PROBLEM TO BE SOLVED: To provide a method for producing a fruit-processed product in which a solubility of fruit polyphenol is inhibited from being reduced due to storage at room temperature.SOLUTION: A method for producing a fruit-processed product includes the following steps (A), (B) and (C): a step (A) of adding a plant tissue disintegrating enzyme to frits containing skins to subject them to enzyme treatment, a step (B) of subjecting the enzyme-treated product to heating treatment at 100 to 180°C after the step (A) and a step (C) of subjecting the heat-treated product to solid-liquid separation after the step (B) to remove insoluble solid matters.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】室温保存に伴う果実ポリフェノールの溶解性の低下が抑制された果実処理物の提供。【解決手段】次の工程（Ａ）、（Ｂ）及び（Ｃ）：（Ａ）果皮を含む果実に対して植物組織崩壊酵素を添加し、酵素処理を行う工程、（Ｂ）工程（Ａ）の後、酵素処理物を１００～１８０℃で加熱処理する工程、（Ｃ）工程（Ｂ）の後、加熱処理物を固液分離して、不溶性固形分を除去する工程を含む、果実処理物の製造方法。【選択図】なし
