Processed food product

Abstract

Provided is a processed food product containing uric acid, the uric acid content (X) of the processed food product being 0.001 μg / g or greater.

Description

processed food

[0001] The present invention relates to a processed food containing uric acid.

[0002] Processed foods such as processed vegetables, processed fruits, meat products, dairy products, processed fish products, seasonings, and various beverages each have a unique flavor and appearance depending on the raw materials used. However, these processed foods suffer from problems such as a loss of flavor and a damaged appearance due to oxygen contamination during the manufacturing process or oxygen permeating through the container during storage of the manufactured product. Various proposals have been made to address these problems with processed products. For example, Patent Document 1 describes a tea or coffee beverage containing a predetermined amount of hydroxytyrosol, a polyphenol component found in olives, together with caffeine, with the aim of providing a fruit juice beverage that maintains its flavor and appearance freshness.

[0003] JP 2009-039048 A

[0004] In this situation, there is a demand for processed foods that have improved stability of various properties (for example, flavor stability, appearance stability, etc.) that processed foods have.

[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 [9]. [1] A processed food containing uric acid, wherein the uric acid content (X) is 0.001 μg / g or more. [2] The processed food according to [1] above, wherein the purine content (Y) is 1000 μg / g or less. [3] The processed food according to [1] or [2] above, wherein the ratio [(X) / (Y)] of the uric acid content (X) (unit: μg / g) to the purine content (Y) (unit: μg / g) is 0.00001 or more. [4] The processed food according to any one of [1] to [3] above, wherein the processed food is a processed food belonging to medium categories 72 to 76 (excluding ice and manufactured tobacco products, which belong to medium category 76) in the Japanese Standard Commodity Classification revised in June 1990. [5] The beverage according to any one of [1] to [4] above, wherein the processed food is a beer-taste beverage. [6] The processed food according to any one of [1] to [5] above, which has xanthine oxidase activity. [7] The processed food according to any one of [1] to [5] above, which contains a protein that previously had xanthine oxidase activity. [8] A method for producing the processed food according to any one of [1] to [7] above, which comprises a step of adjusting the uric acid content (X). [9] A method for stabilizing the properties of a processed food, which comprises adjusting the uric acid content (X) to 0.001 μg / g or more.

[0006] A preferred embodiment of the processed food of the present invention can be, for example, a processed food with improved stability of various properties (for example, flavor stability, appearance stability, etc.).

[0007] 1. Processed Foods The processed food of one embodiment of the present invention may be any food in which ingredients have been processed in some way, such as processed foods belonging to medium categories 72 to 76 in the Japanese Standard Commodity Classification revised in June 1990 (excluding ice and manufactured tobacco products, which belong to medium category 76).

[0008] Specific processed foods according to 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, vegetables boiled in soy sauce, etc.), processed fruit products (canned fruits, bottled fruits, raw materials for fruit drinks, jam, marmalade, fruit butter, pickled fruits, dried fruits, frozen fruits, etc.), tea products, coffee products, cocoa products, spices, noodles, bread, confectionery, prepared beans (bean paste products, boiled bean products, tofu, fried tofu, yuba, frozen tofu, natto, soybean flour, soy milk, peanut products, roasted beans, etc.), konjac, meat products (processed meat products, canned poultry and game meat, bottled poultry and game meat, frozen poultry and game meat foods, etc.), dairy products (liquid milk, cream, condensed milk, concentrated milk, milk powder, skim milk, concentrated skim milk, fermented milk, lactic acid bacteria drinks, butter, cheese, curd, whey, ice cream, lactose, casein preparations, foods with milk as the main ingredient, etc.), processed egg products (liquid chicken eggs, powdered chicken eggs, processed frozen chicken eggs, processed duck eggs, processed quail eggs, etc.), processed seafood (dried seafood, salted dried seafood, dried and sardine seafood, salted seafood, canned seafood, frozen seafood, fish paste products, smoked seafood, dried fish flakes, salted fish products, Seafood tsukudani (simmered seafood), seafood pickles, seasoned processed foods, etc.), processed seaweed (kelp processed products, nori processed products, wakame processed products, hijiki processed products, agar, salted seaweed, frozen seaweed foods, agar dried grass, etc.), seasonings (salt, miso, soy sauce, sauces, vinegar, Japanese-style dashi stock, solid consommé, umami seasonings, flavor seasonings, curry roux, noodle soups, yakiniku sauces, etc.), soups, dried soups, 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, chilled foods, retort pouch foods, simmered foods, grilled foods, fried foods, steamed foods, Salads, cooked rice, etc.), yeast, baking powder, animal protein, seasoned vegetable protein, malt (malt, malt extract, malt syrup, etc.), aroma syrup extract, aroma syrup concentrate, aroma syrup paste, aroma syrup powder, powdered juice, drinking water, sparkling soft drinks (carbonated water, cola carbonated drinks, carbonated drinks containing juice such as fruit juice or vegetable juice, juice-flavored carbonated drinks (fruit juice-flavored carbonated drinks, vegetable juice-flavored carbonated drinks, etc.), fruit-colored carbonated drinks, carbonated drinks containing dairy products, non-alcoholic beer-flavored drinks, etc.), non-sparkling soft drinks (fruit drinks, vegetable drinks, juice drinks such as fruit juice or vegetable juice,juice-flavored beverages (such as fruit juice-flavored beverages and vegetable juice-flavored beverages), fruit juice beverages, flavored beverages, flavored syrups, acidic beverages made from milk or dairy products, coffee beverages, caffeinated beverages, tea-based beverages, soy milk beverages), alcoholic beverages (beer-flavored beverages, liqueurs, wine (grape wine), fruit wine, sake, happoshu (low-malt beer), nakushu (cloudy sake), distilled alcohol, fruit wine, shochu, sake, Shaoxing wine, whiskey, brandy, rum, gin, vodka, tequila, makgeolli, chuhai, etc.),

[0009] The processed food of one embodiment of the present invention may be a fermented food produced through a fermentation process, or a non-fermented food produced without a fermentation process. The processed food of one embodiment of the present invention may be a processed food containing a functional component, or a processed food in which the content of the functional component is limited. In this specification, functional components generally refer to organic or inorganic components that are not essential nutrients for life activities but are expected to have various functional effects, such as health-maintaining effects, antioxidant effects, and effects of mitigating the effects of harmful substances such as carcinogens. These components can be incorporated into processed foods and supplied as nutritional components that perform a regulating function in the body. The content of the functional ingredient contained in a processed food with a restricted content of functional ingredients may be, based on the total amount (100% by mass) of the processed food, less than 1% by mass, less than 7500 ppm by mass, less than 5000 ppm by mass, less than 2500 ppm by mass, less than 1000 ppm by mass, less than 750 ppm by mass, less than 500 ppm by mass, less than 250 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 25 ppm by mass, less than 10 ppm by mass, less than 1.0 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, or less than 0.1 ppb by mass.

[0010] The processed food of one embodiment of the present invention may be a beverage. The beverage of one embodiment of the present invention may be a fermented beverage produced through a fermentation process using yeast, or may be a non-fermented beverage. The beverage of one embodiment of the present invention may be a sweetened beverage or a non-sweetened beverage. The beverage of one embodiment of the present invention may be an extracted beverage such as tea or coffee, or may be a non-extracted beverage. The beverage of one embodiment of the present invention may be a dairy beverage containing raw milk, powdered milk, or the like, or may be a non-dairy beverage.

[0011] The beverage of one embodiment of the present invention may be an alcoholic beverage with an alcohol content of 1.0 (v / v)% or more, or a non-alcoholic beverage with an alcohol content of less than 1.0 (v / v)%.

[0012] The alcohol content of the alcoholic beverage of one embodiment of the present invention is 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.4 (v / v)% or more, 1.5 (v / v)% or more, 1.6 (v / v)% or more, 1.8 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.4 (v / v)% or more, 2.5 (v / v)% or more, 2.6 (v / v)% or more, 2.8 (v / v)% or more, 3.0 (v / v)% or more, 3.2 (v / v)% or more, 3.4 (v / v)% or more, 3.5 (v / v)% or more, 3.6 (v / v)% or more, 3.8 (v / v)% or more, 4.0 (v / v)% or more, 5.0 (v / v)% or more, 6.0 (v / v)% or more, 7.0 (v / v)% or more, 8.0 (v / v)% or more, 9.0 (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, 20.0 (v / v)% or more, 21.0 (v / v)% or more, 22.0 (v / v)% or more, / v)% or more, 4.2 (v / v)% or more, 4.4 (v / v)% or more, 4.5 (v / v)% or more, 4.6 (v / v)% or more, 4.8 (v / v)% or more, 5.0 (v / v)% or more, 5.2 (v / v)% or more, 5.4 (v / v)% or more, 5.6 (v / v)% or more, 5.7 (v / v) % or more, 5.8 (v / v)% or more, 6.0 (v / v)% or more, 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, It may be 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, or 15.0(v / v)% or more, or 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, 25.0(v / v)% or less, 20.0(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, 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 may be used.

[0013] 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 is substantially free of alcohol. Note that "non-alcoholic beverages that are substantially free of alcohol" does not exclude beverages that contain trace amounts of alcohol that are undetectable. Non-alcoholic beverages also include beverages whose alcohol content becomes 0 (v / v)% when rounded to one decimal place, beverages whose alcohol content becomes 0.0 (v / v)% when rounded to two decimal places, and beverages whose alcohol content becomes 0.00 (v / v)% when rounded to three decimal places.

[0014] Furthermore, the non-alcoholic beverage of one embodiment of the present invention may have an alcohol content of 0.1 (v / v)% or more and less than 1.0 (v / v)%, 0.2 (v / v)% or more and less than 1.0 (v / v)%, 0.3 (v / v)% or more and less than 1.0 (v / v)%, 0.4 (v / v)% or more and less than 1.0 (v / v)%, 0.5 (v / v)% or more and less than 1.0 (v / v)%, 0.6 (v / v)% or more and less than 1.0 (v / v)%, 0.7 (v / v)% or more and less than 1.0 (v / v)%, 0.8 (v / v)% or more and less than 1.0 (v / v)%, or 0.9 (v / v)% or more and less than 1.0 (v / v)%. The non-alcoholic beverage may be a non-sweetened beverage such as a non-alcoholic beer-flavored beverage, or a sweetened beverage such as a soft drink.

[0015] As used herein, "alcohol content" refers to the ethanol content and does not include aliphatic alcohols. Furthermore, as used herein, "alcohol content" refers to a volume / volume percentage ((v / v)%) and can be measured by any known method, for example, a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage using filtration or ultrasound, and the sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0% (v / v) can also be measured using a commercially available alcohol measurement device or gas chromatography.

[0016] The processed food of the present invention contains uric acid. By making the processed food contain uric acid, deterioration of the characteristics specific to each processed food (e.g., flavor, appearance, etc.) can be suppressed, and the stability of various characteristics can be improved. In this specification, uric acid refers to a compound represented by the following formula, which can be synthesized from oxypurines such as xanthine and hypoxanthine using xanthine oxidase. Furthermore, uric acid is distinguished from uric acid, which is generated in the human body as a final metabolic product from purines, which are components of nucleic acids (DNA and RNA) and ATP.

