Nippon Suisan Kaisha, Ltd.

Masahito Kosaka

Tsuyoshi Koriyama

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., &#x3b2;-carotene, is accumulated in tissues of the green soybean. Preferably, &#x3b2;-carotene of not less than 750 &#x3bc;g/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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Hachioji, Japan

Masahito Kosaka