JP7649101B2 - Acidity enhancer and acid component-containing composition containing the same - Google Patents

Description

The present invention relates to a sourness enhancer. The present invention also relates to an acid component-containing composition that contains the sourness enhancer. The present invention further relates to a method for producing an acid component-containing composition having enhanced sourness, and a method for enhancing the sourness of an acid component-containing composition.

Traditionally, sweeteners have been widely used to sweeten foods, beverages, medicines, etc., or to adjust the taste of these products themselves. In particular, with the growing health consciousness in recent years, non-caloric, low-calorie, or low-cariogenic high-intensity sweeteners have become widely used. High-intensity sweeteners include synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, neotame, and advantame, as well as natural sweeteners such as stevia extract, Monk fruit extract, and thaumatin. With the recent trend toward natural products, natural sweeteners such as stevia extract and Monk fruit extract are becoming more popular.

However, these natural sweeteners, particularly stevia extract, have a sweetness quality that is different from sugar, and have problems such as a bitter taste, the sweetness remaining in the mouth for a long time (leaving a lingering sweetness), a lack of full-bodiedness, and the slow onset of sweetness in the oral cavity, leaving the taste unsatisfying. Rebaudioside A, the main sweet component contained in stevia extract, has less unpleasant aftertaste and bitterness than other sweet components in stevia extract such as stevioside, but still has problems with taste. In addition, mogroside V, the main sweet component in Luo Han Guo extract, also has problems such as a bitter taste and a unique flavor.

As a method for solving such problems with stevia extract, for example, Patent Document 1 shows that by blending rebaudioside A, the main sweet component of stevia extract, with mogroside V, the main sweet component of Luo Han Guo extract, in a weight ratio of 95:5 to 60:40, the above problems can be solved and a composition with excellent sweetness can be obtained. Patent Document 2 also discloses a composition containing a rebaudioside component such as rebaudioside A and mogroside V in a weight ratio of 1:1 to 6:1.

However, it was not previously known that a sweetener composition containing rebaudioside A and mogroside V has the effect of enhancing the sourness of a composition containing an acid component.

International Publication No. WO2009/063921 JP 2016-41073 A

The present invention aims to provide a technique for enhancing the sourness of a composition containing an acid component by using a natural sweetener component. More specifically, firstly, the present invention aims to provide a sourness enhancer. Secondly, the present invention aims to provide an acid component-containing composition having enhanced sourness. Thirdly, the present invention aims to provide a method for producing an acid component-containing composition having enhanced sourness, in other words, a method for enhancing the sourness of a composition containing an acid component.

The inventors of the present invention have conducted extensive research to solve the above problems, and have found that a composition in which rebaudioside A, the main sweetening component of stevia extract, is combined with mogroside V, the main sweetening component of Luo Han Guo extract, and the ratio of rebaudioside A to mogroside V is adjusted to 50:50 to 99:1 (mass ratio), exhibits the effect of enhancing the sourness of a composition containing an acid component. Based on this, the inventors have confirmed that by adding the composition as a sourness enhancer to a composition containing an acid component, preferably an acid component-containing composition to be taken orally or used in the oral cavity, a composition containing an acid component with enhanced sourness can be obtained, and have completed the present invention.

The present invention was completed through further research based on these findings, and has the following embodiments.

(I) Sour Taste Enhancer (I-1) A sour taste enhancer containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2.
(I-2) A sourness enhancer comprising a stevia extract containing 90% by mass or more of rebaudioside A and mogroside V, wherein the blending ratio (mass ratio) of rebaudioside A to mogroside V in the sourness enhancer is rebaudioside A:mogroside V=50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2.
(I-3) The acidity enhancer according to (I-2), wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less.
(I-4) The acidity enhancer according to any one of (I-1) to (I-3), which is used in an amount such that the total amount of rebaudioside A and mogroside V is 0.1 ppm to 500 ppm relative to the acid component-containing composition.

(II) An acid component-containing composition having an enhanced sour taste, and a method for producing the same. (II-1) An acid component-containing composition containing the sour taste enhancer described in any one of (I-1) to (I-4).
(II-2) The acid component-containing composition according to (II-1), containing rebaudioside A and mogroside V in a total amount of 0.1 ppm to 500 ppm.
(II-3) An acid component-containing composition according to (II-1) or (II-2), which is an oral or intraoral composition.
(II-4) An acid component-containing composition according to any one of (II-1) to (II-3), which is a food or drink composition.
(II-5) A method for producing an acid component-containing composition having enhanced sourness, comprising a step of blending rebaudioside A and mogroside V in an acid component-containing composition at a blending ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2.
(II-6) The method for producing an acid component-containing composition according to (II-5), comprising a step of blending rebaudioside A and mogroside V in an amount of 0.1 ppm to 500 ppm in total.

(III) Method for enhancing the sourness of an acid component-containing composition (III-1) A method for enhancing the sourness of an acid component-containing composition, comprising blending rebaudioside A and mogroside V in an acid component-containing composition at a blending ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2.
(III-2) A method for enhancing the sourness of an acid component-containing composition, comprising blending a stevia extract containing 90% or more by mass of rebaudioside A and mogroside V into the acid component-containing composition so that the blending ratio (mass ratio) of rebaudioside A to mogroside V is rebaudioside A:mogroside V = 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and more preferably 70:30 to 98:2.
(III-3) The method for enhancing sourness according to (III-2), wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less.
(III-4) The method for enhancing sourness according to any one of (III-1) to (III-3), wherein rebaudioside A and mogroside V are blended into the acid component-containing composition in an amount of 0.1 ppm to 500 ppm in total.
(III-5) A method for enhancing a sour taste according to any one of (III-1) to (III-4), in which the acid component-containing composition is a composition for oral or intraoral use, preferably a food or beverage composition.

The acidity sensitizer of the present invention can enhance the acidity of an oral or oral composition containing an acid component by being used in the oral or oral composition. In other words, the acidity sensitizer of the present invention exerts an acidity enhancing effect on an oral or oral composition containing an acid component, and an oral or oral composition having an enhanced acidity can be prepared.

