PROBLEM TO BE SOLVED: To provide a method for producing high-quality Japanese plum puree and Japanese plum puree processed food and beverage with improvement in a technique for thawing frozen Japanese plum.SOLUTION: The method includes: freezing Japanese plum fruit composed of fully-ripened one or after-ripened one making the frozen Japanese plum fruit come in contact with 50-65°C warm water for a prescribed period of time to thaw it and eliminating seeds from the thawed and softened Japanese plum fruit to obtain fruit flesh or obtain the fruit flesh and the peel separately so as to make the fruit flesh slurry.COPYRIGHT: (C)2011,JPO&INPIT【課題】冷凍梅の解凍技術を改善することによって高品質の梅ピューレおよびその加工飲食品を製造する方法を提供すること。【解決手段】完熟梅または追熟梅からなる梅の果実を凍結し、凍結した梅の果実を50~65℃の温水に所定時間接触して解凍し、解凍して軟化した梅の果実の種を除いて果肉または果肉と皮に分離してスラリー状にする。【選択図】図1
