Relates to a process for the production of The present invention leaching for beverage ingredients, the method comprising the steps of: (a) a step of processing the fruit pieces as a process to provide a non-sweetened fruit pieces the (b) the total sugar content is reduced by at least 35% and then subsequently (c) of less than 30% The water content preferably includes the step of drying the fruit pieces to a moisture content of 0.1~10%, the step (b) includes a first centrifugation of the fruit pieces.本発明は浸出用飲料成分の製造方法に関し、該方法は以下の工程:(a)未加糖果実片を提供する工程(b)総糖含量を少なくとも35%低減するように果実片を処理する工程;次いでその後(c)30%未満の水分含量、好ましくは0.1~10%の水分含量に果実片を乾燥する工程を含み、前記工程(b)は、果実片の第1の遠心分離を含む。
