| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food product that retains the color, flavor, smell, taste and the like in no need of manual labor as peeling and pitting by allowing enzymes and a specific antioxidant to react with specifically pretreated vegetables. SOLUTION: (A) Pretreated, for example, washed, disinfected, cut, and blanched vegetables or fruits are charged in a reaction tank, (B) enzymes and (C) an antioxidant that is soluble in water and does not inhibit the activities of the components (B) are allowed to react with the component (A). Then, the unnecessary parts are removed by filtration to provide the objective food product. The vegetables to be used here are, for example, sweet potatoes, carrots, potatoes, and as fruits, are suitably used, for example, Japanese plums, plums or apricots. The component B is preferably an enzyme that can divide plant tissues into unicellularity. The component (C) is suitably, for example, ascorbic acids or its sodium salt, erythorbic acid or its sodium salt, dl-α- tocopherol or β-carotene. |
