Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/004—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
  • C12C11/003—Fermentation of beerwort
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
  • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer

Definitions

• the present invention relates to processed foods, additives for processed foods, methods for producing processed foods, and methods for reducing purines in processed foods.
• beer-taste drinks are known as processed foods containing a large amount of purines, and as described in Patent Document 1, beer-taste drinks with reduced purine content are being developed.
• the present invention provides a processed food containing a predetermined amount of uric acid. Specifically, the present invention provides the following aspects [1] to [29]. [1] The ratio of the xanthine content (unit: ⁇ g/g) to the pyroglutamic acid content (unit: ⁇ g/g) [xanthine/pyroglutamic acid] is 0.0200 or less, A processed food containing 40 ⁇ g/g or more of pyroglutamic acid. [2] The processed food according to [1] above, wherein the xanthine content is 2.2 ⁇ g/g or less. [3] The processed food according to [1] or [2] above, wherein the content of uric acid is 2.0 ⁇ g/g or more.
• the processed food according to [9] above, wherein the beer-taste beverage does not contain spirits.
• the total content of ester components consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate when converted to a raw wort extract concentration of 14.5% by mass is the same as that of the beer-taste beverage.
• a method for producing a processed food comprising a step (a) of adding a processed food additive having at least one of xanthine oxidase activity and uricase activity.
• a method for producing a beer-taste beverage comprising a step (a) of adding a processed food additive having at least one of xanthine oxidase activity and uricase activity.
• step (a) is performed before step (1), simultaneously with any one or more of steps (1) to (3), and step (1) to The method for producing a beer-taste beverage according to [24] above, which is performed at least between two steps selected from (3) or after step (3).
• - Step (1) A step of obtaining a pre-fermentation liquid by subjecting the raw material to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
• - Step (2) A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
• - Step (3) A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) and performing alcoholic fermentation.
• [26] The method for producing a beer-taste beverage according to [24] or [25] above, wherein the malt ratio of the beer-taste beverage is 10% by mass or more.
• a method for reducing purines in processed foods which involves adding a processed food additive having xanthine oxidase activity during the manufacturing process of processed foods to convert xanthine into uric acid, thereby reducing the purine content.
• additives for processed foods that have xanthine oxidase activity and processed food additives that have uricase activity are added to convert xanthine into uric acid, and further convert uric acid into allantoin, thereby reducing purine content.
• a method to reduce the amount of purines in processed foods [29] The method for reducing purines in a processed food according to [27] or [28] above, wherein the processed food is a beer-taste beverage.
• a processed food according to a preferred embodiment of the present invention can be a processed food with reduced purine content.
• the upper and lower limits can be arbitrarily combined.
• a numerical range is described as "preferably 30 to 100, more preferably 40 to 80"
• the range of "30 to 80” and the range of "40 to 100” are also described in this specification. Included in the specified numerical range.
• a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", “30 to 80”
• the range and the range "40 to 100” are also included in the numerical ranges described herein.
• the description "60 to 100” means a range of "60 or more (60 or more than 60) and 100 or less (100 or less than 100)". means.
• Processed food may be any food that has undergone some kind of processing on the ingredients. (excluding ice and manufactured tobacco, which belong to Major Group 76).
• Specific processed foods of one embodiment of the present invention include, for example, processed vegetable products (canned vegetables, bottled vegetables, processed tomato products, processed mushroom products, salted vegetables, pickled vegetables, frozen vegetable foods, dried vegetables, vegetable tsukudani) ), processed fruit products (canned fruit, bottled fruit, fruit drink ingredients, jam, marmalade, fruit butter, fruit pickles, dried fruit, frozen fruit food, etc.), tea products, coffee products, cocoa products, spices, noodles, bread sweets, bean preparations (bean paste products, boiled soybean products, tofu, fried tofu, yuba, frozen tofu, natto, soybean flour, soy milk, peanut products, roasted beans, etc.), konnyaku, meat products (processed meat products, poultry meat, etc.) canned products, bottled poultry meat, frozen poultry meat foods, etc.), dairy products (liquid milk, cream, condensed milk, concentrated milk, powdered milk, skim milk, skim concentrated milk, fermented milk, lactic acid bacteria drinks, butter
• the processed food of one embodiment of the present invention may be a fermented food manufactured through a fermentation process, or may be a non-fermented food manufactured without going through a fermentation process.
• the processed food of one embodiment of the present invention may be a processed food containing functional ingredients, or may be a processed food with a limited content of functional ingredients.
• functional ingredients are generally not nutrients essential for life activities, but have various functional properties such as health maintenance effects, antioxidant effects, and effects of mitigating the effects of harmful substances such as carcinogens.
• organic or inorganic components that are expected to be effective. These components can be incorporated into processed foods and supplied as nutritional components that perform biological regulatory functions.
• the content of functional ingredients contained in processed foods with limited content of functional ingredients is less than 1% by mass, less than 7500 ppm by mass, less than 5000 ppm by mass, based on the total amount (100% by mass) of the processed food. less than 2500 mass ppm, less than 1000 mass ppm, less than 750 mass ppm, less than 500 mass ppm, less than 250 mass ppm, less than 100 mass ppm, less than 75 mass ppm, less than 50 mass ppm, less than 25 mass ppm, less than 10 mass ppm, It may be less than 1.0 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, or less than 0.1 mass ppb.
• the processed food according to one embodiment of the present invention may be a beverage.
• the beverage of one embodiment of the present invention may be a fermented beverage produced through a fermentation process using yeast, or may be a non-fermented beverage.
• the beverage of one embodiment of the present invention may be a sweetened beverage or a non-sweetened beverage.
• the beverage of one embodiment of the present invention may be an extracted beverage such as tea or coffee, or a non-extracted beverage.
• the beverage of one embodiment of the present invention may be a milk beverage containing raw milk, powdered milk, or the like, or may be a non-dairy beverage.
• the beverage of one embodiment of the present invention may be an alcoholic beverage with an alcohol content of 1.0 (v/v)% or more, and may be a non-alcoholic beverage with an alcohol content of less than 1.0 (v/v)%. It's okay.
• the alcoholic beverage of one embodiment of the present invention has an alcohol content of 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.4 (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 , 2.6 (v/v)% or more, 2.8 (v/v)% or more, 3.0 (v/v)% or more, 3.2 (v/v)% or more, 3.4 (v /v)% or more, 3.6 (v/v)% or more, 3.8 (v/v)% or more, 4.0 (v/v)% or more, 4.2 (v/v)% or more, 4.4 (v/v)% or more, 4.6 (v/v)% or more, 4.8 (v/v)% or more, 5.0 (v/v)% or more, 5.2 (v/
• the alcohol content of the alcoholic beverage according to one embodiment of the present invention is 99.0 (v/v)% or less, 90.0 (v/v)% or less, 80.0 (v/v)% or less, 70. 0 (v/v)% or less, 60.0 (v/v)% or less, 50.0 (v/v)% or less, 40.0 (v/v)% or less, 30.0 (v/v) % or less, 29.0 (v/v) % or less, 28.0 (v/v) % or less, 27.0 (v/v) % or less, 26.0 (v/v) % or less, 25.0 (v/v)% or less, 24.0 (v/v)% or less, 23.0 (v/v)% or less, 22.0 (v/v)% or less, 21.0 (v/v)% Below, 20.0(v/v)% or less, 19.8(v/v)% or less, 19.6(v/v)% or less, 19.4(v/v)
• the alcohol content of the non-alcoholic beverage according to one embodiment of the present invention is 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)% Below, 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 less, or 0.0025 (v/v)% or less, and may be a non-alcoholic beverage that substantially does not contain alcohol.
• non-alcoholic beverages that do not substantially contain alcohol does not exclude beverages that contain trace amounts of alcohol that cannot be detected. Beverages whose alcohol content is 0 (v/v)% by rounding to the first decimal place, beverages whose alcohol content is 0.0 (v/v)% by rounding to the second decimal place, and decimals. Beverages whose alcohol content is 0.00 (v/v)% by rounding to the third place are also included in non-alcoholic drinks.
• the non-alcoholic beverage of one embodiment of the present invention has an alcohol content of 0.1 (v/v)% or more and less than 1.0 (v/v)%, and 0.2 (v/v)% or more and 1.0%. (v/v)%, 0.3(v/v)% or more and less than 1.0(v/v)%, 0.4(v/v)% or more and less than 1.0(v/v)%, 0.5 (v/v)% or more and less than 1.0 (v/v)%, 0.6 (v/v)% or more and less than 1.0 (v/v)%, 0.7 (v/v) % or more and less than 1.0 (v/v)%, 0.8 (v/v)% or more and less than 1.0 (v/v)%, or 0.9 (v/v)% or more and less than 1.0 (v /v)%.
• the non-alcoholic beverage may be a non-sweetened beverage such as a non-alcoholic beer-taste beverage, or a sweetened beverage
• alcohol content or “alcohol content” means the content of ethanol and does not include aliphatic alcohols.
• “alcohol content” or “alcohol content” is expressed as a volume/volume percentage ((v/v)%), and can be measured by any known method. However, it can be measured, for example, by a vibrating density meter. Specifically, a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonication, then the sample is directly flame distilled, the density of the resulting distillate at 15°C is measured, and the analysis method prescribed by the National Tax Agency is determined.
• the processed food of one embodiment of the present invention may be a processed food containing a high-intensity sweetener, or may be a processed food in which the content of the high-intensity sweetener is limited.
• the content of the high-intensity sweetener contained in the processed food in which the content of the high-intensity sweetener is limited is less than 10.0 parts by mass per 100 parts by mass of the total amount of uric acid contained in the processed food, 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 It may be less than 0.0001 part by mass.
• the content of high-intensity sweeteners contained in processed foods in which the content of high-intensity sweeteners is limited is less than 1000 mass ppm and 100 mass ppm based on the total amount (100 mass%) of the processed food. 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, 100 mass ppm 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.
• the high-intensity sweetener includes both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, and dulcoside.
• natural high-intensity sweeteners such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, and dulcoside.
• the processed food of one embodiment of the present invention may be a processed food containing rebaudioside A, or may be a processed food in which the content of rebaudioside A is limited.
• the content of rebaudioside A contained in a processed food with a limited content of rebaudioside A is less than 10.0 parts by mass and less than 5.0 parts by mass based on 100 parts by mass of the total amount of uric acid contained in the processed food.
• the content of rebaudioside A contained in processed foods with a limited content of rebaudioside A is less than 1000 mass ppm, less than 100 mass ppm, and less than 10 mass ppm, based on the total amount (100 mass %) of the processed food. , 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.
• the processed food of one embodiment of the present invention may be a processed food containing erythritol, or may be a processed food with a limited content of erythritol.
• the content of erythritol contained in a processed food with a limited content of erythritol is less than 10.0 parts by mass, less than 5.0 parts by mass, or less than 2 parts by mass, based on 100 parts by mass of the total amount of uric acid contained in the processed food. Also less than .0 part by weight, less than 1.0 part by weight, less than 0.1 part by weight, less than 0.05 part by weight, less than 0.01 part by weight, less than 0.001 part by weight, or less than 0.0001 part by weight good.
• the erythritol content contained in processed foods with limited erythritol content is less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, 1 It may be less than ppm by weight, less than 100 ppb by weight, less than 10 ppb by weight, less than 1 ppb by weight, less than 100 ppt by weight, less than 10 ppt by weight, or less than 1 ppt by weight.
• raw materials for the processed food according to one embodiment of the present invention are not particularly limited, and even raw materials containing a large amount of purines can be used.
• Raw materials containing purines used in one embodiment of the present invention are not particularly limited, but include, for example, barley (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.).
• purine refers to a compound having a purine core structure, and specifically includes purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), Examples include purine nucleotides (adenylic acid, guanylic acid, inosinic acid), and low-molecular or high-molecular nucleic acids (oligonucleotides, polynucleotides).
• the processed food of one embodiment of the present invention focuses on xanthine, which is non-assimilable among purines, and has a reduced xanthine content.
• xanthine which is non-assimilable among purines
• the processed food of one embodiment of the present invention focuses on xanthine, which is non-assimilable among purines, and has a reduced xanthine content.
• the purine can be reduced by going through the fermentation process using yeast.
• Adenosine and guanosine which are purines that cannot be assimilated by yeast, can be converted to purines that can be assimilated by yeast by enzymatic treatment using purine nucleosidase. Certain xanthines may also occur. Therefore, the processed food of one embodiment of the present invention is a processed food with reduced purine content by reducing the content of non-assimilable xanthine.
• the content of xanthine in the processed food of one embodiment of the present invention is 2.2 ⁇ g/g or less, 2.00 ⁇ g/g or less, 1.90 ⁇ g/g or less, 1.80 ⁇ g/g or less, 1.70 ⁇ g/g or less, 1.60 ⁇ g/g or less, 1.50 ⁇ g/g or less, 1.40 ⁇ g/g or less, 1.30 ⁇ g/g or less, 1.20 ⁇ g/g or less, 1.10 ⁇ g/g or less, 1.00 ⁇ g/g or less, 0 .90 ⁇ g/g or less, 0.80 ⁇ g/g or less, 0.70 ⁇ g/g or less, 0.60 ⁇ g/g or less, 0.50 ⁇ g/g or less, 0.40 ⁇ g/g or less, 0.30 ⁇ g/g or less, 0.
• It is preferably 20 ⁇ g/g or less, or 0.10 ⁇ g/g or less, and 0.00 ⁇ g/g or more, more than 0.00 ⁇ g/g, 0.10 ⁇ g/g or more, 0.20 ⁇ g/g or more, 0.
