Sweetness enhancer containing ergothioneine as active ingredient, and food or beverage product containing same

Abstract

Problem: To provide a sweetness enhancer capable of enhancing the sweetness of a food or beverage product without increasing the amount of sugar-based sweetness components (such as sucrose, glucose, or fructose) or non-sugar-based sweetness components that serve as the sweetness components. Also to provide a food or beverage product such as a food product, a beverage, a seasoning, or alcohol that contains the sweetness enhancer and has enhanced sweetness due to the sweetness-enhancing effect of the enhancer. Solution: The present invention obtains a sweetness enhancer for food or beverage products that has a sweetness component and contains ergothioneine as an active ingredient, and a food or beverage product that has enhanced sweetness as a result of containing ergothioneine as a sweetness enhancer.

Description

Sweetener with ergothioneine as an active ingredient and food and drink containing the same

[0001] The present invention relates to a sweetness enhancer for foods and beverages, and to foods and beverages such as foods, beverages, or seasonings containing the sweetness enhancer and having enhanced sweetness.

[0002] Of the five basic tastes (bitter, salty, sour, sweet, and umami), sweetness is a particularly widely preferred taste, but because it is not perceived as strongly as bitter or salty, excessive intake of high-calorie sugars such as sucrose (sugar) and glucose (grape sugar), which are found in large quantities in foods and beverages, has become a global health problem. Due to this background and recent health-conscious trends, there are strong demands and measures to prevent excessive sugar intake, but simply reducing sugar in foods and beverages affects the taste of the food and beverages, resulting in a problem of reduced palatability.

[0003] Furthermore, although low-calorie or non-calorie sweeteners have been widely used as sugar substitutes, foods and beverages using these high-intensity sweeteners often have an unpleasant bitter or harsh taste, and the sweetness lasts for a long time, resulting in a poor taste quality compared to foods and beverages using sugar, etc. For this reason, research and development is being conducted on sweetness enhancers that can enhance the sweetness of sugar, so that the sweetness and original deliciousness of foods and beverages can be maintained even if the amount of sugar substitute used is minimized or the amount of sugar is reduced.

[0004] Patent Document 1 describes methyl anthranilate as such a sweetness enhancer, and reports that when added to a sucrose-containing food or beverage having a sucrose concentration of 2% by mass, it exhibits a sweetness enhancing effect equivalent to an increase in the sucrose concentration in the food or beverage of 0.4 to 0.6% by mass. Furthermore, Patent Document 2 describes a specific quinoline-based compound, Patent Document 3 describes 2-(3-benzyloxypropyl)pyridine, and Patent Document 4 describes 1-(2-hydroxyphenyl)-3-(pyridin-4-yl)propan-1-one, but all of these sweetness enhancers are chemically synthesized substances and their safety as foods has not been confirmed.

[0005] Furthermore, alcoholic beverages such as sake, shochu, mirin, and amazake, which are obtained by saccharification and / or brewing using koji, are made from grains, grain koji, and water, and therefore contain only sweet components resulting from the degradation and saccharification of grain starch. Therefore, various efforts have been made to increase the sugar content of alcoholic beverages and improve their sweetness. For example, a production method including a step of roasting only the raw grains used as the base for alcoholic beverages with hot air at 200 to 400°C for several seconds to 5 minutes (Patent Document 5) has been reported. Another method for efficiently increasing the sugar content of amazake involves two or more steps: a first step in which steamed rice is mixed with water, followed by the addition of rice koji for saccharification and fermentation; and a second step in which additional rice koji is added to the saccharified and fermented steamed rice for saccharification and fermentation (Patent Document 6). However, increasing the sugar content also creates the problem of increased stickiness.

[0006] Japanese Patent No. 6931289, JP 2013-525278 A, JP 2016-202017 A, JP 2011-512790 A, JP 5-28591 A, JP 2011-55749 A, Japanese Patent No. 6263672 A, International Publication No. 2019 / 240243, International Publication No. 2023 / 234307

[0007] BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2019) Vol. 83, No. 1, p. 181-184 Journal of Bioscience and Bioengineering (2017) Vol. 124, No. 2, p. 178-183

[0008] The problem to be solved by the present invention is to provide a sweetness enhancer that can enhance the sweetness of foods and beverages without increasing the content of sugar-based sweet components or non-sugar-based sweet components. It is also an object of the present invention to provide foods and beverages such as foods, beverages, and seasonings that contain the sweetness enhancer and have enhanced sweetness due to the sweetness-enhancing effect of the sweetness enhancer, and to provide alcoholic beverages that have enhanced sweetness and are obtained by saccharifying and / or brewing raw grains using koji.

[0009] As a result of extensive research into substances capable of enhancing the sweetness of high-calorie carbohydrates such as sugar, the present inventors have found that ergothioneine, which can be produced only by certain microorganisms, such as fungi such as mushrooms and koji mold, actinomycetes, and cyanobacteria, can enhance the sweetness of foods and beverages containing carbohydrate-based sweet components such as sucrose, glucose, or fructose when added in trace amounts to such foods and beverages, and that it can also enhance the sweetness of alcoholic beverages obtained by saccharifying and / or brewing raw grains using koji.The present inventors further found that ergothioneine can also enhance the sweetness of non-carbohydrate sweet components, leading to the completion of the present invention.

[0010] The present invention relates to the following sweetness enhancers (1) to (3), the foods and beverages (4) to (9), (11), and (13), the amazake (sweet sake) described in (10), or the mirin (sweet sake) described in (12): (1) A sweetness enhancer containing ergothioneine as an active ingredient; (2) A sweetness enhancer for foods and beverages containing a carbohydrate-based sweet component, containing ergothioneine as an active ingredient; (3) The sweetness enhancer according to (2), wherein the carbohydrate-based sweet component is one or more selected from the group consisting of sugar alcohols such as sucrose (sugar), glucose (grape sugar), fructose (fruit sugar), high-fructose corn syrup, oligosaccharides, starch syrup, trehalose, maltose (malt sugar), sorbitol, mannitol, and xylitol. (4) A food or drink containing a carbohydrate-based sweetening component, characterized in that the sweetness enhancer ergothioneine is contained in an amount of 0.0001% by weight or more relative to the sucrose content, 0.0001% by weight or more relative to the glucose content, or 0.0003% by weight or more relative to the fructose content. (5) The food or drink according to (4) above, wherein the food or drink is a food, beverage, or seasoning. (6) The food or drink according to (4) above, wherein the food or drink is not soy sauce for retort foods, retort foods containing soy sauce, beverages with enhanced sourness, or a food or drink containing ergothioneine-producing fungal fermentation biomass or its supernatant colored with a dye. (7) The food or drink according to any of (4) to (6) above, wherein the food or drink is liquid sugar, modified soy milk, milk, or alcoholic beverage. (8) The food or drink according to (7) above, wherein the alcoholic beverage is sake, shochu, mirin, or amazake obtained by saccharifying and / or brewing raw grains using koji. (9) The food or drink according to any one of (4) to (8) above, which is produced using an ergothioneine-rich koji mold strain. (10) Amazake containing 30 ppm or more of ergothioneine. (11) The food or drink according to (4) above, which is not amazake. (12) Mirin containing 2.5 ppm or more of ergothioneine. (13) The food or drink according to (4) above, which is not mirin.

