Method for producing autolyzed foodstuffs from fruits and produced products thereof to produce salt-free and sugar-free rose family fruits and their extracts that require higher storage property and make flexible use of these fruits and their extracts
The subject of the present invention is to produce salt-free and sugar-free rose family fruits such as apricot or plum etc. and their extracts that require higher storage property, and make flexible use of these fruits and their extracts. The fruits are made to autolyze at temperatures below 65DEG C, or preferably at 45~60DEG C, to raise the concentration of organic acid and promote the solubility of pectin, enabling to produce salt-free autolyzed fruits and their extracts with improved physical and storage properties. Further, it is possible to produce a salt-free flavoring containing that concentration of pectin and organic acid, or make flexible use of these salt-free autolyzed fruits and salt-free autolyzed fruit extracts to produce salt-free processed foods or cosmetics, and fermented foods.本發明之課題在於要求保存性較高之無鹽、無糖之杏或梅等薔薇科果實及其萃取物、以及活用該等而成者。藉由以65℃以下、較佳為45~60℃使果實自溶,而提高有機酸濃度,並且促進果膠之可溶化,能夠製造物性及保存性提高之無鹽之自溶果實及其萃取物,並且能夠製造含有該濃度之果膠及有機酸之無鹽調味料或活用該等無鹽自溶果實及無鹽自溶果實萃取物而成之無鹽加工食品或化妝品、發酵食品。