• the total content of adenine and guanine in the processed food of one embodiment of the present invention is preferably 22.0 ⁇ g/g or less, more preferably 20.0 ⁇ g/g or less, even more preferably less than 20.0 ⁇ g/g, even more preferably is 19.0 ⁇ g/g or less, particularly preferably 18.0 ⁇ g/g or less, furthermore, 17.0 ⁇ g/g or less, 16.5 ⁇ g/g or less, 16.0 ⁇ g/g or less, 15.5 ⁇ g/g or less, 15.0 ⁇ g/g or less, 14.5 ⁇ g/g or less, 14.0 ⁇ g/g or less, 13.5 ⁇ g/g or less, 13.0 ⁇ g/g or less, 12.5 ⁇ g/g or less, 12.0 ⁇ g/g or less, 11 .5 ⁇ g/g or less, 11.0 ⁇ g/g or less, 10.5 ⁇ g/g or less, 10.0 ⁇ g/g or less, less than 10.0 ⁇ g
• the total purine content of the processed food of one embodiment of the present invention is less than 25.0 ⁇ g/g, 22.0 ⁇ g/g or less, 21.9 ⁇ g/g or less, 21.8 ⁇ g/g or less, 21.7 ⁇ g/g Below, 21.6 ⁇ g/g or less, 21.5 ⁇ g/g or less, 21.4 ⁇ g/g or less, 21.3 ⁇ g/g or less, 21.2 ⁇ g/g or less, 21.1 ⁇ g/g or less, 21.0 ⁇ g/g or less , 20.9 ⁇ g/g or less, 20.8 ⁇ g/g or less, 20.7 ⁇ g/g or less, 20.6 ⁇ g/g or less, 20.5 ⁇ g/g or less, 20.4 ⁇ g/g or less, 20.3 ⁇ g/g or less, 20.2 ⁇ g/g or less, 20.1 ⁇ g/g or less, 20.0 ⁇ g/g or less, 19.9 ⁇ g/g or less, 19.8 ⁇ g/g
• the total purine content of the processed food of one embodiment of the present invention is more than 0.00 ⁇ g/g, 0.01 ⁇ g/g or more, 0.05 ⁇ g/g or more, 0.1 ⁇ g/g or more, 0.2 ⁇ g /g or more, 0.3 ⁇ g/g or more, 0.4 ⁇ g/g or more, 0.5 ⁇ g/g or more, 0.6 ⁇ g/g or more, 0.7 ⁇ g/g or more, 0.8 ⁇ g/g or more, 0.9 ⁇ g/g g or more, 1.0 ⁇ g/g or more, 1.1 ⁇ g/g or more, 1.2 ⁇ g/g or more, 1.3 ⁇ g/g or more, 1.4 ⁇ g/g or more, 1.5 ⁇ g/g or more, 1.6 ⁇ g/g 1.7 ⁇ g/g or more, 1.8 ⁇ g/g or more, 1.9 ⁇ g/g or more, 2.0 ⁇ g/g or more, 2.1 ⁇ g/g or more
• each purine such as xanthine, adenine, and guanine
• the content of total purines is determined by a method of detection using LC-MS/MS ("Mrace analysis of purines in alcoholic beverages"). It can be measured using the Japan Food Research Institute, Internet (http://www.jfrl.or.jp/storage/file/news_vol4_no23.pdf, searched August 2015).
• examples of means for reducing the purine content include the following means (i) to (iii).
• ⁇ (iii) When the processed food is a fermented processed food, enzymes such as purine nucleosidase are used to decompose purines that cannot be assimilated by yeast, such as adenosine and guanosine, into purines that can be assimilated. A means of reducing assimilable purines through a process.
• the method of physically removing purines as described in (ii) above tends to cause deterioration in the flavor of processed foods.
• the above method (ii) is adopted to remove purines from beer-taste beverages, the content of aroma components (esters and alcohols) specific to beer and the content of bitter components (iso- ⁇ acids, ⁇ -acids, etc.) will be reduced. The content may decrease.
• the amount of purines removed by the method (ii) above is small, and if the proportion of raw materials containing a large amount of purines is high, the processed food will have a large amount of purines remaining.
• the above-mentioned means (iii) can suppress the problem of deterioration of the flavor of processed foods that can be caused by the above-mentioned means (i) and (ii).
• purine nucleosidase which is an enzyme effective for yeast non-assimilable purines such as adenosine and guanosine, it is possible to convert adenine and guanine into assimilable purines.
• xanthine which is non-assimilated, can also be produced. Therefore, in one aspect of the present invention, it is preferable to reduce the xanthine content by xanthine oxidase treatment using a processed food additive having xanthine oxidase activity, and after purine nucleosidase treatment, xanthine oxidase treatment It is more preferable to reduce the xanthine content by performing the following steps.
• Xanthine oxidase is one of the xanthine oxidoreductase type enzymes that generates reactive oxygen species.
• xanthine oxidase xanthine can be oxidized to uric acid, and hypoxanthine can be oxidized to uric acid via xanthine. That is, by performing xanthine oxidase treatment using a processed food additive having xanthine oxidase activity, xanthine and hypoxanthine are converted to uric acid, so that the xanthine content can be reduced.
• the processed food of one embodiment of the present invention may contain a certain amount or more of uric acid.
• the content of uric acid is 2.0 ⁇ g/g or more, 2.5 ⁇ g/g or more, from the viewpoint of producing a processed food with improved characteristic stability specific to each processed food.
• ⁇ g/g or more 3.0 ⁇ g/g or more, 3.5 ⁇ g/g or more, 4.0 ⁇ g/g or more, 4.5 ⁇ g/g or more, 5.0 ⁇ g/g or more, 5.5 ⁇ g/g or more, 6.0 ⁇ g/g or more, 6.5 ⁇ g/g or more, 7.0 ⁇ g/g or more, 7.5 ⁇ g/g or more, 8.0 ⁇ g/g or more, 8.5 ⁇ g/g or more, 9.0 ⁇ g/g or more, 9.5 ⁇ g/g or more, 10 .0 ⁇ g/g or more, 11.0 ⁇ g/g or more, 12.0 ⁇ g/g or more, 13.0 ⁇ g/g or more, 14.0 ⁇ g/g or more, 15.0 ⁇ g/g or more, 16.0 ⁇ g/g or more, 17.
• It may be 0 ⁇ g/g or more, 18.0 ⁇ g/g or more, 19.0 ⁇ g/g or more, or 20.0 ⁇ g/g or more, and also 10000 ⁇ g/g or less, 9000 ⁇ g/g or less, 8000 ⁇ g/g or less, 7000 ⁇ g/g Below, 6000 ⁇ g/g or less, 5000 ⁇ g/g or less, 4500 ⁇ g/g or less, 4000 ⁇ g/g or less, 4500 ⁇ g/g or less, 3000 ⁇ g/g or less, 2500 ⁇ g/g or less, 2200 ⁇ g/g or less, 2000 ⁇ g/g or less, 1800 ⁇ g/g Below, 1600 ⁇ g/g or less, 1500 ⁇ g/g or less, 1300 ⁇ g/g or less, 1200 ⁇ g/g or less, 1100 ⁇ g/g or less, 1000 ⁇ g/g or less, 900 ⁇ g/g or less, 800 ⁇ g/
• uric acid means a compound represented by the following formula, and can be synthesized, for example, from oxypurine such as xanthine or hypoxanthine using xanthine oxidase. It is also distinguished from uric acid, which is produced as a final metabolite from nucleic acids (DNA and RNA) and purines, which are one of the constituents of ATP, in the human body.
• the content of uric acid means the mass of uric acid contained per 1 g of processed food, and when the processed food is liquid, the density of the liquid is converted to 1.0 g/cm 3 of 1 mL of processed food. It can also be regarded as the mass of uric acid contained in each.
• the content of uric acid can be measured by HPLC (high performance liquid chromatography). As specific measurement conditions, for example, measurement can be performed under the following conditions.
• ⁇ Measurement sample A liquid prepared by diluting the processed food to be measured 10 times with distilled water and filtering it through a membrane filter with a pore size of 0.2 ⁇ m. Note that if the processed food contains solids, the processed food may be finely ground as necessary to facilitate dilution with distilled water.
• ⁇ Measurement device High performance liquid chromatograph Chromaster (manufactured by Hitachi High-Technologies)
• Detector 5420UV-VIS detector (manufactured by Hitachi High Technologies)
• Column Inertsil ODS-4 (4.6mm x 250mm, 5 ⁇ m)
• Column temperature 40°C
• the content of uric acid may be adjusted to a certain amount or less.
• the content of uric acid in processed foods in such embodiments is less than 2.0 ⁇ g/g, 1.9 ⁇ g/g or less, 1.8 ⁇ g/g or less, 1.7 ⁇ g/g or less, 1.6 ⁇ g/g or less, 1 .5 ⁇ g/g or less, 1.4 ⁇ g/g or less, 1.3 ⁇ g/g or less, 1.2 ⁇ g/g or less, 1.1 ⁇ g/g or less, 1.0 ⁇ g/g or less, or even less than 1.0 ⁇ g/g Often, 0.000 ⁇ g/g or more, more than 0.000 ⁇ g/g, 0.001 ⁇ g/g or more, 0.003 ⁇ g/g or more, 0.005 ⁇ g/g or more, 0.007 ⁇ g/g or more, 0.01 ⁇ g/g g or more, 0.03 ⁇
• uric acid is oxidized to allantoin by performing uricase treatment using a processed food additive having uricase activity. It can be decomposed and reduce the content of uric acid. Therefore, the processed food of one embodiment of the present invention may be a processed food containing allantoin.
• the content of allantoin is 0.10 ⁇ g/g or more, 0.30 ⁇ g/g or more, 0.50 ⁇ g/g or more, 0.70 ⁇ g/g or more, 1.0 ⁇ g/g or more , 1.2 ⁇ g/g or more, 1.5 ⁇ g/g or more, 1.7 ⁇ g/g or more, 2.0 ⁇ g/g or more, 2.5 ⁇ g/g or more, 3.0 ⁇ g/g or more, 3.5 ⁇ g/g or more, 4.0 ⁇ g/g or more, 4.5 ⁇ g/g or more, 5.0 ⁇ g/g or more, 10.0 ⁇ g/g or more, 15.0 ⁇ g/g or more, 20.0 ⁇ g/g or more, 25.0 ⁇ g/g or more, 30 .0 ⁇ g/g or more, 35.0 ⁇ g/g or more, 40.0 ⁇ g/g or more, 45.0 ⁇ g/g or more, 50.0 ⁇ g
• it may be 15.0 ⁇ g/g or less, or 10.0 ⁇ g/g or less.
• the content of allantoin is 9.0 ⁇ g/g or less, 8.0 ⁇ g/g or less, 7.0 ⁇ g/g or less, 6.0 ⁇ g/g or less, or 5.0 ⁇ g/g or less. It may be less than 4.0 ⁇ g/g, less than 3.0 ⁇ g/g, less than 2.0 ⁇ g/g, less than 1.0 ⁇ g/g, or less than 1.0 ⁇ g/g.
• allantoin means a compound represented by the following formula, and can be synthesized by, for example, oxidizing uric acid. It is also distinguished from allantoin, which is produced by the oxidation of uric acid, which is produced as a final metabolite from nucleic acids (DNA and RNA) and purines, which are one of the constituents of ATP, in the human body.
• the content of allantoin means the mass of allantoin contained per 1 g of processed food, and when the processed food is liquid, the density of the liquid is converted to 1.0 g/cm 3 of 1 mL of processed food. It can also be regarded as the mass of allantoin contained in a bottle. Note that in this specification, the content of allantoin can be measured using LC-MS/MS. Specifically, it can be measured under the following conditions. ⁇ Measurement sample: A liquid prepared by diluting the processed food to be measured 10 times with distilled water and filtering it through a membrane filter with a pore size of 0.2 ⁇ m.
• the processed food may be finely ground as necessary to facilitate dilution with distilled water.
• LCMS-8040 manufactured by Shimadzu Corporation
• Column Discovery HS F5-3 (15cm x 2.1mm, 3 ⁇ m)
• Column temperature 40°C
• ⁇ Injection volume 10 ⁇ L
• More specific processed foods according to one aspect of the present invention include processed foods that satisfy any one or more of the following requirements (I), (II), and (III).
• - Requirement (II) Contains at least one component (X) of the group consisting of a protein that had xanthine oxidase activity and a component derived from the protein.
• ⁇ Requirement (III) At least one component (X) of the group consisting of a protein that had xanthine oxidase activity and a component derived from the protein, and a protein that had uricase activity and a component derived from the protein.
• the processed food of the first aspect of the present invention that satisfies the above requirement (I) will also be referred to as “processed food (I)"
• the processed food of the second aspect of the present invention that satisfies the above requirement (II) will be referred to as “processed food (I)”
• the processed food of the third aspect of the present invention that satisfies the above requirement (III) is also referred to as the "processed food (III).”
• the processed food according to one embodiment of the present invention includes all the embodiments of the processed food (I) to (III).
• the requirements specified as "processed food according to one embodiment of the present invention” described above or below also apply to processed foods (I) to (III).
• the processed food of one aspect of the present invention is a processed food that satisfies both of the above requirements (I) and (II) and falls under both processed foods (I) and (II), or a processed food that meets both the above requirements (I) and (II). It is preferable that the processed food satisfies both (III) and falls under both processed food (I) and (III).
• Processed food (I) which is an embodiment of the present invention, has a ratio of xanthine content (unit: ⁇ g/g) to pyroglutamic acid content (unit: ⁇ g/g) [xanthine/pyroglutamic acid] of 0. 0200 or less.
