Sweetener composition and taste-improving agent

Abstract

The present invention provides a sweetener composition improved in taste quality of a sweetener. The present invention relates to a sweetener composition containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by general formula (I) γ-Glu-X-Gly (in the formula, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II) γ-Glu-Y (in the formula, Y represents an amino acid residue or an amino acid derivative residue), or a salt thereof; (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof; and (C) a sweetener.

Description

Sweetening composition and taste improving agent

[0001] The present invention relates to a sweet composition, an agent for improving the taste quality of a sweet substance, a method for improving the taste quality, an oral substance with improved taste quality of a sweet substance, and a method for producing the same.

[0002] In recent years, with an increasing trend toward health and dieting, there has been a strong tendency to reduce sugar intake. In addition, in order to reduce sugar intake among diabetic patients, there is a growing demand for sweeteners, particularly high-intensity sweeteners, that can replace sucrose when sweetening foods and beverages, medicines, quasi-drugs, etc.

[0003] Currently, various natural sweeteners and high-intensity sweeteners are used as sweeteners to replace sucrose. Among them, high-intensity sweeteners have a sweetness several hundred to 10,000 times stronger than that of sucrose, and adding a small amount can impart a strong sweetness. However, among the high-intensity sweeteners and other sweeteners to replace sucrose, some have a unique bitter or astringent taste, or have a lingering aftertaste, poor sweetness quality, and low palatability.

[0004] In particular, steviol glycosides are widely used as sweeteners, but they are known to leave a bitter and sweet aftertaste.

[0005] Therefore, there is a demand for techniques to improve the taste quality of sweet substances, such as by enhancing the sweetness of sweet substances, suppressing the bitterness, and suppressing the lingering sweetness.

[0006] For example, the use of plant-derived components naringenin or hesperetin in combination with sweeteners is known. A method for enhancing the sweetness of a sweetener, characterized by adding naringenin, has been reported (Patent Documents 1 and 2). A mixture containing a rare sugar, a hydroxyflavonoid, and a natural sweetening compound has been reported (Patent Document 3). A mixture containing phloretin, naringenin, and an additional sweet substance other than phloretin and naringenin has been reported (Patent Document 4). A method for improving the flavor of a food or beverage, pharmaceutical, or oral care product, including adding specific concentrations of γ-aminobutyric acid and naringenin, has been reported (Patent Document 5). An agent for enhancing the aroma intensity and / or aroma quality of a flavor composition, containing γ-aminobutyric acid and naringenin, has been reported (Patent Document 6). A beverage containing stevia extract and naringenin has been reported (Patent Documents 7 and 8). The use of a mixture containing hesperetin or a salt thereof to enhance the sweetness or sweet odor of a flavoring agent that imparts a sweetness or sweet odor to a sweet substance has been reported (Patent Document 9). A flavor improver for foods and beverages containing hesperetin and an emulsifier has been reported (Patent Document 10).

[0007] It has also been reported that γ-glutamyl peptides can be used to reduce the bitterness of sweet substances (Patent Document 11).

[0008] Japanese Patent Publication No. 2015-188450, Japanese Patent Publication No. 2017-514503, Japanese Patent Publication No. 2022-524024, Japanese Patent Publication No. 2019-501648, International Publication No. 2013 / 008875, International Publication No. 2013 / 122226, US Patent Application Publication No. 2015 / 0320101, US Patent Application Publication No. 2019 / 0200645, Japanese Patent Publication No. 2009-502153, Japanese Patent Publication No. 2016-7147, Japanese Patent No. 5195751

[0009] An object of the present invention is to provide a sweetening composition, a taste improving agent, and a method for improving taste quality that can improve the taste quality of a sweet substance.

[0010] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the taste quality of a sweet substance is improved by combining a γ-glutamyl peptide with at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin. The present inventors have also found that the taste quality of a sweet substance is further improved by combining a γ-glutamyl peptide with at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin with a lactone. The present inventors have also found that the taste quality of a sweet substance is improved by combining pinocembrin with a sweet substance, and have thus completed the present invention. Specifically, the present invention is as follows:

[0011] [1] A sweetening composition comprising the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin, and (C) a sweetening substance. [2] The composition according to [1], wherein component (A) is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [2A] The composition according to [1], wherein component (A) is γ-Glu-Val-Gly or a salt thereof. [3] The composition according to [1], [2] or [2A], wherein the sweet substance is a steviol glycoside. [4] The composition according to any one of [1] to [3] and [2A], wherein component (B) is naringenin or a salt thereof. [5] The composition according to any one of [1] to [3] and [2A], wherein component (B) is hesperetin or a salt thereof. [6] The composition according to any one of [1] to [3] and [2A], wherein component (B) is pinocembrin or a salt thereof. [7] The composition according to any one of [1] to [6] and [2A], wherein the composition further contains lactones.

[0012] [8] An agent for improving the taste quality of sweet substances, comprising the following components (A) and (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin. [9] The agent according to [8], wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [9A] The agent according to [8], wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[10] The agent according to [8], [9] or [9A], wherein the sweet substance is a steviol glycoside.

[11] The agent according to any one of [8] to

[10] and [9A], wherein component (B) is naringenin or a salt thereof.

[12] The agent according to any one of [8] to

[10] and [9A], wherein component (B) is hesperetin or a salt thereof.

[13] The agent according to any one of [8] to

[10] and [9A], wherein component (B) is pinocembrin or a salt thereof.

[14] The agent according to any one of [8] to

[13] and [9A], further comprising a lactone.

[0013]

[15] A method for improving the taste quality of a sweet substance, comprising adding the following components (A) and (B) to an oral substance containing the sweet substance: (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), or a salt thereof, and (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof.

[16] The method according to

[15] , wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [16A] The method according to

[15] , wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[17] The method according to

[15] ,

[16] , or [16A], wherein the sweet substance is steviol glycoside.

[18] The method according to any one of

[15] to

[17] and [16A], wherein component (B) is naringenin or a salt thereof.

[19] The method according to any one of

[15] to

[17] and [16A], wherein component (B) is hesperetin or a salt thereof.

[20] The method according to any one of

[15] to

[17] and [16A], wherein component (B) is pinocembrin or a salt thereof.

[21] The method according to any one of

[15] to

[20] and [16A], further comprising adding a lactone to the oral administration.

[0014]

[22] A method for producing an oral substance having an improved taste quality of a sweet substance, comprising adding the following components (A) and (B) to an oral substance containing a sweet substance: (A) at least one γ-glutamyl peptide selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), or a salt thereof, and (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof.

[23] The method according to

[22] , wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [23A] The method according to

[22] , wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[24] The method according to

[22] ,

[23] , or [23A], wherein the sweet substance is steviol glycoside.

[25] The method according to any one of

[22] to

[24] and [23A], wherein component (B) is naringenin or a salt thereof.

[26] The method according to any one of

[22] to

[24] and [23A], wherein component (B) is hesperetin or a salt thereof.

[27] The method according to any one of

[22] to

[24] and [23A], wherein component (B) is pinocembrin or a salt thereof.

[28] The method according to any one of

[22] to

[27] and [23A], wherein the oral administration product further comprises adding a lactone.

[0015]

[29] An oral substance containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin, and (C) a sweet substance.

[30] The oral substance according to

[29] , wherein component (A) is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [30A] The oral substance according to

[29] , wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[31] The oral substance according to

[29] ,

[30] , or [30A], wherein the sweet substance is a steviol glycoside.

[32] The oral substance according to any one of

[29] to

[31] and [30A], wherein component (B) is naringenin or a salt thereof.

[33] The oral substance according to any one of

[29] to

[31] and [30A], wherein component (B) is hesperetin or a salt thereof.

[34] The oral substance according to any one of

[29] to

[31] and [30A], wherein component (B) is pinocembrin or a salt thereof.

[35] The oral substance according to any one of

[29] to

[34] and [30A], further containing a lactone.

[0016]

[36] A sweet composition comprising the following components (B-3) and (C): (B-3) pinocembrin or a salt thereof, and (C) a sweet substance.

[37] The composition according to

[36] , wherein the sweet substance is a steviol glycoside.

[38] An agent for improving the taste quality of a sweet substance, comprising pinocembrin or a salt thereof.

[39] The agent according to

[38] , wherein the sweet substance is a steviol glycoside.

[40] A method for improving the taste quality of a sweet substance, comprising adding pinocembrin or a salt thereof to an oral substance containing a sweet substance.

[41] The method according to

[40] , wherein the sweet substance is a steviol glycoside.

[42] A method for producing an oral substance having improved taste quality of a sweet substance, comprising adding pinocembrin or a salt thereof to an oral substance containing a sweet substance.

[43] The method according to

[42] , wherein the sweet substance is a steviol glycoside.

[44] An oral substance comprising the following components (B-3) and (C): (B-3) pinocembrin or a salt thereof, and (C) a sweet substance.

[45] The oral substance according to

[44] , wherein the sweet substance is a steviol glycoside.

[0017] The present invention can provide a sweet composition having an improved taste quality of a sweet substance. The present invention can also provide a taste quality improver and a taste quality improvement method for a sweet substance. Furthermore, the present invention can provide an oral substance (food, pharmaceutical, quasi-drug, etc.) having an improved taste quality of a sweet substance.

[0018] The present invention relates to a sweetening composition (sometimes referred to herein as the "composition of the present invention") containing: (A) at least one γ-glutamyl peptide selected from the group consisting of compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and compounds represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), or a salt thereof; (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof; and (C) a sweetening substance.

[0019] The present invention also relates to an agent for improving the taste quality of sweet substances (sometimes referred to in this specification as the "taste quality improver of the present invention"), comprising: (A) at least one γ-glutamyl peptide selected from the group consisting of compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and compounds represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), or a salt thereof; and (B) at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof.

[0020] In the present invention, "improving the taste quality," "improving the taste quality," or "improving the taste quality" of a sweet substance means at least one selected from enhancing the sweetness of the sweet substance, suppressing the bitterness, and suppressing the sweetness aftertaste. When the sweet substance is a steviol glycoside, "improving the taste quality," "improving the taste quality," or "improving the taste quality" of the steviol glycoside means at least one selected from enhancing the sweetness of the steviol glycoside, suppressing the bitterness, and suppressing the sweetness aftertaste.

