Processed food

Abstract

The present invention provides a processed food characterized in that the ratio of the xanthine content (unit: [mu] g / g) to the pyroglutamic acid content (unit: [mu] g / g) [xanthine / pyroglutamic acid] is 0.0200 or less, and the pyroglutamic acid content is 40 [mu] g / g or more.

Description

Technical Field

[0001] The present invention relates to a processed food, an additive for processed food, a method for producing a processed food, and a method for reducing purine bodies in a processed food. Background Art

[0002] In recent years, from the viewpoint of health intention, there is a tendency to pursue processed foods that reduce purine bodies that are the cause of gout. For example, as processed foods rich in purine bodies, beer-flavored beverages are known, and as described in Patent Document 1, the development of beer-flavored beverages that reduce purine body content is underway.

[0003] Patent Literature Patent Document 1: Japanese Patent Application Publication No. 2018-64503 Summary of the invention

[0004] Under such circumstances, a processed food that reduces purines is sought.

[0005] 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] A processed food, characterized in that The ratio of the xanthine content (unit: μg / g) to the pyroglutamic acid content (unit: μg / g), i.e., xanthine / pyroglutamic acid is 0.0200 or less, The content of pyroglutamic acid is 40 μg / g or more. [2] The processed food according to [1] above, wherein the xanthine content is 2.2 μg / g or less. [3] The processed food according to [1] or [2] above, wherein the uric acid content is 2.0 μg / g or more. [4] The processed food according to [1] or [2] above, wherein the uric acid content is less than 2.0 μg / g. [5] The processed food according to [4] above, wherein the allantoin content is 0.10 μg / g to 50.0 μg / g. [6] A processed food characterized by containing at least one ingredient (X) selected from a protein that once had xanthine oxidase activity and a component derived from the protein. [7] A processed food characterized by containing at least one ingredient (X) selected from a protein that once had xanthine oxidase activity and a component derived from the protein, and at least one ingredient (U) selected from a protein that once had uricase activity and a component derived from the protein. [8] The processed food according to [6] or [7] above, wherein the content of pyroglutamic acid is 10 μg / g or more. [9] The processed food according to any one of [1] to [8] above, wherein the processed food is a beer-flavored beverage.

[10] The processed food according to [9] above, wherein the beer-flavored beverage does not contain liquor.

[11] The processed food according to [9] or

[10] above, characterized in that in the beer-flavored beverage, the total content of ester components composed of ethyl butyrate, ethyl caproate, ethyl caprylate and ethyl caprate, converted to an original wort extract concentration of 14.5% by mass, is 500 ppb or more based on the total amount of the beer-flavored beverage.

[12] The processed food according to any one of [9] to

[11] above, wherein the malt ratio of the beer-flavored beverage is 10% by mass or more.

[13] The processed food according to any one of [9] to

[12] above, wherein the alcohol content of the beer-flavored beverage is 1.0 (v / v)% or more.

[14] The processed food according to any one of [9] to

[12] above, wherein the alcohol content of the beer-flavored beverage is less than 1.0 (v / v) %.

[15] The processed food according to any one of [9] to

[14] above, wherein the beer-flavored beverage is a fermented beverage.

[16] The processed food according to any one of [9] to

[15] above, wherein the beer-flavored beverage is a malt fermented beverage.

[17] The processed food according to any one of [9] to

[16] above, wherein the original wort extract concentration of the beer-flavored beverage is 7.5% by mass or more.

[18] An additive for processed foods, characterized in that it has at least one of xanthine oxidase activity and uricase activity.

[19] The additive for processed food according to

[18] above, characterized in that it is added during the production process of beer-flavored beverages.

[20] The additive for processed foods according to

[19] above, wherein the beer-flavored beverage is a malt fermented beverage.

[21] The processed food additive according to any one of

[18] to

[20] above, wherein the xanthine oxidase activity value of the processed food additive is 0.01 U or more.

[22] The processed food additive according to any one of

[18] to

[21] above, wherein the uricase activity value of the processed food additive is 0.01 U or more.

[23] A method for producing a processed food, comprising the step (a) of adding an additive for processed food having at least one of xanthine oxidase activity and uricase activity.

[24] A method for producing a beer-flavored beverage, comprising the step (a) of adding an additive for processed foods having at least one of xanthine oxidase activity and uricase activity.

[25] The method for producing a beer-flavored beverage according to

[24] above, characterized in that the method comprises the following steps (1) to (3), and step (a) is performed at least before step (1), simultaneously with any one or more of steps (1) to (3), between two steps selected from steps (1) to (3), or after step (3): Step (1): a step of subjecting the raw material to at least one of saccharification, boiling and solid content removal to obtain a pre-fermentation liquid; 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) to carry out alcohol fermentation.

[26] The method for producing a beer-flavored beverage according to

[24] or

[25] above, wherein the malt ratio of the beer-flavored beverage is 10% by mass or more.

[27] A method for reducing purine content in processed foods, characterized in that, during the manufacturing process of the processed foods, a processed food additive having xanthine oxidase activity is added to convert xanthine into uric acid, thereby reducing the purine content.

[28] A method for reducing purine content in processed foods, characterized in that, during the manufacturing process of the processed foods, a processed food additive having xanthine oxidase activity and a processed food additive having uricase activity are added to convert xanthine into uric acid, and further convert uric acid into allantoin, thereby reducing the purine content.

[29] The method for reducing purine levels in processed foods according to

[27] or

[28] above, wherein the processed food is a beer-flavored beverage.

[0006] The processed food according to a preferred embodiment of the present invention can be a processed food with reduced purines. DETAILED DESCRIPTION

[0007] The numerical range described in this specification may be any combination of upper limit and lower limit. For example, when the numerical range is described as "preferably 30 to 100, more preferably 40 to 80", the range of "30 to 80" or the range of "40 to 100" are both included in the numerical range described in this specification. In addition, for example, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", the range of "30 to 80" or the range of "40 to 100" are both included in the numerical range described in this specification. In addition, as a numerical range described in this specification, for example, the description of "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)".

[0008] 1. Processed Foods As one aspect of the present invention, the processed food can be any food that has undergone some processing on the food ingredients, for example, the processed food belonging to middle categories 72 to 76 in the Japanese Standard Commodity Classification revised in June 1990 (except for ice cream and manufactured cigarettes belonging to middle category 76).

[0009] Specific processed foods as one embodiment of the present invention include, for example, processed vegetables (canned vegetables, bottled vegetables, processed tomatoes, processed mushrooms, salted vegetables, pickled vegetables, frozen vegetables, dried vegetables, sweet cooked vegetables, etc.), processed fruits (canned fruits, bottled fruits, raw materials for fruit drinks, jams, marmalades, fruit butters, pickled fruits, dried fruits, frozen fruits, etc.), tea products, coffee products, cocoa products, spices, noodles, breads, snacks, bean preparations (red bean products, boiled bean products, tofu, fried tofu, tofu skin, frozen tofu, natto, soybean powder, soy milk, peanut products, stir-fried beans, etc.), konjac, meat products (processed meat products, canned poultry meat, bottled poultry meat, poultry meat frozen products, etc.), foods, etc.), dairy products (liquid milk, butter, condensed milk, concentrated milk, milk powder, skim milk, skim condensed milk, fermented milk, lactic acid bacteria beverages, butter, cheese, curd, whey, ice cream, lactose, casein preparations, foods with milk as the main raw material, etc.), processed egg products (liquid eggs, powdered eggs, frozen egg processing products, duck egg processing products, quail egg processing products, etc.), processed seafood (vegetarian dried seafood, salt-dried seafood, boiled dried seafood, salted seafood, canned seafood, frozen seafood, frozen seafood, fish paste products, smoked seafood, bonito, bonito flakes, salty products, sweet cooked seafood, seafood pickles, seasoning processed products, etc.), processed seaweed (processed kelp, processed nori, processed wakame foods (such as processed foods, processed seaweed, agar, salted seaweed, frozen seaweed foods, dried agar, etc.), seasonings (salt, miso, soy sauce, sauce, vinegar, Japanese-style soup seasoning, solid soup stock cubes, umami seasoning, flavor seasoning, curry sauce, noodle soup, barbecue sauce, etc.), soup, dried soup, edible oils and fats (edible vegetable oils and fats, edible animal oils and fats, margarine, shortening, oil-processed foods, etc.), cooked foods (cooked frozen foods, refrigerated foods, foods in sterilized bags, boiled foods, grilled foods, fried foods, steamed foods, mixed vegetables, rice, etc.), yeast, baking powder, animal protein, seasoning vegetable protein, malt (malt, malt extract, maltose, etc.), aromatic syrup extract, aromatic syrup concentrate, aromatic syrup paste, Aroma syrup powder, powdered fruit juice, drinking water, sparkling soft drinks (carbonated water, cola carbonated drinks, carbonated drinks containing fruit or vegetable juice, juice-flavored carbonated drinks (fruit juice-flavored carbonated drinks, vegetable juice-flavored carbonated drinks, etc.), fruit-colored carbonated drinks, milk-containing carbonated drinks, non-alcoholic beer-flavored drinks, etc.), non-sparkling soft drinks (fruit drinks, vegetable drinks, juice drinks such as fruit or vegetable juice, juice-flavored drinks such as fruit juice-flavored drinks, pulp drinks, flavored drinks, flavored syrups, acidic drinks made from milk or dairy products, coffee drinks, caffeinated drinks, tea-based drinks, soy milk drinks), alcoholic beverages (beer-flavored drinks, liqueurs, wine, fruit wine, sake, sparkling wine,(majoy, distilled liquor, solid liquor, shochu, Japanese sake, Shaoxing wine, whiskey, brandy, rum, gin, vodka, tequila, rice wine, carbonated shochu, etc.).

[0010] The processed food according to one embodiment of the present invention may be a fermented food produced through a fermentation step, or may be a non-fermented food produced without a fermentation step. The processed food according to one embodiment of the present invention may be a processed food containing a functional ingredient, or may be a processed food with a limited content of the functional ingredient. In addition, in this specification, the so-called functional ingredients refer to organic or inorganic ingredients that are not nutrients necessary for general life activities, but are expected to have various functional effects such as health maintenance effects, antioxidant effects, and mitigation effects of harmful substances such as carcinogens. These ingredients are added to processed foods to supplement the nutrients that play a regulatory function of the body. The content of the functional ingredient contained in the processed food with limited functional ingredient content can be set to less than 1 mass%, less than 7500 mass ppm, less than 5000 mass ppm, less than 2500 mass ppm, less than 1000 mass ppm, less than 750 mass ppm, less than 500 mass ppm, less than 250 mass ppm, less than 100 mass ppm, less than 75 mass ppm, less than 50 mass ppm, less than 25 mass ppm, less than 10 mass ppm, less than 1.0 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb or less than 0.1 mass ppb based on the total amount of the processed food (100 mass %).

[0011] The processed food according to one embodiment of the present invention can be in the form of a beverage. The beverage according to one embodiment of the present invention may be a fermented beverage produced through a fermentation step using yeast, or may be a non-fermented beverage. The beverage according to one embodiment of the present invention may be a sweetened beverage or a non-sweetened beverage. The beverage according to one embodiment of the present invention may be an extracted beverage such as tea or coffee, or may be a non-extracted beverage. The beverage according to one embodiment of the present invention may be a milk-containing beverage such as raw milk or milk powder, or may be a non-milk beverage.

[0012] The beverage according to one embodiment of the present invention may be an alcoholic beverage having an alcohol content of 1.0 (v / v)% or more, or may be a non-alcoholic beverage having an alcohol content of less than 1.0 (v / v)%.

[0013] The alcohol content of the alcoholic beverage of one embodiment of the present invention may be 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 / v)% or more, 5.4 (v / v)% or more, 5.6 (v / v)% or more, 5.8 (v / v)% or more, 6.0 (v / v)% or more, 6.2 (v / v)% or more, 6.4 (v / v )% or more, 6.6 (v / v)% or more, 6.8 (v / v)% or more, 7.0 (v / v)% or more, 7.2 (v / v)% or more, 7.4 (v / v)% or more, 7.6 (v / v)% or more, 7.8 (v / v)% or more, 8.0 (v / v)% or more, 8.2 (v / v)% or more, 8.4 (v / v)% or more, 8.6 (v / v)% or more, 8.8 (v / v)% or more, 9.0 (v / v)% or more, 9.2 (v / v)% or more, 9.4 (v / v)% or more, 9.6 (v / v)% or more, 9.8 (v / v)% or more, 10.0 (v / v)% or more, 11.0 (v / v)% or more, 12.0 (v / v)% or more, 13.0 (v / v)% or more, 14.0 (v / v)% or more, 15.0 (v / v)% or more, 16.0 (v / v)% or more, 17.0 (v / v)% or more, 18.0 (v / v)% or more, 19.0 (v / v)% or more or 20.0 (v / v)% or more. In addition, the alcohol content of the alcoholic beverage of one embodiment of the present invention may be 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)% or less, 20.0 (v / v)% or less, .0(v / v)% or less, 19.8(v / v)% or less, 19.6(v / v)% or less, 19.4(v / v)% or less, 19.2(v / v)% or less, 19.0(v / v)% or less, 18.8(v / v)% or less, 18.6(v / v)% or less, 18.4(v / v)% or less, 18.2(v / v)% or less, 18.0(v / v)% or less, 17.8(v / v)% or less, 17.6(v / v)% or less, 17.4(v / v)% or less, 17.2(v / v)% or less, 17.0(v / v)% or less, 16.8(v / v)% or less, 16.6(v / v)% or less, 16.4(v / v)% or less, 16.2 (v / v)% or less, 16.0 (v / v)% or less, 15.8 (v / v)% or less, 15.6 (v / v)% or less, 15.4 (v / v)% or less, 15.2 (v / v)% or less, 15.0 (v / v)% or less, 14.8 (v / v)% or less, 14.6 (v / v)% or less, 14.4 (v / v)% or less, 14.2 (v / v)% or less, 14.0 (v / v)% or less, 13.8 (v / v)% or less, 13.6 (v / v)% or less, 13.4 (v / v)% or less, 13.2 (v / v)% or less, 13.0 (v / v)% or less, 12.8 (v / v)% or less, 12.6 (v / v)% or less, 12.4 (v / v)% or less / v)% or less, 12.2(v / v)% or less, 12.0(v / v)% or less, 11.8(v / v)% or less, 11.6(v / v)% or less, 11.4(v / v)% or less, 11.2(v / v)% or less, 11.0(v / v)% or less, 10.8(v / v)% or less, 10.6(v / v)% or less, 10.4(v / v)% or less, 10.2(v / v)% or less, 10.0(v / v)% or less, 9.8(v / v)% or less, 9.6(v / v)% or less, 9.4(v / v)% or less, 9.2(v / v)% or less, 9.0(v / v)% or less, 8.8(v / v)% or less, 8.6(v / v)% or less, 8.4(v / v)% or less, 8.2(v / v)% or less, 8.0(v / v)% or less, 7.8(v / v)% or less, 7.6(v / v)% or less, 7.4(v / v)% or less, 7.2(v / v)% or less, 7.0(v / v)% or less, 6.8(v / v)% or less, 6.6(v / v)% or less, 6.4(v / v)% or less, 6.2(v / v)% or less, 6.0(v / v)% or less, 5.8(v / v)% or less, 5.6(v / v)% or less, 5.4(v / v)% or less, 5.2(v / v)% or less, 5.0(v / v)% or less, 4.8(v / v )% or less, 4.6 (v / v)% or less, 4.4 (v / v)% or less, 4.2 (v / v)% or less, 4.0 (v / v)% or less, 3.8 (v / v)% or less, 3.6 (v / v)% or less, 3.4 (v / v)% or less, 3.2 (v / v)% or less, 3.0 (v / v)% or less, 2.8 (v / v)% or less, 2.6 (v / v)% or less, 2.4 (v / v)% or less, 2.2 (v / v)% or less, 2.0 (v / v)% or less, 1.8 (v / v)% or less, 1.6 (v / v)% or less, 1.4 (v / v)% or less, or 1.2 (v / v)% or less. .

[0014] The alcohol content of the non-alcoholic beverage of one embodiment of the present invention may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, and may be a non-alcoholic beverage that does not substantially contain alcohol. In addition, the term "non-alcoholic beverages containing substantially no alcohol" does not exclude beverages containing an undetectable amount of alcohol. Beverages with an alcohol content of 0 (v / v)% by rounding off the first decimal place, beverages with an alcohol content of 0.0 (v / v)% by rounding off the second decimal place, and beverages with an alcohol content of 0.00 (v / v)% by rounding off the third decimal place are also included in non-alcoholic beverages.

[0015] In addition, the non-alcoholic beverage of one embodiment of the present invention may be a beverage having an alcohol content of 0.1 (v / v)% or more and less than 1.0 (v / v)%, 0.2 (v / v)% or more and less than 1.0 (v / v)%, 0.3 (v / v)% or more and less than 1.0 (v / v)%, 0.4 (v / v)% or more and less than 1.0 (v / v)%, 0.5 (v / v)% or more and less than 1.0 (v / v)%, 0.6 (v / v)% or more and less than 1.0 (v / v)%, 0.7 (v / v)% or more and less than 1.0 (v / v)%, 0.8 (v / v)% or more and less than 1.0 (v / v)%, or 0.9 (v / v)% or more and less than 1.0 (v / v)%. Furthermore, the non-alcoholic beverage may be a non-sweet beverage such as a non-alcoholic beer-flavored beverage, or may be a sweet beverage such as a soft drink.

[0016] In this specification, "alcohol content" or "alcohol content" refers to the content of ethanol and does not include aliphatic alcohols. In addition, in this specification, "alcohol content" or "alcohol content" is expressed as a percentage of volume / volume standard ((v / v)%), and can be measured by any known method, for example, by a vibration density meter. Specifically, a sample can be prepared by removing carbon dioxide from a beverage by filtration or ultrasound, and then the sample can be directly distilled, and the density of the resulting distillate at 15°C can be measured, and the density can be calculated using the "Table 2 Alcohol Component and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" in the appendix of the analysis method prescribed by the National Tax Agency of Japan (National Tax Agency Instruction No. 6, 2007, revised on June 22, 2007). In addition, for non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)%, it can also be measured using a commercially available alcohol measuring device or gas chromatography.

[0017] The processed food according to 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 high-intensity sweetener contained in processed foods in which the content of high-intensity sweetener is limited can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part, relative to 100 mass parts of the total amount of uric acid contained in the processed food. In addition, the content of the high-intensity sweetener contained in the processed food in which the content of the high-intensity sweetener is limited can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 75 mass ppm, less than 50 mass ppm, less than 40 mass ppm, less than 30 mass ppm, less than 25 mass ppm, less than 20 mass ppm, less than 15 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount (100 mass%) of the processed food. In addition, as high-intensity sweeteners, both natural high-intensity sweeteners and artificial high-intensity sweeteners are included, for example, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, mogroside sweetener, simonoside, monatin and its salts (monatin SS, monatin RR, monatin RS, monatin SR), curculigo sweet protein, glycyrrhizic acid glycoside and its salts, thaumatin, monellin, mabinin, Brazzein sweet protein, hernandulcin, phyllosaccharin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladine, erythritol, polypodoside A, butterfly card glycoside A, butterfly card glycoside B, sapindus glycoside, phlomisoside I, Brazilian glycyrrhizin I, abrusoside A and cyclocarioside I, etc.

[0018] The processed food according to one embodiment of the present invention may be a processed food containing rebaudioside A, or may be a processed food in which the content of rebaudioside A is limited. The content of rebaudioside A contained in processed foods with limited rebaudioside A content can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part, relative to 100 mass parts of the total amount of uric acid contained in the processed food. In addition, the content of rebaudioside A contained in processed foods in which the content of rebaudioside A is limited can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount (100 mass%) of the processed food.

[0019] The processed food according to 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 the processed food with limited erythritol content can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part relative to 100 mass parts of the total amount of uric acid contained in the processed food. In addition, the content of erythritol contained in processed foods with limited erythritol content can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount (100 mass %) of the processed food.

[0020] The raw materials of the processed food according to one embodiment of the present invention are not particularly limited, and even raw materials rich in purines may be used. The raw materials containing purines used in one embodiment of the present invention are not particularly limited, and examples thereof include wheat (barley, wheat, rye, wild oats, oats, coix seed, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, etc., vegetables (spinach, cauliflower, broccoli, bean sprouts, radish sprouts, okra, broad beans, green beans, etc.), mushrooms (maitake mushrooms, shiitake mushrooms, mushrooms, enoki mushrooms, button mushrooms, oyster mushrooms, etc.), beans (soybeans, red beans, peanuts, broad beans, edamame), soy products (tofu, soy milk, miso, soy sauce, soybean dregs, natto, etc.), pork, chicken, beef, mutton, whale meat, meat products (ham, sausage, bacon, salami, salted fish, etc.), and soy products (such as basil, walnuts, basil, walnuts, etc.). , beef, liver paste), fish (bonito, tuna, stone bass, Spanish mackerel, sandfish, flying fish, rainbow trout, red pike, red sea bream, flounder, herring, horse mackerel, six-line fish, mackerel, horsehead fish, yellowtail, salmon, sweetfish, sea bass, shad, sardine, saury, carp, flatfish, loach, smelt, eel, Japanese forktooth fish, monkfish, etc.), fish roe or fish roe products (cod roe, pollack roe, salmon roe, herring roe), squid, octopus, shrimp, krill, crab, shellfish (clams, oysters, clams, scallops, etc.), dried fish, processed fish (fish balls, fish rolls, fish cakes, Naruto rolls, fish sausages, fried carrot fish cakes, etc.), almonds, green juice powder, yeast, green algae, euglena (fusomotes), royal jelly, etc. When these raw materials containing purines are used in the production of processed foods, processed foods with enhanced flavors are obtained, and at the same time, processed foods containing purines are also obtained.

[0021] In this specification, the so-called "purine body" refers to a compound having a purine nuclear structure, and specifically includes purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenylic acid, guanylic acid, inosinic acid) and low-molecular or high-molecular nucleic acids (oligonucleotides, polynucleotides), etc.

[0022] A processed food according to one embodiment of the present invention is a processed food in which the xanthine content is reduced by focusing on non-anabolic xanthine in purines. For example, when a fermentation process is involved in the manufacture of processed foods, as long as the purine bodies are yeast anabolic bodies, the purine bodies can be reduced by using a fermentation process using yeast. Adenosine and guanosine, which are yeast non-anabolic purine bodies, can be converted into yeast anabolic purine bodies by enzymatic treatment using purine nucleosidase, and non-anabolic xanthines may also be generated. Therefore, a processed food of one embodiment of the present invention can be made into a processed food with reduced purine bodies by reducing the content of non-anabolic xanthines.

[0023] The content of xanthine in the processed food according to one embodiment of the present invention is preferably 2.2 μg / g or less, 2.00 μg / g or less, 1.90 μg / g or less, 1.80 μg / g or less, 1.70 μg / g or less, 1.60 μg / g or less, 1.50 μg / g or less, 1.40 μg / g or less, 1.30 μg / g or less, 1.20 μg / g or less, 1.10 μg / g or less, 1.00 μg / g or less, 0.90 μg / g or less, 0.80 μg / g or less, 0.70 μg / g or less, 0.60 μg / g or less, 0.50 μg / g or less, 0.40 μg / g or less, 0.30 μg / g or less, 0.20 μg / g or less, or 0.1 The amount of the aqueous solution of the present invention may be 0 μg / g or less; in addition, it may be 0.00 μg / g or more, more than 0.00 μg / g, 0.10 μg / g or more, 0.20 μg / g or more, 0.30 μg / g or more, 0.40 μg / g or more, 0.50 μg / g or more, 0.60 μg / g or more, 0.70 μg / g or more, 0.80 μg / g or more, 0.90 μg / g or more, 1.00 μg / g or more, 1.10 μg / g or more, 1.20 μg / g or more, 1.30 μg / g or more, 1.40 μg / g or more, 1.50 μg / g or more, 1.60 μg / g or more, 1.70 μg / g or more, 1.80 μg / g or more, or 1.90 μg / g or more.