[0011] The present invention also relates to the following sweetness enhancers (14) and (15), the foods and beverages (16) and (17), or the method for enhancing sweetness (18): (14) A sweetness enhancer for foods and beverages containing a non-saccharide sweetening component, the sweetness enhancer containing ergothioneine as an active ingredient. (15) The sweetness enhancer according to (14), wherein the non-saccharide sweetening component is one or more selected from the group consisting of high-intensity sweeteners aspartame, acesulfame potassium, sucralose, stevia, Luo Han Guo, stevia, and licorice, and sweet amino acids. (16) A food and beverage with enhanced sweetness containing a non-saccharide sweetening component, the food and beverage containing ergothioneine as a sweetness enhancer in an amount of 0.0005% by weight or more relative to the high-intensity sweetener content, or 0.0004% by weight or more relative to the sweet amino acid content. (17) The food or drink according to (16), which is not a soy sauce for retort foods, a retort food containing soy sauce, a beverage with enhanced sourness, or a food or drink containing an ergothioneine-producing fungal fermentation biomass or its supernatant colored with a dye. (18) A method for enhancing the sweetness of a food or drink by incorporating ergothioneine into the food or drink.

[0012] The present invention also relates to the uses of ergothioneine described in the following (19) to (23): (19) Use of ergothioneine for enhancing the sweetness of foods and beverages; (20) Use of ergothioneine for enhancing the sweetness of foods and beverages containing a carbohydrate-based sweet component; (21) Use of ergothioneine for enhancing the sweetness of foods and beverages according to (20) above, wherein the carbohydrate-based sweet component is one or more selected from the group consisting of sugar alcohols such as sucrose (sugar), glucose (grape sugar), fructose (fruit sugar), high-fructose liquid sugar, oligosaccharides, starch syrup, trehalose, maltose (malt sugar), sorbitol, mannitol, and xylitol; and (22) Use of ergothioneine for enhancing the sweetness of foods and beverages containing a non-carbohydrate sweet component. (23) The use of ergothioneine for enhancing sweetness according to (22) above, wherein the non-sugar sweetening component is one or more selected from the group consisting of high-intensity sweeteners aspartame, acesulfame potassium, sucralose, stevia, Luo Han Guo, stevia, licorice, and sweet amino acids.

[0013] The sweetness enhancer of the present invention can enhance sweetness while reducing the content of sweet components in foods and beverages with the addition of a very small amount, thereby naturally enhancing sweetness without impairing flavor. Furthermore, consuming foods and beverages, such as seasonings, foods, and beverages, to which the sweetness enhancer has been added reduces sugar intake and prevents excessive sugar intake. Furthermore, since the inherent sweetness of alcoholic beverages can be enhanced without increasing the sugar content, not only can sweetness be enhanced naturally without impairing flavor, but also, if the alcoholic beverage is mirin, the addition of ergothioneine enhances not only sweetness but also umami. Furthermore, amazake produced using an ergothioneine-rich koji mold strain not only enhances sweetness, but also has a pleasant aroma due to reduced koji odor (3-octanol) and fewer particles with large particle sizes, resulting in a smooth mouthfeel and easier drinking experience.

[0014] The present invention relates to a sweetness enhancer for foods and beverages containing a carbohydrate-based sweetening component and / or a non-carbohydrate-based sweetening component, which contains ergothioneine as an active ingredient, and to foods and beverages with enhanced sweetness that contain the sweetness enhancer ergothioneine. Note that in the present invention, "%" means "% by weight" even if the unit is not specified, and 1 ppm is 0.0001% by weight.

[0015] Ergothioneine (hereinafter also referred to as "ERG") was discovered as a sulfur-containing amino acid isolated from the rye ergot fungus (Clavices purpurea), and its presence in the living bodies of plants and animals has been confirmed. However, plants and animals cannot synthesize ergothioneine, and ergothioneine in the living body is thought to be derived from ergothioneine synthesized by microorganisms such as basidiomycetes. It is contained in some edible mushrooms of basidiomycetes, such as oyster mushrooms, shiitake mushrooms, maitake mushrooms, and king oyster mushrooms, and is known to be particularly abundant in Pleurotus pilchardus. It is also known that Aspergillus oryzae produces ERG.

[0016] ERG is known to be biosynthesized from histidine in microorganisms, with the sulfur atom being supplied from cysteine. ERG has high antioxidant properties and has been reported to have elastase and tyrosinase inhibitory effects, attracting particular attention in the beauty and food industries for its whitening and wrinkle prevention properties. Furthermore, ERG has been shown to be involved in the body's oxidation defense system, and attempts are being made to apply it in the medical field. ERG has high thermal and pH stability and can maintain its antioxidant properties even at high temperatures. Therefore, it is incorporated into foods for its physiological effects, and is also expected to be used in foods as an antioxidant.

[0017] Methods for producing ERG include extraction from basidiomycetes such as Pleurotus cornucopius, chemical synthesis, and fermentation using microorganisms. Extraction from basidiomycetes such as Pleurotus cornucopius requires time to obtain raw materials and is not suitable for mass production. Chemical synthesis is suitable for mass production, but requires the use of expensive synthetic reagents. Therefore, research is being conducted on fermentation production methods such as fermentation using bacteria or yeast that can assimilate C1 compounds, fermentation using microorganisms that overexpress ERG biosynthetic genes (Patent Document 7), and solid culture using koji mold that has been introduced with ERG biosynthetic genes and overexpresses ERG (Non-Patent Document 1).