[0021] The taste quality improver for a sweet substance of the present invention has effects such as enhancing the sweetness of the sweet substance, suppressing the bitterness, and suppressing the aftertaste of sweetness, and when used together with a sweet substance, it can impart a desirable sweetness to an oral substance. When the sweet substance is a high-intensity sweetener such as steviol glycoside, using the taste quality improver of the present invention together with the high-intensity sweetener suppresses the bitterness and / or aftertaste of sweetness, thereby imparting a clean sweetness similar to that of sucrose to the oral substance. The improvement in the taste quality of a sweet substance, i.e., enhancing the sweetness of the sweet substance, suppressing the bitterness, and suppressing the aftertaste of sweetness, can be evaluated, for example, by sensory evaluation by a specialist panel (for example, the sensory evaluation shown in the Examples below).

[0022] (A) γ-Glutamyl Peptides The γ-glutamyl peptides of the present invention include γ-glutamyl tripeptides represented by the above general formula (I) and γ-glutamyl dipeptides represented by the above general formula (II). In the above general formula, "γ-" means that X or Y is bound via the carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one of the above-mentioned γ-glutamyl peptides may be used, or two or more of the above-mentioned γ-glutamyl peptides may be used in combination.

[0023] X or Y in general formulas (I) and (II) represents an amino acid residue or an amino acid derivative residue, and examples of the amino acid include neutral amino acids such as glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), serine (Ser), threonine (Thr), cysteine ​​(Cys), methionine (Met), asparagine (Asn), glutamine (Gln), proline (Pro), and hydroxyproline (Hyp); acidic amino acids such as aspartic acid (Asp) and glutamic acid (Glu); lysine (Lys); and arginine (A Examples of amino acids include basic amino acids such as phenylalanine (Phe), tyrosine (Tyr), and tryptophan (Trp); aromatic amino acids such as ornithine (Orn), sarcosine (Sar), citrulline (Cit), norvaline (Nva), norleucine (Nle), α-aminobutyric acid (2-aminobutyric acid) (Abu), taurine (Tau), tert-leucine (t-Leu), cycloleucine (Cle), α-aminoisobutyric acid (2-methylalanine) (Aib), penicillamine (Pen), and homoserine (Hse).

[0024] The amino acid derivative refers to various derivatives of the above amino acids. Examples of the amino acid derivative include unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups such as a terminal carbonyl group, a terminal amino group, and a cysteine ​​thiol group are substituted with various substituents. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protecting groups. Examples of the amino acid derivative include Arg(NO ２ ): N-γ-nitroarginine, Cys(SNO): S-nitrosocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH ２ : valinamide, Val-ol: valinol (2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me)(O): S-methylcysteine ​​sulfoxide.

[0025] Examples of γ-glutamyl peptides include γ-Glu-Val-Gly (CAS Registry Number: 38837-70-6), γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. Of these, γ-Glu-Val-Gly and γ-Glu-Abu are preferred, and γ-Glu-Val-Gly is more preferred.

[0026] In the present invention, the amino acids and amino acid derivatives constituting the γ-glutamyl peptide are in the L-configuration unless otherwise specified.

[0027] In the present invention, the salt of γ-glutamyl peptide is not particularly limited as long as it is orally ingestible. For example, salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Examples of salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, and methylmalonic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. One type of salt may be used, or two or more types of salts may be used in combination.

[0028] As the γ-glutamyl peptide and its salts, commercially available products may be used, or those obtained by appropriate production may also be used.

[0029] The method for producing a peptide is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method for chemically synthesizing a peptide and (2) a method for synthesizing a peptide by an enzymatic reaction. For synthesizing a relatively short peptide having two to three amino acid residues, it is particularly convenient to use a chemical synthesis method.

[0030] When chemically synthesizing peptides, peptides can be synthesized or semi-synthesized using a peptide synthesizer. Chemical peptide synthesis methods include, for example, solid-phase peptide synthesis. Synthesized peptides can be purified by conventional means, such as ion exchange chromatography, reverse-phase high-performance liquid chromatography, and affinity chromatography. Such solid-phase peptide synthesis methods and the subsequent peptide purification are well known in the art.

[0031] When synthesizing peptides by enzymatic reaction, for example, the method described in WO 2004 / 011653 can be used. Specifically, for example, a dipeptide or tripeptide can be synthesized by reacting an amino acid or dipeptide whose carboxyl group has been esterified or amidated with an amino acid whose amino group is free (e.g., an amino acid whose carboxyl group has been protected) in the presence of a peptide-synthesizing enzyme. The synthesized dipeptide or tripeptide can be purified as appropriate. Examples of peptide-synthesizing enzymes include cultures of microorganisms capable of producing peptides, culture supernatants separated from the cultures, bacterial cells separated from the cultures, treated bacterial cells of the microorganisms, and peptide-synthesizing enzymes separated therefrom. As the peptide-synthesizing enzyme, an appropriately purified one can be used as needed.

[0032] Furthermore, γ-glutamyl peptides can be produced, for example, by culturing a microorganism capable of producing the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture medium or bacterial cells. Specifically, yeast containing a high concentration of γ-glutamyl peptides such as γ-Glu-Abu can be obtained, for example, by the methods described in JP 2012-213376 A and WO 2012 / 046731 A. Furthermore, γ-glutamyl peptides can be produced, for example, by recovering them from agricultural, aquatic, and livestock products containing the γ-glutamyl peptide.

[0033] The γ-glutamyl peptide may or may not be a purified product. That is, a material containing a high amount of the γ-glutamyl peptide may be used as the γ-glutamyl peptide. "Highly γ-glutamyl peptide" means that the γ-glutamyl peptide content is 100 ppm by weight or more. That is, "blending (adding) γ-glutamyl peptide" is not limited to blending the peptide itself, but also includes blending a material containing a high amount of the peptide. Specific examples of materials containing a high amount of γ-glutamyl peptide include fermentation products such as culture broth, bacterial cells, and culture supernatant obtained by culturing a microorganism capable of producing the peptide, and processed products thereof. Processed products include those obtained by subjecting the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extracts containing γ-glutamyl peptides such as γ-Glu-Abu (JP 2012-213376 A, WO 2012 / 046731 A). In addition to yeast extracts, foods and beverages (including food ingredients and seasonings) may naturally contain γ-glutamyl peptides. However, such foods and beverages (including food ingredients and seasonings) other than yeast extracts may be excluded from the "materials rich in γ-glutamyl peptides" of the present invention. The γ-glutamyl peptides may be purified to a desired degree. For example, γ-glutamyl peptides with a purity of 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more may be used.

[0034] γ-Glu-Abu (also referred to as γ-glutamyl-2-aminobutyric acid) used in the present invention may exist in the form of an adduct with water or various solvents, and in the present invention, these adducts are also referred to as γ-Glu-Abu. Furthermore, the 2-aminobutyric acid constituting γ-Glu-Abu in the present invention is in the L-form.

[0035] The γ-Glu-Abu used in the present invention may be synthesized by a method known per se, but commercially available products can also be used. Among these, products manufactured for food use are preferred. Examples of known methods include chemical peptide synthesis using a peptide synthesizer, enzymatic peptide synthesis such as the method described in WO 2004 / 011653, and peptide production by culturing microorganisms such as the method described in JP 2012-213376 A or WO 2012 / 046731 A.

[0036] The γ-Glu-Abu is not particularly limited as long as it contains γ-Glu-Abu, and includes, for example, compositions containing γ-Glu-Abu. Examples of such compositions include fermentation products such as culture solutions, fungal cells, and culture supernatants obtained by culturing microorganisms capable of producing γ-Glu-Abu, and yeast extracts containing γ-Glu-Abu (hereinafter also referred to as "γ-Glu-Abu-containing yeast extracts") (JP 2012-213376 A, WO 2012 / 046731 A, etc.).

[0037] "Yeast extract" refers to an extract of yeast, and the form of the yeast extract is not particularly limited. The yeast extract may be in any form, such as a liquid, powder, or paste. The type of yeast containing γ-Glu-Abu (hereinafter also referred to as "γ-Glu-Abu-containing yeast") is not particularly limited. Examples of γ-Glu-Abu-containing yeast include yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae, yeasts of the genus Schizosaccharomyces, such as Schizosaccharomyces pombe, and yeasts of the genus Candida, such as Candidautilis. Of these, yeasts of the genus Saccharomyces and yeasts of the genus Candida are preferred.

[0038] The γ-Glu-Abu content in the γ-Glu-Abu-containing yeast extract is, for example, 1% by weight or more, 3% by weight or more, 5% by weight or more, 7% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more, or 50% by weight or less, 45% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 15% by weight or less, 13% by weight or less, or 10% by weight or less, or a combination thereof, based on the dry weight of the γ-Glu-Abu-containing yeast extract. More specifically, the γ-Glu-Abu content in the γ-Glu-Abu-containing yeast extract is, for example, 1 to 30% by weight, 3 to 20% by weight, 5 to 15% by weight, or 7 to 13% by weight, based on the dry weight of the γ-Glu-Abu-containing yeast extract. The γ-Glu-Abu-containing yeast extract may be used alone or in combination of two or more.

[0039] The γ-Glu-Abu-containing yeast extract may be a commercially available product, or may be obtained by appropriate production. The method for producing the γ-Glu-Abu-containing yeast extract is not particularly limited, and the γ-Glu-Abu-containing yeast extract can be produced, for example, by a known method. More specifically, the γ-Glu-Abu-containing yeast extract can be produced, for example, by processing a γ-Glu-Abu-containing yeast into a yeast extract. Processing the γ-Glu-Abu-containing yeast into a yeast extract can be carried out, for example, by autolysis, acid hydrolysis, enzymatic hydrolysis, or a combination thereof.

[0040] The concentration and content ratio of γ-glutamyl peptide in the composition of the present invention can be appropriately determined depending on various conditions such as the type of γ-glutamyl peptide, the ingestible concentration of γ-glutamyl peptide, and the amount of the composition of the present invention used.

[0041] The amount (concentration) of component (A) γ-glutamyl peptide added to the oral substance in the composition of the present invention is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion, calculated as the weight of the free form of component (A) γ-glutamyl peptide, relative to the total weight of the oral substance, is usually 0.01 ppm by weight or more, preferably 0.03 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and still more preferably 0.3 ppm by weight or more, with the upper limit being usually 200 ppm by weight or less, preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, and still more preferably 5 ppm by weight or less. Specifically, the concentration is usually 0.01 to 200 ppm by weight, preferably 0.01 to 50 ppm by weight, more preferably 0.05 to 10 ppm by weight, even more preferably 0.1 to 5 ppm by weight, and still more preferably 0.3 to 5 ppm by weight. When the taste quality improver of the present invention is used to improve the taste quality of a sweet substance, the amount (concentration) of component (A) added to an oral substance is the same as above.