• Pyroglutamic acid is a component that can improve the taste of processed foods, and the higher the content of pyroglutamic acid, the more excellent the taste will be in processed foods.
• processed foods containing a large amount of pyroglutamic acid for example, malt processed products such as fermented malt drinks) often use raw materials with a large content of purines.
• processed food (I) which is an embodiment of the present invention, has a ratio [xanthine/pyroglutamic acid] of 0.0200 or less and a content of pyroglutamic acid of 40 ⁇ g/g or more. Because of this adjustment, it is possible to produce processed foods with excellent taste while reducing purine content.
• the ratio [xanthine/pyroglutamic acid] is 0.0190 or less, from the viewpoint of producing a processed food with improved taste while reducing purine content. .0180 or less, 0.0170 or less, 0.0160 or less, 0.0150 or less, 0.0140 or less, 0.0130 or less, 0.0120 or less, 0.0110 or less, 0.0100 or less, 0.0090 or less, 0 .0085 or less, 0.0080 or less, 0.0075 or less, 0.0070 or less, 0.0065 or less, 0.0060 or less, 0.0055 or less, 0.0050 or less, 0.0045 or less, 0.0040 or less, 0 It is preferably .0035 or less, 0.0030 or less, 0.0025 or less, 0.0020 or less, 0.0015 or less, or 0.0010 or less, and more than 0.0000, 0.0001 or more, 0.0003 Above, it is good also as 0.0005 or more, 0.0007 or
• the content of pyroglutamic acid is 40 ⁇ g/g or more, 50 ⁇ g/g or more, 60 ⁇ g/g or more, and 70 ⁇ g/g from the viewpoint of producing a processed food with improved taste.
• g or more 80 ⁇ g/g or more, 90 ⁇ g/g or more, 100 ⁇ g/g or more, 110 ⁇ g/g or more, 120 ⁇ g/g or more, 130 ⁇ g/g or more, 140 ⁇ g/g or more, 150 ⁇ g/g or more, 160 ⁇ g/g or more, 170 ⁇ g/g g or more, 180 ⁇ g/g or more, 190 ⁇ g/g or more, 200 ⁇ g/g or more, 210 ⁇ g/g or more, 220 ⁇ g/g or more, 230 ⁇ g/g or more, 240 ⁇ g/g or more, 250 ⁇ g/g or more, 260 ⁇ g/g or more, 270 ⁇ g/g g or more, 280 ⁇ g/g or more, 290 ⁇ g/g or more, 300 ⁇ g/g or more, 310 ⁇ g/g or more, 320 ⁇ g/g or more, 330 ⁇ g/g or more
• the content of xanthine, the total content of adenine and guanine, the content of total purines, the content of uric acid, and the content of allantoin are as described above. .
• component (X) of the group consisting of a protein that had xanthine oxidase activity and a component derived from the protein. Since processed food (II) contains component (X), it can be said that it is a processed food that has been treated with xanthine oxidase. Furthermore, processed food (II) was treated with xanthine oxidas
• the content of xanthine, the total content of adenine and guanine, and the content of total purines are as described above.
• the content of uric acid is 2.0 ⁇ g/g or more, 2.5 ⁇ g/g or more, 3.0 ⁇ g/g or more, 3.5 ⁇ g/g or more, 4.0 ⁇ g /g or more, 4.5 ⁇ g/g or more, 5.0 ⁇ g/g or more, 5.5 ⁇ g/g or more, 6.0 ⁇ g/g or more, 6.5 ⁇ g/g or more, 7.0 ⁇ g/g or more, 7.5 ⁇ g/g g or more, 8.0 ⁇ g/g or more, 8.5 ⁇ g/g or more, 9.0 ⁇ g/g or more, 9.5 ⁇ g/g or more, 10.0 ⁇ g/g or more, 11.0 ⁇ g/g or more
• the ratio [xanthine/uric acid] between the content of xanthine (unit: ⁇ g/g) and the content of uric acid (unit: ⁇ g/g) is preferably 0. .300 or less, more preferably 0.200 or less, more preferably 0.150 or less, more preferably 0.100 or less, even more preferably 0.090 or less, even more preferably 0.080 or less, even more preferably 0.070 Below, it is still more preferably 0.060 or less, particularly preferably 0.050 or less.
• the content of allantoin is 9.0 ⁇ g/g or less, 8.0 ⁇ g/g or less, 7.0 ⁇ g/g or less, 6.0 ⁇ g/g or less, 5.0 ⁇ g /g or less, 4.0 ⁇ g/g or less, 3.0 ⁇ g/g or less, 2.0 ⁇ g/g or less, 1.0 ⁇ g/g or less, or less than 1.0 ⁇ g/g.
• Protein that had xanthine oxidase activity contained as component (X) in processed food (II) is derived from protein that has xanthine oxidase activity contained in raw materials, and is derived from the protein that has xanthine oxidase activity contained in raw materials and is not heated during the manufacturing process of processed food. Refers to a protein whose xanthine oxidase activity has been inactivated due to xanthine oxidase activity or pH adjustment.
• component (X) refers to a component in which the structure of a protein whose xanthine oxidase activity has been deactivated has been partially truncated, or a component in which the protein has been altered and has a different structure. This includes altered substances that have become That is, component (X) does not need to have a complete protein structure.
• the processed food (II) of one embodiment of the present invention also includes processed foods using raw materials having xanthine oxidase activity.
• Raw materials having xanthine oxidase activity are not particularly limited, but include, for example, raw materials derived from a wide range of biological species ranging from bacteria to mammals and higher plants.
• raw milk from mammals such as cows (unpasteurized raw milk)
• microorganisms belonging to the genus Pseudomonas, Escherichia, Arthrobacter, and Nocardia, Enterobacter cloacae and commercially available preparations of xanthine oxidase.
• Processed food (II), which is an embodiment of the present invention, has xanthine oxidase activity, but does not contain a protein whose xanthine oxidase activity has already been deactivated or a component (X) derived from the protein. There is no restriction as to whether or not it has xanthine oxidase activity. That is, processed food (II) may have xanthine oxidase activity or may not have xanthine oxidase activity.
• the xanthine oxidase activity value is 0.01 U or more, 0.05 U or more, 0.1 U or more, 0.3 U or more, 0.5 U 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 10,000U or less, 9,000U or less, 8,000U or less, 7,000U It may be less than or equal to 6,000U.
• the xanthine oxidase activity value means the relative amount of enzyme when the amount of enzyme that produces 1 ⁇ mol of uric acid per minute under the following conditions is defined as 1 unit (U). After mixing 2.9 ml of 50 mM Tris-HCl buffer and 0.1 ml of 10 mM xanthine aqueous solution and prewarming at 37°C, add 0.01 ml of the solution of the measurement target and mix gently.
• the content of pyroglutamic acid is 10 ⁇ g/g or more, 20 ⁇ g/g or more, 30 ⁇ g/g or more, 40 ⁇ g/g or more, from the viewpoint of producing a processed food with improved taste.
• g or more 50 ⁇ g/g or more, 60 ⁇ g/g or more, 70 ⁇ g/g or more, 80 ⁇ g/g or more, 90 ⁇ g/g or more, 100 ⁇ g/g or more, 110 ⁇ g/g or more, 120 ⁇ g/g or more, 130 ⁇ g/g or more, 140 ⁇ g/g g or more, 150 ⁇ g/g or more, 160 ⁇ g/g or more, 170 ⁇ g/g or more, 180 ⁇ g/g or more, 190 ⁇ g/g or more, 200 ⁇ g/g or more, 210 ⁇ g/g or more, 220 ⁇ g/g or more, 230 ⁇ g/g or more, 240 ⁇ g/g g or more, 250 ⁇ g/g or more, 260 ⁇ g/g or more, 270 ⁇ g/g or more, 280 ⁇ g/g or more, 290 ⁇ g/g or more, 300 ⁇ g/g or more, 310
• Processed food (III) which is an embodiment of the present invention, contains at least one component (X) of the group consisting of a protein that has xanthine oxidase activity and a component derived from the protein, and has uricase activity. It contains at least one component (U) of the group consisting of a protein that has been previously used and a component derived from the protein.
• Processed food (III) contains component (X), so it can be said to be a processed food that has been treated with xanthine oxidase, and since it contains component (U), it can be said to be a processed food that has been treated with uricase. It can be said that it is a processed food.
• processed food (III) is a processed food in which xanthine is changed to uric acid by xanthine oxidase treatment, and then uric acid is changed to allantoin by uricase treatment, and the xanthine content and uric acid content are reduced, and the allantoin content is reduced. It can be said that it is a processed food containing.
• the content of xanthine, the total content of adenine and guanine, and the content of total purines are as described above.
• the content of uric acid is 2.0 ⁇ g/g or more, 2.5 ⁇ g/g or more, 3.0 ⁇ g/g or more, 3.5 ⁇ g/g or more, 4.
• ⁇ g/g or more 4.5 ⁇ g/g or more, 5.0 ⁇ g/g or more, 5.5 ⁇ g/g or more, 6.0 ⁇ g/g or more, 6.5 ⁇ g/g or more, 7.0 ⁇ g/g or more, 7.5 ⁇ g /g or more, 8.0 ⁇ g/g or more, 8.5 ⁇ g/g or more, 9.0 ⁇ g/g or more, 9.5 ⁇ g/g or more, 10.0 ⁇ g/g or more, 11.0 ⁇ g/g or more, 12.0 ⁇ g/g g or more, 13.0 ⁇ g/g or more, 14.0 ⁇ g/g or more, 15.0 ⁇ g/g or more, 16.0 ⁇ g/g or more, 17.0 ⁇ g/g or more, 18.0 ⁇ g/g or more, 19.0 ⁇ g/g or more, or 20.0 ⁇ g/g or more; 4000 ⁇ g/g or less, 4500 ⁇ g/g or less, 3
• the content of allantoin is 0.10 ⁇ g/g or more, 0.30 ⁇ g/g or more, 0.50 ⁇ g/g or more, 0.70 ⁇ g/g or more, 1.
• ⁇ g/g or more 0 ⁇ g/g or more, 1.2 ⁇ g/g or more, 1.5 ⁇ g/g or more, 1.7 ⁇ g/g or more, 2.0 ⁇ g/g or more, 2.5 ⁇ g/g or more, 3.0 ⁇ g/g or more, 3.5 ⁇ g /g or more, 4.0 ⁇ g/g or more, 4.5 ⁇ g/g or more, 5.0 ⁇ g/g or more, 10.0 ⁇ g/g or more, 15.0 ⁇ g/g or more, 20.0 ⁇ g/g or more, 25.0 ⁇ g/g g or more, 30.0 ⁇ g/g or more, 35.0 ⁇ g/g or more, 40.0 ⁇ g/g or more, 45.0 ⁇ g/g or more, 50.0 ⁇ g/g or more, 55.0 ⁇ g/g or more, 60.0 ⁇ g/g 65.0 ⁇ g/g or more, 70.0 ⁇ g/g or more, 75.0 ⁇ g/g or more,
• 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 Below, 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/g or less, 95.0 ⁇ g/g or less, 90.0 ⁇ g/g or less, 85.0 ⁇ g/g or less, 80.0 ⁇ g/g or less, 75.0 ⁇ g/g or less,
• 0 ⁇ g/g or less 15.0 ⁇ g/g or less, 10.0 ⁇ g/g or less, 9.0 ⁇ g/g or less, 8.0 ⁇ g/g or less, 7.0 ⁇ g/g or less, 6.0 ⁇ g/g or less, 5.0 ⁇ g /g or less, 4.0 ⁇ g/g or less, 3.0 ⁇ g/g or less, 2.0 ⁇ g/g or less, 1.0 ⁇ g/g or less, or less than 1.0 ⁇ g/g.
• the ratio of the content of uric acid (unit: ⁇ g/g) to the content of allantoin (unit: ⁇ g/g) [uric acid/allantoin] is preferably 1 less than .00, more preferably 0.950 or less, more preferably 0.910 or less, even more preferably 0.800 or less, even more preferably 0.700 or less, even more preferably 0.600 or less, particularly preferably 0. 500 or less, and may also be 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.250 or less, 0.200 or less, 0.150 or less, or 0.100 or less .
• the "protein that had xanthine oxidase activity" contained as component (X) in processed food (III) is the same as component (X) contained in processed food (II).
• the "protein with uricase activity” contained as component (U) in processed food (III) is derived from the protein with uricase activity contained in the raw materials, and is derived from the protein that has uricase activity contained in the raw materials. Refers to a protein whose uricase activity has been inactivated by uricase or pH adjustment.
• component (U) refers to a component in which the structure of a protein whose uricase activity has been deactivated has been partially truncated, or a component in which the protein has been denatured and has a different structure. Contains altered substances, etc. That is, component (U) does not need to have a complete protein structure.
• the processed food (III) of one embodiment of the present invention also includes processed foods using raw materials having xanthine oxidase activity and raw materials having uricase activity.
• the raw materials having xanthine oxidase activity are as described above.
• Raw materials having uricase activity are not particularly limited, but include, for example, raw materials derived from a wide range of biological species ranging from bacteria to mammals and higher plants.
• raw milk from mammals such as cows (unpasteurized raw milk) , microorganisms belonging to the genus Pseudomonas, Escherichia, Arthrobacter, and Nocardia, Enterobacter cloacae, and commercially available preparations of uricase.
• Processed food (III), which is an embodiment of the present invention, may contain a protein that has xanthine oxidase activity, but whose xanthine oxidase activity has already been deactivated, or a component (X) derived from the protein. There is no restriction on whether or not it has xanthine oxidase activity. That is, the processed food (III) may or may not have xanthine oxidase activity.
