CN117545367A

CN117545367A - Processed food

Info

Publication number: CN117545367A
Application number: CN202280043847.0A
Authority: CN
Inventors: 水口伊玖磨; 谷川翼; 加藤悠一; 清水阳平
Original assignee: Suntory Holdings Ltd
Current assignee: Suntory Holdings Ltd
Priority date: 2021-06-30
Filing date: 2022-06-30
Publication date: 2024-02-09
Also published as: CN117545368A

Abstract

The present invention provides a processed food characterized by containing uric acid, wherein the content (X) of uric acid is 0.001 [ mu ] g/g or more.

Description

Processed food

Technical Field

The present invention relates to a processed food containing uric acid.

Background

Processed foods such as processed vegetables, processed fruits, meat, buttermilk, processed fish, seasonings and various beverages have a flavor or appearance peculiar to the raw materials. However, these processed foods have problems in that oxygen is mixed in during the production process, or oxygen permeates through the container and is mixed in during storage of the product after production, resulting in deterioration of flavor and deterioration of appearance. Various proposals have been made to solve the problems of such processed products.

For example, patent document 1 describes a tea beverage or a coffee beverage containing hydroxytyrosol, which is one of polyphenol components contained in olives, together with caffeine in a predetermined amount, and aims to provide a juice beverage which maintains flavor and appearance freshness.

Patent literature

Patent document 1: japanese patent laid-open No. 2009-039048

Disclosure of Invention

Under such circumstances, a processed food having improved stability (for example, flavor stability, appearance stability, etc.) of various characteristics of the processed food has been demanded.

The present invention provides a processed food containing a predetermined amount of uric acid. Specifically, the present invention provides the following modes [1] to [9].

[1]

A processed food comprising uric acid, wherein the content (X) of uric acid is 0.001 mu g/g or more.

[2]

The processed food as described in the above [1], wherein the content (Y) of the purine body is 1000. Mu.g/g or less.

[3]

The processed food according to the above [1] or [2], characterized in that the ratio of the content (X) (unit: μg/g) of uric acid to the content (Y) (unit: μg/g) of purine bodies, that is, (X)/(Y), is 0.00001 or more.

[4]

The processed food as set forth in any one of the above [1] to [3], wherein the processed food is a processed food belonging to the middle classifications 72 to 76, based on the Japanese standard commodity classification defined in the year 2 (1990) 6, except for ice belonging to the middle classifications 76 and cigarettes produced.

[5]

The processed food as claimed in any one of the above [1] to [4], wherein the processed food is a beer-flavored beverage.

[6]

The processed food as described in any one of the above [1] to [5], which has xanthine oxidase activity.

[7]

The processed food according to any one of the above [1] to [5], characterized by containing a protein having xanthine oxidase activity.

[8]

A method for producing a processed food as defined in any one of the above [1] to [7], characterized by comprising a step of adjusting the content (X) of uric acid.

[9]

A method for stabilizing the characteristics of a processed food, characterized by preparing a processed food having a uric acid content (X) adjusted to 0.001 [ mu ] g/g or more.

The processed food according to a preferred embodiment of the present invention can be produced, for example, with improved stability of various characteristics (for example, flavor stability, appearance stability, etc.).

Detailed Description

1. Processed food

The processed food according to one embodiment of the present invention may be any food obtained by processing a food material, and examples thereof include processed foods belonging to the middle classifications 72 to 76 (except ice belonging to the middle classification 76 and cigarettes manufactured) in the japanese standard commodity classification revised in 6 months of the year 2 (1990).

Specific processed foods according to one embodiment of the present invention include, for example: vegetable processed products (vegetable cans, vegetable bottled cans, tomato processed products, fungus processed products, salted vegetables, vegetable pickles, vegetable frozen foods, dried vegetables, cooked vegetables, etc.), fruit processed products (fruit cans, fruit bottled cans, fruit beverage raw materials, jams, orange pastes, fruit butter, salted fruits, dried fruits, fruit frozen foods, etc.), tea products, coffee products, cocoa products, spices, flour, bread products, snack products, bean processed products (red bean products, boiled bean products, bean curd, fried bean curd, bean skin, frozen bean curd, natto, soybean powder, soybean milk products, peanut products, fried beans, etc.), konjac (also called konjak), meat products (processed meat products, canned poultry meat, bottled poultry meat of poultry meat, frozen poultry meat, etc.), cocoa products, etc buttermilk products (liquid milk, cream, condensed milk, milk powder, skim milk, skim condensed milk, fermented milk, lactobacillus beverage, butter, cheese, curd, whey, ice cream, lactose, casein preparation, food using milk as main raw material, etc.), processed egg products (liquid egg, egg powder, processed egg frozen products, processed duck egg products, etc.), processed egg products (processed egg products, processed milk products, etc. and processed milk products, respectively, can be used as food, etc processed products of quail eggs, etc.), processed seafood (sun-dried seafood, salted dried seafood, boiled dried seafood, salted seafood, canned seafood, frozen food of aquatic products, etc.) minced fish products, smoked seafood, smoked fish, wooden fish flowers, salt-spicy products, aquatic products, boiled and seasoned processed products of salted aquatic products, processed seaweed (processed kelp, processed seaweed), processed undaria pinnatifida, processed Sargassum fusiforme, cold day, salted seaweed, seaweed frozen food, dried agar seaweed, etc.), seasonings (salt, flavor enhancer, soy sauce, table vinegar, japanese soup stock, solid soup base, delicious seasoning, flavor seasoning, curry block, soup stock such as noodles, sauce such as barbecue, etc.), soups, dried soups, edible fats and oils (edible vegetable fats and oils, edible animal fats and oils, margarine, shortening, oil processed food, etc.), conditioned foods (conditioned frozen foods, sterilized bag foods, boiled foods, roasted products, fried products, steamed products, cold dishes, cooked rice, etc.), yeasts, fermented powders, animal proteins, seasoned vegetable proteins, malt (malt, malt extract, malt syrup, etc.), yeast, etc aromatic syrup extract, aromatic syrup concentrate, aromatic syrup paste, aromatic syrup powder, powdered fruit juice, beverage water, foamable fresh and cool beverage (carbonated water, cola carbonated beverage, carbonated beverage containing juice such as fruit juice or vegetable juice), juice-flavored carbonated beverage (fruit juice-flavored carbonated beverage, vegetable juice-flavored carbonated beverage, etc.), fruit-colored carbonated beverage, milk-added carbonated beverage, non-alcoholic beer-flavored beverage, etc.), non-foaming refreshing beverage (juice beverage such as fruit beverage, vegetable beverage, fruit juice or vegetable juice), juice-flavored beverage (fruit juice-flavored beverage, vegetable juice-flavored beverage, etc.), pulp beverage, flavored syrup, acidic beverage made from cow milk or dairy products, coffee beverage, caffeine beverage, tea beverage, soy milk beverage, etc.), beverage, alcoholic beverages (beer flavor beverage, liqueur, red wine (wine), fruit wine, sake, sparkling wine, distilled liquor, fruit wine, distilled liquor, japanese wine, shaoxing wine, whiskey, brandy, rum, juniper berry wine, vodka, tequila, margariti, carbonic acid distilled liquor (Chu-hi), and the like).

The processed food according to one embodiment of the present invention may be a fermented food produced through a fermentation process or may be a non-fermented food produced without a fermentation process.

The processed food according to one embodiment of the present invention may be a processed food containing a functional component, or may be a processed food in which the content of the functional component is limited.

In the present specification, the functional component refers generally to an organic component or an inorganic component which is not a nutrient essential for life activities, but which can be expected to have various functional effects such as a health maintenance effect, an antioxidant effect, and a reducing effect of the action of a harmful substance such as a carcinogen. These components are added to processed foods and are supplemented as nutritional components that can exert biological regulatory functions.

The content of the functional component contained in the processed food in which the content of the functional component is limited may be set to less than 1 mass%, less than 7500 mass ppm, less than 5000 mass ppm, less than 2500 mass ppm, less than 1000 mass ppm, less than 750 mass ppm, less than 500 mass ppm, less than 250 mass ppm, less than 100 mass ppm, less than 75 mass ppm, less than 50 mass ppm, less than 25 mass ppm, less than 10 mass ppm, less than 1.0 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, or less than 0.1 mass ppb based on the total amount (100 mass%) of the processed food.

The processed food according to one embodiment of the present invention may be in the form of a beverage.

The beverage according to one embodiment of the present invention may be a fermented beverage produced through a fermentation process using yeast, or may be a non-fermented beverage.

The beverage according to one embodiment of the present invention may be a sweet beverage or an unsweetened beverage.

The beverage according to one embodiment of the present invention may be an extracted beverage such as tea or coffee, or may be a non-extracted beverage.

The beverage according to one embodiment of the present invention may be a milk beverage containing raw milk, powdered milk, or the like, or may be a non-milk beverage.

The beverage according to one embodiment of the present invention may be an alcoholic beverage having an alcoholic strength of 1.0 (v/v)% or more, or may be a non-alcoholic beverage having an alcoholic strength of less than 1.0 (v/v)%.

The alcoholic beverage according to one embodiment of the present invention may have an alcohol content of 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.8 (v/v)% or more, 2.0 (v/v)% or more, 2.2 (v/v)% or more, 2.4 (v/v)% or more, 2.5 (v/v)% or more, 2.6 (v/v)% or more, 2.8 (v/v)% or more, 3.0 (v/v)% or more, 3.2 (v/v)% or more, and 3.4 (v/v)% or more, 3.5 (v/v)% or more, 3.6 (v/v)% or more, 3.8 (v/v)% or more, 4.0 (v/v)% or more, 4.2 (v/v)% or more, 4.4 (v/v)% or more, 4.5 (v/v)% or more, 4.6 (v/v)% or more, 4.8 (v/v)% or more, 5.0 (v/v)% or more, 5.2 (v/v)% or more, 5.4 (v/v)% or more, 5.6 (v/v)% or more, 5.7 (v/v)% or more, 5.8 (v/v)% or more, 6.0 (v/v)% or more, 4.8 (v/v)%), 6.2 Above 6.4 (v/v)%, above 6.6 (v/v)%, above 6.8 (v/v)%, above 7.2 (v/v)%, above 7.4 (v/v)%, above 7.6 (v/v)%, above 7.8 (v/v)%, above 8.0 (v/v)%, above 8.2 (v/v)%, above 8.4 (v/v)%, above 8.6 (v/v)%, above 8.8 (v/v)%, above 9.0 (v/v)%, above 9.2 (v/v)%, above 9.4 (v/v)%, above 9.6 (v/v)%, above 9.8 (v/v)%, below 10.0 (v/v)%, below 0.15 (v/v)%, below 0.0.5 (v)%, below 0.0.0 (v/v)%, below 0.0.0 (v)%, above 0.4 (v/v)%, above 9.0.0 (v/v)%, above 9.v)%, above 9.0.0 (v)%, above 0.0.0.0 (v/v)%, below 0.0.0 (v)% above 9.0.0.0.0 (v)% >% 19.6 Less than 19.4 (v/v)%, less than 19.2 (v/v)%, less than 19.0 (v/v)%, less than 18.8 (v/v)%, less than 18.6 (v/v)%, less than 18.4 (v/v)%, less than 18.2 (v/v)%, less than 18.0 (v/v)%, less than 17.8 (v/v)%, less than 17.6 (v/v)%, less than 17.4 (v/v)%, less than 17.2 (v/v)%, less than 17.0 (v/v)%, less than 16.8 (v/v)%, less than 16.6 (v/v)%, less than 16.4 (v/v)%, 16.2 (v/v)% or less, 16.0 (v/v)% or less, 15.8 (v/v)% or less, 15.6 (v/v)% or less, 15.4 (v/v)% or less, 15.2 (v/v)% or less, 15.0 (v/v)% or less, 14.8 (v/v)% or less, 14.6 (v/v)% or less, 14.4 (v/v)% or less, 14.2 (v/v)% or less, 14.0 (v/v)% or less, 13.8 (v/v)% or less, 13.6 (v/v)% or less, 13.4 (v/v)% or less, 13.2 (v/v)% or less, and, 13.0 Under 12.8 (v/v)%, under 12.6 (v/v)%, under 12.4 (v/v)%, under 12.2 (v/v)%, under 12.0 (v/v)%, under 11.8 (v/v)%, under 11.6 (v/v)%, under 11.4 (v/v)%, under 11.2 (v/v)%, under 11.0 (v/v)%, under 10.8 (v/v)%, under 10.6 (v/v)%, under 10.4 (v/v)%, under 10.2 (v/v)%, under 10.0 (v/v)%, under 9.8 (v/v)% or less, 9.6 (v/v)% or less, 9.4 (v/v)% or less, 9.2 (v/v)% or less, 9.0 (v/v)% or less, 8.8 (v/v)% or less, 8.6 (v/v)% or less, 8.4 (v/v)% or less, 8.2 (v/v)% or less, 8.0 (v/v)% or less, 7.8 (v/v)% or less, 7.6 (v/v)% or less, 7.4 (v/v)% or less, 7.2 (v/v)% or less, 7.0 (v/v)% or less, 6.8 (v/v)% or less, 6.6 (v/v)% or less, 8 (v/v)%), 6.4 (v/v)% or less, 6.2 (v/v)% or less, 6.0 (v/v)% or less, 5.8 (v/v)% or less, 5.6 (v/v)% or less, 5.4 (v/v)% or less, 5.2 (v/v)% or less, 5.0 (v/v)% or less, 4.8 (v/v)% or less, 4.6 (v/v)% or less, 4.4 (v/v)% or less, 4.2 (v/v)% or less, 4.0 (v/v)% or less, 3.8 (v/v)% or less, 3.2 (v/v)% or less, 3.0 (v/v)% or less, 2.8 (v/v)% or less, 2.6 (v/v)% or less, 2.2 (v/v)% or less, 4.2 (v/v)% or less, 2.8 (v/v)% or less, 2.2 (v/v)% or less, 1.8 (v/v)% or less.

The alcohol content of the non-alcoholic beverage according to one embodiment of the present invention may be less than 1.0 (v/v)%, 0.9 (v/v)% or less, 0.8 (v/v)% or less, 0.7 (v/v)% or less, 0.6 (v/v)% or less, 0.5 (v/v)% or less, 0.4 (v/v)% or less, 0.3 (v/v)% or less, 0.2 (v/v)% or less, 0.1 (v/v)% or less, 0.05 (v/v)% or less, 0.01 (v/v)% or less, 0.0050 (v/v)% or 0.0025 (v/v)% or less, or may be a non-alcoholic beverage substantially free of alcohol.

The term "substantially alcohol-free beverage" does not exclude beverages containing an undetectable level of an extremely small amount of alcohol. Beverages having an alcohol content of 0 (v/v)% by rounding the first decimal place, beverages having an alcohol content of 0.0 (v/v)% by rounding the second decimal place, and beverages having an alcohol content of 0.00 (v/v)% by rounding the third decimal place are also included in the nonalcoholic beverages.

The nonalcoholic beverage according to one embodiment of the present invention may have an alcohol content of 0.1 (v/v)% or more and less than 1.0 (v/v)%, 0.2 (v/v)% or more and less than 1.0 (v/v)%, 0.3 (v/v)% or more and less than 1.0 (v/v)%, 0.4 (v/v)% or more and less than 1.0 (v/v)%, 0.5 (v/v)% or more and less than 1.0 (v/v)%, 0.6 (v/v)% or more and less than 1.0 (v/v)%, 0.7 (v/v)% or more and less than 1.0 (v/v)%, 0.8 (v/v)% or more and less than 1.0 (v/v)% or 0.9 (v/v)% or more and less than 1.0 (v/v)%.

The non-alcoholic beverage may be a non-sweet beverage such as a non-alcoholic beer-flavored beverage, or may be a sweet beverage such as a soft drink.

In the present specification, the term "alcohol degree" or "alcohol content" means the content of ethanol, and does not include aliphatic alcohols.

In the present specification, "alcohol degree" or "alcohol content" is expressed as a percentage ((v/v)%) of a volume/volume basis, and can be measured by any known method, for example, by a vibrating densitometer. Specifically, a sample in which carbon dioxide is removed from a beverage by filtration or ultrasonic treatment is prepared, and then the sample is subjected to direct fire distillation, and the density of the obtained distillate at 15 ℃ is measured, and the obtained distillate is obtained by conversion using the attached table "table 2 alcohol degree and density (15 ℃) and specific gravity (15/15 ℃) conversion table" of the national tax office rule analysis method (Ping 19, national tax office training No. 6, ping 19 (6 month 22 revision of 2007)). The alcohol-free beverage having an alcohol content of less than 1.0 (v/v)%, may be measured by a commercially available alcohol measuring device or gas chromatography.

