Method for pickling shredded radish and method for preparing shredded radish kimchi using pickled shredded radish

Abstract

The method for pickling shredded radish and the method for preparing shredded radish kimchi using the same, according to exemplary embodiments of the present invention, can achieve a moist, soft, yet crunchy texture by maintaining an appropriate moisture content in the radish. Furthermore, the bitterness and sourness of the radish can be reduced, thereby improving the taste and palatability of the shredded radish kimchi.

Description

Technology Field

[0001] The present invention relates to a method for pickling shredded radish and a method for manufacturing shredded radish kimchi using the same. More specifically, it relates to a method for pickling shredded radish having an appropriate moisture content and a method for manufacturing shredded radish kimchi using the same. Background Technology

[0002] Radishes are a major vegetable consumed throughout the four seasons. While radishes harvested in autumn and winter possess high sugar content and a crisp texture, those harvested in spring and summer undergo rapid growth in hot and humid environments. Consequently, starch is not sufficiently converted into sugar, resulting in relatively lower sugar content and strong bitter and spicy flavors. This not only lowers consumer preference but also compromises the quality of processed foods made from radishes. Therefore, there is a need for technology that can effectively reduce the bitterness and spiciness of radishes to improve palatability while minimizing the loss of nutritional and functional components.

[0003] Currently, salt concentration, fermentation period, brine treatment, and washing and dehydration processes are used to mitigate the bitterness of pickled radishes or shredded radish kimchi; however, due to large variations depending on the season and raw materials, standardization is difficult and can cause problems such as damage to the radish tissue and loss of nutrients.

[0004] Particularly in the case of shredded radish kimchi, the large cut surface area causes irritating components of the radish to leach out rapidly, resulting in more pronounced spiciness and bitterness; consequently, it is difficult to ensure consumer preference and shelf life. Therefore, there is a need for technology that effectively reduces the bitterness and spiciness of raw radish materials suitable for pickling and shredded radish kimchi production, thereby ensuring consistent texture, consistency, and product quality.

[0005] Korean Registered Patent Publication No. 10-0519946 discloses a method for producing radish kimchi with excellent flavor by reducing the spiciness of the radish. However, there are limitations in optimizing the texture while controlling the moisture content of the radish. Prior art literature

[0006] Republic of Korea Registered Patent Publication No. 10-0519946 The problem to be solved

[0007] The objective of the present invention is to quantitatively control the dehydration rate and moisture content of radishes.

[0008] Another objective of the present invention is to achieve a moist, soft, yet chewy texture of shredded radish by controlling its moisture content.

[0009] Another objective of the present invention is to reduce the bitterness and sourness of the radish, thereby improving the taste and palatability of shredded radish kimchi.

[0010] Another objective of the present invention is to achieve a moist, soft, yet chewy texture of shredded radish kimchi. means of solving the problem

[0011] To achieve the above objective, the radish pickling method of the present invention may include the steps of: washing a radish; peeling the washed radish; washing the peeled radish with a washing solution; cutting the washed radish to prepare shredded radish; and mixing a dry salt mixture containing salt, sugar, sodium saccharin, glucose, and calcium into the shredded radish to pickle it.

[0012] In one embodiment, the cleaning solution may comprise at least one of 1 to 10 parts by weight of vinegar and 0.1 to 5 parts by weight of calcium per 100 parts by weight of water.

[0013] In one embodiment, the dry salt mixture may comprise at least one of 60 to 90 parts by weight of sugar, 15 to 25 parts by weight of sodium saccharin, 10 to 20 parts by weight of glucose, and 1 to 10 parts by weight of calcium, based on 100 parts by weight of salt.

[0014] In one embodiment, the pickling step may be performed with a weight ratio of the dry salt mixture to the shredded radish of 0.05 to 0.3.

[0015] In one embodiment, the pickling step may further include a first dehydration step for removing generated moisture; a second dehydration step for removing moisture remaining in the first dehydration step; a step of aging the radish strips that have been dehydrated in the second step; and a third dehydration step for the aged radish strips.

[0016] In one embodiment, the tertiary dehydrated shredded radish may have a moisture content of 40 to 60%.

[0017] To achieve the above objective, the method for manufacturing shredded radish kimchi according to the present invention may include the step of preparing shredded radish according to one embodiment; and the step of mixing 20 to 40 parts by weight of a seasoning composition with respect to 100 parts by weight of the shredded radish.

[0018] In one embodiment, the seasoning composition may comprise, based on 100 parts by weight of fructose, 60 to 90 parts by weight of red pepper powder, 15 to 30 parts by weight of monosodium glutamate, 15 to 25 parts by weight of garlic, 10 to 20 parts by weight of calcium aqueous solution, 5 to 15 parts by weight of sugar, 1 to 10 parts by weight of ginger, 1 to 10 parts by weight of apple concentrate, 0.5 to 5 parts by weight of pear concentrate, and 0.5 to 5 parts by weight of artificial seasoning.

