PROBLEM TO BE SOLVED: To provide a fading inhibitor for inhibiting the fading of green, capable of easily being performed by everybody in various kinds of green food products and further capable of being performed even under preservation over a long period under light irradiation, a green food product in which the fading of green is inhibited, a production method therefor, and a method for inhibiting the fading of green.SOLUTION: A green food product contains middle chain fatty acid triglyceride in such a manner that the content thereof reaches 1.5 mass% or more to the total mass of the green food product containing middle chain fatty acid triglyceride to produce a green food product in which fading is inhibited. Further, as the green food product, a liquid food product is preferable, and sauces such as a basil sauce are more preferable.SELECTED DRAWING: Figure 5COPYRIGHT: (C)2018,JPO&INPIT【課題】本発明の課題は、様々な種類の緑色食品において、誰でも簡便に実施できると共に、光照射下での長期にわたる保存時においても、緑色の退色を抑制するための退色抑制剤、緑色の退色が抑制された緑色食品及びその製造方法、並びに、緑色の退色を抑制する方法を提供することである。【解決手段】緑色食品に、中鎖脂肪酸トリグリセリドの含有量が、中鎖脂肪酸トリグリセリドを含む緑色食品の全質量に対して1.5質量%以上となるように含有させて、退色が抑制された緑色食品を製造する。また、前記緑色食品としては、液体状食品が好ましく、バジルソース等のソース類がより好ましい。【選択図】図5