The processed food of the present invention contains uric acid.

By producing a processed food containing uric acid, deterioration of characteristics (for example, flavor, appearance, etc.) peculiar to each processed food can be suppressed, and stability of various characteristics can be improved.

In the present specification, uric acid refers to a compound represented by the following formula, and can be synthesized from hydroxy purine such as xanthine or hypoxanthine by xanthine oxidase, for example. Furthermore, it is distinguished from uric acid, which is a final metabolite, produced by purines in the human body, which are one of the constituent components of nucleic acids (DNA and RNA) and ATP.

[ chemical 1]

In the processed food according to one embodiment of the present invention, from the viewpoint of further improving the stability of the characteristic of each processed food, the content (X) of uric acid may be set to 0.001. Mu.g/g or more, 0.003. Mu.g/g or more, 0.005. Mu.g/g or more, 0.007. Mu.g/g or more, 0.01. Mu.g/g or more, 0.03. Mu.g/g or more, 0.05. Mu.g/g or more, 0.07. Mu.g/g or more, 0.10. Mu.g/g or more, 0.15. Mu.g or more, 0.20. Mu.g/g or more, 0.25. Mu.g or more, 0.30. Mu.g/g or more, 0.35. Mu.g/g or more, 0.40. Mu.g/g or more, 0.45. Mu.g or more, 0.50. Mu.g/g or more, 0.55. Mu.g/g or more, 0.60. Mu.g/g or more, 0.65. Mu.g or more, 0.70. Mu.g/g or more, 0.75. Mu.g or more 0.80 [ mu ] g/g or more, 0.85 [ mu ] g/g or more, 0.90 [ mu ] g/g or more, 0.95 [ mu ] g/g or more, 1.0 [ mu ] g/g or more, 1.5 [ mu ] g/g or more, 2.0 [ mu ] g/g or more, 2.5 [ mu ] g/g or more, 3.0 [ mu ] g/g or more, 3.5 [ mu ] g/g or more, 4.0 [ mu ] g/g or more, 4.5 [ mu ] g/g or more, 5.0 [ mu ] g/g or more, 5.5 [ mu ] g/g or more, 6.0 [ mu ] g/g or more, 6.5 [ mu ] g/g or more, 8.0 [ mu ] g/g or more, 8.5 [ mu ] g/g or more, 9.0 [ mu ] g/g or more, 9.5 [ mu ] g/g or more, 10.0 [ mu ] g or more, 5.0 [ mu ] g/g or more, 11.0 μg/g or more, 12.0 μg/g or more, 13.0 μg/g or more, 14.0 μg/g or more, 15.0 μg/g or more, 16.0 μg/g or more, 17.0 μg/g or more, 18.0 μg/g or more, 19.0 μg/g or more, or 20.0 μg/g or more.

In addition, in the case of the optical fiber, the content (X) of uric acid can be set to 10000. Mu.g/g or less, 9000. Mu.g/g or less, 8000. Mu.g/g or less, 7000. Mu.g/g or less, 6000. Mu.g/g or less, 5000. Mu.g/g or less, 4500. Mu.g/g or less, 4000. Mu.g/g or less, 4500. Mu.g/g or less, 3000. Mu.g/g or less, 2500. Mu.g or less, 2200. Mu.g or less, 2000. Mu.g or less, 1800. Mu.g or less, 1600. Mu.g or less, 1500. Mu.g or less, 1300. Mu.g or less, 1200. Mu.g or less, 1100. Mu.g or less, 1000. Mu.g or less, 900. Mu.g or less, 800. Mu.g or less, 700. Mu.g or less, 600. Mu.g or less 500 [ mu ] g/g or less, 450 [ mu ] g or less, 400 [ mu ] g/g or less, 350 [ mu ] g/g or less, 300 [ mu ] g/g or less, 280 [ mu ] g or less, 250 [ mu ] g/g or less, 220 [ mu ] g/g or less, 200 [ mu ] g/g or less, 180 [ mu ] g/g or less, 160 [ mu ] g/g or less, 150 [ mu ] g or less, 140 [ mu ] g or less, 130 [ mu ] g/g or less, 120 [ mu ] g or less, 110 [ mu ] g or less, 100 [ mu ] g or less, 95 [ mu ] g or less, 90 [ mu ] g or less, 85 [ mu ] g or less, 80 [ mu ] g or less, 75 [ mu ] g or less, 70 [ mu ] g or less, 65 [ mu ] g or less, 60 [ mu ] g or less, 55 [ mu ] g or less, 120 [ mu ] g or less Less than 50 μg/g, less than 45 μg/g, less than 40 μg/g, less than 35 μg/g, less than 30 μg/g, less than 27 μg/g, less than 25 μg/g, less than 22 μg/g, or less than 20 μg/g.

The uric acid content (X) is the mass of uric acid contained in 1g of processed food, and when the processed food is a liquid, the density of the liquid can be regarded as 1.0g/cm ³ I.e. the mass of uric acid contained in per 1mL of processed food.

In the present specification, the content (X) of uric acid can be measured by HPLC (high performance liquid chromatography). Specific measurement conditions may be, for example, the following conditions.

Measurement of samples: the processed food as the object of measurement was diluted 10 times with distilled water and filtered through a membrane filter having a pore size of 0.2 μm to prepare a liquid. In the case where the processed food contains a solid component, the processed food may be mashed and ground as necessary in order to facilitate dilution with distilled water.

Measurement device: high performance liquid chromatograph chromater (Hitachi High Tech Nologies Co., ltd.)

Detector: 5420UV-VIS detector (Hitachi High Tech Nologies Co., ltd.)

Chromatographic column: inertsil ODS-4 (4.6 mm. Times.250 mm, 5 μm)

Column temperature: 40 DEG C

Mobile phase: a=74 mM phosphate buffer (ph=2.2), b=methanol, a/b=98/2 (volume ratio)

Flow rate: 1.0 mL/min

Injection amount: 50 mu L

Measurement wavelength: 284nm

The xanthine content of the processed food according to one embodiment of the present invention is preferably 2.2. Mu.g/g or less, 2.00. Mu.g/g or less, 1.90. Mu.g/g or less, 1.80. Mu.g/g or less, 1.70. Mu.g/g or less, 1.60. Mu.g/g or less, 1.40. Mu.g/g or less, 1.30. Mu.g/g or less, 1.20. Mu.g/g or less, 1.10. Mu.g or less, 1.00. Mu.g/g or less, 0.90. Mu.g/g or less, 0.80. Mu.g/g or less, 0.70. Mu.g/g or less, 0.60. Mu.g/g or less, 0.50. Mu.g/g or less, 0.40. Mu.g/g or less, 0.30. Mu.g/g or less, 0.20. Mu.g/g or less, 0.10. Mu.g/g or less, 1.00. Mu.g or less, 0.00. Mu.g/g or more, 0.70. Mu.g/g or less, 0.60. Mu.g/g or more, 0.g/g or 1.60. Mu.g/g or more, 0.g or more, 0.g/g or 1.g or more.

The processed food according to one embodiment of the present invention can adjust the content (X) of uric acid to a certain level or less.

As a method of adjusting the content (X) of uric acid to a certain amount or less, uricase treatment with an additive for processed foods having uricase activity can be performed to oxidatively decompose uric acid into allantoin, thereby reducing the content of uric acid.

Therefore, the processed food according to one embodiment of the present invention can be produced into a processed food containing allantoin.

In one mode of the processed food of the present invention, the allantoin content may be 0.10 μg/g or more, 0.30 μg/g or more, 0.50 μg/g or more, 0.70 μg/g or more, 1.0 μg/g or more, 1.2 μg/g or more, 1.5 μg/g or more, 1.7 μg/g or more, 2.0 μg/g or more, 2.5 μg/g or more, 3.0 μg/g or more, 3.5 μg/g or more, 4.0 μg/g or more, 4.5 μg/g or more, 5.0 μg/g or more, 10.0 μg/g or more, 15.0 μg/g or more, 20.0 μg/g or more, 25.0 μg/g or more, 30.0 μg/g or more, 35.0 μg/g or more, 40.0 μg/g or more, 45.0 μg or more, 50 μg/g or more. 60.0 [ mu ] g/g or more, 65.0 [ mu ] g/g or more, 70.0 [ mu ] g/g or more, 75.0 [ mu ] g/g or more, 80.0 [ mu ] g/g or more, 85.0 [ mu ] g/g or more, 90.0 [ mu ] g/g or more, 95.0 [ mu ] g/g or more, 100.0 [ mu ] g/g or more, 105.0 [ mu ] g/g or more, 110.0 [ mu ] g/g or more, 115.0 [ mu ] g/g or more, 120.0 [ mu ] g/g or more, 125.0 [ mu ] g/g or more, 130.0 [ mu ] g/g or more, 135.0 [ mu ] g/g or more, 140.0 [ mu ] g/g or more, 145.0 [ mu ] g or more, 150.0 [ mu ] g/g or more, 155.0 [ mu ] g/g or more, 160.0 [ mu ] g/g or more, 165.0 [ mu ] g/g or more, 170.0 [ mu ] g or more, 170.0.0 [ mu ] g/g or more, 175.0 [ mu ] g or more, 125.0 [ mu ] g or more 180.0 μg/g or more, 185.0 μg/g or more, 190.0 μg/g or more, or 195.0 μg/g or more, and further, the ratio may be 200.0 or less, 195.0 or less, 190.0 or less, 185.0 or less, 180.0 or less, 175.0 or less, 170.0 or less, 165.0 or less, 160.0 or less, 155.0 or less, 150.0 or less, 145.0 or less, 140.0 or less, 135.0 or less, 130.0 or less, 125.0 or less, 120.0 or less, 115.0 or less, 110.0 or less, 105.0 or less, 100.0 or less, 95.0 or less, 90.0 or less, 150.0 or less, 40.0 or less, 40 or less, 60.0 or less, 40 or less, 60 or less, 40 or 50.0 or less.

In addition, allantoin may be converted to ammonium ions.

Therefore, in the processed food according to one embodiment of the present invention, the allantoin content may be 9.0 μg/g or less, 8.0 μg/g or less, 7.0 μg/g or less, 6.0 μg/g or less, 5.0 μg/g or less, 4.0 μg/g or less, 3.0 μg/g or less, 2.0 μg/g or less, 1.0 μg/g or less, or less than 1.0 μg/g.

In the present specification, allantoin refers to a compound represented by the following formula, and can be synthesized, for example, by oxidizing uric acid. In addition, it is distinguished from allantoin, which is produced by the oxidation of uric acid, a final metabolite, produced by purine bodies, which are one of the constituent components of nucleic acids (DNA and RNA) and ATP in the human body.

[ chemical 2]

The content of allantoin is the mass of allantoin per 1g of processed food, and when the processed food is a liquid, the density of the liquid can be regarded as 1.0g/cm ³ I.e., the mass of allantoin contained per 1mL of processed food.

In addition, in the present specification, the content of allantoin can be measured using LC-MS/MS. Specifically, the measurement can be performed under the following conditions.

The sample was measured by diluting the processed food as the object to be measured with distilled water 10 times and filtering the diluted product with a membrane filter having a pore size of 0.2. Mu.m. In the case where the processed food contains a solid component, the processed food may be mashed and ground as necessary in order to facilitate dilution with distilled water.

Measurement device: LCMS-8040 (manufactured by Shimadzu corporation)

Chromatographic column: discovery HS F5-3 (15 cm. Times.2.1 mm, 3 μm)

Column temperature: 40 DEG C

Mobile phase: a=0.03 (v/v)% formic acid aqueous solution, b=100% acetonitrile, a/b=90/10 (volume ratio)

Flow rate: 0.3 mL/min

Injection amount: 10 mu L

In the processed food according to one embodiment of the present invention, it is preferable that the content of the purine body is smaller, from the viewpoint of producing a processed food which meets the recent health interest.