[0019] In one embodiment, the calcium aqueous solution may have a calcium concentration of 1 to 8%. Effects of the invention

[0020] According to an exemplary embodiment, the dehydration rate and moisture content of the radish with the outer skin removed can be quantitatively controlled during the process of pickling the shredded radish.

[0021] In addition, by adjusting the mixing ratio of shredded radish and the dry salt mixture during the radish pickling stage, an appropriate moisture content is maintained in the radish, thereby enabling a moist, soft, yet chewy texture.

[0022] Furthermore, the calcium-containing cleaning solution and seasoning composition can reduce the bitterness and sourness of pickled radish and improve the taste and palatability of shredded radish kimchi.

[0023] In addition, the mixing ratio of pickled radish and seasoning composition allows for the proper maintenance of the moisture content of the radish, thereby enabling the realization of a unique crunchy texture. Brief explanation of the drawing

[0024] FIG. 1 schematically illustrates a method for pickling radishes according to an exemplary embodiment. FIG. 2 schematically illustrates a pickling method for radishes including a dehydration process according to an exemplary embodiment. FIG. 3 schematically illustrates the dehydration process of pickled shredded radish according to an exemplary embodiment. Specific details for implementing the invention

[0025] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but can be implemented in various different forms.

[0026] To clearly explain the embodiments of the present invention, parts unrelated to the description may be omitted. Additionally, in describing the embodiments of the present invention, if it is determined that a detailed description of related known components or functions could obscure the essence or description of the present invention, such detailed description may be omitted.

[0027] In describing the components in this specification, terms such as “first,” “second,” etc., may be used. These terms are intended for convenience of explanation to distinguish one component from another, and unless otherwise specifically stated, the nature, order, etc., of the components are not limited by these terms.

[0028] In each step mentioned in this specification, the steps may proceed differently from the specified order unless the context clearly indicates a specific order. That is, the steps may be performed in the same order as specified, substantially simultaneously, or in the reverse order.

[0029] In this specification, “and / or” may mean each of the listed components and combinations of two or more of said components. For example, “A, B and / or C” may be used with the same meaning as “at least one of A, B and C.”

[0030] As used in this specification, ‘parts by weight’ and ‘weight ratio’ refer to relative ratios calculated based on mass, unless otherwise specified. That is, ‘parts by weight’ represents the relative amount of another component based on 1 part (e.g., 1 g) of a specific component, and ‘weight ratio’ represents the ratio of the masses of each component to a simple ratio.

[0031] A method for pickling shredded radish according to an exemplary embodiment may include the steps of: washing a radish; peeling the washed radish; washing the peeled radish with a washing solution; cutting the washed radish to prepare shredded radish; and pickling the shredded radish by mixing it with a dry salt mixture containing salt, sugar, sodium saccharin, glucose, and calcium. Through this, a unique texture formed with an ideal moisture content can be provided. This can be utilized in shredded radish kimchi to improve the consumer's preference.

[0032] Referring to FIG. 1, first, a radish can be washed (e.g., S-100).

[0033] Radish is the root part of Raphanus sativus L., belonging to the Brassicaceae family, and generally includes at least one of the spring radish, highland radish, and winter radish cultivated domestically. Winter radish is harvested in winter, has a firm texture, high storability, and a deep sweetness. In contrast, spring radish has relatively low moisture content and texture, resulting in poor storability, while highland radish has high moisture content, making it suitable for summer supply, but it may taste bitter or sour and has poor storability.

[0034] For example, radishes can be washed with water to easily remove soil-derived microorganisms, soil, and pesticide residues remaining on the peel.

[0035] In one embodiment, the step of washing the radish may be performed for 30 seconds to 3 minutes. For example, the step of washing the radish may be performed for 30 seconds to 2 minutes 30 seconds, or for 30 seconds to 2 minutes. During the washing process, the radish may be prevented from becoming soft.

[0036] For example, when washing radishes, the process may be performed using at least one of a rotary washing device, a drum washing device, a high-pressure water jet washing device, a bubble washing device, an ultrasonic washing device, a conveyor hybrid washing device, and an immersion washing device. Preferably, when washing radishes using a rotary washing device, the surface of the radishes can be washed evenly in large quantities, and the peeling process can be performed in parallel.

[0037] Next, the washed radish can be peeled (e.g., S-200).

[0038] The radish peeling step can be performed using at least one of the following methods: rotary friction, blade, high-pressure washing, heat treatment, and enzyme-assisted peeling. By removing the outer skin through this peeling process, foreign substances that may remain on the skin can be efficiently removed. Additionally, the reduction in fiber content in the skin results in a soft texture, and the tough texture may be reduced even after ripening.

[0039] For example, the rotary friction peeling method described above can uniformly remove the outer skin of a large volume of radishes by using a surface such as a sandpaper. The blade peeling method described above can minimize the loss rate of radishes by thinly removing the outer skin. The high-pressure water-washing method described above can efficiently remove the outer skin along with residue by spraying at a pressure of 1 to 3 bar. The heat treatment peeling method described above can even sterilize the radish by softening and removing the outer skin. The enzyme-assisted peeling method described above can easily remove the outer skin of the radish by softening and removing it through an aqueous solution, etc.

