PROBLEM TO BE SOLVED: To provide a dry fruit excellent in texture and flavor/flavoring of the fruit or a cut dried fruit piece, and to provide a production method thereof.SOLUTION: There are provided: a dry fruit having an insertion pressure of 1.5-7.5 N and a Brix sugar content of 20-70% and a production method in which a fruit having a thickness before drying of 8-50 mm is used, and hot wind drying is performed at a temperature of 40-70°C for 15-120 hours until the thickness after drying becomes 5-25 mm. Concerning the dry fruit, a raw material of the dry fruit is some one of a grape, a peach, a melon, a prune, a persimmon, an apple, a pear, a berry, a fig and a mango.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】果実又は切断された果実片を乾燥させただけの食感と風味・香味に優れた乾燥果実及びその製造方法を提供すること。【解決手段】圧入力が1.5~7.5Nであり、Brix糖度が20~70%である乾燥果実と、及び、乾燥前の厚さが8~50mmの果実を用い、乾燥後の厚さが5~25mmとなるまで、40~70℃の温度で、15~120時間、熱風乾燥を行う製造方法。前記乾燥果実の原料が、葡萄、桃、メロン、プルーン、柿、林檎、梨、ベリー、イチジク、及び、マンゴーのいずれか一つである乾燥果実。【選択図】なし