In the processed food according to one embodiment of the present invention, the purine body content (Y) is preferably 1000. Mu.g/g or less, more preferably 800. Mu.g/g or less, still more preferably 600. Mu.g/g or less, still more preferably 500. Mu.g/g or less, still more preferably 450. Mu.g/g or less, still more preferably 400. Mu.g/g or less, still more preferably 350. Mu.g/g or less, particularly preferably 300. Mu.g/g or less, further, the ratio of the total amount of the catalyst to the total amount of the catalyst may be 250 [ mu ] g or less, 200 [ mu ] g or less, 170 [ mu ] g or less, 150 [ mu ] g or less, 130 [ mu ] g or less, 100 [ mu ] g or less, 90 [ mu ] g or less, 80 [ mu ] g or less, 70 [ mu ] g or less, 60 [ mu ] g or less, 50 [ mu ] g or less, 40 [ mu ] g or less, 30 [ mu ] g or less, less than 25.0 [ mu ] g or less, 22.0 [ mu ] g or less, 21.9 [ mu ] g or less, 21.8 [ mu ] g or less, 21.7 [ mu ] g or less, or less 21.6 [ mu ] g/g or less, 21.5 [ mu ] g/g or less, 21.4 [ mu ] g/g or less, 21.3 [ mu ] g/g or less, 21.2 [ mu ] g/g or less, 21.1 [ mu ] g/g or less, 21.0 [ mu ] g/g or less, 20.9 [ mu ] g/g or less, 20.8 [ mu ] g/g or less, 20.7 [ mu ] g/g or less, 20.6 [ mu ] g/g or less, 20.5 [ mu ] g/g or less, 20.4 [ mu ] g/g or less, 20.3 [ mu ] g/g or less, 20.2 [ mu ] g/g or less, 20.1 [ mu ] g/g or less, 20.9 [ mu ] g/g or less, 20.4 [ mu ] g/g or less, 20.3 [ mu ] g/g or less, 19.8 [ mu ] g/g or less, 19.7 [ mu ] g or less, 19.6 [ mu ] g or less, 19.5 [ mu ] g or less, 19.4 [ mu ] g or less, 19.3 [ mu ] g or less, 19.2 [ mu ] g or less, 19.1 [ mu ] g or less, 19.0 [ mu ] g or less, 18.9 [ mu ] g or less, 18.8 [ mu ] g or less, 18.7 [ mu ] g or less, 18.6 [ mu ] g or less, 18.5 [ mu ] g or less, 18.4 [ mu ] g or less, 18.3 [ mu ] g or less, 18.2 [ mu ] g or less, 18.1 [ mu ] g or less, 18.0 [ mu ] g or less, 17.9 [ mu ] g or less, 17.7 [ mu ] g or less, 17.6 [ mu ] g or less, 17.5 [ mu ] g or less, 17.4 [ mu ] g or less, 3 [ mu ] g or less. 17.2, 17.1, 17.0, 16.9, 16.8, 15.4, 15.3, 15.2, 15.1, 14.9, 14, 14.8, 14, 8, 15.8 and 16.9 g or less, 16.4, 15.3, 15.2, 15.4, 15.3, 16.9, 15.9, 15.5, 15.4 and 2, A ratio of 14.6 g/g or less, 14.4 g/g or less, 14.3 g/g or less, 14.2 g/g or less, 14.0 g/g or less, 13.9 g/g or less, 13.8 g/g or less, 13.7 g/g or less, 13.6 g/g or less, 13.4 g/g or less, 13.3 g/g or less, 13.2 g/g or less, 13.1 g/g or less, 12.8 g/g or less, 12.7 g/g or less, 12.6 g/g or less, 12.5 g/g or less, 12.4 g/g or less, 12.6 g/g or less, 12.3 g/g or less, 9 g/g or less, 10.2 g/g or less, 10.1 g or 10.9 g/g or less, 10.1 g or 10.9 g or 10 g/g or less, 11.1 g or 10.9 g or 10 g or 10.9 g/g or less, 10.9 g or less, 11.9 g or 10.9 g or 10 g or 10.9 g or 2 g or less 9.4 [ mu ] g/g or less, 9.3 [ mu ] g/g or less, 9.2 [ mu ] g/g or less, 9.1 [ mu ] g/g or less, 9.0 [ mu ] g/g or less, 8.8 [ mu ] g/g or less, 8.7 [ mu ] g/g or less, 8.6 [ mu ] g/g or less, 8.5 [ mu ] g/g or less, 8.4 [ mu ] g/g or less, 8.3 [ mu ] g/g or less, 8.2 [ mu ] g or less, 8.1 [ mu ] g or less, 8.0 [ mu ] g or less, 7.9 [ mu ] g or less, 7.7 [ mu ] g/g or less, 7.6 [ mu ] g/g or less, 7.5 [ mu ] g or less, 7.4 [ mu ] g or less, 7.3 [ mu ] g or less, 7.2 [ mu ] g or less, 7.1.1 [ mu ] g or less, 7.1 [ mu ] g or less, 7.0 [ mu ] g or less, 9 [ mu ] g or less. 6.8 [ mu ] g/g or less, 6.7 [ mu ] g or less, 6.6 [ mu ] g/g or less, 6.5 [ mu ] g/g or less, 6.4 [ mu ] g/g or less, 6.3 [ mu ] g/g or less, 6.2 [ mu ] g/g or less, 6.1 [ mu ] g/g or less, 6.0 [ mu ] g/g or less, 5.9 [ mu ] g/g or less, 5.8 [ mu ] g or less, 5.7 [ mu ] g/g or less, 5.6 [ mu ] g or less, 5.5 [ mu ] g/g or less, 5.4 [ mu ] g or less, 5.3 [ mu ] g/g or less, 5.1 [ mu ] g/g or less, 5.0 [ mu ] g/g or less, 4.9 [ mu ] g or less, 4.7 [ mu ] g or less, 4.6 [ mu ] g or less, 5.5.5 [ mu ] g or less, 5.4 [ mu ] g or less, 4.4 [ mu ] g or less 4.2 [ mu ] g/g or less, 4.1 [ mu ] g/g or less, 4.0 [ mu ] g/g or less, 3.9 [ mu ] g/g or less, 3.8 [ mu ] g/g or less, 3.7 [ mu ] g/g or less, 3.6 [ mu ] g/g or less, 3.5 [ mu ] g/g or less, 3.4 [ mu ] g/g or less, 3.3 [ mu ] g/g or less, 3.2 [ mu ] g/g or less, 3.1 [ mu ] g/g or less, 3.0 [ mu ] g or less, 2.9 [ mu ] g/g or less, 2.8 [ mu ] g/g or less, 2.7 [ mu ] g/g or less, 2.6 [ mu ] g/g or less, 2.5 [ mu ] g/g or less, 2.4 [ mu ] g/g or less, 2.3.3 [ mu ] g/g or less, 3.2.2 [ mu ] g/g or less, 3.1 [ mu ] g/g or less, 2.0 [ mu ] g or less, 2.9 [ mu ] g/g or less. 2.1 [ mu ] g/g or less, 2.0 [ mu ] g/g or less, 1.9 [ mu ] g/g or less, 1.8 [ mu ] g/g or less, 1.7 [ mu ] g/g or less, 1.6 [ mu ] g/g or less, 1.5 [ mu ] g/g or less, 1.4 [ mu ] g/g or less, 1.3 [ mu ] g/g or less, 1.2 [ mu ] g/g or less, 1.1 [ mu ] g/g or less, 1.0 [ mu ] g/g or less, 0.9 [ mu ] g/g or less, 0.8 [ mu ] g/g or less, 0.7 [ mu ] g/g or less, 0.6 [ mu ] g/g or less, 0.4 [ mu ] g/g or less, 0.3 [ mu ] g/g or less, further, it may be more than 0.0. Mu.g/g, 0.1. Mu.g/g or more, 0.2. Mu.g/g or more, 0.3. Mu.g/g or more, 0.4. Mu.g/g or more, 0.5. Mu.g/g or more, 0.6. Mu.g/g or more, 0.7. Mu.g/g or more, 0.8. Mu.g/g or more, 0.9. Mu.g/g or more, or more, 1.0 [ mu ] g/g or more, 1.1 [ mu ] g/g or more, 1.2 [ mu ] g/g or more, 1.3 [ mu ] g/g or more, 1.4 [ mu ] g/g or more, 1.5 [ mu ] g/g or more, 1.6 [ mu ] g/g or more, 1.7 [ mu ] g/g or more, 1.8 [ mu ] g/g or more, 1.9 [ mu ] g/g or more, 2.0 [ mu ] g/g or more, 2.1 [ mu ] g/g or more, 2.2 [ mu ] g/g or more, 2.3 [ mu ] g/g or more, 2.4 [ mu ] g/g or more, 2.5 [ mu ] g/g or more, 2.6 [ mu ] g/g or more, 2.7 [ mu ] g/g or more, 2.8 [ mu ] g/g or more, 2.9 [ mu ] g/g or more, 3.0 [ mu ] g/g or more, 3.1 [ mu ] g/g or more, 3.2.2 [ mu ] g/g or more, 3.2.2.2 [ mu ] g/g or more, 2.3.3.3.3.3 [ mu ] g/g or more, 3.3.3.3.3.3 [ mu ] g/g or more, 3.6 [ mu ] g or more. 3.6 mu g/g or more, 3.7 mu g/g or more, 3.8 mu g/g or more, 3.9 mu g/g or more, 4.0 mu g/g or more, 4.1 mu g/g or more, 4.2 mu g/g or more, 4.3 mu g/g or more, 4.4 mu g/g or more, 4.5 mu g/g or more, 4.6 mu g/g or more, 4.7 mu g/g or more, 4.8 mu g/g or more, and 4.9 mu g/g or more, 5.0 mu g/g or more, 5.1 mu g/g or more, 5.2 mu g/g or more, 5.3 mu g/g or more, 5.4 mu g/g or more, 5.5 mu g/g or more, 5.6 mu g/g or more, 5.7 mu g/g or more, 5.8 mu g/g or more, 5.9 mu g/g or more, 6.0 mu g/g or more, 6.1 mu g/g or more, and, 6.2, 6.3, 6.4, 6.5, 6.6, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.9, 8.6 and 8.3 8.8 μg/g or more, 8.9 μg/g or more, 9.0 μg/g or more, 9.1 μg/g or more, 9.2 μg/g or more, 9.3 μg/g or more, 9.4 μg/g or more, 9.5 μg/g or more, 9.6 μg/g or more, 9.7 μg/g or more, 9.8 μg/g or more, 9.9 μg/g or more, 10.0 μg/g or more 10.1 mu g/g or more, 10.2 mu g/g or more, 10.3 mu g/g or more, 10.4 mu g/g or more, 10.5 mu g/g or more, 10.6 mu g/g or more, 10.7 mu g/g or more, 10.8 mu g/g or more, 10.9 mu g/g or more, 11.0 mu g/g or more, 11.1 mu g/g or more, 11.2 mu g/g or more, 11.3 mu g/g or more, and, 11.4, 11.5, 11.6, 11.7, 11.8, 13.1, 13.2, 13.3, 13.4, 13.8, 13.4, 13.5 and 8 g or more than 11.0, 12.8, 11.8, 12.0, 12.1, 13.4, and 13.4 g or more than 14.0 μg/g or more, 14.1 μg/g or more, 14.2 μg/g or more, 14.3 μg/g or more, 14.4 μg/g or more, 14.5 μg/g or more, 14.6 μg/g or more, 14.7 μg/g or more, 14.8 μg/g or more, 14.9 μg/g or more, 15.0 μg/g or more, 15.1 μg/g or more, 15.2 μg/g or more, and 15.3 mu g/g or more, 15.4 mu g/g or more, 15.5 mu g/g or more, 15.6 mu g/g or more, 15.7 mu g/g or more, 15.8 mu g/g or more, 15.9 mu g/g or more, 16.0 mu g/g or more, 16.1 mu g/g or more, 16.2 mu g/g or more, 16.3 mu g/g or more, 16.4 mu g/g or more, 16.5 mu g/g or more, and, 16.6, 16.7, 16.8, 18.0, 18.1, 18.2, 18.3, 18.4, 18.5, 18.9, 18.6, 18.0, 19, 1, 18.4 and 17.6 g/g or more 19.2, 19.3, 19.4, 19.5, 19.6, 21.0, 21.1, 21.2, 21.3, 21.4, 21.5, 21.6, 21.9 and 21.1 g/g or more, 21.8 mug/g or more or 21.9 mug/g or more.

The content (Y) of the purine body may be adjusted by selecting the starting material and adjusting the amount of the starting material in consideration of the content of the purine body contained in the starting material to be used, or may be adjusted by adsorption treatment of the purine body with activated carbon, zeolite, activated clay or the like, separation treatment by membrane filtration or centrifugal separation, absorption treatment by action of yeast, microorganism or the like, or the like.

When the processed food according to one embodiment of the present invention is a fermented processed food, an enzyme such as a purine nucleoside enzyme may be used to decompose a non-yeast assimilating purine body such as adenosine or guanosine into an assimilating purine body, and the assimilating purine body may be reduced by the fermentation step to adjust the content (Y) of the purine body.

In addition, by treating adenine deaminase with an additive for processed food having adenine deaminase activity and then treating xanthine oxidase, adenine can be converted into hypoxanthine, and thus decomposition by xanthine oxidase can be efficiently performed.

Similarly, guanine can be converted into xanthine by performing guanine deaminase treatment with a processed food additive having guanine deaminase activity and then performing xanthine oxidase treatment, whereby decomposition by xanthine oxidase can be efficiently performed.

Further, as described later, the content (Y) of the purine body may be adjusted by reducing the content of xanthine by performing xanthine oxidase treatment with a processed food additive having xanthine oxidase activity.

As described above, in one embodiment of the present invention, in order to produce a processed food with a further reduced purine body, the content (Y) of the purine body may be adjusted by performing at least one enzyme selected from the group consisting of purine nucleoside enzyme treatment, adenine deaminase treatment and guanine deaminase treatment, and then performing xanthine oxidase treatment.

In the present specification, the term "purine body" refers to a compound having a purine nucleus structure, and specifically includes purine bases (adenine, guanine, xanthine, inosine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenylate, guanylate, inosinic acid), and low-molecular or high-molecular nucleic acids (oligonucleotides, polynucleotides), and the like.

In the present specification, the term "purine body content (Y)" means the total content of purine bases including adenine, guanine, xanthine and hypoxanthine.

The "xanthine content" and the "purine body content (Y)" can be measured by a method using LC-MS/MS detection (micro analysis guidelines for purine bodies of alcoholic beverages, japan food analysis center of financial legal person, website (https:// www.jfrl.or.jp/storage/file/news_vol4_no23.Pdf, search of 8 months in 2015)).

In the processed food according to one embodiment of the present invention, the content (X) (unit: the ratio [ (X)/(Y) ] of μg/g) to the purine body content (Y) (unit: μg/g) is preferably 0.00001 or more, more preferably 0.00003 or more, more preferably 0.00005 or more, more preferably 0.0001 or more, more preferably 0.0005 or more, more preferably 0.001 or more, more preferably 0.005 or more, more preferably 0.01 or more, more preferably 0.02 or more, 0.03 or more, 0.05 or more, 0.07 or more, 0.10 or more, 0.30 or more, 0.50 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or 10.0 or more, and can also be 1000 or less, 800 or less, 600 or less, 500 or less, 400 or 350 or 250 or more, or 250 or 20 or 60 or 20 or less, 60 or 20 or 30 or 20 or 80 or 20 or 30.

In one embodiment of the present invention, the content (X) of uric acid may be adjusted by adding uric acid or uric acid salt such as sodium urate. However, since uric acid has low solubility in water, it is sometimes difficult to adjust processed foods containing uric acid at high concentration by a method of adding uric acid or urate. In addition, there are methods of using uric acid-containing materials in the production of processed foods, but uric acid-containing materials are limited, and there are cases where compatibility with such materials is poor depending on the type of processed foods. In addition, there is a method of using a liquid having high uric acid solubility instead of water, but this must also take into consideration the compatibility of the processed food with the liquid.

As a result of the study on the above problems, it has been found that a processed food containing uric acid at a high concentration can be easily produced by adjusting the processed food using a purine body-containing raw material and a raw material having xanthine oxidase activity.

As described above, a "purinosome" is a compound having a purine nucleus structure. Here, xanthine oxidase is one of enzymes of xanthine oxidoreductase type that produce active oxygen species. Xanthine is oxidized to uric acid by xanthine oxidase, and hypoxanthine is oxidized and converted to uric acid by xanthine. That is, xanthine and hypoxanthine constituting the purine body contained in the raw material can be converted into uric acid by the action of xanthine oxidase, and a processed food containing uric acid at a high concentration can be produced.

Further, the processed food according to one embodiment of the present invention can reduce the content of purine bodies by the action of xanthine oxidase.

Further, the processed food according to one embodiment of the present invention may have xanthine oxidase activity remaining therein or may lose activity. That is, the processed food according to one embodiment of the present invention may be a processed food having xanthine oxidase activity, or may be a processed food containing a protein having xanthine oxidase activity.

When the processed food according to one embodiment of the present invention has xanthine oxidase activity, the xanthine oxidase activity value may be 0.01U or more, 0.05U or more, 0.1U or more, 0.3U or more, 0.5U or more, 0.7U or more, 1.0U or more, 1.5U or more, 2.0U or more, 2.5U or more, 3.0U or more, 3.5U or more, 4.0U or more, 5.0U or more, 5.5U or more, 6.0U or more, 7.0U or more, 8.0U or more, 9.0U or more, or 10.0U or more, and may be 10,000U or less, 9,000U or less, 8,000U or 7,000U or 6,000U or less.

The xanthine oxidase activity value mentioned above refers to the relative enzyme amount obtained when the amount of enzyme that produces 1. Mu. Mol of uric acid per 1 minute under the following conditions is 1 unit (U).

After 2.9ml of 50mM Tris-hydrochloric acid buffer and 0.1ml of 10mM xanthine aqueous solution were mixed and preheated at 37℃and 0.01ml of a solution of the object to be measured was added thereto, the absorbance change at 293nm per 1 minute was measured by a spectrophotometer controlled at 37℃with water as a control, and the amount of enzyme that produced 1. Mu. Mol of uric acid per 1 minute was set as the amount of enzyme per 1 unit (U) based on the value, as a xanthine oxidase activity value.

The raw material having xanthine oxidase activity is not particularly limited, and examples thereof include: a wide range of raw materials from biological species, from bacteria to mammals, higher plants, specifically, can be cited: milk production (non-sterilized milk production) of mammals such as cattle, microorganisms belonging to the genus Pseudomonas, the genus Escherichia, the genus Arthrobacter, the genus Nocardia, and the like, enterobacter cloacae, and the like.

In addition, a commercially available xanthine oxidase preparation can be used as a raw material.

The processed food according to one embodiment of the present invention also includes a processed food having xanthine oxidase activity in which the xanthine oxidase activity is retained by using the material having xanthine oxidase activity.

The processed food according to one embodiment of the present invention also includes a processed food in which a protein having xanthine oxidase activity is contained using a material having xanthine oxidase activity, but the xanthine oxidase activity has been inactivated. Specifically, processed foods containing a protein having xanthine oxidase activity are also included, but the xanthine oxidase activity is deactivated by heating, pH adjustment, or the like.

Further, the processed food according to one embodiment of the present invention may be processed food in which xanthine is converted into uric acid by xanthine oxidase treatment and then a part of the uric acid is converted into allantoin by uricase treatment. The processed food may be a processed food having uricase activity, or may be a processed food containing a protein having uricase activity.

When the processed food according to one embodiment of the present invention has uricase activity, the uricase activity value may be 0.01U or more, 0.05U or more, 0.1U or more, 0.3U or more, 0.5U or more, 0.7U or more, 1.0U or more, 1.5U or more, 2.0U or more, 2.5U or more, 3.0U or more, 3.5U or more, 4.0U or more, 5.0U or more, 5.5U or more, 6.0U or more, 7.0U or more, 8.0U or more, 9.0U or more, or 10.0U or more, and may be 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or 6,000U or less.

In the present specification, the uricase activity value refers to the relative enzyme amount when the enzyme amount for producing 1. Mu. Mol of allantoin per 1 minute is 1 unit (U) under the following conditions.

After 50mM Tris-hydrochloric acid buffer (2.9 ml) and 10mM uric acid aqueous solution (0.1 ml) were mixed and preheated at 37 ℃, 0.01ml of a solution of the object to be measured was added, and after slow mixing, the change in absorbance at 293nm per 1 minute was determined by a spectrophotometer controlled at 37℃with water as a reference, and the amount of enzyme that produced 1. Mu. Mol of allantoin per 1 minute was set as the amount of enzyme per 1 unit (U) based on the change, as uricase activity value.

Further, the processed food according to one embodiment of the present invention includes a processed food obtained by using a purine body-containing material and a material having xanthine oxidase activity as described above and a material having uricase activity.