[0024] The total content of adenine and guanine in the processed food according to one embodiment of the present invention is preferably 22.0 μg / g or less, more preferably 20.0 μg / g or less, further preferably less than 20.0 μg / g, further preferably 19.0 μg / g or less, particularly preferably 18.0 μg / g or less, and can further be 17.0 μg / g or less, 16.5 μg / g or less, 16.0 μg / g or less, 15.5 μg / g or less, 15.0 μg / g or less, 14.5 μg / g or less, 14.0 μg / g or less, 18.0 μg / g or less, or 19.0 μg / g or less. 3.5μg / g or less, 13.0μg / g or less, 12.5μg / g or less, 12.0μg / g or less, 11.5μg / g or less, 11.0μg / g or less, 10.5μg / g or less, 10.0μg / g or less, less than 10.0μg / g, 9.5μg / g or less, 9.0μg / g or less, 8.5μg / g or less, 8.0μg / g or less, 7.5μg / g or less, 7.0μg / g or less, 6.5μg / g or less, 6.0μg / g or less, 5.5μg / g or less, 5 The amount of the present invention may be less than 0.0 μg / g, less than 5.0 μg / g, less than 4.5 μg / g, less than 4.0 μg / g, less than 3.5 μg / g, less than 3.0 μg / g, less than 2.5 μg / g, less than 2.2 μg / g, less than 2.0 μg / g, less than 1.7 μg / g, less than 1.5 μg / g, less than 1.2 μg / g, or less than 1.0 μg / g. In addition, the amount of the present invention may be more than 0.00 μg / g, more than 0.01 μg / g, more than 0.05 μg / g, more than 0.10 μg / g, more than 0.20 μg / g, or more than 0. 1.00μg / g or more, 1.10μg / g or more, 1.20μg / g or more, 1.30μg / g or more, 1.40μg / g or more, 1.50μg / g or more, 1.60μg / g or more, 1.70μg / g or more, 1.80μg / g or more or 1.90μg / g or more.

[0025] The content of total purines in the processed food according to one embodiment of the present invention is preferably less than 25.0 μg / g, 22.0 μg / g or less, 21.9 μg / g or less, 21.8 μg / g or less, 21.7 μg / g or less, 21.6 μg / g or less, 21.5 μg / g or less, 21.4 μg / g or less, 21.3 μg / g or less, 21.2 μg / g or less, 21.1 μg / g or less, 21.0 μg / g or less, 20.9 μg / g or less, 20.8 μg / g or less, 20.7 μg / g or less, 20.6 μg / g or less, 20.5 μg / g or less, 20.4 μg / g or less, 20.3 μg / g or less, 20.2 μg / g or less, 20.1 μg / g or less, 20.0μg / g or less, 19.9μg / g or less, 19.8μg / g or less, 19.7μg / g or less, 19.6μg / g or less, 19.5μg / g or less, 19.4μg / g or less, 19.3μg / g or less, 19.2μg / g or less, 19.1μg / g or less, 19.0μg / g or less, 18.9μg / g or less, 18.8μg / g or less, 18.7μg / g or less, 18.6μg / g or less, 18.5μg / g or less, 18.4μg / g or less, 18.3μg / g or less, 18.2μg / g or less, 18.1μg / g or less, 18.0μg / g or less, 17.9μg / g or less, 17.8μg / g or less, 17.7μg / g or less, 17.6μg / g or less, 17.5μg / g or less, 17.4μg / g or less, 17.3μg / g or less, 17.2μg / g or less, 17.1μg / g or less, 17.0μg / g or less, 16.9μg / g or less, 16.8μg / g or less, 16.7μg / g or less, 16.6μg / g or less, 16.5μg / g or less, 16.4μg / g or less, 16.3μg / g or less, 16.2μg / g or less, 16.1μg / g or less, 16.0μg / g or less, 15.9μg / g or less, 15.8μg / g or less, 15.7μg / g or less, 15.6μg / g or less, 15.5μg / g or less, 15.4μg / g or less, 15.3μg / g or less, 15.2μg / g or less, 15.1μg / g or less, 15.0μg / g or less, 14.9μg / g or less, 14.8μg / g or less, 14.7μg / g or less, 14.6μg / g or less, 14.5μg / g or less, 14.4μg / g or less, 14.3μg / g or less, 14.2μg / g or less, 14.1μg / g or less, 14.0μg / g or less, 13.9μg / g or less, 13.8μg / g or less, 13.7μg / g or less, 13.6μg / g or less, 13.5μg / g or less, 13.4μg / g or less, 13.3μg / g or less, 13.2μg / g or less, 13.1μg / g or less, 13.0μg / g or less, 12.9μg / g or less, 12.8μg / g or less, 12.7μg / g or less, 12.6μg / g or less, 12.5μg / g or less, 12.4μg / g or less, 12.3μg / g or less, 12.2μg / g or less, 12.1μg / g or less, 12.0μg / g or less, 11.9μg / g or less, 11.8μg / g or less, 11.7μg / g or less, 11.6μg / g or less, 11.5μg / g or less, 11.4μg / g or less, 11.3μg / g or less, 11.2μg / g or less, 11.1μg / g or less , 11.0μg / g or less, 10.9μg / g or less, 10.8μg / g or less, 10.7μg / g or less, 10.6μg / g or less, 10.5μg / g or less, 10.4μg / g or less, 10.3μg / g or less, 10.2μg / g or less, 10.1μg / g or less, 10.0μg / g or less, 9.9μg / g or less, 9.8μg / g or less, 9.7μg / g or less, 9.6μg / g or less, 9.5μg / g or less, 9.4μg / g or less, 9.3μg / g or less, 9.2μg / g or less, 9.1μg / g or less, 9.0μg / g or less, 8.9μg / g or less, 8.8μg / g or less, 8.7μg / g or less, 8.6μg / g or less, 8.5μg / g or less, 8.4μg / g or less, 8.3μg / g or less, 8.2μg / g or less, 8.1μg / g or less, 8.0μg / g or less, 7.9μg / g or less, 7.8μg / g or less, 7.7μg / g or less, 7.6μg / g or less, 7.5μg / g or less, 7.4μg / g or less, 7.3μg / g or less, 7.2μg / g or less, 7.1μg / g or less, 7.0μg / g or less, 6.9μg / g or less, 6.8μg / g or less, 6.7μg / g or less, 6.6μg / g or less, 6.5μg / g or less, 6.4μg / g or less, 6.3μg / g or less, 6.2 μg / g or less, 6.1μg / g or less, 6.0μg / g or less, 5.9μg / g or less, 5.8μg / g or less, 5.7μg / g or less, 5.6μg / g or less, 5.5μg / g or less, 5.4μg / g or less, 5.3μg / g or less, 5.2μg / g or less, 5.1μg / g or less, 5.0μg / g or less, 4.9μg / g or less, 4.8μg / g or less, 4.7μg / g or less, 4.6μg / g or less, 4.5μg / g or less, 4.4μg / g or less, 4.3μg / g or less, 4.2μg / g or less, 4.1μg / g or less, 4.0μg / g or less, 3.9μg / g or less, 3.8μg / g or less, 3.7μg / g or less, 3.6μg / g or less, 3.5μg / g or less, 3.4μg / g or less, 3.3μg / g or less, 3.2μg / g or less, 3.1μg / g or less, 3.0μg / g or less, 2.9μg / g or less, 2.8μg / g or less, 2.7μg / g or less, 2.6μg / g or less, 2.5μg / g or less, 2.4μg / g or less, 2.3μg / g or less, 2.2μg / g or less, 2.1μg / g or less, 2.0μg / g or less, 1 .9μg / g or less, 1.8μg / g or less, 1.7μg / g or less, 1.6μg / g or less, 1.5μg / g or less, 1.4μg / g or less, 1.3μg / g or less, 1.2μg / g or less, 1.1μg / g or less, 1.0μg / g or less, 0.9μg / g or less, 0.8μg / g or less, 0.7μg / g or less, 0.6μg / g or less, 0.5μg / g or less, 0.4μg / g or less, 0.3μg / g or less, or 0.2μg / g or less. . In addition, the content of total purines in the processed food of one embodiment of the present invention may be set to more than 0.00 μg / g, 0.01 μg / g or more, 0.05 μg / g or more, 0.1 μg / g or more, 0.2 μg / g or more, 0.3 μg / g or more, 0.4 μg / g or more, 0.5 μg / g or more, 0.6 μg / g or more, 0.7 μg / g or more, 0.8 μg / g or more, 0.9 μg / g or more, 1.0 μg / g or more, 1.1 μg / g or more, 1.2 μg / g or more, 1.3 μg / g or more, 1.4 μg / g or more, 1.5 μg / g or more, 1.6 μg / g or more, 1.7 μg / g or more, 1.8 μg / g or more, 1.9 μg / g or more 2.0μg / g or more, 2.1μg / g or more, 2.2μg / g or more, 2.3μg / g or more, 2.4μg / g or more, 2.5μg / g or more, 2.6μg / g or more, 2.7μg / g or more, 2.8μg / g or more, 2.9μg / g or more, 3.0μg / g or more, 3.1μg / g or more, 3.2μg / g or more, 3.3μg / g or more, 3.4μg / g or more, 3.5μg / g or more, 3.6μg / g or more, 3.7μg / g or more, 3.8μg / g or more, 3.9μg / g or more, 4.0μg / g or more, 4.1μg / g or more, 4.2μg / g or more, 4.3μg / g or more, 4.4μg / g or more, 4.5μg / g or more, 4.6μg / g or more, 4.7μg / g or more, 4.8μg / g or more, 4.9μg / g or more, 5.0μg / g or more, 5.1μg / g or more, 5.2μg / g or more, 5.3μg / g or more, 5.4μg / g or more, 5.5μg / g or more, 5.6μg / g or more, 5.7μg / g or more, 5.8μg / g or more, 5.9μg / g or more, 6.0μg / g or more, 6.1μg / g or more, 6.2μg / g or more, 6.3μg / g or more, 6.4μg / g or more, 6.5μg / g or more, 6.6μg / g or more, 6.7μg / g or more, 6.8μg / g or more, 6.9 μg / g or more, 7.0μg / g or more, 7.1μg / g or more, 7.2μg / g or more, 7.3μg / g or more, 7.4μg / g or more, 7.5μg / g or more, 7.6μg / g or more, 7.7μg / g or more, 7.8μg / g or more, 7.9μg / g or more, 8.0μg / g or more, 8.1μg / g or more, 8.2μg / g or more, 8.3μg / g or more, 8.4μg / g or more, 8.5μg / g or more, 8.6μg / g or more, 8.7μg / g or more, 8.8μg / g or more, 8.9μg / g or more, 9.0μg / g or more, 9.1μg / g or more, 9.2μg / g or more, 9.3μg / g or more, 9.4μg / g or more, 9.5μg / g or more, 9.6μg / g or more, 9.7μg / g or more, 9.8μg / g or more, 9.9μg / g or more, 10.0μg / g or more, 10.1μg / g or more, 10.2μg / g or more, 10.3μg / g or more, 10.4μg / g or more, 10.5μg / g or more, 10.6μg / g or more, 10.7μg / g or more, 10.8μg / g or more, 10.9μg / g or more, 11.0μg / g or more, 11.1μg / g or more, 11.2μg / g or more, 11.3μg / g or more, 11.4μg / g or more, 11.5μg / g or more, 11.6μg / g or more, 11.7 μg / g or more, 11.8μg / g or more, 11.9μg / g or more, 12.0μg / g or more, 12.1μg / g or more, 12.2μg / g or more, 12.3μg / g or more, 12.4μg / g or more, 12.5μg / g or more, 12.6μg / g or more, 12.7μg / g or more, 12.8μg / g or more, 12.9μg / g or more, 13.0μg / g or more, 13.1μg / g or more, 13.2μg / g or more, 13.3μg / g or more, 13.4μg / g or more, 13.5μg / g or more, 13.6μg / g or more, 13.7μg / g or more, 13.8μg / g or more, 13.9μg / g or more, 14.0μg / g or more, 14.1μg / g or more, 14.2μg / g or more, 14.3μg / g or more, 14.4μg / g or more, 14.5μg / g or more, 14.6μg / g or more, 14.7μg / g or more, 14.8μg / g or more, 14.9μg / g or more, 15.0μg / g or more, 15.1μg / g or more, 15.2μg / g or more, 15.3μg / g or more, 15.4μg / g or more, 15.5μg / g or more, 15.6μg / g or more, 15.7μg / g or more, 15.8μg / g or more, 15.9μg / g or more, 16.0μg / g or more, 16.1μg / g or more, 16.2μg / g or more, 16.3μg / g or more, 16.4μg / g or more, 16.5μg / g or more, 16.6μg / g or more, 16.7μg / g or more, 16.8μg / g or more, 16.9μg / g or more, 17.0μg / g or more, 17.1μg / g or more, 17.2μg / g or more, 17.3μg / g or more, 17.4μg / g or more, 17.5μg / g or more, 17.6μg / g or more, 17.7μg / g or more, 17.8μg / g or more, 17.9μg / g or more, 18.0μg / g or more, 18.1μg / g or more, 18.2μg / g or more, 18.3μg / g or more, 18.4μg / g or more, 18.5μg / g or more, 18.6μg / g or more, 18.7μg / g or more, 18.8μg / g or more, 18.9μg / g or more, 19.0μg / g or more, 19.1μg / g or more, 19.2μg / g or more, 19.3μg / g or more, 19.4μg / g or more, 19.5μg / g or more, 19.6μg / g or more, 19.7μg / g or more, 19.8μg / g or more, 19.9μg / g or more, 20.0μg / g or more, 20.1μg / g or more, 20.2μg / g or more, 20.3μg / g or more, 20.4μg / g or more, 20.5μg / g or more, 20.6μg / g or more, 20.7μg / g or more, 20.8μg / g or more, 20.9μg / g or more, 21.0μg / g or more, 21.1μg / g or more, 21.2μg / g or more, 21.3μg / g or more, 21.4μg / g or more, 21.5μg / g or more, 21.6μg / g or more, 21.7μg / g or more, 21.8μg / g or more, or 21.9μg / g or more. In the present specification, the "total purine content" refers to the total content of purine bases selected from adenine, guanine, xanthine, and hypoxanthine.

[0026] In this specification, the content of each purine body such as xanthine, adenine and guanine, and the content of total purine body can be measured by using the LC-MS / MS detection method ("Guide to Microanalysis of Purine Bodies in Alcoholic Beverages", Japan Food Analysis Center, website (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, retrieved in August 2015)).

[0027] In the processed food according to one embodiment of the present invention, examples of methods for reducing the content of purines include the following methods (i) to (iii). (i): A method for producing a processed food by using an alternative raw material such as a raw material containing no purines or a raw material containing a small amount of purines, instead of a raw material containing a large amount of purines. (ii): During the production of processed foods, purines are physically removed by adding a purine adsorbent or performing a treatment such as membrane filtration. (iii): When the processed food is a fermented processed food, an enzyme such as purine nucleosidase is used to decompose yeast non-anabolic purines such as adenosine and guanosine into anabolic purines, thereby reducing anabolic purines through a fermentation step.

[0028] However, regarding the method (i) described above, since the flavor of the substitute raw material is inferior to that of the raw material containing a large amount of purines, there is a problem that the flavor of the produced processed food may be reduced. In addition, in the method of removing purine bodies by physical properties as described above (ii), it is easy to cause the reduction of the fragrance of processed foods. For example, sometimes in order to remove the purine bodies of beer-flavored beverages, when adopting the method described above (ii), the content of the aroma components (esters or alcohols) peculiar to beer or the content of the bitter components (iso-α acid, α acid, etc.) can be reduced. In addition, when the amount of purine bodies removed in the method described above (ii) is small and the proportion of raw materials rich in purine bodies is large, a large amount of purine bodies will remain in the processed foods. On the other hand, the method (iii) can suppress the problem of reduced flavor of processed food that may occur in the methods (i) and (ii). However, as described above, when purine nucleosidase, which is an enzyme effective for yeast non-anabolic purines such as adenosine and guanosine, is used, adenine and guanine can be converted into anabolic purines, and non-anabolic xanthines can be generated at the same time. Therefore, in one embodiment of the present invention, the xanthine content is preferably reduced by xanthine oxidase treatment using a processed food additive having xanthine oxidase activity, and more preferably, the xanthine content is reduced by xanthine oxidase treatment after purine nucleosidase treatment.

[0029] Xanthine oxidase is one of the xanthine oxidoreductase-type enzymes that generate active oxygen species. Xanthine can be oxidized to uric acid by xanthine oxidase, and hypoxanthine is oxidized and becomes uric acid via xanthine. That is, by implementing xanthine oxidase treatment using a processed food additive having xanthine oxidase activity, xanthine and hypoxanthine are converted into uric acid, thereby reducing the content of xanthine.

[0030] By making processed foods containing uric acid, the deterioration of the unique characteristics of each processed food (for example, aroma or appearance, etc.) can be suppressed, and processed foods with improved stability of various characteristics can be obtained. Therefore, the processed food according to one embodiment of the present invention may contain a certain amount or more of uric acid. In the processed food of one embodiment of the present invention, from the viewpoint of making a processed food with improved stability of characteristics peculiar to each processed food, the content of uric acid can be set to 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 5.5 μg / g or more, 6.0 μg / g or more, 6.5 μg / g or more, 7.0 μg / g or more, 7.5 μg / g or more, 8.0 μg / g or more, 8.5 μg / g or more, 9.0 μg / g or more, 9.5 μg / g or more, 10.0 μg / g or more, 11.0 μg / g or more / g or more, 12.0μg / g or more, 13.0μg / g or more, 14.0μg / g or more, 15.0μg / g or more, 16.0μg / g or more, 17.0μg / g or more, 18.0μg / g or more, 19.0μg / g or more, or 20.0μg / g or more; and may be 10000μg / g or less, 9000μg / g or less, 8000μg / g or less, 7000μg / g or less, 6000μg / g or less, 5000μg / g or less, 4500μg / g or less, 4000μg / g or less, 4500μg / g or less, 3000μg / g or less, or 2500μg / g or less , 2200μg / g or less, 2000μg / g or less, 1800μg / g or less, 1600μg / g or less, 1500μg / g or less, 1300μg / g or less, 1200μg / g or less, 1100μg / g or less, 1000μg / g or less, 900μg / g or less, 800μg / g or less, 700μg / g or less, 600μg / g or less, 500μg / g or less, 450μg / g or less, 400μg / g or less, 350μg / g or less, 300μg / g or less, 280μg / g or less, 250μg / g or less, 220μg / g or less, 200μg / g or less, 1 80μg / g or less, 160μg / g or less, 150μg / g or less, 140μg / g or less, 130μg / g or less, 120μg / g or less, 110μg / g or less, 100μg / g or less, 95μg / g or less, 90μg / g or less, 85μg / g or less, 80μg / g or less, 75μg / g or less, 70μg / g or less, 65μg / g or less, 60μg / g or less, 55μg / g or less, 50μg / g or less, 45μg / g or less, 40μg / g or less, 35μg / g or less, 30μg / g or less, 27μg / g or less, 25μg / g or less, or 22μg / g or less.

[0031] In addition, in this specification, uric acid refers to a compound represented by the following formula, which can be synthesized by xanthine oxidase from oxypurines such as xanthine or hypoxanthine. In addition, it is different from uric acid produced as a final metabolite by purine bodies, which are one of the components of nucleic acids (DNA and RNA) and ATP in the human body. [Chemistry 1]

[0032] The uric acid content refers to the mass of uric acid contained in 1g of processed food. When the processed food is liquid, it can also be regarded as the density of the liquid converted to 1.0g / cm 3 The mass of uric acid contained in 1 mL of liquid processed food. In addition, in this specification, the content of uric acid can be measured by HPLC (high performance liquid chromatography). As specific measurement conditions, for example, it can be measured under the following conditions.

[0033] ·Measurement sample: A liquid prepared by diluting the processed food to be measured 10 times with distilled water and filtering it with a membrane filter with a pore size of 0.2 μm. In addition, when the processed food contains solid components, the processed food may be ground into fine powder as needed to facilitate dilution with distilled water. ·Measurement device: High performance liquid chromatograph Chromaster (manufactured by Hitachi High-Technologies Corporation) Detector: 5420UV-VIS detector (manufactured by Hitachi High-Technologies Corporation) Column: Inertsil ODS-4 (4.6mm×250mm, 5μm) Column temperature: 40℃ Mobile phase: A = 74 mM phosphate buffer (pH = 2.2), B = methanol, A / B = 98 / 2 (volume ratio) Flow rate: 1.0mL / min Injection volume: 50μL ·Measurement wavelength: 284nm

[0034] On the other hand, the processed food according to one embodiment of the present invention may have the uric acid content adjusted to a certain amount or less. The content of uric acid in the processed food in this manner may be set to less than 2.0 μg / g, 1.9 μg / g or less, 1.8 μg / g or less, 1.7 μg / g or less, 1.6 μg / g or less, 1.5 μg / g or less, 1.4 μg / g or less, 1.3 μg / g or less, 1.2 μg / g or less, 1.1 μg / g or less, 1.0 μg / g or less, or may be set to more than 0.000 μg / g, more than 0.000 μg / g, 0.001 μg / g or less. 0.01μg / g or more, 0.03μg / g or more, 0.05μg / g or more, 0.07μg / g or more, 0.10μg / g or more, 0.15μg / g or more, 0.20μg / g or more, 0.25μg / g or more, 0.30μg / g or more, 0.35μg / g or more, 0.40μg / g or more, 0.45μg / g or more, or 0.50μg / g or more.

[0035] As a method for adjusting the uric acid content in the processed food of one embodiment of the present invention to a certain amount or less, the uric acid content can be reduced by oxidatively decomposing uric acid into allantoin by performing uricase treatment using an additive for processed foods having uricase activity. Therefore, the processed food according to one embodiment of the present invention can also be a processed food containing allantoin.

[0036] In the processed food of one embodiment of the present invention, the content of allantoin can be set to 0.10 μg / g or more, 0.30 μg / g or more, 0.50 μg / g or more, 0.70 μg / g or more, 1.0 μg / g or more, 1.2 μg / g or more, 1.5 μg / g or more, 1.7 μg / g or more, 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 10.0 μg / g or more, 15.0 μg / g or more, 20.0 μg / g or more, 25.0 μg / g or more, 30.0 μg / g or more, 35.0 μg / g or more, 40.0 μg / g or more, 45.0μg / g or more, 50.0μg / g or more, 55.0μg / g or more, 60.0μg / g or more, 65.0μg / g or more, 70.0μg / g or more, 75.0μg / g or more, 80.0μg / g or more, 85.0μg / g or more, 90.0μg / g or more, 95.0μg / g or more, 100.0μg / g or more, 105.0μg / g or more, 110.0μg / g or more, 115.0μg / g or more, 120.0μg / g or more, 125.0μg / g or more, 130.0μg / g or more, 135.0μg / g or more, 140.0μg / g or more, 145.0μg / g or more, 15 0.0 μg / g or more, 155.0 μg / g or more, 160.0 μg / g or more, 165.0 μg / g or more, 170.0 μg / g or more, 175.0 μg / g or more, 180.0 μg / g or more, 185.0 μg / g or more, 190.0 μg / g or more, or 195.0 μg / g or less, 200.0 μg / g or less, 195.0 μg / g or less, 190.0 μg / g or less, 185.0 μg / g or less, 180.0 μg / g or less, 175.0 μg / g or less, 170.0 μg / g or less, 165.0 μg / g or less, 160.0 μg / g or less, 155.0 μg / g or less, 150.0 μg / g or less g / g or less, 145.0μg / g or less, 140.0μg / g or less, 135.0μg / g or less, 130.0μg / g or less, 125.0μg / g or less, 120.0μg / g or less, 115.0μg / g or less, 110.0μg / g or less, 105.0μg / g or less, 100.0μg / g or less, 95.0μg / g or less, 90.0μg / g or less, 85.0μg / g or less, 80.0μg / g or less, 75.0μg / g or less, 70.0μg / g or less, 65.0μg / g or less, 60.0μg / g or less, 55.0μg / g or less, 50.0μg / g or less, 45.0μg / g or less, 40.0μg / g or less, 35.0μg / g or less, 30.0μg / g or less, 25.0μg / g or less, 20.0μg / g or less, 15.0μg / g or less, or 10.0μg / g or less. .