[0018] The sweetness enhancer of the present invention may use a commercially available chemically synthesized ERG, or may use an extract or purified product thereof from mushrooms containing ERG, an ERG-producing koji mold or a culture thereof, or sake lees produced using koji mold. Furthermore, for foods and beverages that use koji mold as a raw material, the sweetness can be enhanced by using koji mold that produces a high amount of ERG without adding ERG, thereby increasing the amount of ERG in the foods and beverages. Preferred mushrooms used for ERG extraction include Pleurotus cornucopiae var. citrinopileatus, Pleurotus ostreatus, Lentinula edodes, and Grifola frondosa, which belong to the Pleurotus genus of the Pleurotus family, due to their high ERG content. These mushrooms may be used alone or in combination.

[0019] Furthermore, any fungus belonging to the genus Aspergillus can be used as the koji mold that produces ERG. Examples include Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Aspergillus luchuensis, and Aspergillus tamarii. Examples of koji mold strains that can be used include strains available from depositories such as Aspergillus oryzae RIB326, strains contained in commercially available koji starters, and strains isolated from food and beverage production environments such as sake and soy sauce breweries.

[0020] In addition to the wild-type strains described above, mutant strains with high ERG production can be isolated and used as ERG-producing koji molds by common mutagenesis methods, such as ultraviolet (UV) or X-ray irradiation, which physically damage DNA and introduce mutations, and treatment with alkylating agents such as N-methyl-N'-nitro-N-nitrosoguanidine (NTG) or ethylmethanesulfonate (EMS), which chemically damage DNA and introduce mutations.

[0021] Furthermore, high-ERG-producing koji mold strains into which genes related to ERG biosynthesis have been introduced by genetic recombination can be used, including, but not limited to, koji mold mutants into which the egtA gene has been introduced (see Patent Document 8 and Non-Patent Document 1), and Aspergillus mutants into which the Aspergillus genus-specific AO090005000664 gene (encoded amino acid sequence: SEQ ID NO: 1) or its orthologous gene has been introduced, into which a specific gene mutation, such as a G428S mutation or a C459F mutation, or a deletion of 1 to 112 amino acids in the W404 to Q515 region, has been introduced, thereby increasing ERG expression (see Patent Document 9).

[0022] As used herein, a high-ERG-producing koji mold strain refers to one that produces 5 to 10 times or more, preferably 20 times or more, of ERG when cultured in liquid at 20 to 30°C for 3 to 14 days (liquid medium: 5% Pafumin SM (Kikkoman Corporation) medium, pH unadjusted) compared to a non-mutated or non-transformed strain. Examples of such a strain include an Aspergillus sojae strain in which the egtA gene is forcibly expressed, and an Aspergillus oryzae mutant strain containing amino acid mutations or deletions in the W404 to Q515 region of the mutant AO090005000664 gene and its orthologous gene.

[0023] Furthermore, when foods and beverages are made from koji-fermented products, such as soy sauce, sake, amazake, mirin, miso, etc., the ERG content in the foods and beverages can be increased by making koji using a high ERG-producing koji mold strain, even without adding ERG during production. In particular, when a high ERG-producing koji mold strain is used to produce fermented foods, fermented beverages, and fermented seasonings, effects other than sweetness enhancement are exhibited compared to when ERG is added.

[0024] Alcoholic beverages made from koji-fermented products include sake, shochu, mirin, amazake, alcohol-containing sweet seasonings, fermented seasonings, and mirin-like seasonings. The amazake of the present invention also includes alcohol-free rice koji amazake. The raw material for sake is rice, and although rice is processed through conventional raw material processing, including brown rice polishing, washing, soaking, and steaming, and roasting rice is permitted for use as a raw material, rice, rice koji, and water are the only raw materials. Sake production consists of raw material processing, including a koji-making process, mashing, fermentation, pressing, and refining processes, while mirin production consists of raw material processing, mashing, saccharification, aging, pressing, and refining processes. Amazake production also consists of raw material processing, mashing, and saccharification processes.

[0025] Amazake is a traditional Japanese sweet drink made from rice. Known varieties include rice koji amazake, which is made by saccharifying rice using rice koji; amazake made by dissolving sake lees and adjusting the flavor with sugar; and a mixture of the two. Rice koji amazake is typically produced by adding rice koji to steamed rice and keeping it at a temperature of about 50°C. During this incubation, the starch contained in the rice is decomposed by a saccharifying enzyme to produce glucose through saccharification and fermentation, and does not contain alcohol. Amazake made from sake lees contains less than 1% alcohol. The amazake of the present invention also includes those that do not contain alcohol. It has been reported that the ergothioneine content of commercially available amazake is less than 10 ppm at most (Non-Patent Document 2). Mirin is a type of seasoning widely used in food preparation. It is produced by mixing steamed glutinous rice or other raw rice with rice koji and alcohol such as shochu, saccharifying the rice through the action of koji mold, which breaks down and elutes the components of the rice, and then subjecting the mash, which has been aged, to further processing, such as pressing, removing the lees, filtering, and pasteurizing.

[0026] The carbohydrate-based sweetening components of the present invention include sugar alcohols such as sucrose (sugar), glucose (grape sugar), fructose (fruit sugar), high-fructose corn syrup, oligosaccharides, starch syrup, trehalose, maltose (malt sugar), sorbitol, mannitol, and xylitol, as well as maple syrup and honey. The non-carbohydrate-based sweetening components of the present invention include high-intensity sweeteners such as acesulfame potassium, aspartame, sucralose, stevia, Luo Han Guo, and licorice, as well as sweet amino acids such as glycine (Gly), alanine (Ala), threonine (Thr), serine (Ser), lysine (Lys), and proline (Pro). The food and beverage products of the present invention contain one or more carbohydrate-based sweetening components and / or one or more non-carbohydrate-based sweetening components.

[0027] "Enhanced sweetness" means that the sweetness due to these ingredients is perceived more strongly than when the sweetness enhancer of the present invention is not present. Specifically, it means that the addition of a sweetness enhancer allows the sweetness to be perceived equivalently even when the amount of sugar, etc. is reduced by, for example, 1 to 50%. It also means that the addition of a sweetness enhancer allows the sweetness to be perceived equivalently to when, for example, 1.1 to 2 times the amount of sugar, etc. is contained. Alternatively, it means that when a small amount of sugar, etc. is contained but the sweetness cannot be perceived, the sweetness can be perceived for the first time by adding a sweetness enhancer.