(I) Sour Taste Enhancer The sour taste enhancer of the present invention (hereinafter referred to as "the sour taste enhancer") is characterized by containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1.

(Rebaudioside A)
Rebaudioside A is a steviol glycoside contained in stevia extract, and is known to be the main sweetening component of stevia extract, having a sweetness 300 to 450 times that of sugar. Rebaudioside A can be prepared by extracting with water or an organic solvent from the leaves, stems, etc. of Stevia rebaudiana Bertoni (abbreviated as "stevia" in the present invention), a plant belonging to the genus Stevia in the Asteraceae family, and purifying it. Note that the rebaudioside A targeted in the present invention also includes enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like.

In the present acidity enhancer, rebaudioside A may be used in a purified state, but is not limited thereto, and may also be used in a mixture with other steviol glycosides (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.) as long as the action and effect of rebaudioside A in the present acidity enhancer is not hindered. A suitable example of such a mixture is stevia extract. The stevia extract also includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase, etc. When such a mixture is used, the content of rebaudioside A in the mixture is preferably 90% by mass or more of the total, more preferably 95% by mass or more. This is because if the content of components other than rebaudioside A in the mixture exceeds 5% by mass, particularly 10% by mass, the effect of the components on the taste quality of the acidity enhancer cannot be ignored. Although not limited thereto, a preferred mixture is a stevia extract in which the content of rebaudioside A is 95% by mass or more of the total, and the content of other steviol glycosides as other components is 1% by mass or less in total, and more preferably the content of stevioside and rebaudioside C is 0.2% by mass or less in total.

As described above, rebaudioside A can be prepared by extracting and purifying stevia leaves, stems, and the like, but for convenience, commercially available products can also be used. Examples of such products include, but are not limited to, Rebaudio J-100 (manufactured by Morita Chemical Industry Co., Ltd.). This product is a rebaudioside A-containing product (stevia extract) that contains 95% or more by mass of rebaudioside A.

(Mogroside V)
Mogroside V is a triterpene glycoside contained in the extract of Monk fruit, and is known to be the main sweetening component of Monk fruit extract, and has a sweetness about 300 times that of sugar. Mogroside V can be prepared by extracting with water the raw fruit of Monk fruit (scientific name: Siraitia grosvenorii ), a plant belonging to the Monk fruit genus of the Cucurbitaceae family, and purifying it.

In the present sour taste enhancer, mogroside V may be used in a purified state like rebaudioside A, but is not limited thereto, and may also be used in a mixture with other triterpene glycosides (mogrol, mogroside IE ₁ , mogroside IA ₁ , mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoroside, 5α,6α-epoxymogroside) as long as the effect of mogroside V in the present sour taste enhancer is not hindered. A suitable example of such a mixture is a Momordica extract. When such a mixture is used, the amount of mogroside V in the mixture is preferably 10% by mass or more of the total. More preferably, it is 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more. When the content of components other than mogroside V in the mixture increases, the effect of these components on the taste of the present sourness enhancer cannot be ignored.

As described above, the mogroside V can be prepared by extracting and purifying the fruit of Monk fruit, but for convenience, commercially available products can also be used. Examples of such products include, but are not limited to, "Sunnature (registered trademark) M50" (product name: manufactured by San-Ei Gen F.F.I. Co., Ltd.), which contains highly pure mogroside V and is about 300 times sweeter than sugar, and high-purity Monk fruit extract (manufactured by Saraya Co., Ltd.).

(Acidity enhancer)
The present sourness enhancer is characterized by containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1. The preferred mixing ratio of rebaudioside A and mogroside V is 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2 (all mass ratios). Although not directly related to the effects of the present invention, since mogroside V is expensive, when the total amount of rebaudioside A and mogroside V is 100 parts by mass, if the ratio of mogroside V is more than 5 parts by mass, the cost of the present sourness enhancer tends to increase.

The sourness enhancer can be produced by mixing rebaudioside A and mogroside V in the above ratio. The sourness enhancer can also be produced by using the above-mentioned stevia extract containing 90 % by mass or more of rebaudioside A and blending mogroside V therewith so that the mass ratio to rebaudioside A is 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2, as described above. Here, as mogroside V, a Luo Han Guo extract containing mogroside V as a main sweet component can also be used as long as the effect of the present invention is not impaired. Thus, a composition having a sourness enhancing effect can be obtained while suppressing the taste qualities peculiar to stevia extract (bitterness, aftertaste, lack of full-bodied taste, slow sweetness development).

The acidity enhancer is used, for example, to enhance the acidity of the target acid component-containing composition described below. It may take any form, including solid forms such as powder, granules, tablets, and capsules, as well as semi-solid or liquid forms such as syrup, emulsion, liquid, and gel. It may also take the form of a single agent (e.g., a mixed formulation of rebaudioside A and mogroside V) or a two-agent form (e.g., a combination of a formulation containing rebaudioside A and a formulation containing mogroside V).

When the acidity enhancer is produced by mixing rebaudioside A and mogroside V in the above ratio (or when the acidity enhancer is produced by adding mogroside V to stevia extract so that the ratio of rebaudioside A and mogroside V is the above ratio), a pharma- ceutically acceptable carrier or a carrier that can be added to food and beverages can be added as appropriate depending on the form of the acidity enhancer. Examples of such carriers include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (corn starch, etc.); and water, within a range that does not affect the action and effect of the acidity enhancer. In addition, to the extent that the effect of the acidity enhancer is not affected, the following may be added: sugars such as lactose, glucose, fructose, sugar, and fructose glucose liquid sugar; sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, and reduced palatinose; synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, saccharin or its salts (sodium saccharin, calcium saccharin, etc.); and natural sweeteners such as licorice extract, amacha extract, brazzein, neohesperidin dihydrochalcone, Neisseria berry extract (monellin), and Tenryocha extract. Furthermore, flavors, colorants, acidulants, and preservatives that are commonly used in foods, beverages, and pharmaceuticals may also be added to the acidity enhancer to the extent that the effect of the acidity enhancer is not affected.

