| 摘要 |
PURPOSE:To contrive to utilize the subject raw material as a food having inhibition effect of senescence over a wide field, by a process for adjusting pH of a nucleic acid-based seasoning solution to a specified value and another process for heat treatment of the resultant solution. CONSTITUTION:A nucleic acid-based seasoning solution (preferably aqueous solution containing 3-10wt.% sodium 5'-inosinate) is initially adjusted to pH<=4.0 (preferably pH2.5-3.5), preferably using citric acid and then subjected to heat treatment at 100-150 deg.C for 8hr-15min, thus obtaining the objective raw material. In addition, sourness is recommendablly reduced by addition of a pH adjuster, etc., such as sodium hydroxide to the raw material as necessary. |