[0028] The amount of ERG that has a sweetness-enhancing effect relative to the sucrose content of a food or beverage is 0.01 wt% or more in a sucrose solution of 0.5% to less than 1%, 0.0025 wt% or more in a sucrose solution of 1% to less than 10%, and 0.0001 wt% or more in a sucrose solution of 10% or more. Since sweetness is hardly felt in foods or beverages with a sucrose content of less than 1%, the sweetness-enhancing effect of the food or beverage can generally be achieved by adding 0.0001 wt% or more, or 0.0025 wt% or more, of ERG relative to the sucrose content. Thus, the sweetness-enhancing effect of the sweetness enhancer of the present invention is achieved by adding 0.0001 wt% or more, preferably 0.0025 wt% or more, of ERG relative to the sucrose content of the food or beverage.

[0029] Furthermore, for foods and beverages containing glucose or fructose, the sweetness enhancing effect of the foods and beverages can be achieved by adding ERG at 0.0001% by weight or more, preferably 0.0005% by weight or more, relative to the glucose content, or by adding ERG at 0.0003% by weight or more, relative to the fructose content. When the foods and beverages contain one or more of sucrose, glucose, or fructose, it is sufficient to add ERG at 0.0001 to 0.0003% by weight or more, relative to the content of any one of them.

[0030] The sweetness enhancer of the present invention exerts its sweetness enhancing effect in foods and beverages by incorporating ERG at 0.0005% by weight or more relative to the aspartame content in the foods and beverages. Furthermore, for foods and beverages containing stevia, the sweetness enhancing effect of the present invention is exerted by incorporating ERG at 0.05% by weight or more relative to the stevia content, or by incorporating ERG at 0.0004% by weight or more relative to the sweet amino acid content. When a food or beverage contains a non-carbohydrate sweetening component, the ERG may be incorporated at 0.0004 to 0.0005% by weight or more relative to the non-carbohydrate sweetening component other than stevia.

[0031] Furthermore, since the sweetness enhancing effect does not increase even when a large amount of the sweetness enhancer of the present invention is added, in consideration of economic efficiency, ERG can be added to foods and beverages at 0.15% by weight or less, for example, 0.12 or 0.09% by weight or less, 0.06 or 0.03% by weight or less. With respect to the content of sweet components in foods and beverages, ERG can be added at 15% by weight or less, for example, 12 or 9% by weight or less, 6 or 3% by weight or less.

[0032] In alcoholic beverages obtained by saccharifying and / or brewing the raw grain of the present invention using koji, sweetness is generally enhanced by containing 10 ppm or more of ERG, for example, 10 ppm or more, 15 ppm or more, 30 ppm or more, or 35 ppm or more. Amazake, in particular, preferably contains 30 ppm. Furthermore, mirin is sweeter than other alcoholic beverages, and therefore an ERG content of 2.5 ppm or more is effective. Furthermore, since the sweetness-enhancing effect is not enhanced by adding a large amount of ERG, in consideration of economic efficiency, ERG can be added to alcoholic beverages at 0.15 wt % or less, for example, 0.12, 0.09 wt % or less, or 0.06, 0.03 wt % or less. The sweetness enhancer of the present invention exerts a sweetness-enhancing effect on various sweet components in foods and beverages at all combinations of the lower and upper limits of the ERG content.

[0033] The ERG concentration is measured by LCMS under the following conditions: (HPLC conditions) HPLC analysis is performed under the following conditions: Apparatus: HPLC Apparatus: HPLC: Nexera series set (Shimadzu Corporation) Column: COSMOSIL 2.5 HILIC column 3.0 x 150 2.5 μm 3.0 mm I.D. × 15.0 cm (manufactured by Nakarai) Flow rate: 0.5 mL / min Temperature: 40°C Mobile phase: A) 0.1% (v / v) formic acid aqueous solution, B) 0.1% (v / v) formic acid acetonitrile Isocratic: 0-10 min (B: 80%) Injection volume: 5 μL (Mass spectrometry) Apparatus: LCMS-2020 (manufactured by Shimadzu Corporation) (Mass spectrometry (LC-MS) analysis conditions) Ionization conditions: ESI+ MS conditions: SIM ERG: m / z 230.1 ([M+H] ＋ ) Holding time: about 5 minutes

[0034] The food and drink containing the carbohydrate-based sweetening component and / or the non-carbohydrate-based sweetening component of the present invention is a food, a beverage, or a seasoning. The food can be used for any food, and is not limited. Examples include frozen desserts such as ice cream and sherbet, desserts such as jelly, pudding, and yokan, dairy products or dairy substitutes such as yogurt, cheese, and whipped cream, spreads such as nut butter, baked goods such as cookies, biscuits, and cakes, confectioneries such as chocolate, chewing gum, and manju, breads such as sweet rolls and bread, jams, soda pop, tablets, tablet candies, mycoprotein, pet food, and medical foods.

[0035] Beverages are not limited, and examples include soft drinks, dairy drinks, canned soups, soy milk drinks such as prepared soy milk, sports drinks, fruit juice drinks, alcoholic beverages such as sake, shochu, and cocktails, sweet rice syrup (amazake), black tea, coffee, green tea, cocoa, and quasi-drug nutritional drinks. These include not only liquids but also gels and semi-solids such as jelly drinks. Seasonings are also not limited, and examples include soy sauce, mirin, miso, cooking sake, sauces, soup stock, dashi (stock such as bonito stock), sushi vinegar, sauces, ketchup, liquid sugar, and syrup.

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. In the examples, "%" simply means "% by weight." For the sensory evaluation, room temperature samples were used.

[0037] [Test 1: Effect of ERG on Sweetness Enhancement of Sucrose Solutions] Sucrose was added to pure water to prepare six sucrose samples (0%, 1%, 1.5%, 2%, 2.5%, and 3%). A seventh sample was prepared by adding purified ergothioneine (purity ≥99.5%, Tetrahedron) to 2% sucrose to a final concentration of 60 ppm. A sensory evaluation of sweetness was conducted by a panel of five trained, sweet-sensitive subjects. The panel members were asked to select the sample with the same sweetness as the seventh sample (2% sucrose with 60 ppm ERG) from the first six sucrose samples (concentrations not disclosed to the panel). After tasting each sample, participants thoroughly rinsed their mouths with room-temperature water before tasting the next sample. As a result, all five panelists rated the seventh sample, 2% sucrose with added ERG, as being as sweet as a 2.5% sucrose solution. The addition of 60 ppm ERG made the sweetness of the 2% sucrose solution equivalent to that of a 2.5% sucrose solution, confirming the sweetness-enhancing effect of ERG.