[0037] Additionally, allantoin is converted into ammonium ions. Therefore, in the processed food of one embodiment of the present invention, the content of allantoin can also be set to 9.0 μg / g or less, 8.0 μg / g or less, 7.0 μg / g or less, 6.0 μg / g or less, 5.0 μg / g or less, 4.0 μg / g or less, 3.0 μg / g or less, 2.0 μg / g or less, 1.0 μg / g or less, or less than 1.0 μg / g.

[0038] In addition, in this specification, allantoin refers to a compound represented by the following formula, which can be synthesized, for example, by oxidizing uric acid. In addition, it is different from allantoin generated by oxidation of uric acid produced as a final metabolite by purine bodies, one of the constituents of nucleic acids (DNA and RNA) and ATP in the human body. [Chemistry 2]

[0039] The allantoin content refers to the mass of allantoin contained in 1g of processed food. When the processed food is liquid, it can also be regarded as the density of the liquid converted to 1.0g / cm 3 The mass of allantoin contained in 1 mL of liquid processed food. In addition, 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 with a membrane filter with a pore size of 0.2 μm. In addition, when the processed food contains solid components, the processed food may be ground into fine powder as needed to facilitate dilution with distilled water. ·Measurement device: LCMS-8040 (manufactured by Shimadzu Corporation) Column: Discovery HS F5-3 (15cm×2.1mm, 3μm) Column temperature: 40℃ Mobile phase: A = 0.03 (v / v)% formic acid aqueous solution, B = 100% acetonitrile, A / B = 90 / 10 (volume ratio) Flow rate: 0.3mL / min Injection volume: 10μL

[0040] More specific examples of the processed food according to one embodiment of the present invention include processed foods that satisfy any one or more of the following requirements (I), (II), and (III). Requirement (I): The ratio of the content of xanthine (unit: μg / g) to the content of pyroglutamic acid (unit: μg / g) [xanthine / pyroglutamic acid] is 0.0200 or less, and the content of pyroglutamic acid is 40 μg / g or more. Requirement (II): The component (X) contains at least one of a protein that once had xanthine oxidase activity and a component derived from the protein. Requirement (III): The component (X) contains a protein that once had xanthine oxidase activity and at least one component derived from the protein, and the component (U) contains a protein that once had uricase activity and at least one component derived from the protein. Hereinafter, the processed food of the first embodiment of the present invention that satisfies the above-mentioned requirement (I) may be referred to as “processed food (I)”, the processed food of the second embodiment of the present invention that satisfies the above-mentioned requirement (II) may be referred to as “processed food (II)”, and the processed food of the third embodiment of the present invention that satisfies the above-mentioned requirement (III) may be referred to as “processed food (III)”. In addition, in this specification, "a processed food according to one embodiment of the present invention" includes all the embodiments of processed foods (I) to (III). Therefore, the requirements specified as "a processed food according to one embodiment of the present invention" described above or below also apply to processed foods (I) to (III). In addition, the processed food of one embodiment of the present invention is preferably a processed food that satisfies both the above-mentioned requirements (I) and (II), and meets the requirements of both processed foods (I) and (II), or a processed food that satisfies both the above-mentioned requirements (I) and (III), and meets the requirements of both processed foods (I) and (III).

[0041] 1.1 Processed Foods (I) The ratio of the content of xanthine (unit: μg / g) to the content of pyroglutamic acid (unit: μg / g) in the processed food (I) according to one embodiment of the present invention [xanthine / pyroglutamic acid] is 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 better the taste of the processed food. Generally speaking, processed foods rich in pyroglutamic acid (e.g., malt processed products such as malt fermented beverages) mostly use raw materials with a high content of purines. In order to make processed foods low in purines, the amount of raw materials rich in purines such as malt can be suppressed to produce them, but by suppressing the amount of such raw materials, the content of pyroglutamic acid will also be reduced, and it is easy to become a food with insufficient taste. On the other hand, the processed food (I) as one embodiment of the present invention has the ratio [xanthine / pyroglutamic acid] adjusted to 0.0200 or less and the pyroglutamic acid content adjusted to 40 μg / g or more, thereby reducing purine bodies and obtaining a processed food with excellent taste.

[0042] In the processed food (I) according to one embodiment of the present invention, the ratio [xanthine / pyroglutamic acid] is preferably 0.0190 or less, 0.0180 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, 0.0090 or less, 0.0100 or less, 0.0110 or less, 0.0120 or less, 0.0130 or less, 0.0140 or less, 0.0150 or less, 0.0160 or less, 0.0170 or less, 0.0170 or less, 0.0180 or less, 0.0190 or less, 0.0200 or less, 0.0210 or less, 0.0220 or less, 0.0230 or less, 0.0240 or less, 0.0250 or less, 0.0260 or less, 0.0270 or less, 0.0280 or less, 0.0290 or less, 0.0310 or less, 0.0320 or less, 0.0330 or less, 0.0340 or less, 0.0350 or less, 0.0360 or less, 0.0370 or less, 0.0380 or less, 0.0390 or less, 0.0400 or less, 0.0410 or less, 0.0420 or less, 0.0430 or less The molecular weight of the present invention is 0.075 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, 0.0035 or less, 0.0030 or less, 0.0025 or less, 0.0020 or less, 0.0015 or less, or 0.0010 or less; and may be greater than 0.0000, greater than 0.0001, greater than 0.0003, greater than 0.0005, greater than 0.0007, or greater than 0.0010.

[0043] In the processed food (I) according to one embodiment of the present invention, the content of pyroglutamic acid is, from the viewpoint of making the processed food more delicious,The content of the compound is preferably 40 μg / g or more, 50 μg / g or more, 60 μg / g or more, 70 μg / g or more, 80 μg / g or more, 90 μg / g or more, 100 μg / g or more, 110 μg / g or more, 120 μg / g or more, 130 μg / g or more, 140 μg / g or more, 150 μg / g or more, 160 μg / g or more, 170 μg / g or more, 180 μg / g or more, 190 μg / g or more, 200 μg / g or more, 210 μg / g or more, 220 μg / g or more, 230 μg / g or more, 240 μg / g or more, 250 μg / g or more, 260 μg / g or more, 270 μg / g or more, 280 μg / g or more, 0μg / g or more, 290μg / g or more, 300μg / g or more, 310μg / g or more, 320μg / g or more, 330μg / g or more, 340μg / g or more, 350μg / g or more, 360μg / g or more, 370μg / g or more, 380μg / g or more, 390μg / g or more, 400μg / g or more, 410μg / g or more, 420μg / g or more, 430μg / g or more, 440μg / g or more, 450μg / g or more, 460μg / g or more, 470μg / g or more, 480μg / g or more, 490μg / g or more, 500μg / g or more, 510μg / g or more, 520μg / g or more 0μg / g or more, 530μg / g or more, 540μg / g or more, 550μg / g or more, 560μg / g or more, 570μg / g or more, 580μg / g or more, 590μg / g or more, 600μg / g or more, 610μg / g or more, 620μg / g or more, 630μg / g or more, 640μg / g or more, 650μg / g or more, 660μg / g or more, 670μg / g or more, 680μg / g or more, 690μg / g or more, 700μg / g or more, 710μg / g or more, 720μg / g or more, 730μg / g or more, 740μg / g or more, 750μg / g or more, 760μg / g or more 0 μg / g or more, 770 μg / g or more, 780 μg / g or more, 790 μg / g or more, 800 μg / g or more, 810 μg / g or more, 820 μg / g or more, 830 μg / g or more, 840 μg / g or more, 850 μg / g or more, 860 μg / g or more, 870 μg / g or more, 880 μg / g or more, 890 μg / g or more, 900 μg / g or more, 910 μg / g or more, 920 μg / g or more, 930 μg / g or more, 940 μg / g or more, 950 μg / g or more, 960 μg / g or more, 970 μg / g or more, 980 μg / g or more, or 990 μg / g or more,The content of the polyol may be 1000 μg / g or less, 990 μg / g or less, 980 μg / g or less, 970 μg / g or less, 960 μg / g or less, 950 μg / g or less, 940 μg / g or less, 930 μg / g or less, 920 μg / g or less, 910 μg / g or less, 900 μg / g or less, 890 μg / g or less, 880 μg / g or less, 870 μg / g or less, 860 μg / g or less, 850 μg / g or less, 840 μg / g or less, 830 μg / g or less, 820 μg / g or less, 810 μg / g or less, 800 μg / g or less, 790 μg / g or less, 780 μg / g or less, 770 μg / g or less, or 790 μg / g or less. 60μg / g or less, 750μg / g or less, 740μg / g or less, 730μg / g or less, 720μg / g or less, 710μg / g or less, 700μg / g or less, 690μg / g or less, 680μg / g or less, 670μg / g or less, 660μg / g or less, 650μg / g or less, 640μg / g or less, 630μg / g or less, 620μg / g or less, 610μg / g or less, 600μg / g or less, 590μg / g or less, 580μg / g or less, 570μg / g or less, 560μg / g or less, 550μg / g or less, 540μg / g or less, 530μg / g or less, 520μg / g or less , 510μg / g or less, 500μg / g or less, 490μg / g or less, 480μg / g or less, 470μg / g or less, 460μg / g or less, 450μg / g or less, 440μg / g or less, 430μg / g or less, 420μg / g or less, 410μg / g or less, 400μg / g or less, 390μg / g or less, 380μg / g or less, 370μg / g or less, 360μg / g or less, 350μg / g or less, 340μg / g or less, 330μg / g or less, 320μg / g or less, 310μg / g or less, 300μg / g or less, 290μg / g or less, 280μg / g or less, 270μg / g or less / g or less, 260μg / g or less, 250μg / g or less, 240μg / g or less, 230μg / g or less, 220μg / g or less, 210μg / g or less, 200μg / g or less, 190μg / g or less, 180μg / g or less, 170μg / g or less, 160μg / g or less, 150μg / g or less, 140μg / g or less, 130μg / g or less, 120μg / g or less, 110μg / g or less, 100μg / g or less, 90μg / g or less, 80μg / g or less, 70μg / g or less, 60μg / g or less, 50μg / g or less, 40μg / g or less, 30μg / g or less, or 20μg / g or less. , In the present specification, the content of pyroglutamic acid can be measured using an analysis device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).

[0044] In the processed food (I) according to one embodiment of the present invention, 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.

[0045] 1.2 Processed Foods (II) The processed food (II) according to one embodiment of the present invention contains at least one component (X) selected from the group consisting of a protein that once had xanthine oxidase activity and a component derived from the protein. The processed food (II) contains the ingredient (X), and therefore, can be referred to as a processed food treated with xanthine oxidase. Furthermore, the processed food (II) is treated with xanthine oxidase to convert xanthine into uric acid, so that the xanthine content is reduced and it can be said that it is a processed food containing uric acid.

[0046] In the processed food (II) according to one embodiment of the present invention, the content of xanthine, the total content of adenine and guanine, and the content of total purines are as described above. In the processed food (II) of one embodiment of the present invention, the content of uric acid can be set to 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 5.5 μg / g or more, 6.0 μg / g or more, 6.5 μg / g or more, 7.0 μg / g or more, 7.5 μg / g or more, 8.0 μg / g or more, 8.5 μg / g or more, 9.0 μg / g or more, 9.5 μg / g or more, 10.0 μg / g or more, 11.0 μg / g or more, 12.0 μg / g or more, 13. The content of the present invention is preferably 0 μg / g or more, 14.0 μg / g or more, 15.0 μg / g or more, 16.0 μg / g or more, 17.0 μg / g or more, 18.0 μg / g or more, 19.0 μg / g or more, or 20.0 μg / g or more; and may be 10000 μg / g or less, 9000 μg / g or less, 8000 μg / g or less, 7000 μg / g or less, 6000 μg / g or less, 5000 μg / g or less, 4500 μg / g or less, 4000 μg / g or less, 4500 μg / g or less, 3000 μg / g or less, 2500 μg / g or less, 2200 μg / g or less, 2 000μg / g or less, 1800μg / g or less, 1600μg / g or less, 1500μg / g or less, 1300μg / g or less, 1200μg / g or less, 1100μg / g or less, 1000μg / g or less, 900μg / g or less, 800μg / g or less, 700μg / g or less, 600μg / g or less, 500μg / g or less, 450μg / g or less, 400μg / g or less, 350μg / g or less, 300μg / g or less, 280μg / g or less, 250μg / g or less, 220μg / g or less, 200μg / g or less, 180μg / g or less or less, 160 μg / g or less, 150 μg / g or less, 140 μg / g or less, 130 μg / g or less, 120 μg / g or less, 110 μg / g or less, 100 μg / g or less, 95 μg / g or less, 90 μg / g or less, 85 μg / g or less, 80 μg / g or less, 75 μg / g or less, 70 μg / g or less, 65 μg / g or less, 60 μg / g or less, 55 μg / g or less, 50 μg / g or less, 45 μg / g or less, 40 μg / g or less, 35 μg / g or less, 30 μg / g or less, 27 μg / g or less, 25 μg / g or less, or 22 μg / g or less.

[0047] In the processed food (II) as one embodiment of the present invention, the ratio of the xanthine content (unit: μg / g) to the uric acid content (unit: μg / g) [xanthine / uric acid] is preferably 0.300 or less, more preferably 0.200 or less, more preferably 0.150 or less, more preferably 0.100 or less, further preferably 0.090 or less, further preferably 0.080 or less, further preferably 0.070 or less, further preferably 0.060 or less, and particularly preferably 0.050 or less.

[0048] In one embodiment of the processed food (II) of the present invention, the content of allantoin can also be set to 9.0 μg / g or less, 8.0 μg / g or less, 7.0 μg / g or less, 6.0 μg / g or less, 5.0 μg / g or less, 4.0 μg / g or less, 3.0 μg / g or less, 2.0 μg / g or less, 1.0 μg / g or less, or less than 1.0 μg / g.

[0049] The so-called "protein that once had xanthine oxidase activity" contained as ingredient (X) in the processed food (II) refers to a protein that had xanthine oxidase activity and was contained in the raw material, but has lost its xanthine oxidase activity due to heating or pH adjustment during the manufacturing process of the processed food. In addition, the so-called "component derived from the protein" contained as component (X) includes a component obtained by cutting off a part of the structure of the protein that has lost xanthine oxidase activity, or a degraded product in which the protein is degraded to have another structure, etc. That is, component (X) does not need to have a structure as a complete protein.

[0050] When a raw material containing a protein having xanthine oxidase activity is used as a raw material, the produced processed food contains ingredient (X). Therefore, the processed food (II) according to one embodiment of the present invention also includes a processed food using a raw material having xanthine oxidase activity. There is no particular limitation on the raw materials having xanthine oxidase activity, and examples thereof include raw materials from a wide range of biological species ranging from bacteria to mammals and higher plants, specifically raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia coli, Arthrobacter, Nocardia, etc., Enterobacter cloacae, etc., and commercially available xanthine oxidase preparations are also included.

[0051] In addition, the processed food (II) as one embodiment of the present invention may contain a protein that once had xanthine oxidase activity but has lost the xanthine oxidase activity or a component (X) derived from the protein, and is not limited to having xanthine oxidase activity. That is, the processed food (II) may have xanthine oxidase activity or may not have xanthine oxidase activity.

[0052] When the processed food (II) as one embodiment of the present invention has xanthine oxidase activity, the xanthine oxidase activity value can be set to 0.01U or more, 0.05U or more, 0.1U or more, 0.3U or more, 0.5U or more, 0.7U or more, 1.0U or more, 1.5U or more, 2.0U or more, 2.5U or more, 3.0U or more, 3.5U or more, 4.0U or more, 5.0U or more, 5.5U or more, 6.0U or more, 7.0U or more, 8.0U or more, 9.0U or more, or 10.0U or more, and can also be set to 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less.

[0053] In the present specification, the xanthine oxidase activity value refers to the relative enzyme amount when the amount of enzyme that produces 1 μmol of uric acid per minute under the following conditions is defined as 1 unit (U). 2.9 ml of 50 mM Tris-HCl buffer and 0.1 ml of 10 mM xanthine aqueous solution were mixed, preheated at 37°C, 0.01 ml of the solution of the object to be measured was added, and the mixture was slowly mixed. The absorbance change at 293 nm per minute was measured using a spectrophotometer controlled at 37°C with water as a control. The enzyme amount when 1 μmol of uric acid is generated per minute is taken as 1 unit (U) as the xanthine oxidase activity value.

[0054] In the processed food (II) according to one embodiment of the present invention, the content of pyroglutamic acid is, from the viewpoint of making the processed food more delicious,The content of the compound is preferably 10 μg / g or more, 20 μg / g or more, 30 μg / g or more, 40 μg / g or more, 50 μg / g or more, 60 μg / g or more, 70 μg / g or more, 80 μg / g or more, 90 μg / g or more, 100 μg / g or more, 110 μg / g or more, 120 μg / g or more, 130 μg / g or more, 140 μg / g or more, 150 μg / g or more, 160 μg / g or more, 170 μg / g or more, 180 μg / g or more, 190 μg / g or more, 200 μg / g or more, 210 μg / g or more, 220 μg / g or more, 230 μg / g or more, 240 μg / g or more, 250 μg / g or more, 260 μg / g or more 60μg / g or more, 270μg / g or more, 280μg / g or more, 290μg / g or more, 300μg / g or more, 310μg / g or more, 320μg / g or more, 330μg / g or more, 340μg / g or more, 350μg / g or more, 360μg / g or more, 370μg / g or more, 380μg / g or more, 390μg / g or more, 400μg / g or more, 410μg / g or more, 420μg / g or more, 430μg / g or more, 440μg / g or more, 450μg / g or more, 460μg / g or more, 470μg / g or more, 480μg / g or more, 490μg / g or more, 500μg / g 510μg / g or more, 520μg / g or more, 530μg / g or more, 540μg / g or more, 550μg / g or more, 560μg / g or more, 570μg / g or more, 580μg / g or more, 590μg / g or more, 600μg / g or more, 610μg / g or more, 620μg / g or more, 630μg / g or more, 640μg / g or more, 650μg / g or more, 660μg / g or more, 670μg / g or more, 680μg / g or more, 690μg / g or more, 700μg / g or more, 710μg / g or more, 720μg / g or more, 730μg / g or more, 740μg / g or more, 750 760μg / g or more, 770μg / g or more, 780μg / g or more, 790μg / g or more, 800μg / g or more, 810μg / g or more, 820μg / g or more, 830μg / g or more, 840μg / g or more, 850μg / g or more, 860μg / g or more, 870μg / g or more, 880μg / g or more, 890μg / g or more, 900μg / g or more, 910μg / g or more, 920μg / g or more, 930μg / g or more, 940μg / g or more, 950μg / g or more, 960μg / g or more, 970μg / g or more, 980μg / g or more, or 990μg / g or more,The content of the present invention may also be 1000 μg / g or less, 990 μg / g or less, 980 μg / g or less, 970 μg / g or less, 960 μg / g or less, 950 μg / g or less, 940 μg / g or less, 930 μg / g or less, 920 μg / g or less, 910 μg / g or less, 900 μg / g or less, 890 μg / g or less, 880 μg / g or less, 870 μg / g or less, 860 μg / g or less, 850 μg / g or less, 840 μg / g or less, 830 μg / g or less, 820 μg / g or less, 810 μg / g or less, 800 μg / g or less, 790 μg / g or less, 780 μg / g or less, 770 μg / g or less, 760μg / g or less, 750μg / g or less, 740μg / g or less, 730μg / g or less, 720μg / g or less, 710μg / g or less, 700μg / g or less, 690μg / g or less, 680μg / g or less, 670μg / g or less, 660μg / g or less, 650μg / g or less, 640μg / g or less, 630μg / g or less, 620μg / g or less, 610μg / g or less, 600μg / g or less, 590μg / g or less, 580μg / g or less, 570μg / g or less, 560μg / g or less, 550μg / g or less, 540μg / g or less, 530μg / g or less, 520μg / g : Below, 510μg / g below, 500μg / g below, 490μg / g below, 480μg / g below, 470μg / g below, 460μg / g below, 450μg / g below, 440μg / g below, 430μg / g below, 420μg / g below, 410μg / g below, 400μg / g below, 390μg / g below, 380μg / g below, 370μg / g below, 360μg / g below, 350μg / g below, 340μg / g below, 330μg / g below, 320μg / g below, 310μg / g below, 300μg / g below, 290μg / g below, 280μg / g below, 270μg / g below g / g or less, 260μg / g or less, 250μg / g or less, 240μg / g or less, 230μg / g or less, 220μg / g or less, 210μg / g or less, 200μg / g or less, 190μg / g or less, 180μg / g or less, 170μg / g or less, 160μg / g or less, 150μg / g or less, 140μg / g or less, 130μg / g or less, 120μg / g or less, 110μg / g or less, 100μg / g or less, 90μg / g or less, 80μg / g or less, 70μg / g or less, 60μg / g or less, 50μg / g or less, 40μg / g or less, 30μg / g or less, or 20μg / g or less. ,

[0055] 1.3 Processed foods (III) A processed food (III) according to one embodiment of the present invention comprises at least one component (X) selected from a protein that once had xanthine oxidase activity and a component derived from the protein, and at least one component (U) selected from a protein that once had uricase activity and a component derived from the protein. Since the processed food (III) contains the component (X), it can be said that it is a processed food treated with xanthine oxidase, and since it contains the component (U), it can be said that it is a processed food treated with uricase. That is, processed food (III) is a processed food in which xanthine is converted into uric acid by xanthine oxidase treatment and then uric acid is converted into allantoin by uricase treatment. It can be said that it is a processed food in which the xanthine content and uric acid content are reduced and contains allantoin.

[0056] In the processed food (III) according to one embodiment of the present invention, the content of xanthine, the total content of adenine and guanine, and the content of total purines are as described above. In the processed food (III) as one embodiment of the present invention, the content of uric acid can be set to 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 5.5 μg / g or more, 6.0 μg / g or more, 6.5 μg / g or more, 7.0 μg / g or more, 7.5 μg / g or more, 8.0 μg / g or more, 8.5 μg / g or more, 9.0 μg / g or more, 9.5 μg / g or more, 10.0 μg / g or more, 11.0 μg / g or more, 12.0 μg / g or more, 13.0 μg / g or more, 14.0 μg / g or more, 15.0 μg / g or more, 16.0 μg / g or more, 17.0 μg / g or more, 18.0 μg / g or more, 19.0 μg / g or more, 20.0 μg / g or more, 21.0 μg / g or more, 22.0 μg / g or more, 23.0 μg / g or more, 24.0 μg / g or more, 25.0 μg / g or more, 26.0 μg / g or more, 27.0 μg / g or more, 28.0 μg / g or more, 29.0 μg / g or more, 30.0 μg / g or more, 31.0 μg / g or more, 32.0 μg / g or more, 33.0 μg / g or more, 34.0 μg / g or more, 35.0 μg / g 3.0 μg / g or more, 14.0 μg / g or more, 15.0 μg / g or more, 16.0 μg / g or more, 17.0 μg / g or more, 18.0 μg / g or more, 19.0 μg / g or more, or 20.0 μg / g or more; or 10000 μg / g or less, 9000 μg / g or less, 8000 μg / g or less, 7000 μg / g or less, 6000 μg / g or less, 5000 μg / g or less, 4500 μg / g or less, 4000 μg / g or less, 4500 μg / g or less, 3000 μg / g or less, 2500 μg / g or less, or 2200 μg / g or less , 2000μg / g or less, 1800μg / g or less, 1600μg / g or less, 1500μg / g or less, 1300μg / g or less, 1200μg / g or less, 1100μg / g or less, 1000μg / g or less, 900μg / g or less, 800μg / g or less, 700μg / g or less, 600μg / g or less, 500μg / g or less, 450μg / g or less, 400μg / g or less, 350μg / g or less, 300μg / g or less, 280μg / g or less, 250μg / g or less, 220μg / g or less, 200μg / g or less, 180μg / g Below, 160μg / g below, 150μg / g below, 140μg / g below, 130μg / g below, 120μg / g below, 110μg / g below, 100μg / g below, 95μg / g below, 90μg / g below, 85μg / g below, 80μg / g below, 75μg / g below, 70μg / g below, 65μg / g below, 60μg / g below, 55μg / g below, 50μg / g below, 45μg / g below, 40μg / g below, 35μg / g below, 30μg / g below, 27μg / g below, 25μg / g below or 22μg / g below.