The material having uricase activity is not particularly limited, and examples thereof include: a wide range of raw materials from biological species, from bacteria to mammals, higher plants, specifically, can be cited: milk production (non-sterilized milk production) of mammals such as cattle, microorganisms belonging to the genus Pseudomonas, the genus Escherichia, the genus Arthrobacter, the genus Nocardia, and the like, enterobacter cloacae, and the like.

In addition, commercially available uricase preparations may also be used as raw materials.

Further, the processed food according to one embodiment of the present invention also includes a processed food having uricase activity in which a material having uricase activity is used and the uricase activity remains.

Further, the processed food according to one embodiment of the present invention also includes a processed food which contains a protein having uricase activity using a material having uricase activity, but in which the uricase activity has been inactivated. Specifically, processed foods comprising a protein having uricase activity are also included, but the uricase activity is deactivated by heating, pH adjustment, or the like.

The raw material containing the purine body is not particularly limited, and examples thereof include: wheat (barley, wheat, rye, wild oat, coix seed, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potato, bean (soybean, pea, etc.), buckwheat, milo, millet, barnyard grass, etc., grains (spinach, broccoli, bean sprouts, radish sprouts, okra, broad beans, kidney beans, etc.), mushrooms (Maitake mushroom, agaricus, needle mushroom, agaricus bisporus, oyster mushroom, etc.), beans (soybean, bean, peanut, broad bean, green bean), bean products (bean curd, soybean milk, taste-enhanced, soy sauce, bean dreg, natto, etc.), pork, chicken, beef, mutton, whale meat, meat products (ham, sausage, bacon, salami, salted beef, liver paste), fish meat (bonito, tuna, aspic, etc.) Spanish mackerel, sardine, flying fish, rainbow trout, swimming fish, red sea bream, flatfish, herring, horse mackerel, six-line fish, blue-white fish, horse head fish, quinquagenaria, salmon, fragrant fish, weever, rockfish, sardine, saury, carp, plaice, loach, taigonella, eel, japanese harpoon, anglerfish, etc.), fish eggs or roe products (cod roe, walleye roe, tendon, herring roe, salmon roe), squid, octopus, shrimp, krill, crab, shellfish (clams, oyster, clam, scallop, etc.), dried fish, processed fish (fish balls, cylindrical fish rolls, fish cakes, borborin, sausage, sally fried fish cakes, etc.), almonds, juice powder, yeast, chlorella, euonymus, royal jelly, etc.

The processed food according to one embodiment of the present invention may be a processed food containing a high-intensity sweetener or a processed food in which the content of the high-intensity sweetener is limited.

The content of the high-intensity sweetener contained in the processed food in which the content of the high-intensity sweetener is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food.

The content of the high-intensity sweetener contained in the processed food in which the content of the high-intensity sweetener is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 75 mass ppm, less than 50 mass ppm, less than 40 mass ppm, less than 30 mass ppm, less than 25 mass ppm, less than 20 mass ppm, less than 15 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt based on the total amount (100 mass%) of the processed food.

Further, the high intensity sweetener includes natural high intensity sweetener and artificial high intensity sweetener, and examples thereof include: rebaudioside A (rebaudioside A), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside a, dulcoside B, rubusoside (rubusoside), stevia (stevioside), mogroside IV, mogroside V, luo han guo sweetener, siamenoside, menace (Monatin) and salts thereof (menace SS, menace RR, menace RS, menace SR), curculin (curcin), glycyrrhizic acid (glycyrrhizic acid) and salts thereof, thaumatin (thaumatin), monellin (monellin), monatin (benazelin), dullin (phyllostatin), phyllin (phyllostatin), phyllostatin (phyllostatin), oxydol (phyllostatin), phyllostatin (phyllos), phyllos (phyllostatin), phyllos (phyllos), and the like forms (phyllostatin (phyllos), oxydol), and the base I, phyllos (phyllos, and the like.

The processed food according to one embodiment of the present invention may be a processed food containing rebaudioside a, or may be a processed food in which the content of rebaudioside a is limited.

The content of rebaudioside a contained in the processed food in which the content of rebaudioside a is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food.

The content of rebaudioside a contained in the processed food in which the content of rebaudioside a is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt, based on the total amount (100 mass%) of the processed food.

The processed food according to one embodiment of the present invention may be a processed food containing erythritol or may be a processed food in which the content of erythritol is limited.

The content of erythritol contained in the processed food in which the content of erythritol is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food.

Further, the content of erythritol contained in the processed food in which the content of erythritol is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt based on the total amount (100 mass%) of the processed food.

2 beer flavor beverage

The processed food according to one embodiment of the present invention may be a beer-flavored beverage.

Particularly in the case of malt beer-flavored beverages, malt is known as a raw material containing a purine body. Among them, when a material having xanthine oxidase activity is used together with malt, it is possible to adjust to a beverage having xanthine oxidase activity or a beverage containing a protein having xanthine oxidase activity, and to reduce the content of purine bodies produced by malt and increase uric acid produced by purine bodies, so that it is possible to easily adjust to a beverage having a high uric acid content.

In the present specification, the term "beer-flavored beverage" means an alcoholic or nonalcoholic carbonated beverage having beer-like flavor. Accordingly, the "beer-flavored beverage" includes not only beer which is a malt-fermented beverage obtained by fermenting malt, water, and, if necessary, hops or the like as raw materials with yeast, but also a carbonated beverage having a beer flavor. That is, in the present specification, unless otherwise specified, the term "beer flavor beverage" includes any of carbonated beverages having beer flavor by adding beer flavor containing esters or higher alcohols (for example, isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.).

The beer-flavored beverage may be a fermented beer-flavored beverage obtained through a fermentation process using yeast, or may be a non-fermented beer-flavored beverage obtained without the fermentation process.

The beer-flavored beverage may be an alcoholic beer-flavored beverage having an alcohol content of 1.0 (v/v)% or more, or may be a non-alcoholic beer-flavored beverage having an alcohol content of less than 1.0 (v/v)%.

The alcohol content of the alcoholic beer-flavored beverage according to one embodiment of the present invention may be 1.0 (v/v) or more, 1.5 (v/v) or more, 2.0 (v/v) or more, 2.5 (v/v) or more, 3.0 (v/v) or more, 3.5 (v/v) or more, 4.0 (v/v) or more, 4.5 (v/v) or more, 5.0 (v/v) or more, 5.4 (v/v) or more, or 5.7 (v/v) or more, and may be 20.0 (v/v) or less, 17.0 (v/v) or less, 15.0 (v/v) or less, 12.0 (v/v) or less, 10.0 (v) or less, or 8.0 (v/v) or less, from the viewpoint of producing a beer-flavored beverage that is easy to drink.

The alcohol content of the non-alcoholic beer-flavored beverage according to one embodiment of the present invention may be less than 1.0 (v/v)%, 0.9 (v/v)% or less, 0.8 (v/v)% or less, 0.7 (v/v)% or less, 0.6 (v/v)% or less, 0.5 (v/v)% or less, 0.4 (v/v)% or less, 0.3 (v/v)% or less, 0.2 (v/v)% or less, 0.1 (v/v)% or less, 0.05 (v/v)% or less, 0.01 (v/v)% or less, 0.0050 (v/v)% or 0.0025 (v/v)% or less, or a non-alcoholic beer-flavored beverage substantially free of alcohol.

The term "non-alcoholic beer-flavored beverage containing substantially no alcohol" does not exclude beverages containing an undetectable level of very small amounts of alcohol. Beverages having an alcohol content of 0 (v/v)% by rounding the first decimal place, beverages having an alcohol content of 0.0 (v/v)% by rounding the second decimal place, and beverages having an alcohol content of 0.00 (v/v)% by rounding the third decimal place are also included in the non-alcoholic beer flavor beverages.

The alcohol-free beer-flavored beverage according to one embodiment of the present invention may have an alcohol content of 0.1 (v/v)% or more and less than 1.0 (v/v)%, 0.2 (v/v)% or more and less than 1.0 (v/v)%, 0.3 (v/v)% or more and less than 1.0 (v/v)%, 0.4 (v/v)% or more and less than 1.0 (v/v)%, 0.5 (v/v)% or more and less than 1.0 (v/v)%, 0.6 (v/v)% or more and less than 1.0 (v/v)%, 0.8 (v/v)% or more and less than 1.0 (v/v)% or 0.9 (v/v)% or more and less than 1.0 (v/v)%.

The non-alcoholic beer-flavored beverage may be a non-alcoholic fermented beer-flavored beverage produced by removing alcohol produced in the fermentation step after the fermentation step, may be a beverage produced by stopping the fermentation step using yeast at a stage of an alcohol content of less than 1.0 (v/v)%, may be a non-alcoholic non-fermented beer-flavored beverage produced without the fermentation step so as to have a beer-like flavor, and may include a beer-flavored refreshing beverage and the like.

The beer-flavored beverage may be a malt beer-flavored beverage using malt as a raw material or a malt beer-flavored beverage not using malt, but is preferably a malt beer-flavored beverage, and more preferably a barley malt beer-flavored beverage.

In addition, the beer-flavored beverage may be an ale-flavored beverage brewed by using the above-described fermenting yeast through the fermentation step, or a lager-flavored beverage brewed by using the below-described fermenting yeast through the fermentation step.

The beer-flavored beverage may be a distilled beer-flavored beverage containing distilled spirits such as spirits, whiskey, distilled spirits, and the like, and among these, a beer-flavored beverage containing spirits is preferable.

The beer-flavored beverage may be a distilled liquor-free beer-free beverage, or a alcoholic liquor-free beer-flavored beverage.

The beer-flavored beverage according to the embodiment of the present invention may be a fermented beer-flavored beverage, an alcoholic fermented beer-flavored beverage, or a fermented beer-flavored beverage using malt.

When the beverage according to one embodiment of the present invention is a beer-flavored beverage, from the standpoint of producing a beverage having an excellent taste like a beer-flavored beverage, the malt ratio may be 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76 mass% or more, 77 mass% or more, 78 mass% or more, 79 mass% or more, 80 mass% or more, 81 mass% or more, 82 mass% or more, 83 mass% or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 87 mass% or more, 88 mass% or more, 89 mass% or more, 90 mass% or more, 91 mass% or more, 92 mass% or more, 93 mass% or more, 94 mass% or more, 95 mass% or more, 96 mass% or more, 97 mass% or more, 98 mass% or 99 mass% or more, and 100 mass% or less, from the viewpoint of producing a beer-flavored beverage that is easy to drink, can be less than 100%, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 48% by mass or less 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31% by mass or less, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or 13% by mass or less, 12% by mass or less.

In the present specification, the term "malt ratio" refers to a value calculated according to the rule of interpretation such as the tax Japanese wine law and the administration of the wine administration law, which is flattened to 30 (2018) 4-month 1-day.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the content of Free Amino Nitrogen (FAN) may be 0.1mg/100mL or more, 0.3mg/100mL or more, 0.5mg/100mL or more, 0.7mg/100mL or more, 1.0mg/100mL or more, 1.5mg/100mL or more, 2.0mg/100mL or more, 2.5mg/100mL or more, 3.0mg/100mL or more, 3.5mg/100mL or more, 4.0mg/100mL or more, 4.5mg/100mL or more, 5.0mg/100mL or more, 5.5mg/100mL or more, 6.0mg/100mL or more, 6.5mg/100mL or more, 7.0mg/100mL or more, 7.5mg/100mL or more, 8.0mg/100mL or more, 8.5mg/100mL or more, 9.0mg/100mL or 10.5mg/100mL or more, further, the concentration of the active substance may be 40.0mg/100mL or less, 35.0mg/100mL or less, 30.0mg/100mL or less, 29.0mg/100mL or less, 28.0mg/100mL or less, 27.0mg/100mL or less, 26.0mg/100mL or less, 25.0mg/100mL or less, 24.0mg/100mL or less, 23.0mg/100mL or less, 22.0mg/100mL or less, 21.0mg/100mL or less, 20.0mg/100mL or less, 19.0mg/100mL or less, 18.0mg/100mL or less, 17.0mg/100mL or less, 16.0mg/100mL or less, 15.0mg/100mL or less, 14.0mg/100mL or less, 13.0mg/100mL or less, 12.0mg/100mL or 11.0mg/100mL or less.

In addition, the content of FAN can be adjusted by appropriately setting the following conditions: the dilution water or carbonated water is added, the type of raw material (malt, corn grits, sugar liquor, etc.), the amount of raw material, the type of enzyme, the addition amount of enzyme (including protease, etc.), the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging process (wort production process from the start of malt addition to before yeast addition), the time for wort filtration, the set temperature and holding time of each temperature region at the time of wort preparation, the boiling time and pH in the boiling process, the raw wort extract concentration of the liquid before fermentation, the raw wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the addition amount of yeast, the number of yeast proliferation, the timing of yeast removal, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, etc.), and the like.

In the present specification, the FAN content can be measured, for example, by a method described in the modified BCOJ beer analysis method (published by the Japanese brewing society of the national institute of Care, japan, and International Commission on beer and wine making combination, analytical Commission, editorial, 2013, which is supplemented with modified 8.18 free amino nitrogen).

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the degree of fermentation of the appearance may be 0% or more, 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, or 50% or more, and may be 120% or less, 115% or less, 110% or less, 105% or less, 100% or less, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or 55% or less.

In addition, the degree of appearance fermentation can be adjusted by appropriately setting the following conditions: the dilution water or carbonated water is added, the type of raw material (malt, corn grits, sugar liquor, etc.), the amount of raw material, the type of enzyme, the addition amount of enzyme (including sugar decomposing enzyme, isomerase, etc.), the temperature at the time of enzyme reaction, the timing of enzyme addition, saccharification time, pH at the time of saccharification, temperature at the time of saccharification, pH at the time of charging step (wort production step from the start of malt feeding to the addition of yeast), the temperature at the time of charging step, the time of wort filtration, the set temperature and holding time of each temperature region at the time of preparation of wort (including saccharification), the raw wort extract concentration of the liquid before fermentation, the raw wort extract concentration at the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, the addition amount of yeast, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc.

In the present specification, the term "apparent fermentation degree" means a proportion of the total sugar concentration contained in the liquid before fermentation, which is a sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation. For example, the apparent fermentation degree AA of a beer-flavored beverage can be calculated from the following formula (1).

Formula (1): AA (%) =100× (P-Es)/P

In the above formula (1), the "P" is an original extract (original wort extract) and can be measured by a method described in "BCOJ beer analysis method (Japanese brewing society, beer-making combination, edition, revised 11 month and 1 day of 2004)".

In addition, "Es" represents the apparent extract of beer-flavored beverage. The apparent extract can be calculated from the following formula (2) as described in "BCOJ beer analysis method (published by japan brewing society, group and edit of beer-making, 11 th month 1 st edition)".

Formula (2): es= -460.234+662.649×D－202.414×D ²

(in the formula (2), D is the specific gravity of the deaerated beer flavor beverage.)

