KR102502358B1 - A preparation method of food for protein supplement - Google Patents

Abstract

The present invention,
(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and
(b) including the step of self-degrading the excess yeast together with the yeast degradation precipitate,
It relates to a manufacturing method of food for protein supplementation.

Description

Manufacturing method of food for protein supplement {A PREPARATION METHOD OF FOOD FOR PROTEIN SUPPLEMENT}

The present invention relates to a method for preparing food for protein supplementation.

With the increasing interest in health and beauty of modern people, so-called 'fitness' movements that create a balanced and healthy body are in vogue. The common purpose of various fitness exercises is to increase muscle mass in the body, and for this purpose, proper exercise and sufficient protein intake are essential.

In the case of exercising for the purpose of muscle growth, various protein supplements are being released on the market to compensate for the lack of protein in ordinary meals alone. For example, Korean Patent Registration No. 10-1924437 discloses a Samgyetang Mimic muscle-strengthening protein supplement. Whey protein is most commonly used as a raw material for protein supplements because, as an animal protein, it contains various essential amino acids necessary for muscle growth, and as a single protein, it is quickly absorbed by the body and is suitable for muscle building. However, if you only consume whey protein, which is rapidly absorbed, muscle loss cannot be prevented. So, slow-absorbed casein protein or soy protein supplements that can continuously supply amino acids to the body are sold, and complex protein supplements that mix two proteins with different absorption rates are sold at relatively high prices.

On the other hand, brewer's yeast, which is discarded after brewing beer, contains about 50% of vegetable protein and has an amino acid ratio similar to that of muscle protein. ) is contained in high content, making it ideal for muscle growth. In addition, unlike existing supplements that separately combine nutrients such as vitamins and minerals in addition to protein, excellent nutrients such as vitamins, nucleic acids, polysaccharides, and minerals of yeast can be utilized without additional ingredients. Nevertheless, brewer's yeast is not used in the protein supplement industry and is only used as a meal replacement or nutritional supplement.

The present inventors, while researching alternatives to complex protein supplements, confirmed that when surplus yeast generated in the beer manufacturing process is treated in a specific method, it produces the same effect as complex protein, and completed the present invention.

An object of the present invention is to provide a protein supplement food with a high ratio of BCAAs effective for muscle growth and a high ratio of amino acids themselves.

In order to achieve the above object, the present invention,

(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and

(b) including the step of self-degrading the excess yeast together with the yeast degradation precipitate,

Provided is a method for preparing a food for protein supplementation.

The food for protein supplementation and the food additive for protein supplementation prepared by the manufacturing method of the present invention have the effect of rapid absorption for muscle growth and prevention of muscle loss.

Figure 1 shows the FAN content of yeast autolysate according to the reaction temperature (mg / L).
Figure 2 shows the FAN content of yeast autolysates according to pH (mg / L).
Figure 3 shows the FAN content of the yeast autolysate according to the reaction time (mg / L).
FIG. 4 is a photograph of yeast precipitated in the bottom of the fermentation tank and storage tank after beer production, that is, surplus yeast was recovered and put into the reaction tank.
5 is a photograph after the yeast autolysis reaction of Comparative Example 2.
6 is a photograph of Example 1 after enzyme digestion of yeast.
Figure 7 is a photograph after decomposition by adding the decomposition precipitate of Example 2 to the reaction tank.
8 is a photograph of the degraded precipitate after centrifugation in Example 1.

The present invention,

(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and

(b) including the step of self-degrading the excess yeast together with the yeast degradation precipitate,

It relates to a manufacturing method of food for protein supplementation.

Also, the present invention

(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and

(b) including the step of self-degrading the excess yeast together with the yeast degradation precipitate,

It relates to a method for manufacturing a food additive for protein supplementation.

Hereinafter, the present invention will be described in detail.

(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process

The method for producing food for protein supplementation and the food additive for protein supplementation of the present invention includes (a) preparing surplus yeast, which is a by-product of the liquor manufacturing process. The alcoholic beverage is not particularly limited, such as distilled spirits such as soju and whiskey, beer, low-malt beer, makgeolli, and refined rice wine. The surplus yeast is not particularly limited as long as it is yeast commonly used in liquor production, such as Saccharomyces cerevisiae, Saccharomyces pastorianus, or a mixture thereof. Usually, the water content of excess yeast recovered as a by-product of the liquor manufacturing process is about 90% by weight. Excess yeast, which is a by-product of the liquor manufacturing process, usually settles at the bottom of the fermentation tank or storage tank, and the sedimented yeast can be transferred to the reaction tank for autolysis.

