Pickled radish

Abstract

To provide pickled radish in a jar, which is stably produced regardless of the harvest season of the radish and packaged in a bag or a container. [Solution] The daikon radish pickles (2) of this invention are made by salting harvested daikon radishes with salt to make them suitable for long-term storage. After removal at the desired time, the daikon radishes are dried in the sun and then pressure-treated to remove moisture. After drying, the daikon radishes are cut into predetermined shapes, such as half-moon or ginkgo slices, and immersed in a seasoning liquid containing sugars, vinegar, soy sauce, etc. for a certain period of time. They are then aged at low temperatures, resulting in a stable salt concentration, sugar content (Brix), and pH within predetermined ranges. A predetermined amount of the daikon radish, along with the seasoning liquid, is then sealed and packaged in a bag (1) or container. This configuration makes it possible to provide daikon radish pickles of consistent quality throughout the year, regardless of the harvest time or weather.

Description

[Technical Field]

[0001] This invention relates to daikon radish pickled in a jar that is produced and packaged regardless of the daikon radish harvest time. [Background technology]

[0002] Traditionally, "dried radish" used in the production of pickled vegetables such as tsubozuke refers to a raw material made by sun-drying radish to remove moisture, primarily by companies or agricultural cooperatives located in Kagoshima and Miyazaki prefectures. It has been widely used as an intermediate material to impart shelf life and a unique texture. The production of dried radish has been a long-standing tradition, particularly concentrated in the winter (roughly December to February) immediately after the radish harvest. This is due to the low humidity and drying nature of winter, the low temperatures that make it ideal for preventing spoilage, as well as the efficiency of the work immediately after harvest. Therefore, a stable supply of dried radish as a raw material is limited to the radish harvest season.

[0003] However, because dried radish production is limited to the winter season, securing the raw materials necessary for the production of tsubozuke products must be concentrated during that period, resulting in significant labor and cost for raw material procurement, inventory management, and quality maintenance. Furthermore, since it is difficult to produce new dried radish outside of the harvest season, it has hindered the establishment of a stable production system throughout the year. Furthermore, recent climate change has made the efficiency of sun drying more susceptible to influence, and issues have been raised regarding the stability of drying quality and the reproducibility of the process. Therefore, there is a need for technology that enables the stable production of tsubozuke products throughout the year, without relying on conventional dried radish production and without being affected by the radish harvest season.

[0004] Patent Document 1 discloses a structure obtained through a vegetable pickling process characterized by cutting salted vegetables, washing them with water, dehydrating them using a centrifuge or a compressor, fumigating them, and then soaking them in a seasoning liquid. However, this technology is a structure obtained through a process for smoked vegetables such as "Iburi-gakko" (smoked daikon radish), which involves fumigation, and its purpose is different from the process for ensuring a stable supply of dried daikon radish. Furthermore, Patent Document 2 discloses methods for preserving vegetables used as raw materials for pickles, such as a method of salting them as they are, a method of salting daikon radish after drying, and a method of salting and refrigerating them. However, this document only relates to a method for preserving vegetables, and does not cover a method for producing tsubo-zuke using sun-dried daikon radish. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 62-126930 [Patent Document 2] Japanese Patent Application Publication No. 5-336882 Summary of the Invention [Problem to be solved by the invention]

[0006] The purpose of this invention is to solve the problems of conventional dried radish production, such as uneven distribution of raw materials, increased inventory management and storage burdens, and unstable drying quality due to weather conditions, which are caused by the necessity to rely on the harvest season of radishes. In other words, the main objective of this invention is to provide daikon radish pickled in a jar that has been packaged in a bag or container through a process that allows daikon radish to be stored for a long period of time by salting or other means, and then removes the stored daikon radish when needed and performs post-processing such as drying, seasoning, and aging, thereby enabling daikon radish pickled in a jar to be produced stably throughout the year without being restricted by the daikon radish harvest season.

[0007] Secondary challenges include stabilizing the drying process by introducing weather-independent moisture removal methods (e.g., squeezing), improving the efficiency of condition management in each process (salting, drying, seasoning), and achieving uniformity and standardization of the quality of the final product. Furthermore, by combining these processes into a consistent processing process, it is expected that there will be benefits such as labor savings in manufacturing, increased flexibility in production planning, and reduced raw material loss. [Means for solving the problem]

[0008] In order to solve the above problems, the present invention relates to a daikon radish pickled in a jar manufactured by a structure obtained by providing a process that enables the production of jar-pickled products regardless of the harvest time. That is, the daikon radish pickled in a jar according to the present invention is produced by a series of processes in which the harvested daikon radish is salted to make it storable, the processed daikon radish is removed at a predetermined time, dried and dehydrated, cut into a predetermined shape, then immersed in a seasoning liquid, aged, and finally packaged, and then packaged in a bag or container.

