It is a problem to produce a frozen dough improver that has a highly safe, flavor-free growth effect of frozen dough using a method that is low in cost and low in environmental impact. Also, effectively use yeast cell body residue produced as a byproduct of yeast extract. [means of solving the problem] yeast cell body residue remaining after extraction of the useful yeast extract is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. this fraction contains by solid content at least 45 wt% rna, at least 5 wt% dietary fiber, and at least 10 wt% protein, and the manna content in the dietary fiber is at least 60% by weight. This can be used to improve the growth of frozen dough.
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