In addition, since the apparent extract "Es" may take a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the sugar content may be 0.1g/100mL or more, 0.2g/100mL or more, 0.3g/100mL or more, 0.4g/100mL or more, 0.5g/100mL or more, 0.6g/100mL or more, 0.7g/100mL or more, 0.8g/100mL or more, 0.9g/100mL or more, 1.0g/100mL or more, 1.1g/100mL or more, 1.2g/100mL or more, 1.3g/100mL or more, 1.4g/100mL or more, 1.5g/100mL or more, 1.6g/100mL or more, 1.7g/100mL or more, 1.8g/100mL or more, 1.9g/100mL or more, 2.0g/100mL or more, 2.1g/100mL or more, 2.2g/100mL or more, 2.3g/100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 1.6g/100mL or 2.6g/100mL or more, 1.9g/100mL or 2.0.0 g/100mL or 2.1g/100mL or more 3.1g/100mL or more, 3.2g/100mL or more, 3.3g/100mL or more, 3.4g/100mL or more, 3.5g/100mL or more, 3.6g/100mL or more, 3.7g/100mL or more, 3.8g/100mL or more, 3.9g/100mL or more, 4.0g/100mL or more, 4.1g/100mL or more, 4.2g/100mL or more, 4.3g/100mL or more, 4.4g/100mL or more, 4.5g/100mL or more, 4.6g/100mL or more, 4.7g/100mL or more, 4.8g/100mL or more, 4.9g/100mL or more, 5.0g/100mL or more, 5.1g/100mL or more, 5.2g/100mL or more, 5.3g/100mL or more, 5.4.3 g/100mL or more, 5.4.4 g/100mL or more, 4.5.5 g/100mL or more, 4.6g/100mL or more, 4.7g/100mL or more, 4.8g/100mL or more, 4.6g/100mL or more, 5.6g/100mL or more, 5.0.0 g/100mL or more, 5.1g/100mL or more 6.2g/100mL or more, 6.3g/100mL or more, 6.4g/100mL or more, 6.5g/100mL or more, 6.6g/100mL or more, 6.7g/100mL or more, 6.8g/100mL or more, 6.9g/100mL or more, 7.0g/100mL or more, 7.1g/100mL or more, 7.2g/100mL or more, 7.3g/100mL or more, 7.4g/100mL or more, 7.5g/100mL or more, 7.6g/100mL or more, 7.7g/100mL or more, 7.8g/100mL or more, and 7.9g/100mL or more, 8.0g/100mL or more, 8.1g/100mL or more, 8.2g/100mL or more, 8.3g/100mL or more, 8.4g/100mL or more, 8.5g/100mL or more, 8.6g/100mL or more, 8.7g/100mL or more, 8.8g/100mL or more, 8.9g/100mL or more, 9.0g/100mL or more, 9.1g/100mL or more, 9.2g/100mL or more, 9.3g/100mL or more, 9.4g/100mL or more 9.5g/100mL or more, 9.6g/100mL or more, 9.7g/100mL or more, 9.8g/100mL or more, 9.9g/100mL or more, 10.0g/100mL or more, 10.1g/100mL or more, 10.2g/100mL or more, 10.3g/100mL or more, 10.4g/100mL or more, 10.5g/100mL or more, 10.6g/100mL or more, 10.7g/100mL or more, 10.8g/100mL or more, 10.9g/100mL or more, 11.0g/100mL or more, 11.1g/100mL or more, 11.2g/100mL or more, 11.3g/100mL or more, 11.4g/100mL or more, 11.5g/100mL or more, 11.6g/100mL or more, 11.7g/100mL or more, 11.8g/100mL or more, 11.8g/100mL or 12.1g/100mL or more, 11.0g/100mL or 11.1g/100mL or more, 11.1g/100mL or 11.2g/100mL or more, 11.3g/100mL or 11.1.1 g/100mL or more, 12.0.1 g/100mL or 12.1g/100mL or more, 1.1.1 g/100mL or 12.1.1 g/100mL or more, 1.1.1.1.1 g/100mL or 12.1g/100mL or more, or 100.1.1.1.1 g/100mL or more 12.7g/100mL or more, 12.8g/100mL or more, 12.9g/100mL or more, 13.0g/100mL or more, 13.1g/100mL or more, 13.2g/100mL or more, 13.3g/100mL or more, 13.4g/100mL or more, 13.5g/100mL or more, 13.6g/100mL or more, 13.7g/100mL or more, 13.8g/100mL or more, 13.9g/100mL or more, 14.0g/100mL or more, 14.1g/100mL or more, 14.2g/100mL or more, 14.3g/100mL or more, 14.4g/100mL or more, 14.5g/100mL or more, 14.6g/100mL or more, 14.7g/100mL or more, 14.8g/100mL or more, 14.9g/100mL or more, 15.0g/100mL or more, 14.1g/100mL or 15.1g/100mL or more, 14.2g/100mL or more, 14.3g/100mL or 15.3g/100mL or more, 15.1g/100mL or more, 15.2g/100mL or 15.1g/100mL or more, 1.3.3 g/100mL or 15.1g/100mL or more. 16.0g/100mL or more, 16.1g/100mL or more, 16.2g/100mL or more, 16.3g/100mL or more, 16.4g/100mL or more, 16.5g/100mL or more, 16.6g/100mL or more, 16.7g/100mL or more, 16.8g/100mL or more, 16.9g/100mL or more, 17.0g/100mL or more, 17.1g/100mL or more, 17.2g/100mL or more, 17.3g/100mL or more, 17.4g/100mL or more, 17.5g/100mL or more 17.6g/100mL or more, 17.7g/100mL or more, 17.8g/100mL or more, 17.9g/100mL or more, 18.0g/100mL or more, 18.1g/100mL or more, 18.2g/100mL or more, 18.3g/100mL or more, 18.4g/100mL or more, 18.5g/100mL or more, 18.6g/100mL or more, 18.7g/100mL or more, 18.8g/100mL or more, 18.9g/100mL or more, 19.0g/100mL or more, 19.1g/100mL or more, and, 19.2g/100mL or more, 19.3g/100mL or more, 19.4g/100mL or more, 19.5g/100mL or more, 19.6g/100mL or more, 19.7g/100mL or more, 19.8g/100mL or 19.9g/100mL or more, further, it may be 20g/100mL or less, 19.9g/100mL or less, 19.8g/100mL or less, 19.7g/100mL or less, 19.6g/100mL or less, 19.5g/100mL or less, 19.4g/100mL or less, 19.3g/100mL or less, 19.2g/100mL or less, 19.1g/100mL or less, 19g/100mL or less, 18.9g/100mL or less, 18.8g/100mL or less, 18.7g/100mL or less, 18.6g/100mL or less, 18.5g/100mL or less, 18.4g/100mL or less, 18.3g/100mL or less, 18.2g/100mL or less, 18.1g/100mL or less, 17.9g/100mL or less, 17.8g/100mL or less, 17.7g/100mL or 17.6g/100mL or less, 17.6g/100mL or 17.5g/100mL or less, 1.4g/100mL or less, and 17.3.6 g/100mL or less 17.2g/100mL or less, 17.1g/100mL or less, 17g/100mL or less, 16.9g/100mL or less, 16.8g/100mL or less, 16.7g/100mL or less, 16.6g/100mL or less, 16.5g/100mL or less, 16.4g/100mL or less, 16.3g/100mL or less, 16.2g/100mL or less, 16.1g/100mL or less, 16g/100mL or less, 15.9g/100mL or less, 15.8g/100mL or less, 15.7g/100mL or less, 15.6g/100mL or less, 15.5g/100mL or less, 15.4g/100mL or less, 15.3g/100mL or less, 15.2g/100mL or less, 15.1g/100mL or less, 15g/100mL or less, 14.9g/100mL or less, 14.8g/100mL or less, 14.5g/100mL or less, 14.6g/100mL or less, 14.5g/100mL or less, and 14.5g/100mL or less, 14.4g/100mL or less, 14.3g/100mL or less, 14.2g/100mL or less, 14.1g/100mL or less, 14g/100mL or less, 13.9g/100mL or less, 13.8g/100mL or less, 13.7g/100mL or less, 13.6g/100mL or less, 13.5g/100mL or less, 13.4g/100mL or less, 13.3g/100mL or less, 13.2g/100mL or less, 13.1g/100mL or less, 13g/100mL or less, 12.9g/100mL or less, and 12.8g/100mL or less, 12.7g/100mL or less, 12.6g/100mL or less, 12.5g/100mL or less, 12.4g/100mL or less, 12.3g/100mL or less, 12.2g/100mL or less, 12.1g/100mL or less, 12g/100mL or less, 11.9g/100mL or less, 11.8g/100mL or less, 11.7g/100mL or less, 11.6g/100mL or less, 11.5g/100mL or less, 11.4g/100mL or less, 11.3g/100mL or less, and 11.2g/100mL or less, 11.1g/100mL or less, 11g/100mL or less, 10.9g/100mL or less, 10.8g/100mL or less, 10.6g/100mL or less, 10.5g/100mL or less, 10.4g/100mL or less, 10.3g/100mL or less, 10.2g/100mL or less, 10.1g/100mL or less, 10g/100mL or less, 9.9g/100mL or less, 9.8g/100mL or less, 9.7g/100mL or less, 9.6g/100mL or less, 9.5g/100mL or less, 9.4g/100mL or less, 9.3g/100mL or less, 9.2g/100mL or less, 9.1g/100mL or less, 9.0g/100mL or less, 8.9g/100mL or less, 8.9.9 g/100mL or less, 8.8g/100mL or less, 8.6g/100mL or less, 8.5g/100mL or less, 7.9g/100mL or less, 7.8g/100mL or less, 7.7g/100mL or less, 7.6g/100mL or less, 7.5g/100mL or less, 7.4g/100mL or less, 7.3g/100mL or less, 7.2g/100mL or less, 7.1g/100mL or less, 7.0g/100mL or less, 6.9g/100mL or less, 6.8g/100mL or less, 6.7g/100mL or less, 6.6g/100mL or less, 6.5g/100mL or less, 6.4g/100mL or less, 6.3g/100mL or less, 6.2g/100mL or less, 6.1g/100mL or less, 6.0g/100mL or less, 5.9g/100mL or less, 5.8g/100mL or less, 5.7g/100mL or less, 5.6.6 g/100mL or less, 6.6.6.6 g/100mL or less, 6.5.5 g/100mL or less, 6.4g/100mL or less, 6.3g/100mL or less, 5.5.5 g/100mL or less, 5.3g/100mL or less, 1.3.3 g/100mL or less, 1.5.5.5 g/100mL or less. 4.9g/100mL or less, 4.8g/100mL or less, 4.7g/100mL or less, 4.6g/100mL or less, 4.5g/100mL or less, 4.4g/100mL or less, 4.3g/100mL or less, 4.2g/100mL or less, 4.1g/100mL or less, 4.0g/100mL or less, 3.9g/100mL or less, 3.8g/100mL or less, 3.7g/100mL or less, 3.6g/100mL or less, 3.5g/100mL or less, 3.4g/100mL or less, 3.3g/100mL or less, 3.2g/100mL or less, 3.1g/100mL or less, 3.0g/100mL or less, 2.9g/100mL or less, 2.8g/100mL or less, 2.7g/100mL or less, 2.6g/100mL or 2.5g/100mL or 2.0g/100mL or 2.3.6 g/100mL or less.

The beer flavor beverage can be prepared as a reduced-sugar beverage or a zero-sugar beverage, and the specific sugar content can be set to less than 2.0g/100mL, 1.9g/100mL or less, 1.8g/100mL or less, 1.7g/100mL or less, 1.6g/100mL or less, 1.5g/100mL or less, 1.4g/100mL or less, 1.3g/100mL or less, 1.2g/100mL or less, 1.1g/100mL or less, 1.0g/100mL or less, less than 1.0g/100mL, 0.9g/100mL or less, 0.8g/100mL or less, 0.7g/100mL or less, 0.6g/100mL or less, 0.5g/100mL or less, 0.4g/100mL or less, 0.3g/100mL or 0.2g/100mL or less.

In addition, the sugar content can be adjusted by appropriately setting the following conditions: the dilution water or carbonated water is added, the type of raw material (malt, corn grits, sugar liquor, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including sugar decomposing enzyme, isomerase, etc.), the timing of adding enzyme, saccharification time, pH at saccharification, pH at the time of charging (wort production process from the start of malt feeding to the addition of yeast), the time of wort filtration, the set temperature and holding time of each temperature region at the time of wort preparation (including saccharification), the raw wort extract concentration of the liquid before fermentation, the raw wort extract concentration at the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.

In the present specification, the term "sugar" refers to a sugar based on the nutrition indication standard of foods (No. 176 of the japanese thick-living labor province of 15 years (2003), and No. 8 of the consumer hall of 9 months 27 days of 25 years (2013), and is partially corrected), and specifically, a sugar refers to a substance obtained by removing protein, lipid, dietary fiber, ash, alcohol component, and moisture from a target food. Thus, the amount of sugar in a food product is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and moisture from the weight of the food product.

Here, the amounts of protein, lipid, dietary fiber, ash and moisture are determined according to the methods disclosed by the nutritional indication standards. Specifically, the amount of protein was measured by a nitrogen quantitative change algorithm, the amount of lipid was measured by an ether extraction method, the amount of dietary fiber was measured by a Prosky method, the amount of ash was measured by a direct ashing method, and the amount of moisture was measured by a reduced pressure heat drying method.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the content of dietary fiber may be 0g/100mL or more, 0.1g/100mL or more, 0.2g/100mL or more, 0.3g/100mL or more, 0.4g/100mL or more, or 0.5g/100mL or more, and may be 5.0g/100mL or less, 4.5g/100mL or less, 4.0g/100mL or less, 3.5g/100mL or less, 3.0g/100mL or less, 2.5g/100mL or less, 2.0g/100mL or less, 1.5g/100mL or 1.0g/100mL or less.

The term "dietary fiber" refers to a generic term for indigestible components contained in foods, which are not digested or hardly digested by digestive enzymes in the stomach, intestinal tract, or the like of the human body, and is classified into water-soluble dietary fiber and water-insoluble dietary fiber.

Examples of the water-soluble dietary fiber include: indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. Examples of insoluble dietary fibers include: cellulose, hemicellulose, lignin, chitin, chitosan, etc.

In the present invention, the dietary fiber is not limited to the dietary fiber mixed by addition, but may be derived from a raw material, or may be derived from an animal or plant, and the source thereof is not particularly limited.

In addition, the content of dietary fiber can be adjusted by appropriately setting the following conditions: the dilution water or carbonated water is added, the type of raw material (malt, corn grits, sugar liquor, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including sugar decomposing enzyme, isomerase, etc.), the timing of adding enzyme, saccharification time, pH at saccharification, pH at the time of charging (wort production process from the start of malt feeding to the addition of yeast), the time of wort filtration, the set temperature and holding time of each temperature region at the time of wort preparation (including saccharification), the raw wort extract concentration of the liquid before fermentation, the raw wort extract concentration at the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.

In addition, in the present specification, the content of dietary fiber can be measured by the Prosky method.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the total polyphenol content may be 0 mass ppm or more, 5 mass ppm or more, 10 mass ppm or more, 15 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 60 mass ppm or more, 65 mass ppm or more, 70 mass ppm or more, 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, 100 mass ppm or more, 110 mass ppm or more, 120 mass ppm or more, 130 mass ppm or more, 140 mass ppm or more, 150 mass ppm or more, 160 mass ppm or more, 170 mass ppm or more, and may be 300 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 230 mass ppm or 200 mass ppm or less, or 200 mass ppm or less.

In addition, the total polyphenol amount can be adjusted by appropriately setting the following conditions: the dilution water or carbonated water is added, the type of raw material (malt, corn grits, sugar liquor, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the aeration time in the charging tank (low-pressure aeration, etc.), the pH in the charging tank, the pH in the charging process (wort production process from the start of malt feeding to the addition of yeast), the time for wort filtration, the set temperature and holding time of each temperature region at the time of wort preparation (including saccharification), the raw wort extract concentration of the liquid before fermentation, the raw wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast type, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.

The total polyphenol content can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (husk). Specifically, the total polyphenol content is increased by increasing the amount of raw materials such as malt having a high polyphenol content.

In the present specification, the total polyphenol amount can be measured by, for example, a method described in the revised BCOJ beer analysis method (revised version of supplement in 2013, the international committee for beer brewing, which is issued by the japan brewing society of the institute of equitable financial institution).

