Method of producing processed food

Abstract

Provided is a method for producing processed food, the method comprising a step (a) for adding, to a raw material containing purine bodies, a food composition having a xanthine oxidase activity.

Description

Processed food manufacturing methods

[0001] The present invention relates to a method for producing processed foods.

[0002] In recent years, there has been a trend toward health consciousness, leading to a demand for processed foods with reduced purine content, which can cause gout. For example, beer-flavored beverages are known as processed foods that contain a lot of purine, and as described in Patent Document 1, beer-flavored beverages with reduced purine content are being developed.

[0003] JP 2018-64503 A

[0004] In this situation, there is a demand for a method for producing processed foods that can efficiently reduce purines.

[0005] The present invention provides a method for producing a processed food, comprising the step of adding a food composition having xanthine oxidase activity to raw materials containing purines. Specifically, the present invention provides the following aspects [1] to

[11] . [1] A method for producing a processed food, comprising step (a) of adding a food composition having xanthine oxidase activity to raw materials containing purines. [2] A method for producing a processed food according to the above [1], wherein the xanthine oxidase activity of the food composition is 0.1 U or more. [3] A method for producing a processed food according to the above [1] or [2], comprising step (a1) of adding a food composition having uricase activity simultaneously with and / or after step (a). [4] A method for producing a processed food according to any one of the above [1] to [3], wherein the food composition is a food purine-reducing agent. [5] A method for producing a processed food according to any one of the above [1] to [4], wherein the processed food has xanthine oxidase activity of 0.1 U or more. [6] A method for producing a processed food according to any one of [1] to [5] above, wherein the processed food is a beverage. [7] A method for producing a processed food according to any one of [1] to [5] above, wherein the processed food is a beer-taste beverage, and comprises the following steps (1) to (3): 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. [8] A processed food produced by the production method according to any one of [1] to [7] above. [9] A food composition having a xanthine oxidase activity of 0.1 U or more.

[10] A food composition having at least one of xanthine oxidase activity and uricase activity.

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

[10] above, which is a purine-reducing agent for food.

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

[11] above, which is used in the production of a processed food.

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

[12] above, which is used in the production of a uric acid-containing processed food.

[14] A method of using the food composition according to any one of [9] to

[13] above, in the production of a uric acid-containing processed food.

[15] A method for reducing purines in processed foods, which comprises adding a food composition having xanthine oxidase activity to convert xanthine to uric acid during the production of the processed food, thereby reducing the purine content.

[16] A method for reducing purines in processed foods, which comprises adding a food composition having xanthine oxidase activity and a food composition having uricase activity to convert xanthine to uric acid and further converting uric acid to allantoin during the production of the processed food.

[0006] According to a preferred embodiment of the method for producing a processed food of the present invention, purines can be efficiently reduced, and processed foods with reduced purines can be produced.

[0007] 1. Method for Producing Processed Foods The method for producing processed foods of the present invention includes a step (a) of adding a food composition having xanthine oxidase activity to raw materials containing purines. In the production of processed foods, raw materials containing a large amount of purines are used in a variety of processed foods because they can impart a unique flavor to processed foods. In this specification, "purines" refers to compounds having a purine nucleus structure, and specifically includes purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenylic acid, guanylic acid, inosinic acid), and low- or high-molecular-weight nucleic acids (oligonucleotides, polynucleotides).

[0008] 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, corn, etc.), beef, liver paste), fish meat (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. When raw materials containing these purines are used in the production of processed foods, the resulting processed foods have improved flavor, but at the same time, they also contain purines.

[0009] In recent years, health-conscious consumers have been demanding processed foods with reduced purine content. Known methods for reducing the purine content of processed foods include the following (i) to (iii): (i) producing processed foods by substituting purine-free or low-purine-content raw materials for raw materials high in purines; (ii) physically removing purines during the production process of processed foods by adding a purine adsorbent or performing membrane filtration; (iii) reducing the amount of purine-assimilable purines during the fermentation process by using enzymes such as purine nucleosidase to decompose yeast-unutilizable purines, such as adenosine and guanosine, into assimilable purines. However, the method (i) described above has the drawback of reducing the flavor of the resulting processed food because the flavor of the alternative raw materials is inferior to that of raw materials high in purines. Furthermore, the method (ii) of physically removing purines also tends to result in a loss of flavor in the processed food. For example, when the above method (ii) is used to remove purines from a beer-flavored beverage, the content of beer-specific aroma components (esters and alcohol) and bitter components (iso-α acids, α acids, etc.) may be reduced. Furthermore, the amount of purines removed by the above method (ii) is small, and if the proportion of raw materials containing a large amount of purines is high, the processed food may contain a large amount of purines remaining. On the other hand, the above method (iii) can suppress the problem of deterioration in the flavor of processed foods that can be expected with the above methods (i) and (ii). Furthermore, for example, when a fermentation process is involved in the production of processed foods, if the purines are yeast-assimilable, the purines can be reduced by undergoing a fermentation process using yeast. Adenosine and guanosine, which are non-yeast-assimilable purines, can be converted to yeast-assimilable purines by enzymatic treatment using purine nucleosidase. However, enzymatic treatment using purine nucleosidase may increase the non-assimilable purine xanthine due to yeast metabolism during the fermentation process. Furthermore, there is a limit to the amount of assimilable purines that can be reduced by yeast.Therefore, there is a demand for a method for producing processed foods that can reduce the amount of purines without reducing the flavor of the processed foods.

[0010] To address these problems, the method for producing processed foods of the present invention includes, as step (a), adding a food composition having xanthine oxidase activity to raw materials containing purines. As described above, "purines" are compounds having a purine nucleus structure. Here, xanthine oxidase is a type of enzyme that generates reactive oxygen species, namely, xanthine oxidoreductase. Xanthine oxidase can oxidize xanthine to uric acid, and hypoxanthine can be oxidized to uric acid via xanthine. In other words, by using raw materials having xanthine oxidase activity, the xanthine and hypoxanthine that constitute the purines contained in the raw materials can be converted to uric acid, thereby reducing the purine content in the resulting processed food.

