METHOD OF MANUFACTURING JAPANESE PICKLES INCLUDING STONE CELL OF PEAR AND JAPANESE PICKLES INCLUDING

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PROBLEM TO BE SOLVED : To provide Japanese pickles, a liquid preparation or beverage thereof in which a distinctive texture when eating fruit without change can be obtained, acid taste of smooth and mild taste can be added, and that is rare and has never happened before. SOLUTION : Pear fruit is grated making a stone cell remain and is mixed with lactobacillus food in which ingredients are confited, or pear fruit is grated making a stone cell remain, ingredients are added with lactobacillus, lactobacillus fermented, confited into the grated pear fruit, and provided in a condition making a stone cell adhere. Thereby, pebbly crisp texture when having been pear fruit can be made to remain in Japanese pickles and a kind of smooth distinctive taste by lactobacillus food can be tasted. Further, sauce or beverage including a stone cell of pear can be provided. COPYRIGHT : (C)2012, JPO&INPIT