[0017] In the processed food of one embodiment of the present invention, from the viewpoint of providing a processed food having improved stability of characteristics specific to each processed food, the uric acid content (X) is preferably 0.001 μg / g or more, 0.003 μg / g or more, 0.005 μg / g or more, 0.007 μg / g or more, 0.01 μg / g or more, 0.03 μg / g or more, 0.05 μg / g or more, 0.07 μg / g or more, 0.10 μg / 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, 0.50μ g / g or more, 0.55 μg / g or more, 0.60 μg / g or more, 0.65 μg / g or more, 0.70 μg / g or more, 0.75 μg / g or more, 0.80 μg / g or more, 0.85 μg / g or more, 0.90 μg / g or more, 0.95 μg / g or more, 1.0 μg / g or more, 1.5 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, 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, or 20.0 μg / g or more.The uric acid content (X) is 10,000 μg / g or less, 9,000 μg / g or less, 8,000 μg / g or less, 7,000 μg / g or less, 6,000 μg / g or less, 5,000 μg / g or less, 4,500 μg / g or less, 4,000 μg / g or less, 4,500 μg / g or less, 3,000 μg / g or less, 2,500 μg / g or less, 2,200 μg / g or less, 2,000 μg / g or less, / 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 35 0μg / 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, 160μg / 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 The concentration may be 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, 22 μg / g or less, or 20 μg / g or less.

[0018] The content of uric acid (X) means the mass of uric acid contained in 1 g of processed food. When the processed food is liquid, the density of the liquid is 1.0 g / cm ３ It can also be considered as the mass of uric acid contained in 1 mL of a liquid processed food converted into 1 mL. In this specification, the uric acid content (X) can be measured by HPLC (high performance liquid chromatography). Specific measurement conditions include, for example, the following conditions.

[0019] Measurement sample: A liquid prepared by diluting the processed food to be measured 10 times with distilled water and filtering through a membrane filter with a pore size of 0.2 μm. If the processed food contains solids, the processed food may be finely ground, if necessary, to facilitate dilution with distilled water. Measurement device: High-performance liquid chromatograph Chromaster (Hitachi High-Technologies Corporation) Detector: 5420 UV-VIS detector (Hitachi High-Technologies Corporation) Column: Inertsil ODS-4 (4.6 mm x 250 mm, 5 μm) Column temperature: 40°C Mobile phase: A = 74 mM phosphate buffer (pH = 2.2), B = methanol, A / B = 98 / 2 (volume ratio) Flow rate: 1.0 mL / min Injection volume: 50 μL Measurement wavelength: 284 nm

[0020] The xanthine content of the processed food of one embodiment of the present invention is 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 0.10 μg / g or less. It is preferable to set it to 0.00 μg / g or less, 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.

[0021] In the processed food of one embodiment of the present invention, the uric acid content (X) may be adjusted to a certain level or less. As a method for adjusting the uric acid content (X) to a certain level or less, uricase treatment using an additive for processed foods having uricase activity is performed, whereby uric acid is oxidized and decomposed into allantoin, thereby reducing the uric acid content. Therefore, the processed food of one embodiment of the present invention may be a processed food containing allantoin.

[0022] In one embodiment of the processed food of the present invention, the allantoin content is 0.10 μg / g or more, 0.30 μg / g or more, 0.50 μg / g or more, 0.70 μg / g or more, 1.0 μg / g or more, 1.2 μg / g or more, 1.5 μg / g or more, 1.7 μg / g or more, 2.0 μg / g or more, 2.5 μg / g or more, 3.0 μg / g or more, 3.5 μg / g or more, 4.0 μg / g or more, 4.5 μg / g or more, 5.0 μg / g or more, 10.0 μg / g or more, 15.0 μg / g or more, 20.0 μg / g or more, 25.0 μg / g or more, 30.0 μg / g or more, 35.0 μg / g or more. , 40.0 μg / g or more, 45.0 μg / g or more, 50.0 μg / g or more, 55.0 μg / g or more, 60.0 μg / g or more, 65.0 μg / g or more, 70.0 μg / g or more, 75.0 μg / g or more, 80.0 μg / g or more, 85.0 μg / g or more, 90.0 μg / g or more, 95 0 μg / g or more, 100.0 μg / g or more, 105.0 μg / g or more, 110.0 μg / g or more, 115.0 μg / g or more, 120.0 μg / g or more, 125.0 μg / g or more, 130.0 μg / g or more, 135.0 μg / g or more, 140.0 μg / g or more, 145.0 μg / g or more, 150.0 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 more, and 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, 150.0 μg / g or less, 145.0 μg / g or less, 140.0 μg / g or less, 135.0 μg / g or less, 130.0 μg / g or less, 125.0 μg / g or less, 120.0 μg / g or less, 115.0 μg / g or less, 110.0 μg / g or less, 105.0 μg / g Below, 100.0 μg / g or less, 95.0 μg / g or less, 90.0 μg / g or less, 85.0 μg / g or less, 80.0 μg / g or less, 75.0 μg / g or less, 70.0 μg / g or less, 65.0 μg / g or less, 60.0 μg / g or less, 55.0 μg / g or less, 50.0 μg / g or less,It may be 45.0 μg / g or less, 40.0 μg / g or less, 35.0 μg / g or less, 30.0 μg / g or less, 25.0 μg / g or less, 20.0 μg / g or less, 15.0 μg / g or less, or 10.0 μg / g or less.

[0023] Note that allantoin is converted to ammonium ions. Therefore, in the processed food of one embodiment of the present invention, the allantoin content may be 9.0 μg / g or less, 8.0 μg / g or less, 7.0 μg / g or less, 6.0 μg / g or less, 5.0 μg / g or less, 4.0 μg / g or less, 3.0 μg / g or less, 2.0 μg / g or less, 1.0 μg / g or less, or less than 1.0 μg / g.

[0024] In this specification, allantoin refers to a compound represented by the following formula, which can be synthesized, for example, by oxidizing uric acid. Furthermore, allantoin is distinguished from allantoin, which is produced by oxidation of uric acid, which is generated as a final metabolic product from purines, which are components of nucleic acids (DNA and RNA) and ATP, in the human body.

[0025] The allantoin content refers to the mass of allantoin contained in 1 g of the processed food. When the processed food is a liquid, the density of the liquid is 1.0 g / cm ３ It can also be considered as the mass of allantoin contained per 1 mL of a liquid processed food converted into a mass of allantoin. In this specification, the allantoin content 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 through a membrane filter with a pore size of 0.2 μm. If the processed food contains solids, the processed food may be finely mashed as needed to make it easier to dilute with distilled water. Measurement device: LCMS-8040 (Shimadzu Corporation) Column: Discovery HS F5-3 (15 cm × 2.1 mm, 3 μm) Column temperature: 40°C Mobile phase: A = 0.03 (v / v)% formic acid aqueous solution, B = 100% acetonitrile, A / B = 90 / 10 (volume ratio) Flow rate: 0.3 mL / min Injection volume: 10 μL

[0026] In the processed food of one embodiment of the present invention, the purine content is preferably as low as possible, from the viewpoint of making the processed food suitable for the recent health-conscious trend. In the processed food of one embodiment of the present invention, the purine content (Y) is preferably 1000 μg / g or less, more preferably 800 μg / g or less, more preferably 600 μg / g or less, even more preferably 500 μg / g or less, still more preferably 450 μg / g or less, still more preferably 400 μg / g or less, still more preferably 350 μg / g or less, particularly preferably 300 μg / g or less, and even further preferably 250 μg / g or less, 200 μg / g or less, 170 μg / g or less, 150 μg / g or less, 130 μg / g or less, 100 μg / g or less. or less, 90 μg / g or less, 80 μg / g or less, 70 μg / g or less, 60 μg / g or less, 50 μg / g or less, 40 μg / g or less, 30 μg / g or less, 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 μg / g or less, 19.9 μg / g or less, 19.8 μg / g or less, 19.7 μg / g or less, 19.6 μg / g or less, 1 9.5 μg / g or less, 19.4 μg / g or less, 19.3 μg / g or less, 19.2 μg / g or less, 19.1 μg / g or less, 19.0 μg / g or less, 18.9 μg / g or less, 18.8 μg / g or less, 18.7 μg / g or less, 18.6 μg / g or less, 18.5 μg / g 18.4 μg / g or less, 18.3 μg / g or less, 18.2 μg / g or less, 18.1 μg / g or less, 18.0 μg / g or less, 17.9 μg / g or less, 17.8 μg / g or less, 17.7 μg / g or less, 17.6 μg / g or less, 17.5 μg / g or less, 17.4 μg / g or less, 17.3 μg / g or less, 17.2 μg / g or less, 17.1 μg / g or less, 17.0 μg / g or less, 16.9 μg / g or less, 16.8 μg / g or less, 16.7 μg / g or less, 16.6 μg / g or less, 16.5 μg / g or less, 16.4 μg / 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, 15μg / 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 below, 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, 12μg / g or less, 11.9μg / g or less, 11.8μg / g Below, 11.7μg / g below, 11.6μg / g below, 11.5μg / g below, 11.4μg / g below, 11.3μg / g below, 11.2μg / g below, 11.1μg / g below, 11.0μg / g below, 10.9μg / g below, 10.8μg / g below, 10.7μg / g below, 10.6μg / g below, 10.5μg / g below, 10.4μg / g below, 10.3μg / g below, 10.2μg / g below, 10.1μg / g below, 10μg / g below, 9.9μg / g below, 9.8μg / g below, 9.7μg / g below, 9.6μg / g below, 9.5μg / g below, 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,6.9 μg / g or less, 6.8 μg / g or less, 6.7 μg / g or less, 6.6 μg / g or less, 6.5 μg / g or less, 6.4 μg / g or less, 6.3 μg / g or less, 6.2 μg / g or less, 6.1 μg / g or less, 6.0 μg / g or less, 5.9 μg / g or less, 5.8 μg / g or less, 5.7 μg / g or less, 5.6 μg / g or less, 5.5 μg / g or less, 5.4 μg / g or less, 5.3 μg / g or less, 5.2 μg / g or less, 5.1 μg / g or less, 5.0 μg / g or less, 4.9 μg / g or less, 4.8 μg / g or less, 4.7 μg / g or less, 4.6 μg / g or less, 4.5 μg / g or less, 4.4 μg / g or less, 4.3 μg / g or less, 4.2 μg / g or less, 4.1 μg / g or less, 4.0 μg / g or less, 3.9 μg / g or less, 3.8 μg / g or less, 3.7 μg / g or less, 3.6 μg / g or less, 3.5 μg / g or less, 3.4 μg / g or less, 3.3 μg / g or less, 3.2 μg / g or less, 3.1 μg / g or less, 3.0 μg / g or less, 2.9 μg / g or less, 2.8 μg / g or less, 2.7 μg / g or less, 2.6 μg / g or less, 2.5 μg / g or less, 2.4 μg / g or less, 2.3 μg / g or less, 2.2 μg / g or less, 2.1 μg / g or less, 2.0 μg / g or less, It may be 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, 0.9 μg / g or less, 0.8 μg / g or less, 0.7 μg / g or less, 0.6 μg / g or less, 0.5 μg / g or less, 0.4 μg / g or less, 0.3 μg / g or less, or 0.2 μg / g or less, or may be more than 0.0 μg / g, 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, 2.0 μg / g or more, 2.1 μg / g or more, 2.2 μg / g or more, 2.3 μg / g or more, 2.4 μg / g or more, 2.5 μg / g or more, 2.6 μg / g or more, 2.7 μg / g or more, 2.8 μg / g or more, 2.9 μg / g or more, 3.0 μg / g or more,3.1μg / g or above, 3.2μg / g or above, 3.3μg / g or above, 3.4μg / g or above, 3.5μg / g or above, 3.6μg / g or above, 3.7μg / g or above, 3.8μg / g or above, 3.9μg / g or above, 4.0μg / g or above, 4.1μg / g or above, 4.2μg / g or above, 4.3μg / g or above, 4.4μg / g or above, 4.5μg / g or above, 4.6μg / g or above, 4.7μg / g or above, 4.8μg / g or above, 4.9μg / g or above, 5.0μg / g or above, 5.1μg / g or above, 5.2μg / g or above, 5.3μg / g or above, 5.4μg / g or above, 5.5μg / g or above , 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, 6.9μg / 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, 11.7μg / 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 above, 12.9μg / g or above, 13.0μg / g or above, 13.1μg / g or above, 13.2μg / g or above, 13.3μg / g or above, 13.4μg / g or above, 13.5μg / g or above, 13.6μg / g or above, 13.7μg / g or above, 13.8μg / g or above, 13.9μg / g or above, 14.0μg / g or above, 14.1μg / g or above, 14.2μg / g or above, 14.3μg / g or above, 14.4μg / g or above, 14.5μg / g or above, 14.6μg / g or above, 14.7μg / g or above, 14.8μg / g or above, 14.9μg / g or above, 15.0μg / g Above, 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, 17.3μ g / 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 it may be 21.9 μg / g or more.

