JPS60120962A - Food and drink enriched with nucleic acid - Google Patents

Abstract

PURPOSE:A food and drink enriched with nucleic acid obtained by blending food and drink with high water content with a nucleic acid-containing substance. CONSTITUTION:Food and drink such as drink, jelly, ice cream, etc. is blended with usually 1-5g, preferably 2-3g calculated as nucleic acid of nucleic acid- containing substance such as nucleic acid, yeast, fishes and shellfishes, internal organs of domestic animals, etc. usually based on 100g food and drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a nucleic acid-enriched food and drink, and more particularly to a nucleic acid-enriched food and drink in which a nucleic acid or a nucleic acid-containing substance is added to a food or drink with a high water content.

Nucleic acids are contained in the cells of animals and plants, and are called ribonucleic acids (RN).
A) and deoxyribonucleic acid (DNA), which are known as substances involved in genetic phenomena and protein biosynthesis.

Nucleic acids are contained in foods such as seafood, and ingesting large amounts is thought to cause gout, etc., and the World Health Organization (WHO) has found that uric acid levels in serum and urine increase. In order to prevent this, it is proposed that the daily intake of nucleic acids for adults should be 2 Y or less.

However, as research on nucleic acids progresses, attention is focused on the function of nucleic acids that controls cell division in living organisms, and proposals have been made that nucleic acids have an anti-aging effect on humans, and the active intake of nucleic acid-rich foods has been promoted. ing. In this case, it is necessary to ingest a relatively large amount of water at the same time as ingesting the food.

Therefore, when adding high-nucleic acid foods to the meal menu, care must be taken to ensure that the amount of water intake is higher than usual, and daily hassles are unavoidable.

An object of the present invention is to provide nucleic acid-enriched foods and drinks that eliminate such complications when ingesting high-nucleic acid foods.

That is, the present invention is a nucleic acid-enriched food or drink characterized by adding a nucleic acid or a nucleic acid-containing substance to a food or drink with a high water content.

In the present invention, various foods and drinks with a high water content can be used, such as beverages.

Examples include jelly and frozen confectionery, and with regard to drinks and jelly, it also includes powdered materials (instant foods, etc.) that can be formed into drinks and jelly by adding water. Beverages include fruit juice, vegetable juice, soup, milk, soy milk, soft drinks, lactic acid bacteria, and alcoholic beverages, and jelly includes coffee jelly.

There's wine jelly. In addition, frozen sweets include frozen sweets,
There's lacto ice cream, ice cream, Nyabet Agency, etc.

Regarding nucleic acids, RNA, DNA, and mixtures thereof can be used. Further, the nucleic acid-containing substance may be any substance as long as it contains nucleic acid, and its origin does not matter, but it is preferably a high-nucleic acid substance from which other components have been removed as much as possible by operations such as extraction and separation.

Substances that contain nucleic acids include yeast; seafood such as iwan, salmon, shrimp, crab, squid, and shellfish; livestock offal such as liver; vegetables such as beans and turnips; and processing waste liquids (boiled liquid, etc.) from these foods. Among these, yeast is preferred. Yeast generally contains about 5 to 15% nucleic acid, although there are differences depending on the type. To obtain nucleic acids from yeast, various methods known as protein separation methods can be applied, such as alkaline extraction method, urea extraction method, cellulase extraction method, etc., or extraction processes using heavy metals or organic solvents. There are methods such as precipitation method.

The amount of the nucleic acid or nucleic acid-containing substance added to the food or drink may be within a range that does not adversely affect taste, smell, sense of smell, etc., and may be determined as appropriate for each target food. Usually, 1 to 5 y of nucleic acid is added to 100 y of food and drink containing water.
Preferably, it is blended in a ratio of 2 to 3y. Note that it is desirable to correct the flavor by adding seasonings, sweeteners, fragrances, etc. as necessary.

According to the present invention, the necessary amount of water can be ingested together with the nucleic acid, so it is possible to eliminate the hassle of meal menus.

Next, examples of the present invention will be shown.

Production example (manufacture of nucleic acid) Aqueous suspension of commercially available baker's yeast (dry matter concentration 12%)], e was placed in a stainless steel container, 4y of salt was added to it, and 9
Nucleic acids were extracted by heating at 5°C for 2 hours. Next, hydrochloric acid was added to the nucleic acid-containing solution obtained by removing the extracted residual bacterial cells to adjust the pH to 1.5, and the agglutinated nucleic acids were obtained by centrifugation. This was redissolved with a dilute aqueous solution of caustic soda at pH 5, the nucleic acid was precipitated with twice the volume of ethanol, and the precipitate was collected by centrifugation. This precipitate was washed with absolute ethanol, dehydrated, and then dried under reduced pressure to obtain 6y nucleic acid.

Example 1 The nucleic acid 2y soaked in the production example described above was blended into 100 ml of unadjusted soy milk (manufactured from whole soybeans, soybean solid content 8.5%),
Nucleic acid-containing unadjusted soymilk was obtained. A sensory test was conducted on this soymilk by five panelists. As a result, all of them evaluated that there was no significant difference in appearance, taste, or aroma from the product without added nucleic acid.

Example 2 In the production example, Tokuda nucleic acid 2y was added to powdered orange juice,
Further, a predetermined amount of water was added and stirred for 100 m/bin to obtain orange juice. A sensory test was conducted on this juice in the same manner as in Example 1. As a result, no effect on taste, aroma, etc. due to the addition of nucleic acid was observed.

Example 3 Nucleic acid 3y obtained in Production Example was added to coffee jelly base, and a predetermined amount of water was added to produce coffee jelly IJ-100y. A sensory test was conducted on this jelly in the same manner as in Example 1. As a result, it was evaluated that there was no significant difference in appearance, taste, aroma, etc. compared to the product without the addition of nucleic acid.

Example 4 Ice cream 100. ! Adjusted F. A sensory test was conducted on this ice cream in the same manner as in Example 1. As a result, this ice cream was found to have no significant difference in appearance, taste, aroma, etc. compared to the ice cream without the addition of nucleic acid, and was evaluated as "no".

Claims (1)

[Claims] 1. A nucleic acid-enriched food or drink characterized by adding a nucleic acid or a nucleic acid-containing substance to a food or drink with a high water content. 2. The food and drink according to claim 1, wherein the food and drink is any one of a drink, a sari, and a frozen dessert. 3. The food and drink according to claim 1, wherein the nucleic acid or nucleic acid-containing substance is derived from yeast.