[0009] The salting process includes a pressing process called "ichioshi" or "nioshi" to process the radish into a state suitable for long-term storage. The salting process involves adding a certain amount of salt to the radish and applying pressure to remove moisture to ferment and mature the radish, and this process is carried out for at least two months. Furthermore, to optimize the process and prevent spoilage, the drying process is characterized by being sun-dried for at least one hour and no longer than five days.

[0010] Furthermore, to maintain a texture similar to that of dried radish, a moisture removal process is performed by applying a pressure 1 to 6 times atmospheric pressure to the radish to remove residual moisture. Furthermore, if the weight of the dried radish has not decreased by a predetermined percentage (e.g., 15%) or more since the raw material was delivered, the moisture removal process is continued to maintain a texture similar to that of dried radish. Furthermore, if the salt concentration after drying is not 5% or more, a correction process is performed to increase the salt concentration to prevent spoilage. Furthermore, if the salt, sugar (Brix), and pH contained in the radish meet predetermined standard values ​​before packaging, for example, a salt content of 2 to 10% by mass, a sugar (Brix) of 8 to 40% by mass, and a pH of 4.0 to 5.1, the packaging process is performed. If the above standards are not met, correction processes to optimize each value or non-conforming product disposal can be performed. [Effects of the Invention]

[0011] According to this invention, radish is salted to make it storable for a long period of time, and then removed when needed and subjected to processes such as drying, seasoning, and aging. This eliminates the need to produce dried radish in bulk by sun-drying immediately after harvest, as was done in the past, and makes it possible to produce stable, potted pickled products year-round, regardless of the harvest time.

[0012] Furthermore, by combining the moisture removal process with a process that applies pressure to remove residual moisture, stability issues associated with the sun drying process, which is easily affected by climate and weather conditions, are avoided, improving the reproducibility of quality and the plannability of the manufacturing process.

[0013] Furthermore, by selecting an appropriate aging process according to the salt concentration and weight change of the dried radish, the saltiness and texture of each product can be made uniform, improving the stability of product quality. This is expected to improve product value and consumer satisfaction.

[0014] In addition, ensuring flexibility in raw material procurement, inventory storage, and manufacturing schedules brings practical benefits such as more efficient manufacturing management, leveling out production costs, and reducing raw material waste.

[0015] Therefore, this invention is an extremely useful technology that overcomes the technical constraints of the traditional pickle production process and contributes to the establishment of a pickle production system that can accommodate year-round supply. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flowchart showing the manufacturing process of the present invention. [Figure 2] 10 is a flowchart showing a modified example of the manufacturing process of the present invention. [Figure 3] 1 is a schematic diagram of the present invention's tsubozuke packaged in a bag. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, the manufacturing process of the daikon radish pickled in a jar according to this invention and the daikon radish pickled in a jar manufactured by the manufacturing process will be described. [Example]

[0018] Fig. 1 is a flow chart showing the steps for producing the daikon radish pickled in a jar of this invention. Fig. 3 is a schematic diagram showing the daikon radish pickled in a jar produced by the above-mentioned production steps and packaged in a bag.

[0019] The process for producing daikon radish pickled in a container will be described according to the process shown in FIG. First, in Step 1, harvested radishes are prepared, and in Step 2, these radishes are salted and then pressed. The salting process is called "ichioshi" or "nioshi," and involves adding salt to the radishes and applying pressure with weights to remove moisture and improve shelf life.

[0020] Next, in Step 3, the raw material to be used in production is taken out and shipped. Note that the salted radish can also be stored at low temperature or room temperature for a certain period of time before being shipped out.

[0021] After that, in Step 4, the radish is sun-dried, and once a certain level of drying has occurred, the process proceeds to Step 5, where the dried radish undergoes a moisture removal process called Sanoshi. Sanoshi is a process of further physical dehydration using a press or similar. In the judgment process of Step 6, it is checked whether the weight of the radish has decreased by 15% or more since the raw material was delivered. If a decrease of 15% or more is confirmed here, the process proceeds to Step 7, and if a decrease of 15% or more is not confirmed, the process returns to Step 5 and the moisture removal process continues.

[0022] In the next Step 8, it is checked whether the salt concentration is 5% or more. If it is 5% or more, the process proceeds directly to Step 9, where the radish is cut into a specified shape, such as half-moon or ginkgo cuts. If the salt concentration is less than 5%, the correction process of Step 8-1 is carried out, and additional processing is carried out to make the salt concentration 5% or more.