[0042] In this specification, the "concentration at the time of consumption" refers to the concentration of component (A) γ-glutamyl peptide when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of taking it in the mouth. For example, when the oral substance is a concentrated beverage, it refers to the γ-glutamyl peptide concentration in the beverage when diluted and consumed, and when the oral substance is a powdered beverage, it refers to the γ-glutamyl peptide concentration in the beverage when dissolved in drinking water or the like and consumed.

[0043] (B) Naringenin, hesperetin, and pinocembrin The composition and taste improver of the present invention contain at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof. Naringenin, hesperetin, and pinocembrin are compounds each having the following structure and are classified as flavonoids.

[0044] Naringenin (CAS registration numbers: 480-41-1, 67604-48-2, 93602-28-9, 17654-19-2)

[0045]

[0046] Hesperetin (CAS registration numbers: 520-33-2, 69097-99-0, 24604-97-5)

[0047]

[0048] Pinocembrin (CAS registration numbers: 480-39-7, 68745-38-0, 206660-42-6)

[0049]

[0050] In the present invention, naringenin, hesperetin, and pinocembrin can be used in the form of their salts. The above salts are not particularly limited as long as they are edible and do not impair the object of the present invention, and examples include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; and salts with basic amino acids such as arginine and lysine. These salts may be used alone or in combination of two or more.

[0051] Naringenin, hesperetin, and pinocembrin exist as stereoisomers (S- or R-isomers) and mixtures of stereoisomers, all of which are encompassed by the naringenin, hesperetin, and pinocembrin of the present invention. Naringenin, hesperetin, and pinocembrin may also be in the form of hydrates (hydrated salts), and examples of such hydrates include mono- to hexahydrates, and these hydrates are also encompassed by the naringenin, hesperetin, and pinocembrin of the present invention.

[0052] The at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof, may be a synthetic product, an isolated and purified form, or a plant extract, as long as it is suitable for oral ingestion. Alternatively, a commercially available product may be used.

[0053] The composition and taste improving agent of the present invention may contain one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin, either singly or in combination.

[0054] The amount (concentration) of component (B) added to the oral substance in the composition of the present invention is used so that the concentration of component (B) at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion, calculated as the free form by weight, relative to the total weight of the oral substance, is usually 0.001 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.07 ppm by weight or more, and still more preferably 0.1 ppm by weight or more, with the upper limit being usually 5,000 ppm by weight or less, preferably 1,000 ppm by weight or less, more preferably 500 ppm by weight or less, even more preferably 100 ppm by weight or less, and still more preferably 50 ppm by weight or less. Specifically, the concentration is usually 0.001 to 5,000 ppm by weight, preferably 0.01 to 1,000 ppm by weight, more preferably 0.05 to 500 ppm by weight, even more preferably 0.07 to 100 ppm by weight, and still more preferably 0.1 to 50 ppm by weight. When the taste quality improver of the present invention is used to improve the taste quality of a sweet substance, the amount (concentration) of component (B) added to an oral substance is the same as above.

[0055] In this specification, the "concentration at the time of consumption" refers to the concentration of component (B) when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of ingestion. For example, if the oral substance is a concentrated beverage, it refers to the concentration of component (B) in the beverage when diluted and consumed, and if the oral substance is a powdered beverage, it refers to the concentration of component (B) in the beverage when dissolved in drinking water or the like and consumed.

[0056] (C) Sweet Substances Examples of sweet substances include saccharides such as sucrose, fructose, glucose, galactose, lactose, maltose, trehalose, xylose, arabinose, isomerized sugars, and oligosaccharides; sugar alcohols such as erythritol, xylitol, mannitol, sorbitol, maltitol, lactitol, and inositol; and high-intensity sweeteners such as sweet proteins (e.g., brazzein, thaumatin, and monellin). High-intensity sweeteners may be either natural or synthetic sweeteners, and examples thereof include steviol glycosides, aspartame, sucralose, acesulfame potassium, neotame, advantame, saccharin, saccharin sodium, glycyrrhizin, monatin, brazzein, thaumatin, monellin, mogroside V, Momordica oleracea extract, and licorice extract. As the sweetening substance, a high-intensity sweetener is preferred, and steviol glycoside is more preferred.

[0057] Steviol glycosides are glycosides in which sugar is bound to steviol. Examples of steviol glycosides include, but are not limited to, rebaudioside A, rebaudioside D, rebaudioside M, rebaudioside E, stevioside, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. The steviol glycoside preferably comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, rebaudioside E, stevioside, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside, more preferably at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, rebaudioside E, stevioside, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside, and even more preferably at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E.

[0058] The steviol glycoside may be one extracted from Stevia rebaudiana (a plant of the Asteraceae family) (stevia extract), one purified from the stevia extract, or one obtained by enzymatic or chemical treatment of the stevia extract or a compound purified from the stevia extract. Commercially available steviol glycosides may also be used.

[0059] The composition of the present invention may contain one sweet substance alone or two or more sweet substances in combination. When the sweet substance is a steviol glycoside, the composition of the present invention may contain one steviol glycoside alone or two or more sweet substances in combination.

[0060] The amount (concentration) of the sweet substance (C) added to the oral substance in the composition of the present invention is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of the sweet substance. For example, the concentration of the sweet substance (C) at the time of ingestion is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 1 ppm by weight or more, and still more preferably 10 ppm by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 500,000 ppm by weight or less, preferably 50,000 ppm by weight or less, more preferably 5,000 ppm by weight or less, even more preferably 2,000 ppm by weight, and still more preferably 1,000 ppm by weight. Specifically, the concentration is usually 0.01 to 500,000 ppm by weight, preferably 0.05 to 50,000 ppm by weight, more preferably 0.1 to 5,000 ppm by weight, even more preferably 1 to 2,000 ppm by weight, and still more preferably 10 to 1,000 ppm by weight. When the taste quality improver of the present invention is used to improve the taste quality of a sweet substance, the content (concentration) of the sweet substance in an oral administration is the same as above.

[0061] In this specification, the "concentration at the time of consumption" refers to the concentration of component (C) when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of ingestion. For example, when the oral substance is a concentrated beverage, it refers to the concentration of component (C) in the beverage when diluted and consumed, and when the oral substance is a powdered beverage, it refers to the concentration of component (C) in the beverage when dissolved in drinking water or the like and consumed.

[0062] (D) Lactones The composition and taste improver of the present invention may further contain lactones (hereinafter also referred to as component (D)).

[0063] In the present invention, lactones refer to lactones (cyclic esters) having 6 to 14 carbon atoms. The lactones are preferably γ-lactones (5-membered ring lactones) or δ-lactones (6-membered ring lactones), and examples thereof include γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, δ-hexalactone, δ-heptalactone, δ-octalactone, δ-nonalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, δ-tridecalactone, and δ-tetradecalactone. Among these, lactones having 8 to 12 carbon atoms are preferred, and at least one selected from the group consisting of γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-nonalactone, δ-decalactone, δ-undecalactone, and δ-dodecalactone is more preferred, with γ-nonalactone being even more preferred. These lactones exist as stereoisomers (S- or R-isomers) and mixtures of stereoisomers, all of which are encompassed in the lactones of the present invention.

[0064] γ-nonalactone (CAS Registry Number: 104-61-0) is a compound having the following structure:

[0065]

[0066] γ-nonalactone exists as stereoisomers (S-form or R-form) and a mixture of stereoisomers, all of which are included in the γ-nonalactone of the present invention.

[0067] The lactones may be synthetic, isolated and purified, or plant extracts, as long as they are suitable for oral ingestion. Commercially available products may also be used.

[0068] The composition and taste improver of the present invention may contain one type of lactone alone or two or more types in combination.

[0069] The amount (concentration) of component (D) added to the oral substance in the composition of the present invention is used so that the concentration of component (D) at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion is usually 0.3 ppb by weight or more, preferably 0.5 ppb by weight or more, more preferably 1 ppb by weight or more, even more preferably 3 ppb by weight or more, and even more preferably 5 ppb by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 200 ppb by weight or less, preferably 150 ppb by weight or less, more preferably 100 ppb by weight or less, even more preferably 50 ppb by weight or less, and even more preferably 20 ppb by weight or less. Specifically, the concentration is usually 0.3 to 200 ppb by weight, preferably 0.5 to 150 ppb by weight, more preferably 1 to 100 ppb by weight, even more preferably 3 to 50 ppb by weight, and even more preferably 5 to 20 ppb by weight. When the taste improver of the present invention is used to improve the taste of a sweet substance, the amount (concentration) of component (D) added to an oral substance is the same as above.

[0070] In this specification, the "concentration at the time of consumption" refers to the concentration of component (D) when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of ingestion. For example, if the oral substance is a concentrated beverage, it refers to the concentration of component (D) in the beverage when diluted and consumed. Furthermore, if the oral substance is a powdered beverage, it refers to the concentration of component (D) in the beverage when dissolved in drinking water or the like and consumed.

[0071] The total amount of components (A), (B), and (C) contained in the composition of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, relative to the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, relative to the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0072] When the composition of the present invention further contains component (D), the total amount of components (A), (B), (C), and (D) contained in the composition of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, based on the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, based on the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0073] The concentration and content ratio of component (A) in the composition of the present invention can be appropriately set depending on various conditions such as the type of γ-glutamyl peptide, the types of components (B) and (C), and the type of food in which the composition of the present invention is used.

[0074] In the composition of the present invention, the weight ratio of components (A), (B), and (C) ((A):(B):(C)) is typically 1:0.01-1,000:0.001-3,000,000, preferably 1:0.1-500:0.01-300,000, more preferably 1:1-100:0.1-30,000, even more preferably 1:1-50:1-10,000, and even more preferably 1:1-30:1-2,000, calculated on a free-form basis, from the viewpoint of improving the taste quality of sweet substances.

