CN117545368A

CN117545368A - Method for producing processed food

Info

Publication number: CN117545368A
Application number: CN202280043860.6A
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: CN117545367A

Abstract

The present invention provides a method for producing a processed food, characterized by comprising a step (a) of adding a food composition having xanthine oxidase activity to a purine-body-containing raw material.

Description

Method for producing processed food

Technical Field

The present invention relates to a method for producing a processed food.

Background

In recent years, from the viewpoint of pursuing health, there is a trend toward a processed food that reduces purine bodies that cause gout. For example, as a processed food containing a large amount of purine bodies, a beer-flavored beverage is known, and development of a beer-flavored beverage having a reduced content of purine bodies is underway as described in patent document 1.

Patent literature

Patent document 1: japanese patent laid-open publication No. 2018-64503

Disclosure of Invention

Under such circumstances, a method for producing a processed food capable of effectively reducing purine bodies has been demanded.

The present invention provides a method for producing a processed food, characterized by comprising a step of adding a food composition having xanthine oxidase activity to a purine-body-containing raw material. Specifically, the present invention provides the following modes [1] to [11].

[1]

A process for producing a processed food, characterized by comprising a step (a) of adding a food composition having xanthine oxidase activity to a purine-body-containing raw material.

[2]

The method for producing a processed food according to the above [1], wherein the xanthine oxidase activity value of the food composition is 0.1U or more.

[3]

The method for producing a processed food according to the above [1] or [2], characterized by comprising a step (a 1) of adding a food composition having uricase activity simultaneously with and/or after the step (a).

[4]

The method for producing a processed food as described in any one of the above [1] to [3], wherein the food composition is a purine body reducing agent for food.

[5]

The method for producing a processed food as described in any one of the above [1] to [4], wherein the processed food has xanthine oxidase activity of 0.1U or more.

[6]

The method of producing a processed food as defined in any one of the above [1] to [5], wherein the processed food is a beverage.

[7]

The method for producing a processed food as defined in any one of the above [1] to [5], wherein the processed food is a beer-flavored beverage, and the method comprises the following steps (1) to (3) at least before the step (1); simultaneously with any 1 or more of the steps (1) to (3); 2 steps selected from steps (1) to (3); or the step (a) is performed after the step (3),

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

step (2): 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.

[8]

A processed food produced by the method according to any one of the above [1] to [7 ].

[9]

A food composition characterized by having xanthine oxidase activity of 0.1U or more.

[10]

A food composition comprising at least 1 of xanthine oxidase activity and uricase activity.

[11]

The food composition according to the above [9] or [10], characterized by being a purine body reducing agent for food.

[12]

The food composition according to any one of the above [9] to [11], which is used for producing a processed food.

[13]

The food composition according to any one of the above [9] to [12], which is used for producing a processed food containing uric acid.

[14]

A method of using the food composition according to any one of the above [9] to [13], wherein the food composition is suitable for use in the production of uric acid-containing processed foods.

[15]

A method for reducing the purine body of a processed food, characterized in that the content of purine bodies is reduced by adding a food composition having xanthine oxidase activity to convert xanthine into uric acid during the production of the processed food.

[16]

A method for reducing the purine body of a processed food, characterized in that a food composition having xanthine oxidase activity and a food composition having uricase activity are added during the production of the processed food to convert xanthine into uric acid and further convert uric acid into allantoin, thereby reducing the content of purine bodies.

According to the method for producing a processed food of a preferred embodiment of the present invention, purine bodies can be effectively reduced, and thus a processed food with reduced purine bodies can be produced.

Detailed Description

1. Method for producing processed food

The method for producing a processed food of the present invention comprises a step (a) of adding a food composition having xanthine oxidase activity to a purine-body-containing raw material.

In the production of processed foods, raw materials containing a large amount of purine bodies can impart a specific flavor to processed foods, and thus are used for various processed foods.

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, inosine), and low-or high-molecular nucleic acids (oligonucleotides, polynucleotides), and 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.

In the production of processed foods, these purine-containing raw materials are used to produce processed foods having an improved flavor, and processed foods containing purine can be produced.

In addition, from the viewpoint of pursuing health in recent years, a processed food having a reduced content of purine bodies has been demanded. As a method for reducing the purine body content of a processed food, for example, the following methods (i) to (iii) are known.

(i): a method for producing a processed food by using a material containing no purine or a material containing a small amount of purine instead of a material containing a large amount of purine.

(ii): in the process of producing processed foods, purine substances are physically removed by adding a purine adsorbent or performing a treatment such as membrane filtration.

(iii): when the processed food is a fermented processed food, a method of decomposing a non-yeast assimilating purine body such as adenosine or guanosine into an assimilating purine body using an enzyme such as a purine nucleoside enzyme, and reducing the assimilating purine body by a fermentation step is provided.

However, the method (i) has a problem that the flavor of the substitute material is inferior to that of the material containing a large amount of purine bodies, and thus the flavor of the processed food to be produced is lowered.

In addition, in the method for physically removing purine bodies as in (ii), the flavor of processed foods is also easily reduced. For example, when the method (ii) is used for removing purine compounds in a beer-flavored beverage, the content of aroma components (esters or alcohols) and the content of bitter components (iso-alpha acids, etc.) peculiar to beer may be reduced. In addition, the amount of purine bodies removed by the method (ii) is small, and when the proportion of the raw material containing a large amount of purine bodies is large, the processed food becomes a processed food in which a large amount of purine bodies remains.

On the other hand, the method (iii) can suppress the problem of the decrease in flavor of processed foods considered in the methods (i) and (ii). In addition, for example, when a fermentation step is carried out in the process of producing a processed food, the purine body can be reduced by using a fermentation step using yeast if the purine body is a yeast assimilating purine body. Adenosine and guanosine, which are non-assimilating purine bodies of yeast, can be converted into assimilating purine bodies of yeast by enzyme treatment with a purine nucleoside enzyme. However, enzyme treatment with a purine nucleoside enzyme may increase xanthine as a non-assimilating purine body due to yeast metabolism during fermentation. In addition, the amount of decrease in assimilating purine bodies by yeast is limited.

Therefore, a method for producing a processed food which can reduce the amount of purine substances without deteriorating the flavor of the processed food has been demanded.

In order to solve such problems, the method for producing a processed food of the present invention comprises a step of adding a food composition having xanthine oxidase activity to a purine-body-containing material as the step (a).

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, by using a raw material having xanthine oxidase activity, xanthine and hypoxanthine constituting purine bodies contained in the raw material can be converted into uric acid, and the content of purine bodies contained in the processed food to be produced can be reduced.