[0011] The purine content of the processed food produced through step (a) is 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, 20.0 μg / g or less, less than 20.0 μg / g, 19.9 μg / g or less, 19.8 μg / g or less, 19.7 μg / g or less, 19.6 μg / g or less, 19.5 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 or less, 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, 16.3 μg / g or less, 16.2 μg / g or less, 16.1 μg / g or less, 16.0 μg / g or less, 15.9 μg / g or less, 15.8 μg / g or less, 15. 7μg / g or less, 15.6μg / g or less, 15.5μg / g or less, 15.4μg / g or less, 15.3μg / g or less, 15.2μg / g or less, 15.1μg / g or less, 15.0μg / g or less, 14.9μg / g or less, 14.8μg / g or less, 14.7μg / g or less, 14.6μg / g or less g or less, 14.5 μg / g or less, 14.4 μg / g or less, 14.3 μg / g or less, 14.2 μg / g or less, 14.1 μg / g or less, 14.0 μg / g or less, 13.9 μg / g or less, 13.8 μg / g or less, 13.7 μg / g or less, 13.6 μg / g or less, 13.5 μg / g or less,13.4μg / g or less, 13.3μg / g or less, 13.2μg / g or less, 13.1μg / g or less, 13.0μg / g or less, 12.9μg / g or less, 12.8μg / g or less, 12.7μg / g or less, 12.6μg / g or less, 12.5μg / g or less, 12.4μg / g or less, 12.3μg / g or less, 12.2μg / g or less, 12.1μg / g or less, 12.0μg / g or less, 11.9μg / g or less, 11.8μg / g or less, 11.7μg / g or less, 11.6μg / g or less, 11.5μg / g or less, 11.4μg / g or less, 11.3μg / g or less, 11.2μg / g or less g or less, 11.1μg / g or less, 11.0μg / g or less, 10.9μg / g or less, 10.8μg / g or less, 10.7μg / g or less, 10. 6μg / g or less, 10.5μg / g or less, 10.4μg / g or less, 10.3μg / g or less, 10.2μg / g or less, 10.1μg / g or less , below 10.0μg / g, below 10.0μg / g, below 9.9μg / g, below 9.8μg / g, below 9.7μg / g, below 9.6μg / g , 9.5μg / g or less, 9.4μg / g or less, 9.3μg / g or less, 9.2μg / g or less, 9.1μg / g or less, 9.0μg / g or less, 8. 9μg / g or less, 8.8μg / g or less, 8.7μg / g or less, 8.6μg / g or less, 8.5μg / g or less, 8.4μg / g or less, 8.3μg / g or less, 8.2μg / g or less, 8.1μg / g or less, 8.0μg / g or less, 7.9μg / g or less, 7.8μg / g or less, 7.7μg / g or less, 7.6μg / g or less, 7.5μg / g or less, 7.4μg / g or less, 7.3μg / g or less, 7.2μg / g or less, 7.1μg / g or less, 7.0μg / g or less, 6.9μg / g or less, 6.8μg / g or less, 6.7μg / g or less, 6.6μg / g or less, 6.5μg / g or less, 6 . 4μg / g or less, 6.3μg / g or less, 6.2μg / g or less, 6.1μg / g or less, 6.0μg / g or less, 5.9μg / g or less, 5.8μ g / g or less, 5.7μg / g or less, 5.6μg / g or less, 5.5μg / g or less, 5.4μg / g or less, 5.3μg / g or less, 5.2μg / g g or less, 5.1μg / g or less, 5.0μg / g or less, 5.0μg / g or less, 4.9μg / g or less, 4.8μg / g or less, 4.7μg / g or more. Below, below 4.6μg / g, below 4.5μg / g, below 4.4μg / g, below 4.3μg / g, below 4.2μg / g, below 4.1μg / g,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, less than 3.0 μg / g, 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, 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, and also preferably more than 0.0 μg / g, 0.01 μg / g or more, 0.05 μg / g or more, 0.1 μg / g or more, 0.2 μg / g or more, 0.3 μg / g or more, 0.4 μg / g or more, 0.5 μg / g or more, 0. 6 μg / g or more, 0.7 μg / g or more, 0.8 μg / g or more, 0.9 μg / g or more, 1.0 μg / g or more, 1.1 μg / g or more, 1.2 μg / g or more, 1.3 μg / g or more, 1.4 μg / g or more, 1.5 μg / g or more, 1.6 μg / g or more, 1.7 μg / g or more, 1.8 μg / g 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 .. 1 μg / g or more, 3.2 μg / g or more, 3.3 μg / g or more, 3.4 μg / g or more, 3.5 μg / g or more, 3.6 μg / g or more, 3.7 μg / g or more, 3.8 μg / g or more, 3.9 μg / g or more, 4.0 μg / g or more, 4.1 μg / g or more, 4.2 μg / g or more, 4.3 μg / g g or more, 4.4 μg / g or more, 4.5 μg / g or more, 4.6 μg / g or more, 4.7 μg / g or more, 4.8 μg / g or more, 4.9 μg / g or more, 5.0 μg / g or more, 5.1 μg / g or more, 5.2 μg / g or more, 5.3 μg / g or more, 5.4 μg / g or more, 5.5 μg / g or more,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 g / 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, 8μg / g or more, 12.9μg / g or more, 13.0μg / g or more, 13.1μg / g or more, 13.2μg / g or more, 13.3μg / g or more, 13.4μg / g or more, 13.5μg / g or more, 13.6μg / g or more, 13.7μg / g or more, 13.8μg / g or more, 13.9μg / g or more, 14.0μg / g or more, 14.1μg / g or more, 14.2μg / g or more, 14.3μg / g or more, 14.4μg / g or more, 14.5μg / g or more, 14.6μg / g or more, 14.7μg / g or more, 14.8μg / g or more, 14.9μg / g or more, 15.0μg / g or more,15.1 μg / g or more, 15.2 μg / g or more, 15.3 μg / g or more, 15.4 μg / g or more, 15.5 μg / g or more, 15.6 μg / g or more, 15.7 μg / g or more, 15.8 μg / g or more, 15.9 μg / g g or more, 16.0 μg / g or more, 16.1 μg / g or more, 16.2 μg / g or more, 16.3 μg / g or more, 16.4 μg / g or more, 16.5 μg / g or more, 16.6 μg / g or more, 16.7 μg / g or more, 16.8 μg / g or more, 16.9 μg / g or more, 17.0 μg / g or more, 17.1 μg / g or more, 17.2 μg / g or more, 17.3 μg / g or more, 17.4 μg / g or more, 17.5 μg / g or more, 17.6 μg / g or more, 1 7.7 μg / g or more, 17.8 μg / g or more, 17.9 μg / g or more, 18.0 μg / g or more, 18.1 μg / g or more, 18.2 μg / g or more, 18.3 μg / g or more, 18.4 μg / g or more, 18.5 μg / g or more Above, 18.6 μg / g or more, 18.7 μg / g or more, 18.8 μg / g or more, 18.9 μg / g or more, 19.0 μg / g or more, 19.1 μg / g or more, 19.2 μg / g or more, 19.3 μg / g or more, 19.4 μg / g or more, 19.5 μg / g or more, 19.6 μg / g or more, 19.7 μg / g or more, 19.8 μg / g or more, 19.9 μg / g or more, 20.0 μg / g or more, 20.1 μg / g or more, 20.2 μg / g or more, 20. It may be 3 μg / g or more, 20.4 μg / g or more, 20.5 μg / g or more, 20.6 μg / g or more, 20.7 μg / g or more, 20.8 μg / g or more, 20.9 μg / g or more, 21.0 μg / g or more, 21.1 μg / g or more, 21.2 μg / g or more, 21.3 μg / g or more, 21.4 μg / g or more, 21.5 μg / g or more, 21.6 μg / g or more, 21.7 μg / g or more, 21.8 μg / g or more, or 21.9 μg / g or more. In this specification, the "purine content" refers to the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine.

[0012] The xanthine content of the processed food produced through step (a) is less than 20.0 μg / g, 19.9 μg / g or less, 19.8 μg / g or less, 19.7 μg / g or less, 19.6 μg / g or less, 19.5 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 or less, 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, 16.3 μg / g or less, 16.2 μg / g or less, 16.1 μg / g or less, 16.0 μg / g or less, 15.9 μg / g or less, 15.8 μg / g g or less, 15.7 μg / g or less, 15.6 μg / g or less, 15.5 μg / g or less, 15.4 μg / g or less, 15.3 μg / g or less, 15.2 μg / g or less, 15.1 μg / g or less, 15.0 μg / g or less, 14.9 μg / g or less, 14.8 μg / g or less, 14.7 μg / g or less , 14.6 μg / g or less, 14.5 μg / g or less, 14.4 μg / g or less, 14.3 μg / g or less, 14.2 μg / g or less, 14.1 μg / g or less, 14.0 μg / g or less, 13.9 μg / g or less, 13.8 μg / g or less, 13.7 μg / g or less, 13.6 μg / g or less, 13. 5 μg / g or less, 13.4 μg / g or less, 13.3 μg / g or less, 13.2 μg / g or less, 13.1 μg / g or less, 13.0 μg / g or less, 12.9 μg / g or less, 12.8 μg / g or less, 12.7 μg / g or less, 12.6 μg / g or less, 12.5 μg / g or less, 12.4 μg / g g or less, 12.3 μg / g or less, 12.2 μg / g or less, 12.1 μg / g or less, 12.0 μg / g or less, 11.9 μg / g or less, 11.8 μg / g or less, 11.7 μg / g or less, 11.6 μg / g or less, 11.5 μg / g or less, 11.4 μg / g or less, 11.3 μg / g or less,11.2μg / g or less, 11.1μg / g or less, 11.0μg / g or less, 10.9μg / g or less, 10.8μg / g or less, 10.7μg / g or less, 10.6μg / g or less, 10.5μg / g or less, 10.4μg / g or less, 10.3μg / g or less, 10.2μg / g or less, 10. 1μg / g or less, 10.0μg / g or less, 10.0μg / g less than 10.0μg / g, 9.9μg / g or less, 9.8μg / g or less, 9.7μg / g or less, 9. 6μg / g or less, 9.5μg / g or less, 9.4μg / g or less, 9.3μg / g or less, 9.2μg / g or less, 9.1μg / g or less, 9.0μ g / g or less, 8.9μg / g or less, 8.8μg / g or less, 8.7μg / g or less, 8.6μg / g or less, 8.5μg / g or less, 8.4μg / g or less, 8.3μg / g or less, 8.2μg / g or less, 8.1μg / g or less, 8.0μg / g or less, 7.9μg / g or less, 7.8μg / g or less, 7.7μg / g or less, 7.6μg / g or less, 7.5μg / g or less, 7.4μg / g or less, 7.3μg / g or less, 7.2μg / g or less, 7.1μg / g or less, 7.0μg / g or less, 6.9μg / g or less, 6.8μg / g or less, 6.7μg / g or less, 6.6μg / g or less, 6.5 μg / g or less, 6.4μg / g or less, 6.3μg / g or less, 6.2μg / g or less, 6.1μg / g or less, 6.0μg / g or less, 5.9μg / g or less, 5.8μg / g or less, 5.7μg / g or less, 5.6μg / g or less, 5.5μg / g or less, 5.4μg / g or less, 5.3μg / g or less, 5.2μg / g or less, 5.1μg / g or less, 5.0μg / g or less, less than 5.0μg / g, 4.9μg / g or less, 4.8μg / g or less, 4.7μg / g or less, 4.6μg / g or less, 4.5μg / g or less, 4.4μg / g or less, 4.3μg / g or less, 4.2μg / g or less, 4. 1μg / g or less, 4.0μg / g or less, 3.9μg / g or less, 3.8μg / g or less, 3.7μg / g or less, 3.6μg / g or less, 3.5μ g / g or less, 3.4μg / g or less, 3.3μg / g or less, 3.2μg / g or less, 3.1μg / g or less, 3.0μg / g or less, 3.0μg / g is not enough,, 2.9μg / g or less, 2.8μg / g or less, 2.7μg / g or less, 2.6μg / g or less, 2.5μg / g or less, 2.4μg / g Below, below 2.3μg / g, below 2.2μg / g, below 2.1μg / g, below 2.0μg / g, below 1.9μg / g, below 1.8μg / g,It is preferable that the concentration is 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, 0.2 μg / g or less, or 0.1 μg / g or less. It is also preferable that the concentration is more than 0.0 μg / g, 0.01 μg / g or more, 0.05 μg / g or more, 0.06 μg / g or less, 0.07 μg / g or more, 0.09 μg / g or less, 0.16 μg / g or less, 0.17 μg / g or less, 0.18 μg / g or less, 0.19 μg / g or less, 0.16 μg / g or less, 0.19 ... g or more, 0.1 μg / g or more, 0.2 μg / g or more, 0.3 μg / g or more, 0.4 μg / g or more, 0.5 μg / g or more, 0.6 μg / g or more, 0.7 μg / g or more, 0.8 μg / g or more, 0.9 μg / g or more, 1.0 μg / g or more, 1.1 μg / g or more, 1.2 μg / g or more, 1.3 μg / g or more, 1.4 μg / g or more, 1.5 μg / g or more, 1.6 μg / g or more, 1.7 μg / g or more, 1.8 μg / g or more, 1.9 μg / g or more, or 2.0 μg / g or more.

