JP2017000023A5 - - Google Patents

Claims (10)

A processing method of strawberry fruit that suppresses both softening and fading of strawberry fruit after processing accompanied by heating process of strawberry fruit after harvesting. or performed independently and continuously or performed simultaneously, then, (b) have line coating process strawberry fruit surface with oil, further processing method comprising the row Ukoto heated at 60 ° C. or higher.   The processing method according to claim 1, wherein after the acetic acid preparation treatment is performed, the calcium preparation treatment is performed, and thereafter, the strawberry fruit surface is coated with oils and fats.   The processing method according to claim 1 or 2, wherein the main component of the acetic acid preparation is brewed vinegar and the pH is 3.0 to 5.0.   The processing method according to any one of claims 1 to 3, wherein the calcium preparation is a calcium acetate preparation.   The processing method of any one of Claims 1-4 whose fats and oils are fats and oils whose content rate of a saturated fatty acid is 50% or more.   The processing method according to any one of claims 1 to 5, wherein the fat is cocoa butter. The processing method according to any one of claims 1 to 6 , wherein the fading is a red fading of a strawberry fruit. Claim 1 prepared by the method according to any one of 7, after processing with the heating step, any discoloration and softening of the strawberry fruit is suppressed, strawberry fruit. Processed food prepared using the strawberry fruit according to claim 8 by a process involving a heating process. The processed food according to claim 9 , which is a jelly food.