This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

• Min Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Bo Seul Kwak(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• So Hyun Jeon(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Soo Bin Jeon(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Ye-Won In(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Hyung-Yong Cho(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)