The content of purine compounds in the processed food produced in the step (a) is preferably set to less than 25.0. Mu.g/g, 22.0. Mu.g/g or less, 21.9. Mu.g/g or less, 21.8. Mu.g/g or less, 21.7. Mu.g/g or less, 21.6. Mu.g/g or less, 21.5. Mu.g/g or less, 21.4. Mu.g or less, 21.3. Mu.g or less, 21.2. Mu.g/g or less, 21.1. Mu.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 or less, 20.2. Mu.g/g or less, 20.1. Mu.g or less, 20.0.g or less, 20.0. Mu.g 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, 18.0 or less, 17.9 or less, 17.7 or less, 17.6 or less, 17.5 or less, 17.4 or less, 18.2 or less, 17.8 or less, 17.3 [ mu ] g/g or less, 17.2 [ mu ] g/g or less, 17.1 [ mu ] g/g or less, 17.0 [ mu ] g/g or less, 16.9 [ mu ] g/g or less, 16.8 [ mu ] g/g or less, 16.7 [ mu ] g/g or less, 16.6 [ mu ] g/g or less, 16.5 [ mu ] g/g or less, 16.4 [ mu ] g/g or less, 16.3 [ mu ] g/g or less, 16.2 [ mu ] g/g or less, 16.1 [ mu ] g/g or less, and 16.0 [ mu ] g/g or less, 15.9 [ mu ] g/g or less, 15.8 [ mu ] g/g or less, 15.7 [ mu ] g/g or less, 15.6 [ mu ] g/g or less, 15.5 [ mu ] g/g or less, 15.4 [ mu ] g/g or less, 15.3 [ mu ] g/g or less, 15.2 [ mu ] g/g or less, 15.1 [ mu ] g/g or less, 15.0 [ mu ] g/g or less, 14.9 [ mu ] g/g or less, 14.8 [ mu ] g/g or less, and under 14.7, under 14.6, under 14.5, under 14.4, under 14.3, under 14.2, under 14.1, under 14.0, under 13.9, under 13.8, under 13.7, under 13.6, under 13.5, under 13.4, under 13.3, under 13.2, under 13.1, under 13.0, under 12.9, under 12.8, under 12.4, under 12.3, under 12.9, under 12.5, under 12.8, under 3, and under 3, under 2, etc. the composition is suitable for use in a wide range of applications 12.1 [ mu ] g/g or less, 12.0 [ mu ] g/g or less, 11.9 [ mu ] g/g or less, 11.8 [ mu ] g/g or less, 11.7 [ mu ] g/g or less, 11.6 [ mu ] g/g or less, 11.5 [ mu ] g/g or less, 11.4 [ mu ] g/g or less, 11.3 [ mu ] g/g or less, 11.2 [ mu ] g/g or less, 11.1 [ mu ] g/g or less, 11.0 [ mu ] g/g or less, 10.9 [ mu ] g/g or less, and 10.8 mu g/g or less, 10.7 mu g/g or less, 10.6 mu g/g or less, 10.5 mu g/g or less, 10.4 mu g/g or less, 10.3 mu g/g or less, 10.2 mu g/g or less, 10.1 mu g/g or less, 10.0 mu g/g or less, less than 10.0 mu g/g, 9.9 mu g/g or less, 9.8 mu g/g or less, 9.7 mu g/g or less, and 9.6 [ mu ] g/g or less, 9.5 [ mu ] g or less, 9.4 [ mu ] g or less, 9.3 [ mu ] g or less, 9.2 [ mu ] g or less, 9.1 [ mu ] g or less, 9.0 [ mu ] g or less, 8.9 [ mu ] g or less, 8.8 [ mu ] g or less, 8.7 [ mu ] g or less, 8.6 [ mu ] g or less, 8.5 [ mu ] g or less, 8.4 [ mu ] g or less, 8.3 [ mu ] 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, 7.8 [ mu ] g or less, 7.6 [ mu ] g or less, 7.5 [ mu ] g or less, 7.4 [ mu ] g or less, 7.3.3 [ mu ] g or less, 7.3 [ mu ] g or less, 7.2 [ mu ] g or less, 1 [ mu ] g or less 7.0 [ mu ] g/g or less, 6.9 [ mu ] g or less, 6.8 [ mu ] g or less, 6.7 [ mu ] g or less, 6.6 [ mu ] g or less, 6.5 [ mu ] g or less, 6.4 [ mu ] g or less, 6.3 [ mu ] g or less, 6.2 [ mu ] g or less, 6.1 [ mu ] g or less, 6.0 [ mu ] g or less, 5.9 [ mu ] g or less, 5.8 [ mu ] g or less, 5.7 [ mu ] g or less, 5.6 [ mu ] g or less, 5.5 [ mu ] g or less, 5.4 [ mu ] g or less, 5.3 [ mu ] g or less, 5.2 [ mu ] g or less, 5.1 [ mu ] g or less, 5.0 [ mu ] g or less, 4.9 [ mu ] g or less, 5.8 [ mu ] g or less, 4.7 [ mu ] g or less, 4 [ mu ] g or less. 4.5 [ mu ] g/g or less, 4.4 [ mu ] g/g or less, 4.3 [ mu ] g/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/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, 2.4.4 [ mu ] g/g or less, 3.4 [ mu ] g/g or less, 3.3.3.3.3 [ mu ] g/g or less, 3.2.2.2.2 [ mu ] g/g or less, 3.2.2.2.2.2 [ mu ] g/g or less, 2.0 [ mu ] g/g or less, 2.0.0 [ 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 or less, 0.7 [ mu ] g/g or less, 0.6 [ mu ] g/g or less, 0.5 [ mu ] g/g or less, 0.4 [ mu ] g/g or less, or 0.2 [ mu ] g/g or less, in addition, it may be set to be more than 0.0 [ mu ] g/g, 0.01 [ mu ] g/g or more, 0.05 [ mu ] g/g or more, 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, 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, 2.7 [ mu ] g/g or more, 2.0.7 [ mu ] g/g or more, 2.0.0.8 [ mu ] g/g or more, 2.9 [ mu ] g or more, 1.0.0.0 [ mu ] g/g or more, 1.1.1.1.1.1.1.1.1.1 [ mu ] g/g, 2.2.2.g/g or 2.2.2.g or more, 2.2.3 [ mu ] g/g 3.0 [ mu ] g/g or more, 3.1 [ mu ] g/g or more, 3.2 [ mu ] g/g or more, 3.3 [ mu ] g/g or more, 3.4 [ mu ] g/g or more, 3.5 [ mu ] g/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, and 4.3 μg/g or more, 4.4 μg/g or more, 4.5 μg/g or more, 4.6 μg/g or more, 4.7 μg/g or more, 4.8 μg/g or more, 4.9 μg/g or more, 5.0 μg/g or more, 5.1 μg/g or more, 5.2 μg/g or more, 5.3 μg/g or more, 5.4 μg/g or more, 5.5 μg/g or more, and 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, 6.2 mu g/g or more, 6.3 mu g/g or more, 6.4 mu g/g or more, 6.5 mu g/g or more, 6.6 mu g/g or more, 6.7 mu g/g or more, 6.8 mu g/g or more, and 6.9 mu g/g or more, 7.0 mu g/g or more, 7.1 mu g/g or more, 7.2 mu g/g or more, 7.3 mu g/g or more, 7.4 mu g/g or more, 7.5 mu g/g or more, 7.6 mu g/g or more, 7.7 mu g/g or more, 7.8 mu g/g or more, 7.9 mu g/g or more, 8.0 mu g/g or more, 8.1 mu g/g or more, 8.2, 8.3, 8.4, 9.6, 9.7, 10.0, 10.1, 10.2, 10.4, 10.5, 10.6, 10.0, 10.2, 10.3 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, 11.4 mu g/g or more, 11.5 mu g/g or more, 11.6 mu g/g or more, 11.7 mu g/g or more, 11.8 mu g/g or more, 11.9 mu g/g or more, 12.0 mu g/g or more, 12.1 mu g/g or more, and 12.2 μg/g or more, 12.3 μg/g or more, 12.4 μg/g or more, 12.5 μg/g or more, 12.6 μg/g or more, 12.7 μg/g or more, 12.8 μg/g or more, 12.9 μg/g or more, 13.0 μg/g or more, 13.1 μg/g or more, 13.2 μg/g or more, 13.3 μg/g or more, 13.4 mu g/g or more, 13.5 mu g/g or more, 13.6 mu g/g or more, 13.7 mu g/g or more, 13.8 mu g/g or more, 13.9 mu g/g or more, 14.0 mu g/g or more, 14.1 mu g/g or more, 14.2 mu g/g or more, 14.3 mu g/g or more, 14.4 mu g/g or more, 14.5 mu g/g or more, 14.6 mu g/g or more, and 14.7 mu g/g or more, 14.8 mu g/g or more, 14.9 mu g/g or more, 15.0 mu g/g or more, 15.1 mu g/g or more, 15.2 mu g/g or more, 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, and 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, 16.6 [ mu ] g/g or more, 16.7 [ mu ] g/g or more, 16.8 [ mu ] g/g or more, 16.9 [ mu ] g/g or more, 17.0 [ mu ] g/g or more, 17.1 [ mu ] g/g or more, 17.2 [ mu ] g/g or more, and 17.3 μg/g or more, 17.4 μg/g or more, 17.5 μg/g or more, 17.6 μg/g or more, 17.7 μg/g or more, 17.8 μg/g or more, 17.9 μg/g or more, 18.0 μg/g or more, 18.1 μg/g or more, 18.2 μg/g or more, 18.3 μg/g or more, 18.4 μg/g or more, 18.5 μg/g or more, and, 18.6 μg/g or more, 18.7 μg/g or more, 18.8 μg/g or more, 18.9 μg/g or more, 19.0 μg/g or more, 19.1 μg/g or more, 19.2 μg/g or more, 19.3 μg/g or more, 19.4 μg/g or more, 19.5 μg/g or more, 19.6 μg/g or more, 19.7 μg/g or more, 19.8 μg/g or more, 19.9 μg/g or more, 20.0 μg/g or more, 20.1 μg/g or more, 20.2 μg/g or more, 20.3 μg/g or more, 20.4 μg/g or more, 20.5 μg/g or more, 20.6 μg/g or more, 20.7 μg/g or more, 20.8 μg/g or more, 20.9 μg/g or more, 21.21.0 μg/g or more, 21.1 μg/g or more, 21.21.4 μg/g or more, 21.3 μg/g or 21.4 μg/g or more, 21.4 μg/g or more.

