| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method of producing a freezing preservability improver which has an excellent freezing preservability improvement effect, high safety and no taste, at low costs and reduced environmental load, and realize effective utilization of the yeast residue produced as a by-product of a yeast extract.SOLUTION: A yeast residue after extraction of a useful extract from yeast is suspended in water, heated and centrifuged to obtain a supernatant liquid. The resultant fraction has a food fiber content of 10 wt.% or higher, a protein content of 15 wt.% or higher and a mannan content of 50 wt.% or higher in the food fiber content, and is usable as a freezing preservability improver.</p> |
