PROBLEM TO BE SOLVED: To provide a frozen Japanese plum confectionery product which has an excellent flavor and texture to stimulate a demand for the Japanese plum and which can be produced without requiring one to set in a half-crouching position which puts pressure on ones body and without destroying an excellent nutritional component contained in a Japanese plum.SOLUTION: A method for producing a frozen Japanese plum confectionery product of the present invention includes: (1) a seasoning step of seasoning by immersing a raw Japanese plum in a seasoning liquid containing sugars (2) an instant freezing step of freezing a seasoned Japanese plum instantly (3) a seed-removing step of providing an opening for an instantly frozen raw Japanese plum to take a seed out to form a space to be filled and (4) a filling step of filling the space to be filled with a food product. It is preferred that: the space to be filled is not passed through the instantly frozen raw Japanese plum a Brix sugar content of the seasoning liquid is 20-30% the seasoning liquid contains an organic acid and a temperature for an instant freezing is -18 to -30°C. Further, the frozen Japanese plum confectionery product of the present invention is produced by a production method of the present invention.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】中腰などの身体に負担の掛かる姿勢を必要とせず、かつ梅果実の持つ優れた栄養成分をなるべく損なわずに製造でき、優れた食味と食感によって梅果実の需要を喚起する冷凍梅菓子を提供する。【解決手段】本発明の冷凍梅菓子の製造方法は、(1)生梅果実を、糖類を含む調味液に浸漬して調味する調味工程と、(2)調味した梅果実を瞬間冷凍する瞬間冷凍工程と、(3)瞬間冷凍した生梅果実に開口部を設けて種を取り出し、被充填空間を形成する種抜き工程と、(4)被充填空間に食品を充填する充填工程とを含む方法である。なお、被充填空間が瞬間冷凍した生梅果実を貫通していないこと、調味液Brix糖度が20~30%であること、調味液が有機酸を含んでいること、瞬間冷凍する際の温度が-18~-30℃であること、が好ましい。また、本発明の冷凍梅菓子は、本発明の製造方法により製造されたものである。【選択図】なし