[0013] The "purine content," the "xanthine content," and the "total adenine and guanine content" described below can be measured by a method of detection using LC-MS / MS ("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)).

[0014] The food composition having xanthine oxidase activity used in step (a) is not particularly limited, and may be, for example, a composition containing 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. The food composition may be in the form of a solid or liquid. In one aspect of the present invention, the food composition may be a food composition having xanthine oxidase activity, and also includes food compositions containing proteins that previously had xanthine oxidase activity. Furthermore, the food composition used in one aspect of the present invention also includes food compositions made from raw materials containing proteins with xanthine oxidase activity. Furthermore, the processed food produced through step (a) also includes processed foods that were made from 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.

[0015] The xanthine oxidase activity of the food composition used in step (a) 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.

[0016] In this specification, the xanthine oxidase activity value 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.

[0017] In step (a), the timing of adding the food composition having xanthine oxidase activity may be any time during the production process of each processed food, and it may be added all at once or in multiple portions.

[0018] In step (a), a heat treatment may be performed after adding a food composition having xanthine oxidase activity. 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.

[0019] In step (a), the pH of the raw material after adding the food composition having xanthine oxidase activity 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 above, 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.

[0020] A processed food produced by the production method of one aspect of the present invention may contain residual xanthine oxidase activity. The xanthine oxidase activity of the produced processed food 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.

[0021] By undergoing step (a), it is possible to reduce purines and simultaneously produce a processed food containing uric acid. The uric acid contained in the processed food has the effect of suppressing deterioration of the characteristics specific to each processed food (e.g., flavor, appearance, etc.) and improving the stability of various characteristics. In other words, according to the method for producing a processed food of the present invention, by undergoing step (a), it is possible to prepare a uric acid-containing processed food.

[0022] 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.

[0023] The uric acid content of the processed food produced through step (a) is 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, 0.15 μg / g or more, 0.20 μg / g or more, 0.25 μg / g or more. g / g or more, 0.30 μg / g or more, 0.35 μg / g or more, 0.40 μg / g or more, 0.45 μg / g or more, 0.50 μg / 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 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 / 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. It may be 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 of the processed food produced through step (a) 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. / g or less, 2000 μg / g or less, 1800 μg / g or less, 1600 μg / g or less, 1500 μg / g or less, 1300 μg / g or less, 1200 μg / g or less, 1100 μg / g Below, 1000 μg / g or less, 900 μg / g or less, 800 μg / g or less, 700 μg / g or less, 600 μg / g or less, 500 μg / g or less, 450 μg / g or less, 400 μg / g or less, 350μg / g or less, 300μg / g or less, 280μg / g or less, 250μg / g or less, 220μg / g or less, 200μg / g or less, 180μg / g or less, 160 μg / g or less, 150 μg / g or less, 140 μg / g or less, 130 μg / g or less, 120 μg / g or less, 110 μg / g or less, 100 μg / g or less, 95 μg / g or less, 90μ 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.

[0024] The content of uric acid 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.

[0025] 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

[0026] Furthermore, the method for producing a processed food according to one embodiment of the present invention may include a step (a1) of adding a food composition having uricase activity simultaneously with and / or after the step (a). By carrying out the uricase treatment in the step (a1), the uric acid produced by the xanthine oxidase treatment in the step (a) can be oxidized and decomposed into allantoin, thereby reducing the uric acid content. Therefore, the processed food obtained through the step (a1) may be a processed food containing allantoin.

[0027] The food composition having uricase activity used in step (a1) is not particularly limited, and may be, for example, a composition containing 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. The food composition may be in the form of a solid or liquid. In one aspect of the present invention, the food composition may be a food composition having uricase activity and also includes food compositions containing proteins that have uricase activity. Furthermore, the food composition used in one aspect of the present invention also includes food compositions made from raw materials containing proteins with uricase activity. Processed foods produced through step (a1) may be made from raw materials containing proteins with uricase activity, but also include processed foods in which the uricase activity has been inactivated by heating, pH adjustment, or other processes.

[0028] The uricase activity of the food composition used in step (a1) 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.

[0029] 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.

[0030] In step (a1), the food composition 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.

[0031] In step (a1), a heat treatment may be carried out after adding the food composition having uricase activity. 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.

[0032] In step (a1), the pH of the raw material after adding the food composition having uricase activity 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.

[0033] The xanthine oxidase treatment in step (a) can convert xanthine to uric acid. Then, by further performing step (a1), a processed food can be produced in which part of the uric acid has been converted to allantoin by uricase treatment. The processed food produced through step (a1) may be a processed food having uricase activity, or may be a processed food containing a protein that previously had uricase activity.

[0034] When the processed food produced through step (a1) has uricase activity, the uricase activity value of the processed food 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.

[0035] 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.

[0036] The allantoin content of the processed food produced through step (a1) 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 9 5.0 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.

[0037] Note that allantoin is converted to ammonium ions. Therefore, the allantoin content in the processed food produced through step (a1) 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.

[0038] 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

[0039] The method for producing a processed food according to one embodiment of the present invention may include a step (b) of removing purines, separate from step (a). Examples of the purine removal treatment carried out as step (b) include an adsorption treatment using activated carbon or zeolite to adsorb and remove purines. Specific adsorption treatment methods may be known. The method for producing a processed food according to one embodiment of the present invention may not include step (b) from the viewpoint of suppressing deterioration in the flavor of the resulting processed food, but may include step (b) from the viewpoint of producing a processed food with a reduced purine content.

[0040] Furthermore, in step (b), one or more enzyme treatments selected from purine nucleosidase treatment, adenine deaminase treatment, and guanine deaminase treatment may be performed before the adsorption treatment. In the purine nucleosidase treatment, purine nucleosidase is applied to the raw material solution before fermentation or the fermentation solution after fermentation in advance to convert adenosine and guanosine in the solution to 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. Furthermore, by performing xanthine oxidase treatment after adenine deaminase treatment, adenine can be converted to hypoxanthine, and decomposition by xanthine oxidase can be efficiently performed. Similarly, by performing xanthine oxidase treatment after guanine deaminase treatment, guanine can be converted to xanthine, and decomposition by xanthine oxidase can be efficiently performed.

