METHODS FOR PRODUCING FOODS CONTAINING CHLOROPHYLL

Abstract

The object of the present invention is to provide a method to prevent or reduce color fading that occurs during storage in a food containing chlorophyll without disturbing the taste of food by adding an anti-oxidant color fading. Into a food that contains 10 chlorophyll, a protein hydrolysate containing 3% by weight up to 40% free amino acid weight on a dry matter basis added in specific amounts per part by weight solids content of chlorophyll material, and this has been found to be able to prevent or reduce color fading in 15 foods that contain chlorophyll that occurs during storage without disturbing the overall taste of the food.

Description

METHODS FOR PRODUCING FOODS CONTAINING CHLOROPHYLL, Invention Engineering Field The invention relates to a method for producing food containing chlorophyll. Background of the Invention Foods and drinks that contain chlorophyll, such as green tea and green vegetables, add variety and variety to the diet in both cases. nutritional value as well as food preferences and thus is an important food in the diet. One of the contributors The main factor in food preferences is the green color obtained from chlorophyll in food. Among them, green tea, especially matcha (powdered green tea), widely used in matcha drinks, Japanese snacks, snacks west, and the like by taking advantage of the bright green color and its distinctive elegant aroma. Matcha flavor is now very popular until it becomes one of the standards. However, matcha and other foods and drinks that contain it chlorophyll is susceptible to problems, such as color fading or the color change in the green color is due to heat, light, and the like during the distribution process from manufacturing to storage and sales, which reduces the value of the product. Thus, various studies have been attempted to prevent discoloration or discoloration of powdered tea, such as matcha (Patent Documents 1 to 3). For example, Patent Documents 1 to 3 2 explains that ascorbic acid or its salts and optionally further sweeteners are added to drinks containing tea powder, and this prevents or reduces discoloration of the powdered tea. contained in the beverage. Patent Document 3 describes that matcha is coated with cyclodextrin to block light ultraviolet and further prevent oxidation and / or absorption humidity. List of Citations Patent Documents Patent Document 1: JP S57 / -194749 A Patent Document 2: JP 2001-061412 A Patent Document 3: JP H01-046969 B Brief Description of the Invention Technical Issues However, Patent Documents 1 to 3 have the effect of preventing inadequate color fading and discoloration of matcha and also have problems with the taste of the anti-fading agent interfere with the overall taste. In particular, in Patent Document 1, the acid ascorbate interferes with taste. The object of the present invention is to establish a method for produce foods that contain chlorophyll which prevents or reduce color fading that occurs during storage without disturb the taste by anti-color fading agents in food to where chlorophyll material is added. Solution to the Problem As a result of a serious study to To solve the above problem, these inventors have discovered the effect prevention or reduction of color fading in food contains chlorophyll which occurs during storage without disturbing flavor food containing chlorophyll by adding chlorophyll ingredients and a specific amount of protein hydrolysate containing a certain amount of specific free amino acids, and solve the above problem. Namely, the invention relates to: 1. a method for producing foods containing chlorophyll, where chlorophyll and protein hydrolysate are added, where Protein hydrolysates contain from 38 wt to 408 wt of fatty acids free amino acids on a dry matter basis, and protein hydrolysates added in amounts from 0.02 parts by weight to 1.5 parts by weight on a dry matter basisper part by weight solid content of chlorophyll material: 2. methods for producing foods containing chlorophyll according to the above mentioned 1, where the protein hydrolysate is a product that is decomposed enzymatically, 3. methods for producing foods containing chlorophyll In accordance with what was mentioned above 1, where the chlorophyll material is matcha: 4. methods for producing foods containing chlorophyll In accordance with the above 2, where the chlorophyll material is matcha: 5. Methods to prevent color fading in food contains