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the content of proline may be set to 0mg/100mL or more, 0.1mg/100mL or more, 0.5mg/100mL or more, 1.0mg/100mL or more, 2.0mg/100mL or more, 3.0mg/100mL or more, 4.0mg/100mL or more, 5.0mg/100mL or more, 6.0mg/100mL or more, 7.0mg/100mL or more, 8.0mg/100mL or more, 9.0mg/100mL or more, 10.0mg/100mL or more, 12.0mg/100mL or more, 15.0mg/100mL or more, 17.0mg/100mL or more, 20.0mg/100mL or more, 25.0mg/100mL or more, 30.0mg/100mL or more, 35.0mg/100mL or more, 40.0mg/100mL or more, 45.0mg/100mL or more, 50.0mg/100mL or more, 12.0mg/100mL or more, 60.0mg/100mL or more, 80.0mg/100mL or more, 0.0.0 mg/100mL or more 90.0mg/100mL or more, 95.0mg/100mL or more, 100mg/100mL or more, 105mg/100mL or more, 110mg/100mL or more, 115mg/100mL or more, 120mg/100mL or more, 125mg/100mL or more, 130mg/100mL or more, 135mg/100mL or more, 140mg/100mL or more, 145mg/100mL or more, 150mg/100mL or more, 155mg/100mL or more, 160mg/100mL or more, 165mg/100mL or more, 170mg/100mL or more, 175mg/100mL or more, 180mg/100mL or more, 185mg/100mL or more, 190mg/100mL or more, 195mg/100mL or more, 200mg/100mL or more, 205mg/100mL or more, 210mg/100mL or more, 215mg/100mL or more, 220mg/100mL or more, 225mg/100mL or more, 230mg/100mL or more, 235mg/100mL or more, 230mg/100mL or more, 240mg/100mL or more, 100mg/100mL or more More than 245mg/100mL, more than 250mg/100mL, more than 255mg/100mL, more than 260mg/100mL, more than 265mg/100mL, more than 270mg/100mL, more than 275mg/100mL, more than 280mg/100mL, more than 285mg/100mL, more than 290mg/100mL or more than 295mg/100mL, further, it is possible to set the concentration of the aqueous solution to 300mg/100mL or less, 295mg/100mL or less, 290mg/100mL or less, 285mg/100mL or less, 280mg/100mL or less, 275mg/100mL or less, 270mg/100mL or less, 265mg/100mL or less, 260mg/100mL or less, 255mg/100mL or less, 250mg/100mL or less, 245mg/100mL or less, 240mg/100mL or less, 235mg/100mL or less, 230mg/100mL or less, 225mg/100mL or less, 220mg/100mL or less, 215mg/100mL or less, 210mg/100mL or less, 205mg/100mL or less, 200mg/100mL or less, 195mg/100mL or less, 190mg/100mL or less, 185mg/100mL or less, 180mg/100mL or 175mg/100mL or less, and 170mg/100mL or less, 165mg/100mL or less, 160mg/100mL or less, 155mg/100mL or less, 150mg/100mL or less, 145mg/100mL or less, 140mg/100mL or less, 135mg/100mL or less, 130mg/100mL or less, 125mg/100mL or less, 120mg/100mL or less, 115mg/100mL or less, 110mg/100mL or less, 105mg/100mL or less, 100mg/100mL or less, 95mg/100mL or less, 90mg/100mL or less, 85mg/100mL or less, 80mg/100mL or less, 75mg/100mL or less, 70mg/100mL or less, 65mg/100mL or less, 60mg/100mL or less, 55mg/100mL or less, 50mg/100mL or less, 45mg/100mL or less, 40mg/100mL or less, and 100mg/100mL or less, 35mg/100mL or less, 30mg/100mL or less, 25mg/100mL or less, 20mg/100mL or less, or 15mg/100mL or less.

Proline is an amino acid whose content is almost unchanged before and after the fermentation process, and is contained in wheat such as malt in a large amount. By adjusting the content of proline, beer-flavored beverage with better taste can be obtained.

In the present specification, the proline content can be measured using, for example, an automatic amino acid analyzer model L-8800A manufactured by Hitachi, inc.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, from the viewpoint of producing a beverage having an excellent taste like a beer-flavored beverage, the concentration of the raw wort extract may be 5.0% or more, 5.1% or more, 5.2% or more, 5.3% or more, 5.4% or more, 5.5% or more, 5.6% or more, 5.7% or more, 5.8% or more, 5.9% or more, 6.0% or more, 6.1% or more, 6.3% or more, 6.4% or more, 6.5% or more, 6.7% or more, 6.8% or more, 6.9% or more, 7.0% or more, 7.1% or more, 7.2% or more, 7.3% or more, 7.4% or more, 7.5% or more, 7.6% or more, 7.7% or more, 8.8% or more 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, 11.0% by mass or more, 11.1% by mass or more, 11.9.9% by mass or more, 11.9% by mass or more, 11.9.9% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 11.1.1% by mass or more, 11.1% by mass or more, 11.2.2.3.3.3% by mass 11.6% by mass or more, 11.7% by mass or more, 11.8% by mass or more, 11.9% by mass or more, 12.0% by mass or more, 12.1% by mass or more, 12.2% by mass or more, 12.3% by mass or more, 12.4% by mass or more, 12.5% by mass or more, 12.6% by mass or more, 12.7% by mass or more, 12.8% by mass or more, 12.9% by mass or more, 13.0% by mass or more, 13.1% by mass or more, 13.2% by mass or more, 13.3% by mass or more, 13.4% by mass or more, 13.5% by mass or more, 13.6% by mass or more, 13.7% by mass or more, 13.8% by mass or more, 13.9% by mass or more, 14.0% by mass or more, 14.1% by mass or more, 14.2% by mass or more, 14.3% by mass or more, 14.4% by mass or more, 14.4.4% by mass or more, 14.4% by mass or more, 14.4.2% by mass or more, 14.2% by mass or more, 13.2.2% by mass or more, 13.2% by mass or 15.2% by mass or more, 13.2.2% by mass or more, 13.2.2.2% by mass or more, 1.6.6% by mass or more, 1.6.6.6% by mass or more. 15.3% by mass or more, 15.4% by mass or more, 15.5% by mass or more, 15.6% by mass or more, 15.7% by mass or more, 15.8% by mass or more, 15.9% by mass or more, 16.0% by mass or more, 16.1% by mass or more, 16.2% by mass or more, 16.3% by mass or more, 16.4% by mass or more, 16.5% by mass or more, 16.6% by mass or more, 16.7% by mass or more, 16.8% by mass or more, 16.9% by mass or more, 17.0% by mass or more, 17.1% by mass or more, and a combination of these components 17.2% by mass or more, 17.3% by mass or more, 17.4% by mass or more, 17.5% by mass or more, 17.6% by mass or more, 17.7% by mass or more, 17.8% by mass or more, 17.9% by mass or more, 18.0% by mass or more, 18.1% by mass or more, 18.2% by mass or more, 18.3% by mass or more, 18.4% by mass or more, 18.5% by mass or more, 18.6% by mass or more, 18.7% by mass or more, 18.8% by mass or more, 18.9% by mass or more, and, 19.0 mass% or more, 19.1 mass% or more, 19.2 mass% or more, 19.3 mass% or more, 19.4 mass% or more, 19.5 mass% or more, 19.6 mass% or more, 19.7 mass% or more, 19.8 mass% or more, or 19.9 mass% or more, and from the viewpoint of producing a beverage which is capable of highlighting the faint scent and sweetness of a beer-flavored beverage, can be 20.0% or less, 19.9% or less, 19.8% or less, 19.7% or less, 19.6% or less, 19.5% or less, 19.4% or less, 19.3% or less, 19.2% or less, 19.1% or less, 19.0% or less, 18.9% or less, 18.8% or less, 18.7% or less, 18.6% or less, 18.5% or less, 18.4% or less, 18.3% or less, 18.2% or less, 18.1% or less, 17.0% or less, 17.9% or less, 17.8% or less, 17.7% or less, 17.6% or less, 17.5% or less, 17.4% or less, 17.3% or less, 17.2% or less, or 17.2% or less. 17.1% by mass or less, 17.0% by mass or less, 16.9% by mass or less, 16.8% by mass or less, 16.7% by mass or less, 16.6% by mass or less, 16.5% by mass or less, 16.4% by mass or less, 16.3% by mass or less, 16.2% by mass or less, 16.1% by mass or less, 16.0% by mass or less, 15.9% by mass or less, 15.8% by mass or less, 15.7% by mass or less, 15.6% by mass or less, 15.5% by mass or less, 15.4% by mass or less, 15.3% by mass or less, 15.2% by mass or less, 15.1% by mass or less, 15.0% by mass or less, 14.9% by mass or less, 14.8% by mass or less, 14.7% by mass or less, 14.5% by mass or less, 14.4% by mass or less, 14.3% by mass or less, 2.2% by mass or less 14.1% by mass or less, 14.0% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% by mass or less, 12.4% by mass or less, 12.3% by mass or less, and 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7% by mass or less, 10.5% by mass or less, and 10.4% by mass or less, 10.3% by mass or less, 10.2% by mass or less, 10.1% by mass or less, 10.0% by mass or less, 9.9% by mass or less, 9.7% by mass or less, 9.6% by mass or less, 9.5% by mass or less, 9.4% by mass or less, 9.3% by mass or less, 9.2% by mass or less, 9.1% by mass or less, 9.0% by mass or less, 8.9% by mass or less, 8.8% by mass or less, 8.6% by mass or less, 8.5% by mass or less, 8.4% by mass or less, 8.3% by mass or less, 8.2% by mass or less, 8.1% by mass or less, 8.0% by mass or less, 7.9% by mass or less, 7.7% by mass or less, 7.6% by mass or less, 8.8% by mass or less, 8.8.4% by mass or less, 8.6% by mass or less, 8.4% by mass or less, 8.3% by mass or less, 8.6% by mass or less, 8.4.4% by mass or less, 8.3.3% by mass or less, 8.3.3.3% by mass or less, 8.6.3.3% by mass or less, 6.7 mass% or less, 6.6 mass% or less, 6.5 mass% or less, 6.4 mass% or less, 6.3 mass% or less, 6.2 mass% or less, 6.1 mass% or less, 6.0 mass% or less, 5.9 mass% or less, 5.8 mass% or less, 5.7 mass% or less, 5.6 mass% or less, 5.5 mass% or less, 5.4 mass% or less, 5.3 mass% or less, 5.2 mass% or less, or 5.1 mass% or less.

In the present specification, the "raw wort extract concentration" can be measured by a method described in "BCOJ beer analysis method (published by japan brewing society, combined edition of beer and wine making, revised 11.11.2004)".

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the bitterness of the beverage is preferably less than 60BUs, more preferably 55BUs or less, still more preferably 50BUs or less, still more preferably 45BUs or less, particularly preferably 40BUs or less, and may be 35BUs or less, 30BUs or 25BUs or less, from the viewpoint of producing a beer-flavored beverage-like beverage.

In addition, when the processed food according to one embodiment of the present invention is a beer-flavored beverage using hops as a raw material, the bitterness value of the beverage may be 5BUs or more, 7BUs or more, 10BUs or more, 12BUs or more, 15BUs or more, or 17BUs or more.

In addition, when the processed food according to one embodiment of the present invention is a beer-flavored beverage that does not use hops as a raw material, the bitterness value of the beverage may be set to be less than 5.0BUs, 3.0BUs or less, 2.0BUs or less, 1.0BUs or less, 0.5BUs or less, or 0.3BUs or less.

The bitter taste value of the beverage is an index of bitter taste caused by a hop-derived component containing isohumulone as a main component, and can be controlled by appropriately adjusting the amount of the hop-derived component such as hop or hop extract.

In the present specification, the "bitterness value" of a beverage can be measured by a measurement method described in "8.15 bitterness value" of a modified BCOJ beer analysis method (published by the japanese brewing society of the national institute of wealth, b.f. society of beer and wine making, the international technical commission of analytical commission, editorial edition 2013).

In the case where the processed food according to one embodiment of the present invention is a beer-flavored beverage, the beer-flavored beverage may further contain a strong wine derived from grains as an alcoholic component in order to adjust the alcohol content.

Here, the spirits are alcoholic beverages obtained by saccharification of grains such as wheat, barley, rice, buckwheat and corn, optionally with malt or an enzyme, fermentation with yeast, and further distillation.

Among these, from the viewpoint of producing a beer-flavored beverage as a processed food according to one embodiment of the present invention into a beverage having a good taste, it is preferable to contain a strong wine, preferably a wheat strong wine, more preferably a barley strong wine or a wheat strong wine, which is made from a plant belonging to the family Gramineae.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the color of the beer-flavored beverage is not particularly limited, and a desired color may be imparted thereto by adding a coloring agent or the like, such as amber or golden yellow as usual beer, black or colorless transparent as dark beer, or the like. The color of the beer flavor beverage can be recognized by naked eyes, or can be regulated by total light transmittance, chromaticity, or the like.

When the processed food according to one aspect of the present invention is a beer-flavored beverage, the beer-flavored beverage preferably has a color of 7.0 or more, more preferably 7.2 or more, more preferably 7.5 or more, still more preferably 8.0 or more, still more preferably 8.5 or more, particularly preferably 9.0 or more, and further preferably 9.5 or more, 10.0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, or 13.0 or more, and further preferably 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 27 or less, 25 or less, or 25 or less, or more.

In the present specification, the "color" of a beer flavor beverage can be measured by the measurement method described in "8.8 color" of the modified BCOJ beer analysis method (published by the Japanese brewing society of the national institute of Care, japan, and revised edition of the International Commission on the technology of beer and wine making, analysis Commission, and supplement, editions of 2013). The "color" of the beer-flavored beverage is determined by the unit of color (EBC unit) specified by the european brewing society (European Brewery Convention). The lighter the number, the lighter the color of the beverage, whereas the greater the number, the darker the color of the beverage.

The chromaticity of the beer flavor beverage according to one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when 2 or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, and the like. More specifically, for example, in order to increase the color of a beer-flavored beverage, the color of the beer-flavored beverage can be adjusted by increasing the blending ratio of malt, increasing the temperature during boiling, increasing the boiling time, and performing a decoction method (extraction) when preparing a mashing solution. In addition, the color can be increased by increasing the concentration of the raw wort extract or increasing the malt ratio.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the pH of the beer-flavored beverage is not particularly limited, and may be 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less from the viewpoint of suppressing the generation of microorganisms, and may be 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, or 4.2 or more from the viewpoint of enhancing the flavor of the beer-flavored beverage.

3 raw materials for beverages

When the processed food according to one embodiment of the present invention is a beverage, a general material that can be used for each beverage can be used. For example, water and malt are used as main materials for beer-flavored beverages. The beer-flavored beverage may be a beverage using hop as a raw material, or may be a beverage not using hop.

In the case where the processed food according to one embodiment of the present invention is a beverage, a preservative, a sweetener, water-soluble dietary fiber, a bittering agent, a bitterness-imparting agent, an antioxidant, a flavor, a sour agent, a salt, or the like may be used depending on the type of each beverage.

The beverage preferably contains a material having xanthine oxidase activity. As the raw material having xanthine oxidase activity, as described above, a commercially available preparation of xanthine oxidase can be used as the raw material.

In addition, when a material having xanthine oxidase activity is contained as a material of a beverage, the xanthine oxidase activity can convert a purine body into uric acid, and thus a material containing a purine body can be contained.

As described above, malt is preferable when the processed food according to one embodiment of the present invention is a beer-flavored beverage as a raw material containing a purine body.

3.1.1 malt, cereal other than malt

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, malt used as a raw material means a material obtained by germinating and drying seeds of barley, wheat, rye, wild oat, coix seed and the like, and removing roots, and any one of the origin and variety may be used.

As the malt used in one embodiment of the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malt as a raw material for beer-flavored beverages in japan. The barley may be of the two-sided barley, six-sided barley, etc., and any of them may be used. Further, colored malt or the like may be used in addition to usual malt. In addition, when colored malt is used, a plurality of different colored malt may be used in combination, or one colored malt may be used.

In addition, a cereal other than malt may be used together with malt.

Examples of such grains include: wheat (barley, wheat, rye, wild oat, coix seed, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potato, bean (soybean, pea, etc.), buckwheat, holly, millet, barnyard grass, starch derived from them, extracts (extracts) of these, etc.

In addition, when malt is not used, liquid sugar containing a carbon source may be used, or yeast extract, protein derived from an animal or plant, and amino acid-containing raw materials (e.g., soybean protein) such as the above grains other than malt may be used as a nitrogen source.

3.1.2 hops

In the case where the processed food according to one embodiment of the present invention is a beer flavor beverage using hop, examples of the form of the hop include granular hop, powdered hop, and hop extract. In addition, hop processed products such as isomerized hop and reduced hop can be used as the hop.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage using hops, the amount of hops added can be appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

In addition, a beer-flavored beverage using hops as a raw material is a beverage containing an iso-alpha acid which is a component derived from hops. The content of the iso-alpha-acids in the beer-flavored beverage using hops may be more than 0.1 mass ppm or more than 1.0 mass ppm based on the total amount (100 mass%) of the beer-flavored beverage.

On the other hand, the content of the iso-alpha-acids in the beer-flavored beverage in which hops are not used may be 0.1 mass ppm or less based on the total amount (100 mass%) of the beer-flavored beverage.

In the present specification, the content of the iso-alpha-acids is a value measured by a High Performance Liquid Chromatography (HPLC) analysis method described in the revised BCOJ beer analysis method (published by the national institute of brewing in japan, the institute of technology and beer brewing combination, the analytical committee, the supplement revision of the editorial society of the society of beer brewing, 2013).

3.1.3 preservative

When the processed food according to one embodiment of the present invention is a beverage, the processed food may be a beverage obtained by further blending a preservative.

Examples of the preservative used in one embodiment of the present invention include: benzoic acid; benzoate salts such as sodium benzoate; benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, and the like. Further, as the preservative, a commercially available formulation such as strong Sanpreser (a mixture of sodium benzoate and butyl benzoate manufactured by three Rong Yuan FFI corporation) can be used.

These preserving agents may be used alone or in combination of 2 or more.

When the processed food according to one embodiment of the present invention is a beverage prepared by blending a preservative, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and still more preferably 20 to 900 mass ppm based on the total amount (100 mass%) of the beverage.

