PROBLEM TO BE SOLVED: To provide a safe and inexpensive method for inhibiting degradation, having no harmful effect on the flavor of objective foods and beverages, without damaging the taste.SOLUTION: An inhibitor of light degradation of foods (lactic fermented foods or yeast fermented foods) includes yeast extract as an active ingredient. The inhibitor allows the formation of at least one selected from the group consisting of dimethyl disulfide, dimethyl trisulfide, and methional which are generated by light degradation of the foods, to be inhibited by yeast extract. The degradation of various foods can be effectively inhibited by addition of yeast extract, without imparting the taste derived from the active ingredient.COPYRIGHT: (C)2016,JPO&INPIT【課題】対象となる食品および飲料の風味に好ましくない影響を与えず、かつおいしさを損なうことなく、安全かつ安価に、劣化を抑制する方法を提供する。【解決手段】酵母エキスを有効成分とする食品(乳酸菌発酵食品または酵母発酵食品)における光劣化の抑制剤。食品の光劣化で生じるジメチルジスルフィド、ジメチルトリスルフィドおよびメチオナールからなる群より選択される少なくとも一つの酵母エキスによる生成の抑制剤。様々な食品において、酵母エキスを添加することにより有効成分由来の呈味を付与することなく、劣化を有効に抑制。【選択図】なし