(b) self-digestion of surplus yeast together with yeast degradation precipitate

The method for producing food for protein supplementation and the method for producing food additives for protein supplementation of the present invention includes the step of (b) autolyzing excess yeast together with yeast degradation precipitates. The yeast decomposition precipitate is a precipitate of a yeast decomposition product, preferably, the yeast decomposition precipitate may be a decomposition precipitate obtained after centrifuging the yeast decomposition product. More preferably, the yeast degradation precipitate

(b-1) preparing surplus yeast, which is a by-product of the liquor manufacturing process;

(b-2) adding an enzyme to excess yeast to perform enzymatic degradation and/or autolysis to prepare a yeast enzyme hydrolyzate;

(b-3) centrifuging the enzyme hydrolyzate; and

(b-4) it can be prepared by a method for producing a yeast decomposed precipitate comprising the step of obtaining a decomposed precipitate.

In this case, the description of the step (a) may all be applied to the step (b-1).

At this time, the enzymatic degradation and/or autolysis of step (b) or step (b-2) is preferably carried out at a temperature of greater than 40 °C and less than 55 °C, more preferably at a temperature of greater than 42 °C and less than 50 °C. is carried out, even more preferably at a temperature above 42 °C and below 48 °C. At this time, the enzymatic degradation and/or autolysis of step (b) or step (b-2) is preferably performed under a pH condition of greater than pH 3.0 and less than pH 7.0, more preferably greater than pH 3.5 and less than pH 6.5. conditions, even more preferably under pH conditions of greater than pH 4.0 and less than pH 6.0, and most preferably in pH conditions of greater than pH 5.0 and less than pH 6.0. At this time, the enzymatic degradation and/or autolysis of step (b) or step (b-2) is performed for a time of 3 hours or more and 72 hours or less, preferably 12 hours or more and 48 hours or less, and more Preferably, it is performed for 24 hours or more and 48 hours or less. When the above autolysis temperature, time and / or pH conditions are satisfied, yeast autolysates with a high content of FAN (Free Amino Nitrogen: including amino acids and small peptides) can be prepared.

Preferably, the yeast decomposition product prepared in (b-2) enzymatic degradation and/or autolysis of excess yeast has a FAN content of greater than 3000 mg/L and less than 7000 mg/L, preferably greater than 3000 mg/L 6200 less than mg/L.

The enzyme is a proteolytic enzyme, and is a blend of an endo type based on an exo type. do. The blend has a weight ratio of Exo-type enzyme to Endo-type enzyme of 51 to 99:1 to 49, preferably 70 to 95:5 to 30. The enzyme of the present invention can be used by purchasing a commercially available product, for example, Prozyme 2000P™.

Method for producing yeast decomposition precipitate (b-3) Enzyme enzymatic decomposition is centrifuged. The centrifugation may be performed using a conventional method and is not particularly limited.

The method for producing a yeast degradation precipitate includes the step of (b-4) obtaining a degradation precipitate. At this time, it is preferable to remove the centrifuged supernatant after centrifugation and obtain a yeast degradation precipitate. Since the activity of the proteolytic enzyme remains in the yeast degradation precipitate, the protein of the yeast extract is decomposed into amino acids, thereby properly containing amino acids and proteins to have the same effect as a complex protein.