[0040] Next, the peeled radish can be washed with a cleaning solution (e.g., S-300).

[0041] For example, the washing solution may contain at least one of water, vinegar, and calcium. Therefore, compared to washing the radish with water, the fermentation speed can be controlled and the texture stabilized, which can reduce the bitterness, spiciness, and astringency of the radish.

[0042] In one embodiment, the washing solution used in the step of washing the peeled radish may comprise at least one of 1 to 10 parts by weight of vinegar and 0.1 to 5 parts by weight of calcium per 100 parts by weight of water. For example, it may comprise at least one of 1 to 8 parts by weight of vinegar and 0.1 to 4 parts by weight of calcium per 100 parts by weight of water. For example, it may comprise at least one of 1 to 6 parts by weight of vinegar and 0.1 to 3 parts by weight of calcium per 100 parts by weight of water. Within the above ranges, calcium cross-links the cell walls to maintain their rigidity, thereby preventing the radish tissue from becoming soft and preserving a crisp texture. Furthermore, the increased cell membrane stability protects against dehydration and oxidation, preventing moisture loss and maintaining an appropriate moisture content. Moreover, the calcium content of shredded radish kimchi made using such pickled radish increases, further emphasizing the image of the radish as a highly nutritious health food.

[0043] The vinegar may include at least one of brewed vinegar, brown rice vinegar, apple vinegar, grape vinegar, persimmon vinegar, pear vinegar, and plum vinegar. In particular, the brewed vinegar has a stable acidity, which allows for the efficient removal of microorganisms and pesticide residues from the surface and inhibits the proliferation of microorganisms. Additionally, the brewed vinegar has a more neutral aroma than fruit vinegars such as apple vinegar and grape vinegar, so it may not significantly impair the natural taste of the radish.

[0044] Calcium may be at least one of calcium chloride, calcium lactate, calcium citrate, and calcium gluconate, and other calcium used for cleaning may be used in addition to the calcium described above.

[0045] Next, the cleaned radish can be cut to prepare shredded radish (e.g., S-400).

[0046] For example, the shredded radish may be any one of a straight shape, a thinly shredded shape, a thickly shredded shape, a square shredded shape, a round shredded shape, and a zigzag shape depending on the width of the cut.

[0047] In some embodiments, the shredded radish may be coarsely shredded with a width of 1 to 10 mm. For example, the shredded radish may be cut into a width of 3 to 8 mm or 4 to 7 mm. Within the above range, it contains a large amount of fiber and moisture, which allows the radish kimchi to maintain its firm, non-mushy texture for a long time and provides an appropriate moisture content.

[0048] Next, shredded radish can be mixed with a dry salt mixture and pickled (e.g., S-500).

[0049] In one embodiment, the shredded radish pickling method may be performed as a dry pickling method by directly sprinkling salt or the like onto the radish. This dry pickling method allows for the processing of large quantities of radish and facilitates easy control of moisture release, thereby offering advantages in controlling moisture content. Furthermore, by appropriately controlling the moisture content of the pickled shredded radish, the shredded radish kimchi can simultaneously achieve a suitable moisture level, softness, and a crisp texture, thereby providing consumers with a unique mouthfeel.

[0050] In one embodiment, the shredded radish pickling method may be performed at -5 to +5 ℃. For example, the shredded radish pickling method may be performed at -3 to +3 ℃ and at -1 to +1 ℃. By pickling in a low-temperature environment within the above range, the cell walls are stably maintained, ensuring a firm texture and inhibiting the growth of harmful bacteria.

[0051] In one embodiment, the shredded radish pickling method may be performed for 8 to 16 hours. For example, the shredded radish pickling method may be performed for 10 to 14 hours or 11 to 13 hours. Within this range, salt penetration occurs uniformly, which can improve the adhesion of the subsequent seasoning composition and the shelf life of the final product.

[0052] In one embodiment, the dry salt mixture may comprise at least one of 60 to 90 parts by weight of sugar, 15 to 25 parts by weight of sodium saccharin, 10 to 20 parts by weight of glucose, and 1 to 10 parts by weight of calcium, based on 100 parts by weight of salt. For example, the dry salt mixture may comprise at least one of 65 to 85 parts by weight of sugar, 17 to 25 parts by weight of sodium saccharin, 12 to 19 parts by weight of glucose, and 2 to 7 parts by weight of calcium, based on 100 parts by weight of salt. For example, it may comprise at least one of 70 to 80 parts by weight of sugar, 19 to 25 parts by weight of sodium saccharin, 14 to 18 parts by weight of glucose, and 3 to 6 parts by weight of calcium, based on 100 parts by weight of salt. Within the above range, the shredded radish prevents excessive moisture loss, and the fibers properly shrink and harden, allowing the texture to be neither tough nor mushy while maintaining a moderate crispness.

