| 摘要 |
Provided is a method for producing a processed peach food whereby a peach fruit can be softened to the inner pericarp within a short period of time while preventing the intermediate pericarp from becoming mushy, the hardness of the whole fruit can be controlled and the outer pericarp can be easily peeled. Also provided is a processed peach food obtained by using the same. A peach fruit before the hard kernel stage is frozen (freezing step; step 110). Thus, cells of the inner pericarp are disrupted. Next, the frozen fruit is soaked in an alkaline aqueous solution having been heated to a temperature of 70oC or above but below the boiling point thereof so that the fruit surface alone is thawed. Next, the outer pericarp is peeled (outer pericarp-peeling step; step 120). Subsequently, the fruit is heated and the hardness of the whole fruit is controlled (heating step; step 150). |
