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AssigneeAjinomoto Co., Inc.
InventorsNoriyoshi KAWATAKE, Hajime TODA, Shoko NINOMIYA, Sumie SATO, Yukio YAMAMOTO
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Color fading inhibitors for chlorophyll-containing foods, which characteristically contains arginine or a salt thereof, are useful for inhibiting color fading in processing involving heating under acidic to neutral conditions or processing under acidic conditions. The color fading inhibitor for chlorophyll-containing foods of the present invention can also be used in cases in which heat treatment under alkaline conditions is not suitable in processing involving heating, and for processing under acidic conditions that does not involve heating.
A color fading inhibitor for chlorophyll-containing foods, which color fading inhibitor is for processing involving heating under acidic to neutral conditions or processing under acidic conditions that does not involve heating, and comprises arginine or a salt thereof.
A method for inhibiting color fading of a chlorophyll-containing food when processing involving heating under acidic to neutral conditions is performed or processing under acidic conditions that does not involve heating is performed, comprising contacting a solution containing arginine or a salt thereof with the chlorophyll-containing food.
A method for producing a processed product of a chlorophyll-containing food in which color fading is inhibited, comprising contacting a solution containing arginine or a salt thereof with the chlorophyll-containing food and subjecting the chlorophyll-containing food to processing involving heating under acidic to neutral conditions or processing under acidic conditions that does not involve heating.
Dependencies are inferred from the claim text.