[0027] The purine content (Y) can be adjusted by selecting raw materials and adjusting the amounts of raw materials used in consideration of the purine content contained in the raw materials used, or by purine adsorption treatment using activated carbon, zeolite, activated clay, etc., separation treatment by membrane filtration or centrifugation, absorption treatment by the action of yeast or microorganisms, etc. When the processed food of one embodiment of the present invention is a fermented processed food, the purine content (Y) can be adjusted by using an enzyme such as purine nucleosidase to decompose yeast-unutilizable purines such as adenosine and guanosine into utilizable purines, and reducing the utilizable purines through a fermentation process. Furthermore, by performing adenine deaminase treatment using a processed food additive having adenine deaminase activity followed by xanthine oxidase treatment, adenine can be converted to hypoxanthine, allowing for efficient decomposition by xanthine oxidase. Similarly, guanine can be converted to xanthine by xanthine oxidase treatment after guanine deaminase treatment using a processed food additive having guanine deaminase activity, and degradation by xanthine oxidase can be efficiently performed. Furthermore, as described below, the xanthine content can be reduced by xanthine oxidase treatment using a processed food additive having xanthine oxidase activity, thereby adjusting the purine content (Y). From the above, in one aspect of the present invention, from the viewpoint of producing a processed food with a further reduced purine content, the purine content (Y) can also be adjusted by performing one or more enzyme treatments selected from purine nucleosidase treatment, adenine deaminase treatment, and guanine deaminase treatment, followed by xanthine oxidase treatment.

[0028] As used herein, "purine" refers to a compound having a purine nucleus structure, specifically including purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenylic acid, guanylic acid, inosinic acid), and low- or high-molecular-weight nucleic acids (oligonucleotides, polynucleotides). As used herein, the "purine content (Y)" refers to the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine. The "xanthine content" and "purine content (Y)" can be measured using LC-MS / MS (see "Guide to Microanalysis of Purines in Alcoholic Beverages," Japan Food Research Laboratories, Internet (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, searched August 2015)).

[0029] In the processed food of one embodiment of the present invention, from the viewpoint of further improving the stability of properties specific to each processed food and making the processed food suitable for the recent health-conscious trend, the ratio [(X) / (Y)] of the uric acid content (X) (unit: μg / g) to the purine content (Y) (unit: μg / g) is preferably 0.00001 or more, more preferably 0.00003 or more, more preferably 0.00005 or more, even more preferably 0.0001 or more, still more preferably 0.0005 or more, still more preferably 0.001 or more, still more preferably 0.005 or more, and particularly preferably 0.01 or more, and may be 0.02 or more, 0.03 or more, 0.05 or more, 0.07 or more, 0.10 or more, 0.30 or more, 0.50 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, or 10.0 or more, and may be 1000 or less, 800 or less, 600 or less, 500 or less, 400 or less, 350 or less, 300 or less, 250 or less, 20 or less, 150 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, or 20 or less.

[0030] In one embodiment of the present invention, the uric acid content (X) can be adjusted by adding uric acid or a uric acid salt such as sodium urate. However, because uric acid has low solubility in water, it may be difficult to prepare processed foods containing high concentrations of uric acid using methods that involve adding uric acid or uric acid salts. While one method of producing processed foods involves using raw materials containing uric acid, the number of raw materials containing uric acid is limited, and depending on the type of processed food, compatibility with the raw materials may be poor. Another method involves using a liquid in which uric acid is highly soluble instead of water, but this method also requires consideration of the compatibility between the processed food and the liquid. Research into the above issues has revealed that processed products containing high concentrations of uric acid can be easily produced by preparing processed foods using raw materials containing purines and raw materials with xanthine oxidase activity. As described above, "purines" are compounds having a purine nucleus structure. Xanthine oxidase is a type of xanthine oxidoreductase enzyme that generates reactive oxygen species. Xanthine oxidase can oxidize xanthine to uric acid, and hypoxanthine can be oxidized to xanthine and then to uric acid. In other words, the action of xanthine oxidase can convert xanthine and hypoxanthine, which constitute purines contained in raw materials, to uric acid, resulting in a processed food containing a high concentration of uric acid. Furthermore, the action of xanthine oxidase in the processed food of one embodiment of the present invention can reduce the purine content. Note that the processed food of one embodiment of the present invention may retain xanthine oxidase activity or may have already been inactivated. In other words, the processed food of one embodiment of the present invention may be a processed food having xanthine oxidase activity, or may be a processed food containing a protein that previously had xanthine oxidase activity.

[0031] When the processed food of one embodiment of the present invention has xanthine oxidase activity, the xanthine oxidase 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, or 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.

[0032] The xanthine oxidase activity value mentioned above refers to the relative enzyme amount, where 1 unit (U) is the amount of enzyme required to produce 1 μmol of uric acid per minute under the following conditions: 2.9 ml of 50 mM Tris-HCl buffer and 0.1 ml of 10 mM xanthine aqueous solution are mixed and preheated at 37°C, after which 0.01 ml of the measurement target solution is added and gently mixed. After that, the change in absorbance at 293 nm per minute is determined using a spectrophotometer controlled at 37°C, using water as a control. From this value, the amount of enzyme required to produce 1 μmol of uric acid per minute is defined as 1 unit (U), and this enzyme amount is taken as the xanthine oxidase activity value.

[0033] Raw materials having xanthine oxidase activity include, but are not limited to, raw materials derived from a wide range of biological species, from bacteria to mammals and higher plants. Specific examples include raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia, Arthrobacter, and Nocardia, and Enterobacter cloacae. Commercially available xanthine oxidase preparations may also be used as raw materials. The processed food of one embodiment of the present invention includes processed foods that use the raw materials having xanthine oxidase activity described above and retain the xanthine oxidase activity. The processed food of one embodiment of the present invention also includes processed foods that use the raw materials having xanthine oxidase activity described above and retain the xanthine oxidase activity, even though the xanthine oxidase activity has been inactivated, but still contains proteins that originally had xanthine oxidase activity. Specifically, the term also includes processed foods that use raw materials containing proteins with xanthine oxidase activity, but in which the xanthine oxidase activity has been inactivated by processes such as heating or pH adjustment.

[0034] The processed food of one embodiment of the present invention may be a processed food in which xanthine is converted to uric acid by treatment with xanthine oxidase and then a portion of the uric acid is converted to allantoin by treatment with uricase. Such a processed food may be a processed food having uricase activity or a processed food containing a protein that previously had uricase activity.

[0035] When the processed food of 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, 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.

[0036] In this specification, the term "uricase activity value" refers to the relative enzyme amount, where 1 unit (U) is the amount of enzyme that produces 1 μmol of allantoin per minute under the following conditions: 2.9 ml of 50 mM Tris-HCl buffer and 0.1 ml of 10 mM uric acid aqueous solution are mixed and preheated at 37°C, after which 0.01 ml of the measurement target solution is added and gently mixed. Then, the change in absorbance at 293 nm per minute is determined using a spectrophotometer controlled at 37°C, using water as a control. From this value, the amount of enzyme that produces 1 μmol of allantoin per minute is defined as 1 unit (U), and this value is used as the uricase activity value.

[0037] The processed food of one embodiment of the present invention also includes processed foods made using a raw material containing purines, a raw material having the above-mentioned xanthine oxidase activity, and a raw material having uricase activity. Raw materials having uricase activity are not particularly limited, but include, for example, raw materials derived from a wide range of biological species, from bacteria to mammals and higher plants. Specific examples include raw milk (unpasteurized raw milk) from mammals such as cows, microorganisms belonging to the genera Pseudomonas, Escherichia, Arthrobacter, and Nocardia, and Enterobacter cloacae. Commercially available uricase preparations may also be used as raw materials. The processed food of one embodiment of the present invention also includes processed foods made using raw materials having uricase activity, in which the uricase activity remains. The processed food of one embodiment of the present invention also includes processed foods made using raw materials having uricase activity, in which the uricase activity has been inactivated but which still contain proteins that once had uricase activity. Specifically, it also includes processed foods that use raw materials containing proteins with uricase activity, but in which the uricase activity has been inactivated by processes such as heating or pH adjustment.