In the present specification, the term "content of purine bodies" refers to the total content of purine bases including adenine, guanine, xanthine and hypoxanthine.

The xanthine content of the processed food produced in the step (a), preferably, the ratio is less than 20.0 [ mu ] g/g, 19.9 [ mu ] g/g or less, 19.8 [ mu ] g/g or less, 19.7 [ mu ] g/g or less, 19.6 [ mu ] g/g or less, 19.5 [ mu ] g/g or less, 19.4 [ mu ] g/g or less, 19.3 [ mu ] g/g or less, 19.2 [ mu ] g/g or less, 19.1 [ mu ] g/g or less, 19.0 [ mu ] g/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, 18.3 [ 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, 17.8 [ mu ] g or less, 7 [ mu ] g or less. 17.6 [ mu ] g/g or less, 17.5 [ mu ] g/g or less, 17.4 [ mu ] g/g or less, 17.3 [ mu ] g/g or less, 17.2 [ mu ] g/g or less, 17.1 [ mu ] g/g or less, 17.0 [ mu ] g/g or less, 16.9 [ mu ] g/g or less, 16.8 [ mu ] g/g or less, 16.7 [ mu ] g/g or less, 16.6 [ mu ] g/g or less, 16.5 [ mu ] g/g or less, 16.4 [ mu ] g or less, 16.3 [ mu ] g or less, 16.2 [ mu ] g or less, 16.1 [ mu ] g or less, 16.0 [ mu ] g/g or less, 15.9 [ mu ] g or less, 15.8 [ mu ] g/g or less, 15.7 [ mu ] g or less, 15.6 [ mu ] g or less, 15.5 [ mu ] g or less, 15.4 [ mu ] g or less, 16.4 [ mu ] g or less, 16.3.3 [ mu ] g or less, 16.2 [ mu ] g or less, 16.1.1.1 [ mu ] g or less 15.1 [ mu ] g/g or less, 15.0 [ mu ] g/g or less, 14.9 [ mu ] g/g or less, 14.8 [ mu ] g/g or less, 14.7 [ mu ] g/g or less, 14.5 [ mu ] g/g or less, 14.4 [ mu ] g/g or less, 14.3 [ mu ] g/g or less, 14.2 [ mu ] g/g or less, 14.1 [ mu ] g/g or less, 14.0 [ mu ] g/g or less, 13.9 [ mu ] g or less, 13.8 [ mu ] g or less, 13.7 [ mu ] g/g or less, 13.6 [ mu ] g/g or less, 13.4 [ mu ] g/g or less, 13.3 [ mu ] g/g or less, 13.2 [ mu ] g/g or less, 13.1 [ mu ] g or less, 13.0 [ mu ] g/g or less, 12.9 [ mu ] g or less, 12.8 [ mu ] g or 12.7 [ mu ] g or less, 12.7 [ mu ] g or less. 12.5 μg/g or less, 12.4 μg/g or less, 12.3 μg/g or less, 12.2 μg/g or less, 12.1 μg/g or less, 12.0 μg/g or less, 11.9 μg/g or less, 11.8 μg/g or less, 11.7 μg/g or less, 11.6 μg/g or less, 11.5 μg/g or less, 11.4 μg/g or less, 11.3 μg/g or less, and 11.2 [ mu ] g/g or less, 11.1 [ mu ] g/g or less, 11.0 [ mu ] g/g or less, 10.9 [ mu ] g/g or less, 10.8 [ mu ] g/g or less, 10.7 [ mu ] g/g or less, 10.6 [ mu ] g/g or less, 10.5 [ mu ] g/g or less, 10.4 [ mu ] g/g or less, 10.3 [ mu ] g/g or less, 10.2 [ mu ] g/g or less, 10.1 [ mu ] g/g or less, 10.0 [ mu ] g/g or less, and, less than 10.0, 9.9 or less than 9.8, 9.7 or less than 8.5, 8.3 or less than 8.2, 8.1 or less than 8.0, 7.9 or less than 7.8, 7.7 or less than 8.7, 7.7 or less than 7.6, 8.6 or less than 8.5, 8.2 or less than 8.1, 8.0 or less than 7.9, 7.7 or less than 7.5 7.4 [ mu ] g/g or less, 7.3 [ mu ] g/g or less, 7.2 [ mu ] g/g or less, 7.1 [ mu ] g/g or less, 7.0 [ mu ] g/g or less, 6.9 [ mu ] g/g or less, 6.8 [ mu ] g/g or less, 6.7 [ mu ] g/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, and 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/g or less, 5.7 [ mu ] g/g or less, 5.6 [ mu ] g/g or less, 5.5 [ mu ] g/g or less, 5.4 [ mu ] g/g or less, 5.3 [ mu ] g/g or less, 5.2 [ mu ] g/g or less, 5.1 [ mu ] g/g or less, 5.0 [ mu ] g/g or less, less than 5.0 [ mu ] g/g or less, 4.9 [ mu ] g/g or less, 4.8 [ mu ] g/g or less, 4.7 [ mu ] g/g or less, 4.6 [ mu ] g/g or less, 4.5 [ mu ] g/g or less, 4.4 [ mu ] g/g or less, 4.3 [ mu ] g/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 or less, 3.6 [ mu ] g or less, 3.5 [ mu ] g/g or less, 3.4 [ mu ] g/g or less, 3.1 [ mu ] g/g or less, 3.0 [ mu ] g/g or less, 2.9 [ mu ] g/g or less, 2.8 [ mu ] g or less, 3.7 [ mu ] g/g or less, 3.6 [ mu ] g/g or less, 3.5 [ mu ] g or less, 3.4.4 [ mu ] g/g or less, 3.4.4.4 [ mu ] g/g or less, 3.6 [ mu ] g or less. 2.5 [ mu ] g/g or less, 2.4 [ mu ] g/g or less, 2.3 [ mu ] g/g or less, 2.2 [ 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 or less, 1.2 [ mu ] g/g or less, 1.1 [ mu ] g/g or less, 1.0 [ 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 or less, 2.2 [ mu ] g or less, in addition, the concentration of the catalyst may be more than 0.0. Mu.g/g, 0.01 μg/g or more, 0.05 μg/g or more, 0.1 μg/g or more, 0.2 μg/g or more, 0.3 μg/g or more, 0.4 μg/g or more, 0.5 μg/g or more, 0.6 μg/g or more, 0.7 μg/g or more, 0.8 μg/g or more, 0.9 μg/g or more, 1.0 μg/g or more, 1.1 μg/g or more, 1.2 μg/g or more, 1.3 μg/g or more, 1.4 μg/g or more, 1.5 μg/g or more, 1.6 μg/g or more, 1.7 μg/g or more, 1.8 μg/g or more, 1.9 μg/g or more, or 2.0 μg/g or more.

The "content of purine" and the "content of xanthine" and the "total content of adenine and guanine" described later can be measured by a method using LC-MS/MS detection ("guidelines for microanalysis of purine bodies of alcoholic beverages", national institute of food analysis, website (https:// www.jfrl.or.jp/storage/file/news_vol 4-no 23.Pdf, search 8 months in year 2015)).

The food composition having xanthine oxidase activity used in the step (a) is not particularly limited, and may be, for example, a composition containing a raw material derived from a biological species in a wide range from bacteria to mammals and higher plants, and specifically includes: a composition contains milk (non-sterilized milk), microorganisms belonging to Pseudomonas, escherichia, arthrobacter, nocardia, etc., and Enterobacter cloacae.

The food composition may be in the form of a solid or a liquid.

In one embodiment of the present invention, the food composition may be a food composition having xanthine oxidase activity, and also include a food composition containing a protein having xanthine oxidase activity. Further, the food composition used in one embodiment of the present invention includes a food composition obtained by using a raw material containing a protein having xanthine oxidase activity.

The processed food produced in the step (a) also includes a processed food in which a material containing a protein having xanthine oxidase activity is used, but xanthine oxidase activity is lost by a process such as heating or pH adjustment.

The xanthine oxidase activity value of the food composition used in the step (a) 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.

In the present specification, the xanthine oxidase activity value refers to a relative enzyme amount obtained by setting the enzyme amount producing 1. Mu. Mol of uric acid per 1 minute under the following conditions as 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.

In the step (a), the timing of adding the food composition 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 the step (a), a food composition 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), the pH of the raw material to which the food composition having xanthine oxidase activity is added 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 produced by the production method according to one embodiment of the present invention can retain xanthine oxidase activity.

