To provide a method for producing a frozen product of the rosaceous fruit in which the browning from a cut cross section of the product obtained by thawing the frozen product of the rosaceous fruit can be suppressed, the hardness and flavor of the flesh can be maintained, and the removal of concomitant and foreign matter, the facilitation of inspection work and the reduction of burden can be achieved simultaneously.SOLUTION: A method for producing a frozen product of the rosaceous fruit is characterized by comprising: a step of cutting the rosaceous fruit having a size of 40-80 mm to 1/8 to half； a blanching step of giving heat treatment for 5-20 minutes at 80-100°C in the rosaceous fruit being cut to 1/8 to half； a cooling step of giving the cooling treatment to the heat-treated rosaceous fruit； and a freezing step of giving the freezing treatment to the cooling-treated rosaceous fruit.SELECTED DRAWING: None【課題】バラ科果実の冷凍品を解凍した製品のカット断面からの褐変の抑制、果肉の硬度や風味の維持、並びに夾雑物や異物の除去・検品作業の容易化・負担軽減を同時に達成することができる、バラ科果実の冷凍品の製造方法を提供する。【解決手段】大きさが４０～８０ｍｍのバラ科果実を１／８～半分にカットするカット工程と、１／８～半分にカットされた前記バラ科果実に８０～１００℃で５～２０分間の加熱処理を施すブランチング工程と、前記加熱処理された前記バラ科果実に冷却処理を施す冷却工程と、前記冷却処理された前記バラ科果実に凍結処理を施す凍結工程とを含むことを特徴とする。【選択図】なし
