[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred.[Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt% or more of a peptide, 5 wt% or more of RNA, 4 wt% or less of free amino acid, and preferably further containing 15 wt% or more of dietary fiber.