The xanthine oxidase activity value of the processed food to be produced 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 10.000U or more, 9,000U or less, 8,000U or less, 7,000U or 6,000U or less.

Through the step (a), a processed food containing uric acid can be produced while reducing the amount of purine bodies. Uric acid contained in processed foods has an effect of suppressing deterioration of characteristics (for example, flavor, appearance, etc.) peculiar to each processed food and improving stability of various characteristics.

That is, according to the method for producing a processed food of the present invention, a processed food containing uric acid can be produced through the step (a).

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]

The content of uric acid in the processed food produced in the step (a), can 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/g or more, 0.20 mu g/g or more, 0.25 mu g/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/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/g or more, 0.70 mu g or more, 0.75 mu g/g or more, 0.80 mu g or more, 0.35 mu g or more, 85 mu 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, 6.0 [ mu ] g/g or more, 6.5 [ mu ] g/g or more, 7.0 [ mu ] g/g or more, 7.5 [ mu ] g/g or more, 8.0 [ mu ] g/g or more, 9.0 [ mu ] g/g or more, 9.5 [ mu ] g/g or more, 10.0 [ mu ] g/g or more, 11.0 [ mu ] g/g or more, 12.0 [ mu ] g/g or more, 13.0 [ mu ] g/g or more, 14.0 [ mu ] g or more, 0.0.0 [ mu ] g/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 of uric acid in the processed food produced in the step (a) may be 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/g or less, 2000. Mu.g or less, 1800. Mu.g or less, 1600. Mu.g/g or less, 1500. Mu.g or less, 1300. Mu.g or less, 1200. Mu.g or less, 1100. Mu.g/g or less, 1000. Mu.g or less, 900. Mu.g/g or less, 800. Mu.g/g or less less than 700, less than 600, less than 500, less than 450, less than 400, less than 350, less than 300, less than 280, less than 250, less than 220, less than 200, less than 180, less than 160, less than 150, less than 140, less than 130, less than 120, less than 110, less than 100, less than 95, less than 90, less than 85, less than 80, less than 75, less than 70, less than 65, less than 60, 55 μg/g or less, 50 μg/g or less, 45 μg/g or less, 40 μg/g or less, 35 μg/g or less, 30 μg/g or less, 27 μg/g or less, 25 μg/g or less, 22 μg/g or less, or 20 μg/g or less.

The uric acid content refers to the mass of uric acid contained in 1g of processed food, and when the processed food is 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.

Measuring a sample: 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 method for producing a processed food according to one embodiment of the present invention may further include a step (a 1) of adding a food composition having uricase activity simultaneously with and/or after the step (a).

By performing the uricase treatment in the step (a 1), uric acid generated by the xanthine oxidase treatment in the step (a) is oxidized and decomposed into allantoin, whereby the content of uric acid can be reduced. Therefore, the processed food obtained in the step (a 1) can be processed into an allantoin-containing processed food.

The food composition having uricase activity used in the step (a 1) is not particularly limited, and may be, for example, a composition containing a raw material derived from a biological species in a wide range from bacteria to mammals and higher plants, and specifically includes: a composition contains milk (non-sterilized milk), microorganisms belonging to Pseudomonas, escherichia, arthrobacter, nocardia, etc., and Enterobacter cloacae.

The food composition may be in the form of a solid or a liquid.

In one embodiment of the present invention, the food composition may be a food composition having uricase activity, and also include a food composition containing a protein having uricase activity. Further, the food composition used in one embodiment of the present invention includes a food composition obtained by using a raw material containing a protein having uricase activity.

The processed food produced in the step (a 1) also includes a processed food in which a material containing a protein having uricase activity is used, but uricase activity is deactivated by heating, pH adjustment, or the like.

The uricase activity value of the food composition used in step (a 1) 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.

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

In the step (a 1), a food composition having uricase activity is added, and then a heat treatment may be performed.

In the step (a 1), the pH of the material to which the composition for food having uricase activity is added 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, 4.8 or more, or 5.0 or less, 6.9 or less, 6.8 or less, 6.6 or less, 6.5 or less, 6.4 or less, 6.1 or less, 6.2 or more, 4.3 or more, 4.3.3 or more, 4.4 or more, 4.5 or more, 4.6.5 or less, 6.5 or 5.5 or more, 6.5 or less.

Xanthine can be converted into uric acid by the xanthine oxidase treatment of step (a). Further, a processed food in which a part of uric acid is converted into allantoin can be produced by further processing in the step (a 1) and by uricase treatment. The processed food produced in the step (a 1) may be a processed food having uricase activity, or may be a processed food containing a protein having uricase activity.

When the processed food produced in the step (a 1) has uricase activity, the uricase activity value of the processed food 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.

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 in the processed food produced in the step (a 1) may be 0.10. Mu.g/g or more, 0.30. Mu.g/g or more, 0.50. Mu.g/g or more, 0.70. Mu.g/g or more, 1.0. Mu.g/g or more, 1.2. Mu.g/g or more, 1.5. Mu.g/g or more, 1.7. 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.5. Mu.g/g or more, 5.0. Mu.g/g or more, 10.0. Mu.g/g or more, 15.0. Mu.g/g or more, 20.0. Mu.g/g or more, 25.0. Mu.g/g or more, 30.0. Mu.g/g or more, 35.0. Mu.g or more, 40.0. Mu.g or more, 45. Mu.g or more. 50.0 [ mu ] g/g or more, 55.0 [ mu ] g/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/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/g or more, 175.0 [ mu ] g/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, further, it may be set to 200.0 g/g or less, 195.0 g/g or less, 190.0 g/g or less, 185.0 g/g or less, 180.0 g/g or less, 175.0 g/g or less, 170.0 g/g or less, 165.0 g/g or less, 160.0 g/g or less, 155.0 g/g or less, 150.0 g/g or less, 145.0 g/g or less, 140.0 g/g or less, 135.0 g/g or less, 130.0 g/g or less, 125.0 g/g or less, 120.0 g/g or less, 115.0 g/g or less, 110.0 g/g or less, 105.0 g/g or less, 100.0 g or less, 95.0 g/g or less, 90.0 g or less, 150.0 g or less, 0 g or less, 40.0 g or less, 60.0 g or 40 g or less, 60.0 g/g or 50 g or less.

In addition, allantoin may be converted to ammonium ions.

Therefore, the content of allantoin in the processed food produced in the step (a 1) may be 9.0. Mu.g/g or less, 8.0. Mu.g/g or less, 7.0. Mu.g/g or less, 6.0. Mu.g/g or less, 5.0. Mu.g/g or less, 4.0. Mu.g/g or less, 3.0. Mu.g/g or less, 2.0. Mu.g/g or less, 1.0. Mu.g/g or less, or less than 1.0. Mu.g/g.

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

The method for producing a processed food according to one embodiment of the present invention may further include a step (b) of performing a process for removing a purine body, unlike the step (a).

Examples of the treatment for removing the purine body in the step (b) 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.

The method for producing a processed food according to one embodiment of the present invention may not have the step (b) in order to suppress the decrease in flavor of the obtained processed food, but may have the step (b) in order to produce a processed food having a further reduced purine body content.

In the step (b), 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 before the adsorption treatment.

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 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 non-yeast assimilating xanthines of free purine groups.

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 total content of adenine and guanine in the processed food produced in the step (b) is preferably 22.0. Mu.g/g or less, more preferably 20.0. Mu.g/g or less, still more preferably less than 20.0. Mu.g/g, still more preferably 19.0. Mu.g/g or less, particularly preferably 18.0. Mu.g/g or less, further, the ratio of the total amount of the polymer is 17.0 [ mu ] g or less, 16.5 [ mu ] g or less, 16.0 [ mu ] g or less, 15.5 [ mu ] g or less, 15.0 [ mu ] g or less, 14.5 [ mu ] g or less, 14.0 [ mu ] g or less, 13.5 [ mu ] g or less, 13.0 [ mu ] g or less, 12.5 [ mu ] g or less, 12.0 [ mu ] g or less, 11.5 [ mu ] g or less, 11.0 [ mu ] g or less, 10.5 [ mu ] g or less, 10.0 [ mu ] g or less, less than 10.0 [ mu ] g or less, 9.5 [ mu ] g or less, 9.0 [ mu ] g or less, and the ratio of the total amount of the polymer to the total amount of the polymer is not more 8.5 [ mu ] g/g or less, 8.0 [ mu ] g/g or less, 7.5 [ mu ] g/g or less, 7.0 [ mu ] g/g or less, 6.5 [ mu ] g/g or less, 6.0 [ mu ] g/g or less, 5.5 [ mu ] g/g or less, 5.0 [ mu ] g/g or less, less than 5.0 [ mu ] g/g, 4.5 [ mu ] g/g or less, 4.0 [ mu ] g/g or less, 3.5 [ mu ] g/g or less, 3.0 [ mu ] g/g or less, 2.5 [ mu ] g/g or less, 2.0 [ mu ] g/g or less, 1.7 [ mu ] g/g or less, 1.5 [ mu ] g/g or less, 1.2 [ mu ] g/g or less, in addition, the concentration of the active ingredient may be more than 0.00. Mu.g/g, 0.01. Mu.g/g or more, 0.05 μg/g or more, 0.10 μg/g or more, 0.20 μg/g or more, 0.30 μg/g or more, 0.40 μg/g or more, 0.50 μg/g or more, 0.60 μg/g or more, 0.70 μg/g or more, 0.80 μg/g or more, 0.90 μg/g or more, 1.00 μg/g or more, 1.10 μg/g or more, 1.20 μg/g or more, 1.30 μg/g or more, 1.40 μg/g or more, 1.50 μg/g or more, 1.60 μg/g or more, 1.70 μg/g or more, 1.80 μg/g or more, or 1.90 μg/g or more.