[0023] Next, in Step 10, the daikon radish is immersed in a seasoning liquid primarily composed of sugar, soy sauce, mirin, vinegar, etc. In Step 11, an aging process is performed, in which the daikon radish is left to stand at low temperature for a certain period of time to stabilize its taste and flavor. In Step 12, it is determined whether the salt content, sugar content (Brix), and pH meet predetermined standards. If they do, the process proceeds to Step 13, where an appropriate amount of the daikon radish pickled in a container 2, including the seasoning liquid, is filled and sealed in a packaging container or bag 1 (see Figure 3), and finished by heat sterilization or other methods to produce the product. The standard values ​​here are, for example, 2-10% by mass for salt, 8-40% by mass for sugar (Brix), and 4.0-5.1 for pH, but other ranges may be used depending on the region, consumer preferences, environmental conditions, etc. If the standard values ​​are not met, the process proceeds to Step 12-1, where additional corrections are made to meet the standard values, or non-conforming products are disposed of, such as discarded. If corrections are made, the process returns to Step 12, where a determination is made again as to whether the standard values ​​are met. On the other hand, if corrections are not made, the product is disposed of.

[0024] The unique feature of this process is that it stabilizes product quality by establishing appropriate decision-making processes at each stage of processing, without relying solely on seasonal factors. In particular, measuring the weight loss rate and salt concentration in Steps 6 and 8 allows for accurate understanding of the progress of drying and moisture removal, which is extremely effective in producing a product with minimal variation. Furthermore, measuring the salt content, sugar content (Brix), and pH before packaging makes it possible to predict the shelf life and sensory characteristics of the final product, allowing for scientifically based decisions on whether packaging is appropriate. While relying on sun drying, the above process allows for consistent quality control by establishing decision criteria based on the progress and condition of the drying process.

[0025] The results of a quality evaluation of the daikon radish pickles produced using the above process are shown in Table 1. As can be seen from Table 1, the pickles produced using the above process have been highly rated over a long period of time in both sensory tests such as flavor and microbial tests.

[0026] [Table 1] [Example]

[0027] Due to bad weather or unforeseen circumstances, the order of sun drying in Step 4 and moisture removal treatment (three pushes) in Step 5 in Example 1 can be reversed. Figure 2 shows a flowchart for such a modified example. That is, the moisture removal treatment (three pushes) is performed first as Step 4-1, and if a decrease of 15% or more is not confirmed in the judgment process of Step 5-1, the process returns to Step 4-1 and continues the moisture removal treatment. If a decrease of 15% or more is confirmed, the process proceeds to Step 6-1 and moisture drying is performed. The subsequent processes are the same as those in Example 1. [Industrial Applicability]

[0028] According to this invention, daikon radish is salted to a preservable state, and then dried, seasoned, and aged as needed. This allows for the stable production of tsubozuke (pickled vegetables) throughout the year, regardless of the daikon radish harvest season. Previously, dried daikon radish had to be produced in bulk in the winter and used as raw material. However, this invention separates the salting process from the preservation process, allowing for a more consistent supply of raw materials and a more flexible production schedule. Furthermore, the system's ability to adapt to sudden weather changes facilitates consistent quality and planned production. This allows a wide range of food processors, including small and medium-sized pickle manufacturers, to produce tsubozuke at lower cost and more consistently than before, and is expected to have a wide range of industrial uses, including for local agricultural product processing, the preservation of traditional foods, and expansion into new markets. [Explanation of symbols]

[0029] 1. A bag containing pickled radish. 2 This is pickled radish packaged in a bag.

Claims

1. Harvested radish is processed into a storable state by salting, the radish is taken out at a predetermined time, dried and dehydrated, cut into a predetermined shape, immersed in a seasoning liquid, aged, and finally packaged in a bag or container. This is a method for making pickled radish.

2. In the daikon radish pickled in a pot according to claim 1, the salting treatment is carried out by adding a predetermined amount of salt to the daikon radish and applying pressure to remove moisture, and this is continued for at least two months. Pickled daikon radish, characterized in that

3. 3. The daikon radish pickled in a jar according to claim 1 or 2, wherein the drying treatment is sun drying for 1 hour or more and 5 days or less.

4. In the daikon radish pickled in a pot according to claim 1 or 2, the moisture removal treatment is performed by applying a pressure of 1 to 6 times atmospheric pressure to the daikon radish to remove residual moisture.

5. In the daikon radish pickled in a jar according to claim 4, the daikon radish that has not experienced a weight loss of 15% or more since the time of raw material delivery includes a step of continuing the moisture removal treatment.

6. In the daikon radish pickled in a pot according to claim 4, moisture is removed so that the salt concentration of the daikon radish after drying is 5% or more.

7. In the daikon radish pickled in a jar according to claim 1 or 2, the packaging is performed when the salt content, sugar content (Brix) and pH contained in the daikon radish meet predetermined standard values ​​before the packaging. Pickled daikon radish.

8. In the daikon radish pickled in a pot according to claim 7, the reference values ​​are a salt content of 2 to 10% by mass, a sugar content (Brix) of 8 to 40% by mass, and a pH of 4.0 to 5.1.

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