[0038] Raw materials containing purines are not particularly limited, but examples thereof include grains such as barley (barley, wheat, rye, oats, oats, pearl millet, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet, vegetables (spinach, cauliflower, broccoli, bean sprouts, radish sprouts, okra, broad beans, green peas, etc.), mushrooms (maitake mushrooms, shiitake mushrooms, nameko mushrooms, enoki mushrooms, tsukuritake mushrooms, oyster mushrooms, etc.), beans (soybeans, adzuki beans, peanuts, broad beans, edamame), soy products (tofu, soy milk, miso, soy sauce, okara, natto, etc.), pork, chicken, beef, lamb, whale meat, meat products (ham, sausage, bacon, salami, corned beef, liver paste), fish (bonito, tuna, grunt, Spanish mackerel, whiting, flying fish, rainbow trout, red barracuda, red sea bream, flounder, herring, horse mackerel, greenling, mackerel, tilefish, yellowtail, salmon, sweetfish, sea bass, rockfish, sardine, saury, carp, flounder, loach, smelt, eel, sandfish, monkfish, etc.), fish eggs or fish egg products (cod roe, mentaiko, salmon roe, herring roe, herring roe, herring roe, salmon roe), squid, octopus, shrimp, krill, crab, shellfish (asari clams, oysters, hard clams, scallops, etc.), dried fish, processed fish products (fish balls, chikuwa, kamaboko, naruto, fish sausage, satsumaage, etc.), almonds, green juice powder, yeast, chlorella, euglena (green algae), royal jelly, etc.

[0039] The processed food of one embodiment of the present invention may be a processed food containing a high-intensity sweetener, or may be a processed food in which the content of the high-intensity sweetener is limited. The content of the high-intensity sweetener contained in the processed food in which the content of the high-intensity sweetener is limited may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 part by mass, less than 0.001 part by mass, or less than 0.0001 part by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food. In addition, the content of high-intensity sweeteners contained in processed foods with limited content of high-intensity sweeteners may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the processed food. The high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monak fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS, , monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, erythritol, polypodside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0040] The processed food of one embodiment of the present invention may be a processed food containing rebaudioside A, or may be a processed food having a limited amount of rebaudioside A. The amount of rebaudioside A contained in the processed food having a limited amount of rebaudioside A may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 part by mass, less than 0.001 part by mass, or less than 0.0001 part by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food. Furthermore, the content of rebaudioside A contained in a processed food with a limited content of rebaudioside A may be less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the processed food.

[0041] The processed food of one embodiment of the present invention may be a processed food containing erythritol or a processed food having a limited erythritol content. The erythritol content of the processed food having a limited erythritol content may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the processed food. Furthermore, the erythritol content contained in a processed food with a limited erythritol content may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the processed food.

[0042] 2. Beer-Taste Beverages One aspect of the processed food of the present invention may be a beer-taste beverage. In particular, in the case of a malt-beer-taste beverage, malt is known as a raw material containing purines. However, by using raw materials having xanthine oxidase activity together with malt to prepare a beverage having xanthine oxidase activity or a beverage containing a protein that previously had xanthine oxidase activity, the content of purines derived from the malt can be reduced while the amount of uric acid generated from the purines increases, making it easy to prepare a beverage with a high uric acid content.

[0043] As used herein, "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, "beer-taste beverage" encompasses not only beer, a malt fermented beverage obtained by fermenting malt, water, and, optionally, hops, etc., using yeast, but also carbonated beverages with a beer flavor. In other words, unless otherwise specified, "beer-taste beverage" as used herein encompasses any carbonated beverage with a beer flavor that contains added beer flavorings, including esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.). Furthermore, beer-taste beverages may be fermented beer-taste beverages that have undergone a fermentation process using yeast, or non-fermented beer-taste beverages that have not undergone a fermentation process.

[0044] Furthermore, the beer-flavored beverage may be an alcohol-containing beer-flavored beverage with an alcohol content of 1.0 (v / v)% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1.0 (v / v)%.

[0045] From the perspective of providing a beverage that provides a refreshing sensation, the alcohol content of the alcohol-containing beer-taste beverage of one embodiment of the present invention is preferably 1.0 (v / v)% or more, 1.5 (v / v)% or more, 2.0 (v / v)% or more, 2.5 (v / v)% or more, 3.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 4.5 (v / v)% or more, 5.0 (v / v)% or more, % or more, 5.4(v / v)% or more, or 5.7(v / v)% or more; and from the standpoint of providing an easy-to-drink beer-taste beverage, the content may be 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10.0(v / v)% or less, 9.0(v / v)% or less, 8.0(v / v)% or less, or 7.0(v / v)% or less.

[0046] 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 the beverage may be a non-alcoholic beer-flavored beverage that is substantially free of alcohol. Note that the term "non-alcoholic beer-flavored beverage that is substantially free of alcohol" does not exclude beverages that contain trace amounts of alcohol that are undetectable. Non-alcoholic beer-flavored beverages also include beverages whose alcohol content becomes 0 (v / v)% when rounded to one decimal place, beverages whose alcohol content becomes 0.0 (v / v)% when rounded to two decimal places, and beverages whose alcohol content becomes 0.00 (v / v)% when rounded to three decimal places.

[0047] Furthermore, a non-alcoholic beer-taste 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)%.

[0048] The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, a beverage produced by stopping the fermentation process using yeast when the alcohol content is less than 1.0 (v / v)%, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process, and also includes beer-taste soft drinks, etc. In addition, the beer-taste beverage may be a malt-based beer-taste beverage using malt as an ingredient, or a malt-free beer-taste beverage without using malt, although malt-based beer-taste beverages are preferred, and barley malt beer-taste beverages are more preferred. Alternatively, the beer-taste beverage may be an ale-taste beverage brewed through a fermentation process using top-fermenting yeast, or a lager-taste beverage brewed through a fermentation process using bottom-fermenting yeast. The beer-taste beverage may be a beer-taste beverage containing distilled alcohol such as spirits, whiskey, or shochu, with spirit-containing beer-taste beverages being preferred. The beer-taste beverage may also be a non-distilled alcohol-containing beer-taste beverage, or a spirit-free beer-taste beverage. A specific embodiment of the beer-taste beverage of the present invention may be a fermented beer-taste beverage, an alcohol-containing fermented beer-taste beverage, or a malt-based fermented beer-taste beverage.

[0049] When the beverage of one embodiment of the present invention is a beer-taste beverage, from the perspective of providing a beverage with an excellent taste characteristic of a beer-taste beverage, the malt ratio is preferably 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, or % 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 mass% or more, 53 mass% or more, 54 mass% or more, 55 mass% or more, 56 mass% or more, 57 mass% or more, 58 mass% or more, 59 mass% or more, 60 mass% or more, 61 mass% or more, 62 mass% or more, 63 mass% or more, 64 mass% 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% by mass or more, 79% by mass or more, 8 0 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 Alternatively, the content may be 96% by mass or more, 97% by mass or more, 98% by mass or more, or 99% by mass or more. Alternatively, the content may be 100% by mass or less, but from the perspective of providing an easy-to-drink beer-taste beverage, it may be less than 100% by mass, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less,70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31% by mass or less, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or 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 may be used. In this specification, the "malt ratio" means a value calculated in accordance with the Liquor Tax Act with an enforcement date of April 1, 2018 and the Interpretation Guidelines of Liquor Tax and Related Laws and Regulations.,

[0050] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the free amino nitrogen (FAN) content is 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 L or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.5 mg / 100 mL or more, 6.0 mg / 100 mL or more, 6.5 mg / 100 mL or more, 7.0 m g / 100mL or more, 7.5mg / 100mL or more, 8.0mg / 100mL or more, 8.5mg / 100mL or more, 9.0mg / 100mL or more, 9.5mg / 100mL or more, 10.0mg / 100mL or more, or 10.5 mg / 100 mL or more, or may 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, 22.0 mg / 100mL or less, 21.0 mg / 100mL or less, 20.0 mg / 100mL or less, 19.0 mg / 100mL or less, 18.0 mg / 100mL or less, 17.0 mg / 100mL or less, 16.0 mg / 100mL or less, 15.0 mg / 100mL or less, 14.0 mg / 100mL or less, 13.0 mg / 100mL or less, 12.0 mg / 100mL or less, or 11.0 mg / 100mL or less.

[0051] The FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In addition, in this specification, the FAN content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013, section 8.18, Free Amino Nitrogen).

[0052] When the processed food of one embodiment of the present invention is a beer-taste beverage, the apparent degree of fermentation may be 0% or more, 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, or 50% or more, or may be 120% or less, 115% or less, 110% or less, 105% or less, 100% or less, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, or 55% or less.

[0053] The apparent degree of attenuation can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the raw wort extract concentration in the pre-fermentation liquid, the raw wort extract concentration during the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, "apparent degree of attenuation" refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the pre-fermentation liquid. For example, the apparent degree of fermentation AA of a beer-taste beverage can be calculated using the following formula (1): Formula (1): AA (%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" is the original extract (raw wort extract) and can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract of a beer-taste beverage. The apparent extract can be calculated, for example, using the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised 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 degassed beer-taste beverage.) Note that the apparent extract "Es" may become a negative value due to D in formula (2) above, and therefore the calculated apparent fermentation degree may exceed 100%.

