| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a fruit sauce containing a large amount of fruit-derived components, hardly causing a change in a color tone, and having good fluidity.SOLUTION: A method for producing a fruit sauce having a content of fruit-derived components of 30-60 mass% comprises: an enzyme treatment step of adding enzymes including a pectinase to a raw material liquid containing a crushed material of a fruit containing anthocyanin pigment and performing enzymatic decomposition treatment while maintaining an enzyme treatment temperature where the enzymes work; a step of adding saccharides where saccharides are added to the raw material liquid in addition to the crushed material before the addition of the enzymes, after the addition of the enzymes and before the enzymatic decomposition treatment, or after the enzymatic decomposition treatment so that the total content of saccharides in the raw material liquid is 55-75 mass%; and a sterilization step of performing heat sterilization after completion of the enzyme treatment step and the step of adding saccharides. |
