[PROBLEMS] To produce a white turbidity suppressing agent having a white turbidity suppressing effect of tea beverages, having high safety and having no taste, by a method with low cost and low environmental load. Effective use of yeast cell residue produced as a by-product of yeast extract. A yeast cell residue after removing a useful extract from yeast is suspended in water, heated, and then centrifuged to obtain a supernatant. In this fraction, the RNA content per solid content is 50% or more, the dietary fiber content is 5% by weight or more, the protein content is 10% by weight or more, and the mannan content in the dietary fiber is 60% by weight or more. Can be used to suppress white turbidity of beverages. [Selection figure] None【課題】茶飲料の白濁抑制効果を有し、安全性が高く、呈味性の無い白濁抑制剤を、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、酵母エキス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ＲＮＡ含量が５０％以上、食物繊維含量が５重量％以上、かつ蛋白質含量が１０重量％以上で、食物繊維中のマンナン含量が６０重量％以上含まれ、茶飲料の白濁抑制に使用できる。【選択図】なし
