| 摘要 |
PROBLEM TO BE SOLVED: To obtain a processed Japanese plum fruit product of no or low salt, storable for a long period of time and rich in taste by setting the amount of organic acids in the plum fruit pulp over a prescribed value. SOLUTION: The amount of sodium chloride in the fruit pulp of processed Japanese plum fruits, for example, dried plum fruits is reduced lower than 3wt.%, while the amount of organic acids in the fruit pulp is set more than 3wt.%. More than 5wt.% of the whole organic acids is preferably composed of acetic acid whereby good plum flavor and taste can be given to the processed Japanese plum fruits. When citric acid and malic acid are contained in the organic acids, the taste of the plum fruit pulp can be softened. |