[0057] In the processed food (III) as one embodiment of the present invention, the content of allantoin can be set to 0.10 μg / g or more, 0.30 μg / g or more, 0.50 μg / g or more, 0.70 μg / g or more, 1.0 μg / g or more, 1.2 μg / g or more, 1.5 μg / g or more, 1.7 μg / g or more, 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 10.0 μg / g or more, 15.0 μg / g or more, 20.0 μg / g or more, 25.0 μg / g or more, 30.0 μg / g or more, 35.0 μg / g or more g or more, 40.0μg / g or more, 45.0μg / g or more, 50.0μg / g or more, 55.0μg / g or more, 60.0μg / g or more, 65.0μg / g or more, 70.0μg / g or more, 75.0μg / g or more, 80.0μg / g or more, 85.0μg / g or more, 90.0μg / g or more, 95.0μg / g or more, 100.0μg / g or more, 105.0μg / g or more, 110.0μg / g or more, 115.0μg / g or more, 120.0μg / g or more, 125.0μg / g or more, 130.0μg / g or more, 135.0μg / g or more, 140.0μg / g or more, 145.0 The amount of the present invention may be 200.0 μg / g or more, 195.0 μg / g or more, 190.0 μg / g or more, 185.0 μg / g or more, 180.0 μg / g or more, 175.0 μg / g or more, 170.0 μg / g or more, 175.0 μg / g or more, 180.0 μg / g or more, 185.0 μg / g or more, 190.0 μg / g or more, and 195.0 μg / g or more may also be 200.0 μg / g or less, 195.0 μg / g or less, 190.0 μg / g or less, 185.0 μg / g or less, 180.0 μg / g or less, 175.0 μg / g or less, 170.0 μg / g or less, 165.0 μg / g or less, 160.0 μg / g or less, 155.0 μg / g or less g or less, 150.0μg / g or less, 145.0μg / g or less, 140.0μg / g or less, 135.0μg / g or less, 130.0μg / g or less, 125.0μg / g or less, 120.0μg / g or less, 115.0μg / g or less, 110.0μg / g or less, 105.0μg / g or less, 100.0μg / g or less, 95.0μg / g or less, 90.0μg / g or less, 85.0μg / g or less, 80.0μg / g or less, 75.0μg / g or less, 70.0μg / g or less, 65.0μg / g or less, 60.0μg / g or less, 55.0μg / g or less, 50.0μg / g or less, 45.0μg / g or less, 40.0μg / g or less, 35.0μg / g or less, 30.0μg / g or less, 25.0μg / g or less, 20.0μg / g or less, 15.0μg / g or less, 10.0μg / g or less, 9.0μg / g or less, 8.0μg / g or less, 7.0μg / g or less, 6.0μg / g or less, 5.0μg / g or less, 4.0μg / g or less, 3.0μg / g or less, 2.0μg / g or less, 1.0μg / g or less, or less than 1.0μg / g.

[0058] In the processed food (III) as one embodiment of the present invention, the ratio of the uric acid content (unit: μg / g) to the allantoin content (unit: μg / g) [uric acid / allantoin] is preferably less than 1.00, more preferably less than 0.950, more preferably less than 0.910, further preferably less than 0.800, further preferably less than 0.700, further preferably less than 0.600, particularly preferably less than 0.500, and may further be less than 0.450, less than 0.400, less than 0.350, less than 0.300, less than 0.250, less than 0.200, less than 0.150 or less than 0.100.

[0059] In the processed food (III), the "protein having xanthine oxidase activity" contained as the ingredient (X) is the same as the ingredient (X) contained in the processed food (II). In addition, for the processed food (III), the "protein that once had uricase activity" contained as the component (U) refers to a protein having uricase activity derived from the raw material and contained in the raw material, which has lost its uricase activity due to heating or pH adjustment during the production process of the processed food. In addition, the so-called "component derived from the protein" contained as component (U) includes a component obtained by cutting off a part of the structure of the protein that has lost uricase activity, or a degenerated product in which the protein is degenerated and has another structure, etc. That is, component (U) does not need to have a structure as a complete protein.

[0060] In addition, when a raw material containing a protein having xanthine oxidase activity and a raw material containing a protein having uricase activity are used as raw materials, the manufactured processed food contains component (X) and component (U). Therefore, the processed food (III) of one embodiment of the present invention also includes a processed food using a raw material having xanthine oxidase activity and a raw material having uricase activity. The raw material having xanthine oxidase activity is as described above. The raw material having uricase activity is not particularly limited, and examples thereof include raw materials from a wide range of biological species ranging from bacteria to mammals and higher plants, specifically raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia coli, Arthrobacter, Nocardia, etc., Enterobacter cloacae, etc., and commercially available uricase preparations are also included.

[0061] As one embodiment of the present invention, the processed food (III) contains a protein that once had xanthine oxidase activity but has lost the xanthine oxidase activity or a component (X) derived from the protein, and there is no limitation on whether or not the processed food (III) has xanthine oxidase activity. In other words, the processed food (III) may or may not have xanthine oxidase activity. When the processed food (III) which is one embodiment of the present invention contains xanthine oxidase activity, the xanthine oxidase activity value is the same as that of the processed food (II).

[0062] In addition, the processed food (III) as one embodiment of the present invention may contain a protein that once had uricase activity but has lost the uricase activity or a component (U) derived from the protein, and is not limited to having uricase activity. That is, the processed food (III) may have uricase activity or may not have uricase activity. When the processed food (III) as one embodiment of the present invention has uricase activity, the uricase activity value may be 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, 1.0 U or more, 1.5 U or more, 2.0 U or more, 2.5 U or more, 3.0 U or more, 3.5 U or more, 4.0 U or more, 5.0 U or more, 5.5 U or more, 6.0 U or more, 7.0 U or more, 8.0 U or more, 9.0 U or more, or 10.0 U or more, and may be 10,000 U or less, 9,000 U or less, 8,000 U or less, 7,000 U or less, or 6,000 U or less.

[0063] In the present specification, the uricase activity value refers to the relative enzyme amount when the amount of enzyme that produces 1 μmol of allantoin per minute under the following conditions is 1 unit (U). 2.9 ml of 50 mM Tris-hydrochloric acid buffer and 0.1 ml of 10 mM uric acid aqueous solution were mixed, preheated at 37°C, 0.01 ml of the solution of the object to be measured was added, and the mixture was slowly mixed. The absorbance change at 293 nm per minute was determined using a spectrophotometer controlled at 37°C with water as a control. From this value, the amount of enzyme that produces 1 μmol of allantoin per minute was taken as 1 unit (U) as the uricase activity value.

[0064] In the processed food (III) according to one embodiment of the present invention, from the viewpoint of making a processed food with further improved taste,The content of pyroglutamic acid is preferably 10 μg / g or more, 20 μg / g or more, 30 μg / g or more, 40 μg / g or more, 50 μg / g or more, 60 μg / g or more, 70 μg / g or more, 80 μg / g or more, 90 μg / g or more, 100 μg / g or more, 110 μg / g or more, 120 μg / g or more, 130 μg / g or more, 140 μg / g or more, 150 μg / g or more, 160 μg / g or more, 170 μg / g or more, 180 μg / g or more, 190 μg / g or more, 200 μg / g or more, 210 μg / g or more, 220 μg / g or more, 230 μg / g or more, 240 μg / g or more, 250 μg / g or more g or more, 260μg / g or more, 270μg / g or more, 280μg / g or more, 290μg / g or more, 300μg / g or more, 310μg / g or more, 320μg / g or more, 330μg / g or more, 340μg / g or more, 350μg / g or more, 360μg / g or more, 370μg / g or more, 380μg / g or more, 390μg / g or more, 400μg / g or more, 410μg / g or more, 420μg / g or more, 430μg / g or more, 440μg / g or more, 450μg / g or more, 460μg / g or more, 470μg / g or more, 480μg / g or more, 490μg / g or more, 500μg / g or more, 510μg / g or more, 520μg / g or more, 530μg / g or more, 540μg / g or more, 550μg / g or more, 560μg / g or more, 570μg / g or more, 580μg / g or more, 590μg / g or more, 600μg / g or more, 610μg / g or more, 620μg / g or more, 630μg / g or more, 640μg / g or more, 650μg / g or more, 660μg / g or more, 670μg / g or more, 680μg / g or more, 690μg / g or more, 700μg / g or more, 710μg / g or more, 720μg / g or more, 730μg / g or more, 740μg / g or more, 750μg / g or more g / g or more, 760μg / g or more, 770μg / g or more, 780μg / g or more, 790μg / g or more, 800μg / g or more, 810μg / g or more, 820μg / g or more, 830μg / g or more, 840μg / g or more, 850μg / g or more, 860μg / g or more, 870μg / g or more, 880μg / g or more, 890μg / g or more, 900μg / g or more, 910μg / g or more, 920μg / g or more, 930μg / g or more, 940μg / g or more, 950μg / g or more, 960μg / g or more, 970μg / g or more, 980μg / g or more, or 990μg / g or more, and in addition,The content of the polyol may be 1000 μg / g or less, 990 μg / g or less, 980 μg / g or less, 970 μg / g or less, 960 μg / g or less, 950 μg / g or less, 940 μg / g or less, 930 μg / g or less, 920 μg / g or less, 910 μg / g or less, 900 μg / g or less, 890 μg / g or less, 880 μg / g or less, 870 μg / g or less, 860 μg / g or less, 850 μg / g or less, 840 μg / g or less, 830 μg / g or less, 820 μg / g or less, 810 μg / g or less, 800 μg / g or less, 790 μg / g or less, 780 μg / g or less, 770 μg / g or less, or 790 μg / g or less. 60μg / g or less, 750μg / g or less, 740μg / g or less, 730μg / g or less, 720μg / g or less, 710μg / g or less, 700μg / g or less, 690μg / g or less, 680μg / g or less, 670μg / g or less, 660μg / g or less, 650μg / g or less, 640μg / g or less, 630μg / g or less, 620μg / g or less, 610μg / g or less, 600μg / g or less, 590μg / g or less, 580μg / g or less, 570μg / g or less, 560μg / g or less, 550μg / g or less, 540μg / g or less, 530μg / g or less, 520μg / g or less , 510μg / g or less, 500μg / g or less, 490μg / g or less, 480μg / g or less, 470μg / g or less, 460μg / g or less, 450μg / g or less, 440μg / g or less, 430μg / g or less, 420μg / g or less, 410μg / g or less, 400μg / g or less, 390μg / g or less, 380μg / g or less, 370μg / g or less, 360μg / g or less, 350μg / g or less, 340μg / g or less, 330μg / g or less, 320μg / g or less, 310μg / g or less, 300μg / g or less, 290μg / g or less, 280μg / g or less, 270μg / g or less / g or less, 260μg / g or less, 250μg / g or less, 240μg / g or less, 230μg / g or less, 220μg / g or less, 210μg / g or less, 200μg / g or less, 190μg / g or less, 180μg / g or less, 170μg / g or less, 160μg / g or less, 150μg / g or less, 140μg / g or less, 130μg / g or less, 120μg / g or less, 110μg / g or less, 100μg / g or less, 90μg / g or less, 80μg / g or less, 70μg / g or less, 60μg / g or less, 50μg / g or less, 40μg / g or less, 30μg / g or less, or 20μg / g or less. ,

[0065] 2Beer-flavored drinks The processed food according to one embodiment of the present invention may be a beer-flavored beverage. In particular, in the case of malt beer flavored beverages, malt is known to be a raw material containing purine bodies. Among them, when a raw material having xanthine oxidase activity is used together with malt to prepare a beverage having xanthine oxidase activity, or a beverage containing at least one component (X) selected from a protein having xanthine oxidase activity and a component derived from the protein, xanthine produced by malt can be converted into uric acid, thereby reducing the content of purine bodies.

[0066] In this specification, the so-called "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage having a beer-like flavor. Therefore, the "beer-flavored beverage" in this specification also includes carbonated beverages having a beer flavor unless otherwise specified. Therefore, "beer-flavored beverages" include not only fermented beverages such as beer or fermented beer-flavored beverages obtained by fermenting malt or unmalted wheat and water and, as required, hops using yeast, but also any carbonated beverage with beer flavor (non-fermented beer-flavored beverages) to which beer flavorings including aroma components such as esters or higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, etc.) and lactones are added. That is, beer flavored beverages may be fermented beverages that have undergone a fermentation process using yeast, or non-fermented beverages that have not undergone a fermentation process. In addition, the so-called "fermentation" in this specification may be alcoholic fermentation that produces alcohol, or non-alcoholic fermentation that does not produce alcohol.

[0067] Furthermore, the beer-flavored beverage may be an alcoholic beer-flavored beverage having an alcohol content of 1.0 (v / v)% or more, or may be a non-alcoholic beer-flavored beverage having an alcohol content of less than 1.0 (v / v)%.

[0068] The alcohol content of the alcoholic beer-flavored beverage as one embodiment of the present invention can be set to 1.0 (v / v)% or more, 1.5 (v / v)% 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, 3.8 (v / v)% or more, 3.9 (v / v)% or more, 4. .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, 3.8 (v / v)% or more, 3.9 (v / v)% or more, 4.0 (v / v)% or more, 4.1 (v / v)% or more, 4.2 (v / v)% or more, 4.3 (v / v)% or more, 4.4 (v / v )% or more, 4.5 (v / v)% or more, 4.6 (v / v)% or more, 4.7 (v / v)% or more, 4.8 (v / v)% or more, 4.9 (v / v)% or more, 5.0 (v / v)% or more, 5.1 (v / v)% or more, 5.2 (v / v)% or more, 5.3 (v / v)% or more, 5.4 (v / v)% or more, 5.5 (v / v)% or more, 5.6 (v / v)% or more, or 5.7 (v / v)% or more. In addition, from the viewpoint of making an easy-to-drink beer-flavored beverage, it can be set 20.0 (v / v)% or less, 17.0 (v / v)% or less, 15.0 (v / v)% or less, 12.0 (v / v)% or less, 10.0 (v / v)% or less, 9.0 (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)% or less.

[0069] The alcohol content of the non-alcoholic beer-flavored beverage of one embodiment of the present invention may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, and may be a non-alcoholic beer-flavored beverage that does not substantially contain alcohol. In addition, the term "non-alcoholic beer-flavored beverage that does not contain substantially alcohol" does not exclude beverages containing an undetectable amount of alcohol. Beverages with an alcohol content of 0 (v / v)% by rounding off the first decimal place, beverages with an alcohol content of 0.0 (v / v)% by rounding off the second decimal place, and beverages with an alcohol content of 0.00 (v / v)% by rounding off the third decimal place are also included in non-alcoholic beer-flavored beverages.

[0070] In addition, a non-alcoholic beer-flavored beverage according to one embodiment of the present invention may be a beverage having an alcohol content of 0.1 (v / v)% or more and less than 1.0 (v / v)%, 0.2 (v / v)% or more and less than 1.0 (v / v)%, 0.3 (v / v)% or more and less than 1.0 (v / v)%, 0.4 (v / v)% or more and less than 1.0 (v / v)%, 0.5 (v / v)% or more and less than 1.0 (v / v)%, 0.6 (v / v)% or more and less than 1.0 (v / v)%, 0.7 (v / v)% or more and less than 1.0 (v / v)%, 0.8 (v / v)% or more and less than 1.0 (v / v)%, or 0.9 (v / v)% or more and less than 1.0 (v / v)%.

[0071] In addition, the non-alcoholic beer flavored beverage may be a non-alcoholic fermented beer flavored beverage produced by removing the alcohol produced in the fermentation process after the fermentation process, or a beverage produced by stopping the fermentation process using yeast at a stage where the alcohol content is lower than 1.0 (v / v)%. It may also be a beverage produced by diluting the alcohol content of a fermented beer flavored beverage obtained by alcohol fermentation so that the alcohol content reaches the above-mentioned range, or it may be a non-alcoholic non-fermented beer flavored beverage prepared in a manner having a beer-like flavor without going through a fermentation process, and also includes beer-flavored refreshing drinks, etc. The beer-flavored beverage may be a malt-based beer-flavored beverage using malt as a raw material or a malt-free beer-flavored beverage not using malt. A beer-flavored beverage using malt is preferred, and a beer-flavored beverage using barley malt is more preferred. In addition, beer-flavored beverages can be top-fermented beer-flavored beverages (ale beer-flavored beverages) brewed through a fermentation process using top-fermenting yeast (yeast, etc.), bottom-fermented beer-flavored beverages (lager beer-flavored beverages, pilsner beer-flavored beverages) brewed through a fermentation process using bottom-fermenting yeast (yeast, etc.), and can also be fermented beer-flavored beverages obtained by using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or different fermentation processes. Furthermore, the beer-flavored beverage may be a beer-flavored beverage containing distilled liquor such as spirits, whiskey, and soju, and preferably a beer-flavored beverage containing spirits. In addition, the beer-flavored beverage containing distilled liquor may be a fermented beer-flavored beverage containing distilled liquor or a non-fermented beer-flavored beverage containing distilled liquor. In addition, the beer-flavored beverage may be a non-distilled alcohol-containing beer-flavored beverage that does not contain distilled alcohol, or may be a non-distilled alcohol-containing beer-flavored beverage that does not contain spirits. The beer-flavored 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.

[0072] The malt ratio of the beer-flavored beverage of one embodiment of the present invention can be set to 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass % or more, 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 % or more, 51 mass % or more %, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more %, 78 mass % or more, 79 mass % or more, 80 mass % or more, 81 mass % or more, 82 mass % or more, 83 mass % or more, 84 mass % or more, 85 mass % or more, 86 mass % or more, 87 mass % or more, 88 mass % or more, 89 mass % or more, 90 mass % or more, 91 mass % or more, 92 mass % or more, 93 mass % or more, 94 mass % or more, 95 mass % or more, 96 mass % or more, 97 mass % or more, 98 mass % or more, or 99 mass % or more, and furthermore, 100 mass % or less, from the viewpoint of making an easy-to-drink beer-flavored beverage,The content of the cellulose fiber may be less than 100% by mass, less than 90% by mass, less than 89% by mass, less than 88% by mass, less than 87% by mass, less than 86% by mass, less than 85% by mass, less than 84% by mass, less than 83% by mass, less than 82% by mass, less than 81% by mass, less than 80% by mass, less than 79% by mass, less than 78% by mass, less than 77% by mass, less than 76% by mass, less than 75% by mass, less than 74% by mass, less than 73% by mass, less than 72% by mass, less than 71% by mass, less than 70% by mass, less than 69% by mass, less than 68% by mass, less than 67% by mass, less than 66% by mass, less than 65% by mass, less than 64% by mass, less than 63% by mass, less than 62% by mass, less than 61% by mass, less than 60% by mass, less than 59% by mass, less than 58% by mass, less than 57% by mass, less than 56% by mass, less than 55% by mass, less than 54% by mass, less than 53% by mass, less than 52% by mass, less than 5 1 mass % or less, 50 mass % or less, 49 mass % or less, 48 ​​mass % or less, 47 mass % or less, 46 mass % or less, 45 mass % or less, 44 mass % or less, 43 mass % or less, 42 mass % or less, 41 mass % or less, 40 mass % or less, 39 mass % or less, 38 mass % or less, 37 mass % or less, 36 mass % or less, 35 mass % or less, 34 mass % or less, 33 mass % or less, 32 mass % or less, 31 mass % or less %, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, or 11% by mass or less. In this specification, the "malt ratio" refers to a value calculated based on the general rules of interpretation of the Liquor Tax Act and the Liquor Administration-Related Act that came into effect on April 1, 2018.

[0073] In general, as the malt ratio increases, the amount of purines derived from malt increases, and it becomes more difficult to produce a beer-flavored beverage in which purines are reduced to a predetermined value or less. However, by implementing the xanthine oxidase treatment of the processed food additive with xanthine oxidase activity, non-anabolic xanthine can be converted into uric acid, and a beer-flavored beverage that reduces purine bodies can be made. Further, after implementing the purine nucleosidase treatment of the processed food additive with purine nucleosidase activity, by implementing the xanthine oxidase treatment, yeast non-anabolic adenine and guanine can be converted into yeast anabolic purine bodies, and the xanthine produced by the purine nucleosidase treatment can also be converted into uric acid, thereby further reducing the content of purine bodies. In addition, after implementing the adenine deaminase treatment of the processed food additive with adenine deaminase activity, by implementing the xanthine oxidase treatment, adenine can be converted into hypoxanthine, and the decomposition based on xanthine oxidase can be effectively carried out. Similarly, by subjecting guanine deaminase treatment using an additive for processed foods having guanine deaminase activity to xanthine oxidase treatment, guanine can be converted to xanthine, and decomposition by xanthine oxidase can be efficiently performed. That is, even with respect to a beer-flavored beverage having a high malt ratio (for example, 20% by mass or more), purine bodies can be reduced as described above, thereby reducing the content of purine bodies.

[0074] Furthermore, as described above, by adopting a purine reduction method using an additive for processed foods, the reduction of aroma components (esters or alcohols) or bitter components peculiar to beer can be suppressed, and a beer-flavored beverage having excellent aroma or bitterness can be prepared.

[0075] In the beer-flavored beverage of one embodiment of the present invention, the total content of the ester components consisting of ethyl butyrate, ethyl caproate, ethyl caprylate and ethyl caprate, calculated as 14.5% by mass of the original wort extract concentration, is preferably 500 ppb by mass or more, more preferably 520 ppb by mass or more, more preferably 550 ppb by mass or more, further preferably 570 ppb by mass or more, further preferably 600 ppb by mass or more, and further preferably 620 ppb by mass or more, based on the total amount (100% by mass) of the beer-flavored beverage. The amount of PPb used is preferably 650 ppb or more, and may be 10000 ppb or less, 8000 ppb or less, 6000 ppb or less, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1200 ppb or less, 1000 ppb or less, 900 ppb or less, 800 ppb or less, or 750 ppb or less.

[0076] In the beer-flavored beverage of one embodiment of the present invention, the content of phenethyl alcohol calculated at a raw wort extract concentration of 14.5 mass % is preferably 18.0 mass ppm or more, more preferably 20.0 mass ppm or more, more preferably 22.0 mass ppm or more, further preferably 24.0 mass ppm or more, further preferably 25.0 mass ppm or more, further preferably 26.0 mass ppm or more, and particularly preferably 27.0 mass ppm or more, based on the total amount (100 mass %) of the beer-flavored beverage. It may also be 300 mass ppm or less, 200 mass ppm or less, 150 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, or 50 mass ppm or less.

[0077] In addition, in this specification, the total content of the above-mentioned ester components and the content of phenethyl alcohol can be measured by gas chromatography-mass spectrometry (GC-MS) method.

