The main purpose of this technique is to newly provide a technique whereby it becomes possible to shorten the time for anaerobic fermentation by reducing the concentration of oxygen contained in a raw material by a method other than an inert gas replacement method that requires the introduction of a facility. This technique provides a method for producing a fermented food or beverage, including a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material, and an anaerobic fermentation step for performing anaerobic fermentation. This technique also provides an oxygen concentration reducing agent for anaerobic fermentation use which contains a saccharide oxidase. This technique further provides an anaerobic fermentation method which includes a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material.

The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

An enzyme-containing composition having a ratio of a protease activity to a peroxidase activity of 10 or less. A method for producing milk including sterilizing raw milk, and filling a container with the sterilized raw milk and then sealing the container, where the enzyme-containing composition is added to the sterilized raw milk during a period after the sterilizing and before a completion of the filling.

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.

A process for the preparation of a fermented milk product comprising the steps of: providing a milk base comprising glucose and fructose; and fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fructose oxidoreductase enzyme.

The present invention relates to functional foods comprising DAO and their use for the prevention or treatment of diseases or pathological conditions associated with high levels of histamine in blood, in particular for the prevention or treatment of migraine, chronic fatigue, fibromyalgia, spondylitis and pain caused by muscle contractures.

The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

The present invention relates to functional foods comprising DAO and their use for the prevention or treatment of diseases or pathological conditions associated with high levels of histamine in blood, in particular for the prevention or treatment of migraine, chronic fatigue, fibromyalgia, spondylitis and pain caused by muscle contractures.