[0041] The total content of adenine and guanine in the processed food produced through step (b) is preferably 22.0 μg / g or less, more preferably 20.0 μg / g or less, even more preferably less than 20.0 μg / g, still more preferably 19.0 μg / g or less, particularly preferably 18.0 μg / g or less, and further preferably 17.0 μg / g or less, 16.5 μg / g or less, 16.0 μg / g or less, 15.5 μg / g or less, 15.0 μg / g or less, 14.5 μg / g or less. below, 14.0 μg / g or less, 13.5 μg / g or less, 13.0 μg / g or less, 12.5 μg / g or less, 12.0 μg / g or less, 11.5 μg / g or less, 11.0 μg / g or less, 10.5 μg / g or less, 10.0 μg / g or less, less than 10.0 μg / g, 9.5 μg / g or less, 9.0 μg / g or less, 8.5 μg / g or less, 8.0 μg / g or less, 7.5 μg / g or less, 7.0 μg / g or less, 6.5 μg / g or less, 6.0 μg / g or less, 5.5 μg / g or less, 5.0 μg / g or less, less than 5.0 μg / g, 4.5 μg / g or less, 4.0 μg / g or less, 3.5 μg / g or less, 3.0 μg / g or less, 2.5 μg / g or less, 2.2 μg / g or less, 2.0 μg / g or less, 1.7 μg / g or less, 1.5 μg / g or less, 1.2 μg / g or less, or 1.0 μg / g or less, or may be more than 0.00 μg / g, 0.01 μg / g or more, 0.05 μg / g or more, 0.10 μg / g or more, 0.20 μg / g or more, 0.30 μg / g or more, 0.40 μg / g or more, 0.50 μg / g or more, 0.60 μg / g or more, 0.70 μg / g or more, 0.80 μg / g or more, 0.90 μg / g or more, 1.00 μg / g or more, 1.10 μg / g or more, 1.20 μg / g or more, 1.30 μg / g or more, 1.40 μg / g or more, 1.50 μg / g or more, 1.60 μg / g or more, 1.70 μg / g or more, 1.80 μg / g or more, or 1.90 μg / g or more.

[0042] From the viewpoint of producing processed foods with reduced purines, the method for producing processed foods according to one embodiment of the present invention preferably comprises step (a) after step (b), and more preferably comprises step (a) after step (b) of one or more enzyme treatments selected from purine nucleosidase treatment, adenine deaminase treatment, and guanine deaminase treatment (more preferably after at least purine nucleosidase treatment). The method may further comprise step (a1) of adding a food composition having uricase activity simultaneously with and / or after step (a).

[0043] The processed food 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 method well known to those skilled in the art can be used. In the packaging step, the processed food is filled into a container and sealed. In the packaging step, containers of any shape and material can be used, and examples of containers include bottles, cans, barrels, and PET bottles, with cans, bottles, and PET bottles being preferred from the viewpoint of ease of portability.

[0044] As described above, one aspect of the present invention can provide a food composition having at least one of xanthine oxidase activity and uricase activity, more specifically, a food composition having a xanthine oxidase activity of 0.01 U or more (preferably 0.1 U or more) or a food composition having a uricase activity of 0.01 U or more (preferably 0.1 U or more). The food composition of one aspect of the present invention can be in the form of the above-mentioned food purine-reducing agent, or the above-mentioned food purine-reducing additive or food purine-reducing enzyme preparation. The food composition of one aspect of the present invention can be used in the production of processed foods, and in particular, food compositions having xanthine oxidase activity can be used in the production of uric acid-containing processed foods. Therefore, one aspect of the present invention can also provide a method of using the food composition of the present invention in the production of uric acid-containing processed foods.

[0045] The food composition of one embodiment of the present invention may be in the form of a food composition having at least one of xanthine oxidase activity and uricase activity, a food composition having both xanthine oxidase activity and uricase activity, or a mixture of a food composition having xanthine oxidase activity and a food composition having uricase activity.

[0046] The food composition of one embodiment of the present invention may be in the form of a food purine-reducing agent, more specifically, in the form of a food purine-reducing additive or a food purine-reducing enzyme preparation.

[0047] The purine-reducing additive for food may be any additive that falls under the definition of Article 2, Paragraph 2 of the Food Sanitation Act, which states that "an additive is a substance that is added to, mixed with, infiltrated into, or otherwise used in food during the manufacturing process of food or for the purpose of processing or preserving food," and has xanthine oxidase activity and / or uricase activity.

[0048] Furthermore, the purine-reducing enzyme preparation for food may contain, in addition to the active ingredient having xanthine oxidase activity (i.e., the present enzyme), excipients, buffers, suspending agents, stabilizers, preservatives, antiseptics, physiological saline, etc. The degree of purification of the present enzyme, which is the active ingredient, is not particularly important. That is, the enzyme may be crude or purified. Examples of excipients include lactose, sorbitol, D-mannitol, maltodextrin, sucrose, etc. Examples of buffers include phosphates, citrates, acetates, etc. Examples of stabilizers that can be used include propylene glycol, ascorbic acid, etc. Examples of preservatives that can be used include phenol, benzalkonium chloride, benzyl alcohol, chlorobutanol, methylparaben, etc. Examples of preservatives include benzalkonium chloride, parahydroxybenzoic acid, chlorobutanol, etc.

[0049] The purine-reducing enzyme preparation for food can be produced, for example, through the following steps (I) and (II). Step (I): Culturing a microorganism that produces the present enzyme. Step (II): Removing the bacterial cells after culturing. In step (I), the culture conditions and method are not particularly limited as long as the present enzyme is produced. That is, a method and conditions suitable for culturing the microorganism used can be appropriately set, provided that the present enzyme is produced. The culture method may be either liquid culture or solid culture. Methods for removing the bacterial cells in step (II) include, for example, centrifugation, filtration, and filter treatment. The bacterial cell-free culture solution obtained through steps (I) and (II) can be optionally purified as needed in step (III) before being used as an enzyme preparation.

[0050] The pH at which the enzyme activity of the food composition of one embodiment of the present invention is expressed may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, or 5.0 or more, It may also be 7.0 or less, 6.9 or less, 6.8 or less, 6.7 or less, 6.6 or less, 6.5 or less, 6.4 or less, 6.3 or less, 6.2 or less, 6.1 or less, 6.0 or less, 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.0 or less.

[0051] The temperature at which the enzyme activity of the food composition of one embodiment of the present invention is expressed may be 0°C or higher, 5°C or higher, 15°C or higher, 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, 40°C or higher, or 45°C or higher, or may be 140°C or lower, 135°C or lower, 130°C or lower, 125°C or lower, 120°C or lower, 115°C or lower, 110°C or lower, 105°C or lower, 100°C or lower, 95°C or lower, 90°C or lower, 85°C or lower, 80°C or lower, 75°C or lower, or 70°C or lower.

[0052] The food composition of one embodiment of the present invention can be added during the production process of various processed foods, but is particularly preferably added during the production process of beer-taste beverages, and more preferably during the production process of fermented malt beverages. Beer-taste beverages (particularly fermented malt beverages) contain malt, so they have a high purine content. However, by adding the food composition of one embodiment of the present invention during the production process of beer-taste beverages, the purine content can be effectively reduced even in beer-taste beverages with a high malt ratio.

[0053] 2. Processed Foods to be Produced In one aspect of the present invention, the processed foods to be produced may be any foods that have been produced by processing natural ingredients in some way, such as processed foods that fall into medium categories 72 to 76 in the Japanese Standard Commodity Classification revised in June 1990 (excluding ice and manufactured tobacco products, which fall into medium category 76).

[0054] In one embodiment of the present invention, examples of processed foods to be produced include vegetable processed products (canned vegetables, bottled vegetables, processed tomatoes, processed mushrooms, salted vegetables, pickled vegetables, frozen vegetables, dried vegetables, vegetables boiled in soy sauce, etc.), fruit processed products (canned fruits, bottled fruits, fruit drink ingredients, jam, marmalade, fruit butter, pickled fruits, dried fruits, frozen fruits, etc.), tea products, coffee products, cocoa products, spices, noodles, bread, confectionery, prepared beans (anko products, boiled bean products, tofu, fried tofu, yuba, frozen tofu, natto, soybean flour, soy milk, peanut products, roasted beans, etc.), konjac, etc. 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 and dried seafood, dried and boiled seafood, salted seafood, canned seafood, frozen seafood, frozen seafood foods, paste products, smoked seafood, cuts of fish , shaved dried bonito flakes, salted fish products, seafood tsukudani (simmered seafood), seafood pickles, seasoned processed products, 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.), prepared foods (prepared frozen foods, chilled foods, retort pouch foods, simmered dishes, grilled dishes , 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, non-alcoholic beer-flavored drinks, etc.), non-sparkling soft drinks (fruit drinks, vegetable drinks,Examples of such beverages include juice drinks such as fruit juice and vegetable juice, juice-flavored drinks (such as fruit juice-flavored drinks and vegetable juice-flavored drinks), pulp drinks, flavored drinks, flavored syrups, acidic drinks made from milk or dairy products, coffee drinks, caffeinated drinks, tea-based drinks, and soy milk drinks), and alcoholic beverages (beer-flavored drinks, 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, and chuhai).