[0078] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, from the viewpoint of making the processed food with a further improved taste,The content of pyroglutamic acid is preferably 10 μg / g or more, 20 μg / g or more, 30 μg / g or more, 40 μg / g or more, 50 μg / g or more, 60 μg / g or more, 70 μg / g or more, 80 μg / g or more, 90 μg / g or more, 100 μg / g or more, 110 μg / g or more, 120 μg / g or more, 130 μg / g or more, 140 μg / g or more, 150 μg / g or more, 160 μg / g or more, 170 μg / g or more, 180 μg / g or more, 190 μg / g or more, 200 μg / g or more, 210 μg / g or more, 220 μg / g or more, 230 μg / g or more, 240 μg / g or more, 250 μg / g or more g or more, 260μg / g or more, 270μg / g or more, 280μg / g or more, 290μg / g or more, 300μg / g or more, 310μg / g or more, 320μg / g or more, 330μg / g or more, 340μg / g or more, 350μg / g or more, 360μg / g or more, 370μg / g or more, 380μg / g or more, 390μg / g or more, 400μg / g or more, 410μg / g or more, 420μg / g or more, 430μg / g or more, 440μg / g or more, 450μg / g or more, 460μg / g or more, 470μg / g or more, 480μg / g or more, 490μg / g or more, 500μg / g or more, 510μg / g or more, 520μg / g or more, 530μg / g or more, 540μg / g or more, 550μg / g or more, 560μg / g or more, 570μg / g or more, 580μg / g or more, 590μg / g or more, 600μg / g or more, 610μg / g or more, 620μg / g or more, 630μg / g or more, 640μg / g or more, 650μg / g or more, 660μg / g or more, 670μg / g or more, 680μg / g or more, 690μg / g or more, 700μg / g or more, 710μg / g or more, 720μg / g or more, 730μg / g or more, 740μg / g or more, 750μg / g or more g / g or more, 760μg / g or more, 770μg / g or more, 780μg / g or more, 790μg / g or more, 800μg / g or more, 810μg / g or more, 820μg / g or more, 830μg / g or more, 840μg / g or more, 850μg / g or more, 860μg / g or more, 870μg / g or more, 880μg / g or more, 890μg / g or more, 900μg / g or more, 910μg / g or more, 920μg / g or more, 930μg / g or more, 940μg / g or more, 950μg / g or more, 960μg / g or more, 970μg / g or more, 980μg / g or more, or 990μg / g or more, and in addition,The content of the polyol may be 1000 μg / g or less, 990 μg / g or less, 980 μg / g or less, 970 μg / g or less, 960 μg / g or less, 950 μg / g or less, 940 μg / g or less, 930 μg / g or less, 920 μg / g or less, 910 μg / g or less, 900 μg / g or less, 890 μg / g or less, 880 μg / g or less, 870 μg / g or less, 860 μg / g or less, 850 μg / g or less, 840 μg / g or less, 830 μg / g or less, 820 μg / g or less, 810 μg / g or less, 800 μg / g or less, 790 μg / g or less, 780 μg / g or less, 770 μg / g or less, or 790 μg / g or less. 60μg / g or less, 750μg / g or less, 740μg / g or less, 730μg / g or less, 720μg / g or less, 710μg / g or less, 700μg / g or less, 690μg / g or less, 680μg / g or less, 670μg / g or less, 660μg / g or less, 650μg / g or less, 640μg / g or less, 630μg / g or less, 620μg / g or less, 610μg / g or less, 600μg / g or less, 590μg / g or less, 580μg / g or less, 570μg / g or less, 560μg / g or less, 550μg / g or less, 540μg / g or less, 530μg / g or less, 520μg / g or less , 510μg / g or less, 500μg / g or less, 490μg / g or less, 480μg / g or less, 470μg / g or less, 460μg / g or less, 450μg / g or less, 440μg / g or less, 430μg / g or less, 420μg / g or less, 410μg / g or less, 400μg / g or less, 390μg / g or less, 380μg / g or less, 370μg / g or less, 360μg / g or less, 350μg / g or less, 340μg / g or less, 330μg / g or less, 320μg / g or less, 310μg / g or less, 300μg / g or less, 290μg / g or less, 280μg / g or less, 270μg / g or less / g or less, 260μg / g or less, 250μg / g or less, 240μg / g or less, 230μg / g or less, 220μg / g or less, 210μg / g or less, 200μg / g or less, 190μg / g or less, 180μg / g or less, 170μg / g or less, 160μg / g or less, 150μg / g or less, 140μg / g or less, 130μg / g or less, 120μg / g or less, 110μg / g or less, 100μg / g or less, 90μg / g or less, 80μg / g or less, 70μg / g or less, 60μg / g or less, 50μg / g or less, 40μg / g or less, 30μg / g or less, or 20μg / g or less. ,

[0079] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the content of free amino nitrogen (FAN) may be 0.1 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.5 mg / 100 mL or more, 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 and above, 4.5mg / 100mL and above, 5.0mg / 100mL and above, 5.5mg / 100mL and above, 6.0mg / 100mL and above, 6.5mg / 100mL and above, 7.0m g / 100mL and above, 7.5mg / 100mL and above, 8.0mg / 100mL and above, 8.5mg / 100mL and above, 9.0mg / 100mL and above, 9.5mg / 100mL and above, 10.0mg / 100 mL or more or 10.5 mg / 100 mL or more, and may also be 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 mL or less, 23.0 mg / 100 mL or less, 2 2.0 mg / 100 mL or less, 21.0 mg / 100 mL or less, 20.0 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, 15.0 mg / 100 mL or less, 14.0 mg / 100 mL or less, 13.0 mg / 100 mL or less, 12.0 mg / 100 mL or less, or 11.0 mg / 100 mL or less.

[0080] The content of FAN can be adjusted by adding dilution water or carbonated water, appropriately setting 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 protease, etc.), the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (the wort production process from the start of malt addition to the addition of yeast), the wort filtration time, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH in the boiling process, the original wort extract concentration of the pre-fermentation liquid, the original wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, etc.), etc. In the present specification, the content of FAN can be measured, for example, by the method described in 8.18 Free amino nitrogen in the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers' Association, supplemented and revised in 2013).

[0081] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the apparent fermentation degree can be set to more than 0%, more than 5%, more than 10%, more than 15%, more than 20%, more than 25%, more than 30%, more than 35%, more than 40%, more than 50%, more than 60%, more than 70%, more than 80%, more than 82%, more than 84%, more than 86%, more than 88%, more than 90% or more than 92%, and can also be set to less than 120%, less than 115%, less than 110%, less than 105%, less than 100%, less than 95%, less than 90%, less than 85%, less than 80%, less than 75%, less than 70%, less than 65%, less than 60% or less than 55%.

[0082] The apparent fermentation degree can be adjusted by adding dilution water or carbonated water, appropriately setting the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including saccharolytic enzymes, isomerases, etc.), the temperature during the enzyme reaction, the timing of adding the enzyme, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH in the charging step (the wort production step from the start of adding malt to before adding yeast), the temperature in the charging step, the time of wort filtration, the set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort extract concentration in the fermentation step, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the amount of yeast added, the number of yeast proliferation, the timing of removing yeast, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, etc.), and the like. In this specification, the so-called "apparent fermentation degree" refers to the proportion of the total sugar concentration contained in the liquid before fermentation that can be consumed as a nutrient source for yeast to perform alcohol fermentation. For example, the apparent fermentation degree AA of a beer-flavored beverage can be calculated by the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is original wort (original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewing Association, revised on November 1, 2004)". In addition, "Es" represents the apparent extract of beer-flavored beverages. The apparent extract can be calculated by the following formula (2) as described in "BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewing Association, revised on November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In formula (2), D is the specific gravity of the beer-flavored beverage without gas.) In addition, the apparent extract "Es" may become a negative value due to D in the above formula (2), so the calculated apparent fermentation degree may exceed 100%.

[0083] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the sugar content may be 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, 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL 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, 1.8g / 100mL or more, 1.9g / 100mL or more, 2.0g / 100mL or more, 2.1g / 100mL or more, 2.2g / 100mL or more, 2.3g / 100mL or more, 2.4g / 100mL or more, 2.5g / 100mL or more, 2.6g / 100mL or more, 2.7g / 100mL or more, 2.8g / 100mL or more, 2.9g / 100mL or more, 3.0g / 100mL or more, 3.1g / 100mL or more, 3.2g / 100mL or more, 3.3g / 100mL or more, 3.4g / 100mL or more, 3.5g / 100mL or more, 3.6g / 100mL or more , 3.7g / 100mL or more, 3.8g / 100mL or more, 3.9g / 100mL or more, 4.0g / 100mL or more, 4.1g / 100mL or more, 4.2g / 100mL or more, 4.3g / 100mL or more, 4.4g / 100mL or more, 4.5g / 100mL or more, 4.6g / 100mL or more, 4.7g / 100mL or more, 4.8g / 100mL or more, 4.9g / 100mL or more, 5.0g / 100mL or more, 5.1g / 100mL or more, 5.2g / 100mL or more, 5.3g / 100mL or more, 5.4g / 100mL or more, 5.5g / 100mL or more, 5.6g / 100mL or more, 5.7g / 100mL or more, 5.8g / 100mL or more, 5.9g / 100mL or more, 6.0g / 100mL or more, 6.1g / 100mL or more, 6.2g / 100mL or more, 6.3g / 100mL or more, 6.4g / 100mL or more, 6.5g / 100mL or more, 6.6g / 100mL or more, 6.7g / 100mL or more, 6.8g / 100mL or more, 6.9g / 100mL or more, 7.0g / 100mL or more, 7.1g / 100mL or more, 7.2g / 100mL or more, 7.3g / 100mL or more, 7.4g / 100mL or more, 7.5g / 100mL or more, 7.6g / 100mL or more, 7.7g / 100mL or more, 7.8g / 100mL or more, 7.9g / 100mL or more, 8.0g / 100mL or more, 8.1g / 100mL or more, 8.2g / 100mL or more, 8.3g / 100mL or more, 8.4g / 100mL or more, 8.5g / 100mL or more, 8.6g / 100mL or more, 8.7g / 100mL or more, 8.8g / 100mL or more, 8.9g / 100mL or more, 9.0g / 100mL or more, 9.1g / 100mL or more, 9.2g / 100mL or more, 9.3g / 100mL or more, 9.4g / 100mL or more / 100mL or more, 9.5g / 100mL or more, 9.6g / 100mL or more, 9.7g / 100mL or more, 9.8g / 100mL or more, 9.9g / 100mL or more, 10.0g / 100mL or more, 10.1g / 100mL or more, 10.2g / 100mL or more, 10.3g / 100mL or more, 10.4g / 100mL or more, 10.5g / 100mL or more, 10.6g / 100mL or more, 10.7g / 100mL or more, 10.8g / 100mL or more, 10.9g / 100mL or more, 11.0g / 100mL or more, 11.1g / 100mL or more, 11.2g / 10 0mL or more, 11.3g / 100mL or more, 11.4g / 100mL or more, 11.5g / 100mL or more, 11.6g / 100mL or more, 11.7g / 100mL or more, 11.8g / 100mL or more, 11.9g / 100mL or more, 12.0g / 100mL or more, 12.1g / 100mL or more, 12.2g / 100mL or more, 12.3g / 100mL or more, 12.4g / 100mL or more, 12.5g / 100mL or more, 12.6g / 100mL or more, 12.7g / 100mL or more, 12.8g / 100mL or more, 12.9g / 100mL or more, 13.0g / 100mL or more / 100mL or more, 13.1g / 100mL or more, 13.2g / 100mL or more, 13.3g / 100mL or more, 13.4g / 100mL or more, 13.5g / 100mL or more, 13.6g / 100mL or more, 13.7g / 100mL or more, 13.8g / 100mL or more, 13.9g / 100mL or more, 14.0g / 100mL or more, 14.1g / 100mL or more, 14.2g / 100mL or more, 14.3g / 100mL or more, 14.4g / 100mL or more, 14.5g / 100mL or more, 14.6g / 100mL or more, 14.7g / 100mL or more, 14.8g / 100mL or more, 14.9g / 100mL or more, 15.0g / 100mL or more, 15.1g / 100mL or more, 15.2g / 100mL or more, 15.3g / 100mL or more, 15.4g / 100mL or more, 15.5g / 100mL or more, 15.6g / 100mL or more, 15.7g / 100mL or more, 15.8g / 100mL or more, 15.9g / 100mL or more, 16.0g / 100mL or more, 16. .1g / 100mL or more, 16.2g / 100mL or more, 16.3g / 100mL or more, 16.4g / 100mL or more, 16.5g / 100mL or more, 16.6g / 100mL or more, 16.7g / 100mL or more, 16.8g / 100mL or more, 16.9g / 100mL or more, 17.0g / 100mL or more, 17.1g / 100mL or more, 17.2g / 100mL or more, 17.3g / 100mL or more, 1 7.4g / 100mL or more, 17.5g / 100mL or more, 17.6g / 100mL or more, 17.7g / 100mL or more, 17.8g / 100mL or more, 17.9g / 100mL or more, 18.0g / 100mL or more, 18.1g / 100mL or more, 18.2g / 100mL or more, 18.3g / 100mL or more, 18.4g / 100mL or more, 18.5g / 100mL or more, 18.6g / 100mL or more, 18.7g / 100mL or more, 18.8g / 100mL or more, 18.9g / 100mL or more, 19.0g / 100mL or more, 19.1g / 100mL or more, 19.2g / 100mL or more, 19.3g / 100mL or more, 19.4g / 100mL or more, 19.5g / 100mL or more, 19.6g / 100mL or more, 19.7g / 100mL or more, 19.8g / 100mL or more, or 19.9g / 100mL or more. In addition, when the processed food according to one embodiment of the present invention is a beer-flavored beverage, the sugar content may be 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 or less, 19.6 g / 100 mL or less, 19.5 g / 100 mL or less, 19.4 g / 100 mL or less, 19.3 g / 100 mL or less, 19.2 g / 100 mL or less, 19.1 g / 100 mL or less, 19.0 g / 100 mL 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 / 100mL or less, 18.4g / 100mL or less, 18.3g / 100mL 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 / 100mL or less, 17.2g / 100mL or less, 17.1g / 100mL or less, 17.0g / 100mL or less, 16.9g / 100mL or less, 16.8g / 100mL or less , 16.7g / 100mL or less, 16.6g / 100mL or less, 16.5g / 100mL or less, 16.4g / 100mL or less, 16.3g / 100mL or less, 16.2g / 100mL or less, 16.1g / 100mL or less, 16.0g / 100mL or less, 15.9g / 100mL or less, 15.8g / 100mL or less, 15.7g / 100mL or less, 15.6g / 100mL or less, 15.5g / 100mL or less, 15.4g / 100mL or less, 15.3g / 100mL or less, 15.2g / 100mL or less, 15.1g / 100mL or less, 15.0g / 10 0mL or less, 14.9g / 100mL or less, 14.8g / 100mL or less, 14.7g / 100mL or less, 14.6g / 100mL or less, 14.5g / 100mL or less, 14.4g / 100mL or less, 14.3g / 100mL or less, 14.2g / 100mL or less, 14.1g / 100mL or less, 14.0g / 100mL or less, 13.9g / 100mL or less, 13.8g / 100mL or less, 13.7g / 100mL or less, 13.6g / 100mL or less, 13.5g / 100mL or less, 13.4g / 100mL or less, 13.3g / 100mL or less, 13.2g / 100mL or less, 13.1g / 100mL or less, 13.0g / 100mL or less, 12.9g / 100mL or less, 12.8g / 100mL or less, 12.7g / 100mL or less, 12.6g / 100mL or less, 12.5g / 100mL or less, 12.4g / 100mL or less, 12.3g / 100mL or less, 12.2g / 100mL or less, 12.1g / 100mL or less, 12.0g / 100mL or less, 11.9g / 100mL or less, 11.8g / 100mL or less, 11.7g / 100mL or less, 11.6g / 100mL or less, 11.5g / 100mL or less , 11.4g / 100mL or less, 11.3g / 100mL or less, 11.2g / 100mL or less, 11.1g / 100mL or less, 11.0g / 100mL or less, 10.9g / 100mL or less, 10.8g / 100mL or less, 10.7g / 100mL or less, 10.6g / 100mL or less, 10.5g / 100mL or less, 10.4g / 100mL or less, 10.3g / 100mL or less, 10.2g / 100mL or less, 10.1g / 100mL or less, 10.0g / 100mL or less, 9.9g / 100mL or less, 9.8g / 100mL or less, 9.7g / 100mL or less , 9.6g / 100mL or less, 9.5g / 100mL or less, 9.4g / 100mL or less, 9.3g / 100mL or less, 9.2g / 100mL or less, 9.1g / 100mL or less, 9.0g / 100mL or less, 8.9g / 100mL or less, 8.8g / 100mL or less, 8.7g / 100mL or less, 8.6g / 100mL or less, 8.5g / 100mL or less, 8.4g / 100mL or less, 8.3g / 100mL or less, 8.2g / 100mL or less, 8.1g / 100mL or less, 8.0g / 100mL or less, 7.9g / 100mL or less, 7.8g / 100mL or less, 7.7g / 100mL or less, 7.6g / 100mL or less, 7.5g / 100mL or less, 7.4g / 100mL or less, 7.3g / 100mL or less, 7.2g / 100mL or less, 7.1g / 100mL or less, 7.0g / 100mL or less, 6.9g / 100mL or less, 6.8g / 100mL or less, 6.7g / 100mL or less, 6.6g / 100mL or less, 6.5g / 100mL or less, 6.4g / 100mL or less, 6.3g / 100mL or less, 6.2g / 100mL or less, 6.1g / 100mL or less, 6.0g / 100mL or less, 5.9g / 100mL or less, 5.8g / 100mL or less, 5.7g / 100mL or less, 5.6g / 100mL or less, 5.5g / 100mL or less, 5.4g / 100mL or less, 5.3g / 100mL or less, 5.2g / 100mL or less, 5.1g / 100mL or less, 5.0g / 100mL or less, 4.9g / 100mL or less, 4.8g / 100mL or less, 4.7g / 100mL or less, 4.6g / 100mL or less, 4.5g / 100mL or less, 4.4g / 100mL or less, 4.3g / 100mL or less, 4.2g / 100mL or less, 4.1g / 100mL or less, 4.0g / 100mL or less, 3.9g / 10 0mL or less, 3.8g / 100mL or less, 3.7g / 100mL or less, 3.6g / 100mL or less, 3.5g / 100mL or less, 3.4g / 100mL or less, 3.3g / 100mL or less, 3.2g / 100mL or less, 3.1g / 100mL or less, 3.0g / 100mL or less, 2.9g / 100mL or less, 2.8g / 100mL or less, 2.7g / 100mL or less, 2.6g / 100mL or less, 2.5g / 100mL or less, 2.4g / 100mL or less, 2.3g / 100mL or less, 2.2g / 100mL or less, 2.1g / 100mL or less, or 2.0g / 100mL or less. . In addition, the beer-flavored beverage can also be made into a sugar-reduced beverage or a zero-sugar beverage, and the specific sugar content can be set to less than 2.0 g / 100 mL, 1.9 g / 100 mL or less, 1.8 g / 100 mL or less, 1.7 g / 100 mL or less, 1.6 g / 100 mL or less, 1.5 g / 100 mL or less, 1.4 g / 100 mL or less, 1.3 g / 100 mL or less, 1.2 g / 100 mL or less Below, 1.1g / 100mL below, 1.0g / 100mL below, less than 1.0g / 100mL, 0.9g / 100mL below, 0.8g / 100mL below, 0.7g / 100mL below, 0.6g / 100mL below, 0.5g / 100mL below, less than 0.5g / 100mL, 0.4g / 100mL below, 0.3g / 100mL below, 0.2g / 100mL below.

[0084] The sugar content can be adjusted by adding dilution water or carbonated water, appropriately setting 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 sugar-containing substance decomposing enzymes, isomerases, etc.), the timing of enzyme addition, saccharification time, pH during saccharification, pH in the charging step (wort production step from the start of malt addition to the addition of yeast), wort filtration time, set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort extract concentration of the pre-fermentation liquid, the original wort extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like. In addition, in this specification, the so-called "sugar-containing substance" refers to the sugar-containing substance based on the nutrition labeling standard of food (Notice No. 176 of the Ministry of Health, Labor and Welfare of Japan in 2003, and partially revised on September 27, 2013 by the Consumer Affairs Agency Notice No. 8), and specifically refers to the substance obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from the target food. Therefore, the amount of sugar-containing substance in the food can be calculated by deducting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. Here, the amount of protein, lipid, dietary fiber, ash and water can be measured by the method disclosed in the nutrition labeling standard. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method.

[0085] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the content of dietary fiber can be set to 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, 0.2 g / 100 mL or more, 0.25 g / 100 mL or more, 0.3 g / 100 mL or more, 0.35 g / 100 mL or more, 0.4 g / 100 mL or more, 0.5 g / 100 mL or more, 0.7 g / 100 mL or more, 1.0 g / 100 mL or more, 1.5 g / 100 mL or more, 2.0 g / 100 mL or more, 2.5 g / 100 mL or more, or 3.0 g / 100 mL or more, and can also be set to 5.0 g / 100mL or less, 4.5g / 100mL or less, 4.0g / 100mL or less, 3.5g / 100mL or less, 3.0g / 100mL or less, 2.5g / 100mL or less, 2.0g / 100mL or less, 1.5g / 100mL or less, 1.0g / 100mL or less, 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, 0.20g / 100mL or less, 0.15g / 100mL or less, or 0.10g / 100mL or less.

[0086] The term "dietary fiber" is a general term for indigestible components contained in food that cannot be digested or are difficult to digest by digestive enzymes in the human stomach or intestines, and is broadly divided into water-soluble dietary fiber and water-insoluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carageenan, etc. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, etc. In the present invention, the dietary fiber may be not only dietary fiber mixed by addition but also dietary fiber derived from raw materials or dietary fiber derived from animals and plants, and the source thereof is not particularly limited. In addition, the dietary fiber content can be adjusted by adding dilution water or carbonated water and appropriately setting 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 (including sugar-containing substance decomposing enzymes, isomerases, etc.), the timing of enzyme addition, saccharification time, pH during saccharification, pH in the charging process (wort production process from the start of adding malt to before adding yeast), wort filtration time, set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort extract concentration of the pre-fermentation liquid, the original wort extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. In addition, in this specification, the content of dietary fiber can be measured by the Prosky method.

[0087] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the total polyphenol content can be set to 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, The content of the aqueous solution of the present invention may be greater than 100 mass ppm, greater than 110 mass ppm, greater than 120 mass ppm, greater than 130 mass ppm, greater than 140 mass ppm, greater than 150 mass ppm, greater than 160 mass ppm, or greater than 170 mass ppm; in addition, the aqueous solution of the aqueous solution may be less than 300 mass ppm, less than 290 mass ppm, less than 280 mass ppm, less than 270 mass ppm, less than 260 mass ppm, less than 250 mass ppm, less than 240 mass ppm, less than 230 mass ppm, less than 220 mass ppm, less than 210 mass ppm, less than 200 mass ppm, less than 190 mass ppm, or less than 180 mass ppm.

[0088] In addition, the total polyphenol content can be adjusted by adding dilution water or carbonated water, and appropriately setting 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, the aeration time in the charging tank (saccharification aeration, etc.), the pH in the charging tank, the pH in the charging process (wort production process from the start of malt addition to the addition of yeast), the wort filtration time, the set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort extract concentration of the pre-fermentation liquid, the original wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. The total polyphenol content can be controlled by adjusting the amount of raw materials with high polyphenol content such as barley malt and malt husk (bran). Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content such as malt. In the present specification, the total polyphenol content can be measured, 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], supplemented and revised in 2013).

