PROBLEM TO BE SOLVED: To provide a method for producing a vegetable pickled for a short time, a method which can materialize at low cost, without accompanying the residue of a chlorine smell, suppression of microorganism contamination and propagation over the various production stages of the vegetable pickled for a short time.SOLUTION: The method for producing a vegetable pickled for a short time includes: a preparatory pickling process for pickling a material using salt a sterilizing process for sterilizing the material after the preparatory pickling process by bringing the material into contact with water solution containing hypochlorous acid and/or hypochlorite ion a washing process for washing with water the pickling material after the sterilizing process and a seasoning liquid adding and packaging process for filling in a packaging container the pickling material after the washing process and the seasoning liquid containing reduction composition. The washing is desirably performed so that effective chlorine concentration contained in the pickling material after the washing process becomes 3-10 mg/L.COPYRIGHT: (C)2015,JPO&INPIT【課題】浅漬けの製造工程の諸工程にわたる微生物汚染やその繁殖の抑止を、塩素臭の残留をともなわずに、低コストで実現できる、浅漬けの製造方法を提供する。【解決手段】食塩を用いて漬け物用原料を下漬けする下漬け工程と、前記下漬け工程を経た漬け物用原料を次亜塩素酸及び/又は次亜塩素酸イオンを含有する水溶液に接触させて殺菌する殺菌工程と、前記殺菌工程を経た漬け物用原料を水で洗浄する水洗浄工程と、前記水洗浄工程を経た漬け物用原料と、還元作用のある成分を含有する調味液とを包装容器に充填する調味液添加・包装工程とを含む、浅漬けの製造方法である。その水洗浄は、水洗浄工程を経た漬け物用原料に含まれる有効塩素濃度が3~10mg/Lとなるように行うことが好ましい。【選択図】なし