• the xanthine oxidase activity value is the same as that of processed food (II).
• the processed food (III) that is one aspect of the present invention may contain a protein that has uricase activity but whose uricase activity has already been deactivated or a component (U) derived from the protein. There is no restriction on whether or not it has uricase activity. That is, the processed food (III) may or may not have uricase activity.
• the uricase activity value is 0.01 U or more, 0.05 U or more, 0.1 U or more, 0.3 U or more, 0.5 U 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 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, Alternatively, it may be 6,000U or less.
• the uricase activity value means the relative amount of enzyme when the amount of enzyme that produces 1 ⁇ mol of allantoin per minute under the following conditions is defined as 1 unit (U).
• 1 unit (U) After mixing 2.9 ml of 50 mM Tris-HCl buffer and 0.1 ml of 10 mM uric acid aqueous solution and prewarming at 37°C, add 0.01 ml of the solution of the measurement target and mix gently. Determine the change in absorbance at 293 nm per minute using a spectrophotometer controlled at °C. Based on this value, the amount of enzyme that produces 1 ⁇ mol of allantoin per minute is defined as 1 unit (U), and the amount of enzyme is determined as the uricase activity. value.
• the content of pyroglutamic acid is 10 ⁇ g/g or more, 20 ⁇ g/g or more, 30 ⁇ g/g or more, 40 ⁇ g/g or more, from the viewpoint of producing a processed food with improved taste.
• g or more 50 ⁇ g/g or more, 60 ⁇ g/g or more, 70 ⁇ g/g or more, 80 ⁇ g/g or more, 90 ⁇ g/g or more, 100 ⁇ g/g or more, 110 ⁇ g/g or more, 120 ⁇ g/g or more, 130 ⁇ g/g or more, 140 ⁇ g/g g or more, 150 ⁇ g/g or more, 160 ⁇ g/g or more, 170 ⁇ g/g or more, 180 ⁇ g/g or more, 190 ⁇ g/g or more, 200 ⁇ g/g or more, 210 ⁇ g/g or more, 220 ⁇ g/g or more, 230 ⁇ g/g or more, 240 ⁇ g/g g or more, 250 ⁇ g/g or more, 260 ⁇ g/g or more, 270 ⁇ g/g or more, 280 ⁇ g/g or more, 290 ⁇ g/g or more, 300 ⁇ g/g or more, 310
• the processed food according to one embodiment of the present invention may be a beer-taste beverage.
• malt is known as a raw material containing purines.
• a beverage with xanthine oxidase activity or at least one beverage selected from the group consisting of a protein that had xanthine oxidase activity and a component derived from the protein, using a raw material that has xanthine oxidase activity together with malt.
• xanthine produced from malt can be converted to uric acid to reduce the purine content.
• beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage that has a beer-like flavor. Therefore, the term “beer-taste beverage” in this specification also includes carbonated beverages having a beer flavor, unless otherwise specified. Therefore, “beer-taste beverages” include, for example, fermented products obtained by fermenting barley raw materials such as malt or non-germinated barley, water, and, if necessary, hops, etc. using yeast.
• esters and higher alcohols e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.
• lactones etc.
• the beer-taste beverage may be a fermented beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beverage that has not undergone a fermentation process.
• “fermentation” in this specification may be alcoholic fermentation in which alcohol is produced, or may be non-alcoholic fermentation in which alcohol is not produced.
• the beer-taste drink may be an alcohol-containing beer-taste drink with an alcohol content of 1.0 (v/v)% or more, or a non-alcoholic beer-taste drink with an alcohol content of less than 1.0 (v/v)%. It may also be a drink.
• the alcohol content of the alcohol-containing beer-taste beverage according to one embodiment of the present invention is 1.0 (v/v)% or more and 1.5 (v/v) from the viewpoint of making the beverage feel refreshing and stimulating.
• % or more 2.0 (v/v)% or more, 2.1 (v/v)% or more, 2.2 (v/v)% or more, 2.3 (v/v)% or more, 2.4 (v/v)% or more, 2.5 (v/v)% or more, 2.6 (v/v)% or more, 2.7 (v/v)% or more, 2.8 (v/v)% or more, 2.9 (v/v)% or more, 3.0 (v/v)% or more, 3.1 (v/v)% or more, 3.2 (v/v)% or more, 3.3 ( v/v)% or more, 3.4 (v/v)% or more, 3.5 (v/v)% or more, 3.6 (v/v)% or more, 3.7 (v/v)% or more
• 0 (v/v)% or less 15.0 (v/v)% or less, 12.0 (v/v)% or less, 10.0 (v/v)% or less, 9.0 (v/v) % or less, 8.0 (v/v) % or less, 7.0 (v/v) % or less, 6.0 (v/v) % or less, 5.8 (v/v) % or less, 5.6 (v/v)% or less, 5.5 (v/v)% or less, 5.4 (v/v)% or less, 5.2 (v/v)% or less, or 5.0 (v/v) It may be less than %.
• the alcohol content in the non-alcoholic beer-taste beverage according to one embodiment of the present invention is 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.
• non-alcoholic beer-taste beverage that does not substantially contain alcohol.
• non-alcoholic beer-taste beverage that does not substantially contain alcohol does not exclude beverages that contain trace amounts of alcohol that cannot be detected. Beverages whose alcohol content is 0 (v/v)% by rounding to the first decimal place, beverages whose alcohol content is 0.0 (v/v)% by rounding to the second decimal place, and decimals. Beverages whose alcohol content is 0.00 (v/v)% by rounding off to the third place are also included in non-alcoholic beer-taste drinks.
• the non-alcoholic beer-taste beverage according to one embodiment of the present invention has an alcohol content of 0.1 (v/v)% or more and less than 1.0 (v/v)%, and 0.2 (v/v)% or more and 1. Less than .0 (v/v)%, 0.3 (v/v)% or more and less than 1.0 (v/v)%, 0.4 (v/v)% or more and 1.0 (v/v)% Less than 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)% v)% or more and less than 1.0 (v/v)%, 0.8 (v/v)% or more and less than 1.0 (v/v)%, or 0.9 (v/v)% or more and less than 1.0 (v/v)%.
• the non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced in the fermentation process after passing through the fermentation process, and the fermentation process using yeast is replaced with alcohol. It may be a beverage manufactured by stopping at a stage where the alcohol content is less than 1.0 (v/v)%, and the alcohol content of the fermented beer-taste drink obtained through alcoholic fermentation is diluted to the above range. It may be a non-alcoholic non-fermented beer-taste drink prepared to have a beer-like flavor without going through a fermentation process, and also includes beer-taste soft drinks. .
• the beer-taste drink may be a malt-based beer-taste drink using malt as a raw material, or a malt-free beer-taste drink that does not use malt, but preferably a malt-based beer-taste drink, A beer-taste beverage using barley malt is more preferred.
• the beer-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.).
• the beer-taste beverage may be a distilled liquor-containing beer-taste beverage containing a distilled liquor such as spirits, whiskey, or shochu, and among these, a spirit-containing beer-taste beverage is preferred.
• the distilled liquor-containing beer-taste beverage may be a distilled liquor-containing fermented beer-taste beverage, or may be a distilled liquor-containing non-fermented beer-taste beverage.
• the beer-taste beverage may be a distilled liquor-free beer-taste beverage that does not contain distilled liquor, or it may be a spirit-free beer-taste beverage that does not contain spirits.
• the beer-taste beverage according to a specific embodiment of the present invention may be a fermented beverage, an alcohol-containing fermented beverage, or a malt fermented beverage.
• the malt ratio of the beer-taste beverage according to one embodiment of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, and 9% by mass, from the viewpoint of producing a beverage with an excellent taste typical of a beer-taste beverage.
• % or more 10 mass% or more, 11 mass% or more, 12 mass% or more, 13 mass% or more, 14 mass% or more, 15 mass% or more, 16 mass% or more, 17 mass% or more, 18 mass% or more, 19 mass% % or more, 20 mass% or more, 21 mass% or more, 22 mass% or more, 23 mass% or more, 24 mass% or more, 25 mass% or more, 26 mass% or more, 27 mass% or more, 28 mass% or more, 29 mass% % or more, 30 mass% or more, 31 mass% or more, 32 mass% or more, 33 mass% or more, 34 mass% or more, 35 mass% or more, 36 mass% or more, 37 mass% or more, 38 mass% or more, 39 mass% % or more, 40 mass% or more, 41 mass% or more, 42 mass% or more, 43 mass% or more, 44 mass% or more, 45 mass% or more, 46 mass% or more, 47 mass% or more, 48 mass% or more, 49 mass% % or more, 50 mass
• purine nucleosidase treatment using a processed food additive with purine nucleosidase activity and then xanthine oxidase treatment, adenine and guanine, which cannot be assimilated by yeast, can be converted to purines, which can be assimilated by yeast. Since xanthine produced by purine nucleosidase treatment can also be converted into uric acid, the content of purine bodies can be further reduced.
• adenine can be converted to hypoxanthine by performing adenine deaminase treatment using a processed food additive with adenine deaminase activity followed by xanthine oxidase treatment, and the decomposition by xanthine oxidase can be efficiently performed. be able to.
• guanine can be converted to xanthine by performing guanine deaminase treatment using a processed food additive with guanine deaminase activity followed by xanthine oxidase treatment, and the decomposition by xanthine oxidase can be efficiently performed. be able to. That is, even in beer-taste beverages with a high malt ratio (for example, 20% by mass or more), the purine content can be reduced as described above.
• the total content of ester components consisting of ethyl butyrate, ethyl caproate, ethyl octoate, and ethyl decanoate when converted to a raw wort extract concentration of 14.5% by mass is: Based on the total amount (100% by mass) of the beer-taste beverage, preferably 500 mass ppb or more, more preferably 520 mass ppb or more, more preferably 550 mass ppb or more, still more preferably 570 mass ppb or more, and even more preferably 600 mass ppb.
• ppb or more even more preferably 620 mass ppb or more, particularly preferably 650 mass ppb or more, and 10000 mass ppb or less, 8000 mass ppb or less, 6000 mass ppb or less, 5000 mass ppb or less, 4000 mass ppb or less, 3000 mass ppb or less It may be less than or equal to 2000 mass ppb, 1500 mass ppb or less, 1200 mass ppb or less, 1000 mass ppb or less, 900 mass ppb or less, 800 mass ppb or less, or 750 mass ppb or less.
• the content of phenethyl alcohol is preferably 18.5% based on the total amount (100% by mass) of the beer-taste beverage in terms of the original wort extract concentration of 14.5% by mass.
• 0 mass ppm or more more preferably 20.0 mass ppm or more, more preferably 22.0 mass ppm or more, even more preferably 24.0 mass ppm or more, still more preferably 25.0 mass ppm or more, even more preferably 26 .0 mass ppm or more, particularly preferably 27.0 mass ppm or more, and 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, It may be 70 mass ppm or less, 60 mass ppm or less, or 50 mass ppm or less.
• the total content of the above ester components and the content of phenethyl alcohol can be measured by gas chromatography mass spectrometry (GC-MS).
• the content of pyroglutamic acid is 10 ⁇ g/g or more, 20 ⁇ g/g or more, 30 ⁇ g/g or more, from the viewpoint of producing a processed food with improved taste.
• ⁇ g/g or more 50 ⁇ g/g or more, 60 ⁇ g/g or more, 70 ⁇ g/g or more, 80 ⁇ g/g or more, 90 ⁇ g/g or more, 100 ⁇ g/g or more, 110 ⁇ g/g or more, 120 ⁇ g/g or more, 130 ⁇ g/g or more , 140 ⁇ g/g or more, 150 ⁇ g/g or more, 160 ⁇ g/g or more, 170 ⁇ g/g or more, 180 ⁇ g/g or more, 190 ⁇ g/g or more, 200 ⁇ g/g or more, 210 ⁇ g/g or more, 220 ⁇ g/g or more, 230 ⁇ g/g or more , 240 ⁇ g/g or more, 250 ⁇ g/g or more, 260 ⁇ g/g or more, 270 ⁇ g/g or more, 280 ⁇ g/g or more, 290 ⁇ g/g or more, 300 ⁇ g/g or
• the content of free amino nitrogen (FAN) is 0.1 mg/100 mL or more, 0.3 mg/100 mL or more, 0.5 mg/100 mL or more, or 0. .7 mg/100 mL or more, 1.0 mg/100 mL or more, 1.5 mg/100 mL or more, 2.0 mg/100 mL or more, 2.5 mg/100 mL or more, 3.0 mg/100 mL or more, 3.5 mg/100 mL 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 more, 9.5mg/100mL or more, 10.0mg/100mL or more, or 10.5mg/100mL or more, Also, 40.0 mg/100 mL or less, 35.0 mg/100 mL or less, 30.0 mg/100 mL or less, 29.0 mg/100 mL or less, 28.0 mg/100 mL or less, 27.0 mg/100 mL or less, 26.0 mg/100 mL or less , 25.0 mg/100 mL or less, 24.0 mg/100 m
• the content of FAN is determined by the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, Timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), time for wort filtration, wort preparation Set temperature and holding time for each temperature range when fermenting, boiling time and pH in the boiling process, raw wort extract concentration in the pre-fermentation liquid, raw wort extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions) , yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set and adjusted as appropriate.
• the content of FAN is, for example, 8.18 of the Revised BCOJ Beer Analysis Method (Published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). It can be measured by the method described for free amino nitrogen.
• the degree of external fermentation is 0% or more, 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more. % or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, or 92% or more. Also, 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 less, or 55% or less.
