A method for producing yeast extract including 4-30% disodium inosinate and disodium guanylate (I+G), comprising a) providing a yeast cream including 8 wt. % or more of RNA, b) inactivating the yeast in the yeast cream, c) centrifugating the yeast cream and collecting a supernatant, d) degrading the supernatant with enzymes, e) heat-treating, and f) concentrating and drying the supernatant. The resultant yeast extract is natural, involves no additive, and has better flavor. The invention further provides yeast extract is produced by the method.
