PROBLEM TO BE SOLVED: To provide a fruit skin-mixed crushed fruit product with significantly suppressed change in appearance during heating in manufacturing or during storage and a manufacturing method thereof and a beverage composition blended with the fruit skin-mixed crushed fruit product.SOLUTION: Due to fermentation treatment of a fruit skin-mixed crushed fruit product with lactic acid bacteria of genus lactobacillus, the storage stability (suppressed change in appearance and suppressed change in flavor) of the fruit skin-mixed crushed fruit product is significantly enhanced. In addition, a beverage composition blended with the fruit skin-mixed crushed fruit product also has significant improvement in the color change due to heating in manufacturing and in the appearance change due to storage of the product.COPYRIGHT: (C)2015,JPO&INPIT【課題】製造時の加熱や保存において外観変化を著しく抑制した果皮混合果物破砕物及びその製造方法、ならびに該果皮混合果物破砕物配合した飲料組成物。【解決手段】ラクトバチルス属の乳酸菌を用いて果皮混合果物破砕物を醗酵処理することにより、果皮混合果物破砕物の保存安定性(外観変化の抑制、風味変化の抑制)が著しく向上し、該果皮混合果物破砕物を配合した飲料組成物においても、製造時の加熱処理による着色変化や製品保存に伴う外観変化も著しく向上。【選択図】なし