[0075] When the composition of the present invention further contains component (D), the weight ratio of components (A), (B), (C), and (D) in the composition of the present invention ((A):(B):(C):(D)) is, in terms of the weight of the free form, usually 1:0.01-1,000:0.001-3,000,000:0.0001-1, preferably 1:0.1-500:0.01-300,000:0.0005-0.5, more preferably 1:1-100:0.1-30,000:0.001-0.3, even more preferably 1:1-50:1-10,000:0.005-0.2, and even more preferably 1:1-30:1-2,000:0.01-0.1, from the viewpoint of improving the taste quality of sweet substances.

[0076] The total amount of components (A) and (B) contained in the taste improver of the present invention is, for example, typically 0.001% by weight or more, preferably 0.1% by weight or more, and more preferably 1% by weight or more, based on the total weight of the taste improver of the present invention. Furthermore, this amount is typically 100% by weight or less, preferably 99.9% by weight or less, more preferably 99% by weight or less, even more preferably 95% by weight or less, and even more preferably 90% by weight or less, based on the composition of the present invention. Specifically, this amount is typically 0.001 to 100% by weight, preferably 0.1 to 100% by weight, more preferably 1 to 100% by weight, even more preferably 1 to 99.9% by weight, and even more preferably 1 to 99% by weight.

[0077] When the taste improver of the present invention further contains component (D), the total amount of components (A), (B), and (D) contained in the taste improver of the present invention is, for example, typically 0.001 wt % or more, preferably 0.1 wt % or more, and more preferably 1 wt % or more, based on the total weight of the taste improver of the present invention. Furthermore, this amount is typically 100 wt % or less, preferably 99.9 wt % or less, more preferably 99 wt % or less, even more preferably 95 wt % or less, and even more preferably 90 wt % or less, based on the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt %, preferably 0.1 to 100 wt %, more preferably 1 to 100 wt %, even more preferably 1 to 99.9 wt %, and even more preferably 1 to 99 wt %.

[0078] The concentration and content ratio of component (A) in the taste improver of the present invention can be appropriately set depending on various conditions such as the type of γ-glutamyl peptide, the type of component (B), and the type of food in which the taste improver of the present invention is used.

[0079] In the taste quality improver of the present invention, the weight ratio of components (A) and (B) ((A):(B)) is usually 1:0.01 to 1,000, preferably 1:0.1 to 500, more preferably 1:1 to 100, even more preferably 1:1 to 50, and even more preferably 1:1 to 30, calculated as the weight of the free form, from the viewpoint of improving the taste quality of sweet substances.

[0080] When the taste quality improver of the present invention further contains component (D), the weight ratio of components (A), (B), and (D) in the taste quality improver of the present invention ((A):(B):(D)) is, from the viewpoint of improving the taste quality of sweet substances, usually 1:0.01-1,000:0.0001-1, preferably 1:0.1-500:0.0005-0.5, more preferably 1:1-100:0.001-0.3, even more preferably 1:1-50:0.005-0.2, and even more preferably 1:1-30:0.01-0.1, calculated as the weight of the free form.

[0081] The composition of the present invention can be produced by conventional methods in the field of food manufacturing, etc., using only components (A), (B), and (C), or by adding "other components." The "other components" are not particularly limited as long as they do not impair the effects of the present invention. Examples of the "other components" include amino acids such as γ-aminobutyric acid, serine, alanine, glutamic acid, and glycine, and their salts; organic acids such as acetic acid and tartaric acid, and their salts; inorganic salts such as salt, sodium chloride, and potassium chloride; dietary fiber such as indigestible dextrin; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid, and their salts; pH buffers, pH adjusters, excipients, bulking agents, flavorings, edible oils, antioxidants, thickening stabilizers, emulsifiers, salt, organic salts, inorganic salts, seasonings (e.g., umami seasonings such as monosodium glutamate), acidulants, colorants, color formers, ethanol, and water. The "other components" may be a single component, or a combination of two or more components.

[0082] The composition of the present invention may contain other components in an amount of 0 to 99.999% by weight, preferably 1 to 99.9% by weight, and more preferably 10 to 99% by weight, as long as the effects of the present invention are achieved.

[0083] The form of the composition of the present invention is not particularly limited, but may be in a form that is easy to add to foods and beverages, such as powder, granules, liquid, syrup, gel, paste, cubes, etc. Formulation can be carried out by conventional methods.

[0084] The composition of the present invention can be produced by a method known per se or a method similar thereto.

[0085] The composition of the present invention is used to improve the taste quality of sweet substances. In particular, the composition of the present invention is used to enhance the sweetness of steviol glycosides, suppress bitterness, and suppress lingering sweetness. Furthermore, the taste quality improver of the present invention is used to improve the taste quality of oral substances (e.g., foods, oral medicines, etc.) containing sweet substances.

[0086] In a preferred embodiment of the composition of the present invention, the amount added to an oral substance, calculated as the weight of the free form, is within the following range relative to the total weight of the oral substance.

[0087] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.01 to 500,000 ppm by weight of a sweet substance; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.05 to 50,000 ppm by weight of a sweet substance; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof. 0.05 to 500 ppm by weight, and 0.1 to 5,000 ppm by weight of a sweet substance; more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.07 to 100 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 1 to 2,000 ppm by weight of a sweet substance; even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 10 to 1,000 ppm by weight of a sweet substance.

[0088] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.01 to 500,000 ppm by weight of steviol glycoside; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.05 to 50,000 ppm by weight of steviol glycoside; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof. 0.05 to 500 ppm by weight, and 0.1 to 5,000 ppm by weight of steviol glycoside; more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.07 to 100 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 1 to 2,000 ppm by weight of steviol glycoside; even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 10 to 1,000 ppm by weight of steviol glycoside.

[0089] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of naringenin or a salt thereof, and 0.01 to 500,000 ppm by weight of a sweet substance; preferably 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of naringenin or a salt thereof, and 0.05 to 50,000 ppm by weight of a sweet substance; more preferably 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.05 to 500 ppm by weight of naringenin or a salt thereof, and 0.1 to 5,000 ppm by weight of a sweet substance; and even more preferably 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and naringenin or a salt thereof. 0.07 to 100 ppm by weight, and 1 to 2,000 ppm by weight of a sweet substance; and even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of naringenin or a salt thereof, and 10 to 1,000 ppm by weight of a sweet substance.

[0090] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of naringenin or a salt thereof, and 0.01 to 500,000 ppm by weight of steviol glycoside; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of naringenin or a salt thereof, and 0.05 to 50,000 ppm by weight of steviol glycoside; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.05 to 500 ppm by weight of naringenin or a salt thereof, and 0.1 to 5,000 ppm by weight of steviol glycoside; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.07 to 100 ppm by weight of naringenin or a salt thereof, and 1 to 2,000 ppm by weight of steviol glycoside; and even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of naringenin or a salt thereof, and 10 to 1,000 ppm by weight of steviol glycoside.

[0091] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of hesperetin or a salt thereof, and 0.01 to 500,000 ppm by weight of steviol glycoside; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of hesperetin or a salt thereof, and 0.05 to 50,000 ppm by weight of steviol glycoside; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.05 to 500 ppm by weight of hesperetin or a salt thereof, and 0.1 to 5,000 ppm by weight of steviol glycoside; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, hesperetin or a salt thereof 0.07 to 100 ppm by weight, and steviol glycoside 1 to 2,000 ppm by weight; and even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, hesperetin or a salt thereof 0.1 to 50 ppm by weight, and steviol glycoside 10 to 1,000 ppm by weight.

[0092] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of pinocembrin or a salt thereof, and 0.01 to 500,000 ppm by weight of steviol glycoside; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of pinocembrin or a salt thereof, and 0.05 to 50,000 ppm by weight of steviol glycoside; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.05 to 500 ppm by weight of pinocembrin or a salt thereof, and 0.1 to 5,000 ppm by weight of steviol glycoside; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, pinocembrin or a salt thereof 0.07 to 100 ppm by weight, and steviol glycoside 1 to 2,000 ppm by weight; and even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, pinocembrin or a salt thereof 0.1 to 50 ppm by weight, and steviol glycoside 10 to 1,000 ppm by weight.

[0093] 0.01 to 200 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.001 to 5,000 ppm by weight of naringenin or a salt thereof, and 0.01 to 500,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E; preferably, 0.01 to 50 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), naringenin or a salt thereof 0.01 to 1,000 ppm by weight, and 0.05 to 50,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E; more preferably, 0.05 to 10 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.05 to 500 ppm by weight of naringenin or a salt thereof, and 0.1 to 5,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E; even more preferably, 0.1 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.07 to 100 ppm by weight of naringenin or a salt thereof, and 1 to 2,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E;Even more preferably, 0.3 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.1 to 50 ppm by weight of naringenin or a salt thereof, and 10 to 1,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E;

[0094] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, 0.01 to 500,000 ppm by weight of a sweet substance, and 0.3 to 200 ppb by weight of lactones; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, 0.05 to 50,000 ppm by weight of a sweet substance, and 0.5 to 150 ppb by weight of lactones; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.05 to 500 ppm by weight, a sweet substance 0.1 to 5,000 ppm by weight, and lactones 1 to 100 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.1 to 5 ppm by weight, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.07 to 100 ppm by weight, a sweet substance 1 to 2,000 ppm by weight, and lactones 3 to 50 ppb by weight; even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.1 to 50 ppm by weight, and a sweet substance 10 to 1,000 ppm by weight, and lactones 5 to 20 ppb by weight.

[0095] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, 0.01 to 500,000 ppm by weight of steviol glycoside, and 0.3 to 200 ppb by weight of lactones; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, 0.05 to 50,000 ppm by weight of steviol glycoside, and 0.5 to 150 ppb by weight of lactones; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.05 to 500 ppm by weight, steviol glycoside 0.1 to 5,000 ppm by weight, and lactones 1 to 100 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.1 to 5 ppm by weight, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.07 to 100 ppm by weight, steviol glycoside 1 to 2,000 ppm by weight, and lactones 3 to 50 ppb by weight; even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof 0.1 to 50 ppm by weight, steviol glycoside 10 to 1,000 ppm by weight, and lactones 5 to 20 ppb by weight.