chlorophyll, where the material and protein hydrolysate added, where the protein hydrolysate contains 38 wt. to 408 free amino acid weight on a dry matter basis, and hydrolysate protein is added in an amount of 0.02 parts by weight up to 1.5 parts by weight on a dry matter basis per part according to the weight of the solid content of the chlorophyll material, and 6. Methods to prevent color fading in food contains chlorophyll as mentioned above 5, where The chlorophyll ingredient is matcha. Beneficial Effects of Invention Foods containing chlorophyll used in the invention This can prevent or reduce color fading that occurs. during storage without disturbing the overall taste with adding a specific amount of protein hydrolysate containing specific amount of free amino acids. Complete Description of the Invention This invention will be described in detail below. (Chlorophyll material) The chlorophyll material according to the present invention can be used for gives green color to foods containing chlorophyll. Chlorophyll is a natural green pigment contained in plants, algae, and similar, and examples of chlorophyll include green vegetables. and yellow, legumes, algae, and tea. Examples of vegetables include spinach, broccoli, green peppers, komatsuna (Brassica rapa var. perviridis), kale, coriander (phak chi), bean sprouts, bean sprouts, mung beans, shiso (Perilla frutescens var. crispa), perilla (Perilla frutescens), asparagus, garland chrysanthemum, sanchu (Korean lettuce), lettuce, cabbage, chives, shishito pepper, zucchini, bitter melon, and basil: examples of legumes include peas, green soybeans (edamame), soybeans blue (aodaizu): examples of algae include chlorella and sea lettuce: and Examples of tea include green tea and matcha. The amount of chlorophyll to be added is not specifically limited according to the type of food containing chlorophyll, and just the right amount to give a great taste and green color Foods containing chlorophyll can be selected. When the green color is given to food that contains chlorophyll, chlorophyll material is primarily used in the form of powder. When chlorophyll material is used in powder form, each foods can be dried and powdered, but matcha is produced by making tencha powder (dried green tea leaves) obtained by drying steamed young green tea leaves) more prioritized in terms of being able to effectively provide a good taste and the bright green color of foods containing chlorophyll. (Matcha) As long as the matcha used in this invention is a product obtained from grinding and powdering tencha, which obtained from drying steamed tea leaf shoots, the origin is not specifically restricted. In addition, matcha produced with any method can be used. For example, matcha is available commercially for drinking can be used as is. The amount of matcha to add to foods containing chlorophyll is not specifically restricted and is selected precisely according to with the type of food. For example, the amount in the range of 0.58 weight or more or generally from 1 to 28 weights for drinks, and usually from 1 to 38 weight for sauce. (Protein hydrolysate) The protein hydrolysate according to the present invention has anti-inflammatory effects. color fading. Protein hydrolysate is a composition that obtained from the hydrolysis of raw protein materials with enzymes or acid, but enzymatic decomposition is preferred over acid decomposition in terms of being able to control free amino acids to small amount. The form of protein hydrolysate is not specifically restricted. As For example, protein hydrolysates in liquid state usually contain approximately 0.1 to 208 dry matter weight, but this not specifically limited. Namely, protein hydrolysates in the form of products obtained from simple hydrolysis of raw protein materials Liquid, such as cow's milk or vegetable milk, plant-based products, obtained by increasing the viscosity by processing concentration, such as concentration under reduced pressure or frozen concentration: or products obtained from processing powdering, such as spray drying or freeze drying. Protein raw materials are raw materials that contain at least proteins regardless of their origin. For example, both proteins vegetable or animal origin can be chosen, or both can be used in combination, but in the case of plant-based processed food production, protein Vegetable protein is preferred. Examples of raw vegetable protein materials include natural raw materials, such as wheat and similar