The technology relates to a process for forming a nutritional supplement containing iron by providing a culture medium containing insoluble iron and culturing filamentous fungi in the culture medium to accumulate iron in the filamentous fungi as metabolizable organic iron. The technology also relates to uses of the nutritional supplement as food additive or supplement.

The technology relates to a process for forming a nutritional supplement containing iron by providing a culture medium containing insoluble iron and culturing filamentous fungi in the culture medium to accumulate iron in the filamentous fungi as metabolizable organic iron. The technology also relates to uses of the nutritional supplement as food additive or supplement.

This is to provide a composition containing a decomposition product of yeast cell body residue useful as an emulsifier substitute, an emulsion stabilizer substitute or a milk-like substitute, and a method for producing the same, and use thereof.

Provided is a composition containing a cell wall lysing enzyme-decomposition product of yeast cell body residue, wherein the decomposition product contains 5% by mass or more of lipid based on a dry mass of the decomposition product.

This is to provide a composition containing a decomposition product of yeast cell body residue useful as an emulsifier substitute, an emulsion stabilizer substitute or a milk-like substitute, and a method for producing the same, and use thereof.

Provided is a composition containing a cell wall lysing enzyme-decomposition product of yeast cell body residue, wherein the decomposition product contains 5% by mass or more of lipid based on a dry mass of the decomposition product.

It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.