Kohjin Life Sciences Co., Ltd.

Mitsubishi Corporation Life Sciences Limited

Hiroko Kodera

Kenichi Ason

Yoshie Yasumatsu

Sakiko Ikeda

Eiji Nakao

Naohisa Masuo

Shogo Furue

Yusuke Fukuda

Setsuko Hirakura

Ryo Iwakiri

Masahiro Nishida

Masanori Uchida

Hirokazu Maekawa

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Yeast extract having taste-enhancing effect

To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80&#xb0; C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.

Effective use of yeast and yeast extract residue

Growing community of inventors

Oita, Japan

Hiroko Kodera