| abstract |
A process for producing a seasoning which is free from an unpleasant odor derived from a yeast and a burnt smell derived from a sugar and has an excellent roast-meat-like flavor. A yeast extract containing at least one of cystein, cystine, methionine, glutathione, γ-glutamylcystein, cystenylglycine, and salts or hydrates of these in an amount of at least 1 mass% on a solid basis is mixed with a sugar and/or a substance relating to a nucleic acid in an aqueous solution. The mixture is heated at 80-130°C for 0.5-8 hours at each of two pH values, i.e., pH 3.5-5.5 and pH 6.0-8.0. |