3.1.4 sweetener

When the processed food according to one embodiment of the present invention is a beverage, a beverage obtained by further blending a sweetener can be produced.

Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified solutions obtained by decomposing starch from grains with an acid, an enzyme, or the like, commercially available sugars such as cerealose, natural sweeteners such as sugars including trisaccharides or more, sugar alcohols, stevia, and artificial sweeteners.

These sweeteners may be used alone or in combination of 2 or more.

These sugars may be in the form of a liquid such as a solution or a solid such as a powder.

The kind of the raw cereal of starch, the method of purifying starch, and the treatment conditions such as hydrolysis by an enzyme or an acid are not particularly limited. For example, saccharides whose maltose ratio is increased by appropriately setting hydrolysis conditions based on enzymes or acids can be used. In addition to these, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions (sugar solutions) of these, and the like can also be used.

Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame potassium), sucralose, neotame, and the like.

Examples of the water-soluble dietary fiber include: indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc., but indigestible dextrin or polydextrose is preferable from the viewpoint of general versatility such as stability or safety.

In addition, when the processed food according to one embodiment of the present invention is a beverage, the processed food may be a beverage in which the content of the high-intensity sweetener is limited.

The content of the high-intensity sweetener contained in the beverage in which the content of the high-intensity sweetener is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the beverage.

The content of the high-intensity sweetener contained in the beverage in which the content of the high-intensity sweetener is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt based on the total amount (100 mass%) of the beverage.

In addition, as a specific high intensity sweetener, as described above.

When the processed food according to one embodiment of the present invention is a beverage, the content of rebaudioside a may be limited.

The content of rebaudioside a contained in the beverage in which the content of rebaudioside a is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total uric acid contained in the beverage.

The content of rebaudioside a contained in the beverage in which the content of rebaudioside a is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt based on the total amount (100 mass%) of the beverage.

When the processed food according to one embodiment of the present invention is a beverage, the processed food may be a beverage in which the erythritol content is limited.

The content of erythritol contained in the beverage in which the content of erythritol is limited may be set to less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total uric acid contained in the beverage.

Further, the content of erythritol contained in the beverage in which the content of erythritol is limited may be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt, or less than 1 mass ppt based on the total amount (100 mass%) of the beverage.

3.1.5 bitter agent and bitter imparting agent

When the processed food according to one embodiment of the present invention is a beverage, a beverage in which 1 or more selected from a bittering agent and a bitterness-imparting agent is further blended can be produced.

In particular, when the processed food according to one embodiment of the present invention is a beer-flavored beverage, the bitter taste may be imparted by hops, and a bitter taste agent or a bitter taste imparting agent as described below may be used together with hops. Instead of using hops, a bittering agent or a bitterness-imparting agent shown below may be used.

The bittering agent or the bitterness-imparting agent is not particularly limited, and those used as a bittering agent in general beer or happoshu can be used, and examples thereof include: rosemary, litchi, caraway, juniper, sage, ganoderma, bay, quassin, caffeine, artemisinin, naringin, citrus extract, quassia extract, coffee extract, tea extract, balsam pear extract, lotus embryo extract, aloe arborescens (Aloe arborescens) extract, rosemary extract, litchi extract, bay extract, sage extract, caraway extract, and the like.

These bitter taste agents or bitter taste imparting agents may be used alone or in combination of 2 or more.

3.1.6 antioxidants

When the processed food according to one embodiment of the present invention is a beverage, a beverage obtained by further blending an antioxidant can be produced.

The antioxidant is not particularly limited, and those used as an antioxidant in usual beer or happoshu can be used, and examples thereof include ascorbic acid, isoascorbic acid, catechin and the like.

These antioxidants may be used alone or in combination of 2 or more.

3.1.7 fragrances

When the processed food according to one embodiment of the present invention is a beverage, a beverage obtained by further blending a flavor can be produced.

The flavor is not particularly limited, and may be appropriately selected according to each beverage.

For example, when the processed food according to one embodiment of the present invention is a beer-flavored beverage, examples of the beer flavor include esters and higher alcohols, and more specifically, n-propanol and isobutanol. These perfumes may be used alone or in combination of 2 or more.

3.1.8 sour agent

When the processed food according to one embodiment of the present invention is a beverage, the processed food may be a beverage obtained by further blending a sour agent.

The sour agent is not particularly limited as long as it is a substance having a sour taste, and examples thereof include: tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone or salts thereof.

Among these, at least 1 selected from the group consisting of tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, at least 1 selected from the group consisting of tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid and salts thereof is more preferable, and at least 1 selected from the group consisting of tartaric acid, phosphoric acid and lactic acid is still more preferable.

These sour agents may be used alone or in combination of 2 or more.

3.1.9 salts

When the processed food according to one embodiment of the present invention is a beverage, a beverage obtained by further blending salts can be produced.

Examples of the salts include: sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and the like.

These salts may be used alone or in combination of 2 or more.

3.2 carbon dioxide

When the processed food according to one embodiment of the present invention is a carbonated beverage, the processed food contains carbon dioxide.

The amount of carbon dioxide in the carbonated beverage may be adjusted using a carbonation device or may be adjusted by adding carbonated water. In the case where the processed food according to one embodiment of the present invention is a beer-flavored beverage, carbon dioxide contained in the beer-flavored beverage may be directly used as carbon dioxide produced in the fermentation step of the beer-flavored beverage.

When the processed food according to one embodiment of the present invention is a carbonated beverage, the carbon dioxide concentration is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, still more preferably 0.40 (w/w)% or more, still more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and further preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, still more preferably 0.60 (w/w)% or less, still more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.

In the present specification, the carbon dioxide concentration can be measured by immersing a container containing a carbonated beverage to be measured in a water tank at 20 ℃ for 30 minutes or more while shaking the container from time to time, adjusting the temperature of the beverage to 20 ℃ and then measuring the carbon dioxide concentration using a gas volume measuring device (for example, GVA-500 (manufactured by kyoto electronic industries, co.).

When the processed food according to one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted so as to fall within the above-described carbon dioxide concentration range, and may be set to 5.0kg/cm ² Below, 4.5kg/cm ² Below or 4.0kg/cm ² Hereinafter, the ratio may be set to 0.20kg/cm ² Above, 0.50kg/cm ² Above or 1.0kg/cm ² The above. In addition, any of these upper and lower limits may be combined, and for example, the carbon dioxide pressure of the beverage may be set to 0.20kg/cm ² Above 5.0kg/cm ² Below, 0.50kg/cm ² Above 4.5kg/cm ² Below or 1.0kg/cm ² Above 4.0kg/cm ² The following is given.

In the present specification, the term "gas pressure" refers to the pressure of gas in a container unless otherwise specified.

The pressure may be measured by a method known to those skilled in the art, for example, a method in which a sample adjusted to 20℃is fixed to a gas internal pressure meter, a stopcock of the internal pressure meter is first opened to discharge gas, the stopcock is then closed, and a value obtained by shaking a pointer of the gas internal pressure meter to a predetermined position is read, or a commercially available gas pressure measuring device may be used.

3.3 other additives

The processed food according to one embodiment of the present invention may be added with various additives as needed within a range that does not hinder the effects of the present invention.

Examples of such additives include: coloring agent, foaming agent, fermentation promoter, yeast extract, peptide-containing substance and other protein substances, amino acid and other flavoring agents.

The coloring agent is used for imparting a desired color to the processed food, and caramel color, cocoa color, safflower color, or colored sugar solution can be used.

When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the foaming agent is used for forming beer-like foam or for maintaining foam of the beverage, and plant extract saponins such as soybean saponins and quillaja saponins, peptide-containing substances such as plant proteins such as corn and soybean, collagen peptides, yeast extract, and the like can be suitably used.

When the processed food according to one embodiment of the present invention is a fermented beer-flavored beverage, the fermentation accelerator is used for accelerating the fermentation by yeast, and for example, a yeast extract, bran components such as rice and wheat, vitamins, minerals, and the like may be used alone or in combination.

3.4 canned processed food

The processed food according to one embodiment of the present invention may be a packaged processed food filled in a container. The processed food in the container may be any type and material of container, and examples of the container include: bottles, cans, jars, barrels, plastic bottles, cartons, bags, bag-in-box, paper bags, resin bags, portion packs (portion packs), and freezer cups, which can be appropriately selected according to the type of processed food.

4. Method for stabilizing characteristics of processed food

The present invention also provides a method for stabilizing the characteristics of a processed food, characterized by preparing a processed food having a uric acid content (X) adjusted to 0.001 [ mu ] g/g or more.

As described above, the processed food containing uric acid can be used as a processed food having improved characteristic stability peculiar to each processed food. Therefore, the processed food can be stabilized by adjusting the content (X) of uric acid to 0.001. Mu.g/g or more.

In the stabilization method according to one embodiment of the present invention, the uric acid content (X) of the processed food may be adjusted by using a material containing uric acid in the process of producing the processed food or by adding uric acid, or may be adjusted by adding uric acid after producing the processed food. When a purine body-containing material is used as a material for a processed food, the purine body-containing material can be adjusted by adding a material having xanthine oxidase activity during or after the production of the processed food. Further, in order to adjust the content (X) of uric acid converted from xanthine by adding a material having xanthine oxidase activity, a material having uricase activity may be further added.

The content (X) of uric acid to be adjusted for stabilizing the processed food is as described above. In the stabilization method according to one embodiment of the present invention, the processed food to be stabilized is as described above. The conditions of various components and related physical properties contained in the processed food are also as described above.

5. Method for producing processed food

As a method for producing a processed food according to one embodiment of the present invention, a step of adjusting the content (X) of uric acid may be provided in any one of the production processes of each processed food.

The step of adjusting the uric acid content (X) may be a step of adding uric acid and/or a material containing uric acid, or a step of diluting with water or the like, but when a material containing a purine body is used as a material for processed foods, the step (a) of adding a material having xanthine oxidase activity is preferable.

In the step (a), a material having xanthine oxidase activity may be a commercially available xanthine oxidase preparation as described above.

In the step (a), the timing of adding the raw material having xanthine oxidase activity may be carried out in any one of the production processes of each processed food, and may be added once or in multiple times.

In addition, the step (a 1) of adding a material having uricase activity may be performed simultaneously with and/or after the step (a).

In the step (a 1), a material having uricase activity may be a commercially available uricase preparation as described above.

In the step (a 1), the timing of adding the material having uricase activity may be performed in any one of the production processes of the respective processed foods, and may be added once or in multiple times.

In the step (a) and the step (a 1), a raw material having xanthine oxidase activity is added, and then a heat treatment may be performed.

In the heating treatment, the heating temperature may be set to 20 ℃ or higher, 25 ℃ or higher, 30 ℃ or higher, 35 ℃ or higher, 40 ℃ or higher, or 45 ℃ or higher, and 140 ℃ or lower, 135 ℃ or lower, 130 ℃ or lower, 125 ℃ or lower, 120 ℃ or lower, 115 ℃ or lower, 110 ℃ or lower, 105 ℃ or lower, 100 ℃ or lower, 95 ℃ or lower, 90 ℃ or lower, 85 ℃ or lower, or 80 ℃ or lower.

The heating time may be 1 minute or more, 10 minutes or more, 20 minutes or more, 30 minutes or more, 40 minutes or more, 50 minutes or more, or 60 minutes or more, and may be 10 hours or less, 9 hours or less, 8 hours or less, 7 hours or less, or 6 hours or less.

In the step (a) and the step (a 1), the pH of the raw material after the addition of the processed food additive may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, or 5.0 or more, further, it may be 7.0 or less, 6.9 or less, 6.8 or less, 6.7 or less, 6.6 or less, 6.5 or less, 6.4 or less, 6.3 or less, 6.2 or less, 6.1 or less, 6.0 or less, 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less.

The processed food according to one embodiment of the present invention obtained in this way is filled into a predetermined container and is distributed as a product on the market.

The method for filling the processed food in the container is not particularly limited, and a method for filling the processed food in the container known to those skilled in the art can be used. In the container filling step, the processed food according to one embodiment of the present invention is filled and sealed in a container. The container filling step may be performed using a container of any form and material, and examples of the container include the container described in "3.4-container processed food".

The following describes in detail a method for producing a processed food according to an embodiment of the present invention, by way of example, a method for producing a fermented beer-flavored beverage and a non-fermented beer-flavored beverage.

5.1 method for producing fermented beer-flavored beverage

The method for producing a fermented beer-flavored beverage as a processed food according to one embodiment of the present invention includes the following steps (1) to (3); and performing the step (a) between 2 steps selected from the steps (1) to (3) or after the step (3) at least before the step (1) and simultaneously with any one or more of the steps (1) to (3).

Step (1): and a step of obtaining a fermentation liquid by subjecting the raw material to at least 1 of saccharification treatment, boiling treatment and solid content removal treatment.

Step (2): and (3) cooling the pre-fermentation liquid obtained in the step (1) to obtain a cooled pre-fermentation liquid.

Step (3): and (2) adding yeast to the cooled fermentation broth obtained in the step (2) to perform alcoholic fermentation.

In the method for producing a fermented beer-flavored beverage, the step (a) may be performed at 1 or more times of any one of the following (i) to (v).

(i): before the step (1)

(ii): simultaneously with at least 1 of the steps (1), (2) and (3)

(iii): between the step (1) and the step (2)

(iv): between the step (2) and the step (3)

(v): after the step (3)

In the method for producing a fermented beer-flavored beverage, the following step (b) may be further included in view of producing a beverage with a further reduced content of purine bodies.

Step (b): and (3) performing a process of removing the purine body.

Further, the method for producing a fermented beer flavor beverage may include a step of inactivating the xanthine oxidase activity, for example, a step of heating or adjusting pH. The fermented beer flavor beverage in which xanthine oxidase activity is deactivated by heating or pH adjustment is also included in the present invention, as long as it is obtained through the step (a) of adding the food composition having xanthine oxidase activity.

In addition, in the method for producing a fermented beer-flavored beverage, it is preferable to include a step of adding hops when producing a beverage having a bitter taste value of 5BUs or more as a raw material. In addition, when a beverage having a bitter taste value of less than 5BUs is produced as a raw material, it is preferable that the process of adding hops is not provided.

< procedure (1) >)

The step (1) is a step of obtaining a fermentation broth by performing at least 1 of saccharification, boiling, and solid removal treatment using various raw materials.

For example, when malt is used as a raw material, various raw materials including water and malt are charged into a pot or tank, and if necessary, an enzyme agent that promotes the change in the components derived from the raw materials may be added before fermentation.

Examples of the enzyme include: amylases, proteases, purine ribosidases, adenine deaminases, guanine deaminases, polyphenol oxidase, glucanases, xylanases, pectinases, cellulases, lipases, glucosidases, and the like. Further, the following enzyme agents "which are added in the brewing process for the purpose of rationalization of wine production, etc., are listed as" 7 items "which are not treated as raw materials of alcoholic beverages" (3) in accordance with the regulations of the national tax Law of Japanese wine and the regulations of the national regulations of wine administration (correction of the year 2018, 6 month and 27).

By adding these enzymes, the component composition of the resulting fermented beer-flavored beverage can be effectively adjusted. As various raw materials other than malt, hops, a preservative, a sweetener, water-soluble dietary fibers, a bittering agent or a bitterness imparting agent, an antioxidant, a spice, a sour agent, a salt, and the like can be added. These may be added before the saccharification, during the saccharification, or after the saccharification is completed. These may be added after the next alcoholic fermentation step.

The mixture of the various raw materials is heated to saccharify the starch of the raw materials, and saccharification is performed.

The temperature and time of the mashing treatment are preferably appropriately adjusted in consideration of the type or malt ratio of malt to be used, the water and the raw materials other than malt, the type or amount of enzyme to be used, the raw wort extract concentration of the final beverage to be obtained, and the like. For example, in one embodiment of the present invention, the temperature of the saccharification is preferably 35 to 80 ℃, and the time of the saccharification is preferably 10 to 360 minutes. After saccharification treatment, filtration is performed to obtain a saccharified solution.

The saccharification liquid is preferably boiled.

When hops, bittering agents, or the like are used as raw materials in the boiling treatment, these substances are preferably added. Hops, bittering agents, etc. may be added at a stage before the start of boiling of the saccharified liquid and before the end of boiling.

Alternatively, instead of the mashing solution, a pre-fermentation solution may be prepared by adding hops, a bittering agent, or the like to a malt extract to which warm water has been added and boiling the mixture.