[0096] γ-glutamyl peptide or a salt thereof: 0.01 to 200 ppm by weight, naringenin or a salt thereof: 0.001 to 5,000 ppm by weight, sweet substance: 0.01 to 500,000 ppm by weight, and lactones: 0.3 to 200 ppb by weight; preferably, γ-glutamyl peptide or a salt thereof: 0.01 to 50 ppm by weight, naringenin or a salt thereof: 0.01 to 1,000 ppm by weight, sweet substance: 0.05 to 50,000 ppm by weight, and lactones: 0.5 to 150 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof: 0.05 to 10 ppm by weight, naringenin or a salt thereof: 0.05 to 500 ppm by weight, sweet substance: 0.1 to 5,000 ppm by weight, and lactones 1 to 100 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.1 to 5 ppm by weight, naringenin or a salt thereof 0.07 to 100 ppm by weight, sweet substance 1 to 2,000 ppm by weight, and lactones 3 to 50 ppb by weight; even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, naringenin or a salt thereof 0.1 to 50 ppm by weight, sweet substance 10 to 1,000 ppm by weight, and lactones 5 to 20 ppb by weight.

[0097] γ-glutamyl peptide or a salt thereof 0.01 to 200 ppm by weight, naringenin or a salt thereof 0.001 to 5,000 ppm by weight, steviol glycosides 0.01 to 500,000 ppm by weight, and lactones 0.3 to 200 ppb by weight; preferably, γ-glutamyl peptide or a salt thereof 0.01 to 50 ppm by weight, naringenin or a salt thereof 0.01 to 1,000 ppm by weight, steviol glycosides 0.05 to 50,000 ppm by weight, and lactones 0.5 to 150 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.05 to 10 ppm by weight, naringenin or a salt thereof 0.05 to 500 ppm by weight, and steviol glycosides 0.1 to 5,000 ppm by weight, and 1 to 100 ppb by weight of lactones; more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.07 to 100 ppm by weight of naringenin or a salt thereof, 1 to 2,000 ppm by weight of steviol glycosides, and 3 to 50 ppb by weight of lactones; even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of naringenin or a salt thereof, 10 to 1,000 ppm by weight of steviol glycosides, and 5 to 20 ppb by weight of lactones.

[0098] 0.01 to 200 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.001 to 5,000 ppm by weight of naringenin or a salt thereof, 0.01 to 500,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 0.3 to 200 ppb by weight of lactones; preferably, at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof). 0.01 to 50 ppm by weight, naringenin or a salt thereof 0.01 to 1,000 ppm by weight, at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E 0.05 to 50,000 ppm by weight, and lactones 0.5 to 150 ppb by weight; more preferably, at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof) 0.05 to 10 ppm by weight, naringenin or a salt thereof 0.05 to 500 ppm by weight, 0.1 to 5,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 1 to 100 ppb by weight of lactones; more preferably, 0.1 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.07 to 100 ppm by weight of naringenin or a salt thereof, 1 to 2,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 3 to 50 ppb by weight of lactones;Even more preferably, 0.3 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.1 to 50 ppm by weight of naringenin or a salt thereof, 10 to 1,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 5 to 20 ppb by weight of lactones;

[0099] In a preferred embodiment of the taste improving agent of the present invention, the amount added to an oral substance, calculated as the weight of the free form, relative to the total weight of the oral substance, is within the following ranges.

[0100] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.05 to 500 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin, or a salt thereof; and even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.07 to 100 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof; and even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 50 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof.

[0101] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.001 to 5,000 ppm by weight of naringenin or a salt thereof; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 1,000 ppm by weight of naringenin or a salt thereof; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.05 to 500 ppm by weight of naringenin or a salt thereof; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.07 to 100 ppm by weight of naringenin or a salt thereof; and even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 50 ppm by weight of naringenin or a salt thereof.

[0102] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.001 to 5,000 ppm by weight of hesperetin or a salt thereof; preferably 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 1,000 ppm by weight of hesperetin or a salt thereof; more preferably 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.05 to 500 ppm by weight of hesperetin or a salt thereof; even more preferably 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.07 to 100 ppm by weight of hesperetin or a salt thereof; and even more preferably 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 50 ppm by weight of hesperetin or a salt thereof.

[0103] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.001 to 5,000 ppm by weight of pinocembrin or a salt thereof; preferably 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 1,000 ppm by weight of pinocembrin or a salt thereof; more preferably 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.05 to 500 ppm by weight of pinocembrin or a salt thereof; even more preferably 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.07 to 100 ppm by weight of pinocembrin or a salt thereof; and even more preferably 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 50 ppm by weight of pinocembrin or a salt thereof.

[0104] 0.01 to 200 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and 0.001 to 5,000 ppm by weight of naringenin or a salt thereof; preferably, 0.01 to 50 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and 0.01 to 1,000 ppm by weight of naringenin or a salt thereof; more preferably, 0.05 to 10 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and 0.05 to 500 ppm by weight of naringenin or a salt thereof; more preferably, 0.1 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and 0.07 to 100 ppm by weight of naringenin or a salt thereof; even more preferably, 0.3 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and 0.1 to 50 ppm by weight of naringenin or a salt thereof.

[0105] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.001 to 5,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.3 to 200 ppb by weight of lactones; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 1,000 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 0.5 to 150 ppb by weight of lactones; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.05 to 500 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and lactones. 1 to 100 ppb by weight; more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.07 to 100 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 3 to 50 ppb by weight of lactones; even more preferably, 0.3 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 50 ppm by weight of at least one compound selected from the group consisting of naringenin, hesperetin, and pinocembrin or a salt thereof, and 5 to 20 ppb by weight of lactones.

[0106] γ-glutamyl peptide or a salt thereof: 0.01 to 200 ppm by weight, naringenin or a salt thereof: 0.001 to 5,000 ppm by weight, and lactones: 0.3 to 200 ppb by weight; preferably, γ-glutamyl peptide or a salt thereof: 0.01 to 50 ppm by weight, naringenin or a salt thereof: 0.01 to 1,000 ppm by weight, and lactones: 0.5 to 150 ppb by weight; more preferably, γ-glutamyl peptide or a salt thereof: 0.05 to 10 ppm by weight, naringenin or a salt thereof: 0.05 to 500 ppm by weight, and lactones: 1 to 100 ppb by weight; even more preferably, γ-glutamyl peptide or a salt thereof: 0.1 to 5 ppm by weight, naringenin or a salt thereof: 0.07 to 100 ppm by weight, and lactones 3 to 50 ppb by weight; and even more preferably, γ-glutamyl peptide or a salt thereof 0.3 to 5 ppm by weight, naringenin or a salt thereof 0.1 to 50 ppm by weight, and lactones 5 to 20 ppb by weight.

[0107] at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof) 0.01 to 200 ppm by weight, naringenin or a salt thereof 0.001 to 5,000 ppm by weight, and lactones 0.3 to 200 ppb by weight; preferably, at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof) 0.01 to 50 ppm by weight, naringenin or a salt thereof 0.01 to 1,000 ppm by weight, and lactones 0.5 to 150 ppb by weight; more preferably, at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof) 0.05 to 10 ppm by weight, naringenin or a salt thereof 0.05 to 500 ppm by weight, and lactones 1 to 100 ppb by weight; more preferably, at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof) 0.1 to 5 ppm by weight, naringenin or a salt thereof 0.07 to 100 ppm by weight, and lactones 3 to 50 ppb by weight; even more preferably, 0.3 to 5 ppm by weight of at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), 0.1 to 50 ppm by weight of naringenin or a salt thereof, and 5 to 20 ppb by weight of lactones.

[0108] The present invention also includes a method for improving the taste of a sweet substance, which comprises adding components (A) and (B) to an oral substance containing the sweet substance (sometimes referred to herein as the "method of the present invention"). The method of the present invention may further comprise adding component (D) to the oral substance.

[0109] The definitions of component (A), component (B), sweet substance, and component (D) that can be used in the method of the present invention are as described above.

[0110] In the present invention, "oral substances" means substances that can be taken orally, and specific examples include foods, seasonings, pharmaceuticals, quasi-drugs, cosmetics, etc. Furthermore, in the present invention, "foods" broadly encompasses substances that can be taken orally (excluding pharmaceuticals), and unless otherwise specified, includes not only so-called foods but also beverages, seasonings, supplements, etc. The concept of foods also encompasses food compositions.

[0111] The oral substance in the present invention is not particularly limited as long as it contains a sweet substance and is an oral substance for which improvement in the taste quality of the sweet substance is desired.

[0112] In the present invention, "food" refers to "food" as defined in Article 4 of the Food Sanitation Act, i.e., food and drink, and is preferably a solid food, semi-solid food, or liquid food or drink.

[0113] Solid foods are not particularly limited, but specific examples include chewing gum; candies and other confectioneries; chocolate; tabletop sweeteners; powdered instant drinks such as powdered juice, powdered cocoa, powdered cola, and instant coffee; frozen desserts such as ice cream and popsicles; tablet-like mouth-refreshing sweets such as ramune; baked sweets such as cakes and cookies; steamed sweets such as buns; snacks; dried fruits; and solid supplements.

[0114] Semi-solid foods include, but are not limited to, yogurt, cream, jelly, jam, and the like.

[0115] Liquid foods include, but are not limited to, soups, fruit and vegetable sauces, etc.

[0116] Examples of beverages include carbonated drinks, fruit juice drinks, flavored drinks, sports drinks, energy drinks, nutritional supplements, coffee, cocoa, black tea, Japanese tea, Chinese tea, dairy drinks, lactic acid bacteria drinks, mineral water, and liquid supplements.

[0117] The food of the present invention also includes health functional foods such as foods for specified health uses and foods with nutrient functions; special purpose foods such as foods for the sick and foods for the elderly; and health supplements.

[0118] Furthermore, the pharmaceutical or quasi-drug product of the present invention is one that is taken orally or applied to the oral cavity and contains a sweet substance.

[0119] Examples of pharmaceuticals containing sweet substances as flavoring agents include cold medicines, stomach medicines, headache medicines, etc. Examples of quasi-drugs include throat fresheners, stomachic fresheners, oropharyngeal medicines, gargles, mouthwashes, toothpastes, mouth fresheners, etc.

[0120] Examples of the cosmetic products include lipstick.

[0121] Foods may be provided (sold or distributed) in a form that can be eaten as is, or may be provided in a form that requires a predetermined process or cooking to make it suitable for eating. For example, foods may be prepared in a form suitable for eating before or at the time of eating and then eaten. For example, in the case of beverages such as soft drinks, they may be provided as packaged beverages that can be eaten as is, or as concentrates such as powders that can be diluted and eaten.