[0053] The salt may include at least one of solar salt, washed solar salt, refined salt, rock salt, low-sodium salt, or functional salt with added magnesium, with a salinity of about 60% or more. For example, the salinity of the salt may be about 80% or more. Within the above range, the texture, fermentation stability, and flavor of the pickled shredded radish can be improved.

[0054] In some embodiments, solar salt is obtained by evaporating and crystallizing brine, and may be rich in minerals and have a mild osmotic effect. Accordingly, excessive moisture loss of shredded radish is prevented, and the texture of the shredded radish can be maintained as firm and crisp.

[0055] Sugar may include one or more of the following: white sugar, raw sugar, oligosaccharides, honey, and rice syrup, which contain carbon sources. Stabilizing the fermentation of shredded pickled radish can inhibit the proliferation of harmful bacteria in kimchi.

[0056] Sodium saccharin is a synthetic sweetener that is sufficient in small quantities, which can reduce the manufacturing cost of shredded radish kimchi, etc., and is stable to acid and heat, so it can maintain its sweetness even during the fermentation process of shredded radish kimchi, etc.

[0057] Glucose is a monosaccharide with a small molecular size that allows for rapid absorption and the formation of osmotic pressure. By properly controlling the moisture content of the shredded radish, the crisp and crunchy texture of the shredded radish kimchi can be maintained until the consumer consumes it.

[0058] The calcium may be at least one of calcium chloride, calcium lactate, calcium citrate, and calcium gluconate. Calcium can suppress a rapid increase in acidity by acting as a pH buffer.

[0059] In one embodiment, the weight ratio of the dry salt mixture to the shredded radish in the pickling step may be 0.05 to 0.3. For example, the weight ratio of the dry salt mixture to the shredded radish may be 0.1 to 0.25, or 0.15 to 0.2. Within this range, the dry salt mixture is uniformly distributed in the shredded radish, causing even shrinkage and strengthening, resulting in a consistent texture and a uniform overall taste of the shredded radish kimchi.

[0060] Referring to Fig. 2, the pickled shredded radish can be dehydrated (S-600).

[0061] For example, dehydration can be performed three or more times. Therefore, excess moisture is removed, allowing the crisp and firm texture of the shredded radish to be maintained. Additionally, some sulfur compounds that cause the bitter taste of the radish can be leached out, and the rate of production of organic acids that cause the sour taste of the radish can be mitigated.

[0062] Referring to FIG. 3, first, the shredded radish can be dehydrated to remove moisture generated during the pickling step (e.g., S-610).

[0063] For example, the above first dehydration can be performed on the pickled shredded radish through centrifugal dehydration, compression dehydration, air-drying dehydration, natural dehydration, and vacuum dehydration, or at least one combination thereof. By removing the moisture remaining after pickling the shredded radish, only the appropriate amount of moisture is left in the tissue, thereby securing a firm and crunchy texture.

[0064] In some embodiments, the first dehydration may be performed by compression dehydration. The compression dehydration may be performed by removing moisture by pressing with a press or the like. By applying constant pressure, the moisture remaining in the shredded radish can be removed quickly and uniformly, thereby standardizing the overall moisture content of the shredded radish.

[0065] In some embodiments, the first dehydration may be performed for 10 to 16 minutes. For example, the first dehydration may be performed for 11 to 15 minutes, and for 12 to 14 minutes. Within this range, damage to the cell walls of the radish can be minimized and a uniform osmotic pressure can be maintained.

[0066] Next, the shredded radish can be dehydrated a second time to remove the remaining moisture from the first dehydration step (e.g., S-620).

[0067] For example, the above second dehydration can be performed in the same way as the first dehydration conditions after flipping the first dehydrated shredded radish, or in a combination of other methods.

[0068] Next, the secondary dehydrated shredded radish can be aged (e.g., S-630).

[0069] For example, the aging step can be performed at -5 to +1 ℃. For example, the aging step can be performed at -4 to 0 ℃ and at -3 to -1 ℃. The shredded radish aged within the above range has slowed fermentation so that excessive fermentation does not proceed to the next process, and the texture is stabilized so that the seasoning can be evenly absorbed thereafter.

[0070] For example, the aging step may be performed for 0.5 to 4 hours. For example, the aging step may be performed for 1 to 3 hours, or for 1.5 to 2.5 hours. The shredded radish aged within the above range can preserve the crisp yet chewy texture of shredded radish kimchi for a long period of time as the cell walls are restored and moisture is redistributed.

[0071] Next, the aged shredded radish can be dehydrated a third time (e.g., S-640).

[0072] In some embodiments, the third dehydration may be performed under the same conditions as either the first dehydration or the second dehydration, or in a combination of other methods.

[0073] In some embodiments, the third dehydration may be performed by natural dehydration. The natural dehydration may be performed non-contact by placing the pickled shredded radish on a sieve or drainage mesh. Since moisture is removed without mechanical stress, damage to the cell walls is minimized, and the moisture is prevented from draining too quickly, the moist texture of the shredded radish kimchi can be maintained.