grains, legumes, and cereals: and soy protein, pea protein, mung bean protein, protein wheat, rice protein, hemp protein, and pea protein, which are obtained from the process of protein concentration from natural raw materials. For protein animal, protein obtained from casein, curd, collagen, or similar materials can be used. In addition, examples of protein raw materials also includes proteins obtained from microbial fermentation. (Free amino acid content) It is important that the protein hydrolysate in the present invention contains from 38 wt to 408 wt of free amino acids on a material basis dry. Furthermore, the hydrolysate may contain free amino acids. in the amount of 5$ weight or more, 7 / 8 weight or more, 108 weight or more, 158 weight or more, 208 weight or more, or 258 weight or more, on a dry matter basis. On the other hand, hydrolysates can contains free amino acids in an amount of 408 by weight or less, 308 weight or less, 258 weight or less on a dry matter basis. Free amino acids are contained in protein hydrolysates in the appropriate range above, and this may prevent or reduce color fading that occurs during storage in combination with peptide fractions. The free amino acid content too little in protein hydrolysate can have side effects prevention or reduction of color fading tends not to be sufficient, and too much free amino acid content can makes the taste of the amino acid itself strong and tends not to be is prioritized. The free amino acid content can be calculated by liquid chromatography / mass spectrometry (LC / MS). In addition, the protein hydrolysate in the present invention is primarily has a degree of hydrolysis of 908 or more. Furthermore, the degree of hydrolysis can be 958 or more, 988 or more, or 1008. Here, the degree of hydrolysis is expressed as 158 acid solubility trichloroacetate (TCA solubility), and protein hydrolysates with a value of higher degrees of hydrolysis have higher molecular weights low. By using decomposition products with degrees hydrolysis within this range can prevent or reduce color fading that occurs during storage. 158 TCA solubility was obtained by adding an equivalent amount of with 308 wt of trichloroacetic acid (TCA) into 18 wt of solution agusous protein hydrolysate sample, centrifuging the mixture at 3000 ppm for 10 minutes, and then calculate the amount of crude protein in the resulting supernatant as a ratio to the total amount crude protein measured separately. Measurement of the amount of protein roughness is done using the Kjeldahl method. (Amount of protein hydrolysate to add) In the present invention, the protein hydrolysate is added in an amount from 0.02 to 1.5 parts by weight per part by weight solid content of chlorophyll material. This can prevent or reduce color fading that occurs during storage. The lower limit the amount to be added can be as little as 0.02 parts by weight or more per part by weight of the solids content of the chlorophyll material, and in the more prioritized aspect, the lower limit is 0.1 parts by weight or more per part by weight of solids content from chlorophyll. Additionally, the upper limit on the amount to be added can be as large as 1.5 parts by weight or less and preferably 1.0 part by weight or less per part by weight solids content from chlorophyll. With small added amounts, the preventive or reduction in color fading will tend to be insufficient to achieve, and with large amounts added, the taste of protein hydrolysate will be easy to feel, and the good taste will tend not to be obtained. (Foods containing chlorophyll) Food containing chlorophyll according to the present invention prioritized to provide green color. Examples of foods that contain chlorophyll includes solid or liquid foods which include drinks, such as matcha, green tea, and green juice, frozen desserts, such as matcha ice cream and melon sorbet, desserts, such as melon jelly and matcha pudding, snacks, such as melon cake and matcha sauce cookies, such as basil sauce, spinach sauce, and green bean sauce: snacks, such as green bean snacks and green bean snacks: bread, such as steamed bread matcha and spinach bread: and compressed tablet snacks, like candy and ramune muscat tablets. Foods containing chlorophyll are suitable with this invention, priority is given to liquid foods, such as drinks. Liquid foods contain large amounts of water, and thus color fading may occur during storage. However, This invention can sufficiently prevent or reduce color