• the appearance degree of fermentation depends on the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (including carbohydrate-degrading enzymes, isomerases, etc.) amount added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH during the preparation process (wort manufacturing process from adding malt to before adding yeast), preparation Temperature in the process, wort filtration time, set temperature and holding time for each temperature range when preparing wort (including during saccharification), raw wort extract concentration of pre-fermentation liquid, raw wort in the fermentation process Adjust the extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) as appropriate.
• the type of raw materials malt, corn grits, sugar solution, etc.
• the term "apparent degree of fermentation” refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation, out of the total sugar concentration contained in the liquid before fermentation.
• the appearance degree of fermentation AA of a beer-taste beverage can be calculated from the following formula (1).
• Formula (1): AA (%) 100 x (P-Es)/P
• P is the original extract (original wort extract), and is specified in the "BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association, revised edition on November 1, 2004)". It can be measured by the method described.
• "Es" indicates the appearance extract of the beer-taste beverage.
• the appearance extract can be calculated from the following formula (2), for example, as described in "BCOJ beer analysis method (published by Japan Brewing Association, edited by Beer Brewers Association, revised edition on November 1, 2004)" .
• D is the specific gravity of the gas-free beer-taste beverage.
• the appearance extract "Es" may take a negative value due to D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.
• the carbohydrate content is 0.1 g/100 mL or more, 0.2 g/100 mL or more, 0.3 g/100 mL or more, 0.4 g/100 mL 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 .2 g/100 mL or more, 1.3 g/100 mL or more, 1.4 g/100 mL or more, 1.5 g/100 mL or more, 1.6 g/100 mL or more, 1.7 g/100 mL or more, 1.8 g/100 mL or more, 1.
• the carbohydrate content is 20.0 g/100 mL or less, 19.9 g/100 mL or less, 19.8 g/100 mL or less, 19.7 g/100 mL.
• 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, 19.0g/100mL or less , 18.9 g/100 mL or less, 18.8 g/100 mL or less, 18.7 g/100 mL or less, 18.6 g/100 mL or less, 18.5 g/100 mL or less, 18.4 g/100 mL or less, 18.3 g/100 mL or less, 18.2g/100mL or less, 18.1g/100mL or less, 18.0g/100mL or less, 17.9g/100mL or less, 17.8g/100mL or less, 17.7g/100mL or less, 17.6g/100mL or less, 17 .5g/100mL or less, 17.4g/100mL or less, 17.3g/100m
• beer-taste beverage may be a reduced sugar drink or a sugar-free drink, and the specific sugar content is less than 2.0 g/100 mL, 1.9 g/100 mL or less, and 1.8 g/100 mL.
• 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 , 1.0 g/100 mL or less, less than 1.0 g/100 mL, 0.9 g/100 mL or less, 0.8 g/100 mL or less, 0.7 g/100 mL or less, 0.6 g/100 mL or less, 0.5 g/100 mL or less, It may be less than 0.5 g/100 mL, 0.4 g/100 mL or less, 0.3 g/100 mL or less, or 0.2 g/100 mL or less.
• Carbohydrate content includes the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (carbohydrate degrading enzyme, isomerase, etc.) ), timing of enzyme addition, saccharification time, pH during saccharification, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), wort filtration time, and wort preparation.
• concentration of raw wort extract in the pre-fermentation liquid concentration of raw wort extract in the fermentation process
• fermentation conditions oxygen concentration, aeration conditions, yeast variety, yeast (addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.
• “carbohydrate” is based on the nutrition labeling standards for foods (Ministry of Health, Labor and Welfare Notification No. 176 of 2003, partially revised Consumer Affairs Agency Notification No. 8 of September 27, 2013). It refers to carbohydrates, and specifically refers to carbohydrates from which proteins, fats, dietary fibers, ash, alcohol, and water have been removed.
• the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food.
• the amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the method listed in the Nutrition Labeling Standards. Specifically, the amount of protein was measured using the nitrogen quantitative conversion method, the amount of lipid was measured using the ether extraction method, the amount of dietary fiber was measured using the Prosky method, and the amount of ash was measured using the direct ashing method.
• the amount of moisture can be measured by a reduced pressure heat drying method.
• the dietary fiber content is 0 g/100 mL or more, 0.05 g/100 mL or more, 0.1 g/100 mL or more, 0.15 g/100 mL or more, 0. .2g/100mL or more, 0.25g/100mL or more, 0.3g/100mL or more, 0.35g/100mL or more, 0.4g/100mL or more, 0.5g/100mL or more, 0.7g/100mL or more, 1.
• 0g/100mL or more 1.5g/100mL or more, 2.0g/100mL or more, 2.5g/100mL or more, or 3.0g/100mL or more, and 5.0g/100mL or less, 4.5g/ 100 mL or less, 4.0 g/100 mL or less, 3.5 g/100 mL or less, 3.0 g/100 mL or less, 2.5 g/100 mL or less, 2.0 g/100 mL or less, 1.5 g/100 L or less, 1.0 g/100 mL Below, 0.75g/100mL or less, 0.60g/100mL or less, 0.50g/100mL or less, 0.40g/100mL or less, 0.35g/100mL or less, 0.30g/100mL or less, 0.25g/100mL or less , 0.20 g/100 mL or less, 0.15 g/100 mL or less, or 0.10 g/100 mL or less
• Dietary fiber is a general term for indigestible components contained in food that are not or difficult to be digested by digestive enzymes in the human stomach and intestines, and include water-soluble dietary fiber, It is broadly classified into insoluble dietary fiber that is insoluble in water.
• water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan.
• Examples of insoluble dietary fibers include cellulose, hemicellulose, lignin, chitin, and chitosan.
• the dietary fiber is not limited to dietary fiber mixed by addition, but may also be dietary fiber derived from raw materials, or dietary fiber derived from animals or plants, and its origin is not particularly limited.
• the dietary fiber content depends on the addition of diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, and the amount of enzymes (carbohydrate degrading enzyme, isomerase, etc.).
• dietary fiber (including), timing of enzyme addition, saccharification time, pH during saccharification, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), time for wort filtration, wort preparation Setting temperature and holding time for each temperature range during fermentation (including during saccharification), concentration of raw wort extract in the pre-fermentation liquid, concentration of raw wort extract in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, The amount of yeast added, the number of yeast multiplications, the timing of yeast removal, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc. can be set and adjusted as appropriate. Moreover, in this specification, the content of dietary fiber can be measured by the Prosky method.
• the total polyphenol amount is 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, or 170 mass ppm or more
• the total amount of polyphenols depends on the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the preparation tank.
• Aeration time (mash aeration, etc.), pH in the brewing tank, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), wort filtration time, when preparing wort (including during saccharification) ), the set temperature and holding time for each temperature range, the concentration of the raw wort extract in the pre-fermentation liquid, the concentration of the raw wort extract in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast The number of multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set.
• the total amount of polyphenols can be controlled, for example, by adjusting the amount of raw materials with a high polyphenol content, such as malted barley and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt that have a high polyphenol content.
• the total polyphenol amount is determined, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], revised and expanded in 2013). It can be measured by
• the proline content is 0.1 mg/100 mL or more, 0.5 mg/100 mL or more, 1.0 mg/100 mL or more, 2.0 mg/100 mL or more, 3.0 mg/100 mL or more, 5.0 mg/100 mL or more, 7.0 mg/100 mL or more, 10.0 mg/100 mL or more, 12.0 mg/100 mL or more, 15.0 mg/100 mL or more, 17.0 mg/100 mL 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, 55.
• 0mg/100mL or more 60.0mg/100mL or more, 65.0mg/100mL or more, 70.0mg/100mL or more, 75.0mg/100mL or more, 80.0mg/100mL or more, 85.0mg/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/100m L or more , 140 mg/100 mL or more, 145 mg/100 mL or more, 150 mg/100 mL or more, 155 mg/100 mL or more, 160 mg/100 mL or more, 165 mg/100 mL or more, 170 mg/100 m
• It may be 0 mg/100 mL or less, 19.0 mg/100 mL or less, 18.0 mg/100 mL or less, 17.0 mg/100 mL or less, 16.0 mg/100 mL or less, or 15.0 mg/100 mL or less.
• Proline is a type of amino acid that is relatively abundant in barley such as malt, and its content does not change much before and after the fermentation process. By adjusting the proline content, a beer-taste beverage with better taste can be obtained.
• the content of proline can be measured using, for example, an automatic amino acid analyzer model L-8800A manufactured by Hitachi, Ltd.
• the concentration of the raw wort extract is 5.0% by mass or more, 5.1% by mass or more, from the viewpoint of producing a beverage with an excellent taste typical of a beer-taste beverage.
• the concentration of the raw wort extract is 20.0% by mass or less, from the viewpoint of creating a beverage that brings out the refreshing aroma and sweet aroma typical of a beer-taste beverage. 19.9 mass% or less, 19.8 mass% or less, 19.7 mass% or less, 19.6 mass% or less, 19.5 mass% or less, 19.4 mass% or less, 19.3 mass% or less, 19 .2 mass% or less, 19.1 mass% or less, 19.0 mass% or less, 18.9 mass% or less, 18.8 mass% or less, 18.7 mass% or less, 18.6 mass% or less, 18.
• the product of the malt ratio (unit: mass %) and the raw wort extract concentration (unit: mass %) [malt ratio x raw wort extract] Concentration] is 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, 650 700 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, or 1700 or more, 10000 or less, 9500 or less, 9000 or less, 8500 or less, 8000 or less, 7500 or less, 7000 or less, 6500 or less, 6000 or less, 5500 or less, 5000 or less, 4500 or less, 4
• the bitterness value of the beverage is preferably less than 60 BUs, more preferably 55 BUs or less, even more preferably 50 BUs or less, from the viewpoint of making the beverage suitable for a beer-taste beverage. It is even more preferably 45 BUs or less, particularly preferably 40 BUs or less, and may be 35 BUs or less, 30 BUs or less, or 25 BUs or less. Note that when the processed food of one embodiment of the present invention is a beer-taste beverage using hops as a raw material, the bitterness value of the beverage is 5 BUs or more, 6.0 BUs or more, 7 BUs or more, 8.0 BUs or more, 9.
• 0BUs or more 10BUs or more, 11BUs or more, 12BUs or more, 13.0BUs or more, 14.0BUs or more, 15BUs or more, 16.0BUs or more, 17BUs or more, 18.0BUs or more, 19.0BUs or more, 20.0BUs or more, 21. 0BUs or more, 22.0BUs or more, 23.0BUs or more, 24.0BUs or more, 25.0BUs or more, 26.0BUs or more, 27.0BUs or more, 28.0BUs or more, 29.0BUs or more, 30.0BUs or more, 40.
• the bitterness value of the beverage is less than 5.0 BUs, 3.0 BUs or less, 2.0 BUs or less, 1.0 BUs.
• it may be 0.5 BUs or less, 0.3 BUs or less, 0.1 BUs or less, or 0.01 BUs or less.
• the bitterness value of a beverage is an index of bitterness imparted 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 hops or hop extract.
• the "bitterness value" of a beverage is referred to as "8" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer and Sake Brewers Association [Analysis Committee], expanded and revised in 2013). It can be measured by the method described in .15 Bitterness Value.
• the beer-taste beverage may further contain a spirit derived from grains as an alcohol component in order to adjust the alcohol content.
• spirits are obtained by using grains such as wheat, barley, rice, buckwheat, and corn as raw materials, saccharifying them using malt or enzymes if necessary, fermenting them using yeast, and then distilling them.
• the beer-taste beverage which is the processed food of one embodiment of the present invention, preferably contains spirits made from plants belonging to the Poaceae family, from the viewpoint of providing a beverage with good taste, and barley spirits are preferred.
• barley spirits or wheat spirits are contained.
• the color of the beer-taste beverage is not particularly limited, but is amber or golden yellow like normal beer, black like dark beer, or It may be colorless and transparent, or it may be given a desired color by adding a coloring agent or the like.
• the color of a beer-taste beverage can be determined with the naked eye, but it may also be defined by total light transmittance, chromaticity, or the like.
• the chromaticity of the beer-taste beverage is, for example, 0.1EBC or more, more than 1.0EBC, 1.5EBC or more, 2.0EBC or more, 2.5EBC.
• the "chromaticity" of beer-taste beverages is referred to as "8" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It can be measured by the measuring method described in .8 Chromaticity.
• the "chromaticity" of a beer-taste beverage is specified by the chromaticity unit (EBC unit) defined by the European Brewery Convention. The smaller the number, the lighter and brighter the drink; conversely, the larger the number, the darker and darker the drink.
• the chromaticity of the beer-taste beverage is determined by, for example, the type of malt used, the blending ratio when two or more types of malt are used together, and the boiling conditions when preparing the pre-fermentation liquid. It can be controlled by adjusting the parameters as appropriate. More specifically, for example, in order to increase the color of a beer-taste beverage, increase the blending ratio of dark malt, increase the temperature during boiling, increase the boiling time, and saccharification. It can be adjusted by performing decoction during liquid preparation. Furthermore, the chromaticity can be adjusted to a high level by increasing the concentration of the raw wort extract or by increasing the malt ratio.
• the pH of the beer-taste beverage is not particularly limited, but from the viewpoint of suppressing the generation of microorganisms, the pH is 5.0 or less, 4.9 or less, 4.
• raw materials for beverages When the processed food of one embodiment of the present invention is a beverage, raw materials commonly used for each beverage can be used.
• malt may be used together with water, or grains or sugars other than malt may be used instead of malt.
