FRUIT SAUCE AND METHOD FOR PRODUCING SOFT YOGHURT THEREWITH

摘要

PROBLEM TO BE SOLVED: To provide a pouched fruit sauce in which a thermally sterilized soft solid material is uniformly dispersed without being deformed.

SOLUTION: This method for producing the pouched fruit sauce in which the fruit is uniformly dispersed without being deformed comprises placing and sealing 40 to 70% of a soft solid material and a stabilizer viscous liquid having a viscosity of 100 to 4,000 cP in a pouch container, rotation-mixing the mixture, thermally sterilizing the mixture, and then cooling the product.

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