Yeast autolysates and enzymatic hydrolysates

The present invention also

(b-1) preparing surplus yeast, which is a by-product of the liquor manufacturing process;

(b-2) adding an enzyme to excess yeast to perform enzymatic degradation and/or autolysis to prepare a yeast enzyme hydrolyzate;

(b-3) centrifuging the enzyme hydrolyzate; and

(c) obtaining a centrifuged supernatant,

It relates to a method for producing a yeast decomposition product through yeast autolysis and enzymatic hydrolysis. It also relates to food additives for protein supplementation and/or protein supplementation containing the yeast decomposition product. In this case, the protein supplement food and/or food additive prepared by the manufacturing method comprising the steps (b-1) to (c) preferably has a protein content of 65% by weight or more, more preferably 68% by weight or more, and even more preferably 70% by weight or more. The protein supplement food preferably has a total amino acid content of 2700 mg/100 g or more and 75000 mg/100 g or less. In addition, the branched-chain amino acid (BCAA) content of the food for protein supplementation is preferably 6800 mg/100g or more and 15000 mg/100g or less, and more preferably 7000 mg/100g or more and 15000 mg/100g or less. In addition, the food for supplementing protein preferably has an essential amino acid content of 12500 mg/100g or more and 60000 mg/100g or less.

food for protein supplements

The present invention is for protein supplementation prepared by a method for producing a protein supplement food comprising the steps of (a) preparing excess yeast, which is a by-product of the liquor manufacturing process; and (b) self-degrading the excess yeast together with the yeast decomposition precipitate. It's about food. The protein supplement food preferably has a protein content of 65% by weight or more, more preferably 68% by weight or more, and even more preferably 70% by weight or more. The protein supplement food preferably has a total amino acid content of 2700 mg/100g or more and 75000 mg/100g or less, more preferably 30000 mg/100g or more and 75000 mg/100g or less, and still more preferably 33000 mg/100g or more and 75000 mg/100g or more. less than mg/100g. In addition, the protein supplement food preferably has a BCAA (Branched-Chain Amino Acid) content of 6800 mg/100g or more and 15000 mg/100g or less, more preferably 7000 mg/100g or more and 15000 mg/100g or less, and even more preferably 7500 mg/100g or more and 15000 mg/100g or less, most preferably 8000 mg/100g or more and 15000 mg/100g or less. In addition, the protein supplement food preferably has an essential amino acid content of 12500 mg/100g or more and 60000 mg/100g or less, more preferably 14000 mg/100g or more and 60000 mg/100g or less, and even more preferably 15000 mg/100g or more. 60000 mg/100g or less, most preferably 16000 mg/100g or more and 60000 mg/100g or less.

The food and/or food additive for protein supplementation of the present invention has an amino acid content of 35 to 49% by weight and a protein content of 51% to 75% by weight. Preferably, the amino acid content is 38 to 47% by weight, the protein content is 53 to 62% by weight, more preferably the amino acid content is 40 to 43% by weight, and the protein content is 57 to 60% by weight. The food and/or food additive for protein supplementation of the present invention has a BCAA content of 15% by weight or more, preferably 18% by weight or more, more preferably 20% by weight or more, and even more preferably 21% by weight or more and 38% by weight. is less than By having such an amino acid and protein composition, the absorption rate is fast due to the rapidly absorbed amino acid, which is advantageous for muscle growth, and also, due to the slowly absorbed protein, a continuous supply of protein is possible, preventing muscle loss. In addition, the present invention is a method for preparing a complex protein supplement only with decomposition products of brewer's yeast, rather than mixing whey protein and casein or whey protein and soybean protein isolate as raw materials for the complex protein supplement. In addition, since the food and / or food additive for protein supplementation of the present invention contains excellent nutrients such as vitamins, nucleic acids, polysaccharides, and minerals of surplus yeast as it is, it is not necessary to add a separate raw material unlike conventional supplements. In addition, by distributing the desired ratio of amino acid:protein under optimal proteolysis conditions with only a single raw material called yeast, it can replace existing expensive complex protein supplements, and production efficiency is achieved by utilizing decomposition precipitates in its manufacture.

