PROBLEM TO BE SOLVED: To provide apple preserves having a texture similar to crispy feeling peculiar to apples and capable of being stored for a long period of time and to provide a method for producing the apple preserves.SOLUTION: Apple preserves are produced by immersing apple flesh in an aqueous solution having a calcium concentration of 0.001 to 0.03 wt% for 5 to 60 minutes, then deaerating at -0.090 to -0.101 MPa for 5 to 30 minutes and after being left to stand in the aqueous solution for 5 to 60 minutes, separately taking apple flesh heating the flesh apple in a sugar solution until the temperature attains 85 to 95°C and then further heating for 3 to 30 minutes and filling the apple flesh separately taken after that in an aqueous solution having a calcium concentration of 0.001 to 0.03 wt% and hermetically sealing the same, heating until the temperature attains 85 to 95°C, then further keeping the temperature for 3 to 30 minutes and after that cooling the same.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】 りんご特有のシャキシャキ感に近い食感を有し、長期保管可能なりんごプレザーブ及びその製造方法を提供すること。【解決手段】 りんご果肉を、カルシウム濃度が0.001~0.03重量%の水溶液に5~60分間浸漬した後、-0.090~-0.101MPaで5~30分間脱気し、この水溶液中で5~60分間静置した後にりんご果肉を分取し、該りんご果肉を糖液中で85~95℃に達温するまで加熱し、その後3~30分間さらに加熱し、その後分取したりんご果肉を、カルシウム濃度が0.001~0.03重量%の水溶液に充填してから密封し、85~95℃に達温するまで加熱した後、さらに3~30分間該温度を維持した後、冷却してりんごプレザーブを得ること。【選択図】なし