[0038] [Test 2: Confirmation of the Sweetness of ERG Itself] As in Test 1, six sucrose samples (0%, 1%, 1.5%, 2%, 2.5%, and 3%) were prepared, along with a seventh sample, prepared by adding ergothioneine to water to a final concentration of 60 ppm. A drinking test was conducted with the same five-person expert panel as in Test 1. After tasting each sample, participants thoroughly rinsed their mouths with room-temperature water before tasting the next sample, and then performed a sensory evaluation of sweetness. The five-person expert panel was asked to select a sample from the first through sixth sucrose samples (whose concentrations were not disclosed to the panel) that had an equivalent sweetness to the seventh sample. All five panelists rated the seventh sample (water to which ERG was added to a final concentration of 60 ppm) as being as sweet as a 0% sucrose solution, confirming that ERG itself has no sweetness.

[0039] [Test 3: Amount of ERG Added to Enhance the Sweetness of Sucrose] (1) In the Case of 1 to 50% Sucrose Samples were prepared by adding ergothioneine to 1 to 50% sucrose solutions to final concentrations of 0 ppm, 0.05 ppm, 0.1 ppm, 0.25 ppm, and 0.5 ppm (ERG 0 to 0.5 in Table 1 below, and hereinafter, "ERGX" refers to a sample to which X ppm of ERG was added).

[0040] A drinking test was conducted by a four-person expert panel, separate from those used in Tests 1 and 2, for 1-50% sucrose samples (concentrations not disclosed to the panel) containing various concentrations of ERG, with a 1-50% sucrose sample without added ergothioneine as a control, and sweetness was evaluated sensorily. After tasting each sample, the mouths were thoroughly rinsed with room-temperature water before tasting the next sample. The expert panel was presented with pairs of 1-50% sucrose control samples and 1-50% sucrose samples with various concentrations of ergothioneine added, and the panel conducted a two-point discrimination test to determine which of the presented pairs tasted sweeter. The evaluation results are shown in Table 2.

[0041] <Evaluation method for two-point discrimination test> Evaluation results of the sweetness of the test product compared to the control ◯: Sweeter than the control. ◇: Sweetness similar to the control. The evaluation method for the two-point discrimination test and the display of the evaluation results are the same for other tests.

[0042]

[0043] Table 2 shows the results of a two-point discrimination test conducted by four expert panels A to D, showing the lower limit of the ERG concentration for the sweetness-enhancing effect for 1 to 50% sucrose solutions. In 0.5% to less than 1% sucrose solutions, all participants rated the sweetness as enhanced when 0.5 ppm or more of ERG was added. In 1% to less than 10% sucrose solutions, all participants rated the sweetness as enhanced when 0.25 ppm or more of ERG was added. In 10% or more sucrose solutions, all participants rated the sweetness as enhanced when 0.1 ppm or more of ERG was added. The ERG level that has a sweetness-enhancing effect relative to the sucrose content of a food or beverage corresponds to an ERG of 0.01 wt% or more for 0.5% to less than 1% sucrose solutions, 0.0025 wt% or more for 1% to less than 10% sucrose solutions, and 0.0001 wt% or more for 10% or more sucrose solutions.

[0044] (2) In the case of 4% sucrose samples, samples (ERG 5-900) were prepared by adding ergothioneine to a 4% sucrose solution to final concentrations of 5 ppm, 20 ppm, 60 ppm, 100 ppm, 400 ppm, and 900 ppm, and a drinking test was conducted by a four-person expert panel separate from Tests 1 and 2 to evaluate the sweetness of the 4% sucrose samples (the concentrations were not disclosed to the panel) to which ERG had been added at each concentration. The expert panel was presented with pairs of the control 4% sucrose sample shown in Table 3 below and 4% sucrose samples with ergothioneine added at each concentration, and the panel conducted a two-point discrimination test to determine which of the pairs of samples they perceived as sweeter.

[0045]

[0046] Table 3 shows the ERG concentration at which the sweetness enhancement effect relative to 4% sucrose becomes constant. The 4% sucrose sample with 400 ppm ERG added had the same sweetness as the sample with 100 ppm ERG added. Therefore, even if ERG was added at levels greater than 100 ppm, the sweetness enhancement was evaluated as being the same as that of the sample with 100 ppm ERG added. It was confirmed that the sweetness enhancement effect becomes constant at 100 ppm ERG. From the above, it was evaluated that, in the 4% sucrose solution, when ERG was added at levels between 5 ppm and 100 ppm, the sweetness was enhanced with increasing amounts. Above 100 ppm, the sweetness enhancement effect was not different from that of the sample with 100 ppm ERG added.

[0047] [Test 4: Upper limit of ERG addition amount] Ergothioneine was dissolved in water at 40°C to a concentration of 10% (100,000 ppm), and then allowed to stand at 4°C. When the solution was checked one day later, ERG was found to have precipitated. From the above, it was determined that the maximum concentration of ERG that could be contained in water was less than 10%.

[0048] [Test 5: Effect of ERG on Sweetness Enhancement of Glucose Solution] Glucose was added to pure water to prepare six glucose samples (0%, 13%, 14%, 15%, 16%, and 17%), and a seventh sample was prepared by adding ergothioneine to 15% glucose to a final concentration of 60 ppm. The same five trained, sweet-tasting expert panel members as in Test 1 conducted a sensory evaluation of sweetness. The five expert panel members were asked to select the sample with the same sweetness as the seventh 15% glucose sample with 60 ppm ERG from the first through sixth glucose samples (whose concentrations were not disclosed to the panel members). Three of the five panel members rated the seventh 15% glucose sample with ERG as sweeter than the 16% glucose solution, and two rated it as sweeter than the 17% glucose solution. By adding 60 ppm of ERG, the sweetness of the 15% glucose solution became equivalent to that of a 16% glucose solution, confirming the sweetness enhancing effect of ERG on glucose.

[0049] [Test 6: Amount of ERG Added to Enhance the Sweetness of Glucose] (1) 50% Glucose Samples Ergothioneine was added to 50% glucose samples to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 60 ppm, 100 ppm, 400 ppm, and 900 ppm to prepare samples ERG0 to 900 (Table 4).