The total amount of rebaudioside A and mogroside V in the acidity enhancer can be appropriately set within the range of 0.005 to 100% by mass depending on the use mode of the acidity enhancer and the presence or absence of other ingredients. The sweetness of a mixture (100% by mass) of rebaudioside A and mogroside V in the above-mentioned ratio is about 150 to 450 times that of sugar. Therefore, the total content of rebaudioside A and mogroside V in the acidity enhancer and the amount of the acidity enhancer used can be appropriately set in consideration of the desired sweetness of the acid component-containing composition to which the acidity enhancer is applied. For example, when the acidity enhancer is blended with an acid component-containing composition to enhance the acidity of the acid component-containing composition without imparting sweetness, the total amount of rebaudioside A and mogroside V contained in the final acid component-containing composition can be appropriately adjusted within a range of less than 0.002% by mass. On the other hand, when the present sourness enhancer is blended with an acid component-containing composition for the purpose of enhancing the sourness of the acid component-containing composition and imparting sweetness, there is no particular limitation as long as the total amount of rebaudioside A and mogroside V contained in the acid component-containing composition is 0.002% by mass or more. Considering that the composition is diluted 10 to 50,000 times by blending with the acid component-containing composition, the total amount of rebaudioside A and mogroside V in the present sourness enhancer can be appropriately adjusted to be in the range of 0.02 to 100% by mass.

(II) Acid Component-Containing Composition The acid component-containing composition of the present invention (hereinafter sometimes abbreviated as "the composition of the present invention") is an oral or oral composition containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1. In this respect, the composition of the present invention may contain stevia extract containing 90 % by mass or more of rebaudioside A and mogroside V. The preferred mixing ratio (mass ratio) of rebaudioside A and mogroside V is 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2. The composition of the present invention can be easily prepared by adding and blending the present acidity enhancer described above to the target oral or oral composition described below (hereinafter collectively referred to as "oral/oral composition").

The oral/oral compositions that are the subject of the present invention are compositions that require a sour taste, such as foods and beverages, oral medicines, oral medicines, and oral care products (including pharmaceuticals and quasi-drugs) such as toothpaste and mouthwash. They may also be compositions that require a sweet taste. Specifically, they are compositions that contain an acid component, and are preferably foods and beverages.

The acid component targeted by the present invention may be any acid component that has a sour taste and is acceptable for incorporation into oral and oral compositions such as food and beverages, oral medicines, or oral quasi-drugs. Specifically, examples of the acid component include organic acids and their salts, such as adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, oxalic acid, fumaric acid, malic acid, propionic acid, and acetic acid; inorganic acids and their salts, such as phosphoric acid and hydrochloric acid. Preferred are organic acids and their salts, such as citric acid, malic acid, tartaric acid, and lactic acid, as well as phosphoric acid and its salts. Examples of salts include alkali metal salts, such as sodium and potassium, and alkaline earth metal salts, such as magnesium and calcium. These may be used alone or in any combination of two or more. The acid component may also be a food material or a processed product thereof that contains one or more of the above acids. For example, examples of the food material include fruits and vegetables, and examples of the processed product include fruit juice, fruit juice, brewed vinegar, and fermented milk. The acid component is preferably citric acid or a salt thereof. Also, food materials or processed products thereof containing citric acid or a salt thereof are preferably used as the acid component. The form of these acid components is not particularly limited. For example, they may be in any form, such as powder, semi-solid, or liquid. The proportion of the acid component contained in the composition of the present invention can be appropriately set according to the purpose and type of the composition of the present invention. Although not limited, it can be appropriately adjusted to a pH range of 2 to 8, and the proportion of the acid component can be, for example, 0.001 to 10% by mass.

The oral/oral composition of the present invention may contain sugars in addition to the acid component. The sugars may be any sugar that has a sweet taste and is acceptable for incorporation into oral/oral compositions such as foods and beverages, oral medicines, or oral quasi-drugs. Specific examples of the sugars include monosaccharides such as glucose, fructose, galactose, mannose, and xylose; disaccharides such as maltose, sucrose, and lactose; oligosaccharides such as lactofructose, kraft oligosaccharides, isomaltooligosaccharides, galactooligosaccharides, soybean oligosaccharides, xylooligosaccharides, and raffinose (beet oligosaccharide); sugar alcohols such as xylitol, sorbitol, mannitol, maltitol, lactitol, and oligosaccharide alcohol; isomerized sugars (glucose-fructose syrup, fructose-glucose syrup, high fructose syrup, sugar-mixed isomerized syrup, sugar-mixed glucose-fructose syrup); starch syrup, reduced maltose syrup, high-saccharified reduced starch syrup, and low-saccharified reduced starch syrup. These may be used alone or in any combination of two or more. The sugars may be food materials or processed products thereof containing one or more of the sugars. For example, the food materials may be fruits and vegetables, and the processed products may be fruit juice or other fruit or vegetable juices. Preferred sugars include sugar, fructose, glucose, isomerized sugar, sugar alcohols, fructose glucose liquid sugar, starch syrup, and the like. Food materials or processed products thereof containing these sugars are also suitable sugars. The shape of these sugars is not particularly limited. For example, they may be in any of the forms of powder, semi-solid, and liquid. When sugars are added to the composition of the present invention, the mixing ratio can be appropriately set within the range of 0.01 to 99.9% by mass depending on the purpose and type of the composition of the present invention, as long as the effect of the present invention is not hindered.

The oral/mouth composition contains at least these acid components, and may contain sugars in addition to the acid components. It may contain at least one of the above-mentioned acid components alone, or may contain two or more of them in any combination.

Specific examples of food and drink include beverages containing the acid components mentioned above, such as carbonated drinks, fruit juice drinks, coffee drinks, black tea drinks, lactic acid drinks, lactic acid bacteria drinks, soft drinks, milk drinks, and alcoholic drinks; rice crackers, senbei, okoshi, manju, and various other Japanese sweets; cookies, biscuits, crackers, pies, sponge cakes, chiffon cakes, castella cakes, donuts, waffles, butter cream, custard cream, cream puffs, chocolate, chocolate confectionery, jellies, pancakes, bread, and various other Western sweets; dairy products such as yogurt, puddings, bavarois, and mousse; caramel, soft candies. candies such as hard candy, gummy candy, tablet candy (including Ramune candy, tablet-shaped confectionery, refreshing sweets, etc.); gums such as chewing gum and bubble gum; potato chips and various other snack foods; ice creams such as ice cream, ice milk, lacto ice cream, and soft serve ice cream; popsicles, sorbet, gelato, and various other frozen desserts; flower paste, peanut paste, fruit paste, and various other pastes; sauces (including pasta sauce), mayonnaise, solid bouillon, stew bases, soup bases, and various other seasonings.

