Anthocyanin-pigment color developer

[0026]The present invention is described in detail in embodiments below. The present invention, however, is not limited to the following embodiments.

[0027]Various measurement methods and testing methods in the embodiments are as follows: A yeast extract sample dissolved in 0.02 N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi high-speed amino acid analyzer L-8900).

[0028]

[0029]A yeast extract sample was dissolved in 6N-HCl, then was left to stand at 110° C. for 24 hours to hydrolyze. A portion of the sample was diluted in 0.02N-HCl and used as a total amino acid measurement sample. The sample was measured using an amino acid analyzer (Hitachi high-speed amino acid analyzer L-8900).

[0030]

[0031]A peptide content is calculated by subtracting the free amino acid content from the total amino acid content.

[0032]

[0033]A yeast extract sample dissolved in superpure water was used as a measurement sample, then a measurement was conducted using

Method of Obtaining Yeast Extract

[0038]Using a 10N sulfuric acid, 1000 ml of a 10% cell body suspension of Candida utilis Cs 7529 strain (FERM BP-1656) was adjusted to a pH of 3.5, then was subjected to a heat treatment at 60° C. for 30 minutes, after which the cell bodies were collected via centrifugal separation and cleaned with water to remove the sulfuric acid and superfluous components. After the cell bodies were adjusted to a cell body concentration of 10% and suspended using water, a heat treatment was performed at 90° C. for 30 minutes; enzymes within the cell bodies were completely deactivated; the suspension was adjusted to 40° C. and a pH of 7.0; 0.5 g of a cell wall lytic enzyme (“Tunicase,” manufactured by Daiwa Kasei) was added thereto to react for four hours; and the extract was extracted. Cell body residue was removed by centrifugal separation, then a supernatant fluid thus obtained was condensed and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast

Effect of Adding to Strawberry Paste

[0039]A control strawberry paste was produced by adding strawberries to a blender. Yeast extract 1 (peptide content 18.7 wt %; RNA content 30.4 wt %; free amino acid content 0.5 wt %; dietary fiber content 22.7 wt %) was added at 0.2 g and mixed together with 100 g of the control strawberry paste. This was then used as a sample for embodiment 1.