Antifreezing Characteristic fruit food

摘要

PURPOSE:To obtain a new food ingredient usable for food in a frozen state without requiring thawing, maintaining water contained in fruit tissue in a nonfreezable state even in the case of processing a fruit food into a frozen food and subjecting to freezing treatment. CONSTITUTION:A given amount of a saccharide as an antifreezing agent is added to a fruit food, the fruit food is pressurized under 250-3,000kg/cm2 and antifreezing properties is characteristically increased in a low-temperature range by the pressurizing condition.