[0050] A panel of four experts was presented with pairs of a control 50% glucose sample without added ergothioneine and 50% glucose samples with various concentrations of added ergothioneine, and the panel evaluated which of the pairs tasted sweeter using a two-point discrimination test. The results are shown in Table 5.

[0051]

[0052] Table 5 shows the lower limit of the ERG concentration for the sweetness-enhancing effect in a 50% glucose solution. When 0.5 ppm or more of ERG was added to a 50% glucose solution, all panelists rated the sweetness as enhanced. This corresponds to an ERG concentration of 0.0001% by weight or more that has a sweetness-enhancing effect relative to the glucose content of the food or beverage.

[0053] (2) In the case of 10% glucose solution The same test as for the 50% glucose solution in (1) above was carried out on the 10% glucose solution using the samples (ERG0-20) shown in Table 6. The results of the sensory evaluation by the two-point discrimination test are shown in Tables 7 and 8.

[0054]

[0055] Table 7 shows the lower limit of the ERG concentration for the sweetness-enhancing effect in a 10% glucose solution. When 0.5 ppm or more of ERG was added to a 10% glucose solution, all panelists rated the sweetness as enhanced. This corresponds to an ERG concentration of 0.0005% by weight or more relative to the glucose content of the food or beverage that has a sweetness-enhancing effect.

[0056]

[0057] Table 8 shows the ERG concentration at which the sweetness enhancement effect for a 10% glucose solution becomes constant. Because the 10% glucose sample containing 100 ppm ERG had the same sweetness as the sample containing 60 ppm ERG, it was determined that the sweetness enhancement effect remained constant even when ERG was added at levels exceeding 60 ppm. This confirms that the sweetness enhancement effect becomes constant at 60 ppm ERG. From the above, it was determined that the sweetness enhancement effect of a 10% glucose solution increases with increasing ERG levels from 0.5 ppm to 60 ppm. Above 60 ppm, the sweetness enhancement effect remained constant compared to the case of 60 ppm ERG.

[0058] [Test 7: Effect of ERG on Sweetness Enhancement of Fructose Solution] Fructose was added to pure water to prepare six fructose samples (0%, 4.5%, 5%, 5.25%, 5.5%, and 6%). A seventh sample was prepared by adding ergothioneine to 5% fructose to a final concentration of 60 ppm. The same five trained, sweet-tasting expert panel members as in Test 1 conducted a sensory evaluation of sweetness. The five expert panel members were asked to select the fructose sample (concentrations not disclosed to the panel members) that had the same sweetness as the seventh sample (5% fructose with 60 ppm ERG). Three of the five panel members rated the seventh sample as being as sweet as a 5.5% fructose solution, and two rated it as sweet as a 5.25% fructose solution. By adding 60 ppm of ERG, the sweetness of a 5% fructose solution became equivalent to that of a 5.25 to 5.5% fructose solution, confirming the sweetness-enhancing effect of ERG on fructose.

[0059] [Test 8: ERG Amounts for Enhancement of the Sweetness of Fructose] Samples (ERG 0-10) were prepared by adding ergothioneine to a 20% fructose sample to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, and 10 ppm. A four-person expert panel conducted a sensory evaluation of the sweetness of the 20% fructose samples (the concentrations not disclosed to the panel) containing ERG at each concentration, using a 20% fructose sample without ergothioneine as a control. The evaluation results are shown in Table 9. Additionally, samples (ERG 0.5-900) were prepared by adding ergothioneine to a 20% fructose sample to final concentrations of 0.5 ppm, 5 ppm, 10 ppm, 20 ppm, 40 ppm, 60 ppm, 80 ppm, 100 ppm, 200 ppm, 400 ppm, and 900 ppm. A panel of experts was presented with pairs of 20% fructose samples with increasing concentrations of ERG (e.g., a pair of ERGs of 20 ppm and 40 ppm), and the panelists were asked to evaluate which of the pairs tasted sweeter by a two-point discrimination test. The evaluation results are shown in Table 10.

[0060]

[0061]

[0062] All panelists rated the 20% fructose samples containing 0.5 ppm or more of ERG as having enhanced sweetness. This corresponds to a sweetness-enhancing effect of 0.0003 wt% or more of ERG relative to the fructose content of the food or beverage. Furthermore, the 20% fructose sample containing 100 ppm of ERG was rated as having the same level of sweetness as the sample containing 80 ppm of ERG. This confirms that the level of sweetness enhancement remains constant at 80 ppm ERG, even when ERG is added at levels above 80 ppm. Based on these findings, the 20% fructose solution was rated as having increasingly enhanced sweetness when ERG was added at levels between 0.5 ppm and 80 ppm. Above 80 ppm, the sweetness enhancement effect was not different from that observed when 80 ppm ERG was added.

[0063] [Test 9: Amounts of Various Sweet Components in ERG to Enhance Sweetness] Test 9 below was a two-point discrimination test similar to Tests 3, 5, and 7, and was subjected to a sensory evaluation by a panel of three experts. (1) Trehalose: 50% trehalose samples were prepared by adding ergothioneine to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, 10 ppm, and 20 ppm (Table 11, ERG0 to 20).

[0064] For each concentration of 50% trehalose sample containing ERG (the concentration was not disclosed to the panel), a pair of a control 50% trehalose sample and a 50% trehalose sample containing ergothioneine at each concentration was presented to an expert panel, who performed a two-point discrimination test to determine which of the presented pairs tasted sweeter. The test results are shown in Table 12. All panelists rated the 50% trehalose sample containing 0.5 ppm or more of ERG as having an enhanced sweetness. This corresponds to a sweetness-enhancing ERG content of 0.0001% by weight or more relative to the trehalose content of the food or beverage.

[0065] (2) Fructose-glucose liquid sugar Samples were prepared by adding high fructose sugar (New Fruct 55 (NF55) Showa Sangyo Co., Ltd.) containing 55% or more fructose to a 50% liquid sugar sample to achieve the ERG concentrations (ERG 0-20) shown in Table 13. A control 50% liquid sugar sample was presented in pairs with 50% liquid sugar samples with ERG added at various concentrations, and the panelists were asked to evaluate which of the presented pairs tasted sweeter by a two-point discrimination test. The test results are shown in Table 13.

[0066] All panelists rated the 50% liquid sugar samples containing 0.5 ppm or more of ERG as having an enhanced sweetness.