Food additives for protein supplementation

The present invention is a protein prepared by a method for producing a food additive for protein supplementation comprising the steps of (a) preparing excess yeast, which is a by-product of the liquor manufacturing process; and (b) self-degrading the excess yeast together with the yeast degradation precipitate. It is for supplemental food additives. The food additive for protein supplementation preferably has a protein content of 65% by weight or more, more preferably 68% by weight or more, and still more preferably 70% by weight or more. The protein supplement additive preferably has a total amino acid content of 2700 mg/100g or more and 75000 mg/100g or less, more preferably 30000 mg/100g or more and 75000 mg/100g or less, and still more preferably 33000 mg/100g or more and 75000 mg/100g or more. less than mg/100g. In addition, the additive for protein supplementation preferably has a BCAA (Branched-Chain Amino Acid) content of 6800 mg/100g or more and 15000 mg/100g or less, more preferably 7000 mg/100g or more and 15000 mg/100g or less, and even more preferably 7500 mg/100g or more and 15000 mg/100g or less, most preferably 8000 mg/100g or more and 15000 mg/100g or less. In addition, the protein supplement additive preferably has an essential amino acid content of 12500 mg/100g or more and 60000 mg/100g or less, more preferably 14000 mg/100g or more and 60000 mg/100g or less, and even more preferably 15000 mg/100g or more. 60000 mg/100g or less, most preferably 16000 mg/100g or more and 60000 mg/100g or less.

Advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the following embodiments. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various forms different from each other, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention pertains. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and methods>

After beer production, yeast (Saccharomyces pastorianus) settled in the bottom of the fermentation tank and storage tank was obtained and used.

<Example 1>

The yeast obtained after beer production was transferred to a reaction tank, 0.5% by weight of a protease was added, yeast enzyme degradation and autolysis were performed at 45 ° C for 72 hours, and then the supernatant was separated through centrifugation. In addition, the separated supernatant was evaporated and concentrated to reduce moisture to a level of 50% by weight, and then spray-dried to prepare a yeast enzyme lysate. The protease used at this time is a commercially available product (Prozyme 2000P), which is a blend in which an endo type is blended based on an exo type.

<Example 2>

Transfer the yeast (primary excess yeast) obtained after beer production to a reaction tank, add 0.5% by weight of a proteolytic enzyme, perform yeast enzymatic degradation and self-lysis at 45 ° C for 72 hours, and then centrifuge the supernatant was separated. The protease used at this time is a commercially available product (Prozyme 2000P), which is a blend in which the exo type and the endo type are blended.

On the other hand, the decomposition precipitate remaining after the supernatant was separated was obtained and sent back to the reaction vessel. In addition, yeast (secondary surplus yeast) obtained after beer production was added to the decomposition precipitate in the reaction tank to decompose the yeast without the addition of a separate proteolytic enzyme. This is done by using the activity of the proteolytic enzyme remaining in the degradation precipitate. At this time, 20 parts by weight of the decomposed precipitate was used based on 100 parts by weight of the secondary surplus yeast.

<Example 3>

A yeast enzyme lysate was prepared in the same manner as in Example 1, except that an enzyme blended with an endo type based on a different type of exo type from Example 1 was used as a proteolytic enzyme. The enzyme used in Example 3 is a commercially available Flavorzyme.

<Comparative Example 1>

The yeast obtained after beer production was refrigerated at 4° C. for 72 hours and used.

<Comparative Example 2>

The yeast obtained after beer production was transferred to a reactor, and autolysis was performed in the reactor for 72 hours under 45 ° C conditions. The self-lysis is to use yeast's own hydrolytic enzyme. After autolysate, the supernatant was separated by centrifugation. In addition, the separated supernatant was evaporated and concentrated to reduce moisture to a level of 50% by weight, and then spray-dried to prepare yeast autolysates.

<Comparative Example 3>

A yeast enzyme lysate was prepared in the same manner as in Example 1, except that Neutrase, a commercially available product consisting of only one endo type, was used as a proteolytic enzyme, rather than a mixture of exo type and endo type blended.

<Experimental Example 1> Yeast autolysis condition evaluation

By extracting proteins from yeast and decomposing some of them into amino acids to increase the ratio of amino acids out of total protein components, the optimal temperature, pH and reaction during self-lysis of yeast in order to satisfy rapid and continuous absorption of protein at the same time when ingested. In search of time, we tried to establish the conditions for the maximum degradation rate through the maximum FAN (Free Amino Nitrogen: including amino acids and small peptides) content.

<1-1>

The temperature-dependent autolysis results of the yeast obtained after beer production were evaluated. The specific method is as follows. The yeast was stored for 12 hours at 40, 45, 50, 55, and 60 °C, respectively, and then the maximum FAN (Free Amino Nitrogen: including amino acids and small peptides) content was evaluated. At this time, the pH was maintained at the original pH of the obtained yeast slurry, that is, pH 5.5.