[0074] In one embodiment, the moisture content of the 3rd dehydrated shredded radish may be 40 to 60%. For example, the moisture content of the 3rd dehydrated shredded radish may be 45 to 55%, or 47 to 53%. Within the above range, the cell walls of the shredded radish remain firm yet moist, forming a crisp and chewy texture, and the proliferation of spoilage bacteria that may occur due to excessive moisture can be reduced.

[0075] A method for preparing shredded radish kimchi according to an exemplary embodiment can be carried out by mixing shredded radish according to the shredded radish pickling method described above with a seasoning composition.

[0076] According to one embodiment, the shredded radish kimchi can be prepared by mixing 20 to 40 parts by weight of a seasoning composition with 100 parts by weight of shredded radish. For example, the shredded radish kimchi can be prepared by mixing 25 to 40 parts by weight of a seasoning composition with 100 parts by weight of shredded radish. Alternatively, it can be prepared by mixing 25 to 35 parts by weight of a seasoning composition with 100 parts by weight of shredded radish. Within the above range, the penetration power of the seasoning composition is maximized so that it permeates evenly into the interior of the shredded radish, and with an appropriate moisture content, the seasoning composition does not excessively decompose the cell walls, thereby maintaining a moist yet crisp and unique chewy texture.

[0077] In one embodiment, the seasoning composition may comprise, based on 100 parts by weight of fructose, 60 to 90 parts by weight of red pepper powder, 15 to 30 parts by weight of monosodium glutamate, 15 to 25 parts by weight of garlic, 10 to 20 parts by weight of calcium aqueous solution, 5 to 15 parts by weight of sugar, 1 to 10 parts by weight of ginger, 1 to 10 parts by weight of apple concentrate, 0.5 to 5 parts by weight of pear concentrate, and 0.5 to 5 parts by weight of artificial seasoning. As a result, shredded radish kimchi with excellent nutritional content and a rich texture can be produced.

[0078] For example, the seasoning composition may comprise, for every 100 parts by weight of fructose, 65 to 85 parts by weight of red pepper powder, 17 to 28 parts by weight of monosodium glutamate, 17 to 23 parts by weight of garlic, 12 to 18 parts by weight of calcium aqueous solution, 6 to 14 parts by weight of sugar, 2 to 9 parts by weight of ginger, 2 to 9 parts by weight of apple concentrate, 1 to 4 parts by weight of pear concentrate, and 0.5 to 4 parts by weight of artificial seasoning.

[0079] For example, for every 100 parts by weight of fructose, it may include 70 to 80 parts by weight of red pepper powder, 20 to 25 parts by weight of monosodium glutamate, 18 to 22 parts by weight of garlic, 13 to 18 parts by weight of calcium aqueous solution, 7 to 13 parts by weight of sugar, 3 to 9 parts by weight of ginger, 3 to 8 parts by weight of apple concentrate, 2 to 3.5 parts by weight of pear concentrate, and 0.5 to 3 parts by weight of artificial seasoning.

[0080] In some embodiments, the calcium aqueous solution may have a calcium concentration of 1 to 8%. For example, the calcium aqueous solution may have a calcium concentration of 2 to 6%, or a calcium concentration of 3 to 5%. Within these ranges, shredded radish kimchi can serve as a health functional food as a source of calcium for consumers, more so than other fermented foods.

[0081] Fructose is a monosaccharide that can be used as food for lactic acid bacteria without being broken down, allowing fermentation to proceed smoothly and retaining residual moisture so that the seasoning composition does not clump together.

[0082] Red pepper powder is a powder obtained by drying and grinding the fruit of a red pepper, and may contain capsaicin, carotenoids, organic acids, etc. The red pepper powder exhibits a vivid red color due to carotenoids and can inhibit the growth of harmful bacteria through antibacterial action.

[0083] Monosodium glutamate (MSG) refers to a sodium salt that provides umami flavor. It can improve consumer preference by compensating for taste imbalances caused by variations in raw materials.

[0084] Garlic can be used in its raw or crushed form after peeling and washing the cloves. Its unique aromatic compounds enhance the flavor of kimchi, while natural antimicrobial substances effectively inhibit the growth of spoilage bacteria and other unwanted microorganisms, thereby ensuring that the fermentation process proceeds stably and uniformly.

[0085] Ginger can be used in its raw form or in a crushed form after peeling and washing the ginger rhizome. It can enhance the refreshing texture of kimchi by providing a unique pungent and refreshing aroma, and can alleviate the fishy odor of the ingredients that may occur when salted seafood or seafood is added.

[0086] Apple concentrate and pear concentrate refer to products made from fruit pulp or juice, and can be manufactured by removing moisture through at least one of vacuum concentration, heat concentration, and freeze concentration. The concentrated sugars increase the viscosity of the seasoning composition, allowing the seasoning composition to be uniformly applied to the surface of the shredded radish.

[0087] Artificial seasonings may include at least one of monosodium glutamate, dipotassium inosinate, and dipotassium guanylate. This minimizes variations in raw materials that may occur when using natural seasonings and can standardize umami and flavor.

[0088] Next, shredded radish kimchi can be aged in the refrigerator.

