Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1996-10-17
2000-01-11
Smith, Lynette F.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 7, 426 11, 426 61, 426 592, 426600, 435 93, 435161, C12C 1100, C12C 700, C12C 728
Patent
active
060132884
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a process for manufacturing beer in which the concentration of purine compounds is reduced. More specifically, the present invention relates to a process for manufacturing beer characterized by acting enzyme on purine nucleosides contained in the wort to decompose them into purine bases that can be assimilated by yeast.
BACKGROUND ART
In recent years, increases have been observed in blood uric acid levels accompanying the Westernization of the diet and overnutrition. There is therefore concern over increases in the occurrence of gout caused by asymptomatic hyperuricemia. Purine bases, purine nucleosides, purine nucleotides and high molecular weight nucleic acids in the diet are digested and absorbed in the digestive tract, and are decomposed into uric acid by the purine decomposing system in the liver. There are numerous epidemiological findings that indicate that ingestion of a diet having a high content of purine compounds is the cause of hyperuricemia and gout. Decreasing an amount of purine compounds ingested is therefore considered to be the most important means for preventing hyperuricemia or gout.
Examples of foods containing large amounts of purine compounds include meat, soft roe, fish eggs and liver. However alcoholic beverages, and particularly beer, also have a considerably high content of purine compounds. In actuality, Kaneko (Kiyoko Kaneko; Nippon Rinsho, 49: 1108-1115 (1991)) conducted a comparison of the purine compound contents of various alcoholic beverages. It was reported that fermented alcoholic beverages such as beer, sake and wine have a higher purine compound content than distilled alcoholic beverages such as whiskey and Shochu, and that beer has the highest purine compound content among fermented alcoholic beverages. Fujimori, et al. reported that a total of 50 to 70 mg/liter of purine compounds are contained in beer (Fujimori, et al., Nyosan, Vol. 9, No. 2, pp. 128-133).
Furthermore, this value was determined by hydrolyzing the purine compounds contained in beer into purine bases with perchloric acid, and then measuring the resulting purine bases with high-performance liquid chromatography.
Although the purine compound content in beer is within the range of 1/100 to 1/10 that of the above-mentioned meat, eggs and liver, since beer is consumed in large amounts, it should be considered to present a greater risk of morbidity for hyperuricemia and gout than distilled alcoholic beverages. Tofler and Woodings (O. B. Tofler and T. L. Woodings; Med. J. Aust. 2, 479-481 (1981)) conducted a 13-year study by grouping subjects into study groups according to the amount of beer consumption, and pointed out the existence of a correlation between the amount of beer consumed and the incidence of gout. Thus, according to the findings of epidemiological studies, beer is currently regarded as presenting the highest risk of morbidity for hyperuricemia and gout among alcoholic beverages.
DISCLOSURE OF THE INVENTION
Thus, the present invention provides a process for manufacturing beer having a reduced content of purine compounds.
The inventors of the present invention obtaining findings that beer can be manufactured to have a reduced content of purine compounds by decomposing purine nucleosides contained in wort into purine bases, and as a result of further research, were able to complete the present invention.
Namely, the present invention provides a process for manufacturing beer characterized in that nucleoside-decomposed wort is produced by causing nucleoside phosphorylase or nucleosidase to act on wort to decompose the purine nucleosides contained in the wort into purine bases, and beer is manufactured using said nucleoside-decomposed wort.
Moreover, the present invention provides a process for manufacturing wort characterized by causing nucleoside phosphorylase or nucleosidase to act on wort.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a graph showing the consumption of purine compounds in trial beer brewing on a 70 liter scale. Bl
REFERENCES:
patent: 3947605 (1976-03-01), Chao
patent: 4601986 (1986-07-01), Wegner
Lee et al. 1986 J Amer Soc Brew Chem 44 (2) pp. 86-90, Feb. 1986.
Lee 1987 J Am Soc Brew Chem 45 (4) pp.131-135, Apr. 1986.
Prentice 1988 J Am Soc Brew Chem 46 (3) pp. 92-96, Mar. 1, 1988.
Amachi Teruo
Hatanaka Haruyo
Koda Hirofumi
Matsumoto Takehiro
Shibano Yuji
Smith Lynette F.
Suntory Limited
Zeman Mary K
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