[0122] Furthermore, the food is not limited to general foods, but also includes so-called health foods and medical foods such as nutritional supplements (supplements), nutritionally functional foods, and foods for specified health uses. For example, the foods exemplified above may be provided as general foods, or as health foods or medical foods.

[0123] The method and conditions for adding components (A), (B), and (D) of the present invention to an oral substance (e.g., food, oral medicine, etc.) are not particularly limited, and can be performed by a method known per se or a method equivalent thereto depending on the types and forms of components (A), (B), and (D) of the present invention, and the type of oral substance to which components (A), (B), and (D) are added. The timing for adding components (A), (B), and (D) to an oral substance is not particularly limited, and examples include during the production of the oral substance and after the production of the oral substance. Components (A), (B), and (D) may also be added to raw materials before the oral substance is produced. Components (A), (B), and (D) may be added simultaneously or at staggered times, and the order of addition is also not particularly limited.

[0124] In the present invention, the amounts of components (A), (B), and (D) added to the oral substance can be determined depending on the amount of sweet substance added to the oral substance.

[0125] In the method of the present invention, the amounts of components (A), (B), and (D) added to the oral substance (the amounts of components (A), (B), and (D) added to the oral substance) and the preferred ranges thereof are as described above.

[0126] In the method of the present invention, the content of the sweet substance in the oral substance (the amount of the sweet substance added to the oral substance) and the preferred range thereof are as described above.

[0127] The method of the present invention may include treatments and steps that are typically included in the manufacturing process of oral products.

[0128] In the method of the present invention, the components (A), (B), and (D) can be added to the oral substance by direct addition to the oral substance or by dilution with water, a solvent, or the like, and there are no particular limitations on the form of addition. The components (A), (B), and (D) can be added to the oral substance at any time, such as by addition to the raw materials before the oral substance is manufactured, during the manufacturing process, after completion, immediately before eating, or during eating. The components (A), (B), and (D) can be added simultaneously or at different times. The various definitions and preferred ranges are as described above.

[0129] The present invention also includes a method for producing an oral substance having an improved taste quality of a sweet substance, which comprises adding components (A) and (B) to an oral substance containing a sweet substance (also referred to herein as the "production method of the present invention"). The production method of the present invention may further comprise adding component (D) to the oral substance.

[0130] The definitions of the component (A), component (B), sweet substance, component (D), oral substance, etc. that can be used in the production method of the present invention are as described above.

[0131] In the production method of the present invention, the amounts of components (A), (B), and (D) added to the oral substance (the amounts of components (A), (B), and (D) added to the oral substance) and the preferred ranges thereof are as described above.

[0132] In the production method of the present invention, the content of the sweet substance in the oral substance (the amount of the sweet substance added to the oral substance) and the preferred range thereof are as described above.

[0133] The production method of the present invention may further include a step of adding other components (components other than components (A), (B), and (D)). The "other components" referred to here are as described above. The production method may also include treatments and steps typically included in the production of foods and beverages, such as a dissolving step, a filling step into a container, and a sterilization step.

[0134] The oral substance obtained by the production method of the present invention is specifically an oral substance in which the taste quality of sweet substances is improved.

[0135] In the manufacturing method of the present invention, the oral substance can be manufactured using the same raw materials and methods as ordinary oral substances, except for the addition of components (A), (B), and (D). Components (A), (B), and (D) may be added at any stage in the manufacturing process of the oral substance. That is, components (A), (B), and (D) may be added to the raw materials for the oral substance, to the oral substance during its manufacture, or to the finished food or beverage. Components (A), (B), and (D) may be added only once, or in two or more portions. When components (A), (B), and (D) are added, they may be added simultaneously to the oral substance or its raw materials, or separately, or in any combination, to the oral substance or its raw materials.

[0136] The present invention also includes an oral substance containing components (A), (B), and (C) (also referred to herein as the "oral substance of the present invention"). The oral substance of the present invention may further contain component (D).

[0137] The components (A), (B), (C), and (D) in the oral substance of the present invention, as well as the oral substance and the like, are defined as described above.

[0138] In the oral substance of the present invention, the contents of components (A), (B), (C), and (D) in the oral substance (the amounts of components (A), (B), (C), and (D) added to the oral substance) and the preferred ranges thereof are as described above.

[0139] The present invention also relates to a sweetening composition containing (B-3) pinocembrin or a salt thereof, and (C) a sweetening substance (sometimes referred to in this specification as "composition (II) of the present invention").

[0140] The present invention also relates to an agent for improving the taste quality of sweet substances, which contains pinocembrin or a salt thereof (sometimes referred to in this specification as "the agent for improving the taste quality of the present invention (II)").

[0141] The present invention also relates to a method for improving the taste of a sweet substance, which comprises adding pinocembrin or a salt thereof to an oral substance containing the sweet substance (sometimes referred to in this specification as "Method (II) of the present invention").

[0142] The present invention also relates to a method for producing an oral substance having an improved taste of a sweet substance, which comprises adding pinocembrin or a salt thereof to an oral substance containing a sweet substance (sometimes referred to in this specification as "the production method (II) of the present invention").

[0143] The present invention also relates to an oral substance containing (B-3) pinocembrin or a salt thereof, and (C) a sweet substance (sometimes referred to in this specification as "oral substance of the present invention (II)").

[0144] The definitions of component (B-3) pinocembrin or a salt thereof, component (C) sweet substance, oral substance, etc. that can be used in composition (II) of the present invention, taste quality improver (II) of the present invention, method (II) of the present invention, production method (II) of the present invention, and oral preparation (II) of the present invention are as described above.

[0145] The amount (concentration) of component (B-3) added to the oral substance in composition (II) of the present invention is used so that the concentration of component (B-3) at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion, calculated as the free form by weight, relative to the total weight of the oral substance, is usually 0.001 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.07 ppm by weight or more, and still more preferably 0.1 ppm by weight or more, with the upper limit being usually 5,000 ppm by weight or less, preferably 1,000 ppm by weight or less, more preferably 500 ppm by weight or less, even more preferably 100 ppm by weight or less, and still more preferably 50 ppm by weight or less. Specifically, the concentration is usually 0.001 to 5,000 ppm by weight, preferably 0.01 to 1,000 ppm by weight, more preferably 0.05 to 500 ppm by weight, even more preferably 0.07 to 100 ppm by weight, and still more preferably 0.1 to 50 ppm by weight. When the taste quality improver (II) of the present invention is used to improve the taste quality of sweet substances, the amount (concentration) of component (B-3) added to an oral substance is the same as above.

[0146] The amount (concentration) of the sweet substance (C) in the composition (II) of the present invention added to the oral substance is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of the sweet substance. For example, the concentration of the sweet substance (C) at the time of ingestion is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 1 ppm by weight or more, and even more preferably 10 ppm by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 500,000 ppm by weight or less, preferably 50,000 ppm by weight or less, more preferably 5,000 ppm by weight or less, even more preferably 2,000 ppm by weight, and even more preferably 1,000 ppm by weight. Specifically, the concentration is usually 0.01 to 500,000 ppm by weight, preferably 0.05 to 50,000 ppm by weight, more preferably 0.1 to 5,000 ppm by weight, even more preferably 1 to 2,000 ppm by weight, and still more preferably 10 to 1,000 ppm by weight. When the taste quality improver (II) of the present invention is used to improve the taste quality of a sweet substance, the content (concentration) of the sweet substance in an oral administration is the same as above.

[0147] The definition of the concentration of component (B-3) and component (C) when eaten is the same as the definition of the concentration of component (B) and component (C) when eaten.

[0148] The total amount of components (B-3) and (C) contained in composition (II) of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, based on the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, based on the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0149] The concentration and content ratio of component (B-3) in composition (II) of the present invention can be appropriately set depending on various conditions such as the type of component (C) and the type of food in which the composition of the present invention is used.

[0150] In the composition (II) of the present invention, the weight ratio of components (B-3) and (C) ((B-3):(C)) is usually 1:0.001 to 10,000, preferably 1:0.01 to 10,000, more preferably 1:0.05 to 5,000, even more preferably 1:0.1 to 3,000, and even more preferably 1:1 to 1,000, calculated on a free form basis, from the viewpoint of improving the taste quality of sweet substances.

[0151] The composition (II) of the present invention and the taste improver (II) of the present invention can be produced in the same manner as the composition of the present invention and the taste improver of the present invention described above, except that component (B-3) is contained instead of components (A) and (B).

[0152] A preferred embodiment of the composition (II) of the present invention is one in which the amount added to an oral substance, calculated as the weight of the free form, is within the following range relative to the total weight of the oral substance.

[0153] 0.001 to 5,000 ppm by weight of pinocembrin or a salt thereof, and 0.01 to 500,000 ppm by weight of a sweet substance; preferably, 0.01 to 1,000 ppm by weight of pinocembrin or a salt thereof, and 0.05 to 50,000 ppm by weight of a sweet substance; more preferably, 0.05 to 500 ppm by weight of pinocembrin or a salt thereof, and 0.1 to 5,000 ppm by weight of a sweet substance; even more preferably, 0.07 to 100 ppm by weight of pinocembrin or a salt thereof, and 1 to 2,000 ppm by weight of a sweet substance; and even more preferably, 0.1 to 50 ppm by weight of pinocembrin or a salt thereof, and 10 to 1,000 ppm by weight of a sweet substance.

[0154] 0.001 to 5,000 ppm by weight of pinocembrin or a salt thereof, and 0.01 to 500,000 ppm by weight of steviol glycoside; preferably, 0.01 to 1,000 ppm by weight of pinocembrin or a salt thereof, and 0.05 to 50,000 ppm by weight of steviol glycoside; more preferably, 0.05 to 500 ppm by weight of pinocembrin or a salt thereof, and 0.1 to 5,000 ppm by weight of steviol glycoside; even more preferably, 0.07 to 100 ppm by weight of pinocembrin or a salt thereof, and 1 to 2,000 ppm by weight of steviol glycoside; and even more preferably, 0.1 to 50 ppm by weight of pinocembrin or a salt thereof, and 10 to 1,000 ppm by weight of steviol glycoside.

