| abstract |
In accordance with the present invention, it is provided a methodnfor producing a yeast extract with the improvement in the color and odorncharacteristic to yeast extract and with no modification of the usefulnsubstances such as amino acid, etc. compared with conventional yeastnextract. n By a simple method in accordance with the present invention, colornand characteristic odor can be removed, with almost no loss of thencontents of useful substances such as amino acid, etc. from the yeastnextract solution produced in a conventional manner. Because thenresulting yeast extract can be mixed with other materials for use, thenyeast extract is applicable to various fields, for example for cosmeticnproducts and healthy foods other than seasonings, which expectantlynenlarges the applicable range of the yeast extract. |