[0089] For example, the above refrigerated aging can be performed in at least one of a low-temperature single method, a low-temperature method, a vacuum method, and a pressurized method.

[0090] In some embodiments, low-temperature single-stage aging can be performed at 0 to 5°C immediately after mixing the shredded radish and seasoning composition. Fermentation proceeds slowly, allowing the crisp and fresh texture to be maintained.

[0091] In some embodiments, low-temperature aging may be performed at -5 to 0 ℃. Due to the slow fermentation rate, the shelf life is high, so the kimchi does not become soft even during long-term storage, and a moist and chewy texture can be maintained.

[0092] For example, the above cold aging can be performed for 3 to 10 days.

[0093] In some embodiments, the refrigerated aging may be performed for 4 to 9 days, or for 3 to 8 days. Within this range, the shredded radish kimchi can maintain its crisp texture and distinctive flavor.

[0094] In one embodiment, the pH of the shredded radish kimchi may be 3.5 to 6.0. For example, the pH of the shredded radish kimchi may be 4.0 to 5.5, or 4.3 to 5.0. Within this range, the soft, moist, yet chewy texture of the shredded radish kimchi can be stably secured. As a result, when consumers consume it together with meat products such as jokbal or bossam, it can have the effect of exhibiting a harmonious taste and excellent palatability.

[0095] In some embodiments, the shredded radish kimchi may further include the step of performing vacuum packaging or gas exchange packaging after manufacturing. For example, vacuum packaging or gas exchange packaging equipped with an oxygen adsorbent and a carbon dioxide release pad may be performed during the distribution process of the shredded radish kimchi. As a result, the shredded radish kimchi can preserve a texture that is more harmonious with meat products.

[0096] Preferred embodiments and comparative examples of the present invention are described below. However, the following examples are merely preferred embodiments of the present invention, and the present invention is not limited to the following examples.

[0097] Example 1

[0098] Approximately 550 kg of whole radishes (hereinafter referred to as radishes) harvested in the summer were prepared (weight considering the removal of the outer skin to prepare 500 kg of shredded radishes). The radishes were thoroughly washed for about 1 minute and 30 seconds using a rotary washing device with approximately 25 kL of washing water. The outer skin of the washed radishes was removed. The peeled radishes were washed a second time by passing them through a washing solution containing 4.2 parts by weight of vinegar and 1.0 parts by weight of calcium per 100 parts by weight of water. The washed radishes were cut into shredded radishes with a width of approximately 4 mm.

[0099] 500 kg of shredded radish and a dry salt mixture consisting of 39 kg of sun-dried salt with a salinity of 80% or higher, 31 kg of sugar, 9 kg of sodium saccharin, 7 kg of glucose, and 1.8 kg of calcium were mixed in a 1 kL pickling container (weight ratio of the dry salt mixture to the shredded radish = 0.18). After pickling at 0 ℃ for about 12 hours, pickled shredded radish was obtained.

[0100] The pickled shredded radish was first dehydrated using a press for about 13 minutes and 20 seconds. This process was repeated twice. The dehydrated shredded radish was aged and naturally dehydrated at -2 ℃ for about 2 hours.

[0101] 500 kg of dehydrated pickled shredded radish was mixed with a seasoning composition comprising 60.7 kg of fructose, 46.7 kg of red chili powder, 14 kg of monosodium glutamate (MSG), 12 kg of garlic, 10 kg of purified water (a calcium aqueous solution with a calcium concentration of 4%), 6.7 kg of sugar, 4.7 kg of ginger, 3.3 kg of apple concentrate, 1.3 kg of pear concentrate, and 0.7 kg of artificial seasoning (approximately 33 parts by weight of the seasoning composition per 100 parts by weight of shredded radish). Shredded radish kimchi was prepared by aging at approximately 2°C for 7 days.

[0102] Example 2

[0103] The procedure was carried out in the same manner as Example 1, except that the calcium in the tannin mixture was 0.41 kg.

[0104] Example 3

[0105] The procedure was carried out in the same manner as Example 1, except that the calcium in the tendon mixture was 4.1 kg.

[0106] Example 4

[0107] The procedure was carried out in the same manner as Example 1, except that the weight ratio of the dry salt mixture to the radish was 0.05.

[0108] Example 5

[0109] The procedure was carried out in the same manner as Example 1, except that the weight ratio of the dry salt mixture to the radish was 0.3.

[0110] Example 6

[0111] The procedure was carried out in the same manner as Example 1, except that the seasoning composition was 40 parts by weight for every 100 parts by weight of shredded radish.

[0112] Comparative Example 1

[0113] The procedure was carried out in the same manner as Example 1, except that in the radish washing step, water was used instead of a washing solution.

[0114] Comparative Example 2

[0115] The procedure was carried out in the same manner as Example 1, except that the cleaning solution consisted of 1 part by weight of vinegar and 4 parts by weight of calcium per 100 parts by weight of water.

[0116] Comparative Example 3

[0117] The procedure was carried out in the same manner as Example 1, except that the tanning mixture did not contain calcium.