[0089] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the content of proline can be set to 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, 20.0 mg / 100 mL or more, 25.0 mg / 100 mL or more, 30.0 mg / 100 mL or more, 35.0 mg / 100 mL or more, Above, 40.0mg / 100mL and above, 45.0mg / 100mL and above, 50.0mg / 100mL and above, 55.0mg / 100mL and above, 60.0mg / 100mL and above, 65.0mg / 100mL and above, 70.0mg / 100mL and above, 75.0mg / 100mL and above, 8 0.0mg / 100mL and above, 85.0mg / 100mL and above, 90.0mg / 100mL and above, 95.0mg / 100mL and above, 100mg / 100mL and above, 105mg / 100mL and above, 110mg / 100mL and above, 115mg / 100mL and above, 120mg / 100 mL or more, 125mg / 100mL or more, 130mg / 100mL or more, 135mg / 100mL or more, 140mg / 100mL or more, 145mg / 100mL or more, 150mg / 100mL or more, 155mg / 100mL or more, 160mg / 100mL or more, 165mg / 100mL or more, 170mg / 100mL or more, 175mg / 100mL or more, 180mg / 100mL or more, 185mg / 100mL or more, 190mg / 100mL or more, 195mg / 100mL or more, 200mg / 100mL or more, 205mg / 100mL or more, 210mg / 100mL or more g / 100mL or more, 215mg / 100mL or more, 220mg / 100mL or more, 225mg / 100mL or more, 230mg / 100mL or more, 235mg / 100mL or more, 240mg / 100mL or more, 245mg / 100mL or more, 250mg / 100mL or more, 255mg / 100mL or more, 260mg / 100mL or more, 265mg / 100mL or more, 270mg / 100mL or more, 275mg / 100mL or more, 280mg / 100mL or more, 285mg / 100mL or more, 290mg / 100mL or more, or 295mg / 100mL or more,The amount of the iodine compound may be 300 mg / 100 mL or less, 295 mg / 100 mL or less, 290 mg / 100 mL or less, 285 mg / 100 mL or less, 280 mg / 100 mL or less, 275 mg / 100 mL or less, 270 mg / 100 mL or less, 265 mg / 100 mL or less, 260 mg / 100 mL or less, 255 mg / 100 mL or less, 250 mg / 100 mL or less, 245 mg / 100 mL or less, 240 mg / 100 mL or less, 235 mg / 100 mL or less, 230 mg / 100 mL or less, 225 mg / 100 mL or less, 220 mg / 100 mL or less. / 100mL or less, 215mg / 100mL or less, 210mg / 100mL or less, 205mg / 100mL or less, 200mg / 100mL or less, 195mg / 100mL or less, 190mg / 100mL or less, 185mg / 100mL or less, 180mg / 100mL or less, 175mg / 100mL or less, 170mg / 100mL or less, 165mg / 100mL or less, 160mg / 100mL or less, 155mg / 100mL or less, 150mg / 100mL or less, 145mg / 100mL or less, 140mg / 100mL or less, 13 5mg / 100mL or less, 130mg / 100mL or less, 125mg / 100mL or less, 120mg / 100mL or less, 115mg / 100mL or less, 110mg / 100mL or less, 105mg / 100mL or less, 100mg / 100mL or less, 95.0mg / 100mL or less, 90.0mg / 100mL or less, 85.0mg / 100mL or less, 80.0mg / 100mL or less, 75.0mg / 100mL or less, 70.0mg / 100mL or less, 65.0mg / 100mL or less, 60.0mg / 100mL or less, 55.0mg / 100mL or less g / 100mL or less, 50.0mg / 100mL or less, 45.0mg / 100mL or less, 40.0mg / 100mL or less, 35.0mg / 100mL or less, 32.5mg / 100mL or less, 30.0mg / 100mL or less, 27.5mg / 100mL or less, 25.0mg / 100mL or less, 22.5mg / 100mL or less, 20.0mg / 100mL or less, 19.0mg / 100mL or less, 18.0mg / 100mL or less, 17.0mg / 100mL or less, 16.0mg / 100mL or less, or 15.0mg / 100mL or less. ,

[0090] Proline is a type of amino acid that is found in large quantities in malt and other wheat products, and its content remains almost constant before and after the fermentation process. By adjusting the proline content, a beer-flavored beverage with a better taste can be produced. In the present specification, the proline content can be measured using, for example, an amino acid automatic analyzer L-8800A manufactured by Hitachi, Ltd.

[0091] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the concentration of the original wort extract can be set to 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 7.0% by mass or more, from the viewpoint of producing a beverage having an excellent taste like a beer-flavored beverage. %, 7.1% by mass or more, 7.2% by mass or more, 7.3% by mass or more, 7.4% by mass or more, 7.5% by mass or more, 7.6% by mass or more, 7.7% by mass or more, 7.8% by mass or more, 7.9% by mass or more, 8.0% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more % by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, 11.0% by mass or more, 11.1% by mass or more, 11.2% by mass or more, 11.3% by mass or more, 11.4% by mass or more, 11.5% by mass or more, 11.6% by mass or more, 11.7% by mass or more, 11.8% by mass or more, 11.9% by mass or more, 12.0% by mass or more, 12.1% by mass or more, 12.2% by mass or more, 12.3% by mass or more % by mass or more, 12.4% by mass or more, 12.5% ​​by mass or more, 12.6% by mass or more, 12.7% by mass or more, 12.8% by mass or more, 12.9% by mass or more, 13.0% by mass or more, 13.1% by mass or more, 13.2% by mass or more, 13.3% by mass or more, 13.4% by mass or more, 13.5% by mass or more, 13.6% by mass or more, 13.7% by mass or more, 13.8% by mass or more, 13.9% by mass or more, 14.0% by mass or more, 14.1% by mass or more, 14.2% by mass or more, 14.3% by mass or more, 14.4% by mass or more, 14.5% by mass or more, 14.6% by mass or more, 14.7% by mass or more, 14.8 mass % or more, 14.9 mass % or more, 15.0 mass % or more, 15.1 mass % or more, 15.2 mass % or more, 15.3 mass % or more, 15.4 mass % or more, 15.5 mass % or more, 15.6 mass % or more, 15.7 mass % or more, 15.8 mass % or more, 15.9 mass % or more, 16.0 mass % or more, 16.1 mass % or more, 16.2 mass % or more, 16.3 mass % or more, 16.4 mass % or more, 16.5 mass % or more, 16.6 mass % or more, 16.7 mass % or more, 16.8 mass % or more, 16.9 mass % or more, 17.0 mass % or more, 17.1 mass % or more, 17.2 mass % or more, 17.3 mass % or more, 1 7.4% by mass or more, 17.5% by mass or more, 17.6% by mass or more, 17.7% by mass or more, 17.8% by mass or more, 17.9% by mass or more, 18.0% by mass or more, 18.1% by mass or more, 18.2% by mass or more, 18.3% by mass or more, 18.4% by mass or more, 18.5% by mass or more, 18.6% by mass or more, 18.7% by mass or more, 18.8% by mass or more, 18.9% by mass or more, 19.0% by mass or more, 19.1% by mass or more, 19.2% by mass or more, 19.3% by mass or more, 19.4% by mass or more, 19.5% by mass or more, 19.6% by mass or more, 19.7% by mass or more, 19.8% by mass or more, or 19.9% ​​by mass or more. In addition, when the processed food of one embodiment of the present invention is a beer-flavored beverage, the concentration of the original wort extract can be set to 20.0% by mass or less, 19.9% ​​by mass or less, 19.8% by mass or less, 19.7% by mass or less, 19.6% by mass or less, 19.5% by mass or less, 19.4% by mass or less, 19.3% by mass or less, 19.2% by mass or less, 19.1% by mass or less, 19.0% by mass or less, 18.9% by mass or less, 18.8% by mass or less, 18.7% by mass or less, 18.6% by mass or less, 18.5% by mass or less, 18.4% by mass or less, 18.3% by mass or less, from the viewpoint of producing a beverage having a refreshing aroma and a prominent sweet smell similar to a beer-flavored beverage. % or less, 18.2% or less, 18.1% or less, 18.0% or less, 17.9% or less, 17.8% or less, 17.7% or less, 17.6% or less, 17.5% or less, 17.4% or less, 17.3% or less, 17.2% or less, 17.1% or less, 17.0% or less, 16.9% or less, 16.8% or less, 16.7% or less, 16.6% or less, 16.5% or less, 16.4% or less, 16.3% or less, 16.2% or less, 16.1% or less, 16.0% or less, 15.9% or less, 15.8% or less. % or less, 15.7% or less, 15.6% or less, 15.5% or less, 15.4% or less, 15.3% or less, 15.2% or less, 15.1% or less, 15.0% or less, 14.9% or less, 14.8% or less, 14.7% or less, 14.6% or less, 14.5% or less, 14.4% or less, 14.3% or less, 14.2% or less, 14.1% or less, 14.0% or less, 13.9% or less, 13.8% or less, 13.7% or less, 13.6% or less, 13.5% or less, 13.4% or less, 13.3% or less % by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7% by mass or less, 10.6% by mass or less, 10.5% by mass or less, 10.4% by mass or less, 10.3% by mass or less, 10.2% by mass or less, 10.1% by mass or less, 10.0% by mass or less, 9.9% by mass or less, 9.8% by mass or less, 9.7% by mass or less, 9.6% by mass or less, 9.5% by mass or less, 9.4% by mass or less, 9.3% by mass or less, 9.2% by mass or less, 9.1% by mass or less, 9.0% by mass or less, 8.9% by mass or less, 8.8% by mass or less, 8.7% by mass or less, 8.6% by mass or less, 8.5% by mass or less, 8.4% by mass or less, 8.3% by mass or less, 8.2% by mass or less, 8.1% by mass or less, 8.0% by mass %, 7.9% by mass or less, 7.8% by mass or less, 7.7% by mass or less, 7.6% by mass or less, 7.5% by mass or less, 7.4% by mass or less, 7.3% by mass or less, 7.2% by mass or less, 7.1% by mass or less, 7.0% by mass or less, 6.9% by mass or less, 6.8% by mass or less, 6.7% by mass or less, 6.6% by mass or less, 6.5% by mass or less, 6.4% by mass or less, 6.3% by mass or less, 6.2% by mass or less, 6.1% by mass or less, 6.0% by mass or less, 5.9% by mass or less, 5.8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less.

[0092] In addition, the "original wort extract concentration" in this specification can be measured by the method described in "BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewing Association, revised edition on November 1, 2004)".

[0093] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the product of the malt ratio (unit: mass %) and the original wort extract concentration (unit: mass %) of the beverage [malt ratio × original wort extract concentration] can be set to 100 or more, 120 or more, 150 or more, 170 or more, 200 or more, 220 or more, 250 or more, 270 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more , 900 or more, 950 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, 1500 or more, 1600 or more, or 1700 or more; and may be 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, 4000 or less, 3500 or less, 3000 or less, 2500 or less, or 2000 or less.

[0094] When the processed food of one embodiment of the present invention is a beer-flavored beverage, from the viewpoint of making a beverage like a beer-flavored beverage, the bitterness value of the beverage is preferably less than 60 BUs, more preferably less than 55 BUs, further preferably less than 50 BUs, further preferably less than 45 BUs, particularly preferably less than 40 BUs, and may also be set to less than 35 BUs, less than 30 BUs, or less than 25 BUs. In addition, when the processed food according to one embodiment of the present invention is a beer-flavored beverage using hops as a raw material, the bitterness value of the beverage can be set to 5 BUs or more, 6.0 BUs or more, 7 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10 BUs or more, 11 BUs or more, 12 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15 BUs or more, 16.0 BUs or more, 17 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more The maximum value of the power supply voltage shall be greater than 150BUs, less than 120BUs, less than 100BUs, less than 90.0BUs, less than 80.0BUs, less than 70.0BUs, less than 60.0BUs, less than 50.0BUs, less than 45.0BUs, less than 40.0BUs, less than 39.0BUs, less than 38.0BUs, less than 37.0BUs, less than 36.0BUs, or less than 35.0BUs. In addition, when one embodiment of the processed food of the present invention is a beer-flavored beverage that does not use hops as a raw material, the bitterness value of the beverage can be set to less than 5.0BUs, less than 3.0BUs, less than 2.0BUs, less than 1.0BUs, less than 0.5BUs, less than 0.3BUs, less than 0.1BUs or less than 0.01BUs. In addition, the bitterness value of a beverage is an index of the bitterness caused by the components derived from hops, mainly isohumulone, and can be controlled by appropriately adjusting the amount of hops or hop extracts, etc., derived from hops. In addition, it can also be controlled by appropriately adjusting the type of hops, the amount of hops added, and the timing of adding hops. In addition, in this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of 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], supplemented and revised in 2013).

[0095] When the processed food according to one aspect of the present invention is a beer-flavored beverage, the beer-flavored beverage may further contain grain-derived liquor as an alcohol component in order to adjust the alcohol content. Here, the so-called spirits refer to alcoholic beverages obtained by using grains such as wheat, barley, rice, buckwheat, and corn as raw materials, saccharifying with malt or an enzyme as needed, fermenting with yeast, and further distilling. Among these, the beer-flavored beverage which is one embodiment of the processed food of the present invention preferably contains liquor made from plants belonging to the Poaceae family as a raw material, preferably contains malt liquor, and more preferably contains barley liquor or wheat liquor, from the viewpoint of producing a beverage with a good taste.

[0096] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the color of the beer-flavored beverage is not particularly limited, and may be amber or golden yellow like ordinary beer, black or colorless and transparent like stout, or may be given a desired color by adding a coloring agent. The color of the beer-flavored beverage can be discerned by the naked eye, but may also be specified by total light transmittance or chromaticity, etc.

[0097] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the chromaticity of the beer-flavored beverage can be, for example, 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 5.5 EBC or more, 6.0 EBC or more, or 6.5 EBC or more. From the viewpoint of producing a beverage having an excellent taste like a beer-flavored beverage, it is preferably 7.0 EBC or more, more preferably 7.2 EBC or more, more preferably 7.5 EBC or more, further preferably 8.0 EBC or more, still further preferably 8.5 EBC or more, particularly preferably 9.0 EBC or more, and can also be set It is above 9.5EBC, above 10.0EBC, above 10.5EBC, above 11.0EBC, above 11.5EBC, above 12.0EBC, above 12.5EBC or above 13.0EBC, and can also be set to below 250EBC, below 220EBC, below 200EBC, below 180EBC, below 160EBC, below 140EBC, below 120EBC, below 100EBC, below 80EBC, below 70EBC, below 60EBC, below 50EBC, below 40EBC, below 35EBC, below 30EBC, below 27EBC, below 25EBC, below 23EBC, below 20EBC, below 18EBC, below 16EBC or below 15EBC. In this specification, the "chroma" of beer-flavored beverages can be measured by the determination method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013) "8.8 Chroma". In addition, the "chroma" of beer-flavored beverages can be determined by the unit of chroma (EBC unit) determined by the European Brewery Convention. The smaller the value, the lighter and brighter the color of the beverage, and conversely, the larger the value, the darker the color of the beverage. In addition, the chromaticity of the beer-flavored beverage of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more malts are used, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, in order to improve the chromaticity of the beer-flavored beverage, it can be adjusted by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling process, extending the boiling time, and boiling when preparing the saccharified liquid. In addition, the chromaticity can also be increased by increasing the concentration of the original wort extract and increasing the malt ratio.

[0098] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the pH of the beer-flavored beverage is not particularly limited, and can be set to 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, or 4.1 or less from the viewpoint of inhibiting the production of microorganisms. In addition, from the viewpoint of improving the flavor of the beer-flavored beverage, it can also be set to 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, or 4.2 or more.

[0099] 3 Raw materials for beverages When the processed food of one embodiment of the present invention is a beverage, raw materials commonly used in various beverages can be used. For example, in the case of a beer-flavored beverage, malt can be used as the main raw material together with water, or grains or sugars other than malt can be used instead of malt. Furthermore, the beer-flavored beverage can be a beverage using hops as a raw material or a beverage not using hops. When the processed food according to one embodiment of the present invention is a beverage, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavoring agents, acidulants, salts, etc. may be used depending on the type of each beverage.

[0100] In addition, as a raw material of a beverage, it is preferable to contain a raw material having xanthine oxidase activity. As a raw material having xanthine oxidase activity, as described above, a commercially available xanthine oxidase preparation can also be used as a raw material. Furthermore, when the raw material of the beverage contains a raw material having xanthine oxidase activity, since the xanthine oxidase activity can convert purine bodies into uric acid, the raw material containing purine bodies can also be used. As described above, when the processed food according to one embodiment of the present invention is a beer-flavored beverage, malt is preferably used as the purine-containing raw material.

[0101] 3.1.1 Malt and cereals other than malt When the processed food of one embodiment of the present invention is a beer-flavored beverage, the malt used as a raw material refers to a substance obtained by germinating and drying seeds of wheat such as barley, wheat, rye, wild oats, oats, and coix, and removing the roots, and the origin and variety may be any. As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for beer-flavored beverages in Japan. There are two-row barley, six-row barley and other types of barley, and any type can be used. Furthermore, in addition to ordinary malt, colored malt and the like can also be used. In addition, when using colored malt, different types of colored malts can be used in appropriate combination, or one type of colored malt can be used. In addition, the malt used in one embodiment of the present invention is preferably appropriately selected according to the chromaticity of the desired beer-flavored beverage, and the selected malt may be used alone or in combination of two or more.

[0102] Furthermore, cereals other than malt may be used together with or in place of malt. Examples of such cereals include wheat (barley, wheat, rye, wild oats, oats, coix seeds, etc.) that are not malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, starch obtained from these, and extracts thereof.

[0103] When the malt ratio is suppressed or malt is not used, as the liquid sugar containing the carbon source or the nitrogen source, yeast extract, proteins from animals and plants, amino acid-containing raw materials such as the above-mentioned grains other than malt (for example, soybean protein, etc.) can be used. In addition, as a more specific embodiment when suppressing the malt ratio or not using malt, it is preferred to increase raw materials (carbon source, nitrogen source) other than malt that can be synthesized and metabolized by yeast. As the carbon source of the raw material that can be synthesized and metabolized by yeast, monosaccharides, disaccharides, trisaccharides, and their sugar solutions can be listed, and as the nitrogen source, yeast extract, amino acid-containing materials (for example, soybean protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and their decomposition products can be listed. Here, wheat malt can also be used, but from the perspective of allergens, it is preferred not to use wheat malt. In addition, when the processed food of one embodiment of the present invention is a beer-flavored beverage, it can be made into a beer-flavored beverage without actually using a soybean peptide with a weight average molecular weight of less than 10,000 as a raw material, or it can be made into a beer-flavored beverage without using the soybean peptide. In addition, the so-called "beer-flavored beverage that essentially does not use soy peptides" refers to a beverage in which the amount of the soy peptide used is less than 5.0 mass%, less than 3.0 mass%, less than 2.0 mass%, less than 1.0 mass%, less than 0.10 mass%, less than 0.01 mass%, less than 0.001 mass% or less than 0.0001 mass%, relative to the total amount of raw materials other than water (100 mass%) of the beer-flavored beverage.

[0104] When the processed food according to one embodiment of the present invention is a beer-flavored beverage, the fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than Gramineae such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than the grass family include citrus fruits, soft fruits, herbs, spices, etc. Examples of citrus fruits include oranges, grapefruits, lemons, sour oranges, tangerines, grapefruits, iyokans, kumquats, bitter oranges, sour oranges, flat lemons, and vinegar oranges. Examples of soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscat grapes, and black currants. Examples of herbs and spices include coriander, pepper, cumin, prickly ash, sansho, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberry, pepper, anise, and star anise. These can be used directly, or crushed before use, or used as an extract obtained by extraction with an extraction solvent such as water or ethanol, or as a substance obtained by squeezing juice (fruit juice, etc.). These can be used alone, or two or more can be used in combination. When the processed food of one embodiment of the present invention is a beer-flavored beverage, the above ingredients can be used appropriately to suit the preferences of consumers. However, in order to enjoy a refreshing and refreshing taste like beer, it is preferred that the above ingredients such as citrus fruits, soft fruits, herbs, and spices are not used at all in the raw materials, or the amount used is set to the minimum. In particular, blackcurrants give an unpleasant milky taste to beer, and it is preferred that blackcurrants or blackcurrant juice are not used at all in the raw materials, or the amount used is set to the minimum.

[0105] 3.1.2 Hops When the processed food of one embodiment of the present invention is a beer-flavored beverage using hops, the form of the hops may include, for example, granular hops, powdered hops, hop extracts, etc. In addition, the hops used may be processed hops such as alienated hops and reduced hops. When the processed food according to one embodiment of the present invention is a beer-flavored beverage using hops, the amount of hops added can be adjusted appropriately, and is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

[0106] In addition, beer-flavored beverages using hops as raw materials become beverages containing iso-α acids as components derived from hops. The content of iso-α acids in beer-flavored beverages using hops may be more than 0.1 mass ppm or more than 1.0 mass ppm based on the total amount (100 mass %) of the beer-flavored beverage. On the other hand, the content of iso-α acids in a beer-flavored beverage that does not use hops can be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-flavored beverage. In addition, in this specification, the content of iso-α acid refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, supplemented and revised in 2013).

[0107] 3.1.3 Preservatives When the processed food according to one aspect of the present invention is a beverage, it may be a beverage further blended with a preservative. As the preservative used in one embodiment of the present invention, for example, benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propylparaben and butylparaben; dimethyl dicarbonate, etc. In addition, commercially available preparations such as Sanpreser (a mixture of sodium benzoate and butylparaben, manufactured by Saneogen FFI Co., Ltd.) can also be used as the preservative. These preservatives may be used alone or in combination of two or more.

[0108] When the processed food of one embodiment of the present invention is a beverage obtained by blending a preservative, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and further preferably 20 to 900 mass ppm, based on the total amount of the beverage (100 mass %).

[0109] 3.1.4 Sweeteners When the processed food according to one embodiment of the present invention is a beverage, the processed food may be further blended with a sweetener to form a beverage. Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquid obtained by decomposing starch derived from cereals with acid or enzyme, commercially available sugars such as maltose, sugars having trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of liquids such as solutions or solids such as powders. In addition, there are no particular restrictions on the type of raw grains of starch, the starch refining method, and the treatment conditions such as enzyme or acid hydrolysis. For example, by appropriately setting the conditions for enzyme or acid hydrolysis, sugars with a high ratio of maltose can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, and solutions (sugar solutions) thereof can also be used. Moreover, as an artificial sweetener, aspartame, acesulfame potassium (acesulfame potassium), sucralose, neotame etc. are mentioned, for example.

[0110] When the processed food according to one aspect of the present invention is a beverage, the processed food may be a beverage in which the content of the high-intensity sweetener is limited. The content of high-intensity sweetener contained in a beverage with limited high-intensity sweetener content can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part, relative to 100 mass parts of the total amount of uric acid contained in the beverage. In addition, the content of high-intensity sweeteners contained in beverages with limited high-intensity sweetener content can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount of the beverage (100 mass%). In addition, specific high-intensity sweeteners are as described above.

[0111] When the processed food according to one embodiment of the present invention is a beverage, the beverage may be a beverage in which the content of rebaudioside A is limited. The content of rebaudioside A contained in a beverage with limited rebaudioside A content can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part, relative to 100 mass parts of the total amount of uric acid contained in the beverage. In addition, the content of rebaudioside A contained in a beverage with a limited rebaudioside A content can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount of the beverage (100 mass%).

[0112] When the processed food according to one embodiment of the present invention is a beverage, the beverage may be a beverage in which the content of erythritol is limited. The content of erythritol contained in a beverage with limited erythritol content can be set to less than 10.0 mass parts, less than 5.0 mass parts, less than 2.0 mass parts, less than 1.0 mass part, less than 0.1 mass part, less than 0.05 mass part, less than 0.01 mass part, less than 0.001 mass part or less than 0.0001 mass part, relative to 100 mass parts of the total amount of uric acid contained in the beverage. In addition, the content of erythritol contained in a beverage with a limited erythritol content can be set to less than 1000 mass ppm, less than 100 mass ppm, less than 10 mass ppm, less than 1 mass ppm, less than 1 mass ppm, less than 100 mass ppb, less than 10 mass ppb, less than 1 mass ppb, less than 100 mass ppt, less than 10 mass ppt or less than 1 mass ppt, based on the total amount of the beverage (100 mass %).

