| 摘要 |
PURPOSE:To provide the low smell yeast obtained by a specific method, and sufficiently effective as a food raw material because of being reduced in its specific unpleasant smell and appreciably not giving the smell and taste of the yeast even when massively used in a food. CONSTITUTION:An yeast aqueous suspension or its processed product is adjusted to the pH of an acidic region, preferably a pH of 4.5-5, and the generated water- soluble fraction is separated off. The water-insoluble fraction is again suspended in water, and subsequently subjected to a heating treatment to provide the low smell yeast. The heating treatment is preferably performed at >=60 deg.C. The yeast of raw material is preferably a food yeast or its processed product produced by grinding or preparing the yeast. |
