摘要 |
PCT No. PCT/JP98/01741 Sec. 371 Date Dec. 16, 1998 Sec. 102(e) Date Dec. 16, 1998 PCT Filed Apr. 16, 1998 PCT Pub. No. WO98/46089 PCT Pub. Date Oct. 22, 1998In accordance with the present invention, it is provided a method for producing a yeast extract with the improvement in the color and odor characteristic to yeast extract and with no modification of the useful substances such as amino acid, etc. compared with conventional yeast extract. By a simple method in accordance with the present invention, color and characteristic odor can be removed, with almost no loss of the contents of useful substances such as amino acid, etc. from the yeast extract solution produced in a conventional manner. Because the resulting yeast extract can be mixed with other materials for use, the yeast extract is applicable to various fields, for example for cosmetic products and healthy foods other than seasonings, which expectantly enlarges the applicable range of the yeast extract.
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