PROBLEM TO BE SOLVED: To provide a manufacturing method capable of making the unsalted pickled plums that have good flavor, eliminate labor more than general pickled plums, eliminate the need for addition of vinegar and oligosaccharide or high temperature ripening, and at low cost.SOLUTION: Fresh plums and putrefactive bacteria adhering to the fresh plums are immersed and processed in the strong alkali slurry (pH value of 12 or more) of the slaked lime (calcium hydroxide), and thereby cell membranes of the putrefactive bacteria are melted and deadened to remove the harmful putrefying bacteria. The sanitized fresh plums are brought into an oxygen-free condition, and thereby anaerobic fermentation bacteria considered to lie hidden in the inside of the fresh plums are actively activated and the flesh is switched to a citric acid. Some or all of the flesh of the fresh plums are converted to the citric acid, and then are dried in the sun or a drying machine to increase the citric acid-containing concentration in the pickled plums, and thereby an aseptic effect is kept. Also, a food additive slaked lime is used as the slaked lime to be used, and the concentration of a slaked lime process solution or slurry may be a low concentration of 3-5 g/L, and therefore a very small cost of 10 yen or less per 1 kg of the pickled plums enables sterilization.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】風味がよく、一般の梅干しより手間がかからず、食酢+オリゴ糖添加や高温熟成等の必要がなく低コストで無塩梅干し作りが達成できる製造方法の提供。【解決手段】生梅に付着している腐敗菌を、消石灰(水酸化カルシウム)の強アルカリ懸濁液(pH値12以上)に生梅を浸して処理することにより、腐敗菌の細胞膜を溶かして死滅させ有害な腐敗菌を除去する。除菌された生梅を無酸素状態にすることにより生梅内部に潜むと思われる嫌気性の発酵菌を活発に活動させ果肉をクエン酸に転換させる。生梅の果肉の一部または全部をクエン酸に転換させた後、天日や乾燥機で乾燥して梅干し中のクエン酸含有濃度を高めることにより防腐効果を持たす。又、使用する消石灰は食品添加物消石灰を使用し、消石灰処理溶液又は懸濁液の濃度は3~5g/Lの低濃度で良く、梅干し1kg当たり10円以下の非常に少額の費用で殺菌が可能である。【選択図】なし
