To provide an efficient method for producing a preserve of a fruit.
A preserve of a fruit F is produced by carrying out at least steps of cutting a fruit F in a cored and peeled state into slices, then directly charging the resultant slices of the fruit F into each container 10 having a perforated bottom, subsequently placing the container 10 in a steaming vessel 20, evacuating the interior of the steaming vessel 20 once, then blowing steam thereinto, instantly heat-treating even the central part of the slices of the fruit F, subsequently taking the container 10 from the steaming vessel 20, transferring the slices of the fruit F in the container 10 to each bag, further filling a prescribed amount of a syrup in the bag and hermetically sealing the bag. Since bubbles are directly, rapidly and efficiently degassed from the slices of the fruit F and steam is directly penetrated into the interior of fruit tissues, the temperature can quickly be raised even in the central part and the heating time for sterilization and inactivation of enzymes can be shortened.
SHIBUYA CHIE
KUSHIOKA KOICHI