fading even in liquid foods that contain large amounts of water. (Methods for producing foods containing chlorophyll) Foods containing chlorophyll in the present invention can produced by adding chlorophyll and protein hydrolysate containing a specific amount of free amino acids, mix them thoroughly through stirring, kneading, emulsification, or the like appropriate to the type of food, and then oven-baked, heat sterilization, cooling, drying, or the like as necessary. The machines to be used in this process are not specifically restricted as long as they are used in food production normal. Sequence and / or time of addition of chlorophyll and hydrolysate materials proteins are not specifically restricted, and they are supplemented with exactly according to the type of food that contains chlorophyll. For example, in the case of beverages, the chlorophyll and protein hydrolysates can be added as is, and in the case of jellies or soft adzuki bean jelly, chlorophyll and protein hydrolysate ingredients can be added to the agueous solution before performing cooling, agueous solution heated to dissolve sweeteners and / or the like first. In case of long-term storage, measures to prevent foreign material contamination is prioritized, such as storage in sealed container. (Auxiliary raw materials) The composition according to the present invention may contain raw materials servant. Auxiliary raw materials can be used appropriately and includes the necessary raw food materials (such as oil and / or fat: fruit juice: fruit pulp: vegetables: sugar, dairy products, wheat flour: starch, cocoa mass, poultry products, red meat and / or fish, and / or flavorings) and / or food additives (such as emulsifiers, minerals, vitamins, thickening stabilizers, acidulants, and / or fragrances. Example Examples will be shown below, and details of this invention will be provided. will be described more specifically. In the example, the value in “part” or “$”" all expressed by weight. (Production Example 1) Defatted soy protein is treated heated in the presence of hydrochloric acid, spray dried, and protein hydrolysate was obtained. (Comparative Example 1) “Matcha” (available from Hotta Katsutaro Shoten Co., Ltd., total solids content 95.08, green tea 1008) in an amount of 1.5 parts and 98.5 parts water mixed with a homogenizer, heated to boiling point. 70 “C, then cooled to 5 “C, and the matcha drink is produced. (Examples 1 to 6 and Comparative Examples 1 to 4) Amount of hydrolysate added protein Based on the Comparative Example formulation, the water portion is replaced with the protein hydrolysates selected in Table 1, and the beverage Matcha is produced in the same way as in Example Comparator 1. Matcha drinks were observed for the effects of each hydrolysate immediately. after production and after refrigerated storage at 5"C for 14 days with the following evaluation method. (Evaluation Method) Five taste panelists who were experts in dairy were asked to perform visual sensory evaluation after storage to observe. Prevention or reduction of color fading observed with visual sensory evaluation is scored from 1 to 5 according to the following evaluation criteria through discussion by the panelists. (Evaluation Criteria) 5: The color is the same green as before. storage. 4: Color is a little faded but green color is almost on par before storage. 3: Slight color fading is observed but within a normal range. acceptable. 2: Color fading is observed. 1: Significant color fading is observed. Five taste panelists who were experts in dairy were asked to perform a visual sensory evaluation, and the presence or absence of pain obtained from protein hydrolysates were observed immediately after production. Visual sensory evaluation is scored from 1 to 5 according to with the following evaluation criteria through discussion by the panelists. (Evaluation Criteria) 5: No taste derived from protein hydrolysate is perceived. 