• the beer-taste beverage may be a beverage that uses hops as a raw material, or may be a beverage that does not use hops.
• preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, flavoring agents, and acidulants may be added. , salts, etc. may also be used.
• the raw materials for the beverage preferably include raw materials having xanthine oxidase activity.
• the raw material having xanthine oxidase activity is as described above, and a commercially available xanthine oxidase preparation may be used as the raw material.
• purine-containing raw materials may be included since purine bodies can be converted to uric acid by xanthine oxidase activity.
• the raw material containing purines is as described above, and when the processed food of one embodiment of the present invention is a beer-taste drink, malt is preferable.
• the malt used as a raw material includes barley, wheat, rye, oats, oats, pigeon barley, and oats. It refers to the germinated, dried, and root-removed seeds of barley such as wheat, and can be produced in any region or variety.
• barley malt is preferable.
• Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are several types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used.
• malt in addition to normal malt, colored malt can also be used.
• different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.
• the malt used in one aspect of the present invention is preferably selected appropriately depending on the color of the desired beer-taste beverage, and the selected malt may be used alone or in combination of two or more types. It's okay.
• grains other than malt may be used together with or in place of malt.
• Such grains include, for example, wheat that does not fall under malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, millet, starches obtained therefrom, and extracts thereof.
• liquid sugar containing a carbon source when suppressing the malt ratio or not using malt, use liquid sugar containing a carbon source, yeast extract, proteins derived from animals and plants, amino acid-containing raw materials such as the above-mentioned grains other than malt as a nitrogen source (e.g. , soy protein, etc.) can be used.
• a nitrogen source e.g. , soy protein, etc.
• Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, and nitrogen sources include yeast extract, amino acid-containing materials (for example, soybean protein, etc.), soybeans, Examples include yeast extract, peas, malted wheat, the above-mentioned ungerminated grains, and decomposed products thereof.
• wheat malt may be used here, from the viewpoint of allergens, it is preferable not to use wheat malt.
• the processed food of one embodiment of the present invention is a beer-taste beverage
• it may be a beer-taste beverage that does not substantially use soybean peptides with a weight average molecular weight of less than 10,000 as raw materials; It can also be used as a beer-flavored drink.
• "beer-taste beverage that does not substantially use soybean peptides” refers to a beer-taste beverage in which the amount of soybean peptide used is less than 5.0% by mass relative to the total amount of raw materials excluding water (100% by mass). , less than 3.0% by weight, less than 2.0% by weight, less than 1.0% by weight, less than 0.10% by weight, less than 0.01% by weight, less than 0.001% by weight, or less than 0.0001% by weight means a drink that is
• the fruits, pericarp, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials include: It can be selected as appropriate.
• plants other than grasses include citrus fruits, soft fruits, herbs, and spices.
• citrus fruits include oranges, yuzu, lemons, limes, tangerines, grapefruit, Iyokan, kumquats, kabosu, daidai, shikuwasa, and sudachi.
• soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscats, and cassis.
• Herbs and spices include coriander, pepper, fennel, Japanese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, star anise, etc. Can be mentioned. These may be used as they are, may be used after being crushed, may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used after squeezing (fruit juice, etc.) You may. These may be used alone or in combination of two or more. When the processed food of one embodiment of the present invention is a beer-taste beverage, the above ingredients can be used as appropriate depending on the taste of the consumer.
• fruits, herbs, and spices are not used at all or in minimal amounts.
• cassis imparts an unsuitable milky aroma to beer, it is preferable not to use cassis or cassis fruit juice as a raw material at all, or to minimize the amount used.
• hops When the processed food of one aspect of the present invention is a beer-taste beverage using hops, examples of the form of the hops include pellet hops, powdered hops, hop extract, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops.
• the amount of hops added is adjusted as appropriate, but is preferably 0% based on the total amount (100% by mass) of the raw materials of the beverage. It is .0001 to 1% by mass.
• a beer-taste beverage using hops as a raw material is a beverage containing iso- ⁇ acid, which is a component derived from hops.
• the content of iso- ⁇ acids in a beer-taste 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-taste beverage. There may be.
• the content of iso- ⁇ acid in a beer-taste beverage that does not use hops may be 0.1 mass ppm or less based on the total amount (100 mass %) of the beer-taste beverage.
• the content of iso- ⁇ acids is defined as the content of iso- ⁇ acids as described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], expanded and revised in 2013). It means a value measured by high performance liquid chromatography (HPLC) analysis method.
• HPLC high performance liquid chromatography
• the beverage may further contain a preservative.
• the preservative used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, and the like.
• a commercially available preparation such as Strong Sunprezer (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
• These preservatives may be used alone or in combination of two or more.
• the amount of the preservative is preferably 5 to 1200 ppm by mass, based on the total amount (100% by mass) of the beverage, More preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, even more preferably 20 to 900 mass ppm.
• the beverage may further contain a sweetener.
• Sweeteners used in one embodiment of the present invention include commercially available saccharification solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, and natural sweeteners such as stevia. and artificial sweeteners. These sweeteners may be used alone or in combination of two or more.
• the form of these saccharides may be liquid such as a solution or solid such as powder.
• there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and the processing conditions such as hydrolysis with enzymes or acids.
• saccharides with increased maltose ratio may be used by appropriately setting the conditions for hydrolysis by enzymes or acids.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, solutions thereof (sugar solution), and the like can also be used.
• artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.
• the processed food of one embodiment of the present invention when it is a beverage, it may be a beverage in which the content of a high-intensity sweetener is limited.
• the content of the high-intensity sweetener contained in the beverage with a limited content of the high-intensity sweetener is less than 10.0 parts by mass, based on 100 parts by mass of the total amount of uric acid contained in the beverage, 5. Less than 0 parts by weight, less than 2.0 parts by weight, less than 1.0 parts by weight, less than 0.1 parts by weight, less than 0.05 parts by weight, less than 0.01 parts by weight, less than 0.001 parts by weight, or 0. It may be less than 0001 parts by mass.
• the content of high-intensity sweeteners contained in a beverage with a limited content of high-intensity sweeteners is less than 1000 mass ppm, less than 100 mass ppm, based on the total amount (100 mass%) of the beverage, It may be 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.
• specific high-intensity sweeteners are as described above.
• the processed food of one embodiment of the present invention is a beverage
• it may be a beverage with a limited content of rebaudioside A.
• the Rebaudioside A beverage contained in a beverage with a limited content of Rebaudioside A is less than 10.0 parts by mass, less than 5.0 parts by mass, 2. It may be less than 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. .
• the content of rebaudioside A contained in a beverage with a limited content of rebaudioside A is less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, 1 It may be less than ppm by weight, less than 100 ppb by weight, less than 10 ppb by weight, less than 1 ppb by weight, less than 100 ppt by weight, less than 10 ppt by weight, or less than 1 ppt by weight.
• the processed food of one embodiment of the present invention is a beverage
• it may be a beverage with limited erythritol content.
• the content of erythritol contained in a beverage with a limited content of erythritol is less than 10.0 parts by mass, less than 5.0 parts by mass, and less than 2.0 parts by mass, based on 100 parts by mass of the total amount of uric acid contained in the beverage. It may be less than parts by weight, less than 1.0 parts by weight, less than 0.1 parts by weight, less than 0.05 parts by weight, less than 0.01 parts by weight, less than 0.001 parts by weight, or less than 0.0001 parts by weight.
• the erythritol content contained in a beverage with a limited erythritol content is less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, and 1 mass ppm, based on the total amount (100 mass %) of the beverage. 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.
• Water-soluble dietary fiber When the processed food of one embodiment of the present invention is a beverage, it may be a beverage that further contains water-soluble dietary fiber, or may not contain (add) water-soluble dietary fiber. It can also be used as a drink.
• water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. , indigestible dextrin or polydextrose are preferred.
• the processed food of one embodiment of the present invention is a beverage, it may be a beverage that does not contain (add) indigestible dextrin as a raw material.
• the beverage of this embodiment contains water-soluble dietary fiber derived from raw materials (eg, malt, etc.) even without incorporating (adding) indigestible dextrin.
• the content of water-soluble dietary fiber derived from raw materials is listed, for example, in the 2020 edition (8th edition) of the Japanese Food Standard Composition Table.
• the content of water-soluble dietary fiber is 0.05% by mass or more, 0.1% by mass or more, 0.05% by mass or more, based on the total amount (100% by mass) of the beverage. .15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0. It may be 7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, and 5.0% by mass or more.
• % or less 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, 1.5 mass% less than 1.0% by mass, less than 0.75% by mass, less than 0.60% by mass, less than 0.50% by mass, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less , 0.25% by mass or less, 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or less than 0.10% by mass.
• the water-soluble dietary fiber content may be adjusted to the above range by adding commercially available products, or the dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process so that it falls within the above range. It's okay.
• adding a commercially available product by keeping the content of water-soluble dietary fiber within the above range, for example, in the case of a beer-taste drink, unsuitable powderiness can be suppressed, and in addition, it is possible to suppress the unsuitable powderiness of a beer-taste drink.
• adjusting the fiber content by setting the content of water-soluble dietary fiber within the above range, for example, filtration performance in wort filtration and beer filtration can be improved, and production efficiency can be increased.
• the water-soluble dietary fiber content when adjusting the water-soluble dietary fiber content in the beer-taste beverage, can be adjusted by adding dilution water or carbonated water, adding raw materials (barley, malt, corn, etc.) , sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before addition of yeast, after addition of yeast, during ripening, etc.), and preparing the saccharification solution. Adjustment can be made by adjusting the set temperature, pH, and holding time of each temperature range.
• bitter taste imparting agent When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain one or more selected from bitter taste agents and bitter taste imparting agents.
• bitterness may be imparted by hops, or a bittering agent or bittering agent shown below may be used together with hops.
• a bittering agent or a bittering agent shown below may be used in place of hops.
• the bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer and low-malt beer can be used.
• bittering agents and bittering agents may be used alone or in combination of two or more.
• the beverage may further contain an antioxidant.
• the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.
• the beverage may further contain a flavor.
• the flavoring agent is not particularly limited and can be appropriately selected depending on each beverage.
• beer flavoring agents include aromatic components such as esters and higher alcohols. Specific aroma components include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG).
• the content of aroma components such as esters and higher alcohols can be adjusted by separately adding a flavoring agent containing these aroma components;
• the flavoring agent may not be added, or the flavoring agent may be added together with the alcoholic fermentation.
• the content of aroma components of esters and higher alcohols when alcoholic fermentation is involved is determined by the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation solution before adding yeast, the concentration of sugar and amino acids, Original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) ), cooling timing, etc. may be set and adjusted as appropriate.
• the beverage may further contain an acidulant.
• the acidulant is not particularly limited as long as it has a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or their like. Salt is an example.
• At least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, At least one selected from tartaric acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred.
• These acidulants may be used alone or in combination of two or more.
• the beverage may further contain salts.
• 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, potassium chloride, monosodium citrate, Examples include disodium citrate and trisodium citrate. These salts may be used alone or in combination of two or more.
• Carbon dioxide gas When the processed food of one embodiment of the present invention is a carbonated beverage, it contains carbon dioxide gas. The amount of carbon dioxide gas in the carbonated beverage may be adjusted using carbonation equipment or by adding carbonated water. Note that when the processed food of one embodiment of the present invention is a beer-taste beverage, the carbon dioxide gas contained in the beer-taste beverage can be the carbon dioxide gas generated in the fermentation process of the beer-taste beverage as it is.
• the carbon dioxide concentration is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, and even more preferably 0.40 (w/w)% or more, even more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, even more preferably 0.60 (w/w)% or less, even more preferably 0.57 (w/w) or less, Particularly preferably, it is 0.55 (w/w)% or less.
• carbon dioxide concentration is determined by immersing a container containing a target carbonated drink in a 20°C water tank for 30 minutes or more while shaking occasionally to adjust the temperature of the drink to 20°C, and then determining the gas volume. It can be measured using a measuring device (eg, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).
• a measuring device eg, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)
• the carbon dioxide pressure of the packaged beverage may be adjusted as appropriate within the range that provides the above carbon dioxide concentration; It may be .5 kg/cm 2 or less, or 4.0 kg/cm 2 or less, or it may be 0.20 kg/cm 2 or more, 0.50 kg/cm 2 or more, or 1.0 kg/cm 2 or more. Note that any of these upper and lower limits may be combined; for example, the carbon dioxide pressure of the beverage is between 0.20 kg/ cm2 and 5.0 kg/ cm2 , and between 0.50 kg/ cm2 and 4.5 kg/cm2. cm 2 or less, or 1.0 kg/cm 2 or more and 4.0 kg/cm 2 or less.
• gas pressure refers to gas pressure within a container, except in special cases.
• Pressure can be measured using a method well known to those skilled in the art, for example, fixing a sample at 20°C on a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, It can be measured by shaking the pointer and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added to the processed food according to one embodiment of the present invention, as necessary, within a range that does not impede the effects of the present invention.
• additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
• the coloring agent is used to give the processed food a desired color, and caramel color, cacao color, safflower color, colored sugar solution, etc. can be used.
• the foam forming agent is used to form beer-like foam or to maintain the foam of the beverage when the processed food of one embodiment of the present invention is a beer-taste beverage, and includes soybean saponin, Quillaja, etc.
• peptide-containing substances such as collagen peptides, yeast extract, emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, lysolecithin), etc. as appropriate. be able to.
• Fermentation promoters are used to promote fermentation by yeast when the processed food of one embodiment of the present invention is a fermented beer-taste beverage, and include, for example, yeast extract, bran components such as rice and barley, Vitamins, minerals, etc. can be used alone or in combination.