[0054] In this case, the sugar content of this processed food, drink, and beverage is 0.1g / 100mL or more, 0.2g / 100mL or more, 0 .3g / 100mL or more, 0.4g / 100mL or more, 0.5g / 100mL or more, 0.6g / 100mL or more, 0.7g / 100mL or more 1.0g / 100ml or more, 1.1g / 100ml or more, 1.2g / 100ml or more, 1.3g / 100ml or more, 1.4g / 100ml or more, 1.5g / 100ml or more, 1.6g / 100ml or more, 1.7g / 1 00mL 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 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 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, 9.5g / 100ml or more, 9.6g / 100ml or more, 9.7g / 100ml or more, 9.8g / 100ml or more, 9.9g / 100ml or more, 10.0g / 100ml or more, 10.1g / 100ml or more, 10.2g / 100ml or more, 10.3g / 100ml or more, 10.4g / 100ml or more, 10.5g / 100ml or more, 10.6g / 100ml or more, 10.7g / 100ml or more, 10.8g / 100ml or more, 10.9g / 100ml or more, 11.0g / 100ml or more, 11.1g / 100ml or more, 11.2g / 100ml or more 11.5g / 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, 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, 17.4g / 100ml or more, 17.5g / 100ml or more, 17.6g / 100ml or more g / 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 and above, 19.1g / 100mL and above, 19.2g / 100mL and above, 19.3g / 100mL and above , 19.4g / 100mL or more, 19.5g / 100mL or more, 19.6g / 100mL or more, 19.7g / 1 00mL or more, 19.8g / 100mL or more, and 19.9g / 100mL or more, としてもよく, また, 20g / Below 100mL, below 19.9g / 100mL, below 19.8g / 100mL, below 19.7g / 100mL, 19.6g / 100ml or less, 19.5g / 100ml or less, 19.4g / 100ml or less, 19.3g / 100ml or less, 19.2g / 100ml or less, 19.1g / 100ml or less, 19g / 100ml or less, 18.9g / 100ml or less, 18.8g / 100ml or less, 18.7g / 100ml or less, 18.6g / 100ml or less, 18.5g / 100ml or less, 18.4g / 100ml or less, 18.3g / 100ml or less,18.2g / 100ml or less, 18.1g / 100ml or less, 18g / 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, 17g / 100ml or less, 16.9g / 100ml or less, 16.8g / 100ml or less, 16.7g / 100ml or less, 16.6g / 100ml or less, 16.5g / 100ml or less, 16.4g / 100ml or less, 16.3g / 100ml or less, 16.2g / 100ml or less, 16.1g / 100ml or less, 16g / 100ml or less, 15.9g / 100ml or less, 15.8g / 100ml or less, 15.7g / 100ml or less, 15.6g / 100ml or less, 15.5g / 100ml or less, 15.4g / 100ml or less, 15.3g / 100ml or less, 15.2g / 100ml or less, 15.1g / 100ml or less, 15g / 100ml or less, 14.9g / 100ml or less, 14.8g / 100ml or less, 14.7g / 100ml or less, 1 4.6g / 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, 14g / 100ml or less, 13.9g / 100ml or less, 13.8g / 100ml or less, 13.7g / 100ml or less, 13.6g / 100ml or less, 13.5g / 100ml or less, 13.4g / 100ml or less, 13.3g / 100ml or less, 13.2g / 100ml or less, 13.1g / 100ml or less, 13g / 100ml or less, 12.9g / 100ml or less, 1 2.8g / 100ml or less, 12.7g / 100ml or less, 12.6g / 100ml or less, 12.5g / 100ml or less, 12.4g / 100ml or less, 12.3g / 100ml or less, 12.2g / 100ml or less, 12.1g / 100ml or less, 12g / 100ml or less, 11.9g / 100ml or less, 11.8g / 100ml or less, 11.7g / 100ml or less, 11.6g / 100ml or less, 11.5g / 100ml or less, 11.4g / 100ml or less, 11.3g / 100ml or less, 11.2g / 100ml or less, 11.1g / 100ml or less,11g / 100ml or less, 10.9g / 100ml or less, 10.8g / 100ml or less, 10.7g / 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, 10g / 100ml or less, 9.9g / 100ml or less, 9.8g / 100ml or less, 9.7g / 100ml or less, 9.6g / 100ml or less, 9.5g / 100ml or less, 9.4g / 100ml or less, 9.3g / 100ml or less, 9.2g / 10 0ml 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 L 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 / 100ml or less, 3.8g / 100ml or less, 3.7g / 100ml or less, 3.6g / 100ml or less, 3.5g / 100ml or less,3.4 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, 3.1 g / 100 mL or less, 3.0 g / 100 mL or less, 2.9 g / 100 mL or less, 2.8 g / 100 mL or less, 2.7 g / 100 mL Hereinafter, it may be 2.6 g / 100 mL or less, 2.5 g / 100 mL or less, 2.4 g / 100 mL or less, 2.3 g / 100 mL or less, 2.2 g / 100 mL or less, 2.1 g / 100 mL or less, or 2.0 g / 100 mL or less. The beer-flavored beverage may also be a reduced-sugar beverage or a zero-sugar beverage, and specific carbohydrate contents may be 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. It may be 1.1 g / 100 mL or less, 1.0 g / 100 mL or less, less than 1.0 g / 100 mL, 0.9 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, 0.6 g / 100 mL or less, 0.5 g / 100 mL or less, less than 0.5 g / 100 mL, 0.4 g / 100 mL or less, 0.3 g / 100 mL or less, or 0.2 g / 100 mL or less.

[0055] The carbohydrate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times in each temperature range when preparing wort (including during saccharification), the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, in this specification, "carbohydrate" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), specifically meaning the amount of the food in question minus protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and water can be measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured using the nitrogen quantitative conversion method, the amount of lipids can be measured using the ether extraction method, the amount of dietary fiber can be measured using the Prosky method, the amount of ash can be measured using the direct ashing method, and the amount of water can be measured using the vacuum heating and drying method.

[0056] When the processed food of one embodiment of the present invention is a beer-taste beverage, the dietary fiber content may be 0 g / 100 mL or more, 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, or 0.5 g / 100 mL or more, or may be 5.0 g / 100 mL or less, 4.5 g / 100 mL or less, 4.0 g / 100 mL or less, 3.5 g / 100 mL or less, 3.0 g / 100 mL or less, 2.5 g / 100 mL or less, 2.0 g / 100 mL or less, 1.5 g / 100 mL or less, or 1.0 g / 100 mL or less.

[0057] "Dietary fiber" is a general term for indigestible components contained in food that are not or are difficult to digest by digestive enzymes in the human stomach, intestines, etc., and is broadly divided into water-soluble dietary fiber, which is water-soluble, and insoluble dietary fiber, which is insoluble in water. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, 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 or plants, and its origin is not particularly limited. The dietary fiber content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme (including carbohydrase, isomerase, etc.) added, timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from malt addition to before yeast addition), wort filtration time, set temperatures and holding times for each temperature range during wort preparation (including saccharification), original wort extract concentration in the pre-fermentation liquid, original wort extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, the dietary fiber content can be measured by the Prosky method.

[0058] When the processed food of one embodiment of the present invention is a beer-taste beverage, the total polyphenol content may be 0 ppm by mass or more, 5 ppm by mass or more, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, The concentration may be 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, or 170 ppm by mass or more, and may be 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm by mass or less, 240 ppm by mass or less, 230 ppm by mass or less, 220 ppm by mass or less, 210 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, or 180 ppm by mass or less.

[0059] The total polyphenol content can be determined by appropriately adjusting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the aeration time in the mash tank (e.g., mash aeration), the pH in the mash tank, the pH during the mashing process (the wort production process from malt addition to yeast addition), the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the raw wort extract concentration in the pre-fermentation liquid, the raw wort extract concentration during the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The total polyphenol content can also be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt or malt husks. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with a high polyphenol content, such as malt. In this specification, the total polyphenol content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0060] When the processed food of one embodiment of the present invention is a beer-flavored beverage, the proline content may be 0 mg / 100 mL or more, 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, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, 12.0 mg / 100 mL or more, or 15.0 mg / 100 mL or more. , 17.0mg / 100mL or more, 20.0mg / 100mL or more, 25.0mg / 100mL or more, 30.0mg / 100mL or more, 35.0mg / 100mL or more, 40.0mg / 100mL or more, 45.0mg / 100mL or more, 50.0mg / 100mL or more, 55.0mg / 100mL or more, 60.0mg / 100mL or more, 65.0mg / 100mL or more, 70.0mg / 100mL or more, 75.0mg / 100mL or more, 80.0mg / 100mL or more, 85.0mg / 100mL or more, 90.0mg / 100mL or more, 95.0mg / 100mL or more 00mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / 100mL or more, 120mg / 100mL or more, 125mg / 100mL or more, 130mg / 100mL or more, 135mg / 100mL or more, 140mg / 100mL or more, 145mg / 100mL or more, 150mg / 100mL or more, 155mg / 100mL or more, 160mg / 100mL or more, 165mg / 100mL or more, 170mg / 100mL or more, 175mg / 100mL or more, 180mg / 100mL or more, 185 mg / 100mL or more, 190mg / 100mL or more, 195mg / 100mL or more, 200mg / 100mL or more, 205mg / 100mL or more, 210mg / 100mL or more, 215mg / 100mL or more, 220mg / 100mL or more, 225mg / 100mL or more, 2 30mg / 100mL or more, 235mg / 100mL or more, 240mg / 100mL or more, 245mg / 100mL or more, 250mg / 1 00mL or more, 255mg / 100mL or more, 260mg / 100mL or more, 265mg / 100mL or more, 270mg / 100mL or more,It may be 275 mg / 100 mL or more, 280 mg / 100 mL or more, 285 mg / 100 mL or more, 290 mg / 100 mL or more, or 295 mg / 100 mL or more, or 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, 215 mg / 100 mL or less Lower, 210 mg / 100 mL or less, 205 mg / 100 mL or less, 200 mg / 100 mL or less, 195 mg / 100 mL or less, 190 mg / 100 mL or less, 185 mg / 100 mL or less, 180 mg / 100 mL or less, 175 mg / 100 mL Below, 170mg / 100mL or less, 165mg / 100mL or less, 160mg / 100mL or less, 155mg / 100mL or less, 150mg / 100mL or less, 145mg / 100mL or less, 140mg / 100mL or less, 135mg / 100 mL or less, 130 mg / 100 mL or less, 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, 70 mg / 100 mL or less, 65 mg / 100 mL or less, 60 mg / 100 mL or less, 55 mg / 100 mL or less, 50 mg / 100 mL or less, 45 mg / 100 mL or less, 40 mg / 100 mL or less, 35 mg / 100 mL or less, 30 mg / 100 mL or less, 25 mg / 100 mL or less, 20 mg / 100 mL or less, or 15 mg / 100 mL or less.

[0061] Proline is a type of amino acid that is found in relatively large amounts in barley such as malt, and its content does not change significantly before and after the fermentation process. Adjusting the proline content can produce a beer-flavored beverage with a better taste. In this specification, the proline content can be measured using, for example, an automatic amino acid analyzer, Model L-8800A, manufactured by Hitachi, Ltd.

[0062] When the processed food according to one aspect of the present invention is a beer-flavored beverage, from the viewpoint of making a beverage with an excellent taste characteristic of a beer-flavored beverage, the original wort extract concentration is 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, 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, 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, 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% by mass or more, 14.9% by mass or more, 15.0% by mass or more, 15.1% by mass or more, 15.2% by mass or more, 15.3% by mass or more, 15.4% by mass or more, 15.5% by mass or more, 15.6% by mass or more, 15.7% by mass or more, 15.8% by mass or more, 15.9% by mass or more, 16.0% by mass or more, 16.1% by mass or more, 16.2% by mass or more, 16.3% by mass or more, 16.4% by mass or more, 16.5% by mass or more, 16.6% by mass or more, 16.7% by mass or more, 16.8% by mass or more, 16.9% by mass or more, 17.0% by mass or more, 17.1% by mass or more, 17.2% by mass or more, 17.3% by mass or more, 17.4% by mass or more, 17.5% by mass or more, 17.6% by mass or more, 17.7% by mass or more, 17.8% by mass or more, 17.9% by mass or more, 18.0% by mass or more, 18.1% by mass or more, 18.2% by mass or more, 18.3% by mass or more, 18.4% by mass or more, 18.5% by mass or more, 18.6% by mass or more, 18.7% by mass or more, 18.8% by mass or more, 18.9% by mass or more, 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 may be used. Also, from the viewpoint of making the beverage have a refreshing aroma and a sweet aroma characteristic of a beer-like beverage, it is 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, 18.2% by mass or less, 18.1% by mass or less, 18.0% by mass or less, 17.9% by mass or less, 17.8% by mass or less, 17.7% by mass or less, 17.6% by mass or less, 17.5% by mass or less, 17.4% by mass or less, 17.3% by mass or less, 17.2% by mass or less, 17.1% by mass or less, 17.0% by mass or less, 16.9% by mass or less, 16.8% by mass or less, 16.7% by mass or less, 16.6% by mass or less, 16.5% by mass or less, 16.4% by mass or less, 16.3% by mass or less, 16.2% by mass or less, 16.1% by mass or less, 16.0% by mass or less, 15.9% by mass or less, 15.8% by mass or less,15.7% by mass or less, 15.6% by mass or less, 15.5% by mass or less, 15.4% by mass or less, 15.3% by mass or less, 15.2% by mass or less, 15.1% by mass or less, 15.0% by mass or less, 14.9% by mass or less, 14.8% by mass or less, 14.7% by mass or less, 14.6% by mass or less, 14.5% by mass or less, 14.4% by mass or less, 14.3% by mass or less, 14.2% by mass or less, 14.1% by mass or less, 14.0% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less %, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 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 % or less, 10.7% or less by mass, 10.6% or less by mass, 10.5% or less by mass, 10.4% or less by mass, 10.3% or less by mass, 10.2% or less by mass, 10.1% or less by mass, 10.0% or less by mass, 9.9% or less by mass, 9.8% or less by mass, 9.7% or less by mass, 9.6% or less by mass, 9.5% or less by mass, 9.4% or less by mass, 9.3% or less by mass, 9.2% or less by mass, 9.1% or less by mass, 9.0% or less by mass, 8.9% or less by mass, 8.8% or less by mass, 8.7% or less by mass, 8.6% or less by mass, 8.5% or less by mass, 8.4% or less by mass, 8.3% or less by mass, 8.2% or less by mass, 8.1% or less by mass % by mass or less, 8.0% by mass or less, 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,It may be 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less.