As a result, when self-decomposition was performed at 45 ° C., the FAN content per volume of the hydrolyzate was found to be the highest (FIG. 1). Therefore, it was determined that it is desirable to maintain about 45 ° C. during autolysis.

<1-2>

The results of self-lysis according to the pH of the yeast obtained after beer production were evaluated. The specific method is as follows. The original pH of the obtained yeast slurry is pH 5.5. The yeast slurry was adjusted to pH 7 and pH 9 by adding NaOH. The pH-adjusted yeast was stored at 45 °C for 16 hours, and then the maximum FAN (Free Amino Nitrogen: including amino acids and small peptides) content was evaluated.

As a result, it was confirmed that the yield of FAN decreased as the pH increased (FIG. 2). Therefore, it was determined that it is desirable to maintain a slightly acidic pH, that is, pH 5.5 during yeast self-lysis.

<1-3>

The autolysis result according to the autolysis reaction time of the yeast obtained after beer production was evaluated. The specific method is as follows. While maintaining the pH of the obtained yeast slurry at pH 5.5 and performing autolysis at 45 ° C., the change in FAN content according to the reaction time was monitored for 72 hours.

As a result, it was confirmed that FAN increased at a relatively fast rate until the initial 16 hours of the reaction, and then slowly but continuously, increasing to a maximum of 5800 ppm after 72 hours (FIG. 3).

<Experimental Example 2>

In general, the protein content of protein supplements for muscle growth is preferred in the market to be 70% by weight or more. With reference to this point, the amino acid and protein compositions of the yeast digests of Examples 1 to 3 and Comparative Examples 1 to 3 were analyzed. At this time, the protein content (ie, crude protein including all protein components such as amino acids and proteins (including peptides)) is calculated according to Equation 1, the BCAA content is calculated according to Equation 2, and the essential amino acid content is calculated according to Equation 3 did

<Equation 1>

Protein content (%) = Total nitrogen X 6.25 (Nitrogen coefficient)

Total nitrogen analysis was performed according to the 'crude protein analysis' method in the Food Code.

<Equation 2>

BCAA content (wt%) = {Sum of BCAA amino acids (weight) (Valine+Isoleucine+Leucine)/sum of all amino acids (weight)} X 100

<Equation 3>

Essential amino acid content (% by weight) = {Sum of essential amino acids (weight) / Total amino acids (weight)} X 100

Essential amino acids in yeast extract are the following 7 amino acids. (BCAAs are also essential amino acids.)

: Valine, Isoleucine, Leucine, Methionine, Lysine, Phenylalanine, Threonine

As a result, Example 2 showed a good protein extraction effect by showing a protein content of 70% by weight or more even without adding a protease. In Comparative Examples 2 and 3 and Examples 1 to 3, the ratio of amino acids in total protein was as high as 30% or more, and Example 2> Comparative Example 3 = Comparative Example 2> Example 3> Example 1 was shown in the order. In particular, Example 2 showed a very high amino acid ratio of 42%, making it the most suitable as a complex protein supplement. In the case of Example 1, the addition of protease improved the protein extraction rate, but was less effective in decomposition into amino acids, and the action of yeast-derived autolytic enzyme was more effective. In particular, Example 2, in which the activity of yeast's own enzyme was enhanced, met both high total protein content and high amino acid ratio, and was most suitable for the purpose of the present invention. In addition, the protein content and total amino acid content (mg / 100g) of Example 2 were significantly high, and in particular, it was confirmed that the BCAA (mg / 100g) and essential amino acid (mg / 100g) contents were high. Example 2 has 42% by weight of protein content (total of all protein components such as amino acids and proteins (including peptides)) in the form of amino acids, so it can be rapidly absorbed and used for muscle generation. In particular, in Example 2, the ratio of BCAA, which is metabolized in muscle and absorbed most rapidly among amino acids, was as high as 25% by weight, and the ratio of essential amino acids was also very high as 42% by weight, which was very suitable for muscle development. In addition, in Example 2, vegetable proteins excluding amino acids are slowly decomposed to 58% by weight of the protein content (sum of all protein components such as amino acids and proteins (including peptides)), so that protein can be continuously supplied to the body. (Table 1).