Oral medicines include lozenges, drinks, granules, powders, tablets, and capsules that contain the aforementioned acid components, while oral medicines include sprays, ointments, and pastes that contain the aforementioned acid components, and oral care products include liquid toothpastes, toothpastes, mouthwashes, and breath fresheners that contain the aforementioned acid components.

Rebaudioside A and mogroside V are blended into the oral/oral composition so that the blending ratio of the two is within the range described above, and the final concentration of these in the composition of the present invention is 0.1 to 500 ppm in total. The final concentration can be set appropriately depending on the type of oral/oral composition to be used, and for example, the lower limit can be 0.1 ppm or more as described above, but is preferably 0.2 ppm or more, more preferably 0.3 ppm or more, even more preferably 0.4 ppm or more, and particularly preferably 0.5 ppm or more. The upper limit can be 500 ppm or less as described above, but is preferably 300 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 50 ppm or less.

Specifically, depending on the type of oral/oral composition to be used, rebaudioside A and mogroside V can be blended so that the total concentration is in the range of 0.1 to 500 ppm, for example, 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and more preferably 0.5 to 50 ppm. Rebaudioside A and mogroside V can be added at any stage in the manufacturing process of the composition of the present invention.

The composition of the present invention thus prepared contains rebaudioside A and mogroside V in the above ratio, and is characterized by an enhanced sourness compared to a composition not containing rebaudioside A and mogroside V. Depending on the amounts of rebaudioside A and mogroside V, the composition of the present invention also has improved tastes unique to stevia extract (bitterness, lingering sweetness (lingering aftertaste), lack of full-bodied taste, and delayed sweetness onset in the mouth), and can have a taste (sweetness) close to that of sugar.

In the present invention, "sourness" refers to the taste that acidic components have, and is usually the flavor felt in the oral cavity, particularly in the early to middle stages, when ingesting food or drink that contains acidic components, and in particular the taste felt by the tongue.

Whether or not the sourness of the composition of the present invention is enhanced can be evaluated by comparing the flavor of the composition of the present invention containing rebaudioside A and mogroside V with the flavor of a composition (comparative composition) that has the same composition as the composition of the present invention except that rebaudioside A and mogroside V are not contained. If the flavor of the composition of the present invention is more sour than that of the comparative composition, it can be determined that the sourness of the composition of the present invention is enhanced. Although not limited to this, specifically, the evaluation can be performed according to the description of the examples described below. By containing rebaudioside A and mogroside V to enhance the sourness of the composition of the present invention, it is possible to prepare a composition of the present invention having the same sourness as a composition containing more acid components than the actual composition.

In this way, by using the present invention, it is possible to enhance the sourness of an oral/oral composition without the need to increase the amount of the acid component or improve its quality. In other words, by using the manufacturing method of the present invention, it is possible to easily and inexpensively manufacture an oral/oral composition with enhanced sourness. Furthermore, if the amount of the acid component is small, the taste tends to be dull and monotonous, but by using the present invention, the dull and monotonous taste is compensated for by enhancing the sourness, and the flavor can be improved. Conversely, according to the present invention, the amount of the acid component used can be reduced without significantly reducing or impairing the sourness.

(III) Method for enhancing the sourness of an oral or oral composition The method for enhancing the sourness of an oral or oral composition (oral/oral composition) of the present invention can be carried out by adding rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1 to the oral/oral composition targeted in (II) above. As rebaudioside A, a stevia extract containing 90% by mass or more, preferably 95% by mass or more of rebaudioside A can also be used. Although not limited thereto, an example of other components is a stevia extract containing steviol glycosides other than rebaudioside A in a total content of 1% by mass or less, preferably stevioside and rebaudioside C in a total content of 0.2% by mass or less. The preferred blend ratio of rebaudioside A to mogroside V is 50:50 to 98:2 (mass ratio), more preferably 60:40 to 98:2 (mass ratio), and particularly preferably 70:30 to 98:2 (mass ratio).

The amount of rebaudioside A and mogroside V required to obtain an acidity enhancing effect in these oral/oral compositions can be appropriately set so that the final concentration is in the range of 0.1 to 500 ppm in total, depending on the type of the oral/oral composition to be used. As the total amount of rebaudioside A and mogroside V, for example, the lower limit can be 0.1 ppm or more as described above, but is preferably 0.2 ppm or more, more preferably 0.3 ppm or more, even more preferably 0.4 ppm or more, and particularly preferably 0.5 ppm or more. The upper limit can be 500 ppm or less as described above, but is preferably 300 ppm or less, more preferably 100 ppm or less, even more preferably 80 ppm or less, and particularly preferably 50 ppm or less. Specifically, depending on the type of oral/oral composition to be used, rebaudioside A and mogroside V can be blended so that the total concentration is in the range of 0.1 to 500 ppm, for example, 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and more preferably 0.5 to 50 ppm. Rebaudioside A and mogroside V can be added at any stage in the manufacturing process of the composition of the present invention.

In the method of enhancing sourness of the present invention, rebaudioside A and mogroside V may be added individually to the target oral/oral composition in the above-mentioned mixing ratio and amount, or the present sourness enhancer described in (I) may be added to the target oral/oral composition in the above-mentioned amount.

By blending rebaudioside A and mogroside V in the oral/oral composition in the above ratio, the taste characteristic of stevia extract (bitterness, sweet aftertaste (lingering aftertaste), lack of full-bodied taste, slow sweetness onset in the oral cavity) can be improved, and the taste quality of stevia extract can be made closer to that of sugar while enhancing the sourness of the target oral/oral composition. In this way, according to the method of the present invention, the sourness of the oral/oral composition can be enhanced without increasing the amount of the acid component or improving the quality. In other words, according to the method of the present invention, an oral/oral composition with enhanced sourness can be obtained easily and inexpensively. Also, as described above, by using the method of the present invention, the sourness of the oral/oral composition can be enhanced, which compensates for the monotonous taste caused by reducing the amount of the acid component used, and improves the taste (flavor) of the oral/oral composition.