In view of producing a processed food with a further reduced purine body, the method for producing a processed food according to one embodiment of the present invention preferably includes a step (a) after the step (b), more preferably includes a step (a) after the step (b) of subjecting the processed food to at least one enzyme selected from the group consisting of a purine nucleoside enzyme treatment, an adenine deaminase treatment and a guanine deaminase treatment (more preferably at least after the step of subjecting the processed food to a purine nucleoside enzyme treatment). In addition, the production method may include a step (a 1) of adding a food composition having uricase activity at the same time as and/or after the step (a).

The processed food obtained in this way is filled into a predetermined container, and is distributed as a product in 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. The processed food can be filled and sealed in the container by the container filling step.

The container filling step may be performed using a container of any shape and material, and examples of the container include a bottle, a can, a barrel, and a PET bottle, but a can, a bottle, and a PET bottle are preferable because they are particularly easy to carry.

As one embodiment of the present invention, as described above, a food composition having at least 1 of xanthine oxidase activity and uricase activity, more specifically, a food composition having xanthine oxidase activity of 0.01U or more (preferably 0.1U or more) or a food composition having uricase activity of 0.01U or more (preferably 0.1U or more) can be provided.

The food composition according to one embodiment of the present invention may be in the form of the above-described food purine-reducing agent, or may be in the form of the above-described food purine-reducing additive or food purine-reducing enzyme agent.

The food composition according to one embodiment of the present invention is useful for producing processed foods, and in particular, in the case of a food composition having xanthine oxidase activity, it is useful for producing uric acid-containing processed foods. Accordingly, as one aspect of the present invention, there is also provided a method of using the food composition of the present invention for producing a processed food containing uric acid.

The food composition according to one embodiment of the present invention may be a food composition having at least 1 of xanthine oxidase activity and uricase activity; a food composition having two xanthine oxidase activities and uricase activities; and any form of a mixture of a food composition having xanthine oxidase activity and a food composition having uricase activity.

The food composition according to one embodiment of the present invention may be in the form of a food purine reducing agent, more specifically, may be in the form of a food purine reducing additive or a food purine reducing enzyme.

The "additive" as defined in item 2 of the Japanese food sanitation act is an additive which is used in the production of foods or in foods by other methods such as addition, mixing and infiltration for the purpose of food processing or preservation, and has xanthine oxidase activity and/or uricase activity.

The purine-body-reducing enzyme agent for food may contain, in addition to the active ingredient having xanthine oxidase activity (i.e., the enzyme), an excipient, a buffer, a suspending agent, a stabilizer, a preservative, physiological saline, and the like.

The purification degree of the enzyme as an active ingredient is not limited. I.e., crude or purified enzyme.

Examples of the excipient include: lactose, sorbitol, D-mannitol, maltodextrin, white sugar, and the like.

Examples of the buffer include: phosphates, citrates, acetates, and the like.

As the stabilizer, propylene glycol, ascorbic acid, and the like can be used, for example. Examples of the preservative include phenol, benzalkonium chloride, benzyl alcohol, chlorobutanol, and methylparaben.

Examples of the preservative include: benzalkonium chloride, p-hydroxybenzoic acid, chlorobutanol, and the like.

The purine body reducing enzyme for food use can be produced, for example, by the following steps (I) and (II).

Step (I): culturing the microorganism producing the enzyme.

Step (II): and removing the cells after culturing.

In the step (I), the culture conditions or the culture method are not particularly limited as long as the enzyme can be produced. That is, the method and the culture conditions suitable for culturing the microorganism to be used can be appropriately set on condition that the enzyme can be produced. The culture method may be either a liquid culture or a solid culture.

Examples of the method for removing the cells in the step (II) include centrifugation, filtration, and filter treatment.

The culture solution containing no cell obtained in the steps (I) and (II) may be optionally used as the step (III) as needed, and may be used as an enzyme after the step of purifying the culture solution.

The pH at which the enzymatic activity of the food composition according to one embodiment of the present invention is expressed 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 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 temperature at which the enzymatic activity of the food composition according to one embodiment of the present invention is expressed may be at least 0 ℃, at least 5 ℃, at least 15 ℃, at least 20 ℃, at least 25 ℃, at least 30 ℃, at least 35 ℃, at least 40 ℃, or at least 45 ℃, and may be at most 140 ℃, at most 135 ℃, at most 130 ℃, at most 125 ℃, at most 120 ℃, at most 115 ℃, at most 110 ℃, at most 105 ℃, at most 100 ℃, at most 95 ℃, at most 90 ℃, at most 85 ℃, at most 80 ℃, at most 75 ℃, or at most 70 ℃.

The food composition according to one embodiment of the present invention may be added in various processes for producing processed foods, and is preferably added in a process for producing a beer-flavored beverage, and more preferably in a process for producing a malt-fermented beverage.

Beer-flavored beverages (particularly malt fermented beverages) contain a large amount of purine bodies because malt is used. However, in the production process of a beer-flavored beverage, the addition of the food composition according to one embodiment of the present invention can effectively reduce the purine body even at a high malt ratio.

2. Processed food as object of manufacture

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

In one embodiment of the present invention, examples of the processed food to be manufactured include: 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 10 mass ppm, less than 1.0 mass ppm, less than 100 mass ppb, less than 75 mass ppm, less than 50 mass ppm, less than 25 mass ppm, 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.

In one embodiment of the present invention, the processed food to be manufactured is in the form of a beverage.

The beverage to be produced may be a fermented beverage produced through a fermentation process using yeast, or may be a non-fermented beverage.

The beverage to be produced may be a sweet beverage or an unsweetened beverage.

The beverage to be produced may be an extracted beverage such as tea or coffee, or may be a non-extracted beverage.

The beverage to be produced may be a milk beverage containing raw milk, powdered milk, or the like, or may be a non-milk beverage.

The beverage to be produced 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 strength of the alcoholic beverage to be produced may be 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, 3.4 (v/v) or more, 3.5 (v/v) or more, 3.8 (v/v) or more, 4.0 (v/v) or more, 4.5 (v) or more, 4.6 (v) or more, 4.5 (v/v) or more, 4.0 (v/v) or more, 4.6 (v) or more, 4.0 (v/v) or more, 4.6 (v) or more, 4.8 (v/v) or more, 4.0 (v) or more, 3.0.0 (v/v) or more, 3.5 (v) or more than 1.5 (v) of the alcoholic beverage, 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 nonalcoholic beverage to be produced 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 the nonalcoholic beverage may be substantially nonalcoholic.

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.

In one embodiment of the present invention, the nonalcoholic beverage to be produced 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 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.

In one embodiment of the present invention, the beverage to be produced may be a beer-flavored beverage.

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 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/v)% or less, 9.7 (v/v)% or less, from the viewpoint of producing a beverage that is easy to drink.

The alcohol content of the non-alcoholic beverage 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 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 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)%, and 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 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)%, or may be a non-alcoholic beer-flavored beverage produced so as to have a beer-like flavor without the fermentation step.