[0155] pinocembrin or a salt thereof: 0.001 to 5,000 ppm by weight, and at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E: 0.01 to 500,000 ppm by weight; preferably, pinocembrin or a salt thereof: 0.01 to 1,000 ppm by weight, and at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E: 0.05 to 50,000 ppm by weight; more preferably, pinocembrin or a salt thereof: 0.05 to 500 ppm by weight, and 0.1 to 5,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E; more preferably, 0.07 to 100 ppm by weight of pinocembrin or a salt thereof, and 1 to 2,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E; even more preferably, 0.1 to 50 ppm by weight of pinocembrin or a salt thereof, and 10 to 1,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E.

[0156] The method (II) of the present invention and the production method (II) of the present invention can be carried out in the same manner as the above-described method of the present invention and the production method of the present invention, except that component (B-3) is added instead of adding components (A) and (B).

[0157] In the method (II) of the present invention and the production method (II) of the present invention, the amount of component (B-3) added to the oral substance (the amount of component (B-3) added to the oral substance) and the preferred range thereof are as described above.

[0158] In the method (II) of the present invention and the production method (II) of the present invention, the content of the sweet substance in the oral substance (the amount of the sweet substance added to the oral substance) and the preferred range thereof are as described above.

[0159] In the oral preparation (II) of the present invention, the contents of the components (B-3) and (C) in the oral substance (the amounts of the components (B-3) and (C) added to the oral substance) and the preferred ranges thereof are as described above.

[0160] The present invention also relates to a sweetening composition containing (B-1) naringenin or a salt thereof, (C) a sweet substance, and (D) lactones (sometimes referred to in this specification as "composition (III) of the present invention").

[0161] The present invention also relates to an agent for improving the taste quality of sweet substances, which comprises (B-1) naringenin or a salt thereof, and (D) a lactone (sometimes referred to in this specification as "the agent for improving the taste quality of the present invention (III)").

[0162] The present invention also relates to a method for improving the taste of a sweet substance, which comprises adding (B-1) naringenin or a salt thereof, and (D) a lactone to an oral substance containing the sweet substance (sometimes referred to in this specification as "Method (III) of the present invention").

[0163] The present invention also relates to a method for producing an oral substance containing a sweet substance with improved taste, which comprises adding (B-1) naringenin or a salt thereof, and (D) a lactone to the oral substance (sometimes referred to in this specification as "the production method (III) of the present invention").

[0164] The present invention also relates to an oral substance containing (B-1) naringenin or a salt thereof, (C) a sweet substance, and (D) a lactone (sometimes referred to in this specification as "oral substance (III) of the present invention").

[0165] The definitions of component (B-1) naringenin or a salt thereof, component (C) sweet substance, component (D) lactones, and oral substances that can be used in composition (III) of the present invention, taste quality improver (III) of the present invention, method (III) of the present invention, production method (III) of the present invention, and oral preparation (III) of the present invention are as described above.

[0166] The amount (concentration) of component (B-1) added to the oral substance in composition (III) of the present invention is used so that the concentration of component (B-1) at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion, calculated as the free form by weight, relative to the total weight of the oral substance, is usually 0.001 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.07 ppm by weight or more, and still more preferably 0.1 ppm by weight or more, with the upper limit being usually 5,000 ppm by weight or less, preferably 1,000 ppm by weight or less, more preferably 500 ppm by weight or less, even more preferably 100 ppm by weight or less, and still more preferably 50 ppm by weight or less. Specifically, the concentration is usually 0.001 to 5,000 ppm by weight, preferably 0.01 to 1,000 ppm by weight, more preferably 0.05 to 500 ppm by weight, even more preferably 0.07 to 100 ppm by weight, and still more preferably 0.1 to 50 ppm by weight. When the taste quality improver (III) of the present invention is used to improve the taste quality of sweet substances, the amount (concentration) of component (B-1) added to an oral substance is the same as above.

[0167] The amount (concentration) of the sweet substance (C) in the composition (III) of the present invention added to the oral substance is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of the sweet substance. For example, the concentration of the sweet substance (C) at the time of ingestion is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 1 ppm by weight or more, and even more preferably 10 ppm by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 500,000 ppm by weight or less, preferably 50,000 ppm by weight or less, more preferably 5,000 ppm by weight or less, even more preferably 2,000 ppm by weight, and even more preferably 1,000 ppm by weight. Specifically, the concentration is usually 0.01 to 500,000 ppm by weight, preferably 0.05 to 50,000 ppm by weight, more preferably 0.1 to 5,000 ppm by weight, even more preferably 1 to 2,000 ppm by weight, and still more preferably 10 to 1,000 ppm by weight. When the taste quality improver (III) of the present invention is used to improve the taste quality of a sweet substance, the content (concentration) of the sweet substance in an oral administration is the same as above.

[0168] The amount (concentration) of component (D) added to the oral substance in composition (III) of the present invention is used so that the concentration of component (D) at the time of ingestion is within the desired range from the viewpoint of improving the taste quality of sweet substances. For example, the concentration at the time of ingestion is usually 0.3 ppb by weight or more, preferably 0.5 ppb by weight or more, more preferably 1 ppb by weight or more, even more preferably 3 ppb by weight or more, and even more preferably 5 ppb by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 200 ppb by weight or less, preferably 150 ppb by weight or less, more preferably 100 ppb by weight or less, even more preferably 50 ppb by weight or less, and even more preferably 20 ppb by weight or less. Specifically, the concentration is usually 0.3 to 200 ppb by weight, preferably 0.5 to 150 ppb by weight, more preferably 1 to 100 ppb by weight, even more preferably 3 to 50 ppb by weight, and even more preferably 5 to 20 ppb by weight. When the taste improver (III) of the present invention is used to improve the taste of sweet substances, the amount (concentration) of component (D) added to an oral preparation is the same as above.

[0169] The definition of the concentrations of component (B-1), component (C), and component (D) at the time of ingestion is the same as the definition of the concentrations of component (B), component (C), and component (D) at the time of ingestion described above.

[0170] The total amount of components (B-1), (C), and (D) contained in composition (III) of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, based on the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, based on the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0171] The concentration and content ratio of component (B-1) in composition (III) of the present invention can be appropriately set depending on various conditions such as the types of components (C) and (D) and the type of food in which the composition of the present invention is used.

[0172] The weight ratio of components (B-1), (C), and (D) ((B-3):(C):(D)) in composition (III) of the present invention is, in terms of the weight of the free form, usually 1:0.001-10,000:0.000001-1, preferably 1:0.01-10,000:0.000005-0.5, more preferably 1:0.05-5,000:0.00001-0.1, even more preferably 1:0.1-3,000:0.00008-0.05, and even more preferably 1:1-1,000:0.00015-0.01, from the viewpoint of improving the taste quality of sweet substances.

[0173] The total amount of components (B-1) and (D) contained in the taste quality improver (III) of the present invention is, for example, typically 0.001 wt % or more, preferably 0.1 wt % or more, and more preferably 1 wt % or more, based on the total weight of the taste quality improver of the present invention. Furthermore, this amount is typically 100 wt % or less, preferably 99.9 wt % or less, more preferably 99 wt % or less, even more preferably 95 wt % or less, and even more preferably 90 wt % or less, based on the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt %, preferably 0.1 to 100 wt %, more preferably 1 to 100 wt %, even more preferably 1 to 99.9 wt %, and even more preferably 1 to 99 wt %.

[0174] The concentration and content ratio of component (B-1) in the taste quality improver (III) of the present invention can be appropriately set depending on various conditions such as the type of component (D) and the type of food in which the taste quality improver of the present invention is used.

[0175] The weight ratio of components (B-1) and (D) ((B-1):(D)) in the taste quality improver (III) of the present invention is, from the viewpoint of improving the taste quality of sweet substances, usually 1:0.000001 to 1, preferably 1:0.000005 to 0.5, more preferably 1:0.00001 to 0.1, even more preferably 1:0.00008 to 0.05, and even more preferably 1:0.00015 to 0.01, calculated on a weight basis in terms of the free form.

[0176] The composition (III) of the present invention and the taste quality improver (III) of the present invention can be produced in the same manner as the composition of the present invention and the taste quality improver of the present invention described above, except that components (B-1) and (D) are contained instead of components (A) and (B).

[0177] A preferred embodiment of the composition (III) of the present invention is one in which the amount added to an oral substance, calculated as the weight of the free form, is within the following range relative to the total weight of the oral substance.

[0178] Naringenin or a salt thereof: 0.001 to 5,000 ppm by weight, sweet substance: 0.01 to 500,000 ppm by weight, and lactones: 0.3 to 200 ppb by weight; preferably, naringenin or a salt thereof: 0.01 to 1,000 ppm by weight, sweet substance: 0.05 to 50,000 ppm by weight, and lactones: 0.5 to 150 ppb by weight; more preferably, naringenin or a salt thereof: 0.05 to 500 ppm by weight, sweet substance: 0.1 to 5,000 ppm by weight, and lactones: 1 to 100 ppb by weight; and even more preferably, naringenin or a salt thereof: 0.07 to 100 ppm by weight, sweet substance: 1 to 2,000 ppm by weight, and lactones. 3 to 50 ppb by weight; and even more preferably, naringenin or a salt thereof: 0.1 to 50 ppm by weight, sweet substance: 10 to 1,000 ppm by weight, and lactones: 5 to 20 ppb by weight.

[0179] Naringenin or a salt thereof: 0.001 to 5,000 ppm by weight, steviol glycosides: 0.01 to 500,000 ppm by weight, and lactones: 0.3 to 200 ppb by weight; preferably, naringenin or a salt thereof: 0.01 to 1,000 ppm by weight, steviol glycosides: 0.05 to 50,000 ppm by weight, and lactones: 0.5 to 150 ppb by weight; more preferably, naringenin or a salt thereof: 0.05 to 500 ppm by weight, steviol glycosides: 0.1 to 5,000 ppm by weight, and lactones: 1 to 100 ppb by weight; and even more preferably, naringenin or a salt thereof: 0.07 to 100 ppm by weight, steviol glycosides: 1 to 2,000 ppm by weight, and lactones 3 to 50 ppb by weight; and even more preferably, naringenin or a salt thereof 0.1 to 50 ppm by weight, steviol glycosides 10 to 1,000 ppm by weight, and lactones 5 to 20 ppb by weight.