[0118] Comparative Example 4

[0119] The procedure was carried out in the same manner as Example 1, except that the weight ratio of the dry salt mixture to the radish was 0.4.

[0120] Comparative Example 5

[0121] The process was carried out in the same manner as Example 1, except that a third dehydration was not performed during the dehydration of the pickled shredded radish.

[0122] Comparative Example 6

[0123] The procedure was carried out in the same manner as Example 1, except that the seasoning composition was 40 parts by weight for every 100 parts by weight of shredded radish.

[0124] Comparative Example 7

[0125] The procedure was carried out in the same manner as Example 1, except that the seasoning composition was 30 parts by weight of apple concentrate per 100 parts by weight of fructose. Apple concentrate was prepared using apples with the peel intact.

[0126] Experimental Example 1: Moisture Content Measurement and Evaluation

[0127] The moisture content of shredded radish kimchi, which had undergone refrigerated aging according to the examples and comparative examples, was measured. The moisture content was measured by drying at approximately 105°C for 24 hours in accordance with the KS standard drying method and calculating the difference in weight before and after drying. Each sample was measured three times to calculate the average value, and the results are shown in Table 1. The evaluation items were set as moisture content (%) and water activity (aw), and the measurement results were analyzed based on numerical values, average values, and standard deviations for each item.

[0128] Referring to Table 1, Example 1 shows a moisture content of approximately 50.0% and a water activity of 0.94, confirming that it secures a moist yet crisp texture. Example 2 shows a low moisture content again due to lower cell wall stability caused by a slightly lower calcium content. Example 3 shows enhanced cell wall stability due to a slightly increased calcium content. Example 4 shows that the moisture in the shredded radish is retained because the osmotic pressure is lowered due to a reduced dry salt mixture content. Example 5 shows that some moisture is lost because the osmotic pressure increases due to an increased dry salt mixture content. Example 6 shows low moisture content and water activity because the proportion of the seasoning composition is increased relative to the shredded radish, causing moisture within the shredded radish tissue to be adsorbed to the seasoning composition.

[0129] In contrast, Comparative Examples 1 and 3 show reduced cell wall stability due to low calcium content. Comparative Example 2 shows a high moisture content because the cell wall was over-hardened due to the addition of an excessive amount of calcium during the washing step. Comparative Examples 4 and 6 show increased external water movement due to the osmotic effect of high salt content. Comparative Example 5 shows a high moisture content because water removal was not sufficiently performed. Comparative Example 7 shows a reduced moisture content because the peel in the apple concentrate adsorbed moisture, resulting in uneven moisture distribution within the radish tissue.

[0130] Experimental Example 2: pH (acidity) measurement evaluation

[0131] The acidity of shredded radish kimchi before and after refrigerated aging according to the examples and comparative examples was measured. Acidity was measured by using a pH meter to calibrate the sample with standard buffer solutions (pH 4.0 and 7.0). Additionally, the same sample was titrated using a 0.1 N sodium hydroxide (NaOH) solution and converted to lactic acid acidity (%). Each sample was measured three times to calculate the mean value and standard deviation, and the results are shown in Table 1. The evaluation items were set to pH and lactic acid acidity, and the measured values ​​were analyzed based on the mean value and standard deviation for each item.

[0132] Referring to Table 1, it can be seen that in Example 1, the washing solution, dry salt mixture, and seasoning composition were treated in appropriate amounts, allowing fermentation to proceed properly and simultaneously optimizing texture and flavor. In Example 2, it can be seen that fermentation proceeded rapidly due to a somewhat lower calcium content. In Examples 3 and 5, it can be seen that fermentation was somewhat inhibited due to changes in the content of each component. In Example 4, it can be seen that fermentation was promoted due to a low content of the dry salt mixture. In Example 6, it can be seen that fermentation proceeded somewhat slowly due to an increase in the seasoning composition.

[0133] In contrast, it can be confirmed that in Comparative Examples 1 and 3, the cell walls were weakened, causing internal substances to leak out, which led to excessive fermentation by lactic acid bacteria. In Comparative Example 2, it can be confirmed that fermentation was inhibited because the cell walls were over-hardened due to the addition of an excessive amount of calcium during the washing step, resulting in poor activity of lactic acid bacteria. In Comparative Examples 4 and 6, it can be confirmed that the fermentation rate decreased due to the osmotic effect of high salt content. In Comparative Example 5, over-fermentation was observed due to the excessive proliferation of lactic acid bacteria because water removal was not performed sufficiently. In Comparative Example 7, it can be confirmed that fermentation proceeded rapidly because peel-derived components in the apple concentrate promoted the activity of lactic acid bacteria.