[0067] (3) Highly saccharified, reduced starch syrup (sugar alcohol) Samples were prepared by adding the ERG concentrations (ERG 0-10) shown in Table 14 to a 50% starch syrup sample of highly saccharified, reduced starch syrup (SE 600, Bussan Food Science Co., Ltd.), which contains a large amount of monosaccharide alcohols and disaccharide alcohols. A control 50% starch syrup sample and a 50% starch syrup sample with ERG added at each concentration were presented in pairs, and the panelists were asked to evaluate which of the presented pairs tasted sweeter by a two-point discrimination test. The test results are shown in Table 14.

[0068] All panelists evaluated the 50% starch syrup sample containing 0.5 ppm or more of ERG as having an enhanced sweetness.

[0069] (4) Oligosaccharides Samples were prepared by adding oligosaccharides (Fuji Oligo #450, Nihon Shokuhin Kako Co., Ltd.) to a 50% oligosaccharide sample to achieve the ERG concentrations (ERG 0-10) shown in Table 15. Pairs of a control 50% oligosaccharide sample and 50% oligosaccharide samples with ERG added at each concentration were presented, and the panelists were asked to evaluate which of the presented pairs tasted sweeter by a two-point discrimination test. The test results are shown in Table 15.

[0070] The 50% oligosaccharide samples containing 0.5 ppm or more of ERG were rated by all panelists as having an enhanced sweetness.

[0071] (5) Aspartame Samples were prepared by adding aspartame (Pal Sweet Slim Up Sugar, Ajinomoto Co., Inc.) to a 10% aspartame sample to achieve the ERG concentrations (ERG 0-20) shown in Table 16. Pairs of a control 10% aspartame sample and 10% aspartame samples with ERG added at each concentration were presented, and the panelists were asked to evaluate which of the presented pairs tasted sweeter by a two-point discrimination test. The test results are shown in Table 16.

[0072] The 10% aspartame sample containing 0.5 ppm or more of ERG was rated by three panelists as having an enhanced sweetness, which corresponds to an ERG content of 0.0005% by weight or more that has a sweetness-enhancing effect relative to the aspartame content of the food or beverage.

[0073] (6) Stevia: Samples were prepared by adding stevia to a 0.1% stevia sample to achieve the ERG concentrations (ERG 0-20) shown in Table 17. Pairs of a control 0.1% stevia sample and 0.1% stevia samples with ERG added at each concentration were presented, and the panelists were asked to evaluate which of the presented pairs tasted sweeter by a two-point discrimination test. The test results are shown in Table 17.

[0074] All panelists rated the 0.1% stevia sample containing 0.5 ppm or more of ERG as having an enhanced sweetness. This corresponds to a sweetness-enhancing ERG content of 0.05% by weight or more relative to the stevia content of the food or beverage.

[0075] (7) Amino acid (glycine) Samples were prepared by adding glycine to a 12.5% ​​glycine sample to achieve the ERG concentrations (ERG 0-10) shown in Table 18. Pairs of a control 12.5% ​​glycine sample and 12.5% ​​glycine samples with ERG added at each concentration were presented, and the panelists were asked to evaluate which of the presented pairs tasted sweeter using a two-point discrimination test. The test results are shown in Table 18.

[0076] All panelists rated the 12.5% ​​glycine sample containing 0.5 ppm or more of ERG as having an enhanced sweetness. This corresponds to a sweetness-enhancing ERG content of 0.0004% by weight or more relative to the glycine content of the food or beverage.

[0077] [Test 10: Sweetness Enhancement Effect of Amazake] Amazake Production: 1250 g of polished rice was soaked overnight, transferred to a colander, and drained for 2 hours. It was then wrapped in Tetron cloth and steamed at 100°C for 40 minutes. The steamed rice was cooled to 45°C and inoculated with koji starter. It was wrapped in Pylen cloth and koji production was initiated at 35°C and 95% humidity. 19 hours after the start of koji production, the rice koji was loosened and wrapped again in Pylen cloth. When the product temperature reached 40°C, the Pylen cloth was unfolded to flatten the rice koji. After another 40 hours, the rice koji was thoroughly loosened and allowed to stand again. After 42 hours, the koji was released. 2.5 times the amount of 60°C hot water was added to 800 g of the resulting rice koji, and a saccharification reaction was carried out at 55°C and 200 rpm. After 16 hours, the Brix was adjusted to 18%, transferred to a heat-resistant container, and sterilized at 85°C for 30 minutes. When preparing the Brix of amazake, water or ergothioneine was added so that the ergothioneine concentration in the amazake was 12 ppm (water added), 30 ppm, 45 ppm, 80 ppm, 145 ppm, or 345 ppm.

[0078] The sweetness of amazake was evaluated by a five-person expert panel of trained sweet-tasting subjects. The five expert panelists were presented with pairs of amazake containing different concentrations of ERG (ERG 12-345) as shown in Table 19, and the panelists evaluated which of the pairs tasted sweeter using a two-point discrimination test. The results are shown in Table 19. All panelists rated amazake prepared to have an ERG of 30 ppm or higher as having an enhanced sweetness. The majority of panelists rated amazake prepared to have an ERG of 345 ppm as having the same level of sweetness as amazake prepared to have an ERG of 145 ppm, and as having the same level of sweetness enhancement as amazake prepared with an ERG of 145 ppm. When amazake contained ERG from 30 ppm to 145 ppm, the sweetness was evaluated as being enhanced as the content increased. Even when the concentration exceeded 145 ppm, the sweetness-enhancing effect was unchanged from that observed when 145 ppm was added. Furthermore, when amazake was produced under the same conditions as in Test 6 using an Aspergillus oryzae strain in which the G428S mutation had been introduced into the AO090005000664 ortholog gene, a koji mold strain that produces a high level of ergothioneine, the resulting amazake had an ERG content of 115 ppm. Not only was the sweetness intense, but the koji odor was reduced, resulting in a pleasant aroma, and the number of particles with large particle sizes was reduced, resulting in a smooth mouthfeel.

[0079]

[0080] [Test 11: Sweetness Enhancement Effect of Mirin] Commercially available mirin (ergothioneine content 1.6 ppm) was heated to remove alcohol, and mirin was prepared by adding ergothioneine to the mirin to achieve final concentrations of 1.6 ppm, 2.1 ppm, 4.6 ppm, 6.6 ppm, 11.6 ppm, and 21.6 ppm (ERG 1.6-21.6). A three-person expert panel conducted a drinking test of the mirin containing various concentrations of added ERG (concentrations not disclosed to the panel) and a mirin without added ergothioneine (ERG 1.6) as a control, and the sweetness was evaluated. The expert panel was presented with pairs of mirin containing the control mirin and mirin containing various concentrations of added ergothioneine, and the panelists performed a two-point discrimination test to determine which of the presented pairs they perceived as sweeter. The results are shown in Table 20.

