PROBLEM TO BE SOLVED: To provide a method for producing smooth puree of Citrus sphaerocarpa, applicable for various usages such as a base of sauce, and materials of confectionery, tart, pie and jam, and retaining for a long period without fading a green color characterized by the fruit skin of unripened Citrus sphaerocarpa.SOLUTION: The method for producing the puree of Citrus sphaerocarpa includes: (a) a first heating process of obtaining a first heat processed product by heating the surface green flesh of the fruit skin of unripened Citrus sphaerocarpa, while bringing into contact with a copper member in sodium bicarbonate water solution (b) a second heating process of obtaining a second heat processed product by heating the first heat processed product in water and (c) a micronizing process of obtaining a micronized product by micronizing the second heat processed product.COPYRIGHT: (C)2010,JPO&INPIT【課題】ソース類のベースや菓子,タルト・パイ,ジャム類の材料等、多様な用途に適用可能なカボスピューレの製造方法に関し、未成熟カボスの果皮の特徴のある緑色が退色することなく長期間保持されるとともに滑らかなカボスピューレの製造方法を提供する。【解決手段】(a)未成熟カボスの果皮の表層の緑色皮肉を重曹水溶液中で銅製部材に接触させながら加熱し第一加熱処理物を得る第一加熱工程と、(b)前記第一加熱処理物を水中で加熱し第二加熱処理物を得る第二加熱工程と、(c)前記第二加熱処理物を微細化し微細化処理物を得る微細化処理工程と、を備える。【選択図】なし