[0063] The "original wort extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

[0064] When the processed food of one embodiment of the present invention is a beer-taste beverage, from the viewpoint of producing a beverage that resembles a beer-taste beverage, the bitterness value of the beverage is preferably less than 60 BUs, more preferably 55 BUs or less, even more preferably 50 BUs or less, even more preferably 45 BUs or less, and particularly preferably 40 BUs or less, and may be 35 BUs or less, 30 BUs or less, or 25 BUs or less. Furthermore, when the processed food of one embodiment of the present invention is a beer-taste beverage that uses hops as an ingredient, the bitterness value of the beverage may be 5 BUs or more, 7 BUs or more, 10 BUs or more, 12 BUs or more, 15 BUs or more, or 17 BUs or more. Furthermore, when the processed food of one embodiment of the present invention is a beer-flavored beverage that does not use hops as an ingredient, the bitterness value of the beverage may be less than 5.0 BUs, 3.0 BUs or less, 2.0 BUs or less, 1.0 BUs or less, 0.5 BUs or less, or 0.3 BUs or less. The bitterness value of a beverage is an index of the bitterness imparted by hop-derived components, the main component of which is isohumulone, and can be controlled by appropriately adjusting the amount of hop-derived components, such as hops or hop extract, used. Furthermore, 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 Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0065] In addition, when the processed food of one embodiment of the present invention is a beer-taste beverage, the beer-taste beverage may further contain grain-derived spirits as an alcoholic component to adjust the alcohol content. Here, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, barley, rice, buckwheat, or corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverage. Among these, from the perspective of providing a beverage with a high-quality taste, the beer-taste beverage that is the processed food of one embodiment of the present invention preferably contains spirits derived from a plant belonging to the Poaceae family, preferably barley spirits, and more preferably barley spirits or wheat spirits.

[0066] When the processed food of one embodiment of the present invention is a beer-taste beverage, the color of the beer-taste beverage is not particularly limited, but may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be given a desired color by adding a coloring agent, etc. The color of a beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0067] When the processed food of one embodiment of the present invention is a beer-taste beverage, from the perspective of providing a beverage with an excellent taste reminiscent of a beer-taste beverage, the color of the beer-taste beverage is preferably 7.0 EBC or higher, more preferably 7.2 EBC or higher, more preferably 7.5 EBC or higher, even more preferably 8.0 EBC or higher, still more preferably 8.5 EBC or higher, and particularly preferably 9.0 EBC or higher, and even more preferably 9.5 EBC or higher, 10.0 EBC or higher, 10.5 EBC or higher, 11.0 EBC or higher, 11.5 EBC or higher, or even higher. The EBC may be 12.0 EBC or more, 12.5 EBC or more, or 13.0 EBC or more, or 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, or 15 EBC or less. In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee) and expanded and revised in 2013). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage. The color of the beer-taste beverage, which is 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 types of malt are used, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, performing decoction during the preparation of the saccharified solution, etc. Color can also be increased by increasing the concentration of the original wort extract or the malt ratio.

[0068] When the processed food of one embodiment of the present invention is a beer-taste beverage, the pH of the beer-taste beverage is not particularly limited, and may be 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less from the viewpoint of suppressing microbial growth, or 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, or 4.2 or more from the viewpoint of improving the flavor of the beer-taste beverage.

[0069] 3. Ingredients for Beverages When the processed food of one embodiment of the present invention is a beverage, ingredients commonly used in beverages can be used. For example, in the case of a beer-taste beverage, water and malt are used as the main ingredients. Furthermore, the beer-taste beverage may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. Furthermore, when the processed food of one embodiment of the present invention is a beverage, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used depending on the type of beverage.

[0070] The raw materials for the beverage preferably include raw materials having xanthine oxidase activity. Raw materials having xanthine oxidase activity are as described above, and commercially available xanthine oxidase preparations may be used as raw materials. Furthermore, when raw materials having xanthine oxidase activity are included as raw materials for the beverage, raw materials containing purines may also be included, since purines can be converted to uric acid by the xanthine oxidase activity. Raw materials containing purines are as described above, and when the processed food of one embodiment of the present invention is a beer-flavored beverage, malt is preferred.

[0071] 3.1.1 Malt and Grains Other Than Malt When the processed food of one embodiment of the present invention is a beer-taste beverage, the malt used as an ingredient refers to germinated, dried, and de-rooted seeds of wheat species such as barley, wheat, rye, oats, oats, pearl barley, and oats, and may be of any origin or variety. Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the malts most commonly used as an ingredient in beer-taste beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or a single type of colored malt may be used.

[0072] Other grains may be used together with malt. Examples of such grains include non-malt grains (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.

[0073] When malt is not used, liquid sugar containing a carbon source, and as a nitrogen source, yeast extract, proteins derived from animals and plants, amino acid-containing raw materials such as the above-mentioned grains other than malt (e.g., soy protein, etc.) can be used.

[0074] 3.1.2 Hops When the processed food of one embodiment of the present invention is a beer-flavored beverage that uses hops, examples of the form of the hops include pelleted hops, powdered hops, and hop extract. The hops used may also be processed hop products such as isomerized hops and reduced hops. When the processed food of one embodiment of the present invention is a beer-flavored beverage that uses hops, the amount of hops added may be appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0075] Furthermore, beer-flavored beverages using hops as raw materials are beverages containing iso-α acids, which are components derived from hops. The content of iso-α acids in hop-containing beer-flavored beverages may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the content of iso-α acids in hop-free beer-flavored beverages may be 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer-flavored beverage. In this specification, the content of iso-α acids 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 Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association [Analysis Committee], revised and expanded in 2013).

[0076] 3.1.3 Preservatives When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as the preservative. These preservatives may be used alone or in combination of two or more.

[0077] When the processed food of one embodiment of the present invention is a beverage containing a preservative, the amount of the preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and still more preferably 20 to 900 ppm by mass, based on the total amount (100% by mass) of the beverage.

[0078] 3.1.4 Sweeteners When the processed food of one embodiment of the present invention is a beverage, it may further contain a sweetener. Examples of sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, 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 a liquid such as a solution or a solid such as a powder. Furthermore, there are no particular limitations on the type of grain from which the starch is derived, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0079] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

[0080] When the processed food of one embodiment of the present invention is a beverage, the beverage may have a limited amount of high-intensity sweetener. The amount of high-intensity sweetener contained in the beverage with a limited amount of high-intensity sweetener may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 part by mass, less than 0.001 part by mass, or less than 0.0001 part by mass, relative to 100 parts by mass of the total amount of uric acid contained in the beverage. Furthermore, the content of high-intensity sweetener contained in a beverage with a limited content of high-intensity sweetener may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beverage. Specific examples of high-intensity sweeteners are as described above.

[0081] When the processed food of one embodiment of the present invention is a beverage, it may be a beverage having a limited content of rebaudioside A. The amount of rebaudioside A contained in the beverage having a limited content of rebaudioside A may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 part by mass, less than 0.001 part by mass, or less than 0.0001 part by mass, relative to 100 parts by mass of the total amount of uric acid contained in the beverage. Furthermore, the content of rebaudioside A contained in a beverage with a limited content of rebaudioside A may be less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beverage.

[0082] When the processed food of one embodiment of the present invention is a beverage, the beverage may have a limited erythritol content. The erythritol content of the beverage with a limited erythritol content may be less than 10.0 parts by mass, less than 5.0 parts by mass, less than 2.0 parts by mass, less than 1.0 part by mass, less than 0.1 part by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the beverage. Furthermore, the erythritol content contained in a beverage with a limited erythritol content may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beverage.

[0083] 3.1.5 Bittering Agents and Bitterness-Promoting Agents When the processed food of one embodiment of the present invention is a beverage, it may further contain one or more bittering agents and bitterness-imparting agents. In particular, when the processed food of one embodiment of the present invention is a beer-flavored beverage, the bitterness may be imparted by hops, or the bittering agents or bitterness-imparting agents described below may be used together with hops. Alternatively, hops may not be used, and the bittering agents or bitterness-imparting agents described below may be used instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bittering agents in ordinary beer or happoshu can be used, for example, rosemary, lychee, anise, juniper nut, sage, cinnamon, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthine, naringin, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0084] 3.1.6 Antioxidants When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain an antioxidant. The antioxidant is not particularly limited, and those used as antioxidants in regular beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0085] 3.1.7 Flavorings When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain a flavoring. The flavoring is not particularly limited and can be selected appropriately depending on the beverage. For example, when the processed food of one embodiment of the present invention is a beer-flavored beverage, examples of beer flavorings include esters and higher alcohols, and specific examples include n-propanol and isobutanol. These flavorings may be used alone or in combination of two or more.

[0086] 3.1.8 Acidulant When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain an acidulant. The acidulant is not particularly limited as long as it has a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0087] 3.1.9 Salts When the processed food of one embodiment of the present invention is a beverage, the beverage may further contain a salt. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts may be used alone or in combination of two or more.

[0088] 3.2 Carbon dioxide When the processed food of one embodiment of the present invention is a carbonated beverage, it contains carbon dioxide. The amount of carbon dioxide in the carbonated beverage may be adjusted using carbonation equipment or by adding carbonated water. Furthermore, when the processed food of one embodiment of the present invention is a beer-taste beverage, the carbon dioxide contained in the beer-taste beverage can be the carbon dioxide generated during the fermentation process of the beer-taste beverage.