[0134] Moisture content (%) Water activity (aw) pH pH Example 1 50.0 0.94 5.50 4.60 Example 2 49.0 0.93 5.47 4.40 Example 3 50.2 0.95 5.52 4.70 Example 4 49.8 0.94 5.48 4.50 Example 5 48.7 0.93 5.53 4.75 Example 6 48.8 0.94 5.49 4.70 Comparative Example 1 47.8 0.92 5.44 3.85 Comparative Example 2 48.5 0.92 5.56 4.95 Comparative Example 3 47.0 0.92 5.43 3.84 Comparative Example 4 47.3 0.92 5.57 4.92 Comparative Example 5 51.5 0.97 5.46 3.80 Comparative Example 6 48.0 0.92 5.51 4.75 Comparative Example 7 48.2 0.92 5.45 3.88

[0135] (In Table 1, pre-acidity refers to the acidity measured before refrigeration aging, and post-acidity refers to the acidity measured after refrigeration aging.)

[0136] Experimental Example 3: Sensory Evaluation

[0137] Sensory evaluations were conducted on shredded radish kimchi according to the examples and comparative examples. The sensory evaluation was performed on 20 panelists with experience in food sensory testing, and four items—color, aroma (flavor), sourness, and texture (crispness and moisture)—were established to best represent the characteristics of shredded radish kimchi. For each item, a quantitative scale of 0.5 points was used to assign scores ranging from 1 point (very poor) to 5 points (very good). Each evaluator was randomly provided with samples under the same temperature and conditions to taste and evaluate. The evaluation results were analyzed based on individual item scores and total scores and are presented in Table 2. Each sample was measured three times, and the mean value and standard deviation were calculated.

[0138] Referring to Table 2, the examples showed an average score of 4.5 or higher in the categories of color, aroma, sourness, and texture, confirming that they maintain a moist yet crisp texture. On the other hand, the comparative examples showed low scores in each category, indicating a tendency for texture and flavor to deteriorate due to conditions such as uneven fermentation, excessive moisture, or delayed fermentation.

[0139] color incense acidity texture Total (Average) Example 1 4.8 4.8 4.7 4.8 4.8 Example 2 4.6 4.6 4.5 4.5 4.6 Example 3 4.7 4.7 4.6 4.5 4.6 Example 4 4.6 4.6 4.5 4.5 4.6 Example 5 4.6 4.5 4.6 4.6 4.6 Example 6 4.8 4.8 4.6 4.7 4.7 Comparative Example 1 3.5 3.2 2.8 2.5 3.0 Comparative Example 2 4.2 3.8 3.5 2.8 3.6 Comparative Example 3 3.6 3.6 2.9 2.6 3.2 Comparative Example 4 4.0 3.7 3.4 3.0 3.5 Comparative Example 5 3.4 3.0 2.7 2.4 2.9 Comparative Example 6 4.1 3.6 3.6 3.0 3.6 Comparative Example 7 3.8 3.5 3.1 2.9 3.3

Claims

Claim 1 A step of washing a radish; a step of peeling the washed radish; a step of washing the peeled radish with a washing solution containing water, vinegar, and calcium; a step of cutting the washed radish to prepare shredded radish; a step of pickling the shredded radish by mixing it with a dry salt mixture containing salt, sugar, sodium saccharin, glucose, and calcium; a step of first dehydrating the pickled shredded radish; a second dehydration step to remove the moisture remaining from the first dehydration step; and a step of aging the second-dehydrated shredded radish. A method for pickling shredded radish, comprising the step of dehydrating the aged shredded radish a third time, wherein the washing solution comprises 1 to 10 parts by weight of vinegar and 0.1 to 5 parts by weight of calcium per 100 parts by weight of water, the dry salt mixture comprises 60 to 90 parts by weight of sugar, 15 to 25 parts by weight of sodium saccharin, 10 to 20 parts by weight of glucose and 1 to 10 parts by weight of calcium per 100 parts by weight of salt, and the moisture content of the shredded radish dehydrated a third time is 40 to 60%. Claim 2 delete Claim 3 delete Claim 4 A method for pickling shredded radish according to claim 1, wherein the weight ratio of the dry salt mixture to the shredded radish in the pickling step is 0.05 to 0.

3. Claim 5 delete Claim 6 delete Claim 7 A method for preparing shredded radish kimchi, comprising the steps of: preparing shredded radish having a moisture content of 40 to 60% according to claim 1; and mixing 20 to 40 parts by weight of a seasoning composition with respect to 100 parts by weight of the shredded radish. Claim 8 A method for preparing shredded radish kimchi according to claim 7, wherein the seasoning composition comprises, based on 100 parts by weight of fructose, 60 to 90 parts by weight of red pepper powder, 15 to 30 parts by weight of monosodium glutamate, 15 to 25 parts by weight of garlic, 10 to 20 parts by weight of calcium aqueous solution, 5 to 15 parts by weight of sugar, 1 to 10 parts by weight of ginger, 1 to 10 parts by weight of apple concentrate, 0.5 to 5 parts by weight of pear concentrate, and 0.5 to 5 parts by weight of artificial seasoning. Claim 9 A method for preparing shredded radish kimchi according to claim 8, wherein the calcium concentration of the calcium aqueous solution is 1 to 8 weight%. Claim 10 A method for manufacturing shredded radish kimchi according to claim 7, further comprising the step of refrigerating and aging.

Images