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 preferably a malt beer-flavored beverage, 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 processed food to be produced is a beer-flavored beverage, from the viewpoint of producing a beverage having excellent taste as 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 to be produced is a beer-flavored beverage, from the viewpoint of producing a beverage having excellent taste as 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 to be produced is a beer-flavored beverage, the product of the malt ratio (unit: mass%) and the raw wort extract concentration (unit: mass%) of the beverage may be 100 or more, 120 or more, 150 or more, 170 or more, 200 or more, 220 or more, 250 or more, 270 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 950 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, 1500 or more, 1600 or more, 1700 or more, 10000 or less, 9500 or less, 9000 or less, 8500 or less, 8000 or less, 7500 or 7000 or less, 6500 or less, 6000 or less, 5500 or less, 5000 or less, 4500 or 4000 or less, 3000 or 2000 or 2500 or less.

When the processed food to be produced is a beer-flavored beverage, the bitterness value 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.

In the case where the processed food to be produced 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 the case where the processed food to be produced is a beer-flavored beverage not using hops as a raw material, the bitterness value of the beverage may 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).

When the processed food to be produced is a beer-flavored beverage, the total content of ester components comprising ethyl butyrate, ethyl caproate, ethyl caprylate and ethyl caprate in the beverage, in terms of the original wort extract concentration of 14.5 mass%, is preferably 500 ppb by mass or more, more preferably 520 ppb by mass or more, still more preferably 550 ppb by mass or more, still more preferably 570 ppb by mass or more, still more preferably 600 ppb by mass or more, still more preferably 620 ppb by mass or more, particularly preferably 650 ppb by mass or more, and may be 10000 ppb by mass or less, 8000 ppb by mass or less, 6000 ppb by mass or less, 5000 ppb by mass or less, 4000 ppb by mass or less, 3000 ppb by mass or less, 2000 ppb by mass or less, or 1000 ppb by mass or less, based on the total amount (100 mass%) of the beer-flavored beverage.

When the processed food to be produced is a beer-flavored beverage, the content of phenethyl alcohol in the beverage in terms of the original wort extract concentration of 14.5 mass% is preferably 18.0 mass ppm or more, more preferably 20.0 mass ppm or more, still more preferably 22.0 mass ppm or more, still more preferably 24.0 mass ppm or more, still more preferably 25.0 mass ppm or more, still more preferably 26.0 mass ppm or more, particularly preferably 27.0 mass ppm or more, and may be 300 mass ppm or less, 200 mass ppm or less, 150 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or 50 mass ppm or less, based on the total amount (100 mass%) of the beer-flavored beverage.

In the present specification, the total content of the ester components and the content of phenethyl alcohol can be measured by gas chromatography-mass spectrometry (GC-MS).

In addition, when the processed food to be produced 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 using grains such as wheat, barley, rice, buckwheat and corn as raw materials, saccharifying the raw materials with malt or an enzyme agent as needed, fermenting the saccharified raw materials with yeast, and further distilling the saccharified raw materials.

Among these, from the viewpoint of producing a beer-flavored beverage as a production target into a beverage having a good taste, a strong wine, preferably a wheat strong wine, more preferably a barley strong wine or a wheat strong wine, which is produced from a plant belonging to the family Gramineae is preferably contained.

The color of the beer-flavored beverage to be produced is not particularly limited, and may be amber or golden yellow as in usual beer, black or colorless transparent as in black beer, or may be imparted with a desired color by adding a coloring agent 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.

The pH of the beer flavor beverage to be produced 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 improving the flavor of the beverage.

3 raw materials for beverages

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

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

Further, as described above, according to the method for producing a processed food of one embodiment of the present invention, even when a raw material containing a large amount of purine bodies is used, a processed food with a reduced content of purine bodies can be produced. Therefore, from the viewpoint of imparting a flavor peculiar to processed foods, a material containing a large amount of purine bodies is preferably used.

As described above, malt is preferable when the processed food to be produced is a beer-flavored beverage as a raw material containing a large amount of purine.

3.1.1 malt, cereal other than malt

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

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

When the processed food to be produced is a beer-flavored 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 to be produced 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

In one embodiment of the present invention, when the processed food to be produced is a beverage, the processed food may be a beverage in which a preservative is further blended.

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 to be produced 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, still more preferably 20 to 900 mass ppm, based on the total amount (100 mass%) of the beverage.

3.1.4 sweetener

In one embodiment of the present invention, when the processed food to be produced is a beverage, the processed food may be a beverage obtained by further blending a sweetener.

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 to be produced is a beverage, the content of the high-intensity sweetener may be 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 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 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 beverage.

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.

When the processed food to be produced 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 to be produced is a beverage, the content of erythritol may be 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

In one embodiment of the present invention, when the processed food to be produced is a beverage, 1 or more kinds of beverages selected from a bittering agent and a bitterness-imparting agent can be further blended.

In particular, when the processed food to be produced 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 shown 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

In one embodiment of the present invention, when the processed food to be produced 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

In one embodiment of the present invention, when the processed food to be produced 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 to be produced 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

In one embodiment of the present invention, when the processed food to be produced is a beverage, a beverage obtained by further blending an acidulant can be produced.

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

In one embodiment of the present invention, when the processed food to be produced 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

In one embodiment of the present invention, when the processed food to be produced is a carbonated beverage, carbon dioxide is contained.

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 addition, when the processed food to be produced 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 to be produced 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.).

In one embodiment of the present invention, when the processed food to be produced is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted so as to be 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 to be produced may be added with various additives as necessary as a raw material 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 to be produced 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 to be produced is a beer-flavored beverage, the fermentation accelerator is used for accelerating fermentation by yeast, and for example, 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

In one embodiment of the present invention, the processed food to be manufactured 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, PET bottles, cartons, bags, bag-in-box, paper bags, resin bags, portion packs (portion packs), and freezer cups, and may be appropriately selected according to the type of processed food.

4.1 method for producing fermented beer-flavored beverage

Hereinafter, as a method for producing a processed food according to an embodiment of the present invention, a method for producing a processed food will be described in detail, taking a fermented beer-flavored beverage as an example.

As a method for producing a fermented beer-flavored beverage, there can be mentioned a method comprising 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 fermentation broth obtained in the step (1) to obtain a cooled fermentation broth.

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

(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)

Further, the method may further comprise a step (a 1) of adding a food composition having uricase activity simultaneously with and/or after the step (a). In addition, in the step (a), when a food composition having both xanthine oxidase activity and uricase activity is added, the step (a 1) is also performed simultaneously, so that the step (a 1) is not required to be performed separately.

The method for producing a fermented beer-flavored beverage may further comprise a step of removing the purine body in the step (b).

The method for producing a fermented beer flavor beverage may further 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.

The step (b) may be performed before or simultaneously with the step (a) and after the step (a), and is preferably performed before and/or simultaneously with the step (a), more preferably at least before the step (a), from the viewpoint of effectively reducing the purine body.

The step (b) 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.

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, examples of the enzyme agents include the following enzyme agents "which are added in the brewing process for the purpose of rationalization of wine production, among the" 7-3 items "which are not treated as raw materials for alcoholic beverages" (3) in accordance with the regulations of the national tax Law of Japanese wine and the regulations of the national regulations of alcoholic beverages (corrected on the basis of the regulations of 6 months and 27 days in 30 years (2018)).

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 60 ℃, 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.

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.

4.2 method for producing non-fermented beer-flavored beverage

Next, as a method for producing a processed food according to an embodiment of the present invention, a method for producing a beverage will be described in detail, taking a non-fermented beer-flavored beverage as an example.

As a method for producing a non-fermented beer-flavored beverage, there can be mentioned 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.

Further, the method may further comprise a step (a 1) of adding a food composition having uricase activity simultaneously with and/or after the step (a).

In the method for producing a non-fermented beer flavor beverage, the method may further comprise a step (b) of removing purine compounds from the viewpoint of producing a beverage with a further reduced content of purine compounds.

The step (b) may be performed before the step (a) and simultaneously with the step (a) and after the step (a), but is preferably performed before the step (a) and/or simultaneously with the step (a), and more preferably is performed at least before the step (a) from the viewpoint of effectively reducing the purine body.

The step (b) may be performed simultaneously with the step (1) or after the step (1) is completed, or simultaneously with the step (4) or after the step (4) is completed.

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.

5. Method for reducing purines in processed food

The method for reducing a purine body according to one embodiment of the present invention is a method for reducing the content of a purine body by converting xanthine into uric acid by adding a food composition having xanthine oxidase activity in the process of producing a processed food.

The food composition having xanthine oxidase activity is as described above. The heating temperature, heating time and pH after adding the food composition having xanthine oxidase activity are as described above.

In addition, in the method for reducing a purine body according to one embodiment of the present invention, a food composition having xanthine oxidase activity and a food composition having uricase activity are added during the production of a processed food, whereby xanthine is converted into uric acid, and further uric acid is converted into allantoin, thereby reducing the content of a purine body.