[0055] 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 10 ppm by mass, less than 1.0 ppm by mass, less than 100 ppb by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 25 ppm by mass, less than 10 ppb by mass, less than 1 ppb by mass, or less than 0.1 ppb by mass.

[0056] In one aspect of the present invention, the processed food to be produced is a beverage. The beverage to be produced may be a fermented beverage produced through a fermentation process using yeast, or may be a non-fermented beverage. The beverage to be produced may be a sweetened beverage or a non-sweetened beverage. The beverage to be produced may be an extracted beverage such as tea or coffee, or may be a non-extracted beverage. The beverage to be produced may be a dairy beverage including raw milk or milk powder, or may be a non-dairy beverage. The beverage to be produced 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)%.

[0057] Manufacture of となるアルコールのアルコールは, 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, 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, 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, 15.0 (v / v)% or more, としてもよく, また, 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)% Below, 30.0 (v / v)% below, 25.0 (v / v)% below, 20.0 (v / v)% below, 19.8 (v / v)% below, 19.6 (v / v)% below, 19.4 (v / v)% below, 19.2 (v / v)% below, 19.0 (v / v)% below, 18.8 (v / v)% below, 18.6 (v / v)% below, 18.4 (v / v)% below, 18.2 (v / v)% below, 18.0 (v / v)% below, 17.8 (v / v)% below, 17.6 (v / v)% below, 17.4 (v / v)% below, 17.2 (v / v)% below, 17.0 (v / v)% below, 16.8 (v / v)% below,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.

[0058] The alcohol content of the non-alcoholic beverage to be produced may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or 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.

[0059] In addition, the non-alcoholic beverage to be produced in 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.

[0060] 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.

[0061] In one embodiment of the present invention, the beverage to be produced may be a beer-flavored beverage. In this specification, "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, "beer-flavored 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, in this specification, unless otherwise specified, "beer-flavored beverage" 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, the beer-flavored beverage may be a fermented beer-flavored beverage that has undergone a fermentation process using yeast, or a non-fermented beer-flavored beverage that has not undergone a fermentation process.

[0062] 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)%.

[0063] From the perspective of providing a beverage that provides a refreshing sensation, the alcohol content of an alcohol-containing beer-flavored beverage 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, The content may be 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.

[0064] The alcohol content of a non-alcoholic beverage may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or 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.

[0065] In addition, the non-alcoholic beer-flavored beverage may be a beverage with 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)%.

[0066] 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. Additionally, 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 malt. 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 also be a distilled spirits-containing beer-taste beverage containing spirits, whiskey, shochu, or other distilled spirits, with spirits-containing beer-taste beverages being preferred. The beer-taste beverage may also be a non-distilled alcoholic beverage, or a non-spirited 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.

[0067] When the processed food to be produced is a beer-taste beverage, the malt ratio is, from the perspective of producing a beverage with an excellent beer-taste-like taste, 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 % by mass or more, 34 mass% or more, 35 mass% or more, 36 mass% or more, 37 mass% or more, 38 mass% or more, 39 mass% or more, 40 mass% or more, 41 mass% or more, 42 mass% or more, 43 mass% or more, 44 mass% or more, 45 mass% or more, 46 mass% or more, 47 mass% or more, 48 mass% or more , 49 mass% or more, 50 mass% or more, 51 mass% or more, 52 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% % or more, 65 mass% or more, 66 mass% or more, 67 mass% or more, 68 mass% or more, 69 mass% or more, 70 mass% or more, 71 mass% or more, 72 mass% or more, 73 mass% or more, 74 mass% or more, 75 mass% or more, 76 mass% or more, 77 mass% or more, 78 mass% or more, 79 mass% or more, 80 mass% or more, 81 mass% or more, 82 mass% or more, 83 mass% or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 87 mass% or more, 88 mass% or more, 89 mass% or more, 90 mass% or more, 91 mass% or more, 92 mass% or more, 93 mass% or more, 94 mass% or more, 95 mass% 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, it 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 Law with an enforcement date of April 1, 2018 and the Interpretative Guidelines for Liquor Tax and Related Administrative Laws and Regulations.,

[0068] 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.

[0069] 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).

[0070] 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.

[0071] 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" represents the apparent extract of the beer-taste beverage. The apparent extract can be calculated, for example, from 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)." Equation (2): Es = -460.234 + 662.649 x D - 202.414 x D2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract "Es" may take a negative value due to D in equation (2), and therefore the calculated apparent degree of fermentation may exceed 100%.

[0072] 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.

[0073] 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.

[0074] 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.

[0075] "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.

[0076] 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.

[0077] 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).

[0078] 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.

[0079] 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.

[0080] When the processed food to be manufactured is a beer - flavored beverage, from the perspective 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 mass% or more, 14.9 mass% or more, 15.0 mass% or more, 15.1 mass% or more, 15.2 mass% or more, 15.3 mass% or more, 15.4 mass% or more, 15.5 mass% or more, 15.6 mass% or more, 15.7 mass% or more, 15.8 mass% or more, 15.9 mass% or more, 16.0 mass% or more, 16.1 mass% or more, 16.2 mass% or more, 16.3 mass% or more, 16.4 mass% or more, 16.5 mass% or more, 16.6 mass% or more, 16.7 mass% or more, 16.8 mass% or more, 16.9 mass% or more, 17.0 mass% or more, 17.1 mass% or more, 17.2 mass% or more, 17.3 mass% or more, 17.4 mass% or more, 17.5 mass% or more, 17.6 mass% or more, 17.7 mass% or more, 17.8 mass% or more, 17.9 mass% or more, 18.0 mass% or more, 18.1 mass% or more, 18.2 mass% or more, 18.3 mass% or more, 18.4 mass% or more, 18.5 mass% or more, 18.6 mass% or more, 18.7 mass% or more, 18.8 mass% or more, 18.9 mass% or more, 19.0 mass% or more, 19.1 mass% or more, 19.2 mass% or more, 19.3 mass% or more, 19.4 mass% or more, 19.5 mass% or more, 19.6 mass% or more, 19.7 mass% or more, 19.8 mass% or more, or 19.9 mass% or more may be used. Also, from the viewpoint of making a beverage with a refreshing aroma and a sweet aroma characteristic of a beer-like beverage, 20.0 mass% or less, 19.9 mass% or less, 19.8 mass% or less, 19.7 mass% or less, 19.6 mass% or less, 19.5 mass% or less, 19.4 mass% or less, 19.3 mass% or less, 19.2 mass% or less, 19.1 mass% or less, 19.0 mass% or less, 18.9 mass% or less, 18.8 mass% or less, 18.7 mass% or less, 18.6 mass% or less, 18.5 mass% or less, 18.4 mass% or less, 18.3 mass% or less, 18.2 mass% or less, 18.1 mass% or less, 18.0 mass% or less, 17.9 mass% or less, 17.8 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.

[0081] 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)."

[0082] When the processed food to be manufactured is a beer-taste beverage, the product of the malt ratio (unit: mass%) and the original wort extract concentration (unit: mass%) of the beverage [malt ratio x original wort extract concentration] is 100 or more, 120 or more, 150 or more, 170 or more, 200 or more, 220 or more, 250 or more, 270 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, It may be 10,000 or less, 9,500 or less, 9,000 or less, 8,500 or less, 8,000 or less, 7,500 or less, 7,000 or less, 6,500 or less, 6,000 or less, 5,500 or less, 5,000 or less, 4,500 or less, 4,000 or less, 3,500 or less, 3,000 or less, 2,500 or less, or 2,000 or less.

[0083] When the processed food to be produced is 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, from the viewpoint of producing a beverage that resembles a beer-taste beverage. Furthermore, when the processed food to be produced 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 to be produced is a beer-taste 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 isohumulone, and can be controlled by appropriately adjusting the amount of hops or hop-derived components, such as 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).

