Abstract
Kiriboshidaikon (dried radish) is one of several radish products. It has a sweet taste and good flavor, and can be preserved for a long time by drying in sunlight. It has been made by households in Aichi for the last 200 years for personal use. Its product variants include sengiri, hanagiri, wariboshi, yudeboshi and mushiboshi. While the effect of drying method on the flavor components of kiriboshidaikon has been studied in respect of cooking and processing, the effect of preservation and reconstitution conditions has not been reported. We report from the results of this study that samples which had been preserved at -20°C and 4°C remained unchanged in their rate of reconstitution and color, but another sample which had been preserved at 20°C did change. A sample which had been reconstituted at 40°C had the best rate of reconstitution, while another sample which had been preserved at 50°Chad the lowest rate of reconstitution and the highest content of calcium.
