| abstract |
(57) [Summary] [Purpose] To provide a dried fruit product which retains more natural flavor, is flexible for a long time even in a dry state, has sufficient flavor and good color, and a method for producing the same. A food comprising dried fruits coated with a finely powdered reaction product of a calcium compound selected from the group consisting of calcium hydroxide, calcium oxide and calcium carbonate and citric acid; A food product having a calcium: citric acid molar ratio of 2.5: 2 to 2.95: 2 and a pH of a 1% aqueous slurry of the reaction product at 25 ° C. of about 4 to less than 7 and a method for producing the same. |