[0084] When the processed food to be produced is a beer-taste beverage, the total content of ester components consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate in the beverage, calculated as an original wort extract concentration of 14.5% by mass, based on the total amount (100% by mass) of the beer-taste beverage, is preferably at least 500 ppb by mass, more preferably at least 520 ppb by mass, more preferably at least 550 ppb by mass, even more preferably at least 570 ppb by mass, even more preferably at least 600 ppb by mass, still more preferably at least 620 ppb by mass, and particularly preferably at least 650 ppb by mass, and may also be at most 10,000 ppb by mass, 8,000 ppb by mass, 6,000 ppb by mass, 5,000 ppb by mass, 4,000 ppb by mass, 3,000 ppb by mass, 2,000 ppb by mass, or 1,000 ppb by mass.

[0085] When the processed food to be produced is a beer-taste beverage, the phenethyl alcohol content in the beverage, calculated as an original wort extract concentration of 14.5% by mass, based on the total amount (100% by mass) of the beer-taste beverage, is preferably at least 18.0 ppm by mass, more preferably at least 20.0 ppm by mass, more preferably at least 22.0 ppm by mass, even more preferably at least 24.0 ppm by mass, even more preferably at least 25.0 ppm by mass, still more preferably at least 26.0 ppm by mass, and particularly preferably at least 27.0 ppm by mass, and may also be at most 300 ppm by mass, 200 ppm by mass, 150 ppm by mass, 100 ppm by mass, 90 ppm by mass, 80 ppm by mass, 70 ppm by mass, 60 ppm by mass, or 50 ppm by mass.

[0086] In this specification, the total content of the above ester components and the content of phenethyl alcohol can be measured by gas chromatography mass spectrometry (GC-MS).

[0087] In addition, when the processed food to be produced 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, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Among these, from the perspective of achieving a beverage with a good taste, the beer-taste beverage to be produced preferably contains spirits derived from a plant belonging to the Poaceae family, preferably barley spirits, and more preferably barley spirits or wheat spirits.

[0088] The color of the beer-taste beverage to be produced 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.

[0089] 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.

[0090] The pH of the beer-taste beverage to be produced is not particularly limited, and may be 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less from the viewpoint of suppressing the growth of microorganisms, and may be 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, or 4.2 or more from the viewpoint of improving the flavor of the beverage.

[0091] 3. Ingredients for Beverages In one embodiment of the present invention, when the processed food to be produced is a beverage, ingredients commonly used in beverages can be used. For example, when the beverage to be produced is a beer-taste beverage, water and malt are used as the main ingredients for the beer-taste beverage. Furthermore, the beer-taste beverage may contain hops as an ingredient, or may not contain hops. In addition, when the processed food to be produced is a beverage in one embodiment of the present invention, 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.

[0092] Furthermore, as described above, according to the method for producing a processed food of one aspect of the present invention, it is possible to produce a processed food with a reduced purine content even when raw materials containing a large amount of purine are used. Therefore, from the viewpoint of imparting a unique flavor to the processed food, it is preferable to use raw materials containing a large amount of purine. As described above, raw materials containing a large amount of purine are preferable, and when the processed food to be produced is a beer-flavored beverage, malt is preferable.

[0093] 3.1.1 Malt and Grains Other Than Malt When the processed food to be produced is a beer-taste beverage, the malt used as a raw material refers to germinated, dried, and de-rooted seeds of wheat, 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 a raw material for 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.

[0094] 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.

[0095] 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.

[0096] 3.1.2 Hops When the processed food to be produced 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 to be produced is a beer-flavored beverage that uses hops, the amount of hops added is adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0097] 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).

[0098] 3.1.3 Preservatives In one embodiment of the present invention, when the processed food to be produced 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., Inc., 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.

[0099] When the processed food to be produced is a beverage containing a preservative, the amount of the preservative is adjusted to be 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 even more preferably 20 to 900 ppm by mass, based on the total amount (100% by mass) of the beverage.

[0100] 3.1.4 Sweeteners In one embodiment of the present invention, when the processed food to be produced is a beverage, the beverage may further contain a preservative. Examples of sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acid 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 a higher 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.

[0101] 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.

[0102] When the processed food to be produced 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 sweeteners contained in beverages 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 beverage. 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.

[0103] When the processed food to be produced 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.

[0104] When the processed food to be produced 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 parts by mass, less than 0.1 parts by mass, less than 0.05 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the total amount of uric acid contained in the beverage. Furthermore, the erythritol content of the 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.

[0105] 3.1.5 Bittering Agents and Bitterness-Promoting Agents In one embodiment of the present invention, when the processed food to be produced is a beverage, the beverage may further contain one or more bittering agents and bitterness-imparting agents. In particular, when the processed food to be produced 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.

[0106] 3.1.6 Antioxidants In one embodiment of the present invention, when the processed food to be produced 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.

[0107] 3.1.7 Flavorings In one embodiment of the present invention, when the processed food to be produced 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 to be produced is a beer-flavored beverage, examples of beer flavorings include esters and higher alcohols, specifically n-propanol, isobutanol, etc. These flavorings may be used alone or in combination of two or more.

[0108] 3.1.8 Acidulant In one embodiment of the present invention, when the processed food to be produced 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 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.

[0109] 3.1.9 Salts In one embodiment of the present invention, when the processed food to be produced is a beverage, the beverage may further contain salts. 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.

[0110] 3.2 Carbon dioxide In one embodiment of the present invention, when the processed food to be produced 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 to be produced 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.

[0111] When the processed food to be produced is a carbonated beverage, the carbon dioxide concentration is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and 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, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (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.

[0112] In one embodiment of the present invention, when the processed food to be produced is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted within the range in which the carbon dioxide concentration is as described above, but is preferably 5.0 kg / cm ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ It 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 ２or 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.

[0113] 3.3 Other Additives Various additives may be added as ingredients to the processed food to be produced, as needed, to the extent that they do not impair the effects of the present invention. 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 caramel color, cocoa color, safflower color, and colored sugar solution can be used. Foam-forming agents are used to form beer-like foam or maintain the foam of the beverage when the processed food to be produced 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 to be produced is a beer-flavored beverage, and include, for example, yeast extract, bran components such as rice or barley, vitamins, and minerals, which can be used alone or in combination.

[0114] 3.4 Containerized Processed Foods In one aspect of the present invention, the processed food to be produced 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, plastic bags, portion packs, and chilled cups, and are selected appropriately depending on the type of processed food.

[0115] 4.1 Method for Producing Fermented Beer-Taste Beverage A method for producing a processed food according to one embodiment of the present invention will be described in detail below, taking a fermented beer-taste beverage as an example. The method for producing a fermented beer-taste beverage includes the following steps (1) to (3), and includes at least one of performing step (a) 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.

[0116] 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).

[0117] The method may also include a step (a1) of adding a food composition having uricase activity simultaneously with and / or after the step (a). When a food composition having both xanthine oxidase activity and uricase activity is added in the step (a), the step (a1) is also carried out at the same time, and therefore there is no need to carry out the step (a1) separately.

[0118] The method for producing a fermented beer-taste beverage may also include a step of removing purines in step (b). The method for producing a fermented beer-taste beverage may also include a step of inactivating xanthine oxidase activity, such as by heating or adjusting pH. The present invention also encompasses fermented beer-taste beverages in which xanthine oxidase activity has been inactivated by heating, adjusting pH, or the like, as long as the beverage has undergone step (a) of adding a food composition having xanthine oxidase activity. Step (b) can be performed before step (a), in the same manner as step (a), or after step (a). However, from the perspective of effectively reducing purines, step (b) is preferably performed before step (a) and / or in the same manner as step (a), and more preferably at least before step (a). Step (b) may also be performed simultaneously with step (1) or after step (1), or simultaneously with step (3) or after step (3).

[0119] 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.

[0120] <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.

[0121] 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 60°C, and the saccharification treatment time is preferably 10 to 360 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution.

[0122] 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.

[0123] 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.

[0124] <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.

[0125] <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.

[0126] 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.

[0127] 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.

[0128] 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.

[0129] 4.2 Method for Producing a Non-Fermented Beer-Taste Beverage Next, a method for producing a beverage will be described in detail, taking a non-fermented beer-taste beverage as an example of a method for producing a processed food according to one embodiment of the present invention. The method for producing a non-fermented beer-taste beverage includes the following steps (1), (2), and (4), and includes at least one method in which step (a) is performed 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 beverage preliminaries. Step (2): A step of cooling the beverage preliminaries obtained in step (1) to obtain a cooled beverage preliminaries. Step (4): A step of adding carbon dioxide gas to the cooled beverage preliminaries obtained in step (2).

[0130] 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.

[0131] 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.

[0132] 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.

[0133] The method may also include a step (a1) of adding a food composition having uricase activity simultaneously with the step (a) and / or after the step (a).