4: There is almost no taste derived from protein hydrolysates. felt. 3: A little bit of protein hydrolysate is felt but the taste is good. 2: The taste obtained from the protein hydrolysate is felt. 1: The taste obtained from protein hydrolysate is most noticeable. The overall evaluation is based on sensory evaluation. visual on the effects of preventing and reducing color fading and visual sensory evaluation of the taste obtained from hydrolysates protein, and matcha drinks scored 3 or more for their effects. prevention and reduction of color fading and is scored 2 or more for the taste obtained from the protein hydrolysate is determined can be accepted. (Table 1) Selected protein hydrolysates Product name Origin Amino acid content | Hydrolysis method Source free (on a supply basis) dry matter) Hinute-HKB Soybean 258I Decomposition of Fuji Oil Enzymatic Co., Ltd. Hinut-AM Soybean 283|Decomposition of Fuji Oil Enzymatic Co., Ltd. TYPE-S Fish 10.38|Nitta Decomposition enzymatic gelatin Inc. HWP117 / Milk curd 4.08I Decomposition of TATUA enzymatic Soybean Example 7108I Acid decomposition Production 1 “All products have 158 TCA solubility of almost 1008 (Table 2) Examples Examples Comparator|Example 1|Example 2 / Example 3Example 4|Comparator 1 2 Matcha (part) 1.5 1.5 1.5 1.5 1.5 1.5 Hinut-HKB (part) - 0.25 0.1 0.05 0.03 0.02 Water (part) 98.5 98.25 98.4 98.45 98.47 98.48 Total (parts) 100 100 100 100 100 100 Contents based on material 1.43 1.43 1.43 1.43 1.43 1.43 dry chlorophyll (part) Hydrolysate content protein (part) (per part according to 0 0.17 0.07 0.03 0.021 0.014 weight of contents solids of materials chlorophyll) Preventive effect or subtraction 2 4 4 3 3 2 color fading The taste is 5 5 5 5 5 5 from hydrolysate protein No, no Can Can Can Can can | | can accepted|accepted|accepted Overall evaluation | accepted accepted (Table 3) Examples Examples Example 5|Example 6 | Comparator 3 Comparator 14 Matcha (part) 1.5 1.5 1.5 1.5 Hinut-AM (part) 0.25 — — 0.25 TYPE-S (part) — 0.25 — — HWP117 (part) — — 0.25 — Production Example 1 - - - 0.25 Water (part) 98.25 98.25 98.25 98.25 Total (part) 100 100 100 100 Contents based on material 1.43 1.43 1.43 1.43 dry chlorophyll (part) Hydrolysate content protein (part) (per part according to 0.17 0.17 0.17 0.17 weight of contents solids of materials chlorophyll) Preventive effect or subtraction 2 3 4 2 color fading The feeling you get from hydrolysate 5 5 5 5 protein Can't Can Can't Can't Overall evaluation accepted accepted|accepted accepted As is clear from the results in Tables 2 and 3, the addition of protein hydrolysate containing a specific amount of free amino acids able to prevent or reduce fading of the color of matcha drinks occurs during storage. (Example 7 and Comparative Example 5) Effects of light irradiation Based on the formulation in Example &6 and Comparative Example 1, Matcha drinks are produced in the same way as in Example 1 and filled. Then each is irradiated with a fluorescent lamp. The irradiation condition was 500 lux in both cases. Matcha drink is kept under refrigeration at 5”C for 3 days under light irradiation, the preventive or reducing effect color fading and flavor are evaluated in the same way as in Example 1. (Table 4) Example Example 7 Comparator 5 Matcha (part) 1.5 1.5 HWP117 (part) 0.25 — Water (part) 98.25 98.5 Total (part) 100 100 Content based on dry matter 1.43 1.43 chlorophyll (part) Protein hydrolysate content (part) (per part by weight content 0.17 - solids from chlorophyll material) Preventive or reducing effect of P » color fading The taste obtained from the hydrolysate - - protein Can Cannot Overall evaluation accepted accepted As is clear from the results in Table 4, the increase in the number of specific protein hydrolysates containing specific amounts of amino acids free on a dry material basis capable of preventing or reducing fading the color of matcha drinks that occurs during storage even under light irradiation. (Examples 8 to 12) Based on the formulation in Example 1, Hinute-HKB (available from Fuji Oil Co., Ltd.) added at the ratio shown in Table 5, and matcha drinks are produced in the same way as in Example 1. Matcha drinks are stored under refrigeration at 5 “C for 14 days and then evaluated for preventive or reducing effects the color fades in the same way as in Example 1. (Table 5) Example 8 I|Example 9 IExample 10 | Example 11 |Example 12 Matcha (part) 1.5 1.5 1.5 1.5 1.5 Hinut-HKB (part) 0.4 0.8 1.2 1.5 2.0 Water (part) 98.1 91.1 97.3 97 96.5 Total (parts) 100 100 100 100 100 Content based on chlorophyll dry matter 1.43 1.43 1.43 1.43 1.43 (part) Hydrolysate content protein (part) (per part according to 0.27 0.55 0.82 1.03 1.37 solids content weight from chlorophyll) Preventive effect or fading reduction 4 4 4 4 4 color The taste that is obtained from protein hydrolysate ? " " , £ Can Can Can Can Can Overall evaluation accepted | accepted | accepted accepted accepted As is clear from the results in Table 5, Examples 8 to 12 acceptable in the overall evaluation