[0089] When the processed food of 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, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. Note that, in this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage to 20°C by immersing a container containing the carbonated beverage in a water bath at 20°C for 30 minutes or more while occasionally shaking the container.

[0090] When the processed food according to one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be adjusted appropriately within the range in which the carbon dioxide concentration is as described above. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２It may be 0.20 kg / cm or less. ２ Above, 0.50kg / cm ２ or more, or 1.0 kg / cm ２ Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm or more. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２ or less, or 1.0 kg / cm ２ 4.0kg / cm or more ２ or less. In this specification, the gas pressure refers to the gas pressure inside a container, except in special cases. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0091] 3.3 Other Additives Various additives may be added to the processed food of one embodiment of the present invention as needed, provided that the effects of the present invention are not impaired. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are used to impart a desired color to the processed food, and examples thereof include caramel color, cocoa color, safflower color, and colored sugar solutions. Foam-forming agents are used to form beer-like foam or maintain the foam of the beverage when the processed food of one embodiment of the present invention is a beer-flavored beverage. Examples of suitable foam-forming agents include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, and yeast extract. Fermentation promoters are used to promote fermentation by yeast when the processed food of one embodiment of the present invention is a fermented beer-flavored beverage. Examples of suitable fermentation promoters include yeast extracts, bran components such as rice or barley, vitamins, and mineral supplements, which may be used alone or in combination.

[0092] 3.4 Containerized Processed Foods The processed food of one embodiment of the present invention may be a containerized processed food packed in a container. Containers of any shape and material may be used for containerized processed foods. Examples of containers include bottles, cans, bottle-shaped cans, barrels, PET bottles, paper packs, pouches, bag-in-boxes, paper bags, resin bags, portion packs, and chilled cups, and the type of container is selected appropriately depending on the type of processed food.

[0093] 4. Method for stabilizing the characteristics of processed foods The present invention also provides a method for stabilizing the characteristics of processed foods, in which the uric acid content (X) is adjusted to 0.001 μg / g or more. As described above, processed foods containing uric acid can be processed foods with improved stability of the characteristics specific to each processed food. Therefore, by adjusting the uric acid content (X) of a processed food to 0.001 μg / g or more, the characteristics of the processed food can be stabilized. In one aspect of the stabilization method of the present invention, the uric acid content (X) of a processed food can be adjusted by using a raw material containing uric acid or adding uric acid during the production process of the processed food, or by adding uric acid after production of the processed food. Furthermore, when raw materials containing purines are used as raw materials for the processed food, the content of uric acid can be adjusted by adding a raw material having xanthine oxidase activity during or after production of the processed food. Furthermore, in order to adjust the content (X) of uric acid converted from xanthine by adding a raw material having xanthine oxidase activity, a raw material having uricase activity may also be added.

[0094] The uric acid content (X) adjusted to stabilize the processed food is as described above. In addition, the processed food to be stabilized in the stabilization method of one aspect of the present invention is as described above, and the requirements for the various components and physical properties contained in the processed food are also as described above.

[0095] 5. Method for Producing Processed Foods The method for producing processed foods according to one embodiment of the present invention may include a step of adjusting the uric acid content (X) during the production process of each processed food. The step of adjusting the uric acid content (X) may be a step of adding uric acid and / or a raw material containing uric acid, or a step of diluting with water or the like. However, when raw materials containing purines are used as raw materials for the processed food, step (a) of adding a raw material having xanthine oxidase activity is preferred. In step (a), the raw material having xanthine oxidase activity is as described above, but a commercially available xanthine oxidase preparation may also be used as the raw material. In step (a), the raw material having xanthine oxidase activity may be added at any time during the production process of each processed food, and may be added all at once or in multiple batches.

[0096] Incidentally, step (a1) of adding a raw material having uricase activity may be carried out simultaneously with step (a) and / or after step (a). In step (a1), the raw material having uricase activity is as described above, but a commercially available uricase preparation may also be used as the raw material. In step (a1), the raw material having uricase activity may be added at any time during the production process of each processed food, and may be added all at once or in multiple portions.

[0097] In steps (a) and (a1), a raw material having xanthine oxidase activity may be added and then subjected to a heat treatment. In the heat treatment, the heating temperature may be 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, 40°C or higher, or 45°C or higher, or 140°C or lower, 135°C or lower, 130°C or lower, 125°C or lower, 120°C or lower, 115°C or lower, 110°C or lower, 105°C or lower, 100°C or lower, 95°C or lower, 90°C or lower, 85°C or lower, or 80°C or lower. The heating time may be 1 minute or longer, 10 minutes or longer, 20 minutes or longer, 30 minutes or longer, 40 minutes or longer, 50 minutes or longer, or 60 minutes or longer, or 10 hours or shorter, 9 hours or shorter, 8 hours or shorter, 7 hours or shorter, or 6 hours or shorter.

[0098] In the step (a) and the step (a1), the pH of the raw material after adding the additive for processed foods is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, or 5.0 or more. or may be 7.0 or less, 6.9 or less, 6.8 or less, 6.7 or less, 6.6 or less, 6.5 or less, 6.4 or less, 6.3 or less, 6.2 or less, 6.1 or less, 6.0 or less, 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.0 or less.

[0099] The processed food of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a product on the market. The method for packaging the processed food is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging step, the processed food of one embodiment of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging step, and examples of containers include those described in "3.4 Containerized Processed Foods." Below, a method for producing the processed food of one embodiment of the present invention will be described in detail, taking as examples the methods for producing a fermented beer-taste beverage and a non-fermented beer-taste beverage.

[0100] 5.1 Method for Producing Fermented Beer-Taste Beverage One embodiment of the present invention is a method for producing a fermented beer-taste beverage, which is a processed food, comprising the following steps (1) to (3), and examples thereof include a method in which step (a) is performed before step (1), simultaneously with 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 raw materials to at least one of saccharification, boiling, and solids 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 perform alcoholic fermentation.

[0101] In the method for producing a fermented beer-taste beverage, step (a) can be carried out at one or more of the following times (i) to (v): (i) before step (1); (ii) simultaneously with at least one of steps (1), (2), and (3); (iii) between steps (1) and (2); (iv) between steps (2) and (3); and (v) after step (3).

[0102] Furthermore, the method for producing a fermented beer-taste beverage may further include the following step (b) in order to produce a beverage with a further reduced purine content. Step (b): A step of performing a process to remove purines. The method for producing a fermented beer-taste beverage may further include a step of inactivating the xanthine oxidase activity, such as a step of heating or pH adjustment. The present invention also encompasses fermented beer-taste beverages in which the xanthine oxidase activity has been inactivated by heating, pH adjustment, or the like, as long as the beverage has undergone step (a) of adding a food composition having xanthine oxidase activity.

[0103] In the method for producing a fermented beer-taste beverage, when a beverage having a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. On the other hand, when a beverage having a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops.

[0104] <Step (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation solution. For example, when malt is used as the raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent that promotes the conversion of components derived from the raw materials may be added before fermentation. Examples of such enzyme agents include amylase, protease, purine nucleosidase, adenine deaminase, guanine deaminase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, and the like. Further examples include enzyme agents that fall under "(3) the following enzyme agents added during the brewing process for purposes such as streamlining sake brewing" in Article 3, "7. Items not to be Treated as Raw Materials for Alcoholic Beverages," of the Liquor Tax Act and the Notification of Liquor Administration Laws and Regulations (revised June 27, 2018). The addition of these enzyme preparations allows for efficient adjustment of the component composition of the resulting fermented beer-flavored beverage. Various ingredients other than malt may also be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and salts. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the subsequent alcoholic fermentation step.

[0105] The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted appropriately taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, and the concentration of the original wort extract in the final beverage. For example, in one embodiment of the present invention, the saccharification treatment temperature is preferably 35 to 80°C, and the saccharification treatment time is preferably 10 to 360 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution.

[0106] It is preferable to subject this saccharified liquid to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified liquid. It is also possible to prepare a pre-fermentation liquid by adding hops, bittering agents, etc. to malt extract and warm water, and then boiling the mixture, instead of the above saccharified liquid.

[0107] Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation solution. When hops are used, they may be added before the boiling process or between the start and end of boiling of the liquid sugar solution.

[0108] <Step (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After completion of the boiling treatment, the pre-fermentation liquid is transferred to a whirlpool and cooled to 0 to 20°C. After cooling, a treatment for removing solids such as coagulated proteins may be carried out to adjust the concentration of the original wort extract. Through these treatments, a cooled pre-fermentation liquid is obtained.

[0109] <Step (3)> Step (3) is a step in which yeast is added to the cooled pre-fermentation liquid obtained in step (2) to perform alcoholic fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast can be used. In addition, wine yeast, sake brewing yeast (sake yeast), wild yeast capable of producing alcohol, etc. can also be used.

[0110] The yeast may be added to the raw material as a yeast suspension, or a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and the supernatant completely removed. The amount of yeast to be added to the raw material can be appropriately determined, but for example, 5 × 10 ６ cells / mL ~ 1×10 ８It is about cells / mL.

[0111] The conditions for alcoholic fermentation, such as the fermentation temperature and fermentation period, can be set as appropriate. For example, fermentation may be carried out at 8 to 25°C for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this process, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as needed.

[0112] <Step (b)> In the method for producing a fermented beer-taste beverage, step (b) may be carried out to remove purines, with the aim of producing a beverage with a further reduced purine content. Examples of the purine removal process include an adsorption process using activated carbon or zeolite to adsorb and remove purines. Known methods can be used as specific adsorption methods.

[0113] Furthermore, before the adsorption treatment, one or more enzyme treatments selected from purine nucleosidase treatment, adenine deaminase treatment, and guanine deaminase treatment may be performed. In the purine nucleosidase treatment, purine nucleosidase is applied to the fermentation raw material liquid before fermentation or the fermentation liquid after fermentation to convert adenosine and guanosine in the solution into free purine groups, and at least a portion of these free purine groups can be converted to xanthine, which is a free purine group that cannot be assimilated by yeast. By performing this treatment followed by an adsorption treatment, xanthine can be preferentially adsorbed and removed among purines, thereby reducing the purine content in the final fermented malt beverage. Furthermore, by performing adenine deaminase treatment followed by xanthine oxidase treatment, adenine can be converted to hypoxanthine, allowing for efficient decomposition by xanthine oxidase. Similarly, by performing a xanthine oxidase treatment followed by guanine deaminase treatment, guanine can be converted to xanthine, allowing for efficient decomposition by xanthine oxidase. There is no restriction on the timing of these enzyme treatments as long as they are carried out before the adsorption treatment. For example, they may be carried out simultaneously with step (1) or after completion of step (1), or simultaneously with step (3) or after completion of step (3).

[0114] These steps may be followed by steps known to those skilled in the art in the production of beer-taste beverages, such as a storage step and a filtration step. The fermented beer-taste beverage obtained in this manner is filled into a predetermined container and distributed to the market as a finished product. The method for packaging the fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging step, the fermented beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging step, and examples of containers are as described above.

