FRUIT SAUCES SUBJECTED TO ULTRAHIGH PRESSURE TREATMENT

摘要

PURPOSE:To provide the subject sauce sufficiently remaining the color and flavor of the fresh raw fruit and having a fresh flavor by subjecting a mixture of raw materials to an ultrahigh pressure treatment. CONSTITUTION:A mixture of raw materials such as a fruit such as strawberry, fruit juice, saccharide and vinegar is subjected to an ultrahigh pressure treatment (preferably 4000-6000 kg/cm<2>, 1-30 min) to prepare the objective sauce.