PROBLEM TO BE SOLVED: To provide a low-salt pickled plum production method, the pickled plum having a low salt concentration.SOLUTION: A pickled plum production method is provided for putting plums in a container of polymeric materials with kitchen salt, making the fruit juice of the plums exude by osmotic pressure, and soaking the plums by the fruit juice liquid. In the pickled plum production method, the container of the polymeric materials is made of multilayer films or multilayer sheets of two or more layers and 1-layer of those is a layer of gas barrier properties. The pickled plum production method is characterized as follows: the container of the polymeric materials is a bag 10 or is a molding container of a tray shape the layer of the gas barrier properties is polyvinyl alcohol the layer of the gas barrier properties is ethylene-vinyl alcohol copolymer the most inner layer of the container joined with the layer of the gas barrier properties is a polyethylene layer an antimicrobial agent is contained in the polyethylene layer sealing means is provided in an upper opening edge of the bag 10 and preferably, the plums are soaked while being sealed using the sealing means. Also, in the pickled plum production method, preferably, the sealing means is a fastener 15.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】塩分濃度の低い減塩梅干の製造方法の提供。【解決手段】梅を食塩とともに高分子材料の容器にいれ、浸透圧によって梅の果汁を滲出させてその果汁液によって梅を漬けるようにした梅干の製造方法において、前記高分子材料の容器が2層以上の多層フィルムまたは多層シートであって、その内の1層がガスバリヤ性の層である梅干の製造方法。前記高分子材料の容器が袋10又はトレー状の成型容器であり、前記ガスバリヤ性の層がポリビニルアルコールであり、前記ガスバリヤ性の層がエチレン―ビニルアルコール共重合体であり、前記ガスバリヤ性の層と接合される前記容器の最内層がポリエチレン層であって、該ポリエチレン層に抗菌剤が含まれ、前記袋10の上部の開口の縁に封止手段が設けられ、前記封止手段を用いて、封止した状態で梅を漬けることが好ましい、梅干の製造方法。亦前記封止手段が、好ましくは、ファスナ15である梅干の製造方法。【選択図】図1
