| abstract |
The present invention provides a method for preventing discoloration of a general processed food or drink containing an anthocyanin pigment. As a cause of fading, there are UV, heating, and change with time. In this case, the food added to the food is a general food, and a highly safe food is desirable. An yeast extract having an RNA content of 5% by weight or more, a peptide content of 5% by weight or more, and a free amino acid content of 4% by weight or less for an anthocyanin-based pigment or a general processed food or drink containing the pigment. A method of adding 15% by weight or more of dietary fiber, containing vitamin C, and further adding glutathione. A method for preventing discoloration of anthocyanin pigments by adding an appropriate amount of yeast extract. [Selection] Figure 1 |