The above is described for a food composition having uricase activity. The heating temperature, heating time and pH after adding the food composition having uricase activity are as described above.

In the method for reducing a purine body according to one embodiment of the present invention, the processed food to be subjected to the reduction of a purine body is not particularly limited, but a beer-flavored beverage is preferable because a raw material (particularly malt) containing a large amount of a purine body is used as described above.

According to the method for reducing purine compounds of one embodiment of the present invention, purine compounds can be effectively reduced even in processed foods containing a large amount of purine compounds, such as beer-flavored beverages.

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 xanthine content, uric acid content, and xanthine oxidase activity value of the food composition are measured by the above-described methods.

Examples A1 to A3 and comparative example A1

As examples A1 to A3, 10g of commercially available beer having xanthine content and uric acid content shown in Table 1 was weighed, and a purine body reducing agent for food, which is a composition for food having xanthine oxidase activity, was added in an amount corresponding to the xanthine oxidase activity value shown in Table 1, and the mixture was stirred sufficiently and allowed to stand at 65℃for 120 minutes to prepare each sample.

In comparative example A1, a beer which was allowed to stand at 65℃for 120 minutes was used as a sample without adding the food purine reducing agent to the commercially available beer.

The xanthine content and uric acid content of these samples were measured, and the results shown in table 1 were obtained.

TABLE 1

As is clear from Table 1, in examples A1 to A3, the sample prepared by adding a purine body reducing agent for food, which is a food composition having a xanthine oxidase activity value, was reduced in xanthine, and uric acid was produced.

Example B1, comparative example B1

As example B1, 10g of a commercially available soybean milk beverage having xanthine content and uric acid content shown in table 2 was weighed, and a purine body reducing agent for food, which is a composition for food having xanthine oxidase activity, was added in an amount corresponding to the xanthine oxidase activity value shown in table 2, and stirred sufficiently, and left to stand at 65 ℃ for 120 minutes, to prepare each sample.

In comparative example B1, a soybean milk beverage was left standing at 65 ℃ for 120 minutes as a sample without adding the food purine reducing agent to the commercial soybean milk beverage.

The xanthine content and uric acid content of these samples were measured, and the results shown in table 2 were obtained.

TABLE 2

Table g

As is clear from table 2, when a purine body reducing agent for food, which is a food composition having a xanthine oxidase activity value, is added to a soybean milk beverage, xanthine is reduced, and uric acid is produced.

Example C1, comparative example C1

A test solution was prepared by dissolving commercially available Japanese patent No. Shang Yuanliao g in 200ml of water.

Further, as example C1, 10g of a test solution (the xanthine content and uric acid content are shown in Table 3) was weighed, and a purine body reducing agent for food, which is a composition for food having xanthine oxidase activity, was added in an amount corresponding to the xanthine oxidase activity value shown in Table 3, and the mixture was stirred sufficiently and allowed to stand at 65℃for 120 minutes to prepare each sample.

In comparative example C1, the food purine reducing agent was not added to the commercial test solution of Japanese soup stock, and a solution was left to stand at 65℃for 120 minutes as a sample.

The xanthine content and uric acid content of these samples were measured, and the results shown in Table 3 were obtained.

TABLE 3

TABLE 3 Table 3

As is clear from table 3, even in japanese patent No. Shang Yuanliao of solid processed foods, by adding a purine body reducing agent for foods, which is a food composition having a xanthine oxidase activity value, xanthine is reduced, and uric acid is produced.

[ beverage treated with xanthine oxidase and uricase ]

Comparative example D1

The mashed barley malt is charged into a charging tank containing 40L of warm water held at 40 to 55 ℃ and then the temperature is raised to 78 ℃ while repeating the stepwise temperature rise and holding, and then the malt meal is removed by filtration to obtain a mashing liquid. Next, hops are further added to the mashing liquid to boil, and solid-liquid separation treatment is performed to obtain clarified wort. Then, beer yeast (hereinafter referred to as "fermentation yeast") was added to the pre-fermentation liquid obtained by cooling the wort, and after alcoholic fermentation was performed so that the alcoholic strength reached 5v/v%, the yeast was removed by filtration, whereby a beer-flavored beverage (d-0) having a malt ratio of 100% by mass and a raw wort extract concentration of 12.5% by mass was produced.

Example D1

To 1mL of the beer flavor beverage (D-0) produced in the same manner as in comparative example D1, 10. Mu.L of a food composition having a xanthine oxidase activity of 100U/mL was added, and the mixture was left to stand at 40℃for 120 minutes with stirring, followed by treatment with xanthine oxidase, to produce a beer flavor beverage (D-1).

Example D2

To 1mL of the beer flavor beverage (D-1) produced in the same manner as in example D1, 10. Mu.L of a food composition having uricase activity of 100U/mL was added, and the mixture was left standing at 40℃for 120 minutes with stirring, followed by uricase treatment, to produce a beer flavor beverage (D-2).

The contents of xanthine, uric acid and allantoin in the beer-flavored beverages (d-0) to (d-2) thus produced were measured. The measurement results are shown in Table 4.

TABLE 4

TABLE 4 Table 4

Comparing example D1 with comparative example D1 in Table 4, it is found that xanthine is reduced by xanthine oxidase treatment, and uric acid is produced. Further, comparing example D1 with example D2, it was found that uric acid was reduced by uricase treatment, and allantoin was produced.

From the above, it was confirmed that it is effective to add a food composition having xanthine oxidase activity in order to reduce the content of xanthine. In addition, it was confirmed that it is effective to add a food composition having uricase activity in order to reduce uric acid.

[ influence of pH and temperature of xanthine oxidase Activity and uricase Activity ]

Examples E1 to E18

To 1mL of the test solution of the type shown in Table 5, 10. Mu.L of a food composition having xanthine oxidase activity of 100U/mL and 10. Mu.L of a food composition having uricase activity of 100U/mL were simultaneously added, and the mixture was allowed to stand at the temperature shown in Table 5 for 16 hours. The xanthine concentration and uric acid concentration of the test solution after 16 hours of standing were measured, and the respective reduction rates were calculated from the following formulas.

[ reduction (%) ] =100- [ xanthine concentration or uric acid concentration (mg/100 mL) of test solution after 16 hours of standing ]/[ xanthine concentration or uric acid concentration of test solution before addition of additive ] ×100

Test solutions a to H shown in table 5 used in the examples are shown below.

Test solution a: to a 0.1M acetic acid buffer as a base solution, xanthine and uric acid were added to prepare a solution having xanthine concentration=2.05 mg/100mL, uric acid concentration=1.86 mg/100mL, and ph=3.5.

Test solution B: to a 0.1M acetic acid buffer as a base solution, xanthine and uric acid were added to prepare a solution having xanthine concentration=1.79 mg/100mL, uric acid concentration=1.73 mg/100mL, and ph=4.0.

Test solution C: to a 0.1M acetic acid buffer as a base solution, xanthine and uric acid were added to prepare a solution having xanthine concentration=1.68 mg/100mL, uric acid concentration=1.77 mg/100mL, and ph=4.5.

Test solution D: to a 0.1M acetic acid buffer as a base solution, xanthine and uric acid were added to prepare a solution having xanthine concentration=1.89 mg/100mL, uric acid concentration=1.74 mg/100mL, and ph=5.5.

Test solution E: to a 0.1M phosphate buffer as a base solution, xanthine and uric acid were added to prepare a solution having xanthine concentration=1.87 mg/100mL, uric acid concentration=1.73 mg/100mL, and ph=6.0.

Test solution F: malt, sucrose and hop were used as raw materials, and a malt fermented beverage (19 ℃) having a malt ratio of 51 mass% produced by a usual method was used as a base liquid, and xanthine and uric acid were added thereto to prepare a solution having xanthine concentration=0.72 mg/100mL, uric acid concentration=1.02 mg/100mL and ph=4.0.

Test solution G: malt, sucrose and hop were used as raw materials, and a malt fermented beverage (19 ℃) having a malt ratio of 51 mass% produced by a usual method was used as a base liquid, and xanthine and uric acid were added thereto to prepare a solution having a xanthine concentration=0.82 mg/100mL, a uric acid concentration=1.18 mg/100mL and a ph=4.5.

Test solution H: malt and sucrose were used as raw materials, and a solution having xanthine concentration=0.17 mg/100mL, uric acid concentration=0.60 mg/100mL, and ph=5.5 was prepared by adding xanthine and uric acid to a pre-fermentation wort (19 ℃) having a malt ratio of 51 mass% produced by a usual method as a base liquid.

