| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing low-sugar sweet-boiled chestnuts preservable for a long time at normal temperature without using a pH adjuster or a preservative through pressurizing/heating sterilization, where the taste of chestnuts is not spoiled. <P>SOLUTION: The method for producing low-sugar sweet-boiled chestnuts comprises soaking low-sugar sweet-boiled chestnuts in water or subjecting the chestnuts to exposure to flowing water to reduce sugar content into about 20 wt.% followed by subjecting the chestnuts to pressurizing/heating sterilization to obtain low-sugar sweet-boiled chestnuts preservable for a long time at normal temperature without spoiling taste, palate feeling and color each inherent in the chestnuts. <P>COPYRIGHT: (C)2007,JPO&INPIT |