[0134] Furthermore, in order to obtain a beverage with a further reduced purine content, the method for producing a non-fermented beer-taste beverage may further include step (b) of performing a purine removal process. Step (b) can be performed before step (a), in the same manner as step (a), or after step (a). However, in order to effectively reduce purines, step (b) is preferably performed before step (a) and / or in the same manner as step (a), and more preferably at least before step (a). Step (b) may also 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).

[0135] 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).

[0136] 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.

[0137] 5. Method for Reducing Purines in Processed Foods One embodiment of the present invention relates to a method for reducing purines in a processed food production process by adding a food composition having xanthine oxidase activity to convert xanthine to uric acid. The food composition having xanthine oxidase activity is as described above. The heating temperature, heating time, and pH after adding the food composition having xanthine oxidase activity are as described above.

[0138] Furthermore, a purine-reducing method according to one embodiment of the present invention may be a method for reducing the purine content by adding a food composition having xanthine oxidase activity and a food composition having uricase activity during the production process of a processed food, thereby converting xanthine to uric acid and further converting uric acid to allantoin. The food composition having uricase activity is as described above. The heating temperature, heating time, and pH after adding the food composition having uricase activity are as described above.

[0139] In the purine reduction method of one embodiment of the present invention, the processed food to be reduced in purines is not particularly limited and is as described above, but beer-taste beverages are preferred because they use ingredients (particularly malt) that are high in purines. According to the purine reduction method of one embodiment of the present invention, purines can be effectively reduced even in processed foods that are high in purines, such as beer-taste beverages.

[0140] The present invention will be described in more detail below with reference to examples, but is not limited to these examples. The xanthine content, uric acid content, and xanthine oxidase activity of the food composition were measured according to the methods described above.

[0141] Examples A1 to A3, Comparative Example A1 For Examples A1 to A3, 10 g of commercially available beer having the xanthine content and uric acid content shown in Table 1 was weighed out, and a food purine-reducing agent, which is a food composition having xanthine oxidase activity, was added in an amount that would result in the xanthine oxidase activity value shown in Table 1. The mixture was thoroughly stirred and allowed to stand at 65°C for 120 minutes to prepare each sample. Furthermore, for Comparative Example A1, the commercially available beer was left to stand at 65°C for 120 minutes without adding the food purine-reducing agent. The xanthine content and uric acid content of these samples were measured, yielding the results shown in Table 1.

[0142]

[0143] Table 1 shows that in Examples A1 to A3, the samples prepared by adding a food purine-reducing agent, which is a food composition having xanthine oxidase activity, had reduced xanthine and produced uric acid.

[0144] Example B1, Comparative Example B1 In Example B1, 10 g of a commercially available soy milk beverage having the xanthine content and uric acid content shown in Table 2 was weighed out, and a food purine-reducing agent, which is a food composition having xanthine oxidase activity, was added in an amount that would result in the xanthine oxidase activity value shown in Table 2. The mixture was thoroughly stirred and allowed to stand at 65°C for 120 minutes to prepare each sample. In addition, in Comparative Example B1, a sample was prepared by allowing the above commercially available soy milk beverage to stand at 65°C for 120 minutes without adding the food purine-reducing agent. The xanthine content and uric acid content of these samples were measured, yielding the results shown in Table 2.

[0145]

[0146] Table 2 shows that even in soy milk beverages, the addition of a food purine-reducing agent, which is a food composition having xanthine oxidase activity, reduced xanthine and produced uric acid.

[0147] Example C1, Comparative Example C1 A test solution was prepared by dissolving 8 g of commercially available Japanese-style dashi stock in 200 ml of water. For Example C1, a food purine-reducing agent, which is a food composition having xanthine oxidase activity, was added to 10 g of the test solution (xanthine content and uric acid content as shown in Table 3) in an amount corresponding to the xanthine oxidase activity value shown in Table 3. The mixture was thoroughly stirred and allowed to stand at 65°C for 120 minutes to prepare each sample. For Comparative Example C1, the commercially available Japanese-style dashi stock test solution was left to stand at 65°C for 120 minutes without the addition of the food purine-reducing agent. The xanthine and uric acid contents of these samples were measured, yielding the results shown in Table 3.

[0148]

[0149] Table 3 shows that even in Japanese soup stock, a solid processed food, the addition of a food purine reducer, which is a food composition having xanthine oxidase activity, reduced xanthine and produced uric acid.

[0150] [Beverages Treated with Xanthine Oxidase and Uricase] Comparative Example D1 Milled barley malt was added to a mash tank containing 40 L of hot water maintained at 40 to 55°C, and the temperature was raised to 78°C by repeatedly increasing and maintaining the temperature in stages. The temperature was then filtered to remove the malt grains, yielding a saccharified liquid. Hops were then added to the saccharified liquid, followed by boiling and solid-liquid separation to obtain a clear wort. Brewer's yeast (bottom-fermenting yeast) was then added to the cooled pre-fermentation liquid from the wort, and alcoholic fermentation was carried out to an alcohol content of 5 v / v%, after which the yeast was removed by filtration to produce a beer-taste beverage (d-0) with a malt ratio of 100% by mass and a raw wort extract concentration of 12.5% ​​by mass.

[0151] Example D1 To 1 mL of a beer-taste beverage (d-0) produced in the same manner as in Comparative Example D1, 10 μL of a food composition having 100 U / mL of xanthine oxidase activity was added, thoroughly stirred, and allowed to stand at 40°C for 120 minutes for xanthine oxidase treatment to produce a beer-taste beverage (d-1).

[0152] Example D2 To 1 mL of a beer-taste beverage (d-1) produced in the same manner as in Example D1, 10 μL of a food composition having 100 U / mL of uricase activity was added, and the mixture was thoroughly stirred and allowed to stand at 40°C for 120 minutes for uricase treatment to produce a beer-taste beverage (d-2).

[0153] The contents of xanthine, uric acid, and allantoin were measured for the produced beer-taste beverages (d-0) to (d-2). The measurement results are shown in Table 4.

[0154]

[0155] Comparing Example D1 and Comparative Example D1 in Table 4 reveals that xanthine oxidase treatment reduced xanthine and produced uric acid. Comparing Example D1 and Example D2 reveals that uricase treatment reduced uric acid and produced allantoin. This confirms that adding a food composition having xanthine oxidase activity is effective for reducing the xanthine content. It also confirms that adding a food composition having uricase activity is effective for reducing uric acid.

[0156] [Effect of pH and Temperature on Xanthine Oxidase Activity and Uricase Activity] Examples E1 to E18 10 μL of a food composition having 100 U / mL of xanthine oxidase activity and 10 μL of a food composition having 100 U / mL of uricase activity were simultaneously added to 1 mL of the type of test solution shown in Table 5, and the mixture was allowed to stand for 16 hours at the temperature shown in Table 5. The xanthine and uric acid concentrations in the test solution after standing for 16 hours were measured, and the respective reduction rates were calculated using the following formula: [Reduction rate (%)] = 100 - [xanthine concentration or uric acid concentration in test solution after standing for 16 hours (mg / 100 mL)] / [xanthine concentration or uric acid concentration in test solution before addition of additive] × 100

[0157] The test solutions A to H used in the examples and shown in Table 5 are as follows: Test solution A: A solution prepared by adding xanthine and uric acid to a 0.1 M acetate buffer solution as a base solution to give a xanthine concentration of 2.05 mg / 100 mL, a uric acid concentration of 1.86 mg / 100 mL, and a pH of 3.5. Test solution B: A solution prepared by adding xanthine and uric acid to a 0.1 M acetate buffer solution as a base solution to give a xanthine concentration of 1.79 mg / 100 mL, a uric acid concentration of 1.73 mg / 100 mL, and a pH of 4.0. Test solution C: A solution prepared by adding xanthine and uric acid to a 0.1 M acetate buffer solution as a base solution to give a xanthine concentration of 1.68 mg / 100 mL, a uric acid concentration of 1.77 mg / 100 mL, and a pH of 4.5. Test Solution D: A solution prepared by adding xanthine and uric acid to a 0.1 M acetate buffer solution to give a xanthine concentration of 1.89 mg / 100 mL, a uric acid concentration of 1.74 mg / 100 mL, and a pH of 5.5. Test Solution E: A solution prepared by adding xanthine and uric acid to a 0.1 M phosphate buffer solution to give a xanthine concentration of 1.87 mg / 100 mL, a uric acid concentration of 1.73 mg / 100 mL, and a pH of 6.0. Test Solution F: A solution prepared by adding xanthine and uric acid to a fermented malt beverage (19°C) with a malt ratio of 51% by mass, produced according to a conventional method using malt, sucrose, and hops as raw materials, to give a xanthine concentration of 0.72 mg / 100 mL, a uric acid concentration of 1.02 mg / 100 mL, and a pH of 4.0. Test solution G: A fermented malt beverage (19°C) with a malt ratio of 51% by mass, produced according to a conventional method using malt, sucrose, and hops as raw materials, was used as a base liquid, and xanthine and uric acid were added to adjust the xanthine concentration to 0.82 mg / 100 mL, the uric acid concentration to 1.18 mg / 100 mL, and the pH to 4.5. Test solution H: A pre-fermented wort (19°C) with a malt ratio of 51% by mass, produced according to a conventional method using malt and sucrose as raw materials, was used as a base liquid, and xanthine and uric acid were added to adjust the xanthine concentration to 0.17 mg / 100 mL, the uric acid concentration to 0.60 mg / 100 mL, and the pH to 5.5.