TABLE 5

From Table 5, it was confirmed that xanthine oxidase activity and uricase activity were expressed and xanthine and uric acid were decomposed at any of the pH and temperature of the test solutions A to H.

[ beer-flavored beverage with reduced purine Compounds ]

Examples F-1-1 to F-4-2 and comparative examples F-1-1 to F-1-1

The mashed barley malt and, if necessary, sucrose were put into a trough containing 40L of warm water maintained at 40 to 55℃to a malt ratio shown in Table 6, and the mixture was heated to 78℃while repeating stepwise heating and maintaining, and then the malt was removed by filtration to obtain a mashing solution. Next, hops are further added to the mashing liquid to boil, and solid-liquid separation treatment is performed to obtain clarified wort. In the examples and comparative examples other than comparative example F-1-1, wort obtained by subjecting the cooled wort to the purine nucleoside enzyme treatment shown in the following (1) was used as a fermentation broth. In comparative example F-1-1, wort obtained by cooling the wort was used as a fermentation broth. Then, beer yeast (hereinafter referred to as "fermentation yeast") was added to the fermentation broth to perform alcoholic fermentation, and the yeast was removed by filtration to obtain a fermentation solution.

When xanthine oxidase treatment and uricase treatment are performed, the fermentation solution thus obtained is subjected to (2) xanthine oxidase treatment and (3) uricase treatment described below in order.

(1) Purine nucleoside enzyme treatment

To 100mL of the fermentation broth, 130. Mu.L of a food composition having a purine nucleoside enzyme activity of 160U/mL was added, and the mixture was allowed to stand at 50℃for 2 hours.

(2) Xanthine oxidase treatment

To 100mL of the fermentation solution, 1000. Mu.L of a food composition having xanthine oxidase activity of 100U/mL was added, and the mixture was allowed to stand at 40℃for 16 hours.

(3) Uricase treatment

To 100mL of the fermentation solution, 1000. Mu.L of a food composition having uricase activity of 100U/mL was added, and the mixture was allowed to stand at 40℃for 16 hours.

The contents, malt ratio, raw wort extract concentration, alcohol content and proline content of the obtained beer flavor beverage are shown in Table 6. Further, the presence or absence of taste as a beer-flavored beverage was evaluated by the following sensory evaluation.

Sensory evaluation >

The beverages obtained in examples and comparative examples cooled to about 4 ℃ were evaluated by 5 evaluations trained on a daily basis for the "presence or absence of beer-like taste of the beer-like taste of each test beverage on the basis of the following score, and the average value of the scores of the 5 evaluations was calculated by evaluating the scores in the scale of 5.0 (maximum value) to 1.0 (minimum value) and the score in the scale of 0.1. The results are shown in Table 3.

In addition, at the time of evaluation, samples satisfying the following criteria "5.0", "4.0", "3.0", "2.0" and "1.0" were prepared in advance, and an attempt was made to unify the criteria between the respective reviews. In addition, no difference in score value of 2.0 or more was confirmed between each panel for the same beverage.

[ score criterion for the presence or absence of taste like beer-flavored beverages ]

"5.0": the taste of beer-flavored beverage is very strongly perceived.

"4.0": the taste of beer-flavored beverage was fully perceived.

"3.0": the taste of beer-flavored beverage can be perceived.

"2.0": almost no beer-flavored beverage-like taste was perceived.

"1.0": the taste of beer-flavored beverage was not perceived at all.

TABLE 6

As is clear from Table 6, in the beer-flavored beverage prepared in the examples, xanthine was decomposed, the content of purine bodies was reduced, and the taste of the beer-flavored beverage was also perceived.

[ content of aroma component in different methods for reducing purine Compounds ]

Preparation example G0

The mashed barley malt and, if necessary, sucrose were put into a trough containing 40L of warm water maintained at 40 to 55℃to a malt ratio shown in Table 7, and the mixture was heated to 78℃while repeating stepwise heating and maintaining, and then the malt was removed by filtration to obtain a mashing solution. Next, hops are further added to the mashing liquid to boil, and solid-liquid separation treatment is performed to obtain clarified wort. Then, 130. Mu.L of a processed food additive having a purine nucleoside enzyme activity of 160U/mL was added to 100mL of the cooled wort, and the mixture was allowed to stand at 50℃for 2 hours to perform a purine nucleoside enzyme treatment, thereby obtaining a fermentation broth. Next, beer yeast (hereinafter referred to as "fermentation yeast") was added to the fermentation broth to perform alcoholic fermentation, and the yeast was filtered and removed to obtain a fermentation solution (d-0).

Example G1

To 100mL of the fermentation solution (G-0) obtained in preparation example G0, 1000. Mu.L of a food composition having xanthine oxidase activity of 100U/mL was added, and the mixture was allowed to stand at 40℃for 16 hours to carry out xanthine oxidase treatment. Then, 1000. Mu.L of a food composition having uricase activity of 100U/mL was added to 100mL of the fermentation solution after xanthine oxidase treatment, and the resulting mixture was allowed to stand at 40℃for 16 hours to carry out uricase treatment, thereby obtaining a beer flavor beverage (g-1).

Comparative example G1

To 100mL of the fermentation solution (G-0) obtained in production example G0, activated clay was added at 3000 ppm by mass, and the mixture was gently stirred to mix the activated clay uniformly. Then, the solution was allowed to stand for 1 hour to contact with activated clay. After 1 hour of contact, activated clay was removed by filtration to obtain a beer-flavored beverage (g-i).

Comparative example G2

To 100mL of the fermentation solution (G-0) obtained in production example G0, activated carbon was added in an amount of 3000 ppm by mass, and the mixture was gently stirred to mix the activated carbon uniformly. Then, the solution was allowed to stand for 1 hour to contact with activated carbon. After 1 hour of contact, the activated carbon was removed by filtration to obtain a beer-flavored beverage (g-ii).

The various properties shown in Table 7 were measured for the fermented solution (g-0) and beer-flavored beverages (g-1), (g-i) and (g-ii) thus prepared, and the results shown in Table 7 were obtained.

TABLE 7

As is evident from Table 7, the beer-flavored beverage (G-1) prepared in example G1 was reduced in the content of purine bodies, and the aroma components (ester components, alcohol components, etc.) peculiar to beer were maintained. On the other hand, although the content of purine bodies was reduced in the beer flavor beverages (G-i) and (G-ii) prepared in comparative examples G1 and G2, it was found that the aroma components such as the ester component and the alcohol component were reduced as compared with the fermentation solution (G-0) prepared in preparation example G0.

Claims

1. A process for producing a processed food, characterized by comprising a step (a) of adding a food composition having xanthine oxidase activity to a purine-body-containing raw material.

2. The method for producing a processed food according to claim 1, wherein the xanthine oxidase activity value of the food composition is 0.1U or more.

3. The method for producing a processed food according to claim 1 or 2, characterized by comprising a step (a 1) of adding a food composition having uricase activity simultaneously with and/or after the step (a).

4. The method for producing a processed food according to any one of claims 1 to 3, wherein the food composition is a purine reducing agent for food.

5. The method for producing a processed food as claimed in any one of claims 1 to 4, wherein the processed food has xanthine oxidase activity of 0.1U or more.

6. The method for producing a processed food according to any one of claims 1 to 5, wherein the processed food is a beverage.

7. The method according to any one of claims 1 to 5, wherein the processed food is a beer-flavored beverage, and the method comprises the following steps (1) to (3) at least before step (1); simultaneously with any 1 or more of the steps (1) to (3); 2 steps selected from steps (1) to (3); or the step (a) is performed after the step (3),

8. A processed food produced by the production method according to any one of claims 1 to 7.

9. A food composition characterized by having xanthine oxidase activity of 0.1U or more.

10. A food composition comprising at least 1 of xanthine oxidase activity and uricase activity.

11. The food composition according to claim 9 or 10, which is a purine body reducing agent for food.

12. The food composition according to any one of claims 9 to 11, which is used for the production of processed foods.

13. The composition for food according to any one of claims 9 to 12, which is used for the production of uric acid-containing processed food.

14. A method of using the food composition according to any one of claims 9 to 13, for producing a processed food containing uric acid.

15. A method for reducing the purine body of a processed food, characterized in that the content of purine bodies is reduced by adding a food composition having xanthine oxidase activity to convert xanthine into uric acid during the production of the processed food.

16. A method for reducing the purine body of a processed food, characterized in that a food composition having xanthine oxidase activity and a food composition having uricase activity are added during the production of the processed food to convert xanthine into uric acid and further convert uric acid into allantoin, thereby reducing the content of purine bodies.