[0113] 3.1.5 Water-soluble dietary fiber When the processed food according to one embodiment of the present invention is a beverage, the processed food may be a beverage further blended with water-soluble dietary fiber, or may be a beverage without blending (adding) water-soluble dietary fiber. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carageenan, and the like. Indigestible dextrin or polydextrose is preferred from the viewpoint of general applicability such as stability and safety. In addition, when the processed food of one embodiment of the present invention is a beverage, it can also be made into a beverage without blending (adding) indigestible dextrin as a raw material. The beverage of this embodiment contains water-soluble dietary fiber from raw materials (for example, malt, etc.) even if indigestible dextrin is not blended (added). The content of water-soluble dietary fiber from raw materials is recorded in, for example, the Japanese Food Standard Composition Table 2020 Edition (Eighth Edition).

[0114] When the processed food of one embodiment of the present invention is a beverage, the content of the water-soluble dietary fiber can be set to 0.05% by mass or more, 0.1% by mass or more, 0.15% 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, 0.7% 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, based on the total amount (100% by mass) of the beverage. It may be 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by 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, less than 0.40% by mass, less than 0.35% by mass, less than 0.30% by mass, less than 0.25% by mass, less than 0.20% by mass, less than 0.15% by mass, less than 0.10% by mass, or less than 0.10% by mass.

[0115] In addition, water-soluble dietary fiber can be added to adjust the content in the mode of reaching the above-mentioned range, and can also be adjusted in the manufacturing process by the mode of reaching the above-mentioned range with the dietary fiber from raw materials such as malt. When adding commercial products, by setting the content of water-soluble dietary fiber to the above-mentioned range, for example, when it is a beer-flavored beverage, the uncomfortable powdery feel can be suppressed, and in addition, when adjusting the content of dietary fiber in the manufacturing process, by adjusting the content of water-soluble dietary fiber to the above-mentioned range, for example, the filterability in wort filtration and beer filtration can be improved, and production efficiency is improved. For example, in the manufacturing process of beer-flavored beverages, when adjusting the content of water-soluble dietary fiber in the beer-flavored beverage, the content of water-soluble dietary fiber can be adjusted by adding dilution water or carbonated water, adjusting the type of raw materials (wheat, malt, corn, 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 yeast addition, after yeast addition, during maturation), the set temperature of each temperature zone when preparing the saccharified liquid, the pH and the holding time, etc.

[0116] 3.1.6 Bittering agents and bitterness imparting agents When the processed food according to one aspect of the present invention is a beverage, the processed food may be prepared as a beverage further containing one or more selected from bittering agents and bitterness-imparting agents. In particular, when the processed food of one embodiment of the present invention is a beer-flavored beverage, bitterness can be imparted by hops, and the bittering agent or bittering agent shown below can be used together with hops. In addition, the bittering agent or bittering agent shown below can be used instead of hops instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and substances used as bittering agents in ordinary beer or sparkling wine can be used, for example, rosemary, lychee, fennel, juniper berry, sage, ganoderma lucidum, laurel, quasin, caffeine, wormwood, naringin, phellodendron, citrus extract, quasin extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, alginic acid, etc. These bittering agents and bitterness-imparting agents may be used alone or in combination of two or more.

[0117] 3.1.7 Antioxidants When the processed food according to one embodiment of the present invention is a beverage, the processed food may be further formulated with an antioxidant. The antioxidant is not particularly limited, and substances used as antioxidants in ordinary beer or sparkling wine 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.

[0118] 3.1.8 Spices When the processed food according to one embodiment of the present invention is a beverage, the processed food may be further blended with a flavoring. The flavoring agent is not particularly limited and can be appropriately selected according to each beverage. For example, when the processed food according to one embodiment of the present invention is a beer-flavored beverage, examples of the beer flavor include aroma components such as esters and higher alcohols. Specific aroma components include isoamyl acetate, ethyl acetate, n-propanol, isobutyl alcohol, acetaldehyde, ethyl caproate, ethyl octanoate, isoamyl propionate, linalool, citronellol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanoic acid, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furanaldehyde, methylthiopropionaldehyde, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, Tetradecanoic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentane-2-one, β-caryophyllene, β-geranyl, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfuranaldehyde, phenylacetaldehyde, 1-benzene-3-butene-1-one, trans-2-hexenal, nonanal, phenylethanol, etc. These fragrances may be used alone or in combination of two or more.

[0119] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the content of the aroma components of esters or higher alcohols can be adjusted by adding flavorings containing these aroma components, or when alcohol fermentation is accompanied during the manufacturing process, flavorings are not added, or flavorings are added and adjusted by alcohol fermentation. The content of ester or higher alcohol aroma components accompanying alcoholic fermentation can be adjusted by adding dilution water or carbonated water and appropriately setting the sugar composition or amino acid composition of the pre-fermentation liquid before adding yeast, the sugar concentration or amino acid concentration, the original wort concentration of the pre-fermentation liquid, the yeast variety, the 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.), cooling timing, etc.

[0120] 3.1.9 Acidulants When the processed food according to one embodiment of the present invention is a beverage, the processed food may be further blended with a sour agent to prepare a beverage. The acidulant is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, and salts thereof. Among them, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and their salts is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid and lactic acid is further preferred. These acidulants may be used alone or in combination of two or more.

[0121] 3.1.10 Salts When the processed food according to one embodiment of the present invention is a beverage, the processed food may be further blended with salts to form a beverage. Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium pyrosulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0122] 3.2 Carbon dioxide When the processed food according to one embodiment of the present invention is a carbonated beverage, it contains carbon dioxide. The amount of carbon dioxide in carbonated beverages can be adjusted using a carbonation device or by adding carbonated water. In addition, when the processed food of one embodiment of the present invention is a beer-flavored beverage, the carbon dioxide contained in the beer-flavored beverage can also be directly produced in the fermentation process of the beer-flavored beverage.

[0123] When the processed food according to one embodiment of the present invention is a carbonated beverage, the carbon dioxide concentration is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, further preferably 0.42 (w / w)% or more, and particularly preferably 0.45 (w / w)% or more. In addition, it is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.60 (w / w)% or less, further preferably 0.57 (w / w)% or less, and particularly preferably 0.55 (w / w)% or less. In the present specification, the carbon dioxide concentration can be measured by immersing a container containing the carbonated beverage as the object in a water tank at 20°C for more than 30 minutes while vibrating it from time to time, adjusting the beverage to 20°C, and then using a gas volume measurement device (e.g., GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0124] When the processed food of one embodiment of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage can be appropriately adjusted to achieve the above-mentioned carbon dioxide concentration range, and can be set to 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm 2 Below, it can also be set to 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 In addition, any combination of these upper and lower limits can be used, for example, the carbon dioxide pressure of the beverage can be 0.20 kg / cm 2 Above 5.0kg / cm 2 Below, 0.50kg / cm 2 Above 4.5kg / cm 2 Below or 1.0kg / cm 2 Above 4.0kg / cm 2 the following. In this specification, the so-called air pressure refers to the air pressure inside the container except for special circumstances. The pressure can be measured by methods well known to those skilled in the art, for example, by fixing a sample set at 20°C in a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the gas, closing the valve again, vibrating the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available air pressure measuring device.

[0125] 3.3 Other additives The processed food according to one embodiment of the present invention may contain various additives as needed within the range not impairing the effects of the present invention. Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavoring agents such as amino acids. Coloring agents are used to give processed foods the desired color, and caramel coloring, cocoa coloring, safflower coloring, or coloring sugar solution may be used. When the processed food of one embodiment of the present invention is a beer-flavored beverage, the foam former is used to form beer-like foam or to maintain the foam of the beverage. Plant extract saponin-based substances such as soybean saponin and salsaponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerol fatty acid esters, lecithin, lysolecithin), etc. can be appropriately used. When the processed food of one embodiment of the present invention is a fermented beer-flavored beverage, the fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, rice or wheat bran components, vitamins, mineral agents, etc. can be used alone or in combination.

[0126] 3.4 Containerized processed food The processed food of one embodiment of the present invention may be a container-packed processed food packed in a container. The container-packed processed food may use a container of any shape and material, and examples of the container include bottles, cans, bottle cans, barrels, PET bottles, paper boxes, pouches, bag-in-boxes, paper bags, resin bags, medicine boxes, and cold cups, and the container may be appropriately selected according to the type of the processed food.

[0127] 4. Additives for processed foods The additive for processed foods according to one embodiment of the present invention has at least one of xanthine oxidase activity and uricase activity. In addition, the additive for processed foods according to one embodiment of the present invention may be a mixture of an additive having xanthine oxidase activity and an additive having uricase activity. In addition, the additive for processed food of one embodiment of the present invention can be an additive that complies with the provisions of Article 2, Paragraph 2 of the Food Sanitation Law of Japan, which states that "the so-called additive is a substance used in food by addition, mixing, impregnation or other methods during the manufacturing process of food or for the purpose of processing or preservation of food."

[0128] The additive for processed foods according to 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.

[0129] An additive for processed foods having xanthine oxidase activity is added during the manufacturing process of processed foods to implement xanthine oxidase treatment, which can convert xanthine into uric acid and effectively reduce purine bodies in processed foods. Uric acid converted by xanthine has the effect of inhibiting the deterioration of the characteristics (e.g., fragrance or appearance, etc.) peculiar to processed foods and improving the stability of various characteristics. The content of uric acid can be adjusted by adding uric acid or sodium urate and other uric acid salts, but due to the low solubility of uric acid relative to water, it is difficult to adjust processed foods containing high concentrations of uric acid by such a method. In addition, when manufacturing processed foods, a method of using raw materials containing uric acid is also used, but the raw materials containing uric acid are limited, and depending on the type of processed food, the compatibility with its raw materials is sometimes poor. In addition, there is also a method of using a liquid with a high solubility of uric acid instead of water, but this also requires consideration of the compatibility of processed foods with the liquid. In view of this, there is an advantage that processed foods containing high concentrations of uric acid and reduced purine content can be efficiently produced by using a processed food additive having xanthine oxidase activity.

[0130] The additive for processed foods having xanthine oxidase activity contains at least a raw material having xanthine oxidase activity or a component derived from the raw material. Examples of raw materials having xanthine oxidase activity include raw materials from a wide range of biological species ranging from bacteria to mammals and higher plants, and specifically include raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia coli, Arthrobacter, Nocardia, etc., Enterobacter cloacae, etc.

[0131] The xanthine oxidase activity value of the additive for processed foods according to one embodiment of the present invention can be set to 0.01U or more, 0.05U or more, 0.1U or more, 0.3U or more, 0.5U or more, 0.7U or more, 1.0U or more, 1.5U or more, 2.0U or more, 2.5U or more, 3.0U or more, 3.5U or more, 4.0U or more, 5.0U or more, 5.5U or more, 6.0U or more, 7.0U or more, 8.0U or more, 9.0U or more, or 10.0U or more, and can also be set to 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less.

[0132] Processed food additives with uricase activity can further convert uric acid generated from xanthine into allantoin through xanthine oxidase treatment.

[0133] The additive for processed foods having uricase activity contains at least a raw material having uricase activity or a component derived from the raw material. Examples of raw materials having uricase activity include raw materials from a wide range of biological species ranging from bacteria to mammals and higher plants, and specifically include raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia coli, Arthrobacter, Nocardia, etc., Enterobacter cloacae, etc.

[0134] The uricase activity value of the additive for processed foods according to one embodiment of the present invention may be 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, 1.0 U or more, 1.5 U or more, 2.0 U or more, 2.5 U or more, 3.0 U or more, 3.5 U or more, 4.0 U or more, 5.0 U or more, 5.5 U or more, 6.0 U or more, 7.0 U or more, 8.0 U or more, 9.0 U or more, or 10.0 U or more, and may be 10,000 U or less, 9,000 U or less, 8,000 U or less, 7,000 U or less, or 6,000 U or less.

[0135] The additive for processed foods according to one embodiment of the present invention may be solid or liquid. Furthermore, the additive for processed foods according to one embodiment of the present invention may contain a protein that once had xanthine oxidase activity and / or uricase activity and has lost the xanthine oxidase activity and / or uricase activity by a process such as heating or pH adjustment.

[0136] The processed food additive of one embodiment of the present invention may contain, in addition to the active ingredient having xanthine oxidase activity and / or uricase activity (ie, the present enzyme), an excipient, a buffer, a suspending agent, a stabilizer, a preservative, a preservative, a physiological saline solution, and the like. The degree of purification of the present enzyme as an active ingredient is not particularly limited. That is, it may be a crude enzyme or a purified enzyme. Examples of the excipient include lactose, sorbitol, D-mannitol, maltodextrin, and white sugar. Examples of the buffer include phosphates, citrates, acetates, and the like. As the stabilizer, for example, propylene glycol, ascorbic acid, etc. can be used. As the preservative, phenol, benzalkonium chloride, phenyl alcohol, chlorobutanol, methylparaben, etc. can be mentioned. Examples of the preservative include benzalkonium chloride, p-hydroxybenzoic acid, and chlorobutanol.

[0137] The purine-reducing enzyme agent for food according to one embodiment of the present invention can be produced through, for example, the following steps (I) and (II). Step (I): a step of culturing a microorganism that produces the present enzyme. Step (II): a step of removing the cultured bacterial cells. In step (I), the culture conditions or culture method are not particularly limited as long as they can produce the enzyme. That is, the method or culture conditions suitable for the cultivation of the microorganism used can be appropriately set to produce the enzyme. As the culture method, any of liquid culture and solid culture can be used. Examples of the method for removing the bacterial cells in step (II) include centrifugation, filtration, and filter treatment. The culture solution containing no bacterial cells obtained through steps (I) and (II) is optionally subjected to a step (III) for purification of the culture solution, and then used as an enzyme agent.

[0138] The pH at which the enzyme activity of the additive for processed foods according to one embodiment of the present invention is expressed may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, or 5.0 or more. In addition, it may also be below 7.0, below 6.9, below 6.8, below 6.7, below 6.6, below 6.5, below 6.4, below 6.3, below 6.2, below 6.1, below 6.0, below 5.9, below 5.8, below 5.7, below 5.6, below 5.5, below 5.4, below 5.3, below 5.2, below 5.1, below 5.0, below 4.9, below 4.8, below 4.7, below 4.6, below 4.5, below 4.4, below 4.3, below 4.2, below 4.1 or below 4.0.

[0139] The temperature at which the enzyme activity possessed by the additive for processed foods according to one embodiment of the present invention is expressed may be 0°C or more, 5°C or more, 15°C or more, 20°C or more, 25°C or more, 30°C or more, 35°C or more, 40°C or more, or 45°C or more. It may also be 140°C or less, 135°C or less, 130°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 or less.

[0140] The additive for processed foods according to one embodiment of the present invention can be added in the production process of various processed foods, and is particularly preferably added in the production process of beer-flavored beverages, and more preferably added in the production process of malt fermented beverages. Beer-flavored beverages (especially malt fermented beverages) are beverages with a high content of purines because they use malt. However, in the process of manufacturing beer-flavored beverages, by adding the processed food additive of one embodiment of the present invention, purines can be effectively reduced even at a high malt ratio.

[0141] 5. How processed foods are made The method for producing a processed food according to one aspect of the present invention comprises the step (a) of adding an additive for processed food having at least one of xanthine oxidase activity and uricase activity. The step (a) may be carried out at any time during the production process of the processed food, and may be added all at once or in multiple portions.

[0142] In addition, a processed food additive having uricase activity may be added after adding a processed food additive having xanthine oxidase activity, or a mixture of a processed food additive having xanthine oxidase activity and a processed food additive having uricase activity may be added simultaneously. In addition, a processed food additive having both xanthine oxidase activity and uricase activity may be added. By adding in this way, when a purine-rich raw material is used as a raw material for processed food, in addition to converting xanthine contained in the raw material into uric acid through xanthine oxidase treatment, uric acid can be converted into allantoin through uricase treatment, thereby reducing purine bodies.

[0143] In step (a), 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. In addition, the raw material having uricase activity is as described above, and a commercially available uricase preparation can also be used as the raw material.

[0144] In step (a), the amount of the additive for processed foods can be adjusted appropriately, and is preferably an amount that allows the xanthine oxidase activity value or the uricase activity value to reach a predetermined value. Specific xanthine oxidase activity values ​​or uricase activity values ​​may be set to 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, 1.0 U or more, 1.5 U or more, 2.0 U or more, 2.5 U or more, 3.0 U or more, 3.5 U or more, 4.0 U or more, 5.0 U or more, 5.5 U or more, 6.0 U or more, 7.0 U or more, 8.0 U or more, 9.0 U or more, or 10,000 U or less, 9,000 U or less, 8,000 U or less, 7,000 U or less, or 6,000 U or less.

[0145] In step (a), after adding the additive for processed food, a heat treatment may be performed. In the heat treatment, the heating temperature may be above 20°C, above 25°C, above 30°C, above 35°C, above 40°C or above 45°C, and may also be below 140°C, below 135°C, below 130°C, below 125°C, below 120°C, below 115°C, below 110°C, below 105°C, below 100°C, below 95°C, below 90°C, below 85°C, below 80°C, below 75°C or below 70°C. In addition, the heating time can be set to more than 1 minute, more than 10 minutes, more than 20 minutes, more than 30 minutes, more than 40 minutes, more than 50 minutes or more than 60 minutes, and can also be set to less than 10 hours, less than 9 hours, less than 8 hours, less than 7 hours or less than 6 hours.

[0146] Furthermore, in step (a), the pH of the raw material after adding the processed food additive may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, or 5.0 or more. In addition, it may also be below 7.0, below 6.9, below 6.8, below 6.7, below 6.6, below 6.5, below 6.4, below 6.3, below 6.2, below 6.1, below 6.0, below 5.9, below 5.8, below 5.7, below 5.6, below 5.5, below 5.4, below 5.3, below 5.2, below 5.1, below 5.0, below 4.9, below 4.8, below 4.7, below 4.6, below 4.5, below 4.4, below 4.3, below 4.2, below 4.1 or below 4.0.

[0147] The processed food produced by the production method according to one embodiment of the present invention may have residual xanthine oxidase activity and / or uricase activity. The xanthine oxidase activity value and the uricase activity value of the manufactured processed food may be set to 0.01U or more, 0.05U or more, 0.1U or more, 0.3U or more, 0.5U or more, 0.7U or more, 1.0U or more, 1.5U or more, 2.0U or more, 2.5U or more, 3.0U or more, 3.5U or more, 4.0U or more, 5.0U or more, 5.5U or more, 6.0U or more, 7.0U or more, 8.0U or more, 9.0U or more, or 10,000U or less, 9,000U or less, 8,000U or less, 7,000U or less, or 6,000U or less.

[0148] The method for producing a processed food according to one aspect of the present invention preferably further comprises a step (b) of adding an additive for processed food having one or more enzyme activities selected from the group consisting of purine nucleosidase activity, adenine deaminase activity, and guanine deaminase. In step (b), an additive for processed foods having two or three of the above-mentioned enzyme activities may be added, or two or more additives for processed foods each having only one enzyme activity may be added. Step (b) may be performed before step (a), simultaneously with step (a), or after step (a). From the viewpoint of effectively reducing purine bodies, it is preferably performed before step (a) and / or simultaneously with step (a), and more preferably at least before step (a). As step (b), by subjecting the raw material to purine nucleosidase treatment, adenosine and guanosine in the solution can be converted into free purine groups of yeast anabolic metabolism. In addition, even if xanthine is produced by the purine nucleosidase treatment, xanthine can be reduced by subjecting the raw material to xanthine oxidase treatment in step (a) after step (b). In addition, as step (b), by subjecting the raw material to adenine deaminase treatment, adenosine in the solution can be converted into hypoxanthine, and decomposition by xanthine oxidase can be effectively performed. Similarly, even if guanine in the solution is converted into xanthine by subjecting the raw material to guanine deaminase treatment, decomposition by xanthine oxidase can be effectively performed.

[0149] The processed food according to one embodiment of the present invention thus obtained is filled in a predetermined container and distributed in the market as a product. There is no particular limitation on the method for packaging processed foods, and any method known to those skilled in the art can be used. Through the packaging step, the processed food of one embodiment of the present invention is filled and sealed in a container. In the packaging step, containers of any shape and material can be used, and examples of containers include those described in "3.4 Processed Food Packaged in Containers".

[0150] The method for producing a processed food according to one embodiment of the present invention will be described by taking a method for producing a beer-flavored beverage as an example. In one embodiment of the method for producing a beer-flavored beverage of the present invention, it is preferred to include a step (a) of adding an additive having at least one of xanthine oxidase activity and uricase activity, and it is further preferred to include a step (b) of adding an additive for processed foods having one or more enzyme activities selected from purine nucleosidase activity, adenine deaminase activity and guanine deaminase. Step (b) may be performed before step (a), in the same manner as step (a), or after step (a). From the viewpoint of effectively reducing purine bodies, it is preferably performed before step (a) and / or in the same manner as step (a), and more preferably at least before step (a). Hereinafter, a method for producing a beer-flavored beverage according to one embodiment of the present invention will be described in detail by dividing into a method for producing a fermented beer-flavored beverage and a method for producing a non-fermented beer-flavored beverage.

[0151] 5.1 Method for producing fermented beer flavored beverage The method for producing a fermented beer-flavored beverage as one embodiment of the processed food of the present invention includes a method having the following steps (1) to (3). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling and solid content removal to obtain a pre-fermentation liquid. 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) to carry out alcohol fermentation.

[0152] In the method for producing a fermented beer-flavored beverage, the step (a) may be performed at any one or more of the following steps (i) to (v). (i): Before process (1) (ii): Simultaneously with at least one of step (1), step (2) and step (3) (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0153] Furthermore, in the step (a), after adding the processed food additive having xanthine oxidase activity, the processed food additive having uricase activity may be added, or a mixture of the processed food additive having xanthine oxidase activity and the processed food additive having uricase activity may be added simultaneously. Furthermore, a processed food additive having both xanthine oxidase activity and uricase activity may be added.

[0154] In addition, in the method for producing a fermented beer-flavored beverage, from the viewpoint of producing a beverage with a further reduced purine content, the method may further include a step (b) of adding an additive for processed foods having one or more enzyme activities selected from the group consisting of purine nucleosidase activity, adenine deaminase activity, and guanine deaminase. In step (b), an additive for processed foods having two or three of the above-mentioned enzyme activities may be added, or two or more additives for processed foods each having only one enzyme activity may be added. Step (b) may be performed before step (a), in the same manner as step (a), or after step (a). From the viewpoint of effectively reducing purine bodies, step (b) is preferably performed before step (a) and / or in the same manner as step (a), and more preferably performed at least before step (a). Furthermore, step (b) may be carried out simultaneously with step (1) or after step (1) is completed, or may be carried out simultaneously with step (3) or after step (3) is completed.

[0155] In addition, in the manufacturing method of fermented beer flavored beverage, as raw material, when manufacturing the beverage with a bitterness value of 5BUs or more, preferably there is a process of adding hops. In addition, as raw material, when manufacturing the beverage with a bitterness value lower than 5BUs, preferably there is no process of adding hops.

[0156] <Process (1)> Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification treatment, boiling treatment and solid content removal treatment. For example, when malt is used as various raw materials, various raw materials containing water and malt are charged into a charging kettle or a charging tank, and an enzyme agent that promotes changes in components from the raw materials may be added before fermentation as needed. Examples of the enzyme include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, polyglucosidase, xylanase, pectinase, cellulase, lipase, glucosidase, etc. In addition, examples include enzymes that comply with Article 3 of the Liquor Tax Act and the General Rules of the Administrative Law on Liquor (revised on June 27, 2018) "7 Articles not to be treated as raw materials for alcoholic beverages" and "(3) the following enzymes added in the brewing process for the purpose of rationalizing winemaking, etc." By adding these enzymes, the composition of the fermented beer flavored beverage obtained can be effectively adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, salts, etc. can also be added. These can be added before the saccharification process is implemented, can also be added during the saccharification process, and can also be added after the saccharification process is completed. In addition, these can also be added after the alcohol fermentation in the next step.

