Fuente: WIPO "tomato" The processed food product has a xanthine/pyroglutamic acid ratio between the xanthine content (units: μg/g) and the pyroglutamic acid content (units: μg/g) of 0.0200 or less and a pyroglutamic acid content of 40 μg/g or greater. The processed food contains at least one component (X) selected from the group consisting of a protein having had xanthine oxidase activity and a component derived from the protein.