and capable of preventing or reduce the fading of the color of matcha drinks that occurs during storage. (Example 13) Low-fat soy milk (available from Fuji Oil Co., Ltd., water) 90,285, protein 5,18) were treated enzymatically with protease and peptidase, and soy milk with a free amino acid content of 28 (20,458 on a dry matter basis) was obtained. Hydrolyzed soy milk protein in the amount of 10 parts, 1.5 “Matcha” section (available from Hotta Katsutaro Shoten Co., Ltd., total solids content 95.08, green tea 1008), and 89.5 parts water mixed with a homo mixer, heated to 70 “"C, then cooled to 5 “C, and soy milk drinks containing matcha is produced. The resulting matcha-containing soy milk drink is stored under refrigeration at 5 “C for 14 days and then evaluated for the effect of preventing or reducing color fading in a manner the same as in Example 1. (Table €| Example 13 Matcha (part) 1.5 Hydrolyzed soy milk protein (part) 1 Water (part) 89.5 Total (part) 100 Content based on dry matter 1.43 chlorophyll (part) Protein hydrolysate content (part) (per part by weight content 0.36 solids from chlorophyll material) Preventive or reducing effects / color fading The taste obtained from the hydrolysate protein? Can Overall evaluation accepted From Table 6, the fading of the color of soy milk drinks containing matcha that occurs during storage can be prevented or reduced also in vegetable milk which contains 20.48 wtg of free amino acids on a dry matter basis by protein hydrolysis. (Example 14) Oil-in-water emulsion Laurine-based oils and / or fats (coconut oil) purified) in the amount of 6 parts, 5 parts skim milk powder, 5.5 1 part sugar, 1 part matcha (available from Hotta Katsutaro Shoten Co., Ltd., total solids content 95.08, green tea 1008), 0.5 parts Hinute-HKB, 81 parts water, 0.1 parts sucrose fatty acid ester, 0.1 parts sodium hexametaphosphate, 0.01 parts sodium bicarbonate, 0.15 parts cellulose, 0.07 parts xanthan gum, 0.05 parts guar gum, and 0.015 parts of gelan gum is added and pre-emulsified with stirring with a homo mixer at 60 ”C for 30 minutes. The mixture then sterilized by direct heating at 144 ”C for 4 seconds with an ultra-high temperature sterilizer (available from Iwai Kikai Kogyo Co., Ltd.), then homogenized under pressure homogenization of 15 MPa, and immediately cooled to 5 “C. After cooling, the mixture is preserved for 24 hours, and the oil emulsion in water containing matcha is obtained. The resulting oil-in-water emulsion is stored under cooling at 5"C for 14 days and then evaluated for the effect of preventing or reducing color and flavor fading in a manner the same as in Example 1. (Table 7) Example 14 Content based on dry matter chlorophyll (part) 0.23 Protein hydrolysate content (part) (per part by weight content 0.93 solids from chlorophyll material) Preventive or reducing effects color fading 5 The taste obtained from the hydrolysate protein " Can Overall evaluation accepted As is clear from the results in Table / , the increase in the number of specific protein hydrolysate containing 258 free amino acids in dry material base is able to prevent or reduce color fading oil-in-water emulsion containing matcha that occurs during storage. (Comparative Example 6) Sauce Into 9 portions of low melting point palm oil (melting point) melting slip 13 “C) and 3 parts mustard seed oil, 0.06 parts glycerol fatty acid esters and 0.03 parts antioxidant were added, then mixed and dissolved, and the oil phase is created. Water in the amount of 13.4 parts, 42.9 parts starch syrup, 23 parts sugar, 6 parts skim milk powder, 1.2 parts milk protein, 1.2 parts matcha (available from Hotta Katsutaro Shoten Co., Ltd., content total solids 95.08, green tea 1008), 0.2 parts Hinute-HKB, 0.1 parts sodium chloride, 0.01 parts glycerol saturated fatty acid esters, 0.1 / parts of fragrance, and 0.0052 parts of pigment are added and stirred with homo mixer, and the dilute phase is created. The oil phase and water phase are emulsified beforehand. by stirring with a homo mixer at 60 ”C for 30 minutes, and then the temperature is raised to 80 "C. Mix diadough with mixer, homogenized at a homogenizing pressure of 3 MPa, and cooled to 5 "C, and a sauce containing matcha is obtained. (Example 15) Effect of protein hydrolysate in sauce Based on the formulation in Comparative Example 6, the water portion replaced with 0.2 parts Hinute-HKB, and sauce containing Matcha is produced in the same way as in Example Comparator 5. The