[0180] 0.001 to 5,000 ppm by weight of naringenin or a salt thereof, 0.01 to 500,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 0.3 to 200 ppb by weight of lactones; preferably, 0.01 to 1,000 ppm by weight of naringenin or a salt thereof, 0.05 to 50,000 ppm by weight of at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, and 0.5 to 150 ppb by weight of lactones; more preferably, 0.05 to 500 ppm by weight of naringenin or a salt thereof, at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, 0.1 to 5,000 ppm by weight, and lactones, 1 to 100 ppb by weight; more preferably, naringenin or a salt thereof, 0.07 to 100 ppm by weight, at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E, 1 to 2,000 ppm by weight, and lactones, 3 to 50 ppb by weight; even more preferably, naringenin or a salt thereof, 0.1 to 50 ppm by weight, and at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and rebaudioside E. 10 to 1,000 ppm by weight, and lactones 5 to 20 ppb by weight.

[0181] A preferred embodiment of the taste improver (III) of the present invention is one in which the amount added to an oral substance, calculated as the weight of the free form, is within the following range relative to the total weight of the oral substance.

[0182] Naringenin or a salt thereof: 0.001 to 5,000 ppm by weight, and lactones: 0.3 to 200 ppb by weight; preferably, naringenin or a salt thereof: 0.01 to 1,000 ppm by weight, and lactones: 0.5 to 150 ppb by weight; more preferably, naringenin or a salt thereof: 0.05 to 500 ppm by weight, and lactones: 1 to 100 ppb by weight; even more preferably, naringenin or a salt thereof: 0.07 to 100 ppm by weight, and lactones: 3 to 50 ppb by weight; and even more preferably, naringenin or a salt thereof: 0.1 to 50 ppm by weight, and lactones: 5 to 20 ppb by weight.

[0183] The method (III) of the present invention and the production method (III) of the present invention can be carried out in the same manner as the above-described method of the present invention and the production method of the present invention, except that components (B-1) and (D) are added instead of components (A) and (B).

[0184] In the method (III) of the present invention and the production method (III) of the present invention, the amounts of components (B-1) and (D) added to the oral substance (the amounts of components (B-1) and (D) added to the oral substance) and the preferred ranges thereof are as described above.

[0185] In the method (III) of the present invention and the production method (III) of the present invention, the content of the sweet substance in the oral substance (the amount of the sweet substance added to the oral substance) and the preferred range thereof are as described above.

[0186] In the oral preparation (III) of the present invention, the contents of the components (B-1), (C), and (D) in the oral preparation (the amounts of the components (B-1), (C), and (D) added to the oral preparation) and the preferred ranges thereof are as described above.

[0187] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, when "%", "ppm", and "ppb" are used, they mean "% by weight", "ppm by weight", and "ppb by weight", respectively, unless otherwise specified.

[0188] (Example 1) Taste Quality Improvement Effects of Flavonoids and γ-Glutamyl Peptide on Sweet Substances 1. Preparation of Evaluation Samples (1) Preparation of Evaluation Base Solution (Negative Control Solution) Rebaudioside A (Morita Chemical Industry Co., Ltd.) was dissolved in filtered water (ion-exchanged water) to prepare a 720 ppm aqueous solution of rebaudioside A, which was used as a negative control (NC) solution. (2) Preparation of Positive Control Solution Sucrose (DM Mitsui Sugar Co., Ltd.) was dissolved in filtered water to prepare a 7.5% aqueous solution of sucrose, which was used as a positive control (PC) solution.

[0189] 2. Experimental Method Each compound (naringenin (Penta Manufacturing Company), hesperetin (Xi'an International Healthcare Factory), pinocembrin (Shaanxi Ebony Biotech Co., Ltd.), γ-Glu-Val-Gly (Ajinomoto Co., Inc.), γ-Glu-Abu (Ajinomoto Co., Inc.), yeast extract containing γ-Glu-Abu, γ-nonalactone (Sigma-Aldrich)) was added to an NC solution at the concentrations listed in Tables 1 to 5 to prepare a sweet solution, which was then evaluated by sensory evaluation.

[0190] The yeast extract containing γ-Glu-Abu used in this example was a powdered yeast extract containing 7 to 13% (w / w) of γ-Glu-Abu based on the dry weight, and was produced in accordance with the method described in WO 2012 / 046731 or "Savorboost (product name) yeast extract containing γ-Glu-Abu (Asahi Group Foods Co., Ltd.)." In Tables 1 to 4, the concentration of the yeast extract containing γ-Glu-Abu added is shown as a value converted to the amount of γ-Glu-Abu in the yeast extract.

[0191] The taste quality of the PC solution (7.5% sucrose) was assigned a score of 10.0, and the taste quality of the NC solution (720 ppm rebaudioside A) was assigned a score of 1.0. Each sample was given a sensory evaluation score in 0.1 increments. Taste quality was evaluated based on sweetness intensity, bitterness intensity, and sweet aftertaste intensity. Samples with a score of 3 or higher were considered to have an improved taste quality. Evaluation was conducted by a panel of four trained sensory evaluators in a blinded manner. The average scores of all panelists was calculated to examine the effect of addition. To compare the effects of adding individual components, a theoretical additive score was calculated and compared with the score when the components were added in combination to examine the presence or absence of a synergistic effect. The presence or absence of odor was evaluated by tasting each sample and observing the retronasal aroma. If two or more of the four panelists detected an odor, the sample was rated as "smell present," and if 0 or 1 panelist detected an odor, the sample was rated as "no odor." The results are shown in Tables 1 to 5.

[0192]

[0193]

[0194]

[0195]

[0196]

[0197] As is clear from the above results, it was found that the addition of 5 ppm of naringenin, hesperetin, or pinocembrin in combination with 0.3 ppm of γ-Glu-Val-Gly synergistically improved the taste of rebaudioside A to a taste similar to that of PC sucrose. It was also found that the addition of naringenin, hesperetin, or pinocembrin in combination with γ-Glu-Abu or a yeast extract containing γ-Glu-Abu synergistically improved the taste of rebaudioside A to a taste similar to that of PC sucrose. It was also found that the combination of pinocembrin and rebaudioside A improved the taste of rebaudioside A to a taste similar to that of PC sucrose. It was also found that the combination of naringenin, γ-Glu-Val-Gly, and γ-nonalactone improved the taste of rebaudioside A to a taste similar to that of PC sucrose. Furthermore, it was found that by combining naringenin with γ-nonalactone, the taste of rebaudioside A was improved to a taste similar to that of sucrose in PC.

[0198] According to the present invention, it is possible to provide a sweetening composition and an oral substance (food, medicine, quasi-drug, etc.) having an improved taste quality of a sweetening substance.

[0199] This application is based on patent application No. 2023-134086 filed in Japan (filing date: August 21, 2023), the contents of which are incorporated herein by reference in their entirety.

Claims

1. A sweetening composition comprising the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin, and (C) a sweetening substance.

2. The composition according to claim 1, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

3. The composition according to claim 1, wherein the sweetening substance is a steviol glycoside.

4. The composition according to claim 1, wherein component (B) is naringenin or a salt thereof.

5. The composition according to claim 1, wherein component (B) is hesperetin or a salt thereof.

6. The composition according to claim 1, wherein component (B) is pinocembrin or a salt thereof.

7. The composition according to any one of claims 1 to 6, further comprising a lactone.

8. A taste quality improver for sweet substances, comprising the following components (A) and (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin.

9. The agent according to claim 8, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

10. The agent according to claim 8, wherein the sweet substance is a steviol glycoside.

11. The agent according to claim 8, wherein component (B) is naringenin or a salt thereof.

12. The agent according to claim 8, wherein component (B) is hesperetin or a salt thereof.

13. The agent according to claim 8, wherein component (B) is pinocembrin or a salt thereof.

14. The agent according to any one of claims 8 to 13, further comprising a lactone.

15. A method for improving the taste quality of a sweet substance, comprising adding the following components (A) and (B) to an oral substance containing a sweet substance: (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin.

16. The method according to claim 15, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

17. The method of claim 15, wherein the sweet substance is a steviol glycoside.

18. The method of claim 15, wherein component (B) is naringenin or a salt thereof.

19. The method of claim 15, wherein component (B) is hesperetin or a salt thereof.

20. The method according to claim 15, wherein component (B) is pinocembrin or a salt thereof.

21. The method according to any one of claims 15 to 20, further comprising adding a lactone to the oral preparation.

22. A method for producing an oral substance having an improved taste quality of a sweet substance, comprising adding the following components (A) and (B) to an oral substance containing a sweet substance: (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin.

23. The method according to claim 22, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

24. The method of claim 22, wherein the sweetener is a steviol glycoside.

25. The method of claim 22, wherein component (B) is naringenin or a salt thereof.

26. The method of claim 22, wherein component (B) is hesperetin or a salt thereof.

27. The method according to claim 22, wherein component (B) is pinocembrin or a salt thereof.

28. The method according to any one of claims 22 to 27, further comprising adding a lactone to the oral preparation.

29. An oral substance containing the following components (A), (B), and (C): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), (B) at least one compound or a salt thereof selected from the group consisting of naringenin, hesperetin, and pinocembrin, and (C) a sweet substance.

30. The oral product according to claim 29, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

31. The oral product according to claim 29, wherein the sweetening substance is a steviol glycoside.

32. The oral product according to claim 29, wherein component (B) is naringenin or a salt thereof.

33. The oral product according to claim 29, wherein component (B) is hesperetin or a salt thereof.

34. The oral product according to claim 29, wherein component (B) is pinocembrin or a salt thereof.

35. The oral substance according to any one of claims 29 to 34, further comprising a lactone.

36. A sweetening composition containing the following components (B-3) and (C): (B-3) pinocembrin or a salt thereof, and (C) a sweetening substance.

37. The composition of claim 36, wherein the sweetening substance is a steviol glycoside.

38. A taste improver for sweet substances, containing pinocembrin or a salt thereof.

39. The agent according to claim 38, wherein the sweet substance is a steviol glycoside.

40. A method for improving the taste of a sweet substance, comprising adding pinocembrin or a salt thereof to an oral substance containing the sweet substance.

41. The method of claim 40, wherein the sweetener is a steviol glycoside.

42. A method for producing an oral substance having an improved taste of a sweet substance, comprising adding pinocembrin or a salt thereof to an oral substance containing a sweet substance.

43. The method of claim 42, wherein the sweetener is a steviol glycoside.

44. An oral substance containing the following components (B-3) and (C): (B-3) pinocembrin or a salt thereof, and (C) a sweet substance.

45. The oral product of claim 44, wherein the sweetening substance is a steviol glycoside.

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