In this specification, the terms "comprise" and "contain" include the meanings of "consist essentially of" and "consist of."

The present invention will be specifically explained using the following experimental examples and working examples. However, the present invention is in no way limited to these. In the following, unless otherwise specified, the experiments were performed under atmospheric pressure and room temperature conditions. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

In the following experimental examples, stevia extract (Rebaudio J-100, manufactured by Morita Chemical Industry Co., Ltd. (dried powder)) was used as the rebaudioside A-containing raw material. Rebaudio J-100 is a high-intensity sweetener that contains 95.2% rebaudioside A, 0.1% rebaudioside C, and 0.1% stevioside, and is 360 to 460 times sweeter than sugar (see JP 2011-115142 A). In the following experimental examples, this is referred to as "stevia extract."

In the following experimental examples, Monk fruit extract (Sunnature M50: manufactured by San-Ei Gen F.F.I. Co., Ltd.) (dried powder) was used as the mogroside V-containing raw material. Sunnature M50 is made by extracting Monk fruit (undried fruit) with water, filtering the recovered water extract, decolorizing and concentrating it, and spray-drying it to prepare a dried powder containing 50% mogroside V. In the following experimental examples, this is referred to as "Monk fruit extract."

Examples 1 to 5 Preparation of Sour Taste Enhancer Five types of compositions ( Examples 1 to 5) were prepared by mixing the above-mentioned stevia extract and swingle extract so that the blending ratio (mass ratio) of rebaudioside A and mogroside V was the ratio shown in Table 1. The blending ratio of rebaudioside A and mogroside V shown in Table 1 means the blending ratio (mass ratio) of each component when the total amount of rebaudioside A and mogroside V is 100 parts.

Experimental Example 1: Evaluation of the sourness enhancing effect of the sourness enhancer (1) Evaluation method Using four panelists (the same applies to the following experimental examples) who were engaged in and trained in the sensory evaluation of taste quality of foods and beverages and passed an in-house test, the sourness of acid component-containing food and beverage I (acid components: citric acid, trisodium citrate, pH 2.9-3.5) containing the sourness enhancer (Examples 1-5) was evaluated. Here, sourness means the sourness felt in the mouth, particularly on the tongue, when the acid component-containing food and beverage is ingested.

(Acid component-containing food and drink I)
Citric acid 0.068
Trisodium citrate 0.011
Acidity enhancer See Table 2
Water balance
Total 100.00%

Specifically, the acid component-containing foods and beverages used as the evaluation criteria were as follows: for each of the above acid component-containing foods and beverages I, the acid component-containing foods and beverages that did not contain an acidity enhancer were designated "control foods and beverages I"; for each of the above acid component-containing foods and beverages I, the amount of each acid component was approximately 0.9 times (0.061% by mass of citric acid, 0.01% by mass of trisodium citrate) and no acidity enhancer was designated "negative control foods and beverages I"; and for each of the above acid component-containing foods and beverages I, the amount of each acid component was approximately 1.1 times (0.075% by mass of citric acid, 0.012% by mass of trisodium citrate) and no acidity enhancer was designated "positive control foods and beverages I", and the sourness of these foods and beverages was rated as "0 points", "-2 points", and "2 points", respectively.

Four panelists were asked to evaluate the sourness of acid-containing food and drink I (test food and drink I: Table 2) to which acidity enhancers 1 to 5 had been added according to the following evaluation scores, and the average evaluation scores of the four panelists were calculated.

[Sourness evaluation score]
3 points: The food or drink tastes more sour than the positive control (strong sourness enhancing effect)
2 points: The sourness is almost the same as that of the positive control food and drink (sourness enhancement effect)
1 point: The sourness is stronger than that of the control food and drink, but weaker than that of the positive control food and drink (slightly sour taste enhancement effect)
0 points: Same sourness as the control food or drink (no sourness enhancement effect)
-1 point: The sourness is weaker than the control food and drink, but stronger than the negative food and drink. -2 points: The sourness is almost the same as the negative control food and drink. -3 points: The sourness is weaker than the negative control food and drink (or no sourness is felt).

(2) Evaluation Results The results are shown in Table 2.

These results confirm that the combined use of rebaudioside A and mogroside V in a ratio (mass ratio) of 50:50 to 99:1, preferably 50:50 to 98:2, more preferably 60:40 to 98:2, and particularly preferably 70:30 to 98:2, exerts a sourness enhancing effect on compositions containing acidic components.

Experimental Example 2 Evaluation of the Acidity Enhancement Effect of the Acidity Enhancer (1) Evaluation Method Using four panelists, the acidity of acid component-containing food and drink II (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5: see Table 3) containing the above-mentioned acidity enhancer (Example 2) at various concentrations (0.00005 to 0.01% by mass: see Table 6) was evaluated.

Specifically, the acid component-containing foods and beverages used as the evaluation criteria were as follows: for each of the above acid component-containing foods and beverages II, the acid component-containing foods and beverages that did not contain an acidity enhancer were designated "control foods and beverages II"; for each of the above acid component-containing foods and beverages II, the amount of each acid component was 0.9 times that of the above acid component-containing foods and beverages that did not contain an acidity enhancer were designated "negative control foods and beverages II" (see Table 4); and for each of the above acid component-containing foods and beverages II, the amount of each acid component was 1.1 times that of the above acid component-containing foods and beverages that did not contain an acidity enhancer were designated "positive control foods and beverages II" (see Table 5), and the sourness of these foods and beverages was rated as "0 points", "-2 points", and "2 points", respectively.

Four panelists were asked to evaluate the sourness of the acidic component-containing foods and beverages II (test foods and beverages: Table 3) for evaluation tests to which various concentrations of sourness enhancers had been added, according to the same evaluation scores as in Experimental Example 1, and the average evaluation scores of the four panelists were calculated. Note that the evaluation of the sourness of these acidic component-containing foods and beverages was carried out after adjusting the product temperature to approximately 25°C.