resulting matcha-containing sauce is stored at 30”C for 90 days, and then the effect of preventing or reducing color fading and taste are evaluated in the same way as in Example 1. (Table 8) Example | Example 15 Comparator 6 Content based on dry matter 1.14 1.14 chlorophyll (part) Protein hydrolysate content (part) (per part by weight content 0 0.17 solids from chlorophyll material) The preventive or reducing effect of 1 P color fading The taste obtained from the hydrolysate - - protein Can't Get Overall evaluation accepted accepted As is clear from the results in Table 8, the sauce contains matcha The resulting product is able to prevent or reduce color fading. sources containing matcha that occurs during storage with adding protein hydrolysate containing 258 amino acids by weight free on a dry matter basis. (Comparative Example 7) Blue soy milk Into 1 part of the blue soybeans that have been peeled and deveined hypocotyl (Kurosengoku), 4 parts hot water (90 "C) added, and blue soybeans that have been peeled and have had their hypocotyls removed are soaked for 30 minutes. Into 1 part of the blue soybeans that have been peeled and discarded hypocotyl that absorbs enough water, 6 parts hot water (90 "C) added, and the mixture is wet ground using a processor “Comitrol” (available from URSCHEL). This is further fed to homogenizer (available from APV) and homogenized at 15 MPa, and soybean suspension with particle size of 20 to 30 um was obtained. The resulting soybean suspension is fed to a continuous centrifuge and centrifuged at 3000 g for 3 minutes, and separated into soy milk and soy porridge. Separated soy milk sterilized by direct heating at 144 "C for 4 seconds with an ultra-high temperature sterilizer (available from Iwai Kikai Kogyo Co., Ltd.), then homogenized at a homogenizing pressure of 15 MPa, immediately cooled to 5 “C, and soy milk that uses blue soybeans are obtained. Soy milk that uses blue soybeans is obtained. The resulting solids content is 9.385. (Example 16) Effect of adding protein hydrolysate Into 99.2 parts soy milk that uses blue soybeans before sterilization in Comparative Example 7, 0.8 parts Hinute-HKB added, and soy milk that uses blue soybeans produced in the same sterilization method as in Comparative Example 7?. Soy milk that uses blue soybeans is produced stored under refrigeration at 5 “"C for 14 days and then evaluated for their effects on preventing or reducing color fading and taste in the same way as in Example 1. (Table 9) Example Comparator 7 Example 16 Content based on dry matter chlorophyll (part) 213 213 Protein hydrolysate content (part) (per part by weight content 0 0.09 solids from chlorophyll material) Preventive or reducing effects color fading | " The taste obtained from the hydrolysate protein? " Can't Get Overall evaluation accepted accepted As is clear from the results in Table 9, soy milk using blue soybeans produced is able to prevent or reduce color fading that occurs during storage by adding a specific amount of protein hydrolysate containing 258 weight of free amino acids on a dry matter basis.

Claims

1. Methods for producing foods containing chlorophyll, which consists of: adding chlorophyll and hydrolysate protein, where the protein hydrolysate consists of 38g by weight to 408 free amino acid weight on a dry matter basis, and hydrolysate protein is added in an amount of 0.02 parts by weight up to 1.5 parts by weight on a dry matter basis per part according to the weight of the solid content of the chlorophyll material.

2. Methods for producing foods containing chlorophyll according to claim 1, wherein the protein hydrolysate is a product which enzymatically decomposed.

3. Methods for producing food containing chlorophyll according to with claim 1, wherein the chlorophyll ingredient is matcha.

4. Methods for producing food containing chlorophyll according to with claim 2, wherein the chlorophyll ingredient is matcha.

5. Methods to prevent color fading in food contains chlorophyll, which consists of: adding chlorophyll material and protein hydrolysate, where the protein hydrolysate consists of 38 wt to 408 wt of free amino acids on a dry matter basis, and protein hydrolysate is added in an amount of 0.02 parts by weight up to 1.5 parts by weight on a dry matter basis per part by weight of the solids content of the chlorophyll material.

6. Methods to prevent color fading in food containing chlorophyll according to claim 5, wherein the chlorophyll material is matcha.