[0115] 5.2 Method for Producing Non-Fermented Beer-Taste Beverage One embodiment of the present invention relates to a method for producing a non-fermented beer-taste beverage, which is a processed food, and includes the following steps (1), (2), and (4), in which step (a) is carried out before step (1), simultaneously with one or more of steps (1), (2), and (4), between two steps selected from steps (1), (2), and (4), or after step (4). Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-beverage liquid. Step (2): A step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (4): A step of adding carbon dioxide gas to the cooled pre-beverage liquid obtained in step (2).

[0116] Steps (1) and (2) are the same as the methods for preparing the "pre-fermentation liquid" and "cooled pre-fermentation liquid" in the above-mentioned "Method for producing a fermented beer-taste beverage." If a non-fermented, non-alcoholic beer-taste beverage is to be produced, step (4) may be carried out directly. If a non-fermented, alcohol-containing beer-taste beverage is to be produced, the pre-beverage liquid obtained in step (1) and / or the cooled pre-beverage liquid obtained in step (2) may be further blended with a distilled alcoholic beverage such as spirits, whiskey, or shochu to prepare an alcohol-containing beverage.

[0117] In step (4), carbon dioxide gas may be added by mixing the chilled beverage preliminaries obtained in step (2) with carbonated water, or by directly adding carbon dioxide gas to the chilled beverage concentrate. When adding carbon dioxide gas, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0118] In the method for producing a non-fermented beer-taste beverage, step (a) can be carried out at one or more of the following times (i) to (v): (i): before step (1); (ii): simultaneously with at least one of steps (1), (2), and (4); (iii): between steps (1) and (2); (iv): between steps (2) and (4); (v): after step (4). When producing a non-fermented alcohol-containing beer-taste beverage, step (a) may be carried out simultaneously with blending distilled alcohol such as spirits, whiskey, or shochu.

[0119] Furthermore, the method for producing a non-fermented beer-taste beverage may further include the following step (b) in order to produce a beverage with a further reduced purine content. Step (b): A step of performing a process to remove purines. Note that step (b) is the same as that for the "fermented beer-taste beverage" described above. Furthermore, when step (b) involves one or more enzyme treatments selected from purine nucleosidase treatment, adenine deaminase treatment, and guanine deaminase treatment, there is no restriction on the timing of this treatment as long as it is performed before the adsorption treatment. For example, it may be performed simultaneously with step (1) or after the completion of step (1), or simultaneously with step (4) or after the completion of step (4).

[0120] In the method for producing a non-fermented beer-taste beverage, when a beverage having a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. Furthermore, when a beverage having a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops. The step of adding hops is preferably carried out simultaneously with step (1).

[0121] The non-fermented, beer-taste beverage obtained in this manner is filled into a predetermined container and distributed as a product on the market. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0122] The present invention will be described in more detail below with reference to examples, but is not limited to these examples. The uric acid content, purine content, xanthine content, and xanthine oxidase activity of the food purine-reducing agent are values ​​measured in accordance with the above-mentioned methods.

[0123] Furthermore, in Examples 1 to 12 and Comparative Examples 1 to 5, the deterioration suppression effect was evaluated based on the following method. (Method for evaluating deterioration suppression effect) For each sample beverage after standing, five regularly trained panelists scored the degree of flavor deterioration of the reference sample beverage as "0.0." If it was determined that flavor deterioration was suppressed compared to the reference beverage, they scored it with a positive score in increments of +0.1 up to a maximum of +3.0, depending on the degree of deterioration suppression. On the other hand, if it was determined that the flavor deterioration was the same or more advanced compared to the reference beverage, they scored it with a positive score of "0.0." The average score of the five panelists was then recorded in each table as an evaluation of the deterioration suppression effect of that beverage. Note that, in the evaluation, a unified standard was used for each panelist's perception.

[0124] Examples 1 to 4, Comparative Example 1 In Examples 1 to 4, uric acid was added to commercially available beer (uric acid content (X) = 0.00 μg / g, purine content (Y) = 120 μg / g) to prepare the sample beverages with the uric acid content (X) shown in Table 1. In Comparative Example 1, commercially available beer before the addition of uric acid was used as the sample beverage. These sample beverages were placed in the same amount in the same bottle container, sealed, and allowed to stand for three days in a dark room at 50°C. The deterioration-inhibiting effects of the sample beverages of Examples 1 to 4 after standing were evaluated based on the above-described method, with the sample beverage of Comparative Example 1 after standing as the standard. The results are shown in Table 1. No differences in scores of 1.0 or more were observed between panelists for the same beverage. No deterioration was observed in either Comparative Example 1 or Examples 1 to 4 before standing for three days, confirming that they were beverages of the same quality.

[0125]

[0126] From Table 1, it can be seen that by making beer containing uric acid, the effect of suppressing deterioration of flavor is exerted, and the flavor stability of the beer is improved.

[0127] Examples 5-6, Comparative Example 2 In Examples 5-6, uric acid was added to commercially available purine-free beer (uric acid content (X) = 0.00 μg / g, purine content (Y) = 4.0 μg / g) to prepare the sample beverages with the uric acid content (X) shown in Table 2. In Comparative Example 2, commercially available purine-free beer before the addition of uric acid was used as the sample beverage. These sample beverages were placed in the same amount in the same bottle container, sealed, and allowed to stand for three days in a dark room at 50°C. The sample beverages after standing were evaluated for their deterioration-inhibiting effects based on the above-described method, using the sample beverage of Comparative Example 2 after standing as a reference. The results are shown in Table 2. No differences in scores of 1.0 or more were observed between panelists for the same beverage. Furthermore, no deterioration was observed in either Comparative Example 2 or Examples 5-6 before standing for three days, confirming that they were beverages of the same quality.

[0128]

[0129] Table 2 shows that even in purine-free beer, the inclusion of uric acid has the effect of inhibiting flavor deterioration and improving flavor stability.

[0130] Examples 7-9, Comparative Example 3 In Examples 7-9, uric acid was added to a commercially available soy milk beverage (uric acid content (X) = 0.00 μg / g, purine content (Y) = 300 μg / g) to prepare a sample beverage with the uric acid content (X) shown in Table 3. In Comparative Example 3, a commercially available soy milk beverage without the addition of uric acid was used as the sample beverage. These sample beverages were placed in the same amount in the same bottle container, sealed, and allowed to stand for three days in a dark room at 50°C. The sample beverages after standing were evaluated for their deterioration-inhibiting effects based on the above-described method, using the sample beverage of Comparative Example 3 after standing as a reference. The results are shown in Table 3. No differences in scores of 1.0 or more were observed between panelists for the same beverage. No deterioration was observed in either Comparative Example 3 or Examples 7-9 before standing for three days, confirming that they were beverages of the same quality.

[0131]

[0132] Table 3 shows that the inclusion of uric acid in soy milk beverages also has the effect of inhibiting deterioration of flavor and improving flavor stability.

[0133] Examples 10-11, Comparative Example 4 In Examples 10-11, a commercially available non-alcoholic beer-taste beverage (1) (uric acid content (X) = 0.00 μg / g, purine content (Y) = 1.0 μg / g, alcohol content = 0.0 (v / v)%) was added with uric acid to prepare a sample beverage with the uric acid content (X) shown in Table 4. In Comparative Example 4, the sample beverage was a commercially available non-alcoholic beer-taste beverage (1) before the addition of uric acid. These sample beverages were placed in the same amount in bottles of the same type, sealed, and allowed to stand for 3 days in a dark room at 50°C. The deterioration-inhibiting effects of the sample beverages of Examples 10-11 after standing were evaluated based on the above-mentioned method, with the sample beverage of Comparative Example 4 after standing as the standard. The results are shown in Table 4. No differences in scores of 1.0 or more were observed between panelists for the same beverage. Furthermore, no deterioration was observed in Comparative Example 4 and Examples 10 to 11 before leaving them to stand for three days, confirming that they were beverages of the same quality.

[0134] Example 12, Comparative Example 5 In Example 12, a commercially available non-alcoholic beer-taste beverage (2) (uric acid content (X) = 0.00 μg / g, purine content (Y) = 120 μg / g, alcohol content = 0.0 (v / v)%) was added with uric acid to prepare a sample beverage with the uric acid content (X) shown in Table 4. In Comparative Example 5, the sample beverage was a commercially available non-alcoholic beer-taste beverage (2) before the addition of uric acid. These sample beverages were placed in the same amount in bottles of the same type, sealed, and allowed to stand for 3 days in a dark room at 50°C. The deterioration-inhibiting effect of the sample beverage of Example 12 after standing was evaluated based on the above-mentioned method, with the sample beverage of Comparative Example 5 after standing as the standard. The results are shown in Table 4. No differences in scores of 1.0 or more were observed between panelists for the same beverage. Furthermore, no deterioration was observed in either Comparative Example 5 or Example 12 before being left standing for three days, confirming that they were beverages of the same quality.

[0135]

[0136] Table 4 shows that the inclusion of uric acid in non-alcoholic beer-flavored beverages also has the effect of inhibiting flavor deterioration and improving flavor stability.

[0137] Examples 13-15, Comparative Example 6 For Examples 13-15, 10 g of commercially available beer having the xanthine and uric acid contents shown in Table 5 was weighed out, and a purine-reducing agent for food use having xanthine oxidase activity was added in an amount corresponding to the xanthine oxidase activity value shown in Table 5. The mixture was thoroughly stirred and allowed to stand at 65°C for 120 minutes to prepare each sample. Furthermore, for Comparative Example 6, the commercially available beer was left to stand at 65°C for 120 minutes without adding the purine-reducing agent for food use. The xanthine and uric acid contents of these samples were measured, yielding the results shown in Table 5. The xanthine and uric acid contents, as well as the xanthine oxidase activity value of the purine-reducing agent for food use, were measured according to the methods described above.

[0138]

[0139] Table 5 shows that xanthine was reduced and uric acid was produced in the samples prepared by adding a purine-reducing agent having xanthine oxidase activity in Examples 13 to 15. Furthermore, the results of Examples 1 to 4 shown in Table 1 suggest that the produced uric acid can contribute to improving the flavor stability of beer.

Claims

1. A processed food containing uric acid, the uric acid content (X) being 0.001 μg / g or more.

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

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

4. 3. The processed food according to claim 1 or 2, which is a processed food belonging to medium categories 72 to 76 (excluding ice and manufactured tobacco belonging to medium category 76) in the Standard Commodity Classification of Japan revised in June 1990.

5. 3. The processed food according to claim 1 or 2, which is a beer-taste beverage.

6. 3. The processed food according to claim 1 or 2, which has xanthine oxidase activity.

7. 3. The processed food according to claim 1 or 2, which contains a protein that had xanthine oxidase activity.

8. A method for producing the processed food according to claim 1 or 2, comprising the steps of: A method for producing a processed food, comprising a step of adjusting the uric acid content (X).

9. A method for stabilizing the characteristics of a processed food, comprising adjusting the uric acid content (X) of the processed food to 0.001 μg / g or more.