[0157] The mixture of various raw materials is heated to perform a saccharification treatment to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably appropriately adjusted in consideration of the type or malt ratio of the malt used, the raw materials other than water and malt, the type or amount of the enzyme used, the concentration of the original wort extract of the final beverage, etc. For example, in one embodiment of the present invention, the temperature of the saccharification treatment is preferably 35 to 80° C., and the time of the saccharification treatment is preferably 10 to 360 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0158] In addition, the saccharified liquid is preferably boiled. When the boiling treatment is performed, when hops or bittering agents are used as raw materials, it is preferable to add them. Hops or bittering agents may be added from the start of boiling of the saccharified liquid to the end of boiling. Alternatively, instead of the saccharified liquid, hops or a bittering agent may be added to a malt extract added with warm water and the mixture may be boiled to prepare a pre-fermentation liquid.

[0159] In addition, when malt is not used as various raw materials, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, a preservative, a sweetener, a water-soluble dietary fiber, a bittering agent or a bitterness imparting agent, an antioxidant, a flavoring agent, an acidulant, salts, etc. can be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution can be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling process or may be added from the start to the end of the boiling of the liquid sugar solution.

[0160] <Process (2)> The step (2) is a step of cooling the pre-fermentation liquid obtained in the step (1) to obtain a cooled pre-fermentation liquid. After the boiling treatment, the mixture is transferred to a vortex and cooled to 0 to 20° C. After cooling, solid components such as coagulated protein may be removed to adjust the concentration of the original wort extract. After such treatment, a cooled pre-fermentation liquid is obtained.

[0161] <Step (3)> Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcohol fermentation. The yeast used in this process can be appropriately selected in consideration of the type of fermented beverage to be manufactured, the target flavor or the fermentation conditions, and can be used for top fermentation yeast or bottom fermentation yeast. In addition, wine yeast, sake yeast, wild yeast that can produce alcohol, etc. can also be used.

[0162] Yeast can be added directly to the raw material in the form of a yeast suspension, or a slurry obtained by centrifuging or concentrating yeast by sedimentation can be added to the pre-fermentation liquid. In addition, the material after centrifugation and complete removal of the supernatant can be added. The amount of yeast added to the stock solution can be appropriately set, for example, 5×10 6 cells / mL~1×10 8 cells / mL.

[0163] The fermentation temperature and fermentation period during alcohol fermentation can be appropriately set. For example, the fermentation can be carried out at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid can also be changed during the fermentation process. After this step, the yeast is removed by a filter or the like, and additives such as water, flavorings, acidulants, and pigments may be added as needed.

[0164] After these steps, steps performed in the production of beer-flavored beverages, such as a storage step and a filtration step, which are well known to those skilled in the art, may be performed. The fermented beer-flavored beverage obtained in this way is filled in a predetermined container and distributed on the market as a product. There is no particular limitation on the container filling method of the fermented beer flavored beverage, and a container filling method known to those skilled in the art can be used. In the container filling step, the fermented beer flavored beverage is filled and sealed in a container. In the container filling step, a container of any shape and material can be used, and examples of the container are as described above.

[0165] 5.2 Method for producing non-fermented beer flavored beverage The method for producing a non-fermented beer-flavored beverage as one embodiment of the processed food of the present invention includes a method having the following steps (1), (2), and (4). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling and solid content removal to obtain a pre-beverage solution. Step (2): a step of cooling the beverage pre-liquid obtained in step (1) to obtain a cooled beverage pre-liquid. Step (4): a step of adding carbon dioxide to the cooled beverage pre-liquid obtained in step (2).

[0166] Steps (1) and (2) are the same as the methods for adjusting the "pre-fermentation liquid" and "cooling the pre-fermentation liquid" in the above-mentioned "method for producing a fermented beer-flavored beverage". When a non-fermented non-alcoholic beer-flavored beverage is produced, step (4) may be directly carried out. When a non-fermented alcoholic beer flavored beverage is produced, distilled liquor such as liquor, whiskey, or shochu may be further blended into the beverage pre-liquid in step (1) and / or the cooled beverage pre-liquid obtained in step (2) to produce an alcoholic beverage.

[0167] In addition, as for the method of adding carbon dioxide in step (4), carbon dioxide may be added by mixing the cooled beverage pre-liquid obtained in step (2) with carbonated water, or carbon dioxide may be directly added to the cooled beverage original liquid. When carbon dioxide is added, additives such as preservatives, sweeteners, flavoring agents, acidulants, and coloring agents may be added as necessary.

[0168] In the method for producing a non-fermented beer-flavored beverage, the step (a) may be performed at any one or more of the following steps (i) to (v). (i): Before process (1) (ii): Simultaneously with at least one of step (1), step (2) and step (4) (iii): Between step (1) and step (2) (iv): Between step (2) and step (4) (v): After step (4) When a non-fermented alcoholic beer-flavored beverage is produced, step (a) may be carried out simultaneously with blending of distilled liquor such as liqueur, whiskey, or shochu.

[0169] Furthermore, in the step (a), after adding the processed food additive having xanthine oxidase activity, the processed food additive having uricase activity may be added, or a mixture of the processed food additive having xanthine oxidase activity and the processed food additive having uricase activity may be added simultaneously. Furthermore, a processed food additive having both xanthine oxidase activity and uricase activity may be added.

[0170] Furthermore, in the method for producing a non-fermented beer-flavored beverage, from the viewpoint of producing a beverage having a further reduced purine content, the method may further include a step (b) of adding an additive for processed foods having purine nucleosidase activity. Step (b) may be performed before step (a), in the same manner as step (a), or after step (a). From the viewpoint of effectively reducing purine bodies, step (b) is preferably performed before step (a) and / or in the same manner as step (a), and more preferably performed at least before step (a). Furthermore, step (b) can be carried out simultaneously with step (1) or after step (1) is completed, or simultaneously with step (4) or after step (4) is completed.

[0171] In the method for producing a non-fermented beer flavored beverage, when a beverage having a bitterness value of 5 BUs or more is produced as a raw material, it is preferred that a step of adding hops is included. In addition, when a beverage having a bitterness value of less than 5 BUs is produced as a raw material, it is preferred that a step of adding hops is not included. The step of adding hops is preferably carried out simultaneously with step (1).

[0172] The non-fermented beer-flavored beverage obtained in this way is filled in a predetermined container and distributed in the market as a product. There is no particular limitation on the method for packaging the non-fermented beer flavored beverage, and any method known to those skilled in the art can be used. In the packaging step, the non-fermented beer flavored beverage is filled and sealed in a container. In the packaging step, containers of any shape and material can be used, and examples of the containers are as described above.

[0173] 6. Methods to reduce purines in processed foods A purine-reducing method according to one embodiment of the present invention is a method for reducing the content of purines by adding a processed food additive having xanthine oxidase activity during the production process of processed foods to convert xanthine into uric acid. The additive for processed foods having xanthine oxidase activity is as described above. The heating temperature, heating time and pH after adding the additive for processed foods having xanthine oxidase activity are as described above.

[0174] In addition, one embodiment of the purine reduction method of the present invention is a method for reducing the content of purine bodies by adding a processed food additive having xanthine oxidase activity and a processed food additive having uricase activity during the production process of processed foods, converting xanthine into uric acid, and further converting uric acid into allantoin. The additive for processed foods having uricase activity is as described above. The heating temperature, heating time and pH after adding the additive for processed foods having uricase activity are as described above.

[0175] In the purine-lowering method of one embodiment of the present invention, the processed food to be subjected to purine-lowering is not particularly limited, but is preferably a beer-flavored beverage because of the use of a purine-rich raw material (particularly malt) as described above. According to the purine reducing method of one embodiment of the present invention, purines can be effectively reduced even in processed foods rich in purines such as beer-flavored beverages. Example

[0176] The present invention is further described in detail below by way of examples, but the present invention is not limited by these examples. In addition, the contents of adenine, guanine, xanthine, uric acid, allantoin, total purines, pyroglutamic acid and proline, and the xanthine oxidase activity value and uricase activity value of the processed food additive are values ​​measured according to the above method.

[0177] [Beverages treated with xanthine oxidase and uricase] Comparative Example A-1 The crushed barley malt is put into a loading tank filled with 40L of warm water maintained at 40-55°C, and the temperature is raised to 78°C while repeating stepwise heating and maintenance. The malt cake is filtered out to obtain a saccharified liquid. Then, hops are further added to the saccharified liquid and boiled, and a solid-liquid separation process is performed to obtain clear wort. And brewer's yeast (below-fermentation yeast) is added to the pre-fermentation liquid obtained by cooling the wort, and alcohol fermentation is carried out in a manner to achieve an alcohol content of 5v / v%. The yeast is filtered out to produce a beer-flavored beverage (a-0) with a malt ratio of 100% by mass and an original wort extract concentration of 12.5% ​​by mass.

[0178] Example A-1 To 1 mL of the beer-flavored beverage (a-0) prepared in the same manner as in Comparative Example A-1, 10 μL of a processed food additive having 100 U / mL xanthine oxidase activity was added and stirred thoroughly, and the mixture was allowed to stand at 40° C. for 120 minutes to perform xanthine oxidase treatment to prepare a beer-flavored beverage (a-1). In addition, the beer-flavored beverage (a-1) contains the above-mentioned ingredient (X) because the processed food additive having xanthine oxidase activity is used.

[0179] Example A-2 To 1 mL of the beer-flavored beverage (a-1) prepared in the same manner as in Example A-1, 10 μL of a processed food additive having uricase activity at 100 U / mL was added and stirred thoroughly, and the mixture was allowed to stand at 40° C. for 120 minutes to perform uricase treatment to prepare a beer-flavored beverage (a-2). In addition, the beer-flavored beverage (a-2) contains both the above-mentioned component (X) and the above-mentioned component (U) because the processed food additive having uricase activity is used.

[0180] The contents of xanthine, uric acid and allantoin in the produced beer-flavored beverages (a-0) to (a-2) were measured. The measurement results are shown in Table 1.

[0181] [Table 1] Table 1

[0182] Comparison of Example A-1 and Comparative Example A-1 in Table 1 shows that xanthine is reduced and uric acid is generated by xanthine oxidase treatment. In addition, comparison of Example A-1 and Example A-2 shows that uric acid is reduced and allantoin is generated by uricase treatment. This confirmed that the addition of a processed food additive having xanthine oxidase activity is effective in reducing the content of xanthine. In addition, it was confirmed that the addition of a processed food additive having uricase activity is effective in reducing uric acid.

[0183] [Effects of pH and temperature on xanthine oxidase and uricase activities] Examples B-1 to B-18 To 1 mL of the test solution of the type shown in Table 2, 10 μL of a processed food additive having 100 U / mL xanthine oxidase activity and 10 μL of a processed food additive having 100 U / mL uricase activity were added simultaneously, and the mixture was allowed to stand for 16 hours at the temperature shown in Table 2. 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 by the following formula. [Reduction rate (%)] = 100 - [xanthine concentration or uric acid concentration of the test solution after 16 hours of standing (mg / 100mL)] / [xanthine concentration or uric acid concentration of the test solution before adding the additive] × 100

[0184] Test solutions A to H shown in Table 2 used in the Examples are as follows. Test solution A: A solution prepared by adding xanthine and uric acid to a base solution 0.1 M acetate buffer to obtain a xanthine concentration of 2.05 mg / 100 mL, a uric acid concentration of 1.86 mg / 100 mL, and a pH of 3.5. Test solution B: A solution prepared by adding xanthine and uric acid to a base solution 0.1 M acetate buffer to obtain a xanthine concentration of 1.79 mg / 100 mL, a uric acid concentration of 1.73 mg / 100 mL, and a pH of 4.0. Test solution C: A solution prepared by adding xanthine and uric acid to a base solution 0.1 M acetate buffer to obtain a xanthine concentration of 1.68 mg / 100 mL, a uric acid concentration of 1.77 mg / 100 mL, and a pH of 4.5. Test solution D: A solution prepared by adding xanthine and uric acid to a base solution 0.1 M acetate buffer to obtain a xanthine concentration of 1.89 mg / 100 mL, a uric acid concentration of 1.74 mg / 100 mL, and a pH of 5.5. Test solution E: A solution prepared by adding xanthine and uric acid to a base solution 0.1 M phosphate buffer to obtain a xanthine concentration of 1.87 mg / 100 mL, a uric acid concentration of 1.73 mg / 100 mL, and a pH of 6.0. Test solution F: A malt fermented beverage (19° C.) with a malt ratio of 51% by mass produced by a conventional method using malt, sucrose and hops as raw materials was used as a base liquid, to which xanthine and uric acid were added to obtain a solution 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 solution G: A malt fermented beverage (19° C.) with a malt ratio of 51% by mass produced by a conventional method using malt, sucrose and hops as raw materials was used as the base liquid, to which xanthine and uric acid were added to prepare a solution 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: A solution prepared by adding xanthine and uric acid to pre-fermented wort (19° C.) having a malt ratio of 51% by mass and prepared by a conventional method using malt and sucrose as raw materials, with 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.

[0185] [Table 2] Table 2

[0186] From Table 2, it was confirmed that in any of the pH and temperature conditions of the test solutions A to H, the xanthine oxidase activity and the uricase activity were expressed, and xanthine and uric acid were decomposed.

[0187] [Beer-flavored beverage with reduced purine content] Examples C-1-1 to C-4-2, Comparative Examples C-1-1 to C-1-1 Crushed barley malt and sucrose as raw materials in a manner to achieve the malt ratio shown in Table 3 are added as needed into a loading tank filled with 40L of warm water maintained at 40-55°C, and the temperature is raised to 78°C while repeating step-by-step heating and maintenance. The malt cake is filtered out to obtain a saccharified liquid. Next, hops are further added to the saccharified liquid and boiled, and a solid-liquid separation treatment is performed to obtain clear wort. In the embodiments and comparative examples other than Comparative Example C-1-1, the cooled wort is subjected to the following (1) purine nucleoside enzyme treatment and the liquid is used as a pre-fermentation liquid. In Comparative Example C-1-1, the cooled wort is used as a pre-fermentation liquid. Then, brewer's yeast (bottom-fermentation yeast) is added to the pre-fermentation liquid to carry out alcohol fermentation, and the yeast is filtered out to obtain a fermentation solution. When the xanthine oxidase treatment and the uricase treatment are carried out, the obtained fermentation solution is subjected to the following (2) xanthine oxidase treatment and the following (3) uricase treatment in this order. (1) Purine nucleoside enzyme treatment To 100 mL of the pre-fermentation liquid, 130 μL of a processed food additive having 160 U / mL purine nucleosidase activity was added, and the mixture was allowed to stand at 50° C. for 2 hours. (2) Xanthine oxidase treatment To 100 mL of the fermented solution, 1000 μL of a processed food additive having 100 U / mL xanthine oxidase activity was added, and the mixture was allowed to stand at 40° C. for 16 hours. In addition, since the step of adding a processed food additive having xanthine oxidase activity is carried out in the (2) xanthine oxidase treatment, it is estimated that the beer-flavored beverage produced by carrying out this treatment contains the above-mentioned component (X). (3) Uricase treatment To 100 mL of the fermented solution, 1000 μL of a processed food additive having uricase activity at 100 U / mL was added, and the mixture was allowed to stand at 40° C. for 16 hours. In addition, since the step of adding a processed food additive having uricase activity is carried out in the (3) uricase treatment, it is estimated that the beer-flavored beverage produced by carrying out this treatment contains the above-mentioned component (U).

[0188] The various contents, malt ratio, original wort extract concentration, alcohol content, and proline content of the obtained beer-flavored beverage are shown in Table 3. In addition, sensory evaluation on the presence or absence of a taste similar to that of a beer-flavored beverage was performed as follows. <Sensory Evaluation> For the beverages obtained in the Examples and Comparative Examples cooled to about 4°C, five professional panelists who received daily training evaluated the "presence of a beer-flavored beverage-like taste" of each test beverage based on the following scoring criteria, with a score ranging from 5.0 (maximum value) to 1.0 (minimum value) with a scale of 0.1, and the average of the scores of the five professional panelists was calculated. The results are shown in Table 3. In addition, when conducting the evaluation, samples that meet the following standards of "5.0", "4.0", "3.0", "2.0" and "1.0" were prepared in advance in an attempt to unify the standards among professional judges. In addition, no difference of more than 2.0 points was found between professional judges for the same beverage.

[0189] [Evaluation criteria for whether the taste is similar to beer-flavored beverages] "5.0": The taste is very strongly felt to be like that of a beer-flavored beverage. "4.0": The taste is fully felt like a beer-flavored beverage. "3.0": The taste is felt to be similar to that of a beer-flavored beverage. "2.0": Almost no taste like beer-flavored beverages. "1.0": No taste similar to beer-flavored beverages can be felt at all.

[0190] [Table 3] Table 3

[0191] It can be seen from Table 3 that the xanthine in the beer-flavored beverage prepared in the example is decomposed, the content of purine bodies is reduced, and the taste is also similar to that of a beer-flavored beverage.

[0192] [Contents of different aroma components based on the purine reduction method] Preparation Example D-0 The crushed barley malt and sucrose as raw materials are put into a charging tank filled with 40L of warm water maintained at 40-55°C in a manner to achieve the malt ratio shown in Table 4 as needed. After the temperature is raised to 78°C while repeating the stepwise heating and maintenance, the malt cake is filtered out to obtain a saccharified liquid. Then, hops are further added to the saccharified liquid for boiling, and a solid-liquid separation treatment is performed to obtain a clear wort. And to the cooled wort 100mL, 160U / mL of a processed food additive with purine nucleosidase activity is added 130μL, and the mixture is allowed to stand at 50°C for 2 hours to perform a purine nucleosidase treatment to obtain a pre-fermentation liquid. Then, brewer's yeast (below fermentation yeast) is added to the pre-fermentation liquid for alcohol fermentation, and the yeast is filtered out to obtain a fermentation solution (d-0).

[0193] Example D-1 To 100 mL of the fermentation solution (d-0) obtained in Preparation Example D-0, 1000 μL of a processed food additive having xanthine oxidase activity at 100 U / mL was added, and the mixture was allowed to stand at 40° C. for 16 hours to perform xanthine oxidase treatment. Then, to 100 mL of the fermentation solution after the xanthine oxidase treatment, 1000 μL of a processed food additive having uricase activity at 100 U / mL was added, and the mixture was allowed to stand at 40° C. for 16 hours to perform uricase treatment to obtain a beer-flavored beverage (d-1).

[0194] Comparative Example D-1 To 100 mL of the fermented solution (d-0) obtained in Preparation Example D-0, activated clay was added in an amount of 3000 mass ppm, and the solution was gently stirred so that the activated clay was uniform. The solution was then allowed to stand for 1 hour to allow the solution to contact with the activated clay. After contacting for 1 hour, the activated clay was removed by filtration to obtain a beer-flavored beverage (di).

[0195] Comparative Example D-2 To 100 mL of the fermented solution (d-0) obtained in Preparation Example D-0, activated carbon was added in a manner to reach 3000 mass ppm, and the solution was gently stirred in a manner to achieve uniform activated carbon. The solution was then allowed to stand for 1 hour to allow the solution to contact with the activated carbon. After contacting for 1 hour, the activated carbon was removed by filtration to obtain a beer-flavored beverage (d-ii).

[0196] The various properties listed in Table 4 were measured for the fermented solution (d-0) and beer-flavored beverages (d-1), (di) and (d-ii) prepared in this way. The results are shown in Table 4.

[0197] [Table 4] Table 4

[0198] It is confirmed from Table 4 that the content of purine bodies in the beer-flavored beverage (d-1) prepared in Example D-1 is reduced, while the aroma components (ester components or alcohol components, etc.) unique to beer are maintained. On the other hand, although the content of purine bodies in the beer-flavored beverages (di) and (d-ii) prepared in Comparative Examples D-1 and D-2 is reduced, the reduction of aroma components such as ester components or alcohol components can be seen compared with the fermentation solution (d-0) prepared in Preparation Example D-0.

Claims

1. A processed food, characterized in that The ratio of the xanthine content (unit: μg / g) to the pyroglutamic acid content (unit: μg / g), i.e., xanthine / pyroglutamic acid is 0.0200 or less, The content of pyroglutamic acid is 40 μg / g or more.

2. The processed food according to claim 1, characterized in that The xanthine content was less than 2.2 μg / g.

3. The processed food according to claim 1 or 2, characterized in that The uric acid content is 2.0 μg / g or more.

4. The processed food according to claim 1 or 2, characterized in that The uric acid content is less than 2.0μg / g.

5. The processed food according to claim 4, characterized in that The content of allantoin is 0.10 μg / g to 50.0 μg / g.

6. A processed food, characterized in that The present invention contains at least one component (X) selected from the group consisting of a protein having xanthine oxidase activity and a component derived from the protein.

7. A processed food, characterized in that: The invention comprises at least one component (X) selected from a protein having xanthine oxidase activity and a component derived from the protein, and at least one component (U) selected from a protein having uricase activity and a component derived from the protein.

8. The processed food according to claim 6 or 7, characterized in that The content of pyroglutamic acid is 10 μg / g or more.

9. The processed food according to claim 1, 6 or 7, characterized in that The processed food is a beer-flavored beverage.

10. The processed food according to claim 9, characterized in that The beer-flavored beverage does not contain liquor.

11. The processed food according to claim 9, characterized in that In the beer-flavored beverage, the total content of ester components consisting of ethyl butyrate, ethyl caproate, ethyl caprylate and ethyl caprate, calculated at an original wort extract concentration of 14.5 mass %, is 500 mass ppb or more based on the total amount of the beer-flavored beverage.

12. The processed food according to claim 9, characterized in that The beer-flavored beverage has a malt ratio of 10% by mass or more.

13. The processed food according to claim 9, characterized in that The alcohol content of the beer-flavored beverage is above 1.0 (v / v)%.

14. The processed food according to claim 9, characterized in that The alcohol content of the beer-flavored beverage is lower than 1.0 (v / v) %.

15. The processed food according to claim 9, characterized in that The beer-flavored beverage is a fermented beverage.

16. The processed food according to claim 9, characterized in that The beer-flavored beverage is a malt fermented beverage.

17. The processed food according to claim 9, characterized in that The original wort extract concentration of the beer-flavored beverage is 7.5% by mass or more.

18. An additive for processed food, characterized in that: The invention discloses a novel protein having at least one of xanthine oxidase activity and uricase activity.

19. The additive for processed food according to claim 18, characterized in that Added during the production process of beer-flavored beverages.

20. The additive for processed food according to claim 19, characterized in that The beer-flavored beverage is a malt fermented beverage.

21. The additive for processed food according to claim 18 or 19, characterized in that The xanthine oxidase activity value of the processed food additive is 0.01 U or more.

22. The additive for processed food according to claim 18 or 19, characterized in that The processed food additive has a uricase activity value of 0.01 U or more.

23. A method for producing a processed food, characterized in that: The method comprises the step (a) of adding an additive for processed foods having at least one of xanthine oxidase activity and uricase activity.

24. A method for producing a beer-flavored beverage, characterized in that: The method comprises the step (a) of adding an additive for processed foods having at least one of xanthine oxidase activity and uricase activity.

25. The method for producing a beer-flavored beverage according to claim 24, characterized in that: The method comprises the following steps (1) to (3), and step (a) is carried out at least before step (1), simultaneously with any one or more steps of steps (1) to (3), between two steps selected from steps (1) to (3), or after step (3): Step (1): a step of subjecting the raw material to at least one of saccharification, boiling and solid content removal to obtain a pre-fermentation liquid; 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) to carry out alcohol fermentation.

26. The method for producing a beer-flavored beverage according to claim 24 or 25, characterized in that: The beer-flavored beverage has a malt ratio of 10% by mass or more.

27. A method for reducing purines in processed food, characterized in that: During the manufacturing process of processed foods, processed food additives with xanthine oxidase activity are added to convert xanthine into uric acid, thereby reducing the content of purines.

28. A method for reducing purines in processed food, characterized in that: In the manufacturing process of processed foods, processed food additives with xanthine oxidase activity and processed food additives with uricase activity are added to convert xanthine into uric acid, and further convert uric acid into allantoin to reduce the content of purine bodies.

29. The method for reducing purines in processed food according to claim 27 or 28, characterized in that: The processed food is a beer-flavored beverage.

Images