Green soybeans whose color is prevented from discoloring

Details Green soybeans whose color is prevented from discoloring Green soybeans whose color is prevented from discoloring

2006-03-28

2006-03-28

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

C426S251000

Reexamination Certificate

active

07018669

ABSTRACT:
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.

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