METHOD OF REDUCING PURINE CONTENT OF EDIBLE MATERIAL

• Main Authors: SHEU FANG-HWA, CHEN JEN-TAO, TSAI MENG-JEN, WEN CHIOU-YEN
• Format: Patent
• Language: English
• Published: 28.04.2011
• Subjects: AGEING; BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; CLARIFICATION; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PURIFICATION; SPIRITS; STERILISATION; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a method of reducing the purine content of an edible material and an edible material obtained from the method. SOLUTION: The method of reducing the purine content of an edible material includes: treating the edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362 (BCRC 31108), and combinations thereof. The edible material obtained from the method is also disclosed. COPYRIGHT: (C)2011,JPO&INPIT