• Container-packed processed food may be a container-packed processed food packed in a container.
• Container-processed foods may be made of any form and material, and examples of containers include bottles, cans, bottle cans, barrels, plastic bottles, paper packs, pouches, back-in-boxes, paper bags, and resin bags. , portion packs, and chilled cups, which are appropriately selected depending on the type of processed food.
• the additive for processed foods according to one aspect of the present invention has at least one of xanthine oxidase activity and uricase activity.
• the processed food additive of one embodiment of the present invention may be a mixture of an additive having xanthine oxidase activity and an additive having uricase activity.
• the processed food additive of one aspect of the present invention is defined in Article 2, Paragraph 2 of the Food Sanitation Act as "additives” defined in Article 2, Paragraph 2 of the Food Sanitation Act. Any additive that falls under the category of ⁇ Those used by , mixing, infiltration, or other methods'' may be used.
• the processed food additive of one embodiment of the present invention may be an additive having only xanthine oxidase activity, an additive having only uricase activity, or an additive having both xanthine oxidase activity and uricase activity. good.
• Additives for processed foods that have xanthine oxidase activity can be added during the manufacturing process of processed foods and subjected to xanthine oxidase treatment, converting xanthine into uric acid and effectively reducing purines in processed foods.
• Uric acid converted from xanthine has the effect of suppressing the deterioration of characteristics specific to processed foods (eg, flavor, appearance, etc.) and improving the stability of various characteristics.
• the content of uric acid can also be adjusted by adding uric acid or uric acid salts such as sodium urate, but since uric acid has low solubility in water, this method does not allow processing of processed foods containing high concentrations of uric acid. is difficult to adjust.
• the processed food additive having xanthine oxidase activity contains at least a raw material having xanthine oxidase activity or a component derived from the raw material.
• Raw materials with xanthine oxidase activity include raw materials derived from a wide range of biological species ranging from bacteria to mammals and higher plants. Specifically, raw milk from mammals such as cows (unpasteurized raw milk), Pseudomonas sp., Escherichia sp. , microorganisms belonging to the genus Arthrobacter and Nocardia, and Enterobacter cloacae.
• the xanthine oxidase activity value of the processed food additive of one embodiment of the present invention is 0.01 U or more, 0.05 U or more, 0.1 U or more, 0.3 U or more, 0.5 U or more, 0.7 U 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 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less You can also use it as
• Processed food additives with uricase activity can further convert uric acid generated from xanthine through xanthine oxidase treatment into allantoin.
• the processed food additive having uricase activity contains at least a raw material having uricase activity or a component derived from the raw material.
• raw materials having uricase activity include raw materials derived from a wide range of biological species ranging from bacteria to mammals and higher plants. Specifically, raw milk from mammals such as cows (unpasteurized raw milk), Pseudomonas spp. Examples include microorganisms belonging to the genus Arthrobacter, Nocardia, etc., and Enterobacter cloacae.
• the uricase activity value of the processed food additive of one embodiment of the present invention is 0.01 U or more, 0.05 U or more, 0.1 U or more, 0.3 U or more, 0.5 U or more, 0.7 U 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. It may be 0U or more, 8.0U or more, 9.0U or more, or 10.0U or more, or 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less. Good too.
• the processed food additive of one embodiment of the present invention may be solid or liquid.
• the processed food additive of one embodiment of the present invention is a protein that had xanthine oxidase activity and/or uricase activity and whose xanthine oxidase activity and/or uricase activity was inactivated by a process such as heating or pH adjustment. may contain.
• the processed food additive of one aspect of the present invention includes excipients, buffers, suspending agents, stabilizers, and preservatives in addition to the active ingredient having xanthine oxidase activity and/or uricase activity (i.e., the present enzyme). It may contain agents, preservatives, physiological saline, etc. Note that the degree of purification of this enzyme, which is an active ingredient, is not particularly limited. That is, the enzyme may be a crude enzyme or a purified enzyme.
• excipients include lactose, sorbitol, D-mannitol, maltodextrin, sucrose, and the like.
• the buffer include phosphate, citrate, acetate, and the like.
• Preservatives include phenol, benzalkonium chloride, benzyl alcohol, chlorobutanol, methylparaben, and the like. Examples of the preservative include benzalkonium chloride, paraoxybenzoic acid, and chlorobutanol.
• the purine-reducing enzyme agent for food can be produced, for example, through the following steps (I) and (II).
• - Step (I) A step of culturing a microorganism that produces this enzyme.
• - Step (II) Step of removing bacterial cells after culturing.
• the culture conditions and culture method are not particularly limited as long as the present enzyme is produced. That is, provided that the present enzyme is produced, methods and culture conditions suitable for culturing the microorganism to be used can be appropriately set.
• the culture method may be either liquid culture or solid culture. Examples of the method for removing bacterial cells in step (II) include centrifugation, filtration, and filter treatment.
• the culture solution that does not contain bacterial cells obtained through steps (I) and (II) can optionally be used as an enzyme agent after passing through the step of purifying the culture solution as step (III), if necessary. It will be done.
• the pH at which the enzyme activity of the processed food additive of one embodiment of the present invention is expressed is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher, 4.5 or higher, 4.6 or higher, 4.7 or higher, 4.8 or higher, 4.9 or higher, or 5.
• It may be 0 or more, and may also 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, It may be 4.2 or less, 4.1 or less, or 4.0 or less.
• the temperature at which the enzyme activity of the processed food additive of one embodiment of the present invention is expressed is 0°C or higher, 5°C or higher, 15°C or higher, 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, It may be 40°C or higher, or 45°C or higher, and may also be 140°C or lower, 135°C or lower, 130°C or lower, 125°C or lower, 120°C or lower, 115°C or lower, 110°C or lower, 105°C or lower, 100°C
• the temperature may be below 95°C, below 90°C, below 85°C, below 80°C, below 75°C, or below 70°C.
• the additive for processed foods according to one embodiment of the present invention can be added in the process of manufacturing various processed foods, but is particularly preferably added in the process of manufacturing beer-taste drinks, and is particularly preferable in the process of manufacturing beer-taste drinks. More preferably, it is added during the manufacturing process. Beer-taste beverages (particularly fermented malt beverages) use malt and therefore have a high purine content. However, by adding the processed food additive of one embodiment of the present invention in the process of producing a beer-taste beverage, purines can be effectively reduced even at a high malt ratio.
• Method for producing processed food includes a step (a) of adding an additive for processed food having at least one of xanthine oxidase activity and uricase activity. Step (a) may be performed at any time during the manufacturing process of the processed food, and may be added at once or in multiple steps.
• the additive for processed foods having xanthine oxidase activity after adding the additive for processed foods having xanthine oxidase activity, the additive for processed foods having uricase activity may be added, and the additive for processed foods having xanthine oxidase activity and the processed food having uricase activity may be added.
• a mixture with additives may be added at the same time.
• an additive for processed foods having both xanthine oxidase activity and uricase activity may be added.
• step (a) the raw material having xanthine oxidase activity is as described above, but a commercially available xanthine oxidase preparation may be used as the raw material. Further, the raw material having uricase activity is as described above, but a commercially available uricase preparation may be used as the raw material.
• the amount of the processed food additive can be adjusted as appropriate, but the amount is preferably such that the xanthine oxidase activity value or uricase activity value becomes a predetermined value.
• Specific xanthine oxidase activity values or uricase activity values include 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 It may be .0U or more, 9.0U or more, or 10.0U or more, or it may be 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less.
• step (a) heat treatment may be performed after adding the processed food additive.
• the heating temperature may be 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, 40°C or higher, or 45°C or higher, or 140°C or lower, 135°C or lower, or 130°C or lower.
• °C or less 125°C or less, 120°C or less, 115°C or less, 110°C or less, 105°C or less, 100°C or less, 95°C or less, 90°C or less, 85°C or less, 80°C or less, 75°C or less, or 70°C
• the following may be sufficient.
• 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, or 10 hours or less, 9 hours or less, or 8 hours.
• the time may be 7 hours or less, or 6 hours or less.
• the pH of the raw material after adding the processed food additive is 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 It may be 5.0 or more, and may also 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 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 5.2 or less, 5.1 or less
• the processed food produced by the production method of one embodiment of the present invention may have residual xanthine oxidase activity and/or uricase activity.
• the xanthine oxidase activity value and uricase activity of the manufactured processed food are 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.
• the method for producing a processed food further includes the step of adding a processed food additive having one or more enzyme activities selected from purine nucleosidase activity, adenine deaminase activity, and guanine deaminase (b). ) is preferable.
• a processed food additive having one or more enzyme activities selected from purine nucleosidase activity, adenine deaminase activity, and guanine deaminase (b). is preferable.
• processed food additives having two or three types of the above enzyme activities may be added, and two or more processed food additives each having only one type of enzyme activity may be added. May be added.
• Step (b) can be performed before step (a), in the same manner as step (a), or after step (a), but from the viewpoint of effectively reducing purines, It is preferably carried out before (a) and/or in the same manner as step (a), and more preferably carried out at least before step (a).
• step (b) by treating the raw material with purine nucleosidase, adenosine and guanosine in the solution can be converted into free purine groups that can be assimilated by yeast.
• xanthine can be reduced by performing xanthine oxidase treatment in step (a) after step (b).
• step (b) by treating the raw material with adenine deaminase, adenine in the solution can be converted to hypoxanthine, and decomposition by xanthine oxidase can be efficiently performed.
• guanine deaminase treatment by performing guanine deaminase treatment, guanine in the solution can be converted to xanthine, and decomposition by xanthine oxidase can be efficiently performed.
• the thus obtained processed food according to one embodiment of the present invention is filled into a predetermined container and distributed on the market as a product.
• the method for packaging processed foods is not particularly limited, and any method known to those skilled in the art can be used.
• the processed food of one embodiment of the present invention is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers include the containers described in "3.4 Container-packed Processed Foods.”
• a method for manufacturing a processed food according to one embodiment of the present invention will be explained using a method for manufacturing a beer-taste beverage as an example.
• the method for producing a beer-taste beverage according to one aspect of the present invention preferably includes a step (a) of adding an additive having at least one of xanthine oxidase activity and uricase activity, and further includes purine nucleosidase activity and adenine deaminase activity. It is more preferable to include the step (b) of adding an additive for processed foods having one or more enzyme activities selected from , and guanine deaminase.
• Step (b) can be performed before step (a), in the same manner as step (a), or after step (a), but from the viewpoint of effectively reducing purines, It is preferably carried out before (a) and/or in the same manner as step (a), and more preferably carried out at least before step (a).
• the method for producing a beer-taste beverage according to one embodiment of the present invention will be described in detail separately into a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage.
• Method for producing fermented beer-taste beverage examples include a method having the following steps (1) to (3).
• - Step (1) A step of obtaining a pre-fermentation liquid by subjecting the raw material to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
• - Step (2) A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
• - Step (3) A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) and performing alcoholic fermentation.
• the step (a) can be performed at any one or more of the following timings (i) to (v). ⁇ (i): Before step (1) ⁇ (ii): Simultaneously with at least one of step (1), step (2), and step (3) ⁇ (iii): Step (1) and step ( Between 2) (iv): Between step (2) and step (3) (v): After step (3)
• the processed food additive having uricase activity may be added, and the processed food additive having xanthine oxidase activity may be added. and a processed food additive having uricase activity may be added at the same time. Furthermore, an additive for processed foods having both xanthine oxidase activity and uricase activity may be added.
• the method for producing a fermented beer-taste beverage from the viewpoint of producing a beverage with further reduced purine content, one or more enzyme activities selected from purine nucleosidase activity, adenine deaminase activity, and guanine deaminase are added.
• the method may include a step (b) of adding a processed food additive having the following properties.
• step (b) additives for processed foods having two or three types of the above-mentioned enzyme activities may be added, and two or more types of additives for processed foods each having only one type of enzyme activity may be added. May be added.
• Step (b) can be performed before step (a), in the same manner as step (a), or after step (a), but from the viewpoint of effectively reducing purines, step (a) and/or in the same manner as step (a), and more preferably at least before step (a). Moreover, step (b) may be performed simultaneously with step (1) or after the end of step (1), or simultaneously with step (3) or after the end of step (3).
• the method for producing a fermented beer-taste beverage when producing a beverage with a bitterness value of 5 BUs or more as a raw material, it is preferable to include a step of adding hops. Furthermore, when producing a beverage with a bitterness value of less than 5 BUs as a raw material, it is preferable not to include a step of adding hops.
• Step (1) is a step in which various raw materials are subjected to at least one of saccharification treatment, boiling treatment, and solid content removal treatment to obtain a pre-fermentation liquid.
• various raw materials including water and malt are put into a brewing kettle or a brewing tank, and if necessary, enzymes that promote changes in components derived from the raw materials are added before fermentation. Agents may also be added.
• the enzyme agent examples include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, and the like.
• amylase protease
• purine nucleosidase purine nucleosidase
• deaminase polyphenol oxidase
• glucanase xylase
• pectinase cellulase
• lipase glucosidase
• the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted.
• various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, flavors, acidulants, salts, etc. may be added. These may be added before performing the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Further, these may be added after the next step of alcohol fermentation.
• a mixture of various raw materials is subjected to saccharification treatment by heating and saccharifying the starch of the raw materials.
• the temperature and time of the saccharification treatment should be determined by considering the type of malt used, the malt ratio, water and other raw materials other than malt, the type and amount of enzymes used, and the concentration of raw wort extract in the final beverage. It is preferable to adjust it appropriately.
