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US 7,018,669 B2Granted
Green soybeans whose color is prevented from discoloring
AssigneeNippon Suisan Kaisha, Ltd.
InventorsMasahito Kosaka, Tsuyoshi Koriyama
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AssigneeNippon Suisan Kaisha, Ltd.
InventorsMasahito Kosaka, Tsuyoshi Koriyama
Estimating the term…
A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor and is frozen after cooking. The green color is retained even in a condition exposed to illumination of light. The green soybean contains chlorophyll a of not less than 3.8 g/100 g wet weight. A material for suppressing decomposition of chlorophyll, preferably an anti-oxidation material, e.g., β-carotene, is accumulated in tissues of the green soybean. Preferably, β-carotene of not less than 750 μg/100 g wet weight is accumulated in the green soybean. The invention also provides a green soybean thawed from the frozen green soybean. The thawed green soybean is adaptable for chilled distribution.
A method of producing a boiled green soybean being preserved and/or sold under illumination of light and being suitable for chilled distribution, the method comprising the step of
A method of producing a boiled green soybean being preserved and/or sold under illumination of light and being suitable for chilled distribution, the method comprising the step of
A method of producing a boiled green soybean being preserved and/or sold under illumination of light and being suitable for chilled distribution, the method comprising the step of selecting a green soybean containing chlorophyll a of not less than 3.8 g/100 g wet weight and β-carotene of not less than 750 μg/100 g wet weight, or using a green soybean cultivated to contain chlorophyll a of not less than 3.8 g/100 g wet weight and β-carotene of not less than 750 μg/100 g wet weight.
A method of producing a boiled green soybean, the method comprising the steps of:
Dependencies are inferred from the claim text.