PROBLEM TO BE SOLVED: To provide a method for producing fully-ripened Japanese plum puree which has a flavor inherent in fully-ripened Japanese plums, easily removes fruit skin, calyx and seeds of Japanese plum fruits, has no bitterness, but has adequate sourness and sweetness.SOLUTION: The fully-ripened Japanese plum puree is manufactured by adding 0.5-1.3 pts.mass of sugar to 1 pts.mass of plum liquid concentrate after obtaining the plum liquid concentrate by separating the fruit skin and seeds from fruits of the heat-treated fully-ripened plums, and performing heat-treatment at a temperature of 60-75°C for 10-60 minutes in coexistence with sugar.COPYRIGHT: (C)2012,JPO&INPIT【課題】完熟した梅本来の風味を有し、梅果実の果皮やヘタ、種子が容易に除去することができ、苦味がなく、適度な酸味と甘味とを有する完熟梅ピューレの製造方法を提供する。【解決手段】加熱処理された完熟梅の果実から果皮、種子を分離して梅原液を得た後、該梅原液1質量部に対して砂糖を0.5~1.3質量部加えて、砂糖との共存下において温度60~75℃で10~60分間の熱処理することにより、完熟梅ピューレを製造する。【選択図】図1