(2) Evaluation Results The results are shown in Table 6.

From the results shown in Table 6, it was confirmed that the sourness of an acid component-containing composition can be significantly enhanced by adding a composition (acidity enhancer) containing a combination of rebaudioside A and mogroside V to the acid component-containing composition. In addition, when an acid component-containing composition was similarly evaluated after refrigerating and adjusting the product temperature to 10°C, no significant difference was observed from the evaluation score evaluated at 25°C. From these results, it can be seen that it is preferable to add an acidity enhancer (Example 2) to the acid component-containing composition in a ratio of at least 0.5 to 100 ppm, preferably 0.5 to 50 ppm, and more preferably 1 to 30 ppm.

Experimental Example 3 Evaluation of the Acidity Enhancement Effect of the Acidity Enhancer (1) Evaluation Method Using four panelists, the acidity of the acid component-containing food and drink III (acid components: citric acid, trisodium citrate) prepared using the acidity enhancer (Example 2) was evaluated. In addition, as a comparative test, the acidity of the acid component-containing food and drink III prepared by blending, instead of the acidity enhancer, a Momordica monk extract (Sunnature M50: Comparative Example 1), a stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) was evaluated in the same manner, and compared with the acidity obtained when the acidity enhancer was used. The acidity of these acid component-containing foods and drinks was evaluated after adjusting the product temperature to about 25°C.

(Acid component-containing food and drink III)
Citric acid 0.068
Trisodium citrate 0.011
Acidity enhancer or high-intensity sweetener See Table 7
Water Balance
Total 100.00%

Specifically, in the formula of the acid component-containing food and drink III, the acid component-containing food and drink that does not contain either an acidity enhancer or a high-intensity sweetener is designated as "control food and drink III", the acid component-containing food and drink that has the amount of the acid component reduced by 0.9 times and does not contain either an acidity enhancer or a high-intensity sweetener is designated as "negative control food and drink III", and the acid component-containing food and drink that has the amount of the acid component increased by 1.1 times and does not contain either an acidity enhancer or a high-intensity sweetener is designated as "positive control food and drink III". Four panelists were asked to evaluate the acidity of the acid component-containing food and drink III (test food and drink III series) according to the same evaluation score (criteria) as in Experimental Example 1.

(2) Evaluation Results The average evaluation scores of the test foods and beverages series III by the four panelists are shown in Table 7. In the table, "sweetness ratio" means the sweetness converted to the sweetness of sucrose. The amount added was adjusted so that the sweetness of the final foods and beverages was equivalent to 0.3% sugar. Note that an amount equivalent to 0.3% sugar is an amount that does not impart sweetness (less than the sweetness threshold).

From the results shown in Table 7, it was confirmed that the sourness of an acid component-containing composition can be significantly enhanced by combining rebaudioside A and mogroside V with the acid component-containing composition. As shown in the results of Comparative Examples 1 and 2, no sourness enhancing effect was observed in mogroside V (Monk Fruit Extract) and rebaudioside A (Stevia Extract), confirming that the sourness enhancing effect of the present sourness enhancer (Example 2) is not additive due to the combination of the two. Similarly, other high-intensity sweeteners (aspartame, sucralose) were found to have no sourness enhancing effect, but rather to have an effect of mitigating sourness. From this, it is recognized that the sourness enhancing effect of the present sourness enhancer of the present invention is unexpected.

The sweetness threshold (limit method, the same below) of the sourness enhancer (Example 2) is 0.002% (20 ppm), so the sourness enhancing effect of the sourness enhancer of the present invention is considered to be independent of the presence or absence of sweetness. In other words, the sourness enhancer of the present invention can significantly enhance the sourness of the sour component even in an amount that does not impart sweetness.

Experimental Example 4 Evaluation of the Acidity Enhancement Effect of the Acidity Enhancer A sugar component (fructose glucose liquid sugar) was added to an acid component-containing food or drink, and the amount of the acidity enhancer added was changed to confirm the acidity enhancement effect on the oral composition.

(1) Evaluation method A panel of four people evaluated the sourness of various acid-containing foods and beverages IV (test foods and beverages series A, B, and C) (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using the present sourness enhancer (Example 2). Note that the sourness of these acid-containing foods and beverages was evaluated after adjusting the product temperature to about 25°C.

(Test Foods and Beverages Series A: A-1 to A-8)
Fructose glucose liquid sugar 15.00
Citric acid 0.18
Trisodium citrate 0.03
Acidity enhancer See Table 8
Water Balance
Total 100.00%

(Test Foods and Drinks Series B: B-1 to B-8)
Fructose glucose liquid sugar 10.00
Citric acid 0.18
Trisodium citrate 0.03
Acidity enhancer See Table 8
Water Balance
Total 100.00%

(Test Foods and Beverages Series C: C-1 to C-8)
Fructose glucose liquid sugar 5.00
Citric acid 0.18
Trisodium citrate 0.03
Acidity enhancer See Table 8
Water Balance
Total 100.00%

Specifically, four panelists were asked to evaluate and score the sourness of each of the test foods and beverages in the A, B, and C series according to the same evaluation score as in Experimental Example 1. As positive control foods and beverages, foods and beverages were used in which the amounts of citric acid and trisodium citrate in the above-mentioned formulation of each series of test foods and beverages were increased to 1.1 times the amount (citric acid: 0.198% by mass, trisodium citrate: 0.033% by mass) of the above-mentioned formulation of each series of test foods and beverages. As control foods and beverages, foods and beverages were used in which the amount of sourness enhancer in the above-mentioned formulation of each series of test foods and beverages was reduced to 0.9 times the amount (citric acid: 0.162% by mass, trisodium citrate: 0.027% by mass) of the above-mentioned formulation of each series of test foods and beverages.

(2) Evaluation Results The average evaluation scores of the four panelists are shown in Table 8.