[0081] All panelists rated the 2.1 ppm mirin containing 0.5 ppm ERG, as well as the mirin containing 4.6 to 21.6 ppm ERG, as having an enhanced sweetness.

[0082] [Test 12: Mirin Production] After polished rice was subjected to standard raw material processing, including washing, soaking, draining, steaming, and cooling, seed koji was inoculated and mixed at 0.1% of the rice weight, and koji production was controlled in a thermo-hygrostat at the optimum koji production temperature of 32-38°C to obtain koji. Aspergillus oryzae strains (Example) in which the G428S mutation had been introduced into the AO090005000664 ortholog gene and its wild-type strain (Comparative Example) were used as seed koji. Following standard mirin production methods, 48 ​​g of the rice koji described above (approximately 40 g of raw polished non-glutinous rice) was placed in a mashing vessel and mixed with 290 g of glutinous rice (kakemai) that had been washed, soaked, drained, steamed, and cooled using standard methods. Next, 155 ml of neutral alcohol (alcohol content 35% (v / v)) was saccharified at 30°C for one month to obtain matured mirin mash. The matured mirin mash was then pressed in the usual way to obtain a crude mirin filtrate. This was heat sterilized at a temperature of 90°C and then clarified and filtered to obtain mirin. The ERG concentration in the mirin obtained by the clarification filtration was 11 ppm for the Example and 2 ppm for the Comparative Example. The mirin obtained in the Example had enhanced not only sweetness but also umami compared to that of the Comparative Example.

[0083] [Test 13: Sweetness Enhancement Effect of Soy Sauce] (1) Special Selection Whole Soybean Soy Sauce Soy sauce was prepared by adding ergothioneine to commercially available Special Selection Whole Soybean Soy Sauce (Kikkoman Corporation) at concentrations of 10 ppm, 20 ppm, and 50 ppm (EGR 10, 20, and 50). A drinking test was conducted by a three-person expert panel using soy sauce with ERG added at each concentration (concentration not disclosed to the panel) as a control, with soy sauce without ergothioneine added (ERG 0), and the sweetness was evaluated sensorily using a two-point discrimination test. The results are shown in Table 21.

[0084] All panelists rated the soy sauce containing 10 ppm or more of ERG as having an enhanced sweetness.

[0085] (2) Sweet soy sauce ERG was added to commercially available sweet soy sauce (Golden Purple, Fundokin Soy Sauce) and the same test as in (1) above was carried out. The results are shown in Table 22. All panelists rated the soy sauce containing 10 ppm or more of ERG as having an enhanced sweetness.

[0086] [Test 14: Sweetness Enhancement Effect of Prepared Soymilk] Sample prepared soymilk (EGR 0.5-20) was prepared by adding ergothioneine to commercially available prepared soymilk (Kikkoman Corporation) to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, 10 ppm, and 20 ppm. A drinking test was conducted by a three-member expert panel using prepared soymilk with various concentrations of ERG (concentrations not disclosed to the panel) as a control, with prepared soymilk without added ergothioneine (ERG 0), and sweetness was evaluated sensorily using a two-point discrimination test. The results are shown in Table 23.

[0087] Two panelists rated the soy milk containing 3 ppm ERG as having an enhanced sweetness, while all panelists rated the soy milk containing 5 ppm ERG as having an enhanced sweetness. Furthermore, the soy milk containing 40 ppm ERG had an increased creaminess.

[0088] [Test 15: Sweetness Enhancement Effect of Milk] Sample milk (EGR 0.5-20) was prepared by adding ergothioneine to commercially available milk to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, 10 ppm, and 20 ppm. A drinking test was conducted by a three-member expert panel using milk without ergothioneine (ERG 0) as a control, and the sweetness was evaluated using a two-point discrimination test. The results are shown in Table 24.

[0089] The milk containing 5 ppm ERG was rated as having an enhanced sweetness by all panelists.

Claims

1. A sweetener that contains ergothioneine as an active ingredient.

2. A sweetness enhancer for foods and beverages containing carbohydrate-based sweetening ingredients, with ergothioneine as the active ingredient.

3. The sweetening enhancer according to claim 2, wherein the carbohydrate-based sweetening component is one or more selected from the group consisting of sugar alcohols such as sucrose (sugar), glucose (dextrose), fructose (fruit sugar), fructose glucose liquid sugar, oligosaccharides, starch syrup, trehalose, maltose (malt sugar), sorbitol, mannitol, and xylitol.

4. A food or beverage containing a carbohydrate-based sweetening component, characterized in that the food or beverage contains ergothioneine at a content of 0.0001% by weight or more relative to the sucrose content, 0.0001% by weight or more relative to the glucose content, or 0.0003% by weight or more relative to the fructose content, and has an enhanced sweetness.

5. The food or beverage according to claim 4, which is a food, beverage, or seasoning.

6. The food or beverage according to claim 4, which is liquid sugar, modified soy milk, milk, or an alcoholic beverage.

7. The food or beverage according to claim 6, wherein the alcoholic beverage is sake, shochu, mirin, or amazake obtained by saccharifying and / or brewing raw grains using koji.

8. The food or drink according to claim 4, which is produced using an ergothioneine-rich koji mold strain.

9. Amazake, which contains more than 30 ppm of ergothioneine.

10. Mirin containing more than 2.5 ppm of ergothioneine.

11. A sweetness enhancer for foods and beverages containing a non-carbohydrate sweetener whose active ingredient is ergothioneine.

12. The sweetness enhancer according to claim 11, wherein the non-saccharide sweetening component is one or more selected from the group consisting of high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, stevia, Luo Han Guo, stevia, and licorice, and sweetening amino acids.

13. A food or beverage containing a non-saccharide sweetening component, characterized in that it contains ergothioneine at a content of 0.0005% by weight or more of a high-intensity sweetener, or at least 0.0004% by weight of a sweetening amino acid, and has an enhanced sweetness.

14. A method for enhancing the sweetness of food and beverages by incorporating ergothioneine into the food and beverages.

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