• the temperature of the saccharification treatment is preferably 35 to 80°C
• the time of the saccharification treatment is preferably 10 to 360 minutes.
• this saccharified liquid is preferably subjected to a boiling treatment.
• a boiling treatment when using hops, bittering agents, etc. as raw materials, it is preferable to add these. Hops, bittering agents, etc. may be added between the start of boiling of the saccharified liquid and before the end of boiling.
• a pre-fermentation liquid may be prepared by adding hops, a bittering agent, etc. to malt extract and hot water, and boiling the mixture.
• liquid sugar containing a carbon source if malt is not used, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, and bittering agents.
• a pre-fermentation solution may be prepared by mixing bittering agents, antioxidants, fragrances, acidulants, salts, etc. with warm water to prepare a liquid sugar solution, and then boiling the liquid sugar solution. good.
• hops they may be added before the boiling process, or between the start of boiling the liquid sugar solution and before the end of boiling.
• Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After the boiling process is completed, the mixture is transferred to a whirlpool and cooled to 0 to 20°C. After cooling, solid content such as coagulated proteins may be removed to adjust the concentration of the raw wort extract. Through such treatment, a cooled pre-fermentation liquid is obtained.
• Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to perform alcoholic fermentation.
• the yeast used in this step can be selected appropriately considering the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used. good. Further, wine yeast, sake yeast, wild yeast capable of producing alcohol, etc. may be used.
• Yeast may be added to the raw material as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, after centrifugation, the supernatant may be completely removed and added.
• the amount of yeast added to the stock solution can be set as appropriate, and is, for example, about 5 ⁇ 10 6 cells/mL to 1 ⁇ 10 8 cells/mL.
• Conditions such as fermentation temperature and fermentation period when carrying out alcoholic fermentation can be set as appropriate.
• fermentation may be carried out at 8 to 25°C for 5 to 10 days.
• the temperature (increase or decrease in temperature) or pressure of the fermentation liquid may be changed during the fermentation process.
• yeast may be removed using a filter or the like, and additives such as water, flavoring agents, acidulants, and pigments may be added as necessary.
• steps such as a storage step and a filtration step may be performed in the production of beer-taste beverages.
• the thus obtained fermented beer-taste beverage is filled into a predetermined container and distributed on the market as a product.
• the method for packaging the fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the fermented beer-taste beverage is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• the method for producing a non-fermented beer-taste beverage includes the following steps (1), (2), and (4). can be mentioned.
• - Step (1) A step of obtaining a pre-beverage liquid by subjecting the raw material to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
• - Step (2) A step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
• - Step (4) A step of adding carbon dioxide gas to the cooled beverage preliquid obtained in step (2).
• Steps (1) and (2) are the same as the method for preparing the "pre-fermentation liquid” and "cooled pre-fermentation liquid” in the above-mentioned "method for producing fermented beer-taste beverage".
• step (4) may be performed as is.
• distillation of spirits, whiskey, shochu, etc. is added to the pre-beverage liquid obtained in step (1) and/or the cooled pre-beverage liquid obtained in step (2).
• Alcohol may be added to make an alcohol-containing beverage.
• carbon dioxide gas may be added by mixing the chilled beverage preliquid obtained in step (2) with carbonated water, or by directly adding carbon dioxide gas to the chilled beverage stock solution. Good too. Note that when adding carbon dioxide gas, additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.
• the step (a) can be performed at one or more of the following timings (i) to (v). ⁇ (i): Before step (1) ⁇ (ii): Simultaneously with at least one of step (1), step (2), and step (4) ⁇ (iii): Step (1) and step ( Between 2) (iv): Between step (2) and step (4) (v): After step (4)
• Step (a) may be performed simultaneously when blending distilled spirits such as shochu.
• the processed food additive having uricase activity may be added, and the processed food additive having xanthine oxidase activity may be added. and a processed food additive having uricase activity may be added at the same time. Furthermore, an additive for processed foods having both xanthine oxidase activity and uricase activity may be added.
• the method for producing a non-fermented beer-taste beverage further includes a step (b) of adding a processed food additive having purine nucleosidase activity, from the viewpoint of producing a beverage with further reduced purine content.
• Step (b) can be performed before step (a), in the same manner as step (a), or after step (a), but from the viewpoint of effectively reducing purines, step (a) and/or in the same manner as step (a), and more preferably at least before step (a).
• step (b) may be performed simultaneously with step (1) or after the end of step (1), or simultaneously with step (4) or after the end of step (4).
• the method for producing a non-fermented beer-taste beverage when producing a beverage with a bitterness value of 5 BUs or more as a raw material, it is preferable to include a step of adding hops. Furthermore, when producing a beverage with a bitterness value of less than 5 BUs as a raw material, it is preferable not to include a step of adding hops.
• the step of adding hops is preferably carried out simultaneously with step (1).
• the non-fermented beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product.
• the method for packaging the non-fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the container filling process the non-fermented beer-taste beverage is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• the method for reducing purines according to one aspect of the present invention reduces purines by adding an additive for processed foods having xanthine oxidase activity during the manufacturing process of processed foods to convert xanthine into uric acid. This is a method to reduce the content in the body.
• the processed food additive having xanthine oxidase activity is as described above.
• the heating temperature, heating time, and pH after adding the processed food additive having xanthine oxidase activity are as described above.
• a processed food additive having xanthine oxidase activity and a processed food additive having uricase activity are added to convert xanthine into uric acid. Furthermore, the purine content may be reduced by converting uric acid into allantoin.
• the processed food additive having uricase activity is as described above.
• the heating temperature, heating time, and pH after adding the processed food additive having uricase activity are as described above.
• the processed food to be subjected to purine reduction is not particularly limited and is as described above, but since raw materials containing a large amount of purines (especially malt) are used, , beer-taste drinks are preferred. According to the method for reducing purines of one embodiment of the present invention, purines can be effectively reduced even in processed foods containing a large amount of purines, such as beer-taste drinks.
• Example A-1 To 1 mL of beer-taste beverage (a-0) produced in the same manner as Comparative Example A-1, 10 ⁇ L of a processed food additive having 100 U/mL xanthine oxidase activity was added, stirred thoroughly, and heated at 40°C. The mixture was allowed to stand for 120 minutes and treated with xanthine oxidase to produce a beer-taste beverage (a-1). Note that the beer-taste beverage (a-1) contains the above-mentioned component (X) because it uses a processed food additive having xanthine oxidase activity.
• Example A-2 To 1 mL of beer-taste beverage (a-1) produced in the same manner as in Example A-1, 10 ⁇ L of a processed food additive having uricase activity of 100 U/mL was added, stirred thoroughly, and heated to 120 °C at 40 °C. The mixture was allowed to stand for a minute and treated with uricase to produce a beer-taste beverage (a-2). Note that the beer-taste beverage (a-2) contains the above-mentioned component (U) together with the above-mentioned component (X) since it uses a processed food additive having uricase activity.
• Example A-1 and Comparative Example A-1 in Table 1 it can be seen that xanthine was reduced and uric acid was produced by the xanthine oxidase treatment. Further, when comparing Example A-1 and Example A-2, it can be seen that uric acid was reduced and allantoin was produced by the uricase treatment. From this, it was confirmed that addition of a processed food additive having xanthine oxidase activity is effective in reducing the xanthine content. Furthermore, it was confirmed that addition of a processed food additive having uricase activity is effective in reducing uric acid.
• Examples B-1 to B-18 To 1 mL of the test solution of the type shown in Table 2, 10 ⁇ L of a processed food additive having a xanthine oxidase activity of 100 U/mL and 10 ⁇ L of a processed food additive having a uricase activity of 100 U/mL were added at the same time. It was left standing at the temperature shown in 2 for 16 hours. The xanthine concentration and uric acid concentration of the test solution after standing for 16 hours were measured, and the respective reduction rates were calculated from the following formula.
• Test solutions A to H shown in Table 2 used in the examples are as follows.
• ⁇ Test liquid F Using malt, sucrose, and hops as raw materials, a malt fermented beverage (19 ° C.) with a malt ratio of 51% by mass, produced according to a conventional method, was used as the base liquid, and xanthine and uric acid were added.
• a solution was prepared with a xanthine concentration of 0.72 mg/100 mL, a uric acid concentration of 1.02 mg/100 mL, and a pH of 4.0.
• ⁇ Test liquid G Using malt, sucrose, and hops as raw materials, a malt fermented beverage (19 ° C.) with a malt ratio of 51% by mass, produced according to a conventional method, was used as the base liquid, and xanthine and uric acid were added.
• a solution was prepared with a xanthine concentration of 0.82 mg/100 mL, a uric acid concentration of 1.18 mg/100 mL, and a pH of 4.5.
• ⁇ Test solution H Using malt and sucrose as raw materials, pre-fermented wort (19 ° C.) with a malt ratio of 51% by mass, which was produced according to a conventional method, was used as the base solution, xanthine and uric acid were added, A solution prepared to have a xanthine concentration of 0.17 mg/100 mL, a uric acid concentration of 0.60 mg/100 mL, and a pH of 5.5.
• the pre-fermentation liquid was obtained by subjecting the cooled wort to the following (1) purine nucleosidase treatment.
• the cooled wort was used as the pre-fermentation liquid.
• beer yeast bottom-fermenting yeast
• the obtained fermentation solution was subjected to (2) xanthine oxidase treatment shown below and (3) uricase treatment shown below in this order.
• Purine nucleosidase treatment 130 ⁇ L of a processed food additive having a purine nucleosidase activity of 160 U/mL was added to 100 mL of the pre-fermentation solution, and the mixture was allowed to stand at 50° C. for 2 hours.
• Xanthine oxidase treatment 1000 ⁇ L of a processed food additive having 100 U/mL xanthine oxidase activity was added to 100 mL of the fermentation solution, and the mixture was allowed to stand at 40° C. for 16 hours.
• the xanthine oxidase treatment was performed through the step of adding a processed food additive having xanthine oxidase activity, so the beer-taste beverage produced by this treatment does not contain the above-mentioned component (X). It is judged that (3) Uricase treatment 1000 ⁇ L of a processed food additive having 100 U/mL uricase activity was added to 100 mL of the fermentation solution, and the mixture was allowed to stand at 40° C. for 16 hours. In addition, (3) uricase treatment was performed through the step of adding a processed food additive having uricase activity, so the beer-taste beverage produced by this treatment did not contain the above-mentioned component (U). It is determined that there is.
• Table 3 shows the various contents, malt ratio, raw wort extract concentration, alcohol content, and proline content of the resulting beer-taste beverage.
• a sensory evaluation as to whether there was a taste typical of a beer-taste beverage was conducted as follows.
• ⁇ Sensory evaluation> For the beverages obtained in the Examples and Comparative Examples that were cooled to about 4°C, five panelists who had been trained on a regular basis evaluated each test beverage's ⁇ presence or absence of a taste typical of beer-taste beverages'' according to the following scoring criteria. Based on this, scores were evaluated in the range of 5.0 (maximum value) to 1.0 (minimum value) in 0.1 increments, and the average value of the scores of the five panelists was calculated.
• Preparation example D-0 After adding pulverized barley malt and sucrose as raw materials to the malt ratio shown in Table 4 into a preparation tank containing 40 L of warm water maintained at 40 to 55°C, the temperature was gradually increased. After the temperature was raised to 78° C. by repeating heating and holding, the malt cake was removed by filtration to obtain a saccharified liquid. Next, hops were further added to the saccharified liquid and boiled, followed by solid-liquid separation to obtain clear wort.
• a processed food additive having a purine nucleosidase activity of 160 U/mL was added to 100 mL of the cooled wort, and the mixture was left to stand at 50°C for 2 hours to perform purine nucleosidase treatment and fermentation. A preliquid was obtained.
• beer yeast bottom-fermenting yeast
• d-0 a fermentation solution
• Example D-1 To 100 mL of the fermentation solution (d-0) obtained in Preparation Example D-0, 1000 ⁇ L of a processed food additive having a xanthine oxidase activity of 100 U/mL was added, and the mixture was left standing at 40°C for 16 hours to obtain xanthine. Oxidase treatment was performed. Then, 1000 ⁇ L of a processed food additive having uricase activity of 100 U/mL was added to 100 mL of the fermented solution after the xanthine oxidase treatment, and the mixture was left to stand at 40°C for 16 hours to perform the uricase treatment, resulting in a beer taste. A beverage (d-1) was obtained.
• Comparative example D-1 Activated clay was added to 100 mL of the fermentation solution (d-0) obtained in Preparation Example D-0 at a concentration of 3000 ppm by mass, and gently stirred so that the activated clay was uniform in the solution. Thereafter, the solution was allowed to stand for 1 hour to bring the solution into contact with the activated clay. After 1 hour of contact, the activated clay was removed by filtration to obtain a beer-taste beverage (di).
• Comparative example D-2 Activated carbon was added to 100 mL of the fermentation solution (d-0) obtained in Preparation Example D-0 at a concentration of 3000 ppm by mass, and gently stirred so that the activated carbon was uniform in the solution. Thereafter, the solution was allowed to stand for 1 hour to bring the solution into contact with the activated carbon. After 1 hour of contact, the activated carbon was removed by filtration to obtain a beer-taste beverage (d-ii).
• the beer-taste beverage (d-1) prepared in Example D-1 has a reduced purine content while retaining aroma components unique to beer (ester components, alcohol components, etc.). It was confirmed that there is.
• the beer-taste drinks (d-i) and (d-ii) prepared in Comparative Examples D-1 and D-2 have reduced purine content, but compared to those prepared in Preparation Example D-0. Compared to the fermented solution (d-0), a decrease in aroma components such as ester components and alcohol components was observed.

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