| abstract |
[Problem] To effectively use yeast extract residue that is produced excessively as a by-product of yeast extract, to reduce the amount of yeast extract residue, and to obtain a variety of useful products. [Solution] By exposing yeast extract residue to a cell wall-decomposing enzyme that does not contain protease and then heat-treating the product for 10 to 20 minutes at 70-80ºC, the residue can be separated into a fraction that is primarily cell wall and a fraction that is primarily protein. A yeast protein having a protein content of 60% or greater is obtained from the fraction that is primarily protein and a flavoring having high nitrogen content is obtained by enzyme decomposition of the yeast protein. |