From the above results, it was confirmed that the sourness enhancer (Example 2) containing rebaudioside A and mogroside V significantly enhances the sourness of the acid component-containing composition even when it is blended with an acid component-containing composition containing sugar. Compared with the results of Experimental Example 2 (Table 6), it was found that the sourness enhancing effect of the sourness enhancer is stronger when sugar is blended with the acid component-containing composition, and the effect of the present invention can be obtained with an extremely small amount (low concentration) of the sourness enhancer. In the above experimental example, the product temperature of the acid component composition was adjusted to room temperature (25°C) and the sourness was evaluated, but when the acid component composition was refrigerated and the product temperature was adjusted to 10°C, no significant change was observed in the evaluation score. From this, it was found that the effect of the present invention is an effect that can be obtained without being affected by the difference in product temperature between refrigeration and room temperature. From these results, it is found that it is preferable to blend the sourness enhancer (Example 2) in an amount of at least 0.5 to 100 ppm, preferably 0.5 to 80 ppm, and particularly 0.5 to 50 ppm, with respect to the acid component-containing composition. Since a sufficiently high sourness enhancing effect is exhibited with a blend of 0.5 ppm, it is considered that the lower limit of the sourness enhancer (Example 2) is lower than 0.5 ppm, for example, 0.1 ppm, preferably 0.2 ppm, and more preferably 0.3 ppm. As shown in Experimental Example 3, the sourness enhancing effect exhibited by the sourness enhancer of the present invention is independent of the presence or absence of sweetness. However, as the amount of sourness enhancer increases beyond the sweetness threshold of 0.002% (20 ppm) (0.6% in terms of sugar), the sweetness becomes stronger; for example, in the test foods and beverages A and B series, which contain a large amount of fructose glucose syrup, when the amount of sourness enhancer is 0.005% (50 ppm), and especially 0.008% (80 ppm) or more, the sweetness tends to prevail and the sourness enhancing effect tends to decrease.

Experimental Example 5 Evaluation of the Acidity Enhancement Effect of the Acidity Enhancer (1) Evaluation Method The acidity of the acidic component-containing food and drink V (acidic components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using each of the acidity enhancers (Example 2) was evaluated by four panelists. As a comparative test, the acidity of the acidic component-containing food and drink V prepared by blending, instead of the acidity enhancer, a Momordica monk extract (Sunnature M50: Comparative Example 1), a 100% stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) was evaluated in the same manner, and compared with the acidity obtained when the acidity enhancer was used. The acidity of each of these acidic component-containing food and drink V was evaluated after adjusting the product temperature to about 25°C.

The formulation of acid-containing food and drink V is shown in Table 9. Acid-containing food and drink V was prepared as three series of test foods A to C with different concentrations of fructose glucose syrup.

Specifically, in each formulation of the test foods and beverages in the test foods and beverages series A to C, the test foods and beverages that did not contain either an acidity enhancer or a high-intensity sweetener were designated as "control foods and beverages," the test foods and beverages in which the amount of acid component was reduced by 0.9 times and that did not contain either an acidity enhancer or a high-intensity sweetener were designated as "negative control foods and beverages," and the test foods and beverages in which the amount of acid component was increased by 1.1 times and that did not contain either an acidity enhancer or a high-intensity sweetener were designated as "positive control foods and beverages." Four panelists were asked to evaluate the acidity of the acid component-containing foods and beverages V (test foods and beverages series A to C) according to the same evaluation score (criteria) as in Experimental Example 1.

(2) Evaluation Results The evaluation scores of the test foods and beverages series A to C by the four panelists are shown in Tables 10 to 12, and their average values are shown in Table 13. In the tables, "sweetness ratio" means the sweetness converted to the sweetness of sucrose. By adjusting the amount of additives, the sweetness of the final foods and beverages was adjusted to be equivalent to 0.3% sugar (amount that does not impart sweetness).

From the results shown in Tables 10 to 13, it was confirmed that the sourness of an acid component-containing composition can be significantly enhanced by combining rebaudioside A and mogroside V, rather than by adding rebaudioside A (stevia extract) or mogroside V (monk fruit extract) to the acid component-containing composition alone. In particular, as shown in the results of Comparative Example 2, rebaudioside A (stevia extract) had almost no sourness enhancing effect, confirming that the sourness enhancing effect of the present sourness enhancer (Example 2) is not simply an additive effect of the sourness enhancing effects of rebaudioside A (stevia extract) and mogroside V (monk fruit extract). On the other hand, with regard to other high-intensity sweeteners, sucralose (Comparative Example 4) had a slightly weak sourness enhancing effect, but aspartame (Comparative Example 3) had no sourness enhancing effect at all.

Experimental Example 6: Evaluation of the sourness enhancing effect of the sourness enhancer In the above Experimental Example 5, the sourness enhancer (Example 2) and the high-intensity sweetener were used in amounts below the sweetness threshold (amount that did not impart sweetness), whereas in this Experimental Example, the sourness enhancer (Example 2) and the high-intensity sweetener were used in amounts above the sweetness threshold (amount that imparts sweetness), and the sourness enhancing effect on acidic components was confirmed.

(1) Evaluation method Using four panelists, the acidic component-containing food and drink VI-1 prepared using the acidity enhancer (Example 2) and, as a comparative test, acidic component-containing food and drink VI-2 to VI-5 prepared by blending a Luo Han Guo extract (Sunnature M50: Comparative Example 1), a stevia extract (Rebaudio J-100: Comparative Example 2), aspartame (Comparative Example 3), and sucralose (Comparative Example 4) (all high-intensity sweeteners) instead of the acidity enhancer were evaluated for sourness. The sourness of these acidic component-containing foods and drinks was evaluated after adjusting the product temperature to about 25°C. The formulations of the acidic component-containing foods and drinks VI-1 to VI-5 are shown in Table 14. Here, the blending amounts of the acidity enhancer and high-intensity sweetener in each acidic component-containing food and drink VI were adjusted to have the same sweetness (containing 15% by mass of fructose glucose liquid sugar) as that of the standard acidic food and drink with a sweetness level.

Specifically, four panelists were asked to evaluate and score the sourness of each acid component-containing food and drink VI according to the same evaluation score as in Experimental Example 1. As positive control food and drink, food and drink in which the amounts of citric acid and trisodium citrate were increased to 1.1 times the amount in the formulation of each acid component-containing food and drink VI was used. As control food and drink, food and drink in which the above formulation of the test food and drink in each series did not contain an acidity enhancer was used. Furthermore, as negative control food and drink, food and drink in which the above formulation of the test food and drink in each series did not contain an acidity enhancer was used.

