PROBLEM TO BE SOLVED: To provide a new technique for producing pickles by which raw fruits of eggplants can be kept fresh, the pickles can be produced in a short time and efficiently, the developed color of deep blue of eggplants and the border between white and blue under their calyxes are both vivid and beautiful, the pickles do not turn brownish even after a long period of exposure to ambient air, and the vivid deep blue of eggplants can be maintain as it is.SOLUTION: In the method for producing pickled eggplants, raw eggplants (1) are pickled in a predetermined aqueous solution and then are stored (6) in a refrigerator with a set salt content of less than 5% for pretreated pickling (5). The processed eggplants (1) are salted (8) and are stored in the refrigerator with a set salt content of 8% or more (9) for main pickling (7). The processed eggplants (1) are heat-treated (11), cooled (12) and desalinated (14). Then their set salt content is adjusted (15) to 2.5% and they are variously seasoned (16). Pickled eggplants are produced by the method.COPYRIGHT: (C)2013,JPO&INPIT【課題】 生茄子果実の鮮度を失わず、短期間で効率的に製造可能であり、茄子紺色の発色と、ヘタ下の白色青色の境目とが共に鮮明且つ綺麗で、しかも外気に長時間曝された場合にも褐変することなく、この鮮明な茄子紺色をそのまま維持可能なものとすることができる新たな漬け物製造技術を提供する。【解決手段】 生茄子(1)を所定水溶液に漬け込んだ後、設定塩分5%未満にて冷蔵庫保管(6)して荒漬け(5)してから、加工茄子(1)に塩振り(8)し、設定塩分8%以上にて冷蔵庫保管(9)して本漬け(7)した上、加熱処理(11)・冷却(12)後に脱塩(14)した加工茄子(1)を設定塩分2.5%に調整(15)した後、各種味付け(16)するようにしてなる茄子漬けの製造方法、および、それによって製造した茄子漬である。【選択図】 図1