[0158]

[0159] According to Table 5, it was confirmed that xanthine oxidase activity and uricase activity were expressed and xanthine and uric acid were decomposed at any pH and temperature of the test solutions A to H.

[0160] [Beer-Taste Beverages with Reduced Purines] Examples F-1-1 to F-4-2, Comparative Examples F-1-1 to F-1-1 Milled barley malt and, as necessary, sucrose were added as raw materials to achieve the malt ratios shown in Table 6 to a brewing tank containing 40 L of warm water maintained at 40 to 55°C. The temperature was then raised to 78°C by repeated stepwise temperature increases and holding periods, and the malt grains were then removed by filtration to obtain a saccharified solution. Hops were then added to the saccharified solution, followed by boiling and solid-liquid separation to obtain a clear wort. In the Examples and Comparative Examples other than Comparative Example F-1-1, the cooled wort was subjected to the (1) purine nucleosidase treatment described below to obtain a pre-fermentation solution. In Comparative Example F-1-1, the cooled wort was used as a pre-fermentation solution. Next, brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation solution to perform alcoholic fermentation, and the yeast was removed by filtration to obtain a fermented solution. When xanthine oxidase treatment and uricase treatment were performed, the resulting fermentation solution was subjected to (2) xanthine oxidase treatment and (3) uricase treatment, in this order. (1) Purine nucleosidase treatment: 130 μL of a food composition having 160 U / mL of purine nucleosidase activity was added to 100 mL of pre-fermentation solution, and the mixture was allowed to stand at 50°C for 2 hours. (2) Xanthine oxidase treatment: 1000 μL of a food composition having 100 U / mL of xanthine oxidase activity was added to 100 mL of fermentation solution, and the mixture was allowed to stand at 40°C for 16 hours. (3) Uricase treatment: 1000 μL of a food composition having 100 U / mL of uricase activity was added to 100 mL of fermentation solution, and the mixture was allowed to stand at 40°C for 16 hours.

[0161] The various contents, malt ratio, original wort extract concentration, alcohol content, and proline content of the resulting beer-taste beverages are shown in Table 6. Sensory evaluation of the beer-taste beverages was also performed as follows. <Sensory Evaluation> The beverages obtained in Examples and Comparative Examples were cooled to approximately 4°C. Five trained panelists evaluated each test beverage for "whether or not it tastes like a beer-taste beverage" using scores in increments of 0.1 within a range of 5.0 (maximum) to 1.0 (minimum) based on the following scoring criteria. The average scores of the five panelists were calculated. The results are shown in Table 3. For the evaluation, samples meeting the following criteria of "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance to ensure uniformity among the panelists. No differences in scores of 2.0 or higher were observed among the panelists for the same beverage.

[0162] [Score criteria for the presence or absence of a beer-taste-like taste] ・"5.0": The taste of a beer-taste beverage is very strongly detectable. ・"4.0": The taste of a beer-taste beverage is fully detectable. ・"3.0": The taste of a beer-taste beverage is detectable. ・"2.0": The taste of a beer-taste beverage is barely detectable. ・"1.0": The taste of a beer-taste beverage is not detectable at all.

[0163]

[0164] As can be seen from Table 6, the beer-taste beverages prepared in the examples had decomposed xanthines, reduced purine content, and also had a taste characteristic of beer-taste beverages.

[0165] [Content of Aroma Components Due to Different Purine Reduction Methods] Preparation Example G0: Milled barley malt and, if necessary, sucrose as raw materials to achieve the malt ratio shown in Table 7 were added to a mash tank containing 40 L of warm water maintained at 40-55°C. The temperature was then raised to 78°C by repeated stepwise temperature increases and holding periods, and the malt residue was removed by filtration to obtain a saccharified solution. Hops were then added to the saccharified solution, followed by boiling and solid-liquid separation to obtain a clear wort. To 100 mL of the cooled wort, 130 μL of a processed food additive having 160 U / mL purine nucleosidase activity was added, and the mixture was allowed to stand at 50°C for 2 hours for purine nucleosidase treatment to obtain a pre-fermentation solution. Next, brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation solution to perform alcoholic fermentation, after which the yeast was removed by filtration to obtain a fermented solution (d-0).

[0166] Example G1 To 100 mL of the fermented solution (g-0) obtained in Preparation Example G0, 1000 μL of a food composition having 100 U / mL of xanthine oxidase activity was added, and the mixture was left to stand for 16 hours at 40° C. for xanthine oxidase treatment. To 100 mL of the fermented solution after the xanthine oxidase treatment, 1000 μL of a food composition having 100 U / mL of uricase activity was added, and the mixture was left to stand for 16 hours at 40° C. for uricase treatment to obtain a beer-taste beverage (g-1).

[0167] Comparative Example G1 Activated clay was added to 100 mL of the fermented solution (g-0) obtained in Preparation Example G0 so that the concentration was 3,000 ppm by mass, and the solution was gently stirred to distribute the activated clay uniformly throughout. The mixture was then allowed to stand for one hour to allow the solution to come into contact with the activated clay. After one hour of contact, the activated clay was removed by filtration to obtain a beer-taste beverage (gi).

[0168] Comparative Example G2: Activated carbon was added to 100 mL of the fermented solution (g-0) obtained in Preparation Example G0 so that the concentration was 3,000 ppm by mass, and the solution was gently stirred to distribute the activated carbon uniformly throughout. The solution was then allowed to stand for one hour to allow contact between the solution and the activated carbon. After one hour of contact, the activated carbon was removed by filtration to obtain a beer-taste beverage (g-ii).

[0169] The various properties listed in Table 7 were measured for the fermented solution (g-0) and the beer-taste beverages (g-1), (gi), and (g-ii) prepared in this manner, and the results are shown in Table 7.

[0170]

[0171] Table 7 confirms that the beer-taste beverage (g-1) prepared in Example G1 retains beer-specific aroma components (ester components, alcohol components, etc.) while having a reduced purine content. On the other hand, the beer-taste beverages (g-i) and (g-ii) prepared in Comparative Examples G1 and G2 had reduced purine contents, but exhibited reduced aroma components such as ester components and alcohol components compared to the fermented solution (g-0) prepared in Preparation Example G0.

Claims

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

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

3. 3. The method for producing a processed food according to claim 1 or 2, further comprising a step (a1) of adding a food composition having uricase activity simultaneously with the step (a) and / or after the step (a).

4. The method for producing a processed food according to claim 1 or 2, wherein the food composition is a purine-reducing agent for food.

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

6. The method for producing a processed food according to claim 1 or 2, wherein the processed food is a beverage.

7. The processed food is a beer-taste beverage, comprising the following steps (1) to (3):

3. The method for producing a processed food according to claim 1 or 2, wherein step (a) is carried out at least before step (1), simultaneously with any one or more of steps (1) to (3), between two steps selected from steps (1) to (3), or after step (3). Step (1): A step of obtaining a pre-fermentation liquid by subjecting a raw material to at least one of saccharification, boiling, and solid content removal. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

8. A processed food produced by the method according to claim 1 or 2.

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

10. A food composition having at least one of xanthine oxidase activity and uricase activity.

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

12. The food composition according to claim 9 or 10, which is used in the production of processed foods.

13. The food composition according to claim 9 or 10, which is used for producing a uric acid-containing processed food.

14. A method for using the food composition according to claim 9 or 10 in the production of a uric acid-containing processed food.

15. A method for reducing purine content in processed foods, comprising adding a food composition having xanthine oxidase activity during the manufacturing process of the processed foods to convert xanthine into uric acid, thereby reducing the purine content.

16. A method for reducing purine content in processed foods, comprising adding a food composition having xanthine oxidase activity and a food composition having uricase activity during the manufacturing process of the processed foods, thereby converting xanthine into uric acid and further converting the uric acid into allantoin, thereby reducing the purine content.