Pigments found in vegetables, such as chlorophylls, carotenoids, and polyphenols, fade and become discolored by heating, acid, alkaline, light, oxygen, and other stimuli. While fading color and discoloration can be suppressed to some extent by controlling the cooking temperature and time, the fresh green, yellow, and red colors of vegetables will fade away before the expiration date if long-term storage is required owing to quantity cooking. To solve this problem, the client has tried the oil-based additives etc., however, these attempts resulted in the problems with losing taste and flavor. On the other hand, R&D activities to explore new substances that can be added to food have been conducted in other areas, such as cosmetics and pharmaceuticals, and new food processing technologies have also been widely developed to respond to diversifying customer needs. Therefore, the client has issued this open request to accelerate development of the sought technology.