| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing fully-ripened Japanese plum puree which has a flavor inherent in fully-ripened Japanese plums, easily removes fruit skin, calyx and seeds of Japanese plum fruits, has no bitterness, but has adequate sourness and sweetness. <P>SOLUTION: The fully-ripened Japanese plum puree is manufactured by adding 0.5-1.3 pts.mass of sugar to 1 pts.mass of plum liquid concentrate after obtaining the plum liquid concentrate by separating the fruit skin and seeds from fruits of the heat-treated fully-ripened plums, and performing heat-treatment at a temperature of 60-75°C for 10-60 minutes in coexistence with sugar. <P>COPYRIGHT: (C)2012,JPO&INPIT |
