| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preventing deterioration of appearance and palate feeling caused by softening of tissue produced when heating pumpkins for cooking aiming at sterilization and cooking, and to provide the pumpkins for cooking free from getting out of shape. <P>SOLUTION: The method for producing the pumpkin free from getting out of shape comprises soaking cut pumpkins in an aqueous solution containing divalent cation salt and pectinesterase at an aqueous solution temperature (5-30°C, preferably 7-25°C, more preferably 10-20°C) lower than the reaction optimum temperature of the pectinesterase. <P>COPYRIGHT: (C)2003,JPO |
