PROBLEM TO BE SOLVED: To provide a seasoning with a better flavor, effectively utilizing yeast extract residue excessively produced as a by-product of yeast extract, and reducing the amount of the yeast extract residue.SOLUTION: Yeasts after extraction of yeast extract are reacted with a cell wall-dissolving enzyme and heat treated, from which cell wall fractions are removed to produce a yeast protein. The yeast protein is reacted with a protease, so that a seasoning with a high total nitrogen content is produced, having an intense umami taste with unique flavor.COPYRIGHT: (C)2014,JPO&INPIT【課題】酵母エキスの副産物として過剰に生成する酵母エキス残渣の有効利用、また酵母エキス残渣の減量を課題とする。また、より良い風味の調味料の取得を課題とする。【解決手段】酵母エキス抽出後の酵母菌体に対して、細胞壁溶解酵素を作用させ、加熱処理を行った後、細胞壁画分を除去して酵母タンパクを取得する。該酵母タンパクにタンパク分解酵素を作用させることにより、全窒素含量が高くうま味の強い独特の風味をもつ調味料を製造する。【選択図】なし
