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.COPYRIGHT: (C)2015,JPO&INPIT【課題】優れた冷凍保存性向上効果を有し、安全性が高く、呈味性の無い冷凍保存性向上剤を、低コストかつ環境負荷の少ない方法で製造すること。また、酵母抽出物の副産物として生成する酵母菌体残渣の有効利用。【解決手段】酵母から有用な抽出物を抜いた後の酵母菌体残渣を水で懸濁し、加熱した後、遠心分離して上清を得る。この画分に、固形分当たりの食物繊維含量が１０重量％以上、蛋白質含量が１５重量％以上、食物繊維中のマンナン含量が５０重量％以上含まれ、冷凍保存性向上剤として用いることができる。【選択図】なし
