PROBLEM TO BE SOLVED: To provide a method for producing a seasoned pickled Ume which can effectively use a seasoning liquid without requiring labor and cost and increase concentration of the Ume-derived ingredient such as citric acid.SOLUTION: The method for producing the seasoned pickled Ume includes: a seasoned pickled Ume preparing step of pickling a material Ume in the seasoning liquid prepared by seasoning and then separating the seasoned pickled Ume and the seasoning liquid after being soaked and a seasoning liquid reproducing step of reproducing the seasoning liquid from the seasoning liquid after being soaked by dialyzing the seasoning liquid after being soaked to discharge a salt waste liquid and then supplementing a seasoning liquid to the dialysate.COPYRIGHT: (C)2012,JPO&INPIT【課題】手間とコストを掛けずに、調味液をより有効利用でき、クエン酸等の梅由来成分濃度を高めた調味梅干を製造できる製造方法を提供する。【解決手段】この発明の調味梅干の製造方法は、原料梅を調味料で調製した調味液に漬込んだのち、調味梅干と浸漬後調味液とに分離する調味梅干調製工程と、浸漬後調味液を透析して塩廃液を排出したのち、この透析液に調味料を補填して、浸漬後調味液から調味液を再生する調味液再生工程とを備えている。【選択図】図1