In the case where malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a nitrogen source, hops, a preservative, a sweetener, a water-soluble dietary fiber, a bittering agent or a bitterness-imparting agent, an antioxidant, a flavor, a sour agent, a salt, etc. other than carbon-source-containing liquid sugar, wheat or malt as an amino acid-containing raw material with warm water, and then subjecting the liquid sugar solution to boiling treatment.

In the case of hops, they may be added before the boiling treatment, or may be added at a stage from the start of boiling to the end of boiling of the liquid sugar solution.

< procedure (2) >)

The step (2) is a step of cooling the fermentation precursor liquid obtained in the step (1) to obtain a cooled fermentation precursor liquid.

After the boiling treatment, the mixture was transferred to a vortex tank (whislpool) and cooled to 0 to 20 ℃. Then, after cooling, the solid content such as coagulated protein is removed, and the concentration of the raw wort extract can be adjusted.

By this treatment, a cooled fermentation broth can be obtained.

< procedure (3) >)

The step (3) is a step of adding yeast to the cooled fermentation broth obtained in the step (2) to perform alcoholic fermentation.

The yeast used in the step may be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor, the fermentation conditions, etc., and may be either an upper fermentation yeast or a lower fermentation yeast. In addition, wine yeast, sake yeast (sake yeast), wild yeast capable of producing alcohol, and the like can also be used.

In the case of yeast, the yeast suspension may be added directly to the raw material, or a slurry obtained by concentrating the yeast may be added to the pre-fermentation liquid by centrifugation or sedimentation. After centrifugation, the supernatant may be completely removed by adding a substance. The amount of yeast added to the raw material liquid can be appropriately set, for example, to 5X 10 ⁶ cells/mL～1×10 ⁸ About cells/mL.

The conditions such as the fermentation temperature and the fermentation period in the case of performing alcoholic fermentation may be appropriately set, and for example, the fermentation may be performed at 8 to 25℃for 5 to 10 days. The temperature (temperature rise or temperature decrease) or pressure of the fermentation liquid may be changed during the fermentation step.

After the completion of this step, yeast may be removed by a filter or the like, and if necessary, water, or additives such as a flavor, an acid agent, and a coloring matter may be added.

< procedure (b) >)

In the method for producing a fermented beer-flavored beverage, the step (b) may be performed as a step of removing the purine body from the viewpoint of producing a beverage having a further reduced content of the purine body.

Examples of the treatment for removing the purine body include adsorption treatment for removing the purine body by adsorption using activated carbon or zeolite. As a specific method of the adsorption treatment, a known method can be used.

Before the adsorption treatment, 1 or more enzyme treatments selected from the group consisting of purine nucleoside enzyme treatment, adenine deaminase treatment and guanine deaminase treatment may be performed.

In the purine nucleoside enzyme treatment, adenosine and guanosine in the solution can be converted into free purine groups by allowing a purine nucleoside enzyme to act on a fermentation raw material liquid before fermentation or a fermentation liquid after fermentation in advance, and at least a part of the free purine groups can be converted into xanthines which are non-yeast assimilating free purine groups. After this treatment, xanthine in the purine compounds can be preferentially adsorbed and removed by the adsorption treatment, so that the content of purine compounds in the malt fermented beverage finally obtained can be reduced.

In addition, by performing a xanthine oxidase treatment after performing an adenine deaminase treatment, adenine can be converted into hypoxanthine, and decomposition by xanthine oxidase can be efficiently performed.

Similarly, guanine can be converted into xanthine by performing xanthine oxidase treatment after performing guanine deaminase treatment, and decomposition by xanthine oxidase can be effectively performed.

The time for performing the enzyme treatment is not limited as long as it is performed before the adsorption treatment, and may be performed simultaneously with the step (1) or after the step (1) is completed, or simultaneously with the step (3) or after the step (3) is completed.

After these steps, a step of producing a beer-flavored beverage, which is known to those skilled in the art, such as a wine storage step and a filtration step, may be performed.

The fermented beer-flavored beverage obtained in the above manner is filled into a predetermined container and is distributed as a product in the market.

The method for filling the container of the fermented beer-flavored beverage is not particularly limited, and a method for filling the container known to those skilled in the art can be used. The fermented beer-flavored beverage can be filled and sealed in a container by the container filling step. The container filling step may be performed using a container of any form and material, and examples of the container are as described above.

5.2 method for producing non-fermented beer-flavored beverage

The method for producing a non-fermented beer-flavored beverage as a processed food according to one embodiment of the present invention includes a method comprising the following steps (1), (2) and (4); and at least before the step (1), simultaneously with any one or more of the steps (1), (2) and (4), the step (a) is performed between 2 steps selected from the steps (1), (2) and (4), or after the step (4).

Step (1): and a step of obtaining a beverage precursor by subjecting the raw material to at least 1 of saccharification treatment, boiling treatment and solid content removal treatment.

Step (2): and (3) cooling the beverage precursor obtained in the step (1) to obtain a cooled beverage precursor.

Step (4): and (2) adding carbon dioxide to the cooled beverage precursor obtained in step (2).

The steps (1) and (2) are the same as the adjustment methods of the "pre-fermentation liquid" and the "cooled pre-fermentation liquid" in the above-mentioned "method for producing a fermented beer-flavored beverage".

In addition, when a non-fermented alcohol-free beer-flavored beverage is produced, the step (4) may be directly performed.

When a non-fermented alcoholic beer-flavored beverage is produced, distilled spirits such as spirits, whiskey, distilled spirits and the like can be further blended into the beverage precursor obtained in step (1) and/or the cooled beverage precursor obtained in step (2) to prepare an alcoholic beverage.

Further, as a method of adding carbon dioxide in the step (4), carbon dioxide may be added by mixing the cooled beverage precursor obtained in the step (2) with carbonated water or directly adding carbon dioxide to the cooled beverage stock solution.

In addition, when carbon dioxide is added, additives such as a preservative, a sweetener, a flavor, an acidulant, and a coloring matter may be added as needed.

In the method for producing a non-fermented beer-flavored beverage, the step (a) may be performed at 1 or more times of any one of the following (i) to (v).

(i): before the step (1)

(ii): simultaneously with at least 1 of the steps (1), (2) and (4)

(iii): between the step (1) and the step (2)

(iv): between the step (2) and the step (4)

(v): after the step (4)

In addition, when a non-fermented alcoholic beer-flavored beverage is produced, the step (a) may be performed while blending distilled spirits such as spirits, whiskey, distilled spirits, and the like.

In the method for producing a non-fermented beer-flavored beverage, the following step (b) may be further included in the method from the viewpoint of producing a beverage having a further reduced purine body content.

Step (b): and (3) performing a process of removing the purine body.

The step (b) is similar to the above-mentioned "fermented beer-flavored beverage".

In the case of performing the enzyme treatment selected from 1 or more of the purine nucleoside enzyme treatment, the adenine deaminase treatment and the guanine deaminase treatment in the step (b), the period of time before the adsorption treatment is not limited, and the treatment may be performed simultaneously with the step (1) or after the step (1) is completed, simultaneously with the step (4) or after the step (4) is completed, for example.

In the method for producing a non-fermented beer-flavored beverage, it is preferable that the method further include a step of adding hops when producing a beverage having a bitter taste value of 5BUs or more as a raw material. In addition, when a beverage having a bitter taste value of less than 5BUs is produced as a raw material, it is preferable that a step of adding hops is not provided. The step of adding hops is preferably performed simultaneously with the step (1).

The non-fermented beer-flavored beverage obtained in this manner is filled into a predetermined container and is distributed as a product in the market.

The method for filling the container with the non-fermented beer-flavored beverage is not particularly limited, and a method for filling the container known to those skilled in the art can be used. The non-fermented beer-flavored beverage can be filled and sealed in a container by the container filling step. The container filling step may be performed using a container of any form or material, and examples of the container are as described above.

Examples

The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples. The content of uric acid, the content of purine bodies, the content of xanthine and the xanthine oxidase activity value of the purine body reducing agent for food were measured by the above-mentioned methods.

In examples 1 to 12 and comparative examples 1 to 5, the deterioration suppressing effect was evaluated by the following method.

(evaluation method of deterioration suppression Effect)

For each of the sample beverages after standing, the standard sample beverage was evaluated by 5 daily trained scores of "0.0" in terms of the degree of flavor deterioration, and when it was determined that the deterioration of flavor was suppressed as compared with the standard beverage, the evaluation was performed on a +0.1 scale with a positive score of up to +3.0, based on the degree of suppression of the deterioration. On the other hand, when it is determined that the degree of deterioration of flavor is the same or the deterioration of flavor further progresses, the score is set to "0.0" as compared with the reference beverage. Then, the average score of 5 pieces of the evaluation scores is recorded in each table as an evaluation of the deterioration suppressing effect of the beverage. In addition, in the evaluation, it is attempted to unify the standards between the respective reviews.

Examples 1 to 4 and comparative example 1

In examples 1 to 4, uric acid was added to commercially available beer (content of uric acid (X) =0.00 μg/g, content of purine bodies (Y) =120 μg/g), and a beverage prepared so as to reach the content of uric acid (X) shown in table 1 was used as a sample beverage. In comparative example 1, a commercially available beer before uric acid was added was used as a sample beverage.

The sample beverages were placed in the same type of bottle container in equal amounts, and left to stand in a sealed state in a dark room environment at 50℃for 3 days. The degradation inhibition effect of the sample beverages of examples 1 to 4 was evaluated based on the sample beverage of comparative example 1 after standing, based on the above method, to obtain the results shown in table 1. In addition, no difference of scores of 1.0 or more was confirmed between the respective reviews for the same beverage. In addition, no deterioration was observed in comparative example 1 and examples 1 to 4 before standing for 3 days, and it was confirmed that the same quality beverages were obtained.

TABLE 1

Table 1 (beer)

As is clear from Table 1, when beer containing uric acid is produced, the deterioration suppressing effect of flavor can be exhibited, and the flavor stability of beer can be improved.

Examples 5 to 6 and comparative example 2

In examples 5 to 6, uric acid was added to commercially available beer without purine (content of uric acid (X) =0.00 μg/g, content of purine (Y) =4.0 μg/g), and a beverage prepared so as to reach the content of uric acid (X) shown in table 2 was used as a sample beverage. In comparative example 2, a commercially available purine-free beer before uric acid addition was used as a sample beverage.

The sample beverages were placed in the same type of bottle container in equal amounts, and left to stand in a sealed state in a dark room environment at 50℃for 3 days. The degradation inhibition effect of the sample beverages of examples 5 to 6 was evaluated based on the sample beverage of comparative example 2 after standing, based on the above method, to obtain the results shown in table 2. In addition, no difference of scores of 1.0 or more was confirmed between the respective reviews for the same beverage. In addition, no deterioration was observed in comparative example 2 and examples 5 to 6 after 3 days of standing, and it was confirmed that the same quality beverages were obtained.

TABLE 2

Table 2 (beer without purine)

As is clear from table 2, in the case of the purine-free beer, the uric acid was contained, whereby the deterioration suppressing effect of the flavor was exhibited, and the flavor stability was improved.

Examples 7 to 9 and comparative example 3

In examples 7 to 9, uric acid was added to a commercially available soybean milk beverage (content of uric acid (X) =0.00 μg/g, content of purine bodies (Y) =300 μg/g), and a beverage prepared so as to reach the content of uric acid (X) shown in table 3 was used as a sample beverage. In comparative example 3, a commercially available soybean milk beverage before uric acid addition was used as a sample beverage.

The sample beverages were placed in the same type of bottle container in equal amounts, and left to stand in a sealed state in a dark room environment at 50℃for 3 days. The degradation inhibition effect of the sample beverages of examples 7 to 9 was evaluated based on the sample beverage of comparative example 3 after standing, based on the above method, to obtain the results shown in table 3. In addition, no difference in scores of 1.0 or more was found between each panel for the same beverage. In addition, no deterioration was observed in comparative example 3 and examples 7 to 9 after 3 days of standing, and it was confirmed that the same quality beverages were obtained.

TABLE 3

Table 3 (Bean milk beverage)

As is clear from table 3, the soybean milk beverage contained uric acid can exhibit a flavor deterioration suppressing effect, and the flavor stability is improved.

Examples 10 to 11 and comparative example 4

In examples 10 to 11, uric acid was added to a commercially available nonalcoholic beer flavor beverage (1) (content of uric acid (X) =0.00 μg/g, content of purine body (Y) =1.0 μg/g, and alcohol degree=0.0 (v/v)%), and a beverage prepared so as to reach the content of uric acid (X) shown in table 4 was used as a sample beverage. In comparative example 4, a commercially available nonalcoholic beer flavor beverage (1) before uric acid was added was used as a sample beverage.

The sample beverages were placed in the same type of bottle container in equal amounts, and left to stand in a sealed state in a dark room environment at 50℃for 3 days. The degradation inhibition effect of the sample beverages of examples 10 to 11 was evaluated based on the sample beverage of comparative example 4 after standing, based on the above method, to obtain the results shown in table 4. In addition, no difference in scores of 1.0 or more was found between each panel for the same beverage. Further, no deterioration was observed in comparative example 4 and examples 10 to 11 after 3 days of standing, and it was confirmed that the same quality beverages were obtained.

Example 12, comparative example 5

In example 12, uric acid was added to a commercially available nonalcoholic beer flavor beverage (2) (content of uric acid (X) =0.00 μg/g, content of purine body (Y) =120 μg/g, alcohol degree=0.0 (v/v)%), and a beverage prepared so as to reach the content of uric acid (X) shown in table 4 was used as a sample beverage. In comparative example 5, a commercially available nonalcoholic beer flavor beverage (2) before uric acid was added was used as a sample beverage.

The sample beverages were placed in the same type of bottle container in equal amounts, and left to stand in a sealed state in a dark room environment at 50℃for 3 days. The degradation inhibitory effect of the sample beverage of example 12 was evaluated based on the sample beverage of comparative example 5 after standing, based on the above method, to obtain the results shown in table 4. In addition, no difference in scores of 1.0 or more was found between each panel for the same beverage. In addition, no deterioration was observed in each of comparative example 5 and example 12 after 3 days of standing, and it was confirmed that the same quality beverages were obtained.

TABLE 4

Table 4 (non-alcoholic beer flavor beverage)

As is clear from table 4, the non-alcoholic beer flavor beverage contained uric acid exhibited a deterioration suppressing effect on flavor, and improved flavor stability.

Examples 13 to 15 and comparative example 6

As examples 13 to 15, 10g of commercially available beer having xanthine content and uric acid content shown in Table 5 was weighed to obtain the xanthine oxidase activity values shown in Table 5, and a purine body reducing agent for food having xanthine oxidase activity was added thereto, and the mixture was stirred sufficiently and allowed to stand at 65℃for 120 minutes to prepare each sample.

In comparative example 6, beer was prepared by leaving the commercial beer at 65℃for 120 minutes without adding a food purine reducing agent thereto.

The xanthine content and uric acid content of these samples were measured, and the results shown in table 5 were obtained. The xanthine oxidase activity values of the purine body reducing agent for food use are measured according to the above-described method.

TABLE 5

As is clear from Table 5, in the samples prepared by adding the purine-body reducing agent having a xanthine oxidase activity value in examples 13 to 15, xanthine was reduced, and uric acid was produced. Further, from the results of examples 1 to 4 shown in Table 1, it was found that uric acid was produced to contribute to the improvement of flavor stability of beer.

Claims

1. A processed food comprising uric acid, wherein the content (X) of uric acid is 0.001 mu g/g or more.

2. The processed food according to claim 1, wherein the content (Y) of the purine body is 1000 μg/g or less.

3. The processed food according to claim 1 or 2, wherein the ratio of the content of uric acid (X) (unit: μg/g) to the content of purine body (Y) (unit: μg/g), i.e., (X)/(Y), is 0.00001 or more.

4. A processed food according to any one of claims 1 to 3, wherein the processed food is processed food belonging to the middle classification 72 to 76, based on the japanese standard commodity classification revised in the year 2 (1990) 6, except ice belonging to the middle classification 76 and cigarettes manufactured.

5. The processed food according to any one of claims 1 to 4, wherein the processed food is a beer-flavored beverage.

6. The processed food according to any one of claims 1 to 5, which has xanthine oxidase activity.

7. The processed food according to any one of claims 1 to 5, which contains a protein having xanthine oxidase activity.

8. A method for producing the processed food according to any one of claims 1 to 7, comprising a step of adjusting the content (X) of uric acid.

9. A method for stabilizing the characteristics of a processed food, characterized by preparing a processed food having a uric acid content (X) adjusted to 0.001 [ mu ] g/g or more.