus providing low-sodium foods with good flavor. If low-sodium foods with good flavor can be promoted, it will be helpful in preventing various lifestyle-related diseases such as hypertension caused by excessive salt intake, ultimately contributing to a healthier life for everyone.

Claims

1. A saltiness-enhancing composition for use in preparing an oral composition, and containing glucoside naringin (GN), wherein the saltiness-enhancing composition is used such that the mass ratio of the amount of GN to the equivalent amount of salt in the oral composition is 0.5 × 10⁻⁷ to 2.6 × 10⁻³.

2. An ingestible composition comprising glucosyl naringin (GN) and salt; wherein the mass ratio of the amount of GN to the equivalent amount of salt in the ingestible composition is 0.5×10⁻⁷ to 2.6×10⁻³.

3. As in the entry component of request item 2, wherein, The concentration of the aforementioned GN is less than 2000 ppm relative to the total mass of the aforementioned inlet components, and / or the equivalent amount of salt in the aforementioned inlet components is more than 0.05 g / 100 g.

4. If the ingested component is as requested in item 2 or 3, it is an oral component or a dental component.

5. The oral composition as claimed in claim 4, wherein the aforementioned oral composition is a directly ingestible composition, and the concentration of the aforementioned GN in the aforementioned directly ingestible composition is 0.01ppm to 60ppm, or, the aforementioned oral composition is a seasoning composition, and the concentration of the aforementioned GN in the aforementioned seasoning composition is 0.1ppm to 2000ppm.

6. A method for enhancing the saltiness of an intake composition, comprising the step of adding glucoside naringin (GN) to the aforementioned intake composition, wherein the mass ratio of the amount of GN to the equivalent amount of salt in the aforementioned intake composition is 0.5×10⁻⁷ to 2.6×10⁻³.

7. The method for enhancing saltiness as claimed in claim 6, wherein in the aforementioned addition step, the aforementioned GN is added to make the concentration relative to the total mass of the aforementioned inlet components 0.01ppm to 60ppm.

8. The use of glucoside naringin (GN) to enhance the saltiness of an ingestible component, wherein the mass ratio of the amount of GN to the equivalent amount of salt in the ingestible component is 0.5 × 10⁻⁷ to 2.6 × 10⁻³.

9. Use of glucoside naringin (GN) in the manufacture of an oral composition, wherein the mass ratio of the amount of GN to the equivalent amount of salt in the oral composition is 0.5 × 10⁻⁷ to 2.6 × 10⁻³, and the saltiness of the oral composition is enhanced compared with that of a composition not containing the aforementioned GN.