(2) Evaluation Results The average evaluation scores of the four panelists are shown in Table 14.

As can be seen from these results, it was confirmed that the present sourness enhancer has the effect of enhancing the sourness of acidic components, even when used in an amount that provides sweetness. On the other hand, it was confirmed that other high-intensity sweeteners, except for Monk Fruit extract, act to reduce the sourness of acidic components when used in an amount that provides sweetness.

Experimental Example 7 Evaluation of the Acidity Enhancing Effect of an Acidity Enhancer The amount of sugar component (fructose glucose liquid sugar) added to an acidic component-containing food or drink was changed to confirm the acidity enhancing effect on an oral composition.
(1) Evaluation method A panel of four people evaluated the sourness of various acid component-containing foods and beverages VII (test foods and beverages VII-1 to VII-7) (acid components: citric acid, trisodium citrate, pH 2.9 to 3.5) prepared using the present sourness enhancer (Example 2). The amount of the present sourness enhancer was adjusted according to the amount of sugar components to be added so that the final foods and beverages had the same sweetness (equivalent to about 12% sugar, sweetness 12). The sourness of these acid component-containing foods and beverages was evaluated after adjusting the product temperature to about 25°C.

(Food and drink containing acid components VII)
Fructose glucose liquid sugar See Table 15 Citric acid 0.18
Trisodium citrate 0.03
Acidity enhancer See Table 15
Water Balance
Total 100.00%

Specifically, similar to Experimental Example 1, the above-mentioned control food and beverages, positive control food and beverages, and negative control food and beverages were prepared as the evaluation standard foods and beverages, and the sourness of the test foods and beverages VII-1 to 7 was evaluated in comparison with the sourness of these foods and beverages using the same [sourness evaluation score] as in Experimental Example 1.

(2) Evaluation Results The results are shown in Table 15.

From the results shown in Table 15, it was confirmed that by combining rebaudioside A and mogroside V in a composition containing sugars and acidic components, the sourness of the acidic components can be significantly enhanced. From the results in Table 15, it was confirmed that the sourness enhancer exerts a wide range of sourness enhancing effects even when used to replace part of the sugars as a sweetening component.

Experimental Example 8 Application to various acid component-containing compositions
(1) Chocolate In order to confirm the effect of the sourness enhancer of the present invention in enhancing the fruity sourness derived from cacao beans, chocolate was produced using the sourness enhancer of Example 2 as a representative sourness enhancer.

[Production method]
(i) First, component 1 is dissolved at 40-45°C.
(ii) Then it is cooled to 32°C and components 2 and 3 are added to it and mixed.
(iii) The mixture is poured into a chocolate mold and cooled in a refrigerator for about 30 minutes to solidify, thereby obtaining chocolate.

[evaluation]
It was confirmed that the chocolate of the present invention had a higher fruity sourness derived from the cocoa beans than the control chocolate. As can be seen from this result, the sourness enhancer of the present invention has the effect of enhancing the fruity sourness derived from the cocoa beans. In addition, it was found that the stronger sourness tends to approach the flavor of chocolate with a high cocoa content. In other words, it was found that the cocoa feel of the chocolate was improved as the sourness was enhanced.

(2) Kimchi-style hot pot soup In order to confirm the effect of the sourness enhancer of the present invention in enhancing the sourness derived from an organic acid (acetic acid), a kimchi-style hot pot soup was produced using the sourness enhancer of Example 2 as a representative of the sourness enhancers of the present invention.

[Production method]
(i) Component 2 is added to component 1 and mixed to obtain the kimchi-style hot pot soup of the present invention.

[evaluation]
It was confirmed that the soup of the present invention had a clear flavor with a pronounced kimchi-like sour taste compared to the control soup. As can be seen from these results, the sourness enhancer of the present invention has the effect of enhancing the sourness of the organic acid (acetic acid).

(3) Lemon-flavored soft drink In order to confirm the effect of the acidity enhancer of the present invention in enhancing the acidity of a lemon-flavored soft drink containing citric acid and fructose-glucose liquid sugar, a soft drink was produced using the acidity enhancer of Example 2 as a representative of the present acidity enhancers.

[Production method]
(i) Add ingredients 1 to 6 to water and stir to dissolve.
(ii) Heat to 93°C, add component 7, adjust the total volume with hot water, and then fill into containers to obtain a lemon-flavored soft drink.

[evaluation]
It was confirmed that the sour taste of citric acid in the comparative soft drink was suppressed compared to the control soft drink, but the sour taste of the soft drink of the present invention was enhanced, resulting in a clean and refreshing flavor. As can be seen from these results, the sour taste enhancer of the present invention has the effect of enhancing the sour taste of the organic acid (citric acid) contained in lemon.

Claims (7)

An acidity enhancer containing rebaudioside A and mogroside V in a mass ratio of 50:50 to 99:1. A sourness enhancer containing stevia extract containing 90% by mass or more of rebaudioside A and mogroside V, characterized in that the blending ratio of rebaudioside A to mogroside V in the sourness enhancer is rebaudioside A:mogroside V = 50:50 to 99:1 (mass ratio). The acidity enhancer according to claim 2, wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less. A method for enhancing the sourness of an acid component-containing composition, comprising blending rebaudioside A and mogroside V in the acid component-containing composition at a mass ratio of 50:50 to 99:1. A method for enhancing the sourness of an acid component-containing composition, comprising blending a stevia extract containing 90% or more by mass of rebaudioside A and mogroside V into the acid component-containing composition such that the blending ratio of rebaudioside A to mogroside V is rebaudioside A:mogroside V = 50:50 to 99:1 (by mass). 6. The method for enhancing sourness according to claim 5 , wherein the total content of stevioside and rebaudioside C contained in the stevia extract is 0.2% by mass or less. 7. The method for enhancing sourness according to claim 4 , wherein rebaudioside A and mogroside V are incorporated into an oral or oral composition in an amount ranging from 0.1 ppm to 500 ppm in total.