<Experimental Example 3>

In order to confirm the advantages of the manufacturing process other than the protein and amino acid content and composition of Examples 1 and 2, the manufacturing process was evaluated for Comparative Example 2 and Examples 1 and 2.

After brewing beer, yeast that had settled in the bottom of the fermentation tank and storage tank, that is, surplus yeast was recovered and put into a reaction tank (FIG. 4). In the case of Comparative Example 2, in which surplus yeast was recovered and then decomposed only by self-lysis without decomposition precipitate in the reaction tank, excessive foam was generated at the beginning of decomposition, and the space used in the reaction tank was limited. However, when the decomposition precipitate from which the supernatant is removed after autolysis and enzymatic hydrolysis is added to the reaction tank as in Example 2, the initial excessive foaming is suppressed and the foam is eliminated within a short time. Therefore, excessive foaming is prevented during the initial decomposition reaction, and the maximum capacity of the reaction tank can be used, enabling efficient manufacturing.

In Comparative Example 2 using only autolysis, it was not easy to separate the supernatant from the precipitate after the autolysis reaction (FIG. 5). On the other hand, in the case of Example 1, after enzymatic digestion, and in the case of Example 2, after digestion by adding the decomposed precipitate to the reaction tank, clear layer separation (supernatant 55: precipitate 45 by volume) was immediately concentrated by evaporation without centrifugation. It was possible to transfer to the facility (Fig. 6: Example 1, Fig. 7: Example 2). Therefore, in the case of Examples 1 and 2, it is possible to obtain an effect of increasing centrifugation yield, improving centrifugation efficiency, and reducing manufacturing time due to layer separation after the decomposition reaction. In the case of Example 1, the degraded precipitate after centrifugation is as shown in FIG. 8, which was the same as in Example 2.

Claims (11)

(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and
(b) self-degrading the excess yeast together with the yeast degradation precipitate;
The yeast degradation precipitate of (b) is
(b-1) preparing surplus yeast, which is a by-product of the liquor manufacturing process;
(b-2) adding an enzyme to surplus yeast to perform enzymatic degradation and autolysis to prepare a yeast enzyme hydrolyzate;
(b-3) centrifuging the enzyme hydrolyzate; and
(b-4) which is produced by a method for producing yeast degraded precipitates comprising the step of obtaining decomposed precipitates,
A method for producing food for protein supplementation.
delete delete According to claim 1,
Characterized in that the autolysis of step (b) is carried out at a temperature greater than 40 ° C and less than 55 ° C,
A method for producing food for protein supplementation.
According to claim 1,
Characterized in that the autolysis of step (b) is carried out under pH conditions greater than pH 3.0 and less than pH 7.0.
A method for producing food for protein supplementation.
According to claim 1,
Characterized in that the autolysis of step (b) is carried out for a time of 3 hours or more and 72 hours or less,
A method for producing food for protein supplementation.
According to claim 1,
The protein supplement food is characterized in that the protein content is 65% by weight or more,
A method for producing food for protein supplementation.
According to claim 1,
Characterized in that the protein supplement food has a total amino acid content of 2700 mg / 100 g or more and 75000 mg / 100 g or less,
A method for producing food for protein supplementation.
According to claim 1,
The protein supplement food is characterized in that the BCAA (Branched-Chain Amino Acid) content is 6800 mg / 100 g or more and 15000 mg / 100 g or less,
A method for producing food for protein supplementation.
According to claim 1,
The protein supplement food is characterized in that the essential amino acid content is 12500 mg / 100 g or more and 60000 mg / 100 g or less,
A method for producing food for protein supplementation.
(a) preparing surplus yeast, which is a by-product of the liquor manufacturing process; and
(b) self-degrading the excess yeast together with the yeast degradation precipitate;
The yeast degradation precipitate of (b) is
(b-1) preparing surplus yeast, which is a by-product of the liquor manufacturing process;
(b-2) adding an enzyme to surplus yeast to perform enzymatic degradation and autolysis to prepare a yeast enzyme hydrolyzate;
(b-3) centrifuging the enzyme hydrolyzate; and
(b-4) which is produced by a method for producing yeast degraded precipitates comprising the step of obtaining decomposed precipitates,
A method for preparing food additives for protein supplementation.

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